OCY701 Syllabus - Chemistry In Food Industry - 2017 Regulation - Open Elective | Anna University

OCY701 Syllabus - Chemistry In Food Industry - 2017 Regulation - Open Elective | Anna University

OCY701	CHEMISTRY IN FOOD INDUSTRY	L T P C

3003

OBJECTIVE:

• To make the students conversant with food chemistry.
• To impart thorough understanding of theory, concepts are present in chemistry in food industry.
• To implement these methods in finding the quality of raw materials, intermediates and finished products.
• To know about methods of chemistry that is widely used in food industries.

UNIT I	FOOD CHEMISTRY	9

Definition and importance; Water: functions, physical properties, types of water, water activity and shelf life of food.

UNIT II	CARBOHYDRATES AND PROTEINS	9

Definition, nomenclature, classification, physical and chemical properties of sugar, functional properties of polysaccharides, modified starch, starch hydrolysates, polyols, glycogen, fibre, gum, proteins, physical and chemical properties of amino acids, proteins, classification and structure, function and properties of protein, animal and plant proteins, effect of processing

UNIT III	LIPIDS	9

Classification, estimation of fatty acids, physical properties, Fat constant: saponification number, acid number, iodine value, acetyl value, Reichert Meissel number, effect of freezing, flavour reversion, oxidative and hydrolytic rancidity, hydrogenation, inter-esterification, different types of fats, uses in food processing, food emulsions, fat replacers.

UNIT IV	MINERALS AND VITAMINS	9

Classification, minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods; fat soluble and water soluble vitamins, their food sources, effect of food processing, Enzymes: nature and functions, enzymes in food processing, immobilized enzymes.

UNIT V	NATURAL PIGMENTS AND FLAVOURING AGENTS	9

Chlorophyll, carotenoids, anthocyanins, anthoxanthins, flavonoids, tannins, natural flavour constituents; Additives and contaminants: intentional additives, incidental additives, antinutritional factors

TOTAL: 45 PERIODS

OUTCOMES:

• Will be familiar with principles of Chemistry in food industry.
• Will gain the knowledge of Chemistry behind in food industries

TEXT BOOKS:

1. John DeMan, “Principles of Food Chemistry”, Springer-Verlag, 2006.
2. C.M. Weaver and J.R. Daniel, “Food Chemistry Laboratory- A Manual for Experimental Foods”, Dietetics and Food Scientists. CRC Press, 2003

REFERENCES:

1. S. Damodaran, S., K.L. Parkin, O.R. Fennema, “Introduction to Food Chemistry”. CRC press, 2007.
2. O. R. Fennema, “Principles of Food Science Part I: Food Chemistry”, 4th Ed. CRC press, 2007.
3. H.D. Belitz, W. Grosch and P. Schieberle, “Food Chemistry”, 3rd Ed, Springer-Verlag, 2004.