JNTU
JNTU B.Tech III ENGINEERING PROPERTIES OF BIOLOGICAL MATERIALS AND FOOD QUALITY Previous Question Paper (May - 2018 - R15)
Part A is compulsory which carries 25 marks. Answer all questions in Part A. Part B consists of 5 Units. Answer any one full question from each unit. Each question carries 10 marks.
Part A
In the context of post harvest operations, what are the different reasons for which we need to determine fruit size?
Answer
Fruit size determination is essential for grading and sorting into uniform categories, designing efficient packaging and transport systems, and determining the appropriate settings for processing machinery such as peelers and slicers.
When stress-strain relationship is curvilinear, how the modulus of elasticity is estimated?
Answer
When the stress-strain relationship is curvilinear, the modulus of elasticity is estimated by calculating the tangent modulus at a specific stress level or the secant modulus, which represents the slope of a line drawn from the origin to a specific point on the curve.
Draw Generalized Kelvin model.
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Define the shapes Oblate and Oblong.
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What are the advantages of dielectric heating of food?
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What do you mean by pneumatic and hydraulic transport and handling of fruits and vegetables?
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What are the two conditions that are to be fulfilled by statistical representativity during the food sampling?
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What are the uses of masticometer, consistometer and viscometer?
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Write HACCP versus ISO 22000.
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What are the practical rules of good sanitation?
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Part B
Explain the apparatus used to find out porosity of the unconsolidated silage along with a neat sketch.
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What is the difference between bulk density and true density?
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What are the electrical equivalences of mechanical models? Draw neat sketches of the same.
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Explain the construction and working of airflow planimeter.
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What is viscoelasticity? What are the methods to study viscoelasticity?
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Define resilence and mechanical hysteresis.
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A single solid grain particle is let fall freely under gravity through a stagnant fluid medium. At an instant, the buoyant force encountered by the grain particle is 31% and drag force 43% of the weight of the grain. If the acceleration due to gravity is ‘g’, calculate the acceleration of the particle at that instant in terms of ‘g’.
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What is coefficient of friction? Define different types of it.
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What is creep? How is it different from stress relaxation?
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Write the laws of friction as stated by Amontons. Also summarize the concepts of friction as told by Sherwood.
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What is drag? Explain the types of drag.
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Calculate the settling velocity of a fat globule of diameter 2 μm in milk at 30 °C. Density of fat at 30 °C is 918 kg/m3 and density of milk is 1024 kg/m3. Kinematic viscosity of fat is 1.85×10^-6 m2/s.
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What are the Rankine and Janssen equations as applicable to design of storage bins? Explain the two formulae.
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Explain the method of mixtures for measurement of specific heat of food materials.
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What are the principle objectives of food quality?
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Define any two dielectric properties of food materials.
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What are boiling point elevation and freezing point depression?
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Explain the different problems encountered during food sampling.
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What is sensitivity test, as employed in food quality evaluation?
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What are the different units of a testing laboratory in which the sensory evaluation is conducted?
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Explain the dynamic sampling methods employed in powdered and granular materials.
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What is Total Quality Management (TQM)? Write the pre-requisites of TQM.
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Explain the sensory characteristics of food.
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What are the salient features of PFA act?
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Write about ISO-9000 series.
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Explain the seven principles of HACCP.
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Explain BIS as relevant to food processing.
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What are the advantages of implementing ISO guidelines?
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