Food Physics detail syllabus for Food Technology (FT), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT083), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, and credits do visit complete sem subjects post given below.
For all other ft 8th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 8th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. For all other Departmental Elective-5 subjects do refer to Departmental Elective-5. The detail syllabus for food physics is as follows.
Unit I
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Unit II
Rheological Properties, Rheology-definition-various types of materials-Hook’s law-classic ideal material. Stress-strain-density relationship. Rheological models-Maxwell model, Kelvin model, Four elements Burger’s model.
Unit III
Textural Properties Texture of food materials-subjective and objective methods-Imitiative and Empirical tests . Texture Profile Analysis.Interpretation of results.
Unit IV
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Unit V
Electrical properties-resistance, capacitance-uses-Dielectric loss factor-method of determination. A.C. conductivity and dielectric constant-determination-Q meter. Effect of moisture content on electrical properties-energy absorption from high frequency electric field.
Reference Books:
- Mohesenin. N.N, Thermal properties of Foods and Agricultural Materials. Gordon and Breach Science Publishers, New York 1980.
- Mohesenin. N.N, Physical properties of Plant and Animal Materials. Gordon and Breach Science Publishers, New York 1980.
- Rao, M.A and S.S.H.Rizvi (Eds) Engineering Properties of Foods. Marcel Dekker Inc. New York 1986.
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 regulation do visit Ft 8th Sem syllabus for 2019-20 Regulation.
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