Exam Details
| Subject | Food Quality Testing and Evaluation | |
| 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-007I
DIPLOMA IN VALUE ADDED PRODUCTS
FROM FRUITS AND VEGETABLES (DVAPFV)
n
o Term-End Examination
o December, 2016 o
BPVI-Q07 FOOD QUALITY TESTING AND
EVALUATION
Time 2 hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Describe the principle of Abbe' refractometer.
Give a diagrammatic presentation with proper labelling of different components of Abbe' refractometer.
What is the difference between mass and weight? Why is the pH of water taken as 7.0
2. What are the causes of food-borne diseases? Name five examples each of microbial and viral infections.
What are the salient features of erstwhile PFA act?
3. Describe the Swab-rinse method for assessing surface sanitation.
Explain Newton's law for flowing fluids as used to differentiate between consistency and viscosity.
4. Explain the roles of Codex Alimentarius Commission and International Organization for standardization.
Differentiate between CIE System and Hunter Colour System of colour measurement.
5. Define ISO. Describe the benefits of ISO certification.
Describe the combination electrodes used for measuring pH. How is it different from glass electrode?
What is the importance of polyphenolic compounds in foods?
6. Differentiate between principles involved in the determination of ascorbic acid by Dye Titration or Xylene Extraction methods.
Describe the principles involved in the methods for estimation of following in food products
Hardness of water
Sulphur dioxide
7. Define the following:
Hue
Newtonian fluids
Botulism
Viscosity
Rheology
Describe full form of following:
FID
TCD
ISO
HACCP
GMP
DIPLOMA IN VALUE ADDED PRODUCTS
FROM FRUITS AND VEGETABLES (DVAPFV)
n
o Term-End Examination
o December, 2016 o
BPVI-Q07 FOOD QUALITY TESTING AND
EVALUATION
Time 2 hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Describe the principle of Abbe' refractometer.
Give a diagrammatic presentation with proper labelling of different components of Abbe' refractometer.
What is the difference between mass and weight? Why is the pH of water taken as 7.0
2. What are the causes of food-borne diseases? Name five examples each of microbial and viral infections.
What are the salient features of erstwhile PFA act?
3. Describe the Swab-rinse method for assessing surface sanitation.
Explain Newton's law for flowing fluids as used to differentiate between consistency and viscosity.
4. Explain the roles of Codex Alimentarius Commission and International Organization for standardization.
Differentiate between CIE System and Hunter Colour System of colour measurement.
5. Define ISO. Describe the benefits of ISO certification.
Describe the combination electrodes used for measuring pH. How is it different from glass electrode?
What is the importance of polyphenolic compounds in foods?
6. Differentiate between principles involved in the determination of ascorbic acid by Dye Titration or Xylene Extraction methods.
Describe the principles involved in the methods for estimation of following in food products
Hardness of water
Sulphur dioxide
7. Define the following:
Hue
Newtonian fluids
Botulism
Viscosity
Rheology
Describe full form of following:
FID
TCD
ISO
HACCP
GMP
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