JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD
JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD B.Tech III ENGINEERING PROPERTIES OF BIOLOGICAL MATERIALS AND FOOD QUALITY Previous Question Paper (November/December - 2017 - 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
List out the various ASTM definition of terms used in estimation of engineering properties of biological materials.
Answer
The ASTM (American Society for Testing and Materials) defines key terms including moisture content (mass of water per unit mass of material), bulk density (mass per unit volume of a bulk material), porosity (percentage of void space), and angle of repose (the steepest angle of descent relative to the horizontal plane).
800 kg of paddy at 20 % moisture content (w.b.) is dried to 12 % moisture content (w.b.) for milling. Calculate the moisture removed in drying.
Answer
Given: Initial mass (M1) = 800 kg, Initial moisture (Mi) = 20%, Final moisture (Mf) = 12%. The mass of dry matter remains constant.
Let M2 be the final mass.
Moisture removed = M1 - M2 = 800 - 727.27 = 72.73 kg.
Differentiate between Newtonian and Non-Newtonian fluids with examples.
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Differentiate between internal friction and angle of repose with examples.
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Write a short note on applications of engineering properties in designing of processing machines.
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What are the factors to be considered in evaluating the quality of food materials?
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Briefly explain the method of quality control for powdered materials.
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Explain the five point hedonic method to evaluate the sensory quality of food materials.
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What is hazard? List the types of hazards in food quality control.
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What are the various steps for good sanitation practices? Explain in brief.
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Part B
Explain the planimeter method to determine the surface area of fruits.
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Write a short note on visco-elastic behavior of agricultural produce.
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Explain the procedure to determine the thermal conductivity of grains by line heat source method.
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Explain in brief about the criteria for describing the shape and size of biological materials.
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With a neat sketch explain the methodology to determine the coefficient of external friction.
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Write a short note on drag and lift coefficient with neat diagrams.
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Derive an expression for terminal velocity.
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Write a short note on flow behavior of bulk granular materials.
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Write a short note on dielectric loss factor and dielectric constant.
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Explain the methods to determine the food quality.
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Briefly explain the methodology to determine the specific heat of biological materials with a neat sketch.
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How to maintain the uniform quality of final product during manufacturing of milk powder? Explain in brief.
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Discuss in detail about the sensory quality control and panel selection methods.
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List out the various instruments used in objective method of food quality evaluation. Explain any one in brief.
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Explain in detail about the parameters of TQM.
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Write a short note on food laws and regulations in India.
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What is ISO 9000? Write its significance and importance in food applications.
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Write the principles of HACCP and explain in brief about PFA, FPO and CAC.
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Write the application of GMP in food industries.
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