4th year
4th year
4th year
Q.1 Answer any five questions of the following. (03 marks each)
(a) Differentiate between diffuse reflection and specular reflection with a neat diagram.
(b) What is crib storage?
(c) Differentiate between dielectric constant and dielectric loss factor.
(d) Explain the working of any one colour measuring equipment.
(e) What is the purpose of packaging in fruit and vegetable products?
(f) Explain various methods of deformation of material.
Q.2 Explain boundary volume, roundness and sphericity. What are various methods used to
measure pore surface area? (05 marks)
Q.3 Explain thermal conductivity with the formula. Explain steady state methods of thermal
conductivity measurement. (05 marks)
Q.4 What are various types of drying methods. Explain any one type of dryer with a neat
diagram. Or
Enlist different types of conveyors. Explain anyone in detail with a neat diagram. (05 marks)
Q.5 Estimate the penetration depth of a chicken meat during processing in home type
microwave oven. Chicken meat has dielectric constant of 58.2 and dielectric loss of 19%.
Frequency is 2450 MHz, C=3*10^8m/sec. (05 marks)
Q.6 Explain Fourier’s law of heat conduction and thermal diffusivity with the formulas.
(05 marks)
Q.7 What are the ways for reducing handling damage in the postharvest chain? (05 marks)
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Section C (30 marks)
Q.8 (i) Explain texture profile analysis with a neat diagram. Explain various properties of
food in texture profile analysis.
(ii) Explain various instrumental methods used to determine the texture of foods.
(iii) Enlist various instruments used for dough testing. (15 marks)
Q.9 (i) Explain all the steps involved in postharvest operations with a flow chart.
(ii) Explain capillary flow viscometer with a neat diagram. (15 marks)
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