INTEGRAL UNIVERSITY

LUCKNOW

SYLLABUS

of

B.TECH.

FOOD-TECHNOLOGY

2015-16

B. TECH. FOOD TECHNOLOGY SEMESTER V

S.No. Course

Code

Subject Periods

Evaluation Scheme

Subject

Total Sessional Exam.

Theory

L T P CT TA Total ESE

1. FT-501 Dairy Technology 03 01 00 30 20 50 100 150

2. FT-502

Food Engineering III 03 01 00 30 20 50 100 150

3. FT-503

Cereals, Pulses & Oilseeds

Technology

03 01 00 30 20 50 100 150

4. FT-504

Instrumentation and Process

Control

03 01 00 30 20 50 100 150

5. FT-505

Meat, Fish and Poultry

Product Technology 03 01 00 30 20 50 100 150

6. FT-506 Methods of Food Analysis 02 01 00 15 10 25 75 100

7. FT-551

Milk and Milk Products

Technology Lab 0 0 03 10 10 20 30 50

8. FT-552 Cereals, Pulses & Oil

Technology Lab

0 0 06 20 20 40 60 100

9. FT-553 Food Engineering III Lab 0 0 03 10 10 20 30 50

10. GP-501 General Proficiency - - - - - 50 - 50

Total 17 06 12 - - 405 695 1100

B.TECH

FOOD TECHNOLOGY

SEMESTER-V

DAIRY TECHNOLOGY

FT-501

w.e.f. Session 2014-15

L T P

3 1 0

UNIT -1 [8]

Milk: Definition, composition, White revolution, Present milk industry scenario and its future, Physical

and chemical properties, nutritive value of milk and milk products and its national and international

standards. Practices related to procurement and transportation of milk.

UNIT -II [8]

Testing of milk and milk products: Detection of non-milk fats, water, non-milk proteins. Microbiology of

milk: Milk as a substrate for bacteria, spoilage micro-organism, pathogenic micro-organism, sources of

contamination, hygienic measures.

UNIT -III [8]

Good hygienic practice in milk processing: Principal hazards, cleaning and disinfection in a dairy

industry, definitions, cleaning and disinfection agents and processes. Reception, pasteurization,

standardization, toning, homogenization, cream separation, market and special milk.

UNIT-IV [8]

Technology of traditional Indian dairy products. Technology of fat rich dairy products like Cream, butter,

ghee and margarine. Technology of fermented milk and milk products and probiotic milk based products.

UNIT -V [8]

Sterilized flavored milk, UHT milk, Aseptic packaging and storage

Suggested Readings:

1. Smit, G., Dairy processing - improving quality; Woodhead Publishing.

2. Walstra P., Geuits T.J., Noomen A., Jellema A. and Van Boekel M.A.J.S.,Dairy technology-

Principles of milk properties and processes; Marcel Dekker Inc.

3. Spreer E., Milk and dairy product technology; Marcel Dekker Inc.

4. Gupta R.P., Dairy India year Book 2007.

5. Robinson R.K., Modern dairy Technology, Vol I Advances in Milk processing.

FOOD ENGINEERING III

FT-502 w.e.f. Session 2014-15

L T P 3 1 0

Unit 1 [8]

Mass transfer: Diffusion and Mass Transfer in Food Materials: Molecular diffusion in

solids and fluids: Fick’s 1st law for molecular diffusion, diffusion through varying

cross sectional area, molecular diffusion in liquids, molecular diffusion in biological

solutions and gels, molecular diffusion in solids, diffusion coefficients in gas, liquid

and solid, numerical solution of steady state diffusion,

Unit 2 [8]

Gas Absorption: Equilibrium relationship, mass transfer theories, concept of driving

force, individual and overall mass transfer coefficients.

Unit 3 [8]

Air properties, dry and wet bulb temperature, Wet and dry bulb hygrometry, Humidity

charts, Methods of humidification and dehumidification, Air conditioning

Unit 4 [8]

Liquid- Liquid Extraction: Equilibrium for immiscible and partially miscible systems,

Use of triangular diagram. Calculation of number of stages for cocurrent and counter

current contacting.

Crystallization: theory, Nuclei formation, Crystal growth, Theory of crystallization,

Batch and continuous crystallization, Fractional crystallization.

Unit 5 [8]

Adsorption: Gas solid isotherms for one and more sorbates, Chemisorption, Liquid

and solid isotherm, Adsorption unit- Fixed bed equations, Isothermal operation, Non

isothermal operation, pressure swing adsorption,

Extraction, supercritical extraction. Leaching

Distillation, steam distillation, batch distillation, vacuume distillation

Suggested Readings:

1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier.

2. Fellows P. 1988.Food Processing Technology: Principle and Practice. VCH Publ. 3. Geankoplis J Christie. 1999. Transport Process and Unit Operations. Allyn & Bacon. 4. McCabe WL & Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw

Hill. 5. Sahay KM & Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ.

House. 6. Singh RP and Heldman DR. 1993.Introduction to Food Engineering. Academic

Press.

CEREALS, PULSES AND OILSEEDS TECHNOLOGY

FT-503

w.e.f. Session 2014-15

L T P

3 1 0

UNIT-I [8]

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.

UNIT-II [8]

Wheat Processing: Wheat classification, wheat grain structure, wheat roller flour milling, quality and

milling functionality of wheat flour components and bakery ingredients. Paddy Processing and treatment

for quality improvement, Modern rice milling operations, Confectionery.

UNIT-III [8]

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.

UNIT-IV [8]

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, Expeller and solvent extraction processing.

UNIT-V [8]

Special Topics: Processing and utilization of Soya bean for value added products, Innovative products

from cereals, pulses and oilseeds. Extrusion technology for cereals.

Suggested Readings :

1. Chakraverty A & De DS. 1981. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford

& IBH.

2. Unit Operations of Agricultural Processing. Authors, K M Sahay, K.K. Singh. Edition, 2,

Publisher, Vikas Publishing House Pvt

3. Y. Pomeranz, Wheat Chemistry and Technology

4. Chakraborty AC, Post Harvest Technology of Cereals

5. DAV Dendy and BJ Dobrazczyk, Cereals and Cereal Processing: Chemistry and Technology

6. S A Matz, Chemistry and Technology of Cereal Food and Feed

INSTRUMENTATION AND PROCESS CONTROL

FT-504

w.e.f. Session 2014-15 L T P

3 1 0

Unit I [8]

Review of Laplace Transforms; Zero, first and second order responses of

instruments, General Principles of Industrial Instrumentation: Pneumatic, Electric

and Electronic devices, Process control principles, Measurement and control of

temperature, flow of fluids, liquid levels, pressure, humidity, Gas concentration,

Refractometer, Specific gravity.

Unit II [8]

Indicating, recording and controlling instruments commonly used in process

industries. Choice of control instruments.

Unit III [8]

Process Control: Dynamic Behavior of first/second order systems, Response of first

order systems/first orders system in series.

Unit IV [8]

Block diagrams and transfer functions, Feedback control, P, PI, PID controllers.

Transient response of control systems, Stability general concepts,

Unit V [8]

Routh stability criterion, Frequency response: Bode diagram, Nyquist diagrams, Feed

forward control, Cascade control etc. SCADA systems.

Suggested Readings:

1. BeckwithTG. 1996. Mechanical Measurements. Addison-Wesley. 2. Doeblin EO. 1966. Measurement System - Application and Design. McGraw

Hill. 3. Ernest O Doebelin.1995. Measurement Systems - Application and Design.

McGraw Hill. 4. Holman P 1996. Experimental Methods for Engineers. McGraw Hill. 5. Nachtigal CL. 1990. Instrumentation and Control. Fundamentals and

Application. John Wiley & Sons. 6. Oliver FJ. 1971. Practical; Instrumentation Transducers. Hayden Book Co. 7. Perry CC & Lissner HR.1962. The Strain Gauge Primer. McGraw Hill. 8. Coughanowr and Koppel, Process Control and Dynamics

MEAT, FISH AND POULTRY PRODUCT TECHNOLOGY

FT– 505

w.e.f. Session 2014-15 L T P 3 1 0

UNIT-I [8]

Introduction to meat and poultry industries; Pre-mortem selection of animals;Modern

Abattoir Practices: slaughtering techniques of animal and slaughtering practices; Meat

cuts and portions of meat; Inspection and grading of meat; Physico-chemical

composition of muscle; Post-mortem changes in muscle; Conversion of muscle to

meat.

UNIT -II [8]

Chemical and nutritional composition of meat ; The eating quality of meat - color,

water holding capacity (WHC) and juiciness, texture and tenderness, odour and taste;

Meat microbiology and safety; Spoilage characteristics of meat; Endogenous and

exogenous infections; Preventive (prophylaxis) measures for avoiding meat spoilage.

UNIT -III [8]

Meat processing- comminution, emulsification, curing, smoking, cooking, ageing and

tenderization; Meat products - meat emulsion, fermented meats, sausages, ham, bacon

and comminuted meat products; Meat analogs; Meat storage and preservation- by

temperature control (refrigeration, freezing, thermal processing), by moisture control

(dehydration, freeze drying, curing, IMF meat), by microbial inhibition (chemical

preservation, ionizing radiation); Packaging of meat products. Meat production,

processing and consumption trends; Meat plant sanitation and waste disposal; By-

products from meat industries and their utilization.

UNIT -IV [8]

Inspection of birds, poultry slaughter and dressing, Factors affecting quality of

poultry; Classification of poultry meat; Composition and nutritional value of poultry

meat; Processing of poultry meat, spoilage and control; By-product utilization.

Egg and egg products- Structure, composition and functions of eggs; Abnormalities in

eggs; Functions of eggs in food products; Inspection and grading for egg quality;

Preservation and safe handling of eggs; Coagulation of eggs, egg foams, egg powder

and egg based products.

UNIT-V [8]

Fish as raw material for processing and its biochemical composition. Factors

affecting the quality of product and post harvest losses. Chilling and freezing of fish

and other aquatic products. Physical, chemical, microbiological and sensory changes

during storage. Principles of thermal processing. decimal reduction time, thermal

death time, ”Z” and ”F” values, 12D concept, determination of process time. Canning

process for fish. Value added fish products. Hurdle technology and its application.

Composition and role of muscle proteins, Factors influencing denaturation of muscle

proteins.Fisheries Byproducts Technology.

Suggested Readings:

1. Vaclavik V.A. and Christian EW, Essentials of food science; Springer International.

2. Laurie R.A., Lawrie’s meat Science; Woodhead Publishing Ltd. 3. Stadelman W.J. and Cotterill O.J., Egg science and technology; CBS Publishers. 4. Pearson A.M. and Gillett T.A., Processed Meats; CBS Publishers. 5. Stadelman W.J., Olson V.M., Shemwell G.A. and Pasch S., Egg and poultry

meat Processing; Elliswood Ltd. 6. Aitken A., Mackie M., Merritt S.H. and Windsor M.L., Fish Handling and

Processing; Ministry of Agriculture, Fisheries and Food, Edinburgh. 7. Balachandran K.K., Post-harvest Technology of Fish and Fish Products; Daya

Publ. House.

METHODS OF FOOD ANALYSIS

FT-506

w.e.f. Session 2014-15 L T P

2 1 0

UNIT – I [8]

Introduction to Food Analysis: Rules & Regulations of Food Analysis, Safety in

Laboratory. Sampling and sampling techniques, sample preparation for analysis. Basic

principles of spectroscopy: UV-VIS molecular absorption spectrometry, atomic

absorption & emission spectrometry, fluorescence spectrometry, Atomic mass

spectrometry, IR spectrometry.

UNIT – II [8]

Separation Science: Basic principles of chromatography, HPLC, GC, TLC, Super

critical fluid extraction chromatography

Analysis of liquids: Total liquids concentration, Solvent extraction; Non-solvent liquid

extraction methods; instrumental methods. Determination of liquid composition.

UNIT-III [8]

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.

UNIT-IV [8]

Radiochemical Methods: Use of radio isotopes, viscosity and consistency

measurements of food, measurement of rheological properties.

Suggested Readings:

1. S.S. Neilson, Food analysis, Springer. 2. AOAC methods for Food Analysis. 3. Y. Pomeranz and C. E Meloan, Food Analysis, Theory and practice; AVI

publishing company, INC West Port, Connecticut, USA. 4. Fung, D.Y.C. and Matthews, R., Instrumental Methods for Quality Assurance in

Foods; Marcel Dekker, Inc. New York. 5. Moskowitz, H. R., Food Texture: Instrumental and Sensory Measurement;

Marcel Dekker, Inc. New York

MILK AND MILK PRODUCT TECHNOLOGY LAB

FT– 551

w.e.f. Session 2014-15 L T P

0 0 3

1. Determination of quality of raw milk (eq. COB, MBRT, Resazurin Test, Lactometer

reading, pH & acidity, fat contents, SNF content, specific gravity etc).

2. Determination of adequacy of pasteurization (Phosphatase test).

3. Determination of microbiological quality (TPC/SPC) of pasteurized and

sterilized/flavored milk samples & some milk products like ice cream.

4. Preparation of certain dairy products (eg. Khoya, paneer, flavoured milk, yogurt,

cream, ice cream, srikhand etc.) and assessment of yield and quality of the prepared

products

5. Determination of solubility, dispersibility of dried milk powders (spray & drum-

dried samples).

6. Determination of certain key parameters in dairy products (eg overrun in ice cream,

salt content in butter, moisture content in ghee etc.)

7. Visit to a dairy/ice cream factory.

CEREALS, PULSES & OIL TECHNOLOGY LAB

FT– 552

w.e.f. Session 2014-15 L T P

0 0 6

1. Determination of physical properties of different cereal grains

2. Estimation of Protein content of different Cereals and Legumes.

3. (a) Determination of sedimentation value of the Maida.

(b) Determination of alcoholic acidity of the sample of the wheat flour /

Maida.

(c) To determine the water absorption capacity of the wheat flour / Maida.

(d) Determination of adulterant (NaHCO3) in wheat flour/ Maida.

4. Assessment of market samples of wheat, rice, and pulses for conforming to

some PFA specifications.

5. Storage studies of cereal and legume grains having different moisture levels.

6. Determination of Gluten content in wheat flour samples.

7. Determination Polenske value of wheat flours.

8. Visit to a working modern roller flour mill and FCI godowns.

9. Visit to working rice mill, collection of samples at various steps of milling and

analysis for efficiency of cleaning, shelling, paddy separation, and degree of

polish.

10. Preparation of expanded & puffed rice from raw and parboiled materials and

assessment of quality of products including expansion in volume.

11. Traditional and improved pretreatments and its effect on dehusking of some

legumes.

12. Pearling of some millets.

13. Effect of certain preparative treatments (flaking, heat treatment, dehusking,

moisture conditioning) on rates of oil extraction from certain oilseeds.)

14. Determination of efficiency of oil extraction techniques (mechanical expelling

and solvent extraction).

15. Determination of some quality parameters in oils extracted by different

techniques (eg. Colour and FFA contents).

16. Demonstration and/or evaluation of techniques for clarification degumming,

dewaxing, alkali refining, bleaching, deodorization of oils.

17. Visit to an oil extraction, refining and vanaspati unit.

18. Determination of certain analytical constants of edible fats and oils for

conformation to BIS standards/detection of adulteration.

19. Determination of stability of fats & oils.

20. Determination of deep-fat frying performance of some refined oils.

21. Identity tests for various oils.

FOOD ENGINEERING III LAB

FT– 553

w.e.f. Session 2014-15 L T P

0 0 3

1. Experiment on extraction of oil from food sample. 2. Experiment on distillation process for production of distilled water. 3. Experiment of absorption of water by dried food product / grain. 4. Experiment on crystallization process in food processes. 5. Experiment on humidification process in food processing 6. Experiment on dehumidification process in food processing 7. Visit to related food industry