LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
FOURTH SEMESTER – APRIL 2012
FP 4951 - FOOD DETERIORATION AND PRESERVATION
Date : 20-04-2012
Time : 1:00 - 4:00
Dept. No.
Max. : 100 Marks
Part A
Answer all the questions:
2x10 =20
1. Define food biodeterioration.
2. What is putrefaction? Name the end products of this reaction.
3. List any four advantages of freezing food.
4. What are cryogens? Give two examples.
5. What is chemical spoilage index and minimum spoilage level?
6. Name any two light induced reactions.
7. Define canning. Name two uses of canning.
8. Define packaging and active packaging.
9. What are the dosages of microwave and radiofrequencies as employed in food industry?
10. Differentiate MAP and CAP with two points.
Part B
Answer any eight questions:
8x5=40
11. Draw the time temperature curve for freezing of food and water and write the mechanism
involved.
12. Briefly write about the various factors that affect microbial growth.
13. Expand HACCP and write the seven principles involved in this system.
14. Describe briefly about the effect or deactivation of bacteria during the drying process in food.
15. Diagrammatically represent the blast freezing operation and briefly describe the same.
16. Write short note on Modified atmospheric packaging.
17. List down the unit operations in chilled processing unit.
18. Discuss briefly about mechanisms of refrigeration systems.
19. Write short notes on maillard reactions
20. Give an account on types of display of foods.
21. What is thermal processing? Add brief notes on semi continuous retort systems.
22. What is ionizing radiation? What are their applications in food industry?
Part C
Answer any four questions:
4x 10=40
23. a)“Living organisms are involved in food biodeterioration “.Substantiate this statement with
suitable examples
b) Write in detail about any five bacteria involved in food biodeterioration and the
changes it causes in the food
24. Explain in detail about the following i) Mechanism of drying in food.
ii) Structural changes in food due to drying
iii) Air drying and freeze drying.
25. Define hurdle technology.
i)What are the principles of hurdle technology?
ii) Add notes on Ohmic heating and its applications.
26.Describe the microbial destruction with end point thermal death time curve.
27. Explain the oxidative and hydrolytic rancidity.
28. Explain Pulse electric field in food industry with regard to
i) working principle with dosages
ii)applications in different foods
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