Other Bachelor Degree- OtherENGINEERING PROPERTIES OF FOOD MATERIALS (Karunya University, Coimbatore-2010)

Reg. No. ________                                                                                                                                                   

Karunya University

(Karunya Institute of Technology and Sciences)

(Declared as Deemed to be University under Sec.3 of the UGC Act, 1956)

 

End Semester Examination – November/December 2010

 

Subject Title: ENGINEERING PROPERTIES OF FOOD MATERIALS       Time: 3 hours

Subject Code:            09FP303                                                                                                          Maximum Marks: 100          

                                                                                                                                                                                                                                              

Answer ALL questions (5 x 20 = 100 Marks)

 

1.         Compulsory:

 

With diagram explain the physical properties of food materials and their application in the crop processing design in detail.

  2.         a.         Differentiate Newtonian and non-Newtonian fluids.

            b.         With diagram explain non-Newtonian fluids.

            c.         Differentiate modulus of elasticity, rigidity and bulk modulus.

                                             (OR)

3.         a.         Discuss the creep behavior of materials based on the rheological models.

            b.         Discuss various stress relaxation model used for food materials.

 

4.         a.         Explain the firmness and hardness measuring methods on various products.

b.    Explain in detail the various properties of food material that can be measured in texture analyzer.

c.     Mention about the subjective and objective methods of textural properties.

                                              (OR)

5.         a.         Discuss about dynamic testing of solid food and instruments used for it.

            b.         What are the methods to evaluate the mechanical damage of the food materials?

  6.         a.         Describe the influence of structure of food on thermal conductivity.

            b.         Enumerate importance of thermal properties for food quality and safety of food.

            c.         Define thermal conductivity and enthalpy.

                                      (OR)

7.         a.         Discuss about modeling of the thermal properties of frozen foods.

            b.         Explain with neat sketch, the needle probe method for measuring thermal conductivity.

 
8.         a.         With diagram explain the cyclone separator and derive the terminal velocity equation.

            b.         Explain dielectric properties of fruits and vegetables.

            c.         Write a detailed note on dielectric properties of protein and fat.

                                                        (OR)

9.         a.         With diagram explain the aerodynamic properties.

            b.         With diagram, explain about pneumatic handling and transportation.

 

 

 

 

                                                           

 

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