Principles of Food Preservation Ind Engg & Mang 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Industrial Engineering & Management (Ind Engg & Mang), 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 (OBT554), Category (OE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other ind engg & mang 5th sem syllabus for be 2017 regulation anna univ you can visit Ind Engg & Mang 5th Sem syllabus for BE 2017 regulation Anna Univ Subjects. For all other Open Elective I subjects do refer to Open Elective I. The detail syllabus for principles of food preservation is as follows.
Course Objective:
- The course aims to introduce the students to the area of Food Preservation. This is necessary for effective understanding of a detailed study of food processing and technology subjects.
Introduction to food preservation. Wastage of processed foods; Shelf life of food products; Types of food based on its perishability. Traditional methods of preservation
Unit II
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Unit III
Thermal Methods
Newer methods of thermal processing; batch and continuous; In container sterilization- canning; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods
Unit IV
Drying Process for Typical Foods
Rate of drying for food products; design parameters of different type of dryers; properties of airwater mixtures. Psychrometric chart, freezing and cold storage.freeze concentration, dehydrofreezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and cold storages.
Unit V
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Course Outcome:
On completion of the course the students are expected to
- Be aware of the different methods applied to preserving foods.
Text Books:
- Karnal, Marcus and D.B. Lund Physical Principles of Food Preservation. Rutledge, 2003.
- VanGarde, S.J. and Woodburn. M Food Preservation and Safety Principles and Practice.Surbhi Publications, 2001.
- Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.
- Khetarpaul, Neelam, Food Processing and Preservation, Daya Publications, 2005.
References:
- Rahman, M. Shafiur. Handbook of Food Preservation. Marcel and Dekker, 2006.
- Zeuthen, Peter and Bogh-Sarensen, Leif. Food Preservation Techniques. CRC / Wood Head Publishing, 2003.
- Ranganna, S. Handbook of Canning and Aseptic Packaging. Tata McGraw-Hill, 2000.
For detail syllabus of all other subjects of BE Ind Engg & Mang, 2017 regulation do visit Ind Engg & Mang 5th Sem syllabus for 2017 Regulation.
Dont forget to download iStudy for latest syllabus and results, class timetable and more.