M.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Second Semester
Home Science
FOOD PROCESSING AND PACKAGE
(CBCS 2015 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define the term food processing.
2. What is canning?
3. Give two food preparations using roasting and frying
methods.
4. List preservation methods using low temperature.
5. Mention the food items generally using for evaluation
method for preservation.
6. Write short notes on reverse osmosis.
7. List the components of tinplate.
8. What is co-extrusion?
9. Mention the requirements needed for packing.
10. How will you pack fresh fruits and vegetables?
Sub. Code
5MHF2C4
AFF-5112
2
Wk 11
Part B x 5 25)
Answer all questions.
11. Discuss historical development in food packaging
and processing.
Or
Explain the advantages of pasteurization.
12. Write short notes on extrusion cooking.
Or
Differentiate concentration and evaporation.
13. List the objectives of food processing.
Or
Explain and dehydrofreezing.
14. How do you select packaging materials?
Or
Mention the requirements needed for food
packaging.
15. List and discuss laminated plastic materials used
for food packaging.
Or
Explain tinplate containers and tinning process.
AFF-5112
3
Wk 11
Part C x 10 30)
Answer any three questions.
16. Explain food processing and preservation.
17. Discuss two methods used for preservation where low
temperature is used.
18. Enumerate different types of driers and their suitability
for different liquid and solid food products.
19. Write an essay on methods of bottle making and
highlight their advantages in food industries.
20. Discuss different packaging system.
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