Food Process Calculations detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities 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 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2019 regulation scheme. The detailed syllabus of food process calculations is as follows.
Course Objective:
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Unit I
Units and Dimensions
Units and Dimensions Basic and derived units, use of model units in calculations, Methods of expression, compositions of mixture and solutions. Ideal and real gas laws – Gas constant -calculations of pressure, volume and temperature using ideal gas law.
Unit II
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Unit III
Stoichiometry and Material Balance
Basic Principles of Stoichiometry – Importance of material balance and energy balance in a food Industry-Dimensions, Units, conversion factors and their use -Data sources, Humidity and applications. Material Balance Stoichiometric principles, Application of material balance in food operations like distillation, evaporation, crystallization, drying, extraction, Leaching.
Unit IV
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Unit V
Enthalpy
Enthalpy Changes Standard heat of reaction, heats of formation, combustion, solution, mixing etc., calculation of standard heat of reaction – Effect of pressure and temperature on heat of reaction – Energy balance for systems without chemical reaction. (Use of Psychometric chart is permitted in the examination)
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Bhatt, B.L and Vora, S.M., Stoichiometry, 5thEdition, McGraw-Hill, New York, 2010.
- Gavhane, K.A Introduction to Process Calculations (Stoichiometery) NiraliPrakashanPublications, Pune, 2006.
References:
- Venkataramani, V. and Anantharaman, N., Process Calculations, Prentice Hall of India, New Delhi, 2003.
- Himmelblau, D.M., Basic Principles and Calculations in Chemical Engineering, SixthEdition, Prentice Hall India, New Delhi, 2003.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 3rd Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.