Food Process Engineering detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University 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. The detailed syllabus of food process engineering is as follows.
Course Objectives:
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Unit I
PROPERTIES OF FOOD 11
Engineering properties of food materials – Rheological and textural Properties, Thermal Properties, Thermodynamic Properties, surface and gas exchange properties, electric and dielectric properties Water activity and states a thermodynamic quantity, water sorption isotherms, hysteresis, theories of sorption hysteresis, water activity measurement methods, water binding, control of water activity and moisture, principles of IMF and their application
Unit II
SEDIMENTATION AND CENTRIFUGATION 7
The velocity of particles moving in a fluid – terminal velocity – drag coefficient terminal velocity magnitude, Sedimentation – sedimentation equipment, Flotation, Sedimentation of Particles in a Gas Settling Under Combined Forces Cyclones- optimum shape, efficiency Impingement, separators Classifiers, Centrifugal separations – centrifugal force particle velocity Liquid Separation radial variation of pressure radius of neutral zone Centrifuge Equipment
Unit III
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Unit IV
THERMAL PROCESSING 9
Principles of Thermal Processing, Heat Transfer in Thermal Processing, Characterization of Heat Penetration Data, Retort Come-Up Time, kinetics of thermal inactivation of microorganisms and enzymes, Concept of thermo bacteriology Temperature Dependence Reaction Rates, Processes and Systems for Stabilization of Foods for Shelf-Stable Storage, Heat transfer considerations in thermal processing – In-package, In-Flow
Unit V
FOOD MATERIAL PROCESSING 8
Membrane processes Ultra filtration, Reverse osmosis, Electrodialysis, per-evaporation and micro filtration – principles – application in food industry, Extrusion – Extrusion cookers – cold extrusion, single and twin-screw extrusion – Low pressure and high-pressure extrusion – properties of Food materials and its significance in equipment design – processing and handling application in food industry; Baking Principles, baked foods, baking equipment; Roasting Principles of roasting, roasting equipment.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Apply the knowledge of physical properties of foods during the processing.
- Evaluate time temperature required to achieve desired shelf life of foods.
- Explain the principles and current practices of mixing and the effects of processing parameters on product quality.
- Interpret the encapsulation technology available in the field of processing.
- Develop novel products using extrusion cooking.
Text Books:
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Reference Books:
- Sahay, K. M. and K.K.Singh..“Unit operation of Agricultural Processing”, Vikas PublishingHouse Pvt. Ltd., New Delhi, 2004.
- Berk, Zeki. “Food Process Engineering and Technology”. Elsevier, 2009.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do 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.