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FPC721S - FOOD PROCESSING AND PRESERVATION - 2ND OPP - JANUARY 2025 |
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nAml BIA UnlVERSITY
OF SCIEnCEAnDTECHnOLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
. Schoolof HealthSciences·
Departmentof Preventative·
HealthSciences
. . ... ......
13JacksonKaujeuaStreet T: +264612072970
Private Bag13388
F: +264612079970
Windhoek
E: dphs@nust.na
NAMIBIA
W: www.nust.na
QUALIFICATION: BACHELOR OF HUMAN.NUT8ITION
..
...
QUALIFICATIONCODE: 08BOHN
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COURSE:FOOD PROCESSING AND PRESERVATION
DATE: JANUARY 2025
DURATION: 3 HOURS
LEVEL:7
COURSECODE: FPC721S
SESSION: 2
MARKS: 100
SECOND OPPORTUNITY/SUPPLEMENTARY EXAMINATION: QUESTION PAPER
EXAMINER:
MODERATOR:
MS. FIINAK NAMUKWAMBI
DR. FRANCIS CHIKUSE
INSTRUCTIONS:
1. Answer all questions on_the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left sidf::margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHMENTS
-
1. None
This question paper consists of 3 pages including this front page
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SECTIO
QUESTION 1:
1.1. Explain the following terms and concepts: .
1.1.1. · Energy balance states.
[ 10 MARKS]
[10 MARKS]
{2)
1.1.2. Food processing.
(2)
1.1.3. Intellectual property: ·
1.1.4. Pasteurization.
1.1.5. Steady-state conduction
Pleaseanswer ALLof the questions in this section.
{2)
(2)
{2)
-[90 MARKS]
QUESTION 2:
[11 MARKS]
2.1 Outline five (5) basic rules which should always be applied when running sensory tests.
(5)
0
2.2 Give description of the following methods used fbr pasteurization:
2.2.1 Holding or Batch system {Holder method).
{2)
2.2.2 High Temperature Short Time Method {HTST)(Flash method).
(2)
2.2.3 Ultra-High Temperature System {UHTS).
(2)
QUESTION 3:
[35 MARKS]
3.1 Classify three (3) ways in which heat may be transferred.
(6)
3.2 Summarise the purpose of reducing size in food processing?
(3)
3.3 Enumerate two (2) types of equipment used for hot-water blanchers.
(2)
3.4 Briefly discuss the factors to consider when designing and selecting food processing
equipment.
~·
(5)
3.5 Outline the benefits of homogenisation of milk
(4)
3.6 Support with statements, why monitoring procedure in your Hazard Analysis
Critical Control Points (HACCP)system is important.
(3)
3.7
List the sources of energy used in food processing.
(4)
3.8 What are four (4) factors that affect the shelf~life test?
Food Processing and Preservation {FPC721S)
(8)
2nd Opportunity- January 2025
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QUESTION4
4.1 Compare and construct between discrimination test and descriptive test.
4.2 Separate between sorting and grading.
4.3 Examine any three (3) different types of non-Newtonian fluids.
4.4 Evaluate the following types of descriptive sensory evaluation tests.
4A.1 Flavor profile analysis (FPA).
4.4.2 Sensory spectrum (55).
4.5 Compose the benefits of blanching.
4.6 Outline factors which influence blanching time.
4.7 Clarify any five (Si factors that influence the rate of heat penetration into a food.
4.8 Describe any five (5) types of intellectual property.
(44 MARKS]
(4)
(4)
(6)
(2)
(2)
(3)
(3)
(10)
(10)
END ()F QUESTION PAPER
Food Processing and Preservation (FPC721S)
2nd Opportunity-January 2025
3