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BT2025 PRINCIPLES OF FOOD PROCESSING SYLLABUS | ANNA UNIVERSITY BTECH BIOTECHNOLOGY 6TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013

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BT2025 PRINCIPLES OF FOOD PROCESSING SYLLABUS | ANNA UNIVERSITY BTECH BIOTECHNOLOGY 6TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SIXTH SEMESTER B.TECH BIOTECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. 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

BT2025 PRINCIPLES OF FOOD PROCESSING L T P C
3 0 0 3
AIM
To develop the skills of the students in the area of Food Process Technology and its
applications.
OBJECTIVES
 At the end of the course, the student would have gained knowledge in various
aspects of Food processing & its importance for industrial applications. This will
facilitate the student to take up higher studies in the area.
UNIT I FOOD AND ENERGY 9
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals,
dietary sources, role and functional properties in food, contribution to organoleptic and
textural characteristics.
UNIT II FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing
and preservation; food colourants – natural and artificial; food flavours; enzymes as food
processing aids.
UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9
Bacteria, yeasts and molds – sources, types and species of importance in food
processing and preservation; fermented foods and food chemicals, single cell protein.
UNIT IV FOOD BORNE DISEASES 9
Classification – food infections – bacterial and other types; food intoxications and
poisonings – bacterial and non-bacterial; food spoilage – factors responsible for
spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.
UNIT V FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death
curves of microorganisms, canning; frozen storage-freezing characteristics of foods,
microbial activity at low temperatures, factors affecting quality of foods in frozen storage;
irradiation preservation of foods.
TOTAL : 45 PERIODS
60
TEXT BOOKS
1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,
London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd.
New Delhi 2002.
REFERENCES
1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., McGraw-Hill Book Co.,
New York 1988.
2. J.M. Jay – Modern Food Microbiology, CBS Pub. New Delhi, 1987.

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