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Fost 335: Non-Alcoholic Beverages Technology Question Paper

Fost 335: Non-Alcoholic Beverages Technology

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2008

ANSWER ALL QUESTIONS

1.(a) Explain the term fermentation as used in tea technology and describe the major
chemical reactions that take place during fermentation. (8 Marks)
(b) Justify tea leaf withering process explaining factors that influence it. (8 Marks)
(c) explain the grading of tea leaf. (4 Marks)

2.(a) Describe tea firing process and explain the quality control parameters aimed at
during this process. (8 Marks)
(b) Outline the main steps in the instant tea production. Explain why it is
necessary to cool the liquors after concentration. (10 Marks)

3.(a) Describe the main stages in the wet processing of coffee and name the by-products
from each stage. (14 Marks)
(b) What chemical and physical changes occur in coffee beans during roasting? (8 Marks)

4.(a) Discuss the treatment of water for use in carbonated beverages manufacture. (12 Marks)
(b) Discuss the role of acidity in soft drinks. (8 Marks)

5.(a) Distinguish between cocoa and chocolate and explain how they are manufactured. (12 Marks)
(b) Distinguish between fruit juice and fruit drinks. How is juice manufactured? (8 marks)

Fost 335: Non-Alcoholic Beverages Technology Question Paper

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