Fost 415: Principles Of Food Processing And Preservation Question Paper

Fost 415: Principles Of Food Processing And Preservation

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2009

SECTION A: ANSWER ALL QUESTIONS

1. Discuss the benefit accruing from food processing and preservation. (10 Marks)

2. Discuss the major causes of food deterioration. (10 Marks)

3. Define heat blanching and give its functions. (10 Marks)

SECTION B: ANSWER FOUR QUESTIONS ONLY

4.(a) Give a list of attributes determining food quality. (5 Marks)
(b) Discuss the conflicting interest of image and nutritional requirements. (5 Marks)

5.(a) Discuss the merits and demerits of aseptic and conventional canning. (5 Marks)
(b) Discuss the various degrees of heat treatments in food. (5 Marks)

6.(a) In canning how is vacuum created in the head space? (5 Marks)
(b) Fermentation is a food preservation method. List the advantages. (5 Marks)

7.(a) Discuss acid classification of food and explain how pH influences the thermal
process. (5 Marks)
(b) How does freezing achieve food preservation and what are the limitations? (5 Marks)

8.(a) Discuss how choice of transport can affect the quality of raw materials. (5 Marks)
(b) Briefly discuss the modalities of raw material procurement. (5 Marks)

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Fost 415: Principles Of Food Processing And Preservation Question Paper

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