Reg No.:

Max. Marks: 100

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00000FT305121902

Pages: 2

Name:

APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY
Fifth semester B.Tech degree examinations (S) September 2020

Course Code: FT305
Course Name: FOOD PROCESS ENGINEERING

PARTA
Answer any two full questions, each question carries 15 marks.
Diagrammatically explain different cleaning methods in the presence of
moisture for food processing.
Describe F, D and Z values with an example.
What is meant by LTLT pasteurization and how are they done?
Explain the construction, working of a homogenizer and its application in size
reduction.
Distinguish between Kick’s law and Rittinger’s law of size reduction.
Explain working of any five equipments used for size reduction of dry foods.
PART ‏تا‎
‎Answer any two full questions, each question carries 15marks.
Elaborate the principle and working of spray drier.
What are the different methods available for measuring the moisture content of
the given food?
What are the different properties of air (with units) shown in a psychrometric
chart?
Explain different types of frying and its importance in food industry.
Explain the physiochemical changes happening during frying process.
Elaborate on the baking process carried out in food industry.
PART ட
Answer any two full questions, each question carries 20 marks.
Explain the prediction of freezing time by Planks method.
What is the significant role of thawing in food industry?
What is COP and cooling load?

Duration: 3 Hours

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