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22-Agric-A6 Physical Properties of Biological Materials and Food Products: May 2016

Nivaar worked solution (AI-drafted; not reviewed by a licensed engineer)

  1. Question 1 Specific Heat of Corn by the Method of Mixtures
  2. Question 2 Bench-Scale Determination of Thermal Properties and of the Maximum Tolerable Freezing Rate
  3. Question 3 Flow Behaviour Index and Consistency Coefficient from Narrow-Gap Viscometer Data
  4. Question 4 Viscosity Recovery, Rate of Strain, and Rheological Moduli
  5. Question 5 Texture Profile Analysis and Two-Cycle Force-Deformation Behaviour
  6. Question 6 Non-Newtonian Classification, the Kelvin Creep Model, and the Pseudoplastic Flow Curve
  7. Question 7 Particle-Size Averages and Aerodynamic Drag/Terminal-Velocity Definitions
  8. Question 8 Surface and Interfacial Tension of Liquid Foods
  9. Question 9 Physical-Property Measurement Methods for Fruit, Fried, and Vegetable Products

Start with Question 1 →

Paper format. 04-Agric-A6 Physical Properties of Biological Materials and Food Products, National Exams May 2016 — a three-hour closed-book exam (approved calculator permitted; one aid sheet, both sides). Nine questions are set and candidates answer any five, each worth 20 marks, for a 100-mark paper. All nine are worked here so the set is a complete study resource.

Reference texts. M.A. Rao, S.S.H. Rizvi, A.K. Datta and J. Ahmed, Engineering Properties of Foods, 4th ed. (rheology of fluid and semisolid foods, particle size, surface/interfacial properties); N.N. Mohsenin, Physical Properties of Plant and Animal Materials, 2nd ed. (thermal properties, calorimetry, texture and rheological testing); R.P. Singh and D.R. Heldman, Introduction to Food Engineering, 5th ed. (thermal-property measurement, freezing-point depression, particle size); J.F. Steffe, Rheological Methods in Food Process Engineering, 2nd ed. (viscometry, viscoelasticity, the Kelvin-Voigt model, time-dependent flow behaviour); R.L. Earle, Unit Operations in Food Processing, 2nd ed. (particle-size averages, specific surface from sieve data).