1. Fill in the blanks in any five of the following statements:

In the air oxygen is while CO2 is

The two field requirements for mechanical harvesting are that the field must be and at the time of harvesting.

For best results the modified atmosphere must be supplemented with proper and

The two operational factors affecting the performance of harvesting machine are and

For grain storage in the modified atmosphere the oxygen shall be brought to while the CO2 must be brought to or higher.

Two examples of serrated sickle are sickle and sickle.

In the pneumatic conveyor the grains are carried in pipeline either by or flow system.

The two problems with manual harvesting are availability and during peak season.

A screw conveyor requires relatively and is more susceptable to than other conveyors.

The diggers are used to harvest and

While selecting a machine for the cleaning operation which points must be considered

How post-harvest management is helpful in generating employment?

3. Select the correct answer from the given options:

The dimensional equation for acceleration is

Distance time

Mass x velocity

Force x distance

None of the above

The unit of Energy

Pascal

kcal

Newton

Joule

The dimensional equation for velocity is:

Mass x acceleration

Force x time

(iii)Distance X time

None of the above

1g of fat gives:

4 kcal

7 kcal

9 kcal

None of the above

Out of the following which is not the essential amino acid

Serine

Leucine

(iii)Isoleucine

Tryptophane

Pellagra is the disease caused by the deficiency of

Niacin

Riboflavin

Folic acid

Pyridoxine

Retinol is the name of which of the following vitamin?

Vitamin C

Vitamin A

Riboflavin

Tocopherol

In wheat grain the maximum energy is present in:

Bran

Endosperm

Germ

All the above

In which of the gear teeths are cut on the conical surface

Worm gear

Helical gear

Bevel gear

Spur gear

is the process of heating the material above the recrystalization temperature and holding the material stabilize at that temperature.

Hardening

Annealing

Normalizing

Tempering

4. Write short notes on any five of the following:

Food Adulteration

HACCP

Modified atmospheric packaging

Antinutritional factors

Food groups

Microwave heating

Under PFA Rules, 1955 what information is required to be printed on food package

List the different package systems for enhancing the shelf life of food.

What is the nutritional significance of fat and protein.

List the eight essential amino acids and explain why these are essential

Discuss the factors which helps maintain hygiene and sanitation.

What do you understand by edible packaging material? Give examples of edible films.

Write the physical characteristics used to assess the quality of a processed food.

What are the causes of food Deterioration