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Principles Of Food Preservation Question Paper

Principles Of Food Preservation

Course:Bachelor Of Science In Public Health

Institution: Jomo Kenyatta University Of Agriculture And Technology question papers

Exam Year:2011

ANSWER ALL QUESTIONS IN SECTION A AND ANY ONE QUESTION IN SECTION B

SECTION A

1. Explain the importance of the following:
a. Blanching (3marks)
b. Pasteurization (3marks)

2. Explain the principle of freeze dehydration (6marks)

3. a. A batch of peas for canning contains 10^4 spores of a thermophillic bacterium. The number of surviving spores is found to be 10^2 after heat treatment for 4 minutes at 130 degrees celcius. Calculate the expected number of surviving spores after 6 minutes at this temperature. (3marks)

b. Explain why commercially sterilized foods can be stored under ordinary conditions for a long period of time. (3marks)

4. Explain how mechanical damage causes food spoilage (6marks)

5. Explain the importance of acids in foods (6marks)

6. a. Outline the importance of antioxidants in food (2marks)

b. Giving one example each, describe two different classes of antioxidants (2marks)

7. Briefly describe the important events in the preparation of a vegetable pickle by means of micro organisms naturally found on that vegetable (6marks)

8. Outline factors responsible for preservation of jam (6marks)

SECTION B

9. a. Discuss the influence of micro organisms on food quality (14marks)

b. Explain the measures that may be taken to ensure that canned products do not undergo spoilage (8marks)

10. Explain the precautions that can be taken to ensure the best quality of frozen food products (22marks)

11. Discuss how physical and chemical methods of food preservation affect food quality. (22marks)

Principles Of Food Preservation Question Paper

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