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.

বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

Created: 2 years ago | Updated: 8 months ago

Updated: 8 months ago

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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1 . Describe the principles and methods of food preservation.

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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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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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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

0 484

3 . Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?

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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

0 438

4 . Describe the working principle with mechanism of a vapour compression refrigeration cycle with a flow diagram. It is wished to freeze 15 tonnes of fish per day from an initial temperature of 10°C using a stream of cold air. Estimate the maximum capacity of the refrigeration plant required, if it is assumed that the maximum rate of heat extraction from the product is twice of the average rate. If the heat transfer co-efficient from the air to the evaporator coils is 22 Jms°C, calculate the surface area of the evaporator coil required if the LMTD drop across the coil is 12°C and specific heats of fish are 3-18 and 1-67 KJkg¹°C above and below freezing, respectively.

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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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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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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

0 437

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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বিসিএস প্রিলিমিনারি ও লিখিত পরীক্ষা ৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

0 422

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প্রশ্ন এডিট করা যাবে

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OMR সংযুক্ত করা যাবে

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অটো বিষয় ও অধ্যায়

OMR সংযুক্ত করা যাবে

ফন্ট, কলাম, ডিভাইডার

প্রশ্ন/অপশন স্টাইল পরিবর্তন

সেট কোড, বিষয় কোড

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প্রশ্নপত্র

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.

ফুড ইঞ্জিনিয়ারিং

Related Question

1 . Describe the principles and methods of food preservation.

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.

3 . Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?

5 . Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.

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.

Related Question

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Satt AI

Hi, আমি SATT AI!

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.

ফুড ইঞ্জিনিয়ারিং

Related Question

1 . Describe the principles and methods of food preservation.

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.

3 . Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?

5 . Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.

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.

Related Question

Promotion

Satt AI

Hi, আমি SATT AI!

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.