Food Process Engineering 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 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2019 regulation scheme. The detailed syllabus of food process engineering is as follows.
Course Objective:
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Unit I
Properties of Food
Engineering properties of food materials – Rheological and textural Properties, Thermal Properties, Thermodynamic Properties, surface and gas exchange properties, electric and dielectric properties Water activity and states a thermodynamic quantity, water sorption isotherms, hysteresis, theories of sorption hysteresis, water activity measurement methods, water binding, control of water activity and moisture, principles of IMF and their application
Unit II
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Unit III
Drying and Freezing
Basic Drying Theory – Three States of Water phase diagram for water, Heat Requirements for Vaporization, Thermodynamics of moist air (psychrometry) – Measurement of Humidity, Air Drying, Conduction Drying, Drying under varying external condition, methods of drying, Drying Equipment, Dryer Efficiencies, calculation of drying time, Concept of Osmotic dehydration, Factors influencing osmosis. Freezing -Freezing curve for Homogenous and Non-homogenous food system, Freezing point depression, Freezing rate, Effect of freezing Physical and chemical changes in Foods, Enzyme activity, Microbe inactivation and Food quality sensory quality, nutritional aspects, freeze drying and freeze concentration
Unit IV
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Unit V
Food Material Processing
Membrane processes Ultra filtration, Reverse osmosis, Electrodialysis, per-evaporation and micro filtration – principles – application in food industry, Extrusion – Extrusion cookers – cold extrusion, single and twin-screw extrusion – Low pressure and high-pressure extrusion -properties of Food materials and its significance in equipment design – processing and handling application in food industry; Baking Principles, baked foods, baking equipment; Roasting Principles of roasting, roasting equipment
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:
- Toledo, Romeo T. “Fundamentals of Food Process Engineering” II Edition. CBS Publishers, 2000.
- Fellows, P J. “Food Processing Technology Principles and Practice”. 3rd Edition, Woodhead, 2009.
- Smith P. G “Introduction to Food Process Engineering”. Springer, 2005
- Earle, R.L, “Unit Operations in Food Processing”. Pergamon Press. Oxford. U.K, 2013.
References:
- Sahay, K. M. and K.K.Singh..”Unit operation of Agricultural Processing”, Vikas PublishingHouse Pvt. Ltd., New Delhi, 2004.
- Berk, Zeki. “Food Process Engineering and Technology”. Elsevier, 2009.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.