What are the fruits and vegetables wastes. Describe the by-products from fruit and vegetable wastes.

Write the beneficial effects of CA storage. Explain the methods of creating modified atmosphere conditions.

Explain the effect of water activity on microbial growth and survival.

Describe heat transfer systems with suitable examples

Explain the characteristics of chemical preservatives of food. Write general rules for chemical preservation.

Describe conditions necessary for an outbreak of botulism.

Describe the classification of foods according to pH. Define thermal death point (TDP). Explain the procedure of its determination

Explain the principles of food preservation. Classify the foods based on perishability.

What is enzyme? Write the properties of enzymes. Define fermentation. Describe the types of fermentation.

What is Plant Layout? Write advantages of Good Plant Layout.

Explain the factors influence dehydration. Describe drying rate curves.

What is size reduction? Describe the principles and methods of size reduction.

Explain the importance of storage and requirements of storage. Write its advantages

Describe equilibrium moisture content (EMC). Write its relevance to food preservation

Explain in detail the technology of vinegar production by fermentation.

Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods

What is chilling injury? Describe control of chilling injury. Differentiate between low temperature and high temperature disorders.

What is vitamin? Explain its role in human body. Differentiate between water soluble and fat-soluble vitamins.

Explain the post-harvest physiology of fruits and vegetables. Describe the compositional changes occur during growth and ripening.

Define dehydration. Explain theories of drying and dehydration. What are the advantages of dehydrated fruits and vegetables? Enlist common types of driers used for drying of fruits and vegetables.