{"id":6186,"date":"2020-02-10T03:01:35","date_gmt":"2020-02-10T03:01:35","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/rheological-and-sensory-assessment-of-foods-ft-8th-sem-syllabus-for-aktu-b-tech-2019-20-scheme-departmental-elective-5\/"},"modified":"2020-07-19T18:09:56","modified_gmt":"2020-07-19T18:09:56","slug":"rheological-and-sensory-assessment-of-foods-ft-8th-sem-syllabus-for-aktu-b-tech-2019-20-scheme-departmental-elective-5","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/rheological-and-sensory-assessment-of-foods-ft-8th-sem-syllabus-for-aktu-b-tech-2019-20-scheme-departmental-elective-5\/","title":{"rendered":"Rheological and Sensory Assessment of Foods FT 8th Sem Syllabus for AKTU B.Tech 2019-20 Scheme (Departmental Elective-5)"},"content":{"rendered":"

Rheological and Sensory Assessment of Foods detail syllabus for Food Technology (FT), 2019-20 scheme is taken from AKTU<\/a> official website and presented for AKTU students. The course code (RFT082), 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.<\/p>\n

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<\/a>. For all other Departmental Elective-5 subjects do refer to Departmental Elective-5<\/a>. The detail syllabus for rheological and sensory assessment of foods is as follows.<\/p>\n

Unit I<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit II<\/h4>\n

Food Microstructure and its study by light, Scanning and Transmission Electron microscopy. Implications of micro-structure in determining mechanical and sensory characteristics of foods.<\/p>\n

Unit III<\/h4>\n

Requirement of test systems for measuring food texture. Types of texture Instrument and their operating mechanisms, Calibration, Performance of test and measurements of test parameters. Interpretation of test results.<\/p>\n

Unit IV<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit V<\/h4>\n

Rheology of chocolate, Textural characteristics of food emulsions, Functions of emulsifiers in relation to food texture, Sensory measurement of food texture and texture profile.<\/p>\n

Reference Books:<\/h4>\n
    \n
  1. J.M.DeMan :Rheology and Texture in Food Quality, A V I Publishing Company, Incorporated<\/li>\n
  2. M.A. Amerine Principles of Sensory Analysis of Foods, Academic Press, NY<\/li>\n
  3. Birch GC, breman JG and parker KJ, Sensory Properties of Food, Allied Publishers<\/li>\n
  4. Meilgard M, Civile GV and Carr BT Sensory evaluation Techniques by CRC Press Inc.<\/li>\n<\/ol>\n

    For detail syllabus of all other subjects of B.Tech Ft, 2019-20 regulation do visit Ft 8th Sem syllabus for 2019-20 Regulation<\/a>.<\/p>\n

    Don’t forget to download iStudy<\/a> for the latest syllabus, results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Rheological and Sensory Assessment of Foods detail syllabus for Food Technology (FT), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT082), and […]<\/p>\n","protected":false},"author":2300,"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":[60],"tags":[],"class_list":["post-6186","post","type-post","status-publish","format-standard","hentry","category-food-technology"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/6186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=6186"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/6186\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=6186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=6186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=6186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}