{"id":20511,"date":"2019-12-10T07:15:52","date_gmt":"2019-12-10T07:15:52","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/food-process-engineering-and-economics-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:52","modified_gmt":"2019-12-10T07:15:52","slug":"food-process-engineering-and-economics-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/food-process-engineering-and-economics-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Food Process Engineering and Economics Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Food Process Engineering and Economics 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 (FD8601), 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 6th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for food process engineering and economics is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>To expose the students to the fundamental knowledge of food, its properties and different methods of food processing<\/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>Thermal Processing<\/strong><br \/>\nConcept of thermo bacteriology: Arrhenius analogy, its application in design. Determination of heat resistance of micro organisms.Thermal processing: Blanching, Pasteurizations and Sterilization -principles, different methods and equipments. Processing in containers, process time, T-evaluation, Design of batch and continuous sterilization. Design and analysis of fermenter. Shelf life: Calculation of shelf life. Shelf life requirements, Deteriorative reactions. Accelerated testing.<br \/>\nTransport properties of barriers. Simulations of product &#8211; package environment interaction. Shelf life simulation for moisture, oxygen, and light sensitive products.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Water Binding and Drying<\/strong><br \/>\nRaults Law. Water sorption Isotherms &#8211; Hysteresis. Water activity measurement method. Water binding and its effect on enzymatic and non-enzymatic reactions and food texture. Control of water activity and moisture. Permeability: Theoretical considerations. Permeability of gases and vapours. Permeability of multilayer materials. Permeability in relation to packaging requirement of foods.Drying: Principles of drying, drying rate kinetics, Classification, mass and energy balance. Different types of dryers and components &#8211; roller, spray, tray, compartment, fluidized bed etc.\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>Layout and Cost Estimation<\/strong><br \/>\nTechnology scaleup -Product and process layout &#8211; Expansion and Improvements of Existing Facilities- Inventory control &#8211; Cost Indexes &#8211; Capacity vis-a-vis Costs &#8211; Factored Cost Estimate -Break &#8211; even point &#8211; Improvements- Module Cost Estimation &#8211; Unit Operations Estimate- Detailed Cost Estimate- Accuracy of Estimates- Case Study: Capital Cost Estimation.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<ul>\n<li>Students will understand the importance of quality control and food packaging in shelf life of foods.<\/li>\n<li>Understand thermal processing of food and hygiene practices in food industry.<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Toledo, Romeo T. Fundamentals of Food Process Engineering II Edition. CBS Publishers, 2000.<\/li>\n<li>Fellows P. J Food Processing Technology Woodhead Publishing, 1998.<\/li>\n<li>Smith P. G Introduction to Food Process Engineering. Springer, 2005<\/li>\n<li>Earle, R.L, Unit Operations in Food Processing. Pergamon Press. Oxford. U.K, 2003<\/li>\n<\/ol>\n<p><h4>References:<\/h4>\n<ol>\n<li>Sahay, K. M. and K.K.Singh..Unit operation of Agricultural Processing, Vikas Publishing House Pvt. Ltd., New Delhi, 2004<\/li>\n<li>Berk, Zeki. Food Process Engineering and Technology. Elsevier, 2009.<\/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+6th-sem\">Food Tech 6th 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 Process Engineering and Economics 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 [&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":[49,85],"tags":[],"class_list":["post-20511","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20511","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=20511"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20511\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}