Exam paper (Supplementary) for second semeste

Jalama, K., Prof.

Kabuba, J., Mr.

Exam paper for second semester National Diplom

Name not available

Food Process Engineering 2

  
 
1 
                                                                                                                          
FACULTY OF SCIENCE 
 
 
DEPARTMENT OF FOOD TECHNOLOGY 
NATIONAL DIPLOMA 
 
MODULE          FOOD PROCESS ENGINEERING 2 
                          FTN3BE2 
 
CAMPUS          DFC 
 
EXAM               December 2015 
 
 
DATE: December 2015                                                    SESSION        14:00 
                                     
                                    
                                        
ASSESSOR                                                                          MR. J KABUBA 
 
INTERNAL MODERATOR                                                   PROF. K JALAMA 
 
 
 
DURATION               2 HOURS                                           MARKS     118 
 
 
______________________________________________________________ 
 
 
NUMBER OF PAGES:     3 PAGES 
 
 
 
 
INSTRUCTIONS:   ANSWER ALL THE QUESTIONS. 
 
 
 
 
  
 
2 
FOOD PROCESS ENGINEERING: FTN3BE2 
______________________________________________________________ 
 
QUESTION 1 
 
Consider the basic control structure of milk heat exchanger in Figure 1. 
1.1 Name this control structure                                                                      (2) 
1.2 What is the objective of this control structure?                                         (2) 
1.3 How can the automatic control be achieved?                                           (8) 
 
 
 
Figure 1: Control structure of milk heat exchanger. 
                                                                                                                      [12] 
 
 
QUESTION 2 
 
Explain the factors affecting dilute phase conveying.  
                                                                                                                    [12] 
 
 
QUESTION 3 
 
Explain briefly the HACCP principles 
                                                                                                                      [21] 
 
 
QUESTION 4 
 
Explain the different types of wastes produce from food processing operations 
                                                                                                                      [12] 
 
 
QUESTION 5 
 
Explain briefly the different aerobic processes in biological treatment of 
wastewater. 
                                                                                                                      [12] 
______________________________________________________________        
   
  
 
3 
QUESTION 6 
 
Give the advantages of computer graphics modelling compared with actual 
scale models  
                                                                                                                      [12] 
______________________________________________________________ 
   
QUESTION 7 
 
Explain the key environment issues related to packaging wastes. 
 
                                                                                                                      [6] 
 
                                                                                                      
QUESTION 8 
 
Anaerobic treatments have been applied to both the sludges from aerobic 
treatment and to treat highly polluted waste streams from food plants. 
Discuss the stirred tank reactor in Figure 2. 
 
 
Figure 2: Stirred tank reactor 
                                                                                                                      [15] 
 
 
                                                                                                         TOTAL 102      
 
                                                                                                                                                                                                                                                                                                                           
                                     


Exam paper for second semester: Food Process Engineering 

  
 
1 
                                                                                                                          
FACULTY OF SCIENCE 
 
 
DEPARTMENT OF FOOD TECHNOLOGY 
NATIONAL DIPLOMA 
 
MODULE          FOOD PROCESS ENGINEERING 2 
                          FTN3BE2 
 
CAMPUS          DFC 
 
EXAM               November 2014 
 
 
DATE:         07 November 2014                                      SESSION        14:00 
                                     
                                    
                                        
ASSESSOR                                                                         MR. J KABUBA 
 
INTERNAL MODERATOR                                                  PROF. K JALAMA 
 
 
 
DURATION               3 HOURS                                            MARKS     100 
 
 
______________________________________________________________ 
 
 
NUMBER OF PAGES:     3 PAGES 
 
 
 
INSTRUCTIONS:   ANSWER ALL THE QUESTIONS. 
 
 
 
 
 
  
 
2 
FOOD PROCESS ENGINEERING 2: FTN3BE2 
______________________________________________________________ 
 
QUESTION 1 
 
Explain the following: 
1.1 Batch processes                                                                                      (5) 
1.2 Continuous processes                                                                             (5) 
1.3 Mixed processes                                                                                      (5) 
                                                                                                                [15] 
 
 
QUESTION 2 
 
Consider the simple case of a thermostatat, electrically heated laboratory 
water bath in Figure 1. 
 
 
 
Figure 1 
 
Assume that the control objective is to maintain the temperature of the bath at 
37oC. We set the thermostat knob of the bath to 37oC and turn the heater on. 
A thermometer measures the temperature of the water. When the 
temperature of the water exceeds 37oC, the thermostat turns off the heater 
automatically. The temperature of the water drops. When the temperature 
drops below 37oC, the thermostat turns on the heater automatically, and so 
on. 
Explain the process control of this concept. 
                                                                                                                      [22] 
                        
 
QUESTION 3 
 
In order to ensure ongoing control of food safety, the prerequisite 
programmes, HACCP and safe design processes need to work together as a 
cohesive system. 
Explain the keys points to ongoing control of food safety. 
                                                                                                                     [12] 
______________________________________________________________ 
 
 
 
  
 
3 
FOOD PROCESS ENGINEERING 2: FTN3BE2 
______________________________________________________________ 
 
QUESTION 4 
 
The economic construction and efficient operation of a process unit will 
depend on how well the plant and equipment specified on the process flow-
sheet is laid out. 
A detailed account of plant layout techniques cannot be given in this short 
section.  
Explain the principal factors to be considered. 
 
                                                                                                                     [21] 
                                                                                                                                                                                                        
 
QUESTION 5 
 
The multiplicity of uses for water in the food industry (cleaning, blanching, 
sterilization, cooling and steam generation for power process heating and 
direct in-process use) calls for enormous quantities of this commodity. 
 
Explain the classification for water used in the food and beverage industries. 
 
                                                                                                                     [12] 
______________________________________________________________        
  
QUESTION 6 
 
Refrigeration systems are essential for the production, storage and 
distribution of chilled foods.  
Discuss the commonly used refrigerants in these systems 
(chlorofluorocarbons and hydrofluorocarbons). 
 
                                                                                                                      [18] 
______________________________________________________________ 
                                                         
                                                                                                        TOTAL 100       
 
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                         
 
 
 
 
 
                                                                                          


  
 
1 
                                                                                                                          
FACULTY OF SCIENCE 
 
 
DEPARTMENT OF FOOD TECHNOLOGY 
NATIONAL DIPLOMA 
 
MODULE          FOOD PROCESS ENGINEERING 2 
                          FTN3BE2 
 
CAMPUS          DFC 
 
EXAM               05 November 2015 
 
 
DATE: 05 November 2015                                               SESSION        14:00 
                                     
                                    
                                        
ASSESSOR                                                                          MR. J KABUBA 
 
INTERNAL MODERATOR                                                   PROF. K JALAMA 
 
 
 
DURATION               2 HOURS                                           MARKS     118 
 
 
______________________________________________________________ 
 
 
NUMBER OF PAGES:     4 PAGES 
 
 
 
 
INSTRUCTIONS:   ANSWER ALL THE QUESTIONS. 
 
 
 
 
  
 
2 
FOOD PROCESS ENGINEERING: FTN3BE2 
______________________________________________________________ 
 
QUESTION 1 
 
From the simplified equipment flow diagram for chocolate production, draw 
the simplified block diagram. 
 
 
 
Figure 1: Simplified equipment flow diagram for chocolate production 
                                                                                                                      [17] 
 
 
 
 
 
 
 
 
 
 
 
  
 
3 
QUESTION 2 
 
Consider the simple case of a thermostat, electrically heated laboratory water 
bath (Figure 2). 
 
 
 
Figure 2: Thermostat water bath 
 
Assume that the control objective is to maintain the temperature of the bath at 
37oC. We set the thermostat knob of the bath to 37oC and turn the heater on. 
A thermometer measures the temperature of the water. When the 
temperature of the water exceeds 37oC, the thermostat turns off the heater 
automatically. The temperature of the water drops. When the temperature 
drops below 37oC, the thermostat turns on the heater automatically, and so 
on.  
Define the following elements: 
2.1 The water bath   
2.2 The water temperature  
2.3 The electric current   
2.4 37oC 
2.5 The thermometer  
2.6 The difference between the set point and the actual temperature at any 
moment  
2.7 The thermostat  
2.8 The switch                                                                                              
                                                                                                                    [16] 
 
 
QUESTION 3 
 
Fill the Table 1. 
Table 1: Unit Operations of the Food Processing Industry by Principal Groups 
Group Unit Operation Examples of Application 
1. Cleaning 
 
2. Physical separation 
 
3. Molecular separation 
 
4. Mechanical transformation 
1. 
2. 
1. 
2. 
1. 
2. 
1. 
1. 
2. 
1. 
2. 
1. 
2. 
1. 
  
 
2 
 
5. Chemical transformation 
2. 
1. 
2. 
 
2. 
1. 
2. 
 
 
 
                                                                                                                      [20] 
 
 
QUESTION 4 
 
What is the difference between Feedback control and Feedforward in term of 
comparative merits of control strategies? 
                                                                                                                      [10] 
 
 
QUESTION 5 
 
Explain briefly the logic sequence for application of HACCP. 
                                                                                                                      [24] 
______________________________________________________________        
   
QUESTION 6 
 
What is the difference between pipelining and capsule conveying in term of 
general considerations?   
                                                                                                                      [16] 
______________________________________________________________ 
   
QUESTION 7 
 
Draw a typical plot Food Plant site layout for the production of orange juice 
 
                                                                                                                      [15] 
 
                                                                                                      
 
                                                                                                         TOTAL 118       
 
                                                                                                                                                                                                                                                                                                                           
                                     


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Food Process Engineering 2

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