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Afs2307:Sugar And Confectionery Technology Question Paper

Afs2307:Sugar And Confectionery Technology

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2014

QUESTION ONE – (30 MARKS)
(a) Define the following terms as used in the sugar and confectionery industry. (5 Marks) (i) Bagasse (ii) Imbibition (iii) Absolute juice (iv) Mixed juice (v) Milk chocolate
(b) Differentiate the following. (10 Marks) (i) Primary and secondary juice (ii) Imbibition and dilution (iii) Pol, brix and purity (iv) Dark chocolate and white chocolate (v) Gravity purity and true purity
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(c) Chocolate is almost unique as a food in that it is solid at normal room temperatures yet melts easily within the mouth. Explain this statement. (5 Marks) (d) With the aid of a diagram briefly describe the two forms of imbibitions in sugar manufacture. (6 Marks) (e) In modern tandem, theoretical sucrose extraction is 97% for sugar cane with fiber content of up to 10% but each additional percentage fiber in the sugar cane will retain approximately 0.6% of sucrose. Calculate the percentage theoretical sucrose extraction if the fiber content of the harvested sugarcane is 19%. (4 Marks)
QUESTION TWO – (20 MARKS)
(a) Discuss the factors affecting mill capacity in a sugar cane factory. (10 Marks) (b) With the aid of a flow diagram outline the three stage sugar boiling process. (10 Marks) QUESTION THREE – (20 MARKS)
(a) Write short notes on the following: (10 Marks) (i) Chocolate milling (ii) Chocolate crumb
(b) Discuss the chocolate conching process. (10 Marks)
QUESTION FOUR – (20 MARKS)
Discuss the various methods used in sugar cane juice clarification. (20 Marks)

Afs2307:Sugar And Confectionery Technology Question Paper

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