Download GTU (Gujarat Technological University Ahmedabad) B.Tech/BE (Bachelor of Technology/ Bachelor of Engineering) 2020 Winter 7th Sem 2171401 Food Standards And Quality Assurance Previous Question Paper
Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE- SEMESTER?VII (NEW) EXAMINATION ? WINTER 2020
Subject Code:2171401 Date:19/01/2021
Subject Name:Food Standards and Quality Assurance
Time:10:30 AM TO 12:30 PM Total Marks: 56
Instructions:
1. Attempt any FOUR questions out of EIGHT questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Answer the following:
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i. Top management must be committed towards quality. Justify the statement.
ii. What is the mandate of Bureau of Indian Standards?
iii. Name the respective Indian Government Ministries which governs the
following: Food Safety and Standards Authority of India and Standards of
Weight and Measures Act
(b) What is 6 accuracy? State the significance of process capability and process 04
capability index.
(c) Match the entries of Column-I with most befitting entities of Column-II and 07
reconstruct a matched table.
Column-I
Column-II
H: { = 6 & 2 16}
Market research
Binomial distribution
Large sample size
Gustation
Product difference
Efficient estimator
Chemical sense
Duo-trio test
Variance = Mean
Poisson's distribution
Composite hypothesis
Monadic test
Least variability
Q.2 (a) What is Poisson's distribution? In a large shipment of food articles 2% are 03
known to be defective. Using Poisson's distribution, calculate the probability
that in a sample of 1200 articles from the shipment, there are 24 or fewer
defectives?
(b) The frequency distribution of weights (in g) of a product drawn randomly from 04
a large lot is as follows:
Class Interval
10-20
21-30
31-40
41-50
51-60
Frequency
03
15
36
32
16
Calculate the following:
(i) The average weight of the packed food in g.
(ii) Median of the distribution.
(iii) The value of the most frequently occurring observation.
(iv) The average deviation of packet weight from its mean value.
(c) Explain simple, composite and Null hypotheses giving examples. What is 07
critical region? Discuss the possible decisions that could be taken in any
statistical hypotheses test process. What are the likely errors? Which type of
error is more risky and why? Explain with practical examples.
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Q.3 (a) Discuss NABL accreditation.
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(b) Name the autonomous body which represents India at Codex Alimentarius 04
Commission (CAC). Which two organization jointly established CAC? Briefly
discuss the mandate of CAC.
(c) Define Food Safety and safe quality food. Explain HACCP concept along with 07
its pre-requisite programs and principles.
Q.4 (a) What are major modifications done in ISO 9001:2015 standard compared to ISO 03
9001:2008.
(b) Explain Ishikawa diagram?
04
(c) What is AGMARK? Draw AGMARK logo that is allowed to be printed on 07
AGMARK certified food products. How AGMARK standards are different from
FSSAI food product standards?
Q.5 (a) Answer the following briefly:
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i. Define gustation.
ii. Calculate the degrees of freedom Normal distribution.
iii. What is Control sample?
(b) What is t-test? An FFS machine was purchased to pack 50 g packets. For testing 04
its filling accuracy, a large population of filled up packets were produced. From
this lot, a random sample of 10 packets were picked up and weighed. The
weights in gram were recorded as 51, 48, 51, 45, 44, 46, 49, 46, 49 and 46.
Examine at = 5% if the filling machine is working as per its rated capacity.
[Take t = 2.262 at d,f. = 9 & = 5% ]
(c) Explain the importance of Normal distribution in quality control and state its
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properties.
5
Prove that N(x) =
3 x 2
5
e
; - < x < , represents a Normal distribution
function. Calculate its mean, standard deviation and variance.
Q.6 (a) Measurement of % total solids performed on random samples of two brands of 03
a food product yielded the following results:
Brand A
36.5
32
33
35
33.5
Brand B
36
32
39
34
37
It is claimed that brand B has higher total solids than brand A. Examine this
claim at = 1%. [ t = 1.86 at d.f.= 4 and = 1%]
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(b) State the criteria for good estimators? Explain the mathematical criteria for un- 04
biasedness and efficiency of point estimate of a population parameter? A random
sample of 700 retorted cans of pineapple squash was drawn from a large
consignment ready for export. Out of these 140 were found damaged. Determine
95% & 99 % confidence limits for the proportion of damaged cans in the
consignment.
Critical value of
statistic
1%
2.58
5%
1.96
(c) Explain the following briefly:
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i.
Level of significance
ii.
Neyman and Pearson lemmas
iii.
Numerical scoring test
iv.
UMVUE
v.
Regression analysis
vi.
ANOVA
vii.
Producers and consumer's risk
viii.
Two tailed tests
Q.7 (a) Enlist the advantages of 5'S concept.
03
(b) Briefly explain KAIZEN and Zero defect concepts.
04
(c) Draw diagrammatic representation of Transition TQM model and Integrated 07
TQM model. Enumerate the differentiation between two models.
Q.8 (a) Explain the relation of value addition with customer satisfaction with the help
03
of diagrammatic representation.
(b) Briefly discuss SWOT Analysis and Customer window concept.
04
(c) Define Quality Control and Quality Assurance. Discuss the functions of Quality 07
Assurance department of a medium size pickle industry.
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This post was last modified on 04 March 2021