QO 01000 A NAM-007-001401 seat No. —_____ B. Sc. (Home) (Sem. IV) (CBCS) Examination March / April - 2017 Food Preservation (New Course) (Core) Faculty Code : 007 Subject Code : 001401 Time : 2 Hours} [Total Marks : 50 a ia UR Astras vali wind. Vo aaat a wm Httaatell Za acta. vo 2 MRA adi ous M2 rae UROL all AT wer a 40 uRem ail, *aal > maui UReald sel asl sumer tous aati sel aid. 10 3 eaanial didi Metia BA aul. qo aaat 3 AAA suse (oad) BA ari. qo e Fel BA Reaiel wd awd. vo atat we marti Ng asia wBau asil aeueun vse ald. 40 a ase a : (AS var A) qo (a) wa UReaeid Hea (2) mir urea Reid (3) gad webs sine (s) mH - Fell - APLAs aA dead. NAM-007-001401 ] 1 [ Contd...o ENGLISH VERSION Explain the bacteriostatic methods of food preservation. OR Explain the method of jam making Name the factors affecting food spoilage and explain any two factors. OR Discuss the role of preservatives in pickles and spoilage in pickles. Describe the beverages made from fruit juices. OR Describe tomato products. Give details note about jelly. OR Explain the methods of brining in pickles and types of pickles. Short notes : (any two) (1) Importance of food preservation @) Principles of food preservation (8) Chemical composition of fruits (4) Differentiate Jam, Jelly and Marmalade. 10 10 10 10 10 10 10 10 10 NAM-007-001401 ] 2 [ 500 / 10-20 }