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2003 Course Food Biotechnology

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Total No. of Questions : 12] P1402 [Total No. of Pages : 02 [3764] - 462 B.E (Biotechnology) FOOD BIOTECHNOLOGY (Sem. - II) (2003 Course) Time : 3 Hours] [Max. Marks : 100 Instructions to the candidates: 1) Answers to the two sections should be written in separate books. 2) Neat diagrams must be drawn wherever necessary. 3) Black figures to the right indicate full marks. 4) Use of logarithmic tables, slide rule, Mollier charts, electronic pocket calculator and steam tables is allowed. 5) Assume suitable data, if necessary & state it clearly. 6) All questions are compulsory. SECTION - I Q1) a) i) ii) b) i) ii) Q2) a) i) ii) Q3) a) b) Define & explain the term Industrial Engineering mention the contribution made by F.N. Taylor to the field of IE. [7] Define Method study. Discuss in brief the various steps involved in method study. [9] Discuss in brief various recording techniques/charts used in Method Study. [8] What is Micro motion study? Give any eight jherbrigs with its symbol. [8] State the objectives of work measurement. Mention the steps in making the time study. [10] Following data rapers to a sampling study of production of one job. 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? [18] 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? P.T.O. c) What substances are used to prevent fruit from darkening when preserving them by drying? What does the substance inhibit and how does it work? OR Q4) (a) Describe the preparation methods for each of the following before freezing them: [18] i) Fruits. ii) Vegetables. iii) Meat. b) What type of food can be preserved by drying? Indicate the methods used to dry food. Explain how water affects spoilage in foods. c) Describe the three heat treatments employed in food preservation. Q5) Explain the role of lipids in the production of various classes of flavor compounds? Describe the various pathways and major enzymes involved.[16] OR Q6) Describe the applications of Xanthan Gum in baking and confectionary products? Explain the properties of Xanthan Gum for use in baking? Also, briefly describe the fermentative production of Xanthan Gum. [16] SECTION - II Q7) Compare the process conditions for the production of the production of cheese, butter, yogurt and ghee. [16] OR Q8) Write short notes on ANY TWO a) Functional foods. b) Single cell protein. c) Solid state fermentation. d) Pickling. OR [16] Q9) What is the role of enzymes in food preservation and processing? [16] OR Q10)What is meant by clarification in the production of fruit juices? Describe the [16] role of enzymes. [3764]-462 2 Q11)Describe the characteristics of dairy waste? What are the most common [18] treatment methods for solid wastes?

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