{"id":60632,"date":"2023-09-06T12:09:09","date_gmt":"2023-09-06T12:09:09","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3601-food-process-engineering-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-09-06T12:09:09","modified_gmt":"2023-09-06T12:09:09","slug":"fd3601-food-process-engineering-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3601-food-process-engineering-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3601: Food Process Engineering syllabus for Food Tech 2021 regulation"},"content":{"rendered":"

Food Process Engineering detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University<\/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>. The detailed syllabus of food process engineering 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

PROPERTIES OF FOOD\t11<\/strong>
\nEngineering properties of food materials – Rheological and textural Properties, Thermal Properties, Thermodynamic Properties, surface and gas exchange properties, electric and dielectric properties Water activity and states a thermodynamic quantity, water sorption isotherms, hysteresis, theories of sorption hysteresis, water activity measurement methods, water binding, control of water activity and moisture, principles of IMF and their application\n<\/p>\n

Unit II<\/h4>\n

SEDIMENTATION AND CENTRIFUGATION\t7<\/strong>
\nThe velocity of particles moving in a fluid – terminal velocity – drag coefficient terminal velocity magnitude, Sedimentation – sedimentation equipment, Flotation, Sedimentation of Particles in a Gas Settling Under Combined Forces Cyclones- optimum shape, efficiency Impingement, separators Classifiers, Centrifugal separations – centrifugal force particle velocity Liquid Separation radial variation of pressure radius of neutral zone Centrifuge Equipment\n<\/p>\n

Unit III<\/h4>\n

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

Unit IV<\/h4>\n

THERMAL PROCESSING\t9<\/strong>
\nPrinciples of Thermal Processing, Heat Transfer in Thermal Processing, Characterization of Heat Penetration Data, Retort Come-Up Time, kinetics of thermal inactivation of microorganisms and enzymes, Concept of thermo bacteriology Temperature Dependence Reaction Rates, Processes and Systems for Stabilization of Foods for Shelf-Stable Storage, Heat transfer considerations in thermal processing – In-package, In-Flow\n<\/p>\n

Unit V<\/h4>\n

FOOD MATERIAL PROCESSING\t8<\/strong>
\nMembrane processes Ultra filtration, Reverse osmosis, Electrodialysis, per-evaporation and micro filtration – principles – application in food industry, Extrusion – Extrusion cookers – cold extrusion, single and twin-screw extrusion – Low pressure and high-pressure extrusion – properties of Food materials and its significance in equipment design – processing and handling application in food industry; Baking Principles, baked foods, baking equipment; Roasting Principles of roasting, roasting equipment.\n<\/p>\n

Course Outcomes:<\/h4>\n

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

    \n
  1. Apply the knowledge of physical properties of foods during the processing.<\/li>\n
  2. Evaluate time temperature required to achieve desired shelf life of foods.<\/li>\n
  3. Explain the principles and current practices of mixing and the effects of processing parameters on product quality.<\/li>\n
  4. Interpret the encapsulation technology available in the field of processing.<\/li>\n
  5. Develop novel products using extrusion cooking.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

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

    Reference Books:<\/h4>\n
      \n
    1. Sahay, K. M. and K.K.Singh..\u201cUnit operation of Agricultural Processing\u201d, Vikas PublishingHouse Pvt. Ltd., New Delhi, 2004.<\/li>\n
    2. Berk, Zeki. \u201cFood Process Engineering and Technology\u201d. Elsevier, 2009.<\/li>\n<\/li>\n<\/ol>\n

      For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do 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":"

      Food Process Engineering detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. […]<\/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-60632","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\/60632","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=60632"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/60632\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=60632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=60632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=60632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}