FT 3404 FOOD PROCESS ENGINEERING II SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,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
FT 3404 FOOD PROCESS ENGINEERING II L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of animal product
processing and technology. This course will enable students to appreciate the application of
scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for
meat and such foods and the various products derived from these materials.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of
processing technology used.
UNIT I FISH & FISH PROCESSING 8
Marine and fresh water fish, shell fish- composition and nutrition commercially important fish
and shell fish, names in important Indian languages, important regions, season; spoilage
factors, ship board operations, storage and transport.
Processing and Preservation-chilling, freezing, canning, smoking, curing, salting and drying,
fish meal and fish oils; safety issues, Indian regulation and quality assurance.
UNIT II MEAT & MEAT PROCESSING 10
Common and commercially important meats; pre and post slaughter handling, meat
inspection and grading; animal welfare and safety in slaughter plant.
Structure and composition of meat, carcass chilling, ageing; storage of fresh meat- Modified
atmosphere packaging, packaging of retail cuts; Processing and preservation- artificial
tenderizing, chilling, freezing, curing, smoking, sausage manufacture, ready-to-eat meats
and meat products; Kosher and Halal certification, safety issues, regulation and quality
assurance.
54
UNIT III POULTRY & EGGS 9
Types of poultry, production, classification & designation, grading.
Processing plant operations- slaughter, bleeding, scalding, defeathering, eviscerating,
chilling, packaging; composition and nutrition, poultry meat products; safety issues,
regulation and quality assurance.
Eggs- structure, composition, quality factors, storage, pasteurization, freezing and drying,
egg substitutes; regulation and Quality assurance.
UNIT IV MILK AND MILK PRODUCTS 9
Processing of Milk – Pasteurisation, homogenisation, sterilization, HTST and UHT
processes; Processing and preservation of milk products- cream, sour cream, butter, ghee,
skimmed milk concentrate and skimmed milk powder, whey concentrate and whey powder,
yoghurt, cheese and other products; Traditional Indian products- curd, lassi, buttermilk,
khoa, kulfi, shrikhand, icecream ; packaging of dairy products- sachets, aseptic packs;
chilled and frozen storage; Food Regulation and Quality assurance.
UNIT V EXTRUDED FOOD PRODUCTS 9
Principle, types and design of extruders, factors affecting extrusion performance, types of
extruded foods- pasta , meat substitutes, textured plant and milk proteins, specialty foods ;
uses and advantages of extrusion technology; packaging of extruded products; regulation
and quality assurance.
TOTAL : 45 PERIODS
TEXTS BOOKS
1. Berk, Zeki. “Food Process Engineering and Technology”. Academic Press / Elsevier,
2009.
2. Toldra, Fidel. “Meat Biotechnology”. Springer, 2008.
3. Jongen, Wim. “Fruit and Vegetable Processing : Improving Quality”. CRC / Woodhead
Publishing, 2002.
4. Arthey, David and P.R. Ashurst. “Fruit Processing : Nutrition, Products and Quality
Management”. 2nd Edition, 2001.
5. Reddy, Y.S. “Extraction Techniques for Food Processing”. Gene-Tech Books, 2006.
6. Chintamani, Raghuraj. “Fruit & Vegetable Biotechnology” Dominant Publishers, 2008.
REFERENCES
1. Saravacos, G.D. and Z.B. Maroulis. “Food Process Engineering Operations”. CRC
Press, 2010.
2. Lbarz, Albert and G.V. Barbosa-Canovas. “Introduction to Food Process Engineering”.
CRC Press, 2010.
FT 3404 FOOD PROCESS ENGINEERING II L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of animal product
processing and technology. This course will enable students to appreciate the application of
scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for
meat and such foods and the various products derived from these materials.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of
processing technology used.
UNIT I FISH & FISH PROCESSING 8
Marine and fresh water fish, shell fish- composition and nutrition commercially important fish
and shell fish, names in important Indian languages, important regions, season; spoilage
factors, ship board operations, storage and transport.
Processing and Preservation-chilling, freezing, canning, smoking, curing, salting and drying,
fish meal and fish oils; safety issues, Indian regulation and quality assurance.
UNIT II MEAT & MEAT PROCESSING 10
Common and commercially important meats; pre and post slaughter handling, meat
inspection and grading; animal welfare and safety in slaughter plant.
Structure and composition of meat, carcass chilling, ageing; storage of fresh meat- Modified
atmosphere packaging, packaging of retail cuts; Processing and preservation- artificial
tenderizing, chilling, freezing, curing, smoking, sausage manufacture, ready-to-eat meats
and meat products; Kosher and Halal certification, safety issues, regulation and quality
assurance.
54
UNIT III POULTRY & EGGS 9
Types of poultry, production, classification & designation, grading.
Processing plant operations- slaughter, bleeding, scalding, defeathering, eviscerating,
chilling, packaging; composition and nutrition, poultry meat products; safety issues,
regulation and quality assurance.
Eggs- structure, composition, quality factors, storage, pasteurization, freezing and drying,
egg substitutes; regulation and Quality assurance.
UNIT IV MILK AND MILK PRODUCTS 9
Processing of Milk – Pasteurisation, homogenisation, sterilization, HTST and UHT
processes; Processing and preservation of milk products- cream, sour cream, butter, ghee,
skimmed milk concentrate and skimmed milk powder, whey concentrate and whey powder,
yoghurt, cheese and other products; Traditional Indian products- curd, lassi, buttermilk,
khoa, kulfi, shrikhand, icecream ; packaging of dairy products- sachets, aseptic packs;
chilled and frozen storage; Food Regulation and Quality assurance.
UNIT V EXTRUDED FOOD PRODUCTS 9
Principle, types and design of extruders, factors affecting extrusion performance, types of
extruded foods- pasta , meat substitutes, textured plant and milk proteins, specialty foods ;
uses and advantages of extrusion technology; packaging of extruded products; regulation
and quality assurance.
TOTAL : 45 PERIODS
TEXTS BOOKS
1. Berk, Zeki. “Food Process Engineering and Technology”. Academic Press / Elsevier,
2009.
2. Toldra, Fidel. “Meat Biotechnology”. Springer, 2008.
3. Jongen, Wim. “Fruit and Vegetable Processing : Improving Quality”. CRC / Woodhead
Publishing, 2002.
4. Arthey, David and P.R. Ashurst. “Fruit Processing : Nutrition, Products and Quality
Management”. 2nd Edition, 2001.
5. Reddy, Y.S. “Extraction Techniques for Food Processing”. Gene-Tech Books, 2006.
6. Chintamani, Raghuraj. “Fruit & Vegetable Biotechnology” Dominant Publishers, 2008.
REFERENCES
1. Saravacos, G.D. and Z.B. Maroulis. “Food Process Engineering Operations”. CRC
Press, 2010.
2. Lbarz, Albert and G.V. Barbosa-Canovas. “Introduction to Food Process Engineering”.
CRC Press, 2010.
No comments:
Post a Comment
Any doubt ??? Just throw it Here...