JNTU
JNTU B.Tech IV POST HARVEST ENGINEERING AND HORTICULTURAL PRODUCE Previous Question Paper (November/December - 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 and may have a, b, c as sub questions.
Part A
What are the various factors affecting the quality of fruits and vegetables?
Answer
The quality of fruits and vegetables is affected by pre-harvest factors (genetics, climate, soil, irrigation, and fertilizers) and post-harvest factors (temperature, relative humidity, atmospheric composition, mechanical injury, and microbial infection).
What is rheology? What are the various classifications of rheology?
Answer
Rheology is the study of the flow and deformation of matter under the influence of applied forces. It is classified into fluid rheology (focusing on flow properties of liquids and semi-solids) and solid rheology (focusing on elastic and plastic deformation of solid materials).
Enlist the various harvesting indices of different fruits and vegetables.
Answer
Sign in to view the complete answer paper.
Briefly explain a methodology to determine the maturity standards for fruits.
Answer
Sign in to view the complete answer paper.
Differentiate between cleaning and grading of fruits and vegetables.
Answer
Sign in to view the complete answer paper.
What do you mean by canning? What are the various causes for spoilage of canned foods?
Answer
Sign in to view the complete answer paper.
Differentiate between MAS and CAS.
Answer
Sign in to view the complete answer paper.
What are the various functions of packaging of fruits and vegetables?
Answer
Sign in to view the complete answer paper.
Write a flow sheet for production of wine.
Answer
Sign in to view the complete answer paper.
What is exhausting? Write the functional in canning.
Answer
Sign in to view the complete answer paper.
Part B - Unit I
Explain with a neat sketch the force deformation curve for agricultural materials.
Answer
Sign in to view the complete answer paper.
Explain the procedure to determine the volume and density of fruits and vegetables by platform scale method with a neat sketch.
Answer
Sign in to view the complete answer paper.
Write the method to determine the surface area of fruits and vegetables. Explain any one method with a neat sketch.
Answer
Sign in to view the complete answer paper.
Explain in brief about the criteria for describing the shape and size of fruits and vegetables with examples.
Answer
Sign in to view the complete answer paper.
Part B - Unit II
Explain the construction and operation of screen grader with a neat sketch.
Answer
Sign in to view the complete answer paper.
Write a short note on machine vision technique for grading of fruits and vegetables.
Answer
Sign in to view the complete answer paper.
Explain the wet and dry brushing method for cleaning of fruits and vegetables.
Answer
Sign in to view the complete answer paper.
Briefly explain the Near Infra red reflectance for determination of harvesting indices for fruits.
Answer
Sign in to view the complete answer paper.
Part B - Unit III
Write a short note on aseptic packaging of processed fruits.
Answer
Sign in to view the complete answer paper.
Briefly explain the construction and operation of cabinet dryer with a neat sketch.
Answer
Sign in to view the complete answer paper.
Explain cryogenic freezing with its advantages and disadvantages.
Answer
Sign in to view the complete answer paper.
Briefly explain the reconstitution and rehydration test for dehydrated fruits.
Answer
Sign in to view the complete answer paper.
Part B - Unit IV
Explain the process flow chart for preparation of mango juice.
Answer
Sign in to view the complete answer paper.
Write a short note on flexible packaging materials for packaging of fruits and vegetables.
Answer
Sign in to view the complete answer paper.
Briefly explain the controlled atmospheric storage (CAS) with various examples.
Answer
Sign in to view the complete answer paper.
Write a short note on fortification for horticultural produce.
Answer
Sign in to view the complete answer paper.
Part B - Unit V
Explain the solvent extraction method for extraction of oleoresins.
Answer
Sign in to view the complete answer paper.
Write a short note on alcoholic fermentation with various examples.
Answer
Sign in to view the complete answer paper.
Write and explain flow sheet for processing of grape wine.
Answer
Sign in to view the complete answer paper.
Write a short note on fermented beverages.
Answer
Sign in to view the complete answer paper.