{"id":59936,"date":"2023-09-06T08:15:34","date_gmt":"2023-09-06T08:15:34","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3022-fat-and-oil-technology-syllabus-for-food-tech-2021-regulation-professional-elective-iv\/"},"modified":"2023-09-06T08:15:34","modified_gmt":"2023-09-06T08:15:34","slug":"fd3022-fat-and-oil-technology-syllabus-for-food-tech-2021-regulation-professional-elective-iv","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3022-fat-and-oil-technology-syllabus-for-food-tech-2021-regulation-professional-elective-iv\/","title":{"rendered":"FD3022: Fat and oil Technology syllabus for Food Tech 2021 regulation (Professional Elective-IV)"},"content":{"rendered":"

Fat and oil Technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> official website and presented for the Food Tech 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 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme<\/a>. For Professional Elective-IV scheme and its subjects refer to Food Tech Professional Elective-IV syllabus scheme<\/a>. The detailed syllabus of fat and oil technology is as follows. <\/p>\n

Course Objectives:<\/h4>\n

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

Unit I<\/h4>\n

PHYSICAL AND CHEMICAL PROPERTIES\t9<\/strong>
\nIntroduction of fat and oils, chemical composition; physico-chemical properties; functions of oil human body-fatty acids -double bond and their position in oil-Geneva type classification-sources-vegetable oils-productions -oil content-coconut, palm, peanut, rice bran, sesame, mustard and sunflower seeds oils-physical and chemical properties of fats and oils-chemical reactions of oilhydrolysis -hydrogenation, oxidation and polymerization.\n<\/p>\n

Unit II<\/h4>\n

EXTRACTION METHODS\t9<\/strong>
\nOil extraction methods-mechanical expression-ghani, power Ghani, rotary, hydraulic press, screw press, filter press- principle of operation and maintenance-solvent extraction process-steps involved, batch and continuous-continuous solvent extraction process, oil quality and standard quality regulations, shelf life and oxidative stability of oil.\n<\/p>\n

Unit III<\/h4>\n

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

Unit IV<\/h4>\n

PHYSIOCHEMICAL PROPERTIES OF FATS AND OILS\t9<\/strong>
\nPhysiochemical properties of fats and oils. Instrumental analysis of fats and oils – Gas chromatography, FTIR, GC-MS, NMR & NIR spectroscopy. Edible use of fat and oils in food industry.\n<\/p>\n

Unit V<\/h4>\n

INDUSTRIAL APPLICATIONS AND QUALITY STANDARDS\t9<\/strong>
\nIndustrial applications of fats and oils-quality regulations-manufacture of soap, candle =, paints and varnishes-ISI and Agmark standards-site selection for oil extraction plant -safety aspects -HACCP standards in oil industries.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Understand the processing technologies used for fats and oils<\/li>\n
  2. Identify the edible use of fats and oils in food industries.<\/li>\n
  3. To apply knowledge to manufacture of designer fats.<\/li>\n
  4. Analysis the fatty acid components by using various instrumentation.<\/li>\n<\/ol>\n

    Text Books:<\/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 Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

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

    Fat and oil Technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech […]<\/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-59936","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\/59936","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=59936"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59936\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}