Milling And Fractionation Technologies detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-IV scheme and its subjects refer to Food Tech Professional Elective-IV syllabus scheme. The detailed syllabus of milling and fractionation technologies is as follows.
Course Objectives:
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Unit I
PROCESSING METHODS 9
Concept of primary, secondary and tertiary processing; methods and types of milling – dry and wet milling; rice, wheat, maize and millet. Cereal Processing & milling -dry milling (wheat and rye), pearling (rice, oat & barely), Wet milling (corn and wheat) & malting (Barely, corn and wheat).
Unit II
RICE PROCESSING 9
Paddy processing and rice milling; conventional milling; modern milling; milling operations, milling machines, milling efficiency. Quality characteristics influencing final milled products. Milling of rice types; huller mill, sheller-cum-cone polisher mill. Modern rice milling unit operation-dehusking, paddy separating, polishing and grading. Factors affecting rice yield during milling.
Unit III
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Unit IV
WHEAT PROCESSING 9
Wheat milling process-flour milling -soft and durum wheat processing. Milling of legumes- home
scale, cottage scale and modern milling methods, milling quality, efficiency and factors affecting milling, problems in dhal milling industry.
Unit V
PULSE MILLING 9
Need for pulse milling -unit operations of pulse milling-domestic and commercial scale pulse milling methods -Dry and wet milling, Improved milling method. Pulse milling machineries-dehusking in pulse pearler-splitting of pulse in pulse splitter-Mini dhal mill -working principleadvantage and disadvantage-pulse milling efficiency- Grinding of split pulses-pulse flour products -their applications and equiments used. Cereal ban fractionation: Processing techniques for the recovery of functions components and their applications to the food industry.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Know about paddy processing and rice milling equipment which will help them entrepreneurial skills.
- Study the processing and milling of corn & wheat which will promote gainful employment.
- Develop skills needed in the milling of pulses.
- Apply the knowledge of primary, secondary and tertiary processing methods of cereals, pulses and millets.
Text Books:
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Reference Books:
- Samuel A .Matz: “The Chemistry and Technology of Cereals as Food and Feed”, Chapman and Hall, 1992.
- Bernard Godon and Claude Willm, “Primary Processing of Cereals” Berns and Noble Publishers, 1994. 3. Karel Kulp and Joseph P Pante, “Handbook of Cereal Science and Technology”, Mercel Dekkar, USA, 2000.
For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.