CH6001 - FOOD TECHNOLOGY (Syllabus) 2013-regulation Anna University

CH6001 - FOOD TECHNOLOGY (Syllabus) 2013-regulation Anna University

CH6001 FOOD TECHNOLOGY  LPTC
3003

OBJECTIVES:
To enable the students to learn to design processing equipments for Food Industries.

UNIT I AN OVERVIEW 5
General aspects of food industry; world food needs and Indian situation.

UNIT II FOOD CONSTITUENTS, QUALITY AND DERIVATIVE FACTORS 14
Constituents of food; quality and nutritive aspects; food additives; standards; deteriorative factors and their control.


UNIT III GENERAL ENGINEERING ASPECTS AND PROCESSING METHODS 9
Preliminary processing methods; conversion and preservation operations.

UNIT IV FOOD PRESERVATION METHODS 12
Preservation by heat and cold; dehydration; concentration; drying irradiation; microwave heating; sterilization and pasteurization; fermentation and pickling; packing methods.

UNIT V PRODUCTION AND UTILISATION OF FOOD PRODUCTS 14
Cereal grains; pulses; vegetables; fruits; spices; fats and oils; bakery; confectionery and chocolate products; soft and alcoholic beverages; dairy products; meat; poultry and fish products.

TOTAL : 45 PERIODS

OUTCOMES:
Upon completion of this course, the students would get the exposure on use of different chemical additives in foods during food processing and preservation

TEXT BOOKS:
1. Heid J.L. Joslyn M.A., Fundamentals of Food Processing Operation, The AVI publishing Co., West port 1967.
2. Potter N.N., Food Science, The AVI publishing Co., Westport, 1963.

REFERENCES
1. Heldman D.R., Food Process Engineering, The AVI publishing co., 1975.
2. Charm S.E., The Fundamentals of Foods Engineering, The AVI Publishing Co., Westport, 1963.
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