CH2021 Food Technology

Dept of Chemical Engineering

2014-2015

B. Tech. Chemical Engineering VII Semester

UNIT I - Part A
1). What do you understand by the term food technology?
Food Technology is the application and use of the basic Sciences and Engineering in the selection, preservation,
Processing, Packaging and distribution of the food items.
2). Define the term Food Science.
Food science is the discipline in which biology, physical sciences and engineering are used to study the nature
of foods, the causes of their deterioration and the principles underlying food processing.
3) What are Organoleptic properties of food? (Dec. 2013)
Organoleptic properties are the aspects of food or other substances as experienced by the senses, including taste,
sight, smell, and touch, in cases where dryness, moisture, and stale-fresh factors are to be considered.
4) Define food industry and different divisions and functions of food industry?
Food Industry: Food industry is manufacturing place where food products are processed, packed and
distributed.
Different divisions involved in Food Industry include, Raw material Procurement, Preservation of Raw
material, Processing of Raw material, Packaging of finished product and distribution of the product.
Various functions of food industry are cleaning, Concentrating, Controlling, Disintegrating, Drying,
Evaporation, Fermenting, Foaming, Heating/Cooling, materials handling, Mixing, Packaging, Pumping,
separating and others.
5). Define the term food? What is the need for the consumption of food?
Foods are complex and nutritious substances that contain more than about 50 chemical compounds required to
nourish the body. Foods are taken by animals including humans to maintain life and growth.
6).List out the major challenges of the present food technologists.
(i). To increase the shelf life by using the improved preservation techniques.
(ii). To improve the sensory characteristics or organoleptic qualities.
(iii). To preserve and to improve nutritional qualities in the food.
(iv). To sustain the food industry as income generating livelihood projects.
7). List out some of the unit operations involved in food processing. (Dec. 2012)
Unit operations involved are: Cooling/Heating, Evaporation, Drying, Packaging, etc.
8). List out any three reasons for present food crisis in the world.
(i). Impact of climatic changes on the crops, severe droughts, floods and untimely rains.
(ii). Increased consumption of meat, which needs millions of tones of feed based on cereals.
(iii). Increased use of bio fuels, for which tones of cereals diverted to produce ethanol and millions of hectare of
land diverted under jatropha plantation.
9). List out the measures taken to increase food production under green revolution plan.
Adoption of crop rotation, the mass production and use of petroleum based fertilizers and chemical insecticides,
expanded irrigation and introduction of genetically superior, disease resistant cultivars are important measures
taken under green revolution plan to increase food production.
10). List out the effects of green revolution in India.
Most of the green revolution has now become centers of farmer suicide. The land quality has deteriorated,
beyond repair, water levels have reached danger marks, farmers are suffering from cancer and the input cost in
farming has risen above output cost.
11). Suggest two options available to set right the food production in India.
As a long term solution land re-distribution and organic farming are the way forward towards a sustainable
farming, as they are the only option available to provide gainful livelihood to millions and healthy food to the
nation.

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering

2014-2015

12). What is the future threat to the food production in India?

Global warming, which is melting the glaciers that feed Asias biggest rivers is a severe threat to the food
production in India. The irrigation water vital for the grain crops is at risk drying up.
13). Write about the food production in India.
India is third largest food producer in the world. Food production in India for 2007-08 is estimated to be 227.3
million tones.
14). List out the important cereals which are being grown in India.
Rice (95.68 MT), Wheat (76.78 MT), coarse cereals (39.67 MT), Maize (18.19 MT), Pulses (15.19 MT) and oil
seeds (26.21 MT) are the important cereals grown in India, (during 2007 08.)
15). How much is the total crop area of our country?
The total crop area of our country is 141 million hectares.
16). What is the impact of petroleum price increase on food production?
The rise in the price of oil has heightened the costs of fertilizers. Oil also provides most energy for mechanized
food production and transport. Higher prices for liquid fuels from petroleum increase the demand for biofuels,
which may result in diverting some crops from food to energy.
17). List out few driving forces that are currently transforming food consumption, production and
markets.
The world food situation is currently being rapidly redefined by driving forces like, income growth, climate
changes, high energy prices, and globalization.
18).What is the effect of rapid population growth on food production?
Rapid population growth not only pushes up the demand for food but be may also be starting to diminish the
supply. As people try to obtain higher yields from heavily used natural resources, soil loss worsens, fresh water
becomes scarcer, and pollution increases. As a result the developing worlds capacity to expand food
production may well be shrinking not expanding.
19). List out few constraints to achieving sustainable agriculture and food security.
Drastic population growth, shortage of arable land, degradation of land resources, loss of agricultural land due
to urbanization, water shortage and pollution, irrigation problems, collapsing fisheries, disappearing genetic
diversity and climate changes are important constraints to achieving sustainable agriculture and food security.
20). List out few steps towards achieving food security.
Achieving food security over long term depends partly on slowing population growth. Second green revolution,
which ensures sustainable agriculture that is protecting natural resources from becoming increasingly degraded
and polluted can improve food scenario.
Developing countries should explore new ways to meet their food needs, like improving yields on marginal
land, farming forests, expanding aquaculture, rediscovering forgotten foods, and encouraging urban agriculture.
Better coordination between population policies and agricultural policies could held food security.
21) What is food manufacturing and food research?
Food manufacturing is the mass production of food products from raw animal and plant materials using
principles of food technology.
Food research is the careful, systematic study, investigation and compilation of information about foods and
their components.
PART B
1).Explain briefly about the general aspects of food industries.
(Dec. 2012)
2) Discuss briefly about the Impacts of food industries on world food requirements. (Dec. 2012)
3). What are the major constituents of foods? Explain in detail about its quality and nutritive aspets.
(Dec. 2013)
4) What are the different methods of cleaning the food raw materials? Explain in detail. (Dec. 2013)
5). Discuss in detail about the food situation in India, enumerating the steps to be taken to ensure food security.
6). Give the list of various institutions dealing with investigation in food processing.
7). Bring out the salient features of using modernized machines in food industry.

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
2014-2015
8). Discuss the role of chemical engineer in a food industry.
9). Describe the preliminary aspects that are to be considered before food processing.
10). Transportation is an important function in food industry. Explain with examples.
11) Give a detailed account of food requirements of the world population and discuss the current scenario of
Indian food processing industries?
(Nov 2011)
12) Describe in detail the important food process engineering operations? Also outline how such operations are
able to retain the nutritive value of food product.
(Nov 2009)
13) Explain in detail the different chemical engineering principles and unit operations used in food processing
industries.
UNIT II
PART A
1). What are the constituents of food?
(Dec. 2012)
Constituents of food: Main constituents of food are Carbohydrates, Proteins, and fats.
2). Explain the term, Food Standards. (Dec. 2013)
A set of criteria that a food must meet if it is to be suitable for human consumption, such as source,
composition, appearance, freshness, permissible additives, and maximum bacterial content.
3) Give the classification of carbohydrates with examples?
Classification of Carbohydrates (i). Monosaccharide - Glucose and Fructose.
(ii). Disaccharide Sucrose and Maltose.
(iii). Polysaccharides Starch and Cellulose.
4). What are the properties of the sugar?
Properties of Sugars: (i). They are sweet. (ii). They are soluble in water and readily forms syrups. (iii). They
form crystals when water is evaporated from their solutions (iv). They supply energy. (v). microorganisms
readily ferment them. (vi). They prevent the growth of Microorganisms in high concentrating so they can be
used as preservative. (vii). They darken in color or caramelize on heating (viii). Some of them combine with
proteins to give dark colors known as browning (ix). They give body and mouth feel to solutions in addition to
sweetness
5). Give few examples of enzymes involved in food processing. (Dec. 2013)
Alpha-amylase: Converts starch to dextrins in producing corn syrup. Solubilizes carbohydrates found in barley
and other cereals used in brewing. Glucoamylase: Conversion of dextrins to glucose in the production of corn
syrup. Conversion of residual dextrins to fermentable sugar in brewing for the production of "light" beer. Betaglucanase: Breakdown of glucans in malt and and other materials to aid in filtration after mashing in brewing.
Lipase: Enhancing flavor development and shortening the time for cheese ripening. Production of specialty fats
with improved qualities. Production of enzyme-modified cheese/butter from cheese curd or butterfat. Papain:
Used as meat tenderizer. Used in brewing to prevent chill-haze formation by digesting proteins that otherwise
react with tannins to form insoluble colloids. Chymosin: Curdling of milk by breaking down kappa-caseins in
cheese making. Microbial proteases: Processing of raw plant and animal protein. Production of fish meals,
meat extracts, texturized proteins, and meat extenders. Pectinase: Treatment of fruit pulp to facilitate juice
extraction and for clarification and filtration of fruit juice. Lactase: Additive for dairy products for individuals
lacking lactase. Breakdown of lactose in whey products for manufacturing polyactide. Acetolactate
decarboxylase: Reduction of maturation time in wine making by converting acetolactate to acetoin. Glucose
oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction in products caused by high heat
used in dehydration. Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or singlecell protein production. Degradation of cell walls of grains, allowing better extraction of cell contents and
release of nutrients.
6). What are proteins and peptide bonds?
Proteins: Proteins are made by linking individual amino acids together in long chains which are essential to all
life.
Peptide Bond: The bond formed between amino group of one amino acid with the Carboxylic group of other
amino acid by the elimination of one water molecule is called Peptide bond.
7). Define fat and write the role of fat as a nutrient?

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
2014-2015
Fats are smooth, Greasy substances that are insoluble in water. Fat is mainly a fuel source for the animal or
plant in which it is found or for the animal that eats it. It contains about 2and quarter times the calories found in
an equal dry weight of protein or carbohydrate.
8). What are the natural emulsifiers and give examples?
Natural emulsions: Materials that keep fat globules dispersed in water or water globules dispersed in fat are
emulsifiers. Natural emulsifiers are those, which are readily available in different systems. Ex: Lecithin a
polyphospolipid found in egg yolk.
9). What are natural toxicants? How can you remove them?
Natural Toxicants: These are the substances that plants do have to protect itself or help ensure reproduction, but
toxic to human system. Heat of cooking destroys natural toxicants, Fermentation; Water soaking are other
general methods of removing natural toxicants.
10). How total energy of food components are determined?
Total energy of the food components are measured by analyzing the food and determining the various
constituents like Carbohydrates, fats, protein and water.
11). Define protein efficiency ratio and net protein utilization.
The total weight gain of an experimental animal per gram of protein eaten is known as protein efficiency ratio.
The product of Biological value and digestibility is called as net protein Utilization.
12). What are the sources of vitamin A and D?
Sources of Vitamin A : Meat, Milk, Eggs, and the like.
Vitamin B: Formed in the skin by activation of Steroids by Ultraviolet light from the sun.
13). What are the effects due to deficiency of Vitamin K and C?
Effects of Deficiency of Vitamin K: Affects normal blood clotting. Its deficiency generally parallels liver
diseases where fat absorption is abnormal.
Vitamin C: Its deficiency causes Fragile Capillary walls. Easy bleeding of gums, loosening of teeth, and bone
joint diseases.
14). Given an example and application of food additives.
(Dec. 2012)
Food additives: Food additives are non-nutritive substances added intentionally to food generally in small
quantities to improve its appearances, flavor , Texture or storage properties. Cardomom, coloring agents are
added during the preparing sweets to provide appropriate flavor and color.
15). What are food preservatives? Give examples?
Food preservatives: These are food additives added to food to protect it against the action of microorganisms.
Ex: Sodium Benzoate, Calcium Propionate.
16). Define enzymes and give examples?
Enzymes: These are Biological catalysts that promote the widest variety of biochemical reactions.
Amylase, Pepsin.

Ex:

17). Give the causes responsible for food deterioration?

Causes responsible for food deterioration: (i). Action of microorganisms like Bacteria, Yeasts and molds. (ii).
Activities of the natural food enzymes. (iii). Insects, parasites and Rodents. (iv). Temperature. (v). Moisture
and Drying (vi). Air Oxygen (vii). Light. (v). Time.
18). What are sweeteners? What is the role of sweeteners in food stuffs?
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy
low or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
19). What are the effects of light on food stuffs?
Light destroys vitamins A, C and Riboflavin, causes deterioration of colors, can oxidize lipids and proteins,
causes off flavors, causes surface discoloration of meat products.
20). Name any two important microorganisms that are responsible for food deterioration.

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
2014-2015
Escherichia Coli and Staphylococcus Aureus are two important microorganisms that can deteriorate food.
21) How do you measure energy? Define it?
Energy is measured in terms of Kilocalories.
A Calorie is the amount of heat required to raise the temperature of one gram of water by one degree Celsius.
PART B
1) Explain briefly about the quality and nutritive aspects of processed food. (Dec. 2012)
2). Give a detailed account of food quality standards, deteriorative factors and their control. (Nov 2011)
3) Discuss briefly about deteriorative factors and their control. (Dec. 2012) / What are food deteriorative
factors? Explain the method of controlling the factors. (Dec. 2013)
4). Bring out the qualities of fats with examples to make it an important constituent of food.
5). What are the major food additives used in food processing? Explain with suitable examples. (Dec. 2013)
6). Write a brief note on proteins and protein quality?
7). Outline the various factors considered in food standards?
8). Explain in detail about different types of vitamins and mineral along with their sources and effects in case of
deficiency.
9). Write about the quality and nutritive aspects of food constituents.
10). Give a detailed account of food quality standards, deteriorative factors and their control.
11). Write brief notes on carbohydrates? What are their contributions to the food industry?
12). What are fats and how are they classified? Discuss in detail.
UNIT III
PART A
1). Write a short note on dehydration with example. (Dec. 2012)
The removal of water content from the food stuff is called dehydration. This will enhance the shelve period as
the microbial activity is very high in liquid phase compared to that in solid phase.
2). Write about the importance of food preservation?
Food preservation is very important with respect to increase of shelf life as well to improve quality of the food
in few cases.
3). What is the significance of microorganisms in food preservation? (Dec. 2013)
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and
extending its shelf life. Beneficial bacteria or the fermentation products produced by these bacteria are used in
biopreservation to control spoilage and render pathogens inactive in food. It is a benign ecological approach
which is gaining increasing attention.
Of special interest are lactic acid bacteria (LAB). Lactic acid bacteria have antagonistic properties that make
them particularly useful as biopreservatives. When LABs compete for nutrients, their metabolites often include
active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. Some LABs
produce the antimicrobial nisin, which is a particularly effective preservative.
4). Write the importance of materials handling operation?
Materials handling operation includes hand and mechanical harvesting on the farm, refrigerated trucking of
perishable produce, Transportation, Pneumatic conveying etc. It is very important in the sense; quality of raw
material procurement is possible with effective materials handling operation.
5). What are different ways cleaning food items?
Cleaning is accomplished by brushes high velocity air, steam, water, vacuum magnetic attraction of metal
contaminants and so on depending upon the product an the nature of dirt.
6). Give different types of equipment are used for separating?
Equipments used for separating: Various filter presses, centrifuges, vacuum canning, mechanical and electronic
sorting devices, photocells, screens, lye peelers etc.
7). How corn oil is separated from corn kernels?
To separate corn oil from corn kernels, the germ portion of the corn is first separated from the rest of the kernel
by milling, and then the oil is separated from the germ by applying high pressure to the germ in an oil press.
8). What are the unit operations involved in the separation of salt from seawater?

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
Separation of salt from seawater: Pumping; Evaporation; solid packing etc.

2014-2015

9). What is disintegrating? Name different types of equipment are used for this operation?
Distinguishing
is the operation, which subdivide large pieces of food into smaller units or particles.
Equipments used are grinders, Homogenizer, knife cutters, Atomizers etc.
10). Name different types of pumps used in food industry?
Different types of pumps used in food industries: Cam and Piston pump, Gear pump, Lobe pump, Screw pump,
Vane pump, Block pump.
11). What is plasmolysis?
The tendency to equalize water concentration inside and outside the cell, which causes a partial dehydration of
the cell, is refereed to as plasmolysis. This interferes with microorganism multiplication.
12). Write the importance of packaging in food industries?
Packaging is an essential part of processing and distributing foods, Packaging essentially preserves the food.
13). How insects, parasites and Rodents deteriorate foodstuffs?
Insects open the cereal grain to bacterial, Yeast, and mold infection causing further destruction. Cysts of
various parasites cause severe disease if consumed. Rodents consume food and also contaminate food with
filth.
14). What are natural food enzymes? How they are related to shelf life of food?
Natural food enzymes are biochemical catalyst. Unless these enzymes are inactivated, they continue to catalyze
chemical reaction within foods. This reduces the shelf life of the foods.
15). How Acid can be used as preservative?
Acid can be used as a food preservative as an acid of sufficient strength modifies bacterial proteins.
16). What is the effect of light over the quality of food?
Light destroys some vitamins, notably riboflavin, Vitamin A and C, and causes deterioration of many food
colors.
17). What is aseptic canning?
Aseptic Canning: It is method in which food is sterilized usually in a continuous process and aseptically placed
in previously sterilized containers, which are subsequently sealed in an aseptic environment.
18). Name any two solvents used in rice brain oil extraction?
Solvents used for rice bran oil extraction: Hexane, Ethanol.
19). Write various method of processing pulses?
Methods of processing pulses: Milling, Air Clarification, Filtering, Acid/Alkali treatment, Centrifuging etc.
20). Define PARBOILING.
Parboiling is a method of enrichment of rice. Here the whole rice grain (Paddy) is steeped in hot water before
removal of hulls, brand gum in mill. It is done for about 10 hrs at 70 C. This causes vitamins and minerals
present in gum and gum to leach into the endosperm.
21). What is smoking in food industry? How does it help?
Smoking is a method of preservation. Smoke contains preservative chemicals such as Formaldehyde and other
materials from the burning of wood.
PART B
1) What are food co methods? Explain in detail the preliminary processing methods of natural food stuff.
(Nov 2011).
2). What are common contaminants found in raw food materials? What are the different preservative
techniques used in food industries? Explain in detail.
(Nov 2011)
3). Explain briefly about the preliminary processing methods involved in food processing. (Dec. 2012)
4). Discuss briefly about the different preservative techniques used in food industries with suitable examples.
(Dec. 2012)
5). Discuss how fermentation is used to preserve foods.
(Dec. 2013)

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
2014-2015
6). Write in detail about major causes of food deterioration?
7). What are the different ways of controlling microorganisms?
8). Write in detail the various food processing methods.
9). What is the role of Freezing in food processing? Give adequate examples.
10). Discuss the following preservation methods in detail.
11). Discuss the various unit operations used in food preservation industries?
12). What is the role of Heat exchanging in food industries?
UNIT IV
PART A
1). Differentiate between Sterilization and pasteurisation. (Dec. 2012) /
What is the role of sterilization
in food industry? (Dec. 2013)
Sterilization: It is a Heat Treatment that aims at complete elimination of microorganisms at 121 C with a time
duration of not less than 15 minutes.
Pasteurization: It is a low order heat treatment, generally below the boiling point of water aims at eliminating
pathogenic microorganisms that are associated with food to extend the shelf life.
2). What is microwave heating? (Dec. 2013)
Microwave heating: Microwave energy produces hat in material that absorbs it. Microwave energy heats food
in a unique fashion that largely eliminates temperature gradient between the surface and interior parts of the
food masses. Microwave penetration can generate heat throughout the food mass simultaneously.
3). Explain about HTST process?
HTST process: It is a high temperature process maintained for short duration in order to maintain the nutrient
structures of the food intact. This process involves heating every particles of the foodstuff to at least 72 C and
holding for not less than 15 Sec.
4). What are shortening agents? Give examples.
Shortening agents: They are the agents that remain plastic over a wide range of temperature, which suited to
most of the bakery operations. These permit cakes have higher levels of water and sugar and therefore they will
be more moist and tender.
5). How do you define fermentation?
Fermentation is basically a microbial action in which microorganisms feed on organic content of the raw
material as part of their own metabolic processes and produce use full products.
6). Describe the recent trends in food packaging?
Recent trends in Food Packaging: Micro wave packaging, High barrier plastic bottles, Aseptic packaging in
composite carton, Military food packaging.
7). How are fruits graded?
Grading of food is done based on (i). Resistance to weather insect and disease, (ii). Time of Maturity (iii).
Storage Stability (iv). Color of flesh (v). Firmness when cooked (vi). Amount of Juice. (vii). Acidity and solid
content.
8). What is pickling?
Pickling: It is a method of preservation by which suitable vegetables are fermented by lactic organism in the
present of common salt. Many proteolytic other spoilage organisms are not tolerant to Salt concentration above
25% and especially are not tolerant to the combination of salt and acid.
9). Name any four methods of food concentration.
Four methods of food concentration: (i). Solar concentration (ii). Vacuum Evaporation. (iii). Open Kettles.
(iv). Flash evaporator.
10). Define Refrigeration and freezing.
Refrigeration: It is the most gentlest method of food preservation, which refers to storage at temperature above
freezing form about 4.5 - 7 C.
Freezing: It refers to storage at temperature of -18 C or below. It will preserve food for months or years of
properly packed.

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
11). Give examples for food materials that can be preserved by heat?
Food materials that can be preserved by heat : Ripe Olives, Milk, Meat.

2014-2015

12). What types of foods are preserved by refrigeration?

Food materials that can be preserved by heat: (i). Meat (ii). Fish (iii). Poultry (iv). Dry fruits (v). Vegetables or
fruits (vi). Milk and its product.
13). How are fruit juices are preserved?
Fruit Juices can be preserved by adding Preservatives or by Pasteurizing to the required temperature to decrease
microbial growth and to inactivate natural enzymes.
14). Define ultra filtration and reverse osmosis.
Ultra filtration: It is the operation that uses membranes of such porosity that water and low molecular weight
salts, acids and bases pass through the membrane but larger protein and sugar molecules are retained. This
selective separation process, carried out at ambient temperatures avoids that heat damage to sensitive food
constituents hat is often associated with water evaporation at high temperatures.
Reverse Osmosis: It is process of concentration of solution by removing the solvent form it across a semipermeable membrane by the application of a pressure greater than osmotic pressure.
15). Write the role of various radiations with respect to food preservation?
Role of radiations with respect to food preservation: X-Rays, Microwaves, UV light, and ionizing radiation are
each type of electromagnetic radiation, which is used to preserve food. The effectiveness of each type differs
and each imparts different changes in food.
16). What are the different types of evaporators that are used in food industry?
Types of evaporators: (i). Flash Evaporator. (ii). Thin-Film Evaporator. (iii). Vacuum Evaporator.
17). What are the different types of dryers used in the food industry?
Types of Dryers: (i). Air convection Dryer. (ii). Belt Trough dryer. (iii). Kiln Dryer. (iv). Air lift Dryer (v).
Cabinet, Tray and Pan dryer. (vi). Spray Dryer. (vii). Tunnel and continuous dryer.
18). Describe flash-18 process.
Flash 18 Process: It is the one in which the entire canning operating personnel is placed with a room like
pressure chamber under a pressure of 18 to 20 psi at which water will boil above 124 C 127 C.
19). What are the different factors that control rate of dehydration?
Factors that control dehydration: Surface area, Temperature, Air Velocity, Humidity, Atm. pressure and
vacuum, time.
20) Differentiate evaporators and heat exchangers.
In evaporators, change in phase occurs and in heat exchangers, no phase change occurs whereas only
temperature change alone happen.
PART B
1). Explain briefly about the fermentation and pickling processes.
(Dec. 2012)
2). What are the advantages of low temperature processing and preservation of foods. Discuss.
(Nov. 2011)
3). Write detailed notes on the following (i). Fermentation and pickling (ii). Food packaging methods.
(Nov. 2011)
4). Discuss the following preservation methods in detail (i). Sterilization (ii). Concentration
(iii). Drying. (Nov 2010). / Discuss i) Drying ii) microwave heating. (Dec. 2013)
5). Discuss the processing of natural foods by concentration and dehydration. (Dec. 2013)
6). What are the requirements of Refrigeration? How will you calculate the refrigeration load?
7). Write in detail regarding immersion Freezing with Cryogenic Liquids.
8). Explain with neat sketches microwave heating used in food processing. Give its advantage.
9). With neat sketches, describe the importance of dryers and evaporators in food industry?
10). Write a detailed note on freezing techniques adopted in food industries. Supply adequate examples?
11). i) Write a detailed note on preservation by cold techniques.
ii) Write a detailed note on sterilization and pasteurization.
(Dec. 2013)

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering

2014-2015
UNIT V
PART A
1) Define the terms: fat and oil.
(Dec., 2012); (Nov 2011)
Both fat and oil are esters, glycerides of long fatty acids. Fat is the one which is solid or semisolid at room
temperature, where as oil is liquid at room temperature.
2) What are the constituents of milk? (Nov 2011)
Milk contains about 87% of water, 13% of total solids, 4% of fat, 3.4% of proteins, 4.8% of lactose and 0.8% of
minerals.
3). What is micro organism used in bread making? (Dec. 2013)
Yeast, mold and bacteria are the micro organism used in bread making.
4). Explain briefly the compositions of the cereal grains? (Dec. 2013)
Percentage composition of two Cereal Grains:
Corn
Wheat
Moisture
11%
11%
Carbohydrate
72%
69%
Protein
10%
13%
Fats
4%
2%
Indigestible fiber
2%
3%
5). Differentiate between Dry milling and Wet milling?
Wet milling needs the steeping of the corn kernel in warm water and after milling water slurry is passed through
screens to remove hulls.
In dry milling corn kernels are conditioned to about 21% moisture and after milling hulls are removed by jets
of air.
6). Give any three chemical leavening agents?
Chemical leavening agents are: Baking powder, Ammonium carbonate.
7). What is Deodorization and Hydrogenation?
Deodorization: It is the process of removing unwanted odors by hat and vacuum or by absorption on to
activated charcoal.
Hydrogenation: It is the process of converting unsaturated fatty acids in to relatively saturated fatty acid done in
the presence of nickel catalyst.
8). Define RANCIDITY. How it can be measured analytically?
Rancidity: It is the oxidation process taking place in presence of moisture and sunlight due to which
decomposition oil takes place with the release of free fatty acids having very bad odor.
9). How Monoglycerides and Diglycerides are manufactured?
Manufacture of Mono and di glycerides: One alcoholic functional group is replaced by a fatty acid molecule it
form mono glyceirde and similarly if two molecules of fatty acid replaces alcohol functional groups in glycerol
it will result di glyceride.
10). What is Winterizing and fractionation?
Winterizing: Winterizing is the process of crystallizing and settling of oils when they are cooled due to the
presence of more saturated fatty acid and longer fatty acids.
Fractionation: It is the separation of oils based on their composition using a solvent. When sample is mixed with
solvent and chilled oil containing saturated and longer fatty acids crystallizes and can be separated easily.
(11). Which is the main non-synthetic color used in the manufacture of soft drinks?
Non-Synthetic color use din the manufacture of soft drinks is caramel.
12). What are the steps that are to be followed in coffee processing?
Coffee processing steps are: Blending, Roasting, Grinding, Brewing.
13). What are the different classed of Teas?

St. Josephs College of Engineering

ISO 9001-2008

CH2021 Food Technology

Dept of Chemical Engineering
Different classes of Tea: Green Tea; Black Tea; Oolong Tea.

2014-2015

14). Write the importance of clarification with respect to milk processing?

Clarification of Milk: It removes the impurities, sediments, body cells, and some bacteria from the udder.
15). What is milk homogenization? How it is done?
Milk Homogenization: Homogenization is the process of subdividing the fat globules and clumps to such small
sizes that they will no longer rise to the top of the milk as a distinct layer in the time before milk is consumed.
It makes the makes the milk more uniform prevent cream form rising to the top of a container.
16). What is cheese? What are the different kinds of cheese?
Cheese: It is the product made form the curd of the milk of cow and other animals.
Classification: It is classified six different classes, soft, semi soft, Hard, Very hard, Process cheese and whey
cheese.
17). What are the different steps involved in the canning of fish?
Steps involved in the canning of fish: Thaw the partially frozen tuna received, eviscerate, clean and sort tuna for
size, Precook whole tuna to soften flesh, cool overnight, separate the meat, filling and compaction of meat into
cans, add salt and vegetable oil or water in cans, vacuum sealing and sterilize the can.
18). Give the composition of eggs.
Composition of egg: Water: 65%; Protein: 12%, and fat: 17%.
19). Name different ways of artificial meat tenderizing.
Different ways of artificial meat Tenderizing: Mechanical means, Use of low level of salt, which solubilizes
meat protein, Addition of proteolytic enzyme, and electrical stimulation of carcasses.
20). What is scalding and eviscerating?
Scalding: It is done to loosen the feathers of dead birds and facilitate easier plucking. It is done at 60 C for
about 45 secs.
Eviscerating: Inspection of viscera by a veterinarian or some one under such supervision is known as
eviscerating.
21). What are different ways of rice enrichment?
Different ways of rice enrichment: (i). Coating the polished rice with enrichment. (ii). Parboiling or Steeping.
PART B
1). Discuss briefly about the properties of meat and fish with neat flow sheet. (Dec. 2012)
2). Discuss the role and properties of fat and oil in food processing industries. (Nov 2011)
3). Explain the production and utilization of confectionary and chocolate products. (Nov 2009).
4). Explain the production and utilization of poultry and fish products. (Nov 2009).
5). Discuss the various steps involved in production and utilization of soft and alcoholic beverages.
6). Write short notes on the following: (i). Food Standards (ii). Fats and Oils (iii). Pulses
7). Explain the processing of the following food products (i). Dairy Products (ii). Confectionary products.
(iii). Fruits. (Dec 2010.)
8). Explain the processing of the following food stuff
i) vegetable and fruits.
ii) meat and fish products.
(Dec. 2013)
9). What are the different production methods used to obtain fats and oils from animal, marine and vegetable
sources.
10). Write in detail with respect to the enrichment of rice and uses of enrichment.
11). How are cereal grains and pulses processed? Explain the preservation methods of
vegetables.
(Nov 2011)
12) Describe the role and properties of dietary fats and proteins in food processing industries. (Dec. 2013)
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St. Josephs College of Engineering

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