Reg No.:

06000FT305122001 Pages: 1

Name:

APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY

Fifth Semester B.Tech Degree Regular and Supplementary Examination December 2020

Max. Marks: 100

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Course Code: FT305
Course Name: Food Process Engineering

PARTA
Answer any two full questions, each question carries 15 marks.
Define pasteurization. Explain the principle and working of HTST pasteurizer.

What are the important properties to be considered while selecting raw
materials for a food industry?
Explain the principle and process of cleaning the raw materials by dry method.

How can you calculate the energy required for size reduction?

With the help of neat schematic representation explain any three equipments for
size reduction of solid food.
PART ‏تا‎

Answer any two full questions, each question carries 15 marks.
What is the importance of spray drier in food processing? Explain its principle
and working with the help of a neat schematic representation.
Explain different thermodynamic properties represented in a psychrometric
chart.
What is the consequence of maillard reaction in Baking process with examples?

What is the importance of frying in food industry? Explain the process and
types.
Elaborate the different stages of baking process.
PART C

Answer any two full questions, each question carries 20 marks.
Elaborate the mechanism of freezing. Also explain the effects of freezing on
food?
Describe the importance of thawing? What are the mechanisms to carry out
thawing in food processing units?
Explain the different refrigeration methods followed for transporting food
through land and air.
Differentiate twin and single crew extruders with schematic representations.

Explain the principle and applications of PEF in food industry.

Elaborate the importance and effects of hurdle technology in minimal
processing of food.

Page 11

Duration: 3 Hours

Marks

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