CECSISCH ENE LU i TEN i ] | 17BT744 | Seventh Semester B.E. Degree Examination, Feb./Mar. 2022 Food Biotechnology Time: 3 hrs, Max. Marks: 100 3 Note: Answer any FIVE. ‘full questions, choosing ONE full question from each module. & i Modute-1 g 1 & Fatrich foods develop a bad odour in along run ; Compretend the process and preventive a measures. (08 Marks) i b. Elaborate the role of starches and its modification to ft in the Food Industry. 48 Marks rl } ©. Brief out about Anti—nutrtional factor in foods, (04 Marks) “a oR ZF 2 & Outline the process used to enhance the characteristic taste of Coffee, Chocolates in Food fe Industry. (07 Marks) a 5. Elaborate the food component which influences the taste and smell ofthe Food products. Bg (07 Marks) £5 & Comprehend colloidal system in ood and add a note on stability ofcolidal syste s¢ (06 Marks) EF 3 & Discuss the intinsic and extrinsic factors influencing the growth of Micro ~ Organisms in i & food. (10 Marks) 8 b. Compare and contrast Food bome infection and intoxication with relevant examples, i 5 (10 Marks) aE oR E34 4. Gives derailed synopsis of various Food bome bacteria and molds. (0 Marks) 22 ». Illustrate the various detection techniques to detect microbial contamination in foo a (10 Marks) | ee z2 Module-3 £% Sa. “Sour Cabbage” is nutritionally ich wat Potties” Justify. (10 Marks) 3 5 Coagulation of protein in milk resuts in a delicacy. Elucidate the process (10 Marks) Po a2 OR EE 6 a Ihstrate the Food preservation techniques by employing the High temperature and Low = temperature principle. (10 Marks) 62 . Justify the statement “Irradiation is the important means of Food Preservation. (10 Marks) i Modinle-4 J 7. & Elaborate the aims and objectives of Pood processing. Discuss the effect of Food processing E on Food constituents. (07 Marks) E b. Illustrate the different technique used to analyze the Carbohydrate and Protein content in food. (06 Marks) ©. “Let Food be your Medicine”, Elaborate, (07 Marks) lof210 17BT744 OR Enzymes are the important tool in Food Industry. Substantiate, (07 Marks) Outline the regulations of labeling of food Constituents Emphasizing on labeling of Soya and Organic Foods. (07 Marks) Elaborate the food packaging process highlighting on advancement in Food packaging material (06 Marks) Modute-5 Outline the guidelines of HACCP and FSO regulation. (10 Marks) Elaborate the Good Manufacturing practice and Quality Assurance pertaining t0 Food Industry. (10 Marks) OR Illustrate various Food Freezing Equipments and add a note on Raw material processing. (10 Marks) .Apprehend the various Food dehydration equipment and throw a light on various dehydration parameters, (10 Marks) 2of2iui © Visvesvaraya Technological University = Belagavi, Karnataka ~ 590 018. Fak WU, foals danlops 0 Gad ole Mahe br Yel onlainy Defrnibion: to ng . Gi) ai in conta woth Sut oe 02 undergo autoou ya to tod thal oe in tanle- The Proc un cll! “Typo of Ranvdtly Hyd ¢ Ronidity| -pp— alors_Offecng Rancdity + Oudalin, a OyqarusM %, ip ene lah oy14 ,’tempessdure -02-4|Procrahien § qo Fj Shans ear Isheak, yabear Va Jeo Yookn bers -02- ; re Pregl ‘slash « a ae Banane lien of Slaw cid oso @ Area opec alg ood aha » Cold’ wot oe inked $9 + Siubiliged 8} Ad ald = tyory stow {hab nwdatiened Rebovs au gubstanco salt w psa hed & jh tnhibt peo ke vn \ p @ m meni itu 2n lu, er Eemgyous -Trypsr * ab ¢ a Prolea ae, Rod Hdroy bear -frdaueseBe ahaproynds Chide ia? Diop ata : Golly Feary, Cobby w - Lingled delins - 02-4 -02- ¢(een food Biolabs subject Coae: | 1B T THU 8a} The procera uned 7 Ghani the | Charadbristie fapte of fee & choco) lath OK ua b Non- En wy mabe Ps Hale ae Reachien Th m bw seoulh be ht hee Caxbo up of a ‘ ay ith Kroe omuig 03 — fey Hes Protea» by =a Fig Teh t 0. vmasad of Co mora He up vey} i oy i eb crtoud 4 bakew cosamlisatio - Sioa a pilin ‘easbon Sathien fant, § Smul home eundly — a = ~ g Flavoring comp ‘i sa Tey er i dG Hol Cnt oe Bis gate ay Foto 8: isang t | [apes Baler -Ou-|Solution Marks Allocated Fagen The Subsl ane i val of ‘the ey pnd ® [dontic “Wad Jalan flaws Substanco| - - Neb Blossesy utes Celloid un 0 chemical sfplom in hath one Subpstanie ud dinpersed i aon - yap) Phave @ al Syslinn teal ithe phaoe « % tn food cat aie wee 4 cuts : ‘Sally of tics Gabih fee & aya “pe 3 2-Subject Tie : 3a: lich ‘Subject Code : Solution Marks rv ; Alcaligenes: Rode G-ve, Widely ashe - Alfentinenes : found fr Sesfoe 7 - Brodinttrax’ G+ve non Spore i : Carpool g-vy, spivally en vod nuM, citobacles wobacey , Fabio mia kachandve ele vmnellé Servoh’a Shige Cownobads Corynebadasym, Enlt Ladobatilly key eeshb Food boone “odie? HHesnania : Gaune wu by, blade Pilea ) Gone Pru, apps” : Aspergillus : Gpalogs o} grape yom - Boteyr's * Coe mndd wt “ Cadrysim © onee lack pet Fuoaviom : dauve brown sot sf - Geahthyn, cyoe Bout? a Monillo Noy, uct liom Rhopur The braninlin of Poh pare rmunber te Y’ 8 he ck te Goi oh ay The bavic math in {4 4 Banded Plak. Count Gro fy ible cab agua - ace plaluy , Spivalplabey Membre AHA fedhnhjve, Niceoseopic Colony counh Ages droplet fednive 2-The MPN- Meo Probable Tuvabey yelhid Oo & Malirt'col doliv'na of Yiable cel 5 Dyck e ‘Reduction jeder fo Estima y of Winble Cello thal Pardons ust copocitien ‘MBRT (jBdethplene -Ol- u-Solution Blue Reduudion Fat) esazunn tet he Divect Micros em) * Gaus Cobboy'- format fd called ro Phe Vos smu but ak 1 Parke 2 “ dugats, {ova lowew'ny rn ne > Feenunlaler? Ruin lt Vian eo ae J caluven & Maspen ,K tu & Mn 00) Bouse of “ole for oth \ iG § mom Wiable cello. \~ Sawer = wt oat on fem oe Lactic Rat Ba Blas ere, | lw & Pecliocow» L Foemaalis ra no “ine aot & Dhave 2 naenbic badkise Such a Klebay ella § knfan bale daad the Ha pm ee ior A phave + Sav a> 3 tO Became 100 high dor ™Y Pacles |= 024 onkowides g |euromndfe Joke damunance i pu loco ull Spa ind any |.mut ascabi le meat “ml ied oe ec m v af aa Aion # en “Prawn mea 5 ay b> Ty 0, wheere : hed cay femaan 4 the mic (Na ed ‘im it 4 ih cnubytion bh eel me wine wo» most C pa io vied tt ‘soy: > Fe 100‘ flee leak Raney rs est for 20! “A loo'c 5 Boiling Blandung K Move +han loo = Junge bia d in Chere Producten : High pete Presewuall » Desh -02- -02- 0 3— r OL -OL -O2- usira Alea Loy injecion § Coolig:6b Jow Tempercaliiu Ping Fak myelabglt abu 4 af Cobo ose ie down at tomporalusys @bove Yeoging - - Guick ee oN, _uaith so! - Glow f ~ Oyo bea ad Nn . Food by ari Revie Proves ? & ol 4 OTUAY Mateel o, out 40" the Ad el Fett i cab e of di e The de Radiakien et omugiTy oS ray “Gamma Pustindas Mod Elecron Beam chamber | Woowocwes -f ek 4 Radiah om + ie 3 ‘ad appevtig ah on - 20-Lio k fy * Radiddahim - 9 skfiy * Radurgabier ~ Reuben B fv acm -02- !Subject Title: Doce Binlichaslogy subject code: | TR TTU4 fever Solittion os Allocated . Pie g Bbyechien of food Pra cenarry “1h: * Ineveae ra ity . Fi & Consistency - . Pune Mountain nwkshve value’ iy calon he value : Re n feantnad lod auaid able re od Poersing lis - Lose op Uitanuny Mess i Mine 05- l Fern ‘yan “ft Chaney of bncoxporeliny a Yee; Onttanunali 0 F Pasteusdbatior |- Calon & Plavews- va Ik D dsatyon ~ sean a Uotabils Bay, ) ea ‘Pouimalc Roalisis Casubrhydvcls * Chvomaly papi G Elechophorcic rmeLh en Nathod - kane ott Cotomiemebic — Matho~ i t 4 ' Emgyrnali c molhod one hfe —02- -03“Proimal aii 7: — "i aan j ihn . a tho! Hepalpahon|_ gg ne Methov Toxbicindle “bet Food be Hur Madi Nobracendca Fl Nulso - Nolstion teubi \ Had fond « food Grips i sf gree a kin ll Tg Nehneabenl Sore Pharm iseeentel j a oO «fh oe eats rial Beet air 4 lo vey’ ae os ‘cm himmeiti] ~O3-1 ue vai, ts’ “Blow! Prem calib » Micro cmt Dicbels —- flaveneias Lactoln cil = Nopoceubio) Master” : Nuhacesti col (regulon poes TACs produted ye aun ad a bod nl Tebochmlytd® - to lishosy 0 y of we ym of i vA ee fe i Fa): Rend, lactane Proleare ate pee, i Glueantye, ‘KAmuplooe Plead po fee Oi Ao séne’ ° Prokaya Ms fe e ' te ty ! mg ” 8:3 | Food lab , ronmuniead dle she Pil saad Te t Dod aga be Breda pie ™ 4 f Ke 4 i di t g a flan a ' Paci 037 een Ne Hf addres a a aay Acne ate ei = esha in §) Use - i502Subject Title : rT ob Question ay (afore rel Pe cleuiy Organic food ledbebliny - 100/. Organic Made q angen, lew the TOF use txt irngeedLe |iak - Sp {cod lobeli gc Package f) cena) wi polid § Conta Bes with te am of minimlgtty the Engivenrantal Pnpat op Ouy Com L Fund: | Pali ae “Faceahil Conwenience 9 br a " - Non hrano{ a cd Packaging tnlevadlion “Falogy ra Ks 6 Papey Thole an “Bool emi qr Mad “biphi ° haley Petra Tie Grete Pol) « ‘age Pass pat q iii, pln heli We a f\ ¢ Pack . Potkagins rat un es aibed abmopluyo = Nove) Pack ogg nul idlanb Fact; -Q2-Subject Title : ater pestactade: 1 Hacc Heard Paalysi Gil cree a] i sue k ro igi no os oe wl ablah Crhe ahi hah Monto " Jeslabliah Conve \stablioh Une, P clouumunt ali 5 alemwt bored hich g Be “fa i Concer oy) haces cm rg oh + Condud Heard phe

AIR B a Pinte yuersion FREEZER Air BLAST en (gi em corel” of Cold Cun Ovex wo tee at blovoers 0% drat cold (30) a hi “oe ties “ _ pat fee fond St Hes t Han 0 oa - we ty oe Tyra ~ a plc eox0Y |D\MERSIon FREEZING. kent a coh. freezcitt thd Be tld He Pes Rww molira) Pwcersi” Paw malvoal > Maliedy Qrsersmud , Hasuestrny &) beans ie “i >, Propasali any Peclily, licny din, Blaney es Co) a ay vey tied -OL Oz \ - 02 -02-1b Food dehyalon Fay Rall Homily of dnyiny ou: « f\tmosphesc Pidasuse gy Vaccum — Solax duping [ Ray diye ; F Tunnel dryer calou” bach ~ Vaccum Bru dryer 4 om zs 09 F Fluidized bed olny | 9 pst ~ Pray dayew # | ae - freeze hye | re - Dehyraion Pavone ° Susace neo : “Tenge valve Lay fin yjelouy [a