Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : M.Tech
Subject Name : Cereal Process Engineering
Sem : II
Website : jaduniv.edu.in
Document Type : Model Question Paper
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6572-Cereal%20Process%20Engineering.pdf
Cereal Process Engineering Question Paper :
Master Of Technology (FTBE) Examination, 2011 :
2nd Semester :
Time : Three hours
Full Marks : 100
Use a separate Answer-Script for each part.
Related : Jadavpur University Advanced Protein Technology M.Tech Question Paper : www.pdfquestion.in/6571.html
PART – I : (60 marks)
Answer any three questions. :
1. a) Mention the working principle of each equipment required for cleaning of wheat. What are the objectives of conditioning of wheat and indicate the methods used for it.
b) Give the diagrammatic expression of milling process of wheat indicating the steps of grinding. 10+10=20
2. a) Discuss about the world production and trade of rice. Give a flow diagram of modern rice milling explaining the working principle of each machine.
b) How parboiled rice is produced? Give the advantages and disadvantages of parboiled rice. What are the utilization of byproducts of rice milling? 10+10=20
3. a) Discuss the main steps of milling of barley indicating the milled barley products. Discuss also the food uses of barley and rice based products.
b) Discuss the nutritional values and product utilization of sorghum, oats and millets for food and animal feed. 10+10=20
4. a) What are the effects of insect attack on cereal and cereal products? Mention the purpose of storage facilities of cereal indicating the type of insects that attack cereal and cereal products. How infestation can be prevented? How do you detect the insect infestation in cereals?
b) How do you test the wheat flour for baking quality? 10+10=20
5. a) Give the operating principle of a bread dough divider with a neat sketch. How the divider is to be lubricated and what are the precautions in operating a divider?
b) Discuss about the type and functioning of oven and associated equipment in a bakery industry. 10+10=20
6. Write short notes on (any four) : 5×4=20
a) Nutrition, health benefits and utilization of wheat germ.
b) Extraction, refining and specification of corn oil.
c) Quality standard of corn and rice and nutritional benefits and use of bulgur wheat.
d) High speed mixer for producing and developing of bread dough.
e) Reciprocal and band slicer.
f) Macaroni extrusion technology.
PART – II : (40 marks)
Answer any two questions. :
All questions carry equal marks. :
7. a) What do you mean by waxy starch, resistant starch and modified starch?
b) Describe different methods for the fractionation and purificatoin of amylose and amylopectin.
8. a) Discuss about enzymes for hydrolysis of starch.
b) State and explain gelatinization and retrogradation of starch. 10+10
9. What is extrusion cooking? What are the advantages of extrusion cooking? Mention the main differences between single screw and twin screw extruder. Discuss the effect of raw material on quality of extruded product.
4. Write short notes on (any three) :
a) Resistant starch
b) Modified starch
c) Aqueous leaching method of fractionation of starch
d) b-amylase and Glucoamylase.
Advanced Food Biotechnology :
Time : Three hours
Full Marks : 100
Use a separate Answer-Script for each part. :
PART – I :(60 marks)
Answer any three questions. :
All questions carry equal marks. :
1. a) What are vinegar and vinegar stock?
b) Discuss the commercial production of vinegar with a neat sketch of the bioreactor describing all the steps and parameters in vinegar fermentation.
c) ‘Some metal ions badly affect the quality of vinegar’ — discuss. 4+12+4
2. Discuss in detail the commercial production of alpha-amylase by surface culture fermentation method with a flow diagram followed by isolation and purification of the enzyme from mold bran. 10+3+7
3. a) Describe the method of preparation of an Indian social and tribal wine indicating the organisms involved and the region of consumption.
b) Write down in details the method of preservation of olives by fermentation. 10+10
4. a) Define ‘fermented food’. Classify fermented foods with examples (two examples for each category).
b) ‘Fermented foods are nutritions, digestible and safe’—why?
c) ‘Some individuals can not digest milk but can take dahi/ yogurt’ — why? 2+9+7+2
5. a) Discuss in detail role of lactic acid bacteria in food preservation and human health.