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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Explain any five of the following:
K -value
Biological value
Thermal Arrest Time
Thawing
Pasteurization
HOPE
Synthetic Packaging Materials
2. Write short notes on any two of the following:
Essential Fatty Acids in Fish Oil
Factors influencing spoilage of fish
Refrigerated sea water plants
Differentiate between chilling and freezing of fish.
What is the importance of exhausting in canning Identify the different methods of exhausting.
Define salting of fish. What are the different methods of salting Explain anyone method in detail.
Describe the factors affecting the freezing time of fish.
Define Individual Quick Freezing (IQF). Give its advantages and disadvantages.
What is the importance of Horizontal Plate Freezer Give its advantages and disadvantages.
6. Define Retort Pouch. Explain the properties of different materials used for its manufacture. Give its advantages and disadvantages.
7. Write short notes on any two of the following:
Thermoforming packaging
Aseptic packaging
Packaging of Fish Pickles
What are the advantages and disadvantages of value Addition in Fish?
Describe the need and function of packaging of fish products. List the important groups of packaging materials used for fish products.
K -value
Biological value
Thermal Arrest Time
Thawing
Pasteurization
HOPE
Synthetic Packaging Materials
2. Write short notes on any two of the following:
Essential Fatty Acids in Fish Oil
Factors influencing spoilage of fish
Refrigerated sea water plants
Differentiate between chilling and freezing of fish.
What is the importance of exhausting in canning Identify the different methods of exhausting.
Define salting of fish. What are the different methods of salting Explain anyone method in detail.
Describe the factors affecting the freezing time of fish.
Define Individual Quick Freezing (IQF). Give its advantages and disadvantages.
What is the importance of Horizontal Plate Freezer Give its advantages and disadvantages.
6. Define Retort Pouch. Explain the properties of different materials used for its manufacture. Give its advantages and disadvantages.
7. Write short notes on any two of the following:
Thermoforming packaging
Aseptic packaging
Packaging of Fish Pickles
What are the advantages and disadvantages of value Addition in Fish?
Describe the need and function of packaging of fish products. List the important groups of packaging materials used for fish products.
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