The previous years question paper for the B.Tech course in Fruits Vegetables & Plantation Products and Principles of Food Preservation required for reference is as given below:

Fruits Vegetables & Plantation Products

1. Attempt any four parts of the following: 4x5=20
a)
Distinguish clearly between Fruits and Vegetables and Discuss the physiological development of fruits and vegetables.
b)
With the help of neat schematic diagram, discuss the structural features of
Parenchyma Cell.
c)
Discuss the role of Cell Turgor in the texture of fruits & vegetables.
d)
Discuss the physiological development of fruits & vegetables.
e)
Discuss the principle involved in Controlled & Modified Atmosphere Storage.
f)
How fruits and vegetables are preserved by refrigeration and freezing?

2. Attempt any four parts of the following: 4x5=20
a)
Discuss the different methods used for the extraction & clarification of the juices.
b)
Give the reasons that are responsible for deterioration of fruit juices. Also discuss the preservation of fruit juices with chemicals.
c)
Differentiate among jam, jelly and marmalades. Discuss manufacturing process of jam.
d)
Distinguish clearly between Tomato Puree and Tomato paste including their methods of preparation and specifications.
e)
What are the different methods of pickles making? Discuss the causes of the spoilage in the pickles.
f)
Discuss the methods of preparation of the preserve.

3. Answer any two parts of the following: 2x10=20
(a)
What are spices? Discuss the general processing steps involved in the manufacturing of Spice powders.
(b)
Give an explanatory note on “Cryogenic grinding of spices”.
(c)
Comment on Spice oils and Oleoresins and give their manufacturing process.

4. Answer any two parts of the following: 2x10=20
(a)
What do you understand by decaffeinated coffee? Discuss the method of manufacturing of instant coffee
(b)
Give the classification of commercial tea and discuss the manufacturing of Black Tea with the significance of each step
(c)
Discuss the steps involved in the processing of Cashew and explain the utilization of by products

5. Discuss any two of the following: 2x10=20
(a)
Importance and method of roasting of cocoa bean.
(b)
Production of Cocoa Liquor.
(c)
Importance of Conching & tempering..

Principles of Food Preservation

1.
Attempt any
four
parts of the following:
(a)
Define the term spoilage as applied to foods. Enlist the major causes of food spoilage
(b)
Classify foods according to their pH. Explain the significance of this classification.
(c)
Discuss the major causes of food wastage and suggest remedial actions to minimize it.
(d)
Explain the principles of Controlled Atmosphere Storage (CAS) and Modified Atmosphere Storage (MAS).
(e)
What do you understand by Shelf life of any food product? Classify foods according to their perishability.
(f)
What do you understand by Intermediate Moisture Foods?

2.
Attempt any two parts of the following:
(a)
What do you understand by “D Value”, “Z Value” and “F Value”? Discuss their significance in thermal processing of foods. How would you assess the adequacy of
thermal processing of foods?
(b)
Give the detailed procedure for canning of peas. Discuss in detail the various defects which can occur in canned foods.
(c)
Discuss Blanching and explain its significance in preservation of foods by freezing, Canning and drying. How you would check the adequacy of blanching process.

3.
Attempt any two parts of the following:
(a)
What do you understand by Water Activity? Explain various membrane concentration processes used in food industry with examples.
(b)
Explain in detail the spray drying of liquid food products. Discuss Instantization process to make dry powder instant soluble.
(c)
Explain the process of “Freeze Drying”. Give the merits of this process over conventional hot air drying.

4.
Attempt any Two parts of the following:
(a)
Describe the undesirable changes that take place during thawing of foods. Suggest possible methods for thawing of foods.
(b)
Differentiate between Slow freezing and Fast freezing of foods. Discuss various changes associated with the freezing of foods.
(c)
Discuss various desirable and undesirable consequences of chilling temperature on food products. Discuss various pretreatments which can be given to food product to obtain best result from chilling.

5.
Discuss any Two parts of the following:
(a)
Discuss the application of sugar and salt in food preservation with some suitable examples.
(b)
What do you understand by Ionizing and Non-Ionizing radiations. Explain the preservation of foods by non-ionizing radiations with examples.
(c)
Explain the principle behind the Hurdle Technology? Discuss the application of hurdle technology with suitable example.