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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Define the following (any seven)
Specific heat
Thermal conductivity
Ohmic heating
Screw pressing
Conductive heat transfer
Blast freezing
Blanching
Aspiration
Wet milling
Explain the construction and working of bucket elevator.
What is fumigation? Explain the various equipments used for fumigation.
Comment on thermal process calculation for canned foods.
Define Reynold's number. What is its significance
What is the difference between refrigeration 3+4 and freezing? Explain two methods of freezing along with specific examples.
4. Discuss the various forces used in size reduction. Explain the various mode of size reduction. Briefly describe the processes of sorting and grading of food.
What is the difference between dry cleaning and wet cleaning Explain the various methods of dry cleaning.
What is CA/MA storage? Discuss the design of storage structure.
Discuss the hydraulic and screw pressing methods of the liquid from the solid liquid food system.
Briefly describe the versatility of extrusion processing of foods.
7. Write short notes on the following (any four)
High pressure processing
Conveyors
Microwave heating
Plant sanitation
Mixing equipments for foods
Specific heat
Thermal conductivity
Ohmic heating
Screw pressing
Conductive heat transfer
Blast freezing
Blanching
Aspiration
Wet milling
Explain the construction and working of bucket elevator.
What is fumigation? Explain the various equipments used for fumigation.
Comment on thermal process calculation for canned foods.
Define Reynold's number. What is its significance
What is the difference between refrigeration 3+4 and freezing? Explain two methods of freezing along with specific examples.
4. Discuss the various forces used in size reduction. Explain the various mode of size reduction. Briefly describe the processes of sorting and grading of food.
What is the difference between dry cleaning and wet cleaning Explain the various methods of dry cleaning.
What is CA/MA storage? Discuss the design of storage structure.
Discuss the hydraulic and screw pressing methods of the liquid from the solid liquid food system.
Briefly describe the versatility of extrusion processing of foods.
7. Write short notes on the following (any four)
High pressure processing
Conveyors
Microwave heating
Plant sanitation
Mixing equipments for foods
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