KONGU ENGINEERING COLLEGE, PERUNDURAI, ERODE – 638 052 (An Autonomous Institution affiliated to Anna University, Coimbatore) B.Tech.

, DEGREE IN FOOD TECHNOLOGY CURRICULUM (For the candidates admitted from academic year 2007 – 08 onwards) SEMESTER - V Course Code Course Title Hours / Week L T P Credit Maximum Marks IA SE Total

THEORY 07FT501 07FT502 07FT503 07FT504 07FT505 07FT506 Process Instrumentation and Control Food Process Engineering - II Dairy Engineering Milling Technology for Food Materials Fermentation Technology Computer Applications in Food Engineering PRACTICAL 07FT507 07FT508 07CE409 Food Process Engineering Laboratory Dairy Engineering Laboratory Communication Skill and Personality Development 0 0 0 0 0 0 3 3 3 Total IA – Internal Assessment, SE – Semester Examination 1 1 1 25 50 50 50 50 50 50 100 100 100 3 3 3 3 3 3 1 1 1 0 0 1 0 0 0 0 0 0 4 4 4 3 3 4 50 50 50 50 50 50 50 50 50 50 50 50 100 100 100 100 100 100

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KONGU ENGINEERING COLLEGE, PERUNDURAI, ERODE – 638 052 (An Autonomous Institution affiliated to Anna University, Coimbatore) B.Tech., DEGREE IN FOOD TECHNOLOGY CURRICULUM (For the candidates admitted from academic year 2007 – 08 onwards) SEMESTER - VI Course Code Course Title Hours / Week L T P Credit Maximum Marks IA SE Total

THEORY 07MB601 07MA601 07FT601 07FT602 07FT603 07FT0XX Engineering Economics and Management Probability and Statistics Fruit and Vegetable Processing Technology Baking and Confectionery Technology Food Biotechnology Elective - I PRACTICAL 07FT604 07FT605 07FT606 Fruit and Vegetable Processing Laboratory Baking and Confectionery Laboratory Food Process Equipment Design and Drawing Laboratory 0 0 0 0 0 0 3 3 3 Total IA – Internal Assessment, SE – Semester Examination 1 1 1 23 50 50 50 50 50 50 100 100 100 3 3 3 3 3 3 0 1 0 0 0 1 0 0 0 0 0 0 3 4 3 3 3 4 50 50 50 50 50 50 50 50 50 50 50 50 100 100 100 100 100 100

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KONGU ENGINEERING COLLEGE, PERUNDURAI, ERODE – 638 052 (An Autonomous Institution affiliated to Anna University, Coimbatore) B.Tech., DEGREE IN FOOD TECHNOLOGY CURRICULUM (For the candidates admitted from academic year 2007 – 08 onwards) SEMESTER - VII Course Code Course Title Hours / Week L T P Credit Maximum Marks IA SE Total

THEORY 07FT701 07FT702 07FT703 07FT704 07FT0XX 07FT0XX Food Packaging Technology Food Storage Engineering Food Analysis and Quality control Meat, Fish and Poultry Process Engineering Elective - II Elective - III PRACTICAL 07FT705 07FT706 Food Packaging Laboratory Food Analysis and Quality control Laboratory 0 0 0 0 3 3 Total IA – Internal Assessment, SE – Semester Examination 1 1 21 50 50 50 50 100 100 3 3 3 3 3 3 0 1 0 0 0 0 0 0 0 0 0 0 3 4 3 3 3 3 50 50 50 50 50 50 50 50 50 50 50 50 100 100 100 100 100 100

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VIII Course Code Course Title Hours / Week L T P Credit Maximum Marks IA SE Total THEORY 07GE802 07FT801 07FT0XX 07FT0XX Professional Ethics and Human Values Food Additives and Nutraceuticals Elective . PERUNDURAI. Coimbatore) B.IV Elective .V PRACTICAL 07FT802 Project Work 0 0 18 Total IA – Internal Assessment. DEGREE IN FOOD TECHNOLOGY CURRICULUM (For the candidates admitted from academic year 2007 – 08 onwards) SEMESTER .Tech..Tech. Food Technology V-VIII Sem .KONGU ENGINEERING COLLEGE. SE – Semester Examination 9 21 100 100 200 3 3 3 3 0 0 0 0 0 0 0 0 3 3 3 3 50 50 50 50 50 50 50 50 100 100 100 100 KEC – B. ERODE – 638 052 (An Autonomous Institution affiliated to Anna University.Curricula and Syllabi – R 2007 4/67 .

Tech. Food Technology V-VIII Sem .LIST OF ELECTIVES Semester VI Course Code 07FT011 07FT012 07FT013 07FT014 Semester VII 07MB021 07FT021 07FT022 07FT023 07FT024 07FT025 07FT026 07FT027 07FT028 Semester VIII 07GE801 07FT031 07FT032 07FT033 07FT034 07FT035 07FT036 07FT037 07FT038 Course Title Food Process Equipment and Layout design Reaction Engineering Bio-process Engineering Advances in Drying Technology Entrepreneurship Development Beverage Technology Plantation Products and Spices Technology Technology of Milk and Milk products Technology of Fats and Oils Technology of Expanded and Extruded Foods Industrial Waste Water Treatment Enzymes in Food Processing Advanced Separation Techniques Total Quality Management By-Product Utilization in Food and Agro Industries Emerging Technologies in Food Processing Computer Aided Design for Food Process Engineers Resource Management Techniques Cane Sugar Technology Process Plant Safety Energy Management in Food Process Industries Instrumental Methods of Food Analysis L 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 T P C 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 4 4 4 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 KEC – B.Curricula and Syllabi – R 2007 5/67 .

Second Edition.. Stephanopoulos. Tuning of controller settings. Derivative and composite control actions on the response of controlled processes. Proportional Derivative and Proportional Integral Derivative (PID). Coughanowr. linearization and its application in process control. Donald R. UNIT . Bode diagram. New Delhi. TOTAL : 60 REFERENCE BOOKS 1. Singh. Integral.V PROCESS INSTRUMENTS 9 Principles of measurements and classification of process control instruments. Effect of proportional. Closed loop control systems. controllers . UNIT . Lecture : 45. Open-loop systems. control system design by frequency.elastic pressure transducers.IV FREQUENCY RESPONSE ANALYSIS 9 Introduction to frequency response of closed-loop systems. transform of standard functions.Proportional. “Industrial Instrumentation and Control”. electrical temperature instruments. Vyas. Tata McGraw-Hill. first order systems in series. Dynamic behavior of feedback controlled processes. UNIT . 1991 PROCESS INSTRUMENTATION AND CONTROL 3 1 0 KEC – B. pressure measurement by vacuum. theorems in Laplace transformation. derivatives and integrals.G “Chemical Process Control: An introduction to Theory and Practice”.P. stability criterion. 2001. Prentice Hall of India. servo and regulator problems. New Delhi. New York. electrical pressure transducers.K. Proportional Integral.07FT501 4 Objective: Gains knowledge in designing a control system and identifying the control configuration for a given process UNIT – I LAPLACE TRANSFORM AND FIRST ORDER SYSTEM 9 Laplace transformation. 2. S. and pressure measurements .Curricula and Syllabi – R 2007 6/67 . measurements of temperature – Expansion Thermometer. S. Nyquist diagram. Nagpur.Tech.III DESIGN OF FEEDBACK CONTROL SYSTEM 9 Transfer function for controllers and final control element. first order systems and their transient response for standard input functions. transfer function for chemical reactors and dynamics. inversion.II SECOND ORDER SYSTEM AND CONTROL LOOP 9 Second order systems and their dynamics. FURTHER READINGS 1. pyrometers. R. filled system thermometers. development of block diagram for feed-back control systems. Food Technology V-VIII Sem . McGraw Hill. Tutorial : 15. “Process Control and Instrumentation” Central Techno Publications. UNIT . “Process Systems Analysis and Control” . 2. 2006.. application. 1997.

3. Eckman D.P., “Industrial Instrumentation”, Wiley Eastern Ltd, New Delhi, 1991.

07FT502

1 0 4 Objective: To educate the students about the principle, equipments and the application of important food process operations like size reduction, mechanical separation, crystallization and extrusion and to develop awareness about various material handling equipments. UNIT – I FOOD CONVERSION OPERATIONS 9 Size reduction - Fibrous foods, dry foods and liquid foods – Energy Used in GrindingNew Surface Formed by Grinding - Grinding and cutting-various grinding equipments. (Crushers, Hammer mills, Fixed-head mills, Plate mills, Roller mills, Miscellaneous milling equipment, Cutters) UNIT - II MECHANICAL SEPARATIONS 9 Sedimentation - Gravitational sedimentation – Floatation - sedimentation of particles in liquid & gas, settling under combined forces - Centrifugal separation - Sieving. Membrane separation - Filtration - Equipments and Application UNIT - III CRYSTALLIZATION 9 Crystallization – Crystallization Equilibrium – Nucleation – Meta stable region – Seed Crystals – Heat of Crystallization - Rate of crystal growth – Stage equilibrium crystallization – Equipments - types – operation – application UNIT - IV EXTRUSION 9 Extrusion - Rheological properties – Operating Characteristics -single and multiple screw extruders- ancillary Equipments-Newtonian and non-Newtonian models for extruders. Dies. Applications of extrusion – Effects of Foods UNIT - V MATERIAL HANDLING 9 Material handling - types of handling and conveying system for food products and their design - Belt conveyor, screw conveyor, bucket elevator and pneumatic conveyor. Lecture : 45, Tutorial : 15, TOTAL : 60 REFERENCE BOOKS 1. Earle R. L., “Unit Operations in Food Processing", Pergamon Press Oxford, UK. 1985. 2. Fellows P., “Food Processing Technology. Principles and practice”, Ellis Harwood International publishers, Chichester, England. 1988. 3. Sahay, K.M. and Singh. K.K. “Unit operations in Agricultural Processing”, Vikas Publishing House Pvt. Ltd., New Delhi. 1994. (5th Unit) FURTHER READINGS 1. McCabe, Warren Lee., Smith, Julian Cleveland, and Harriott, Peter., “Unit Operations of Chemical Engineering”, McGraw-Hill, New York, 2005. 2. Leninger, H.A and Beverloo,W. A., “ Food Process Engineering”, The AVI Publishing Co., Connecticut. 1975.

FOOD PROCESS ENGINEERING - II 3

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Dennis, R.H. “Food Process Engineering”, The AVI Publishing Co., Connecticut. 1971. 07FT503 DAIRY ENGINEERING 3 1 0 4

Objective: To gain a good knowledge on the various processes and equipments used in the processing of milk and milk products. To study the unit operations involved in the processing of milk and its products. To familiarize with different equipments and technologies applied in a dairy plant from the point of reception of milk till it is packed and stored. UNIT – I INTRODUCTION 9 Sources and composition of milk. Judging and grading of milk. Definition of milk. Physico-chemical properties and structure of milk and milk constituents, Chemical and microbial spoilage of milk and milk product. UNIT - II STORAGE AND SANITATION OF DAIRY EQUIPMENT 9 Storage and distribution of milk .Principles and working of different types of bottle filters and capping machine, pouch filling machine, aseptic packaging and filling machines for bulk handling & milk products. Description, working and maintenance of can washers, bottle washers. Factors affecting washing operations. CIP cleaning and designing of system. UNIT - III PROCESSING OF MILK 9 Clarifiers, tri processors, Bactofuge. Processing of market milk, Standardization. Classification, single stage and two stage homogenizer, aseptic homogenizers, cream separation. Batch, flash and continuous (HTST) pasteurizers, Different type of sterilizers, UHT sterilization, toning of milk. UNIT - IV EVAPORATION AND DRYING IN DAIRY PLANT 9 Evaporated and condensed milk, and process flow chart. Basic principles of evaporators. Whole and skimmed milk powder- definition and process flow chart. Spray and drum dryers and feeding systems, spray drying, etc., air heating systems, Atomization, cyclone separators, Bag Filters. Instantization of milk and milk products. UNIT - V MANUFACTURING OF MILK PRODUCTS 9 Processing- Cream, butter, cheese, ice cream, khoa. Fermented milk products-Yoghurt, dahi shrikhand. Ultra filtration, Reverse Osmosis and electro dialysis, Ultra filtration of milk. Effect of milk constituents on operation, membranes for electro-dialysis. Lecture : 45, Tutorial : 15, TOTAL : 60 REFERENCE BOOKS 1. Sukumar De. R. “Outlines of Dairy Technology”, Royal, Oxford University, Press, Delhi. 1983. 2. Tufail Ahmed. “Dairy Plant Engineering and Management”, CBS Publishers and Distributors, New Delhi. 2001. FURTHER READINGS 1. Ananthakrishnan, C. P. and Sinha, M.N. “Technology and Engineering of Dairy Plant Operations”, Laxmi Publications, New Delhi, 1997. 2. Farrall. A.W. “Engineering for Dairy and Food Products”, John Wiley & Sons, New

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York, 1995. Robinson .R.K. “Modern Dairy Technology”, Volume. I: Advances in Milk Processing, Elsevier Applied Science Publishers, London, 1996. 07FT504 MILLING TECHNOLOGY FOR FOOD MATERIALS 3 0 0

3 Objective: To provide students with knowledge of grain structure and properties and to study about milling process of rice, wheat, pulses and oil seeds. UNIT – I GRAIN STRUCTURE AND PROPERTIES 9 Importance of grains and cereals and definitions, Grain structure, Physico-chemical properties of grains, nutritional values and functional properties. Storage of cereal grains in relation to maintaining grain quality. UNIT - II MILLING PROCESS OF WHEAT 9 Wheat milling flow sheet. Explanation of steps in milling operations of milling; Cleaning, Principles of Parboiling of wheat- Methods of Parboiling, Sifters, Destoners, Wet Washing, Roller milling, Break rolls, fluted rolls and plane rollers and their applications, Sifting and purifying, plan sifters. Bran separation. Products. Wet Milling - Production of Starch UNIT - III MILLING PROCESS OF RICE 9 Rice milling flow sheet. Explanation of steps in milling operations of milling; Cleaning, Parboiling- Physio –chemical changes during Parboiling and effects of qualities of rice. Methods of Parboiling. Milling. Hullers. Shellers. Paddy Separator. Whitener. Polisher. Grader. Modern rice mills, principles processes and importance UNIT - IV PULSE MILLING 9 Importance of legumes. Milling and processing of Legumes- Methods of milling of pulses. Processing methods- dehulling losses and effect of dehulling on nutritive value. Cooking quality. Grading methods. UNIT - V MILLING OF OIL SEEDS 9 Oil seed processing- natural sources of oil extraction, physiochemical properties, Oil processing machinery, solvent extraction, factors influencing extraction, types of solvents. Refining of oil, hydrogenation, changes during storage, oil for fortification and non edible oil and their purification. Oil seed flour concentrates and isolate and protein rich food. TOTAL : 45 REFERENCE BOOKS 1. Chakraverty, A. “Post Harvest Technology of Cereals, Pulses and Oil Seeds”, Third Edition, Oxford & IBH publishing & Co., New Delhi. 2000. 2. Sahay, K.M. and Singh. K.K. “Unit operations of Agricultural Processing”, Vikas Publishing House, New Delhi. 1996. FURTHER READINGS 1. Kulp K and Pont J G, “Handbook of Cereal Science and Technology”, Second Edition, Chips Ltd. USA. 2000. 2. Khader, Vijaya and Vimala, V., “Grain Quality and Processing”, Agrotech
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K. UNIT .F. mechanical agitation. measurement of adsorption coefficients. scale up in fermentation. GRC Press.M.IV FERMENTERS DESIGN 9 Fementers’ design.1997.II TYPES OF FERMENTATION 9 Types of fermentation submerged/solid state. UNIT . 1999. and Crueger A. Joshi. 1987. 2. Volume. Industrial production of beer. TOTAL : 45 REFERENCE BOOKS 1. A. Gutierre. 2007. Basic functions of a fermenter. UNIT . I & II. antibiotics. Oxford. “Food Science and Food Biotechnology”. 1984. Stanbury. tempeh. baker's yeast. membrane transport. Technology. organic acids. enzymes-amylase. cheese. amino acids. Education Publications. Food Fermentation”. nutrient uptake. correlation between mass-transfer coefficient and operating variables. fermenter design and to understand the technologies used for production. media sterilization. Biological waste treatment. “Modern Food Microbiology”. different types of fermentation. Udaipur. Pergamon Press. operation measurement and control. New York. “Biotechnology: A Textbook of Industrial Microbiology”. Fermentation vessels. CBS Publishers and Distributors. Food Technology V-VIII Sem . recovery and purification of fermented products. single cell protein. Fermentation kinetics. UNIT . 07FT505 FERMENTATION TECHNOLOGY 3 0 0 3 Objective: To study the development of inoculum for industrial fermentation. enzymes and antibiotics. 3. Harry Lawson. Sterilization-air sterilization. 2. Fermented foods: origin. pectinase. P. W. CBS Publishers and Distributors. J.3. wine. and Pandey. “Food Oils and Fats. UNIT I INTRODUCTION 9 Introduction to fermentation: Rate of microbial growth and death.V PRODUCTION OF FERMENTED PRODUCTS 9 Production of vitamins. Utilization and Nutrition”. scope and development.III AERATION AND AGITATION IN FERMENTATION 9 Aeration and agitation in fermentation: Oxygen requirement. USA. “Biotechnology. and Whitake S. A. KEC – B.. 2003. tofu. FURTHER READINGS 1. Madison. idli. 1984. V. Product recovery . vitamins. Jey. dosa. sauerkraut.Tech. dialysis. Maintenance of aseptic conditions. miso.Curricula and Syllabi – R 2007 10/67 . proteases. New Delhi. New Delhi. alcohols. Crueger. Publishing.Removal of microbial cells and other solid matter. Science Tech. yoghurt. Batch/continuous fermentation. New York. bubble aeration. mass transfer diffusion. “Principles of Fermentation Technology”. Gustavo F.

K. Preprocessor C++ Standard Library: Input UNIT .L. 1991. Classes.C. Structures. Control Structures:. Regression. Unions. COMPUTER APPLICATIONS IN FOOD ENGINEERING 3 1 0 KEC – B.Constants .T.Order of Precedence Exercises. Constants. Statistical analysis of data. To provide hands on experience in spread sheets variance. Character Sequences. and Scandell. 2. O. Functions. Lecture : 45.III SPREAD SHEETS 9 Design and developments of simple databases on Chemical and Physical properties of substances.Printing Out and Inputting Variables . Graphical representations of various Food Engineering problems. Prentice Hall of India. dynamic programming in food. FURTHER READINGS 1. Functions. mixing. pasteurization and freezing. assignment..II BASICS OF C++ 9 Variables. O. Operators Output. UNIT . Structures.Arithmetic Operations Comparison Operators .. Classes. Analysis of variance. transportation. Data.Curricula and Syllabi – R 2007 11/67 . “Dbase IV Made Simple”.Variables . “Computational Methods in Chemical Engineering”. interpolation and graphical representations of various food engineering problems.Logical Operators . 1995. Taxali R. O. Preparation of Material and energy Balances preparation of plant layout. Friendship. Hanna. Looping and Iteration. Namespaces. Advanced Concepts: Templates. To afford the student with a basic understanding of design and developments of simple databases and make the student familiar with linear programming. “Spreadsheet Chemistry”. Food Technology V-VIII Sem . Polymorphism. Compound Data Types: Arrays. Jerry. Tutorial : 15. New Delhi.Defining Global Variables .Characteristics of C C Program Structure .. Types Object Oriented Programming:.IV DATA ANALYSIS 9 Application in data processing. Exceptions. Pointers UNIT .07FT506 4 Objective: To provide the basic knowledge of C. New Delhi. Drying. Weight Conversion Program and Argument Fibonacci Series Using an Array . Functions. Casting. Conditionals. formulation and solution through pc based programs. Interpolation. Tata McGraw-Hill. Pointers. Heat and mass transfer calculations. UNIT . C++ and its applications in food engineering. Application in Empirical and Molecular formula calculations. and Breneman. process optimization and PC based solution for size reduction.V MATHEMATICAL PROGRAMMING 9 Dynamic Programming.Tech. evaporation. Prentice Hall. Arrays and Strings. Memory. History of C . G. UNIT – I BASICS OF C 9 Introduction on C. TOTAL : 60 REFERENCE BOOKS 1.

and Seider W. “Introduction to Chemical Engineering and Computer Calculations”. Experiment using belt conveyor KEC – B. 1976.Tech. Myers. Experiment on extrusion 12. Prentice Hall.. 10.Curricula and Syllabi – R 2007 12/67 . 07FT507 FOOD PROCESS ENGINEERING LABORATORY 0 0 3 1 Objective: To provide hands on training on various food processing operations to give practical exposure. Experiment on textural studies of extruded foods 13. Food Technology V-VIII Sem . LIST OF EXPERIMENTS Experiment on size reduction of food material Experiment on spray drying of food Experiment on fluidized bed drying of food Experiment on freeze drying of food Experiment on sterilization Experiment of freezing Experiment on centrifugal separation Experiment on oil extraction by oil expeller Experiment on membrane separation – reverse osmosis. New York.D. 1991. Experiments on inclined belt separator 11.L.Englewood Cliffs. A. 2.

Extempore.Self Assessment Identifying strength and weakness. 11. Idioms and phrases. 10. Overcoming failure. Experiment on homogenization of milk 3.Tech. 8.Speaking practice Dialogue / Conversation. Studies on the reverse osmosis and ultra filtration system and determination of the rate of filtration and settling DAIRY ENGINEERING LAB LABORATORY 0 0 07CE409 COMMUNICATION SKILLS AND PERSONALITY DEVELOPMENT 0 0 1 1 LIST OF EXPERIMENTS 1.07FT508 3 1 Objective: To relate the facts and principles of physical chemical and biological nature of milk. Experiment on spray drying of fluid milk. Preparation of vitaminzed and falavored milk 12.Verbal communication Social Exchange. Preparation of butter and butter oil. Informal Discussions. 7. 4.Personality development Body Language. KEC – B. To provide an actual physical experience with the preservation techniques.Language development through reading Reading comprehension. LIST OF EXPERIMENTS 1.Listening skills Short Dialogues. Basic phonetics. Planned Speech. Experiment on pasteurization of milk 4. Non Verbal Skills. Experiment on centrifugation of milk 6. Preparation of whey beverage. Vocabulary building.yoghurt. Food Technology V-VIII Sem . Determination of quality parameters in milk 2. TV News / Programmes. Preparation of fermented milk. Type of conversations. Basics of attending and organizing meetings. Leadership qualities. 9. Experiment on evaporation of milk 7.Telephone etiquette 5. Experiment on holding time of pasteurization equipments and efficiency of regeneration 5. Effective Time Management. 6. Emotional Quotient. 2.Curricula and Syllabi – R 2007 13/67 . Speeches. Debate. 3. Public Speaking. Surviving Stress. Current affairs.

Production Management: Production of Quality Goods and Services: Understanding production and operations management. Demand.07MB601 ENGINEERING ECONOMICS AND MANAGEMENT (Common to all Engineering Branches) 3 0 0 Objective: The course is designed • To develop the basic understanding of economic principles and issues • To Provide a broad overview of the functions.I PRINCIPLES OF MICROECONOMICS 9 Economic Principles and Issues. improving production through technology. selling products through intermediaries. working with labor unions. administering compensation and employee benefits. UNIT . How Society Chooses: The Market Process and the Price Mechanism. Measuring National Output and Income: GDP and Price Indexes. managing the flow of information in the organization. outsourcing the manufacturing function UNIT . personal selling. Fiscal Policy. Developing product strategies. working in teams. motivating employees.IV MARKETING MANAGEMENT 9 Fundamentals of Marketing and Customer Service: the importance of understanding customers. planning for staffing needs. Motivation & HRM: Understanding human relations. managing and controlling the production process.III MANAGEMENT AND ORGANISATION 11 Functions & Skills of Management. how the financial statements are used. coordinating marketing efforts. incorporating the internet into distribution strategies. advertising and direct marketing. recruiting. The Marginal Concept and Scientific Economic Analysis. Food Technology V-VIII Sem . and Prices: How the Market System Works UNIT .Tech. designing the production process. Organization Teamwork & Communication: Designing an effective organization structure. hiring and training new employees. Selecting the most effective distribution channels. public relations. developing pricing strategies. characteristics of effective teams. Business Cycles. developing brand and packaging strategies. principles and practices of Business management 3 UNIT .V FINANCIAL MANAGEMENT 7 Accounting: the fundamental accounting concepts. Financing and 14/67 KEC – B. sales promotion.Curricula and Syllabi – R 2007 . An Introduction to the Basic Ideas. management skills. the four basic functions of management. how to plan marketing strategies. advantages and disadvantages of working teams. appraising employee performance. managing physical distribution. Financial Management: What the financial management involves. Monetary Policy. managing the supply chain.II BASIC PRINCIPLES OF MACROECONOMICS 9 The Circular Flow of Income and Spending. The Economic Stabilization Dilemma: Unemployment with Inflation UNIT . Promotional Strategies: The promotional mix. Supply.

Fourth Edition. “Contemporary Business”. 2007. India. New Delhi. 2. “Excellence in Business”. KEC – B. Courtland L.Ghosh.Tech. FURTHER READING 1. Cengage Learning Inc. Campbell.. Stanley and McConnell.. Boone. and Kurtz. 2006. Geetika.. Third Edition. Cengage Learning Inc. “Essentials of Economics”. John V.Managing Risk TOTAL: 45 REFERENCE BOOKS 1. Brue. Thill. Bovee.. Madura. Piyali. 2008. Choudhury and Purba Roy.. and Mescon. Jeff. 3. Michael H.Curricula and Syllabi – R 2007 15/67 . New Delhi.. 2006. Tata McGraw Hill. Tata McGraw Hill. Prentice Hall. 2. India. David L. New Jersey. Food Technology V-VIII Sem . Louis E. “Introduction to Business”. “Managerial Economics”. 2007. Twelfth Edition.

S. “Probability Statistics and Queuing Theory”. “ Probability and Statistics for Engineers”.IV TESTING OF HYPOTHESIS 9+3 Small and large samples – Tests concerning simple means. Continuous distributions. UNIT . TOTAL : 60 REFERENCE BOOKS 1. 2005. KEC – B.Uniform distribution – Exponential distribution and Normal distribution. Tutorial : 15. Thilagavathi K. Veerarajan T. Tata McGraw-Hill. Kandasamy P.covariance – correlation and regression.Curricula and Syllabi – R 2007 16/67 . 2005. Prentice Hall of India Pvt.K. V.. Miller & Freund’s. Ltd. and Kapoor. UNIT .One way classification – Completely Randomized Design .C..goodness of fit. Lecture : 45. New Delhi.Two way classification – Randomized Block Design – Latin Square Design. Food Technology V-VIII Sem . New Delhi. EEE and IT branches) 3 1 Objective: • To understand basic concepts and properties of random variables.Test for equality of variances.07MA601 PROBABILITY AND STATISTICS (Common to Food Technology. 0 4 UNIT – I PROBABILITY AND RANDOM VARIABLES 9+3 Axioms of Probability. New Delhi.. 2.. Statistics and Random Processes”. “Fundamentals of Mathematical Statistics”.. • To understand regression.Comparing means – Proportions – Test for independence .III TWO DIMENSIONAL RANDOM VARIABLES 9+3 Joint distributions – Marginal and conditional distributions. FURTHER READINGS 1. New Delhi. 2.Test for homogeneity . Sultan Chand & Sons.V DESIGN OF EXPERIMENTS 9+3 Analysis of variance. “Probability.Conditional probability – Total probability – Baye’s theorem – Random variable – Probability mass function – probability density function – Moments. UNIT . and Gunavathi K. UNIT .Moment generating functions. Chand & Co. • To understand types of distributions. Gupta.II STANDARD DISTRIBUTIONS 9+3 Discrete Probability distributions – Binomial distribution – Poisson distribution.Tech. Seventh Edition. S.. 2005. 2007.

Senescence. juice and pulp extraction and clarification. Simple estimation of drying costs. peeling and blanching methods. Preparation of fruit powders. Harvesting and pretreatments. UNIT . post harvest handling. Preparation of product for dehydration. Srivastava. cleaning.III PRESERVATION BY HEAT. candies and preserves. physical changes. controlled atmosphere storage. CBS Publisher & Distributions. Dehydration principles and equipments. enzymatic changes. Deterioration factors. Sauerkraut. N. UNIT . Preparatory operations and related equipments. Methods of reducing deterioration.W. waxing. evaporative cooling. TOTAL : 45 REFERENCE BOOKS 1. food irradiation etc. low temperature storage. Theory of gel formation.II PRINCIPLES AND METHODS OF FRUITS AND 9 VEGETABLE PRESERVATION Composition and related quality factors for processing. Spoilage of can. various processing and preservation techniques such as dehydrated foods. composition and nutritional aspects. Filling. preparation of fruits and vegetables for canning. Principles of storages of fruit and vegetable: storage under ambient conditions. problems associated with handling of fruits and vegetables for processing. Problems related to storage of dehydrated products. and Kumar. preparation of fruits for powder production. UNIT – I STRUCTURAL AND NUTRITIONAL ASPECTS 9 Current status of production and processing of fruits and vegetables. jellies. hurdle technology.Curricula and Syllabi – R 2007 17/67 . cordial and nectars. R. “Fruit and Vegetable Preservation: Principles and FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 3 0 0 KEC – B.P. Food Technology V-VIII Sem . Ripening. grading. squash. quality control. vacuum shelf dryers. chemical changes. 2. syrups. closing and sterilization operation.IV DRYING AND DEHYDRATION 9 Drying and dehydration of fruits and vegetables.V CANNING OF FRUITS AND VEGETABLES 9 Types of cans and materials. marmalades. Recent trends in fruit and vegetable processing: minimal processing. S. concentrates and powders. irradiation. Cross flow shelf dryers. Preparation of jam. Precautions in canning operations. New Delhi. maturation.concepts and methods UNIT .washing. Structural. SUGAR. pickle and vinegar production.07FT601 3 Objective: To provide the students with the basic principles and knowledge about the properties. merits and demerits of freeze drying. Desrosier.Tech. freeze dryers. CHEMICALS AND 9 FERMENTATION Preparation of Juices and pulps. UNIT . 1987. “The Technology of Food Preservation”. Tomato products. Physiological Development: Growth.

2. A. Marcel Dekker.V and Ramaswamy H.L. and Kadam. FURTHER READINGS 1.. “Handbook of Fruit Science and Technology: Production.S.Practices”. Chakraverty. G. Lal.Curricula and Syllabi – R 2007 18/67 . 1986. 1998. KEC – B. Salunkhe. New Delhi. D..S. Raghavan G. Lucknow.S.Tech.. “Preservation of Fruits and Vegetables”. Second Edition. S. 1995. Siddappa.S. 2001. Food Technology V-VIII Sem . 3.K. New York. and Tondon G. USA. Composition and Processing”. G. Indian Council of Agricultural Research. Marcel Dekker Press. “Handbook of Post-harvest Technology”. International Book Distribution Co. Mujumdar A.

water. To provide a sound foundation for the study of all other bakery and confectionary course UNIT – I INTRODUCTION 9 Raw materials required for bread making and their functional properties. Types of biscuit dough’s – Developed dough.importance of the consistency of the dough. Manufacturing process and spoilage of confectionery products. Fruits. emulsifiers and antioxidants. BAKING AND CONFECTIONERY TECHNOLOGY 3 0 0 KEC – B. importance of sugar confectionery and flour confectionery. Ingredients from milk and eggs. Ovens and Slicers. milk. fat. Third Edition. Other ingredients: Sugar. big equipments and oven.Selection and preparation of mould Temperature and time required for different type of cake. and laminating.IV BISCUITS AND COOKIES 9 Production of cakes and cookies/biscuits. enzyme modified dough’s and batters. UNIT . Sponge and dough. Functions of various raw materials used in baking industries Materials of Baking. Fermentation enclosures and brew equipment.. yeast. Good Manufacturing Practices (GMP) in baking and confectionery industries. external characters. “Bakery Technology and Engineering”. Sweeteners and. fondants. semi-sweet. colour. vegetables. . UNIT . milk powder and bread improvers. To provide the student with a basic understanding of the diverse mechanisms of processing. Water and salt. and colors. Packaging materials and equipment. Computerization in plant and laboratory. sheeting. flavors. rounding.III BREAD MANUFACTURING PROCESS 9 Straight dough fermentation. and nuts.Tech. Food Technology V-VIII Sem . Chorley wood bread process. Accelerated processing. Tenderizers. Essential ingredients: Flour.V CONFECTIONERY PRODUCTS 9 Definition. Sanitation and safety.07FT602 3 Objective: To study the principles of general bakery and confectionary technology and to relate the facts and principles of physical and chemical nature of ingredients. Samuel A. Types of confectionery products-chocolate boiled sweets caramels toffees. Cake making: Ingredients and their function Structure builders. UNIT .Curricula and Syllabi – R 2007 19/67 . TOTAL : 45 REFERENCE BOOKS 1. Preservation methods. Characteristics of good bread: Internal characters. UNIT . problems of baking. salt. Spoilage of bread Causes. Dough mixing and mixers. Shortenings. Spices. moisteners and flavor enhancers. Dough retarding and freezing.II BAKERY EQUIPMENT 9 Introduction to utensils and equipments used in bakery unit and their uses Small equipments. short dough’s. Matz. Dividing. Bulk handling of ingredients. detection and prevention. preservation and quality control techniques. Leaveners and yeast foods. flavor. Stages in processing of bread and bread making methods and advantages and disadvantages of various methods of breadmaking. Bread defects/faults and remedies.

“Technology of Bread Making”. MVCH Publications. New York. Samuel A.Tech. 1987. FURTHER READINGS 1. Manley. Pomeranz.. Stanley P. Cauvain. KEC – B. 1998.Curricula and Syllabi – R 2007 20/67 . 1999. Matz. Linda S. Food Technology V-VIII Sem .2. Chapman & Hall. “Modern Cereal Science and Technology”. 2. Duncan. Maryland. and Young. 3. Pan Tech International Publication. London.. England. 1988. Second Edition Aspen publication. “Biscuit Doughs Manual 2”. Woodhead Publishing Ltd.Y... “Equipment for Bakers”.

2. cultivation and preservation techniques. GM foods and food securitySafety aspects and social acceptance . Natural bio-preservatives – Nisin. UNIT . Lacticin.K. KEC – B. Genetic Engineering Techniques. strain improvement. and toxins in the raw materials and food. trade related aspects. algal proteins. Joshi. Principles of down stream processing. pesticides. labeling and traceability. media for industrial fermentations. Bielecki S.V GM FOODS – SOCIAL AND ETHICAL ISSUES 9 Potential Impact of Biotechnology on Food Industries.Curricula and Syllabi – R 2007 21/67 . Review of Nucleic Acid Biochemistry. tube agglutination. Tramper S.. Polak J.Ethical issues. Food Technology V-VIII Sem . buffering and antifoam agents.Recombinant DNA Techniques and Cloning Strategies. UNIT – I INTRODUCTION TO BIOTECHNOLOGY 9 Basic concepts.. New Delhi. mushroom.II FOOD FERMENTATION 9 Microoorganisms of industrial importance: isolation. UNIT . Elsevier Science Publishing Company. New protein foods . J. V.. amino acids.SCP. Advances and Trends in Food Biotechnology. 2000.Polymerase Chain Reaction (PCR). TOTAL : 45 REFERENCE BOOKS 1. live stock. poultry and fish products.Tech. colouring agents and vitamins. Food Fermentation”.IV MOLECULAR DIAGNOSTIC TOOLS 9 Rapid detection techniques for food borne pathogens and their toxins. Education Publishing. gel diffusion assay. lactic acid. Ed. 1999. release and movement of GMOs.current guidelines for the production.07FT603 FOOD BIOTECHNOLOGY 3 0 0 3 Objective: To provide knowledge of methods and tools applied to the production of biotechnologically derived foods and food ingredients. To understand safety assessment strategies for food developed through genetic engineering and to impart knowledge pertaining to development of foods that promote health and well being. A. Methods of inoculum development. “Biotechnology. In-vitro evaluation of bacterial toxins by immunological techniques like slide agglutination. Genetic based diagnostic systems . Biotechnological approaches to improve nutritional qualities and shelf life of fruits and vegetables. I & II. Flavoring agents... UNIT . Genetic modification of enzymes used in food processing. Micro array diagnostic methods to detect pathogens. an d Bielecki. UNIT . and Pandey. New Delhi. “Food Biotechnology”. Volume.III PRODUCTION OF PRIMARY AND SECONDARY 9 METABOLITES Production of commercially important metabolites – citric acid. GMOs.

Marcel Dekker.Tech. Gustavo F. New York.FURTHER READINGS 1. Knorr. 3. 2. Madison. Crueger. GRC Press. Food Technology V-VIII Sem . D. New York. KEC – B. Science Tech.. Gutierre. USA. “Food Biotechnology”. “Biotechnology: A Textbook of Industrial Microbiology”. 1984. 1982. “Food Science And Food Biotechnology”.Curricula and Syllabi – R 2007 22/67 . 2003. W. and Crueger A.

LIST OF EXPERIMENTS 1. minimal processing and give them training in preparation of various fruit based products. Experiments on juice extraction 5.07FT604 FRUIT AND VEGEATABLE PROCESSING LABORATORY 0 0 3 1 Objective: To provide the students with the basic principles and knowledge about the different processing techniques such as drying.Curricula and Syllabi – R 2007 23/67 . canning. 2.Tech. Preparation of tomato sauce and ketchup 10. Experiments on cutout analysis for canned product KEC – B. Experiments on minimal processing of vegetables 11. pressure cooker and ordinary 3. Food Technology V-VIII Sem . Preparation of Jam and Jelly 8. Experiments on osmotic dehydration of fruits 7. Preparation of squash and cordial 9. Experiment on canning of fruits and vegetables 12. Studies on factors influencing gelatinization of starch 4. Experiments on drying using tray dryer 6. Experiment on different methods of cooking vegetables – microwave. Experiments on different peeling methods.

Preparation of chocolates. 2. sodium. 8. Preparation sugar boiled confectionary. 9. To provide an actual physical experience with preparing bakery and confectionary products. 3. candies and preserves. fruit drops. Studies of dough characteristics farinographic and extensographic 7. sugar. and maida) 4. Preparation toffees. Experiment on leavening action of baking powder.bicarbonate and ammonium-bi-carbonate.Curricula and Syllabi – R 2007 24/67 . 13.07FT605 BAKING AND CONFECTIONERY LABORATORY 0 0 3 1 Objective: To afford the student with principles of general bakery and confectionary technology. shortening. 11. Food Technology V-VIII Sem . Estimation of gluten content (atta. egg and salts. Preparation of biscuits-different types. KEC – B. yeast.Tech. Familiarization of BIS standards for confectionary regulations and specifications of products. LIST OF EXPERIMENTS 1. Determination of yeast -ferment test and dough rising capacity 6. Preparation of fruit toffees. 10. and maida) 5. Estimation of water absorption power (atta. Preparation of cookies-different types. 12. Study of ingredients (major and minor): characteristics of flour.

MacMillan India. Design and drawing of centrifuges and crystallizer 8. skirt. Design and drawing of vessel supports such as bracket. S. Design and drawing of thickeners and filtration equipments 9. Sixth Edition.. W. M.. McCabe. Design and drawing of storage tanks for solids. Food Technology V-VIII Sem . Central Techno Publications.C. Dawande.07FT606 1 Objective: To develop skill to design and install process equipments used widely in a food process industry LIST OF EXPERIMENTS 1. Perry. 2001. Smith. 1997. New York. McGraw-Hill.H. Mahajan. D. 4. Design and drawing of agitated vessel and jacketed vessels REFERENCES / MANUALS/SOFTWARE: 1. “Chemical Engineers’ Handbook”. 2000.V. Design and drawing of high pressure vessels 5. J.. liquids and gases 7. Design and drawing of double pipe heat exchangers 2. 3. Design and drawing of cyclone separators 6. saddle. R.L. Design and drawing of shell and tube heat exchangers 3.W.Curricula and Syllabi – R 2007 25/67 .. etc.Tech. Seventh Edition.. Nagpur. “Unit Operations in Chemical Engineering”.D. “Process Design of Equipments”.. FOOD PROCESS EQUIPMENT DESIGN AND DRAWING LABORATORY 0 0 3 KEC – B. 4. New York. “Process Equipment Design”.V. Joshi and V. McGraw-Hill. P. 2003. 2. and Green. New Delhi. Design and drawing of rotary drier 10. and Harriot.

Food Technology V-VIII Sem . Wooden boxes. Moisture. Polypropylene (PP). Metal caps for bottles and jars Crown corks. plywood and wire bound boxes. Sterilization of bottles. Protective lacquers and coatings for metal containers.V EVALUATION AND STANDARDS OF PACKAGING 9 MATERIALS Interaction between packaging materials and food products.III FLEXIBLE AND NON FLEXIBLE PACKAGING 9 MATERIALS Polyethylene (LDPE and HDPE). Current status and trends in food packaging in India and abroad. Seal types-Bead seals. Temperature. recent trends in food packaging and to develop knowledge about the testing and standards of packaging materials. Co-extruded films and Laminates . Nutrition labeling and legislative requirements. UNIT . different types of caps and liners used. methods to extend shelf-life. Food package development. Pouch form fill seal machines. packaging equipment. Laminated Paper board. lug caps. Can closures.Curricula and Syllabi – R 2007 26/67 . Open top sanitary cans. Vacuum and Inert Gas Packaging: Gas and water vapor transmission FOOD PACKAGING TECHNOLOGY 3 KEC – B.retortable pouches. can seam formation and defects. Printing on packages. fibre board boxes. basics of canning operations.Rigid and Semi rigid plastic packaging and applications. Cellulose. Aerosol Cans Relative merits and demerits.Formation of Films and pouches. Testing of packaging material and package performance. Effect of light. Plastics . Filling (Volumetric and Gravimetric) and Sealing of pouches. Three piece cans and Two piece cans.IV FILLING AND SEALING OPERATIONS 9 Can double seam. advantages and problems. Cartons.II PACKAGING MATERIALS -BOTTLES & CANS 9 Traditional packaging materials. and textile and paper sacks. Packaging methods for prevention deteriorative changes in foodstuffs. Hot wire sealing. Oxygen. Fabrication methods – Types of molding etc.07FT701 0 0 3 Objective: To impart knowledge and skills related to different packaging materials for food products. Basics of Canning operations. Functions of a food package. UNIT .Tin and Aluminum cans-merits and demerits. UNIT . Polyesters. Bottle and jar closures. package standards and regulation. UNIT – I INTRODUCTION 9 Basic concepts of packaging. Design features and applications. crates. Glass jars and Bottles in food packaging. Form fill Seal equipment – merits & demerits. mechanical forces and biological factors on quality of food. hot bar sealing and impulse sealing. Lap Seals and Fin seals.Tech. Fibre Board and Corrugated Card Board packaging and their applications. Polyvinyl chloride. Metallic can . Bar codes. Filling and sealing of Flexible plastic containers. applications. Copolymers their applications. packaging equipments. UNIT .

FURTHER READINGS 1. Paine and Heather Y. 1983 2. Keppler Verlag KG. Mathlouthi M. (Editor) “Food Packaging and Preservation” Elsevier Applied Science Publications Essex. Robertson. Marcel Dekker Inc. “Food Packaging Materials”. “Principles of Food Packaging. Crosby. TOTAL : 45 REFERENCE BOOKS 1. P.Curricula and Syllabi – R 2007 27/67 . 1970. KEC – B. Aseptic packaging. An International guide”.rates. Active packaging. Bombay. Frank A. Shrink packaging.Tech. “Food Packaging: Principles and Practice”.Paine “A Hand Book of Food Packaging” Leonard Hill Publications (Blackie and sons). applications. N. Gordon L.. R.T. 1986 3. UK. 1981. Food Technology V-VIII Sem . Germany. modified atmosphere packaging – principles. Heusenstamn. Heiss. USA 1993 2. CO2 and Oxygen scavenging. Applied Science Publishers Ltd. Biodegradable and edible packaging.

dunnage .importance.construction dunnage aeration . construction and operation .packaging requirement for packaging of fruits and vegetables toxicity of gases and spoilage of fruits and vegetables on storage. Large bins design requirements – construction UNIT .importance and requirement . dust concentration.V CONTROLLED ATMOSPHERIC STORAGE 9 Controlled atmosphere storage of fruits and vegetables concept and principles requirement . size of particles.operation and effect on storage. Causes of spoilage in perishables and durables. chemical composition . storage of food grains and grain handling. physiological and environment factors-interactionstechnological consequences of spoilage. material selection.bag storage – requirement. settling time. plywood bin.principles .sanitary condition of grains. Storage of fresh fruits and vegetables .fumigation in bag storage. Food Technology V-VIII Sem . UNIT . Evaporative cooling principles and concept requirement . losses during storage.structure requirement.selection of gases . requirements advantages . Design requirements of godowns . requirements.storage structures . UNIT .effect of gases .Curricula and Syllabi – R 2007 28/67 .07FT702 1 0 4 Objective: To provide knowledge of fundamentals of storage. Strategy for the reduction of postharvest losses .storage and preservation . rodents and crop parameters .lighting and fumigation.suitability of traps for grains.types of storage .storage under ambient conditions . Irradiation method of storage . Storage of processed fruits and vegetables .safety .requirements .open field storage .types .mixing and controlling. UNIT .factors affecting storage climatic.traditional and improved methods. – remedies. plastic silo construction and maintenance.III GRAIN HANDLING AND MODIFIED ATMOSPHERE 9 STORAGE Grain handling . Bulk storage .construction and operation. Use of insect traps in storage . Controlled atmosphere storage .IV STORAGE OF FRUITS OF VEGETABLES 9 Pre cooling of fruits and vegetables.storage requirements.grain dust accumulation characteristics.mixing of gases – requirements.fumigation .types .storage losses. UNIT – I FUNDAMENTALS OF STORAGE 9 Introduction . rat proof godown.gases used . Spoilage of storage by insects estimation and procedure in various grain.techniques of storage . Modified atmosphere storage of grains – concept. estimation of probable storage life. spoilage criteria.losses .bag and bulk storage . Bag storage .equipment .Tech. type of storage and by various insects.II STORAGE OF FOOD GRAINS 9 Storage of food grains . To understand modified and controlled atmospheric storage.principles storage cabinet .explosion and prevention.Hapur bin. Low temperature storage refrigeration . underground stores and above ground storage.methods of storage for pulp and other liquid type FOOD STORAGE ENGINEERING 3 KEC – B.

New York. “The Technology of Food Preservation”. New Delhi. B. 1984. KEC – B. FURTHER READINGS 1.. and Hosahalli. Chakraverty. 2003. Lecture : 45. Mujumdar. TOTAL : 60 REFERENCE BOOKS 1. Ripp. G. 1987. 1998. and Sanjeev Kumar. A..S.Curricula and Syllabi – R 2007 29/67 . Desrosier. 2. Publishers & Distributors. Srivastava. New Delhi. W. S.Worman and Derosier. Ramaswamy. Inc. Arun S. Marcel Dekker. “Handbook of Post Harvet Technology: Cereals. Lucknow. Tutorial : 15. 2. Pulses & Oil Seeds”. 1994. R. A. Chakraverty. 3. Food Technology V-VIII Sem .processed items.P. Oxford & IBH Publishing Co.Tech. “Post Harvest Technology of Cereals. Vegetables.. Tea and Spices”. “Controlled Atmosphere and Fumigation in Grain Storage”. Storage and preservation of dehydrated products of fruits and vegetables. Fruits. London..Vijayaraghavan. Elsevier Science Publishing Co. “Fruit and Vegetable Preservation”.. CBS. International Book Distributing Co.E. James N.

and Kalyanasundaram. TOTAL : 45 REFERENCE BOOKS 1. benzoates. 2. 1983. (electron spin resonance). ISO 9000 Programs.IV INTRODUCTION OF QULAITY CONTROL 9 Define.etc. Sanitary Standard Operating Principles (SSOP’s). food laws and standards Prevention of Food Adulteration (PFA) Act Fruit Products Order (FPO) Bureau of Indian Standards (BIS). Codex Alimentarius.Quality. sulphites. analysis of results.Curricula and Syllabi – R 2007 30/67 .Objective Analysis. Codex Alimentarius Commission (CAC). Accuracy. UNIT – I INTRODUCTION OF FOOD ANALYSIS 9 Introduces basic analytical techniques for food analysis and other biological analysis.. K. volumetric. Program Background. consistency. lactic acid. Mass spectroscopy. saccharine . Role of analysis. “A Manual of Laboratory Techniques”. colour. SEM. Hyderabad. Organization of Quality Assurance / Quality Control. shape.Enzymatic methods DSC. immunoassays. Selection of Analytical Methods.II FOOD ANALYSIS TECHNIQUES 9 Gravimetric. Raghuramulu.Tech. Analysis of food stuffs : with reference to the standards of quality UNIT . R. UNIT . Principles and application. viscosity. Detection and estimation of additives in food materials net as. Rheology measurements. General principles of quality control .III CHROMATOGRAPHY AND TECHNIQUES 9 Chromatography-different types. S. Agmark UNIT . National Institute of Nutrition. UNIT . texture. different types and its applications. Process Flow Diagram. formic acid.. Madhavan Nair.D. Extraction. Nuclear magnetic resonance (NMR). boric acid. Benefits / Limitations. Prerequisite Programs. “Developments in Food Analysis Techniques-1”. Precision. ICMR. taste and flavor food quality evaluation objective and subjective methods.quality attributes . and various methods of sampling. electrophoresis..V QUALITY CONTROL METHODS AND SYSTEMS 9 Good Manufacturing Principles (GMP’s). Total Quality Management. ESR. X-ray analysis of foods and its applications. separation and identification. King. HACCP Team. HACCP Principles. Product Description. Sensory Assessment. food adulteration tests to detect adulterants. water and oil soluble dyes.principle. N.07FT703 0 3 Objective: To study various food analysis and chromatographic techniques and to understand the quality control methods and systems. and spectrophotometric methods of food analysis. Applied Science FOOD ANALYSIS AND QUALITY CONTROL 3 0 KEC – B.size. Grades and Standards of Identity. their principles and applications. Rapid methods of microbial analysis.. formaldehyde. Refractometry – its applications and methods. Quality Standards and Specifications. Food Technology V-VIII Sem .

Plummer. P.J. Pitman Pub. 1970. 3. 1971. 1978. 2. Morris. D. “An Introduction to Practical Biochemistry”. “Separation Methods in Biochemistry”. “Methods in Food Analysis”. McGraw-Hill. London. Joslyn.A. 1976. and Morris. New York. Academic Press.Curricula and Syllabi – R 2007 31/67 . M. Food Technology V-VIII Sem . Second Edition.Publishers. FURTHER READINGS 1.Tech.T.. New York. London. C. KEC – B..

Description of bone and its modifiers. Food Technology V-VIII Sem . John Kerry and David Ledwood. Sausages UNIT . By-product utilization. TOTAL : 45 REFERENCE BOOKS 1. Modern abattoirs. Stadelmen. Freezing and Individual quick freezing. “Egg Science and Technology”.J. Frozen meat. Factor affecting egg quality and measures of egg quality. O.II POULTRY AND EGG PROCESSING 9 Measuring the yields and quality characteristics of poultry products.Curricula and Syllabi – R 2007 32/67 . Handling and transportation of fish.A. Description of animal fat. 2.IV MARINE AND MARINE PRODUCTS PROCESSING 9 Types of fish. composition. FISH AND POULTRY PROCESS ENGINEERING 3 0 0 3 Objective: To afford the student with poultry.. inspection and grading of meat. Lawrie. New Delhi. 1977. Types of Meat and its sources. Factors affecting post-mortem changes.K. properties and shelf-life of meat. UNIT . microbiology and spoilage factors of meat and meat products. flavors. Canned meat. Oxford. Preservation of egg by different methods. Mechanical deboning. composition. T. Second Edition. Egg quality assessment. nutritive value and functional properties of eggs and its preservation by different methods. Post-mortem changes of meat.07FT704 MEAT. MMPO and safety. Cooked and Refrigerated meat.V QUALITY STANDARD AND SANITATION 9 Lay-out and design of poultry processing plants. and Cotterill. Structure. UNIT . “Fish Processing Technology”. Oxford and IBH Publishers. Byproduct utilization. 1975. Westport. structure. pickling. Unit operations involved in post mortem operations. muscle and its modifiers. Woodhead KEC – B. Second Edition. Killing and unit operation poultry processing. Joseph Kerry. post-mortem changes in fish. Pergamon Press. Plant sanitation. structure. UNIT . Preservation of meataging. Canning and smoking operations. Color. UK. Dried and Cured meat. Good manufacturing practice and HACCP. of meat and meat products. smoking. Radiation processing meat safety. Meat tenderization and Meat quality evaluation. “Meat Processing”. meat and fish products. and spoilage factors of fish. W.J. FURTHER READINGS 1. 3.III MEAT AND POULTRY PRODUCTS 9 Ante mortem handling and welfare of animals. Govindan. “Meat Science”. Slaughtering of animals. pickling. 1985. Egg powder processing. slaughter house and its features. composition. R. AVI. Salting and drying of fish. UNIT – I INTRODUCTION 9 Recent trends in meat processing. egg.Tech.

“Processing of Aquatic Food Products”. England (CRC Press). John Wiley & Sons Publishers. Mead. and Lawson.Curricula and Syllabi – R 2007 33/67 . Wheaton. KEC – B. 3. 2002. T.B.Tech. F. England. Food Technology V-VIII Sem . Woodhead Publishing. New York. “Poultry Meat Processing and Quality”. 2. 2004. G..W.Publishing Limited. 1985.

8. Experiment on storage of foods in different packaging materials. Studies on types of packaging material. FOOD PACKAGING LABORATORY 0 KEC – B. 2. Food Technology V-VIII Sem . Exercise on canning: Forming operations and canning of food materials. Estimation of bursting strength of different packaging materials 5. 9.Tech. Estimation of shelf-life of packaged food stuff. Estimation of tear resistance of different packaging materials. 12. LIST OF EXPERIMENTS 1. 3. Estimation of tensile strength of different packaging materials 4. Exercise on Modified atmosphere packaging 10. 7. 11. 6. testing of packaging materials. Exercise on can measurements and sealing studies. various packaging techniques and estimated of shelf life of packaged foods. Exercise on Vacuum packaging.Curricula and Syllabi – R 2007 34/67 .07FT705 0 3 1 Objective: To impart knowledge and training related to different packaging materials for food products. Experiment on water vapour and gas transmission rate of flexible packaging materials. Studies on chemical properties of packaging materials.

viscosity and texture for given food samples. Estimation of sugars using HPLC 7. Estimation of consistency. Importance of sampling and techniques of sampling. 3. KEC – B. Familiarization of t to AGMARK and BIS laboratories standards. 8.Curricula and Syllabi – R 2007 35/67 . Detection of adulteration in foods.Tech. Detection and estimation of additives in food materials 9. Food Technology V-VIII Sem . HACCP. 6. Estimation of toxins and pesticide in foods. Estimation of taste and flavor for given food samples. Test to detect the adulteration of food materials 4. 13. Estimation of toxin traces analysis.Product Description and Process Flow Diagram for food materials. Estimation of natural extracts using GLC. 2. Determination of starch and pectin substances using different methods. 12. LIST OF EXPERIMENTS 1. 11.07FT706 FOOD ANALYSIS AND QUALITY CONTROL LABORATORY 0 0 3 1 Objective: To understand principle behind analytical methods associated with food and be able to select the appropriate analytical technique when presented with a practical problem. 5. 10.

UNIT . Safety. Integrity.III FUNDAMENTAL ISSUES 11 Generic Concerns: Responsible Engineers . UNIT – I INTRODUCTION 9 Role Morality – What is a Profession – Professional ethics – Engineering Ethics as Preventive Ethics – Framing the Problem – Common Morality – Moral Justification – Analyzing a case – Factual Issues – Conceptual Issues . and Liability in Engineering: The Codes and Engineering Practice – Difficulties in Estimating Risk – Normalizing Deviance – The Expert’s Approach to Acceptable Risk – Identifying and defining acceptable risk .Curricula and Syllabi – R 2007 36/67 .Concepts of Responsibility – The Minimalist View – Reasonable Care – Good Works – Do Engineers Need Virtues?Impediments to Responsibility – Honesty.Tech. UNIT .IV ENGINEERS DIVERSE ROLES 9 Engineers as Employees: The codes and Employer – Employee Relationships – The Changing Legal Status of Employee Rights – The Manager-Engineer Relationship – Paradigmatic Engineering and Management Decisions – The Challenger Case – Loyalty: Uncritical and Critical – Responsible Organizational Disobedience – Implementing Professional Employee Rights – Engineers and the Environment: Engineering Codes and the Environment – Controversy over the Environment – What does the law say? – Balancing Wealth and Health: A Criterion for “Clean” – the Anthropocentric Approach to Environmental Ethics – The Scope of Professional Engineering Obligations PROFESSIONAL ETHICS AND HUMAN VALUES (Common to all Engineering branches) 3 0 0 KEC – B.General and Specific Moral Problems. UNIT . and Creative Middle Ways.Conflicting Values – Standpoints of the Judge and the Agent – Utilitarian Thinking – Three Utilitarian Approaches – the Ethics of Respect for Persons – Three Respect for Person Approaches – Convergence.II SOLVING MORAL PROBLEMS 7 Introduction .The Layperson’s Approach to Acceptable Risk – The government Regulator’s Approach to Risk – The Engineer’s Liability for Risk – Becoming a Responsible Engineer Regarding Risk.07GE802 3 Objective: • To enable the students to identify ethical and moral issues • To provide a frame work for resolving ethical problems • To educate the students regarding ethical issues relating to environment and globalization. Divergence. Food Technology V-VIII Sem . and Reliability – Ways of Misusing the Truth – Why is Dishonesty Wrong? – Honesty on Campus – Integrity in Engineering Research and Testing – Integrity in the Use of Intellectual Property – Integrity and Client-Professional Confidentiality – Integrity and Expert Testimony – Integrity and Failure to Inform the Public – Conflicts of Interest – Risk.

and Rabins.. Martin.V ENGINEERING PROFESSIONALISM 9 Problems in International Professionalism – Problems in Interpreting and Applying the Codes in the International Context . New York.. “Professional Ethics and Human Values”.Guidelines for Interpreting the Codes – Bribery. Second Edition.Tech. and Schinzinger. Michael J.. Grease Payments. Charles B. 2. Second Edition. 2003. 2004 3. and Gifts – Sweatshops in Asia – Issues Old and New – Professional Engineering Societies – Promoting Rather Than Enforcing Ethics – State Registration Boards – Universal Engineering Licensure – Gender and Minority Issues TOTAL : 45 REFERENCE BOOKS 1. K. Extortion. Oxford University Press. Coimbatore. Pearson Education. Food Technology V-VIII Sem . Seebauer. Harris. Fleddermann.. 2001.. 2005.UNIT . KEC – B. Michael S. “Ethics in Engineering”. “Engineering Ethics”. Robert L.. Tata McGrew-Hill Publishing. Third Edition. Publishers. Thangaraj. “Engineering Ethics”. New Delhi. 2. . Wadsworth Thomson Learning. FURTHER READINGS 1. Pritchard. Charles E. and Barry. Edmund G. G.Striking a Balance – Guidelines for Interpreting the Codes: (1) Human Rights – (2) Avoiding Paternalism and Exploitation . Roland. Mike W.. First Edition.Curricula and Syllabi – R 2007 37/67 . “Fundamentals of Ethics”. Krishnaswamy. K.. Canada Latest Indian Edition. New Delhi. and Karmegam.K. R.

and Rapport. “Food Additives”. New Delhi. Revised and Expanded. Lisa. 2007. know the efficacy and safety of the products and understand the application of these products. 2. therapeutic and other applications.flour improvers.IV SAFETY.V NUTRACEUTICALS AND THEIR APPLICATIONS 9 Nutraceuticals. 2001. Lockwood. different types. Wildman. CRC Press. risks. Risks and benefits. 1986. Emulsifiers and gums. Millstone. their uses. Second Edition. 2002. and Properties”.L.07FT801 0 3 Objective: To provide students with basic concepts on common food additives. USA. Fergus M. anti-browning agents. Salminen S.II TYPES OF ADDITIVES I 9 Preservatives . Nutritional additives. role of additives in foods. safety and quality issues. FURTHER READINGS 1. New York.Natural and artificial. Humectants. Penguin. TOTAL : 45 REFERENCE BOOKS 1. New York. UNIT . “Food Additives: Toxicology. “Handbook of Nutraceuticals and Functional Foods”.. CRC Press. UNIT – I INTRODUCTION 9 Introduction – food additives – Types – natural and synthetic.food source-animal.. levels of additions in individual products. Flavorings . and to educate students regarding the diverse nutraceutical products. FDA. quality standards and associated risks. Pharmaceutical Press.III TYPES OF ADDITIVES II 9 Colorants – Classification . carcinogenicity..M. teratogenicity – PFA. “Nutraceuticals: A Guide for Healthcare Professionals”. Clydesdale. FOOD ADDITIVES AND NUTRACEUTICALS 3 0 KEC – B.Acidulants. Davidson P. 3. Erik. Robert E. Marcel dekker Inc. “Food Additives”. UNIT . Dough conditioners . Enzymes. Sweeteners – Natural and synthetic. chemical properties.Tech.. FPO regulations – GRAS additives. Brannen A. Fat substitutes and replacers. plant and Microbial sources. and Thorngate J. Brian. safety. Antioxidants. 1996. Food Technology V-VIII Sem . Colorants as Food Additives.C.Curricula and Syllabi – R 2007 38/67 . major nutraceuticals. Emerging Nutraceuticals.Flavor enhancers. UNIT . Regulation.. Chelating agents. UNIT . 2.H. REGULATION AND QUALITY STANDARDS 9 Determination of the limit for addition – NOEL – Toxicity data – Method of determining toxicity – LD50.

installation.N. New Jersey. 3. Food Technology V-VIII Sem . layout characteristics to enhance the knowledge in the design of food processing equipments and food processing plant layout. Product selection and developmentintroduction of new product-stages of product development considerations in product development Lecture : 45. “Operations Management Selected Readings”. Stoner. 1975. UNIT – I INTRODUCTION 9 Introduction and classification of food plants. 2001. UNIT .. UNIT . Types of Process Design. fittings and gaskets. Tufail Ahmed.Taraporevala Sons and Co. Thuesen. UNIT . UNIT . fly control. John F.III PROCESS DESIGN 9 Process Flowchart. 1978. New Delhi. Prentice-Hall of India. and Thuesen.P. FOOD PROCESS EQUIPMENT AND LAY OUT DESIGN 3 1 0 KEC – B. selection of site and Location of plant. Sanitary pipes and fittings. illumination in food plants. “Technology and Engineering of Dairy Plant Operations”.J. Bombay.G. TOTAL : 60 REFERENCE BOOKS 1. 2. Common problems. installation of process equipments.B. fabrication and installation of equipments. Tutorial : 15. New Delhi. Prentice –Hall Inc. CBS Publishers and Distributors. Techniques of plant layout. 1997. FURTHER READINGS 1. A. D. “Engineering Economy”. H. Laxmi Publications. mold prevention.II CONSTRUCTION REQUIREMENTS 9 General requirements and considerations for construction. materials and floors for different section of food. Ananthakrishnan.IV FABRICATION AND INSTALLATION OF EQUIPMENTS 9 Arrangement of equipment-fabrication of equipment. floor plant types of layouts Food building planning.Tech. New Delhi.Curricula and Syllabi – R 2007 39/67 . James. plastic tubing. G. process design. Groff.J. office layouts-flexibility. Gane K. “Management”. care and maintenance of pipes & fittings. 2. 1994.Sinha. Febrycky.. principles of food layout. W.C. and Muthu. Materials for the food equipments. material handling in dairies.07FT011 4 Objective: To understand the construction requirements. General points of considerations for designing food plant. Process schedule. Drains and drain layout for small and large dairies.. Ventilation. and M. “Dairy Plant Engineering and Management”.V LAYOUT-CHARACTERISTICS 9 Plant location factors plant lay out advantages types of layout-characteristics of an efficient layout. standard glass piping. Material & Energy balances-design of equipments.F.

Food Technology V-VIII Sem . residence time functions and relationship between them in reactor. “Elements of Chemical Reaction Engineering". evaluation of rate equation. KEC – B.07FT012 REACTION ENGINEERING 3 1 0 4 Objective: To Get ability in deciding and designing the type of Reactors those are necessary for a particular type of reaction in an Industry. 1972. classification of reactions. conversion in non-ideal reactors.J. UNIT .S. 2.M. fitting of data complex reaction mechanism. batch.O. 2. Role of reaction rate. 1981. size comparison of reactors. UNIT . UNIT – I REACTION KINETICS 9 Introduction. basic models for non-ideal flow such as dispersion model.II INTERPRETATION OF EXPERIMENTAL DATA 9 Analysis of experimental reactor data. FURTHER READINGS 1. Bischoff and Froment . Lecture : 45. Second Edition. Tank in series model. non-elementary reactions and their mechanisms. They also learn mechanism and control of several types of reactions. concept of molecularity and order of reaction. TOTAL : 60 REFERENCE BOOKS 1. Levenspiel. Thiele Modulus. Third Edition. John Wiley. New Delhi. chemical kinetics. Prentice Hall of India.III IDEAL REACTORS 9 Design for homogeneous systems. Smith. New York.V GAS-SOLID CATALYTIC REACTORS 9 Diffusion within catalyst particle effective thermal conductivity mass and heat transfer within catalyst pellets.“Chemical Reactor Design and Analysis". design of reactors for single reactions system. elementary. effective factors. UNIT . “Chemical Reaction Engineering".. Addison Wesley.IV NON-IDEAL REACTORS 9 The residence time distribution as a factor performance.. “Chemical Engineering Kinetics". integral and differential analysis for constant and variable volume reactor. Tutorial : 15. stirred tank and tubular flow reactor. New York. 1982. New York. theories of reaction rate and temperature dependency.Tech. 1986. Fogler H. McGraw-Hill. UNIT .Curricula and Syllabi – R 2007 40/67 .

Membrane separation. specificity of enzyme action. 2. Sedimentation. UNIT . UNIT – I ENZYME TECHNOLOGY AND ENZYME KINETICS 9 Applied Enzyme catalysis.Tech. Electrophoresis. “Biochemical Engineering Fundamentals”. Lecture : 45. Immobilization of enzymes.Curricula and Syllabi – R 2007 41/67 . Air lift loop reactors.V PRODUCT RECOVERY 9 Removal of solids. 2. New York. Applications of enzymes in food industry. “Biochemical Reactors”.II TRANSPORT PHENOMENA IN BIOCHEMICAL 9 REACTORS Oxygen transfer in submerged fermentation process. Web.IV BIOPROCESS MONITORING 9 Online data analysis for measurement of important physiochemical and biochemical parameters. Analysis of film and pore diffusion resistances on reaction kinetics. fluidized bed and trickle bed bioreactors. 1964.C. Methods of online and offline biomass estimation. Bailey James E and Ollis D F.. 1986. Prentice Hall of India. Mechanism of enzyme action and kinetic of reaction. 1992. Filtration. New York. Crystallization and Drying.. Shuler. F. “Bioprocess Engineering”.Inhibition Kinetics: energetic of enzyme substrate complex formation. Cell disruption. Pion Ltd. Atkinsono. Tutorial : 15. Flow infection analysis for measurement of substrates.07FT013 BIO-PROCESS ENGINEERING 3 1 0 4 Objective: To impart knowledge on the role of micro organism in different types of Bio-chemical reaction and also to design Bio-chemical reactors with proper knowledge of mass transfer and reaction mechanism. products and other metabolites.. Design and operation of Novel bioreactors. estimation of Michaelis-Menten parameter. Mass transfer in immobilized biocatylic systems. TOTAL : 60 REFERENCE BOOKS 1. UNIT . Extraction. “Biochemical Engineering”. FURTHER READINGS 1. New Delhi. Michael L and Kargi. McGraw Hill. 1974 KEC – B. UNIT . Design and analysis of packed bed and membrane bioreactors. O2 uptake rates and determination of O2 transfer co-efficient. Fikret. Food Technology V-VIII Sem .. Centrifugation. B. Second Edition. Chromatography. Microbial calorimetry.III DESIGN AND OPERATION OF BIOREACTORS 9 Immobilized enzyme bioreactors. UNIT . role of aeration and agitation in oxygen transfer. Van Nostrand.

principles .Curricula and Syllabi – R 2007 42/67 .batch driers .principle .osmo convection.IV DRYING TECHNOLOGY – PART 1 9 Electromagnetic radiation . osmo vac.effects of radiation on living organism.application to fruits and vegetables .factors affecting osmotic dehydration . Drum drying .applications in horticultural products.transmission properties . Drying curves .principles . New atomizer designs .mass and heat transfer in freeze drying.mechanism of heating . UNIT .principle of operation .quality of irradiated food.microwave generators and processing equipment . Continuous type drying . Drying behaviour of droplets in spray driers .heat and mass transfer in drying chamber.fluidized bed drying .foam mat drying . Food Technology V-VIII Sem . Drying after osmosis .principles .mass transfer . cabinet tray driers.kiln.kinetics.design aspects of drum drying.changes in food material . Advances in freeze drying . trough driers. Components of fluidized bed system . Dehydration methods . Dielectric heating principles .types of drum driers . Use of sonic and ultrasonic energy in dehydration . Freeze drying . Novel dehydration techniques . Freeze drying with heat input by microwaves . UNIT . Energy requirements in different methods of ADVANCES IN DRYING TECHNOLOGY 3 1 KEC – B. Properties of microwaves . Atmospheric drying of foams .Tech. UNIT – I DRYING METHODS 9 Drying and dehydration . belt.different models of solar driers product quality. UNIT .pretreatment of foods .mathematical modelling in osmotic dehydration. Irradiation sources .principles.advantages.tunnel.principle .cyclic pressure freeze drying.development of IMF.applications. drying quality of the product.principle application to horticultural products.Prilling Atomiser .applications to horticultural products.V DRYING TECHNOLOGY – PART 2 9 Spray drying . Explosion puffing principles . Osmotic dehydration . Vibratory fluidized bed drier .wear resistant atomizer.ambient and air convection driers . Spouted bed drying principles .equipment.dielectric properties .special designs in spray driers spray fluidizer.pressurized freezing . Osmotic agents . Pneumatic drying .industrial developments. UNIT .flash evaporation .design of fluidized bed driers.components .advantages.application of radiation to fruits and vegetables .07FT014 0 4 Objective: To study the advanced methods of drying and to gain the knowledge of the application of the methods for food products.Ecal process of dehydration.kinetics of drying .fundamentals .II DEHYDRATION METHODS 9 Solar dehydration of food .effect of water activity on growth of micro organisms .components .III INTERMEDIATE MOISTURE FOODS 9 Intermediate Moisture Foods (IMF) .quality changes in food during dehydration.state of water in food mathematical models.mechanism of atomization .equipment .

London. B. Applied Science Publisher Ltd. “Principles of Food Science: Part II Physical Principles of Food Preservation”. KEC – B. M.Curricula and Syllabi – R 2007 43/67 . Potter.W. N.H. H. Food Technology V-VIII Sem .. Marcel Dekker Inc. 1975.. “New Methods of Food Preservation”. A. 2. TOTAL : 60 REFERENCE BOOKS 1. O.dehydration. 3. CBS Publishers and Distributors. London. New York. and Lund.Tech. and Rizvi.. Tutorial : 15.S. 2. Gould G. Fifth Edition. Lecture : 45. Inc. Rao. “Advances in Pre-Concentration and Dehydration of Foods”. New York. R... FURTHER READINGS 1. S. “Engineering Properties of Foods”. J. New Delhi. 1986. D. Marcel Dekker.. Fennema. 1995. Spicer Arnold. 1996. and Hotchkiss. M. Blackie Academic and Professional. “Food Science”. N. 1974... Karel.

International Business. Entrepreneurship as a Career. Growth Strategies.0 3 Objective: • To enable the students to take up self employment by exposing them to entrepreneurial Competence and environment. • To make the students understand Business plan. Entrepreneur Personality Characteristics. 3. 2.. Role of Family and Society. “Entrepreneurship”. Preventing Sickness and Rehabilitation of Business Units. Chennai. Criteria for Selection of Product. UNIT . UNIT .III BUSINESS PLAN PREPARATION 9 Sources of Product for Business. Market and Channel Selection.IV LAUNCHING OF SMALL BUSINESS 9 Finance and Human Resource Mobilization Operations Planning. “Handbook for New Entrepreneurs”. Knowledge. Selection. ‘Entrepreneurial Development’. S S. Khanka. Tata McGraw-Hill. Jain. “Entrepreneurial Development”. New Delhi. 2001. Skills. Analysis. TOTAL: 45 REFERENCE BOOKS 1. Entrepreneurship Development Training and Other Support Organizational Services. Implementation and Reviews”. Prefeasibility Study. Ownership. Product Launching. Second Edition. New Delhi.. 2005.Chand and Co Limited. Central and State Government Industrial Policies and Regulations.. Launching of Small Business and Management of Small Business. Capital. 2. Effective Management of small Business. Oxford University Press. Attitude Requirement. 07MB021 ENTREPRENEURSHIP DEVELOPMENT (Common to all Engineering branches) 3 0 KEC – B.II ENTREPRENEURIAL ENVIRONMENT 9 Business Environment.Tech. New Delhi. 2005. Saravanavel. Matching Entrepreneur with the Project. FURTHER READINGS 1. Prasama Chandra.V MANAGEMENT OF SMALL BUSINESS 9 Monitoring and Evaluation of Business. UNIT . Hisrich. 2002. Food Technology V-VIII Sem . P C.. Tata McGraw Hill.Curricula and Syllabi – R 2007 44/67 . New Delhi. 2000. P. UNIT . S. “Projects: Planning. UNIT . Ess Pee kay Publishing House. Feasibility Report Preparation and Evaluation Criteria.I ENTREPRENEURIAL COMPETENCE 9 Entrepreneurship concept. Budgeting Project Profile Preparation.

Paquin P. Properties of carbon dioxide. 2.Tech. sedimentation and fining.07FT021 BEVERAGE TECHNOLOGY 3 0 0 3 Objective: To develop an awareness of current Status of beverage Industries in India. Fruit based beverages. Fruit drink regulations UNIT . Whisky. brewery effluent and treatment. Fermentation. centrifugation. nutritional and therapeutic benefits. Secondary water treatments. Brewing . Crueger. USA. UNIT ..IV INGREDIENTS AND EQUIPMENTS 9 Raw materials preparation – malts. EFFLUENTS AND WASTES 9 Sources of water. production. 1984. removal of yeast and beer recovery. Measurement of carbonation. Crueger. and Crueger A. Fermentation. “New Technologies”. FURTHER READINGS 1. “Handbook of Food and Beverage Fermentation Technology”.1984. tropical fruit juices. W. “Biotechnology: A Textbook of Industrial Microbiology”. W. Wort clarification. Woodhead KEC – B. New York. Lisbeth. Science Tech. wort separation systems. to study about the different types of beverages. CRC Press. UNIT . Brewery effluents. and Hui. adjuncts and enzymes. Blending and coloring. disposal of brewery effluents – treatment methods. barley. Aroma Compounds. preservatives. Maturation and ageing. Food Technology V-VIII Sem . Preliminary water treatments. filtration. Madison. Pretreatment of the raw materials. Status of beverage Industries in India.V WATER. Woodhead Publishing Limited. understand the concepts and principles of using different raw materials and equipment for the production and provide with the basic information on wastes. Synthetic/Artificial beverages.Milling and mashing. “Functional and Speciality Beverage Technology”.. Grades of water used in breweries. UNIT – I INTRODUCTION 9 Introduction – Alcoholic and non-alcoholic Beverages. Concentrated Fruit Juices and Fruit Nectars.Curricula and Syllabi – R 2007 45/67 . “Biotechnology: A Textbook of Industrial Microbiology”. sweeteners. 2. types of beverages. UNIT . Beer filtration cooling and aeration. carbonated beveragesCarbonation. Brewing. 3.II NON ALCOHOLIC BEVERAGES 9 Natural. 2006. effects on ions on the brewing process. sources. TOTAL : 45 REFERENCE BOOKS 1. Yiu H. The processing of beer.III ALCOHOLIC BEVERAGES 9 Types of alcoholic beverages. USA. England. Wine – types. Distillation Maturing. rum. Fruit Juices. wastes and by-products. Science Tech. Madison. 2004. and Crueger A. Bamforth.

Desiccated Coconut. Minifie Bernard W.Cumin. UNIT – I PROCESSING OF COFFEE AND TEA 9 Coffee – Occurrence – chemical constituents – harvesting – fermentation of coffee beans – changes taking place during fermentation – drying – roasting – Process flow sheet for the manufacture of coffee powder – Instant coffee. “Handbook on Spices”.IV PROCESSING OF MAJOR AND MINOR SPICES 9 Major spices -Pepper. FURTHER READINGS PLANTATION PRODUCTS AND SPICES TECHNOLOGY 3 0 0 KEC – B.Present trends in synthesis of volatiles – micro-organisms. Asia Pacific Business Press Inc. ginger and turmeric . sugar beet.Minor Spices .Quality grading of coffee . Shell Charcoal. potato and yam – cleaning and grading . UNIT . Coriander. cashew. 2009. Nata-de-Coco. Packed Tender Coconut Water. Cocoa and Confectionery Technology”. plant suspension cultures UNIT . England. 1999.. cocoa. Vinegar. Food Technology V-VIII Sem .III PROCESSING OF COCOA AND COCOA PRODUCTS 9 Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture . Milk Cream. Garlic. 2. oolong and CTC – Chemistry and technology of CTC tea – Manufacturing process – Green tea manufacture – Instant tea manufacture – Grading of tea UNIT . 07FT022 3 Objective: To impart knowledge in processing of plantation products like coffee. fenugreek. Coconut – harvesting – Processing technology of Activated Carbon.Chocolate – Types – Chemistry and technology of chocolate manufacture – Quality control of chocolates UNIT . coconut. 2004. “Chocolate.types of tea – green.II PROCESSING OF CASHEW AND COCONUT 9 Importance – products –harvesting – uses of cashew – cashew nut processing – methods of roasting – shelling – grading – packaging – infestation – Hygiene and safety. technology – Chicory chemistry .Tech. Aspen Publication. Third Edition. TOTAL : 45 REFERENCE BOOKS 1. National Institute of Industrial Research (NIIR) Board.tapioca. major and minor spices and tuber crops. tea.. Clove and Vanilla – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles – Enzymatic synthesis of flavour identicals . New Delhi.V PROCESSING OF TUBER CROPS 9 Chemical composition and processing of tuber crops . Cardamom.Publishing Limited.Curricula and Syllabi – R 2007 46/67 .Quality control . Cinnamon.starch and sago production.

“Postharvest Biology and Handling of Fruits and Vegetables”.nic. Food Technology V-VIII Sem .htm KEC – B. N. 4.F.fao.in/process. Haard. California University. 1992. AVI. http://www.Tech. “Postharvest Technology of Horticultural Crops”. 3. A.Curricula and Syllabi – R 2007 47/67 .K. 2. Second Edition. Kader. A. Division of Agriculture and National Resources.org/AG/ags/agsi/Cashew/Cashew.htm#_Toc509920318 http://coconutboard.1. Westport. and Salunkhe. 1975. D.

preservatives and defects. Press. role of milk classification of freezers. “Technology and Engineering of Dairy Plant Operations”. definition. grading. cooling and crystallization. standardization. Yoghurt. Cheese-types. 2. Elsevier Applied Science Publishers. dahi and shrikhand. “Dairy Plant Engineering and Management”. UNIT . Ananthakrishnan. definition.II PROCESSING OF LIQUID MILK 9 Condensed milk. packaging.. defects and prevention. “Modern Dairy Technology – Volume. 1983. I: Advances in Milk Processing”.07FT023 3 Objective: To gain a on the various processes and equipments used in the processing of milk products. 1996. R. To study the unit operations involved in the processing of milk and its products to familiarize with different equipments and technologies applied in a dairy plant from the point of reception of milk till it is packed and stored. “Outlines of Dairy Technology”.III ICE CREAM & FEROZEN DAIRY PRODUCTS 9 Ice cream. 1995.N. classification. A. UNIT . over run of ice cream.Tech.Curricula and Syllabi – R 2007 48/67 . London. chemical analysis of milk products.. Laxmi Publications. New Delhi. Judging and grading of milk and its products.P. fore warming. New York. sweeteners.IV CHEESE & BUTER PRODUCTS 9 Butter oil-nutritive value. seeding packaging .V FERMENTED MILK PRODUCTS 9 Fermented milk products. Farrall. nutritive value. Food Technology V-VIII Sem . hardening of ice cream ad storage. 3.. oil-nutritive value. CBS Publishers and Distributors. Delhi. Robinson. Sukumar De. and Sinha. stabilizers and other ingredients. method of manufacture (cottage cheese and processed cheese). Royal. ISI/PFA requirements. defects and remedies. 2001. UNIT . constituents. New Delhi. selection of ingredients. UNIT – I INTRODUCTION 9 Sources and composition of milk. sugar ratio. preservatives and defects TOTAL : 45 REFERENCE BOOKS 1. Tufail Ahmed. “Engineering for Dairy and Food Products”. C. John Wiley and Sons. 2. FURTHER READINGS 1. TECHNOLOGY OF MILK AND MILK PRODUCTS 3 0 0 KEC – B. 1997. selection. paner. M. Oxford University.W. on platform test of milk. quality control of milk. preservative methods. UNIT .K.

IV OIL PROCESSING MACHINERY 9 Oil processing machinery – Filter press. P. sun flower oil. odor. peanut oil. UNIT – I INTRODUCTION 9 Oils and fats – sources. passage of steam at high temperature. Winterization of oil. adsorption. and deodorizing. chilling. rice bran oil and soy bean oil.V STORAGE & PACKAGING OF OIL 9 Changes during storage of oil – rancidity-causes-atmospheric oxidation and enzyme action –free fatty acids-colour. “Fats and oils”. different processing methods and to impart knowledge on the machineries related oil extraction.removal and recovery of solvent from extracted residue.palm oil. UNIT . Refining bleaching. FURTHER READINGS 1.extraction – removal and recovery of solvent from miscella .Curricula and Syllabi – R 2007 49/67 . Animal fats .Tech. Kirschenbauer. “Industrial Chemistry of The Fats and Waxes”. TECHNOLOGY OF FATS AND OILS 3 KEC – B. saponification value. Tindall and Cox. Packaging materials. T. lard. Nutritional importance of fats and oils. oil deodourizing plant and hydrogenator. Weiss. Reinhold Publishing Corporation. coagulation.III PRODUCTION AND PROCESSING OF VEGETABLE OILS 9 AND ANIMAL FATS Vegetable oils -Production of palm oil. Inc. alkali refining. UNIT . emulsification. Connecticut. Food Technology V-VIII Sem . Solvent extraction method milling . H. UNIT . Oilseedsoil content-coconut oil. 1970.peanut oil.1943. fish oil. J.II PROCESSING OF OIL 9 Industrial production of oils. free fatty acids. rice bran oil. 1944. “Food Oils and Their Uses”. hydrualic press. UNIT . incorporation of salt coloring substances.Production of butter. consistency. T. hydrogenation. Hilditch. London. New York. kneading and cooling. margarine. 2. melting point. deodourization and filtration of the hardened oil. Wesport. production and regeneration of catalyst.G. Baillier. chemical leaching.cold pressing and hot pressing. Hydrogenation of oil-generation and storage of hydrogen.07FT024 0 0 3 Objective: To provide the students with the types of oil seeds. pressing . expeller. composition. TOTAL : 45 REFERENCE BOOKS 1. Selection and preparation of fats-partial sterilization.pretreatment. Chemical properties of fats and oils-iodine value. The AVI Publishing Company. Physical properties of fats and oils-color. storage and packaging of oils. rendering.

Curricula and Syllabi – R 2007 50/67 . and flaking equipments. 07FT025 3 Objective: To impart knowledge and skills related to scope of expanded and extruded snack foods. frozen French fries. Fats. New York. P. Outline of snack food industry. 1984. Dairy Products. wheat.IV CEREAL BASED SNACKS 9 Snacks-based on Popcorn -Factors affecting the quality of Popcorn. Industrial production of pasta products. National Institute of Industrial Research. Specialized Equipment for Popcorn Processing Poppers. Devine. UNIT – I INTRODUCTION 9 Scope and current status of expanded and extruded food. and Nand J. macroni and similar products. 2008. “Industrial Manufacture of Snack Foods”. R Guy. Vegetable Ingredients. Kennedys Books Ltd. Food Technology V-VIII Sem . 2000.V PASTA PRODUCTS 9 Pasta products – raw materials.2.Equipments for Frying. Baking and Drying. Spaghetti. CRC Press.III EQUIPMENTS 9 Extruding Equipments. Pergamon Press. “Extruders in Food Applications”. UNIT . Mian N.II MAJOR AND MINOR INGREDIENTS 9 Cereal Products – rice. London. sorghum. Popping Procedures Puffed Snacks. Nuts and Fruits. Potato. Current status of snack food industry in India. Coaters. Nutritional value of different snack foods. Sergio O Serna-Saldivar. Riaz. “Extrusion cooking: Technologies and Applications”. Suitable packaging materials. Types of snack foods. Preparation of raw materials for extrusion. tortilla and corn based snacks – potato chips. types and working of extruders. Panda. UK. “The Chemistry and Technology of Edible Oils and Fats”. Flavours and Colours. Salt. difference snack products and its nutritional value.Formulation and Procedures. Campden and Chorleywood.. UNIT . UNIT . UNIT . noodles. TOTAL : 45 REFERENCE BOOKS 1. ISBN: 818662368X 2. Willians. Food Research Association. corn. Dry and frozen pasta products. Sifters. Emulsifiers and Antioxidants. corn flakes. Sweeteners. H. Ready to eat break fast cereals. Extruder Design and Operation. tortilla chips. TECHNOLOGY OF EXPANDED AND EXTRUDED FOODS 3 0 0 KEC – B. Delhi. Addition of Flavours and Colours. 2. rye. “The Complete Technology Book on Snack Foods”.Tech. Oils. FURTHER READINGS 1.

anaerobic attached growth treatment process-anaerobic filter process expanded bed.07FT026 0 3 Objective: To develop the ability to apply basic understandings of physical. 2002. S. G.Tech. Ion exchange. UNIT . Food Technology V-VIII Sem . stabilization ponds. Nanofiltration. flocculation . Layouts – flow charts – Hydraulic Profile – Operation & Maintenance aspects. 1996.Membrane separation . thermal reduction and disposal of sludge. oxidation ditch . 2003. Solvent extraction – ozonation. sludge thickening.M and Zhu. composting. Prentice Hall.III BIOLOGICAL TREATMENT 9 Objectives of biological treatment – significance – kinetics of biological growth – Biological treatment process – aerobic suspended growth treatment process-activated sludge process.Precipitation – flotation. New Delhi.aerobic attached growth treatment process-trickling filters.anaerobic suspended growth treatment process-anaerobic digestion. Metcalf and Eddy. FURTHER READINGS 1. –Disinfection and fluoridation. ultrafiltration – electrodialysis. back washing – Accelerated gravity separation – Evaporation – Incineration .Filtration. Freundlich Isotherm.Curricula and Syllabi – R 2007 51/67 . “Wastewater Engineering”. Arihant Publications. Design and Operation”. and biological phenomena to the successful design and operation of industrial water and wastewater treatment plants. sludge dewatering. sludge conditioning. chemical. Motley. B. advances oxidation/reduction. Langmuir Isotherm . USAB .II CHEMICAL TREATMENT 9 Principles of Chemical treatment – Coagulation. Qasim.Reverse Osmosis. Punmia. UNIT . UNIT – I PHYSICAL TREATMENT 9 Principles of Screening – Mixing. “Wastewater engineering.IV SLUDGE TREATMENT AND DISPOSAL 9 Sludge treatment process.R. INDUSTRIAL WASTE WATER TREATMENT 3 0 KEC – B. UNIT .Design of conventional water treatment plant units – Aerators – Flocculation – clarifier – filters – chlorinators and thickeners. TOTAL : 45 REFERENCE BOOKS 1. E.V DESIGN OF CONVENTIONAL TREATMENT PLANTS 9 Selection of unit operations and processes . amount and characteristics of sludge. Electrolytic methods.Adsorption– Principles. Equalization – Sedimentation . Treatment and Reuse”. New Delhi. Jodhpur. rotating biological contactors . UNIT . Tata McGraw-Hill.. sludge digestion. aerated lagoons. 2. “Water works Engineering: Planning.C and Ashok Jain.

“Wastewater Treatment Plant: Planning.Glucose oxidase. UNIT . Pectic Enzymes . Stability. 1995. kinetics of immobilized enzymes. “Enzymes in Food Processing”. Proteolytic Enzymes -Aspartic Proteases. Units of Activity. “Enzymes”. 1994. Sixth Edition. TOTAL : 45 REFERENCE BOOKS 1. Lipoxygeanase.Michaelis Menten Equation.2. and Woods L. Smith Julian C and Harriott Peter. S. F. Initial Rate Measurements. CRC Press. Progress Curve Measurements. design and construction of novel enzymes. Metallic Proteases. UNIT . “Unit operations of Chemical Engineering”. Ionic Strength.Pectinesterase. FURTHER READINGS 1.Curricula and Syllabi – R 2007 . Sulfhydral Proteases. Rastall Robert. New York. Palmer. UNIT . 52/67 KEC – B. Enzyme Kinetics .IV ISOLATION AND IMMOBILIZATION OF ENZYMES 9 Enzyme isolation. UNIT – I ENZYME KINETICS AND ASSAY 9 Enzyme-Classification and Nomenclature.. Use of enzymes in analysis-development of enzyme based biosensors.Tech. Aqueous Environment . Lipase. Pectic Lyases. Harwood Publishing Series. purification. Oxidoreductases .Catalytic Activity. To provide a sound background for the application of enzymes for processing and improvement of foods with focus on the major food groups (dairy. Reversible – Competitive. McCabe Warren L. Tucker A. New York. β-Fructosfuranosidase. Cellulases.III ENZYMES IN FOOD PROCESSING 9 Glycosidic Hydrolases – Amylases. Industrial application -use of whole organisms as a source of enzyme-merits and demerits of isolated enzymes in industrial processes. 2007.uses in Food processing UNIT . 2. General Characteristics. Food Technology V-VIII Sem . “Novel Enzyme Technology for Food Applications”. J. Enzyme immobilization: general concepts. βGalactosidase.V ENZYME ENGINEERING AND APPLICATIONS 9 Enzyme Engineering . Technomic Publications. Qasim. Effect of pH. New York. methods of immobilization. Second Edition. Linear Plots / Km and Vmax..Water Activity. Freezing . Chapman and Hall. Noncompetitive. 2001. 3. Temperature. Chichester. meat and cereal foods and drinks).R. New York. Design and Operation”. Storage & Handling.Bioreactors. 07FT027 ENZYMES IN FOOD PROCESSING 3 0 0 3 Objective: To introduce major features of enzymes and properties behind their specificity. Polygalaturanases. Serine Proteases. industrial application of immobilized enzymes.II ENZYME INHIBITORS AND ENVIRONMENTAL EFFECTS 9 Enzyme inhibition –Irreversible.Prediction of enzyme structure. Fixed Time Assays. Uncompetitive. 2005. McGraw-Hill.

ion exchange chromatography and electrodialysis. UNIT – I INTRODUCTION TO SEPARATION PROCESS 9 Review of conventional processes. C.J. Industrial effluent treatment by modern techniques. “Enzyme Technology”. Pervaporation and permeation techniques for soilis. liquids and gases. Nanofiltration.Curricula and Syllabi – R 2007 53/67 . 1972. Process concept. Normal adsorption techniques. Supercritical fluid extraction. tubular. Dielectrophoresis. Interscience Publishers. Ceramic membranes.Tech. R. Schoen. Oil spill Management. King. dual functional filter. Third Edition. Industrial viability and examples. 07FT028 ADVANCED SEPARATION TECHNIQUES 3 0 0 3 Objective: Get ability in deciding the type of equipments that are necessary for a particular type of separation process in a food process industry.2. “Separation Processes”. Types of equipment employed for electrophoresis. reverse osmosis. Surface based solid – liquid separations involving a second liquid. Other separation processes. 1998.III SEPARATIONS BY ADSORPTION TECHNIQUES 9 Mechanism. UNIT . Commercial processes. John Wiley & Sons. Economics of membrane operations. Sirofloc filter. Food Technology V-VIII Sem . Microfiltration and Donnan dialysis. New York. KEC – B. Theory and equipment used in cross flow filtration. 2. Recent advances and process economics. Aehle Wolfgang..IV IONIC SEPARATIONS 9 Controlling factors. 3. surface properties. 1982. New York. UNIT . Addluctive crystallization. Plate and frame. ultrafiltration. “Industrial Processing with Membranes”. FURTHER READINGS 1. Lacey. Affinity chromatography and immuno Chromatography. Commercial pilot plant and laboratory membrane permeators involving dialysis. cross flow electrofiltration. John Wiley.II MEMBRANE SEPARATIONS 9 Types and choice of membranes.E. 2004. Wiley – Inter Science. zone melting. 1972. “New Chemical Engineering Separation Techniques”. UNIT . spiral wound and hollow fibre membrane reactors and their relative merits. Applications. ionic properties and other special characteristics of substances. Helmutuhling. and Looeb S. TOTAL : 45 REFERENCE BOOKS 1. Recent advances in separation techniques based on size. Types and choice of adsorbents. UNIT . New Delhi.V OTHER TECHNIQUES 9 Separations involving Iyophilisation. New York. H.M. “Enzymes in Industry: Production and Applications”. Tata McGraw–Hill Publishing. Types of equipment and commercial process.

New York.Curricula and Syllabi – R 2007 54/67 . 4.. “Membrane Science and Technology”. Osadar.E.2. Interscience. Kestory. R. Roussel Ronald W. 1987. Marcel Dekkar 1992 KEC – B. Varid Nakagawal. New York. Food Technology V-VIII Sem . “Synthetic Polymeric Membranes”. Wiley. “Handbook of Separation Process Technology”. 1985. 3. John Wiley.Tech.

Continuous Process Improvement – Juran Trilogy. “Total Quality Management”. Performance Measures – Basic Concepts. QS 9000. Empowerment. 2007. New Delhi. UNIT . Deming Philosophy.. supplier partnership and performance measures.II TQM PRINCIPLES 9 Customer satisfaction – Customer Perception of Quality. UNIT – V QUALITY SYSTEMS 9 Introduction. Benchmarking Process. Supplier Partnership – Partnering. Quality Statements. Quality costs Analysis Techniques for Quality Costs. Principles of TQM. UNIT .Curricula and Syllabi – R 2007 55/67 . Supplier Selection. Benefits. TOTAL : 45 REFERENCE BOOKS 1. Population and Sample. ISO 14000 – Concept. Strategy. Benefits. Performance Appraisal. Quality Council. Selection and Use of the ISO 9000:2000 . FMEA – Stages of FMEA. Quality Planning. Implementing the ISO 9001:2000 Quality Management System.Tech.– Elements. Quality Function Deployment (QFD) – House of Quality. PDSA Cycle. employee involvement. et al. Kaizen. Concept of six sigma. Process capability. Documentation. customer satisfaction. UNIT . Employee Involvement – Motivation. Customer Complaints. Basic concepts of Total Quality Management.III STATISTICAL PROCESS CONTROL (SPC) 9 The seven tools of quality. Prentice Hall of India. sourcing. QFD Process. Customer Retention. Control Charts for variables and attributes. Besterfiled. Statistical Fundamentals – Measures of central Tendency and Dispersion. Taguchi Quality Loss Function. To know about various practices like leadership. Quality Auditing. Historical Review. Teams. 3rd Edition. New seven Management tools. Barriers to TQM Implementation. Performance Measure-Cellular Manufacturing. KEC – B. Food Technology V-VIII Sem . Dimensions of Quality. Relationship Development. Total Productive Maintenance (TPM) – Concept. Leadership – Concepts.Business Process Reengineering. Supplier Rating. Dale H. continuous process involvement. the tools and techniques involved in TQM.07GE801 TOTAL QUALITY MANAGEMENT (Common to All Engineering Branches) 3 0 0 3 Objective: To have an understanding of principles and practices. Role of Senior Management. Normal Curve. 5S. Service Quality. Requirements and Benefits..IV TQM TOOLS 9 Benchmarking – Reasons to Benchmark. Strategic Planning. UNIT – I INTRODUCTION 9 Definition of Quality. Scope. The ISO 9000 Family. Consensus. Recognition and Reward. Improvement Needs. Implementation of Quality System.

S..Curricula and Syllabi – R 2007 56/67 . Food Technology V-VIII Sem . Tata McGraw-Hill. 3.. Evans. and Sreenivasan. William M. “Total Quality Management”. “Total Quality Management for Engineers” . Narayana. 2005. and Lidsay. New Delhi. Zeiri. “Quality Management: Concepts and Tasks”. South-Western (Thomson Learning). Sixth Edition. 2006. 1996. Ramasamy Subburaj.Wood Head Publishers. N.Tech. New Age International. New Delhi. “The Management and Control of Quality”.. 2. James R. FURTHER READINGS 1. V.2. 1991 KEC – B.

Pre-treatment . UNIT .stabilisation . oil mill.identification in various agroindustries .ingredient in animal feed. Rice germ and broken rice .biotechnological upgradation.II PROCESSING AND UTILIZATION OF RICE BRAN 9 Rice mill . Pine apple waste .IV PROCESSING AND UTILIZATION OF BYPRODUCTS 9 FROM FRUITS AND VEGETABLES BASED INDUSTRIES Byproducts of fruits and vegetables based agro-industries .operation.characteristics.processes . Byproducts of oil milling .availability .rice husk and rice bran . sugar industry. cattle feed mill.oil refining .III PROCESSING AND UTILIZATION OF SUGAR 9 INDUSTRY BYPRODUCTS Byproducts of sugar industry . Rice bran .process. Utilization of fatty acids/soap stock wax and gum for the production of soap.recent techniques in rice bran stabilisation. Rice husk .use in animal feed.use as sweetener and binder in cattle feed .methods . wax and gum . fruits and vegetable processing industry and coir fibre industry UNIT – I AGRO INDUSTRIES AND BYPRODUCTS 9 Agro industries .Byproducts of Agro-industries . Rice husk fired stove . Natural dyes The extraction step .sugarcane tops. Food Technology V-VIII Sem .unit operations.production of citric acid and use in animal feed formulation. Production of silica from rice husk .process and equipment . Press mud . NaOH treatment and steam treatment. valuable constituents.meal . Rice bran and oil constituents and compositions .uses of starch at textile. Storage of rice bran .statistics and status of utilisation .Natural dyes from food processing wastes & representatives examples .production of starch and infant food . bagasse.design and construction features . Molasses .fatty acids/soap stock. composition and utilisation. Utilisation of oil cake and defatted oil cake as cattle feed and industrial uses.Future trends KEC – B. Classification and availability. UNIT .solvent extraction process .utilisation as fermentation substrate .source of microbial protein .defating of oil cake by solvent extraction process. animal feed and pharmaceutical industries. Byproducts of oil refining .07FT031 BYPRODUCTS UTILISATION IN FOOD AND AGRO INDUSTRIES 3 0 0 3 Objective: To understand the utilization of by products of from rice processing industry.Sources for natural dyes & results of a screening for sources in food processing .Tech. characteristics. molasses and pressmud animal feed from sugarcane tops and bagasse .Curricula and Syllabi – R 2007 57/67 .alkali process.grinding. Extraction of rice bran oil .rice mill.quality of rice bran on storage.unit operations.liquid urea and molasses in animal feed.mango seed kernel -extraction of fat and deoiled mango seed .a review and discussion. UNIT .effect of stabilisation on storage . cream and polish.

M and Metha B. Ranjhan. Coir fibre industries .K. D. 1990. Volume. fuel and soil conditioner. KEC – B. Manufacture of particle board from coir pith.white fibre and brown fibre .V PROCESSING AND UTILIZATION OF BYPRODUCTS 9 FROM COIR FIBRE INDUSTRIES By products of coir fibre industries .Curricula and Syllabi – R 2007 58/67 . B. ‘Food.coir pith . New Delhi.V.P.process .. Feed and Fuel from Biomass”. Sheth. 2007. 1991. Chahal. Jain Brothers. The Solvent Extractors Association of India. Maheswari R. England. “Hand Book on Rice Bran Processing and Utilisation of Products”. Indian Council of Agricultural Research. New Delhi. Food Technology V-VIII Sem . TOTAL : 45 REFERENCE BOOKS 1.C and Ohja. 3. Waldron.1995. Woodhead publishing Co. 2. 1. Products from fibre and export. “Handbook of Waste Management and Co-Product Recovery in Food Processing”.S..UNIT . T. Oxford & IBH Publishing.export. Mumbai. “Agro-Industrial Byproducts and Non-conventional Feeds for Livestock Feeding”.K. FURTHER READINGS 1. “Biomass Briquetting and Utilization”. K. S. 1987.Tech.extraction of coir fibre .utilisation as mature. New Delhi. 2. Srivastava P.

public acceptance. Effect of Pulsed Light Technology on food products. High Pressure Regulations. Irradiation of various food products. Ultrasound as a processing aid-Mixing & Homogenization. UNIT – I HIGH PRESSURE PROCESSING AND PULSED 9 ELECTRIC FIELDS PROCESSING OF FOODS High Pressure Processing Of Foods: Principles of High Pressure Processing Description of the processs. High Pressure thawing.High pressure freezing applications.Difference between radio frequency and microwaves. Material properties. Pulsed Electric Fields Processing: Mechanisms of action. Uses. Applications. Heating mechanism of RF. Process Optimization. Effects on food quality. Radio – Frequency heating applications – thermal treatment of food EMERGING TECHNOLOGIES IN FOOD PROCESSING 3 0 0 KEC – B. Electrical Costs. Equipments. Main Processing parameters. Non-thermal Processing by radio Frequency Electric Fields: Radio Frequency Electric Fields. Effect of high intensity electric field pulses on solid foods. Food Technology V-VIII Sem .III APPLICATION OF ULTRA SOUND & IRRADIATION OF 9 FOODS Application of Ultra Sound: Fundamentals of Ultrasound-Physics and chemistry of ultrasound.Definition. Effects on food quality. Packaging requirement.Curricula and Syllabi – R 2007 59/67 . Adopting RF heating. Filtration & Drying.Tech. Problems & challenges. sprouting inhibition. Effects on parasites and insects. Food safety aspects of pulsed electric fields UNIT . Other applications of high pressure . foam formation & destruction. Effects on Micro-organisms. UNIT . Doses of Irradiation. High Pressure non-frozen storage. Ultrasonic processing equipment. PEF treatment systems. RFEF non-thermal inactivation of yeast. Bench scale RFEF inactivation of Bacteria and spores.IV Radio – Frequency Processing & Ohmic Heating 9 Radio – Frequency Processing: Di-electric heating .II HIGH INTENSITY PULSED LIGHT TECHNOLOGY AND 9 NON-THERMAL PROCESSING BY RADIO FREQUENCY ELECTRIC FIELDS High Intensity Pulsed Light Technology: Principles of Pulsed Light Technology. Extraction. Irradiation of Foods: Fundamentals of food irradiation . effects on viruses. UNIT . PEF processing of liquid foods & beverages. Factors influencing microbial sensitivity to high pressure. Biological effects of irradiation – Effect on Micro-organisms.07FT032 3 Objective: To provide the knowledge of various emerging food processing technologies and its applications. Effect on enzymes and food properties. Ultrasound as a food processing toolInactivation of micro-organisms & enzymes. pilot scale RFEF inactivation of Bacteria. Wholesomeness of irradiated foods – government Regulations. . precipitation of airborne powders. Systems for Pulsed Light Technology. effect on ripening delay.

2007. 2007.. Relaxation. Chemical Shift. NMR and Thermal Processes. Wood Head Publishing Limited. Wood Head Publishing. electrical heat generation. KEC – B.. Minimal processing of ready meals. distribution & storage conditions. Collinear Ohmic heating. “Minimal Processing Technologies in The Food Industries”. Wilkinson V M and Gould G. England. 4. England..Batch Configuration. UNIT . 2005. 2. Lelieveld H L M. UV radiation. “Food Irradiation: A Reference Guide”. 3.Tech.products. Treatment of Products – Product suitability. Plant Material. “Packaging for Non-thermal Processing of Food”. London. 1996. MRI freezing. Zeuthen P. Radio – Frequency drying applications. 2007. NMR & MRI baking. England. Generic Configurations . Food Technology V-VIII Sem . Processing line. Han. TOTAL : 45 REFERENCE BOOKS 1. Magnetic Resonance Imaging. Ohlsson T and Bengtsson N. Wood Head Publishing Limited. 2002. “Emerging Technologies for Food Processing”. Da-Wen Sun. Electrical Conductivity. 2. “Food Preservation Techniques”. Jung H. England. Future directions for process of NMR.. product disinfection. Minimal processing of fresh juice. Transverse Ohmic heating. thermal treatments. Minimal Processing: Introduction. Ohmic Heating: Fundamentals of Ohmic Heating – Basic Principles. Pulse Sequences. Oxford. Elsevier Academic Press.Curricula and Syllabi – R 2007 60/67 . Keeping microbial and sensory quality of minimally processed foods-Disinfection. Cooking with NMR. Factors and processing operations that affect quality of minimally processed plant foods. Wood Head Publishing Limited. “Food Preservation by pulsed electric fields: From research to application”. FURTHER READINGS 1. Modified atmospheric packaging for minimally processed foods.V NUCLEAR MAGNETIC RESONANCE TECHNOLOGY 9 (NMR) AND MINIMAL PROCESSING OF FOODS Nuclear Magnetic Resonance Technology (NMR): Basic theory of NMR & MRI. Detection & Fourier Transformation. Wiley-Blackwell. hot water treatments. NMR & MRI Instruments.

data output devices. process and information matrix. data input devices. and Report N. need for memory mapping. piping. pressure drop calculations. “Computer Programming Examples for Chemical Engineers".. UNIT . UNIT . Douglas. UNIT – I GENERAL PROCESSORS AND DATA STORAGE 9 Introduction to central processors.. viscosity. chemical engineering and economics are applied. virtual addressing paging. KEC – B. printers. 1988. design of food processing equipments.A.IV EQUIPMENT DESIGN 9 Computer aided deign of storage vessel. material and energy balance computation using modular approach. Walas. CSMP.. Tutorial : 15. file management system. “Recent Developments in Chemical Process and Plant Design ". Y. ALU. J. function models of operation. to devise novel process equipment. graphic display. Computer system architecture. historical approach analog register.07FT033 COMPUTER AIDED DESIGN FOR FOOD PROCESS ENGINEERS 3 1 0 4 Objective: Computer Aided design. output buffer. Lecture : 45. Role of storage devices. database. vapour pressure.. backing storage. H. Mcgree. S. 2.II ALPHA NUMERIC AND GRAPHIC I/O 9 Batch and interactive processing. Ross. evaporators.. recycle calculation sequence. latent heat calculation. “Conceptual Design of Chemical Processes". graphic computer terminals. New York. time sharing. batch operation. Food Technology V-VIII Sem . New York. main memory.Tech. mass and energy balance UNIT .M. digital logic. G. International Edition. combination of i/o control devices. FURTHER READINGS 1. real time operation. graphic software. 1988. Butterworth. logging on and off. McGraw-Hill. UNIT . evaporators.V FLOW SHEET AND DYNAMIC SIMULATION 9 Process flow sheet simulation..A. transaction processing. “Chemical Process Equipment Design". graphic terminal plotters. 1987. John Wiley & Sons. Dynamic simulation of storage vessel. editors. Elsevier. crystallizers and pressure vessels. London. TOTAL : 60 REFERENCE BOOKS 1.III BASIC SOFTWARE AND PROPERTIES EVALUATION 9 Operating system and executive operating system.M. introduction to simulation packages like GPSS. graphic terminals. heat exchangers etc. Liu. commonly through the use of computer-based tools. It involves creative problem solving and teamwork in which basic knowledge in food process principles. heat transfer equipment. Physical properties of compounds. crystallizers and pressure vessels.Curricula and Syllabi – R 2007 61/67 . CPU. 2. pumps. graphic display. is concerned with application of computer aids for the development. I/O Remote access.

IV GAME THEORY 9 Two person zero-sum games. and Hira. UNIT . mixed strategies . UNIT . Gupta. Gupta. Graphical Solution. D. Least Cost method. Sultan Chand & Sons. New Delhi.Mathematical Formulation.V NETWORK MODELS 9 Construction of Network. 1988. transportation and assignment model. Method of Penalties. 3. 2006. Kanti. Two Phase method.New York. TOTAL : 45 REFERENCE BOOKS 1. Dual Simplex Method. P. Prentice-Hall of India. and Man Mohan. A.Saddle Point and value of the Game .II DUALITY IN LINEAR PROGRAMMING 9 Dual Problem. Traveling Salesman Problem..New Delhi.S. Optimal dual solution. 2002. Simplex method. Solution of Linear programming problem.Maximin . game theory and network models UNIT – I LINEAR PROGRAMMING PROBLEM 9 Linear Programming Problem . “Operations Research”.Games without saddle points. linear programming. "Microprocessors with Application in Process Control ". Modi method. Taha. Primal Problem. “Operations Research: an Introduction”. Tata McGraw-Hill. Assignment model.North-west Corner method. Swarup. Sultan Chand & Sons.Critical Path method.Hungarian Assignment Method.I.K.Tech. 2004. UNIT . Sultan Chand & Sons.III TRANSPORTATION AND ASSIGNMENT MODEL 9 Transportation model. 2005. New Delhi. Shortest Route Problem . New Delhi.Graphical method for 2 x n or m x 2 games.K. H.Minimax Principle . 2.Duality. 07FT034 0 3 Objective: To understand linear programming problem.. Vogel's Approximation method. RESOURCE MANAGEMENT TECHNIQUES 3 0 KEC – B. S.Curricula and Syllabi – R 2007 62/67 . Ahson. “Problems in Operations Research”. and Manmohan.K. UNIT .Dominance Property. Gupta P. New Delhi. 2. 1990. “Problems in Operations Research”. FURTHER READINGS 1. Food Technology V-VIII Sem . P. Programme Evaluation Review Technique.

P. UNIT .Factors affecting sugar processing . Oxford and IBH Publishing Company.Effects of nonsugars . Ram Behari Lal and Mathur. 1989.II RAW SUGAR MANUFACTURING 9 Flow charts . bagging and storage .IV REFINING AND CENTRIFUGATION 9 Affination.Quality criteria of white sugar and its commercial grades UNIT . New York. Objective: To import the knowledge of raw sugar manufacturing.Curricula and Syllabi – R 2007 63/67 .Quality criteria: Raw and refined sugar. Read Books. UNIT . centrifugation sugar byproducts UNIT – I COMPOSITION AND CHEMICAL BEHAVIOR OF 9 CONSTITUENTS IN PROCESSING Composition of sugarcane . “Hand book of Cane Sugar Technology”.Batch evaporating crystallization . 2. B and C masseecuites Crystallization theory . H. “The Manufacture of Sugar From The Cane and Beet”. New York.centrifugation: dewatering of sugar and other related processes ..Crystallization techniques . J. V.carbonation – sulphitation – phosphitation .Continuous evaporating crystallization UNIT . Volume. KEC – B. TOTAL : 45 REFERENCE BOOKS 1.Drying.Crystal size distribution . extraction yields.Energy and material balance of cane sugar process. I & II. Extraction of juice.” Elsevier publishing company.E. New Delhi. New York.Principles of supersaturation and crystal content measurement .Sugar plant sanitation. Baikow. refining.Characteristics of Molasses Direct Utilization of Molasses -Distilling Industries .A.manufacture of Granulated and Liquid sugars.Crystal growth .Tech. Paturau. 1967. 1995.Nucleation .Reactions of juice constituents . 2007. pH control. drying and uses of Bagasse. “By-Products of the Cane Sugar Industry.07FT035 CANE SUGAR TECHNOLOGY 3 0 0 3 treatment of clarified juice. 2.seeding techniques .Applications in animal feed – Biogas – Biofertilizers production. “Manufacturing and Refining of Raw Cane Sugar”. Purification of juices-juice filtration and chemical purification.Back strap Molasses .clarification. Clarification stages.Invert sugars and sucrose .. M. Lime addition. Vacuum pans . FURTHER READINGS 1 Heriot t.Physicochemical properties of sucrose .Conglomerates .V SUGAR BYPRODUCTS 9 Drying and uses of Bagasse . Food Technology V-VIII Sem . Elsevier Publishing Company.Sugar recovery – improvement .III TREATMENT OF CLARIFIED JUICE 9 Evaporation-multiple effect evaporators.

and Nester Rood. need for development. personal protective equipments. Food Technology V-VIII Sem . Dan Peterson. H. Gain knowledge in devising safety policy and procedures to be adopted to implement total safety in a food processing plant UNIT – I SAFETY PROGRAMMES 9 Safety in industries. fault free analysis.H. McGraw-Hill New York. importance safety consciousness in Indian industry. 1965. FURTHER READINGS 1. social environmental setup. effective realization. P. UNIT .II INDUSTRIAL SAFETY 9 Process industries. Handley.S. chemical and physical job safety analysis. proper selection and replacement of handling equipments. Second Edition.IV ACCIDENTS 9 Industrial accidents – accident costs – identification of accident spots. periodic advice and checking to follow safety procedures.. Elements of safety programme.III SAFETY PERFORMANCE 9 Appraisal. William. planning and layout. “Safety and Accident Prevention in Chemical Operation”.Tech.Curricula and Syllabi – R 2007 64/67 . and Wood. W. McGraw-Hill Book Co. high temperature operation. potential hazards.W. and rules – safe working environments – parliamentary legislations – factories act – labour welfare act – ESI Act – Workmen Compensation Act. 2. dangerous and toxic chemicals. UNIT . Heinrich. TOTAL : 45 REFERENCE BOOKS 1. Inter-science. Fawatt. “Industrial Safety Hand Book”. effective steps to implement safety procedures. psychological attitude towards safety programmes. economic and social benefits. New York.. safe handling and operation of materials and machineries.V HEALTH HAZARDS AND LEGAL ASPECTS 9 Health hazards – occupational – industrial health hazards – health standards. H. Fire prevention and fire protection. 1980 KEC – B.E. “Industrial Accident Prevention”. UNIT . high pressure. UNIT .07FT036 PROCESS PLANT SAFETY 3 0 0 3 Objectives : Become a skill and able to find out the root cause of an accident. periodic inspection and study of plant layout and constant maintenance. tolerance limit of the society. remedial measures. highly radioactive materials. effective communication training at various levels of production and operation. 1969. identification and analysis of causes of injury to men and machines – accident prevention – accident proneness – vocational guidance.

. McGraw-Hill Book Co. “Separation Processes”. Allyn and Bacon Inc.II ENERGY AND ENVIRONMENT 9 Energy. 1976. hydrogen as fuel. Krentz.. New Jersey. production rate. Prentice Hall Inc. coal oil. fuel cells. structural properties of environment. Macmillan Publishing Co. energy storage. 07FT037 ENERGY MANAGEMENT IN FOOD PROCESS INDUSTRIES 3 1 0 4 Objective : To design suitable energy saving devices and also become expert in co-generation aspects.Tech.. UNIT – I ENERGY RESOURCES . 1963. Food Technology V-VIII Sem . “Energy Conservation and Utilisation”.. Tutorial : 15. input and output analysis. KEC – B. “Elements of Energy Conservation”. need for conservation. Lecture : 45. 1985. growth and change. Gemand M. tariffs. hydro electricity. Third Edition. corporate models. Gramlay.A GLOBAL VIEW 9 Energy sources. Rused C. wind and water. Forecasting techniques.K. New York. Blake. national and international issues.V ECONOMIC BALANCE IN ENERGY CONSUMPTION 9 Cost analysis. system cost analysis. 1975. depletion of resources of resources.. New York. Judson King. 1985. Jerrold H. magnitude and pattern.Curricula and Syllabi – R 2007 65/67 . classification.P. input-output analysis. 2. geothermal. patterns of consumption in developing and advances countries.IV MANAGEMENT OF ENERGY CONSERVATION IN 9 FOOD INDUSTRIES Food industries. conservation using optimization techniques UNIT . cooling tower. natural gas. system rate. society and environment population and technology. UNIT .. commercial generation of power requirements and benefit. capacity. R... nuclear energy. UNIT . Sources of continuous power. “Industrial Safety”. bio-geo-chemical cycles. supply and demand. conservation applied to food process industries.2. 2. drying. “Energy”.III ENERGY AND TECHNOLOGICAL SOCIETY 9 Energy and evolution. McGraw-Hill Book Co. tidal and solar power. uncertainties. geothermal. TOTAL : 60 REFERENCE BOOKS 1. Boston. conservation in unit operation such as separation. other fossil fuels. FURTHER READINGS 1. production analysis and production using fuel inventories. economics. UNIT . New York. energy demand.

Himalaya Publications. instrumentation and application. auto analyser. Chatwal. Spectrometers. J. Seventh Edition”: C B S Publishers & Distributors.. Instrumentation. High performance liquid Chromatography. Potential measurements. pH.A.III X-RAY. conductance measurements. Principle and instrumentation. optical activity. Chemical shift. Ion selective electrodes. Interpretation. Gel permeation Chromatography and ion exchange chromatography TOTAL : 45 REFERENCE BOOKS 1. Mass spectroscopy – Theory. Flame photometer. Instrumentation. Hook’s Law. x-ray.IV CONDUCTOMETRY & THERMAL STUDIES 9 Conductometric measurements – Important Laws. F. H. UNIT . chromatographic techniques UNIT – I UV-VISIBLE SPECTROMETRY 9 Visible spectrometry and Colorimetry – Theory. instrumentation. Principle. pH determination. Fundamental Vibrations.Curricula and Syllabi – R 2007 66/67 . Gurdeep R and Anand. UNIT . INSTRUMENTAL METHODS OF FOOD ANALYSIS 3 0 0 KEC – B. Theory.L.. James. various types of detectors and applications in food products. Instrumentation and Application of Paper chromatography.. refractometry.. Deviations from Beer’s Law.. UNIT . pCO2. West. Overtones. Differential Thermal Analysis. Holler. 1988. Gas Chromatography. Application of pH measurements. POLARIMETRY. polarimetry. Food Technology V-VIII Sem .V CHROMATOGRAPHIC TECHNIQUES 9 Chromatographic techniques – Introduction and classification. Sham K “Instrumentation Methods of Chemical Analysis”. Types of potentiometric titration’s and advantages. Polarimetry and Refractometry – Introduction on specific rotation. Thermal methods – Thermogravimetry.07FT038 3 Objective: To import the knowledge of uv-visible spectrometry. Types.. FURTHER READINGS 1. Definitions. Thin Layer Chromatography. infra red & mass spectra. Instrumentation (Line diagram alone) and application.applications. applications and limitations UNIT . 2003. “Analytical Chemistry: An Introduction”.A. advantages and disadvantages of Conductometric titrations. Willard. NMR spectroscopy – Quantum description. F. L. Ultra violet spectroscopy – Theory.Saccharimetery. Delhi. Electrophoresis. Stanley R. Column Chromatography. conductometry & thermal studies. Application and Limitations.Tech. .II INFRA RED AND MASS SPECTRA 9 Infra red spectroscopy – Theory. REFRACTOMETRY 9 X-ray diffraction – Mosely’s law. pO2. and Crouch.Analysis of Sugar. Donald M. some examples. Merritt. Bombay. Skoog Douglas A. Seventh Edition.. Difference between Raman spectra and IR spectra. applications. 2. applications and limitations. Single and Double beam spectrometers. pHCO3. Dean. K and R bands.: South-Western. “Instrumental Methods of Analysis.H. Differential Scanning Calorimetry. and Settle.

“Chemical Analysis: Modern International Method and Techniques”. Rouessac. New Delhi. C. 1992. Tata McGraw-Hill. Australia. 1999. Wiley. G.2.Tech.. Banwell. 2000. Food Technology V-VIII Sem . “Fundamentals of Molecular Spectroscopy”. KEC – B. 3.Curricula and Syllabi – R 2007 67/67 . New Delhi. F..

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