 |
FPC721S - FOOD PROCESSING AND PRESERVATION - 1ST OPP- NOV 2022 |
|
|
1 Page 1 |
▲back to top |
n Am IBIA u n IVERSITV
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE NAME: FOOD PROCESSING
AND PRESERVATION
SESSION: NOVEMBER 2022
LEVEL: 7
COURSE CODE: FPC721S
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
FIRSTOPPORTUNITY QUESTION PAPER
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)
|
|
2 Page 2 |
▲back to top |
SECTION A
QUESTION 1
1.1 Explain the following terms and concepts:
1.1.1 Food processing
1.1.2 Food preservation
1.1.3 Filtration
1.1.4 Intellectual property
1.1.5 Product shelf-life
1.1.6 Steady-state conduction
QUESTION 2
2.1 Write short notes about the following words.
2.1.1 Highly perishable foods.
2.1.2 Semi-perishable foods.
2.1.3 Non-perishable foods.
2.2 Explain how the following processes affect food nutrient content.
2.2.1 Dehydrating.
2.2.2 Blanching.
2.2.3 Canning.
2.3 Briefly discuss any two (2) types of shelf-life tests.
(12 IVIARKS)
(2)
(2)
(2)
(2)
(2)
(2)
(18 MARKS)
(2)
(2)
(2)
(2)
(2)
(2)
(6)
SECTION B
QUESTION 3
(17 MARKS)
3.1 Calculate the total mass balance and component mass balance for mixing
ingredients to make sweet potato puree having a 40 % carbohydrate content,
and 20% protein content using sweet potato, water, and baby formula milk as
ingredients. Usually, sweet potato contains 55 % carbohydrate, and 15% protein
and 10 kg of baby milk contain 15% carbohydrates. Calculate the amounts of
sweet-potato puree will you make.
(10)
Let S = sweet potato, M= baby formula milk and P= sweet potato puree.
2
|
|
3 Page 3 |
▲back to top |
3.2 Reynold number is the unitless number which determines whether the flow is
streamline or turbulent in each fluid. What are the factors that influence the
Reynold number.
(4)
3.3 Enumerate three {3) types of equipment used for dehydration.
{3)
QUESTION 4
{23 MARKS)
4.1 The World Health Organisation (WHO) has made food safety one of the priorities, urging
countries to integrate food safety as an essential public health function. Each food
processing companies are required to have HACCP{Hazard Analysis critical control
points) plan in their processing plant.
4.1.1 Briefly discuss the seven (7) principles of HACCP.
{14)
4.2 List the sources of energy used in food processing.
(4)
4.3 Describe five (5) factors to consider when choosing the heat application method.
(5)
QUESTION 5
(30 MARKS)
5.1 Discuss five (5) factors affecting the shelf-life test.
(10)
5.1 Describe any five (5) factors that influence the rate of heat penetration into a food. (10)
5.2 Explain any five (5) types of intellectual property.
(10)
GOOD LUCK!!!
3