Refrigeration and Cold Chain Management 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 7th Sem scheme and its subjects, do visit Food Tech 7th Sem 2021 regulation scheme. The detailed syllabus of refrigeration and cold chain management is as follows.
Course Objectives:
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Unit I
REFRIGERATION PRINCIPLES 9
Refrigeration – principles – refrigeration effect – coefficient of performance – units of refrigeration – simple vapour compression cycle – T-S diagram – p-h chart – application of refrigeration.
Unit II
VAPOUR COMPRESSION REFRIGERATION AND COMPONENTS 9
Vapour compression system – refrigeration components – compressor and condenser – types, construction and working – expansion device and evaporators – types, construction and working.
Unit III
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Unit IV
SHELF – LIFE OF FOOD PRODUCTS 9
Defining overall Shelf-life, remaining shelf life in the context of Chilled & Frozen foods; -Deterioration modes of food items; Models of quality deterioration- Kinetic model; shelf-life model; Q10/q10 model; TTT model for the remaining shelf – life; General procedure for shelf – life testing – the 11 steps procedure.
Storage of frozen foods; – Basic design requirements of storage to uphold the shelf -life – size , insulation, entry -exit position, palletization, proper disk-space for air-circulation, automatic door -closing, proper lighting, temperature monitoring and recording facility; stacking systems, emergency exits, material handling devices like fork-lifts, pallet trucks, etc floor heaters, vapour barriers, etc.
Unit V
COLD CHAIN 9
What is cold chain? Need for the chain for chilled / frozen food item, various links of the chain; importance of shelf- life; just – in-time deliveries; Temperature limits;-in various countries-Europe, US, Australia etc; Chilling and freezing;- Chilling injury, cook-chilling systems; cold – shortening; PPP and TTT concepts; Temperature monitoring; -Critical temperatures; Temperature -time indicators(TTI); Time -temperature -correlation-the kinetic approach, effective temperature; Transportation regulations; Role of packaging in cold chain- MAS, MAP, CAS, CAP etc; Thaw indicators.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Illustrate the fundamental principles and applications of refrigeration system.
- Obtain cooling capacity and coefficient of performance by conducting test on vapour compression system.
- Present the properties, applications and environmental issues of different refrigerants.
- Demonstrate the predictive modelling for shelf life assessment of foods.
- Identify challenges to the future of food retailing as well as challenges in international food supply chains.
Text Books:
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Reference Books:
- Evans, Judith. “Frozen Food Science and Technology”. Wiley-Blackwell , 2008.
- Hui, Y.H. etal., “ Handbook of Frozen Foods”. Marcel Dekker, 2004.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 7th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.