Integral University 2011 M.Tech Biotechnology Food technology - Question Paper
No. of Printed Pages - 3
Roll No.
MTBT-303(C)
B. Tech. - M. Tech. (DUAL) (BIOTECHNOLOGY)
NINTH SEMESTER EXAMINATION, 2010-11 FOOD TECHNOLOGY
Time: 3 Hours
Total Marks: 100
Note : (i) Attempt any FIVE questions.
(H) Marks are indicated against each question
The time of heating at a temperature to cause 90% reduction in count of viable spores is called: 2 x 10 = 20
1.
(a)
(i) D-value (il) F-value (iii) Z-value
(Iv) Lethal rate
Heating of the frozen food is termed as:
(b)
(c)
(i) Dehydrofreezing (ii) Freeze drying
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(iii) Reheating (iv) None
Storage of food under reduced pressure is called:
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(i) Aseptic storage (d) (e) (iii) Hypobaric storage Death of bacteria follows: (i) Zero order reaction (iii) Second order reaction Indicator organisms are: (i) Coliforms (ii) Pathogenic bacteria (iii) Fungus (iv) None |
(ii) Hyperbaric storage (iv) All (ii) First order reaction (iv) None |
(f) Lactic acid fermentation does not produce
(i) ATP (ii) C02 and NADH
(g) Which one preservation method has the lowest energy requirements
(i) Freezing (ii) Drying
(iii) Pasteurization (iv) None
(h) What is Ultra heat preservation?
(i) Type of pasteurization
(ii) Inactivation of enzymes by irradiation
(iii) Type of sterilization
(iv) None
(i) Condition of toughening of muscle of meat after stenghtering of animal is called:
(i) Rigor toughening , (ii) Rigor mortis
(iii) Rigor hardening (iv) None
(j) For the artificial tenderization of muscles, which of the following could be source of the enzyme?
(i) Papaya (ii) Pineapple
2. (a) Which major group of microbes are used in various types of fermentation process? 4 x 5 = 20
(b) Describe the process of cheese production
(c) How fermentation is important in our day to day life?
(d) How curd is formed?
(e) Write different fermented vegetables products and microorganisms involved.
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(a) Describe various types of cans used in food packaging.
(b) Enlist the types of spoilage of canned food by micro organisms,
Write short notes on any Four of the following: 5x4 =
(a) Probiotics
(b) Membrane Plate count
(c) Irradiation preservation
(d) Preparation and management of starter culture
(e) Contribution of Louis Pasteur to Food Science
(a) What are the different criteria involved in the implementation HACCP in food Industry?
(b) Comment on the causal orqgnism, symptoms and prophylai measures of any three food borne bacterial diseases.
Write short notes on any Four: 5x4 =
(a) Microbial spoilage of raw meat
(b) Enumeration of metabolically injured microorganism
(c) Different food quality laws and standards in India
(d) Food adultration and contamination
(e) Antif.rcrobial systems present in milk
(a) Write in detail the future and prospect of Food processing secto India and its role and contribution in the nations economy.
(b) What are the major factors which influence the microbial loac food?
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Attachment: |
| Earning: Approval pending. |
