uofp 3rd.uofp 3rd.uofp 3rd.uofp 3rd.Sessional

1. Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.
Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.
Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.
Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.
Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.
Subject:- UOFP
Date-19/11/2019(Food technology/3rd sem.)
3rd sessional MM 25 Time-02:30-04:00 PM
Section A
Q1. Attempt any five 1X5=5
1.1. Viscosity represented by the symbol …….
1.2. SI unit of thermal diffusivity is ………….
1.3. Boiling point of water is……………….OF
1.4. Define Filter cake
1.5. Give name of any two filter aids.
1.6. Define kneading.
Section B
Q2. Attempt any five 2*5=10
2.1 Define Sludge
2.2 Define Relative volatility
2.3 Define filter aid filtration.
2.4 Give diagram of any one type of crystallizer.
2.5 Define crystallization.
2.6 Define mixing index.
Section C
Q3. Attempt any two. 5 Marks Each 5*2=10
3.1 Enlist different type of distillation methods. Explain any one of them.
3.2 What do you understand by sedimentation? Give diagram of
sedimentation tank.
3.3 Enlist different type of mixing equipments. Give working principle
tumbler mixer and agitators with diagram.