Food Process Engineering and Economics detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8601), Category (PC), 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 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food process engineering and economics is as follows.”
Course Objective:
- To expose the students to the fundamental knowledge of food, its properties and different methods of food processing
Unit I
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Unit II
Thermal Processing
Concept of thermo bacteriology: Arrhenius analogy, its application in design. Determination of heat resistance of micro organisms.Thermal processing: Blanching, Pasteurizations and Sterilization -principles, different methods and equipments. Processing in containers, process time, T-evaluation, Design of batch and continuous sterilization. Design and analysis of fermenter. Shelf life: Calculation of shelf life. Shelf life requirements, Deteriorative reactions. Accelerated testing.
Transport properties of barriers. Simulations of product – package environment interaction. Shelf life simulation for moisture, oxygen, and light sensitive products.
Unit III
Water Binding and Drying
Raults Law. Water sorption Isotherms – Hysteresis. Water activity measurement method. Water binding and its effect on enzymatic and non-enzymatic reactions and food texture. Control of water activity and moisture. Permeability: Theoretical considerations. Permeability of gases and vapours. Permeability of multilayer materials. Permeability in relation to packaging requirement of foods.Drying: Principles of drying, drying rate kinetics, Classification, mass and energy balance. Different types of dryers and components – roller, spray, tray, compartment, fluidized bed etc.
Unit IV
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Unit V
Layout and Cost Estimation
Technology scaleup -Product and process layout – Expansion and Improvements of Existing Facilities- Inventory control – Cost Indexes – Capacity vis-a-vis Costs – Factored Cost Estimate -Break – even point – Improvements- Module Cost Estimation – Unit Operations Estimate- Detailed Cost Estimate- Accuracy of Estimates- Case Study: Capital Cost Estimation.
Course Outcome:
- Students will understand the importance of quality control and food packaging in shelf life of foods.
- Understand thermal processing of food and hygiene practices in food industry.
Text Books:
- Toledo, Romeo T. Fundamentals of Food Process Engineering II Edition. CBS Publishers, 2000.
- Fellows P. J Food Processing Technology Woodhead Publishing, 1998.
- Smith P. G Introduction to Food Process Engineering. Springer, 2005
- Earle, R.L, Unit Operations in Food Processing. Pergamon Press. Oxford. U.K, 2003
References:
- Sahay, K. M. and K.K.Singh..Unit operation of Agricultural Processing, Vikas Publishing House Pvt. Ltd., New Delhi, 2004
- Berk, Zeki. Food Process Engineering and Technology. Elsevier, 2009.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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