Department: Food Science & Technology

Academic year: 2019/2020 Semester: 2nd

Program: Food Processing Technology Program Level: 4th
Course title: Food Plant Wastes Recycling Course code: 491 AFT
Date : 10 / 08 /2020 Practical /Oral Exam
Allowed Time 30 Min. Pages No.: Two
Model (1)
Answer all the following questions
First question: Choose the correct answers for the following questions. (Marks: 20)
1 In order to eliminate its harmful impact in environment, Olive pomace (OP) is
usually use in…….
A Recovery of tocopherols B Nutrient
C Recovery of polyphenols D Burning
2 The coloring and clouding agents produced from orange peels by……….
A Pressing B Freezing
C Enzymes D Solvents
3 Ascorbic acid (mg/100g) =
A 20 ×Volume of titrated sample× (100/ B 50×Volume of titrated sample× (100/
Volume of titrated standard) Volume of titrated standard)
C 100×Volume of titrated sample× (100/ D 30×Volume of titrated sample× (100/
Volume of titrated standard) Volume of titrated standard)
4 The obtained oil from orange peel was treated with …….in order to remove any
traces of moisture.
A Sodium hydroxide B Sodium thiosulfate
C Sodium chloride D Sodium sulfate
5 The enzymes used in production of coloring and clouding agents ............. and.............
A Peroxidase and Cellulase B Pectinase and protease
C Cellulase and pectinase D Cellulase and protease
6 The pectin extracted from orange peels precipitated by……………………….
A Ethanol B Methanol
C Acetic acid D Acetone
7 ……….. of pectin was determined in order to calculate the degree of esterification.
A Weight B Equivalent weight
C Molecular weight D Mass
8 The coloring unit of orange peel extract was calculated as follow:
A d ×k × (a-b) B d ×k × (a + b)
C d ×a× (k-b) D d × k ×b
d: weight of sample, K: constant equal the degree of dilution, a and b the absorbance at 420 and 600
nm, respectively.
9 a. Extraction of essential oils from orange peels carried out by

1
A Cold pressing method B Solvent extraction method
C Steam distillation method D Centrifugation method
10 Molasses can vary in colour, sweetness, and nutritional content depending on
A The variety or the amount of sugar extracted. B storage condition
C polymerization process D heating process
Second question: Answer the following questions by true (T) or false (F) (marks: 10)
1 To extract bioactive compounds from olive leafs (OL) technologies as supercritical fluid
extraction, pressurized liquid extraction are drawing food industry attention. (√)
2 Ascorbic acid was determined using 2, 6-dichlorophenolindophenol titrimetric method. (√)
3 % Radical scavenging percentage = [(A0 - A1/ A0)] × 100, Where: A1= the absorbance of the
control and A0= the absorbance in the presence of the tested extracts after 30 min. F)
4 The precipitate pectin is dried at 103° C overnight. (F)
5 Molasses is the dark, sweet syrup byproduct made during the extraction of sugars from sugarcane
and sugar beets. (√)
(Oral)
First question: Choose the correct answers for the following questions. (marks: 10)
1 The remaining water was disinfected by using ……….before discharging to
domestic sewerage.
A chlorination B Coagulation
C Filtration D Precipitation
2 ………… (Latin word, meaning "soft") is the action of slowly churning or mixing
milled olives, typically for 20 to 40 minutes.
A Extraction B Centrifugation
C Malaxation D Pressing
3 What food, when wasted, represents the biggest waste of energy?
A Milk B Corn
C Poultry D Beef
4 3Rs means
A Reduce, reuse and recycle B Remove, reduce and recall
C Reuse, recall and remove D Recall, recycle and remove
5 ……………………are completely malabsorbed because the intestine lacks enzyme
to break their fructose – fructose bond
A Fructans B Fructose
C Sucrose D Galactose
With our Best Wishes,

Dr. Sayed S. Abozaied Dr. Tarek G. Abdelmaksoud

Signature: …..…………..…………… ………..………..…………