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Fundamentals of food processing past question for the year 2020 examines 300-level Engineering students of FUTO, offering FST303 course on their knowledge of 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

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Past Questions related to Fundamentals of food processing

FOOD PROCESSING FUNDAMENTALS

Year: 2010

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: FST303

Topics: thermal processing, enthalpy, psychrometrics, refrigeration, food preservation, pasteurization, drying process, fermentation

Fruits and vegetable processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST405

Topics: Fruits processing, vegetable processing, beverage manufacturing, fruit juice aeration, blanching, pre processing handling procedures, steaming, fruits preservation, vegetable preservation, preservatives, fruit juice concentration, chemical preservatives, fruit residuals, vegetable residuals

PRINCIPLES AND PRACTICES OF ENOLOGY

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST521

Topics: fruit preservation, wine, fermentation, enology

REFRIGERATION,PRESERVATION AND STORAGE OF AGRIC PRODUCT

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PME514

Topics: compressor, refrigeration

INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST202

Topics: food science, food technology, food scientists, nutrition, food, phytochemicals, food processing, food industry, food preservation, food preparation

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

Cereal and milling technology

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST505

Topics: Cereal technology, milling technology, cereal, conditioning temperng, flour production, patent flour, particle size analysis, maize milling, maize grits, sorghum malt production, instant yam flour production, traditional yam flour production, garri production

Production planning and control 2014, 2015, 2018, 2019

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: IPE502

Topics: Production planning, economic order quantity, process layout, product layout, simple transfer line, component cost, batch quantity curve, fixed order quantity inventory management, percentage capacity utilization, milling machine, forecasting, least square method, production planning, production control, production programming, inventory

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

Polymer processing engineering technology 2

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE401

Topics: Polymer processing engineering technology, cellular polymer products, cellular structure production, synthetic foam production, polyurethane foam production, welding plastics, pressure flow, Hagen-Poiseuille equation, reduced viscosity plot, Huggin's equation

Introduction to agric and bioresources engineering

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ABE222

Topics: Agricultural engineering, bioresources engineering, food processing, aqua cultural production systems, pond system, food production, food crisis, food insecurity, green house effect, climate change

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

MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST503

Topics: milk, cheese, yogurt, pasteurization

Thermodynamics II

Year: 2021

School: Air Force Institute of Technology

Department: Engineering

Course Code: AED308

Topics: Thermodynamics, Carnot cycle, Refrigeration system, Brayton cycle, Gas turbine, Otto cycle, vapor compression refrigeration system

Books related to Fundamentals of food processing

Fundamental Food Microbiology, 5th Edition

Author: Arun Bhunia, Bibek Ray

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Industrial Microbiology 1

Author: Ozolua Phebean

School: Edo University

Department: Science and Technology

Course Code: MCB414

Topics: Industrial Microbiology, industrial microorganisms, archaea, Corynebacterium, Xanthomonas, antifoams, biological chemicals, fermentation, Ethanol Fermentation, Recombinant Products, culture techniques, Cryopreservation, culture media, Refrigeration, media formulation, Sterilization, Bioreactors, fermentation process optimization, Immobilized Cell Bioreactors, Bioreactor Media, fermenter, fermentation design, Fermentation Process

Modern Food Microbiology, 7th Edition

Author: James Jay, Martin Loessner, David Golden

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food Microbiology, food preservation, food spoilage, food poisoning, food legislation, microbial growth, fresh meats, poultry, microbial spoilage, processed meats, sea foods, vegetable, fruit products, milk, fermentation, fermented diary products, Acetic Acid Bacteria, Lactic Acid Bacteria, Dairy Products, Probiotics, Prebiotics, lactose intolerance, nondairy fermented foods, meat products, fish products, breads, plant products, food protection, food sanitizers, Radappertization, food microbial quality, food safety, Hazard Analysis Critical Control Point System, food borne diseases, Staphylococcal Gastroenteritis, Foodborne Listeriosis, Foodborne Gastroenteritis, Salmonellosis, Shigellosis, Yersiniosis, Campylobacteriosis, Foodborne Animal Parasites, protozoa, flatworms, roundworms, Mycotoxins, virus, bacteria

Introduction to Materials for Advanced Energy Systems

Author: Colin Tong

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: MCE403

Topics: Advanced Energy Systems, Energy resource, energy system development, energy process characterization, energy calculations, energy accounting, sustainable energy development, Dynamic Mechanical Spectroscopy, nano-scale material, micro-scale material, nanoindentation, optical microscopy, electron microscopy, atom probe tomography, advanced x-ray characterization, neutron scattering, phase transformation temperatures, density, specific gravity, thermal conductivity, thermal expansion, electrical conductivity, electrical resistivity, permittivity, permeability, corrosion, oxidation, toughness, materials design, materials modeling, advanced coatings, photovoltaic materials, hybrid solar cells, thermal storage materials, phase change materials, Geothermal electricity, geothermal heat pump, wind resources, wind machinery, energy-generating systems, wind turbine, hydropower technology, ocean energy, hydrogen generation technology, fuel cells, advanced nuclear energy, fission reactors, fusion reactors, thermoelectric materials, piezoelectric materials, pyroelectric materials, magnetostrictive materials, multiferroic magnetoelectric materials, triboelectric materials, artificial photosynthesis

Solutions Manual for Heat and mass transfer,Fifth edition

Author: Yunus cengel, Afshin Ghajar

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ENG304, MEE413

Topics: Heat Conduction Equation, Steady Heat Conduction, Transient Heat Conduction, Numerical Methods in Heat Conduction, External Forced Convection, Fundamentals of Convection, Internal Forced Convection, Natural Convection, convection, Boiling, Condensation, Heat Exchangers, Thermal Radiation, Radiation Heat Transfer, Cooling of Electronic Equipment, Heating of Buildings, Cooling, of Buildings, Refrigeration of Foods, Freezing of Foods

Heat and mass transfer with web chapters,Fifth edition

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School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ENG304, MEE413

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LECTURE BRIEFS IN PRINCIPLES AND PRACTICES IN ENOLOGY

Author: CHIJIOKE OSUJI

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST521

Topics: wines, wine making, chaptalization, enology

Introduction to Animal Products Processing and Preservation

Author: Olukayode Anthony Makinde

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Animal Products Processing, Animal Products Preservation, Animal Products Industry, animal growth, animal development, meat production, meat processing, slaughter, meat preservation, meat storage, egg formation, egg production, Egg processing, egg Storage, milk production, milk processing, milk quality, milk storage

Engineering Thermodynamics Work and Heat Transfer ,Fourth edition

Author: Gordon Rogers, Yon Mayhew

School: Rivers State University of Science and Technology

Department: Engineering

Course Code: FEC251

Topics: Engineering Thermodynamics, Work, Heat Transfer, Thermodynamic properties, temperature, Law of Thermodynamics, Non-Flow Processes, Constant volume process, Constant pressure process, Polytropic process, Adiabatic process, Isothermal process, Flow Processes, Nonsteady-flow processes, Boiler, condenser, Throttling, Reciprocating compressor, Cycle efficiency, Reversibility, irreversibility, Exergy, Gibbs function, steady-flow system, Properties of Fluids, Vapour Power Cycles, carnot cycle, rankine cyclel, reheat cycle, regenerative cycle, economiser, air preheater, steam cycles, Gas Power Cycle, gas turbine cycle, Closed-cycle gas turbine, Intercooling, reheating, Combined gas, steam cycles, Reciprocating engine cycles, Heat Pump, Refrigeration Cycles, Reversed Carnot cycle, Practical refrigeration cycles, Water refrigerator, Absorption refrigerators, Gas cycles, Hygrometry, psychrometry

Applied Thermodynamics, 2nd edition

Author: RK Rajput

School: Federal University of Agriculture, Abeokuta

Department: Engineering

Course Code: MCE309

Topics: Applied Thermodynamics, Thermodynamics, steam, Internal Latent Heat, entropy, steam generators, boilers, steam boiler, Fire Tube Boilers, Water Tube Boilers, High Pressure Boilers, boiler mountings, draught, chimney, evaporative capacity, boiler efficiency, steam power cycles, Carnot cycle, Rankine cycle, Modified Rankine cycle, Regenerative cycle, Reheat cycle, Binary vapour cycle, reciprocating steam engine, compound steam engines, Multi-Cylinder Engines, uniflow steam engine, steam nozzles, nozzle efficiency, steam injector, steam turbines, turbine efficiencies, reheating steam, steam turbine governing, steam turbine control, steam condensers, condensing plant, jet condensers, surface condensers, gas power cycles, air standard efficiency, dual combustion cycle, Atkinson cycle, Ericsson cycle, Brayton cycle, internal combustion engines, Four-Stroke Cycle Engines, Two-Stroke Cycle Engines, ignition system, fuel injection system, electronic fuel system, cooling system, lubrication systems, Performance Number, Combustion Chamber Design, octane number, Diesel Knock, cetane number, supercharging, dissociation, Engine Performance Curves, Wankel Rotary Combustion Engine, Stratified Charge Engines, Duel-Fuel Engines, air compressors, Reciprocating Compressors, volumetric efficiency, Multi-stage Compression, compressor performance, intercooler, Compressed Air Motors, Rotary Compressors, gas turbines, jet propulsion, Open Cycle Gas Turbines, Constant Volume Combustion Turbines, Gas Turbine Fuels, refrigeration, Air Refrigeration System, Simple Vapour Compression System, Vapour Absorption System, Refrigerants, Air-conditioning Systems, Air-conditioning, load estimation, Air Distribution

Biochemistry of Aging

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Course Code: BCH300

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Principles of Food Science and Technology

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School: National Open University of Nigeria

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Course Code: AFS202, FST202

Topics: food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism

Applied Thermodynamics for engineering technologists ,5th edition

Author: TD Eastop, McConkey

School: Federal University, Oye-Ekiti

Department: Engineering

Course Code: MEE205

Topics: Thermodynamics, steady-flow equation, working fluid, reversible process, polytropic process, heat engine, entropy, exergy, heat engine cycle, carnot cycle absolute temperature scale, constant pressure cycle, air standard cycle. Otto cycle, diesel cycle, dual combustion cycle, combustion, fuels, combustion equations, enthalpy, power plant thermal efficiency, steam cycles, rankine cycle, gas turbine cycles, nozzles, jet propulsion, rotodynamic machinery, reciprocating internal-combustion engines, engine output, engine efficiency, supercharging, refrigeration, heat pumps, reversed heat engine cycles, vapour-compression cycles, gas cycles, psychrometry, air-conditioning, heat transfer, conduction equation, conduction, convection, heat exchangers, black-body radiation, combined cycles

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Author: Daniel Valero, María Serrano

School: National Open University of Nigeria

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Intracellular accumulations , pathologic calcification and cellular aging

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School: University of Nigeria, Nsukka

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Topics: Fatty Change, Steatosis, Cholesterol, Cholesteryl Esters, Cholesteryl Esters accumulation, Cholesterol accumulation, Atherosclerosis, Niemann-Pick disease type C, Xanthomas, Cholesterolosis, Nephrotic syndrome, Protein accumulations, Glycogen, Exogenous pigment, pigments, Tattooing, Endogenous pigment, Lipofuscin, Melanin, ceroid, Hemosiderin, hemosiderosis, Bilirubin, Metastatic Calcification, Hyperparathyroidism, calcification, Cellular aging, Decreased cellular replication

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Author: Abdulazeez ishola Musbau

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General microbiology

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School: National Open University of Nigeria

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Course Code: ANP501

Topics: Poultry production, Nigeria Poultry industry, Poultry Production Systems, Poultry products Utilisation, Poultry Egg Production, Hatchery Management, Pullet Farm Management, Poultry Meat Production, Broiler Chicken Production, Broiler Chicken Marketing, Egg Formation, egg Morphology, Chick Transport, Deep litter system, poultry Slaughtering bird Evisceration, live poultry marketing, Incubators, Hatchery Buildings, egg transfer, Hatchery Waste Disposal, hatcher operation, chick pull, Layer Breeds, Layer Poultry Farming, broilers, feeding broilers, Brooding, brooder guards, brooder rings, Debeaking, Blackhead Disease, Histomoniasis, Haemorrhagic Enteritis, Erysipelas, Ostrich Production, Goose Production, Guinea Fowl Production, Quail Production, quail breeds, egg science, egg technology, Egg deformities, Avian Reproductive System, Poultry Equipment, Poultry appliances