Refrigeration and Cold Chain Management detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8503), Category (PC), 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. The detail syllabus for refrigeration and cold chain management is as follows.”
Course Objective:
- To understand the underlying principles of operation in different Refrigeration and cold storage systems and its components.
- To provide knowledge on design aspects of cold storage systems
Unit I
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Unit II
Vapour Compression Refrigeration and Components
Vapour compression system – refrigeration components – compressor and condenser – types, construction and working – expansion device and evaporators – types, construction and working
Unit III
Refrigerants and Vapour Absorption Cycle
Refrigerants – properties – classification – comparison and advantages – chloroflouro carbon (CFC) refrigerants – effect on environmental pollution – alternate refrigerants – vapour absorption cycle – theoretical – deviation in practice – Electrolux refrigerator – construction and principles.
Unit IV
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Unit V
Cold Chain
What is cold chain? Need for the chain for chilled / frozen food item, various links of the chain; importance of shelf- life; just – in-time deliveries; Temperature limits;-in various countries-Europe, US, Australia etc; Chilling and freezing;- Chilling injury, cook-chilling systems; cold – shortening; PPP and TTT concepts; Temperature monitoring; -Critical temperatures; Temperature -time indicators(TTI); Time -temperature -correlation-the kinetic approach, effective temperature; Transportation regulations; Role of packaging in cold chain- MAS, MAP, CAS, CAP etc; Thaw indicators.
Course Outcome:
- Upon completion of this course, the students will be able to demonstrate the operations in different Refrigeration and cold storage systems and also able to design Refrigeration and cold storage systems.
Text Books:
- Anand, M.L. Refrigeration& Air-Conditioning. Asian Books Pvt., Ltd., 2002.
- 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:
- Evans, Judith. Frozen Food Science and Technology. Wiley-Blackwell , 2008.
- Hui, Y.H. etal., Handbook of Frozen Foods. Marcel Dekker, 2004.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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