ACADEMIC BULLETIN 2019nsi.gov.in/Syllabus/SyllabusDQCES2019.pdfDIPLOMA IN QUALITY CONTROL & ENVIRONMENTAL SCIENCE ( D.Q.C.E.S.) ACADEMIC CALENDA 1. Admission July-2019 2. Theory &

MINISTRY OF CONSUMER AFFAIRS,FOOD & PUBLIC DISTRIBUTION DEPARTMENT OF FOOD & PUBLIC DISTRIBUTION

Government of India

KANPUR

ACADEMIC BULLETIN 2019

For

DIPLOMA IN QUALITY CONTROL & ENVIRONMENTAL SCIENCE

( D.Q.C.E.S.)


( D.Q.C.E.S.)

ACADEMIC CALENDA

1. Admission July-2019

2. Theory & Practical Classes July-2019

to 30 November -2019

& April -2020

3 Events organized by Games & Sports,

Cultural, Scientific Society

August/ September-2019

5. In plant Training December- 2019

to March 2020

6. Examination May-2020

Note:

1.The working of the Institute is from Monday to Friday i.e. five

days in a week.

2. The Institute also observed holidays for Central Government Offices

in Kanpur.

1. RULES FOR ATTENDANCE AND LEAVE 1.1 A student is required to put in a minimum of 75 percent attendance

during each session in each subject. Non-compliance of this may render him debarred from appearing at the Diploma Examination.

1.1.1 Ordinarily, leave for 15 days is admissible to a student in an academic year.

1.2 Application of leave for absence must be handed over at the education section on the prescribed form in advance.

1.3 Application for leave must be counter signed by the Hostel Warden or the approved guardian.

1.4 Application for sick leave must be accompanied by a certificate from the Medical Officer of the Hostels.

1.5 Absence without leave by a student drawing a scholarship may result in the cancellation or reduction of his scholarship.

2. RAGGING : Ragging is strictly prohibited vide directions of Hon’ble Supreme Court in SLP No2495 of 2006 dated 16.05.2007 and in Civil Appeal No 887 of 2009, dated 08.05.2009. Any student found guilty of ragging and /or abetting ragging is liable to be punished.

3. SCHEME OF EXAMINATIONS

3.1 The examinations are held at the appropriate time as per Institute’s calendar.

Class tests may also be held during the middle of the session. Marks obtained at these

tests and examinations as well as the marks assigned for class work and lecture notes of

each student will be recorded for his class marks in each term.

3.2 Classification of Results:

It is necessary to pass in each subject separately in Theory, Practicals and

Sessionals. The minimum pass marks in theory 35% and 50% in Practicals and

Sessionals. The candidate would be declared to have passed a particular course

in case he secures a minimum of 50% marks in aggregate. The division to

students at the end of examinations are given according to the following

standards:-

First Division . . . . . . 75% and above

Second Division . . . . . 60% and above

Third Division . . . . . . 50% and above

3.3 Supplementary Examination

3.3.1 If a candidate fails in maximum of any two subjects at the First/Second/Final year examination but secures 50% marks in aggregate, he will be allowed to appear in the supplementary examination for these two subjects.

3.3.2 A candidate allowed to appear in the supplementary examination would be provisionally promoted to the next higher class and in case he fails in the supplementary examination also, he would be reverted to the lower class on declaration of supplementary examination results. 3.3.3 The student who passes in the said examination of any course in supplementary examination will be declared as “PASSED” and no division will be awarded to him. 3.4 Re-admission of Failed Students

If a candidate fails in Final examinations (including supplementary

examination). He/she will be permitted to take the re-admission again in the

following year, provided he/she attends the Institute as a regular student in the

same class in which he/she had failed. If a student fails three times in a particular

class he will be not re-admitted in that class in the Institute. If after failing in the

class once a candidate does not take re-admission in the same class in the

immediate next session his/her case will not be considered in future for re-

admission.


EXAMINATION SCHEDULE

Subject Maximum Marks

THEORY

Sugar Technology . . . . . . 100 Sugar Technology (Chemical control) . . . 100 Environment Science . . . 100 Alcohol Technology . . . 100 Water Management & Effluent Treatment 100

PRACTICAL Sugar Technology . . . . . . 100 Alcohol Technology . . . 100 General Chemistry - - - 100 (A) Physical Chemistry -- -- - 80 (B) Organic Chemistry - - - 20 Environment Science 100 (A) Bio Chemistry 80 (B) Agriculture Chemistry -- - - 20

SESSIONAL

Inplant Factory Training ( Factory Report ) - - 50

Class Marks.... . 50

_______________ GRAND TOTAL . 1000

SYLLABUS PG DIPLOMA IN QUALITY CONTROL & ENVIRONMENTAL SCIENCE

SUBJECT : SUGAR TECHNOLOGY (THEORY)

CODE : DQ/101 MAX.MARKS: 100

1. Composition of sugar cane.

2. Composition of sugar cane juice. Introduction to terminology used in Sugar Industry.

Kinds of sugar, Raw, plantation white & refined sugar.

3. Process flow diagram of Double Sulphitation process and refined sugar process.

4. Clarificants used in processing.

5. Brief details of various unit operations such as Milling, Clarification, heating,

Evaporation, Pan Boiling (Crystallization), Centrifugation and bagging

6. Role of reducing sugars, phosphate and calcium content during the processing of

sugar cane juice

7. BIS standards for plantation white and other sugars, FSSAI standards, Sugar grade as

issued by Bureau of Sugar Standard.

8. Measurement of colour of Sugar in Solid Phase (Modulated Reflectance Value)

9. General idea of steam saving devices used in sugar industry.

10. General idea about sugar handling and storage.

11. Methods of sugar cane juice clarification, defecation, double Sulphitation,

phosphoflotation and Carbonation (for refined sugar)

12. Process parameters and their role in clarification process.

13. Sampling techniques, Control parameters, idea about efficiency parameters.

SUBJECT : SUGAR TECHNOLOGY (CHEMICAL CONTROL)

CODE : DQ/102 MAX.MARKS:100

(i) Determination of Pol % cane

(ii) Mill Extraction (M.E.)

(iii) Reduced Mill Extraction (R.M.E.)

(iv) SJM Formula

(v) Reduced Boiling House Recovery

(R.B.H.R.)

(vi) Brix Curve

(vii) Pol Balance

(viii) Brix Balance

(ix) Non Sugar Balance

(x) Calculation of Recovery etc.

(xi) Actual vs. theoretical molasses %

cane

(xii) Stock taking calculations

(xiii) Preparation of Technical laboratory

reports-RT8(C), RT7(C) , Daily

Manufacturing Report etc.

(xiv) Primary Extraction

SUBJECT : ENVIRONMENTAL SCIENCE (THEORY)


1- Definition, Scope and basic principles of ecology and environment. Biological

levels of organization, population, community, ecosystem and biosphere. Ablotic

factor, Habitat, Keystone spacies, Dominent species, Ecotone, Edge Effect,

Coral reef, Mangroves.

2- Components of Environment – Hydrosphere, lithosphere, atmosphere and

biosphere – definitions with examples; Interaction of man and environment;

Environmental Studies as a multidisciplinary subject.

3- Global Environmental Problems – Green House Effect, Acid rain, El Nino,

Ozone depletion, deforestation, desertification, salination, biodiversity loss;

chemical and radiation hazards. Positive and negative interactions of populations

– competition, predation, parasitism, mutualism , Soil erosion, Land degradation,

Wasterland.

4 -Ecosystem : Basic concepts, components of ecosystem. Trophic levels, food

chains and food webs. Ecological pyramids, ecosystem functions. Carbon, Nitrogen,

Phosphorus and Sulphur Cycles. Chemical Composition of air, water Chemistry and

lithosphere (Chemical composition of earth minerals, fossil Fuels and Soil). Major &

Minor, Biogeographic & Agro climatic Zones of India.

4- Environmental pollution and degradation – Pollution of air, water and land

with reference to their causes, nature of pollutions, impact and control strategies.

Noise pollution. Environmental damage by agriculture, perspectives of pollution

in urban, industrial and rural areas, acts and guidance’s for pollution control

specific to sugar and distillation units.

5- Environmental Management – Concept of health and sanitation. Environmental

diseases – infectious (water and air borne) and pollution related, spread and

control of these diseases, health hazards due to pesticide and metal pollution,

waste treatment, solid waste management, environmental standards and quality

monitoring. Bioremediation – Oil spills, Wastewater treatments, chemical

degradation, heavy Metals, utilization of water natural resources for industrial

application.

SUBJECT : ALCOHOL TECHNOLOGY (THEORY)


1. Biochemistry –

CARBOHYDRATES: General idea about structure and properties of

monosaccharide, disaccharides. oligosaccharides and polysaccharides.

2. Microbiology

The microscope, Microbial Diversity: Prokaryotes and Eukaryotes, Microalgae,

Microfungi, Protozoa, Bacteria and Viruses, Bacterial size, shapes and pattern of

arrangement, Structures external to cell wall: Flagella, Pili, Capsule, sheath, Pros

thecae and stalk.

The cell wall structure: Gram positive and gram negative bacteria. Reproduction

and growth of bacteria & Yeast. Modes of cell division, Growth curve, Lag

phase, Exponential phase, stationary phase and death phase, Nutritional

requirements. Nutritional types of bacteria, Phototrophs, Chemotrophs,

Autotrophs, Heterotrophs, Obligate parasites. Bacteriological media, Selective

media, Maintenance media, Differential media. Control of microorganisms,

Definitions and fundamentals of control, Physical agents / processes for control:

high temperatures, low temperature, desiccation, osmotic pressure, radiation,

filtration.

3. Alcohol Technology & Bio-Products.

General idea about molasses, its grades and other feed stocks for ethanol

production, idea about unit operations in molasses and grain based distilleries.

Fermentation, types of fermentations and role of microorganism and other

condition on fermentation. Techniquesof distillation, absorption & multi pressure.

Production of grain spirit. Chemical control, Theoretical Yield, Fermentation &

Distillation Efficiency etc.

Brewing technology: Malting, mashing, fermentation and pasteurization of beer,

defects of beer.

Fusel oil; Spent lees, Condensates, spent wash, colored effluents and Concentrates

4. Physical Chemistry:

(i) Introduction to Modern Quality Control System:

Introduction to concept and importance of quality

ISO- 9001:2000, Quality Management System – principles and its advantages

Environment Management System – ISO-14000, ISO-14001

ISO-22000:2005, HACCP, WHO, WTO, CODEX, GMP,GLP,

BIS, FSSAI and CODEX standards

(ii) Colour: Colourimetry, Lambert Beer’s Law, Determination of max ,

Measurement of colour of Sugar in solution Phase by GS9/1/2/2-8 (MOPS

Method), GS9/1/2/2-9 (TEA Method) and GS9/1/2/2-10 (ISO Grade water

Method),

(iii) Conductivity: Specific Conductance, Molar Conductance and Equivalent

Conductance and factors affecting them, Measurement of Conductivity ash.

(iv) Turbidity: Concept of Turbidity, reason for appearance turbidity, Method of

determination of turbidity by Turbidity-meter.

(v) Analytical Chemistry: Concept of Mole, Normality, Molarity, Molality,

Formality, ppm, ppb, ppt, Mole Fraction and Equivalent weight

SUBJECT : WATER MANAGMENT & EFFLUENT TREATMENT (THEORY)


Effluent treatment in Sugar Factories:

1. Fresh water requirement in sugar processing. Source of fresh water with-

drawl.

2. Generation of condensates from various heat exchangers, their quantity and

utilization.

3. Hot and cold water utilization in sugar processing, water conservation,

recycling, condensate polishing and water balance.

4. Sources of effluent generation in sugar industry and measures to reduce it,

cooling and recycling of condensates, condensate polishing units etc.,

norms for effluent disposal-quantity and quality as per CPCB norms.

5. Techniques of effluent treatment- activated sludge process, bio-filter and

others, various stages of effluent treatment, primary, secondary and tertiary,

storage of treated effluent in lagoons, general idea about the lay out of the

Effluent Treatment Plants. Pre-requisites as per CPCB norms.

Effluent treatment in grain and Molasses based Distilleries:

1. Fresh water requirement in grain and molasses based distilleries, sources of

fresh water with-drawl.

2. Generation of condensates from various heat exchangers, their quantity and

utilization, spent leese.

3. Hot and cold water utilization in alcohol processing, water conservation,

recycling, condensate polishing and water balance.

4. Different routes of spent wash treatment in Molasses based distilleries to

attain ZLD as per CPCB norms, including bio-methanation, multiple effect

evaporation/RO and bio-composting or multiple effect evaporation/RO and

incineration. Spent wash treatment in grain based distilleries, DDGS.

5. Misc. requirements as per CPCB norms for installation of PTZ cameras,

mass flow meters, lagoons, norms for bio-composting, rain water

harvesting, green belt, ground water quality etc.

SUBJECT : SUGAR TECHNOLOGY (PRACTICAL)


(i) Brix / Pol / Purity of juice/molasses/massecuite and other sugar house products

(ii) Sucrose %, P2O5, RS & CaO Content in mixed juice and clear juice etc

(iii) Crystal % massecuite

(iv) Size & shape of crystal

(v) Moisture % sugar

(vi) Pol and Moisture % Bagasse

(vii) Pol % Press cake

(viii) Preparatory Index of cane

(ix) Determination of Total and free SO2 content in sugar by Iodine and p-

rosanaline hydrochloride.

(x) Determination of MR value of the sugar.

(xi) Colour determination of sugar and boiling house products.

SUBJECT: ALCOHOL TECHNOLOGY (PRACTICAL)


1. Analysis of molasses for brix, pol, purity and total reducing sugar content.

2. Determination of starch content in grains.

3. Microscopic examination of microorganisms like bacteria, yeast, fungi etc.

4. Preparation and sterilization of culture media like nutrient agar medium, malt

extract medium, molasses agar medium etc., preparation of slants and stabs.

5. Acquaintance with different microbiological techniques like inoculation,

streaking, plating etc., aseptic handling of culture media and pure cultures.

6. Isolation and development of a pure yeast culture

7. Preparation of bacterial culture slides and staining by Gram stain.

8. Dilution and plating of culture for total viable cell count.

9. Differential counting of living and dead yeast cells by direct microscopic

examination.

10. Analysis of alcohol for ethanol content.

SUBJECT: GENERAL CHEMISTRY (PRACTICAL)


(i) Measurement of colour of sugar in solution phase by GS9/1/2/2-8, GS9/2/2/2-9

and GS9/1/2/2-10 method.

(ii) Measurement of Conductivity ash in sugar by ICUMSA Method.

(iii) Determination of turbidity in sugar by Turbidity-meter and calibration of

Turbidity meter.

(iv) Determination of pH of sugar solution by pH-meter and calibration of pH

meter.

(v) Determination of specific conductivity of sugar solution by Conductivity-

meter and calibration of Conductivity-meter.

(vi) Determination of conductivity-ash of sugar solution by ICUMSA method.

(vii) Preparation and standardization of solutions of different concentration.

(viii) Determination of phosphate content in juices

(ix) Determination of dextran content in juices

SUBJECT: ENVIRONMENT SCIENCE (PRACTICAL)

CODE : DQ/109 MAX.MARKS:100 (i) TSS in various waters/effluents

(ii) TDS in various waters/effluents.

(iii) Hardness in feed and boiler water

(iv) Silica content, Phosphate in feed water, boiler water, blow down water

and various condensate.

(v) Determination of pH of effluents

(vi) Determination of total solids, suspended solids and dissolved solids of

effluents, sulphate content.

(vii) Determination of Chemical Oxygen Demand (COD) Value of effluents

by titration.

(viii) Determination of Dissolved Oxygen (DO) Value and Biochemical

Oxygen Demand (BOD) value of effluent samples.

(ix) MLSS (Mixed Liquid Suspended Solids)

(x) Determination of oil & grease content in effluents.

ACADEMIC BULLETIN 2019nsi.gov.in/Syllabus/SyllabusDQCES2019.pdfDIPLOMA IN QUALITY CONTROL & ENVIRONMENTAL SCIENCE ( D.Q.C.E.S.) ACADEMIC CALENDA 1. Admission July-2019 2. Theory &

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