B. Tech Food Technology and Management

Objectives :

Course Contents :

Unit-1

Unit-2

Unit-3

Unit-4

Unit-5

Suggested Readings :

1. Introduce students to various modern instrumental techniques in food analysis.

2. Understand the applications, strengths and limitations of different methods.

Theory :

Introduction to Food Analysis: rules and regulations of Food analysis, safety in laboratory. Sampling and Sampling techniques. Sample preparation for analysis. Basic principles of Spectroscopy, UV and visible molecular absorption spectrometry, atomic absorption spectrometry emission spectrometry, fluorescence spectrometry, Atomic mass spectrometry, Infrared spectrometry.

Basic principles of Chromatography and its separation Techniques: Liquids, GC, TLC, Super critical fluid extraction chromatography Analysis of Carbohydrates - Chromatography and

Analysis of liquids – Total liquids concentration - Solvent extraction; Non-solvent liquid extraction methods; instrumental methods. Determination of liquid composition - Separation and Analysis by Chromatography; Chemical techniques. Analysis of Liquid oxidation.

Electrophoresis methods, Chemical methods; enzymatic methods; physical methods; immunoassays; analysis of polysaccharides fiber. Analysis of proteins Determination of overall protein concentration; protein separation and characterization; methods based on different adsorption characteristics separation due to size differences; separation by electrophoresis.

Radiochemical Methods: Use of radio isotopes. Viscosity and Consistency Measurements of Food, Measurements of Rheological properties.

1. Food analysis - S.S. Neilson, Aspen publishers. Gaithery Berg, Mary Land.

2. AOAC methods for Food Analysis.

3. Food Analysis, Theory and practice - Y. Pomeranz and C. E

Meloan, A VI publishing company, INC West Port, Connecticut,

USA.

4. Fung, D.Y.C. and Matthews, R. (1991): Instrumental Methods

for Quality Assurance in Foods, Marcel Dekker, Inc. New York

5. Moskowitz, H. R. (ed) (1987): Food Texture: Instrumental and

Sensory Measurement: Marcel Dekker, Inc., New York.

Practicals :

1. Introduction to Food Analysis Techniques.

2. Sampling techniques and methods of sample preparation.

3. Principals of Colorimetry and spectrophotometry.

4. Determination of pH.

5. Determination of Titratable acidity.

6. Determination of moisture and Total solids.

7. Analysis of foods for pesticides and drug residues.

8. Test for Adulterants.

1. To understand the theories and practical of refrigeration

processes and cold storage.

2. To teach and impart the Thermal properties of frozen and

unfrozen food Rheological properties of fluid and solid foods etc.

Theory :

Refrigeration : Basic refrigeration cycles and concepts: Elementary

vapour compression refrigeration cycle with reciprocating, rotary

and centrifugal compressor.

Theoretical vapour compression cycle, Departure from theoretical

vapour compression cycle, representation on T-s and P-h diagrams,

Mathematical analysis of vapour compression refrigeration system.

Refrigerants : Primary and secondary refrigerants, common

refrigerant, Brine, their properties and comparison

Multiple evaporation and compressor system: Application, one

compressor system: dual compression, comparison of systems,

control of multiple evaporator system. Working and mathematical

Objectives :

Course Contents :

Unit-1

SEMESTER - V

27

DFEP 502

Food Engineering-II(3+0+3 = 5 Credits)

DCBC 501

Instrumental Methods of Food Analysis(2+0+3 = 4 Credits)

analysis of above system.

Refrigeration equipments : Compressor, condenser,

evaporator, expansion valve, cooling tower. Basic

elements of design, construction, operation and

maintenance. Balancing of different components of the

system, ice-bank¬tank system.

Refrigeration control: low and high side float valves,

capillary tube, thermostatic expansion valve, automatic

expansion valve, solenoid valve, high pressure and low

pressure cutouts. Thermostat, overload protector,

common defects and remedies.

Refrigeration piping: Purpose, material, joints and

fittings, water and brine pipe size selection.

Refrigerated vehicle: truck, trawler. Working principle

of Ice-flaker.

Ultra low temperature refrigeration. Production of dry

ice. Absorption refrigeration system: simple vapour

absorption refrigeration systems, Practical absorption

system, refrigerant combinations, Absorption cycle

analysis. Cooling load calculation: Types of load, design

conditions for air cooling, air conditioning loads. Cold

storage: Types of cold storage, types of load in cold

storage, construction and maintenance of cold storage,

insulating materials and vapour barrier.

Cold storage: Types of cold storage, types of load in cold

storage, construction and maintenance of cold storage,

insulating materials and vapour barrier.

Rheological properties of fluid and solid foods:

Rheological classification of food. Rheological models

for viscous and visco-elastic food, measurement of flow

properties of fluid foods, (Fundamental methods,

empirical methods and imitative methods). Rheological

properties of solid food: Quasistatic tests for solid food.

Dynamic testing of solid food and other testing

methods.

Thermal properties of frozen and unfrozen food:

Introduction to thermal properties, importance of

thermal properties, experimental approach to measure

thermal properties, modeling of thermal properties of

frozen and unfrozen foods.

Dielectric properties of food: Introduction, basic

principle, Measurement principle, Frequency and

temperature dependence, composition dependence of

dielectric properties. Dielectric properties of insect-pest

and packaging material, Effect of processing on

dielectric properties of food. Assessment of food quality

by using dielectric properties.

Surface properties: introduction, fundamental

consideration, Gibbs adsorption equation and contact

angle measurement techniques.

Unit-2

Unit-3

Unit-4

Unit-5

Suggested Readings :

Objectives :

Course Contents :

Unit-1

Unit-2

1. Refrigeration and air-conditioning. Richard C Jordan

and Goyle B. Prirster (1956), Prentice Hall, Engle

wood.

2. A course in Environment Engineering. Domkundwar

(1993) Danpat Rai and sons, New Delhi.

3. Refrigeration and air-conditioning. Dr. Manohar

Prasad, (1993), Wiely Estern, New Delhi.

4. Refrigeration and air-conditioning. Dr. C. P.

Arora(1983), Tata McGraw Hill bub. Co., New Delhi.

5. M.A.Rao and S.S.H.Rizvi: Engineering Properties of

Foods Mercel Dekker inc. New York (1998).

Practicals :

1. To study the tools used in installation of a

refrigeration plant including charging and detection

of leaks.

2. To study different parts and learn the operation of a

refrigeration plant/ice plant using ammonia

refrigerant.

3. To dismantle and assemble an open compressor and

a sealed unit.

4. To find out the rating (cooling rate) at the different

suction temperatures (temperature differences) and

air handling capacity of the air cooling unit.

5. To plot psychometric process: sensible heating and

cooling, dehumidification and cooling and heating

and humidification.

6. To study different humidity indicating, recording

and controlling devices.

7. Problems on cold storage/multipurpose cold

storage.

8. Visit to refrigeration plant and multipurpose cold

storage.

1. Understanding the basics of different types of

packaging materials used in the food industry.

2. To impart knowledge on packaging machineries,

systems and regulations.

Theory :

Packaging Machineries, Systems and Regulations

Introduction to Food Packaging: History, Definitions,

Importance and scope functions of packaging, package

components.

Packaging Materials and Properties : Manufacturing

process, types, properties, advantages and

disadvantages. Primary Packaging Materials: Paper and

28

DFEP 503

Food Packaging Technology(3+0+3 = 5 Credits)

B. Tech Food Technology and Management

paper based packaging materials, Plastic as packaging materials:

Brief history, processing, classification , mechanical, optical and

barrier properties like WVTR, GTR, additives in plastics.

Aluminum foil. Metal packaging materials : Manufacture of tin

plate, TFS, fabrication, corrosion and remedial measures. Glass

packaging materials: Composition, structure, properties,

manufacture, design and closure. Plastic collapsible tube.

Composite container. Secondary Packaging Material: Folding

carton. Transport packaging materials- corrugated fiber board

boxes, wooden boxes. Ancillary Packaging Materials: Printing inks,

varnishes, lacquers and adhesives. Factors responsible for the

selection of Packaging materials for fresh and processed food

products.

Packaging Requirements of Different Types of Foods : fruits and

vegetables, meat, fish, poultry, dairy products, edible oils and spice

products, bakery products, confectioneries, Instant foods,

extruded foods, snack foods, alcoholic and non alcoholic

carbonated beverages, compatibility and estimation of shelf life.

Packaging Machineries, Systems and Regulations:- Packaging

Machineries: Bottling, canning, capping, labeling, form- fill

sealing, strapping, cartonning machineries. Packaging Systems:

Vacuum and gas packaging, aseptic packaging, retort packaging,

CAP & MAP, active packaging, shrink packaging, lined cartonning

system. Packaging Standards and Regulations: Laws, regulations,

specifications and quality control, recycling of plastic packaging

materials: Collection, separation and disposal.

1. Roberston G.L. (2006) Food Packaging: Principles and

Practice. 2nd edition, Taylor and Francis Group.

2. Mattsoon B. and Sonesson U. (2000) Environmentally-friendly

food processing. Woodhead publishing ltd.

3. Ahevenainen R. (2003). Noval food packaging techniques.

Woodhead publishing ltd.

4. Hanlons-handbook of packaging engineering.

Practicals :

1. Paper; Thickness, Grammage, weight, and water absorption

capacity, Determination of wax weight, Determination of

continuity of wax coating weight, grease resistance.

2. Plastics: Identification of different types of plastic packaging

materials, thickness, density, Tensile strength and elongation,

dart impact, WVTR,GTR, Migration tests on plastics,

3. Metals: Determination of tin coating weight, headspace

Unit-3

Unit-4

Unit-5

Suggested Readings :

analysis of trace elements (pb,Cr,fe),lacquer coating, Can

seaming.

4. Glass ; Study on various defects in glass containers, To perform

non-destructive tests for glass containers,

5. Transport package: Corrugated fibre board boxes:

Determination of bursting/strength properties, compression

strength, cobb value, edge crush test, transport worthiness tests.

6. Estimation of shelf life of packaged food.

1. To introduce the basic concepts and principles of food genetics.

2. To teach students its applications in food production.

Theory :

Introduction: Basic principles of Gene cloning, Food safety and

biotechnology- Impact of Biotechnology on microbial testing of

foods, New challenges, Immunological methods, DNA based

methods in food authentication, Real time PCR based methods.

Transgenic Plants - Current status, methods, prospects, risks and

regulation.

Transgenic Animals - Methods and applications, ethical issues.

Control Of Micro-Organisms – Bacteriocins of Lactic acid bacteria,

applications of bacteriocins in food systems. Aflatoxins –

production, control and reduction using molecular strategies,

antagonistic microbes.

Protein Engineering In Food Technology – Methods, objectives,

limitations and applications of protein engineering (e.g. Glucose

isomerase, Lactobacillus â-galactosidase and peptide antibiotic nisin).

Biotechnology And Food Ingredients – Biogums, fats, oils, fatty

acids and oilseed crops, fat substitutes, citric, fumaric and malic

acids, Bioflavors and bicolors, Traditional fermented foods, Soya

based oriental fermented foods. Transducers And Biosensors In

Food - Principle, types and applications in food processing.

1. Lee, B.H. (1996). Fundamentals of Food Biotechnology,

Objectives :

Course Contents :

Unit-1

Unit-2

Unit-3

Unit-4

Unit-5

Suggested Readings :

29

DFBT 504

Food Biotechnology(3+0+0 = 3 Credits)

VCH Publishers.

2. Tombs, M.P. (1991). Biotechnology in Food

Industry, Open University Press, Milton Keynes.

3. V.K. Joshi and Ashok Pandey (1999).

Biotechnology- Food fermentation, Volume 1&2

Educational publishers and Distributors.

4. Schwartzberg, A & Rao (1990). Biotechnology &

Food Process Engineering, Marcel Dekker, INC,

New York.

1. To develop competence in processing of Cereals,

Pulses and Oilseeds technology.

2. To recognize the significance of quality parameters

in selection, product development and value

addition.

Theory :

Status, production and major growing areas of cereals,

in India and world, Structure and chemical composition

of cereals, pulses and oilseeds, Nutrition and anti-

nutritional factors.

Wheat Processing: Wheat classification, wheat grain

structure quality and milling Functionality of wheat

flour components and bakery ingredients. Rice

Processing: Classification, paddy Processing and

treatment for quality improvement, Milling and sorting.

Objectives:

Course Contents :

Unit-1

Unit-2

Unit-3

Unit-4

Unit-5

Suggested Readings :

By product utilization e.g. Bran: Novel product

development – Instant Rice, puffed products etc.

Coarse Cereals Products: Maize, sorghum, pearl millet

and small millets processing and value addition.

Pulses: Pretreatment of pulses for milling, milling of

major pulses. Methods to improve recovery. Oil seeds

Processing: Groundnut, Mustard, Soybean, Sunflower,

Safflower, Sesame and other oil bearing materials

Special Topics: Processing &Utilization of Soya bean for

value added products, Innovative products from

cereals, pulses and oilseeds. Extrusion technology for

cereals

Practicals :

1. Milling of cereals with emphasis on quality and

recovery.

2. Oilseeds: Dehulling.

3. Oil extraction,

4. Effect of antioxidants on shelf-life of oils.

5. Determination of triglyceride composition of oils.

6. Pluses: Milling characteristics and effect of

treatments on recovery.

7. Products of Soybean- tofu, milk,

8. Bakery and other products.

1. Cereal Technology by Kent, CBS

2. Wheat Chemistry and Technology by Y. Pomeranz

3. Post Harvest Technology of Cereals by

Chakraborty AC

4. Cereals and Cereal Processing: Chemistry and

Technology DAV Dendy and BJ Dobrazczyk

5. Chemistry and Technology of Cereal Food and Feed

by S A Matz3

30

DTPF 505

Cereals, Pulses and Oilseeds Technology(3+0+3 = 5 Credits)