Q1.
(a) 1. Determine the scientific, technical, and market-driven factors influencing the development of a successful food prototype. Examine the processes of gelatinization and retrogradation of starch and evaluate their effects on the physical and functional properties of starch in food systems.
(a)
1. Determine the scientific, technical, and market-driven factors influencing the development of a successful food prototype. Examine the processes of gelatinization and retrogradation of starch and evaluate their effects on the physical and functional properties of starch in food systems.
(b)
What causes enzymatic browning in fruits, and how can it be prevented?
-
(a)
1. Determine the scientific, technical, and market-driven factors influencing the development of a successful food prototype. Examine the processes of gelatinization and retrogradation of starch and evaluate their effects on the physical and functional properties of starch in food systems.
-
(b)
What causes enzymatic browning in fruits, and how can it be prevented?
Q1.
(a) 1. Determine the scientific, technical, and market-driven factors influencing the development of a successful food prototype. Examine the processes of gelatinization and retrogradation of starch and evaluate their effects on the physical and functional properties of starch in food systems.
(a)
CANDIDATE COPY 88-TOR Determine the scientific, technical, and market-driven factors influencing the 1. development of a successful food prototype. Examine the processes of gelatinization and retro gradation of starch and evaluate 1.
(b)
their effects on the physical and functional properties of starch in food systems. What causes enzymatic browning in fruits, and how can it be prevented?
-
(a)
1. Determine the scientific, technical, and market-driven factors influencing the development of a successful food prototype. Examine the processes of gelatinization and retrogradation of starch and evaluate their effects on the physical and functional properties of starch in food systems.
-
(b)
What causes enzymatic browning in fruits, and how can it be prevented?
Q2.
2. With the aid of Lineweaver-Burk plots, explain the mechanism of all types of enzyme inhibitions and critically assess how each inhibition type is represented on the plot.
-
(a)
With the aid of Lineweaver-Burk plots, explain the mechanism of all types of 2.
-
(b)
enzyme inhibitions and critically assess how each inhibition type is represented on the plot. (a) A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a 5 3. diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m 3 , estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4. Discuss the constructional features and working principle of dryer used to dry 3. (b) liquid milk to milk powder. outwenting out home What is 'rigor mortis'? Explain with a schematic representation of changes 4. (a) involved. What kind of biochemical changes occur in the post-mortem muscle tissue due 5 4. (b) to the shift of metabolism from aerobic to anaerobic conditions? How do PSE (Pale Soft Exudative) and DFD (Dark Firm Dry) meat differ in terms of stress before slaughter, pH changes, and effects on meat colour, texture, and water content? 5. (a) Analyse the concept of microbial toxins and assess how Clostridium species produce and exert their toxic effects on the human body. Also identify and evaluate the types of food products where these toxins are commonly produced and discuss the associated risks. Identify the key differences among bacteria, yeast, and moulds based on their 5. (b) cellular structure and reproduction mechanisms. Additionally, analyse the four major phases of microbial growth and discuss their significance in microbial development. What is food texture and rheology? How do you classify food based on rheology? 5 6. (a) Potato with 85% moisture content on wet basis is dried to a final moisture content 6. (b) of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed? (a) Evaluate how thermal processing contributes to food safety and shelf-life extension. 7. Compare and contrast the different types of thermal processing methods used in the food industry. (b) Explain the procedure of Heat sterilization and its safety. The state the state 7. FOT-03 2025 \overline2 ses 60 TON
Q2.
(a) With the aid of Lineweaver-Burk plots, explain the mechanism of all types of 2.
(a)
With the aid of Lineweaver-Burk plots, explain the mechanism of all types of 2.
(b)
enzyme inhibitions and critically assess how each inhibition type is represented on the plot. (a) A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a 5 3. diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m 3 , estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4. Discuss the constructional features and working principle of dryer used to dry 3. (b) liquid milk to milk powder. outwenting out home What is 'rigor mortis'? Explain with a schematic representation of changes 4. (a) involved. What kind of biochemical changes occur in the post-mortem muscle tissue due 5 4. (b) to the shift of metabolism from aerobic to anaerobic conditions? How do PSE (Pale Soft Exudative) and DFD (Dark Firm Dry) meat differ in terms of stress before slaughter, pH changes, and effects on meat colour, texture, and water content? 5. (a) Analyse the concept of microbial toxins and assess how Clostridium species produce and exert their toxic effects on the human body. Also identify and evaluate the types of food products where these toxins are commonly produced and discuss the associated risks. Identify the key differences among bacteria, yeast, and moulds based on their 5. (b) cellular structure and reproduction mechanisms. Additionally, analyse the four major phases of microbial growth and discuss their significance in microbial development. What is food texture and rheology? How do you classify food based on rheology? 5 6. (a) Potato with 85% moisture content on wet basis is dried to a final moisture content 6. (b) of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed? (a) Evaluate how thermal processing contributes to food safety and shelf-life extension. 7. Compare and contrast the different types of thermal processing methods used in the food industry. (b) Explain the procedure of Heat sterilization and its safety. The state the state 7. FOT-03 2025 \overline2 ses 60 TON
-
(a)
With the aid of Lineweaver-Burk plots, explain the mechanism of all types of 2.
-
(b)
enzyme inhibitions and critically assess how each inhibition type is represented on the plot. (a) A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a 5 3. diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m 3 , estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4. Discuss the constructional features and working principle of dryer used to dry 3. (b) liquid milk to milk powder. outwenting out home What is 'rigor mortis'? Explain with a schematic representation of changes 4. (a) involved. What kind of biochemical changes occur in the post-mortem muscle tissue due 5 4. (b) to the shift of metabolism from aerobic to anaerobic conditions? How do PSE (Pale Soft Exudative) and DFD (Dark Firm Dry) meat differ in terms of stress before slaughter, pH changes, and effects on meat colour, texture, and water content? 5. (a) Analyse the concept of microbial toxins and assess how Clostridium species produce and exert their toxic effects on the human body. Also identify and evaluate the types of food products where these toxins are commonly produced and discuss the associated risks. Identify the key differences among bacteria, yeast, and moulds based on their 5. (b) cellular structure and reproduction mechanisms. Additionally, analyse the four major phases of microbial growth and discuss their significance in microbial development. What is food texture and rheology? How do you classify food based on rheology? 5 6. (a) Potato with 85% moisture content on wet basis is dried to a final moisture content 6. (b) of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed? (a) Evaluate how thermal processing contributes to food safety and shelf-life extension. 7. Compare and contrast the different types of thermal processing methods used in the food industry. (b) Explain the procedure of Heat sterilization and its safety. The state the state 7. FOT-03 2025 \overline2 ses 60 TON
Q3.
(a) 3. A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m^3, estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4.
(a)
3. A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m^3, estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4.
(b)
Discuss the constructional features and working principle of a dryer used to dry liquid milk to milk powder.
-
(a)
3. A screw conveyor is mounted on a shaft with a diameter of 4 cm. The screw has a diameter and pitch of 30 cm and operates at 150 rpm. If the bulk density of wheat being conveyed is 850 kg/m^3, estimate the actual conveying capacity of the system, assuming it operates at 50% of its theoretical capacity. Additionally, calculate the horsepower required to drive the conveyor for a screw length of meters, given that the horsepower material factor is 0.4.
-
(b)
Discuss the constructional features and working principle of a dryer used to dry liquid milk to milk powder.
Q4.
(a)
4. What is 'rigor mortis'? Explain with a schematic representation of changes due to the shift of metabolism from aerobic to anaerobic conditions.
(b)
How do PSE (Pale Soft Exudative) and DFD (Dark Firm Dry) meat differ in terms of stress before slaughter, pH changes, and effects on meat colour, texture, and water content?
Q5.
(a)
5. Analyse the concept of microbial toxins and assess how Clostridium species produce and exert their toxic effects on the human body. Also identify and evaluate the types of food products where these toxins are commonly produced and discuss the associated risks.
(b)
Identify the key differences among bacteria, yeast, and moulds based on their cellular structure and reproduction mechanisms. Additionally, analyse the four major phases of microbial growth and discuss their significance in microbial development. What is food texture and rheology? How do you classify food based on rheology?
Q6.
(a) 6. Potato with 85% moisture content on wet basis is dried to a final moisture content of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed?
(a)
6. Potato with 85% moisture content on wet basis is dried to a final moisture content of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed?
(b)
Evaluate how thermal processing contributes to food safety and shelf-life extension.
-
(a)
6. Potato with 85% moisture content on wet basis is dried to a final moisture content of 10%. If we dry 100 kg of potato, what is the final weight of the product, and how much water is removed?
-
(b)
Evaluate how thermal processing contributes to food safety and shelf-life extension.
Q7.
(a) 7. Compare and contrast the different types of thermal processing methods used in the food industry.
(a)
7. Compare and contrast the different types of thermal processing methods used in the food industry.
(b)
Explain the procedure of Heat sterilization and its safety.
-
(a)
7. Compare and contrast the different types of thermal processing methods used in the food industry.
-
(b)
Explain the procedure of Heat sterilization and its safety.
Q8.
(a) 8. Define microbial growth phases and discuss their significance in food microbiology.
(a)
8. Define microbial growth phases and discuss their significance in food microbiology.
(b)
Explain how moisture and water activity influence microbial growth in foods.
-
(a)
8. Define microbial growth phases and discuss their significance in food microbiology.
-
(b)
Explain how moisture and water activity influence microbial growth in foods.
Q9.
(a) 9. Explain the concept of food rheology and how it affects consumer acceptance of products, giving examples from pasty and gel systems.
(a)
9. Explain the concept of food rheology and how it affects consumer acceptance of products, giving examples from pasty and gel systems.
(b)
What are common rheological tests used to classify foods by flow properties?
-
(a)
9. Explain the concept of food rheology and how it affects consumer acceptance of products, giving examples from pasty and gel systems.
-
(b)
What are common rheological tests used to classify foods by flow properties?
Q10.
(a) 10. What is gelatinization and how does it affect texture and viscosity of starchy foods?
(a)
10. What is gelatinization and how does it affect texture and viscosity of starchy foods?
(b)
Describe retrogradation and its impact on staling in starch-based products.
-
(a)
10. What is gelatinization and how does it affect texture and viscosity of starchy foods?
-
(b)
Describe retrogradation and its impact on staling in starch-based products.
