IGNOU BPVI 025 Important Questions with Answers (Meat Packaging and Quality)

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BPVI 025 Meat Packaging and Quality questions with answers, you will find here free material only on our site Senrig.in. IGNOU BPVI 025 Important Questions with Answers – Indira Gandhi National Open University will open the IGNOU 2023 exam form submission window for June TEE in the month of June. Students are required to pay a IGNOU 2023 exam form fee of Rs. 200 for each theory and practical examination. Students can pay the exam form fee of IGNOU exam form through credit card, debit card or net banking. The IGNOU June 2023 term-end Examinations will be held in offline mode. 

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IGNOU BPVI 025 Important Questions With Answers

Some Important Questions With Answers From IGNOU Study Material

Q1. Justify the role of packaging as marketing tool?

IGNOU BPVI 025 Important Questions with Answers – As we know first impressions go a very long way in how people perceive anything. This is the same idea that companies implement via their packaging. The outer appearance of the product (the package) is the first thing a potential customer will see, and so it can be a great marketing tool for the product.

In fact, the package of a product serves multiple practical purposes as well. Let us take a look at some of the uses and functions that it serves.

  • Protection: The first and the most obvious use of packaging is protection. It physically protects the goods from damage that may be caused due to environmental factors. It is the protection against breaking, moisture, dust, temperature changes etc.
  • Information Transmission: Packaging and labelling are essential tools to inform the customer about the product. They relay important information about directions for use, storage instructions, ingredients, warnings, helpline information and any government required warnings.
  • Convenience: Goods have to be transported, distributed, stored and warehoused during their journey from production to consumption. Packaging will make the process of handling goods more convenient for all parties involved.
  • Security: To ensure that there is no tampering with the goods packaging is crucial. The package of a product will secure the goods from any foreign elements or alterations. High-quality packages will reduce the risk of any pilferage.

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IGNOU BPVI 025 Important Questions With Answers

Q2. What considerations are important in the designing of a package?

The structural design of your packaging should take lots of factors into consideration – such as size, safety, durability, shelf space, and storage space. The importance of choices in size, design, and material will affect your success. Aside from the design aesthetics, it’s necessary for the structural design of your packaging to properly secure & protect your product – whether that means protection when falling off the shelf or from being thrown from truck to truck during shipping. It is also important to create a design that is easily manufacturable with reasonable cost and a reasonable production time.

IGNOU BPVI 025 Important Questions And Answers

Q3. Why should you have a package design of your own?

Q4. List different functions of a food package?

Q5. What do you mean by shrink film?

IGNOU BPVI 025 Important Questions with Answers – Shrink wrap, also shrink film, is a material made up of polymer plastic film. When heat is applied, it shrinks tightly over whatever it is covering.[1][2][3] Heat can be applied with a handheld heat gun (electric or gas), or the product and film can pass through a heat tunnel on a conveyor. The most commonly used shrink wrap is polyolefin. It is available in a variety of thicknesses, clarities, strengths and shrink ratios. The two primary films can be either crosslinked, or non crosslinked. Other shrink films include PVC, Polyethylene, Polypropylene, and several other compositions.

Coextrusions and laminations are available for specific mechanical and barrier properties for shrink wrapping food. For example, five layers might be configuration as EP/EVA/copolyester/EVA/EP, where EP is ethylene-propylene and EVA is ethylene-vinyl acetate copolymer.

PVC is the most used shrink wrap, due to its light weight, and inexpensive capabilities. PVC is durable, and can be used for many different purposes. However, it should be used in a well-ventilated area, as it can give off a strong, harmful odor. PVC has been banned in many countries, due to the harmful products created by its decomposition. PVC has some negative qualities including, it is not good for bundling, leaves carbon deposits, and has a low shrink force.

Q6. What is the main difference between laminate and coextruded film?

Q7. What is the ratio of different gases recommended for MAP of mutton?

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Q8. Enlist the reasons of performing sensory evaluation of food.

IGNOU BPVI 025 Important Questions with Answers – Sensory evaluation is a key method to assess the flavor quality of foods because it measures what consumers really perceive; however, it is a subjective method. For example, one consumer may describe a sample as unpalatable while another consumer may consider the same sample acceptable. These differences are common in sensory evaluation and can be explained by nationality, culture, individual variation, etc. (Bryhni et al., 2002). To obtain more objectiveness through sensory evaluation, a reasonable number of panelists must be trained. Training protocols and parameters need to be carefully designed based on the intrinsic characteristics of the tested food matrix and any possible variation among different samples caused by food formulation, processing, packaging, storage conditions, etc. Therefore, sensory evaluation can be very time-consuming and costly.

To overcome the disadvantages of sensory evaluation, numerous analytical methods to detect hydrolysis and oxidation molecules in foods are routinely used in the food industry and academia to measure the stability and quality of foods. Although not directly associated with the sensory quality of foods, these methods provide objective measurements and possible insight into the origin of flavor quality deterioration. However, there is no universal analytical method that can explain all of the changes in every food system. 

Q9. Define sensory evaluation.

Q10. Write the steps involved in sanitization of eggs.

There are really seven steps to cleaning and sanitation. These are as follows:

  1. Dry cleanup – Removes dirt and soil.
  2. Rinse – Rinsing all residue from machinery and floors with warm, less than 120 °F water. Higher water temperature can increase proteins’ adhering to the surface and prevents removal. 
  3. Detergent application and scrubbing – Application of approved and effective cleaning chemicals for removal of fat and protein. Manual scrubbing of surfaces or a foaming agent to help with scrubbing action is recommended.   
  4. Final rinse – Removal of detergent and any residue. Hot water can be used during this step.  
  5. Inspect and spot-clean – Ensure that hard-to-reach places on and within equipment and surfaces are checked. Hard-to-reach areas should be the target for this step.  
  6. Sanitize – Application of an approved and effective sanitizing chemical to reduce bacterial load. 
  7. Air-dry.

Q11.  Enumerate the different approaches used for carcass sanitization.

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