Exam Details
| Subject | Product Monitoring and Process Control | |
| Paper | ||
| Exam / Course | PH.D IN DAIRY SCIENCE AND TECHNOLOGY | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. What are sensors? Discuss their classification. List different types of biosensors and give their working principles.
2. Name the techniques for particle size analysis of food products. Give their working principles.
3. Describe negative feedback control model. Explain various modes of control.
What is response surface methodology and what is it's use?
How a simulation model for quality optimization is developed
What is GC -olfactometry
Discuss charm analysis and AEDA technique of flavour bioassay.
Explain the working principle of HPLC.
Delineate the applications of HPLC in monitoring quality of dairy products.
Describe various flavour compounds that are formed during ripening of Cheddar cheese.
Give the principle of AAS.
2. Name the techniques for particle size analysis of food products. Give their working principles.
3. Describe negative feedback control model. Explain various modes of control.
What is response surface methodology and what is it's use?
How a simulation model for quality optimization is developed
What is GC -olfactometry
Discuss charm analysis and AEDA technique of flavour bioassay.
Explain the working principle of HPLC.
Delineate the applications of HPLC in monitoring quality of dairy products.
Describe various flavour compounds that are formed during ripening of Cheddar cheese.
Give the principle of AAS.
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
- Advances in Analytical Techniques in Dairy Chemistry
- Advances in Chemistry of Milk Processing
- Advances in Lipid Technology
- Advances in Protein Technology
- Application of Biotechnology in Dairy Industry
- Dairy & Food Engineering-1
- Dairy and Food Microbiology
- Dairy Byproducts Technology and Processing
- Development in Dairy Processing
- Product Monitoring and Process Control
- Research &Development Management in Dairy Processing