Other Bachelor Degree- FOOD ENGINEERING OPERATIONS (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: FOOD ENGINEERING OPERATIONS                                                        Time: 3 hours

Subject Code:            09FP201                                                                                                                Maximum Marks: 100          

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

Answer ALL questions

PART – A (10 x 1 = 10 MARKS)

 

1.         Define effectiveness of screen.

2.         Name the different types of gradation of food material.

3.         Define power number.

4.         What are the important properties that influence the mixing of fluids?

5.         Define Rittinger’s law of crushing.

6.         The operating speed of a ball mill should be _____ (more/less) than the critical speed.

7.         Write the main function of blanching in vegetables.

8.         Name any two frying techniques.

9.         How is preservation achieved by freezing?

10.       What is meant by cryogenic freezer?

 

PART – B (5 x 3 = 15 MARKS)

 

11.       What are the various types of industrial screens?

12.       What is mixing index? Explain its significance.

13.       Define angle of nip for a roll crusher.

14.       What are the advantages and disadvantages of enrobing?

15.       Write the mechanisms involved in ice crystal formation.

 

PART – C (5 x 15 = 75 MARKS)

 

16.       Derive the expression of the effectiveness of a screen. How does this vary with capacity?

                                                                   (OR)

17.       Write a note on the following:

            a.         Pneumatic and aspirator separators.                b.         Separation based on fluidized technique.

 

18.  By dimensional analysis, derive the relationship between various dimensionless groups for estimation of power consumption for a turbine mixer.

                                                                    (OR)

19.  Compare the performance, characteristics and applications of paddle, turbine and propeller type mixers.

 

20.  State and derive the expression for the three basic laws of size reduction. What is the size range of feed for their applicability?

                                                                   (OR)

21.       With the help of a neat sketch explain the principle and working of a conical ball mill.

 

22.  Explain any one blanching equipments for the blanching of vegetables with neat diagram and mention the importance of blanching before peeling.

                                                                    (OR)

[P.T.O]

 

 

23.  What is pressure frying? Explain the working and advantages of any one equipment for frying operations with neat sketch.

 

24.       a.         Explain the theory of freezing with the help of freezing curve.

            b.         Explain the procedure for volume changes calculation of freezing time.

                                                                       (OR)

25.       Explain in detail of any one freezing equipment with neat sketch.

 

 

 

 

 

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