{"id":16341,"date":"2019-12-10T03:45:35","date_gmt":"2019-12-10T03:45:35","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/principles-of-food-preservation-ind-engg-mang-5th-sem-syllabus-for-be-2017-regulation-anna-univ-open-elective-i\/"},"modified":"2019-12-10T03:45:35","modified_gmt":"2019-12-10T03:45:35","slug":"principles-of-food-preservation-ind-engg-mang-5th-sem-syllabus-for-be-2017-regulation-anna-univ-open-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/principles-of-food-preservation-ind-engg-mang-5th-sem-syllabus-for-be-2017-regulation-anna-univ-open-elective-i\/","title":{"rendered":"Principles of Food Preservation Ind Engg &amp; Mang 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I)"},"content":{"rendered":"<p>Principles of Food Preservation Ind Engg &amp; Mang 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Industrial Engineering &amp; Management (Ind Engg &amp; Mang), 2017 regulation is collected from the <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna Univ<\/a> 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.<\/p>\n<p>For all other ind engg &amp; mang 5th sem syllabus for be 2017 regulation anna univ you can visit <a href=\"..\/ind-engg-mang-5th-sem-syllabus-for-be-2017-regulation-anna-univ\">Ind Engg &amp; Mang 5th Sem syllabus for BE 2017 regulation Anna Univ Subjects<\/a>. For all other Open Elective I subjects do refer to <a href=\"..\/open-elective-i-ind-engg-mang-5th-sem-syllabus-for-be-2017-regulation-anna-univ\">Open Elective I<\/a>. The detail syllabus for principles of food preservation is as follows.<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>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.<\/li>\n<p>Introduction to food preservation. Wastage of processed foods; Shelf life of food products; Types of food based on its perishability. Traditional methods of preservation\n<\/ul>\n<\/p>\n<p><h4>Unit II<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit III<\/h4>\n<\/p>\n<p><strong> Thermal Methods<\/strong><Br><br \/>\nNewer 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\n<\/p>\n<p><h4>Unit IV<\/h4>\n<\/p>\n<p><strong> Drying Process for Typical Foods<\/strong><Br><br \/>\nRate 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.\n<\/p>\n<p><h4>Unit V<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>On completion of the course the students are expected to<\/p>\n<ul>\n<li>Be aware of the different methods applied to preserving foods.<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Karnal, Marcus and D.B. Lund Physical Principles of Food Preservation. Rutledge, 2003.<\/li>\n<li>VanGarde, S.J. and Woodburn. M Food Preservation and Safety Principles and Practice.Surbhi Publications, 2001.<\/li>\n<li>Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.<\/li>\n<li>Khetarpaul, Neelam, Food Processing and Preservation, Daya Publications, 2005.<\/li>\n<\/ol>\n<p><h4>References:<\/h4>\n<ol>\n<li>Rahman, M. Shafiur. Handbook of Food Preservation. Marcel and Dekker, 2006.<\/li>\n<li>Zeuthen, Peter and Bogh-Sarensen, Leif. Food Preservation Techniques. CRC \/ Wood Head Publishing, 2003.<\/li>\n<li>Ranganna, S. Handbook of Canning and Aseptic Packaging. Tata McGraw-Hill, 2000.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of BE Ind Engg &amp; Mang, 2017 regulation do visit <a href=\"..\/category\/ind-engg-mang+5th-sem\">Ind Engg &amp; Mang 5th Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Principles of Food Preservation Ind Engg &amp; Mang 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Industrial Engineering &amp; Management (Ind Engg &amp; [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[48,54],"tags":[],"class_list":["post-16341","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-ind-engg-mang"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/16341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=16341"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/16341\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=16341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=16341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=16341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}