Maharashtra State Board of Technical Education 2012-6th Sem Diploma Chemical Engineering for in Subject Food Processing and Engineering (Elective)(12300) - Question Paper
MSBTE Sample ques. Paper for Diploma in Chemical Engineering
Sixth Semester
Subject Food Processing and Engineering (Elective). (12300)
Scheme - E Sample Question Paper Course Name : Diploma in Chemical Engineering Course Code : C'H Semester : Sixth
Subject Title : Food Processing and Engineering (Elective). Max marks : 100
12300
Duration: 3 Hrs.
Instructions:
1) All questions are compulsory.
2) Figures to the right indicate full marks.
3) Assume suitable data if necessary.
Q.l a) Attempt any THREE of the following:
12 Marks
a. Mention four Food constituents and give one example of each.
b. State any four factors affectmg growth of micro organisms.
c. How food packaging is carried out?
d. Describe procedure for storage of milk products.
Q.l b) Attempt any ONE of the following: 06 Marks
a. What are the unit operations involved in food processing? Explain any one.
b. Describe the manufacturing processes of beverages and jams.
Q.2 Attempt any FOUR of the following:
16 Marks
a. What is the function of water in human body?
b. State four nutritional requirements of microorganisms.
c. What are the basic principles in food processing and preservations?
d. State standards for milk and milk products.
e. Describe the food preservation process by high and low temperature.
f. With a flow sheet explain technology of juice preparation.
Q.3 Attempt any FOUR of the following:
16 Marks
a. Describe how enzymes are useful to our body.
b. With neat diagram explain growth cycle of microorganism.
c. Describe with flow sheet manufacturing process of chocolates.
d. Describe with flow sheet manufacturing process of cake.
e. Describe with flow sheet manufacturing process of biscuits.
Q.4 (a) Attempt any THREE of the following: 12 Marks
a. Describe the parameters used for quality control of finished food products.
b. List four types of alcoholic beverages. State raw materials used to obtam them.
c. Describe the procedure for manufacturing of malt.
d. State functions of vitamin in our body.
Q.4 (b) Attempt any ONE of the following: 06 Marks
a. Describe two unit operations used in food preservations with example.
b. Describe food preservation by irradiation technique.
Q.5 Attempt any TWO of the following: 16 Marks
a. Describe the procedure for manufacturing of milk and milk products.
b. Describe process technology of milling of cereals.
c. Describe the fermentation procedure for manufacturing of alcoholic beverages.
Q.6 Attempt any FOUR of the following: 16 Marks
a. List the types of confectionary products.
b. Define byproducts. What are the byproducts of nulling industry?
c. What is marmalade? Write its composition.
d. Describe common physical and chemical changes in spoiled food.
e. State the factors affecting the inhibition of microorganism in food.
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