Food Rheology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

B.Sc. (Hons.) Food Technology (NEP-UGCF) 1. Answerthe following : (i) Define rheology. (ii) An example of a Newtonian fluid. (iii) Stat? one difference between viscosity and viscoelasticity. (iv) Name an empirical test for texture measurement. (v) Name an instrument used to measure tenderness in meat. (vi) Name the wheat variety and percentage of proteins desirable for pasta making. (vii) State one rheological property of butter. (viii) Name an instruinent used for cheese quality evaluation. (ix) State one compositional factor influencing meat texture. (x) What is meant by plasticity in fats? 2. (a) Describe the rheological instruments used for measuring meat texture. (8) 3. Differentiate between the following : (a) (b) (c) Fundamental vs. Empirical texture tests. Newtonian vs. Non-Newtonian fluids in food systems. Basic rheological models vs forces involved in `texture measurement. 4. Write shortnotes on (any three) : (5x3=15) (a) Texture profile Analysis (b) Viscosity.Modulus Quotient in d.ough rheology (c) Rheological properties of butter (d) Instrumental m6thods for cheese quality measurement 5. .(a) Discuss the compositional and textural attributes influencing meat Explain the rheological models of cheese and factors affecting Cheddar cheese texture. . (.7)