Food Processing and Preservation Laboratory 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 (FD8511), Category (PC), Contact Periods/week (4), Teaching hours/week (0), Practical Hours/week (0). The total course credits are 4.
For all other food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food processing and preservation laboratory is as follows.”
Course Objective:
- To develop skills related to
- Preservation of foods
- Use of various techniques and additives for food processing and Preservation
List of Experiments:
- Heat transfer studies in a plate heat exchanger (Parallel and counter flow)
- Refrigeration and Freezing of vegetables and fruits
- Drying of vegetables and fruits with and without additives – Drying rate studies including, constant rate and falling rate periods and the effects of various factors on them.
- Osmotic drying of foods with salt and sugar.
- Canning and bottling of vegetable and fruit products
- Filtration and concentration of fruit juices
- Production of extruded products.
- Spray drying of juices/milk
- Pasteurization of milk
- Retort processing of foods
- Determination of Water vapor transmission rate of different packaging materials
- Determination of migration characteristics of packaging materials
- Determination of tensile and burst strength of given packaging material
Equipment Needed for 30 Students
- Plate heat exchanger 1
- Refrigerator 2
- Deep freezer 1
- Tray dryer 1
- Hot air oven 1
- Refractometer 1
- Extruder 1
- RO equipment 1
- Double seamer machine 1
- Canning and bottling unit 1
- Pasteurizer 1
- Spray dryer 1
- Retort unit 1
- Thermometer 3
- Water vapour permeability tester 1
- Tensiometer 1
- Viscometer 1
- Desiccator 5
- Weighing balance 2
- Vegetable chopper 1
- Glassware/Utensils/Chemicals As required
Course Outcome:
- Ability to select the specific preservation technology suitable for a specific food
- Ability to Process the different categories of food
References:
- Rahman, M.S. Handbook of Food Preservation, Marcel Dekker, 1999.
- Ranganna, S. Handbook of Canning and Aseptic Packaging Vol. I, II and III, Tata McGraw -Hill, New Delhi, 2000
- Pandey, H. et al., Experiments in Food Process Engineering. CBS Publishers, 2004.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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