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 question one and any other two questions
QUESTION ONE – 30 MARKS
a. Explain the following: (4 Marks)
i. Freezer burn
ii. Practically sterile
iii. UHT
iv. Intermediate moisture foods
b. Describe food decay and explain how it can be hindered. (5 Marks)
c. Clostridium botulinum and staphylococcus aureus are of important consideration in food
preservation. Explain why. (2 Marks)
d. Explain food sensory and its relevance to food preservation. (4 Marks)
e. Describe two heat processes that are used to pasteurize milk. (4 Marks)
f. Describe the methods used to freeze foods. (2 Marks)
g. Which of the methods mentioned above would you use to preserve vegetables. Explain why.
(4 Marks)
h. Explain the role of pH in food preservation. (4 Marks)
i. Use of salt is important in food fermentation. Explain why. (1 Mark)
QUESTION TWO – 20 MARKS
a. Explain five differences between pasteurization and sterilization. (10 Marks)
b. Describe thawing. Explain three methods of thawing foods, stating one advantage and disadvantage
in each method. (10 Marks)
QUESTION THREE – 20 MARKS
a. Discuss two traditional methods used in your locality to preserve foods. Name the foods preserved
by each method. (10 Marks)
b. Explain how you can ensure safety of food to be frozen. (5 Marks)
c. Describe canning. Explain the limitations of this method of food preservation. (5 Marks)
2
QUESTION FOUR – 20 MARKS
a. Explain the effect of the following on food spoilage: (12 Marks)
i. Micro-organisms
ii. Water
iii. Respiration
iv. Mechanical and physiological changes
b. Explain the factors that influence time and temperature required for sterilization of foods. (8 Marks)
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