Exam Details
| Subject | Food Processing and Engineering- I | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 6 IBPVI-004I
DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) Term-End Examination December, 2016 00 4 1-3 BPVI-004 FOOD PROCESSING AND ENGINEERING-I Time 2 hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Discuss the influence of elevated temperature on microbial population in foods. What do you understand by decimal reduction time and thermal death time
Define cooling load and Coefficient of Performance (C.O.P.) in a refrigeration system with the help of pressure/enthalpy chart.
2. What do you understand by 'food freezing'? Discuss the factors affecting volume change during freezing.
Differentiate between indirect and direct contact freezing systems.
3. Discuss the factors responsible for proper storage of fruits and vegetables. What are the sources of infestation in storage.
Discuss various improved storage structures used for storage of fruits and vegetables.
4. Describe various methods of size reduction used in Food industry with suitable illustrations.
5. Differentiate between conveyors and elevators.
Discuss the effectiveness of use of belt conveyors in a food industry.
What is the principle of operation of a pneumatic conveyor? Discuss the advantages and limitations of pneumatic conveying with specific reference to food handling.
6. Explain clarification process. Discuss the role of enzymes in juice processing.
What are the basic requirements and functions of packaging materials. Enlist atleast ten of them.
Which packaging material you would suggest for juices and why?
7. What is the basic objective of a good plant layout? Why considerations for future expansion are important while designing of a plant layout
How does the analysis of man and material movement help in layout planning?
What are the main ergonomics considerations during arrangement of workspace and design of tools?
8. Write short notes on any four 2.5x4=10 Rittingers' law Colloidal mills Water activity Waste water treatment in food plants Main reasons of downtime (Inventory Control) .
DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) Term-End Examination December, 2016 00 4 1-3 BPVI-004 FOOD PROCESSING AND ENGINEERING-I Time 2 hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Discuss the influence of elevated temperature on microbial population in foods. What do you understand by decimal reduction time and thermal death time
Define cooling load and Coefficient of Performance (C.O.P.) in a refrigeration system with the help of pressure/enthalpy chart.
2. What do you understand by 'food freezing'? Discuss the factors affecting volume change during freezing.
Differentiate between indirect and direct contact freezing systems.
3. Discuss the factors responsible for proper storage of fruits and vegetables. What are the sources of infestation in storage.
Discuss various improved storage structures used for storage of fruits and vegetables.
4. Describe various methods of size reduction used in Food industry with suitable illustrations.
5. Differentiate between conveyors and elevators.
Discuss the effectiveness of use of belt conveyors in a food industry.
What is the principle of operation of a pneumatic conveyor? Discuss the advantages and limitations of pneumatic conveying with specific reference to food handling.
6. Explain clarification process. Discuss the role of enzymes in juice processing.
What are the basic requirements and functions of packaging materials. Enlist atleast ten of them.
Which packaging material you would suggest for juices and why?
7. What is the basic objective of a good plant layout? Why considerations for future expansion are important while designing of a plant layout
How does the analysis of man and material movement help in layout planning?
What are the main ergonomics considerations during arrangement of workspace and design of tools?
8. Write short notes on any four 2.5x4=10 Rittingers' law Colloidal mills Water activity Waste water treatment in food plants Main reasons of downtime (Inventory Control) .
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
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management