Introduction to Food Processing Technology — Winter 2020

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

Define cleaning and grading. List out the factors on which cleaning and grading depend upon.

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

Write a detailed note on the current status of the Indian food industry.

What are the significant causes of food deterioration?

Why peeling is vital in the food processing industry. Discuss Lye Peeling in detail.

Describe the working principle with a diagram 1. Jaw crusher 2. Gyratory crusher

Enlist the physical, chemical, and biological methods of food preservation.

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

What are different rating tests used for the evaluation of food quality? Briefly explain any one of them.

What do you understand by Units for measurements? Discuss different types of physical quantities.

Milk is processed with a heat exchanger having a parallel flow pattern. Milk is to be produced at 5000 kg/h at 1500C. Milk with an initial temperature of 150C is fed to the heat exchanger. Steam at 543.1 kPa and 100% quality is used for heating. Condensate at 1550C flows from the steam trap. What is the required flow rate of steam? Enthalpy of steam is 2746 kJ/kg. Specific heat of milk and condensate are 3.8 and 4.18 kJ/kg0C.

Explain the concept of mega food parks in India?

Draw a flow chart for the canning process.

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 do you understand by Sensible Heating and Cooling? Show the same with the diagram.

Give the steps for the formation of superheated steam.

Discuss the role of FSSAI and BIS in food business regulation in India.

Describe the following with a suitable diagram: a. Fluidized bed freezers b. Liquid immersion freezing

What do you mean by the homogeneity of equations? Explain with example.

List out “Eight (8)’ different psychrometric properties and write down its application on food processing.

What are different methods of drying for food products? Explain any one of them.

Discuss the contribution of the food processing sector to India’s GDP

List out the uses of energy balance in the food industry. Justify “The energy entering the system plus energy generated and accumulated equals the energy out plus energy lost” with example