Exam Details
| Subject | Food Processing and Engineering- I | |
| 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
Enumerate the principle of drying of food products. Enlist the factors that influence drying.
What is the relevance of EMC to food preservation? What is hysteresis effect Discuss Isotenoscopic method of measurement of EMC.
Enlist atleast five cleaning and grading machines used in food/grain processing industry.
Give a list of different characteristics of foods that are used for its separation from unwanted materials.
Describe the working principle of a colour sorter.
3. Describe the steps involved in preparation of fruit juice. Give the flow chart also.
What are the common material handling equipment used in food industry? Give list of such equipment.
With suitable illustrations, describe the working of bucket elevator.
What do you understand by low speed gravitational discharge? How it is different from high speed gravitational discharge
5. What is the difference between:
Tomato Puree and Tomato Paste
Fruit Jam and Fruit Jelly
Fermentation with dry salting and Fermentation in Brine
Thin sauce and Thick sauce
Sun drying and Solar drying
What are the major factors for selection of site for a fruit and vegetables processing plant?
Give major advantages of a good plant layout.
7. Write short notes on any four
Glass transition curve
Thermal death time
Falling film evaporator
Biodegradable Plastic
Microwave drying
Define Primary, Secondary and tertiary packaging.
Describe in detail packaging materials used for packaging of low and high moisture foods.
What is the relevance of EMC to food preservation? What is hysteresis effect Discuss Isotenoscopic method of measurement of EMC.
Enlist atleast five cleaning and grading machines used in food/grain processing industry.
Give a list of different characteristics of foods that are used for its separation from unwanted materials.
Describe the working principle of a colour sorter.
3. Describe the steps involved in preparation of fruit juice. Give the flow chart also.
What are the common material handling equipment used in food industry? Give list of such equipment.
With suitable illustrations, describe the working of bucket elevator.
What do you understand by low speed gravitational discharge? How it is different from high speed gravitational discharge
5. What is the difference between:
Tomato Puree and Tomato Paste
Fruit Jam and Fruit Jelly
Fermentation with dry salting and Fermentation in Brine
Thin sauce and Thick sauce
Sun drying and Solar drying
What are the major factors for selection of site for a fruit and vegetables processing plant?
Give major advantages of a good plant layout.
7. Write short notes on any four
Glass transition curve
Thermal death time
Falling film evaporator
Biodegradable Plastic
Microwave drying
Define Primary, Secondary and tertiary packaging.
Describe in detail packaging materials used for packaging of low and high moisture foods.
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