Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : M.Tech
Subject Name : Advance Food Process Engineering
Sem : I
Website : jaduniv.edu.in
Document Type : Model Question Paper
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6565-Advance%20Food%20Process%20ENgneering.pdf
Jadavpur Advance Food Process Engineering Question Paper
Master Of Technology (FTBE) Examination, 2009 :
(1st Semester, Old)
Time : Three hours
Full Marks :100
(50 marks for each part)
Related : Jadavpur University Engineering Economics & Bookkeeping B.E Question Paper : www.pdfquestion.in/6563.html
Use a separate Answer-Script for each part. :
PART–I
Answer any three questions. :
All questions carry equal marks. :
1. Discuss the different types of freezers available for freezing of food. What type of freezer is suitable for production of Individually Quick Frozen food ? Why glazing is necessary before storage of frozen food ?
2. Discuss the mechanism involved in the inactivation of microorganism by the dense phase carbon dioxide. Discuss a batch dense phase carbon dioxide system for cold pasteurization of food product.
3. Discuss the high pressure processing technology for preservation of food. What are the major advantages of such process ? Compare this process with thermal processing technology.
4. Write short notes on (any three) :
a) Transportation of chilled and frozen food.
b) Pelican system.
c) Liquid nitrogen freezing of food.
d) Cold chain in frozen food distribution.
e) Ultrasound technique in food processing.
5. What do you understand by freezing rate ? How the frozen food quality is affected by freezing rate ? Uncooked meat 5 cm thick is being frozen from both sides by a refrigerant at – 30°C in a plate contact freezer. The meat is initially at its freezing point (– 2°C) but not frozen and has a moisture content of 80%. Determine the time required to freeze the meat.
PART–II
Answer Question No. 6 and any two from the rest. :
6. a) Pasteurization differs from canning. Explain.
b) Ice cream becomes sandy on storage. Explain,
c) Modified atmospheric storage differs from CA storage.
d) Supercritical extraction differ from solvent extraction.
e) How can freeze drying process be accelerated ? 5×4=20
7. How do you determine process time in canning by formula method ? When do you get broken heating curve ? How dimensions in cans affect time of processing ? Why sometimes quality of food is affected in high short processing ? 15
8. Discuss the principle involved in microwave heating of food. How does temperature rise with absorption of energy ? Mention various applications of microwave energy in processing of food ? Indicate safety aspect of microwave heating. 15
9. Explain the principles involved in extrusion of food. Discuss twin screw extruder. Mention various variables which will control quality of the finished extruded products. What possible biochemical changes may happen in extruded food ? 15
10. Short notes on (any three) : 3×5=15
i) High pressure processing
ii) Spray drying.
iii) Can corrosion.
iv) MAP & MAC systems.
v) Processing of juice aseptically.
vi) Stirred type systallizers.
Syllabus
Advanced Food Process Engineering :
** General methods of preservation of food. Thermal processing of food- canning, pasteurization, sterilization. Design of various sterilizes for food processing, aseptic sterilization, Plate heat exchanger, Evaluation of process time in canning.
** Cold storage, modified and controlled atmospheric storage. MAP, MAC systems.
** Design of storage units, freezing system in food, slow and quick-freezing.
** Different freezes used in food industry including cryogenic freezing system.
** Modern design used in food industry including freeze drying, spray drying.
** Microwave processing of food. High-pressure sterilization. Extrusion technology- single & twin screw system. Super critical fluid extraction technology.
** Freeze concentration, Homogenization Membrane separation process, Reverse osmosis.
** Purification of component by crystallization, filtration, centrifugation. Modern techniques of processing of food, Quality control.