Exam Details
| Subject | Food Quality Testing And Evaluation | |
| 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
Fill in the blanks
Heat treatment-process called at high temperature is commonly recommended for low pH canned products.
The clinical disease caused by salmonella infection is
The headquarter of ISO is located at
The study of flow and deformation of matter is called
The full form of GMP is
Write the principle of Protein estimation of foods.
Indicate five functions of a quality control department.
List any five units set up by the Ministry of Commerce under the Export (quality control and inspection) Act, 1963.
Which are the three attributes of colour to be measured for its complete specification?
What is the principle of CIE system for the measurement of colour?
Explain briefly the Hunter Colour System.
Explain the working of BrookField synchrolelectric viscometer.
For determination of tannin in the unknown sample how the standard curve is prepared?
How will you differentiate the adsorption and partition chromatography
What is the general principle of chromatography?
List out the key components of a gas chromatograph.
Which are the major parameters of microbiological examination of water?
Explain Lambert Beer's Law.
Define sensory evaluation and explain its importance in Food evaluation.
7. Define the following (any five)
Food hazards
Quality Control
Food Safety
Swab method
Refractometry
Polarimetry
8. Write short notes on the following:
Electromagnetic radiation
Total quality management
Heat treatment-process called at high temperature is commonly recommended for low pH canned products.
The clinical disease caused by salmonella infection is
The headquarter of ISO is located at
The study of flow and deformation of matter is called
The full form of GMP is
Write the principle of Protein estimation of foods.
Indicate five functions of a quality control department.
List any five units set up by the Ministry of Commerce under the Export (quality control and inspection) Act, 1963.
Which are the three attributes of colour to be measured for its complete specification?
What is the principle of CIE system for the measurement of colour?
Explain briefly the Hunter Colour System.
Explain the working of BrookField synchrolelectric viscometer.
For determination of tannin in the unknown sample how the standard curve is prepared?
How will you differentiate the adsorption and partition chromatography
What is the general principle of chromatography?
List out the key components of a gas chromatograph.
Which are the major parameters of microbiological examination of water?
Explain Lambert Beer's Law.
Define sensory evaluation and explain its importance in Food evaluation.
7. Define the following (any five)
Food hazards
Quality Control
Food Safety
Swab method
Refractometry
Polarimetry
8. Write short notes on the following:
Electromagnetic radiation
Total quality management
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