Beverage Technology Food Tech 7th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective V) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8014), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 7th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 7th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective V subjects do refer to Professional Elective V. The detail syllabus for beverage technology is as follows.
Course Objective:
- The course aims to gain knowledge on machinery and process involved in beverage technology and fermentation process involved in making beverage process
Unit I
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Unit II
Beer and Wine Manufacture
Ingredients- Malt- hops- adjuncts- water, yeast. Beer manufacturing process, distillation, malting, preparation of sweet wort, brewing, fermentation, pasteurization and packaging. Beer defects and Spoilage.Wine-fermentation-types -red and white. Wine defects and spoilage
Unit III
Carbonatedbeverages
Procedures- carbonation equipments-ingredients-preparation of syrups-Filling system-packaging-containers and closures
Unit IV
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Unit V
Qualitycontrol
Effective application of quality controls, brix, acidity to brix ratio, single strength of juice- sanitation and hygiene in beverage industry-Quality of water used in beverages – threshold limits of various
ingredients according to PFA, EFSA and FDA – Absolute requirements of Soluble solids and titrable acidity in beverages.
Course Outcome:
On completion of the course the students are expected to
- Be able to understand various concepts, principles and procedures involved in processing of beverages.
- Demonstrate various unit operations involved in the food beverage manufacturing.
- List the quality control steps in beverage preparation.
Text Books:
- Ashurst, P.R, Chemistry and technology of Soft drink and fruit juices, 2ndedition, Blackwell Publishing Ltd. 2005.
- Steen, D.P and Ashurst, P.R, Carbonated soft drinks – Formulation and manufacture, Blackwell Publishing Ltd. 2000.
- Shankunthala Manay, N. and Shadakdharaswamy, M, Foods – Facts and Principles, New Age International Pvt. Ltd, 3rd revised edition 2000.
- Charles, W.Bamforth, Food, fermentation and microorganisms, Blackwell Science Publishing Ltd. 2005.
References:
- Amalendu Chakraverty et al, Handbook of Post Harvest Technology, Ed:.,Marcel Dekker Inc. (Special Indian edition) 2000.
- Robert.W.Hutkins, Microbiology and Technology of Fermented foods, IFT Press, Blackwell Publishing Ltd. 2006.
- Brewing yeast and fermentation Chris Boulton and David Quain, Blackwell Science Ltd
- Prevention of Food Adulteration Acts and Rules Manual
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 7th Sem syllabus for 2017 Regulation.
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