Exam Details
| Subject | Fruit And Vegetable Technology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks in the ·following
The fruits which continue to ripe even after harvest are termed as fruits while others are fruits.
Grapes are rich in while citrus fruits in acid.
The term "Appertizing" is used for of fruits, while "case hardening" is related to of fruits.
pH value for formation of jelly is and sugar concentration
For low sugar content, potatoes should be stored at while for long term storage at °C.
Colour of jamun is due to pigments, while in tomato it is
Aril browning is physiological disorder of
2. Write true or false for the following:
Pasteurization of juices is done at 90°C for 30 min.
The normal atmospheric carbon dioxide concentration is 0.03%.
Breaker stage is the maturity stage of tomato.
Mostly vegetables are alkaline in nature.
Refractometer is used for measurement of salt concentration in pickles.
The extent of post harvest losses is same for all the fruit crops.
Acidity of jelly is around 1%.
Removal of field heat is called fre-cooling.
All fruits and vegetables can be hydrocooled.
Condensation is involved in sun drying of vegetables.
Minimally processed fruits should be stored at room temperature.
Onions and apples can be stored in same cold storage.
High value fruits and vegetables are subjected to freez drying.
Ethylene is a ripening harmon.
3. Define/describe briefly the following:
Intermediate moisture food
Minimal processing
Pre-cooling
Marmalade
Brine solution
Individual quick freezing
Blanching
4. Differentiate between the following
Grading and sorting
Pasteurization and sterilization
Cooking and blanching
Bruising and rotting
5. Write short notes on the following:
Consumer packaging
Advantages of microwave processing
Advantages of dehydration of fruits and vegetables.
Rural industrialization
6. Answer the following in one paragraph.
Give the process chart for manufacture of apple jam.
Specifications of RTS, necter and squashes.
Use of ethrel for ripening of fruits.
Evaporative cool chambers for short term storage.
7. Answer the following in detail.
How will you manage post harvest diseases of fruits and vegetable?
How will you process tomato into puree and sauce What are the various factors responsible for spoilage of these products?
The fruits which continue to ripe even after harvest are termed as fruits while others are fruits.
Grapes are rich in while citrus fruits in acid.
The term "Appertizing" is used for of fruits, while "case hardening" is related to of fruits.
pH value for formation of jelly is and sugar concentration
For low sugar content, potatoes should be stored at while for long term storage at °C.
Colour of jamun is due to pigments, while in tomato it is
Aril browning is physiological disorder of
2. Write true or false for the following:
Pasteurization of juices is done at 90°C for 30 min.
The normal atmospheric carbon dioxide concentration is 0.03%.
Breaker stage is the maturity stage of tomato.
Mostly vegetables are alkaline in nature.
Refractometer is used for measurement of salt concentration in pickles.
The extent of post harvest losses is same for all the fruit crops.
Acidity of jelly is around 1%.
Removal of field heat is called fre-cooling.
All fruits and vegetables can be hydrocooled.
Condensation is involved in sun drying of vegetables.
Minimally processed fruits should be stored at room temperature.
Onions and apples can be stored in same cold storage.
High value fruits and vegetables are subjected to freez drying.
Ethylene is a ripening harmon.
3. Define/describe briefly the following:
Intermediate moisture food
Minimal processing
Pre-cooling
Marmalade
Brine solution
Individual quick freezing
Blanching
4. Differentiate between the following
Grading and sorting
Pasteurization and sterilization
Cooking and blanching
Bruising and rotting
5. Write short notes on the following:
Consumer packaging
Advantages of microwave processing
Advantages of dehydration of fruits and vegetables.
Rural industrialization
6. Answer the following in one paragraph.
Give the process chart for manufacture of apple jam.
Specifications of RTS, necter and squashes.
Use of ethrel for ripening of fruits.
Evaporative cool chambers for short term storage.
7. Answer the following in detail.
How will you manage post harvest diseases of fruits and vegetable?
How will you process tomato into puree and sauce What are the various factors responsible for spoilage of these 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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds