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Monday, August 27, 2012

FT 3304 FOOD ADDITIVES SYLLABUS | ANNA UNIVERSITY B.TECH. FOOD TECHNOLOGY 5TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013

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FT 3304 FOOD ADDITIVES SYLLABUS | ANNA UNIVERSITY B.TECH. FOOD TECHNOLOGY 5TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY FIFTH SEMESTER B.TECH. FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS, IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009


FT 3304 FOOD ADDITIVES L T P C
3 0 0 3
AIM
To expose the students to the use of different chemical additives in foods during food
processing and preservation.
OBJECTIVES
 To understand the principles of chemical preservation of foods.
 To understand the role of different food additives in the processing of different foods
and their specific functions in improving the shelf life, quality, texture and other
physical and sensory characteristics of foods.
 To know the regulations and the monitoring agencies involved in controlling the safer
use of additives in foods
UNIT I FOOD ADDITIVES 9
Definition; their function in food processing and preservation. Preservatives – definition;
natural preservatives; chemical preservatives; acidulants and low pH – organic acids and
esters; sulphur dioxide and its salts; nitrites; antibiotics; surface preservation. Permitted
preservatives in foods – Antioxidants; natural and chemical antioxidants; mechanism of
antioxidant function; primary and secondary antioxidants; sequestrants; selection and
application of antioxidants in foods; evaluation of antioxidant effectiveness – permitted
antioxidants in foods.
UNIT II FOOD COLORS 9
Natural and synthetic colors; fake colors; inorganic pigments; application of colors in food
industry; restriction on the use of colors in foods. Flavoring agents – concept of flavors in
foods; natural flavors; nature identical flavors; artificial flavoring substances; restrictions on
the use of flavoring agents in foods.
UNIT III EMULSIFIERS AND STABILIZERS 9
Definition; properties; HLB value; function of emulsifiers and stabilizers in foods; permitted
emulsifiers and stabilizers used in foods; polyols – physical and chemical properties of
polyols, application in food industry, permitted polyols in foods.
UNIT IV SWEETENERS 9
Natural and chemical sweeteners; nutritive and non-nutritive sweeteners; chemical structure
& sweetness; saccharine, acesulfame K, aspartame, sucrolose; restriction on the use of
sweeteners in foods; Food acids – their function and application in foods; permitted food
acids; nutritive additives; enrichment of foods.
UNIT V FOOD SAFETY 9
Food – Safety in the use of food additives in foods; regulations and monitoring agencies;
toxicological evaluation of additives; interaction of additives with food ingredients.
TOTAL: 45 PERIODS
41
TEXT BOOK
1. Mahindru, S.N. “Food Additives: Characteristics, Detection and Estimation”. Tata
McGraw-Hill, 2000.
REFERENCES
1. Brennen, Alfred Larry. “Food Additives”. 2nd Edition, CRC Press,
2. Clydesdale, Fergus M. “Food Additives- Toxicology Regulation and Properties”. CRC
Press,
3. Emerton, Victoria, “Food Colours”. Blackwell Publishing, 2008.
4. Wilson, Rachel. “Sweeteners” Blackwell Publising, 2007.
5. Hutchings, John B. “Food Color and Appearance”. Aspen Publication,1999.

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