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FPC721S - FOOD PROCESSING AND PRESERVATION - 2ND OPP - JAN 2023 |
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nAmlBIA UnlVERSITY
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENT OF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE NAME: FOOD PROCESSING
AND PRESERVATION
SESSION: JANUARY 2023
LEVEL: 7
COURSE CODE: FPC721S
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
SUPPLEMENTARY/SECONDOPPORTUNITY QUESTION PAPER
EXAMINER:
MS FIINA NAMUKWAMBI
MODERATOR: DR FRANCIS CHIKUSE
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
Scientific calculator
THIS QUESTION PAPER CONSISTS OF 3 PAGES (Including this front page)
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SECTION A
QUESTION 1
1.1 Explain the following terms and concepts:
1.1.1 Energy balance states
1.1.2 Pasteurization
1.1.3 Specific gravity
1.1.4 Intellectual property
1.1.5 Density
1.1.6 Dry cleaning
1.1.7 Steady-state conduction
(14 MARKS}
(2)
{2)
(2)
{2)
(2)
{2)
{2)
QUESTION 2
(20 MARKS)
2.1 Write short notes about the following words.
2.1.1 Compressible fluids
{2)
2.1.2 Incompressible fluids
{2)
2.1.3 Dispersed phase
(1)
2.1.4 Continuous phase
(1)
2.2 Explain how the following principles can be used in the preservation of fruits and
vegetables.
2.2.1 Use of heat:
(2)
2.2.2 Reduce water activity (Aw):
(2)
2.2.3 Use of acidity:
(2)
2.2.4 Sugar/salt concentration:
(2)
2.2.5 Use of irradiation:
(2)
2.3 Briefly discuss any two (2) types of shelf-life tests.
(4)
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QUESTION 3
SECTION B
(34 MARKS)
3.1 A Final dough solution has a density of 45 kg/ m3 and flows from a mixing tank at
2500 Pa through a horizontal pipe 40 mm in radius at a flow rate of 7.8 x10-3 m/s.
The size of the pipe reduces to 20 mm in radius. Calculate the new pressure in the
pipe.
{9)
Pl/Pl+ V12/2 + Zlg = P2/P2+ V22/2+ Z2g
Where P (Pa)= the pressure, p (kg/m 3) = the fluid density, g (= 9.81ms 1) =
acceleration due to gravity, v (m s1) = the velocity of the fluid and z (m) = the height.
3.2 What is the objective of size reduction in food processing.
(3)
3.3 Enumerate three (3) types of equipment used for homogenisers.
(3)
3.4 Enumerate three (3) types of equipment used for dry-cleaning.
{3)
3.5 Briefly discuss the factors to consider when designing and selecting food
processing equipment.
(5)
3.6 Outline the benefits of blanching food.
(3)
3.7 Explain why it's important to have a monitoring procedure in your HACCP
(Hazard Analysis Critical Control Points) system.
(3)
3.8 Outline five (5) factors affecting the shelf-life test.
(5)
QUESTION 4
(32 MARKS)
4.1 Distinguish between the following set of concepts
4.1.1 Sorting and grading.
(4)
4.1.2 Mixing and forming.
(4)
4.1.3 Primary and secondary processing.
(4)
4.2 Describe any six (6) different types of non-Newtonian fluids.
(12)
4.3 Explain any four (4) types of intellectual property.
(8)
GOOD LUCK!!!
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