ফুড ইঞ্জিনিয়ারিং
All Written Question - (35)
21.
Discuss the manufacturing process of raw sugar from sugarcane with a flow diagram.
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22.
Describe the carbonation process of carbonated beverage. Differentiate between 6+4 carbonated and non-carbonated beverage with example.
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23.
Prepare a plant layout for a dairy food plant.
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24.
Illustrate the working principle of a multiple effect evaporator with mass, enthalpy and heat balance.
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25.
Describe the importance of Good Manufacturing Practices (GMP) in food production. How do GMPs contribute to the food safety and quality?
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26.
Explain Japanese 5S theory of GMP.
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27.
Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.
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28.
State the principles of risk assessment in context of food safety with key components.
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29.
Prepare a HACCP plan for a milk processing plant including Hazard analysis worksheet and CCP decision tree.
Prepare a HACCP plan for a milk processing plant including Hazard analysis worksheet and CCP decision tree.
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30.
Give an overview of post-harvest treatments used for fresh fruits and vegetables.
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31.
"Exposing food to irradiation does not make the food itself radioactive"-Explain.
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32.
Illustrate the physiological and biochemical changes occur in fruits and vegetables after harvest. How do these changes affect the post-harvest quality and shelf life?
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33.
Differentiate between Controlled Atmosphere (CA) and Modified Atmosphere (MA) storage.
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34.
State the principles of rice drying and milling. How do these processes impact the quality and storage stability of rice?
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