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Afa2312:Food Processing And Preservation Question Paper

Afa2312:Food Processing And Preservation

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2013

QUESTION ONE – (30 MARKS)
a) (i) Define commercial sterilization of foods (ii) Discuss pasteurization of milk and pasteurization of fruit juice ( 10 Marks)
b) Briefly explain the following terms; (10 Marks) i. D-Value ii. Z- value iii. F-Value iv. Order of cooking v. Botulinum cook c) A food containing target organism having Z- 18oC is commercially sterilized by thermal treatment equivalent to 12.8Fo. The product is initially heated for 20min at 240oF. How long will it require at 249oF to achieve commercial sterility. ( 10 Marks)
QUESTION TWO – (20 MARKS)
a) Briefly discuss why radiat ( 4 Marks) b) Discuss side effects of radiation treatment on foods and describe the ways to minimize them. ( 10 Marks) c) Explain the meaning of the following terms; i. Photolectric effect ii. Coupon effect iii. Indirect theory of destruction ( 6 Marks)
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QUESTION THREE – (20 MARKS)
a) Describe three factors that contribute to food spoilage ( 6 Marks) b) Discuss briefly the following; (9 Marks) i. Cooking ii. Pasteurization iii. Blanching c) Outline the principle of freeze concentration of fruit juice and explain limitations of such a process. ( 5 Marks)
QUESTION FOUR– (20 MARKS)
a) Explain the differences in quality at thawing of plant food and animal foods preserved through slow freezing. ( 8 Marks) b) Define chilling injury. ( 2 Marks) c) Explain factors that influence chilling injury ( 10 Marks)
QUESTION FIVE – (20 MARKS)
a) Why is it important to concentrate foods. ( 3 Marks) b) List four ways that can be used to remove water from foods. ( 4 Marks) c) Explain characteristics of instant powders ( 5 Marks) d) Outline process steps in manufacture of instant powders. ( 8 Marks)

Afa2312:Food Processing And Preservation Question Paper

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