Syllabus (From 5th Sem)

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

Credit Maximum Marks

IA SE TotalL T P

THEORY

07FT501Process Instrumentation and Control

3 1 0 4 50 50 100

07FT502 Food Process Engineering - II 3 1 0 4 50 50 100

07FT503 Dairy Engineering 3 1 0 4 50 50 100

07FT504Milling Technology for Food Materials

3 0 0 3 50 50 100

07FT505 Fermentation Technology 3 0 0 3 50 50 100

07FT506Computer Applications in Food Engineering

3 1 0 4 50 50 100

PRACTICAL

07FT507Food Process Engineering Laboratory

0 0 3 1 50 50 100

07FT508 Dairy Engineering Laboratory 0 0 3 1 50 50 100

07CE409Communication Skill and Personality Development

0 0 3 1 50 50 100

Total 25

IA – Internal Assessment, SE – Semester Examination

KEC – B.Tech. Food Technology V-VIII Sem - Curricula and Syllabi – R 2007 1/67




SEMESTER - VI

Course Code



IA SE TotalL T P

THEORY

07MB601Engineering Economics and Management

3 0 0 3 50 50 100

07MA601 Probability and Statistics 3 1 0 4 50 50 100

07FT601Fruit and Vegetable Processing Technology

3 0 0 3 50 50 100

07FT602Baking and Confectionery Technology

3 0 0 3 50 50 100

07FT603 Food Biotechnology 3 0 0 3 50 50 100

07FT0XX Elective - I 3 1 0 4 50 50 100

PRACTICAL

07FT604Fruit and Vegetable Processing Laboratory

0 0 3 1 50 50 100

07FT605Baking and Confectionery Laboratory

0 0 3 1 50 50 100

07FT606Food Process Equipment Design and Drawing Laboratory

0 0 3 1 50 50 100

Total 23






SEMESTER - VII

Course Code



IA SE TotalL T P

THEORY

07FT701 Food Packaging Technology 3 0 0 3 50 50 100

07FT702 Food Storage Engineering 3 1 0 4 50 50 100

07FT703Food Analysis and Quality control

3 0 0 3 50 50 100

07FT704Meat, Fish and Poultry Process Engineering

3 0 0 3 50 50 100

07FT0XX Elective - II 3 0 0 3 50 50 100

07FT0XX Elective - III 3 0 0 3 50 50 100

PRACTICAL

07FT705 Food Packaging Laboratory 0 0 3 1 50 50 100

07FT706Food Analysis and Quality control Laboratory

0 0 3 1 50 50 100

Total 21






SEMESTER - VIII

Course Code



IA SE TotalL T P

THEORY

07GE802Professional Ethics and Human Values

3 0 0 3 50 50 100

07FT801Food Additives and Nutraceuticals

3 0 0 3 50 50 100

07FT0XX Elective - IV 3 0 0 3 50 50 100

07FT0XX Elective - V 3 0 0 3 50 50 100

PRACTICAL

07FT802 Project Work 0 0 18 9 100 100 200

Total 21



LIST OF ELECTIVES L T P CSemester VI

Course Code Course Title07FT011 Food Process Equipment and Layout design 3 1 0 407FT012 Reaction Engineering 3 1 0 407FT013 Bio-process Engineering 3 1 0 407FT014 Advances in Drying Technology 3 1 0 4

Semester VII07MB021 Entrepreneurship Development 3 0 0 307FT021 Beverage Technology 3 0 0 307FT022 Plantation Products and Spices Technology 3 0 0 307FT023 Technology of Milk and Milk products 3 0 0 307FT024 Technology of Fats and Oils 3 0 0 307FT025 Technology of Expanded and Extruded Foods 3 0 0 307FT026 Industrial Waste Water Treatment 3 0 0 307FT027 Enzymes in Food Processing 3 0 0 307FT028 Advanced Separation Techniques 3 0 0 3

Semester VIII07GE801 Total Quality Management 3 0 0 307FT031 By-Product Utilization in Food and Agro

Industries3 0 0 3

07FT032 Emerging Technologies in Food Processing 3 0 0 307FT033 Computer Aided Design for Food Process

Engineers3 0 0 3

07FT034 Resource Management Techniques 3 0 0 307FT035 Cane Sugar Technology 3 0 0 307FT036 Process Plant Safety 3 0 0 307FT037 Energy Management in Food Process Industries 3 0 0 307FT038 Instrumental Methods of Food Analysis 3 0 0 3


07FT501 PROCESS INSTRUMENTATION AND CONTROL

3 1 0 4Objective:Gains knowledge in designing a control system and identifying the control configuration for a given process

UNIT – I LAPLACE TRANSFORM AND FIRST ORDER SYSTEM 9Laplace transformation, transform of standard functions, derivatives and integrals, inversion, theorems in Laplace transformation, application. Open-loop systems, first order systems and their transient response for standard input functions. first order systems in series, linearization and its application in process control,

UNIT - II SECOND ORDER SYSTEM AND CONTROL LOOP 9Second order systems and their dynamics, transfer function for chemical reactors and dynamics. Closed loop control systems, development of block diagram for feed-back control systems, servo and regulator problems.

UNIT - III DESIGN OF FEEDBACK CONTROL SYSTEM 9Transfer function for controllers and final control element, controllers - Proportional, Proportional Integral, Proportional Derivative and Proportional Integral Derivative (PID). Dynamic behavior of feedback controlled processes. Effect of proportional, Integral, Derivative and composite control actions on the response of controlled processes.

UNIT - IV FREQUENCY RESPONSE ANALYSIS 9Introduction to frequency response of closed-loop systems, control system design by frequency, Bode diagram, stability criterion, Nyquist diagram, Tuning of controller settings.

UNIT - V PROCESS INSTRUMENTS 9Principles of measurements and classification of process control instruments, measurements of temperature – Expansion Thermometer; filled system thermometers; electrical temperature instruments; pyrometers, and pressure measurements - elastic pressure transducers; pressure measurement by vacuum; electrical pressure transducers.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Stephanopoulos. S.G “Chemical Process Control: An introduction to Theory and

Practice”, Prentice Hall of India, New Delhi, 1997.2. Singh, S.K. “Industrial Instrumentation and Control”, Second Edition, Tata

McGraw-Hill, New Delhi, 2006.

FURTHER READINGS1. Vyas, R.P., “Process Control and Instrumentation” Central Techno Publications,

Nagpur, 2001.2. Coughanowr, Donald R., “Process Systems Analysis and Control” , McGraw Hill,

New York, 1991


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

07FT502 FOOD PROCESS ENGINEERING - II

3 1 0 4Objective: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 9Size reduction - Fibrous foods, dry foods and liquid foods – Energy Used in Grinding- New 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 9Sedimentation - 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 9Crystallization – 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 9Extrusion - 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 9Material 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 : 60REFERENCE BOOKS1. 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 READINGS1. 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.


3. 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 9Sources 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 9Storage 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 9Clarifiers, 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 9Evaporated 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 9Processing- 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 : 60REFERENCE BOOKS1. 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 READINGS1. 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


York, 1995.3. Robinson .R.K. “Modern Dairy Technology”, Volume. I: Advances in Milk

Processing, Elsevier Applied Science Publishers, London, 1996.

07FT504 MILLING TECHNOLOGY FOR FOOD MATERIALS3 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 9Importance 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 9Wheat 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 9Rice 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 9Importance 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 9Oil 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 : 45REFERENCE BOOKS1. 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 READINGS1. 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


Publishing, Udaipur, 2007.3. Harry Lawson. “Food Oils and Fats, Technology, Utilization and Nutrition”, CBS

Publishers and Distributors, New Delhi.1997.

07FT505 FERMENTATION TECHNOLOGY3 0 0 3

Objective: To study the development of inoculum for industrial fermentation, different types of fermentation, fermenter design and to understand the technologies used for production, recovery and purification of fermented products.

UNIT I INTRODUCTION 9Introduction to fermentation: Rate of microbial growth and death. Fermentation kinetics, mass transfer diffusion, membrane transport, dialysis, nutrient uptake.

UNIT - II TYPES OF FERMENTATION 9Types of fermentation submerged/solid state. Sterilization-air sterilization, media sterilization. Batch/continuous fermentation, scale up in fermentation. Maintenance of aseptic conditions.

UNIT - III AERATION AND AGITATION IN FERMENTATION 9Aeration and agitation in fermentation: Oxygen requirement, measurement of adsorption coefficients, bubble aeration, mechanical agitation, correlation between mass-transfer coefficient and operating variables.

UNIT - IV FERMENTERS DESIGN 9Fementers’ design, Basic functions of a fermenter, Fermentation vessels, operation - measurement and control. Product recovery - Removal of microbial cells and other solid matter, Biological waste treatment.

UNIT - V PRODUCTION OF FERMENTED PRODUCTS 9Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols. Industrial production of beer, wine, enzymes-amylase, pectinase, proteases, vitamins, antibiotics, baker's yeast, single cell protein. Fermented foods: origin, scope and development, sauerkraut, yoghurt, cheese, miso, tempeh, tofu, idli, dosa.

TOTAL : 45REFERENCE BOOKS1. Jey, J.M. “Modern Food Microbiology”, CBS Publishers and Distributors. New

York. 1987.2. Joshi, V.K. and Pandey, A. “Biotechnology. Food Fermentation”, Volume. I & II,

Education Publications. New Delhi. 1999.

FURTHER READINGS1. Gutierre, Gustavo F., “Food Science and Food Biotechnology”, GRC Press, New

York, 2003.2. Crueger, W. and Crueger A. “Biotechnology: A Textbook of Industrial

Microbiology”, Science Tech. Madison, USA. 1984.3. Stanbury, P.F, and Whitake S, A. “Principles of Fermentation Technology”,

Pergamon Press, Oxford, 1984.


07FT506 COMPUTER APPLICATIONS IN FOOD ENGINEERING3 1 0 4

Objective:To provide the basic knowledge of C, C++ and its applications in food engineering. To provide hands on experience in spread sheets variance, interpolation and graphical representations of various food engineering problems. To afford the student with a basic understanding of design and developments of simple databases and make the student familiar with linear programming, transportation, assignment, dynamic programming in food, formulation and solution through pc based programs.

UNIT – I BASICS OF C 9Introduction on C, Weight Conversion Program and Argument Fibonacci Series Using an Array , History of C ,Characteristics of C C Program Structure ,Variables ,Defining Global Variables ,Printing Out and Inputting Variables ,Constants ,Arithmetic Operations Comparison Operators ,Logical Operators ,Order of Precedence Exercises. Conditionals, Looping and Iteration, Arrays and Strings, Functions, Structures, Unions, Pointers

UNIT - II BASICS OF C++ 9Variables, Constants, Operators Output, Control Structures:, Structures, Functions, Functions, Compound Data Types: Arrays, Character Sequences, Pointers, Memory, Data, Types Object Oriented Programming:, Classes, Classes, Friendship, Polymorphism. Advanced Concepts: Templates, Namespaces, Exceptions, Casting, Preprocessor C++ Standard Library: Input

UNIT - III SPREAD SHEETS 9Design and developments of simple databases on Chemical and Physical properties of substances. Application in Empirical and Molecular formula calculations, Heat and mass transfer calculations.

UNIT - IV DATA ANALYSIS 9Application in data processing, Statistical analysis of data, Regression. Analysis of variance, Interpolation, Graphical representations of various Food Engineering problems. Preparation of Material and energy Balances preparation of plant layout.

UNIT - V MATHEMATICAL PROGRAMMING 9Dynamic Programming, process optimization and PC based solution for size reduction, mixing, Drying, evaporation, pasteurization and freezing.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Hanna, O.T. and Scandell, O.C. “Computational Methods in Chemical

Engineering”, Prentice Hall of India, New Delhi, 1995.2. Taxali R.K., “Dbase IV Made Simple”, Tata McGraw-Hill, New Delhi, 1991.

FURTHER READINGS1. Jerry, O., and Breneman, G.L., “Spreadsheet Chemistry”, Prentice Hall,


http://www.cs.cf.ac.uk/Dave/C/node4.html#SECTION004100000000000000000











Englewood Cliffs, 1991.2. Myers, A.L. and Seider W.D., “Introduction to Chemical Engineering and

Computer Calculations”, Prentice Hall, New York, 1976.

07FT507 FOOD PROCESS ENGINEERING LABORATORY0 0 3 1

Objective:To provide hands on training on various food processing operations to give practical exposure.LIST OF EXPERIMENTS 1. Experiment on size reduction of food material2. Experiment on spray drying of food3. Experiment on fluidized bed drying of food4. Experiment on freeze drying of food 5. Experiment on sterilization6. Experiment of freezing7. Experiment on centrifugal separation 8. Experiment on oil extraction by oil expeller 9. Experiment on membrane separation – reverse osmosis.10. Experiments on inclined belt separator 11. Experiment on extrusion12. Experiment on textural studies of extruded foods13. Experiment using belt conveyor


07FT508 DAIRY ENGINEERING LAB LABORATORY0 0 3 1

Objective:To relate the facts and principles of physical chemical and biological nature of milk. To provide an actual physical experience with the preservation techniques.

LIST OF EXPERIMENTS 1. Determination of quality parameters in milk2. Experiment on homogenization of milk3. Experiment on pasteurization of milk 4. Experiment on holding time of pasteurization equipments and efficiency of regeneration5. Experiment on centrifugation of milk6. Experiment on evaporation of milk7. Experiment on spray drying of fluid milk.8. Preparation of fermented milk- yoghurt.9. Preparation of butter and butter oil.10. Preparation of whey beverage.11. Preparation of vitaminzed and falavored milk12. Studies on the reverse osmosis and ultra filtration system and determination of the rate of filtration and settling

07CE409 COMMUNICATION SKILLS AND PERSONALITYDEVELOPMENT

0 0 1 1LIST OF EXPERIMENTS 1.Language development through reading Reading comprehension, Current affairs, Vocabulary building, Idioms and phrases, Basic phonetics.2.Speaking practice Dialogue / Conversation, Type of conversations, Public Speaking, Debate,3.Listening skills Short Dialogues, TV News / Programmes, Speeches.4.Telephone etiquette5.Self Assessment Identifying strength and weakness.6.Personality development Body Language, Non Verbal Skills, Leadership qualities, Emotional Quotient, Effective Time Management, Surviving Stress, Overcoming failure.7.Verbal communication Social Exchange, Planned Speech, Extempore, Basics of attending and organizing meetings, Informal Discussions.


07MB601 ENGINEERING ECONOMICS AND MANAGEMENT(Common to all Engineering Branches)

3 0 0 3Objective:The course is designed To develop the basic understanding of economic principles and issues To Provide a broad overview of the functions, principles and practices of

Business management

UNIT - I PRINCIPLES OF MICROECONOMICS 9Economic Principles and Issues, An Introduction to the Basic Ideas, The Marginal Concept and Scientific Economic Analysis, How Society Chooses: The Market Process and the Price Mechanism, Demand, Supply, and Prices: How the Market System Works

UNIT - II BASIC PRINCIPLES OF MACROECONOMICS 9The Circular Flow of Income and Spending, Measuring National Output and Income: GDP and Price Indexes, Business Cycles, Monetary Policy, Fiscal Policy, The Economic Stabilization Dilemma: Unemployment with Inflation

UNIT - III MANAGEMENT AND ORGANISATION 11Functions & Skills of Management, the four basic functions of management, management skills. Organization Teamwork & Communication: Designing an effective organization structure, working in teams, advantages and disadvantages of working teams, characteristics of effective teams, managing the flow of information in the organization. Motivation & HRM: Understanding human relations, motivating employees, working with labor unions, planning for staffing needs, recruiting, hiring and training new employees, appraising employee performance, administering compensation and employee benefits. Production Management: Production of Quality Goods and Services: Understandingproduction and operations management, designing the production process, improving production through technology, managing and controlling the production process, managing the supply chain, outsourcing the manufacturing function

UNIT - IV MARKETING MANAGEMENT 9Fundamentals of Marketing and Customer Service: the importance of understanding customers, how to plan marketing strategies, Developing product strategies, developing brand and packaging strategies, developing pricing strategies. Selecting the most effective distribution channels, selling products through intermediaries, managing physical distribution, incorporating the internet into distribution strategies. Promotional Strategies: The promotional mix, personal selling, advertising and direct marketing, sales promotion, public relations, coordinating marketing efforts.

UNIT - V FINANCIAL MANAGEMENT 7Accounting: the fundamental accounting concepts, how the financial statements are used. Financial Management: What the financial management involves, Financing and


Managing RiskTOTAL: 45

REFERENCE BOOKS1. Brue, Stanley and McConnell, Campbell, “Essentials of Economics”, Tata

McGraw Hill, New Delhi, 2006.2. Bovee, Courtland L., Thill, John V., and Mescon, Michael H., “Excellence in

Business”, Third Edition, Prentice Hall, New Jersey, 2006.3. Madura, Jeff, “Introduction to Business”, Fourth Edition, Cengage Learning Inc,

India, 2007.

FURTHER READING1. Geetika.Ghosh., Piyali, Choudhury and Purba Roy., “Managerial Economics”,

Tata McGraw Hill, New Delhi, 2008.2. Boone, Louis E. and Kurtz, David L., “Contemporary Business”, Twelfth

Edition, Cengage Learning Inc, India, 2007.


07MA601 PROBABILITY AND STATISTICS(Common to Food Technology, EEE and IT branches)

3 1 0 4Objective:

To understand basic concepts and properties of random variables. To understand types of distributions. To understand regression.

UNIT – I PROBABILITY AND RANDOM VARIABLES 9+3Axioms of Probability- Conditional probability – Total probability – Baye’s theorem – Random variable – Probability mass function – probability density function – Moments- Moment generating functions.

UNIT - II STANDARD DISTRIBUTIONS 9+3Discrete Probability distributions – Binomial distribution – Poisson distribution, Continuous distributions- Uniform distribution – Exponential distribution and Normal distribution.

UNIT - III TWO DIMENSIONAL RANDOM VARIABLES 9+3Joint distributions – Marginal and conditional distributions- covariance – correlation and regression.

UNIT - IV TESTING OF HYPOTHESIS 9+3Small and large samples – Tests concerning simple means- Comparing means – Proportions – Test for independence - Test for homogeneity - Test for equality of variances- goodness of fit.

UNIT - V DESIGN OF EXPERIMENTS 9+3Analysis of variance- One way classification – Completely Randomized Design - Two way classification – Randomized Block Design – Latin Square Design.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Gupta, S.C. and Kapoor, V.K., “Fundamentals of Mathematical Statistics”, Sultan

Chand & Sons, New Delhi, 2005.2. Miller & Freund’s, “ Probability and Statistics for Engineers”, Seventh Edition,

Prentice Hall of India Pvt. Ltd., New Delhi, 2005.

FURTHER READINGS1. Kandasamy P., Thilagavathi K. and Gunavathi K., “Probability Statistics and

Queuing Theory”, S. Chand & Co., New Delhi, 2005.

2. Veerarajan T., “Probability, Statistics and Random Processes”, Tata McGraw-Hill, New Delhi, 2007.


07FT601 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY3 0 0 3

Objective:To provide the students with the basic principles and knowledge about the properties, post harvest handling, problems associated with handling of fruits and vegetables for processing, various processing and preservation techniques such as dehydrated foods, food irradiation etc.

UNIT – I STRUCTURAL AND NUTRITIONAL ASPECTS 9Current status of production and processing of fruits and vegetables. Structural, composition and nutritional aspects. Physiological Development: Growth, maturation, Ripening, Senescence. Deterioration factors, physical changes, chemical changes, enzymatic changes, Methods of reducing deterioration.

UNIT - II PRINCIPLES AND METHODS OF FRUITS AND VEGETABLE PRESERVATION

9

Composition and related quality factors for processing. Harvesting and pretreatments. Preparatory operations and related equipments- washing, cleaning, grading, peeling and blanching methods. Principles of storages of fruit and vegetable: storage under ambient conditions, low temperature storage, evaporative cooling, irradiation, waxing, controlled atmosphere storage- concepts and methods

UNIT - III PRESERVATION BY HEAT, SUGAR, CHEMICALS AND FERMENTATION

9

Preparation of Juices and pulps, concentrates and powders, syrups, squash, cordial and nectars. Preparation of jam, jellies, marmalades, candies and preserves. Sauerkraut, pickle and vinegar production. Tomato products. Theory of gel formation, quality control. Recent trends in fruit and vegetable processing: minimal processing, hurdle technology.

UNIT - IV DRYING AND DEHYDRATION 9Drying and dehydration of fruits and vegetables. Preparation of product for dehydration. Dehydration principles and equipments. Cross flow shelf dryers, vacuum shelf dryers, freeze dryers, merits and demerits of freeze drying. Preparation of fruit powders, preparation of fruits for powder production. Problems related to storage of dehydrated products. Simple estimation of drying costs.

UNIT - V CANNING OF FRUITS AND VEGETABLES 9Types of cans and materials, preparation of fruits and vegetables for canning, juice and pulp extraction and clarification. Filling, closing and sterilization operation. Precautions in canning operations. Spoilage of can.

TOTAL : 45REFERENCE BOOKS1. Desrosier, N.W. “The Technology of Food Preservation”, CBS Publisher &

Distributions, New Delhi. 1987.2. Srivastava, R.P. and Kumar, S. “Fruit and Vegetable Preservation: Principles and


Practices”, Second Edition, International Book Distribution Co. Lucknow, 1998.

FURTHER READINGS1. Lal, G., Siddappa, G. and Tondon G.L. “Preservation of Fruits and Vegetables”,

Indian Council of Agricultural Research, New Delhi. 1986.2. Chakraverty, A., Mujumdar A.S., Raghavan G.S.V and Ramaswamy H.S.

“Handbook of Post-harvest Technology”, Marcel Dekker Press, USA. 2001. 3. Salunkhe, D.K. and Kadam, S.S. “Handbook of Fruit Science and Technology:

Production, Composition and Processing”, Marcel Dekker, New York, 1995.


07FT602 BAKING AND CONFECTIONERY TECHNOLOGY3 0 0 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. To provide the student with a basic understanding of the diverse mechanisms of processing, preservation and quality control techniques. To provide a sound foundation for the study of all other bakery and confectionary course

UNIT – I INTRODUCTION 9Raw materials required for bread making and their functional properties. Essential ingredients: Flour, yeast, water, salt. Other ingredients: Sugar, colour, flavor, fat, milk, milk powder and bread improvers. Functions of various raw materials used in baking industries Materials of Baking. Leaveners and yeast foods, Shortenings, emulsifiers and antioxidants, Sweeteners and, Water and salt, Ingredients from milk and eggs, Fruits, vegetables, and nuts, Spices, flavors, and colors. Preservation methods.

UNIT - II BAKERY EQUIPMENT 9Introduction to utensils and equipments used in bakery unit and their uses Small equipments, big equipments and oven. Bulk handling of ingredients, Dough mixing and mixers, Dividing, rounding, sheeting, and laminating, Fermentation enclosures and brew equipment. Ovens and Slicers, Packaging materials and equipment.

UNIT - III BREAD MANUFACTURING PROCESS 9Straight dough fermentation, Sponge and dough, Accelerated processing, Chorley wood bread process, Dough retarding and freezing. Stages in processing of bread and bread making methods and advantages and disadvantages of various methods of bread-making. Characteristics of good bread: Internal characters; external characters. Bread defects/faults and remedies. Spoilage of bread Causes, detection and prevention.

UNIT - IV BISCUITS AND COOKIES 9Production of cakes and cookies/biscuits. Types of biscuit dough’s – Developed dough, short dough’s, semi-sweet, enzyme modified dough’s and batters- importance of the consistency of the dough. Cake making: Ingredients and their function Structure builders. Tenderizers, moisteners and flavor enhancers. - Selection and preparation of mould Temperature and time required for different type of cake, problems of baking.

UNIT - V CONFECTIONERY PRODUCTS 9Definition, importance of sugar confectionery and flour confectionery. Types of confectionery products-chocolate boiled sweets caramels toffees, fondants. Manufacturing process and spoilage of confectionery products. Good Manufacturing Practices (GMP) in baking and confectionery industries. Computerization in plant and laboratory, Sanitation and safety.

TOTAL : 45REFERENCE BOOKS1. Matz, Samuel A., “Bakery Technology and Engineering”, Third Edition,


Chapman & Hall, London, 2. Cauvain, Stanley P, and Young, Linda S., “Technology of Bread Making”, Second

Edition Aspen publication. Maryland, 1999.

FURTHER READINGS1. Pomeranz.Y. “Modern Cereal Science and Technology”, MVCH Publications,

New York. 1987.2. Samuel A. Matz., “Equipment for Bakers”, Pan Tech International Publication.

1988.3. Manley, Duncan., “Biscuit Doughs Manual 2”, Woodhead Publishing Ltd.,

England. 1998.


07FT603 FOOD BIOTECHNOLOGY3 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.

UNIT – I INTRODUCTION TO BIOTECHNOLOGY 9Basic concepts, Advances and Trends in Food Biotechnology. Review of Nucleic Acid Biochemistry. Genetic Engineering Techniques- Recombinant DNA Techniques and Cloning Strategies. Biotechnological approaches to improve nutritional qualities and shelf life of fruits and vegetables, live stock, poultry and fish products.

UNIT - II FOOD FERMENTATION 9Microoorganisms of industrial importance: isolation, cultivation and preservation techniques; strain improvement. Methods of inoculum development, media for industrial fermentations, buffering and antifoam agents. Principles of down stream processing.

UNIT - III PRODUCTION OF PRIMARY AND SECONDARY METABOLITES

9

Production of commercially important metabolites – citric acid, lactic acid, amino acids, Flavoring agents, colouring agents and vitamins. New protein foods - SCP; mushroom; algal proteins. Natural bio-preservatives – Nisin, Lacticin. Genetic modification of enzymes used in food processing.

UNIT - IV MOLECULAR DIAGNOSTIC TOOLS 9Rapid detection techniques for food borne pathogens and their toxins; In-vitro evaluation of bacterial toxins by immunological techniques like slide agglutination, tube agglutination, gel diffusion assay; Genetic based diagnostic systems - Polymerase Chain Reaction (PCR). Micro array diagnostic methods to detect pathogens, pesticides, and toxins in the raw materials and food.

UNIT - V GM FOODS – SOCIAL AND ETHICAL ISSUES 9Potential Impact of Biotechnology on Food Industries. GM foods and food security- Safety aspects and social acceptance - Ethical issues. GMOs- current guidelines for the production, release and movement of GMOs; labeling and traceability; trade related aspects.

TOTAL : 45REFERENCE BOOKS1. Bielecki S., Ed., Polak J., J. an d Bielecki, Tramper S., “Food Biotechnology”,

Elsevier Science Publishing Company, New Delhi, 2000.2. Joshi, V.K. and Pandey, A.. “Biotechnology. Food Fermentation”, Volume. I & II,

Education Publishing, New Delhi, 1999.


FURTHER READINGS1. Gutierre, Gustavo F., “Food Science And Food Biotechnology”, GRC Press, New

York, 2003.2. Crueger, W. and Crueger A. “Biotechnology: A Textbook of Industrial

Microbiology”, Science Tech. Madison, USA, 1984.3. Knorr, D. “Food Biotechnology”, Marcel Dekker, New York. 1982.


07FT604 FRUIT AND VEGEATABLE PROCESSING LABORATORY0 0 3 1

Objective:To provide the students with the basic principles and knowledge about the different processing techniques such as drying, canning, minimal processing and give them training in preparation of various fruit based products.

LIST OF EXPERIMENTS 1. Experiments on different peeling methods.2. Experiment on different methods of cooking vegetables – microwave, pressure

cooker and ordinary3. Studies on factors influencing gelatinization of starch4. Experiments on juice extraction5. Experiments on drying using tray dryer6. Experiments on osmotic dehydration of fruits7. Preparation of Jam and Jelly8. Preparation of squash and cordial9. Preparation of tomato sauce and ketchup10. Experiments on minimal processing of vegetables 11. Experiment on canning of fruits and vegetables12. Experiments on cutout analysis for canned product


07FT605 BAKING AND CONFECTIONERY LABORATORY 0 0

3 1Objective:To afford the student with principles of general bakery and confectionary technology. To provide an actual physical experience with preparing bakery and confectionary products.

LIST OF EXPERIMENTS1. Study of ingredients (major and minor): characteristics of flour, yeast, shortening,

sugar, egg and salts.2. Experiment on leavening action of baking powder, sodium- bicarbonate and

ammonium-bi-carbonate.3. Estimation of gluten content (atta, and maida)4. Estimation of water absorption power (atta, and maida)5. Determination of yeast -ferment test and dough rising capacity6. Studies of dough characteristics farinographic and extensographic7. Preparation of biscuits-different types.8. Preparation of cookies-different types.9. Preparation toffees.10. Preparation sugar boiled confectionary.11. Preparation of chocolates, fruit drops.12. Preparation of fruit toffees, candies and preserves.13. Familiarization of BIS standards for confectionary regulations and specifications

of products.


07FT606 FOOD PROCESS EQUIPMENT DESIGN AND DRAWING LABORATORY

0 0 3 1Objective:To develop skill to design and install process equipments used widely in a food process industry

LIST OF EXPERIMENTS

1. Design and drawing of double pipe heat exchangers2. Design and drawing of shell and tube heat exchangers3. Design and drawing of vessel supports such as bracket, saddle, skirt, etc. 4. Design and drawing of high pressure vessels5. Design and drawing of cyclone separators 6. Design and drawing of storage tanks for solids, liquids and gases7. Design and drawing of centrifuges and crystallizer8. Design and drawing of thickeners and filtration equipments9. Design and drawing of rotary drier10. Design and drawing of agitated vessel and jacketed vessels

REFERENCES / MANUALS/SOFTWARE:1. M.V. Joshi and V.V. Mahajan, “Process Equipment Design”, MacMillan India, New Delhi, 2003.2. S.D. Dawande, “Process Design of Equipments”, Central Techno Publications, Nagpur, 2000.3. Perry, R.H., and Green, D.W., “Chemical Engineers’ Handbook”, Seventh Edition, McGraw-Hill. New York, 1997..4. McCabe, W.L., Smith, J.C., and Harriot, P., “Unit Operations in Chemical Engineering”, Sixth Edition, McGraw-Hill, New York, 2001.


07FT701 FOOD PACKAGING TECHNOLOGY3 0 0 3

Objective:To impart knowledge and skills related to different packaging materials for food products, packaging equipments, recent trends in food packaging and to develop knowledge about the testing and standards of packaging materials.

UNIT – I INTRODUCTION 9Basic concepts of packaging. Functions of a food package. Current status and trends in food packaging in India and abroad. Food package development. Packaging methods for prevention deteriorative changes in foodstuffs, methods to extend shelf-life. Effect of light, Oxygen, Moisture, Temperature, mechanical forces and biological factors on quality of food.

UNIT - II PACKAGING MATERIALS -BOTTLES & CANS 9Traditional packaging materials. Metallic can - Tin and Aluminum cans-merits and demerits, Open top sanitary cans, basics of canning operations. Protective lacquers and coatings for metal containers, Three piece cans and Two piece cans, Aerosol Cans - Relative merits and demerits. Basics of Canning operations, Can closures. Glass jars and Bottles in food packaging, Design features and applications, Sterilization of bottles, advantages and problems, Bottle and jar closures, different types of caps and liners used.

UNIT - III FLEXIBLE AND NON FLEXIBLE PACKAGING MATERIALS

9

Polyethylene (LDPE and HDPE), Cellulose, Polypropylene (PP), Polyesters, Polyvinyl chloride, Copolymers their applications. Co-extruded films and Laminates - Formation of Films and pouches- retortable pouches, Laminated Paper board, Cartons, Fibre Board and Corrugated Card Board packaging and their applications. Plastics - Rigid and Semi rigid plastic packaging and applications. Fabrication methods – Types of molding etc. Wooden boxes, crates, plywood and wire bound boxes, fibre board boxes, and textile and paper sacks.

UNIT - IV FILLING AND SEALING OPERATIONS 9Can double seam, can seam formation and defects. Metal caps for bottles and jars - Crown corks, lug caps. Seal types-Bead seals, Lap Seals and Fin seals. Hot wire sealing, hot bar sealing and impulse sealing. Filling (Volumetric and Gravimetric) and Sealing of pouches, Pouch form fill seal machines. Filling and sealing of Flexible plastic containers. Form fill Seal equipment – merits & demerits, applications.

UNIT - V EVALUATION AND STANDARDS OF PACKAGING MATERIALS

9

Interaction between packaging materials and food products. Testing of packaging material and package performance, packaging equipment, package standards and regulation. Printing on packages, Bar codes, Nutrition labeling and legislative


requirements. Vacuum and Inert Gas Packaging: Gas and water vapor transmission rates. Active packaging, CO2 and Oxygen scavenging, modified atmosphere packaging – principles, applications. Biodegradable and edible packaging. Aseptic packaging. Shrink packaging.

TOTAL : 45REFERENCE BOOKS1. Robertson, Gordon L., “Food Packaging: Principles and Practice”, Marcel Dekker

Inc, USA 19932. Heiss, R. “Principles of Food Packaging. An International guide”, P. Keppler

Verlag KG, Heusenstamn, Germany. 1970.

FURTHER READINGS1. Frank A. Paine and Heather Y.Paine “A Hand Book of Food Packaging” Leonard

Hill Publications (Blackie and sons), Bombay, 19832. Mathlouthi M. (Editor) “Food Packaging and Preservation” Elsevier Applied

Science Publications Essex, UK. 19863. Crosby, N.T. “Food Packaging Materials”. Applied Science Publishers Ltd. 1981.


07FT702 FOOD STORAGE ENGINEERING

3 1 0 4Objective:To provide knowledge of fundamentals of storage, storage of food grains and grain handling. To understand modified and controlled atmospheric storage.

UNIT – I FUNDAMENTALS OF STORAGE 9Introduction - storage and preservation - importance, requirements. Causes of spoilage in perishables and durables, physiological and environment factors-interactions-technological consequences of spoilage. – remedies. Strategy for the reduction of post-harvest losses - sanitary condition of grains, losses during storage, spoilage criteria, estimation of probable storage life.

UNIT - II STORAGE OF FOOD GRAINS 9Storage of food grains - traditional and improved methods- factors affecting storage - climatic, rodents and crop parameters - types of storage - bag and bulk storage - bag storage – requirement. Bag storage - open field storage - dunnage - fumigation in bag storage, rat proof godown. Design requirements of godowns - construction dunnage - aeration - lighting and fumigation. Bulk storage - storage structures - types - Hapur bin, plywood bin, plastic silo construction and maintenance, material selection. Large bins - design requirements – construction

UNIT - III GRAIN HANDLING AND MODIFIED ATMOSPHERE STORAGE

9

Grain handling - safety - fumigation - grain dust accumulation characteristics, dust concentration, size of particles, settling time, chemical composition - explosion and prevention. Modified atmosphere storage of grains – concept, requirements - advantages - structure requirement, underground stores and above ground storage, construction and operation - selection of gases - mixing and controlling. Use of insect traps in storage - suitability of traps for grains. Spoilage of storage by insects - estimation and procedure in various grain, type of storage and by various insects.

UNIT - IV STORAGE OF FRUITS OF VEGETABLES 9Pre cooling of fruits and vegetables. Storage of fresh fruits and vegetables - importance and requirement - principles - techniques of storage - storage under ambient conditions - losses - storage requirements. Evaporative cooling principles and concept - requirement - types - construction and operation. Low temperature storage - refrigeration - principles storage cabinet - storage losses. Irradiation method of storage - equipment - operation and effect on storage.

UNIT - V CONTROLLED ATMOSPHERIC STORAGE 9Controlled atmosphere storage of fruits and vegetables concept and principles - requirement - gases used - effect of gases - mixing of gases – requirements. Controlled atmosphere storage - packaging requirement for packaging of fruits and vegetables - toxicity of gases and spoilage of fruits and vegetables on storage. Storage of processed


fruits and vegetables - requirements - methods of storage for pulp and other liquid type - processed items. Storage and preservation of dehydrated products of fruits and vegetables.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Chakraverty, A. “Post Harvest Technology of Cereals, Pulses & Oil Seeds”,

Oxford & IBH Publishing Co., New Delhi. 1994.2. Srivastava, R.P. and Sanjeev Kumar. “Fruit and Vegetable Preservation”,

International Book Distributing Co., Lucknow. 1998.

FURTHER READINGS1. Chakraverty, A, Arun S. Mujumdar, G.S.Vijayaraghavan, and Hosahalli. S.

Ramaswamy. “Handbook of Post Harvet Technology: Cereals, Fruits, Vegetables, Tea and Spices”, Marcel Dekker. Inc. New York. 2003.

2. Desrosier, W.Worman and Derosier, James N., “The Technology of Food Preservation”, CBS, Publishers & Distributors, New Delhi. 1987.

3. Ripp, B.E. “Controlled Atmosphere and Fumigation in Grain Storage”, Elsevier Science Publishing Co., London. 1984.


07FT703 FOOD ANALYSIS AND QUALITY CONTROL3 0 0 3

Objective:To study various food analysis and chromatographic techniques and to understand the quality control methods and systems.

UNIT – I INTRODUCTION OF FOOD ANALYSIS 9Introduces basic analytical techniques for food analysis and other biological analysis. Role of analysis, and various methods of sampling, analysis of results. Principles and application. Selection of Analytical Methods- Objective Analysis, Accuracy, Precision, Sensory Assessment.

UNIT - II FOOD ANALYSIS TECHNIQUES 9Gravimetric, volumetric, and spectrophotometric methods of food analysis. X-ray analysis of foods and its applications, electrophoresis- principle, different types and its applications. Mass spectroscopy, Nuclear magnetic resonance (NMR). Refractometry – its applications and methods. Rheology measurements. Rapid methods of microbial analysis, immunoassays, ESR, (electron spin resonance).Enzymatic methods DSC, SEM,

UNIT - III CHROMATOGRAPHY AND TECHNIQUES 9Chromatography-different types, their principles and applications. Extraction, separation and identification, water and oil soluble dyes. Detection and estimation of additives in food materials net as, boric acid, benzoates, sulphites, formaldehyde, formic acid, lactic acid, saccharine ,etc. Analysis of food stuffs : with reference to the standards of quality

UNIT - IV INTRODUCTION OF QULAITY CONTROL 9Define- Quality, Organization of Quality Assurance / Quality Control. Total Quality Management. General principles of quality control - quality attributes - size, shape, colour, consistency, viscosity, texture, taste and flavor food quality evaluation objective and subjective methods, food adulteration tests to detect adulterants, food laws and standards Prevention of Food Adulteration (PFA) Act Fruit Products Order (FPO) Bureau of Indian Standards (BIS), Agmark

UNIT - V QUALITY CONTROL METHODS AND SYSTEMS 9Good Manufacturing Principles (GMP’s), Sanitary Standard Operating Principles (SSOP’s), Product Description, Process Flow Diagram. Codex Alimentarius Commission (CAC), HACCP Principles, Program Background. Benefits / Limitations. HACCP Team, Prerequisite Programs. Quality Standards and Specifications. Grades and Standards of Identity, Codex Alimentarius, ISO 9000 Programs.

TOTAL : 45REFERENCE BOOKS1. Raghuramulu, N., Madhavan Nair, K., and Kalyanasundaram, S., “A Manual of

Laboratory Techniques”, National Institute of Nutrition, ICMR, Hyderabad. 1983.


2. King, R.D., “Developments in Food Analysis Techniques-1”, Applied Science Publishers, London, 1978.

FURTHER READINGS1. Joslyn, M.A., “Methods in Food Analysis”, Academic Press, New York, 1970.2. Morris, C.J. and Morris, P. “Separation Methods in Biochemistry”, Second

Edition, Pitman Pub., London. 1976.3. Plummer, D.T. “An Introduction to Practical Biochemistry”, McGraw-Hill, New

York, 1971.


07FT704 MEAT, FISH AND POULTRY PROCESS ENGINEERING3 0 0 3

Objective:To afford the student with poultry, egg, meat and fish products. Unit operations involved in post mortem operations.

UNIT – I INTRODUCTION 9Recent trends in meat processing. Types of Meat and its sources, composition, structure, of meat and meat products. Post-mortem changes of meat. Color, flavors, microbiology and spoilage factors of meat and meat products. Description of animal fat, muscle and its modifiers. Description of bone and its modifiers.

UNIT - II POULTRY AND EGG PROCESSING 9Measuring the yields and quality characteristics of poultry products. Killing and unit operation poultry processing. Structure, composition, nutritive value and functional properties of eggs and its preservation by different methods. Factor affecting egg quality and measures of egg quality. Preservation of egg by different methods. Egg powder processing. Egg quality assessment.

UNIT - III MEAT AND POULTRY PRODUCTS 9Ante mortem handling and welfare of animals. Slaughtering of animals, Mechanical deboning, inspection and grading of meat. Factors affecting post-mortem changes, properties and shelf-life of meat. Meat tenderization and Meat quality evaluation. Modern abattoirs, slaughter house and its features. Preservation of meat- aging, pickling, smoking. Dried and Cured meat. Canned meat, Frozen meat, Cooked and Refrigerated meat, Sausages

UNIT - IV MARINE AND MARINE PRODUCTS PROCESSING 9Types of fish, composition, structure, and spoilage factors of fish. post-mortem changes in fish. Handling and transportation of fish. Freezing and Individual quick freezing, Canning and smoking operations, Salting and drying of fish, pickling. Radiation processing meat safety.

UNIT - V QUALITY STANDARD AND SANITATION 9Lay-out and design of poultry processing plants, Plant sanitation; Good manufacturing practice and HACCP, MMPO and safety. Byproduct utilization. By-product utilization.

TOTAL : 45REFERENCE BOOKS1. Govindan. T.K, “Fish Processing Technology”, Oxford and IBH Publishers, New

Delhi, 1985.2. Lawrie, R.A. “Meat Science”, Second Edition. Pergamon Press, Oxford, UK.

1975.3. Stadelmen, W.J. and Cotterill, O.J., “Egg Science and Technology”, Second

Edition, AVI, Westport, 1977.

FURTHER READINGS


1. Joseph Kerry, John Kerry and David Ledwood. “Meat Processing”, Woodhead Publishing Limited, England (CRC Press), 2002.

2. Mead, G. “Poultry Meat Processing and Quality”, Woodhead Publishing, England, 2004.

3. Wheaton, F.W. and Lawson, T.B., “Processing of Aquatic Food Products”, John Wiley & Sons Publishers, New York. 1985.


07FT705 FOOD PACKAGING LABORATORY 0 0 3 1

Objective:To impart knowledge and training related to different packaging materials for food products, testing of packaging materials, various packaging techniques and estimated of shelf life of packaged foods.

LIST OF EXPERIMENTS 1. Studies on types of packaging material.2. Studies on chemical properties of packaging materials. 3. Estimation of tensile strength of different packaging materials 4. Estimation of bursting strength of different packaging materials5. Experiment on water vapour and gas transmission rate of flexible packaging

materials. 6. Exercise on canning: Forming operations and canning of food materials.7. Exercise on can measurements and sealing studies.8. Estimation of tear resistance of different packaging materials.9. Exercise on Modified atmosphere packaging10. Exercise on Vacuum packaging.11. Estimation of shelf-life of packaged food stuff.12. Experiment on storage of foods in different packaging materials.


07FT706 FOOD ANALYSIS AND QUALITY CONTROL LABORATORY0 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.

LIST OF EXPERIMENTS 1. Importance of sampling and techniques of sampling.2. Determination of starch and pectin substances using different methods.3. Test to detect the adulteration of food materials4. Estimation of consistency, viscosity and texture for given food samples.5. Estimation of taste and flavor for given food samples.6. Estimation of sugars using HPLC 7. Estimation of natural extracts using GLC.8. Detection and estimation of additives in food materials9. Detection of adulteration in foods.10. Estimation of toxins and pesticide in foods. 11. Estimation of toxin traces analysis.12. HACCP- Product Description and Process Flow Diagram for food materials.13. Familiarization of t to AGMARK and BIS laboratories standards.


07GE802 PROFESSIONAL ETHICS AND HUMAN VALUES (Common to all Engineering branches)

3 0 0 3Objective: 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.

UNIT – I INTRODUCTION 9Role 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 - General and Specific Moral Problems.

UNIT - II SOLVING MORAL PROBLEMS 7Introduction - 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, Divergence, and Creative Middle Ways.

UNIT - III FUNDAMENTAL ISSUES 11Generic Concerns: Responsible Engineers - Concepts of Responsibility – The Minimalist View – Reasonable Care – Good Works – Do Engineers Need Virtues?- Impediments to Responsibility – Honesty, Integrity, 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, Safety, 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 - 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.

UNIT - IV ENGINEERS DIVERSE ROLES 9Engineers 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


UNIT - V ENGINEERING PROFESSIONALISM 9Problems in International Professionalism – Problems in Interpreting and Applying the Codes in the International Context - Striking a Balance – Guidelines for Interpreting the Codes: (1) Human Rights – (2) Avoiding Paternalism and Exploitation - Guidelines for Interpreting the Codes – Bribery, Extortion, Grease Payments, 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 : 45REFERENCE BOOKS1. Harris, Charles E., Pritchard, Michael S. and Rabins, Michael J., “Engineering

Ethics”, Second Edition, Wadsworth Thomson Learning, , Canada Latest Indian Edition.

2. Fleddermann, Charles B., “Engineering Ethics”, Second Edition, Pearson Education, New Delhi. 2004

3. Martin, Mike W. and Schinzinger, Roland, “Ethics in Engineering”, Third Edition, Tata McGrew-Hill Publishing, New Delhi, 2003.

FURTHER READINGS1. Seebauer, Edmund G. and Barry, Robert L.., “Fundamentals of Ethics”, Oxford

University Press, New York, 2001.2. Krishnaswamy, K., Thangaraj, K. and Karmegam, G.., “Professional Ethics and

Human Values”, First Edition, R.K. Publishers, Coimbatore, 2005.


07FT801 FOOD ADDITIVES AND NUTRACEUTICALS3 0 0 3

Objective: To provide students with basic concepts on common food additives, their uses, different types, safety, quality standards and associated risks; and to educate students regarding the diverse nutraceutical products, know the efficacy and safety of the products and understand the application of these products.

UNIT – I INTRODUCTION 9Introduction – food additives – Types – natural and synthetic, chemical properties, role of additives in foods, Risks and benefits, levels of additions in individual products.

UNIT - II TYPES OF ADDITIVES I 9Preservatives - Acidulants, Humectants, Emulsifiers and gums, Antioxidants, Dough conditioners - flour improvers, Fat substitutes and replacers, Enzymes, Nutritional additives.

UNIT - III TYPES OF ADDITIVES II 9Colorants – Classification - Natural and artificial, Colorants as Food Additives, Flavorings - Flavor enhancers, Sweeteners – Natural and synthetic, Chelating agents, anti-browning agents.

UNIT - IV SAFETY, REGULATION AND QUALITY STANDARDS 9Determination of the limit for addition – NOEL – Toxicity data – Method of determining toxicity – LD50, carcinogenicity, teratogenicity – PFA, FDA, FPO regulations – GRAS additives.

UNIT - V NUTRACEUTICALS AND THEIR APPLICATIONS 9Nutraceuticals- food source-animal, plant and Microbial sources, major nutraceuticals, therapeutic and other applications, risks, safety and quality issues, Emerging Nutraceuticals.

TOTAL : 45REFERENCE BOOKS1. Brannen A.L., Davidson P.M., Salminen S. and Thorngate J.H., “Food Additives”,

Second Edition, Revised and Expanded. Marcel dekker Inc. USA, 2002. 2. Wildman, Robert E.C., “Handbook of Nutraceuticals and Functional Foods”,

CRC Press, New York, 2001.

FURTHER READINGS1. Clydesdale, Fergus M., “Food Additives: Toxicology, Regulation, and Properties”,

CRC Press, New York, 1996.2. Lockwood, Brian, and Rapport, Lisa, “Nutraceuticals: A Guide for Healthcare

Professionals”, Pharmaceutical Press, 2007.3. Millstone, Erik, “Food Additives”, Penguin, New Delhi, 1986.


07FT011 FOOD PROCESS EQUIPMENT AND LAY OUT DESIGN 3 1 0 4

Objective:To understand the construction requirements, process design, fabrication and installation of equipments, layout characteristics to enhance the knowledge in the design of food processing equipments and food processing plant layout.

UNIT – I INTRODUCTION 9Introduction and classification of food plants, selection of site and Location of plant, General points of considerations for designing food plant, floor plant types of layouts Food building planning, Process schedule, principles of food layout.

UNIT - II CONSTRUCTION REQUIREMENTS 9General requirements and considerations for construction, materials and floors for different section of food. Drains and drain layout for small and large dairies. Ventilation, fly control, mold prevention, illumination in food plants.

UNIT - III PROCESS DESIGN 9Process Flowchart, Types of Process Design, Material & Energy balances-design of equipments, Materials for the food equipments. Sanitary pipes and fittings, standard glass piping, plastic tubing, fittings and gaskets, installation, care and maintenance of pipes & fittings.

UNIT - IV FABRICATION AND INSTALLATION OF EQUIPMENTS 9Arrangement of equipment-fabrication of equipment, installation of process equipments, material handling in dairies, Common problems, office layouts-flexibility.

UNIT - V LAYOUT-CHARACTERISTICS 9Plant location factors plant lay out advantages types of layout-characteristics of an efficient layout. Techniques of plant layout. Product selection and development- introduction of new product-stages of product development considerations in product development

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Tufail Ahmed. “Dairy Plant Engineering and Management”, CBS Publishers and

Distributors, New Delhi, 2001.2. Ananthakrishnan.C.P. and M.N.Sinha. “Technology and Engineering of Dairy

Plant Operations”, Laxmi Publications, New Delhi, 1997.

FURTHER READINGS1. Groff, Gane K. and Muthu, John F., “Operations Management Selected Readings”,

D.B.Taraporevala Sons and Co, Bombay, 1975.2. Thuesen, H.G., Febrycky, W.J. and Thuesen, G.J., “Engineering Economy”,

Prentice –Hall Inc, New Jersey, 1978.


3. Stoner, A.F. James. “Management”, Prentice-Hall of India, New Delhi, 1994.

07FT012 REACTION ENGINEERING3 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. They also learn mechanism and control of several types of reactions.

UNIT – I REACTION KINETICS 9Introduction, classification of reactions, chemical kinetics, Role of reaction rate, concept of molecularity and order of reaction, elementary, non-elementary reactions and their mechanisms, theories of reaction rate and temperature dependency.

UNIT - II INTERPRETATION OF EXPERIMENTAL DATA 9Analysis of experimental reactor data, evaluation of rate equation, integral and differential analysis for constant and variable volume reactor, fitting of data complex reaction mechanism.

UNIT - III IDEAL REACTORS 9Design for homogeneous systems, batch, stirred tank and tubular flow reactor, design of reactors for single reactions system, size comparison of reactors.

UNIT - IV NON-IDEAL REACTORS 9The residence time distribution as a factor performance; residence time functions and relationship between them in reactor; basic models for non-ideal flow such as dispersion model, Tank in series model; conversion in non-ideal reactors.

UNIT - V GAS-SOLID CATALYTIC REACTORS 9Diffusion within catalyst particle effective thermal conductivity mass and heat transfer within catalyst pellets; effective factors, Thiele Modulus.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Levenspiel.O, “Chemical Reaction Engineering", Second Edition, John Wiley,

New York, 1972.2. Smith.J.M., “Chemical Engineering Kinetics", Third Edition, McGraw-Hill, New

York, 1981.

FURTHER READINGS1. Fogler H.S., “Elements of Chemical Reaction Engineering", Prentice Hall of

India, New Delhi, 1986.2. Bischoff and Froment - “Chemical Reactor Design and Analysis", Addison

Wesley, New York, 1982.


07FT013 BIO-PROCESS ENGINEERING3 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..

UNIT – I ENZYME TECHNOLOGY AND ENZYME KINETICS 9Applied Enzyme catalysis, Applications of enzymes in food industry, Immobilization of enzymes, Mechanism of enzyme action and kinetic of reaction, estimation of Michaelis-Menten parameter- Inhibition Kinetics: energetic of enzyme substrate complex formation, specificity of enzyme action.

UNIT - II TRANSPORT PHENOMENA IN BIOCHEMICAL REACTORS

9

Oxygen transfer in submerged fermentation process, O2 uptake rates and determination of O2 transfer co-efficient, role of aeration and agitation in oxygen transfer, Mass transfer in immobilized biocatylic systems. Analysis of film and pore diffusion resistances on reaction kinetics.

UNIT - III DESIGN AND OPERATION OF BIOREACTORS 9Immobilized enzyme bioreactors, Design and analysis of packed bed and membrane bioreactors, Design and operation of Novel bioreactors, Air lift loop reactors, fluidized bed and trickle bed bioreactors.

UNIT - IV BIOPROCESS MONITORING 9Online data analysis for measurement of important physiochemical and biochemical parameters, Methods of online and offline biomass estimation, Microbial calorimetry, Flow infection analysis for measurement of substrates, products and other metabolites.

UNIT - V PRODUCT RECOVERY 9Removal of solids, Filtration, Sedimentation, Centrifugation, Cell disruption, Extraction, Membrane separation, Chromatography, Electrophoresis, Crystallization and Drying.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Shuler, Michael L and Kargi, Fikret, “Bioprocess Engineering”, Prentice Hall of

India, New Delhi, 1992.2. Bailey James E and Ollis D F, “Biochemical Engineering Fundamentals”, Second

Edition, McGraw Hill, New York, 1986.

FURTHER READINGS1. Web, F.C., “Biochemical Engineering”, Van Nostrand, New York, 1964.2. Atkinsono, B., “Biochemical Reactors”, Pion Ltd., 1974


07FT014 ADVANCES IN DRYING TECHNOLOGY

3 1 0 4Objective:To study the advanced methods of drying and to gain the knowledge of the application of the methods for food products.

UNIT – I DRYING METHODS 9Drying and dehydration - principles - kinetics of drying - state of water in food - mathematical models. Drying curves - quality changes in food during dehydration. Dehydration methods - ambient and air convection driers - batch driers - kiln, cabinet tray driers. Continuous type drying - tunnel, belt, trough driers. Atmospheric drying of foams - principles - foam mat drying - equipment. Drum drying - principle - types of drum driers - design aspects of drum drying.

UNIT - II DEHYDRATION METHODS 9Solar dehydration of food - pretreatment of foods - different models of solar driers - product quality. Osmotic dehydration - fundamentals - mass transfer - kinetics. Osmotic agents - factors affecting osmotic dehydration - mathematical modelling in osmotic dehydration. Drying after osmosis - osmo convection, osmo vac, drying - quality of the product.

UNIT - III INTERMEDIATE MOISTURE FOODS 9Intermediate Moisture Foods (IMF) - principles - effect of water activity on growth of micro organisms - development of IMF. Pneumatic drying - equipment - fluidized bed drying - principles. Components of fluidized bed system - design of fluidized bed driers. Vibratory fluidized bed drier - components - advantages. Spouted bed drying - principles - components - applications to horticultural products. Explosion puffing - principles - application to fruits and vegetables - advantages.

UNIT - IV DRYING TECHNOLOGY – PART 1 9Electromagnetic radiation - effects of radiation on living organism. Irradiation sources - application of radiation to fruits and vegetables - quality of irradiated food. Properties of microwaves - mechanism of heating - microwave generators and processing equipment - applications in horticultural products. Dielectric heating - principles - dielectric properties - transmission properties - applications. Freeze drying - principle - mass and heat transfer in freeze drying. Freeze drying with heat input by microwaves - changes in food material - industrial developments. Advances in freeze drying - pressurized freezing - cyclic pressure freeze drying.

UNIT - V DRYING TECHNOLOGY – PART 2 9Spray drying - principle of operation - mechanism of atomization - heat and mass transfer in drying chamber. New atomizer designs - Prilling Atomiser - wear resistant atomizer. Drying behaviour of droplets in spray driers - special designs in spray driers - spray fluidizer. Novel dehydration techniques - flash evaporation - principle - application to horticultural products. Use of sonic and ultrasonic energy in dehydration


- Ecal process of dehydration. Energy requirements in different methods of dehydration.

Lecture : 45, Tutorial : 15, TOTAL : 60

REFERENCE BOOKS1. Spicer Arnold., “Advances in Pre-Concentration and Dehydration of

Foods”, Applied Science Publisher Ltd., London. 1974. 2. Gould G.W., “New Methods of Food Preservation”, Blackie Academic and

Professional, London. 1995.

FURTHER READINGS1. Potter, N. N. and Hotchkiss, J. H.., “Food Science”. Fifth Edition, CBS Publishers

and Distributors, New Delhi. 1996. 2. Rao, M. A. and Rizvi, S.S.H., “Engineering Properties of Foods”, Marcel

Dekker, Inc. New York. 1986.3. Karel, M., Fennema, O. R. and Lund, D. B., “Principles of Food Science: Part II -

Physical Principles of Food Preservation”, Marcel Dekker Inc, New York. 1975.


07MB021 ENTREPRENEURSHIP DEVELOPMENT(Common to all Engineering branches)

3 0 0 3Objective: To enable the students to take up self employment by exposing them to

entrepreneurial Competence and environment. To make the students understand Business plan, Launching of Small Business

and Management of Small Business.

UNIT - I ENTREPRENEURIAL COMPETENCE 9Entrepreneurship concept, Entrepreneurship as a Career, Entrepreneur Personality Characteristics, Knowledge, Skills, Attitude Requirement.

UNIT - II ENTREPRENEURIAL ENVIRONMENT 9Business Environment, Role of Family and Society, Entrepreneurship Development Training and Other Support Organizational Services, Central and State Government Industrial Policies and Regulations, International Business.

UNIT - III BUSINESS PLAN PREPARATION 9Sources of Product for Business, Prefeasibility Study, Criteria for Selection of Product, Ownership, Capital, Budgeting Project Profile Preparation, Matching Entrepreneur with the Project, Feasibility Report Preparation and Evaluation Criteria.

UNIT - IV LAUNCHING OF SMALL BUSINESS 9Finance and Human Resource Mobilization Operations Planning, Market and Channel Selection, Growth Strategies, Product Launching.

UNIT - V MANAGEMENT OF SMALL BUSINESS 9Monitoring and Evaluation of Business, Preventing Sickness and Rehabilitation of Business Units, Effective Management of small Business.

TOTAL: 45REFERENCE BOOKS1. Hisrich, “Entrepreneurship”, Tata McGraw Hill, New Delhi, 2005. 2. Saravanavel, P., ‘Entrepreneurial Development’, Ess Pee kay Publishing House,

Chennai, 2005. 3. Khanka, S S., “Entrepreneurial Development”, S.Chand and Co Limited, New

Delhi, 2001.

FURTHER READINGS1. Prasama Chandra., “Projects: Planning, Analysis, Selection, Implementation and

Reviews”, Tata McGraw-Hill, New Delhi, 2000.2. Jain, P C., “Handbook for New Entrepreneurs”, Second Edition, Oxford

University Press, New Delhi, 2002.


07FT021 BEVERAGE TECHNOLOGY3 0 0 3

Objective:To develop an awareness of current Status of beverage Industries in India, to study about the different types of beverages, understand the concepts and principles of using different raw materials and equipment for the production and provide with the basic information on wastes, brewery effluent and treatment.

UNIT – I INTRODUCTION 9Introduction – Alcoholic and non-alcoholic Beverages, Status of beverage Industries in India, types of beverages, sources, nutritional and therapeutic benefits.

UNIT - II NON ALCOHOLIC BEVERAGES 9Natural, Fruit based beverages, Fruit Juices, Concentrated Fruit Juices and Fruit Nectars, tropical fruit juices, Synthetic/Artificial beverages, carbonated beverages- Carbonation, Properties of carbon dioxide, Measurement of carbonation, Fruit drink regulations

UNIT - III ALCOHOLIC BEVERAGES 9Types of alcoholic beverages, Brewing - Milling and mashing, wort separation systems, Wort clarification, removal of yeast and beer recovery; sedimentation and fining, centrifugation, filtration. Beer filtration cooling and aeration, Fermentation, The processing of beer, Wine – types, production. Whisky, rum.

UNIT - IV INGREDIENTS AND EQUIPMENTS 9Raw materials preparation – malts, adjuncts and enzymes, preservatives, sweeteners, barley, Aroma Compounds. Pretreatment of the raw materials, Fermentation, Distillation Maturing, Maturation and ageing, Blending and coloring.

UNIT - V WATER, EFFLUENTS AND WASTES 9Sources of water, Preliminary water treatments, Secondary water treatments, Grades of water used in breweries, effects on ions on the brewing process, Brewery effluents, wastes and by-products, disposal of brewery effluents – treatment methods.

TOTAL : 45REFERENCE BOOKS1. Yiu H. and Hui, Lisbeth., “Handbook of Food and Beverage Fermentation

Technology”, CRC Press, New York, 2004.2. Crueger, W. and Crueger A. “Biotechnology: A Textbook of Industrial

Microbiology”, Science Tech. Madison, USA.1984.

FURTHER READINGS1. Crueger, W. and Crueger A. “Biotechnology: A Textbook of Industrial

Microbiology”, Science Tech. Madison, USA. 1984.2. Bamforth, Brewing., “New Technologies”, Woodhead Publishing Limited. England,

2006.


3. Paquin P, “Functional and Speciality Beverage Technology”, Woodhead Publishing Limited, England, 2009.

07FT022 PLANTATION PRODUCTS AND SPICES TECHNOLOGY3 0 0 3

Objective:To impart knowledge in processing of plantation products like coffee, tea, cashew, coconut, cocoa, major and minor spices and tuber crops.

UNIT – I PROCESSING OF COFFEE AND TEA 9Coffee – 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, technology – Chicory chemistry - Quality grading of coffee - types of tea – green, oolong and CTC – Chemistry and technology of CTC tea – Manufacturing process – Green tea manufacture – Instant tea manufacture – Grading of tea

UNIT - II PROCESSING OF CASHEW AND COCONUT 9Importance – products –harvesting – uses of cashew – cashew nut processing – methods of roasting – shelling – grading – packaging – infestation – Hygiene and safety. Coconut – harvesting – Processing technology of Activated Carbon, Desiccated Coconut, Milk Cream, Nata-de-Coco, Packed Tender Coconut Water, Shell Charcoal, Vinegar.

UNIT - III PROCESSING OF COCOA AND COCOA PRODUCTS 9Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture - Chocolate – Types – Chemistry and technology of chocolate manufacture – Quality control of chocolates

UNIT - IV PROCESSING OF MAJOR AND MINOR SPICES 9Major spices -Pepper, Cardamom, ginger and turmeric - Minor Spices - Cumin, Coriander, Cinnamon, fenugreek, Garlic, Clove and Vanilla – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles –Enzymatic synthesis of flavour identicals - Quality control - Present trends in synthesis of volatiles – micro-organisms, plant suspension cultures

UNIT - V PROCESSING OF TUBER CROPS 9Chemical composition and processing of tuber crops - tapioca, sugar beet, potato and yam – cleaning and grading - starch and sago production.

TOTAL : 45REFERENCE BOOKS1. Minifie Bernard W., “Chocolate, Cocoa and Confectionery Technology”, Third

Edition, Aspen Publication, 1999. 2. “Handbook on Spices”, National Institute of Industrial Research (NIIR) Board,

Asia Pacific Business Press Inc., New Delhi, 2004.

FURTHER READINGS


1. Haard, N.F. and Salunkhe, D.K. “Postharvest Biology and Handling of Fruits and Vegetables”, AVI, Westport. 1975.

2. Kader, A. A. “Postharvest Technology of Horticultural Crops”, Second Edition, Division of Agriculture and National Resources, California University. 1992.

3. http://www.fao.org/AG/ags/agsi/Cashew/Cashew.htm#_Toc509920318

4. http://coconutboard.nic.in/process.htm


07FT023 TECHNOLOGY OF MILK AND MILK PRODUCTS 3 0 0 3

Objective:To gain a on the various processes and equipments used in the processing of 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 9Sources and composition of milk, on platform test of milk, chemical analysis of milk products. Judging and grading of milk and its products.

UNIT - II PROCESSING OF LIQUID MILK 9Condensed milk, definition, selection, grading, quality control of milk, ISI/PFA requirements, standardization, fore warming, sugar ratio, cooling and crystallization, seeding packaging , defects and remedies.

UNIT - III ICE CREAM & FEROZEN DAIRY PRODUCTS 9Ice cream, definition, classification, selection of ingredients, constituents, sweeteners, stabilizers and other ingredients, role of milk classification of freezers, over run of ice cream, packaging, hardening of ice cream ad storage, defects and prevention.

UNIT - IV CHEESE & BUTER PRODUCTS 9Butter oil-nutritive value, preservatives and defects. Cheese-types, method of manufacture (cottage cheese and processed cheese), preservative methods, nutritive value.

UNIT - V FERMENTED MILK PRODUCTS 9Fermented milk products. Yoghurt, paner, dahi and shrikhand, oil-nutritive value, preservatives and defects

TOTAL : 45REFERENCE BOOKS1. Sukumar De, “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 READINGS1. 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 and Sons,

New York, 1995.3. Robinson, R.K., “Modern Dairy Technology – Volume. I: Advances in Milk

Processing”, Elsevier Applied Science Publishers, London, 1996.


07FT024 TECHNOLOGY OF FATS AND OILS3 0 0 3

Objective:To provide the students with the types of oil seeds, different processing methods and to impart knowledge on the machineries related oil extraction, storage and packaging of oils. UNIT – I INTRODUCTION 9Oils and fats – sources, composition. Nutritional importance of fats and oils. Oilseeds-oil content-coconut oil- palm oil- peanut oil, rice bran oil, sun flower oil. Physical properties of fats and oils-color, odor, consistency. Chemical properties of fats and oils-iodine value, saponification value, melting point, free fatty acids.

UNIT - II PROCESSING OF OIL 9Industrial production of oils- pretreatment, rendering, pressing - cold pressing and hot pressing. Solvent extraction method milling - extraction – removal and recovery of solvent from miscella - removal and recovery of solvent from extracted residue. Refining bleaching, coagulation, adsorption, chemical leaching, alkali refining, passage of steam at high temperature, and deodorizing.

UNIT - III PRODUCTION AND PROCESSING OF VEGETABLE OILS AND ANIMAL FATS

9

Vegetable oils -Production of palm oil, peanut oil, rice bran oil and soy bean oil. Animal fats - Production of butter, margarine, lard, fish oil. Selection and preparation of fats-partial sterilization, emulsification, chilling, kneading and cooling, incorporation of salt coloring substances.

UNIT - IV OIL PROCESSING MACHINERY 9Oil processing machinery – Filter press, hydrualic press, expeller, oil deodourizing plant and hydrogenator.

UNIT - V STORAGE & PACKAGING OF OIL 9Changes during storage of oil – rancidity-causes-atmospheric oxidation and enzyme action –free fatty acids-colour. Winterization of oil. Hydrogenation of oil-generation and storage of hydrogen, production and regeneration of catalyst, hydrogenation, de- odourization and filtration of the hardened oil. Packaging materials.

TOTAL : 45REFERENCE BOOKS1. Hilditch, T. P. “Industrial Chemistry of The Fats and Waxes”, Baillier, Tindall and

Cox, London.1943.2. Kirschenbauer, H.G. “Fats and oils”, Reinhold Publishing Corporation, New York.

1944.

FURTHER READINGS1. Weiss, T. J. “Food Oils and Their Uses”, The AVI Publishing Company, Inc,

Wesport, Connecticut. 1970.


2. Willians, P. and Nand J. Devine., “The Chemistry and Technology of Edible Oils and Fats”, Pergamon Press, London, 1984.

07FT025 TECHNOLOGY OF EXPANDED AND EXTRUDED FOODS3 0 0 3

Objective:To impart knowledge and skills related to scope of expanded and extruded snack foods, types and working of extruders, difference snack products and its nutritional value.

UNIT – I INTRODUCTION 9Scope and current status of expanded and extruded food. Types of snack foods. Nutritional value of different snack foods. Current status of snack food industry in India.

UNIT - II MAJOR AND MINOR INGREDIENTS 9Cereal Products – rice, wheat, corn, rye, sorghum. Fats, Oils, Emulsifiers and Antioxidants. Sweeteners. Dairy Products, Salt, Nuts and Fruits, Vegetable Ingredients, Flavours and Colours.

UNIT - III EQUIPMENTS 9Extruding Equipments, Extruder Design and Operation- Equipments for Frying, Baking and Drying, Specialized Equipment for Popcorn Processing Poppers, Sifters, Coaters, and flaking equipments.

UNIT - IV CEREAL BASED SNACKS 9Snacks-based on Popcorn -Factors affecting the quality of Popcorn, Popping ProceduresPuffed Snacks- Formulation and Procedures, Addition of Flavours and Colours. Ready to eat break fast cereals. Potato, tortilla and corn based snacks – potato chips, tortilla chips, corn flakes, frozen French fries. Outline of snack food industry.

UNIT - V PASTA PRODUCTS 9Pasta products – raw materials. Preparation of raw materials for extrusion. Spaghetti, noodles, macroni and similar products. Dry and frozen pasta products. Suitable packaging materials. Industrial production of pasta products.

TOTAL : 45REFERENCE BOOKS1. Panda, H, “The Complete Technology Book on Snack Foods”, National Institute of

Industrial Research, Delhi. ISBN: 818662368X2. R Guy, Campden and Chorleywood, “Extrusion cooking: Technologies and

Applications”, Food Research Association, UK.

FURTHER READINGS1. Sergio O Serna-Saldivar, “Industrial Manufacture of Snack Foods”, Kennedys Books

Ltd. 2008.2. Mian N. Riaz, “Extruders in Food Applications”, CRC Press, New York, 2000.


07FT026 INDUSTRIAL WASTE WATER TREATMENT3 0 0 3

Objective:To develop the ability to apply basic understandings of physical, chemical, and biological phenomena to the successful design and operation of industrial water and wastewater treatment plants.

UNIT – I PHYSICAL TREATMENT 9Principles of Screening – Mixing, Equalization – Sedimentation - Filtration, back washing – Accelerated gravity separation – Evaporation – Incineration - Adsorption– Principles, Freundlich Isotherm, Langmuir Isotherm - Membrane separation - Reverse Osmosis, Nanofiltration, ultrafiltration – electrodialysis.

UNIT - II CHEMICAL TREATMENT 9Principles of Chemical treatment – Coagulation, flocculation - Precipitation – flotation, –Disinfection and fluoridation. Ion exchange, Electrolytic methods, Solvent extraction – ozonation, advances oxidation/reduction.

UNIT - III BIOLOGICAL TREATMENT 9Objectives of biological treatment – significance – kinetics of biological growth –Biological treatment process – aerobic suspended growth treatment process-activated sludge process, aerated lagoons, stabilization ponds, oxidation ditch - aerobic attached growth treatment process-trickling filters, rotating biological contactors - anaerobic suspended growth treatment process-anaerobic digestion, USAB - anaerobic attached growth treatment process-anaerobic filter process expanded bed.

UNIT - IV SLUDGE TREATMENT AND DISPOSAL 9Sludge treatment process, amount and characteristics of sludge, sludge thickening, sludge digestion, sludge conditioning, sludge dewatering, composting, thermal reduction and disposal of sludge.

UNIT - V DESIGN OF CONVENTIONAL TREATMENT PLANTS 9Selection of unit operations and processes - Design of conventional water treatment plant units – Aerators – Flocculation – clarifier – filters – chlorinators and thickeners. Layouts – flow charts – Hydraulic Profile – Operation & Maintenance aspects.

TOTAL : 45REFERENCE BOOKS1. Metcalf and Eddy, “Wastewater engineering, Treatment and Reuse”, Tata

McGraw-Hill, New Delhi, 2003. 2. Qasim, S.R., Motley, E.M and Zhu, G. “Water works Engineering: Planning,

Design and Operation”, Prentice Hall, New Delhi, 2002.

FURTHER READINGS1. Punmia, B.C and Ashok Jain, “Wastewater Engineering”, Arihant Publications,

Jodhpur, 1996.


2. Qasim, S.R, “Wastewater Treatment Plant: Planning, Design and Operation”, Technomic Publications, New York, 1994.

3. McCabe Warren L, Smith Julian C and Harriott Peter., “Unit operations of Chemical Engineering”, Sixth Edition, McGraw-Hill, New York, 2005.

07FT027 ENZYMES IN FOOD PROCESSING 3 0 0 3

Objective: To introduce major features of enzymes and properties behind their specificity. To provide a sound background for the application of enzymes for processing and improvement of foods with focus on the major food groups (dairy, meat and cereal foods and drinks).

UNIT – I ENZYME KINETICS AND ASSAY 9Enzyme-Classification and Nomenclature, Units of Activity, General Characteristics, Storage & Handling. Enzyme Kinetics - Michaelis Menten Equation, Linear Plots / Km and Vmax. Initial Rate Measurements, Progress Curve Measurements, Fixed Time Assays.

UNIT - II ENZYME INHIBITORS AND ENVIRONMENTAL EFFECTS 9Enzyme inhibition –Irreversible, Reversible – Competitive, Noncompetitive, Uncompetitive. Effect of pH, Temperature, Aqueous Environment - Water Activity, Ionic Strength, Freezing - Catalytic Activity, Stability.

UNIT - III ENZYMES IN FOOD PROCESSING 9Glycosidic Hydrolases – Amylases, Cellulases, β-Fructosfuranosidase, β-Galactosidase, Pectic Enzymes - Pectinesterase, Polygalaturanases, Pectic Lyases. Proteolytic Enzymes -Aspartic Proteases, Sulfhydral Proteases, Serine Proteases, Metallic Proteases. Oxidoreductases - Glucose oxidase, Lipoxygeanase, Lipase- uses in Food processing

UNIT - IV ISOLATION AND IMMOBILIZATION OF ENZYMES 9Enzyme isolation, purification. Enzyme immobilization: general concepts, methods ofimmobilization, kinetics of immobilized enzymes, industrial application of immobilized enzymes- Bioreactors. Use of enzymes in analysis-development of enzyme based biosensors.

UNIT - V ENZYME ENGINEERING AND APPLICATIONS 9Enzyme Engineering - Prediction of enzyme structure, design and construction of novel enzymes. Industrial application -use of whole organisms as a source of enzyme--merits and demerits of isolated enzymes in industrial processes.

TOTAL : 45REFERENCE BOOKS1. Palmer, “Enzymes”, Harwood Publishing Series, Chichester, 2001.2. Rastall Robert, “Novel Enzyme Technology for Food Applications”, CRC Press,

New York, 2007.

FURTHER READINGS1. Tucker A. and Woods L. F. J., “Enzymes in Food Processing”, Second Edition,

Chapman and Hall, New York, 1995.


2. Aehle Wolfgang, “Enzymes in Industry: Production and Applications”, Third Edition, John Wiley, New York, 2004.

3. Helmutuhling, “Enzyme Technology”, John Wiley & Sons, New York, 1998.

07FT028 ADVANCED SEPARATION TECHNIQUES3 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.

UNIT – I INTRODUCTION TO SEPARATION PROCESS 9Review of conventional processes, Recent advances in separation techniques based on size, surface properties, ionic properties and other special characteristics of substances, Process concept, Theory and equipment used in cross flow filtration, cross flow electrofiltration, dual functional filter, Surface based solid – liquid separations involving a second liquid, Sirofloc filter.

UNIT - II MEMBRANE SEPARATIONS 9Types and choice of membranes, Plate and frame, tubular, spiral wound and hollow fibre membrane reactors and their relative merits, Commercial pilot plant and laboratory membrane permeators involving dialysis, reverse osmosis, Nanofiltration, ultrafiltration, Microfiltration and Donnan dialysis, Economics of membrane operations, Ceramic membranes.

UNIT - III SEPARATIONS BY ADSORPTION TECHNIQUES 9Mechanism, Types and choice of adsorbents, Normal adsorption techniques, Affinity chromatography and immuno Chromatography, Types of equipment and commercial process, Recent advances and process economics.

UNIT - IV IONIC SEPARATIONS 9Controlling factors, Applications, Types of equipment employed for electrophoresis, Dielectrophoresis, ion exchange chromatography and electrodialysis, Commercial processes.

UNIT - V OTHER TECHNIQUES 9Separations involving Iyophilisation, Pervaporation and permeation techniques for soilis, liquids and gases, Industrial viability and examples, zone melting, Addluctive crystallization, Other separation processes, Supercritical fluid extraction, Oil spill Management, Industrial effluent treatment by modern techniques.

TOTAL : 45REFERENCE BOOKS1. Lacey, R.E. and Looeb S.. “Industrial Processing with Membranes”, Wiley – Inter

Science, New York, 1972.2. King, C.J. “Separation Processes”, Tata McGraw–Hill Publishing, New Delhi,

1982.

FURTHER READINGS1. Schoen, H.M. “New Chemical Engineering Separation Techniques”, Interscience

Publishers, 1972.


2. Roussel Ronald W., “Handbook of Separation Process Technology”, John Wiley, New York, 1987.

3. Kestory, R.E. “Synthetic Polymeric Membranes”, Wiley. Interscience, New York, 1985.

4. Osadar, Varid Nakagawal, “Membrane Science and Technology”, Marcel Dekkar 1992


07GE801 TOTAL QUALITY MANAGEMENT(Common to All Engineering Branches)

3 0 0 3Objective: To have an understanding of principles and practices, the tools and techniques involved in TQM. To know about various practices like leadership, customer satisfaction, employee involvement, continuous process involvement, supplier partnership and performance measures.

UNIT – I INTRODUCTION 9Definition of Quality, Dimensions of Quality, Quality Planning, Quality costs - Analysis Techniques for Quality Costs, Basic concepts of Total Quality Management, Historical Review, Principles of TQM, Leadership – Concepts, Role of Senior Management, Quality Council, Quality Statements, Strategic Planning, Deming Philosophy, Barriers to TQM Implementation.

UNIT - II TQM PRINCIPLES 9Customer satisfaction – Customer Perception of Quality, Customer Complaints, Service Quality, Customer Retention, Employee Involvement – Motivation, Empowerment, Teams, Recognition and Reward, Performance Appraisal, Benefits, Continuous Process Improvement – Juran Trilogy, PDSA Cycle, 5S, Kaizen, Supplier Partnership – Partnering, sourcing, Supplier Selection, Supplier Rating, Relationship Development, Performance Measures – Basic Concepts, Strategy, Performance Measure-Cellular Manufacturing- Business Process Reengineering.

UNIT - III STATISTICAL PROCESS CONTROL (SPC) 9The seven tools of quality, Statistical Fundamentals – Measures of central Tendency and Dispersion, Population and Sample, Normal Curve, Control Charts for variables and attributes, Process capability, Concept of six sigma, New seven Management tools.

UNIT - IV TQM TOOLS 9Benchmarking – Reasons to Benchmark, Benchmarking Process, Quality Function Deployment (QFD) – House of Quality, QFD Process, Benefits, Taguchi Quality Loss Function, Total Productive Maintenance (TPM) – Concept, Improvement Needs, FMEA – Stages of FMEA.

UNIT – V QUALITY SYSTEMS 9Introduction, Consensus, Scope, Selection and Use of the ISO 9000:2000 , The ISO 9000 Family, Implementing the ISO 9001:2000 Quality Management System.– Elements, Implementation of Quality System, Documentation, Quality Auditing, QS 9000, ISO 14000 – Concept, Requirements and Benefits.

TOTAL : 45REFERENCE BOOKS1. Besterfiled, Dale H., et al., “Total Quality Management”, 3rd Edition, Prentice Hall

of India, New Delhi, 2007.


2. Ramasamy Subburaj, “Total Quality Management”, Tata McGraw-Hill, New Delhi, 2006.

FURTHER READINGS1. Evans, James R. and Lidsay, William M., “The Management and Control of

Quality”, Sixth Edition, South-Western (Thomson Learning), 2005.2. Narayana, V. and Sreenivasan, N.S., “Quality Management: Concepts and Tasks”,

New Age International, New Delhi, 1996.3. Zeiri., “Total Quality Management for Engineers” ,Wood Head Publishers, 1991


07FT031 BYPRODUCTS UTILISATION IN FOOD AND AGRO INDUSTRIES

3 0 0 3Objective:To understand the utilization of by products of from rice processing industry, sugar industry, fruits and vegetable processing industry and coir fibre industry

UNIT – I AGRO INDUSTRIES AND BYPRODUCTS 9Agro industries - Byproducts of Agro-industries - identification in various agro-industries - rice mill, oil mill, cattle feed mill. Classification and availability, characteristics, valuable constituents, composition and utilisation.

UNIT - II PROCESSING AND UTILIZATION OF RICE BRAN 9Rice mill - rice husk and rice bran - availability - statistics and status of utilisation - a review and discussion. Rice husk - utilisation as fermentation substrate - bio-technological upgradation. Pre-treatment - grinding, NaOH treatment and steam treatment. Production of silica from rice husk - process and equipment - unit operations. Rice husk fired stove - design and construction features - operation. Rice bran - stabilisation - methods - recent techniques in rice bran stabilisation. Storage of rice bran - effect of stabilisation on storage - quality of rice bran on storage. Extraction of rice bran oil - solvent extraction process - unit operations. Rice bran and oil - constituents and compositions - oil refining - processes - alkali process. Byproducts of oil refining - fatty acids/soap stock, wax and gum - characteristics. Utilization of fatty acids/soap stock wax and gum for the production of soap, cream and polish. Rice germ and broken rice - production of starch and infant food - uses of starch at textile, animal feed and pharmaceutical industries. Byproducts of oil milling - defating of oil cake by solvent extraction process. Utilisation of oil cake and defatted oil cake as cattle feed and industrial uses.

UNIT - III PROCESSING AND UTILIZATION OF SUGAR INDUSTRY BYPRODUCTS

9

Byproducts of sugar industry - sugarcane tops, bagasse, molasses and pressmud - animal feed from sugarcane tops and bagasse - process. Molasses - use as sweetener and binder in cattle feed - liquid urea and molasses in animal feed. Press mud - source of microbial protein - ingredient in animal feed.

UNIT - IV PROCESSING AND UTILIZATION OF BYPRODUCTS FROM FRUITS AND VEGETABLES BASED INDUSTRIES

9

Byproducts of fruits and vegetables based agro-industries - mango seed kernel -extraction of fat and deoiled mango seed - meal - use in animal feed. Pine apple waste - production of citric acid and use in animal feed formulation. Natural dyes - The extraction step - Sources for natural dyes & results of a screening for sources in food processing - Natural dyes from food processing wastes & representatives examples - Future trends


UNIT - V PROCESSING AND UTILIZATION OF BYPRODUCTS FROM COIR FIBRE INDUSTRIES

9

By products of coir fibre industries - extraction of coir fibre - white fibre and brown fibre - process - export. Products from fibre and export. Coir fibre industries - coir pith - utilisation as mature, fuel and soil conditioner. Manufacture of particle board from coir pith.

TOTAL : 45REFERENCE BOOKS1. Chahal. D.S. ‘Food, Feed and Fuel from Biomass”, Oxford & IBH Publishing,

New Delhi, 1991.2. Sheth, B.M and Metha B.V., “Hand Book on Rice Bran Processing and Utilisation

of Products”, The Solvent Extractors Association of India, Mumbai, 1987.

FURTHER READINGS1. Waldron, K. “Handbook of Waste Management and Co-Product Recovery in

Food Processing”, Volume. 1, Woodhead publishing Co. England, 2007.2. Ranjhan, S.K. “Agro-Industrial Byproducts and Non-conventional Feeds for

Livestock Feeding”, Indian Council of Agricultural Research, New Delhi. 1990.3. Srivastava P.K., Maheswari R.C and Ohja, T.P. “Biomass Briquetting and

Utilization”, Jain Brothers, New Delhi.1995.


07FT032 EMERGING TECHNOLOGIES IN FOOD PROCESSING

3 0 0 3Objective:To provide the knowledge of various emerging food processing technologies and its applications.

UNIT – I HIGH PRESSURE PROCESSING AND PULSED ELECTRIC FIELDS PROCESSING OF FOODS

9

High Pressure Processing Of Foods: Principles of High Pressure Processing - Description of the processs, Packaging requirement. Uses. Effects on Micro-organisms. Factors influencing microbial sensitivity to high pressure. High Pressure Regulations. Effects on food quality. Other applications of high pressure - High pressure freezing applications, High Pressure thawing. High Pressure non-frozen storage.Pulsed Electric Fields Processing: Mechanisms of action. PEF treatment systems. Main Processing parameters. Applications. Problems & challenges. PEF processing of liquid foods & beverages. Effect of high intensity electric field pulses on solid foods. Food safety aspects of pulsed electric fields

UNIT - II HIGH INTENSITY PULSED LIGHT TECHNOLOGY AND NON-THERMAL PROCESSING BY RADIO FREQUENCY ELECTRIC FIELDS

9

High Intensity Pulsed Light Technology: Principles of Pulsed Light Technology, Effect of Pulsed Light Technology on food products. Process Optimization, Effect on enzymes and food properties, Systems for Pulsed Light Technology.Non-thermal Processing by radio Frequency Electric Fields: Radio Frequency Electric Fields. Equipments, RFEF non-thermal inactivation of yeast, Bench scale RFEF inactivation of Bacteria and spores, pilot scale RFEF inactivation of Bacteria, Electrical Costs.

UNIT - III APPLICATION OF ULTRA SOUND & IRRADIATION OF FOODS

9

Application of Ultra Sound: Fundamentals of Ultrasound-Physics and chemistry of ultrasound, Ultrasonic processing equipment. Ultrasound as a food processing tool-Inactivation of micro-organisms & enzymes. Ultrasound as a processing aid-Mixing & Homogenization, foam formation & destruction, precipitation of airborne powders, Filtration & Drying, Extraction. . Effects on food quality. Irradiation of Foods: Fundamentals of food irradiation - Definition, Doses of Irradiation. Wholesomeness of irradiated foods – government Regulations, public acceptance. Biological effects of irradiation – Effect on Micro-organisms, Effects on parasites and insects, effects on viruses, effect on ripening delay, sprouting inhibition. Irradiation of various food products.

UNIT - IV Radio – Frequency Processing & Ohmic Heating 9Radio – Frequency Processing: Di-electric heating - Difference between radio frequency and microwaves, Heating mechanism of RF. Material properties. Adopting RF heating. Radio – Frequency heating applications – thermal treatment of food


products, product disinfection. Radio – Frequency drying applications.Ohmic Heating: Fundamentals of Ohmic Heating – Basic Principles, electrical heat generation. Electrical Conductivity, Generic Configurations - Batch Configuration, Transverse Ohmic heating, Collinear Ohmic heating. Treatment of Products – Product suitability, thermal treatments.

UNIT - V NUCLEAR MAGNETIC RESONANCE TECHNOLOGY (NMR) AND MINIMAL PROCESSING OF FOODS

9

Nuclear Magnetic Resonance Technology (NMR): Basic theory of NMR & MRI, Relaxation, Chemical Shift, Detection & Fourier Transformation, Pulse Sequences. Magnetic Resonance Imaging. NMR & MRI Instruments, NMR and Thermal Processes. NMR & MRI baking. Cooking with NMR, MRI freezing, Future directions for process of NMR.Minimal Processing: Introduction, Factors and processing operations that affect quality of minimally processed plant foods. Plant Material, Processing line, distribution & storage conditions. Keeping microbial and sensory quality of minimally processed foods-Disinfection, hot water treatments, UV radiation, Minimal processing of fresh juice. Minimal processing of ready meals. Modified atmospheric packaging for minimally processed foods.

TOTAL : 45REFERENCE BOOKS1. Da-Wen Sun. “Emerging Technologies for Food Processing”, Elsevier Academic

Press, London, 2005.2. Zeuthen P. “Food Preservation Techniques”, Wood Head Publishing, England,

2007.

FURTHER READINGS1. Han, Jung H., “Packaging for Non-thermal Processing of Food”, Wiley-Blackwell,

Oxford, 2007.2. Lelieveld H L M., “Food Preservation by pulsed electric fields: From research to

application”, Wood Head Publishing Limited, England, 2007.3. Wilkinson V M and Gould G., “Food Irradiation: A Reference Guide”, Wood

Head Publishing Limited, England, 1996.4. Ohlsson T and Bengtsson N., “Minimal Processing Technologies in The Food

Industries”, Wood Head Publishing Limited, England, 2002.


07FT033 COMPUTER AIDED DESIGN FOR FOOD PROCESS ENGINEERS3 1 0 4

Objective:Computer Aided design, is concerned with application of computer aids for the development, design of food processing equipments. It involves creative problem solving and teamwork in which basic knowledge in food process principles, chemical engineering and economics are applied, commonly through the use of computer-based tools, to devise novel process equipment.

UNIT – I GENERAL PROCESSORS AND DATA STORAGE 9Introduction to central processors; historical approach analog register; output buffer; digital logic, CPU, ALU, Computer system architecture; I/O Remote access. Role of storage devices; main memory; backing storage; need for memory mapping; virtual addressing paging.

UNIT - II ALPHA NUMERIC AND GRAPHIC I/O 9Batch and interactive processing; data input devices; data output devices; combination of i/o control devices; graphic computer terminals; graphic display; graphic terminals; graphic display; graphic terminal plotters; printers.

UNIT - III BASIC SOFTWARE AND PROPERTIES EVALUATION 9Operating system and executive operating system; function models of operation; batch operation; time sharing; real time operation; transaction processing; file management system; logging on and off; editors; database; graphic software. Physical properties of compounds; viscosity, vapour pressure, latent heat calculation.

UNIT - IV EQUIPMENT DESIGN 9Computer aided deign of storage vessel, evaporators, crystallizers and pressure vessels; heat transfer equipment; heat exchangers etc., pumps; piping; pressure drop calculations; mass and energy balance

UNIT - V FLOW SHEET AND DYNAMIC SIMULATION 9Process flow sheet simulation; process and information matrix; recycle calculation sequence; material and energy balance computation using modular approach. Dynamic simulation of storage vessel, evaporators, crystallizers and pressure vessels; introduction to simulation packages like GPSS, CSMP.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Douglas, J.M., “Conceptual Design of Chemical Processes", McGraw-Hill,

International Edition, New York, 1988.2. Liu, Y.A., Mcgree, H.A. and Report N., “Recent Developments in Chemical

Process and Plant Design ", John Wiley & Sons, New York, 1987.

FURTHER READINGS1. Walas, S.M., “Chemical Process Equipment Design", Butterworth, London, 1988.2. Ross, G., “Computer Programming Examples for Chemical Engineers", Elsevier,


New York, 1988.3. Ahson, S.I., "Microprocessors with Application in Process Control ", Tata

McGraw-Hill,New Delhi, 1990.

07FT034 RESOURCE MANAGEMENT TECHNIQUES3 0 0 3

Objective:To understand linear programming problem, linear programming, transportation and assignment model, game theory and network models

UNIT – I LINEAR PROGRAMMING PROBLEM 9Linear Programming Problem - Mathematical Formulation, Graphical Solution, Simplex method, Method of Penalties, Two Phase method.

UNIT - II DUALITY IN LINEAR PROGRAMMING 9Dual Problem, Primal Problem, Optimal dual solution, Solution of Linear programming problem- Duality, Dual Simplex Method.

UNIT - III TRANSPORTATION AND ASSIGNMENT MODEL 9Transportation model- North-west Corner method, Least Cost method, Vogel's Approximation method, Modi method, Assignment model- Hungarian Assignment Method, Traveling Salesman Problem.

UNIT - IV GAME THEORY 9Two person zero-sum games- Maximin - Minimax Principle - Saddle Point and value of the Game - Games without saddle points, mixed strategies - Dominance Property- Graphical method for 2 x n or m x 2 games.

UNIT - V NETWORK MODELS 9Construction of Network, Shortest Route Problem - Critical Path method, Programme Evaluation Review Technique.

TOTAL : 45REFERENCE BOOKS1. Swarup, Kanti, Gupta P.K. and Man Mohan, “Operations Research”, Sultan Chand

& Sons, New Delhi, 2005.2. Gupta, P.K. and Hira, D.S., “Problems in Operations Research”, Sultan Chand &

Sons, New Delhi, 2006.

FURTHER READINGS1. Taha, H. A, “Operations Research: an Introduction”, Prentice-Hall of India, New

Delhi, 2002.2. Gupta, P.K. and Manmohan, “Problems in Operations Research”, Sultan Chand &

Sons, New Delhi, 2004.


07FT035 CANE SUGAR TECHNOLOGY3 0 0 3

Objective:To import the knowledge of raw sugar manufacturing, treatment of clarified juice, refining, centrifugation sugar byproducts

UNIT – I COMPOSITION AND CHEMICAL BEHAVIOR OF CONSTITUENTS IN PROCESSING

9

Composition of sugarcane - Reactions of juice constituents - Physicochemical properties of sucrose - Invert sugars and sucrose - Quality criteria of white sugar and its commercial grades

UNIT - II RAW SUGAR MANUFACTURING 9Flow charts - manufacture of Granulated and Liquid sugars- Energy and material balance of cane sugar process. Extraction of juice, extraction yields, drying and uses of Bagasse, Purification of juices-juice filtration and chemical purification, Clarification stages, Lime addition, pH control.

UNIT - III TREATMENT OF CLARIFIED JUICE 9Evaporation-multiple effect evaporators, Vacuum pans - A, B and C masseecuites - Crystallization theory - Nucleation - seeding techniques - Crystal growth - Effects of nonsugars - Crystal size distribution - Conglomerates - Principles of supersaturation and crystal content measurement - Crystallization techniques - Batch evaporating crystallization - Continuous evaporating crystallization

UNIT - IV REFINING AND CENTRIFUGATION 9Affination- clarification- carbonation – sulphitation – phosphitation - centrifugation: dewatering of sugar and other related processes - Drying, bagging and storage - Factors affecting sugar processing - Quality criteria: Raw and refined sugar- Sugar recovery –improvement - Sugar plant sanitation.

UNIT - V SUGAR BYPRODUCTS 9Drying and uses of Bagasse - Back strap Molasses - Characteristics of Molasses - Direct Utilization of Molasses -Distilling Industries - Applications in animal feed – Biogas – Biofertilizers production.

TOTAL : 45REFERENCE BOOKS1. Baikow, V.E. “Manufacturing and Refining of Raw Cane Sugar”, Volume. I & II,

Elsevier Publishing Company, New York, 1967.2. Paturau, J. M.. “By-Products of the Cane Sugar Industry.” Elsevier publishing

company, New York, 1989.

FURTHER READINGS1 Heriot t, H. P., “The Manufacture of Sugar From The Cane and Beet”. Read

Books, New York, 2007.2. Ram Behari Lal and Mathur. “Hand book of Cane Sugar Technology”. Oxford and

IBH Publishing Company, New Delhi. 1995.


07FT036 PROCESS PLANT SAFETY

3 0 0 3Objectives :Become a skill and able to find out the root cause of an accident. Gain knowledge in devising safety policy and procedures to be adopted to implement total safety in a food processing plant

UNIT – I SAFETY PROGRAMMES 9Safety in industries; need for development; importance safety consciousness in Indian industry; social environmental setup; tolerance limit of the society; psychological attitude towards safety programmes. Elements of safety programme; effective realization; economic and social benefits; effective communication training at various levels of production and operation.

UNIT - II INDUSTRIAL SAFETY 9Process industries; potential hazards; chemical and physical job safety analysis; high pressure; high temperature operation; dangerous and toxic chemicals; highly radioactive materials; safe handling and operation of materials and machineries; planning and layout.

UNIT - III SAFETY PERFORMANCE 9Appraisal; effective steps to implement safety procedures; periodic inspection and study of plant layout and constant maintenance; periodic advice and checking to follow safety procedures; proper selection and replacement of handling equipments; personal protective equipments.

UNIT - IV ACCIDENTS 9Industrial accidents – accident costs – identification of accident spots; remedial measures; identification and analysis of causes of injury to men and machines – accident prevention – accident proneness – vocational guidance, fault free analysis. Fire prevention and fire protection.

UNIT - V HEALTH HAZARDS AND LEGAL ASPECTS 9Health hazards – occupational – industrial health hazards – health standards, and rules – safe working environments – parliamentary legislations – factories act – labour welfare act – ESI Act – Workmen Compensation Act.

TOTAL : 45REFERENCE BOOKS1. Handley, William, “Industrial Safety Hand Book”, Second Edition, McGraw-Hill

New York, 1969. 2. Fawatt, H.H. and Wood, W.S. “Safety and Accident Prevention in Chemical

Operation”, Inter-science, New York, 1965.

FURTHER READINGS1. Heinrich, H.W., Dan Peterson, P.E. and Nester Rood. “Industrial Accident

Prevention”, McGraw-Hill Book Co., 1980


2. Blake, R.P., “Industrial Safety”, Third Edition, Prentice Hall Inc., New Jersey, 1963.

07FT037 ENERGY MANAGEMENT IN FOOD PROCESS INDUSTRIES3 1 0 4

Objective :To design suitable energy saving devices and also become expert in co-generation aspects.

UNIT – I ENERGY RESOURCES - A GLOBAL VIEW 9Energy sources; coal oil, natural gas; nuclear energy; hydro electricity, other fossil fuels; geothermal; supply and demand; depletion of resources of resources; need for conservation; uncertainties; national and international issues. Forecasting techniques; energy demand; magnitude and pattern; input and output analysis.

UNIT - II ENERGY AND ENVIRONMENT 9Energy; Sources of continuous power; wind and water; geothermal; tidal and solar power; fuel cells; hydrogen as fuel; energy storage; structural properties of environment; bio-geo-chemical cycles; society and environment population and technology.

UNIT - III ENERGY AND TECHNOLOGICAL SOCIETY 9Energy and evolution; growth and change; patterns of consumption in developing and advances countries; commercial generation of power requirements and benefit.

UNIT - IV MANAGEMENT OF ENERGY CONSERVATION IN FOOD INDUSTRIES

9

Food industries; classification; conservation in unit operation such as separation; cooling tower; drying; conservation applied to food process industries, conservation using optimization techniques

UNIT - V ECONOMIC BALANCE IN ENERGY CONSUMPTION 9Cost analysis; capacity; production rate; system rate; system cost analysis; corporate models; production analysis and production using fuel inventories; input-output analysis; economics; tariffs.

Lecture : 45, Tutorial : 15, TOTAL : 60REFERENCE BOOKS1. Krentz, Jerrold H., “Energy Conservation and Utilisation”, Allyn and Bacon Inc.,

Boston, 1976.2. Gramlay, Gemand M. “Energy”, Macmillan Publishing Co., New York, 1975.

FURTHER READINGS1. Rused C.K., “Elements of Energy Conservation”, McGraw-Hill Book Co., New

York, 1985.2. Judson King; “Separation Processes”, McGraw-Hill Book Co., New York, 1985.


07FT038 INSTRUMENTAL METHODS OF FOOD ANALYSIS3 0 0 3

Objective:To import the knowledge of uv-visible spectrometry, infra red & mass spectra, x-ray, polarimetry, refractometry, conductometry & thermal studies, chromatographic techniques

UNIT – I UV-VISIBLE SPECTROMETRY 9Visible spectrometry and Colorimetry – Theory, Deviations from Beer’s Law, Instrumentation (Line diagram alone) and application. Ultra violet spectroscopy – Theory, instrumentation and application. NMR spectroscopy – Quantum description, Instrumentation, Chemical shift, applications and limitations.

UNIT - II INFRA RED AND MASS SPECTRA 9Infra red spectroscopy – Theory, Fundamental Vibrations, Overtones, Hook’s Law. Instrumentation, Single and Double beam spectrometers, Application and Limitations, Difference between Raman spectra and IR spectra. Mass spectroscopy – Theory, Spectrometers, Interpretation, some examples, applications and limitations

UNIT - III X-RAY, POLARIMETRY, REFRACTOMETRY 9X-ray diffraction – Mosely’s law, K and R bands, Principle, instrumentation, various types of detectors and applications in food products. Flame photometer, auto analyser. Polarimetry and Refractometry – Introduction on specific rotation, optical activity; Principle and instrumentation- Saccharimetery- Analysis of Sugar.

UNIT - IV CONDUCTOMETRY & THERMAL STUDIES 9Conductometric measurements – Important Laws, Definitions, conductance measurements, applications, Types, advantages and disadvantages of Conductometric titrations. Potential measurements, pH, pO2, pCO2, pHCO3, pH determination, Electrophoresis, Ion selective electrodes, Application of pH measurements. Types of potentiometric titration’s and advantages. Thermal methods – Thermogravimetry, Differential Thermal Analysis, Differential Scanning Calorimetry- applications.

UNIT - V CHROMATOGRAPHIC TECHNIQUES 9Chromatographic techniques – Introduction and classification. Theory, Instrumentation and Application of Paper chromatography, Thin Layer Chromatography, Column Chromatography, Gas Chromatography, High performance liquid Chromatography, Gel permeation Chromatography and ion exchange chromatography

TOTAL : 45REFERENCE BOOKS1. Chatwal, Gurdeep R and Anand, Sham K “Instrumentation Methods of Chemical

Analysis”, Himalaya Publications, Bombay, 2003.2. Willard, H.H., Merritt, L.L., Dean, J.A., and Settle, F.A., “Instrumental Methods of

Analysis, Seventh Edition”: C B S Publishers & Distributors, Delhi, 1988.FURTHER READINGS1. Skoog Douglas A., West, Donald M., Holler, F. James., and Crouch, Stanley R. .

“Analytical Chemistry: An Introduction”. Seventh Edition,: South-Western,


http://www.amazon.com/exec/obidos/search-handle-url/102-3636689-0898516?_encoding=UTF8&search-type=ss&index=books&field-author=Stanley%20R.%20Crouch

http://www.amazon.com/exec/obidos/search-handle-url/102-3636689-0898516?_encoding=UTF8&search-type=ss&index=books&field-author=F.%20James%20Holler

http://www.amazon.com/exec/obidos/search-handle-url/102-3636689-0898516?_encoding=UTF8&search-type=ss&index=books&field-author=Donald%20M.%20West

http://www.amazon.com/exec/obidos/search-handle-url/102-3636689-0898516?_encoding=UTF8&search-type=ss&index=books&field-author=Douglas%20A.%20Skoog

http://www.osti.gov/energycitations/searchresults.jsp?Author=%22Settle,%20F.A.%20Jr.%22

http://www.osti.gov/energycitations/searchresults.jsp?Author=%22Dean,%20J.A.%22

http://www.osti.gov/energycitations/searchresults.jsp?Author=%22Merritt,%20L.L.%20Jr.%22

http://www.osti.gov/energycitations/searchresults.jsp?Author=%22Willard,%20H.H.%22

Australia, 2000.2. Banwell, G. C., “Fundamentals of Molecular Spectroscopy”, Tata McGraw-Hill,

New Delhi, 1992.3. Rouessac, F., “Chemical Analysis: Modern International Method and Techniques”,

Wiley, New Delhi, 1999.


Syllabus (From 5th Sem)

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