Cluster University Jammu 1st Semester Food Science and Technology Processing of Fruits and Vegetables I Practical Based Previous Year Question Paper
The Previous Year Question Paper of “Processing of Fruits and Vegetables – I (Practical Based)” in 1st semester Food Science and Technology at Cluster University Jammu is the most practical, job-oriented and 100% scoring paper that every FST student solves 15–20 times. This 3-hour, 70-mark paper (plus 30 marks practical/viva) is 60% practical + 40% theory. Section A has 10 compulsory short questions on principles of canning, pasteurization, blanching, osmotic dehydration, FPO standards, and J&K-specific fruits (apple, cherry, apricot, walnut). Section B tests step-by-step procedures of jam, jelly, squash, pickle, ketchup, canned peas, dehydrated onion, and apple chips. Section C carries three heavy practical questions — full process flow chart of jam/jelly/squash (15 marks), calculation of TSS, acidity, pectin test (15 marks), and identification + comments on 10 preserved samples (20 marks). Every year at least 45–50 marks are directly repeated from the last 6–8 years. Students who solve the last 10 years’ papers and perform daily lab practicals score 95–100 easily. Toppers maintain a personal “50 Practical Files + FPO Standards + J&K Fruit Processing Notebook”. This question paper is therefore not just an exam — it is the complete industry-ready toolkit that directly leads to JKSSB Food Safety Officer, FSSAI jobs, APEDA, NHB, food processing units, and successful startups in Jammu’s apple belt. Practising it repeatedly turns a fresher into a confident food technologist ready for fruit & vegetable processing industry from day one. (332 words)
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Processing of Fruits and Vegetables – I (Practical Based) (Course Code usually FST-101P or Major-101) is a 6-credit (4 Theory + 2 Practical) Core Course under NEP-202 0 at Cluster University Jammu, designed to give hands-on training in preservation and value addition of fruits & vegetables with special focus on J&K horticulture. Unit-wise Syllabus & Marks Distribution: Unit I: Principles of Preservation (15 marks) → Role of water activity, pH, sugar, acid, preservatives; canning, pasteurization, sterilization, blanching, sulphuring; FPO & HACCP basics; spoilage indicators. Unit II: Jam, Jelly & Marmalade (20 marks) → Raw materials, pectin-acid-sugar theory, end point determination (TSS, sheet test); process flow of jam, jelly, marmalade; defects (syneresis, crystallization). Unit III: Beverages & Pickles (18 marks) → Squash, cordial, RTS, crush – formulation & preservation; types of pickles (oil, brine, vinegar); ketchup & sauce preparation; dehydration of vegetables (onion, garlic, carrot). Unit IV: Canning & J&K Specific Products (17 marks) → Canning of peas, mushrooms, fruits; osmotic dehydration; apple chips, apricot bar, walnut processing; packaging materials & labelling (FSSAI & Agmark). Examination Scheme: • Theory: 70 marks (Section A: 10×1 = 10 compulsory; Section B: 5/7 × 6 = 30 short answers; Section C: 3/5 × 10 = 30 flow charts/calculations) • Internal Assessment: 20 marks (tests + records + attendance) • Practical/Viva: 30 marks (external 50 + internal 10) – product preparation + identification + viva Practical Component (Compulsory): 1. Preparation & evaluation of jam, jelly, squash, pickle, ketchup 2. Determination of TSS, acidity, pectin content 3. Canning of peas/fruit 4. Identification of 20 preserved products 5. Visit to fruit processing unit in Jammu Recommended Books: 1. Fruit & Vegetable Preservation – R.C. Srivastava 2. Food Processing & Preservation – Sivasankar 3. Principles of Food Preservation – Lal, Siddappa & Tandon 4. FPO Specifications & FSSAI Manual Preparation Strategy: Perform every practical 3 times, maintain neat practical file with flow charts, revise FPO standards daily, solve last 10 years’ papers. This paper guarantees 95+ marks and direct jobs in J&K’s ₹8000+ crore horticulture processing industry. (548 words)
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