NETAJI SUBHAS OPEN UNIVERSITY

ÿoˆÁTˆEı YÁPˆy‘] ( BDP )
%X«`›_X Yy (Assignment), ◊Qˆ„a∂ëˆÃ[˝, 2019 C L«X, 2020 (December-2019 & June-2020)
Zı◊_Tˆ YÁPˆy‘] ( Application Oriented Course )
FÁVÓ Y“◊y‘Ã^ÁEıÃ[˝S ( Food Processing ) : AOC–2
Y…SÔ]ÁX : 100 QUESTION PAPER CUM ANSWER BOOKLET ]Á„XÃ[˝ mÃ[˝”±ºˆ : 30%
(Full Marks : 100) (Weightage of Marks : 30%)
Y◊Ã[˝◊]Tˆ C ^UÁ^U =w¯„Ã[˝Ã[˝ LXÓ ◊[˝„`b ]…_Ó ÂVCÃ^Á c˜„[˝* %£à˘ [˝ÁXÁX, %Y◊Ã[˝¨K˜~TˆÁ A[˝e %Y◊Ã[˝õıÁÃ[˝ c˜ÿôˆÁl˘„Ã[˝Ã[˝
Âl˘‰y X∂ëˆÃ[˝ ÂEı‰ªRÙO ÂXCÃ^Á c˜„[˝* =YÁ„‹ôˆ Y“‰`¬Ã[˝ ]…_Ó]ÁX a…◊ªJÙTˆ %Á‰ªK˜*
Special credit will be given for precise and correct answer. Marks will be
deducted for spelling mistakes, untidiness and illegible handwriting.
The figures in the margin indicate full marks.
Name (in Block Letter) : ...........................................................................................................

Enrolment No.

Study Centre Name : .............................................................................. Code : .....................

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by the question TOTAL
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Q.P. Code : 20UA140AOC2

B.A./B.Sc./B.Com.-AU-16148 Signature of Evaluator with Date

  

NETAJI SUBHAS OPEN UNIVERSITY

ÿoˆÁTˆEı YÁPˆy‘] ( BDP ) STUDENT'S COPY
%X«`›_X Yy (Assignment), ◊Qˆ„a∂ëˆÃ[˝, 2019 C L«X, 2020 (December-2019 & June-2020)
Zı◊_Tˆ YÁPˆy‘] ( Application Oriented Course )
FÁVÓ Y“◊y‘Ã^ÁEıÃ[˝S ( Food Processing ) : AOC–2
Name (in Block Letter) : ...........................................................................................................

Enrolment No.

Study Centre Name : .............................................................................. Code : .....................

Q.P. Code : 20UA140AOC2

B.A./B.Sc./B.Com.-AU-16148 Received Answer Booklet

Signature with seal by the Study-Centre

 
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LÃ[˝”Ã[˝› ◊X„V¤` / Important Instruction

%ÁGÁ]› ◊`l˘Á[˝bÔÁ‹ôˆ YÃ[˝›l˘ÁÃ^ (T.E. Exam.) XT«ˆX [˝Ó[˝ÿöˆÁ %UÔÁd Y“`¬ac˜ =w¯Ã[˝ Y«◊ÿôˆEıÁ (QPAB) Y“[˝Tˆ¤X EıÃ[˝Á c˜„[˝*
Ac˜O XT«ˆX [˝Ó[˝ÿöˆÁÃ[˝ aÁ„U YÃ[˝›l˘ÁUfi„VÃ[˝ %\ˆÓÿöˆ EıÃ[˝ÁÃ[˝ LXÓ [˝Tˆ¤]ÁX %X«`›_X Y‰y Y“◊Tˆ◊ªRÙO Y“‰`¬Ã[˝ ◊X„V¤` %X«^ÁÃ^›
◊X◊V¤rÙ ÿöˆÁ„Xc˜O =w¯Ã[˝ ◊V„Tˆ c˜„[˝*
New system i.e. Question Paper Cum Answer Booklet (QPAB) will be introduced in the
coming Term End Examination. To get the candidates acquainted with the new system,
now assignment answer is to be given in the specific space according to the instructions.
Detail schedule for submission of assignment for the
BDP Term End Examination December-2019 & June-2020
1. Date of Publication : 14/02/2020
2. Last date of Submission of answer script by the student to the study : 07/03/2020
centre
3. Last date of Submission of marks by the examiner to the study centre : 08/04/2020
4. Date of evaluated answer scripts distribution by the study centre to
the students (Students are advised to check their assignment marks
on the evaluated answer scripts and marks lists in the study centre
notice board. If there is any mismatch / any other problems of marks
obtained and marks in the list, the students should report to their
study centre Co-ordinator on spot for correction. The study centre is
advised to send the corrected marks, if any, to the COE office within
five days. No changed / correction of assignment marks will be
accepted after the said five days. : 18/04/2020
5. Last date of submission of marks by the study centre to the
Department of C.O.E. on or before : 20/04/2020

AFÁ„X ◊EıªK«˜ ◊_F„[˝X XÁ 

Do Not Write Anything Here

 
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◊[˝\ˆÁG - Eı
Group – A
Â^-ÂEıÁ„XÁ V«◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 20 × 2 = 40
Answer any two questions.
1. ae◊l˘ä ªRÙO›EıÁ ◊_F«X ( Â^-ÂEıÁ„XÁ YgÁªJÙ◊ªRÙO ) : 4×5
Write short notes on ( any five ) :
AGMARK, ]Ác˜O„EıÁªRÙO◊jX, %ÓÁ◊Qˆ◊ªRÙO\ˆaÀ, ◊a„L‰{Á◊aa, [˝–Á=X V«W˝, %ÓÁ]Ác˜O„XÁ %ÓÁ◊a„QˆÃ[˝ %Ác˜O„aÁc˜O„_Eı◊ÆœÙEı
Y„Ã^≥RÙO*
AGMARK, Mycotoxin, Additives, Shigellosis, Brown milk, Isoelectric point of amino acid.
2. a) ◊X=ÆœÙÁ◊a=◊ªRÙOEıÓÁ_ C ZıÁe`ÁXÁ_ FÁVÓ [˝_„Tˆ ◊Eı Â[˝Á„MıX ? 2+2
What are neutraceuticals and functional food ?
b) Y«◊rÙ„Tˆ ÊY“Á◊ªRÙO„XÃ[˝ mÃ[˝”±ºˆ ◊Eı ? 2
What are the importance of protein in nutrition ?
c) %ÁÃ[˝. ◊Qˆ. A. ◊Eı ? 2
What do you mean by RDA ?
d) FÁ„VÓ %ÓÁ◊≥RÙO%◊j„Qˆ≥RÙO-AÃ[˝ \…ˆ◊]EıÁ ◊Eı ? V«‰ªRÙOÁ %ÓÁ◊≥RÙO%◊j„Qˆ≥RÙO-AÃ[˝ XÁ] ◊_F«X* 2+2
Write the role of antioxidant in food. Name two antioxidants.
e) FÁ„VÓÃ[˝ ]ÁX aeÃ[˝l˘„S ae◊`¿rÙ Yà˘◊Tˆm◊_ %Á„_ÁªJÙXÁ EıÃ[˝”X* 8
Discuss about various processes involved in quality control of food.
3. a) aep˚Á ◊_F«X : 2×3
Write the definitions of the following :
(i) GÃ^‰ÆœÙÁ„LX / GÃ^ªRÙO„Ã[˝Á„LX (ii) _ÓÁ◊U„Ã[˝Á„LX, (iii) %ÓÁ_ÁÃ[˝„LX*
(i) Goitrogen, (ii) Lathyrogen, (iii) Allergen.
b) £õı›EıÃ[˝S Yà˘◊Tˆ„Tˆ FÁVÓ aeÃ[˝l˘„SÃ[˝ Yà˘◊Tˆm◊_ %Á„_ÁªJÙXÁ EıÃ[˝”X* 8
Discuss the methods for preservation of food by dehydration.
c) %ÓÁ◊≥RÙO[˝Á„Ã^Á◊ªRÙOEı =dYÁV„X Â]Á„∑QˆÃ[˝ \…ˆ◊]EıÁ %Á„_ÁªJÙXÁ EıÃ[˝”X* 6
Elaborate the role of molds in antibiotic production.
4. a) [˝ÁÃ^« [˝Á %◊j„L„XÃ[˝ %X«Y◊ÿöˆ◊Tˆ„Tˆ ]ÁeaV–„[˝ÓÃ[˝ YªJÙX ◊[˝b„Ã^ %Á„_ÁªJÙXÁ EıÃ[˝”X* 6
Discuss about spoilage of meat under anaerobic condition.
b) "ÂÃ[˝Á◊Y„Xa %Zı ◊]íı' [˝_„Tˆ ◊Eı Â[˝Á„MıX ? 2
What is 'ropiness of milk' ?
c) `ÁEıa◊ã C Zı„_Ã[˝ YªJÙ„XÃ[˝ =YÃ[˝ Â^-ÂEıÁX YgÁªJÙ◊ªRÙO Y„Ã^≥RÙO ◊_F«X* 10
Describe any five points on spoilage of vegetables and fruits.
d) V«◊ªRÙO Ã[˝ÁaÁÃ^◊XEı ◊Y“LÁÃ[˝„\ˆ◊ªRÙO\ˆ-AÃ[˝ XÁ] ◊_F«X* 2
Name two chemical preservatives of food.

 
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Y“U] =w¯Ã[˝ / First Answer :

 
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◊•Tˆ›Ã^ =w¯Ã[˝ / Second Answer :

 
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◊[˝\ˆÁG - Fı
Group – B
Â^-ÂEıÁ„XÁ ◊TˆX◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 12 × 3 = 36
Answer any three questions.
5. a) FÁ„VÓ ZıÁc˜O[˝ÁÃ[˝ C F◊XL YVÁ„UÔÃ[˝ \…ˆ◊]EıÁ ◊Eı ? 2+3
What are the role of fibre and minerals in food ?
b) FPO- FPO
Ã[˝ a+…SÔ Ã[˝÷Y ◊_F«X* ◊Eı TˆÁ [˝«◊Mı„Ã^ ◊_F«X* 1+2
Write the full form of FPO. Explain what is FPO.
c) FÁVÓ[˝ÿô«ˆÃ[˝ YÓÁ„Eı◊Le V–[˝Ó ◊X[˝ÔÁªJÙ„XÃ[˝ LXÓ ◊Eı ◊Eı ◊[˝b„Ã^Ã[˝ =YÃ[˝ _l˘Ó Ã[˝ÁF„Tˆ c˜„[˝ ? 4
What are the criteria for selection of packaging materials for food ?
6. a) ◊X∂oˆ◊_◊FTˆ Y“„TˆÓEı◊ªRÙO Âl˘‰y AEı◊ªRÙO Eı„Ã[˝ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^ÁÃ[˝ =VÁc˜Ã[˝S ◊VX : 1×3
Give an example of bacteria in each of the following cases :
i) G–Á] Y◊L◊ªRÙO\ˆ EıhıÁa
Gram positive coccus
ii) G–Á] Y◊L◊ªRÙO\ˆ Ã[˝Qˆ
Gram positive rod
iii) G–Á] ÂX„G◊ªRÙO\ˆ Ã[˝Qˆ*
Gram negative rod.
b) ◊\ˆªRÙOÁ◊]X ◊Qˆ-AÃ[˝ =YÃ[˝ ae◊l˘ä ªRÙO›EıÁ ◊_F«X* 2
Write a brief account on Vitamin D.
c) QˆÁÃ^Á‰ªRÙO◊ªRÙOj ◊Eı VÃ[˝EıÁ„Ã[˝ _Á„G ? 2
Explain the utility of dietetics.
d) Aa. ◊a. ◊Y. (S.C.P.) EıÁ„Eı [˝„_ ? AEı◊ªRÙO =VÁc˜Ã[˝S ◊VX* 2
What is a single cell protein (S.C.P.) ? Give an example.
e) Ê∫RÙOZıÁc˜O„_ÁEıhıÁa L◊XTˆ GÓÁa‰ÆœÙÁAX‰ªRÙOÃ[˝Ác˜O◊ªRÙOa ◊Eı ? [˝ªR«ÙO◊_L] =dYÁVXEıÁÃ[˝› %Ã[˝GÁ◊XL]-AÃ[˝ XÁ]
◊_F«X* 2+1
What is staphylococcal gastroenteritis ? Which organism causes botulism ?
7. a) ÂEıÁXÀ L›[˝ÁS«L◊XTˆ aey‘]„S aÁ_„]Á„X‰{Á◊aa c˜Ã^ ? Ac˜O ÂÃ[˝ÁG◊ªRÙO a∂ëˆ„μ˘ ae◊l˘ä [˝SÔXÁ ◊VX* 1+3
What organism caused salmonellosis ? Describe the disease in brief.
b) %Ác˜O„aÁc˜O„_Eı◊ÆœÙEı Y„Ã^≥RÙO EıÁ„Eı [˝„_ ? 2
What is isoelectric point ?
c) ◊X∂oˆ◊_◊FTˆ Â\ˆLÁ_m◊_ ◊Eı\ˆÁ„[˝ `XÁN˛ EıÃ[˝Á ^Á„[˝ ? 2×3
How following adulterants can be detected ?
i) V«„W˝ Â`üTˆaÁÃ[˝ (∫RÙOÁªJÙ¤)
Starch in milk
ii) ◊ªJÙ◊X„Tˆ ªJÙEı YÁ=QˆÁÃ[˝
Chalk powder in sugar
iii) ◊\ˆ◊XGÁ„Ã[˝ ◊]XÁ„Ã[˝_ %ÓÁ◊aQˆ*
Mineral acid in vinegar.

 
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8. a) V«„W˝ ªRÙOEı [˝Á %∂⁄ˆ G„μ˘Ã[˝ LXÓ ÂEıÁXÀ ÂEıÁXÀ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á VÁÃ^› ? 2
Which bacteria gives acidic flavour in milk ?
b) ◊ªJÙ◊XÃ[˝ YªJÙ„XÃ[˝ LXÓ VÁÃ^› Â^-ÂEıÁ„XÁ V«◊ªRÙO [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á A[˝e Â^ ÂEıÁ„XÁ V«◊ªRÙO ªK˜yÁEı-AÃ[˝ XÁ] ◊_F«X* 2+2
Name any two bacteria and any two fungi for spoilage in sugar.
c) 2+4
]Áea ÂEıX a[˝«L c˜„Ã^ ^ÁÃ^ ? EıÓÁ„X aeÃ[˝◊l˘Tˆ ]Áea A[˝e ]Á‰ªK˜Ã[˝ YªJÙX ◊Eı\ˆÁ„[˝ c˜Ã^ ?
Why green patches appear in meat ? How canned meat and fish become spoiled ?
9. a) c˜OCGÁªRÙO¤ ◊Eı\ˆÁ„[˝ Y“ÿô«ˆTˆ EıÃ[˝Á ^ÁÃ^ ? 3
How yoghurt is prepared ?
b) ÊY“Á[˝Á„Ã^Á◊ªRÙOEı ◊Eı ? 2
What is probiotic ?
c) Zı„_Ã[˝ Ã[˝a ÂU„Eı ◊Eı\ˆÁ„[˝ ◊\ˆ◊XGÁÃ[˝ Y“ÿô«ˆTˆ EıÃ[˝Á ^ÁÃ^ ? 5
How is vinegar prepared from fruits ?
d) %ÓÁ◊a‰ªRÙOÁX ÂU„Eı ◊[˝=ªRÙOÁX_ =dYÁVXEıÁÃ[˝› %Ã[˝GÁ◊XL]-AÃ[˝ XÁ] ◊Eı ? 2
Name the organism responsible for the production of butanol from acetone.
10. a) 2+2
%ÓÁ]Ác˜O„_L-AÃ[˝ \…ˆ◊]EıÁ ◊Eı ? AÃ[˝ aÁ[˝aÀ‰ÆœÙªRÙO C ÊY“ÁQˆÁkÙ a∂ëˆ„μ˘ ae„l˘„Y ◊_F«X*
What is the function of amylase ? Write in brief about the substrate involved and
products produced in amylase function.
b) %Y[˝ÓÁFÓÁ(misbranding) ◊Eı ? 2
What is misbranding ?
c) ZıÁ„]Ô≈‰≥RÙO`X EıÁ„Eı [˝„_ ? Â[˝EıÁÃ[˝›Ã[˝ <rÙ ◊V„Ã^ %ÓÁ_„EıÁc˜_ ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› c˜Ã^ ? 2+4
What is fermentation ? How alcohol is prepared by Baker's yeast ?

Y“U] =w¯Ã[˝ / First Answer :

 
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◊•Tˆ›Ã^ =w¯Ã[˝ / Second Answer :

 
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T ˆTˆ›Ã^ =w¯Ã[˝ / Third Answer :

 
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◊[˝\ˆÁG - G
Group – C
Â^-ÂEıÁ„XÁ ªJÙÁÃ[˝◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 6 × 4 = 24
Answer any four questions.
11. a) ◊Eı\ˆÁ„[˝ XX-Â&ÁÃ[˝ ZıÃ[˝◊]e [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á FÁ„VÓ YªJÙX HªRÙOÁÃ^ ? 2
How non-spore forming bacteria causes spoilage of food ?
b) zıÁc˜O„]Eı‰ªRÙOÁ◊Ã[˝Eı Zı_ EıÁ„Eı [˝„_ ? =VÁc˜Ã[˝S ◊VX* 2
What are climacteric fruits ? Give examples.
c) ÂL◊_ Y“ÿô«ˆ◊Tˆ„Tˆ ◊Eı ◊Y“LÁÃ[˝„\ˆ◊ªRÙO\ˆ [˝Ó[˝c˜ÁÃ[˝ EıÃ[˝Á c˜Ã^ ? 2
Which preservatives are used in jelly preparation ?
12. a) X›_ V«W˝ EıÁ„Eı [˝„_ ? 2
What is blue milk ?
b) ◊Qˆ„]Ã[˝ ◊[˝◊\ˆ~ W˝Ã[˝„XÃ[˝ YªJÙX ◊Eı ◊Eı ? 2
What are different types of spoilage of egg ?
c) ÂEıÁXÀ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á V«„W˝ ÂTˆ„TˆÁ Gμ˘ a ◊rÙ Eı„Ã[˝ ? 2
Which bacteria causes bitter flavour in milk ?
13. a) ʪRÙOÃ[˝Á‰ªRÙOÁ„LX EıÁ„Eı [˝„_ ? 2
What are teratogens ?
b) ÂL„XÁ[˝Á„Ã^Á◊ªRÙOj EıÁ„Eı [˝„_ ? 2
What are xenobiotics ?
c) YgÁ=Ã[˝”◊ªRÙO Y“ÿô«ˆ◊Tˆ„Tˆ ◊Eı ◊Eı aÁ]G–› _Á„G ? 2
What ingredients are used for preparing bread ?
14. a) c˜O„Ã^Ã[˝◊a◊XC◊aa [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? ◊Eı\ˆÁ„[˝ A◊ªRÙO c˜Ã^ ? 2
What is meant by yersiniosis ? How is it caused ?
b) ÆœÙÁc˜O◊G¿aÁÃ[˝Ác˜OQˆ ◊Eı ? 2
What are triglycerides ?
c) ÂGÁ_ÁY› YªJÙX [˝_„Tˆ ◊Eı Â[˝ÁMıÁ„XÁ c˜Ã^ ? 1
What do you mean by pink rot ?
d) Ã[˝Ác˜O„LÁYÁa CÃ[˝Ác˜O◊L ◊Eı„aÃ[˝ =dYÁV„X _Á„G ? 1
Which compound is produced with the help of Rhizopus oryzae ?
15. a) ◊X∂oˆ◊_◊FTˆm◊_Ã[˝ a+…SÔ Ã[˝÷Y ◊_F«X : 1×4
Write down the full form of the following :
HACCP, ISO, VOPO, ADI.
b) FÁ„VÓÃ[˝ ◊[˝b◊y‘Ã^Á EıÁ„Eı [˝„_ ? 2
What do you mean by food poisoning ?
16. a) ÂY◊X◊a◊_X ◊Eı ? A◊ªRÙO ◊Eı\ˆÁ„[˝ EıÁL Eı„Ã[˝ ? 2
What is penicillin ? What is its mode of action ?
b) ◊Eı„X]Á ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› EıÃ[˝Á c˜Ã^ ? 2
How is kinema produced ?
c) aÁCÃ^ÁÃ[˝y‘Á=ªRÙO ◊Eı ? 2
What is sauerkraut ?

 
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Y“U] =w¯Ã[˝ / First Answer :

 
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◊•Tˆ›Ã^ =w¯Ã[˝ / Second Answer :

 
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T ˆTˆ›Ã^ =w¯Ã[˝ / Third Answer :

 
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ªJÙT«ˆUÔ =w¯Ã[˝ / Fourth Answer :