AI6602 - DAIRY AND FOOD ENGINEERING (Syllabus) 2013-regulation Anna University

AI6602 - DAIRY AND FOOD ENGINEERING (Syllabus) 2013-regulation Anna University

AI6602	DAIRY AND FOOD ENGINEERING	LPTC

3003

OBJECTIVES:

• To introduce the students to dairy industry, properties and processing of milk, manufacture of dairy products , sanitation and effluent treatment in dairy industry
• To expose the students to the fundamental knowledge of food, its properties and different methods of food processing

UNIT I	PROPERTIES AND PROCESSING OF MILK	9

Dairy Industry – importance and status – Milk Types – Composition and properties of milk - Production of high quality milk - Method of raw milk procurement and preservation - Processing – Staining - Filtering and Clarification - cream separation – Pasteurization – Homogenization - sterilization, UHT processing and aseptic packaging – emulsification - Fortification.

UNIT II	DAIRY PRODUCTS	9

Manufacture of Milk Powder - Processing of Milk Products - Condensed Milk - Skim milk - Butter milk - Flavoured Milk, whey, casein, yoghurt and paneer - Manufacture of Butter - Cheese Ghee, ice creams and frozen desserts - standards for milk and milk products - Packaging of Milk and Milk Products - Cleaning and Sanitation - Dairy effluent treatment and disposal .

UNIT III	FOOD AND ITS PROPERTIES, REACTION AND KINETICS	9

Constituents of food - thermal processing of foods - cooking, blanching, sterilization, pasteurization, canning - Interaction of heat energy on food components, reaction kinetics, Arrhenius equation, TDT curves - water activity, sorption behaviour of foods – isotherm models - monolayer value, BET isotherms, Raoult‟s law, Norrish, Ross, Salwin - Slawson equations.

UNIT IV	PROCESSING AND PRESERVATION OF FOODS	10

Coffee, Tea processing - Concentration of foods, freeze concentration - osmotic and reverse osmotic concentration - drying and dehydration of food - Tray, tunnel, belt, vacuum and freeze dryers - rehydration of dehydrated foods - Fat and oil processing, sources, extraction, methods and equipment, refining of oils, hydrogenation, manufacture of margarine - Food preservation methods - preservation by irradiation, microwave and dielectric heating of food.

UNIT V	QUALITY CONTROL	8

Quality control of processed food products - Factors affecting quality - Food packaging, importance, flexible pouches - restorable pouches - aseptic packaging, granules, powder and liquid packaging machines - nanotechnology – principles - applications in food processing – food plant location

TOTAL : 45 PERIODS

OUTCOMES:

• The students will gain knowledge about Dairy and Food process engineering
• Understand the process of manufacturing of dairy products and thermal processing of food.
• Students will understand the importance of quality control and food preservation and packaging.

TEXT BOOKS:

1. Chandra Gopala Rao. Essentials of Food Process Engineering. B.S. Publications, Hyderabad, 2006.
2. Walstra. P., Jan T. M. Wouters., Tom J. Geurts “Dairy Science and Technology”, CRC press, 2005.
3. Ananthakrishnan, C.P., and Sinha, N.N., “Technology and Engineering of Dairy Plant Operations, Laxmi Publications, New Delhi, 1999.

REFERENCES:

1. Subbulakshmi.G., and Shobha A. Udipi, Food Processing and Preservation, New Age International Publications, New Delhi, 2007.
2. Toledo, R.T., “Fundamentals of Food Process Engineering”, CBS Publishers and Distribution, New Delhi, 1997.
3. Tufail Ahmed., “Dairy Plant Engineering and Management”, Kitab Mahal Publishers, Allahabad, 1997.
4. Dairy Science and Technology Handbook, Volumes 1-3, John Wiley & Sons,1993.
5. Charm, S.E., “Fundamentals of Food Engineering”, AVI Pub.Co.Inc, New York, 1997.