Technology of Grains — Summer 2019

Draw the morphological structure of wheat and state the possible utilization of each part.

What is scalping? State the significance of scalping in milling of grains.

Explain the significance of :

Determination of physico-chemical properties of food grains ii) Supply chain of food grains

Explain the working of ‘Screw Press’ used for extraction of oil from oilseeds.

Explain the sella process of parboiling.

State the principle involved in cracking of rice and explain the remedial measures to avoid the cracking of rice during milling.

State the importance of rice polishing and explain the working mechanism of cone polisher with neat labeled diagram.

What are the advantages of milling of pulses?

Comment on ‘hydrogenation of oil’

Define the term ‘Milling of pulses’ and explain the dry and wet method of pulse milling.

Explain the important features of Modern methods of pulse milling over traditional methods.

Explain the various factors affecting milling characteristics of pulses

Explain the flow diagram of CFTRI method of milling of pulses.

Define parboiling of paddy and state the advantages of parboiling of paddy.

Briefly explain the principle involved in separation of paddy by tray separator.

Enlist the groups of impurities present in crude oil and describe the steps involved for their removal.

Distinguish between whole wheat flour and refined wheat flour.

Discuss in detail the nutritional value of cereals and pulses.

Write a short notes on:

Soybean processing ii) Utilization of defatted oilseed cake

Enlist the different species of wheat with their importance.

Explain the working mechanism of beall degermer with neat labelled diagram.

Explain the wet milling process for the extraction of corn starch.

Enlist the by-products of wheat milling industry and state its utilization.

Discuss the different applications of corn and its products.

Write short notes on: 1. Bleaching of wheat flour 2. Enrichment of wheat flour