Exam Details
| Subject | Food Processing And Engineering | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| 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: 3
P.G. DIPLOMA IN FOOD SCIENCE AND
TECHNOLOGY (PGDFD
Term-End Examination
December, 2016
MFT-003 FOOD PROCESSING AND
ENGINEERING
Time hours Maximum Marks: 70
Note: Attempt five questions in all.
Question no. 1 is compulsory.
All questions carry equal marks.
1. Fill in the blanks: 14x1=14
Photographic projector is used to measure area of and stalk.
Enthalpy is total of a material.
is the ratio of inertial forces to viscous forces.
In metallic solids, thermal conduction results from the motion of
Normal air has oxygen.
trucks transport packaged foods stacked over pallets.
The consists of a grid made up of metal bars built on a slope.
technique is used for peeling of onions and peppers.
Closed circuit operation is used for reduction to
is a device for centrifugal separation without a mechanical centrifuge.
In method, products are free of chemical residue.
Canning is a process in which food materials are sealed.
Particles are separated on the basis of size and in membrane filtration.
are soluble complexes of iodine combined with non-ionic surface active agents.
2. Differentiate between the following: 7x2=14
Chlorine and Iodophors sanitizing agents
Ohmic heating and pulsed electric field
Hammer mill and Ball mill
Tubular and Decanter centrifuges
Pallet trucks and high lift trucks
Flame peeling and Abrasion peeling
Vibratory screen and Rotary screen
3. Write short notes on the following: 4x3.5=14
Ultrasonic cleaning
Zeroth law of thermodynamics
Mechanism of Mechanical expression
Objectives of plant layout
4. Define extrusion cooking. 2
What are different types of extrusion? Give their advantages and disadvantages.
What do you understand by the term expression
Write down various application of expression in food processing.
5. Write down the principle for the following processing technique 4x2=8
Basket Centrifuge
Low temperature freezing
Reflectance Sorting
Surface filtration
Define Angle of Repose, True density and Thermal Conductivity. 3x2=6
6. List down the different modes of heat transfer. Explain their characteristics.
What is Fourier's Law? Derive its equation.
What is plunger pump? 2
7. How many kgs of a solution containing 10% NaCl can be obtained by diluting 15 kg of 20% solution with water?
What are advantages and disadvantages of product plant layout as compared to process layout?
What are the general and important guidelines for designing meat processing plant layout?
P.G. DIPLOMA IN FOOD SCIENCE AND
TECHNOLOGY (PGDFD
Term-End Examination
December, 2016
MFT-003 FOOD PROCESSING AND
ENGINEERING
Time hours Maximum Marks: 70
Note: Attempt five questions in all.
Question no. 1 is compulsory.
All questions carry equal marks.
1. Fill in the blanks: 14x1=14
Photographic projector is used to measure area of and stalk.
Enthalpy is total of a material.
is the ratio of inertial forces to viscous forces.
In metallic solids, thermal conduction results from the motion of
Normal air has oxygen.
trucks transport packaged foods stacked over pallets.
The consists of a grid made up of metal bars built on a slope.
technique is used for peeling of onions and peppers.
Closed circuit operation is used for reduction to
is a device for centrifugal separation without a mechanical centrifuge.
In method, products are free of chemical residue.
Canning is a process in which food materials are sealed.
Particles are separated on the basis of size and in membrane filtration.
are soluble complexes of iodine combined with non-ionic surface active agents.
2. Differentiate between the following: 7x2=14
Chlorine and Iodophors sanitizing agents
Ohmic heating and pulsed electric field
Hammer mill and Ball mill
Tubular and Decanter centrifuges
Pallet trucks and high lift trucks
Flame peeling and Abrasion peeling
Vibratory screen and Rotary screen
3. Write short notes on the following: 4x3.5=14
Ultrasonic cleaning
Zeroth law of thermodynamics
Mechanism of Mechanical expression
Objectives of plant layout
4. Define extrusion cooking. 2
What are different types of extrusion? Give their advantages and disadvantages.
What do you understand by the term expression
Write down various application of expression in food processing.
5. Write down the principle for the following processing technique 4x2=8
Basket Centrifuge
Low temperature freezing
Reflectance Sorting
Surface filtration
Define Angle of Repose, True density and Thermal Conductivity. 3x2=6
6. List down the different modes of heat transfer. Explain their characteristics.
What is Fourier's Law? Derive its equation.
What is plunger pump? 2
7. How many kgs of a solution containing 10% NaCl can be obtained by diluting 15 kg of 20% solution with water?
What are advantages and disadvantages of product plant layout as compared to process layout?
What are the general and important guidelines for designing meat processing plant layout?
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds