Introduction to Food Processing Technology — Summer 2021

Define: a. Decimal Reduction Time b. Thermal death time c. Thermal Resistance (Zvalue)

Write a short note on present status of Indian food industry.

Afood mix is to be made that would balance the amount of methionine (MET), a limiting amino acid in terms of food protein nutritional value, by blending several types of plant proteins. Corn, which contains 15% protein, has 1.2 g MET/100 g protein; soy flour with 55% protein has 1.7 g MET/100 g protein; and non fat dry milk with 36% protein has 3.2 g MET/100 g protein. How much of these ingredients must be used to produce 100 kg of formula that contains 30% protein and 2.2 g MET/100 g protein.

Give the classification of nutrients found in food.

State various constraints for development of Indian food processing industry.

Discuss in detail the food deterioration by enzymatic and non-enzymatic chemical reactions.

Explain various methods used to determine RDA value.

List out the application of diffusion in food processing.

Differentiate between subjective and objective food evaluation and enlist methods of sensory evaluation.

Milk with 3.8% fat and 8.1% Fat-Free Solids (FFS) is used to produce concentrated canned milk. The process includes the separation of cream in a centrifuge and the partially defatted milk concentration in an evaporator. If the cream produced in the centrifuge contains 55% water, 40% fat, and 5% Fat-Free Solids, calculate how much milk is necessary to produce a can of concentrated milk containing 410g milk with 7.8% fat and 18.1% FFS. How much cream and how much water must be removed in the centrifuge and the evaporation, respectively.

What are the guidelines for intake of dietary fat for Indians?

Explain how nutritional variability affects on RDA value?1

Give the importance of size reduction process in food products. Discuss Kick’s, Rittenger’s and Bond’s law of size reduction of grains.

Discuss the followings 1. Uses psychometric chart in food industry 2. Relative humidity

Define the followings; 1. Dry bulb temperature 2. Specific volume 3. Drying 4. Diffusion

Give a detailed note on sectors of Indian food industry

Write a brief note on PAR and PAL values.

Draw the line diagram of psychometric chart and explain the principle of wet bulb temperature.

What do you understand by overall material balance? State the law of conservation of mass.

What do you mean by dimensions? Discuss Base, Derived and Supplementary units.

Discuss different types of blanching process used in food in

Describe the advantages of processing of food.

Discuss the law of conservation of mass and energy.

Why peeling is required during processing? Discuss different process of peeling.

Comment on ‘Energy Requirements for Indians’