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Hfn 409: Food Processing, Preservation & Storage Question Paper

Hfn 409: Food Processing, Preservation & Storage

Course:Bachelor Of Science In Food, Nutrition And Dietetics

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
SECOND SEMESTER EXAMINATIONS 2008/2009
UNIVERSITY EXAMINATIONS FOR DEGREE OF BACHELOR OF SCIENCE
(FOODS, NUTRITION AND DIETETICS)

HFN 409: FOOD PROCESSING, PRESERVATION & STORAGE

DATE: Friday 18th September 2009

TIME: 8.00am-10.00am

SECTION I: 30 MARKS

INSTRUCTIONS: Answer all questions in this section.

1.
Define the following terms:
i)
12D
process
[2marks]
ii)
Freezer
burns
[2marks]

iii)
GRAS

[2marks]
iv)
Volumetric
heating
of
food
[2marks]

2. Differentiate
between
i)
Fermentation
and
putrefaction [2marks]
ii)
D
value
and
Z
value
[4marks]
iii)
Pasteurization
and
blanching
[8marks]

3.
Name the target microorganism in thermal processing of food and explain why it
is
the
chosen
microorganism.
[3marks]

4.
List 5 advantages of using ionizing radiation for food preservation. [5marks]

Page 1 of 2

SECTION II: 40 MARKS
INSTRUCTIONS: Answer all questions in this section.

5.
Oxygen, light and natural and microbial enzymes are food deteriorative agents.

Discuss this statement giving ways of alleviating the problem.
[10marks]

6.
Nutrients loss and deterioration are important factors in the determination of food

preservation process to use. Discuss.

[10marks]

7.
Freeze-drying is preferred in drying fruits and vegetables. Explaining how the
process
works,
discuss
this
statement. [10marks]

8.
Smoking is one of the oldest food preservation methods.

i)
List 4 purposes of smoking food.

[4marks]

ii)
Briefly describe 2 processes used to accomplish smoking of foods.

[6marks]

Page 2 of 2

Hfn 409: Food Processing, Preservation & Storage Question Paper

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