{"id":29531,"date":"2025-04-14T17:54:58","date_gmt":"2025-04-14T12:24:58","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325312-processing-of-edible-oilseeds-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:54:58","modified_gmt":"2025-04-14T12:24:58","slug":"325312-processing-of-edible-oilseeds-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325312-processing-of-edible-oilseeds-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325312: Processing of Edible Oilseeds Syllabus for Food Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Processing of Edible Oilseeds 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for processing of edible oilseeds 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 raw materials for oil extraction using post-processing steps.<\/li>\n
  2. Apply solvent extraction for edible oil..<\/li>\n
  3. Apply chemical and physical treatments to refine edible oil.<\/li>\n
  4. Preserve edible oil quality according to FSSAI guidelines.<\/li>\n
  5. Prepare value-added products from edible oil.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Production of oils 1.1\tIntroduction- Present Status of vegetable oils in India, Major and Minor Sources of oilseeds in India, Definition oil, Types of fatty acids, Nutritional composition of Major oil seeds. 1.2\tSeed handling and storage – Seed arrival, drying and Storage of oilseeds, Seed reception and precleaning. 1.3\tConstruction and Working of Mechanical oil extraction equipment’s- Batch type press- Open and close system, Cold press- Ghana (IKS), Hydraulic press, Continuous screw expeller. 1.4\tOil seeds Production- Pressing of seeds soybean, Cottonseed, Peanut and sunflower seeds.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations\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

    Edible Oil Refining 3.1\tRole of edible oil refining process, name the components separated during refining, Compare the chemical and physical Refining process. 3.2\tPrinciple, Process conditions, processing flow sheet and equipment used for oil Filtration, Degumming and Dewaxing process, Physical refining process of oil 3.3\tPrinciple, Process conditions, processing flow sheet and equipment used for oil Neutralization \/ Caustic refining, Bleaching and Deodorization process.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit IV<\/h4>\n

    Packaging and Quality control of oil 4.1\tStorage tank and factors affecting oil quality during storage. 4.2\tFSSAI specification for soybean oil, Sunflower oil, and groundnut oil. 4.3\tProcedure of estimation of Moisture, Free fatty acids, Iodine value, peroxide value, and Saponification value. 4.4\tVegetable oil packaging materials and its BIS guidelines. 4.5\tVegetable oil package labeling guidelines, FSSAI guidelines for Oil blending, fortification, and Antioxidants.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations Site\/Industry Visit\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

    List of Experiments:<\/h4>\n
      \n
    1. *Analysis the physical properties of given oil seed ( Sample-Moisture, Size, containments etc.)<\/li>\n
    2. *Prepare the report on market survey regarding- Major edible oil in market, labeling information, rates per kg\/liter, packaging material, enrichment and shelf life<\/li>\n
    3. Determine the % of oil yield from given oil seed by cold pressing.<\/li>\n
    4. *Determine the % of oil yield from given oil seed by hot pressing.<\/li>\n
    5. *Determine the % of oil yield from given oil seed sample by solid liquid extraction. ( Soxhlet extractor\/ batch extractor)<\/li>\n
    6. Analysis the physical properties of given edible oil sample.( Density, reflective Index, Melting point , Smoke, Flash and fire points etc.)<\/li>\n
    7. *Estimate the Free fatty acid of given fresh oil sample.<\/li>\n
    8. *Estimate the Free fatty acid of given cooked \/Used oil sample.<\/li>\n
    9. *Estimate the Iodine value of given oil sample.<\/li>\n
    10. *Estimate the Peroxide value of given oil sample.<\/li>\n
    11. Estimate the Saponification value of given oil sample.<\/li>\n
    12. *Prepare the Shortening as per FSSAI Standards<\/li>\n
    13. Prepare the margarine as per FSSAI standards<\/li>\n
    14. *Prepare The Mayonnaise as per FSSAI Standards.<\/li>\n
    15. Prepare the non-Dairy Whipping Cream.<\/li>\n
    16. Demonstrate auto form fill seal machines for pouch filling of oil.<\/li>\n<\/ol>\n

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

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