Exam Details
| Subject | Introduction To Fish, Processing, Packaging And Value Addition | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
Identify different categories of commercial fishes and shell fishes available in India. Give two examples for each category.
Give the composition of fish. Mention the importance of any three nutrients.
Describe the different chemical changes which occurs after the death of fish.
Identify any two methods of assessment of fish spoilage through enzymatic techniques. Explain anyone method in detail.
3. Write short notes on any two of the following:
Utilization of fresh fish
Can filling
Quick salting process
Define smoking of fish. What are the factors responsible for preservation effect of smoking on fish products?
Define Air Blast Freezer. Give its advantages and disadvantages.
5. Write short notes on any two of the following:
Freezing Curve
Fluidized Bed Freezing
Can Seaming
Differentiate between HDPE and LDPE.
What are Tin free steel cans? How they are prepared? Give their importance in packaging of fish products.
7. Write short notes on any two of the following:
Vacuum packaging
Oxygen scavengers
Packaging of surimi
Identify the factors which are relevant in the development of new food products.
Describe modified Atmospheric packaging.
Give the composition of fish. Mention the importance of any three nutrients.
Describe the different chemical changes which occurs after the death of fish.
Identify any two methods of assessment of fish spoilage through enzymatic techniques. Explain anyone method in detail.
3. Write short notes on any two of the following:
Utilization of fresh fish
Can filling
Quick salting process
Define smoking of fish. What are the factors responsible for preservation effect of smoking on fish products?
Define Air Blast Freezer. Give its advantages and disadvantages.
5. Write short notes on any two of the following:
Freezing Curve
Fluidized Bed Freezing
Can Seaming
Differentiate between HDPE and LDPE.
What are Tin free steel cans? How they are prepared? Give their importance in packaging of fish products.
7. Write short notes on any two of the following:
Vacuum packaging
Oxygen scavengers
Packaging of surimi
Identify the factors which are relevant in the development of new food products.
Describe modified Atmospheric packaging.
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
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance