Sem 5 Bt6003 Principles of Food Processing Question Bank

JEPPIAAR ENGINEERING COLLEGE
JEPPIAAR NAGAR, CHENNAI – 119
DEPARTMENT OF BIOTECHNOLOGY
QUESTION BANK
BT 6003 – PRINCIPLES OF FOOD

PROCESSING
REGULATION 2013
III YEAR & V SEMESTER

BATCH : (2016-2020)
NAME:-----------------------------------------------------
REG. NO:---------------------------------------------------------
JEC/BT/UG/III-Yr/V-Sem/B-2016-2020/R-2013/QB/PFP Page 1 of 31
VISION OF THE INSTITUTION
To build jeppiaar engineering college as an institution of academic excellence in technological and management education to become a
world class university.
MISSION OF THE INSTITUTION
M1 To excel in teaching and learning, research and innovation by promoting the principles of scientific analysis and
creative thinking.
To participate in the production, development and dissemination of knowledge and interact with national and
M2
international communities.
To equip students with values, ethics and life skills needed to enrich their lives and enable them to meaningfully
M3
contribute to the progress of society.
To prepare students for higher studies and lifelong learning, enrich them with the practical and entrepreneurial
M4
skills necessary to excel as future professionals and contribute to Nation’s economy
PROGRAM OUTCOMES (POS)
Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an
PO 1
engineering specialization to the solution of complex engineering problems.
Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems
PO 2
reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
Design/development of solutions: Design solutions for complex engineering problems and design system
PO 3 components or processes that meet the specified needs with appropriate consideration for the public health and
safety, and the cultural, societal, and environmental considerations.
Conduct investigations of complex problems: Use research-based knowledge and research methods including
PO 4 design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid
conclusions.
Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT
PO 5
tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety,
PO 6
legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
Environment and sustainability: Understand the impact of the professional engineering solutions in societal and
PO 7
environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering
PO 8
practice.
Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and
PO 9
in multidisciplinary settings.
Communication: Communicate effectively on complex engineering activities with the engineering community and
PO 10 with society at large, such as, being able to comprehend and write effective reports and design documentation,
make effective presentations, and give and receive clear instructions.
Project management and finance: Demonstrate knowledge and understanding of the engineering and
PO 11 management principles and apply these to one’s own work, as a member and leader in a team, to manage projects
and in multidisciplinary environments.
Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-
PO 12
long learning in the broadest context of technological change.
VISION OF THE DEPARTMENT
 To pursue excellence in producing bioengineers coupled with research attributes.
MISSION OF THE DEPARTMENT

M1
To impart quality education and transform technical knowledge into career opportunities.
M2
To establish a bridge between the program and society by fostering technical education.
M3
To generate societal conscious technocrats towards community development
M4
To facilitate higher studies and research in order to have an effective career / entrepreneurship.
PROGRAM EDUCATIONAL OBJECTIVES (PEOS)
PEO - 1
To impart knowledge and produce competent graduates in the field of biotechnology
PEO - 2
To inculcate professional attributes and ability to integrate engineering issues to broader social contexts.
PEO - 3
To connect the program and community by fostering technical education.
PEO - 4
To provide a wide technical exposure to work in an interdisciplinary environment
PEO - 5
To prepare the students to have a professional career and motivation towards higher education.
PROGRAM SPECIFIC OUTCOMES (PSOS)
Professional Skills: This programme will provide students with a solid foundation in the field of
PSO 1 Biological Sciences and Chemical engineering enabling them to work on engineering platforms and
applications in Biotechnology as per the requirement of Industries, and facilitating the students to pursue
higher studies
Problem-solving skills: This programme will assist the students to acquire fundamental and problem
PSO 2 solving knowledge on subjects relevant to Biotechnology thereby encouraging them to understand
emerging and advanced concepts in modern biology
Successful Career and Entrepreneurship: Graduates of the program will have a strong successful career
PSO 3 and entrepreneurial ability with the blend of inputs from basic science, engineering and technology,
thereby enabling them to translate the technology and tools in various industries and/or institutes
BT6003 PRINCIPLES OF FOOD PROCESSING L T P C3 0 0 3
OBJECTIVES:
To enable the students
 To know about the constituents and additives present in the food.
 To gain knowledge about the microorganisms, which spoil food and food borne
diseases.
 To know different techniques used for the preservation of foods.
UNIT I FOOD AND ENERGY 9
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and
functional properties in food, contribution to organoleptic and textural characteristics.
UNIT II FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing and preservation;
food colourants – natural and artificial; food flavours; enzymes as food processing aids.
UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9
Bacteria, yeasts and molds – sources, types and species of importance in food processing and preservation;
fermented foods and food chemicals, single cell protein.
UNIT IV FOOD BORNE DISEASES 9
Classification – food infections – bacterial and other types; food intoxications and poisonings – bacterial and
non-bacterial; food spoilage – factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry,
beverage and other food products.
UNIT V FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of
microorganisms, canning; frozen storage-freezing characteristics of foods, microbial activity at low
temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.
TOTAL : 45 PERIODS
OUTCOMES:
Through this subject the student can understand about
 Different constituents present in food and microorganism involved in processing of food.
 Principles and different preservations techniques of food can also be known.
 Unit operations in modern food processing and impact of the process on food quality
TEXTBOOKS:
1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,
London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd.
New Delhi 2002.
REFERENCES:
1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., Mcgraw-Hill Book Co.,
New York 1988.
2. J.M. Jay – Modern Food Microbiology, Cbs Pub. New Delhi, 1987.
CO NO COURSE OUTCOME
C305.1 To know about the constituents and additives present in the food.
C305.2 Gain knowledge about additives, colourants and enzyme usage in food and its application
C305.3 Learn about the microorganisms associated with food
To gain knowledge about the microorganisms, which spoil food and food borne
C305.4 Diseases and their remedy
C305.5 To know different techniques used for the preservation of foods.
BT6003 – PRINCIPLES OF FOOD PROCESSING
TOTAL : 45 PERIODS
S. No. Title Reference Book Page No.

UNIT I
FOOD AND ENERGY (9)
1. Constituents of food – carbohydrates, Food processing and 20-38
dietary sources, role and functional preservation by Sivasankar
properties in food, contribution to
organoleptic and textural characteristics.
2. Constituents of food – lipids, dietary Food processing and 39-51
sources, role and functional properties in preservation by Sivasankar
food, contribution to organoleptic and
textural characteristics.
3. Constituents of food – proteins, dietary Food processing and 52-81
4. Constituents of food – water, dietary Food processing and 9-19
5. Constituents of food – vitamins and Food processing and 82-92
minerals, dietary sources, role and preservation by Sivasankar
functional properties in food, contribution
to organoleptic and textural characteristics.
UNIT II
FOOD ADDITIVES (9)
6. Classification, intentional and non- Food processing and 107-119
intentional additives, functional role in preservation by Sivasankar
food processing and preservation;
7. Food colourants – natural and artificial; Food processing and 93-106
food flavours; preservation by Sivasankar
8. Enzymes as food processing aids. Food processing and 67-80
preservation by Sivasankar
UNIT III
MICROORGANISMS ASSOCIATED WITH FOOD (9)
9. Bacteria, yeasts and molds – sources, types Food processing and 120-132
and species of importance in food preservation by Sivasankar
processing and preservation;
10. Fermented foods and food chemicals, Food processing and 133-146
11. Single cell protein. Food processing and 140-142
UNIT IV
FOOD BORNE DISEASES (9)
12. Classification – food infections – bacterial Food processing and 147-155
and other types; food intoxications and preservation by Sivasankar
poisonings – bacterial and non-bacterial;
13. Food spoilage – factors responsible for Food processing and 156-160
spoilage, preservation by Sivasankar
14. Spoilage of vegetable, fruit, meat, poultry, Food processing and 161-165
beverage and other food products. preservation by Sivasankar
UNIT V
FOOD PRESERVATION (9)
15. Principles involved in the use of Food processing and 201-230
sterilization, pasteurization and blanching, preservation by Sivasankar
thermal death curves of microorganisms,
canning;
16. Frozen storage-freezing characteristics of Food processing and 231-244
foods, microbial activity at low preservation by Sivasankar
temperatures, factors affecting quality of
foods in frozen storage;
17. Irradiation preservation of foods. Food processing and 245-251
UNIT I
FOOD AND ENERGY (9)
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals, dietary
sources, role and functional properties in food, contribution to organoleptic and textural
characteristics.
PART-A
1. What is food Technology?
Food Technology is the application and use of the basic Sciences and Engineering in the
selection, preservation, Processing, Packaging and distribution of the food items.
2. What are the classifications of carbohydrates?
Classification of Carbohydrates (i). Monosaccharide - Glucose and Fructose.
(ii). Disaccharide – Sucrose and Maltose.
(iii). Polysaccharides – Starch and Cellulose.
3. Discuss the aim of the aims of food science and technology.
The main aims of food science and technology-
Make available wholesome, nutritious and appetizing food at economical rates.
Improve nutritive value and minimize loss of essential nutrients during processing and
preservation.
Prevent food poisoning, contamination or adulteration. Develop new varieties of instant or
convenient food.
Cater to the special dietary requirements of astronaut, patients, sports person etc.
4. What is the nutritive value of food, explain with example?
Food may be defined as substances, which when eaten and absorbed by the body to
maintained life and growth. The chemical components that perform these function are
called nutrients. The components are carbohydrates, fats, proteins,minerals,vitamins and
water. This number of nutrients present in food is called nutritive value of
food.eg.,Nutritious food such as milk contain a variety of nutrient and can fulfill all the
requirement of the body.
5. Explain food as a source of energy.
Energy is provided in the human body in the form of ATP by metabolic process involving the
breakdown of food constituents.(Carbohydrates – 4 kcal/g,Protein – 4 kcal/g ,Fat – 9
kcal/g)
6. What are the types of food nutrition?
There are 6 types of nutirtyion have been identified.They are:
1.Carbohydrates 2.Fats 3.Proteins 4.minerals 5.Vitamins and 6.Water
7. What are antioxidants?
Antioxidants: These are the substances used to prevent Oxidation of fats by molecular
Oxygen and avoid rancidity.
Ex: Butylated hydroxyanosole, Butylated hydroxyl toluene, Propyl Gallate.
8. What are vitamins?
Vitamins: These are Organic Chemicals, other than essential amino acids and fatty acids that
must be supplied to an animal in small amounts to maintain health.
Classification: (i). Fat soluble Vitamins : A, D, C And K
(ii). Water Soluble: C and B.
9. What are the functions of food industry?
Food Industry: Food industry is manufacturing place where food products are processed,
packed and distributed.
Different divisions involved in Food Industry include, Raw material Procurement,
Preservation of Raw material, Processing of Raw material, Packaging of finished product
and distribution of the product.
Various functions of food industry are cleaning, Concentrating, Controlling, Disintegrating,
Drying, Evaporation, Fermenting, Foaming, Heating/Cooling, materials handling, Mixing,
Packaging, Pumping, separating and others.
10. What are the constituents of food?
Main constituents of food are Carbohydrates, Proteins, fats, vitamins, minerals and water.
11. What are the properties of sugar?
Properties of Sugars: (i). They are sweet. (ii) they are soluble in water and readily forms
syrups. (iii). They form crystals when water is evaporated from their solutions (iv). They
supply energy. (v). microorganisms readily ferment them. (vi). They prevent the growth
of Microorganisms in high concentrating so they can be used as preservative. (vii). They
darken in color or caramelize on heating (viii). Some of them combine with proteins to
give dark colors known as browning (ix). They give body and mouth feels to solutions in
addition to sweetness.
12. Compare the properties of sugar and starches?
Properties of Sugars and Starches : Sugars: (i). They are sweet. (ii). They are soluble in water
and readily forms syrups. (iii). They form crystals when water is evaporated from their
solutions (iv). They supply energy. (v). microorganisms readily ferment them. (vi). They
prevent the growth of Microorganisms in high concentrating so they can be used as
preservative. (vii). They darken in color or caramelize on heating (viii). Some of them
combine with proteins to give dark colors known as browning (ix). They give body and
mouth feels to solutions in addition to sweetness
Properties of Starches: (i). They are not sweet. (ii). They are not readily soluble in cold water
(iii). They form pastes and gels in hot water. (iv). They provide a reserve energy source in
plants and supply energy in nutrition. (v). They occur in seeds and Tubers as
characteristic starch granules.
13. Give one preparation method for proteins?
Proteins: Proteins are made by linking individual amino acids together in long chains which
are essential to all life.
Peptide Bond: The bond formed between amino group of one amino acid with the Carboxylic
group of other amino acid by the elimination of one water molecule is called Peptide bond.
14. What are fats?
Fats are smooth, Greasy substances that are insoluble in water. Fat is mainly a fuel source for
the animal or plant in which it is found or for the animal that eats it. It contains about
2and quarter times the calories found in an equal dry weight of protein or carbohydrate.
15. What are natural emulsions?
Natural emulsions: Materials that keep fat globules dispersed in water or water globules
dispersed in fat are emulsifiers. Natural emulsifiers are those, which are readily available
in different systems. Ex: Lecithin a polyphospolipid found in egg yolk.
16. What are Natural Toxicants?
These are the substances that plants do have to protect itself or help ensure reproduction, but
toxic to human system. Heat of cooking destroys natural toxicants, Fermentation; Water
soaking are other general methods of removing natural toxicants.
17. How do the Energy is measured in terms of Kilocalories?
A Calorie is the amount of heat required to raise the temperature of one gram of water by one
degree Celsius.
18. How do you measure the energy of food components?
Total energy of the food components are measured by analyzing the food and determining
the various constituents like Carbohydrates, fats, protein and water.
19. What is protein efficiency ratio?
The total weight gain of an experimental animal per gram of protein eaten is known as
protein efficiency ratio. The product of Biological value and digestibility is called as net
protein Utilization.
20. What are the sources of vitaminA and VitaminB?
Sources of Vitamin A: Meat, Milk, Eggs, and the like.
Vitamin B: Formed in the skin by activation of Steroids by Ultraviolet light from the sun..
21. What are the deficiency of vitamin K and C?
Effects of Deficiency of Vitamin K : Affects normal blood clotting. Its deficiency generally
parallels liver diseases where fat absorption is abnormal.
Vitamin C : Its deficiency causes Fragile Capillary walls. Easy bleeding of gums, loosening
of teeth, and bone joint diseases.
22. How is water activity determined ?(May 2011,May 2013)
Water activity values are obtained by either a capacitance or a dew point hygrometer.
23. Define retrogradation? (May 2011)
Retrogradation is a reaction that takes place in gelatinized starch when the amylose and
amylopectin chains realign themselves, causing the liquid to gel
24. What are the three main types of lipids?
Simple lipids, compound lipids and derived lipids
25. What is basal metabolic rate? (May 2012)
Energy required to maintain the body at complete rest.
26. Define dietary fibre (May 2012, Nov 2014)
Dietary fiber or sometimes roughage and ruffage is the indigestible portion of food derived
from plants.
27. Differentiate water soluble and insoluble protein(May 2013, May 2014)
Dietary fiber consists of the indigestible parts of plant foods. As you note, there are two
kinds. Soluble fiber dissolves in water; insoluble does not. Both are important for healthy
digestion, and both can help prevent heart disease, obesity, diabetes, diverticulitis (an
intestinal malady) and constipation.
28. What is glycemic carbohydrate (Nov 2014)
The glycaemic index (GI) measures carbohydrates according to how quickly they are
absorbed and raise the glucose level of the blood. A low GI diet may help a person with
diabetes control their blood glucose levels. It may also help energy levels for endurance
sports.
29. What are the functional properties of carbohydrates in food? (Dec2016)
 Help cause the colour change of bread, toast and bakery products;
 Contribute to the chewiness, colour and sweet flavour of caramel;
 Thicken products such as sauces and custards.
30. List out the organoleptic properties of food. (Dec2016)
Organoleptic properties are the aspects of food, water or other substances that an
individual experiences via the senses—including taste, sight, smell, and touch.
PART-B
1. Give detailed account on the nutritional characteristics of carbohydrates. (May
2008, May 2012,May 2013, May 2014)
Food processing and preservation by Sivasankar – 20-38
2. How are vitamins classified? List the vitamins under each class. (May 2008,May
2012,May 2014, Nov 2014)
3. Write a note on the different types of bound water in foods and their role in chemical
and enzymatic reactions during processing? (Dec 2010) How is moisture content of
food determined?
Food processing and preservation by Sivasankar -9-19
4. Discuss in detail the role of protein.
5. Discuss the functional properties of food and role of carbohydrate, protein, lipid and
vitamins in contributing textural characteristics. (Nov 2014)
Food processing and preservation by Sivasankar – 20-38; 52-81; 39-51; 82-92
6. Give a detailed account on different classification and biological requirements of
proteins (May2013)
PART-C
1. Write a detail account on the role of minerals and their functions in human
metabolism. (Dec 2016)
2. Discuss in detail about the role of carbohydrates in flavour and color production.
(Dec 2016)
3. Elaborate the functional properties of food and role of carbohydrate, protein, lipid
and vitamins in contributing textural characteristics. (Nov 2014)
Food processing and preservation by Sivasankar – 20-38; 52-81; 39-51; 82-92
UNIT II
FOOD ADDITIVES (9)
Classification, intentional and non-intentional additives, functional role in food processing

and preservation; food colourants – natural and artificial; food flavours; enzymes as food
processing aids.
PART-A
1. Define Food additives. (May/June 2012)

Food additives are non-nutritive substances added intentionally to food generally in small
quantities to improve its appearances, flavor , Texture or storage properties.
2. What are Food preservatives?
These are food additives added to food to protect it against the action of microorganisms.
Ex: Sodium Benzoate, Calcium Propionate.
3. What are Enzymes?
These are Biological catalysts that promote the widest variety of biochemical reactions.
Ex: Amylase, Pepsin.
4. Explain flavor enhancers.
Flavour enhancers such as inosine 5 –monophosphate and guanosine monophosphate can be
produced by degradation of RNA with 5-phophodiesterase.RNA is a byproduct of plant
processing as single cell protein production.
5. Classify the flavour and color reactions of carbohydrate constituents of food?
The flavour and color reactions of carbohydrate constituents of food may be classified into
(i) Enzymic browning reactions
(ii) Caramelization
(iii) Mallard reaction
(iv) Strecker degradation
6. What are the two types of Browning reactions?
The browning reactions that occur in foods may be classified into two types:
(1) Oxidative browning
(2) Non – oxidative browning
7. Name some of the artificial colourants.
Amarnath,Ponceau 4R, yellow FCF, tartrazine and triarylmethane dyes,Xanthenes and indigo
dyes,
8. What are the types of Carotenoids?
Carotenoids are pigments responsible for yellow and orange colour of fruits and vegetables.
Chemically they are classified as terpenoids and steroids. The Carotenoids are of two
groups, carotenes,which are hydrocarbons and xanthophylls which contain oxygen.
9. Write notes on Melanins?
Melanins are formed in vegetables and fruits such as apples and bananas, as a brown colour
when the plant tissues are damaged or cut portions are exposed to air. The browning is due
to polyphenolic substances of melanin type pigments produced by the action of the
enzyme phenolase present naturally.
10. List out some of the natural colourants.(May 2013)
Natural pigments such as ß – carotene and the beet pigments are extracted from natural
sources.Curcumin is the yellow pigment in the spice turmeric is used in colouring baked
foods such as cakes and also in ice-creams.Cochineal is a group of red pigments from
various dead female insects used in the form of dried powder.
11. What is called Flavour?
Flavour is a collection of sensory phenomena which includes taste,aroma,texture or mouth
feel as detected by different sensory organs.
12. Name some of the acids responsible for sourness in foods.
Sourness is always assumed to be a property of acidic solutions. Citric acid,tartaric acid,malic
acid,acetic acid and oxalic acid are responsible for the acidity and sourness.
13. Why food additives are added to the foods?
The use of food additives is justified when it serves at least one of the following
(a)maintanence of nutritional quality,(b) enhancement of keeping quality or storage stability
with reduction in food loss,(c) making the food attractive and acceptable to the
consumer,(d) as essential aids in food processing.
14. What is called food preservatives?
Preservatives are used to prevent the microbiological spoilage , chemical deterioration and to
control the insects and rodents.
15. What is the function of EDTA and citric acid?
EDTA and citric acid are used as chelating agents. Citric acid is used preservative and to
suppress browning of fruits and vegetables and an aroma improver in processed cheese
and buttermilk.
16. Give examples for acids used as food additives.
Lactic acid and acetic acid are used to induce coagulation of milk in manufacture of cheese.
Benzoic acid and sorbic acid function as antimicrobial agents.Fumaric acid increases the
shelf life of dehydrated foods such as pudding and jelly powders.
17. Why bases are added as food additive?
Bases are added during food processing mainly to maintain pH, carbon dioxide evolution,
and enhancement of colour and flavor and also for the chemical peeling of skins of
vegetables.
18. What are surface active agents?(May 2013)
Surface active agents are emulsifiers used to stabilize oil-in-water and water-in-oil mixtures,
gas –in-liquid mixtures and gas-in-liquid mixtures. These include emulsifies such as
lecithin, synthetic mono-and diglycerides and their derivatives.
19. What are anticaking agents?
Anticaking agents are added to maintain the free-flowing nature of granular and powdered
food materials which are normally hygroscopic.These additives function by absorbing
excess moisture present in the food and coating the fod particles to provide a water
repelling characteristic. Eg., Calcium silicate used in baking powder and calcium stearate
also functions as lubricant in the manufacture of tablet from candies.
20. What is the purpose of using of wood smoke?
The smoking of foods is practiced mainly for two purposes: adding desired flavour and
preserving food. The smoking process helps preservation by impregnating the food near its
surface with chemical preservatives from the smoke.
21. What are pyroligenous acids? (May 2011)
Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the natural act
of carbonization, which occurs when wood is heated in an airless container during
charcoal production.
22. What factors determine the odour threshold value of aroma compounds? (May
2011)
An aroma compound, also known as odorant, aroma, fragrance or flavor, is a chemical
compound that has a smell or odor. A chemical compound has a smell or odor when two
conditions are met: the compound needs to be volatile, so it can be transported to the
olfactory system in the upper part of the nose, and it needs to be in a sufficiently high
concentration to be able to interact with one or more of the olfactory receptors.
23. What is the reason for the characteristic porosity of breads and cakes? (May
2010)
The presence of leavening agents determines the porosity.
24. What are stabilizers and thickeners?
In chemistry a stabilizer is a chemical which tends to inhibit the reaction between two or
more other chemical. It can be thought of as the antonym to a catalyst. The term can also
refer to a chemical that inhibits separation of suspensions, emulsions, and foams.
Thickening agents, or thickeners, is the term applied to substances which increase the
viscosity of a solution or liquid/solid mixture without substantially modifying its other
properties.
25. What is whey?
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a
by-product of the manufacture of cheese or casein and has several commercial uses.
26. Define Immobilized enzymes.(May/June 2012)
An immobilized enzyme is an enzyme that is attached to an inert, insoluble material such as
calcium alginate (produced by reacting a mixture of sodium alginate solution and enzyme
solution with calcium chloride).
27. What is the role of enzyme in food processing? (Dec 2016)
Enzymes are proteins that act as catalysts in all living organisms - microorganisms, plants,
animals, and humans. Catalysts are compounds that increase the rate of chemical reactions
in biological systems. Rennet is an example of a natural enzyme mixture from the stomach
of calves or other domestic animals that has been used in cheese making for centuries.
28. What are the sensory perceptions of flavour? (Dec 2016)
Taste buds in tongue, olfactory, visual and thermal becomes the sensory perceptions of
flavour
29. What are the ways by which the flavour is developed?
The interest in developing natural food flavours has paved way for biotechnological
processes. Two broad strategies are adopted for flavour development in foods.
Microorganisms or enzymes are used to generate flavouring complexes or multi-
component flavour systems as practiced in the production of dairy products.
Alternatively, biosynthesis may be facilitated to develop single-flavour compounds.
30. Why is food smoking preferred?
The smoking of foods is practiced mainly for two purposes: adding desired flavour and
preserving food.
PART-B
1. Classify the different additives used in food industry, giving one example for each
class. (May 2008, May 2013,May 2014, Nov2014)
2. Write notes on the use of enzymes as processing aids (May 2014)
3. What are the functional characteristics of chemical additives? Classify the different
additives used in food industry, giving one example for each class (Dec 2010)
4. How are enzymes useful as processing aids in confectionary and edible oil industry?
(May 2013)
5. How are gases, propellants and wood smoke used in food industry (May 2008)
6. Explain about food colorants and flavors.
Food processing and preservation by Sivasankar – 93-106.
PART-C
1. Explain in detail about the intentional additives with suitable examples. (Dec 2016)
2. Write a detailed account on food colours with examples. (Dec 2016)
3. Write notes on the use of enzymes as processing aids
UNIT III
MICROORGANISMS ASSOCIATED WITH FOOD (9)
Bacteria, yeasts and molds – sources, types and species of importance in food processing and
preservation; fermented foods and food chemicals, single cell protein.
PART-A
PART -A
1. List some gram – negative bacteria associated with food?

Gram –negative bacteria –Pseudomonas, Gluconobacter, Halobacteria, Acetobacter, Brucela,
Escherichia, Salmonella, Shigella. Etc
2. What are the primary sources of microorganism commonly associated with food?
Primary source of microorganism commonly associated with food are
1.Soil,water and air 2.Plants and their products 3.Animals and human beings
4.Food handling equipments.
3. What are proteolytic bacteria?
Proteolytic bacteria include a heterogeneous group of bacteria, which produce extra cellular
protease. The species include aerobis, facultative, spore forming organisms. Most species
belongs to the genera of clostridium, bacillus, pseudomonas, and proteus.
4. Give few importance of yeast in foods?(May 2012,May 2013)
Saccharomyces species are the most widely used yeasts. S.cerevisiae is used in the
manufacture of many food with special strains used for the leavening of bread and for the
production of ale,wine,alcohol,glycerol and invertase.
5. Name the extrinsic factors influencing microbial activity.
The extrinsic factors influencing microbial activity includes – temperature, relative humidity
of environment, gaseous atmosphere surrounding the food.
6. Name two fermented food products.
1.Cheese and 2.Curd.
7. What is vinegar?
Vinegar is defined as a condiment made from sugary or starchy materials by an alcoholic
fermentation followed by an acetone.It contain at least 4 gram of acetic acid per 100 ml.
8. What are the Advantages of Baking
Development of Flavor (ii). On baking different colors forms due to presence of
sucrose, fructose and glucose.
9. What are the Classification of Bakery products?
Yeast leavened; Chemically leavened; Partially leavened; air leavened.
10. What are the five dairy products?
Cheese, Ghee, Curd, Yogurt, and Butter.
11. What is Chocolate Liquor?
It is the liquor containing 55% fats, 17% Carbohydrates, 11% Proteins, 6% Tannin
Compounds, 3% Ash, 2.5% Organic acids; 2% Moisture; traces of Caffeine and 1.5% thio
bromine.
12. What is Curing of meat?
It refers to the modifications of meat that affects preservation flavor, color and tenderness due
to added curing ingredient.
13. Define Mashing
This is the first step in beer making. The malted barley and cereal adjuncts are mixed with
water and mildly cooked to extract readily soluble malts and to gelatinize starch.
Brewing: It is boiling the wort in a kettle for about 2.5 Hours. It concentrates the wort, nearly
sterilizes it, inactivates enzymes, precipitates remaining protein that may contribute to the
turbidity of beer.
14. Explain the importance clarification of milk:
It removes the impurities, sediments, body cells, and some bacteria from the udder.
15. What is meant by Milk Homogenization
Homogenization is the process of subdividing the fat globules and clumps to such small sizes
that they will no longer rise to the top of the milk as a distinct layer in the time before milk
is consumed. It makes the makes the milk more uniform prevent cream form rising to the
top of a container.
16. What is Cheese
It is the product made form the curd of the milk of cow and other animals.
Classification: It is classified six different classes, soft, semi soft, Hard, Very hard, Process
cheese and whey cheese.
17. Explain the steps involved in the canning of fish
Thaw the partially frozen tuna received, eviscerate, clean and sort tuna for size, Precook
whole tuna to soften flesh, cool overnight, separate the meat, filling and compaction of
meat into cans, add salt and vegetable oil or water in cans, vacuum sealing and sterilize the
can.
18. What is the composition of egg
Water: 65%; Protein: 12%, and fat: 17%.
19. Explain the different ways of artificial meat Tenderizing

Mechanical means, Use of low level of salt, which solubilizes meat protein, Addition of
proteolytic enzyme, and electrical stimulation of carcasses.
20. What is the importance of Scalding
It is done to loosen the feathers of dead birds and facilitate easier plucking. It is done at 60
C for about 45 secs.
21. List out any four foods involved in botulism(May 2011)
String beans,sweet corn,beets,asparagus,spinach etc
22. Give any four rots and their agents(May 2011)
Aspergillus sp, Penicillium expansum-soft rot in fruits
Helminthosporium sp- rots in vegetables
Sporotrichum-white spot in chilled meat
Cladosporium herbarum-black spots in many food
23. What is meant by heterolactic fermentation?
A type of lactic acid fermentation by which small yields of lactic acid are produced and much
of the sugar is converted to carbon dioxide and other products.
24. Give two examples of organisms responsible for the spoilage of sucrose
Leuconostoc and bacilli
25. Name any two fungi used for the commercial production of amylase
Aspergillus oryzae,Rhizopus delemar
26. What is sauerkraut? Enlist the microorganisms involved.(May 2014)
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria,
including Leuconostoc, Lactobacillus, and Pediococcus
27. What is SCP (May 2014, Nov 2014)
Single-cell protein (SCP) typically refers to sources of mixed protein extracted from pure or
mixed cultures of algae, yeasts, fungi or bacteria (grown on agricultural wastes) used as a
substitute for protein-rich foods, in human and animal feeds.
28. What is lactic acid fermentation (Nov 2014)
Lactic acid fermentation is a biological process by which glucose and other six-carbon sugars
(also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into
cellular energy and the metabolite lactate.
29. What are the sensory perceptions of flavour? (Dec 2016)
Taste buds in tongue, olfactory, visual and thermal becomes the sensory perceptions of
flavour
30. Give few importances of bacteria in foods. (Dec 2016)
Fermentation
Production of food chemicals
Production of cheese etc.
Meat tenderization
PART-B
1. Describe in detail the steps involved in food fermentation.(Dec 2010)
2. Give a flow chart for the manufacture of HFCS. Discuss the commercial importance
of HFCS and elaborate the process.
3. Describe in detail the production of Single Cell Protein for use as food?
4. Discuss in detail about the food chemicals.(Dec 2010)
5. What are SCPs? Describe in detail the production of mycoprotein for use as food
(May 2008, May 2012)
6. Write about factors influencing the microbial activity?(May 2008,May 2011,May
2012,May 2013)
Food processing and preservation by Sivasankar –123-128
PART-C
7. a) Give a detailed account on the factors influencing microbial activity. (Dec 2016)
8. Write a detailed account on food chemicals with suitable examples. (Dec2016)
9. Discuss about the production of HFCS.
UNIT IV
FOOD BORNE DISEASES (9)
Classification – food infections – bacterial and other types; food intoxications and poisonings
– bacterial and non-bacterial; food spoilage – factors responsible for spoilage, spoilage of
vegetable, fruit, meat, poultry, beverage and other food products.
PART-A
1. What is food spoilage?
Food is mostly subjected to physical, chemical and biological changes and this cause the
deterioration in the quality and ultimately the spoilage of food. The major causes of food
spoilage include 1.microorganisms,their growth and activity,2.action of native
enzymes,3.insects,rodents and parasites,4.chemical reaction of constituents of food,
5.environmental factors such as temperature ,moisture, air and light and 6.time
2. Name the organisms, which are responsible for food spoilage.(May 2013,Nov 2014)
Eruinia carotovoa and Pseudomonas etc – spoilage of vegetables
Rhizopus stolonifer - spoilage of bakery or bread
Streptococcus ,Leuconostoc,Lactobacillus,Pseudomonas,Bacillus,Mycobacterium perfinges
etc – Spoilage of dairy products.
Clostridium perfringens etc – spoilage of meat
Acetobacter,lactobacillus etc – spoilage of alcoholic beverages.
3. What is tenderization of meat?
Tenderization of meat is a meat softening process in which cross linkages between muscle
fibres are caused. Meat is tenderized by mechanical method, use of ultrasonic
vibrations,by enzymes such as papain and bromelain.
4. Why spoilage of fish occurs rapidly, give reason?
Fish are aquatic animals and contain several microbes at the top of the surface.therefore fish
undergo decomposition and spoilage readily and rapidly even temperature close to
0ºC.Hence they are cooled or frozen or dried ,smoked is followed by pickling in vinegar or
gelatin.
5. What is outbreak of disease?
The occurrence of a large number of cases of disease in a short period of time is called
outbreak. Eg.,Food borne disease outbreak after ingestion of infected common food.
6. What is Amoebiasis?
Amoebiasis is a disease leads to diarrhea caused by Entamoeba histolytica by use of sewage-
contaminated water.
7. What do you understand by the term posing capacity of food with respect to O-R
potential?
Processing of foods alters the poising power of foods by destroying or altering the reducing
or oxidizing substances and also may allow more diffusion of oxygen.
8. Define enterotoxin.
Enterotoxin caused enterotoxiquinic illness produced by the enteropathogenic E.coli is
implicated in human diarrhea disease as food poisoning.
9. What is shigellosis?
Shigellosis is the illness of bacillary dysentery caused by ingestion of moist foods such as
milk , potato,apple contaminated by shiqula.
10. Define Alfatoxins?
Alfatoxins – A toxin chemical produced by fungi, Aspergillus liavus, parasitteus, and other
organisms. Alfatoxins are toxic or carcinogenic to fish, mammals and poultry
contamination of formulated food products can occur in large scale or outbreaks in food
poisoning.
11. What is Mycotoxin?
Mycotoxins (fungal toxins) – are fungal metabolites, some of which are toxic to many animal
and human. Fungi include – molds, yeast, mildews, rusts, mushrooms and blight.Eg.,
Penicillium and Aspergillus are known to produce mycotoxins.
12. Classify the various foods on the basis of their ease of spoilage.
Vegetables and fruits, Cereals and products, Bakery products, Dairy products, Nutmeals,
Meat, poutry, sea foods, eggs, spices, salad dressings, sugar and confectionary items and
alcoholic beverages
13. Explain chemical toxin/ poisioning
Food poisoning due to chemicals in the food is usually characterized by appearance of the
symptoms within a short time after eating the poisoned food. Arsenic, antimony,
cadmium, chlorinated hydrocarbons, copper cyanide, fluoride, zinc and nicotinic acid may
enter foods from utensils processing equipment, pesticide or insecticide spray residues on
vegetables and fruits, from improper packaging materials or added accidentally in place of
normal additives.
14. What is botulism?( May 2012)
The disease is caused by the ingestion of food containing the neurotoxin produced by 7 types
of Clostridium botulism (A, B, C, D, E and G) have been identified on the basis of the
geological specificity of the toxins produced by the organisms. Toxins produced by types
A,B, E and type F have been identified to cause botulism. The organism required glucose
or maltose for toxin production.
15. What are food infections?(May 2014)
Food infection caused by entry of pathogenic and parasites into body and the reaction of the
body by consuming foods contaminated with organism – by food chain.
16. Write a few microorganisms, which cause spoilage of food.
Four different spoilage patterns are – common for alcoholic beverages are
 Rapiness – caused by Acetobacter
 Sourness – caused by Acetobacter
 Turbidity - Zymomonas and Saccharomyces sp.
17. Write a few microorganisms, which cause spoilage of bread.
Bread – Rhizopus stolonifer is the common bread mold causing the spoilage known as rapines
in bread, particularly bread stored in high humidity or in bread wrapped while still warm.
18. List out major sources of bacterial contamination of milk.
External body of Animal (skin), Milk handling equipments, milking process.
19. What is called patulin?
Patulin produced by several molds such as Penicillium expansum, P.clavifome, P.patulum,
Aspergillus clavatus, A.terreus.,etc was first isolated as an antibiotic as it is effective
against many bacterial species. It exhibits strong fungistatic activity and is also toxic to
seeds ad seedlings of sugar beets, corn, wheat, peas and cucumber.
20. Give some examples for mycotoxins.
Luteoskyrin, Sterigmatocystin, pencillic acid, Roquefortine.
21. Distinguish putridity and rancidity.(May 2011)
Putridity is caused by Pseudomonas putrefaciens on the surface of butter producing organic
acids ,particularly isovaleric acid producing bad odours.Rancidity occurs due to hydrolysis
of butter fat resulting in the formation of free fatty acids.
22. What are the microbes involved in yoghurt production(May 2011)
Streptococcus thermophilus and Lactobacillus bulgaris
23. What are the organisms responsible for spoilage of dairy products( May 2009)
Lactic streptococci,coliform bacteria,like micrococci, enterococci,bacilli etc
24. What is the significance of Leuconostoc mesenteroides?
Leuconostoc mesenteroides is a species of bacteria ssociated with fermentation, under
conditions of salinity and low temperatures.
25. What are aflatoxins?
Aflatoxins are naturally occurring mycotoxins that are produced by many species of
Aspergillus, a fungus, the most notable ones being Aspergillus flavus and Aspergillus
parasiticus.
26. What is food intoxication (May 2013,May 2014)
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning is
any illness resulting from the consumption of contaminated food, pathogenic bacteria,
viruses, or parasites that contaminate food,as well as chemical or natural toxins such as
poisonous mushrooms.
27. List out any four foods involved in botulism(May 2011)
String beans,sweet corn,beets,asparagus,spinach etc
28. Give any four rots and their agents(May 2011)
Aspergillus sp, Penicillium expansum-soft rot in fruits
Helminthosporium sp- rots in vegetables
Sporotrichum-white spot in chilled meat
Cladosporium herbarum-black spots in many foods
29. What is food poisoning and what causes ciguatera poisoning(Nov2014)
Food poisoning is defined as any disease of an infectious or toxic nature caused by the
consumption of food or drink. The term is most often used to describe the illness, usually
diarrhea, vomiting etc caused by bacteria, viruses , parasites or chemicals.
Ciguatera is a foodborne illness caused by eating certain reef fish whose flesh is
contaminated with toxins originally produced by dinoflagellates such as Gambierdiscus
toxicuswhich live in tropical and subtropical waters. These dinoflagellates adhere
to coral, algae and seaweed, where they are eaten by herbivorous fish which in turn are
eaten by largercarnivorous fish. In this way the toxins move up the food
chain and biomagnify.
30. What is botulism? (Dec 2016)
Botulism is a rare and potentially fatal illness caused by a toxin, produced by the
bacterium Clostridium botulinum. The disease begins with weakness, trouble
seeing, feeling tired, and trouble speaking. This may then be followed by weakness of the
arms, chest muscles, and legs. The disease does not usually affect consciousness or cause a
fever. The disease is caused by the ingestion of food containing the neurotoxin produced
by 7 types of Clostridium botulism (A, B, C, D, E and G) have been identified on the basis
of the geological specificity of the toxins produced by the organisms. Toxins produced by
types A,B, E and type F have been identified to cause botulism. The organism required
glucose or maltose for toxin production.
PART-B
1. Discuss in detail the role of various factors in the spoilage of foods.(Dec 2010,
May 2012,May 2014)
2. Discuss the spoilage of meats and the factors that influence the growth of
microorganism and the kind of spoilage.(May 2013, Nov 2014)
Food processing and preservation by Sivasankar – 163
3. Discuss the spoilage of vegetables and fruits and the factors that influence the growth
of microorganism and the kind of spoilage, illness associated with it .(May 2013, Nov
2014)
4. Discuss the spoilage of beverages and the factors that influence the growth of
microorganism and the kind of spoilage.
5. Explain in detail about Food intoxication process and its avoidance ( Dec 2010, May
2014)
6. Discuss about food borne disease.
Food processing and preservation by Sivasankar – 147- 150
7. Discuss in detail the spoilage of
i) Vegetables and fruits
ii) Bakery products
iii) Meat and meat products
iv) Dairy products (May 2008)

PART-B
8. a) Explain food borne diseases with suitable examples. (Dec 2016)
9. Explain the spoilage of meat, poultry and seafoods with examples. (Dec 2016)
10. Explain about the factors responsible for spoilage food.
UNIT V
FOOD PRESERVATION (9)
Principles involved in the use of sterilization, pasteurization and blanching, thermal death
curves of microorganisms, canning; frozen storage-freezing characteristics of foods,
microbial activity at low temperatures, factors affecting quality of foods in frozen storage;
irradiation preservation of foods.
PART-A
1. What is the unit operations involved in food technology?

Unit operations meant for preserving food: Cooling/Heating, Evaporation, Drying,
Packaging.
2. What are the causes for food deterioration?
Causes responsible for food deterioration: (i). Action of microorganisms like Bacteria, Yeasts
and molds. (ii). Activities of the natural food enzymes. (iii). Insects, parasites and Rodents.
(iv). Temperature. (v). Moisture and Drying (vi). Air – Oxygen (vii). Light. (v). Time.
3. What is the role of shelf life in food preservation?
Food preservation is very important with respect to increase of shelf life as well to improve
quality of the food in few cases.
4. Give one method of preservation.
Smoking is a method of preservation. Smoke contains preservative chemicals such as
Formaldehyde and other materials from the burning of wood.
5. What is material handling operation?
Materials handling operation includes hand and mechanical harvesting on the farm,
refrigerated trucking of perishable produce, Transportation, Pneumatic conveying etc. It is
very important in the sense; quality of raw material procurement is possible with effective
materials handling operation.
6. How do you remove contaminants from food?
Cleaning is accomplished by brushes high velocity air, steam, water, vacuum magnetic
attraction of metal contaminants and so on depending upon the product an the nature of
dirt.
7. What is the method available for separation of salt from sea water?
Separation of salt from seawater: Pumping; Evaporation; solid packing etc.
8. What are the different types of pumps used in food industries?
Different types of pumps used in food industries: Cam and Piston pump, Gear pump, Lobe
pump, Screw pump, Vane pump, Block pump.
9. What are the Methods of heating?
Foods are heated by conduction, convection, or a combination of these. Heating is done in
food container by (i). Retorts. (ii). Ohmic heating (iii). Hydrostatic Cooker (iv).
Microwave heating (f). Sterilization, pasteurization and Blanching.
10. What are the methods of cooling?
Methods of Cooling: Refrigeration, Freezing.
11. What are the applications of drying?
Drying eliminates biological degradation and increased the shelf life.
12. What is meant by packing?
Packaging, is an essential part of processing and distributing foods, Packaging essentially
preserves the food.
13. List out some insects causes destruction?
Insects open the cereal grain to bacterial, Yeast, and mold infection causing further
destruction. Cysts of various parasites cause severe disease if consumed. Rodents
consume food and also contaminate food with filth.
14. What is the role of biochemical catalyst?
Natural food enzymes are biochemical catalyst. Unless these enzymes are inactivated, they
continue to catalyze chemical reaction within foods. This reduces the shelf life of the
foods.
15. What is the role of acid in food preservation?
Acid can be used as a food preservative as an acid of sufficient strength modifies bacterial
proteins.
16. What is the role of light in food?
Light destroys some vitamins, notably riboflavin, Vitamin A and C, and causes deterioration
of many food colors.
17. What is Sterilization? (May 2012)
It is a Heat Treatment that aims at complete elimination of microorganisms at 121 C with
time duration of not less than 15 minutes.
18. What is the condition for whole egg Pasteurization? (May 2011,May 2012)
It is a low order heat treatment, generally below the boiling point of water aims at
eliminating pathogenic microorganisms that are associated with food to extend the shelf
life.
19. What is HTST process?(May 2013)
It is a high temperature process maintained for short duration in order to maintain the nutrient
structures of the food intact. This process involves heating every particles of the foodstuff
to at least 72C and holding for not less than 15 Sec.
20. What are Aseptic Canning?
It is method in which food is sterilized usually in a continuous process and aseptically placed
in previously sterilized containers, which are subsequently sealed in an aseptic
environment.
21. What are the Recent trends in Food Packaging?
Micro wave packaging, High barrier plastic bottles, Aseptic packaging in composite carton,
Military food packaging.
22. What is blanching? (May 2014)
Blanching is a king of heat treatment given to the fruits and vegetables primarily to inactivate
natural food enzymes. This is to be done before freezing since frozen storage itself would
not completely arrest enzyme activity.
23. What are the types of cold preservation?
Types of cold preservation: Refrigeration and Freezing.
24. What is the role of Refrigeration in food preservation?
It is the gentlest method of food preservation, which refers to storage at temperature above
freezing form about 4.5 - 7C.
Freezing: It refers to storage at temperature of -18C or below. It will preserve food for
months or years of properly packed.
25. What is the role of heat on food materials?
Food materials that can be preserved by heat : Ripe Olives, Milk, Meat, Vegetables.
26. What type of foods are preserved by heat?
Food materials that can be preserved by heat: (i). Meat (ii). Fish (iii). Poultry (iv). Dry fruits
(v). Vegetables or fruits (vi).Milk and its product.
27. What are the methods available for preserving fruit?
Fruit Juices can be preserved by adding Preservatives or by Pasteurizing to the required
temperature to decrease microbial growth and to inactivate natural enzymes.
28. What is the Role of radiations with respect to food preservation?
X-Rays, Microwaves, UV light, and ionizing radiation are each type of electromagnetic
radiation, which is used to preserve food. The effectiveness of each type differs and each
imparts different changes in food.
29. What is logarithmic order of death?
Bacteria are killed by hat at a rate that is very nearly proportional to the number present in the
system being heated. This is refereed to as logarithmic order of death.
30. What is D value and F value?
D-Value: It is defined as the time in minutes at a specified temperature required to destroy
90% of the organisms in a population.
F-Value: The F Value is defined as the number of minutes at a specific temperature required
to destroy a specified number of organisms having a specific Z value. ( Z-Value is the
number of degree required for a specific thermal death time curve to pass thorough one log
cycle that is change by a factor of 10)
31. What is cold point?
The point in a can or mass of food, which is last to reach the final heating temperature, is
designated the Cold point.
32. What is cold sterilization? (Nov 2014)
Cold sterilization is the use of ionizing radiations for preservation having high penetrating
power but do not produce radioactivity in treated food. They also do not produce
significant heat is food. Hence, known as cold Sterilization.
33. What is radurization (May 2012)
The dose of radiation used on food products is divided into three levels. Radappertization is
a dose in the range of 20 to 30 kilograys, necessary to sterilize a food product.
Radurization is a dose of 1 to 10 kilograys, that, like pasteurization, is useful for targeting
specific pathogens. Radicidation involves doses of less than 1 kilogray for extending shelf
life and inhibiting sprouting.
34. Define pasteurization (May 2014)
Pasteurization is the exposure of food like milk, cheese, yogurt, beer, or wine to an elevated
temperature for a period of time sufficient to destroy certain microorganisms, as those that
can produce disease or cause spoilage or undesirable fermentation of food, without
radically altering taste or quality.
35. Define cryogenic freezing (Nov 2014)
Cryopreservation or cryoconservation is a process where cells, whole tissues, or any other
substances susceptible to damage caused by chemical reactivity or time are preserved by
cooling to sub-zero temperatures. At low enough temperatures, any enzymatic or chemical
activity which might cause damage to the material in question is effectively stopped.
36. What are the principles of food preservation? (Dec 2016)
Heating, Blanching Sterilization pasteurization etc
37. Define blanching in food processing. (Dec 2016)
Blanching is a king of heat treatment given to the fruits and vegetables primarily to
inactivate natural food enzymes. This is to be done before freezing since frozen storage
itself would not completely arrest enzyme activity.
PART-B
1. Give a detailed account on Low temperature food preservation methods (Dec 2010).
2. Describe the commercial heat preservation method. (Dec 2010, May 2014)
Food processing and preservation by Sivasankar – 201-215; 216-230
3. State and explain different factors involved in Refrigerated and Frozen food
preservation (May 2014. Nov 2014)
4. Discuss in detail the principles of thermal destruction of microorganisms explaining
the term D value (May 2011)
5. What are ionizing radiations? What is the effect of low temperatures and freezing on
the constituents of foods? (May/June 2012, May 2013)
6. Write note on (Nov 2014)
a) Thermal death time
b) Blanching
c) Canning
d) Irradiation
PART-C
7. Explain the use of high temperatures for food preservation and list out the factors
affecting the heat resistance of microorganisms. (Dec 2016)
8. Write a detailed account on canning and steps involving in aseptic canning. (Dec
2016)
9. Give a detailed account on Low temperature food preservation methods (Dec 2010).
Anna University Question Paper Nov/Dec 2016
BT6003 – Principles of food Processing
R-2013
Part-A
1. What are the functional properties of carbohydrates in food?

 Help cause the colour change of bread, toast and bakery products;
 Contribute to the chewiness, colour and sweet flavour of caramel;
 Thicken products such as sauces and custards.
2. List out the organolepticc properties of food.
Organoleptic properties are the aspects of food, water or other substances that an
individual experiences via the senses—including taste, sight, smell, and touch.
3. What is the role of enzyme in food processing?
Enzymes are proteins that act as catalysts in all living organisms - microorganisms,
plants, animals, and humans. Catalysts are compounds that increase the rate of
chemical reactions in biological systems. Rennet is an example of a natural enzyme
mixture from the stomach of calves or other domestic animals that has been used in
cheese making for centuries.
4. What are the sensory perceptions of flavour?
Taste buds in tongue, olfactory, visual and thermal becomes the sensory perceptions
of flavour
5. Give few importances of bacteria in foods.
Fermentation
Production of food chemicals
Production of cheese etc.
Meat tenderization
6. What are fermented foods?
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid
bacteria, including Leuconostoc, Lactobacillus, and Pediococcus
7. Classify food infection.
It is of two types
1. Contaminated food does not support growth of the oraganism it carries them.
2. Food serve as a medium for the growth of the organism
8. What is botulism?
Botulism is a rare and potentially fatal illness caused by a toxin, produced by the
bacterium Clostridium botulinum. The disease begins with weakness, trouble
seeing, feeling tired, and trouble speaking. This may then be followed by weakness of
the arms, chest muscles, and legs. The disease does not usually
affect consciousness or cause a fever. The disease is caused by the ingestion of food
containing the neurotoxin produced by 7 types of Clostridium botulism (A, B, C, D, E
and G) have been identified on the basis of the geological specificity of the toxins
produced by the organisms. Toxins produced by types A,B, E and type F have been
identified to cause botulism. The organism required glucose or maltose for toxin
production.
9. What are the principles of food preservation?
Heating, Blanching Sterilization pasteurization etc
10. Define blanching in food processing.
Blanching is a king of heat treatment given to the fruits and vegetables primarily to
inactivate natural food enzymes. This is to be done before freezing since frozen
storage itself would not completely arrest enzyme activity.
Part - B
11. a) Write a detail account on the role of minerals and their functions in human
metabolism.
(OR)
b) Discuss in detail about the role of carbohydrates in flavour and color
production.
12. a) Explain in detail about the intentional additives woith suitable examples.
(OR)
b) Write a detailed account on food colours with examples.
13. a) Give a detailed account on the factors influencing microbial activity.
(OR)
b) Write a detailed account on food chemicals with suitable examples.
14. a) Explain food borne diseases with suitable examples.
(OR)
b) Explain the spoilage of meat, poultry and seafoods with examples.
15. a) Explain the use of high temperatures for food preservation and list out the factors
affecting the heat resistance of microorganisms.
(OR)
b) Write a detailed account on canning and steps involving in aseptic canning.
Anna University Question Paper Nov/Dec 2017
BT6003 – Principles of Food Processing
Part- A
1. How will you classify carbohydrates?
Classification of Carbohydrates (i). Monosaccharide - Glucose and Fructose.

(ii). Disaccharide – Sucrose and Maltose.
(iii). Polysaccharides – Starch and Cellulose.
2. What are proteins?
Proteins: Proteins are made by linking individual amino acids together in long chains
which are essential to all life.
3. Mention the significance of food additives.
Food additives are non-nutritive substances added intentionally to food generally in small
quantities to improve its appearances, flavor , Texture or storage properties.
4. List out the enzymes used as food processing aids.
Protease, lipase
5. What are fermented foods?
Fermented foods are foods produced or preserved by the action of microorganisms.
Ex. Cheese and Curd
6. Define single cell protein.
Protein derived from a culture of single-celled organisms and the organism itself serve as
protein, used especially as a food supplement. Eg. Spirulina
7. How do you classify food infections?
Food infection caused by entry of pathogenic and parasites into body and the reaction
of the body by consuming foods contaminated with organism – by food chain.
Bacterial infection, Viral infection, parasite infection
8. What are the factors responsible for food infection?
pH, Moisture content, no. Of microorganism present, temperature etc.
9. Write the effect of low temperature on microbial activity.
Decrease in temperature cause an exponential reduction of the reaction rate, and the
magnitude of which depends on the value of the activation energy.
10. State the freezing characteristics of foods.
Part-B
11. a) Explain in detail about the classification, characteristics and importance of vitamins
and minerals.
(OR)
b) Discuss in detail about the contribution of foods to organoleptic and textural
characteristics.
12. a) Write in detail about the food additives, intentional and non-intentional additives.
(OR)
b) Describe in detail about the functional roles of food additives in food processing and
preservation.
13. a) Give a detailed note on sources, types and importance of species in food processing
and preservation.
(OR)
b) Write in detail about the importance of species in fermented foods and food
chemicals.
14. a) Discuss in detail about the spoilage of vegetables, fruit and poultry food products.
(OR)
b) Explain in detail about the factors responsible for food spoilage, food intoxication and
poisoning.
15. a) Give a detailed note on pasteurization, blanching and thermal death curves of micro
organism.
(OR)
b) Describe in detail about the factors affecting the quality of foods in frozen storages
and irradiation preservation of foods.

Part-C
16. a) i) Explain in detail about the principles involved in the use of sterilization and
canning.
ii) Discuss in detail about the natural and artificial food colorants and also food
flavours.
(OR)
b) i) Write in detail about the bacterial and non-bacterial food borne diseases. Ii)
Describe in detail about the spoilage of meat and beverage food products.
Food processing and preservation by Sivasankar – 147- 150; 161-165

Sem 5 Bt6003 Principles of Food Processing Question Bank

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JEPPIAAR ENGINEERING COLLEGE

JEPPIAAR NAGAR, CHENNAI – 119

BT 6003 – PRINCIPLES OF FOOD

III YEAR & V SEMESTER

MISSION OF THE DEPARTMENT

C305.3 Learn about the microorganisms associated with food

C305.5 To know different techniques used for the preservation of foods.

S. No. Title Reference Book Page No.

FOOD AND ENERGY (9)

FOOD ADDITIVES (9)

Classification, intentional and non-intentional additives, functional role in food processing

1. Define Food additives. (May/June 2012)

MICROORGANISMS ASSOCIATED WITH FOOD (9)

1. List some gram – negative bacteria associated with food?

19. Explain the different ways of artificial meat Tenderizing

FOOD BORNE DISEASES (9)

Food processing and preservation by Sivasankar – 161-165

FOOD PRESERVATION (9)

1. What is the unit operations involved in food technology?

BT6003 – Principles of food Processing

1. What are the functional properties of carbohydrates in food?

BT6003 – Principles of Food Processing

Classification of Carbohydrates (i). Monosaccharide - Glucose and Fructose.

Food processing and preservation by Sivasankar – 231-244

Food processing and preservation by Sivasankar – 201-251; 20-38

Food processing and preservation by Sivasankar – 147- 150; 161-165

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