Download Engineering properties of foods - FST542 Past Question PDF

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Engineering properties of foods past question for the year 2019 examines 500-level Engineering students of FUTO, offering FST542 course on their knowledge of Food engineering properties, sedimentation equipment working principle, gravitational sedimentation, settling velocities, classifies, centrifugal clarification, feeders, pneumatic transport, fully fluidization, food processing equipment, performing quality control, food colour measurement techniques, food components

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Past Questions related to Engineering properties of foods

Principles of food quality management and experimental design

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: Food quality management, null hypothesis, alternative hypothesis, Analysis of variance, ANOVA, food quality control authority, food quality control, food quality assurance, control chart, quality control chart, process variation, process predictability, sampling, variable data, attribute data, X-bar charts, R-chart, P-charts

Food quality assurance and safety

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST531

Topics: Food quality assurance, food safety, sampling, food control system, food product defects, food hygiene, pest control, food hazard, food poisoning, disinfecting food processing plant equipment, cleaning food processing plant equipment, risk communication, exposure assessment

Oilseed processing and utilization

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST513

Topics: Oilseed processing, Oilseed utilization, palm oil processing, oilseed processing, African locus bean processing techniques, oil palm fruit processing, palm oil clarification, palm oil purification, palm oil packaging, palm kernel oil production, palm kernel nut, palm kernel oil, palm kernel cake, palm kernel sludge, sunflower seed oil manufacture, groundnut oil characteristics, aqueous alcohol leach, dilute acid leach, moist heat water leach, oil seeds quality, oil seed processing

Quality control

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE403

Topics: Quality control, quality circle, total quality management, statistical quality control, electronic yarn cleaner, quality assurance, cotton fiber

PRINCIPLES OF FOOD QUALITY MANAGEMENT AND EXPERIMENTAL DESIGN

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: food quality management, ANOVA, food quality control, quality control, control chart, sampling, HACCP, food safety

QUALITY CONTROL IN POLYMER AND TEXTILE PROCESS-2012,2013,2015,2016,2017,2019

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE403

Topics: quality control, quality management system, quality assurance, colour fastness, fabric, PVC, relative humidity

COLOUR TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE524

Topics: colour, light, colourant, visual sensation, colour discrimination, colour matching

Quality control and reliability

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: IPE522

Topics: Quality control, quality reliability, quality failures, chance variation, assignable variation, system reliability

Food laws and standards

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST502

Topics: Food laws, food standards, food control system, food regulatory agencies, food grade salt, international food regulatory agencies, NAFDAC regulation, NAFDAC on food safety, Federal environmental protection agency, Federal ministry of health, Codex Alimentarius, food additive, food contaminant, food control, food hygiene, developing national food laws

Organoleptic factors of food

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST533

Topics: Food organoleptic factors, food organoleptic evaluation, food extrinsic organoleptic factors, food intrinsic organoleptic factors, food colour, food product development, food moisture content, water sorption isotherm, humectants, food moisture estimation, drying curve water activity, control water activity

Fundamentals of food processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST303

Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration

Materials processing

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: MME302

Topics: Materials processing, casting, pure metal solidification, Scheil equation, zone refining, engineering stress strain curve, true stress strain curve, cold working operation, hot working operations, vapour deposition

Public health engineering

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PHE302

Topics: Public health engineering, water supply source, total daily water consumption, sedimentation tank, unit treatment process, disinfection, taste removal, odor removal, sedimentation, pollution, Raw sewage assessment, water quality management

Food machinery

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST305

Topics: Food machinery, electric motor, electric generator, electromagnetic, electromagnetic induction, alternating current, direct current, agglomeration, food processing, concentric drum screen, filtration, rotary drum vacuum filter, sedimentation tanks, clarifiers, sedimentation, homogenization, mixing, agitation, emulsification

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