Introduction to Food Engineering & Technology — Winter 2023

What are the objectives of the study of food engineering and technology?

What are the biological/intrinsic factors responsible for post harvest deterioration?

Write the opportunities and challenges faced by the food processing sector? Also write the major food processing sectors in India.

Discuss different types of blanching process used in food.

What is One District One Product (ODOP) Scheme?

Acrusher requires 5 kWh for grinding a material at the rate of 100 kg/h from 2 cm size to 5 mm size. How much power will be required, if the reduction is 2 mm. (1) Rittinger's law and (2) Kick's law.

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 physical quantities? Discuss different types of physical quantities.

Write the Government initiatives for growth of food industry?

It is desired to crush 100 tonnes/hour of phosphate rock from a feed size where 80% is less than 101.6 mm to a product where 80% is less than 3.175 mm. The work index is 10.13.

Calculate the power required.

80% is less than 1 mm.

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

Explain how nutritional variability affects on RDA value?1

What do you mean by base unit? Write the SI unit with its symbol.

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

Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, calculate its composition assuming that fat only was removed to make the skim milk and that there are no losses in processing.

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

Write a short notes on: 1. Cleaning and Grading of food 2. Mixing of foods

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

What are the environmental/ extrinsic factors responsible for post harvest deterioration?

It is desired that 4 tonnes of parboiled paddy is to be dried on the open floor under the sun from 30% to 14% moisture content (wb) during 16 h effective drying time. The average rate of water removal is 0.5 kg/m2.h, calculate the floor area required for sun drying.

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

Orange juice (with a mean heat capacity of 3.8 kJ kg −1 K −1) enters a heat exchanger at 12◦Cwith a flow rate of 500 kg h −1. It is heated by water flowing at 0.11 kg s −1 and the water temperature falls from 80 to 30◦C. What is the final temperature of the orange juice? (Take: heat capacity of water 4.18 kJ kg −1 K −1 )

Write the different preservation techniques in food?