Solve your Ignou Doubts

Explain the characteristics of chemical preservatives of food. Write general rules for chemical preservation

Describe conditions necessary for an outbreak of botulism. 

Describe the classification of foods according to pH. Define thermal death point (TDP). Explain the procedure of its determination

Explain the principles of food preservation. Classify the foods based on perishability

What is enzyme? Write the properties of enzymes. Define fermentation. Describe the types of fermentation. 

What is Plant Layout? Write advantages of Good Plant Layout. 

Explain the factors influence dehydration. Describe drying rate curves. 

What is size reduction? Describe the principles and methods of size reduction. 

Explain the importance of storage and requirements of storage. Write its advantages.

Describe equilibrium moisture content (EMC). Write its relevance to food preservation

Explain in detail the technology of vinegar production by fermentation.

Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods.

What is chilling injury? Describe control of chilling injury. Differentiate between low temperature and high temperature disorders

What is vitamin? Explain its role in human body. Differentiate between water soluble and fat-soluble vitamins.

Explain the post-harvest physiology of fruits and vegetables. Describe the compositional changes occur during growth and ripening. 

Define dehydration. Explain theories of drying and dehydration. What are the advantages of dehydrated fruits and vegetables? Enlist common types of driers used for drying of fruits and vegetables. 

Write principles of storage. Explain the factors affecting storage life. Enlist the low-cost storage structures used in rural areas.

What is pre-cooling and describe its importance? Explain methods of pre-cooling.

Enlist the different mode of transport for fresh horticultural commodity. Explain the various factors affecting transportation of fresh produce. 

Define maturity. Differentiate between physical and commercial maturity. Describe the different methods for determination of maturity of fruits and vegetables.