JNTUH B.Tech 3rd year (3-2) Dairy and Food Engineering gives you detail information of Dairy and Food Engineering R13 syllabus It will be help full to understand you complete curriculum of the year.
Objective
Knowledge on milk and food processing unit operations offer strength to students to handle pasteurization, sterilisation, packaging, etc. of dairy products and control spoilage of food through process operations such as evaporation, freezing, membrane processing etc.,
Unit – I
Dairy development in India and dairy technology- Introduction, statistics of production and consumption. Indian dairy products Concentrated whole mile products, coagulated milk products, products of the clarified butter for industry, Engineering, thermal and chemical properties of milk and milk products – Composition of milk, physic-chemical properties of milk, water content, acidity, pH, developed acidity, natural acidity, total acidity, density, specific gravity, freezing point of milk colour of Milk, flavor, Rheology – basic concepts ASTM standard definition of terms, Rheology properties – Force deformation behaviour, stress and strain behaviour, Visco-elasticity time effects- Rheological models, Kelvin and Maxwell models-electrical equivalence of mechanical models, Rheological equations – Maxwell model-creep-Stress relaxation, Unit operations of various diary and food processing systems.
Centrifugation, separation, separation by cyclone (Application of separation in the dairy industry, velocity of particles in a gravitational field, distribution of fat globule diameters in milk, velocity of particles in a centrifugal field, strength of centrifugal bowl, disc bowl centrifuge, design of centrifuges and methods of application. decanting centrifuge for lactose and casein, cyclones for separation from gas phase).
Process flow charts for product manufacture – Pasteurized milk, flow chart, process steps, person method and mass balance method for making balances of cream and fat in making whole milk, ice cream manufacture, process steps, over run.
Unit-II
Milk receiving – Quantity determination, quality evaluation, clearing and disinfection of transport facilities. milk returns, procedures for reception and returns, Pasteurisation- Purpose, microorganisms and enzymes and their reaction to temperature and other influences, bacteria in milk, effect of temperature, Pasteurisation – Methods of heating, design and mode of operation heating equipment (Vat, tubular heat exchanger, plate heat exchanger), Sterilization – UHT method (Direct and indirect heating), sterilization in the package (temperature and pressure patterns), equipment for sterilizing goods in the package (Batch autoclaves, continuously operating sterilizers).
Unit – III
Homogenization – Emulsifying, types of emulsions, emulsifiers, homogenizing (Application, mode of operation, technical execution, effect of the product) , Filling and packaging – Packaging of milk, cultured milk, cheese, butter, concentrated milk, products, dried milk products, and packaging materials of them, filling and metering, packaging methods, Butter manufacture – Principle, treatment of cream, churning, overrun, factors affecting churn ability, methods (Butter churn, continuous butter making), butter oil and special butter products (Composition, methods of manufacturing, direct evaporation method, decantation, centrifugal separation, vacuum method), Dairy plant design and layout – target of minimum cost, factors in planning, importance of site selection.
Location of building, size and type of dairy building, advantages of good plant layout, functional design, flow plan, Dairy plant design and layout – Operating schedule and layout, process selection, single -. and multi -level construction of buildings, floor space, walls and ceiling ventilation, doors, windows and lighting, flooring, drainage. Composition and proximate analysis of food products- Carbohydrates. protein, lipids, minerals, vitamins, Deterioration in products and their controls – Food as a substitute to microorganisms, food preservation methods, principles of food preservation, causes of food spoilage and classification of food with respect to spoilage and consumption, Principles of food preservation, effects of pH and water content on growth of microorganisms, methods of controlling water content, effect of water activity, methods of measuring a oxidation-reduction potential effect on microorganisms, effect of nutrient content and effect of inhibitory substances, biological structures, Physical, chemical, and biological methods of food preservation, Change undergone by food components during processing -Changes during heating. evaporation, drying, freezing, juice extraction, filtration and separation.
REFERENCES
- Food Engineering and Dairy Technology, Kessler H G 1981. Veriag Kessler, Freising.
- Outlines of Dairy Technology, Sukumar DC 2005. Oxford University Press, New Delhi
- Principles of Food Science, Fennema OR 2006. Marcel Dekker Inc , New York.
- Food Science, Chemistry and Experimental Foods, Swaminathan M 2006 The Bangalore Printing & Publishing Co., Ltd., Bangalore.
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