Define drying and dehydration. Differentiate between them.
[3 marks]Explain the importance of drying and preservation in food industry.
[4 marks]Describe different methods for determination of moisture content in food materials. Define equilibrium moisture content and hygroscopicity.
[7 marks]Explain the constant rate and falling rate periods of drying with a neat sketch.
[3 marks]Discuss the mechanisms of moisture movement during drying of food products.
[4 marks]Derive the mathematical expression for drying rate and explain each term. Define critical moisture content. Explain its significance in drying process.
[7 marks]Explain the heat and mass transfer phenomena occurring during drying with diagram. Explain the concept of drying rate curves and their industrial relevance.
[7 marks]Classify different types of dryers used in food processing.
[3 marks]Explain the construction and working of tray dryer with a neat sketch.
[4 marks]Describe the design, working and applications of spray dryer.
[7 marks]Write short notes on: i Drum dryer, ii Fluidized bed dryer.
[3 marks]Explain freeze drying and its importance in high-value food preservation.
[4 marks]Compare tunnel, rotary and vacuum dryers with respect to working, advantages and applications.
[7 marks]Define preservation. Explain the principles involved in food preservation.
[3 marks]Explain different chemical methods of food preservation.
[4 marks]Discuss physical preservation methods such as irradiation, chilling and freezing. Explain the concepts of bound and unbound moisture with examples
[7 marks]Page 1 of
[2 marks]Write short notes on: i Hurdle technology, ii Pasteurization.
[3 marks]Explain the concept and advantages of Modified Atmosphere Packaging MAP.
[4 marks]Discuss emerging preservation technologies such as high-pressure processing, pulsed electric field and ohmic heating.
[7 marks]Explain the performance parameters of a drying system such as heat efficiency, moisture ratio, and drying rate.
[3 marks]Discuss the design considerations for selecting a suitable dryer for food materials.
[4 marks]Explain recent trends in drying technology and automation in industrial dryers.
[7 marks]Write short notes on energy efficiency and environmental aspects of food drying.
[3 marks]Explain testing and performance evaluation of dryers in food industries.
[4 marks]Discuss case studies on industrial drying of fruits, vegetables or dairy products. Discuss the effect of drying on physical and nutritional properties of food materials. Page 2 of
[2 marks]