AOC-02 (UT-205) AOC-02 (UT-205) 2

ÿoˆÁTˆEı YÁPˆy‘] ( B.D.P.) 2* `EÔıÃ[˝ÁLÁTˆ›Ã^ YVÁ„UÔÃ[˝ V«◊ªRÙO =VÁc˜Ã[˝S ◊VX* A◊ªRÙO ◊Eı\ˆÁ„[˝ `◊N˛
◊`l˘Á[˝bÔÁ‹ôˆ YÃ[˝›l˘Á ( Term End Examination )
◊Qˆ„a∂ëˆÃ[˝, 2012 C L«X, 2013 =dYÁVX Eı„Ã[˝ ? G¿Ác˜O„EıÁ◊_◊aa [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? ÊY“Á◊ªRÙOX
Zı◊_Tˆ YÁPˆy‘] ( Application Oriented Course ) ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› c˜Ã^ ? FÁVÓ◊[˝p˚Á„X ZıÁc˜O[˝Á„Ã[˝Ã[˝ mÃ[˝”±ºˆ ◊Eı ? V«◊ªRÙO
FÁVÓ Y“◊y‘Ã^ÁEıÃ[˝S ˆ Y“ÁE ı◊TˆEı %ÓÁ◊≥RÙO%◊j„Qˆ‰≥RÙOÃ[˝ =VÁc˜Ã[˝S ◊VX* Zı_ C aã›
( AOC–2 : Food Processing ) LÁTˆ›Ã^ V–„[˝ÓÃ[˝ Y«◊rÙV–[˝Ó a+„EÔı ◊[˝`V ◊[˝[˝Ã[˝S ◊VX*
a]Ã^ f ª◊TˆX H∞RÙOÁ Y…SÔ]ÁX f 100 2 +3 +2 +3 +2 +2 +6
Time : 3 Hours Full Marks : 100
( ]Á„XÃ[˝ mÃ[˝”±ºˆ f 70%) 3* EıÓÁ◊Xe Y“◊y‘Ã^Á ◊Eı ? Ac˜O Y“◊y‘Ã^Á„Tˆ L›[˝ÁS« W[˝ea ◊Eı\ˆÁ„[˝
( Weightage of Marks : 70% ) =b’TˆÁ A[˝e a]„Ã^Ã[˝ a„Ü ◊X\ˆ¤Ã[˝`›_ ? [˝Á◊S◊LÓEı \ˆÁ„[˝
Y◊Ã[˝◊]Tˆ C ^UÁ^U =w¯„Ã[˝Ã[˝ LXÓ ◊[˝„`b ]…_Ó ÂVCÃ^Á c˜„[˝* ◊ªRÙO„XÃ[˝ YÁ‰y FÁVÓ aeÃ[˝l˘S Y“SÁ_› ◊[˝`V\ˆÁ„[˝ [˝SÔXÁ EıÃ[˝”X*
%£à˘ [˝ÁXÁX, %Y◊Ã[˝¨K˜~TˆÁ A[˝e %Y◊Ã[˝õıÁÃ[˝ c˜ÿôˆÁl˘„Ã[˝Ã[˝ Âl˘‰y X∂ëˆÃ[˝ Zı_ ÂEıX XrÙ c˜Ã^ ? A◊ªRÙO ◊Eı\ˆÁ„[˝ aeÃ[˝l˘S EıÃ[˝Á Â^„Tˆ YÁ„Ã[˝ ?
ÂEı‰ªRÙO ÂXCÃ^Á c˜„[˝* =YÁ„‹ôˆ Y“‰`¬Ã[˝ ]…_Ó]ÁX a…◊ªJÙTˆ %Á‰ªK˜*
Special credit will be given for accuracy and relevance 2+4+6+2+6
in the answer. Marks will be deducted for incorrect
spelling, untidy work and illegible handwriting. 4* ae◊l˘ä ªRÙO›EıÁ ◊_F«X (Â^-ÂEıÁX ªJÙÁÃ[˝◊ªRÙO): 5 ×4
The weightage for each question has been aμ˘ÁX Y“◊y‘Ã^ÁÃ^ c˜O∫RÙOÙ =dYÁVX, [˝ªR«ÙO◊_L],
indicated in the margin.
Eı]YÁc˜O„_Á[˝ÓÁEı„ªRÙO◊Ã[˝C◊aa, %ÁZı_ÁªRÙO◊jX, `ÁEıa㛄Tˆ
◊[˝\ˆÁG - Eı [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^ÁL◊XTˆ XÃ[˝] YªJÙX C a[˝«L Â]Á∑QˆL◊XTˆ YªJÙX,
Â^-ÂEıÁ„XÁ V«◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 20 × 2 = 40 V«„W˝Ã[˝ ÂÃ[˝Á◊Y„Xa*
◊[˝\ˆÁG - Fı
1* FÁVÓÃ[˝aÁÃ^„X `EÔıÃ[˝Á, ÊY“Á◊ªRÙOX A[˝e Âÿoˆc˜ LÁTˆ›Ã^ YVÁ„UÔÃ[˝ Â^-ÂEıÁ„XÁ ◊TˆX◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 12 × 3 = 36
TˆÁdY^Ô ◊[˝`V\ˆÁ„[˝ [˝ÓÁFÓÁ EıÃ[˝”X* EıÓÁ„Ã[˝Á◊ªRÙOX„Ã^Qˆ ◊Eı ? FÁ„VÓ 5* Eı) ÆœÙÁc˜O◊G¿aÁÃ[˝Ác˜OQˆ ◊Eı ? 2
=Y◊ÿöˆTˆ ªJÙÁÃ[˝◊ªRÙO ◊[˝bEıÁÃ[˝Eı V–„[˝ÓÃ[˝ =VÁc˜Ã[˝S ◊VX* ◊L„XÃ[˝ F) ◊\ˆªRÙOÁ◊]X A A[˝e ◊\ˆªRÙOÁ◊]X ◊a ◊Eı EıÁL Eı„Ã[˝ ? 3
Y◊Ã[˝[˝Tˆ¤„X FÁ„VÓÃ[˝ ◊Eı ◊Eı mSÁ[˝_› _l˘Ó EıÃ[˝Á ^ÁÃ^ ? ◊\ˆªRÙOÁ◊]X G) aÁc˜O‰ªRÙOÁ„y‘Á] ◊Eı ? 2
◊Qˆ A[˝e ◊\ˆªRÙOÁ◊]X ÂEı ÂEıX TˆÁdY^ÔY…SÔ ? V«◊ªRÙO Y“ÁE ı◊TˆEı Ã[˝e- H) ÂY◊∫RÙOaÁc˜OQˆ ÂÃ[˝◊a◊Qˆ= ◊Eı ? 2
AÃ[˝ =VÁc˜Ã[˝S ◊VX* 10 + 2 + 2 + 2 + 2 + 2 I¯) Âc˜◊]„a_«„_ÁL ◊Eı ? 3
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6* Eı) Ê∫RÙOZıÁc˜O„_ÁEıhıÁ_ GÓÁa‰ÆœÙÁA‰≥RÙO◊Ã[˝◊ªRÙOa ◊Eı ? 3 ◊[˝\ˆÁG - G

F) ◊a„L‰{Á◊aa ◊Eı ? 2 Â^-ÂEıÁ„XÁ ªJÙÁÃ[˝◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 6 × 4 = 24
G) %[˝ÁÃ^[˝›Ã^ aμ˘ÁX Y“◊y‘Ã^ÁÃ^ %ÓÁ_„EıÁc˜_ =dYÁV„X 11* a+…SÔ XÁ] ◊_F«X :
EıÁ^ÔEıÃ[˝› =d„aªJÙEı V«◊ªRÙO ◊Eı ◊Eı ? 2
H) V«„W˝Ã[˝ _Á_ Ã[˝„I¯ Y◊Ã[˝[˝Tˆ¤X ÂEıX c˜Ã^ ? 3 SQC, HACCP, FPO, MPO, EOPO, BIS.
I¯) ÂL◊_Ã[˝ YªJÙ„XÃ[˝ LXÓ VÁÃ^› Â]Á„∑QˆÃ[˝ =VÁc˜Ã[˝S ◊VX* 2 12* ◊X∂oˆ◊_◊FTˆ Â\ˆLÁ_ V–[˝Óm◊_ ◊Eı\ˆÁ„[˝ `XÁN˛ EıÃ[˝Á c˜Ã^ ?
7* Eı) FÁVÓ[˝ÿô«ˆ„Tˆ AÓÁ_ÁÃ[˝„LX [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 3 Eı) ◊H-ÂT [˝X&◊Tˆ C ]ÁL¤Á◊Ã[˝X 3
F) _ÓÁ◊U„Ã[˝Á„LX ◊Eı ? 1
G) A◊ªRÙOÃ[˝ =da ◊Eı ? 1 F) ]W˝«„Tˆ ◊ªJÙ◊XÃ[˝ ◊aÃ[˝ÁY*ˆ 3
H) A◊ªRÙO ◊Eı\ˆÁ„[˝ EıÁL Eı„Ã[˝ ? 1 13* Eı) ÂTˆL◊ïòıÃ^ ◊[˝◊EıÃ[˝„SÃ[˝ `◊N˛]ÁyÁÃ[˝ AEıEım◊_ ◊Eı\ˆÁ„[˝
I¯) A◊ªRÙO ◊Eı\ˆÁ„[˝ %YaÁ◊Ã[˝Tˆ EıÃ[˝Á Â^„Tˆ YÁ„Ã[˝ ? 1
ªJÙ) EıÁÃ[˝◊a„XÁ„LX [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 2 ◊XW˝ÔÁ◊Ã[˝Tˆ c˜Ã^ ? 3
ªK˜) AÓÁ◊∞RÙO-AXLÁc˜O] ◊Eı ? 3 F) c˜O„Ã[˝◊Qˆ„Ã^`„XÃ[˝ aÁc˜Á„^Ó FÁVÓ aeÃ[˝l˘S Y“◊y‘Ã^Ám◊_
8* Eı) ]Á‰ªK˜Ã[˝ YªJÙ„XÃ[˝ LXÓ VÁÃ^› [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Ám◊_ =‰{F
EıÃ[˝”X* 4 ◊Eı ◊Eı ? 3
F) ◊Qˆ„]Ã[˝ ÂGÁ_ÁY› YªJÙX [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 3 14* Eı) LÓÁ] [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 1
G) ]«Ã[˝G›Ã[˝ ]Áe„aÃ[˝ ◊Y◊¨K˜_ \ˆÁ„[˝Ã[˝ LXÓ VÁÃ^›
[˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Ám◊_ ◊Eı ◊Eı ? 2 F) LÓÁ], ÂL◊_ A[˝e ]Á]ÔÁ„_„QˆÃ[˝ ]„W˝Ó YÁUÔEıÓ ◊Eı ? 3
H) [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^ÁÃ[˝ Y“\ˆÁ„[˝ ◊Eı\ˆÁ„[˝ ◊ªRÙO„XÃ[˝ YÁ‰y aeÃ[˝◊l˘Tˆ G) ÂL◊_Ã[˝ EıÁ~Á [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 2
FÁ„VÓÃ[˝ YªJÙX c˜Ã^ ? 3 15* Eı) YÁÃ[˝[˝Ã^◊_e ◊Eı ? 2
9* Eı) aÁCÃ^ÁÃ[˝y‘Á=ªRÙOˆ ◊Eı ? A◊ªRÙO ◊Eı\ˆÁ„[˝ Y“ÿô«ˆTˆ EıÃ[˝Á c˜Ã^ ? 4
F) ◊\ˆ◊XGÁÃ[˝ ◊Eı\ˆÁ„[˝ Y“ÿô«ˆTˆ EıÃ[˝Á c˜Ã^ ? 3 F) YÁÃ[˝[˝Ã^◊_e-AÃ[˝ a«◊[˝W˝Ám◊_ ◊Eı ◊Eı ? 3
G) _Ác˜O„YL ◊Eı ? 2 G) YÁÃ[˝[˝Ã^◊_e-AÃ[˝ ]«FÓ %a«◊[˝W˝Á ◊Eı ? 1
H) ÂY◊X◊a◊_X ◊Eı A[˝e A◊ªRÙO ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› EıÃ[˝Á c˜Ã^ ? 3 16* Eı) AjÆœ«Ù`X Yà˘◊Tˆ [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? 2
10* Eı) Zı„_Ã[˝ Ã[˝a ÂU„Eı ]V ◊Eı\ˆÁ„[˝ Y“ÿô«ˆTˆ EıÃ[˝Á c˜Ã^ ? 4
F) aÁc˜O◊ÆœÙEı %ÓÁ◊aQˆ =dYÁV„X VÁÃ^› Â]Á∑Qˆm◊_ ◊Eı ◊Eı ? F) AjÆœ«Ù`X Yà˘◊TˆÃ[˝ •ÁÃ[˝Á ◊Eı\ˆÁ„[˝ ◊[˝◊\ˆ~ FÁVÓ YVÁUÔ
2 ÈTˆÃ[˝› EıÃ[˝Á c˜Ã^ ? 4
G) EıÁXÁ]Ác˜O◊aX ◊Eı ? 2
H) V«„W˝Ã[˝ ÂYÁQÕˆÁ Gμ˘ ÂEıX c˜Ã^ ? 3
I¯) ◊[˝Ã^ÁÃ[˝ Y“ÿô«ˆ◊Tˆ„Tˆ ac˜ÁÃ^Eı c˜O∫RÙO◊ªRÙO ◊Eı ? 1
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 AOC-02 (UT-205) AOC-02 (UT-205) 2

English Version Group – B

Answer any three questions. 12 × 3 = 36
Group – A 5. a) What is tryglyceride ? 2
Answer any two questions. 20 × 2 = 40 b) What are the functions of Vitamin A and
Vitamin C ? 3
1. Explain in detail the importance of carbohydrate,
c) What is cytochrome ? 2
protein and fat type substances in food
d) What is pesticide residue ? 2
chemistry. What is Carotinoid ? Cite four e) What is hemicellulose ? 3
examples of toxic substances available in food. 6. a) What is staphylococcal gastroenteritis ? 3
What type of changes occur in food due to b) What is schigellosis ? 2
change in Gene ? Why are Vitamin D and c) What are the two functional enzymes that
Vitamin K important ? Give two examples of act in anaerobic fermentative production of
natural colour. 10 + 2 + 2 + 2 + 2 + 2 alcohol ? 2
2. Give two examples of carbohydrate. How does it d) Why does red colour change of milk
produce energy ? What do you understand by happen ? 3
Glycolysis ? How is protein formed ? What is the e) Cite the example of mold responsible for
importance of fibre in food science ? Cite two spoilage of jelly. 2
examples of natural antioxidants. Describe in 7. a) What do you understand by Allergen in
detail, about nutritious constituents of fruits and food materials ? 3
vegetable. 2+3+2+3+2+2+6 b) What is Lathyrogen ? 1
c) What is its source ? 1
3. What is canning process ? How destruction of
d) How does it act ? 1
micro-organisms in this process is dependent
e) How can it be eliminated ? 1
upon temperature and time ? Describe in detail f) What do you understand by carcinogen ? 2
the commercial canning process. Why do fruits g) What is Anti-enzyme ? 3
undergo spoilage ? How can it be preserved ? 8. a) Mention the bacteria responsible for
2+4+6+2+6 spoilage of fish. 4
4. Write short notes on any four of the following : b) What do you understand by pink rot in
egg ? 3
5×4
c) What are the bacteria responsible for
Production of yeast by fermentation, Botulism,
sliminess in poultry ? 2
Compylobacteriosis, Aflatoxin, Bacterial Soft Rot d) How does spoilage of canned food occur by
and Green Mold Rot in fruits and vegetables, the influence of spore forming bacteria ? 3
Ropiness in milk.

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 3 AOC-02 (UT-205) AOC-02 (UT-205) 4

9. a) What is Sauerkraut ? How is it 15. a) What is parboiling process ? 2

manufactured ? 4 b) What are the advantages of parboiling ? 3
b) How is vinegar produced ? 3 c) What is the major disadvantage of
c) What is lipase ? 2 parboiling ? 1
d) What is penicillin ? How is it prepared ? 3 16. a) What do you understand by Extrusion
10. a) How is wine produced from fruit juice ? 4 process ? 2

b) What are the citric acid producing molds ? 2 b) How are different types of food materials
prepared by extrusion process ? 4
c) What is Kanamycin ? 2
d) Why does burnt flavour of milk occur ? 3
e) Which yeast helps in beer production ? 1
Group – C
Answer any four questions. 6 × 4 = 24
11. Write the full forms of the following :
SQC, HACCP, FPO, MPO, EOPO, BIS.
12. How are the following adulterants detected ?
a) Vanaspati and Margarine in Ghee 3
b) Sugar syrup in Honey. 3
13. a) How are irradiation dose units determined ?
3
b) What are the processes of food preservation
with the help of irradiation ? 3
14. a) What do you understand by jam ? 1
b) What is the difference between jam, jelly
and marmalade ? 3
c) What do you understand by weeping of
jelly ? 2

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