Describe the principles and methods of food preservation.
Explain thermophysical properties of foods with examples. A wet food product contain 70% water. After drying, it is found that 80% of original water is removed. Determine (i) mass of water removed per kg of wet food and (ii) composition of dried food.
Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?
Describe the working principle with mechanism of a vapour compression refrigeration cycle with a flow diagram. It is wished to freeze 15 tonnes of fish per day from an initial temperature of 10°C using a stream of cold air. Estimate the maximum capacity of the refrigeration plant required, if it is assumed that the maximum rate of heat extraction from the product is twice of the average rate. If the heat transfer co-efficient from the air to the evaporator coils is 22 Jms°C, calculate the surface area of the evaporator coil required if the LMTD drop across the coil is 12°C and specific heats of fish are 3-18 and 1-67 KJkg¹°C above and below freezing, respectively.
Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.
What are the general principles of food packaging? Discuss the different types of packaging materials commonly used in food industry and their specific properties and applications.
Illustrate the growth phase of microbes in relation to available nutrient and/ metabolites formation with neat sketch.
Define starter culture with it's functions. Explain symbiosis in yoghurt.
Discuss the sources and symptoms of common food borne pathogens in reference with salmonella. sp. E. coli and Listeria. sp.. How can these pathogens be controlled in food the food supply chain?
Briefly describe the different types of spoilage occured in canned foods.
Distinguish between food borne infection and intoxication. Describe the biological causes of food borne illness.
Explain 12D concept. Calculate the D-value of an organism that shows 50 survivors 6 from initial inoculums of 2×106 spores after 10 minutes at 250°F.
Explain the importance of determining the proximate composition of food products. What are the key components measured in proximate roximate analysis?
Discuss the functional classification of foods with examples. One cup of chicken Thai soup contain 19g carbohydrates, 33g proteins and 9g fats. Calculate the number of calories and the percentage of total energy intake.
Describe the chemical reactions involved in enzymatic and non-enzymatic browning in foods.
Illustrate and explain the textural profile of a bakery product like bread or biscuit in reference with hardness, cohesiveness, gumminess and chewiness.
Discuss the reasons behind the off flavour production in fats and oils. How it could be minimized?
Discuss the principles and applications of Gas Chromatography (GC) in food analysis with neat sketch.
Describe the production procedures of condensed milk, ghee and milk powder.
Illustrate the common processes used in fish processing. How does the processing 6+4= method affect the shelf life and quality of fish products.