Exam Details
| Subject | Paddy Processing | |
| 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
Show the structure of rice grain with the help of a neat diagram.
Explain five sub-groups of rice depending upon their size and shape.
In an experiment, 250 g of paddy was dehusked in a rubber roll sheller. 70 g of husk and 30 g of brokens were obtained. Calculate husk content and broken content.
What do you understand by soaking of Paddy? What is purpose of soaking
Define water activity and explain its importance in storage stability of dehydrated food material.
Write the advantages of steam engine.
Discuss the functioning of LSU dryer with sketch.
Briefly discuss the construction and principle of drying of recirculatory batch dryer.
Describe the advantages of controlled atmosphere storage technology of grains.
Classify graders and sorters on the basis of their working principle.
Write the important points to be kept in mind during the operation of electric motor.
Discuss the pre-cooked rice cereal for infants.
Explain the process of manufacturing of rice flour with the help of flow diagram.
Discuss the important uses of rice husk.
Explain the important stages of refining of crude rice bran oil.
Define any five of the following:
Transplanting
Parboiling
Fumigation
Power factor correction
Gasification
Combustion
Explain five sub-groups of rice depending upon their size and shape.
In an experiment, 250 g of paddy was dehusked in a rubber roll sheller. 70 g of husk and 30 g of brokens were obtained. Calculate husk content and broken content.
What do you understand by soaking of Paddy? What is purpose of soaking
Define water activity and explain its importance in storage stability of dehydrated food material.
Write the advantages of steam engine.
Discuss the functioning of LSU dryer with sketch.
Briefly discuss the construction and principle of drying of recirculatory batch dryer.
Describe the advantages of controlled atmosphere storage technology of grains.
Classify graders and sorters on the basis of their working principle.
Write the important points to be kept in mind during the operation of electric motor.
Discuss the pre-cooked rice cereal for infants.
Explain the process of manufacturing of rice flour with the help of flow diagram.
Discuss the important uses of rice husk.
Explain the important stages of refining of crude rice bran oil.
Define any five of the following:
Transplanting
Parboiling
Fumigation
Power factor correction
Gasification
Combustion
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