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    PCP 301

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    Satyam Kumar

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    © All Rights Reserved
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    PCP 301

    Uploaded by

    Satyam Kumar
    9 views2 pages

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    9 views2 pages

    PCP 301

    Uploaded by

    Satyam Kumar

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    © All Rights Reserved
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    B.Sc. (Hons.

    ) Horticulture 5th Semester


    UTTAR BANGA KRISHI VISWAVIDYALAYA
    MID TERM EXAMINATION-2021
    Processing of Horticultural Crops
    Course No.: PCP 301 Credit: 3 (1 +2)
    Time: 45 min Full Mark- 30

    1. Fill in the blanks: 25 × 0.5 = 12.5


    i. Tea is dried up to a moisture content of ______________ %.
    ii. Temperature of cocoa beans after 2 days of fermentation is about ______________.
    iii. The liquid that drains off during cocoa bean fermentation is termed as
    __________________.
    iv. Parchment coffee is produced by __________________ method of processing.
    v. In the initial stage of fermentation of cocoa beans, _________ is responsible to convert
    sugar in the pulp into alcohol.
    vi. _________________ is non-fermented type of tea.
    vii. Fermentation of CTC macerated tea leaves takes about ____________.
    viii. Time required for natural fermentation of Arabica coffee is about ___________h.
    ix. Nata-de-coco is prepared from ____________.
    x. Well dried copra should have moisture content of ______%
    xi. Withering of tea leaves takes about ________________ h.
    xii. ‘Jini’, ‘Jamnagar’ are grades of ________________.
    xiii. Heap method of cocoa fermentation is widely used in ____________________.
    xiv. Coir pith is obtained from _______________.
    xv. Enzyme inactivation is carried out in producing _________________ type of tea.
    xvi. The most efficient method of cashew processing is……………………………………..
    xvii. Cashew kernel should be stored in……………………… to avoid……………………..
    xviii. The export grade kernel of cashew is……………………. to …………………………..
    xix. …………………………………is one coagulating agent of natural latex.
    xx. ……………………. and …………………….. rollers are required for making ribbed sheet.
    xxi. Smoking of ribbed sheet is done to avoid…………………….. and …………………….

    2. Choose the correct answer. 0.5 × 7 = 3.5


    i. Activity of yeast during cocoa fermentation produces large amount of (a) O2 (b) CO2 (c)
    H2O (d) NH3
    ii. Rotorvane is used for (a) withering (b) leaf pre-cutting (c) fermentation (d) drying
    iii. Fermentation for orthodox tea requires about (a) 30 min (b) 2 h (c) 5 h (d) 8 h
    iv. Sun drying of wet parchment coffee requires about (a) 3 – 5 days (b) 5 – 7 days (c) 7 – 10
    days (d) 10 – 12 days
    v. Broken Pekoe is a grade of (a) Cashew, (b) Cocoa, (c) Tea, (d) Coffee
    vi. Coffee beans are dried upto a moisture content of (a) 3 – 4% (b) 10 – 12% (c) 18 – 20%
    (d) 25 – 26%
    vii. Chali is produced from the arecanuts which are (a) 1 – 2 months matured, (b)5 – 6 months
    matured, (c) 10-12 months matured, (d) 15 months matured.
    3. Match the following columns 0.5 × 12 = 6.0

    i. Cherry coffee a. Grades of tea i. ……


    ii. W320 b. Fermentation by alkali treatment ii. ……
    iii. Kalipak c. Fermentation by yeast iii. ……
    iv. Fannings and dust d. grade of cashew nut iv. ……
    v. Milling copra e. coconut husk v. ……
    vi. No fermentation f. processing of orthodox tea vi. ……
    vii. Toddy g. extraction of coconut oil vii. ……
    viii. cocoa bean fermentation h. Drying of tea viii. ……
    ix. Tea rolling table i. Palmyrah palm ix. ……
    x. coffee bean fermentation j. Drying of coffee berries x. ……
    xi. coco peat k. Green tea xi. ……
    xii. ECP and VFBD dryer l. Processing of arecanut xii. ……

    4. Answer the following questions. 8x1.0=8.0

    i. Write about different types of copra and their uses.


    ii. Enlist the factors affecting withering of tea leaves.
    iii. Write the classification of tea based on extent of fermentation.
    iv. Write the flow chart for processing of parchment coffee
    v. Mention different grades of cashew kernel.
    vi. What do you mean by shelling percentage of cashew nut?
    vii. What do you mean by DRC? How it is measured?
    viii. Write the flow chart for green tea manufacturing.

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