MIDTERM -2008

THIRD YEAR
FT-373 WASTE MANAGEMENT
(FOOD TECHNOLOGY)

Time: 2 hr Marks 50

ATTEMPT ALL QUESTIONS.

Q.1 Define the following terms,

Activated sludge, Aeration, BOD, Colloids, Digestion, Dissolved oxygen, Floc, Influent, Suspended solids,

Waste. (20)

“OR”

Define industrial waste and describe general classification of industrial waste. (20)

Q.2 Describe treatment of wastewater by sedimentation. (10)

“OR”

Describe the treatment of wastewater by ultrafilteration. (10)

Q.3 Define effluent and describe possible chemical and biochemical toxic substances in effluent.

(10)

“OR”

Define food waste and describe the physical, chemical and biological characteristics of waste.

(10)

Q.4 Define chemical treatment and describe the treatment of waste water by coagulation method.

(10)

“OR”

Define oxidation and describe the treatment of wastewater by Chlorination and Ozonization.

(10)

MIDTERM -2008
THIRD YEAR
FT-373 WASTE MANAGEMENT
(FOOD TECHNOLOGY)

Time: 2 Hours Marks: 50

ATTEMPT ALL QUESTIONS.

Q.1 Define the following terms,

Activated sludge, Aeration, BOD, Colloids, Digestion, Dissolved oxygen, Floc, Influent, Suspended solids,

Waste. (20)

“OR”

Define industrial waste and describe general classification of industrial waste. (20)

Q.2 Describe treatment of wastewater by sedimentation. (10)

 “OR”

Describe the treatment of wastewater by ultrafilteration. (10)

Q.3 Define effluent and describe possible chemical and biochemical toxic substances in effluent.

(10)

“OR”

Define food waste and describe the physical, chemical and biological characteristics of waste.

(10)

Q.4 Define chemical treatment and describe the treatment of waste water by coagulation method.

(10)

“OR”

Define oxidation and describe the treatment of wastewater by Chlorination and Ozonization.

(10)

MIDTERM -2008
SECOND YEAR
FT-233 PRICIPLES OF FOOD ENGINEERING
(FOOD TECHNOLOGY)

Time: 2 Hours Marks: 50

ATTEMPT ALL QUESTIONS.

Q.1 Define material balance and describe procedure for solving the material balance problems.

“OR”

Define energy balance and describe procedure for solving the energy balance problems.

Q.2 Define fluid and describe different types of fluid.

“OR”

Define fluid dynamics and describe mechanism of flow of fluids.

Q.3 Define viscosity, give units of viscosity and state Newton’s law of viscosity.

“OR”

State the Bernaulli’s Equation.

Q.4 Define manometer and state different types of manometers.

“OR”

Describe the construction and working of venturi meter and orifice meter.

Q.5 Define pump and enlist different types of pumps.

“OR”

Describe construction and working of centrifugal pump and reciprocating pump.

 MIDTERM -2008
SECOND YEAR
FT-252 FOD PLANT LAYOUT AND HYGIENE
(FOOD TECHNOLOGY)

Time: 2 Hours Marks: 50

ATTEMPT ALL QUESTIONS.

Q.1 Define plant layout and hygiene and describe the importance of plant layout and hygiene.

“OR”

Describe factors to be considered in the selection of site for the food plant.

Q.2 Describe demerits of unsuitable site of food plant.

“OR”

Describe building design requirements of a food processing plant.

Q.3 Describe building construction requirements of a food processing plant.

“OR”

Write a comprehensive note on HACCP system.

Q.4 Define GMP’s, describe the areas of their application in the food industry and enlist advantages of GMP’s.

“OR”

Describe applications for maintaining good hygiene in the food industry.

Q.5 Describe the needs for plant cleaning in food processing plants.

“OR”

Describe the cleaning demands of batch and continuous operations in the food industry.

Practical Exam DAE 2nd Annual 2010

FT 233-Principles of food Engineering

Second Year (Food Technology)

Time: 2 Hours Marks: 20

Note: Attempt all questions.

Q.1 Draw flow diagram of ice cream manufacturing process. (05)
Q.2 500KG standardized toned milk testing 4.5% fat is prepared by mixing whole milk testing 6% fat and
SKM testing 0.2%fat.calculate the whole milk and SKM to be required for reconstitution. (10)
Q.3 Viva (05)

Marks Scheme as per P.B.T.E Instructions.

Procedure / Description 25%

Job / Practical 50%
Viva Voce 25%

Signature of Internal Examiner______________ Signature of Internal Examiner______________

Name in Block Letters____________________ Name in Block Letters____________________
Address _______________________________ Address ________________________________
Date______________________________ Date______________________________

Practical Exam DAE 2nd Annual 2010

FT 233-Principles of food Engineering

Second Year (Food Technology)

Time: 2 Hours Marks: 20

Note: Attempt all questions.

Q.1 Draw flow diagram of ice cream manufacturing process. (05)
Q.2 500KG standardized toned milk testing 4.5% fat is prepared by mixing whole milk testing 6% fat and SKM
testing 0.2%fat.calculate the whole milk and SKM to be required for reconstitution. (10)
Q.3 Viva (05)

Marks Scheme as per P.B.T.E Instructions.

Procedure / Description 25%

Job / Practical 50%
Viva Voce 25%

Signature of Internal Examiner______________ Signature of Internal Examiner______________

Name in Block Letters____________________ Name in Block Letters____________________
Address _______________________________ Address ________________________________
Date______________________________ Date______________________________

Practical Exam DAE 2nd Annual 2010

FT 252-Food Plat layout & Hygiene

Second Year (Food Technology)

Time: 2 Hours Marks: 20

Q.1 Determine the strength of acid detergent solution in the given sample. (05)
Q.2 Performance (10)
Q.3 Viva (05)
Marks Scheme as per P.B.T.E Instructions.

Procedure / Description 25%

Job / Practical 50%
Viva Voce 25%

Signature of Internal Examiner______________ Signature of Internal Examiner______________

Name in Block Letters____________________ Name in Block Letters____________________
Address _______________________________ Address ________________________________
Date______________________________ Date______________________________

Practical Exam DAE 2nd Annual 2010

FT 252-Food Plat layout & Hygiene

Second Year (Food Technology)

Time: 2 Hours Marks: 20

Q.1 Determine the strength of acid detergent solution in the given sample. (05)
Q.2 Performance (10)
Q.3 Viva (05)

Marks Scheme as per P.B.T.E Instructions.

Procedure / Description 25%

Job / Practical 50%
Viva Voce 25%

Signature of Internal Examiner______________ Signature of Internal Examiner______________

Name in Block Letters____________________ Name in Block Letters____________________
Address _______________________________ Address ________________________________
Date______________________________ Date______________________________
 DAE/ IA-2008
FIRST YEAR
FT-124 GENERAL AND FOOD MICROBIOLOGY
(FOOD TECHNOLOGY)

Time: 1hrs Marks:40

Qno.1 Explain the difference between animal and plant cell, with the help of diagrams.

Qno.2 Write down the uses of autoclave and colony counter..

Qno.3
 DAE/ IA-2007
THIRD YEAR
FT-325 TECHNOLOGY OF FOODS-2
(FOOD TECHNOLOGY

Time: 2 hr Marks 60

Qno.1 Explain different factors influencing the composition of milk.

“OR”

a) Define milk, also give basic composition of cow and buffalo milk.

b) Write a note on the pasteurization of milk.

Qno.2 Explain the processing of yoghurt.

“OR”

Explain in detail the processing of butter.

Qno.3 Explain different methods for the extraction of fats and oils from different sources.

“OR”

Explain in detail the processing of margarine.

 DAE/ IA-2007
THIRD YEAR
FT-351 FACTORY AND SAFETY LAWS
(FOOD TECHNOLOGY)

Time: 1.5 hours Marks: 40

Qno.1 If you are given a task to construct a building for a food processing plant, what aspects you will keep in

mind during it’s layout?

“OR”

How will you ensure the safety of the workers working in the food processing industry?

Qno.2 What requirements a food processing industry must meet while discharging its waste water.

“OR”

Give the standards for the following food products in Pakistan.

1) Banaspati ghee.

2) Margarine.

3) Standardized milk.

4) Butter.

5) Ice cream.