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22-Agric-A6 Physical Properties of Biological Materials and Food Products: May 2017

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

  1. Question 1 Thermal Properties in Engineering Design, the Cp–Enthalpy Relationship, Thermal Conductivity of Foods, and the Heat Transfer Coefficient
  2. Question 2 Frying-Oil Degradation from a Transmittance–Wavelength Spectrum, and Optical-Property Sensing
  3. Question 3 Flow Behaviour Index of Tomato Catsup from Brookfield Viscometer Data
  4. Question 4 Physical Properties Governing the Formulation and Processing of a Fabricated Food Product
  5. Question 5 Thermal Conductivity of Peanut Butter by the Line Heat Source Probe Method
  6. Question 6 Textural Profile Analysis, the Maxwell Stress-Relaxation Model, and Brittle Fracture in Foods
  7. Question 7 Particle-Size Averages from a Screen Analysis, and the Sphericity of a Cube
  8. Question 8 Mechanical Loading and Sensing of Food Texture — Five Everyday Scenarios
  9. Question 9 Rheology Fundamentals — Shear Stress, Viscosity, Temperature Effects, and Flow Behaviour Classification

Start with Question 1 →

Paper format. 04-Agric-A6 Physical Properties of Biological Materials and Food Products, National Exams May 2017 — 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/Maxwell models, time-dependent flow behaviour); R.L. Earle, Unit Operations in Food Processing, 2nd ed. (particle-size averages, specific surface from sieve/count data).