JNTU
JNTU B.Tech IV POST HARVEST ENGINEERING AND HORTICULTURAL PRODUCE Previous Question Paper (May/June - 2019 - R15)
Part A is compulsory (25 marks). Part B consists of 5 Units. Answer any one full question from each unit (10 marks each).
Part A
How to improve fruit quality?
Answer
Fruit quality is improved by implementing good agricultural practices (GAP) such as proper nutrient management, timely irrigation, effective pest and disease control, and harvesting at the correct stage of maturity. Post-harvest quality is further maintained through rapid cooling, careful handling to prevent mechanical damage, and controlled storage environments.
Write about engineering properties of the fruits and vegetables.
Answer
Engineering properties are essential for designing processing equipment. These include physical properties (size, shape, volume, surface area, density, and porosity), mechanical properties (hardness, texture, and shear strength), thermal properties (specific heat, thermal conductivity, and diffusivity), and aerodynamic/hydrodynamic properties (terminal velocity and drag coefficient).
What is lye peeling?
Answer
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What are the factors effecting grading? Write type of graders.
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What are the causes for spoilage of canned foods?
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What is chemical preservation? Write its advantages.
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What are the advantages of fresh packaging?
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Write about PVC, PE and EVA.
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Write about sensory evaluation.
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Explain factors responsible for extraction.
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Unit I
Explain the factors affecting fruit and vegetable quality.
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Derive the expression for finding terminal velocity. How it is helpful in the field of agriculture.
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Unit II
Discuss about different type of graders with neat sketch. Discuss their usefulness.
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Explain about machine vision and its advantages.
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Unit III
Explain the 'can making process' with neat sketch. Discuss the benefits.
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Explain different types of driers.
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Quick freezing is preferred than slow freezing. Justify.
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Unit IV
What is the role of cold storage in post harvest processing?
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Explain about transportation of fruits and vegetable by refrigerated trucks.
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Write short notes on unfermented fruit beverage and explain any fruit with flow chart.
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Unit V
What is acetic acid fermentation and write its applications. And also enlist the limitations.
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What is role of pH and sugar in wine industry? How do you adjust their proportions?
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