Technology of Fat and Oil Food Tech 7th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective VI) 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 (FD8022), 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 VI subjects do refer to Professional Elective VI. The detail syllabus for technology of fat and oil is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the area of Fat and Oil 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
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Unit II
Fat and Oil Processing
Recovery of fats and oils from plant and animal sources, refining, bleaching hydrogenation, fractionation, process and product of inter-esterification deodorization.
Unit III
Quality of Fats and Oils
Flavour quality of fats and oils – formation of flavours and off-flavours, hydrolytic rancidity, oxidative rancidity, flavour impact of oxidation compound, factors affecting flavour quality – intrinsic and extrinsic , methods to measure flavour quality – chemical, sensory analysis, oil quality improvement through processing
Unit IV
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Unit V
Novel Development in Fats and Oil Technology
Strategies for replacement of fats in food products – lipid based fat replacement – sucrose polyesters, propoxylated derivatives of glycerides, wax esters, esters of polycarboxylic acids, glyceryl fatty esters, partially digestible fat substitutes, protein based fat replacement, role of carbohydrate in replacement of fat, genically engineered and identity preserved oils
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the specific processing technologies used for Fats and oils
- Understand the application of scientific principles in the processing technologies specific to the materials.
Text Books:
- Introduction to oils and fats – Richard D.OBrien and Watter. E. .farr,:Peter. J.Wan. Seconf edition.
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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