Food Technology detailed syllabus scheme for Chemical Engineering (CH), 2019-20 onwards has been taken from the DBATU official website and presented for the Bachelor of Technology students. For Subject Code, Course Title, Lecutres, Tutorials, Practice, Credits, and other information, do visit full semester subjects post given below.
For 5th Sem Scheme of Chemical Engineering (CH), 2019-20 Onwards, do visit CH 5th Sem Scheme, 2019-20 Onwards. For the Elective-II scheme of 5th Sem 2019-20 onwards, refer to CH 5th Sem Elective-II Scheme 2019-20 Onwards. The detail syllabus for food technology is as follows.
Food Technology Syllabus for Chemical Engineering (CH) 3rd Year 5th Sem 2019-20 DBATU
Course Outcomes:
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Unit 1
Introduction
General aspects of food industry, World food demand and Indian scenario, Constituents of food, Quality and nutritive aspects, Product and Process development, engineering challenges in the Food Processing Industry.
Unit 2
Basic principles
Properties of foods and processing theory, Heat transfer, Effect of heat on micro-organisms, Basic Food Biochemistry and Microbiology: Food Constituents; Food fortification, Water activity, Effects of processing on sensory characteristics of foods,Effects of processing on nutritional properties, Food safety, good manufacturing practice and quality Process Control in Food Processing.
Unit 3
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Unit 4
Heat processing using steam, water and air
Blanching, Pasteurisation, Heat sterilization, Evaporation and distillation, Extrusion, Dehydration, Baking and roasting.
Unit 5
Heat processing by direct and radiated energy
Dielectric heating, Ohmic heating, Infrared heating.
Unit 6
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdf platform to make students’s lives easier..
Text Books\Reference Book:
- Fellows P., Food Processing Technology: Principles and Practice, 2nd Edition, Woodhead Publishing, 2000.
- Toledo R, Fundamentals of Food Process Engineering, 3rd Edition, Springer, 2010.
- Singh, R.P. andHeldman, D.R., Introduction to Food Engineering, 3rd Edition, Academic Press, UK, 2001.
- Smith J.M., Chemical Engineering Kinetics, 3rd Edition, McGraw Hill, 1981
For detail syllabus of all subjects of Chemical Engineering (CH) 5th Sem 2019-20 onwards, visit CH 5th Sem Subjects of 2019-20 Onwards.