Seat No.: ________ Enrolment No.

___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER– VII (NEW) EXAMINATION – WINTER 2021
Subject Code:2171407 Date:01/12/2021
Subject Name:Horticultural Produce Processing
Time:02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
4. Simple and non-programmable scientific calculators are allowed.

MARKS

Q.1 (a) Briefly describe the selection criteria of fruits for juice extraction. 03
(b) What is deaeration of juice? State the benefits of deaeration of juice. 04
(c) Define caning and explain the process for canning of mango pulp. 07

Q.2 (a) Comment on hot break and cold break extraction of tomato juice. 03
(b) Comment on selection of raw material for tomato processing. 04
(c) Define blanching. Enlist the various methods of blanching and explain the 07
optimization process of blanching parameters for fruits and vegetables.
OR
(c) State different changes takes place during ripening of fruit and explain 07
any one change.
Q.3 (a) Briefly explain the lye peeling of fruits and vegetables. 03
(b) Define horticulture and explain scope and benefit of horticultural crop 04
processing.
(c) Enlist various effects of respiration process and describe any two effects. 07
OR
Q.3 (a) Explain fibril theory of gel formation in fruit jelly. 03
(b) Enlist the physical fining agents. How juice clarification is carried out 04
using physical fining agents?
(c) Distinguish between: 07
1. Type I and Type II fruit jelly
2. Fruit Jam and Jelly
Q.4 (a) Give process flow diagram for manufacture of mango pickle. 03
(b) “Exhausting is called as heart canning process”. Justify the statement with 04
valid scientific reason(s).
(c) Write in detail about post harvest losses of horticultural crops and describe 07
various factors affecting on post harvest losses.
OR
Q.4 (a) What is respiratory quotient? Briefly explain. 03
(b) Distinguish between climacteric and non climacteric fruits. 04

1
 (c) Explain the principle involved in the discolouration of canned products 07
by following agents.
1. Copper 2. Iron 3. Enzymes.
Q.5 (a) What do you mean by Physiological maturity and Commercial maturity 03
of fruits?
(b) Explain the industrial process to determine the pectin content of the fruit 04
extract for determining the sugar quantity for jelly.
(c) Enlist the defects in fruit jelly and state its causes. 07
OR
Q.5 (a) Why Potassium meta bisulphate should not be used for preservation of 03
pomegranate juice?
(b) Enlist the maturity indices for harvesting of following commodities. 04
1. Mango 2. Banana
(c) Explain the critical points to be considered while manufacturing the 07
tomato ketchup.

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