Download PTU B.Tech 2021 Jan Food-Technology 5th Sem 78646 MeatPoultry And Fish Processing Technology Question Paper

Download PTU (Punjab Technical University) B.Tech (Bachelor of Technology) / BE (Bachelor of Engineering) 2021 January Food-Technology 5th Sem 78646 MeatPoultry And Fish Processing Technology Previous Question Paper

Roll No.
Total No. of Pages : 02
Total No. of Questions : 18
B.T ech (Food T echnology) (Sem.?5)
MEAT,POULTRY & FISH PROCESSING TECHNOLOGY
Subject Code : BTFT-501
M.Code : 78646
Time : 3 Hrs. Max. Marks : 60
INST RUCT ION TO CANDIDAT ES :
1 .
SECT ION-A is COMPULSORY cons is ting of TEN questions carrying TWO marks
each.
2 .
SECT ION-B c ontains F IVE questions c arrying FIVE marks eac h and s tud ents
have to atte mpt any FOUR q ues tions.
3 .
SECT ION-C contains THREE questions carrying T EN marks e ach and s tudents
have to atte mpt any T WO questio ns.
SECTION-A
Answer briefly :
1)
What are the physical parameters to check the freshness of fish?
2)
Differentiate between the slow twitch and fast twitch muscles.
3)
How are the Epithelial tissues associated with the meat?
4)
What are the different stages of rigor mortis?
5)
How does the homeostasis effect the quality of the meat?
6)
What is the difference in enzymatic degradation and artificial tenderization of meat?
7)
What is the difference in steaking and filleting of fish?
8)
Which principle governs the preservation of fish by salting and pickling?
9)
What is the difference in crop and gizzard portion of poultry?
10) How are the binding properties of egg helpful for the food manufacturers?
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SECTION-B
11) What is the role of the various curing ingradients? Write down the various reactions
responsible for color development during curing process.
12) What is ultimate pH? How does pH decline effects the water holding capacity of muscle
during its conversion to meat?
13) What are various techniques employed to make the large animal unconscious before the
slaughtering process?
14) Write about the adhesion, aeration and emulsification properties of an Egg.
15) Write down various unit operations involved in canning of fish.
SECTION-C
16) What is principle of spray drying? Write down the method of production of egg powder
by spray drying.
17) Write down the method of production of fish paste and fish protein concentrate.
18) Define poultry. Discuss in detail the process of slaughtering, singeing, defeathering and
evisceration of poultry.
NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any
page of Answer Sheet will lead to UMC against the Student.
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