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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following
Aeration
Terminal velocity
Nutritional security
Free moisture
Leaching
Translucent
Inert gas
Antioxidant
Texture
Adulteration
Quality
Putridness
What Principles must be considered, while selecting the conveying system for food grains?
Why harvesting and handling safflower is a complex operation
Name three modern grain storage structures.
Define aseptic packaging. Enlist the steps followed in aseptic packaging.
Write True or False against the following:
The moisture barrier properties of polyethylene is better than nylon films.
Metal has excellent barrier properties against light, moisture and oxygen.
Corrugated fiber board boxes occupy less space in storage.
All polymeric materials cannot be subjected to thermo forming technique.
Metal containers provide lesser shelf life to processed food products as compared to thermo formed containers.
4. Write short notes on any five of the following:
Food standards
Quality Circle
Centrifugal force
Shelf-Life
AGMARK
Essential Amino-Acids
What are the important properties of aseptic cartons
What do you understand by size reduction? Enlist different homogenization equipment.
Differentiate between evaporation and drying.
Explain the significance of the following as Food Constituents
Water
Polyunsaturated fatty acids
What do you understand by quality attributes of Food?
Enlist the eleven broad groups of food additives.
8. Describe different types of food spoilage and antimicrobial agents used in food.
Aeration
Terminal velocity
Nutritional security
Free moisture
Leaching
Translucent
Inert gas
Antioxidant
Texture
Adulteration
Quality
Putridness
What Principles must be considered, while selecting the conveying system for food grains?
Why harvesting and handling safflower is a complex operation
Name three modern grain storage structures.
Define aseptic packaging. Enlist the steps followed in aseptic packaging.
Write True or False against the following:
The moisture barrier properties of polyethylene is better than nylon films.
Metal has excellent barrier properties against light, moisture and oxygen.
Corrugated fiber board boxes occupy less space in storage.
All polymeric materials cannot be subjected to thermo forming technique.
Metal containers provide lesser shelf life to processed food products as compared to thermo formed containers.
4. Write short notes on any five of the following:
Food standards
Quality Circle
Centrifugal force
Shelf-Life
AGMARK
Essential Amino-Acids
What are the important properties of aseptic cartons
What do you understand by size reduction? Enlist different homogenization equipment.
Differentiate between evaporation and drying.
Explain the significance of the following as Food Constituents
Water
Polyunsaturated fatty acids
What do you understand by quality attributes of Food?
Enlist the eleven broad groups of food additives.
8. Describe different types of food spoilage and antimicrobial agents used in food.
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