Exam Details
| Subject | Food Fundamental | |
| Paper | ||
| Exam / Course | Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following
Safe moisture
Food Safety
Pneumatic conveyor
Specific heat
Emulsification
Billet
Hermetic Seal
Food additives
Milling
Mycotoxins
Rancidity
Viruses
Discuss different sources of infection in food-grains during storage.
Enlist different machine and operational factors affecting the efficiency of a grader.
What is blanching and why it is done?
Write True or False for the following:
Polypropylene films are more transparent than polyethylene films.
Polyester films contains more glow as compared to other plastic films.
The moisture barrier properties of polyethylene films is inferior than nylon films.
Polyester films have inferior oxygen barrier properties than polyethylene.
Expanded polystyrene has good cushioning property as compared to polystyrene.
4. Write short notes on any five of the following:
Codex Alimentarius
TQM
Personal hygiene
Microbial load
Perishable Food
Food borne diseases
Define Fermented food and give three examples each of solid and liquid Fermented foods.
What are the anti nutritional factors present in pulses?
What are essential amino acids? Name any three essential amino acids.
Why animal proteins are considered of higher quality than plant proteins? How this inferiority of the plant proteins can be improved?
What are food additives? Enlist three natural and three synthetic antioxidants.
Explain seven principles of HACCP.
8. Explain different methods of food preservation.
Safe moisture
Food Safety
Pneumatic conveyor
Specific heat
Emulsification
Billet
Hermetic Seal
Food additives
Milling
Mycotoxins
Rancidity
Viruses
Discuss different sources of infection in food-grains during storage.
Enlist different machine and operational factors affecting the efficiency of a grader.
What is blanching and why it is done?
Write True or False for the following:
Polypropylene films are more transparent than polyethylene films.
Polyester films contains more glow as compared to other plastic films.
The moisture barrier properties of polyethylene films is inferior than nylon films.
Polyester films have inferior oxygen barrier properties than polyethylene.
Expanded polystyrene has good cushioning property as compared to polystyrene.
4. Write short notes on any five of the following:
Codex Alimentarius
TQM
Personal hygiene
Microbial load
Perishable Food
Food borne diseases
Define Fermented food and give three examples each of solid and liquid Fermented foods.
What are the anti nutritional factors present in pulses?
What are essential amino acids? Name any three essential amino acids.
Why animal proteins are considered of higher quality than plant proteins? How this inferiority of the plant proteins can be improved?
What are food additives? Enlist three natural and three synthetic antioxidants.
Explain seven principles of HACCP.
8. Explain different methods of food preservation.
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
- Baking And Flour Confectionery
- Food Fundamental
- Food Microbiology
- Food Quality Testing And Evaluation
- Marketing And Entrepreneurship
- Milling of Wheat, Maize and Coarse Grains
- Paddy Processing
- Processing Of Pulses And Oilseeds