Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Define the following terms, giving suitable examples:

i) Gels

ii) Food emulsifiers

iii) Foams

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

What is Rheology of foods? What are the different textural parameters observed in foods?

What are natural pigments? Enumerate some of the novel sources of natural colourants.

Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

Briefly explain the functional properties of protein.

Enumerate the 3 categories in which food protein sources are divided.

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..

Requisition slip and invoice.

Creativity and Innovation process.

Adulteration and misbranding

Zero budget and project budget

Job enrichment and job rotation

Franchising