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2003 Course Food Biotechnology (Elective II)

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Total No. of Questions : 12] P1402 [Total No. of Pages : 2 [3764] - 462 B.E. (Biotechnology) FOOD BIOTECHNOLOGY (Elective - II) (Sem. - II) (2003 Course) (416286) Time : 3 Hours] [Max. Marks : 100 Instructions to the candidates: 1) Answer three questions from Section I and three questions from Section II. 2) Answers to the two sections should be written in separate answer booklets. 3) Maximum marks for each questions given in brackets. SECTION - I Q1) Explain the role of various physical, chemical and biological agents in food spoilage. [16] OR Q2) With suitable examples describe the role of fermentation in food technology. [16] Q3) a) b) c) Q4) a) In canning, what should be done to ascertain that there is a tight seal after processing? What category of microorganisms is most affected by a tight seal? Identify the preservation method that keeps fruits and vegetables the closest to fresh ones in color, flavor, and texture. Why it is the best method? What substances are used to prevent fruit from darkening when preserving them by drying? What does the substance inhibit and how does it work? [18] OR Describe the preparation methods for each of the following before freezing them: i) Fruits. ii) Vegetables. iii) Meat. P.T.O.

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