F 10000FT467122003 Pages: 1

Reg No.: Name:
APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY

Seventh Semester B.Tech Degree Examination (Regular and Supplementary), December 2020

Course Code: : FT 467
Course Name: FISH PRESERVATION AND PROCESSING TECHNOLOGY

Max. Marks: 100 Duration: 3 Hours
PARTA

Answer any two full questions, each carries 15 marks. Marks
1 a) Discuss about the classifications of fish. (5)
0) Give a detailed account on the different Active gears of Harvesting Fish. (10)
2 a) Explain the importance of MPEDA and CMFRI in fish processing industries? (8)
0) List out the cardinal rules in handling of fish? (3)
९) What are the facilities needed in ideal fish landing centers? (4)

3 ஐ Brief about the factors to be considered while handling and transporting fish at (10)
sea and land.

b) Write a note on the need of Chilling fish. (5)
PART B
Answer any two full questions, each carries 15 marks.
4 a) Illustrate the fish freezing curve emphasizing on the principle of refrigeration. (10)
b) Elucidate on the quality changes during frozen storage. (5)
5 a) What is IQF? List out its advantages and disadvantages. (7)
b) Summarize on the steps in curing of fish, types and give its importance. (8)
6 a) Elaborate on the importance of smoking method in preservation of fish? (12)
b) Give a brief on the significance of glazing of fish. (3)
PART C
Answer any two full questions, each carries 20 marks.
7 a) Explain the basic principle and the methods of fish drying. (10)
b) Exemplify on the steps involved in the canning of fish. (10)

8 a) Discuss in detail about the types of canning and spoilage of canned fish (10)

products.
b) Give a detailed description about the production of fish meal. (10)
9 a) Elaborate on the production process of Chitin and chitosan. (10)
b) Summarize on the production of non-food items from fish processing wastes. (10)

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