CONFIDENTIAL @UTHM Universiti Tun Hussein Onn Malaysia UNIVERSITI TUN HUSSEIN ONN MALAYSIA FINAL EXAMINATION SEMESTER I SESSION 2015/2016 COURSE NAME i FOOD TECHNOLOGY COURSE CODE : BNN 40304 PROGRAMME . 4BNN EXAMINATION DATE: DECEMBER 2015 / JANUARY 2016 DURATION 5 3 HOURS INSTRUCTION 7 ANSWER FIVE (5) QUESTIONS ONLY THIS QUESTION PAPER CONSISTS OF SIX (6) PAGES CONFIDENTIALCONFIDENTIAL BNN 40304 Qi @) (o) © Q ‘The world’s population is predicted to hit 9 billion by 2050. Therefore, food demand is predicted to increase substantially. With the technological capabilities, it would increase food supply and improve food nutritional. Identify FIVE (5) factors affecting food technology. (S marks) The z-value of an organism is the temperature that is required for the thermal destruction curve to move one log cycle. While the D-value gives the time needed at acertain temperature to kill an organism. Given that pooled raw milk at the processing plant has bacterial population of 8x10°mL. It is to be processed at 89°C for 21 seconds. The average D-value at 65°C for the mixed population is 9 min. The z ~ value is 8°C. (Calculate how many organisms will be left after pasteurization (6 marks) (ii) Relate on how temperature and processing time influence the z-value and D-value in thermal treatment of food. (4 marks) Preservation is the treatments which are given to food products so as to increase their longevity and stop or slow down their spoilage of nutritional value. (i) Propose ONE (1) preservation technique which accomplishes the removal of water by evaporation from a wet solid (1 mark) (ii) Recommend the principles of food preservation involved in the technique mentioned in (i). (4 marks) Water activity is an important property that can be used to predict food safety, stability and quality () Interpret the term ‘water activity’ (ay) and its relation to water content (5 marks) (ii) Predict the rate of microorganisms growth (bacteria, yeasts and molds) in a food containing water activity, ay of 0.6 and above. (5 marks) CONFIDENTIALCONFIDENTIAL BNN 40304 (6) Water activity influences not only microbial spoilage but also chemical and enzymatic reactivity. Based on Fig. Q2 (b), compare the effect of water activity, aw (from 0 to 1.0) on microbial growth, enzyme activity and browning reaction. (10 marks) Q3 (a) Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Processed food can affect its appearance, odor, flavor, and texture (i) Identify FIVE (5) reasons for manufacturing technology and packaging environmental facilities should be advance and rationalize in food processing. (S marks) (ii) Differentiate the principle of food preservation method between for meat product and fruits (5 marks) (b) Packaging protects food products from physical damage during transportation and storage so that the product reaches the customer in perfect condition. (i) Propose THREE (3) types of packaging materials which can protect food from the effects of temperature changes, insect attack, mould growth, oxidation and moisture loss. Briefly explain each of them. (6 marks) (i) Critique on how improper waste management can affect human health and the environment (as affected by materials used in food packaging) (4 marks) CONFIDENTIALCONFIDENTIAL BNN 40304 FINAL EXAMINATION SEMESTER/SESSION : SEM 1/2015/2016 PROGRAMME, :4BNN COURSE, FOOD TECHNOLOGY COURSE CODE : BNN 40304 Woter Activity - Stability Diagram 0508 Water Activity FIGURE Q2 (b) CONFIDENTIALCONFIDENTIAL BNN 40304 a @ () Os Mr. Nizam is a well-known tycoon selling seafood products like processed mollusc (mussel and oyster), crustacean meat (crab, lobster, crayfish, prawn etc.) and tinned fish meat. He has exported his seafood products to a lot of countries in the world. Propose a suitable non-thermal preservation technology that is suitable for the nature of his business and will help his business to grow. Backed your proposal with a sound reason. (8 marks) An establish fruit juice company is looking for a suitable non-thermal preservation technology especially for fruit juice processes. As a Technologist, you're asked to compare side by side between High Pressure Processing (HPP) and Pulse Electric Field (PEF) to help the company understand better each of the listed non-thermal preservation technique. Comparison must cover the following criteria: ¥ Principle of operation for the respected technology, Y Advantages and Limitation (minimum TWO (2) examples are required each). (12 marks) (i) List in sequence the overall effects on meat (beef) when heated with infrared system (5 marks) (i) Mr. Nasrul is searching for a new baking oven to equip his bakery. During the search, he met two supplier Mr. Huda and Mr. Nadirul promoting their product. The specification for both ovens are listed in TABLE QS (a) (ii). Based on the specification, determine the efficiency for both oven and justify the best supplier chosen for Mr. Nasrul. (9 marks) _ TABLE Q3 (a) (i Supplier Mrz] Supplier Mr Huda Nadiral Oven Power 3000 Watt 8000 Watt Oven Hearth Area 5.0m? 5.0m? ‘Oven Openstioua! Ten. 200°C 230°C No.of loaves perrun 220 190 ‘Surface are of each loaves Remxloem | 15emx8em Emissivity of dough: 0.85 0.85 Dough Baking Temp. 130°C 10°C % of heat transmitted in radiant energy. 70% 0% CONFIDENTIALCONFIDENTIAL BNN 40304 a (b) Anexperiment on microwave applicability has been conducted by Miss Jojo using a raw potato sample. The sample has been heated with a microwave with a frequency of 3000 MHz at room temperature of 25°C. The dielectric constant and the loss tangent for the potato is 70 and 0.25, respectively. Determine the attenuation factor, the field penetration depth and the depth below the surface of a potato at which the microwave power is reduced to one-half of the incident power. (6 marks) (@) Define the following term: (@ Taste (2 marks) (i) Flavour (2 marks) (iii) Micronutrients (2 marks) (iv) Macronutrients (2 marks) (b) Identify the difference between TYPE I and TYPE II responses to nutrient deficiency completed with an example for each type. It is recommended to use Table format for this question. (8 marks) (c)_ Name TWO (2) micronutrients and briefly explain their main functions. (4:marks) - END OF QUESTIONS - CONFIDENTIAL