Post Harvest 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 (FD8015), 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 post harvest technology is as follows.
Aims:
The course aims to develop the knowledge of students in the area of post harvest processing of various foods and related technology. This course will enable students to appreciate the application of scientific principles in the processing of these materials.
Course Objective:
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Unit I
Cereals and Pulses
Cereal Grains- Basic agricultural aspects, structure and composition; Storage, Insect control; Processing: Wheat – milling, (Atta and maida), quality aspects of flour, wheat proteins and their function; wheat based baked products – Bread, Biscuit, Cakes, Extruded products, malting andmalt products; Rice- Milling, Parboiling, Quick cooking rice. Pulses – Basic agricultural aspects,
structure, composition, storage, insect control, processingMilling/splitting, dhal milling, products-puffed, flakes, flour, soya milk, soy protein Isolate.
Unit II
Vegetables and Fruits
Climatic and non climatic fruits, ripening process, phytonutrients in fruits and vegetables; Handling, transportation, controlled atmosphere ripening process, grading, cleaning, pre treatments, modified atmosphere packaging, chilling. General pre-processing, different freezing methods and equipments, problems associated with specific fruits and vegetables; Dehydration- General pre processing, different methods of drying, osmotic dehydration and other modern methods. Canning – General pre-processing, specific or salient points in fruits and vegetables like – Blanching, exhausting, processing conditions. Fruit Juice / pulp/ Nectar/Drinks, concentrates Vegetable Purees/pastes.
Unit III
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Unit IV
Milk and Milk Products
Processing of Milk – Pasteurisation, homogenisation, sterilization, HTST and UHT processes; Processing and preservation of milk products – cream, sour cream, butter, ghee, skimmed
milk concentrate and skimmed milk powder, whey concentrate and whey powder, yoghurt, cheese and other products.
Unit V
Meat, Fish and Poultry
Common and commercially important meats; pre and post slaughter handling, meat inspection and grading; animal welfare and safety in slaughter plant. Structure and composition of meat, carcass chilling, ageing; storage of fresh meat – Modified atmosphere packaging, packaging of retail cuts; Processing and preservation – artificial tenderizing, chilling, freezing, curing, smoking, ready-to-eat meats and meat products; Kosher and Halal certification. Marine and fresh water fish, shell fish -composition and nutrition; commercially important fish and shell fish; spoilage factors, ship board operations, storage and transport. Processing and Preservation – chilling, freezing, canning, smoking, curing, salting and drying, fish meal and fish oils. Types of poultry, production, classification and designation, grading. Processing plant operations – slaughter, bleeding, scalding, de-feathering, eviscerating, chilling, packaging; composition and nutrition, poultry meat products Eggs- structure, composition, quality factors, storage, pasteurization, freezing and drying, egg substitutes.
Course Outcome:
- Better understanding of the concepts of physiological characteristics of fruits and vegetables
- Better insight about fruit losses during storage and ways to prevent it.
- Thorough Knowledge and understandings of the specific processing technologies used for different foods and the various products derived from these materials.
- Understandings of the application of scientific principles in the processing technologies specific to the materials.
Text Books:
- Hamm, Wolf and Hamilton, R, J. Edible Oil Processing, Blackwell / Ane Books, 2004.
- Morris, Peter C and Bryce, J.H. Cereal Biotechnology, CRC / Wood Head, 2000.
- Arthey, David and Ashwat P.R. Fruit Processing: Nutrition, Products, and Quality Management, II Edition, Springer, 2005.
- Eckles, C.H., W.B. Combs and H. Macy Milk and Milk Products, IV Edition, Tata McGraw-Hill, 1973.
- Singh, I.S. Post-Harvest Handling and Processing of Fruits and Vegetables Westville Publishing, 2009.
- Srivastava, A.P. et al., Mechanisation of Vegetable Production and Post-Harvest Management. Westville Publishing, 2009.
References:
- Rajah, Kanes K. Fats in Food Technology, Blackwell / Ane Books, 2004.
- Valpuesta, Victoriano Fruit and Vegetable Biotechnology CRC / Wood Head Publishing, 2002.
- Mujumdar, A.S. Dehydration of Products of Biological Orgin, Oxfords IBH, 2004.
- Alzamora, S.M., Tapia, M.S. and Lopez – Malo, A. Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications, Springer, 2005.
- Salunkhe, D.K. and Kadam, S.S. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, Marcel Dekker, 2005.
- Agro – Food Processing: Technology Vision 2020 Fruits and Vegetables Current Status and Vision, TIFAC, 1996.
- Sofos, J.N. Improving and Safety of Fresh Meat Wood Head Publishing / CRC, 2005
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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