Novel Techniques in Food Processing Sector 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 (KFT073), 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 novel techniques in food processing sector is as follows.
PreRequisites:
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Course Objectives:
- To understand about various emerging technologies in food processing
- To understand the mechanism of innovative techniques for the improvement of production yield and quality
- To understand the applications of novel processing techniques in the processing &preservation of foods.
Course Outcomes:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
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Reference Books:
- Desrosier Norman W,’ The Technology of Food Preservation’, Westport, Conn. AVI Pub. Co. (4th Edition) 1977 / 2004
- Norman N.Potter, Joseph H.Hotchkiss, ‘ Food Science’, 5th Edition, CBS Publishers & Distributors Pvt. Ltd. 2007
- Sivasankar, B.,’Food Processing and Preservation’, Prentice Hall of India Pvt.Ltd., New Delhi. 2002
- P J Fellows, ‘Food Processing Technology’, 3rd Edition. Woodhead Publishing 2009
- Gould G. W. ‘New Methods of Food Preservation’, Springer U.S 1995
- Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano..’Novel Food Processing Technologies’. CRC press 2004
- Tewari G, Juneja V.K.,’Advances in Thermal and Non-Thermal Food Preservation’, Wiley Blackwell Press 2007
- https://swayam.gov.in/ Category: Engineering & Technology. Sub Category: Agriculture and Food Engineering
Unit I
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Unit II
- Food Processing by Radio Frequency Electric Fields and its applications: Pulse Electric Field (PFE), Moderate Electric Field (MEF).
- Use of Electromagnetic Radiations in Food Processing: Ohmic heating, IR heating, Microwave heating, Inductive heating.
Unit III
- Advances in Membrane Technology and their industrial applications in Food Processing: Microfiltration, Ultrafiltration, Nanofiltration, Reverse Osmosis. Principle and Equipments involved.
- Principle, application, advantages and disadvantages of Super Critical Fluid Extraction (SCFE) process. Types of Super critical fluids and their properties, Methods of Extraction. Applications in Food Processing Sector.
Unit IV
- Concept and applications of Nanotechnology in Food Processing, its semblance and contribution in food industry along with advantages and limitations.2. Significance of Nano particles, Nano composites, Nano emulsions, Nano structured materials and Nano sensors and their applications in Food Processing Sector.
Unit V
- Concept of minimal processing of fruits and vegetables. Natural preservation systems for foods. Synergistic & Antagonistic effects of food mixtures.
- Novel applications in food analysis: Atomic Absorption Spectroscopy (AAS), Fourier Transform Infrared (FTIR), X-ray Diffraction (XRD), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), e-sensors and biosensors.
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.