Vinayaka Missions University 2008 B.E Industrial Bio-Technolgy FOOD SCIENCE AND ENGINEERING - Question Paper

FOOD SCIENCE AND ENGINEERING
UNIT I
PART A
describe Carbohydrates.
Write short notes on gelatinization of starch.

What is Caramelization?
What do you mean by Browning reaction?
What is the significance of Maillard reaction?
describe hydrogenation? Mention its use in food preparation.

Write a note on Plasticizing action and Humectancy of carbohydrates.
elaborate Enrobing fats?
Classify Lipids.
describe Rancidity.
How does an Emulsifying agent function?
provide examples of Antioxidants used in edible oils and fats.
Proteins as Functional food – Justify.
Indicate the Protein deficiency syndromes.
How is Meat tenderized?
Write short note on Bread making.
Write the Biological importance of Water.
What is meant by Water activity?
Classify Vitamins.
elaborate Trace elements?
Indicate the Source of Vitamin A and K.
Enumerate the Functions of Vitamin B12.
Enumerate the Role of Vitamin K as an Anti-coagulating factor.
Write the Textural characteristics of Starch.
provide few names of non sweetness sugar.
PART B
define the sources and classification of Carbohydrates.
elaborate Lipids? How are they classified? discuss the functions of Lipids.
discuss sources, and functions of protein.
discuss Carbohydrates and its importance in Food industry.
define the Sources, Functions and Deficiency of Fat-soluble vitamins.
discuss the Sources, Functions and Deficiency of Water-soluble vitamins.
define the role of water in residing system.
discuss the Role of Biotechnology in Food industry.
discuss the Concept of water activity and its relevance in Food preservation?
define the role of minerals in foods.

UNIT II
PART A
Write a note on Intentional and Non-intentional additives?
elaborate leavening agents?

Acetates as Food additives – discuss.
elaborate Chelating agents?
elaborate Humectants?
describe Flavour enhancers.
What is Rigor mortis?
describe Ripening?
What is Pungency?
Indicate the use of Ethylene and Propylene oxide as Food additives in diary products and vegetables.
provide the role of Benzoates as Food additives.
elaborate Food colourants? provide 2 examples.
elaborate Food flavors? provide examples.
provide the role of antioxidants in foods.
Write short notes on the components of milk.

Briefly write on the use of enzymes in food processing.

What do you mean by flavor enhancer?
Write a note of food additive as preservative.
PART B
discuss the Functional role of Additives in meat, vegetables and diary products.
define Intentional and Non-intentional additives.
How Sulphur compounds function as Preservatives? elaborate their disadvantages?
discuss Natural and Artificial food colourants.
Enzymes as Food processing aids – discuss.
define the Functional importance of Food flavours.

Earning:   Approval pending.