ফুড ইঞ্জিনিয়ারিং
All Written Question - (35)
1.
Describe the principles and methods of food preservation.
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2.
Explain thermophysical properties of foods with examples. A wet food product contain 70% water. After drying, it is found that 80% of original water is removed. Determine (i) mass of water removed per kg of wet food and (ii) composition of dried food.
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5.
Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.
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6.
What are the general principles of food packaging? Discuss the different types of packaging materials commonly used in food industry and their specific properties and applications.
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7.
Illustrate the growth phase of microbes in relation to available nutrient and/ metabolites formation with neat sketch.
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8.
Define starter culture with it's functions. Explain symbiosis in yoghurt.
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10.
Briefly describe the different types of spoilage occured in canned foods.
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11.
Distinguish between food borne infection and intoxication. Describe the biological causes of food borne illness.
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12.
Explain 12D concept. Calculate the D-value of an organism that shows 50 survivors 6 from initial inoculums of 2×106 spores after 10 minutes at 250°F.
Explain 12D concept. Calculate the D-value of an organism that shows 50 survivors 6 from initial inoculums of 2×106 spores after 10 minutes at 250°F.
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13.
Explain the importance of determining the proximate composition of food products. What are the key components measured in proximate roximate analysis?
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15.
Describe the chemical reactions involved in enzymatic and non-enzymatic browning in foods.
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16.
Illustrate and explain the textural profile of a bakery product like bread or biscuit in reference with hardness, cohesiveness, gumminess and chewiness.
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17.
Discuss the reasons behind the off flavour production in fats and oils. How it could be minimized?
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18.
Discuss the principles and applications of Gas Chromatography (GC) in food analysis with neat sketch.
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19.
Describe the production procedures of condensed milk, ghee and milk powder.
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20.
Illustrate the common processes used in fish processing. How does the processing 6+4= method affect the shelf life and quality of fish products.
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