Food Process Engineering Laboratory Agri 6th Sem Syllabus for BE 2017 Regulation Anna Univ

Food Process Engineering Laboratory detail syllabus for Agriculture Engineering (Agri), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (AI8614), Category (PC), Contact Periods/week (4), Teaching hours/week (0), Practical Hours/week (0). The total course credits are 4.

For all other agri 6th sem syllabus for be 2017 regulation anna univ you can visit Agri 6th Sem syllabus for BE 2017 regulation Anna Univ Subjects. The detail syllabus for food process engineering laboratory is as follows.”

Course Objective:

• To get hands on experience on various aspects of food science and food process engineering.
• Determination of cooking properties of parboiled and raw rice.
• Estimation of microbial load in food materials.
• Determination of rehydration ratio of dehydrated foods.
• Experiment on osmotic dehydration of foods
• Experiment of food extruder
• Experiment on properties of food through microwave oven heating.
• Determination of properties of milk
• Experiments on cream separator to determine the separation efficiency
• Experiments on construction and operation of butter churn and butter working accessories
• Experiments on detection of Food Adulteration

Experiments on estimation of protein in food.

• Experiment on expansion and Oil absorption characteristic of snacks on frying

The Lab Includes Visit To Food Processing and Dairy Industry

Course Outcome:

• On completion of the lab course, the students will be able to get experience on various aspects of food processing, preservation.

List of Equipments:

1. Extruder -1no.
2. Pasteurizer – 1no.
3. Hot air oven-1no.
4. Hand refractometer-1 no.
5. Dessicator-1no.
6. Dean and Stark” s apparatus -1 no.
7. Cabinet dryer – 1 no.
8. Soxhlet flask -1no.
9. Distillation column – 1 no.
10. Kjeldahl flask – 1no.
11. Distillation apparatus – 1 no.
12. Microwave oven -1 no.
13. Cream separator -1 no.
14. Butter churner -1 no.

Other Basic Requirements Like Weighing Balance, Physical Balance, Blotting Papers, Tracing Sheets, Burette, Vernier Calipers, Pipette, Conical Flask, Test Tubes, Beakers, Spatula and Other Glasswares, Food Samples, Chemicals should be Available.

Text Books:

1. Singh, R.Paul. and Heldman, R.Dennis.2004. Introduction to Food Engineering. 3rd Edition. Academic Press, London.
2. Kessler, H.G.1981. Food engineering and dairy technology. Verlag A.Kessler, Freising.

References:

1. Walstra, P. T.J. Geurts, A. Nooman, A. Jellema and M.A. J.S Van Boekel. 2005. Dairy Technology. Marcel Dekker Inc. New york.
2. Clunie Harvey, W.M and Harry Hill. 2009 Milk Products. IV Edition Biotech Books, New Delhi.
3. Robinson, R.K.1986. Modern dairy technology Vol.I Advances in Milk processing. Elsevier Applied Science Publishes, London.
4. Charm, S.E.1971. The fundamentals of Food engineering, AVI pub.Co.,Inc,
5. Karel Marcus, Fennama, R.Owen and Lund, B.Dayal. 1975. Principles of food science, Part II – Physical principles of food preservation, Marcel Dakker, Inc.
6. Hall,C.W and T.J.Hedrick. 1971. Drying of milk and milk products. AVI Publishing Co., West Port, Connecticut.

For detail syllabus of all other subjects of BE Agri, 2017 regulation do visit Agri 6th Sem syllabus for 2017 Regulation.

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