{"id":35703,"date":"2021-05-25T05:37:39","date_gmt":"2021-05-25T05:37:39","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/ft5006-technology-of-plantation-crops-and-spices-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-i\/"},"modified":"2021-05-25T05:37:39","modified_gmt":"2021-05-25T05:37:39","slug":"ft5006-technology-of-plantation-crops-and-spices-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/ft5006-technology-of-plantation-crops-and-spices-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-i\/","title":{"rendered":"FT5006: Technology of Plantation Crops and Spices Syllabus for Food Technology 5th Sem 2019 Regulation Anna University (Professional Elective-I)"},"content":{"rendered":"

Technology of Plantation Crops and Spices detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities<\/a> official website and presented for the Food Technology students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Technology 5th Sem 2019 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to Food Technology Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of technology of plantation crops and spices is as follows. <\/p>\n

Technology of Plantation Crops and Spices<\/title><\/p>\n<h4>Course Objective:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit I<\/h4>\n<p align=\"justify\">\n <strong>Importance and Processing of Spices<\/strong><br \/>\n <i>A. Major Spices<\/i> Post-Harvest Technology, composition, processed products of – Pepper, Cardamom, onion, ginger and turmeric – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles -Enzymatic synthesis of flavour identical – Quality control, Flavor of major spices, Spice oil and oleoresins.<br \/>\n <i>B. Minor Spices<\/i> Post-Harvest Technology, composition, processed products of – Cumin, Coriander, Cinnamon, fenugreek, pepper, Garlic, Clove and Vanilla – Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles – flavors, Quality control, Present trends in synthesis of volatiles – micro-organisms, plant suspension cultures\n<\/p>\n<h4>Unit II<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit III<\/h4>\n<p align=\"justify\">\n <strong>Chemistry and Technology of Cocoa and Cocoa Products<\/strong><br \/>\n Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor, manufactureChocolates – Types – Chemistry and technology of chocolate manufacture -Quality control of chocolates\n<\/p>\n<h4>Unit IV<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit V<\/h4>\n<p align=\"justify\">\n <strong>Packaging, Grading and Quality Analysis of Spices<\/strong><br \/>\n 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\n<\/p>\n<h4>Course Outcome:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Text Books:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Pandey, P. H. Post-Harvest Engineering of Horticultural Crops through objectives. Saroj Prakasam, Allahabad. 2002.<\/li>\n<li>Pruthi, J.S. Major Spices of India – Crop Management and Post-Harvest Technology. Indian Council of Agricultural Research, Krish iAnusandhan Bhavan, Pusa, New Delhi. 1998.<\/li>\n<li>Shanmugavelu KG , Kumar N, Production Technology of Spices and Plantation Crops, 1st Edition, Peter KV Publisher : Agrobios (India), 2018.<\/li>\n<\/ol>\n<h4>References:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>ASTA, Official analytical methods of the American Spice Trade Association, IV Edition, 1997.<\/li>\n<li>Pruthi, J.S. Spices and Condiments Chemistry, Microbiology and Technology. 1stEdition. Academic Press Inc., New York, USA. 2011.<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit <a class=\"rank-math-link\" href=\"..\/category\/food-technology+5th-sem\">Food Technology 5th Sem subject syllabuses for 2019 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Technology all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Technology of Plantation Crops and Spices detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the […]<\/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":[85],"tags":[],"class_list":["post-35703","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35703","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=35703"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35703\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=35703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=35703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=35703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}