{"id":20488,"date":"2019-12-10T07:15:37","date_gmt":"2019-12-10T07:15:37","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/food-processing-and-preservation-food-tech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:37","modified_gmt":"2019-12-10T07:15:37","slug":"food-processing-and-preservation-food-tech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/food-processing-and-preservation-food-tech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Food Processing and Preservation Food Tech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Food Processing and Preservation detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> official website and presented for students of Anna University. The details of the course are: course code (FD8504), Category (PC), 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 food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for food processing and preservation is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>To expose the students to the principles and different methods of food processing and preservation.<\/li>\n<\/ul>\n<p><h4>Unit I<\/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 II<\/h4>\n<p><strong>Canning of Food Products<\/strong><br \/>\nNewer methods of thermal processing; batch and continuous; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Drying Process for Typical Foods<\/strong><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 IV<\/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 V<\/h4>\n<p><strong>Food Packaging<\/strong><br \/>\nBasic packaging materials, types of packaging, packaging design, packaging for different types of foods, retort pouch packing, costs of packaging and recycling of materials.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<ul>\n<li>To understand the principles of food processing and preservation.<\/li>\n<li>To understand the role of different methods the processing of different foods and their impact on the shelf life, quality, and other physical and sensory characteristics of foods.<\/li>\n<li>To familiarize with the recent methods of minimal processing of foods To understand the materials and types of packaging for foods<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\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<li>Singh, M.K. Food Preservation Discovery Publishing, 2007.<\/li>\n<li>Fellows, P.J. Food Processing Technology: Principles and Practice. 2nd Edition, CRC Wood Head Publishing, 2000.<\/li>\n<li>GopalaRao, Chandra. Essentials of Food Process Engineering. B.S. Publications, 2006.<\/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 B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+5th-sem\">Food Tech 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>Food Processing and Preservation 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 [&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":[48,85],"tags":[],"class_list":["post-20488","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20488","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=20488"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20488\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}