30-10-2014, 08:58 PM
[attachment=17925]
Question Paper Code : 51141
B.E./ B.Tech. DEGREE EXAMINATION, MAY/JUNE 2014.
Sixth Semester
Biotechnology
BT 2025/BT 701/10155 BTE 41— PRINCIPLES OF FOOD PROCESSING
(Regulation 2008/2010)
Time : Three hours
Maximum: 100 marks
Answer ALL questions.
PART A (10 x 2=20 marks)
1. Give the Constituents of food.
2. How are proteins classified based on their solubility?
3. Name different types of food additives.
4. Give the general structure of anthocyanins.
5. What is sauerkraut? Enlist the microorganisms involved.
6. Define SCP.
7. What is food infection?
8. What is food intoxication?
9. Define blanching.
10. Define pasteurization.
Attachment : [attachment=17924]
Question Paper Code : 51141
B.E./ B.Tech. DEGREE EXAMINATION, MAY/JUNE 2014.
Sixth Semester
Biotechnology
BT 2025/BT 701/10155 BTE 41— PRINCIPLES OF FOOD PROCESSING
(Regulation 2008/2010)
Time : Three hours
Maximum: 100 marks
Answer ALL questions.
PART A (10 x 2=20 marks)
1. Give the Constituents of food.
2. How are proteins classified based on their solubility?
3. Name different types of food additives.
4. Give the general structure of anthocyanins.
5. What is sauerkraut? Enlist the microorganisms involved.
6. Define SCP.
7. What is food infection?
8. What is food intoxication?
9. Define blanching.
10. Define pasteurization.
Attachment : [attachment=17924]
