Exam Details
| Subject | Milling of Wheat, Maize and Coarse Grains | |
| Paper | ||
| Exam / Course | Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
Explain the working principle of de-stoner? Name different types of de-stoners and what are differences between them?
What do you mean by scouring and explain its importance in wheat milling industry.
What do you understand by bran finisher and discuss about the different types of bran finishers used in wheat milling industry.
What do you mean by roller mill in wheat milling and explain the advantages of roller mill over stone mill.
Explain in detail the importance of conditioning of wheat.
Discuss the scheme of reduction system, in wheat milling.
Discuss the importance of mechanical conveying systems adopted in roller flour mills and also discuss the different horizontal conveyors used in flour mills.
Differentiate between pneumatic pressure and pneumatic suction conveying systems.
Write salient nutritional properties of coarse grains and also explain their implication on health.
Why milling process of oats is different from other cereal grains? Explain.
Write important uses of maize.
Discuss the process of wet milling of maize.
What are the traditional products prepared from coarse grains? List them.
Explain with the help of flow diagram the process of production of Ragi papads.
Explain the importance of sieving in flour milling process. What types of materials are used for sieves?
What do you understand by value addition of coarse grains? Write significance of starch in relation to products from coarse grains.
What do you mean by scouring and explain its importance in wheat milling industry.
What do you understand by bran finisher and discuss about the different types of bran finishers used in wheat milling industry.
What do you mean by roller mill in wheat milling and explain the advantages of roller mill over stone mill.
Explain in detail the importance of conditioning of wheat.
Discuss the scheme of reduction system, in wheat milling.
Discuss the importance of mechanical conveying systems adopted in roller flour mills and also discuss the different horizontal conveyors used in flour mills.
Differentiate between pneumatic pressure and pneumatic suction conveying systems.
Write salient nutritional properties of coarse grains and also explain their implication on health.
Why milling process of oats is different from other cereal grains? Explain.
Write important uses of maize.
Discuss the process of wet milling of maize.
What are the traditional products prepared from coarse grains? List them.
Explain with the help of flow diagram the process of production of Ragi papads.
Explain the importance of sieving in flour milling process. What types of materials are used for sieves?
What do you understand by value addition of coarse grains? Write significance of starch in relation to products from coarse grains.
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
- Baking And Flour Confectionery
- Food Fundamental
- Food Microbiology
- Food Quality Testing And Evaluation
- Marketing And Entrepreneurship
- Milling of Wheat, Maize and Coarse Grains
- Paddy Processing
- Processing Of Pulses And Oilseeds