{"id":54417,"date":"2023-08-26T03:43:57","date_gmt":"2023-08-26T03:43:57","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/ai3002-food-and-dairy-engineering-syllabus-for-agri-2021-regulation-professional-elective-i\/"},"modified":"2023-08-26T03:43:57","modified_gmt":"2023-08-26T03:43:57","slug":"ai3002-food-and-dairy-engineering-syllabus-for-agri-2021-regulation-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/ai3002-food-and-dairy-engineering-syllabus-for-agri-2021-regulation-professional-elective-i\/","title":{"rendered":"AI3002: Food and Dairy Engineering syllabus for Agri 2021 regulation (Professional Elective-I)"},"content":{"rendered":"

Food and Dairy Engineering detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> official website and presented for the Agri 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 Agriculture Engineering 5th Sem scheme and its subjects, do visit Agri 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to Agri Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of food and dairy engineering is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
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Unit I<\/h4>\n

BASIC PROPERTIES AND THERMAL PROCESSING OF FOODS MATERIALS Constituents of food and their energy values – rheological properties of food materials- texture of food materials -viscometry – Concentrations of foods – freeze concentration – membrane concentration -Thermal processing of foods – product-time-temperature relationships – cooking, blanching pasteurization techniques- UHT Processing – sterilization of solid and liquid foods- batch and continuous sterilization equipment- interaction of heat energy on food components – kinetics of microbial destruction – Preservation by retort processing – principles and applications – microwave and radio frequency heating in food processing- Canning- Aseptic packaging.\n<\/p>\n

Unit II<\/h4>\n

DRYING AND DEHYDRATION\tFood spoilage – causes for spoilage -Moisture content – free moisture – bound and unbound moisture – equilibrium moisture content – Water activity – sorption behaviour of foods – types of dryers – drum, spray, Freeze drying, dryers-advantages and disadvantages – dehydration -methods of dehydration osmotic dehydration\n<\/p>\n

Unit III<\/h4>\n

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\"Get<\/a><\/h4>\n

Unit IV<\/h4>\n

DAIRY EQUIPMENT AND PRODUCTS Homogenisation – theory and working of homogenisers – high pressure homogenization of milk and other food suspensions – design criteria for homogenizing equipment- cream separation principles – types of separators. Clarifiers – butter churns – ghee manufacture – equipment – whey manufacture- techniques – equipment – ice cream freezers – condensed milk – milk powder manufacturing drying equipment- milk products – paneer – casein – probiotic dairy products – kefirmilk plant sanitation requirements – Cleaning in-place and its functions.\n<\/p>\n

Unit V<\/h4>\n

ADVANCED TECHNOLOGIES IN FOOD PROCESSING Non-thermal and other alternate thermal processing in Food processing – Nanotechnology: History- fundamental concepts – tools and techniques Nanomaterials – applications in food packaging and products, implications, environmental impact of nanomaterials and their potential effects on global economics, regulation of nanotechnology.\n<\/p>\n

Reference Books:<\/h4>\n
    \n
  1. R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. 5th edition Academic Press, USA. 2013.<\/li>\n
  2. Heldman, Dennis R., Daryl B. Lund, and Cristina Sabliov, eds. Handbook of food engineering. CRC press, 2018.<\/li>\n
  3. H.G.Kessler, Food Engineering and Dairy Technology, Freising, Germany, Verlag A.Kessler, 1981<\/li>\n
  4. Sukumar De, Outlines of Dairy: Technology, Oxford University Press, 2001<\/li>\n
  5. Minj, Jagrani, Aparna Sudhakaran, and Anuradha Kumari, eds. Dairy Processing: Advanced Research to Applications. Singapore: Springer, 2020.<\/li>\n
  6. V. Chelladurai, and Digvir S. Jayas. Nanoscience and nanotechnology in foods and beverages. CRC Press, 2018.<\/li>\n<\/ol>\n

    Course Outcomes:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    For detailed syllabus of all the other subjects of Agriculture Engineering 5th Sem, visit Agri 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

    For all Agriculture Engineering results, visit Anna University Agri all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Food and Dairy Engineering detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Agri students. For […]<\/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":[77],"tags":[],"class_list":["post-54417","post","type-post","status-publish","format-standard","hentry","category-agri"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/54417","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=54417"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/54417\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=54417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=54417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=54417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}