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

: Technology of Food Pre.servation : B.Sc. (Hons.) Food Technology NEP-UGCF Attempt #ue qLestions. Attempt CIZZ parts of the question together: State whether True/False and correct and I.ewrite the false statements (any fizJe) : 5x2=10 (1) During .freezing of foods bound water freezes first followed by free water. (2) Mlk' should always be kept in chill storage which is between 5°C to (3) (4) :Salting out' is a term rised to describe a defect during chilled storage. Thermal processing destroys all pathogenic and most spoilage. microorganisms in a riermetically sealed container. {5) Aseptic processing is a teechnique wherein commercially sterifized foods are packaged into previously sterilized containers under. sterile conditions to produce shelf-stable products that need refrigeration, (6) Potatoes should be stored at a temperature, of < 10°C in cold storage warehouses for superior eating .quality and better .shelf life. Differentiate between the following (any foz47-) : (1) Drying vs. Dehydration (2) Slow freezing vs. Quick freezing (3) Low acid foods vs. High acid foods (4) : Blanching Vs. Boiling (5) Cold sterilization vs. Commercial steriHzation.'` Elaborate with the help of a neatly labelled diagram : (1). Explain Lthe principle of- freezing along with the changes that occur during freezing. (2) Discuss the principle of dri7ing with the help of normal drying curve. Answer' briefly (any fozJr) : (cb) Changes during thawing of food. - (a). Factors affecting +evaporation of food.. (c) Factors affecting ra-te of drying. (d!) Classification of foods based on pH. (e) Advantages of Aseptic processing. Wrife briefly (any. Zzuo) : (cD) Discuss .the conventional preservation technologies with suitable examples. Give t'heir merits and demerits. 10. (a) Ionizing radiations can make most food products shelf' stable for extended periods. Justify with suitable examples. (c) Discuss the historical evoluti.on of food processing.