IGNOU BPVI 7 SOLVED ASSIGNMENT HINDI
BPVI 7: Food Quality Testing and Evaluation
₹80 ₹30
| Title Name | IGNOU BPVI 7 SOLVED ASSIGNMENT HINDI |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | DIPLOMA PROGRAMMES |
| Course Code | DVAPFV |
| Course Name | Diploma in Value Added Products from Fruits & Vegetables |
| Subject Code | BPVI 7 |
| Subject Name | Food Quality Testing and Evaluation |
| Year | 2025 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVI 7/Assignment-1/2025 2026 |
| Product Description | Assignment of DVAPFV (Diploma in Value Added Products from Fruits & Vegetables) 2025 2026. Latest BPVI 07 2025-26 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- July 2024 Session: 28th March, 2025
- January 2025 Session: 30th September, 2025
- July 2024 Session: 28th March, 2025
- January 2025 Session: 30th September, 2025
Why Choose Our Solved Assignments?
• Guidelines: Strictly follows 2025-26 official word limits.
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📋 Assignment Content Preview
BPVI 007 (July 2024 - January 2025) - ENGLISH, HINDI
BPVI-007: Food Quality Testing and Evaluation
Maximum Marks: 50
Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.
1. What is HACCP? Describe the befits and principles of HACCP.
2. Explain the different approaches to measure the color of food materials.
3. Explain the principle and methods involved in determination of protein and pectin in food.
4. Describe the different test used for sensory analysis of food.
5. What principle is involved in a pH meter? Explain the component and working of a pH meter.
BPVI 007 (July 2024 - January 2025) - ENGLISH, HINDI
बीपीवीआई-007:
खाद्य गुणवत्ता परीक्षण एवं मूल्यांकन
अधिकतम अंकः 50
टिप्पणीः सभी प्रश्नों के दीजिये। प्रत्येक प्रश्न का उत्तर लगभग 500 शब्दों में दीजिये। सभी प्रश्नों के अंक समान है।
1. एचएसीसीपी (HACCP) क्या है? एचएसीसीपी (HACCP) के लाभ और सिद्धांतों का वर्णन कीजिए।
2. खाद्य पदार्थों का रंग मापने के विभिन्न तरीकों की व्याख्या कीजिए।
3. भोजन में प्रोटीन और पेक्टिन के निर्धारण में शामिल सिद्धांत और विधियों की व्याख्या कीजिए।
4. भोजन के संवेदी विश्लेषण के लिए प्रयुक्त विभिन्न परीक्षणों का वर्णन कीजिए।
5. पीएच मीटर के सिद्धांत की व्याख्या कीजिए। पीएच मीटर के घटक और कार्यविधि की व्याख्या कीजिए।
BPVI 7 2025 2026 - Hindi
पाठ्यक्रम कोड: बीपीवीआई-007
पाठ्यक्रम का शीर्षक: खाद्य गुणवत्ता परीक्षण और मूल्यांकन
अधिकतम अंक:
50
नोटः सभी प्रश्नों के उत्तर दें। प्रत्येक प्रश्न का उत्तर लगभग 500 शब्दों में लिखें। सभी प्रश्नों के अंक समान हैं।
1खाद्य गुणवत्ता को परिभाषित कीजिए। खाद्य की महत्वपूर्ण गुणवत्ता विशेषताओं की व्याख्या कीजिए। खाद्य की छिपी विशेषताएँ की व्याख्या कीजिए।
2खाद्य प्रसंस्करण संयंत्र में गुणवत्ता नियंत्रण इकाई के कार्यों का वर्णन कीजिए। सुरक्षित खाद्य पदार्थों के महत्व और विभिन्न प्रकार के खाद्य खतरों की व्याख्या कीजिए।
तरल पदार्थों के प्रवाह व्यवहार में न्यूटन के नियम की व्याख्या कीजिए। जल के सूक्ष्मजीव वैज्ञानिक परीक्षण में शामिल प्रमुख मापदंडों का वर्णन कीजिए।
4क्रोमैटोग्राफी क्या है? परमाण्विक और आण्विक अवशोषण स्पेक्ट्रोस्कोपी में अंतर बताइए। आण्विक अवशोषण क्षमता की व्याख्या कीजिए।
5पराबैंगनी-दृश्य स्पेक्ट्रोस्कोपी (यूवी-विज़) स्पेक्ट्रोफोटोमीटर के कार्यों को परिभाषित कीजिए। परमाणु अवशोषण और परमाणु उत्सर्जन स्पेक्ट्रोस्कोपी के बीच अंतर स्पष्ट कीजिए।
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IGNOU DVAPFV Assignments Jan - July 2026 - IGNOU University has uploaded its current session Assignment of the DVAPFV Programme for the session year 2025 2026. Students of the DVAPFV Programme can now download Assignment questions from this page. Candidates have to compulsory download those assignments to get a permit of attending the Term End Exam of the IGNOU DVAPFV Programme.
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| Course Name | Diploma in Value Added Products from Fruits & Vegetables |
| Course Code | DVAPFV |
| Programm | Courses |
| Language | Hindi |
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