Milling Technology Food Tech 7th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective V) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8016), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 7th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 7th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective V subjects do refer to Professional Elective V. The detail syllabus for milling technology is as follows.
Unit I
Grainproperties
Importance of grains and cereals- definitions, Grain structure, Physicochemical properties of grains and its nutritional value. Storage of cereal grains in relation to maintaining grain quality-types of storage structures.
Unit II
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Unit III
Millingprocessofwheat
Wheat milling flowsheet. Explanation of stepsin milling, Cleaning Principles of Parboiling of wheat – Methods of Parboiling, Sifters, De-stoners, Rollermilling-Breakrolls, and reductionrolls, Sifting and purifying, plansifters. Bran separation. Efficiency of milling process. By products from wheat milling and waste utilization.
Milling of Corn: Corn-types. Dry and wet milling of corn-flow sheet and explanation, By products from corn milling, cornstarch, cornsyrup, cornflakes. Waste utilization.
Unit IV
Millingofpulses
Importance of legumes. Milling and processing of Legumes-Methods of milling of pulses. Processing methods-dehulling losses and effect of dehulling on nutritive value. Grading methods, Cooking quality.
Unit V
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Text Books:
- Chakraverty,A.Post Harvest Technology of Cereals, Pulses and Oil Seeds, Third Edition,
- Oxford and IBH publishing and Co., NewDelhi, 2000.Sahay,K.M. and Singh.K.K. Unit operations of Agricultural Processing, Vikas Publishing House, NewDelhi,1996.
References:
- KulpK and PontJG,Handbook of Cereal Science and Technology, Second Edition, ChipsLtd. USA, 2000.
- Khader, VijayaandVimala,V., Grain Quality and Processing, Agrotech Publishing, Udaipur, 2007.
- Harry Lawson. Food Oils and Fats, Technology, Utilization and Nutrition, CBS Publishers and Distributors, NewDelhi,1997.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 7th Sem syllabus for 2017 Regulation.
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