Pulse and Oil Seed Technology Food Tech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective I) 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 (FD8002), 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 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective I subjects do refer to Professional Elective I. The detail syllabus for pulse and oil seed technology is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the area of pulse and oil seed processing and technology. This is necessary for effective understanding specific aspects of food processing related to these foods. This course will enable students to appreciate the application of scientific principles in the processing of these materials.
Unit I
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 II
Legumes
Processing of legumes: Home scale, Cottage Scale and commercial methods of dehulling. Modern techniques in Dal mills. Processing of Red gram, Bengal gram, Green gram, Black gram. Dal milling – Principle, methods, equipments and effect on quality. Principle products, Dry and Wet milling of pulses, Fermented Products of legumes. Soaking – Principles, Methods of socking -Sprouting, Puffing, Roasting and Parboiling of Legumes, Physical and Bio-chemical changes during these processes. Cooking quality of dhal – methods, factors affecting quality of dhal and cooking of dhal. Quick cooking dhal, Instant dhal.
Unit III
Soya Processing
Soya as a source of protein and oil; Processing of Soya – soya milk, soy protein Isolate, soya paneer, soya sauce; extrusion technology and production of textured vegetable proteins.
Unit IV
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 V
Oil Seed Processing
Extraction principles, factors affecting the extraction process. Desolventization. Refining of Oils -Degumming, neutralization, bleaching, filtration, deodorization, their Principles and process controls. New Technologies in oil seed processing, utilization of oil seed meals of different food uses. High protein Product, like protein concentrate and isolates.
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the specific processing technologies used for pulses and oil seeds and the various products derived from these materials.
- Understand the application of scientific principles in the processing technologies specific to the materials.
- Grasp the changes in the composition of foods with respect to the type of processing technology used.
Text Books:
- Lawson, Harry Food Oils and Fats: Technology, Utilization, and Nutrition. CBS Publishers, 1997.
- Hamm, Wolf and Richard J Hamilton Edible Oil Processing Blackwell Publishing, 2004
- Gunstone, Frank D. The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses Blackwell Publishing, 2004.
References:
- Rajah, Kanes K. Fats in Food Technology, Blackwell / Ane Books, 2004.
- Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
Dont forget to download iStudy for latest syllabus and results, class timetable and more.