Advanced Fruits & Vegetables Technology M.Tech Question Paper : jaduniv.edu.in

Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : M.Tech
Subject Name : Advanced Fruits And Vegetables Technology
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/6567-Advanced%20Fruits%20&%20Vegetables%20Technology.pdf

Advanced Fruits And Vegetables Technology Question Paper :

M. TECH. (F.T.B.E.) Examination, 2008 :
(1st Semester)
Time : Three hours
Full Marks : 100

Related : Jadavpur University Advanced Agro Industrial Project Planning & Management M.Tech Question Paper : www.pdfquestion.in/6566.html

Use a separate Answer-Script for each part. :
PART–I : (64 marks)
Attempt any four questions. :
All questions carry equal marks. :
1. Discuss the present scenario of fruits and vegetables processing industries in India. Give suggestions for future development. Name various products and by-products which can be prepared from mango. How is aseptically packed R.T.S drink from mango manufactured ? 16

2. How shelf life of agrocommodities increases under control atmosphere ? Explain possible biochemical changes happen in fruits in control atmosphere. How is ethylene produced during ripening of fruit ? Name a few ethylene scavengers. What precautions should be taken for storage of climacteric fruits ? Explain MAP system for litchi. 16

3. Give a flowsheet for the preparation of canned pineapple. State the importance of exhausting and cooling in canning. How do you determine concentration of sugar in the filling liquor ? What type of can is used ? What is the processing condition ? Discuss cut out test for canned products. 16

4. Discuss the factors which affect quality of potato chips ? How are frozen potato fingers and mashed potato powder prepared ? Explain storage condition and quality of potato for chips. Name various by-products from potato processing waste. 16

5. Explain flavour. ‘Flavour is evaluated by subjective and objective methods’ — Justify. How do you select panelists? What is bioflavour ? Discuss behaviour of thixotropic fluid. How is textural quality of solid food measured in Instron ? 16

6. Short notes on ( any four ) : 4×4=16
(i) Fermented vegetables
(ii) Water activity of food
(iii) Mango diseases
(iv) Pectin from fruit waste
(v) T test
(vi) Black neell in tomato products
(vii) Plastic laminates for fried foods

PART–II : (36 marks)
Attempt any two questions. :
All questions carry equal marks. : (18×2)
7. Discuss the quality criteria for overall selection of fruits and vegetables, and also their pulp and products. Give suitable examples for maintaining standards of such products derived from fruits. Compare the quality parameters between mango pulp and orange juice.

8. What is the importance of sugar in fruit and vegetable processing ? How would you estimate reducing sugars, non-reducing sugars and total sugars in a fruit juice ? Discuss microbiological quality of sugars.

9. What do you mean food additives ? How would you classify the food additives. With four suitable examples, explain the working principle of food additives. What are the natural sources of food additives ? What is nutracenticals ? What is the safety parameters of food additives ?

10. Write short notes on ( any four ) :
a) Food antioxidant
b) Accelerated ripening process
c) Phytosanitary conditions
d) Tomato pulp and puree
e) Pickles in vinegar
f) Tomato sauce and Ketch-up.

Advanced Fruit and Vegetable Technology :
** General introduction. Application of recent advanced techniques of food preservation in fruits and vegetables. Low cost methods of preservation.
** Use of additives for various productrs development. Enzyme and its application. Controlled ripening.

** Nutritimal and biochemical changes during post harvest storage, processing and post process storage. Metal contaminants and pick up in stored processed products.
** Use of pesticides in fields, its limit and identification. Processing equipment.
** Measurement of colour and texture. Characterisation, stimulation of furit flavour, retention of flavour.

** Lagislation of processed furit and vegetable products. Analyss and detection of contaminats and adulterants and quality control;. Factory sanitation and hygiene.
** Microbiology of fresh and processed products and its control. Packaging. Waste utilisation.