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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
FOURTH SEMESTER – APRIL 2011
FP 4800 - FOOD PROCESING - ANIMAL PRODUCTS
Date : 5/4/2011
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
Part A
Answer all the questions.
10x2=20
1. Mention any four pathogenic microorganisms found in food.
2. Give any four differences between halal and kosher systems of food.
3. List any four organic and inorganic contaminants present in fish.
4. Mention the action of enzymes in tenderizing meat with examples.
5. What is candling of egg? Give any two advantages of candling.
6. Differentiate Scalding and Defeathering in poultry processing.
7. The batch sample tests 8% fat. The fat desired in condensed milk is 7.5 %.The batch weighs
500 kg. How much water must be added to reduce the fat content to 7.5 %.
8. Given 7 % fat in 200 kg milk and 15 kg of cream producing 42 % fat, calculate the percent fat
recovered in cream.
9. What is Pasteurization? Give the types with its appropriate temperature and time.
10. What is a meat analogue? Name the technology employed in its manufacture.
Part B
Answer any eight questions.
8x5=40
11. “Processing and preservation of meat are tightly related” .Justify your answer with suitable examples.
12. Briefly discuss the major causes and consequences of food deterioration with emphasis on biological
spoilage.
13. Briefly discuss the preservation of fish by freezing.
14. What are the factors to be considered during freezing of fish?
15. What are the various methods employed in tenderizing meat?
16. Explain the dry heat methods of cooking meat.
17. Enumerate the processing of frankfurters with a suitable flow diagram.
18. Explain the preservation of egg by freezing. How can one overcome gelation of yolk during the
process?
19. Write a brief note on abnormalities of egg giving suitable examples.
20. Write short note on “poultry meat products”.
21. At the Aavin dairy plant in Chennai, on processing a 5% fat fluid milk weighing 600 kg, the fat
percent of skim milk was 1.5 % and the fat percent of separated cream was 42%. What is the yield of
cream in Kg during the processing stages?
22. How many kg each of 42 % cream and 7% milk will be required to make 400 kg of a mixture testing
3% fat?
Part C
Answer any four questions.
4x 10=40
23. Explain in detail the various unit operations in processing with an example from an animal food
product.
24. Discuss in detail the manufacturing process of Fish meal and Fish oil. Give the nutritional
significance of the products.
25. Enumerate the methods of tenderizing meat. Explain the changes that take place during ageing and
curing of meat.
26. Describe the processing sequence employed in the manufacture of poultry meat.
27. Enumerate the various operation units employed in processing of milk.
28. Explain the evaluation of egg quality with emphasis on candling. Describe any five abnormalities
observed in egg.
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