Food Refrigeration Systems 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 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2019 regulation scheme. The detailed syllabus of food refrigeration systems is as follows.
Course Objective:
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Unit I
Refrigeration Principles and Refrigerants
Introduction to Refrigeration – Unit of Refrigeration and C.O.P- Desirable properties of refrigerants- physical, chemical, safety, thermodynamic and economical. Cryogenics, application of cryogens in food. Production of low temperatures Expansion of a liquid with flashing, reversible/ irreversible adiabatic expansion of a gas/ real gas, thermoelectric cooling, adiabatic demagnetization. Chloroflouro Carbon (CFC) refrigerants – effect on environmental pollution – alternate refrigerants – application of refrigeration.
Unit II
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Unit III
Psychrometric Properties and Processes
Properties of moist Air-Gibbs Dalton law, Specific humidity, Dew point temperature, Degree of saturation, Relative humidity, Enthalpy, Humid specific heat, Wet bulb temperature Thermodynamic wet bulb temperature, Psychrometric chart; Psychrometric of air-conditioning processes, mixing of air streams
Unit IV
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Unit V
Cold Chain
Introduction, need for the chain for chilled / frozen food item, various links of the chain; importance of shelf- life; just – in-time deliveries; Refrigerated transport Handling and distribution, cold chain, refrigerated product handling, refrigerated vans, refrigerated display. Challenges in international food supply chain – managing challenges; Trends in supply chain relationships; PPP and TTT concepts; Temperature monitoring; -Critical temperatures; Temperature -time indicators (TTI); Thaw indicators.
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:
- Arora, C.P., Refrigeration and Air Conditioning, McGraw Hill, 3rd ed, New Delhi, 2010.
- Sun, Da-Wen. ” Advances in Food Refrigeration”. Leatherhead Publishing, 2001.
- Kennedy, Christopher J. “Managing Frozen Foods”. CRC / Woodhead Publishing, 2000.
- James, S.J. and C. James. ” Meat Refrigeration”. CRC / Woodhead Publishing, 2002.
- Stringer, Mike and C. Dennis. “Chilled Foods A Comprehensive Guide”. 2nd Edition CRC / Woodhead Publishing, 2002.
References:
- Roy J. Dossat, Principles of Refrigeration, Pearson Education Asia, 4th Edition, 2009.
- Stoecker, W.F. and Jones J. W., Refrigeration andAir Conditioning, McGraw Hill, New Delhi, 1986.
- ASHRAE Hand book Refrigeration, Fundamentals 2010 by American Society of Heating, Refrigerating and Air-Conditioning Engineers
- Jones W.P., Air conditioning engineering, Elsevier Butterworth-Heinemann, 5th Edition, 2001
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 6th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.