Food Packaging Technology B.Tech Question Paper : jaduniv.edu.in

Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : B.Tech
Subject Name : Food Packaging Technology
Sem : II
Website : jaduniv.edu.in
Document Type : Model Question Paper

Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6170-FOOD%20PACKAGING%20TECHNOLOGY_2nd%20Semester_2006.pdf

Jadavpur Food Packaging Technology Question Paper

B. TECH. (F. T. B. E.) FInal Examination, 2006 :
2nd Semester
Time : Three hours
Full Marks : 100
Use a separate Answer-Script for each part. :
:(Marks : 60)

Related : Jadavpur University Microbiology-II B.Tech Question Paper : www.pdfquestion.in/6167.html

PART – I

Answer any three questions. :
1. Discuss the steps involved in the manufacture of tin can. Give reasons for can corrosion. What type of lacquer should be used for canning of meat ? What is T.F.S. ? Discuss quality control tests carried out for tin cans. 20

2. Why is annealing done in manufacture of glass containers? How are glass container manufactured ? Discuss various closures for glass container with their components. Mention various techniques for the manufacture of rigid plastic container. 20

3. Explain the growth of plastic industries for sustainable development of society. How can plastic waste be properly managed ? State uses of recycled plastics. What are ecofriendly packaging materials ? State the primary function of the following packaging materials. (i) Aluminium foil(ii) Paper (iii) LDPE (iv) P.V.C. (v) Nylon (vi) Polyester. Out of these pick out thermosetting plastic. 20

4. Explain various properties of packaging film considered for use in foods. How is watervapor pemeability of packaging film determined ? How are laminates prepared ? What are pillow, skin and blister packs ? 20

5. Write short notes on (any four) : 5×4=20
i)Two piece cans.
ii) Ethylene copolymers.
iii) Packaging material for potato chips.
iv) Polypropylane films and their types.
v) Film liner for MAP.
vi) Safety of plastic film.

PART – II

(Marks : 40)
6. What are retortable packaging. Discuss the different steps involved in the retort food production. Discuss the counter and constant differential pressure method of sterilization of retort pouch. What is the function of residual air in retort food package ? 20
7. What is aseptic food ? Give a few example of aseptically packaged food. What is the difference between semi aseptic and complete aseptic packaged foods. Mention the sterilization techniques used in aseptic packaged foods in flexible packaging materials. 20

8. Write short notes on (any four): 5×4=20
a) Vacuum packaging
b) Long-life milk
c) Factors affecting sterility of retort foods.
d) Free oxygen scavenging packaging method.
e) Sterility of retort foods.
f) Packaging materials for retort foods.

Technology Of Foods-IV : (Tech. of fruits, vegetables food
legislations, quality control and packaging) Storage and handling of fresh fruits and vegetables. Preservation of fruits and egetables by heat treatment. Processing and preservation of fruits and vegetable juices. Preparation of jam, jelly and marmalade, pickles chutneys and vinegar, tomato products. Fermented fruit and vegetable products. Freezing and dehydration of fruits and vegetables.

Concentration of fruits and vegetables. Food additives, physiology of ripening. Physical and chemical treatment to increase post harvest life of fruits and vegetables. Role of plant growth regulators in post harvest storage. Fermented foods, pickling and curing of food. Intermediate moisture foods. By product and their utilization. Preparation of spice powder in other miscellaneous spice and condiment products.

Coconut and its derivatives. Preparation of non alcoholic beverage. Technology of tea, coffee, cocao. Food-laws the food rules and standards, quality control of food and food products. Sensory evaluation of food colour flavour, texture, shape etc. Instrumental methods of analysis of food statistical quality control. Operation research and plant organization and management packaging materials and their hysicochemical characteristics. Various types of packaging including vacuum, gas pack. Different problems in packaging of food stuff, packaging equipment. Package design. Test procedures for packages.