{"id":9893,"date":"2020-02-21T14:29:21","date_gmt":"2020-02-21T14:29:21","guid":{"rendered":"https:\/\/www.inspirenignite.com\/vtu\/15ag61t-food-and-dairy-technology-agri-6th-sem-syllabus-for-diploma-dte-karnataka-c15-scheme\/"},"modified":"2020-02-21T14:29:21","modified_gmt":"2020-02-21T14:29:21","slug":"15ag61t-food-and-dairy-technology-agri-6th-sem-syllabus-for-diploma-dte-karnataka-c15-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/vtu\/15ag61t-food-and-dairy-technology-agri-6th-sem-syllabus-for-diploma-dte-karnataka-c15-scheme\/","title":{"rendered":"15AG61T: Food and Dairy Technology Agri 6th Sem Syllabus for Diploma DTE Karnataka C15 Scheme"},"content":{"rendered":"

Food and Dairy Technology detail DTE Kar Diploma syllabus for Agricultural Engineering (AG), C15 scheme is extracted from DTE Karnataka<\/a> official website and presented for diploma students. The course code (15AG61T), and for exam duration, Teaching Hr\/week, Practical Hr\/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.<\/p>\n

For all other agri 6th sem syllabus for diploma c15 scheme dte karnataka you can visit Agri 6th Sem Syllabus for Diploma C15 Scheme DTE Karnataka Subjects<\/a>. The detail syllabus for food and dairy technology is as follows.<\/p>\n

Pre-requisites:<\/h4>\n

Knowledge of Workshop practice -I lab and basics of Agricultural engineering subject.\n<\/p>\n

Course Objectives:<\/h4>\n
    \n
  1. To get the knowledge about dairy management technique.<\/li>\n
  2. To study the methods Production of preservatives, milk products and their utilization.<\/li>\n
  3. To study the handling, packaging, Storage and Transport of food and dairy products<\/li>\n<\/ol>\n

    1.\tFOOD PRODUCTS PRESERVATION<\/h4>\n

    For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

    2.\tPROCESSING AND PRESERVATION OF FRUITS AND VEGETABLES<\/h4>\n

    Importance and scope of fruits and vegetables processing, Selection of raw materials for processing, Principles and methods of preservation, Canning, drying and dehydration, Intermediate moisture foods, Food irradiation, Preservation bysugar, chemical, fermentation\n<\/p>\n

    3.\tFOOD PACKAGING TECHNOLOGY<\/h4>\n

    Factors affecting shelf life of food material during storage, Spoilage mechanism, during storage, Importance and scope of packaging of foods, Types and classification of packaging system, Advantage of modem packaging system, Different types of packing materials used, Different forms of packaging – Metal container, glass container, plastic container, flexible films, shrink packaging, Vacuum and gas packaging, Packaging requirements and their selection for the raw and processed food, Advantage and disadvantages of these packing materials, Effect of these materials on packed commodities\n<\/p>\n

    4.\tGRADES AND STANDARDS<\/h4>\n

    For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

    5.\tDAIRY ENGINEERING<\/h4>\n

    Dairy development in India, Thermal and chemical properties of milk and milk products, Pasteurization, Sterilization, Homogenization, Filling and packaging, Butter manufacture, Equipments used in dairy technology\n<\/p>\n

    6.\tFOOD PROCESSING PLANT DESIGN AND LAYOUT<\/h4>\n

    Introduction: Plant design concepts -situations giving rise to plant design, Problems – differences in design of food processing and non-food processing plants, General design considerations, Food Processing Unit Operations, Prevention of Contamination, Sanitation, Deterioration, Seasonal Production, Flow Chart for Plant Design, Identification Stage, Looking for a need, Findinga product, Preliminary Screening of ideasPlant location – Introduction, Location Decision Process, Factors involved in the plant location decision, Plant layout: importance, flow patterns Illumination and ventilation, Cleaning & sanitization, Maintenance of Food Plant Building -Safety Color Code, Roof Inspection, Care of Concrete floors\n<\/p>\n

    Text Books:<\/h4>\n

    For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

    E-books<\/h4>\n
      \n
    1. http:\/\/www.agrimoon.com\/wp-content\/uploads\/Dairy-Engineering-0.pdf<\/li>\n
    2. http:\/\/www.agrimoon.com\/wp-content\/uploads\/FOOD-TECHNOLOGY.pdf<\/li>\n
    3. http:\/\/ecoursesonline.iasri.res.in\/mod\/page\/view.php?id=1706<\/li>\n
    4. http:\/\/ecoursesonline.iasri.res.in\/mod\/page\/view.php?id=1708<\/li>\n
    5. http:\/\/ecoursesonline.iasri.res.in\/course\/view.php?id=47<\/li>\n
    6. http:\/\/www.angrau.ac.in\/media\/9280\/fden221heat%26masstrans.pdf https:\/\/www.youtube.com\/watch?v=nRGt-gMRcYk https:\/\/www.youtube.com\/watch?v=xTA6PQtC2YA<\/li>\n<\/ol>\n

      Suggested List of Student Activities:<\/h4>\n<\/p>\n

      Note: the following activities or similar activities for assessing CIE (IA) for 5 marks (Any one)<\/i><\/p>\n

        \n
      1. Each student should do any one of the following type activity or any other similar activity related to the course and before conduction, get it approved from concerned Teacher and HOD.<\/li>\n
      2. Each student should conduct different activity and no repeating should occur some activities can be given in group.<\/li>\n<\/ol>\n
          \n
        1. Develop the design and layout of vegetable & fruit processing plants<\/li>\n
        2. Make list of food processing plants and make a short report their respective products<\/li>\n
        3. Visit to nearby dairy plant& make short report on milk preservation methods you observe red.<\/li>\n<\/ol>\n

          Course Delivery:<\/h4>\n

          The course will be delivered through lectures and Power point presentations\/ Video, Teachers can prepare or download PPT or Videos of different Machines usage in agriculture engineering application\n<\/p>\n

          SPECIAL INSTRUCTIONAL STRATEGIES<\/h4>\n
            \n
          1. PRESERVATION\tOF\tFOOD PRODUCTS\tlectures and Power point presentations\/ Video\/ Video movies<\/li>\n
          2. PRESERVATION & PROCESSING OF FRUITS AND VEGETABLES\tLectures\/Presentations, Video movies, Expose to real life food industries situation, processing industrial visits<\/li>\n
          3. FOOD PACKAGING TECHNOLOGY\tLectures\/Presentations, Video movies, Expose to real life industries situation, industrial visits<\/li>\n
          4. GRADES AND STANDARDS\tLectures\/Presentations,<\/li>\n
          5. DAIRY ENGINEERING\tLectures\/Presentations, videos<\/li>\n
          6. FOOD\tPROCESSING\tPLANT DESIGN AND LAYOUT\tLectures\/Presentations, Expose to real life food industries situation, industrial visits<\/li>\n<\/ol>\n

            Model Question Paper:<\/h4>\n

            (CIE)<\/p>\n

              \n
            1. Define<\/li>\n
                \n
              1. Freezing,<\/li>\n
              2. juice extraction,<\/li>\n
              3. filtration &<\/li>\n
              4. membrane separation<\/li>\n<\/ol>\n
              5. Describe chemical and biological methods of food preservation<\/li>\n

                Or
                \nDiscuss the Deterioration in products and their controls<\/p>\n

              6. State the Importance and scope of fruits and vegetables processing<\/li>\n
              7. Explain the Principles and methods of preservation<\/li>\n<\/ol>\n

                Model Question Paper:<\/h4>\n

                (SEE)<\/p>\n

                PART A-\tMarks 6×5=30\tCO<\/b><\/p>\n

                  \n
                1. Define<\/li>\n
                    \n
                  1. Freezing,<\/li>\n
                  2. juice extraction,<\/li>\n
                  3. filtration &<\/li>\n
                  4. membrane separation\t5\t1<\/li>\n<\/ol>\n
                  5. State the Importance and scope of fruits and vegetables processing\t5\t2<\/li>\n
                  6. Explain the Food irradiation\t5\t2<\/li>\n
                  7. State the Advantage of modem packaging system\t5\t3<\/li>\n
                  8. List the different food grades\t5\t4<\/li>\n
                  9. List the Equipments used in dairy technology\t5\t5<\/li>\n
                  10. Explain the Butter manufacturing process.\t5\t5<\/li>\n
                  11. List out the Plant design specifications.\t5\t6<\/li>\n
                  12. List out the types of layout problems.\t5\t6<\/li>\n<\/ol>\n

                    PART – B 10 x 7 = 70<\/b><\/p>\n

                      \n
                    1. Describe chemical and biological methods of food preservation\t10\t1<\/li>\n
                    2. <\/li>\n
                        \n
                      1. Discuss the Deterioration in products and their controls<\/li>\n
                      2. Explain the Physical method offood preservation\t10\t1<\/li>\n<\/ol>\n
                      3. Discuss the preservation by sugar, chemical, fermentation.\t10\t2<\/li>\n
                      4. Illustrate the Packaging requirements and their selection for the raw and processed food\t10\t3<\/li>\n
                      5. <\/li>\n
                          \n
                        1. Differentiate Vacuum and gas packaging<\/li>\n
                        2. Illustrate the effect of the packaging materials on commodities\t2*5=10\t3<\/li>\n<\/ol>\n
                        3. <\/li>\n
                            \n
                          1. Explain HACCP<\/li>\n
                          2. Explain good manufacturing process\t2*5=10\t4<\/li>\n<\/ol>\n
                          3. Explain the Pasteurization, Sterilization, Homogenization, filling and packaging\t10\t5<\/li>\n
                          4. Explain the Dairy development in India\t10\t5<\/li>\n
                          5. Explain the factors involved in the Plant location decision (with a table. 10\t6<\/li>\n
                          6. <\/li>\n
                              \n
                            1. Differentiate between Food processing plant & Non-food processing plant.<\/li>\n
                            2. Explain important Objectives and principles of good plant layout\t5+5\t6<\/li>\n<\/ol>\n<\/ol>\n

                              For detail syllabus of all other subjects of BE Agri, C15 scheme do visit Agri 6th Sem syllabus for C15 scheme<\/a>.<\/p>\n

                              Dont forget to download iStudy Syllabus App<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Food and Dairy Technology detail DTE Kar Diploma syllabus for Agricultural Engineering (AG), C15 scheme is extracted from DTE Karnataka official website and presented for diploma students. The course code […]<\/p>\n","protected":false},"author":2298,"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":[19,50],"tags":[],"class_list":["post-9893","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-agri-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/posts\/9893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/users\/2298"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/comments?post=9893"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/posts\/9893\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/media?parent=9893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/categories?post=9893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/vtu\/wp-json\/wp\/v2\/tags?post=9893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}