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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:2010

INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE (30 MARKS)
a) Explain the following terms;
i. Homogenization
ii. Chilling
iii. HTST
iv. Fermentation (4 Marks)
b) Give two main objectives for preserving food. (2 Marks)
c) i) Briefly explain the factors that accelerate food spoilage. (5 Marks)
ii) State four reasons explaining why there is an increase in cases of food poisoning
in the country today. (4 Marks)
d) Explain why clostridium botulinum is important in food preservation. (1 Mark)
e) Explain the importance of sensory analysis during food processing. (2 Marks)
f) i) Distinguish between pasteurization and sterilization. (2 Marks)
ii) Briefly explain what the term “commercial sterility” implies. (1 Mark)
g) Two vegetables A and B were preserved by freezing and stored. Upon thawing; A
was mushy soft and unacceptable, while B had almost the same texture as its fresh
counterpart. Explain. (4 Marks)
h) Explain the role of pH in food preservation. (5 Marks)
QUESTION TWO (20 MARKS)
a) Using a single example in each case, explain how each of the following causes food
wastage;
i. Contamination
ii. Pest infestation
iii. Spoilage
2
iv. Inefficient utilization. (12 Marks)
b) Explain why the quality of a frozen product can deteriorate even when the food is
held strictly at -18°. (8 Marks)
QUESTION THREE (20 MARKS)
a) Discuss the principles of food preservation of the following methods;
i. Canning
ii. Pasteurization
iii. Freezing (12 Marks)
b) Explain the limitations of food preservation methods giving examples where
necessary. (8 Marks)
QUESTION FOUR (20 MARKS)
a) With appropriate examples, describe smoking and curing of food preservation and
highlight the main methods by which they are applied. (8 Marks)
b) Briefly discuss the dangers and concerns associated with smoking and curing as food
preservation applications. (4 Marks)
c) Describe water activity and explain its effect on food stability. Name two methods
which lead to water reduction. Give an example each of food that are preserved by
these methods. (8 Marks)

Iph2204:Food Preservation Question Paper

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