Food Processing — DU B.Sc. (Prog.) Home Science Previous Year Question Papers

4. Q1. Write a short note on the following (any three): (3 × 5=15) ) Breakfast cercals 1) Refining of oil c) Curing of meat d) Sterilization a) Define food processing and explain its significance in the modern food technology. (7) b) What is parboiling? Discuss its advantages and disadvantages. (8) (8) Q3. Diffcrentiale between (Any three): (3×5=15) a) Enzymatic and non-cnzymatic browning b) Malting and germination c) Saturated and Unsaturatod fatty acids d) Sun drying and Dehydration Q4. Discuss the steps included in the refining of fats and oils. Highlight the advantages and disadvantages of rofining of oils. (15) Q5. What are the common methods of processing meat, poultry and eggs? Explain drying, smoking and salting of meat products: (15) a) Iow does homogenization influence the shelf life and sensory properties of milk? (7) b) What are the primary, sccondary and tertiary methods for fruit and vegetable processing?