Exam Details
| Subject | Introduction To Fish, Processing, Packaging And Value Addition | |
| 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. Define any ten of the following
Rigor mortis
Spawning
Ranching
Flavour
Anaerobic bacteria
Bar Coding
pH
Protein Efficiency Ratio
Thawing
Exhausting
Shelf-life
Chilling
2. Differentiate any two of the following:
Dry curing and Pit curing
LDPE and HDPE
Mesophilic and Psychrophilic Bacteria
3. Write short notes on any two of the following:
Battered and breaded products
Sensory Tests
Quick Salting Process
4. Name the different types of ice used for chilling of fish. Discuss in detail any three types of ice used.
5. Discuss about the packaging and storage of the following:
Dried and cured fish products
Frozen Shrimp.
6. Define the principle of drying. Discuss about the three different methods of sundrying of fish.
7. Write short notes on any two of the following:
Pasteurization of fishery products
Fluidised bed freezer
Presmoking processes.
8. Define autolysis. Describe the various enzymatic tests used for the assessment of fish spoilage.
Rigor mortis
Spawning
Ranching
Flavour
Anaerobic bacteria
Bar Coding
pH
Protein Efficiency Ratio
Thawing
Exhausting
Shelf-life
Chilling
2. Differentiate any two of the following:
Dry curing and Pit curing
LDPE and HDPE
Mesophilic and Psychrophilic Bacteria
3. Write short notes on any two of the following:
Battered and breaded products
Sensory Tests
Quick Salting Process
4. Name the different types of ice used for chilling of fish. Discuss in detail any three types of ice used.
5. Discuss about the packaging and storage of the following:
Dried and cured fish products
Frozen Shrimp.
6. Define the principle of drying. Discuss about the three different methods of sundrying of fish.
7. Write short notes on any two of the following:
Pasteurization of fishery products
Fluidised bed freezer
Presmoking processes.
8. Define autolysis. Describe the various enzymatic tests used for the assessment of fish spoilage.
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