Exam Details
| Subject | Fish By-Products And Waste Utilization | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. What are the raw materials required for production of fish meal and oil? Describe the method of handling and preservation of raw materials for production of fish meal.
2. Write short notes on any two of the following:
(a)Composition and nutritive value of fish meal.
Importance of fish meal in poultry and animal nutrition.
Quality changes in fish meal during storage.
3. Define Isinglass. What are the raw materials required for its production? Describe the different steps involved in the processing of raw materials for production of Isinglass.
4. Write short notes on any two of the following:
Extraction and purification of Agar
Preparation of Fish Flakes
Preparation of crab soup powder
5. Give the recipe for preparation of Salmon Pickle. Describe the method of preparation, packaging, storage and ageing of Salmon Pickle.
6. Define Chitin. What are the major sources of Chitin? Describe the different applications of Chitin.
What are the characteristics of good quality fermented fish silage
What are the advantages and disadvantages of fish silage in feeding of fishes and livestock?
8. Explain the different properties and applications of Chitin/Chitosan derivatives.
2. Write short notes on any two of the following:
(a)Composition and nutritive value of fish meal.
Importance of fish meal in poultry and animal nutrition.
Quality changes in fish meal during storage.
3. Define Isinglass. What are the raw materials required for its production? Describe the different steps involved in the processing of raw materials for production of Isinglass.
4. Write short notes on any two of the following:
Extraction and purification of Agar
Preparation of Fish Flakes
Preparation of crab soup powder
5. Give the recipe for preparation of Salmon Pickle. Describe the method of preparation, packaging, storage and ageing of Salmon Pickle.
6. Define Chitin. What are the major sources of Chitin? Describe the different applications of Chitin.
What are the characteristics of good quality fermented fish silage
What are the advantages and disadvantages of fish silage in feeding of fishes and livestock?
8. Explain the different properties and applications of Chitin/Chitosan derivatives.
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
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance