{"id":28227,"date":"2025-04-13T11:45:19","date_gmt":"2025-04-13T06:15:19","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322313-food-processing-technology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:19","modified_gmt":"2025-04-13T06:15:19","slug":"322313-food-processing-technology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322313-food-processing-technology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322313: Food Processing Technology Syllabus for Food Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Processing Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for food processing technology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Prepare good-quality raw materials by using pre-processing equipment\u00e2\u20ac\u2122s.<\/li>\n
  2. Select and use the appropriate unit operations of size reduction and homogenization for food processing.<\/li>\n
  3. Apply the Mixing and extrusion operation during food processing.<\/li>\n
  4. Prepare the food product by using a separation and concentration process.<\/li>\n
  5. Outline the material handling equipment’s in the food industry.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Raw Material Preparation 1.1\tConstruction materials, Design and Selection Considerations of food processing equipment’s , Types of food processing equipment’s. 1.2\tFood Cleaning-Definition, Advantages, Type of contaminants with examples, cleaning equipment’s types. 1.3\tPrinciple, Construction and working of -Soaking, Water sprayer, and flotation washing, Aspiration, Magnetic and screening. 1.4\tDefinition and advantages of Sorting and Grading process, Principle, Construction and working of weight, color, and size sorter.(fixed and variable aperture size sorter) 1.5\tTypes of peeling- Flash, knife, abrasion, caustic, and flame peeling, Definition and advantages of blanching process, Blanching process by Steam and Hot water.
    Suggested Learning PedagogyChalk-Board Presentations Site\/Industry Visit Model Demonstration\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Mixing and Extrusion 3.1\tMixing-Definition, advantages, and Principle of mixing for low viscosity and High viscosity foods. 3.2\tConstruction, Working and application of Paddle, Impeller, and Propeller agitator. 3.3\tConstruction, Working and application of Sigma, Planetary, and Screw mixer. 3.4\tConstruction, Working and application of Tumbling, Ribbon and Vertical screw mixer. 3.5\tFood Extruder- Principle, Advantage, construction of extruder screw and extruder, Working of cooking extruder, types of extruders and application in food processing. 3.6\tProduction process of forming extrusion of pasta and expanded snacks and pellets.
    Suggested Learning Pedagogy\tChalk-Board Presentations Video Demonstrations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    Separation and Concentration 4.1\tFiltration-Definition, types of filters, factors affecting rate of filtration, Construction, working and application of Plate and frame filter, pressure leaf filter, Rotary drum filter and centrifugal filter. 4.2\tCentrifugation-Definition, types of equipment’s, and application in food processing, Construction and working of Tubular centrifuge, Disc bowl centrifuge, Nozzle centrifuge and Conveyor bowl centrifuge. 4.3\tEvaporation -Definition, types of evaporators, factors affecting rate of evaporation, application in food processing, Construction and working of Open Pan, Vacuum Pan, Short Tube, Long Tube Evaporators and Forced circulated evaporator and falling film evaporator 4.4 Membrane Separation- Definition, membrane material, types of membrane, flow pattern and operation system in membrane separation, Define osmosis and reverse osmosis, Application of microfiltration, Ultrafiltration and reverse-osmosis in food processing.
    Suggested Learning Pedagogy\tChalk-Board Presentations Demonstration Video Demonstrations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Practical \/ Tutorial Experiences<\/h4>\n
      \n
    1. * Identify the contaminant in the given food samples and prepare the clean raw material by using dry cleaning equipments. (Samples-Cereal \/ Pulses\/oilseeds \/spices etc)<\/li>\n
    2. * Prepare the clean raw food from the given four food samples. (Samples-Fruits \/Vegetables \/Cereals\/Pulses etc)<\/li>\n
    3. * Apply the Peeling a food sample. (Sample\tnd Blanching process to the given -Fruits \/Vegetables)<\/li>\n
    4. * Determine the % yield of cereal grain flour and spices powder by using a hammer mill\/disc mill.<\/li>\n
    5. * Determine the % yield of fruit pulp and juice extraction by using a Pulper and Juicer machine.<\/li>\n
    6. * Prepare the one food product by using size reduction of wet pulverize (Product-vegetable paste \/ peanut butter \/graves etc)<\/li>\n
    7. * Prepare one Emulsion food product by application of emulsification and homogenization process. – (ProductMayonnaise, Margarine \/ Ice-cream \/ Lassi \/ Butter etc)<\/li>\n
    8. * Prepare bakery or confectionery batter\/ dough – by using a spiral or planetary mixe<\/li>\n
    9. * Prepare one instant food product- by using a screw or ribbon mixer (Product-Instant Pre-Mix \/Instant Masala \/Instant products etc.)<\/li>\n
    10. * Demonstrate and prepare one extruded food product (Noodles\/pasta \/snacks etc) by using a suitable extruder.<\/li>\n
    11. Prepare the clarified food raw material by using a suitable filtration method. (sample-Fruit juice\/wine\/vinegar\/milk\/ oil etc.)<\/li>\n
    12. * Separate the milk cream from the milk by using a disc bowl centrifuge.<\/li>\n
    13. * Prepare the concentrated food product from given sample by using the open pan or vacuum pan evaporator (Product-Khoa\/ Tomato paste \/Tamarind Paste \/ Mango paste etc.)<\/li>\n
    14. * Demonstrate the water purifier filtration unit with respect to the pre-filter, micro filter and reverse osmosis.<\/li>\n
    15. * Prepare the chart of the construction and working of material handling equipment\u00e2\u20ac\u2122s by visiting the nearest food Industry.<\/li>\n
    16. * Draw the food processing industry layout by visiting the nearest food processing industry. ( Sugar\/Cashew\/bakery\/rice\/oil etc. Processing unit)<\/li>\n

      Note : Out of above suggestive LLOs – \t‘*’ Marked Practicals (LLOs) Are mandatory. \tMinimum 80% of above list of lab experiment are to be performed. \tJudicial mix of LLOs are to be performed to achieve desired outcomes.\n<\/ol>\n<\/p>\n

      Micro Project \/ Self Learning<\/h4>\n<\/p>\n

      Micro project<\/i><\/p>\n

        \n
      1. Prepare any one model equipment for Cleaning \/ Sorting\/Peeling unit operation.<\/li>\n
      2. Prepare any one model equipment for filtration\/centrifugation vacuum cooking unit operation.<\/li>\n
      3. Prepare any one model equipment of for the water filtration system.<\/li>\n
      4. Prepare a ready-mix food product by applying various unit operations.<\/li>\n
      5. Prepare any one model equipment for Mixer\/homogenizer\/ extruder unit operation.<\/li>\n
      6. Design and prepare one model of equipment of Pulper\/Juicer\/Cutter\/Blender\/steam cooker etc.<\/li>\n
      7. Collect the specification and approximate price of fruit processing unit operation by online searching.<\/li>\n
      8. Collect the specification and approximate price of cereal grain processing unit operation by online searching.<\/li>\n
      9. Collect the information on various unit operations used in Dairy \/ bakery\/ Confectionery \/Fruit processing Industry.<\/li>\n<\/ol>\n

        Assignment<\/i><\/p>\n

          \n
        1. Describe the construction, working of wet and dry food leaning equipment\u00e2\u20ac\u2122s with sketch.<\/li>\n
        2. Enlist the food grading parameters and name the food grading equipment\u00e2\u20ac\u2122s used for fruits and nuts.<\/li>\n
        3. Describe the construction, working and sketch of weight and color sorter<\/li>\n
        4. State the principles of ball mill, disc mill, hammer mill and roller mill.<\/li>\n
        5. Explain the theory of size reduction of dry food.<\/li>\n
        6. Define the homogenization and emulsification and give two examples<\/li>\n
        7. Explain the emulsion with respect to types, emulsifying agent and process.<\/li>\n
        8. Draw the sketch of size reduction equipment\u00e2\u20ac\u2122s used for liquid foods.<\/li>\n
        9. Classify the mixing equipment\u00e2\u20ac\u2122s and state the principle of low viscosity and high viscosity mixing operation.<\/li>\n
        10. Draw the sketch of low viscosity and high viscosity mixing unit operations.<\/li>\n
        11. Describe the food extruder with respect to construction and its types.<\/li>\n
        12. State the application of filtration and centrifugation in food processing<\/li>\n
        13. Draw the sketch of short tube and long tube evaporator.<\/li>\n
        14. Describe the types of membrane separation process.<\/li>\n
        15. State the principle of material handling layout consideration.<\/li>\n
        16. Describe the construction and working of conveyors and elevators.<\/li>\n<\/ol>\n

          Laboratory Equipment \/ Software Required<\/h4>\n

          For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
          It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
          \"Get<\/a>.<\/p>\n

          Learning Materials \/ Books<\/h4>\n
            \n
          1. P. J. Fellows\tFood Processing Technology: Principles and Practice\tWood head Publishing Ltd., Cambridge ISBN 1 85573 533 4<\/li>\n
          2. James G. Brennan\tFood Processing Handbook\tWILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN: 3-527-30719-2<\/li>\n
          3. Albert Ibarz\tUnit Operations in Food Engineering\tCRC Press International ISBN 9781566769297<\/li>\n
          4. R. L. Earle with M.D. Earle\tUnit Operations in Food Processing\tBritish Library Cataloguing in Publication Data ISBN: 9781483293103<\/li>\n
          5. Zeki Berk\tFood Process Engineering and Technology\tAcademic Press is an imprint of Elsevier ISBN: 978-0-12-373660-4<\/li>\n<\/ol>\n

            Learning Websites & Portals<\/h4>\n
              \n
            1. https:\/\/youtu.be\/fIX-nOHHExs\tNPTEL lecturer on Unit operations in food industry<\/li>\n
            2. https:\/\/youtu.be\/xNk88ergrVA\tNPTEL lecturer on Mixing and agitation<\/li>\n
            3. https:\/\/youtu.be\/vrvXDpmpVHY\tNPTEL lecturer on Size reduction<\/li>\n
            4. https:\/\/youtu.be\/Plt8h0UjU_E\tNPTEL lecturer on Boiling, Evaporation and Evaporators<\/li>\n
            5. https:\/\/youtu.be\/1XeTr5NLNTc\tNPTEL lecturer on Filtration-1<\/li>\n
            6. https:\/\/youtu.be\/OZ0kiaZ8tO4\tNPTEL lecturer on Fundamentals of Food Process Engineering<\/li>\n
            7. https:\/\/youtu.be\/X1Bx0Ixkq3c? list=PLwdnzlV3ogoWYnMKgkMvacFBh eOTT2GPp\tNPTEL-Membrane Technology [Introduction Video]<\/li>\n
            8. https:\/\/youtu.be\/BnL0BZ60qqo? list=PLwdnzlV3ogoWYnMKgkMvacFBh eOTT2GPp\tNPTEL-Membrane Processes and Classifications, Advantages,Disadvantages, Applications<\/li>\n
            9. https:\/\/youtu.be\/Plt8h0UjU_E\tNPTEL-Boiling, Evaporation and Evaporators<\/li>\n
            10. https:\/\/youtu.be\/yyc-78YKjfU\tNPTEL-Food Extrusion Technology<\/li>\n
            11. https:\/\/youtu.be\/gz74g9OB1QY\tNPTEL-Emulsion Technology<\/li>\n
            12. https:\/\/youtu.be\/Up1oSSJn6oM\tNPTEL- Material handling systems<\/li>\n<\/li>\n<\/ol>\n

              For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme<\/a>.<\/p>\n

              For all Food Technology results, visit MSBTE Food Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Food Processing 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 […]<\/p>\n","protected":false},"author":2351,"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":[116,151],"tags":[],"class_list":["post-28227","post","type-post","status-publish","format-standard","hentry","category-2nd-sem-msbte","category-fc"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=28227"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28227\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=28227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=28227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=28227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}