Exam Details
| Subject | Post Harvest Management | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define the following (Any five questions)
Selection
Sorting
Jam
Grading
Sublimation
Water activity
Degreening
2. Define the fruit maturity and list out the physical and chemical methods for determining maturity.
Define grading and list out any four important grading machines.
List out any two methods of each drying and curing.
4. Explain the factors affecting storage life of fruits and vegetables.
List out only five important low cost storage methods/structures.
Define market and the necessary conditions for market to exist.
Define minimal processing.
How is minimal processing different from conventional processing
What are the methods of optimization of heat process
What do you mean by drying and
dehydration
List out only two factors for dehydration being superior over sun drying.
List out two important factors which affect drying rate.
What are the functions of packaging?
How freezing is considered as best method of preservation
List out any two advantages of osmotic dehydration over air drying.
How are food additives important in our life and list out only two of them?
Selection
Sorting
Jam
Grading
Sublimation
Water activity
Degreening
2. Define the fruit maturity and list out the physical and chemical methods for determining maturity.
Define grading and list out any four important grading machines.
List out any two methods of each drying and curing.
4. Explain the factors affecting storage life of fruits and vegetables.
List out only five important low cost storage methods/structures.
Define market and the necessary conditions for market to exist.
Define minimal processing.
How is minimal processing different from conventional processing
What are the methods of optimization of heat process
What do you mean by drying and
dehydration
List out only two factors for dehydration being superior over sun drying.
List out two important factors which affect drying rate.
What are the functions of packaging?
How freezing is considered as best method of preservation
List out any two advantages of osmotic dehydration over air drying.
How are food additives important in our life and list out only two of them?
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management