FT 3308 FOOD ANALYSIS LAB 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 3308 FOOD ANALYSIS LAB L T P C
0 0 4 2
Analysis of foods and food products for chemical components, compliance to standards;
detection of adulterants in foods.
Examination of typical food products including
a) Tea, coffee and cocoa,
b) Milk and milk products,
c) Edible oils and fats
d) Cereal and cereal products
e) Non alcoholic beverages and drinks
f) Spices and condiments
g) Bakery, confectionery products,
h) Sugars and sweetening agents.
TOTAL: 60 PERIODS
43
LAB EXPERIMENTS
1. Determination of moisture in spices powder by distillation method.
2. pH, conductivity, TDS and hardness of water
3. Determination of Peroxide Value in edible oils.
4. Isolation and identification of synthetic food colors in sweets, confectionery,
beverages.
5. Determination of total fat in liquid milk.
6. Determination of protein content in ice cream
7. Determination of total sugars in soft drinks.
8. Determination of Gluten in refined wheat flour (maida).
9. Determination of added common salt in table butter.
10. Detection of vanaspathi in ghee.
11. Detection of argemone oil in edible oil.
12. Detection of oil soluble color in spices powder.
13. Microscopic examination of wheat starch, rice starch and chicory in coffee.
FT 3308 FOOD ANALYSIS LAB L T P C
0 0 4 2
Analysis of foods and food products for chemical components, compliance to standards;
detection of adulterants in foods.
Examination of typical food products including
a) Tea, coffee and cocoa,
b) Milk and milk products,
c) Edible oils and fats
d) Cereal and cereal products
e) Non alcoholic beverages and drinks
f) Spices and condiments
g) Bakery, confectionery products,
h) Sugars and sweetening agents.
TOTAL: 60 PERIODS
43
LAB EXPERIMENTS
1. Determination of moisture in spices powder by distillation method.
2. pH, conductivity, TDS and hardness of water
3. Determination of Peroxide Value in edible oils.
4. Isolation and identification of synthetic food colors in sweets, confectionery,
beverages.
5. Determination of total fat in liquid milk.
6. Determination of protein content in ice cream
7. Determination of total sugars in soft drinks.
8. Determination of Gluten in refined wheat flour (maida).
9. Determination of added common salt in table butter.
10. Detection of vanaspathi in ghee.
11. Detection of argemone oil in edible oil.
12. Detection of oil soluble color in spices powder.
13. Microscopic examination of wheat starch, rice starch and chicory in coffee.
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