Seat No.: ________ Enrolment No.

___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER–VII (NEW) EXAMINATION – WINTER 2021
Subject Code:3171401 Date:10/12/2021
Subject Name:Food Standards and Quality Assurance
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
4. Simple and non-programmable scientific calculators are allowed.

Q.1 (a) (i) Define sensory evaluation and mention how it is useful in process control 03
during manufacture of food products?
(ii) Explain saturation threshold with an example.
(iii) Differentiate between Duo-trio and triangle test?

(b) Answer the following: 04

(i) A closed bag contains 20 Oranges out which 8 are known to be defective.
Five oranges are drawn one by one. What is the probability that all the five
are non-defective?
(ii) Define α and β risk.
(iii) Define the term gustation.
(iv) What is r-index test?.

(c) Answer the following: 07

i. What is ‘AGMARK’?
ii. Introduce briefly SQF1000 certification.
iii. Define quality assurance.
iv. Define Benchmarking.
v. State the importance of Quality Function Deployment.
vi. Introduce briefly APHA standard.
vii. Why does an organization need vision and mission statement?
viii.
Q.2 (a) Define Null Hypothesis. Name the likely errors while formulating a statistical 03
hypothesis. Explain which type of error is considered as riskier in quality control
and why?
Let γ(h) be the probability distribution function of accepting the Null hypothesis
Ho when it is true;
Show that γ(h) = 1- β(h) ;
where, β(h) = P (x ε S- ω │h) or P(S- ω │h) and h ε H and ω is the region of
sample space S where Ho is rejected. Which function [γ (h) or β (h)] would you
endeavor to maximize and how?

1
 (b) Four test samples (A, B, C and D) of a tomato sauce were ranked for colour 04
preference by 8-panelists.The following data was obtained:
Panelist Sample A Sample B Sample C Sample D
2 1 1 4 2
1 2 2 5 4
3 1 4 5 3
4 1 2 5 4
5 1 2 4 5
6 2 3 4 5
8 2 3 5 4
7 3 1 5 5
Answer the following questions with proper justifications:
(i) Which product samples are significantly different at 5% level?
(ii) Which product sample(s) is/are significantly superior at 5% level?
(iii) Which product sample(s) is/are neither superior nor inferior at 1% level?
(iv) Which sample would you statistically rate as most preferred sample?
Given: Rank Sum Totals required for five samples and 8-replicates
Significance level Upper Pair Lower Pair
1% Significance Level 13 -35 15 - 33
5% Significance Level 15 – 33 17- 31
(c) Answer the following: 07
(i) A set of randomly observed values follow Poisson’s distribution such that
p(2)= p(4), calculate mean, standard deviation of the distribution.
(ii) State the law of conditional probability.
(iii) Calculate the degrees of freedom of normal distribution.
(iv) What is composite scoring test?
(v) Define olfaction.
(vi) Differentiate between simple and composite hypothesis with an example.
(vii) What is hedonic evaluation?
OR
(c) Identify and mark statements as TRUE/FALSE and rewrite them after corrections 07
if any.
(i) For a normal distribution, H: {μ = 5 & σ2 ≥ 9} is a simple hypothesis.
(ii) An efficient estimator has maximum variability.
(iii) The confidence level for 6σ control is 99%.
(iv) For binomial distribution, Variance = Mean = Standard deviation.
(v) A coin is tossed thrice. The chance that it will be ‘heads’ every time ≥ 1/3.
(vi) χ2- distribution is a uni-modal curve.
(vii) Dilution test is done for ingredient replacement.

Q.3 (a) What are advantages of ISO 9001 certification for food industry? 03
(b) What do you meant by 5’S? Enlist the advantages of 5’S 04
(c) What is HACCP? Enlist and explain seven principles of HACCP. What are pre- 07
requisites programme for HACCP implementation?
OR

2
Q.3 (a) Explain SWOT Analysis. 03
(b) Explain the concept and relevance of 6σ accuracy? A company is manufacturing 04
Soy Pepper Sauce. The specification for total soluble solids is in the range of 32
– 38. The process yields a mean (µ) of 36.15 and standard deviation 0.82.
Calculate process capability and process capability index and Comment on the
results.
(c) Write briefly: 07
(i) Codex Alimentarius commission
(ii) Different types of audit
(iii) PDCA cycle
(iv) Role of BIS in India
(v) NABL accreditation
(vi) Difference between cleaning and sanitation
(vii) Surveillance audit

Q.4 (a) Define Normal distribution and state its importance? Plot the distribution given 03
6 18  x  4 2
by N(x) = e for - ∞ < x < ∞ to show that it represents probability

distribution function of a Normal variate. Calculate its mean and variance.

(b) State the limiting conditions of Student t-test. Measurement of % total soluble 04
solids performed on random samples of two brands of canned mango puree
yielded the following results:
It is
Brand A 36.2 31 32.8 34.7 33.5
Brand B 35.8 33 39.8 33.6 37.8
claimed that brand B has higher total solids than brand A. Examine this claim at
α = 1%. [ t = 1.86 at d.f.= 4 and α = 1%]
(c) Write short notes on the following: 07
(i) ANOVA
(ii) Prof. R.A Fisher
(iii) Regression analysis
(iv) UMVUE
(v) Degrees of freedom
(vi) Significance level
(vii) Neyman and Pearson lemma

OR
Q.4 (a) If X1 , X2 and X3 constitute a random sample of size 3 from a normal population 03
with mean μ and standard deviation σ, calculate the efficiency of the statistic t1 =
0.5 X 1  X 2  2 X 3 X  X2  X3
relative to t2 = 1 .
3 3

3
 (b) State applications of ‘Student t-test’. The sales data of a snack food drawn from 04
five different points of sale before and after a TV promotional campaign are given
below:
Points of Sale I II III IV V
Sales before 105 55 61 95 101
Sales after 116 58 60 110 113
Examine if the promotional campaign be termed as effective at α = 1%
[ t = 1.86 at d.f.= 4 and α = 1%]
(c) Discuss criteria for good point estimators. 07
A random sample of 400 Chilli Sauce bottles was drawn up from a large
consignment. On testing it was found that 40 samples were found defective.
Calculate the standard error of proportion of defective samples that were
drawn. Calculate the percent range within which the defective cans would lie
at a confidence levels of 95% and 99.73%.
Significance Critical
level (%) values tα
5 1.96
1 2.58
0.27 3.00

Q.5 (a) List main functions of Quality Assurance Department in a food industry? 03
(b) Explain transition TQM model with a neat sketch. How is it different from 04
integrated TQM model?
(c) Discuss the following briefly: 07
(i) Zero defect concept
(ii) Copyright
(iii) Mission Statement
(iv) Vision Statement
(v) KAIZEN
(vi) Quality Function Deployment.
(vii) Value addition
OR
Q.5 (a) Enlist eight quality management principles of TQM. 03
(b) Write short note on Food Safety and Standards Act of India. 04
(c) Why is customer satisfaction important? Explain the improved customer
satisfaction model with a neat diagram. State and explain ways to improve 07
customer satisfaction for FMCG sector in India.
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