B. Sc Degree (C.B.C.S.S.) Examination
Fifth semester
Faculty of Science
Branch: Food Technology and Quality Assurance
FQA5B501 / FOOD PACKAGING / 2013Time: 3 hours / Maximum marks: 80
Instructions
1. / Time allotted for the examination is 3 hours
2. / Answer all questions in Part A. This contains 10 question, each of 1 mark.
3 / Answer any 8 out of 12 questions in Part B each carrying 2 marks
4. / Answer any 6 out of 9 questions in Part C each carrying 4 marks
5. / Answer any 2 out of 4 questions in Part D each carrying 15 marks
Part A
Answer all questions, 1 mark for each / (10×1 = 10)
1 / Oxygen scavenger
2 / Tin free steel.
3 / LLDPE.
4 / Appertization.
5 / Packaging of materials with sterilization process
6 / Glass is the mixture of ………………………..
7 / System of packaging that changes the condition of package and extends the shelf life
8 / The process of modifying the air inside the cans
9 / Packaging material used for vacuum packaging.
10 / Example for natural packaging material
Part B
(Answer any 8 questions out of the following)
Short answer type questions, 2 mark each / (8×2 = 16)
11 / CO2 emitters.
12 / Thermoforming
13 / Retort pouch packing.
14 / Thermosetting plastics
15 / Merits and demerits of glass
16 / What is intelligent packaging?
17 / What are copolymers?
18 / What is active packaging?
19 / Merits and demerits of glass containers
20 / Active packaging
Turn over
21 / Edible films.
22 / GTR.
Part C
Short answer type questions, 4 mark each
(Answer any 6 questions out of the following) / (6×4= 24)
23 / Differentiate between controlled and modified atmospheric packaging
24 / Write short notes on aseptic packaging.
25 / Explain briefly about types of thermoforming.
26 / Which are the various types of closures used in the packaging?
27 / What is vacuum packing? Mention the changes occur in food during vacuum packing.
28 / Mention the packaging material suitable for fish.
29 / Point out the differences between cast poly propylene and BOPP?
30 / Mention the manufacturing process of glass containers
31 / Define WVTR.Mention its significance
Part D
Essay type questions, 15 marks each
(Answer any 2 questions out of the following) / (2×15 = 30)
32 / Explain the different packaging materials used for food materials.
33 / Define food packaging and its main functions. Mention various laws and regulations that deal with food packaging?
34 / Explain the criteria used to select a packaging material and explain the quality tests for the packaging materials?
35 / Define and Explain 1.Vaccum packaging
2.Modified atmospheric Packaging
B. Sc Degree (C.B.C.S.S.) Examination
Fifth semester
Faculty of Science
Branch: Food Technology and Quality Assurance
FQA5B502 / TECHNOLOGY OF BEVERAGES & CONFECTIONARIES / 2013Time: 3 hours / Maximum marks: 80
Instructions
1. / Time allotted for the examination is 3 hours
2. / Answer all questions in Part A. This contains 10 question, each of 1 mark.
3 / Answer any 8 out of 12 questions in Part B each carrying 2 marks
4. / Answer any 6 out of 9 questions in Part C each carrying 4 marks
5. / Answer any 2 out of 4 questions in Part D each carrying 15 marks
Part A
Answer all questions, 1 mark for each / (10×1 = 10)
1 / Another name of instant tea
2 / Chemical name of caffeine
3 / Clarifying agents used in wine.
4 / Temperature at caramelisation occurs is ……………….
5 / Percentage of caffeine in green tea
6 / The alcohol content of distilled beverages.
7 / Juniper berries are used in ………………………..
8 / Synonym of sparkling wine
9 / Acidulant in soft drinks
10 / Abbreviate CTC.
Part B
(Answer any 8 questions out of the following)
Short answer type questions, 2 mark each / (8×2 = 16)
11 / Briefly explain the term fat bloom?
12 / What is the importance of hops in beer making?
13 / Explain the types of preservatives used in the manufacture of carbonated soft drinks.
14 / Distinguish between green and black tea.
15 / Explain the term decaffeination in coffee.
. / 16 / Why beer is considered as a soft drink?
17 / Advantages of malted beverages
18 / Explain the different sources of vodka.
19 / High fructose corn syrup
20 / Brewing of coffee
21 / Caramel
22 / Must
Turn over
Part C
Short answer type questions, 4 mark each
(Answer any 6 questions out of the following) / (6×4= 24)
23 / What are the important stages of sugar cookery?
24 / Explain different types of wine.
25 / Explain briefly about sources of water for bottled drinking water.
26 / Comment on types of whisky.
27 / Write short note on syrup room operation.
28 / Mention the packaging material suitable for carbonated beverages.
29 / What is the effect of roasting on coffee beans
30 / Mention the constituents present in tea
31 / Explain the manufacture of Beer .
Part D
Essay type questions, 15 marks each
(Answer any 2 questions out of the following) / (2×15 = 30)
32 / Explain the steps involved in the manufacture of chocolate.
33 / What are the steps involved in the manufacture of tea?
34 / Write in detail about the decaffeination of coffee.
35 / Explain the steps involved in the manufacture of chocolate.
B. Sc Degree (C.B.C.S.S.) Examination
Fifth semester
Faculty of Science
Branch: Food Technology and Quality Assurance
FQA5B503 / TECHNOLOGY OF MILK AND MILK PRODUCTS / 2013Time: 3 hours / Maximum marks: 80
Instructions
1. / Time allotted for the examination is 3 hours
2. / Answer all questions in Part A. This contains 10 question, each of 1 mark.
3 / Answer any 8 out of 12 questions in Part B each carrying 2 marks
4. / Answer any 6 out of 9 questions in Part C each carrying 4 marks
5. / Answer any 2 out of 4 questions in Part D each carrying 15 marks
Part A
Answer all questions, 1 mark for each / (10×1 = 10)
1 / Which test is used to determine the effectiveness of pasteurization?
2 / Enzyme used for the ripening of cheese
3 / Microorganism responsible for yoghurt formation.
4 / Abbreviation of SNF.
5 / Casein exists in milk as …………………..
6 / The compound responsible for butter flavor
7 / Father of white revolution.
8 / Greenish yellow pigment which gives the characteristic color to whey
9 / The process of incorporating air into the mix to increase the volume in the freezing process.
10 / The water phase or serum obtained after the separation of butter from curd.
Part B
Short answer type questions, 2 marks each
(Answer any 8 questions out of the following) / (8×2= 16)
11 / Briefly explain the nutritive value of milk.
12 / Why should milk be sold in opaque containers?
13 / What do you meant by SNF of milk?
14 / What is casein? Explain.
15 / Explain the term homogenization and its purpose in milk industry.
16 / Differentiate between toned and double toned milk.
17 / Briefly explain ropiness in milk.
18 / Explain ageing with reference to ice cream.
19
Turn over
20 / Give a short note on UHT treatment.
21 / Give a short note on sterilized milk
22. / Mention the packaging material suitable for butter
Part C
Short essay type questions, 4 marks each
(Answer any 4 questions out of the following) / (6×4 = 24)
23 / Write a brief note on thermal processing and write down the role of FDV in pasteurization plant.
24 / Make a note comparing the nutritional aspects of curd and paneer.
25 / Explain briefly about manufacture of khoa.
26 / Differentiate between recombined and reconstituted milk.
27 / Give a short note on the manufacture of butter milk
28 / Give a short note on flavor defects in milk
29 / What is vitaminised milk? Mention its various methods of preparation
30 / Briefly explain the physico-chemical properties of milk
31 / Briefly discuss on any two fat rich milk products
Part D
Essay type questions, 15 marks each
(Answer any 2 questions out of the following) / (2×15 = 30)
32 / Explain the manufacture of cheddar cheese with a well-defined flow diagram?
33 / Write in detail about ice- cream manufacture by indicating the role of each ingredient in its manufacture?
34 / Explain in detail about indigenous dairy products?
35 / Define cream. Explain the classification and manufacture of cream
B. Sc Degree (C.B.C.S.S.) Examination
Sixth semester
Faculty of Science
Branch: Food Technology and Quality Assurance
FQA6B5601 / FOOD SAFETY AND QUALITY ASSURANCE / 2013Time: 3 hours / Maximum marks: 80
Instructions
1. / Time allotted for the examination is 3 hours
2. / Answer all questions in Part A. This contains 10 question, each of 1 mark.
3 / Answer any 8 out of 12 questions in Part B each carrying 2 marks
4. / Answer any 6 out of 9 questions in Part C each carrying 4 marks
5. / Answer any 2 out of 4 questions in Part D each carrying 15 marks
Part A
Answer all questions, 1 mark for each / (10×1 = 10)
1 / Abbreviation of HACCP
2 / Food Safety and Standards Act of India is enacted in the year
3 / Major source of Clostridium botulinum.
4 / ……….. is also known as bacillary dysentery.
5 / Nutritional additive which causes hazard is ………..
6 / ……….. is an example of toxic element present in food.
7 / Name one physical hazard.
8 / Name one industrial contaminant.
9 / Expand JECFA
10 / Mold which produce toxic metabolites
Part B
Short answer type questions, 2 marks each
(Answer any 8 questions out of the following) / (8×2= 16)
11 / Name the nodal agencies which prescribe standards for food additives.
12 / Expand the abbreviation of ADI and GRAS and define them.
13 / What are Mycotoxins? Name the major sources of aflatoxins.
14 / What are Exo and Endotoxin?
15 / What is GMP? Explain its significance in food industry.
16 / Explain the term TQM and ISO?
17 / What do you understand by the term shigellosis?
18 / Briefly explain the meaning and importance of HACCP.
19 / Define infection.
Turn over
20 / What is validation?
21 / Metal contaminants
22. / Expand GRAS
Part C
Short essay type questions, 4 marks each
(Answer any 4 questions out of the following) / (6×4 = 24)
23 / What is patulin? Name few products which get infected with organism that produces patulin.
24 / Define HACCP. Explain the principles involved in HACCP System.
25 / Describe method for conducting hazard analysis.
26 / What is FSMS? Describe the food safety standards in food industry.
27 / Give a detailed note on intentionally added chemicals in food processing.
28 / Name five heavy metals that may be present as contaminant or additive, briefly explain their toxicity.
29 / Differentiate quality control and quality assurance
30 / Write a note on control charts
31 / Write a note on anti nutritional factors in food
Part D
Essay type questions, 15 marks each
(Answer any 2 questions out of the following) / (2×15 = 30)
32 / Discuss the causes, effects and preventive measures related to food-borne infections of Salmonella and Staphylococcus in humans.
33 / Describe briefly the mandatory food laws applicable to food industry in India.
34 / Explain the meaning and importance of quality control in food processing industry.
35 / Explain the seven steps of HACCP
B. Sc Degree (C.B.C.S.S.) Examination
Sixth semester
Faculty of Science
Branch: Food Technology and Quality Assurance
FQA6B5602 / TECHNOLOGY OF MEAT, FISH & POULTRY PRODUCTS / 2013Time: 3 hours / Maximum marks: 80
Instructions
1. / Time allotted for the examination is 3 hours
2. / Answer all questions in Part A. This contains 10 question, each of 1 mark.
3 / Answer any 8 out of 12 questions in Part B each carrying 2 marks
4. / Answer any 6 out of 9 questions in Part C each carrying 4 marks
5. / Answer any 2 out of 4 questions in Part D each carrying 15 marks
Part A
Answer all questions, 1 mark for each / (10×1 = 10)
1 / Candling
2 / The major protein present in the thin filament of muscle
3 / The enzyme present in the pineapple used as a meat tenderizer.
4 / The membrane surrounding the egg yolk.
5 / The egg yolk is connected to albumen by ………………….
6 / Muscle stores oxygen in the form of ………………………..
7 / The chemical responsible for fishy odor is …………………….
8 / . ………………. is a heat stable pigment formed on reaction between nitrite and myoglobin.
9 / Name equipment used for stunning.
10 / The compound responsible for dark greenish discoloration in hard eggs.
Part B
Short answer type questions, 2 marks each
(Answer any 8 questions out of the following) / (8×2= 16)
11 / What is rigor mortis? Explain physiological changes occurring during rigor mortis.
12 / What do you mean by thawing?
13 / Define IQF.
14 / What is myoglobin, and mention its function?
15 / What are the methods for defeathering of poultry?
16 / How will you identify fresh fish?
17 / What do you mean by yolk index?
18 / What is scalding? Mention the time-temperature combinations used for scalding.
19 / Define Lairage.
Turn over
20 / What is glazing in fish?
21 / What are the objectives of smoking.
22. / How is fish preserved by chilling
Part C
Short essay type questions, 4 marks each
(Answer any 4 questions out of the following) / (6×4 = 24)
23 / Write a note on spoilage of fish.
24 / Explain flash-18 process.
25 / Write a note on MAP packaging.
26 / Explain smoking of fish.
27 / Explain the types of spoilage in meat under aerobic conditions.
28 / List out the different methods of meat tenderization.
29 / Write a short note on curing of meat
30 / What is ripening of meat?
31 / What are the factors affecting egg quality?
Part D
Essay type questions, 15 marks each
(Answer any 2 questions out of the following) / (2×15 = 30)
32 / Discuss the structure and nutritional significance of eggs.
33 / Explain the regulatory laws and HACCP implemented in the meat processing industry.
34 / Explain the steps involved in the processing of poultry.
35 / Explain the composition of Fish
B. Sc Degree (C.B.C.S.S.) Examination