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Iph2204:Food Preservation Question Paper

Iph2204:Food Preservation

Course:Bachelor Of Science In Public Health

Institution: Meru University Of Science And Technology question papers

Exam Year:2011

INSTRUCTIONS: Answer questions one and any other two questions
QUESTION ONE - (30 MARKS)
a) Define the following terms;
i. Sterilization (2 Marks)
ii. Smoking (2 Marks)
iii. Intermediate moisture foods (2 Marks)
iv. Fermentation (2 Marks)
b) Describe three categories of food spoilage. (3 Marks)
c) Explain two principles involved in the freezing of food. (4 Marks)
d) i) Explain two processes of food preservation where enzymes are affected.
(2 Marks)
ii) Describe two processes of pasteurization. (2 Marks)
e) i) What do you understand by sensory evaluation of food? (2 Marks)
ii) What four characteristics are evaluated using this method? (4 Marks)
f) i) How does sugar and salt preserve food? (2 Marks)
ii) Briefly explain three benefits of food fermentation. (3 Marks)
QUESTION TWO (20 MARKS)
a) Discuss sterilization and dehydration as methods of food preservation. (8 Marks)
b) Explain three main reasons for spoilage of canned foods. (6 Marks)
c) Discuss limitations of at least three food preservation methods giving examples where
necessary. (6 Marks)
2
QUESTION THREE (20 MARKS)
a) Explain the principles involved in each of the following methods of food preservation.
i. Canning
ii. Drying
iii. Refrigeration
iv. Use of additives (16 Marks)
b) Name two precautions to take with the following food to ensure food poisoning does not
arise;
i. Leftover food
ii. Milk
iii. Cereals
iv. Fish (4 Marks)
QUESTION FOUR (20 MARKS)
a) Discuss the factors that are known to affect the heat resistance of cells of microorganisms.
(8 Marks)
b) Explain the effects of the following preservation methods on the nutritive value of foods.
i. Pasteurization
ii. Chilling
iii. Drying
iv. Fermentation (8 Marks)
c) Discuss the dangers and concerns associated with smoking as a method of food
preservation. (4 Marks)

Iph2204:Food Preservation Question Paper

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