| March 1st, 2021 12:04 PM | |
| prince karak | Sathyabama Institute of Science and Technology B.Tech - Chemical Engineering SCHA3008 Food technology Syllabus Sathyabama Institute of Science and Technology B.Tech - Chemical Engineering SCHA3008 Food technology Syllabus SATHYABAMA INSTITUTE OF SCIENCE AND TECHNOLOGY SCHOOL OF BIO AND CHEMICAL ENGINEERING SCHA3008 FOOD TECHNOLOGY L T P Credits Total Marks 3 0 0 3 100 UNIT 1 FOOD PROCESSING ENGINEERING–FUNDAMENTALS 9 Hrs. Fundamentals of Food Process Engineering, Application of Quantitative methods of Material & Energy Balances in Food Engineering Practices. Constituents of Food, Quality and Nutritive aspects, Food Adulterations, Deteriorative factors and Control. UNIT 2 UNIT OPERATIONS IN FOOD INDUSTRIES 9 Hrs. Fluid Flow, Thermal Process Calculations, Refrigeration, Evaporation and Dehydration operations in Food Processing. UNIT 3 FOOD CANNING TECHNOLOGY 9 Hrs. Fundamentals of Food Canning Technology, Heat Sterilization of Canned food, Containers – metal, Glass and Flexible packaging. Canning Procedures for Fruits, Vegetables, Meat, Poultry and Marine Products. UNIT 4 FOOD PRESERVATION METHODS 9 Hrs. Preservation by Heat and Cold, Dehydration, Concentration, Drying, Irradiation, Microwave heating, Sterilization and Pasteurization, Fermentation and Pickling, Packaging Methods. UNIT 5 PRODUCTION AND UTILIZATION OF FOOD PRODUCTS 9 Hrs. Cereal, Grains, Pulses, Vegetables, Fruits, Spices, Fats and Oils, Bakery, Confectionary and Chocolate Products. Soft and Alcoholic Beverages, Dairy Products, Meat, Poultry and Fish Products. Max.45 Hrs. COURSE OUTCOMES On completion of the course, student will be able to CO1 - Understand the Quality and Nutritive aspects of various food constituents. CO2 - Evaluate the various deteriorative factors of food and maintain quality. CO3 - Demonstrate the unit operations involved in food industries. CO4 - Classify packaging technologies for appropriate food products. CO5 - Compare the various food preservation technologies. CO6 - Demonstrate the principles of unit operation, preservation and packaging technologies for various food preparations. TEXT / REFERENCE BOOKS 1. Heid J.L., Joslyn M.A., Fundamentals of Food Processing Operation, 6th Edition, The AVI publishing Co., West port 2018. 2. Potter N.N., Food Science, 6th Edition, The AVI publishing Co., Westport, 2007. 3. Heldman D.R., Food Process Engineering, 4th Edition, The AVI Publishing, 2005. 4. Owen R. Fennema, Food Chemistry, 4th Edition, Marcel Dekker Inc., New York, 2007. END SEMESTER EXAMINATION QUESTION PAPER PATTERN Max. Marks: 100 Exam Duration: 3 Hrs. Part A: 10 Questions of 2 marks each - No choice 20 Marks Part B: 2 Questions from each unit of internal choice; each carrying 16 marks 80 Marks |
