Assignment topics of 7th semester (morning)

Roll No. Topic

341 Quality assessment of raw material for extrusion process
342 Differentiate between single and double screw extruder
343 Effects of variation of temperature on end product quality
344 History of pasta
345 Dry extruder working principle
346 Negative effects of extrusion process on food quality
347 Functions of extrusion
348 Application of extrusion technology in food industry
349 Importance of extrusion in food industry
350 Changes in food during extrusion process
352 Most commonly used extruded products
353 Advantages and disadvantages of dry extruder
354 Differentiate between cold and hot extruder
355 Positive effects of extrusion on foods
356 Breakfast cereals
357 Dry extruder working principle
358 Working principle of extruder
359 Role of HTST in extrusion process
360 Working principle of Twin screw extruders
361 Differentiate between cold and hot extruder
363 Effects on starch during extrusion process
364 Negative effects of extrusion process on food quality
365 Working principle of Single screw extruders
367 3rd generation snacks
368 Effects of variation of ingredients on end product quality
370 Importance of extrusion in food industry
371 Functions of extruder
372 Changes in food during extrusion process
373 Effects of variation of ingredients on end product quality
374 Application of extrusion technology in food industry
375 3rd generation snacks
417 Working principle of Twin screw extruders
449 Positive effects of extrusion on foods
439 Effects of variation of temperature on end product quality
376 Advantages and disadvantages of dry extruder
377 Breakfast cereals
378 Importance of extrusion in food industry
379 Effects on starch during extrusion
380 Role of HTST in extrusion process

382 Working principle or extruder

383 Differentiate between cold and hot extruder

385 Flavour coated snacks

386 Negative effects of extrusion process on food quality

387 Negative effects of extrusion process on food quality

389 Importance of extrusion
390 Application of extrusion technology in food industry
391 Working principle of Single screw extruders

392 Changes in food during extrusion

393 Quality assessment of raw material for extrusion process

394 Functions of extruder

395 History of noodles
397 Changes in food during extrusion process
191 Effects on starch during extrusion

192 Differentiate between single and double screw extruder

193 Effects of variation of ingredients on end product quality