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Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BE SEMESTER-VII EXAMINATION WINTER 2018
Subject Code: 2171401 Date: 15/11/2018
Subject Name: Food Standards and Quality Assurance
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 Match the entities of Column-I with most appropriate entities of Column-II.
S.No. Column-I Column-II
1. Composite hypothesis is Neyman Pearson
2. Multiplication law of probability Sensation on skin
3. Adaptation Product differentiation
4. Testing of hypothesis Decrease in sensitivity
5. Duo-trio test Maximum consumer acceptance
6. Optimal sensory quality 6 σ2 16}
7. Tactile Independent events
8. Binomial distribution d.f. 1
03
Answer the following briefly:
i. Explain threshold test with an example.
ii. How can 'Halo effect' be prevented to influence sensory ratings?
iii. A random variable follows Poisson's distribution such that
p(x p(x Find its mean and variance.
iv. Explain dilution test with examples.
04
Answer the following:
i. What is Pareto Analysis?
ii. Define Quality Assurance.
iii. What is SQF?
iv. What is AGMARK?
v. How does value addition increases customer satisfaction?
vi. Why employees are considered assets for an organization?
vii. What is 'Zero defect' concept?
07
Q.2 Define statistical hypotheses and explain when it can be termed as 'null
hypotheses'. What are Type-I and Type-II errors? Explain with example which
type of error is considered more risky in quality control and why?
03
Define Normal distribution and state its salient properties.
Consider the function defined as 2 e
2

where ∞ x ∞. Show
that it represents a Normal distribution function and calculate its mean,
standard deviation and variance.
04
Answer the following:
i. An unbiased coin is tossed thrice in succession. What is the probability that
it will be all the three times?
07
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ii. An estimate of a population parameter is given as 3b. State
giving reason if the estimate is biased/unbiased. What is the magnitude of
bias?
iii. What could be the role of sound and light in sensory evaluation?
iv. Five 'True/False' type objective questions are given. Calculate the
probability of correctly guessing at least 3 answers.
v. What does 'Neyman Pearson' lemma deal with?
vi. What is meant by UMVUE?
vii. State the law of conditional probability.
OR
The frequency distribution of weights of 100 packets drawn randomly from a
large lot are as follows:
Class Interval 5-10 10-20 20-30 30-40 40-50
Frequency 04 20 32 36 08
Calculate the following:
i. The average weight of the Packet in gram.
ii. Median of the distribution.
iii. The value of the most frequently occurring observation.
iv. Range of the distribution.
v. The average deviation of packet weight from its mean value.
vi. The variance of the packet weight.
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Q.3 A solids mixing equipment was attached to a fruit processing and bottling line to
produce 200 ml bottled beverage. The solids mixing equipment was set to provide
15% total solids to the bottled beverage. The line was operated to produce a test
lot of 5000 bottles. Out of this lot, ten samples were randomly picked up for
analysis. The total solids in each bottle was found to be
12.5%, 13.5%, 15% 13%. Examine if the solids mixing
equipment is working as per the set point.
α 5 1
t (df 2.26 3.25
03
What is normal distribution? State its properties and applications. Write its
probability density function N x). Mark off 1σ, 2σ and 3σ limits indicating
the areas under the curve enclosed by these limits.
04
A random sample of 610 canned pickles was drawn up from a large consignment
meant for export. On investigation by QC experts, it was found that 61 of them
were defective. Calculate the 'standard error' of the proportion of the defective
ones in the sample drawn. Determine the limits within which the percent of
defective cans in the consignment would almost certainly lie. [Given that tα
3.011 for confidence limit of 99.73%]
07
OR
Q.3 Two samples of an instant coffee were put to 'triangle test' for difference analysis.
Ten panelists were asked to score on 5-occasions (i.e. 5 replicates). What is the
probability of identifying the odd sample by one panelist? What would be the
likely number of panelists picking up the odd sample?
03
3
To ascertain the efficacy of a 'point of sale' advertisement, the daily sales data
of an assorted dry fruits gift pack was obtained from seven different retail outlets
and is presented as follows:
Retail Outlets 1 2 3 4 5 6 7
Sales before
advertisement
100 84 108 60 96 98
77
Sales after
advertisement
112 94 118 64 105 110
79
Test at and significance level if the said advertisement could be termed
as effective? [Take t 1.943 at k 6 α t 3.143 at k 6 α
04
Explain the following briefly:
Regression analysis
Fiducial limits
ANOVA technique
Hedonic evaluation
distribution
Degree of Freedom
Criteria for good estimators
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Q.4 State the objectives and mandate of Bureau of Indian Standards.
03
Explain the concept of customer window in relation to food products. 04
Draw Deming's circle. Explain stages of Deming's wheel and discuss how it can
be used for continuous quality improvement.
07
OR
Q.4 Discuss the evolutionary stages of ISO 9001:2015 standards. 03
What do you mean by Explain the application and advantages of 5S
concept to organize the workplace at a processed food manufacturing
company.
04
Answer the following briefly:
i. Which ministry administers Food Safety and Standards Authority of India?
ii. What is the mandate of Food Safety and Standards Act of India?
iii. Define food 'Adulterant' as per FSSAI.
iv. Which project for the safety standards of food on the streets was recently
launched by the Union Minister for Health and Family Welfare?
v. FSSAI has issued an advisory banning the use of which material for wrapping
and packaging of food items?
vi. What is the difference between FSSAI Registration and FSSAI License?
vii. What is the Penalty for selling sub-standard food?
07
Q.5 Enlist the main functions of quality control department in a food industry. 03
Explain Transition TQM model and compare it with Integrated TQM model. 04
Define the following terms in relation to an organization:
Vision ii) Mission iii) Objectives iv) Goal
Why does an organization need to have a vision and mission statement? Enlist
the essential characteristics of a vision statement.
07
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OR
Q.5 What is KAIZEN? 03
Define process capability ratio. Food served at a restaurant should be between
38°C and 49°C when it is delivered to the customer. The process used to keep the
food at the correct temperature has a process standard deviation of 2°C and the
mean value for this temperature is 40. Calculate Cpk and process capability.
Comment on the process.
04
Define food safety and food contamination. State seven principles of HACCP and
discuss the prerequisite actions required before its implementation.
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