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Food Preservation
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Paper pattern
A · answer 10 of 12 · 2 marks each · about 30 words20
B · answer 5 of 7 · 5 marks each · about 200 words25
C · answer 3 of 5 · 10 marks each · about 500 words30
External total75
Usual 75-mark UG pattern (10 × 2, 5 × 5, 3 × 10). Confirm against your own college's question paper.

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Likely questions

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Section A · 2 marks · define or list
Define food spoilage.Unit IWhat is water activity?Unit IWhat is rope in bread? Name the organism.Unit IWhat are perishable foods? Give two examples.Unit IDefine food preservation.Unit IDifferentiate bactericidal and bacteriostatic methods.Unit IWhat is blanching? Why is it done?Unit IIWhat is HTST pasteurisation?Unit IIWhat is commercial sterility?Unit IIWhat is exhausting in canning?Unit IIExplain the 12D concept.Unit IIWhat is dielectric heating?Unit IIWhat is chilling injury? Give an example.Unit IIIWhat is freezer burn?Unit IIIDifferentiate slow and quick freezing.Unit IIIWhat is IQF?Unit IIIWhat is dehydrofreezing?Unit IIIWhat is case hardening?Unit IVWhat is a fluidised-bed dryer?Unit IVName two foods made by spray drying.Unit IVWhat is the principle of freeze drying?Unit IVWhat is the advantage of vacuum evaporation?Unit IVWhat is the role of pectin in jelly making?Unit VWhy is KMS not used to preserve coloured fruit juices?Unit VWhat is a salometer? What does 100° mean?Unit VWhat are Class I preservatives? Give examples.Unit VWhat is the Radura?Unit VWhat is modified-atmosphere packaging?Unit V
Section B · 5 marks · explain
Write a note on the spoilage of milk.Unit IClassify foods based on shelf life with examples.Unit IExplain the importance of food preservation.Unit IExplain the factors that influence the microbial spoilage of food.Unit IDifferentiate pasteurisation and sterilisation.Unit IIWrite a note on UHT processing.Unit IIExplain extrusion cooking with its applications.Unit IIWrite a note on the spoilage of canned foods.Unit IIExplain the working of a refrigerator with a diagram.Unit IIIExplain the changes in food during freezing and frozen storage.Unit IIIExplain dehydrofreezing with its advantages and limitations.Unit IIIWrite a note on cryogenic freezing.Unit IIIExplain the factors affecting the rate of drying.Unit IVExplain tray and tunnel drying.Unit IVWrite a note on drum drying.Unit IVWrite a note on preservation by concentration and evaporation.Unit IVExplain the common defects in jelly making.Unit VDescribe the preparation of tomato ketchup.Unit VWrite a note on the spoilage of pickles.Unit VWrite a note on preservation by smoking.Unit VWhat information must appear on the label of a packaged food?Unit V
Section C · 10 marks · describe with diagram
Discuss the causes of food spoilage.Unit IExplain the microorganisms involved in the spoilage of bread, fruits and vegetables, meat, fish and eggs.Unit IDiscuss the principles of food preservation and classify the methods of preservation.Unit IDescribe the steps in canning of fruits and vegetables.Unit IIWhat is pasteurisation? Explain the methods of pasteurising milk.Unit IIExplain the principles of preservation by heat. Add notes on blanching and dielectric heating.Unit IIDiscuss preservation by refrigeration with its advantages and limitations.Unit IIIExplain the principle and methods of freezing foods.Unit IIICompare refrigeration, freezing and dehydrofreezing as methods of food preservation.Unit IIIDiscuss sun drying of foods with its advantages and disadvantages.Unit IVDescribe spray drying and drum drying with neat diagrams.Unit IVExplain the process of freeze drying with its advantages and disadvantages.Unit IVDescribe the preparation of jelly and explain the theory of jelly formation.Unit VDefine food additives. Explain their types, functions and safety aspects.Unit VExplain the principle and applications of food irradiation.Unit VDiscuss the different packaging materials used for foods with their advantages and disadvantages.Unit V

Answer frames

How to lay out a long answer, with a write-up check. 26 frames so far.

10-MARK ANSWER FRAME · UNIT IDiscuss the causes of food spoilage and the factors that affect it.10-MARK ANSWER FRAME · UNIT IExplain the microorganisms involved in the spoilage of bread, fruits and vegetables, meat, fish, eggs and milk.5-MARK ANSWER FRAME · UNIT IClassify foods based on their shelf life with examples.10-MARK ANSWER FRAME · UNIT IDiscuss the principles of food preservation with suitable examples.10-MARK ANSWER FRAME · UNIT IClassify the methods of food preservation. Explain bactericidal and bacteriostatic methods.5-MARK ANSWER FRAME · UNIT IIWhat is blanching? Explain its purposes and methods.10-MARK ANSWER FRAME · UNIT IIWhat is pasteurisation? Describe the methods of pasteurising milk.5-MARK ANSWER FRAME · UNIT IIWrite a short note on UHT processing.10-MARK ANSWER FRAME · UNIT IIDescribe the process of canning fruits and vegetables.5-MARK ANSWER FRAME · UNIT IIExplain extrusion cooking and its applications.5-MARK ANSWER FRAME · UNIT IIWrite a note on dielectric heating of foods.10-MARK ANSWER FRAME · UNIT IIIDiscuss preservation by refrigeration. Add its advantages and limitations.10-MARK ANSWER FRAME · UNIT IIIExplain the principle and methods of freezing foods.5-MARK ANSWER FRAME · UNIT IIIExplain the changes that take place in food during freezing and frozen storage.5-MARK ANSWER FRAME · UNIT IIIExplain dehydrofreezing with its advantages and limitations.10-MARK ANSWER FRAME · UNIT IVExplain sun drying of foods with its advantages and disadvantages.5-MARK ANSWER FRAME · UNIT IVExplain tray and tunnel drying with their advantages and disadvantages.10-MARK ANSWER FRAME · UNIT IVDescribe spray drying and drum drying with their merits and demerits.10-MARK ANSWER FRAME · UNIT IVExplain the process of freeze drying with its advantages and disadvantages.5-MARK ANSWER FRAME · UNIT IVWrite a note on preservation by concentration and evaporation.10-MARK ANSWER FRAME · UNIT VDescribe the preparation of jelly. Explain the theory of jelly formation.10-MARK ANSWER FRAME · UNIT VClassify fruit beverages and describe the preparation of a fruit squash.10-MARK ANSWER FRAME · UNIT VWhat are pickles? Classify them and describe the preparation of mango pickle.10-MARK ANSWER FRAME · UNIT VDefine food additives. Explain their types, functions and safety aspects.10-MARK ANSWER FRAME · UNIT VExplain the principle and applications of food irradiation.10-MARK ANSWER FRAME · UNIT VDiscuss the different packaging materials used for foods with their advantages and disadvantages.