Define starter culture with it's functions. Explain symbiosis in yoghurt.

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৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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1. Describe the principles and methods of food preservation.

Created: 3 months ago | Updated: 3 months ago

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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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৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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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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৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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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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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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৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং

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Define starter culture with it's functions. Explain symbiosis in yoghurt.

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.

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Define starter culture with it's functions. Explain symbiosis in yoghurt.

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.

বিসিএস প্রিলিমিনারি + রিটেন টেস্ট

Promotion

Download Our Mobile Apps

Satt policy

Main Features

Subscribe our newsletter