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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Name two instruments used for texture analysis of food.
Name the instruments with the help of which you can determine sweetness, sourness and saltiness of a Food.
Name any four categories in which you can classify quality defects.
Name two viruses which cause Food borne illness.
Write seven principles of HACCP.
Define TQM and write its benefits.
Name two Food items which ought to be sold under ISI certification as per PFA Act.
Name two Foods for which PFA has made compulsory Agmark certification.
Name two Food items meant for export requiring Agmark certification.
Name any four cities which have Export Inspection Agencies.
Write the name of four authorities/board in addition to Export Inspection Council which have been set up by the Ministry of Commerce in India for export purposes.
What are the main objectives of bacteriological examination of water
Name the parameters which are usually included in the bacteriological examination of water.
Describe the calcium pectate method of pectin determination.
Discuss the factors which causes bias in sensory evaluation of Food.
Explain sensitivity test, and qualitative tests.
Fill in the blanks:
The pH meter has two electrodes. One is glass electrode and the other is
The chromatographic behaviour of a solute is determined generally by its factors.
The detectors used in the G.C. are either Flame Ionization Detector or detector.
The carrier gas used in the GC must be
Spectroscopy is based on radiation.
Explain briefly the Hunter System of colour measurement.
7. Define any five of the following
Optical rotation
Refractometer
Hollow Cathode Lamp
Monochromator
Electro magnetic radiation
Chromatography
8. Write short notes on any five of the following:
Food quality
Food safety
Hazard
Crude fat extraction
Microbial infection
Viscosity
Name the instruments with the help of which you can determine sweetness, sourness and saltiness of a Food.
Name any four categories in which you can classify quality defects.
Name two viruses which cause Food borne illness.
Write seven principles of HACCP.
Define TQM and write its benefits.
Name two Food items which ought to be sold under ISI certification as per PFA Act.
Name two Foods for which PFA has made compulsory Agmark certification.
Name two Food items meant for export requiring Agmark certification.
Name any four cities which have Export Inspection Agencies.
Write the name of four authorities/board in addition to Export Inspection Council which have been set up by the Ministry of Commerce in India for export purposes.
What are the main objectives of bacteriological examination of water
Name the parameters which are usually included in the bacteriological examination of water.
Describe the calcium pectate method of pectin determination.
Discuss the factors which causes bias in sensory evaluation of Food.
Explain sensitivity test, and qualitative tests.
Fill in the blanks:
The pH meter has two electrodes. One is glass electrode and the other is
The chromatographic behaviour of a solute is determined generally by its factors.
The detectors used in the G.C. are either Flame Ionization Detector or detector.
The carrier gas used in the GC must be
Spectroscopy is based on radiation.
Explain briefly the Hunter System of colour measurement.
7. Define any five of the following
Optical rotation
Refractometer
Hollow Cathode Lamp
Monochromator
Electro magnetic radiation
Chromatography
8. Write short notes on any five of the following:
Food quality
Food safety
Hazard
Crude fat extraction
Microbial infection
Viscosity
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