Afs2309:Fruit And Vegetable Technology Question Paper
Afs2309:Fruit And Vegetable Technology
Course:Bachelor Of Science In Food And Technology
Institution: Meru University Of Science And Technology question papers
Exam Year:2013
QUESTION ONE (30 MARKS)
a) Discuss the nature and occurance of carbohydrates in fruits and vegetables (10 Marks) b) Briefly discuss the design of the maturity indices of fruits and vegetables on the basis of the following: i. Skin colour (4 Marks) ii. Fresh firmness (4 Marks) iii. Size and shape (4 Marks) c) Differentiate between climacteric and non-climacteric fruits and illustrate with a diagram the influence of added ethylene and increase in temperature on the respiratory behavior of climacteric fruits (8 Marks)
QUESTION TWO (20 MARKS)
a) Explain how temperature and chemical composition influence respiration in fruits and vegetables. (8 Marks) b) Discuss generally, spoilage of fruits and vegetables by microorganisms. (12 Marks)
QUESTION THREE (20 MARKS)
a) Give the main reasons for blanching of vegetables prior to canning. (6 Marks) b) Explain why fruits require only mild heat treatment while vegetables normally require severe heat treatment in canning in order to achieve commercial sterility. (4 Marks)
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c) Briefly discuss clarification of fruit juices by the following methods: i. Heating (4 Marks) ii. Use of gelatin (4 Marks) iii. Freezing (2 Marks)
QUESTION FOUR (20 MARKS)
a) Differentiate between nectar and drink as fruit-based beverages ( 4 Marks) b) A nectar is to be manufactured from a mixture of papaya pulp and mango pulp in the ratio of 5:3. The papaya pulp has 8.2° Brix and total titrable acidity of 0.2%, while the mango pulp has 12.5o Brix and total titrable acidity of 3.1%. If the final beverage has 13.0° Brix and total tritrable acidity of 0.85% and contains 35.0% fruit pulp. Calculate the following based on 200kg fruit pulp. i. Total kg of beverage (2 Marks) ii. Total kg of mango pulp (2 Marks) iii. Total kg of papaya pulp (2 Marks) iv. Total kg of added acid (4 Marks) v. Total kg of added sugar (4 Marks) vi. Total kg of added water (2 Marks)
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