Beverage Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for beverage technology is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Design manufacturing process of packaged drinking water.
- Prepare fruits and vegetables based beverages as per FSSAI standards.
- Prepare carbonated beverages as per FSSAI standards.
- Prepare alcoholic beverages as per FSSAI standards.
- Outline formulations for new beverages product.
Unit I
Packaged drinking water 1.1 FSSAI/BIS definition and standards of packaged drinking water, Mineral water, drinking water(Purified) 1.2 Sources of water- well, borewel, municipal corporation etc 1.3 Filtration process- process flow chart , sand filters, carbon filter, membrane filters, RO membrane, chlorination, UV treatment, ozonization. 1.4 Equipment’s construction and use- storage tanks, pumps, rotatory filler, conveyors, shrink wrapping machine, labeling machine, blow molding machine for PET bottles, batch coding machine . 1.5 Packaging materials used – PET bottles, caps, shrink wraps.
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit
Unit II
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Unit III
Carbonated beverages 3.1 FSSAI definition and standards of carbonated beverages. 3.2 Ingredients and its role, Formulation Manufacturing process of carbonated beverages. 3.3 Quality of water required and role of food additives, Nitroganetion of Water. 3.4 Syrup Preparation – flow chart and its Pasteurization. 3.5 Carbonation Process, its measurement, filling principles, Packaging material used.
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit
Unit IV
Alcoholic beverages 4.1 FSSAI definition and standards of different alcoholic beverages, typical fermenter and its accessories. 4.2 Beer- Manufacturing process, raw material required and their role, Malting of barley, Beer types, brewing. Pasteurization, Packaging. 4.3 Wine – Classification, manufacturing process-red, white and sparkling, processing equipments and Packaging. 4.4 Distilled alcoholic beverages -types manufacturing process – whiskey and rum, raw material, fermentation, distillation standardization, packaging.
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit
Unit V
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List of Experiments:
- Identify the FSSAI standards for Packaged Drinking water.
- *Analyze the organoleptic and physical properties of raw water. (Total Dissolved Solids (TDS), pH, Turbidity, Colour)
- *Determine the TSS and acidity of given market sample of juices. (any two)
- *Determine the sulphur dioxide concentration in given juice sample.
- Determine the benzoic acid concentration in given market sample
- 7. *Prepare, Preserve and package the RTS from any juice (orange juice) as per FSSAI standards
- Prepare, Preserve and package the squash from any juice (orange juice) as per FSSAI standards.
- *Prepare, Preserve and package the cordial from any juice (lemon juice) as per FSSAI standards.
- *Prepare sugar syrup of 60 and 75 degree Brix used in the manufacturing of carbonated beverages
- *Prepare, preserve and package a carbonated beverage as per FSSAI standard.
- Measure the carbonation in given market sample.
- Prepare , preserve and package beer as per FSSAI standards
- *Measure the alcohol content in given market sample
- 5. 17. Prepare and package a caffeinated energy drink as per FSSAI standard.
- Prepare ready to drink tea/ ready to drink coffee (any one)
- Prepare, preserve and package flavored milk as per FSSAI standard
Self Learning
Micro Project
- Prepared the wine form different fruit waste and studies its shelf life.
- Compare the different types of fruit beverages in market with respect to nutritive value, compositions and FSSAI specifications.
- Studies on natural fruit juice beverages processing technology.
- Data collection with respect to wine processing equipment’s, layout, FSSAI standards and costing required to startup small scale wine processing plant.
- Data collection with respect to carbonated beverage processing equipment’s, layout, and FSSAI standards and plant costing, required to startup small scale wine processing plant.
- Defects in wine and fruit base beverages
Assignment
- Describe the carbonation Technology
- Write the BIS standards for Mineral Water.
- Name the Fruit Juice processing equipment’s and describe its features.
- List the alcoholic beverages with respect to FSSAI standards.
- Outline the Aseptic fruit juice technology.
- Outline the process of Excise Department licensing and documentation.
- Collect the information for alcoholic beverages startup License: Checklist, Fee and Procedure, and Labelling guidelines.
Term Work
- Prepare journal for laboratory work
Self Learning
- FSSAI website – https://fssai.gov.in/
- Indian Beverages Association (IBA) website https://www.in-beverage.org/
Laboratory Equipment
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Learning Materials
- Philip R. Ashurst Chemistry and Technology of Soft Drinks and Fruit Juices John Wiley & Sons, Ltd ISBN: 9781444333817
- Alan H. Vamam BEVERAGES technology, chemistry and microbiology Jane P. Sutherland Head of Food and Beverage Microbiology Section Institute of Food Research Reading Laboratory Reading UKISBN 978-0-41245720-3
- David P. Steen and Philip R. Ashurst Carbonated Soft Drinks: Formulation and Manufacture Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UKISBN-13: 978-14051-3435-4 ISBN-10: 1-4051-3435-6
- Nirmal K. SinhaJiwan S. SidhuJozsefBarta ´ James S. B. Wu M. Pilar Cano Handbook of Fruits and Fruit Processing Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing.ISBN-13: 978-08138-0894-9/2012.
- Eiri Board Technology Of Water And Packaged Drinking Water Engineers India Research Institute (1 January 2012)ISBN-10 ? : ? 9380772114, ISBN-13 ? : ? 9789380772110
- P. F. Stanbury& A.Whitaker& S. J. Hall Principles of Fermentation Technology – 2nd Edition B.H.Publisher, ISBN-10: 0750645016
- Wood, Brian J.B. Microbiology of Fermented Foods Springer US, ISBN 978-1-4613-0309-1
- Deepak Mudgil & ShewetaMudgil BEVERAGES: PROCESSING AND TECHNOLOGY Imprint Scientific Publishers,ISBN9789387869363
Learning Websites
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id= 147627 FRUIT BEVERAGES AND DRINKS
- https://youtu.be/vdPJi-KdWwg Physical, Chemical and Biological Characteristics of Water
- https://youtu.be/Y7_KdQF9saM Lecture 29 : Wine industry NPTEL
- https://youtu.be/XvWlZttdbHk Lecture 27 : Brewing industry NPTEL
- https://youtu.be/JPcap80yvxE Lecture 17: Overview of the fermenter NPTEL
- https://youtu.be/ZD3auEylazQ?feature=shared Fundamentals of food processing Engineering
- https://youtu.be/iK8pTFCJbQU Lecture 16 Carbonated beverages Part 1
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.