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Afs2302:Food Engineering Ii Question Paper

Afs2302:Food Engineering Ii

Course:Bachelor Of Science In Food And Technology

Institution: Meru University Of Science And Technology question papers

Exam Year:2014

QUESTION ONE (30 MARKS)
(a) Briefly discuss three preliminary operation carried out on milk prior to processing. For each operation suggest equipment used. (3 Marks) (b) A farmer allowed the milk to stand after milking and boiling. A layer of cream formed on the surface. Discuss how it formed and how to prevent it at household level. (3 Marks) (c) Discuss three reasons why size reduction is important in food processing. (3 Marks) (d) Maize grains were ground from average diameter of 1000??m to an average diameter of 100??m. the net energy consumption was 0.8 kw/h per tonne. What would be the net energy consumption for grinding maize to 50??m powder? (i) According to Kick (3 Marks) (ii) (3 Marks) (e) Briefly, discuss the principle of pulsed electric fields as a non-thermal food preservation method. (3 Marks) (f) 20cm. (3 Marks) (g) Discuss the principle of operation of: (i) Reverse osmosis (2 Marks) (ii) Pneumatic conveyor (2 Marks) (iii)Rotary vacuum filter (2 Marks)
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(h) You are employed in a juice processing industry that has high pressure system and pasteurization system. Which of the two systems would you choose for processing your juice and why? (3 Marks)
QUESTION TWO (20 MARKS)
(a) You are employed as a Production Manager in a fruit processing industry. Every week you receive 100 tonnes of fruit. Discuss three equipment that you would recommend for your company for conveying fruit from reception to the processing unit. (6 Marks) (b) Discuss the principle of operation of the following food processing equipment or processes. (i) Reel blancher (ii) Bucket elevator (iii)Electrostatic cleaner (iv) Fruit pulper (v) Ultrasound food processors (vi) Bowl centrifuge (vii) Bowl cutter (14 Marks)
QUESTION THREE (20 MARKS)
(a) During a practical class, a student heated equal amount of oil and water in a microwave oven. Water heated to a lower temperature compared to oil. Discuss the principle by which microwave heats food and explain why oil heated to a higher temperature than water. (10 Marks) (b) Giving examples, discuss five application of emulsification in food industry. (10 Marks)
QUESTION FOUR (20 MARKS)
(a) Energy required to reduce grain size (1 kg of millet grains) from 3360??m is 23.4 kj calculate the power required to reduce the size from 3360??m to 100??m using Reltin, determination compare? (8 Marks) (b) Discus four equipment applied in food centrifugation. In your discussion highlight the principle of centrifugation. (8 Marks) (c) Discuss two application of size reduction in solids and liquids. (4 Marks)

Afs2302:Food Engineering Ii Question Paper

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