FD6501 - MILLING TECHNOLOGY FOR FOOD MATERIALS (Syllabus) 2013-regulation Anna University

FD6501 - MILLING TECHNOLOGY FOR FOOD MATERIALS (Syllabus) 2013-regulation Anna University

FD6501

MILLING TECHNOLOGY FOR FOOD MATERIALS

 LPTC
3003

UNIT I

GRAIN PROPERTIES

9
UNIT I Importance of grains and cereals - definitions, Grain structure, Physico- chemicalproperties of grains and its nutritional value. Storage of cereal grains in relation to maintaining grain quality – types of storage structures.

UNIT II

MILLING OF RICE

9
Rice milling flow sheet.Explanation of steps in milling operations - Cleaning,Parboiling- Physio –chemical changes during Parboiling and effects of qualities of rice.Methods of Parboiling, Milling, Shellers, Paddy Separator, Whitener, Polisher, Grader, and modern rice mill.Byproducts from rice milling and waste utilization.


UNIT III

MILLING PROCESS OF WHEAT

9
Wheat milling flow sheet. Explanation of steps in milling, Cleaning Principles of Parboiling of wheat- Methods of Parboiling, Sifters, De-stoners, Roller milling - Break rolls, and reduction rolls, Sifting and purifying, plan sifters. Bran separation.Efficiency of milling process.By products from wheat milling and waste utilization. Milling of Corn: Corn–types. Dry and wet milling of corn–flow sheet and explanation, Byproducts from corn milling, corn starch, corn syrup, corn flakes. Waste utilization.

UNIT IV

MILLING OF PULSES

9
Importance of legumes. Milling and processing of Legumes- Methods of milling ofpulses. Processing methods- dehulling losses and effect of dehulling on nutritive value. Grading methods, Cooking quality.

UNIT V

MILLING OF OIL SEEDS

9
Oil seed processing- natural sources of oil. Physio-chemical properties,mechanical extraction - Oil processing machinery, solvent extraction, factors influencing extraction, types of solvents. Refining of oil, hydrogenation, winterization, changes during storage. Oil seed flour concentrates and isolate.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Chakraverty, A. ―Post Harvest Technology of Cereals, Pulses and Oil Seeds□, Third Edition,
2. Oxford & IBH publishing & Co., New Delhi, 2000. Sahay, K.M. and Singh. K.K. ―Unit operations of Agricultural Processing□, Vikas Publishing House, New Delhi, 1996.

REFERENCES
1. Kulp K and Pont J G, ―Handbook of Cereal Science and Technology□, Second Edition, Chips Ltd. USA, 2000.
2. Khader, Vijaya and Vimala, V., ―Grain Quality and Processing□, Agrotech Publishing, Udaipur, 2007.
3. Harry Lawson. ―Food Oils and Fats, Technology, Utilization and Nutrition□, CBS Publishers and Distributors, New Delhi, 1997.
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