JNTU
JNTU B.Tech IV FOOD PROCESSING PLANT DESIGN AND LAYOUT Previous Question Paper (November/December - 2018 - R15)
Note: This question paper contains two parts A and B. 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 and may have a, b, c as sub questions.
Part A
What are the process considerations to be made for preparing plant layout?
Answer
Process considerations for plant layout include the sequence of operations, material flow patterns (straight line, U-shape, or S-shape), equipment size and layout, utility requirements, and the need for space for future expansion or maintenance.
Write notes on types of solids handling equipment.
Answer
Solids handling equipment is categorized based on the physical state and movement of materials. Common types include mechanical conveyors (belt, screw, bucket, and chain conveyors) for continuous transport, pneumatic conveying systems for powders using air pressure, and gravity-based systems like chutes and hoppers for controlled feeding.
What is standardization of milk?
Answer
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Write notes about blanching process of vegetables.
Answer
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What is batch operation? Give examples from food industry.
Answer
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What is feasibility survey?
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What is process flow diagram? Mention its uses.
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Write notes about Block-type foundation for dynamic machineries.
Answer
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What does Clean-in-place (CIP) means in food safety?
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What is cost index? Explain.
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Part B
Discuss the factors considered for planning the plant layout.
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Explain the principles of efficient storage layout planning.
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Describe the salient features of maize processing plant.
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Discuss about conditioning and drying step in oilseed processing.
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Describe the plant layout details and operations involved in milk and milk products processing plant.
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Explain the key equipments required for vegetable processing plant.
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Discuss the operation of small scale poultry processing plants.
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Describe the factors involved in the selection of plant site.
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Explain the tools and techniques used for industrial layout planning.
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Describe the types of project design in food industry.
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What is cost estimate? Name the four cost estimation techniques used.
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Discuss the process control systems and instrumentation followed in food processing industry.
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Discuss the air condition systems used in food industry.
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Explain the physical consequences of power interruptions and disturbances to food industry.
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Discuss the basic elements of effective food plant cleaning and sanitizing.
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Describe the major components of fixed capital investment in a food industry.
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Explain the importance of checklist for the final report of project feasibility study.
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