Thapar University 2006 B.Tech Biotechnology Food Technology - Question Paper

Question no. 7 is compulsory. Of the rest, attempt any four questions Please write precise and to-the-point answers_

2 a

What is the role of biotechnology in modem wine and beer manufacture.

2

b

Give an account of the operations during commercial orange juice production.

1.5

c

Describe the dryers or freezers employed for drying/freezing fruits and vegetables.

2.5

d

What is the difference between prebiotic and probiotic foods?

1

3a

What incentives are being provided by the Government of India for developing the

1.5

food processing sector.

b

In what ways, the gas composition altered during the commercial atmosphere storage

2.5

of vegetable produce.

c

Give detailed flow chart of processing liquid milk.

1.5

d

Discuss the arguments put forth by the anti-food biotechnologists section.

1.5

4 a

What is parboiling of rice. List the advantages and disadvantages of the process.

2.5

c

What is the churning theory for formation of butter from cream?

1.5

d

Give details of any one continuous butter making procedure.

2

e

Which organism is employed in the manufacture of: (i) glutamate; (ii) xanthan gum;

1

(iii) riboflavin; and (iv) citric acid.

5 a

How is cheddar cheese manufactured? Give detailed flow chart.

2

b

Describe oil refining operations.

2

c

What considerations are kept in mind during formulating and manufacturing meat

1.5

emulsions.

d

Give the physiological protective functions of egg albumen proteins.

1.5