Thermal and Non Thermal Processing of Foods — Summer 2021

Describe the concept of aseptic packaging with its application in food industry.

What are the stages of sterilization process for food products?

Write Short notes on: i. D-Value ii. F-Value iii. Z-Value iv. 12 D Concept

Write the differences between dielectric, ohmic and infrared energy.

Enlist the non-thermal methods for processing of food products

Derive the equations for the zero and first order deteriorative reaction in the food products.

What is blanching? Describe the methods of blanching with their advantages and limitations.

Write a short note on infrared heating process for food products.

Classify single screw extruder according to the extent of shearing action.

Explain the concept of hurdle technology? How various hurdles can be applied in fermented food products?

Write two advantages and disadvantages of direct heating system.

Estimate the penetration depth of a chicken meat during processing in home type microwave oven. Chicken meat has a dielectric constant of 53.2 and dielectric loss factor of 18.1. Assume that dielectric properties are constant during heating.

What are the advantages and concerns over use of irradiation technology in food processing? Describe the effect of irradiation on microorganism.

What are the factors influencing the rate of heat penetration into a food.

“Under-blanching causes more damage to food” Give the suitable reason for the above statement.

What are different types of pasteurization? Mention the equipments used for the pasteurization of packaged and unpackaged food products.

Discuss the mechanisms by which micro-organisms are destroyed by application of pulsed electric field.

Compare the conventional and ohmic heating process.

Describe the theoretical aspects of high pressure processing. Mention the application, advantage and limitation of high pressure processing.1

Discuss the mechanisms by which micro-organisms are destroyed by application of pulsed electric field

Write the function of different processing zones of a extruder.

Is Ultrasound effective as preservation technique? If yes, give the suitable reason. If not, how this technology can be made effective for food preservation.

What are the major components and their functions of microwave oven? Describe any one of them.

How is pulsed light used for the processing of food products?

The shelf life of a food stored at 30°Cis 7 days. Assuming that Qvalue of the10 deteriorative reactions occurring in the food is 1.8, estimate the shelf life when it is stored at 10°C.