Exam Details
| Subject | Fish By-Products And Waste Utilization | |
| 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. Define any ten of the following
By-products
Ensilaging
Squalene
Antioxidants
PUFA
Fish noodles
Wet rendering
Amino acids
Kelp
Press liquor
Alginates
Fish flakes
2. Explain the steps in fish meal production by wet reduction method.
3. Describe the method of preparation of fish sauce.
4. Write short notes on any two of the following:
Fermented fish silage
Deterioration of quality of fish meal on storage.
Carrageenan and its uses
Explain the process of shark fin rays extraction from sharkfins.
Describe the preparation of fish soup powder.
6. Explain the different methods followed in the extraction of shark liver oil.
7. Describe the important uses of agar.
8. Write short notes on any two of the following:
Production of shark skin leather.
Fish pickles
Crab wafers
By-products
Ensilaging
Squalene
Antioxidants
PUFA
Fish noodles
Wet rendering
Amino acids
Kelp
Press liquor
Alginates
Fish flakes
2. Explain the steps in fish meal production by wet reduction method.
3. Describe the method of preparation of fish sauce.
4. Write short notes on any two of the following:
Fermented fish silage
Deterioration of quality of fish meal on storage.
Carrageenan and its uses
Explain the process of shark fin rays extraction from sharkfins.
Describe the preparation of fish soup powder.
6. Explain the different methods followed in the extraction of shark liver oil.
7. Describe the important uses of agar.
8. Write short notes on any two of the following:
Production of shark skin leather.
Fish pickles
Crab wafers
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