Three Years B.Voc Integrated Course in Food Processing and
Management(Semester (CBCS) Examination January-2019
FOOD PRESERVATION
Time 2½ Hours Max. Marks: 70
Instructions: All questions are compulsory.
Draw neat and labeled diagrams wherever necessary.
Figures to the right indicate full marks.
All questions carry equal marks.
Q.1 Choose the correct answer. 14
In canned fruit major function of syrup is
Conduction of heat Provide taste
Preserve Fruit Kill Micro organisms
In standard salinometer 100s is equal to percent of brine.
22.5 26.5
27.5 29.5
In sharp freezing the temperature which can be achieved is
-18 to 40ºC to -10ºC
5 to 0ºC 7 to 10ºC
Sterilisation of high acid good is generally done in
Boiling water Super cold water
Superheated steam Retort
For the low acid food min is usually taken as the minimum processing
goal.
3 5
8 12
PVA stands for
Poly vinyl alcohol Post vacreation activity
Potassium Valeric Acid None of the above
Cobalt 60 source of which kind of radiation which is used for preservation of
food
Gamma Beta
Alpha X-Ray
The concept of triple point is used in which of the following processing
method?
Microwave hearting D hydro freezing
Freeze Drying Osmotic drying
In slow freezing
Crystal size is big
Crystal size is small
Both extra cellular and intra cellular crystallization takes place
Quality of product is better than fast freezing
10) Which of the following is being used in commercial freezing?
Glycol Dry ice 8
Ammonia All of the above
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SLR-FP-3
11) The time and temperature used for pasteurization of milk is
72ºC for 15 minutes 72ºC for 15 seconds
72ºC for 30 minutes 72ºC for 30 seconds
12) Which chemical preservatives added two tomato sauce to extend the shelf
life?
Sodium benzoate Calcium propionate
Tocopherol All of the above
13) UV light have a germicidal effect at the wavelength between
210 to 290 nm 560 to 510 nm
430-450 nm 140-180 nm
14) Which of the following vitamin is/are affected by radiation?
Vitamin B Vitamin C
Both a and b Neither a nor b
Q.2 Attempt the following. (Any four) 08
Natural preservatives
Preservation
Drying
Pasteurisation
Sterilisation
Attempt the following. (Any two) 06
What is pickling? Explain suitable example.
What is preservation? Give classification of preservatives.
What is canning? Explain about it.
Q.3 Answer the following. (Any two) 08
What are the artificial preservatives? Give it one Application.
Define preservative? What is the concept behind using preservatives in
food industry?
What is the importance of food preservation?
Answer the following. (Any one) 06
What are the methods used in high-temperature preservation?
Which preservatives are used in food industry?
Q.4 Answer the following. (Any two) 10
What are the doses of radiation used in food industry?
What is Hurdle technology?
What is the concept behind low-temperature preservation of food?
Answer the following. (Any one) 04
Draw a neat labeled diagram of spray dryer and give its one application.
What is the classification of the preservatives?
d
Q.5 Answer the following. (Any two) 14
What are the modern techniques used food preservation? And explain any
one.
What is preservation by low temperature?
What is preservation by drying?