{"id":60636,"date":"2023-09-06T12:09:19","date_gmt":"2023-09-06T12:09:19","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3701-refrigeration-and-cold-chain-management-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-09-06T12:09:19","modified_gmt":"2023-09-06T12:09:19","slug":"fd3701-refrigeration-and-cold-chain-management-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3701-refrigeration-and-cold-chain-management-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3701: Refrigeration and Cold Chain Management syllabus for Food Tech 2021 regulation"},"content":{"rendered":"

Refrigeration and Cold Chain Management 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 7th Sem scheme and its subjects, do visit Food Tech 7th Sem 2021 regulation scheme<\/a>. The detailed syllabus of refrigeration and cold chain management 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

REFRIGERATION PRINCIPLES\t9<\/strong>
\nRefrigeration – principles – refrigeration effect – coefficient of performance – units of refrigeration – simple vapour compression cycle – T-S diagram – p-h chart – application of refrigeration.\n<\/p>\n

Unit II<\/h4>\n

VAPOUR COMPRESSION REFRIGERATION AND COMPONENTS\t9<\/strong>
\nVapour compression system – refrigeration components – compressor and condenser – types, construction and working – expansion device and evaporators – types, construction and working.\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

SHELF – LIFE OF FOOD PRODUCTS\t9<\/strong>
\nDefining overall Shelf-life, remaining shelf life in the context of Chilled & Frozen foods; -Deterioration modes of food items; Models of quality deterioration- Kinetic model; shelf-life model; Q10\/q10 model; TTT model for the remaining shelf – life; General procedure for shelf – life testing – the 11 steps procedure.
\nStorage of frozen foods; – Basic design requirements of storage to uphold the shelf -life – size , insulation, entry -exit position, palletization, proper disk-space for air-circulation, automatic door -closing, proper lighting, temperature monitoring and recording facility; stacking systems, emergency exits, material handling devices like fork-lifts, pallet trucks, etc floor heaters, vapour barriers, etc.\n<\/p>\n

Unit V<\/h4>\n

COLD CHAIN\t9<\/strong>
\nWhat is cold chain? Need for the chain for chilled \/ frozen food item, various links of the chain; importance of shelf- life; just – in-time deliveries; Temperature limits;-in various countries-Europe, US, Australia etc; Chilling and freezing;- Chilling injury, cook-chilling systems; cold – shortening; PPP and TTT concepts; Temperature monitoring; -Critical temperatures; Temperature -time indicators(TTI); Time -temperature -correlation-the kinetic approach, effective temperature; Transportation regulations; Role of packaging in cold chain- MAS, MAP, CAS, CAP etc; Thaw indicators.\n<\/p>\n

Course Outcomes:<\/h4>\n

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

    \n
  1. Illustrate the fundamental principles and applications of refrigeration system.<\/li>\n
  2. Obtain cooling capacity and coefficient of performance by conducting test on vapour compression system.<\/li>\n
  3. Present the properties, applications and environmental issues of different refrigerants.<\/li>\n
  4. Demonstrate the predictive modelling for shelf life assessment of foods.<\/li>\n
  5. Identify challenges to the future of food retailing as well as challenges in international food supply chains.<\/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. Evans, Judith. \u201cFrozen Food Science and Technology\u201d. Wiley-Blackwell , 2008.<\/li>\n
    2. Hui, Y.H. etal., \u201c Handbook of Frozen Foods\u201d. Marcel Dekker, 2004.<\/li>\n<\/li>\n<\/ol>\n

      For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 7th 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":"

      Refrigeration and Cold Chain Management 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 […]<\/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":[50,85],"tags":[],"class_list":["post-60636","post","type-post","status-publish","format-standard","hentry","category-7th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/60636","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=60636"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/60636\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=60636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=60636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=60636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}