Food Processing Waste Management detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs official website and presented for the AKTU B.Tech students. For the course code (KFT072), exam duration, teaching hr/week, practical hr/week, total marks, internal marks, theory marks, duration, credits, and other details do visit complete semester subjects post given below.
For the Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme you can visit Food Technology 7th Sem 2021-22 Scheme. For the Departmental Elective-4 scheme of Food Technology 7th Sem 2021-22 regulation do refer to Departmental Elective-4 Food Technology 7th Sem scheme. The detail syllabus for food processing waste management is as follows.
PreRequisites:
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Course Objectives:
- To provide knowledge of Food Processing Industry Waste Management.
- To provide knowledge of the various aspects and methods adopted for Waste Management.
- To provide knowledge regarding the environmental considerations and Laws pertaining to these.
Course Outcomes:
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It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
Reference Books:
- The Environment (Protection) Act 1986. (Act No.29 of 1986) 1986, amended 1991
- AFST(I) & CFTRI Proceedings of the Symposium on By-products From Food Industries: Utilization and Disposal 1980
- Panoth Abhirami, Lavanya D, Mohan G Naik, Venkatachalapathy N.,’ Waste to Wealth: Potential of Rice Bran Wax as Edible coating’, Indian Food Industry Mag, AFST (India), CFTRI, Mysore, Vol No. 38, Issue No. 1: 38-43 2019
- J.H. Green, A.Kramer, ‘Food Processing Waste Management , Westport – Conn : AVI Publishing Company 1979/1981
- https://swayam.gov.in/ Category: Engineering & Technology. Sub Category: Agriculture and Food Engineering —
- Training Manual Food Safety Supervisor Course Advance (Level 2) 2017
Unit I
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Unit II
- Characterization and Effective Utilization of by-products from Cereals, Pulses and Oilseeds Industries. Fruits, Vegetables and Plantation products, Fermented foods, Dairy Industry and Milk Products Industry, Fish, Meat, Egg and Poultry processing industries.
Unit III
- Characterization of food Industry effluents, Physical and Chemical parameters, Oxygen demands and their interrelationships, Residues (Solids), Fats, Oils and Grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and Cations, Surfactants, Colour, Odour, Taste, Toxicity.
- Unit concept of treatment of Food Industry Effluent. Screening, Sedimentation Floatation as pre – and primary treatments.
Unit IV
- Biological oxidations: Objects, Organisms, Reactions involved, Oxygen requirements, Aeration devices / Equipments used.
- Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological cont caters and their Variations and advanced modifications. Types, Working Principle, Functioning, Merits and Limitations. Bio Remediation.
Unit V
- Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: Activated Carbon Adsorption, Ion Exchange, Electro-dialysis and Magnetic Separation.
- Chemical oxidations and treatment Coagulation and flocculation. Removal of Nitrogen and Phosphorus from Food Processing Waste Waters. Disinfection. Handling and disposal of Sludge. Environmental Considerations.
For the syllabus of all the subjects of B.Tech Food Technology 7th Sem, 2021-22 scheme do visit Food Technology 7th Sem syllabus subjects.
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 pdfs platform to make students’s lives easier.