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2003 Course Food Biotechnology

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Total No. of Questions : 12] [Total No. of Pages : 2 P1114 [3864] - 442 B.E. (Biotechnology) (Sem. - II) FOOD BIOTECHNOLOGY (2003 Course) (416286) Time : 3 Hours] [Max. Marks : 100 Instructions to the candidates: 1) Answers to the two sections should be written in separate answer books. 2) Draw neat diagrams wherever necessary. 3) Maximum marks for each question is given in parentheses. SECTION - I Q1) a) What are the potential applications of food irradiation? What type of food can be irradiated? [8] b) Elaborate the preservation methods used for fruits and vegetables. [8] OR Q2) a) b) Describe the factors to be considered during chilling storage of food.[8] Describe the process of canning. [8] Q3) What are the different sources of food spoilage? Mention the major microorganisms involved in food spoilage and food poisoning. Describe the rapid methods of microbial analysis? [16] OR Q4) Explain the different biochemical changes caused by microorganisms in food. [16] Q5) a) Discuss the different heat treatment methods for food preservation? [9] b) Explain the application of membrane technology for concentration of fruit juices. [9] Q6) a) OR Discuss the current status of butanol production from agricultural biomass. [9] P.T.O.

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