Discuss the manufacturing process of raw sugar from sugarcane with a flow diagram.
Describe the carbonation process of carbonated beverage. Differentiate between 6+4 carbonated and non-carbonated beverage with example.
Prepare a plant layout for a dairy food plant.
Illustrate the working principle of a multiple effect evaporator with mass, enthalpy and heat balance.
Describe the importance of Good Manufacturing Practices (GMP) in food production. How do GMPs contribute to the food safety and quality?
Explain Japanese 5S theory of GMP.
Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.
State the principles of risk assessment in context of food safety with key components.
Give an overview of post-harvest treatments used for fresh fruits and vegetables.
"Exposing food to irradiation does not make the food itself radioactive"-Explain.
Illustrate the physiological and biochemical changes occur in fruits and vegetables after harvest. How do these changes affect the post-harvest quality and shelf life?
Differentiate between Controlled Atmosphere (CA) and Modified Atmosphere (MA) storage.
State the principles of rice drying and milling. How do these processes impact the quality and storage stability of rice?
Calculate the amount of ingredients required for preparation of 100g of mango squash with following specification: pulp 25%, TSS 40%, acidity 1-25% and SO2 (500 ppm) in the form of potassium metabisulfite (KMS). Assume any missing data