Emerging Technologies in Food Processing Food Tech 7th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective VI) 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 (FD8023), 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 VI subjects do refer to Professional Elective VI. The detail syllabus for emerging technologies in food processing is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the area of emerging or alternative technologies applied to food processing.
- This course will enable students to understand the advantages and disadvantages over existing technologies.
Unit I
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Unit II
Pulsed Electric Field Processing
Mechanism of action, PEF treatment systems; PEF processing of liquid foods and beverages. High intensity electric field pulses on solid foods.
Non thermal methods- its applications – Application of light pulses in sterilization of foodsand packaging materials.
Unit III
Novel Method
Non thermal processing by radio frequency electric fields; Ultrasound as a food preservation tool; Freeze drying – Food irradiation – advantages and applications. – Super critical fluidextraction -Aseptic processing in foods – extrusion cooking – equipment.
Unit IV
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Unit V
Innovation in Food Refrigeration
Vacuum cooling of foods; High pressure freezing; Freeze drying (lyophilisation) – Theory -Equipment – Effect on foods – Freeze concentration – Theory – Equipment
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the different processing technologies and therir application.
- Understand the application of scientific principles in the processing technologies specific to the materials.
Text Books:
- Da-Wen Sun,Emerging Technologies for Food Processing, Academic press/ Elsiever, London, UK,2005.
References:
- Leistner L. and Gould G. Hurdle Technologies – Combination treatments for food stability safety and quality, Kluwer Academics / Plenum Publishers, New York (2002).
- Da -Wen Sun, Thermal Food Processing: New Technologies and Quality Issues, 2nd Edition, CRC Press/Taylor and Francis, Boca Raton, Florida,USA, 2012.
- Gustavo V.Barbosa-Canovas, Maria S.Tapia and M.Pilar Cano, Novel Food Processing Technologies. CRC Press, 2004.
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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