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Fost 336: Fruits And Vegetable Technology Question Paper

Fost 336: Fruits And Vegetable Technology

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2008

SECTION A: ANSWER ALL QUESTIONS

1.(a) Explain why a fruit which has suffered impact damage is prone to spoilage. (2 Marks)
(b) What is a fruit and what is a vegetable? (2 Marks)
(c) Explain the importance of fruits and vegetables in our diets. (2 Marks)
(d) What is chilling injury and how can it be controlled. (2 Marks)
(e) During maturing of tomatoes there are physical-chemical changes that occur. How
does this affect chlorophyll and Lycopene? (2 Marks)

2.(a) How is prediction of harvest date determined? (2 Marks)
(b) Discuss case hardening during dehydration of food. (2 Marks)
(c) Discuss the two phases of food dehydration. (2 Marks)
(d) What is dehydrofreezing? (2 Marks)

3.(a) How does freezing of foods control spoilage (2 Marks)
(b) What is D-value? (2 Marks)
(c) What is Z-value? (2 Marks)
(d) What is F-value? (2 Marks)
(e) What is Q-value? (2 Marks)

SECTION B: ANSWER FOUR QUESTIONS ONLY

4.(a) Define heat blanching and give its functions. (5 Marks)
(b) Discuss chemical blanching. (5 Marks)

5.(a) Discuss the importance of processing and preservation of fruits and vegetables. (5 Marks)
(b) Using specific examples explain why peak quality condition lasts only few hours. (5 Marks)

6.(a) Discuss the merits of correct material handling and the methods of achieving
efficiency. (5 Marks)
(b) Using a flow chart discuss the typical vegetable canning operation giving details
of each step. (5 Marks)

7.(a) Discuss acid classification of food and how pH influences thermal process. (5 Marks)
(b) Discuss the various degrees of heat treatment in food. (5 Marks)

8.(a) Discuss conventional canning and aseptic canning giving merits and demerits of
each. (5 Marks)
(b) How is preservation achieved in red plum jam manufacture? (5 Marks)

Fost 336: Fruits And Vegetable Technology Question Paper

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