Advanced Preservation Technology — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

I. Give short herers to any air of the solom s "0007 = (i) 'Define exhausting (ii) What is cryogenic freezing? (iii) What is sublimation? Dedu: (Sublimation) FaT 8? (iv) Explain water activity. (v) Significance of rehydration in' food processing: se "(vi) Characterstics of a good, jelly. vil) Write the role of pectin, in gel formation. (vili) Write difference betweèn jam and marmalades: 2. Discuss the várious theories that explain the mechanism of jelly formation i? 3. What is "carining? Describe the processing steps involved in the canning of fruits and vegetables with a suitable-flow chart. 18 4. (a) Explain any three important dehydration techniques used for the dehydration of fruits and vegetables. Tryi 10 (b) Describe various factors affecting the rate of dehydration of foods. 8 5. Explain the different steps involved in the preparation of mixed fruit jam. Also enlist the important precautions to'be considered during jam preparation 6. (a) What are crystalized fruits? Explain the préparatory steps systematically involved in the processing of crystallized fruits. 10