Agriculture Diploma

32372: Food Process Engineering Agriculture 5th Sem Syllabus for Diploma TNDTE M Scheme

Food Process Engineering detail syllabus for Agricultural Technology (112), M scheme is taken from TNDTE official website and presented for diploma students. The course code (32372), and for exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below.

For all other agriculture 5th sem syllabus for diploma m scheme tndte you can visit Agriculture 5th Sem Syllabus for Diploma M Scheme TNDTE Subjects. For all other ELECTIVE – I THEORY subjects do refer to ELECTIVE – I THEORY. The detail syllabus for food process engineering is as follows.

Rationale:

The very need of the hour today in Agricultural Engineering and Technology is food processing. Only well processed items are edible and eligible not only for current use but also for storage for future requirements. So it is very essential for the students of this discipline to know about the technology of food processing. The technology not only provides defect free high quality and nutritious food items, but also enables storing of items for long time without any degradation in quality and nutritive values.
As Poultry, Fish, Vegetables, Fruits, Milk and Beverages are the main foods of one above items to the humankind, it is essential to impart the knowledge of processing of students of Agricultural Engineering.
The knowledge of the processing methods can meet the demand of the items during some serious situation like off seasons, natural calamity periods and the like. It also can help the students to become entrepreneur in this field. The knowledge is essential to avoid appreciable wastage and spoilage of valuable food items and get notable foreign exchange by exporting.

Objectives:

  • To understand the various unit operations involved in food processing industry.
  • To know the various food processing Techniques.
  • To know the poultry processing, composition and its nutritive values.
  • To know about the fish composition, nutritive value, preservation and storage.
  • To know about the food additives.
  • To know the various standards in food processing industry.
  • To understand milk food processing and various types of Milk.
  • To know about the processing of vegetables, its nutritive values and post harvest practices.
  • To know about the preparation of Fruit Juice, Jelly and Jam.
  • To know the processing of coffee and tea.

Unit I

For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.

Unit II

Poultry, Fish Processing & Food Standards

Poultry – Classification – processing – composition and nutritive value – slaughter and bleeding – scalding -defeathering – canning – dehydration – Chilling – freezing. Fish – classification – composition and nutritive value -selection – spoilage – factors – preservation and storage -cold storage – canning – chilling – freezing – curing – pickling or smoking – salting and drying. Food Additives – Definition – Need of Additives in Food processing Industry – Broad classes of International Food Additives (Names and their brief description only.). Food standards – Health ministry standards – Agmark -BIS standards – Consumer protection Act (Brief introduction only.). Food labeling – FPO Labeling – ISI mark (Brief introduction only.).

Unit III

Milk Processing

Procurement of Milk – Pricing of Milk – Chilling plant -Transportation – receiving Milk at Dairy plant – Quality evaluation – Organoleptic tests – sampling – laboratory tests for Milk – Detection of Adulterants – Bacteriological quality Tests. Processing of Milk – Methods of Pasteurization -HTST, Batch/Holding type and in bottle pasteurization -Sterilization in bottle and UHT methods – Bottling – Packaging caps and capping – storage and distribution, Marketing -Defects in Milk. Special Milks – standardized Milk, Tonned Milk, Double Tonned Milk, Homogenized milk, filled milk, condensed milk, Flavoured milk (Definition only).

Unit IV

For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.

Unit V

Beverages

Definition – classification – ingredients – coffee processing -roasting – grinding – blending – brewing – decaffeinated coffee – instant coffee – extraction – dehydration -aromatization – methods of coffee making. Tea – leaf processing – black tea – green and oolong tea -instant tea – preparation of tea.

Reference Books:

  1. Food science (Fifth edition) Norman N. POTTER, Joseph H. Hotchkiss CBS Publishers & Distributors Pvt. Ltd. Chennai – 20, West park road, Shenoy Nagar.
  2. Food Science (Fourth Edition) B. Srilakshmi. New Age International (P) Ltd. 4835/24, Ansari road, Daryaganj. New Delhi 110002.
  3. Chemical Process Industries. (Fifth edition) 1984. George T. Austin. McGraw Hill book company. NewYork.

For detail syllabus of all other subjects of BE Agriculture, M scheme do visit Agriculture 5 syllabus for M Scheme.

Dont forget to download iStudy for latest syllabus and results, class timetable and more.

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