Spices and Plantation Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective II) 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 (FD8007), 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 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective II subjects do refer to Professional Elective II. The detail syllabus for spices and plantation technology is as follows.
Course Objective:
To enable the students to understand about
- Coffee and its processing techniques, instant coffee, and quality grading
- Different types of tea and its manufacturing techniques, instant tea, quality parameters of tea
- Processing and chemistry of minor spices
Cocoa and its processing, chocolate manufacturing technology Processing and chemistry of major spices
Unit I
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Unit II
Processing of Coffee and Tea
A. Coffee – Occurrence – chemical constituents – harvesting – fermentation of coffee beans -changes taking place during fermentation – drying – roasting – Process flow sheet for the manufacture of coffee powder – Instant coffee, methods, process and equipment involved-Chicory chemistry – Quality grading of coffee
B. Tea – Occurrence – chemistry of constituents – harvesting – types of tea – green, oolong andctc
– Chemistry and technology of CTC tea – Manufacturing process and equipment involved – Green tea manufacture – Instant tea manufacture – Grading of tea, Processing and quality control.
Unit III
Chemistry and Technology of Cocoa and Cocoa Products
Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture Chocolates – Types
– Chemistry and technology of chocolate manufacture – Quality control of chocolates
Unit IV
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Unit V
Packaging, Grading and Quality Analysis of Spices
Cleaning and grading of spices – packaging and storage of spices – grading specifications -Agmark, ASTA, ESA specifications – processes involved in the manufacture of oleoresins and essential oils – quality analysis of spices and their derivatives
Course Outcome:
- On completion of the subject, students will be able to understand the processing steps involved for different plantation products and spices.
Text Books:
- Pandey, P. H. 2002. Post Harvest Engineering of Horticultural Crops through Objectives.SarojPrakasam, Allahabad.
- Pruthi, J.S. 1998. Major Spices of India – Crop Management and Post Harvest Technology.Indian Council of Agricultural Research, KrishiAnusandhanBhavan, Pusa, New Delhi.PP. 514.
References:
- ASTA, Official analytical methods of the American Spice Trade Association, IV Edition, 1997
- Purseglove, J.W., E.G.Brown, G.L.Green and S.R.J.Robbins. 1981.
- Cardamom – Chemistry. Spices, Vol. I, Tropical Agricultural Series, Longman, London, 1981
- Pruthi, J.S. Spices and Condiments: Chemistry, Microbiology and Technology. First Edition. Academic Press Inc., New York, USA. 1980..
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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