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Food Engineering 2022

This document outlines the examination structure for the Food Science and Technology course, specifically for the FST 2C 08—Food Engineering paper for the April 2022 semester. It includes instructions for answering questions across three parts: Part A with short answers, Part B with short essays, and Part C with detailed essays. Each part has specified weightage and guidelines for question selection.

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ameenkt4m
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62 views2 pages

Food Engineering 2022

This document outlines the examination structure for the Food Science and Technology course, specifically for the FST 2C 08—Food Engineering paper for the April 2022 semester. It includes instructions for answering questions across three parts: Part A with short answers, Part B with short essays, and Part C with detailed essays. Each part has specified weightage and guidelines for question selection.

Uploaded by

ameenkt4m
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

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C 23336 (Pages : 2) Name.........................................

Reg. No.....................................

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SECOND SEMESTER M.Sc. DEGREE (REGULAR/SUPPLEMENTARY)
EXAMINATION, APRIL 2022

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(CBCSS)

Food Science and Technology

FST 2C 08—FOOD ENGINEERING

(2019 Admission onwards)


Time : Three Hours Maximum : 30 Weightage
General Instructions

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1. In cases where choices are provided, students can attend all questions in each section.

2. The minimum number of questions to be attended from the Section/Part shall remain the same.

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3. The instruction if any, to attend a minimum number of questions from each sub section/sub part/
sub division may be ignored.

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4. There will be an overall ceiling for each Section/Part that is equivalent to the maximum weightage
of the Section/Part.

Part A

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Answer any four out of seven questions.
Each question carries 2 weightage.

1. Define the term : i) Shape ; and ii) Porosity.

2. What is steam distillation ?

3. What is ohmic heating ? Where it is applied ?

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4. What is unsteady state of heat transfer.

5. Define Mass Transfer.

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6. Define the terms : i) Extraction ; and ii) Leaching.

7. What is high pressure technology ?

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(4 × 2 = 8 weightage)

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Turn over

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2 C 23336

Part B

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Write short essay on any four out of seven of the following.
Each question carries 3 weightage.

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1. What is pressure head, pressure drop ? Give the relationship.

2. Give the principle and application of solar heating.

3. Write a note on principle and working of fluidized bed dryer.

4. Write short note on any two separation process and its application.

5. What is distillation ? Mention the distillation equipments. Where it is used ?

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6. What are the different principles used in size reduction ? Write about any two equipments used for
size reduction.

7. Differentiate between : i) Single effect evaporator ; ii) Multi effect evaporator ; and iii) Sedimentation

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and crystallisation.

(4 × 3 = 12 weightage)

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Part C

Write essay on any two of the following.


Each question carries 5 weightage.

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1. Explain in detail the principle and working of super critical extraction with a neat sketch.

2. Explain the working of Hilde brand extractor with neat sketch. Where it is used ?

3. Explain in detail the principle and working of screw conveyor . Where it is used ?

4. Explain the principle and working of double pipe heat exchanger with neat sketch.

(2 × 5 = 10 weightage)

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