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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
M.Sc. DEGREE EXAMINATION BIOTECHNOLOGY
THIRD SEMESTER NOVEMBER 2017
16PBT3ID01 PRINCIPLES OF FOOD PROCESSING
Date: 13-11-2017 Dept. No. Max. 100 Marks
Time: 09:00-12:00
PART-A
(20 marks)
Answer all the questions
1. Choose the best answer: x 1 5 marks)
1. Which among these is a factor for processed food in India?
Changing lifestyles Food habits
Organized food retail All of the mentioned
2. The reason for blanching vegetables before freezing is
maintain colour improve texture
prevent microbial activity denature enzymes
3. One of which is not a product of soy bean
Okara Tofu Surimi Miso
4. Insoluble rice glutelin
Albumin Globulin Oryzenin Casein
5. Fat-free milk or skim milk has fat.

II. State whether the following are true or false x 5 marks)
6. Homogenisation of milk reduces aggregation of milk particles.
7. Enzymes are proteins that act as catalyst.
8. UV radiation has low penetrating power than other radiations_____.
9. Decortication is a process of removing the outer covering from pulses.
10. Mollusk is an invertebrate animal with a segmented body covered by an exoskeleton
consisting of a hard upper shell and a soft under shell.
III. Complete the following: x 1 5 marks)
11. The microorganisms of concern in refrigerated foods are
12. The temperature required to bring tenfold change in thermal death time is called
13. The enzyme present in egg white
14. The activity of the in fresh rice is probably responsible for its sticky consistency after
cooking.
15. Centrifugal separation of microorganisms from milk is called
IV. Answer the following, each within 50 words only x 1 5marks)
16. What is controlled atmosphere storage?
17. Write the principle behind high pressure processing
18. Classify fermented milk products.
19. What is malting?
20. Mention the various fruit based enzymes used in the tenderization of meat.
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PART B
Answer the following each within 500 words (5×8 40 marks)
Draw diagrams wherever necessary.
21. Give a brief account of food preservation by heat
OR
Write briefly on the filtration techniques employed in food processing.
22. Discuss the different methods of pasteurization.
OR
Write short notes on membrane concentration of liquid foods.
23. Write on homofermentative pathway
OR
Give an account of the preparation of yoghurt.
24. Bring out the processing involved in the transformation of cocoa into chocholates.
OR
Explain the postharvest physiological changes in fruits and vegetables.
25. Draw the market form of fish and explain the preservation techniques of seafoods.
OR
Discuss the various methods used to ascertain the quality of egg.
PART C
Answer any TWO of the following, each within 1500 words (2×20 40 marks)
Draw diagrams wherever necessary.
26. Write in detail on the principles of HACCP. Add a note on the functioning of HACCP team.
27. Explain the use of any four enzymes in food processing.
28. Write short notes on
Pulsed Electric Field
Processing of cereal grain into flour.
29. How are crude oils refined? Describe the various steps involved in the refining process.