Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.

BCS 45th BCS Written-2024 ফুড ইঞ্জিনিয়ারিং 2024

Created: 2 years ago | Updated: 8 months ago

Updated: 8 months ago

Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.

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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-2024 ফুড ইঞ্জিনিয়ারিং 2024

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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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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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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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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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অনলাইন পরীক্ষা তৈরির সফটওয়্যার!

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প্রশ্ন এডিট করা যাবে

জলছাপ দেয়া যাবে

ঠিকানা যুক্ত করা যাবে

Logo, Motto যুক্ত হবে

অটো প্রতিষ্ঠানের নাম

অটো সময়, পূর্ণমান

প্রশ্ন এডিট করা যাবে

জলছাপ দেয়া যাবে

ঠিকানা যুক্ত করা যাবে

Logo, Motto যুক্ত হবে

অটো প্রতিষ্ঠানের নাম

অটো সময়, পূর্ণমান

অটো নির্দেশনা (এডিটযোগ্য)

অটো বিষয় ও অধ্যায়

OMR সংযুক্ত করা যাবে

ফন্ট, কলাম, ডিভাইডার

প্রশ্ন/অপশন স্টাইল পরিবর্তন

সেট কোড, বিষয় কোড

অটো নির্দেশনা (এডিটযোগ্য)

অটো বিষয় ও অধ্যায়

OMR সংযুক্ত করা যাবে

ফন্ট, কলাম, ডিভাইডার

প্রশ্ন/অপশন স্টাইল পরিবর্তন

সেট কোড, বিষয় কোড

এখনই শুরু করুন ডেমো দেখুন

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শিক্ষক

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প্রশ্নপত্র

Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.

Describe the quick tests for detection of common adulteration in milk, salt, sugar, tea and spices powder.

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.

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