Write a short note on
Question
BodMas
a) Chilling injury
b) Storage methods of milk
c) Fumigation
Write a short notes on
Question
BodMas
a) Individual Quick Freezing
b) Traditional storage method for fresh Cassava roots
c) Proper storage of spices
a) Write importance and the steps followed in the First-in-First-out (FIFO) Procedure at the food storage plant
Question
BodMas
b) Explain the aeration cooling in grains by using proper diagrams and why aeration cooling is important in grain storage
a) Mention the proper meat receiving and storage procedures
Question
BodMas
b) Discuss the most important factors in successful cold storage of eggs
Milk is the one of high nutritious food.
Question
BodMas
a) Write 4 intrinsic factors affecting microbial growth in milk
b) What are the natural antimicrobial constituent present in milk
c) Draw the graph to show the natural fermentation of raw milk
d) Write down 4 changes occurred during the spoilage of the ...
Fish and meat are highly perishable. Therefore, proper handling and storage is important.
Question
BodMas
a) List the commonly used guidelines when freezing seafood
b) Mention the three main reasons which cause the meat spoilage by Post Slaughter Handling of Meat
c) Explain how freezer burns occur in meat
d) What are the main low temperature storage methods ...
a) What are the major causes for fruits and vegetable spoilage
Question
BodMas
b) “Harvested fruits and vegetables are living structures”
I. Explain the statement
II. Write down the respiration equation
III. Respiration rate depends on which factors
c) How refrigeration helps to retard the deterioration (4) in perishable crops
d) How to prevent moisture loss of the ...
a) What is the meaning of “storage of raw materials and ingredients”
Question
BodMas
b) What are the factors influencing the storage of pulses
c) What are the essential features of Food Storage Areas
d) List 4 temporary storage facilities for grain storage.
e) “In general, manufacturers reduce the amount of stored ingredients and products to a ...
A dehydrated mung bean was analyzed for crude protein content in duplicate using the Kjeldahl method. The following data were recorded:
Question
BodMas
– Moisture content = 8.00%
– Weight of Sample 1 = 1.015 g
– Weight of Sample 2 = 1.005 g
– Normality of HCl used for titration = 0.1242 N
– HCl used for Sample 1 = 21.5 ml
– HCl used for Sample ...
A grain was found to contain 11.5% moisture.
Question
BodMas
A 5.2146- g sample (wet weight) was placed into a crucible (28.5063 g tare). The ashed crucible weighed 28.5939 g. Calculate the percentage ash on wet weight basis and a dry matter basis.