{"id":59939,"date":"2023-09-06T08:15:41","date_gmt":"2023-09-06T08:15:41","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3025-milling-and-fractionation-technologies-syllabus-for-food-tech-2021-regulation-professional-elective-iv\/"},"modified":"2023-09-06T08:15:41","modified_gmt":"2023-09-06T08:15:41","slug":"fd3025-milling-and-fractionation-technologies-syllabus-for-food-tech-2021-regulation-professional-elective-iv","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3025-milling-and-fractionation-technologies-syllabus-for-food-tech-2021-regulation-professional-elective-iv\/","title":{"rendered":"FD3025: Milling And Fractionation Technologies syllabus for Food Tech 2021 regulation (Professional Elective-IV)"},"content":{"rendered":"

Milling And Fractionation Technologies 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 milling and fractionation technologies is as follows. <\/p>\n

Course Objectives:<\/h4>\n

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Unit I<\/h4>\n

PROCESSING METHODS\t9<\/strong>
\nConcept of primary, secondary and tertiary processing; methods and types of milling – dry and wet milling; rice, wheat, maize and millet. Cereal Processing & milling -dry milling (wheat and rye), pearling (rice, oat & barely), Wet milling (corn and wheat) & malting (Barely, corn and wheat).\n<\/p>\n

Unit II<\/h4>\n

RICE PROCESSING\t9<\/strong>
\nPaddy processing and rice milling; conventional milling; modern milling; milling operations, milling machines, milling efficiency. Quality characteristics influencing final milled products. Milling of rice types; huller mill, sheller-cum-cone polisher mill. Modern rice milling unit operation-dehusking, paddy separating, polishing and grading. Factors affecting rice yield during milling.\n<\/p>\n

Unit III<\/h4>\n

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Unit IV<\/h4>\n

WHEAT PROCESSING\t9<\/strong>
\nWheat milling process-flour milling -soft and durum wheat processing. Milling of legumes- home
\nscale, cottage scale and modern milling methods, milling quality, efficiency and factors affecting milling, problems in dhal milling industry.\n<\/p>\n

Unit V<\/h4>\n

PULSE MILLING\t9<\/strong>
\nNeed for pulse milling -unit operations of pulse milling-domestic and commercial scale pulse milling methods -Dry and wet milling, Improved milling method. Pulse milling machineries-dehusking in pulse pearler-splitting of pulse in pulse splitter-Mini dhal mill -working principleadvantage and disadvantage-pulse milling efficiency- Grinding of split pulses-pulse flour products -their applications and equiments used. Cereal ban fractionation: Processing techniques for the recovery of functions components and their applications to the food industry.\n<\/p>\n

Course Outcomes:<\/h4>\n

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

    \n
  1. Know about paddy processing and rice milling equipment which will help them entrepreneurial skills.<\/li>\n
  2. Study the processing and milling of corn & wheat which will promote gainful employment.<\/li>\n
  3. Develop skills needed in the milling of pulses.<\/li>\n
  4. Apply the knowledge of primary, secondary and tertiary processing methods of cereals, pulses and millets.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

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    Reference Books:<\/h4>\n
      \n
    1. Samuel A .Matz: \u201cThe Chemistry and Technology of Cereals as Food and Feed\u201d, Chapman and Hall, 1992.<\/li>\n
    2. Bernard Godon and Claude Willm, \u201cPrimary Processing of Cereals\u201d Berns and Noble Publishers, 1994. 3. Karel Kulp and Joseph P Pante, \u201cHandbook of Cereal Science and Technology\u201d, Mercel Dekkar, USA, 2000.<\/li>\n<\/li>\n<\/ol>\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":"

      Milling And Fractionation Technologies 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-59939","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\/59939","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=59939"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59939\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}