Exam Details
| Subject | Food Processing and Engineering- II | |
| 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: 4 IBPVI-0061
DIPLOMA IN VALUE ADDED PRODUCTS
FROM FRUITS AND VEGETABLES (DVAPFV)
Term-End Examination
December, 2016
o BPVI-006 FOOD PROCESSING AND ENGINEERING-II
Time :2 hours Maximum Marks 50
Note: Attempt any five questions.
1. Describe in brief the heat transfer systems in food.
How are acid and low-acid foods distinguished
2. What are the different factors that affect the drying rate?
Describe principle of evaporative cool storage system.
Describe the terms drying ratio, rehydration ratio and coefficient of dehydration.
3. Write short notes on the following:
Aseptic packaging
Blanching
UHT
Pasteurization
Sterilization
4. Describe water activity.
Define any five of the following
Enzyme
Preservation
Concentration
HTST
Freezeburn
Dietary fibre
5. What are the types of wastes generated during handling and marketing of fruits and vegetables?
Enlist the various steps or unit operations involved in the canning process.
6. Define fortification and enlist the various terms used to describe the addition of nutrients to food.
Define food packaging. What are the marketing and logistic functions of packaging?
7. What is aluminium foil? Explain its important properties.
Describe the importance of glass as a packaging material.
8. Describe vapour compression refrigeration cycle with the help of a diagram.
Describe some measures to control chilling injury.
DIPLOMA IN VALUE ADDED PRODUCTS
FROM FRUITS AND VEGETABLES (DVAPFV)
Term-End Examination
December, 2016
o BPVI-006 FOOD PROCESSING AND ENGINEERING-II
Time :2 hours Maximum Marks 50
Note: Attempt any five questions.
1. Describe in brief the heat transfer systems in food.
How are acid and low-acid foods distinguished
2. What are the different factors that affect the drying rate?
Describe principle of evaporative cool storage system.
Describe the terms drying ratio, rehydration ratio and coefficient of dehydration.
3. Write short notes on the following:
Aseptic packaging
Blanching
UHT
Pasteurization
Sterilization
4. Describe water activity.
Define any five of the following
Enzyme
Preservation
Concentration
HTST
Freezeburn
Dietary fibre
5. What are the types of wastes generated during handling and marketing of fruits and vegetables?
Enlist the various steps or unit operations involved in the canning process.
6. Define fortification and enlist the various terms used to describe the addition of nutrients to food.
Define food packaging. What are the marketing and logistic functions of packaging?
7. What is aluminium foil? Explain its important properties.
Describe the importance of glass as a packaging material.
8. Describe vapour compression refrigeration cycle with the help of a diagram.
Describe some measures to control chilling injury.
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