Kongu Engineering College Food Technology Curriculum 2007-08

KONGU ENGINEERING COLLEGE, PERUNDURAI, ERODE – 638 052
(An Autonomous Institution affiliated to Anna University, Coimbatore)
B.Tech., DEGREE IN FOOD TECHNOLOGY
CURRICULUM
(For the candidates admitted from academic year 2007 – 08 onwards)
SEMESTER - V
Course Course Title Hours / Credit Maximum Marks

Code Week
IA SE Total
L T P
THEORY
Process Instrumentation and
07FT501 3 1 0 4 50 50 100
Control
07FT502 Food Process Engineering - II 3 1 0 4 50 50 100
07FT503 Dairy Engineering 3 1 0 4 50 50 100

Milling Technology for Food
07FT504 3 0 0 3 50 50 100
Materials
07FT505 Fermentation Technology 3 0 0 3 50 50 100
Computer Applications in Food
07FT506 3 1 0 4 50 50 100
Engineering
PRACTICAL
Food Process Engineering
07FT507 0 0 3 1 50 50 100
Laboratory
07FT508 Dairy Engineering Laboratory 0 0 3 1 50 50 100
Communication Skill and
07CE409 0 0 3 1 50 50 100
Personality Development
Total 25
IA – Internal Assessment, SE – Semester Examination
KEC – B.Tech. Food Technology V-VIII Sem - Curricula and Syllabi – R 2007 1/67
CURRICULUM
SEMESTER - VI

Code Week
IA SE Total
L T P
THEORY
Engineering Economics and
07MB601 3 0 0 3 50 50 100
Management
07MA601 Probability and Statistics 3 1 0 4 50 50 100
Fruit and Vegetable Processing
07FT601 3 0 0 3 50 50 100
Technology
Baking and Confectionery
07FT602 3 0 0 3 50 50 100
Technology
07FT603 Food Biotechnology 3 0 0 3 50 50 100
07FT0XX Elective - I 3 1 0 4 50 50 100
PRACTICAL
Fruit and Vegetable Processing
07FT604 0 0 3 1 50 50 100
Laboratory
Baking and Confectionery
07FT605 0 0 3 1 50 50 100
Laboratory
Food Process Equipment
07FT606 Design and Drawing 0 0 3 1 50 50 100
Laboratory
Total 23
CURRICULUM
SEMESTER - VII

Code Week
IA SE Total
L T P
THEORY
07FT701 Food Packaging Technology 3 0 0 3 50 50 100
07FT702 Food Storage Engineering 3 1 0 4 50 50 100

Food Analysis and Quality
07FT703 3 0 0 3 50 50 100
control
Meat, Fish and Poultry Process
07FT704 3 0 0 3 50 50 100
Engineering
07FT0XX Elective - II 3 0 0 3 50 50 100
07FT0XX Elective - III 3 0 0 3 50 50 100
PRACTICAL
07FT705 Food Packaging Laboratory 0 0 3 1 50 50 100

Food Analysis and Quality
07FT706 0 0 3 1 50 50 100
control Laboratory
Total 21
CURRICULUM
SEMESTER - VIII

Code Week
IA SE Total
L T P
THEORY
Professional Ethics and Human
07GE802 3 0 0 3 50 50 100
Values
Food Additives and
07FT801 3 0 0 3 50 50 100
Nutraceuticals
07FT0XX Elective - IV 3 0 0 3 50 50 100
07FT0XX Elective - V 3 0 0 3 50 50 100
PRACTICAL
07FT802 Project Work 0 0 18 9 100 100 200
Total 21
LIST OF ELECTIVES L T P C
Semester VI
Course Code Course Title
07FT011 Food Process Equipment and Layout design 3 1 0 4
07FT012 Reaction Engineering 3 1 0 4
07FT013 Bio-process Engineering 3 1 0 4
07FT014 Advances in Drying Technology 3 1 0 4
Semester VII
07MB021 Entrepreneurship Development 3 0 0 3
07FT021 Beverage Technology 3 0 0 3
07FT022 Plantation Products and Spices Technology 3 0 0 3
07FT023 Technology of Milk and Milk products 3 0 0 3
07FT024 Technology of Fats and Oils 3 0 0 3
07FT025 Technology of Expanded and Extruded Foods 3 0 0 3
07FT026 Industrial Waste Water Treatment 3 0 0 3
07FT027 Enzymes in Food Processing 3 0 0 3
07FT028 Advanced Separation Techniques 3 0 0 3
Semester VIII
07GE801 Total Quality Management 3 0 0 3
07FT031 By-Product Utilization in Food and Agro
3 0 0 3
Industries
07FT032 Emerging Technologies in Food Processing 3 0 0 3
07FT033 Computer Aided Design for Food Process
3 0 0 3
Engineers
07FT034 Resource Management Techniques 3 0 0 3
07FT035 Cane Sugar Technology 3 0 0 3
07FT036 Process Plant Safety 3 0 0 3
07FT037 Energy Management in Food Process Industries 3 0 0 3
07FT038 Instrumental Methods of Food Analysis 3 0 0 3
07FT501 PROCESS INSTRUMENTATION AND CONTROL
3 1 0 4
Objective:
Gains knowledge in designing a control system and identifying the control
configuration for a given process
UNIT – I LAPLACE TRANSFORM AND FIRST ORDER SYSTEM 9

Laplace transformation, transform of standard functions, derivatives and integrals,
inversion, theorems in Laplace transformation, application. Open-loop systems, first
order systems and their transient response for standard input functions. first order
systems in series, linearization and its application in process control,
UNIT - II SECOND ORDER SYSTEM AND CONTROL LOOP 9

Second order systems and their dynamics, transfer function for chemical reactors and
dynamics. Closed loop control systems, development of block diagram for feed-back
control systems, servo and regulator problems.
UNIT - III DESIGN OF FEEDBACK CONTROL SYSTEM 9

Transfer function for controllers and final control element, controllers - Proportional,
Proportional Integral, Proportional Derivative and Proportional Integral Derivative
(PID). Dynamic behavior of feedback controlled processes. Effect of proportional,
Integral, Derivative and composite control actions on the response of controlled
processes.
UNIT - IV FREQUENCY RESPONSE ANALYSIS 9

Introduction to frequency response of closed-loop systems, control system design by
frequency, Bode diagram, stability criterion, Nyquist diagram, Tuning of controller
settings.
UNIT - V PROCESS INSTRUMENTS 9

Principles of measurements and classification of process control instruments,
measurements of temperature – Expansion Thermometer; filled system thermometers;
electrical temperature instruments; pyrometers, and pressure measurements - elastic
pressure transducers; pressure measurement by vacuum; electrical pressure transducers.
Lecture : 45, Tutorial : 15, TOTAL : 60
REFERENCE BOOKS
1. Stephanopoulos. S.G “Chemical Process Control: An introduction to Theory and
Practice”, Prentice Hall of India, New Delhi, 1997.
2. Singh, S.K. “Industrial Instrumentation and Control”, Second Edition, Tata
McGraw-Hill, New Delhi, 2006.
FURTHER READINGS
1. Vyas, R.P., “Process Control and Instrumentation” Central Techno Publications,
Nagpur, 2001.
2. Coughanowr, Donald R., “Process Systems Analysis and Control” , McGraw Hill,
New York, 1991
3. Eckman D.P., “Industrial Instrumentation”, Wiley Eastern Ltd, New Delhi, 1991.
07FT502 FOOD PROCESS ENGINEERING - II

3 1 0 4
Objective:
To educate the students about the principle, equipments and the application of
important food process operations like size reduction, mechanical separation,
crystallization and extrusion and to develop awareness about various material handling
equipments.
UNIT – I FOOD CONVERSION OPERATIONS 9

Size reduction - Fibrous foods, dry foods and liquid foods – Energy Used in Grinding-
New Surface Formed by Grinding - Grinding and cutting-various grinding equipments.
(Crushers, Hammer mills, Fixed-head mills, Plate mills, Roller mills, Miscellaneous
milling equipment, Cutters)
UNIT - II MECHANICAL SEPARATIONS 9

Sedimentation - Gravitational sedimentation – Floatation - sedimentation of particles in
liquid & gas, settling under combined forces - Centrifugal separation - Sieving.
Membrane separation - Filtration - Equipments and Application
UNIT - III CRYSTALLIZATION 9

Crystallization – Crystallization Equilibrium – Nucleation – Meta stable region – Seed
Crystals – Heat of Crystallization - Rate of crystal growth – Stage equilibrium
crystallization – Equipments - types – operation – application
UNIT - IV EXTRUSION 9
Extrusion - Rheological properties – Operating Characteristics -single and multiple
screw extruders- ancillary Equipments-Newtonian and non-Newtonian models for
extruders. Dies. Applications of extrusion – Effects of Foods
UNIT - V MATERIAL HANDLING 9

Material handling - types of handling and conveying system for food products and their
design - Belt conveyor, screw conveyor, bucket elevator and pneumatic conveyor.
REFERENCE BOOKS
1. Earle R. L., “Unit Operations in Food Processing", Pergamon Press Oxford, UK.
1985.
2. Fellows P., “Food Processing Technology. Principles and practice”, Ellis Harwood
International publishers, Chichester, England. 1988.
3. Sahay, K.M. and Singh. K.K. “Unit operations in Agricultural Processing”, Vikas
Publishing House Pvt. Ltd., New Delhi. 1994. (5th Unit)
FURTHER READINGS
1. McCabe, Warren Lee., Smith, Julian Cleveland, and Harriott, Peter., “Unit
Operations of Chemical Engineering”, McGraw-Hill, New York, 2005.
2. Leninger, H.A and Beverloo,W. A., “ Food Process Engineering”, The AVI
Publishing Co., Connecticut. 1975.
3. Dennis, R.H. “Food Process Engineering”, The AVI Publishing Co., Connecticut.
1971.
07FT503 DAIRY ENGINEERING

3 1 0 4
Objective:
To gain a good knowledge on the various processes and equipments used in the processing
of milk and milk products. To study the unit operations involved in the processing of milk
and its products. To familiarize with different equipments and technologies applied in a
dairy plant from the point of reception of milk till it is packed and stored.
UNIT – I INTRODUCTION 9
Sources and composition of milk. Judging and grading of milk. Definition of milk.
Physico-chemical properties and structure of milk and milk constituents, Chemical and
microbial spoilage of milk and milk product.
UNIT - II STORAGE AND SANITATION OF DAIRY EQUIPMENT 9

Storage and distribution of milk .Principles and working of different types of bottle filters
and capping machine, pouch filling machine, aseptic packaging and filling machines for
bulk handling & milk products. Description, working and maintenance of can washers,
bottle washers. Factors affecting washing operations. CIP cleaning and designing of
system.
UNIT - III PROCESSING OF MILK 9

Clarifiers, tri processors, Bactofuge. Processing of market milk, Standardization.
Classification, single stage and two stage homogenizer, aseptic homogenizers, cream
separation. Batch, flash and continuous (HTST) pasteurizers, Different type of sterilizers,
UHT sterilization, toning of milk.
UNIT - IV EVAPORATION AND DRYING IN DAIRY PLANT 9

Evaporated and condensed milk, and process flow chart. Basic principles of evaporators.
Whole and skimmed milk powder- definition and process flow chart. Spray and drum
dryers and feeding systems, spray drying, etc., air heating systems, Atomization, cyclone
separators, Bag Filters. Instantization of milk and milk products.
UNIT - V MANUFACTURING OF MILK PRODUCTS 9

Processing- Cream, butter, cheese, ice cream, khoa. Fermented milk products-Yoghurt,
dahi shrikhand. Ultra filtration, Reverse Osmosis and electro dialysis, Ultra filtration of
milk. Effect of milk constituents on operation, membranes for electro-dialysis.
REFERENCE BOOKS
1. Sukumar De. R. “Outlines of Dairy Technology”, Royal, Oxford University, Press,
Delhi. 1983.
2. Tufail Ahmed. “Dairy Plant Engineering and Management”, CBS Publishers and
Distributors, New Delhi. 2001.
FURTHER READINGS
1. Ananthakrishnan, C. P. and Sinha, M.N. “Technology and Engineering of Dairy Plant
Operations”, Laxmi Publications, New Delhi, 1997.
2. Farrall. A.W. “Engineering for Dairy and Food Products”, John Wiley & Sons, New
York, 1995.
3. Robinson .R.K. “Modern Dairy Technology”, Volume. I: Advances in Milk
Processing, Elsevier Applied Science Publishers, London, 1996.
07FT504 MILLING TECHNOLOGY FOR FOOD MATERIALS

3 0 0 3
Objective:
To provide students with knowledge of grain structure and properties and to study
about milling process of rice, wheat, pulses and oil seeds.
UNIT – I GRAIN STRUCTURE AND PROPERTIES 9

Importance of grains and cereals and definitions, Grain structure, Physico-chemical
properties of grains, nutritional values and functional properties. Storage of cereal
grains in relation to maintaining grain quality.
UNIT - II MILLING PROCESS OF WHEAT 9

Wheat milling flow sheet. Explanation of steps in milling operations of milling;
Cleaning, Principles of Parboiling of wheat- Methods of Parboiling, Sifters, Destoners,
Wet Washing, Roller milling, Break rolls, fluted rolls and plane rollers and their
applications, Sifting and purifying, plan sifters. Bran separation. Products. Wet Milling
- Production of Starch
UNIT - III MILLING PROCESS OF RICE 9

Rice milling flow sheet. Explanation of steps in milling operations of milling;
Cleaning, Parboiling- Physio –chemical changes during Parboiling and effects of
qualities of rice. Methods of Parboiling. Milling. Hullers. Shellers. Paddy Separator.
Whitener. Polisher. Grader. Modern rice mills, principles processes and importance
UNIT - IV PULSE MILLING 9

Importance of legumes. Milling and processing of Legumes- Methods of milling of
pulses. Processing methods- dehulling losses and effect of dehulling on nutritive value.
Cooking quality. Grading methods.
UNIT - V MILLING OF OIL SEEDS 9

Oil seed processing- natural sources of oil extraction, physiochemical properties, Oil
processing machinery, solvent extraction, factors influencing extraction, types of
solvents. Refining of oil, hydrogenation, changes during storage, oil for fortification
and non edible oil and their purification. Oil seed flour concentrates and isolate and
protein rich food.
TOTAL : 45
REFERENCE BOOKS
1. Chakraverty, A. “Post Harvest Technology of Cereals, Pulses and Oil Seeds”,
Third Edition, Oxford & IBH publishing & Co., New Delhi. 2000.
2. Sahay, K.M. and Singh. K.K. “Unit operations of Agricultural Processing”, Vikas
Publishing House, New Delhi. 1996.
FURTHER READINGS
1. Kulp K and Pont J G, “Handbook of Cereal Science and Technology”, Second
Edition, Chips Ltd. USA. 2000.
2. Khader, Vijaya and Vimala, V., “Grain Quality and Processing”, Agrotech
Publishing, Udaipur, 2007.
3. Harry Lawson. “Food Oils and Fats, Technology, Utilization and Nutrition”, CBS
Publishers and Distributors, New Delhi.1997.
07FT505 FERMENTATION TECHNOLOGY

3 0 0 3
Objective:
To study the development of inoculum for industrial fermentation, different types of
fermentation, fermenter design and to understand the technologies used for production,
recovery and purification of fermented products.
UNIT I INTRODUCTION 9
Introduction to fermentation: Rate of microbial growth and death. Fermentation
kinetics, mass transfer diffusion, membrane transport, dialysis, nutrient uptake.
UNIT - II TYPES OF FERMENTATION 9

Types of fermentation submerged/solid state. Sterilization-air sterilization, media
sterilization. Batch/continuous fermentation, scale up in fermentation. Maintenance of
aseptic conditions.
UNIT - III AERATION AND AGITATION IN FERMENTATION 9

Aeration and agitation in fermentation: Oxygen requirement, measurement of
adsorption coefficients, bubble aeration, mechanical agitation, correlation between
mass-transfer coefficient and operating variables.
UNIT - IV FERMENTERS DESIGN 9

Fementers’ design, Basic functions of a fermenter, Fermentation vessels, operation -
measurement and control. Product recovery - Removal of microbial cells and other
solid matter, Biological waste treatment.
UNIT - V PRODUCTION OF FERMENTED PRODUCTS 9

Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols.
Industrial production of beer, wine, enzymes-amylase, pectinase, proteases, vitamins,
antibiotics, baker's yeast, single cell protein. Fermented foods: origin, scope and
development, sauerkraut, yoghurt, cheese, miso, tempeh, tofu, idli, dosa.
TOTAL : 45
REFERENCE BOOKS
1. Jey, J.M. “Modern Food Microbiology”, CBS Publishers and Distributors. New
York. 1987.
2. Joshi, V.K. and Pandey, A. “Biotechnology. Food Fermentation”, Volume. I & II,
Education Publications. New Delhi. 1999.
FURTHER READINGS
1. Gutierre, Gustavo F., “Food Science and Food Biotechnology”, GRC Press, New
York, 2003.
2. Crueger, W. and Crueger A. “Biotechnology: A Textbook of Industrial
Microbiology”, Science Tech. Madison, USA. 1984.
3. Stanbury, P.F, and Whitake S, A. “Principles of Fermentation Technology”,
Pergamon Press, Oxford, 1984.
07FT506 COMPUTER APPLICATIONS IN FOOD ENGINEERING
3 1 0 4
Objective:
To provide the basic knowledge of C, C++ and its applications in food engineering. To
provide hands on experience in spread sheets variance, interpolation and graphical
representations of various food engineering problems. To afford the student with a
basic understanding of design and developments of simple databases and make the
student familiar with linear programming, transportation, assignment, dynamic
programming in food, formulation and solution through pc based programs.
UNIT – I BASICS OF C 9
Introduction on C, Weight Conversion Program and Argument Fibonacci Series Using
an Array , History of C ,Characteristics of C C Program Structure ,Variables ,Defining
Global Variables ,Printing Out and Inputting Variables ,Constants ,Arithmetic
Operations Comparison Operators ,Logical Operators ,Order of Precedence Exercises.
Conditionals, Looping and Iteration, Arrays and Strings, Functions, Structures, Unions,
Pointers
UNIT - II BASICS OF C++ 9

Variables, Constants, Operators Output, Control Structures:, Structures, Functions,
Functions, Compound Data Types: Arrays, Character Sequences, Pointers, Memory,
Data, Types Object Oriented Programming:, Classes, Classes, Friendship,
Polymorphism. Advanced Concepts: Templates, Namespaces, Exceptions, Casting,
Preprocessor C++ Standard Library: Input
UNIT - III SPREAD SHEETS 9

Design and developments of simple databases on Chemical and Physical properties of
substances. Application in Empirical and Molecular formula calculations, Heat and
mass transfer calculations.
UNIT - IV DATA ANALYSIS 9

Application in data processing, Statistical analysis of data, Regression. Analysis of
variance, Interpolation, Graphical representations of various Food Engineering
problems. Preparation of Material and energy Balances preparation of plant layout.
UNIT - V MATHEMATICAL PROGRAMMING 9

Dynamic Programming, process optimization and PC based solution for size reduction,
mixing, Drying, evaporation, pasteurization and freezing.
REFERENCE BOOKS
1. Hanna, O.T. and Scandell, O.C. “Computational Methods in Chemical
Engineering”, Prentice Hall of India, New Delhi, 1995.
2. Taxali R.K., “Dbase IV Made Simple”, Tata McGraw-Hill, New Delhi, 1991.
FURTHER READINGS
1. Jerry, O., and Breneman, G.L., “Spreadsheet Chemistry”, Prentice Hall,
Englewood Cliffs, 1991.
2. Myers, A.L. and Seider W.D., “Introduction to Chemical Engineering and
Computer Calculations”, Prentice Hall, New York, 1976.
07FT507 FOOD PROCESS ENGINEERING LABORATORY

0 0 3 1
Objective:
To provide hands on training on various food processing operations to give practical
exposure.
LIST OF EXPERIMENTS
1. Experiment on size reduction of food material
2. Experiment on spray drying of food
3. Experiment on fluidized bed drying of food
4. Experiment on freeze drying of food
5. Experiment on sterilization
6. Experiment of freezing
7. Experiment on centrifugal separation
8. Experiment on oil extraction by oil expeller
9. Experiment on membrane separation – reverse osmosis.
10. Experiments on inclined belt separator
11. Experiment on extrusion
12. Experiment on textural studies of extruded foods
13. Experiment using belt conveyor
07FT508 DAIRY ENGINEERING LAB LABORATORY
0 0 3 1
Objective:
To relate the facts and principles of physical chemical and biological nature of milk.
To provide an actual physical experience with the preservation techniques.
LIST OF EXPERIMENTS
1. Determination of quality parameters in milk
2. Experiment on homogenization of milk
3. Experiment on pasteurization of milk
4. Experiment on holding time of pasteurization equipments and efficiency of
regeneration
5. Experiment on centrifugation of milk
6. Experiment on evaporation of milk
7. Experiment on spray drying of fluid milk.
8. Preparation of fermented milk- yoghurt.
9. Preparation of butter and butter oil.
10. Preparation of whey beverage.
11. Preparation of vitaminzed and falavored milk
12. Studies on the reverse osmosis and ultra filtration system and determination of the
rate of filtration and settling
07CE409 COMMUNICATION SKILLS AND PERSONALITY

DEVELOPMENT
0 0 1 1
LIST OF EXPERIMENTS
1.Language development through reading
Reading comprehension, Current affairs, Vocabulary building, Idioms and phrases,
Basic phonetics.
2.Speaking practice
Dialogue / Conversation, Type of conversations, Public Speaking, Debate,
3.Listening skills
Short Dialogues, TV News / Programmes, Speeches.
4.Telephone etiquette
5.Self Assessment
Identifying strength and weakness.
6.Personality development
Body Language, Non Verbal Skills, Leadership qualities, Emotional Quotient,
Effective Time Management, Surviving Stress, Overcoming failure.
7.Verbal communication
Social Exchange, Planned Speech, Extempore, Basics of attending and organizing
meetings, Informal Discussions.
07MB601 ENGINEERING ECONOMICS AND MANAGEMENT
(Common to all Engineering Branches)
3 0 0 3
Objective:
The course is designed
 To develop the basic understanding of economic principles and issues
 To Provide a broad overview of the functions, principles and practices of
Business management
UNIT - I PRINCIPLES OF MICROECONOMICS 9

Economic Principles and Issues, An Introduction to the Basic Ideas, The Marginal
Concept and Scientific Economic Analysis, How Society Chooses: The Market Process
and the Price Mechanism, Demand, Supply, and Prices: How the Market System
Works
UNIT - II BASIC PRINCIPLES OF MACROECONOMICS 9

The Circular Flow of Income and Spending, Measuring National Output and Income:
GDP and Price Indexes, Business Cycles, Monetary Policy, Fiscal Policy, The
Economic Stabilization Dilemma: Unemployment with Inflation
UNIT - III MANAGEMENT AND ORGANISATION 11

Functions & Skills of Management, the four basic functions of management,
management skills. Organization Teamwork & Communication: Designing an
effective organization structure, working in teams, advantages and disadvantages of
working teams, characteristics of effective teams, managing the flow of information in
the organization. Motivation & HRM: Understanding human relations, motivating
employees, working with labor unions, planning for staffing needs, recruiting, hiring
and training new employees, appraising employee performance, administering
compensation and employee benefits.
Production Management: Production of Quality Goods and Services: Understanding
production and operations management, designing the production process, improving
production through technology, managing and controlling the production process,
managing the supply chain, outsourcing the manufacturing function
UNIT - IV MARKETING MANAGEMENT 9

Fundamentals of Marketing and Customer Service: the importance of understanding
customers, how to plan marketing strategies, Developing product strategies,
developing brand and packaging strategies, developing pricing strategies. Selecting the
most effective distribution channels, selling products through intermediaries, managing
physical distribution, incorporating the internet into distribution strategies. Promotional
Strategies: The promotional mix, personal selling, advertising and direct marketing,
sales promotion, public relations, coordinating marketing efforts.
UNIT - V FINANCIAL MANAGEMENT 7

Accounting: the fundamental accounting concepts, how the financial statements are
used. Financial Management: What the financial management involves, Financing and
Managing Risk
TOTAL: 45
REFERENCE BOOKS
1. Brue, Stanley and McConnell, Campbell, “Essentials of Economics”, Tata
McGraw Hill, New Delhi, 2006.
2. Bovee, Courtland L., Thill, John V., and Mescon, Michael H., “Excellence in
Business”, Third Edition, Prentice Hall, New Jersey, 2006.
3. Madura, Jeff, “Introduction to Business”, Fourth Edition, Cengage Learning Inc,
India, 2007.
FURTHER READING
1. Geetika.Ghosh., Piyali, Choudhury and Purba Roy., “Managerial Economics”,
Tata McGraw Hill, New Delhi, 2008.
2. Boone, Louis E. and Kurtz, David L., “Contemporary Business”, Twelfth
Edition, Cengage Learning Inc, India, 2007.
07MA601 PROBABILITY AND STATISTICS
(Common to Food Technology, EEE and IT branches)
3 1 0 4
Objective:
 To understand basic concepts and properties of random variables.
 To understand types of distributions.
 To understand regression.
UNIT – I PROBABILITY AND RANDOM VARIABLES 9+3

Axioms of Probability- Conditional probability – Total probability – Baye’s theorem –
Random variable – Probability mass function – probability density function –
Moments- Moment generating functions.
UNIT - II STANDARD DISTRIBUTIONS 9+3

Discrete Probability distributions – Binomial distribution – Poisson distribution,
Continuous distributions- Uniform distribution – Exponential distribution and Normal
distribution.
UNIT - III TWO DIMENSIONAL RANDOM VARIABLES 9+3

Joint distributions – Marginal and conditional distributions- covariance – correlation
and regression.
UNIT - IV TESTING OF HYPOTHESIS 9+3

Small and large samples – Tests concerning simple means- Comparing means –
Proportions – Test for independence - Test for homogeneity - Test for equality of
variances- goodness of fit.
UNIT - V DESIGN OF EXPERIMENTS 9+3

Analysis of variance- One way classification – Completely Randomized Design - Two
way classification – Randomized Block Design – Latin Square Design.
REFERENCE BOOKS
1. Gupta, S.C. and Kapoor, V.K., “Fundamentals of Mathematical Statistics”, Sultan
Chand & Sons, New Delhi, 2005.
2. Miller & Freund’s, “ Probability and Statistics for Engineers”, Seventh Edition,
Prentice Hall of India Pvt. Ltd., New Delhi, 2005.
FURTHER READINGS
1. Kandasamy P., Thilagavathi K. and Gunavathi K., “Probability Statistics and
Queuing Theory”, S. Chand & Co., New Delhi, 2005.
2. Veerarajan T., “Probability, Statistics and Random Processes”, Tata McGraw-Hill,
New Delhi, 2007.
07FT601 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY
3 0 0 3
Objective:
To provide the students with the basic principles and knowledge about the properties,
post harvest handling, problems associated with handling of fruits and vegetables for
processing, various processing and preservation techniques such as dehydrated foods,
food irradiation etc.
UNIT – I STRUCTURAL AND NUTRITIONAL ASPECTS 9

Current status of production and processing of fruits and vegetables. Structural,
composition and nutritional aspects. Physiological Development: Growth, maturation,
Ripening, Senescence. Deterioration factors, physical changes, chemical changes,
enzymatic changes, Methods of reducing deterioration.
UNIT - II PRINCIPLES AND METHODS OF FRUITS AND 9

VEGETABLE PRESERVATION
Composition and related quality factors for processing. Harvesting and pretreatments.
Preparatory operations and related equipments- washing, cleaning, grading, peeling and
blanching methods. Principles of storages of fruit and vegetable: storage under ambient
conditions, low temperature storage, evaporative cooling, irradiation, waxing,
controlled atmosphere storage- concepts and methods
UNIT - III PRESERVATION BY HEAT, SUGAR, CHEMICALS AND 9

FERMENTATION
Preparation of Juices and pulps, concentrates and powders, syrups, squash, cordial and
nectars. Preparation of jam, jellies, marmalades, candies and preserves. Sauerkraut,
pickle and vinegar production. Tomato products. Theory of gel formation, quality
control. Recent trends in fruit and vegetable processing: minimal processing, hurdle
technology.
UNIT - IV DRYING AND DEHYDRATION 9

Drying and dehydration of fruits and vegetables. Preparation of product for
dehydration. Dehydration principles and equipments. Cross flow shelf dryers, vacuum
shelf dryers, freeze dryers, merits and demerits of freeze drying. Preparation of fruit
powders, preparation of fruits for powder production. Problems related to storage of
dehydrated products. Simple estimation of drying costs.
UNIT - V CANNING OF FRUITS AND VEGETABLES 9

Types of cans and materials, preparation of fruits and vegetables for canning, juice and
pulp extraction and clarification. Filling, closing and sterilization operation.
Precautions in canning operations. Spoilage of can.
TOTAL : 45
REFERENCE BOOKS
1. Desrosier, N.W. “The Technology of Food Preservation”, CBS Publisher &
Distributions, New Delhi. 1987.
2. Srivastava, R.P. and Kumar, S. “Fruit and Vegetable Preservation: Principles and
Practices”, Second Edition, International Book Distribution Co. Lucknow, 1998.
FURTHER READINGS
1. Lal, G., Siddappa, G. and Tondon G.L. “Preservation of Fruits and Vegetables”,
Indian Council of Agricultural Research, New Delhi. 1986.
2. Chakraverty, A., Mujumdar A.S., Raghavan G.S.V and Ramaswamy H.S.
“Handbook of Post-harvest Technology”, Marcel Dekker Press, USA. 2001.
3. Salunkhe, D.K. and Kadam, S.S. “Handbook of Fruit Science and Technology:
Production, Composition and Processing”, Marcel Dekker, New York, 1995.
07FT602 BAKING AND CONFECTIONERY TECHNOLOGY
3 0 0 3
Objective:
To study the principles of general bakery and confectionary technology and to relate
the facts and principles of physical and chemical nature of ingredients. To provide the
student with a basic understanding of the diverse mechanisms of processing,
preservation and quality control techniques. To provide a sound foundation for the
study of all other bakery and confectionary course
Raw materials required for bread making and their functional properties. Essential
ingredients: Flour, yeast, water, salt. Other ingredients: Sugar, colour, flavor, fat, milk,
milk powder and bread improvers. Functions of various raw materials used in baking
industries Materials of Baking. Leaveners and yeast foods, Shortenings, emulsifiers
and antioxidants, Sweeteners and, Water and salt, Ingredients from milk and eggs,
Fruits, vegetables, and nuts, Spices, flavors, and colors. Preservation methods.
UNIT - II BAKERY EQUIPMENT 9

Introduction to utensils and equipments used in bakery unit and their uses Small
equipments, big equipments and oven. Bulk handling of ingredients, Dough mixing
and mixers, Dividing, rounding, sheeting, and laminating, Fermentation enclosures and
brew equipment. Ovens and Slicers, Packaging materials and equipment.
UNIT - III BREAD MANUFACTURING PROCESS 9

Straight dough fermentation, Sponge and dough, Accelerated processing, Chorley
wood bread process, Dough retarding and freezing. Stages in processing of bread and
bread making methods and advantages and disadvantages of various methods of bread-
making. Characteristics of good bread: Internal characters; external characters. Bread
defects/faults and remedies. Spoilage of bread Causes, detection and prevention.
UNIT - IV BISCUITS AND COOKIES 9

Production of cakes and cookies/biscuits. Types of biscuit dough’s – Developed dough,
short dough’s, semi-sweet, enzyme modified dough’s and batters- importance of the
consistency of the dough. Cake making: Ingredients and their function Structure
builders. Tenderizers, moisteners and flavor enhancers. - Selection and preparation of
mould Temperature and time required for different type of cake, problems of baking.
UNIT - V CONFECTIONERY PRODUCTS 9

Definition, importance of sugar confectionery and flour confectionery. Types of
confectionery products-chocolate boiled sweets caramels toffees, fondants.
Manufacturing process and spoilage of confectionery products. Good Manufacturing
Practices (GMP) in baking and confectionery industries. Computerization in plant and
laboratory, Sanitation and safety.
TOTAL : 45
REFERENCE BOOKS
1. Matz, Samuel A., “Bakery Technology and Engineering”, Third Edition,
Chapman & Hall, London,
2. Cauvain, Stanley P, and Young, Linda S., “Technology of Bread Making”, Second
Edition Aspen publication. Maryland, 1999.
FURTHER READINGS
1. Pomeranz.Y. “Modern Cereal Science and Technology”, MVCH Publications,
New York. 1987.
2. Samuel A. Matz., “Equipment for Bakers”, Pan Tech International Publication.
1988.
3. Manley, Duncan., “Biscuit Doughs Manual 2”, Woodhead Publishing Ltd.,
England. 1998.
07FT603 FOOD BIOTECHNOLOGY
3 0 0 3
Objective:
To provide knowledge of methods and tools applied to the production of
biotechnologically derived foods and food ingredients. To understand safety
assessment strategies for food developed through genetic engineering and to impart
knowledge pertaining to development of foods that promote health and well being.
UNIT – I INTRODUCTION TO BIOTECHNOLOGY 9

Basic concepts, Advances and Trends in Food Biotechnology. Review of Nucleic Acid
Biochemistry. Genetic Engineering Techniques- Recombinant DNA Techniques and
Cloning Strategies. Biotechnological approaches to improve nutritional qualities and
shelf life of fruits and vegetables, live stock, poultry and fish products.
UNIT - II FOOD FERMENTATION 9

Microoorganisms of industrial importance: isolation, cultivation and preservation
techniques; strain improvement. Methods of inoculum development, media for
industrial fermentations, buffering and antifoam agents. Principles of down stream
processing.
UNIT - III PRODUCTION OF PRIMARY AND SECONDARY 9

METABOLITES
Production of commercially important metabolites – citric acid, lactic acid, amino
acids, Flavoring agents, colouring agents and vitamins. New protein foods - SCP;
mushroom; algal proteins. Natural bio-preservatives – Nisin, Lacticin. Genetic
modification of enzymes used in food processing.
UNIT - IV MOLECULAR DIAGNOSTIC TOOLS 9

Rapid detection techniques for food borne pathogens and their toxins; In-vitro
evaluation of bacterial toxins by immunological techniques like slide agglutination,
tube agglutination, gel diffusion assay; Genetic based diagnostic systems - Polymerase
Chain Reaction (PCR). Micro array diagnostic methods to detect pathogens, pesticides,
and toxins in the raw materials and food.
UNIT - V GM FOODS – SOCIAL AND ETHICAL ISSUES 9

Potential Impact of Biotechnology on Food Industries. GM foods and food security-
Safety aspects and social acceptance - Ethical issues. GMOs- current guidelines for the
production, release and movement of GMOs; labeling and traceability; trade related
aspects.
TOTAL : 45
REFERENCE BOOKS
1. Bielecki S., Ed., Polak J., J. an d Bielecki, Tramper S., “Food Biotechnology”,
Elsevier Science Publishing Company, New Delhi, 2000.
2. Joshi, V.K. and Pandey, A.. “Biotechnology. Food Fermentation”, Volume. I & II,
Education Publishing, New Delhi, 1999.
FURTHER READINGS
1. Gutierre, Gustavo F., “Food Science And Food Biotechnology”, GRC Press, New
York, 2003.
Microbiology”, Science Tech. Madison, USA, 1984.
3. Knorr, D. “Food Biotechnology”, Marcel Dekker, New York. 1982.
07FT604 FRUIT AND VEGEATABLE PROCESSING LABORATORY
0 0 3 1
Objective:
To provide the students with the basic principles and knowledge about the different
processing techniques such as drying, canning, minimal processing and give them
training in preparation of various fruit based products.
LIST OF EXPERIMENTS
1. Experiments on different peeling methods.
2. Experiment on different methods of cooking vegetables – microwave, pressure
cooker and ordinary
3. Studies on factors influencing gelatinization of starch
4. Experiments on juice extraction
5. Experiments on drying using tray dryer
6. Experiments on osmotic dehydration of fruits
7. Preparation of Jam and Jelly
8. Preparation of squash and cordial
9. Preparation of tomato sauce and ketchup
10. Experiments on minimal processing of vegetables
11. Experiment on canning of fruits and vegetables
12. Experiments on cutout analysis for canned product
07FT605 BAKING AND CONFECTIONERY LABORATORY
0 0
3 1
Objective:
To afford the student with principles of general bakery and confectionary technology.
To provide an actual physical experience with preparing bakery and confectionary
products.
LIST OF EXPERIMENTS
1. Study of ingredients (major and minor): characteristics of flour, yeast, shortening,
sugar, egg and salts.
2. Experiment on leavening action of baking powder, sodium- bicarbonate and
ammonium-bi-carbonate.
3. Estimation of gluten content (atta, and maida)
4. Estimation of water absorption power (atta, and maida)
5. Determination of yeast -ferment test and dough rising capacity
6. Studies of dough characteristics farinographic and extensographic
7. Preparation of biscuits-different types.
8. Preparation of cookies-different types.
9. Preparation toffees.
10. Preparation sugar boiled confectionary.
11. Preparation of chocolates, fruit drops.
12. Preparation of fruit toffees, candies and preserves.
13. Familiarization of BIS standards for confectionary regulations and specifications
of products.
07FT606 FOOD PROCESS EQUIPMENT DESIGN AND DRAWING
LABORATORY
0 0 3 1
Objective:
To develop skill to design and install process equipments used widely in a food process
industry
LIST OF EXPERIMENTS
1. Design and drawing of double pipe heat exchangers

2. Design and drawing of shell and tube heat exchangers
3. Design and drawing of vessel supports such as bracket, saddle, skirt, etc.
4. Design and drawing of high pressure vessels
5. Design and drawing of cyclone separators
6. Design and drawing of storage tanks for solids, liquids and gases
7. Design and drawing of centrifuges and crystallizer
8. Design and drawing of thickeners and filtration equipments
9. Design and drawing of rotary drier
10. Design and drawing of agitated vessel and jacketed vessels
REFERENCES / MANUALS/SOFTWARE:
1. M.V. Joshi and V.V. Mahajan, “Process Equipment Design”, MacMillan India,
New Delhi, 2003.
2. S.D. Dawande, “Process Design of Equipments”, Central Techno Publications,
Nagpur, 2000.
3. Perry, R.H., and Green, D.W., “Chemical Engineers’ Handbook”, Seventh Edition,
McGraw-Hill. New York, 1997..
4. McCabe, W.L., Smith, J.C., and Harriot, P., “Unit Operations in Chemical
Engineering”, Sixth Edition, McGraw-Hill, New York, 2001.
07FT701 FOOD PACKAGING TECHNOLOGY
3 0 0 3
Objective:
To impart knowledge and skills related to different packaging materials for food
products, packaging equipments, recent trends in food packaging and to develop
knowledge about the testing and standards of packaging materials.
Basic concepts of packaging. Functions of a food package. Current status and trends in
food packaging in India and abroad. Food package development. Packaging methods
for prevention deteriorative changes in foodstuffs, methods to extend shelf-life. Effect
of light, Oxygen, Moisture, Temperature, mechanical forces and biological factors on
quality of food.
UNIT - II PACKAGING MATERIALS -BOTTLES & CANS 9

Traditional packaging materials. Metallic can - Tin and Aluminum cans-merits and
demerits, Open top sanitary cans, basics of canning operations. Protective lacquers and
coatings for metal containers, Three piece cans and Two piece cans, Aerosol Cans -
Relative merits and demerits. Basics of Canning operations, Can closures. Glass jars
and Bottles in food packaging, Design features and applications, Sterilization of
bottles, advantages and problems, Bottle and jar closures, different types of caps and
liners used.
UNIT - III FLEXIBLE AND NON FLEXIBLE PACKAGING 9

MATERIALS
Polyethylene (LDPE and HDPE), Cellulose, Polypropylene (PP), Polyesters, Polyvinyl
chloride, Copolymers their applications. Co-extruded films and Laminates - Formation
of Films and pouches- retortable pouches, Laminated Paper board, Cartons, Fibre
Board and Corrugated Card Board packaging and their applications. Plastics - Rigid
and Semi rigid plastic packaging and applications. Fabrication methods – Types of
molding etc. Wooden boxes, crates, plywood and wire bound boxes, fibre board boxes,
and textile and paper sacks.
UNIT - IV FILLING AND SEALING OPERATIONS 9

Can double seam, can seam formation and defects. Metal caps for bottles and jars -
Crown corks, lug caps. Seal types-Bead seals, Lap Seals and Fin seals. Hot wire
sealing, hot bar sealing and impulse sealing. Filling (Volumetric and Gravimetric) and
Sealing of pouches, Pouch form fill seal machines. Filling and sealing of Flexible
plastic containers. Form fill Seal equipment – merits & demerits, applications.
UNIT - V EVALUATION AND STANDARDS OF PACKAGING 9

MATERIALS
Interaction between packaging materials and food products. Testing of packaging
material and package performance, packaging equipment, package standards and
regulation. Printing on packages, Bar codes, Nutrition labeling and legislative
requirements. Vacuum and Inert Gas Packaging: Gas and water vapor transmission
rates. Active packaging, CO2 and Oxygen scavenging, modified atmosphere packaging
– principles, applications. Biodegradable and edible packaging. Aseptic packaging.
Shrink packaging.
TOTAL : 45
REFERENCE BOOKS
1. Robertson, Gordon L., “Food Packaging: Principles and Practice”, Marcel Dekker
Inc, USA 1993
2. Heiss, R. “Principles of Food Packaging. An International guide”, P. Keppler
Verlag KG, Heusenstamn, Germany. 1970.
FURTHER READINGS
1. Frank A. Paine and Heather Y.Paine “A Hand Book of Food Packaging” Leonard
Hill Publications (Blackie and sons), Bombay, 1983
2. Mathlouthi M. (Editor) “Food Packaging and Preservation” Elsevier Applied
Science Publications Essex, UK. 1986
3. Crosby, N.T. “Food Packaging Materials”. Applied Science Publishers Ltd. 1981.
07FT702 FOOD STORAGE ENGINEERING
3 1 0 4
Objective:
To provide knowledge of fundamentals of storage, storage of food grains and grain
handling. To understand modified and controlled atmospheric storage.
UNIT – I FUNDAMENTALS OF STORAGE 9

Introduction - storage and preservation - importance, requirements. Causes of spoilage
in perishables and durables, physiological and environment factors-interactions-
technological consequences of spoilage. – remedies. Strategy for the reduction of post-
harvest losses - sanitary condition of grains, losses during storage, spoilage criteria,
estimation of probable storage life.
UNIT - II STORAGE OF FOOD GRAINS 9

Storage of food grains - traditional and improved methods- factors affecting storage -
climatic, rodents and crop parameters - types of storage - bag and bulk storage - bag
storage – requirement. Bag storage - open field storage - dunnage - fumigation in bag
storage, rat proof godown. Design requirements of godowns - construction dunnage -
aeration - lighting and fumigation. Bulk storage - storage structures - types - Hapur bin,
plywood bin, plastic silo construction and maintenance, material selection. Large bins -
design requirements – construction
UNIT - III GRAIN HANDLING AND MODIFIED ATMOSPHERE 9

STORAGE
Grain handling - safety - fumigation - grain dust accumulation characteristics, dust
concentration, size of particles, settling time, chemical composition - explosion and
prevention. Modified atmosphere storage of grains – concept, requirements -
advantages - structure requirement, underground stores and above ground storage,
construction and operation - selection of gases - mixing and controlling. Use of insect
traps in storage - suitability of traps for grains. Spoilage of storage by insects -
estimation and procedure in various grain, type of storage and by various insects.
UNIT - IV STORAGE OF FRUITS OF VEGETABLES 9

Pre cooling of fruits and vegetables. Storage of fresh fruits and vegetables - importance
and requirement - principles - techniques of storage - storage under ambient conditions
- losses - storage requirements. Evaporative cooling principles and concept -
requirement - types - construction and operation. Low temperature storage -
refrigeration - principles storage cabinet - storage losses. Irradiation method of storage
- equipment - operation and effect on storage.
UNIT - V CONTROLLED ATMOSPHERIC STORAGE 9

Controlled atmosphere storage of fruits and vegetables concept and principles -
requirement - gases used - effect of gases - mixing of gases – requirements. Controlled
atmosphere storage - packaging requirement for packaging of fruits and vegetables -
toxicity of gases and spoilage of fruits and vegetables on storage. Storage of processed
fruits and vegetables - requirements - methods of storage for pulp and other liquid type
- processed items. Storage and preservation of dehydrated products of fruits and
vegetables.
REFERENCE BOOKS
1. Chakraverty, A. “Post Harvest Technology of Cereals, Pulses & Oil Seeds”,
Oxford & IBH Publishing Co., New Delhi. 1994.
2. Srivastava, R.P. and Sanjeev Kumar. “Fruit and Vegetable Preservation”,
International Book Distributing Co., Lucknow. 1998.
FURTHER READINGS
1. Chakraverty, A, Arun S. Mujumdar, G.S.Vijayaraghavan, and Hosahalli. S.
Ramaswamy. “Handbook of Post Harvet Technology: Cereals, Fruits, Vegetables,
Tea and Spices”, Marcel Dekker. Inc. New York. 2003.
2. Desrosier, W.Worman and Derosier, James N., “The Technology of Food
Preservation”, CBS, Publishers & Distributors, New Delhi. 1987.
3. Ripp, B.E. “Controlled Atmosphere and Fumigation in Grain Storage”, Elsevier
Science Publishing Co., London. 1984.
07FT703 FOOD ANALYSIS AND QUALITY CONTROL
3 0 0 3
Objective:
To study various food analysis and chromatographic techniques and to understand the
quality control methods and systems.
UNIT – I INTRODUCTION OF FOOD ANALYSIS 9

Introduces basic analytical techniques for food analysis and other biological analysis.
Role of analysis, and various methods of sampling, analysis of results. Principles and
application. Selection of Analytical Methods- Objective Analysis, Accuracy, Precision,
Sensory Assessment.
UNIT - II FOOD ANALYSIS TECHNIQUES 9

Gravimetric, volumetric, and spectrophotometric methods of food analysis. X-ray
analysis of foods and its applications, electrophoresis- principle, different types and its
applications. Mass spectroscopy, Nuclear magnetic resonance (NMR). Refractometry –
its applications and methods. Rheology measurements. Rapid methods of microbial
analysis, immunoassays, ESR, (electron spin resonance).Enzymatic methods DSC,
SEM,
UNIT - III CHROMATOGRAPHY AND TECHNIQUES 9

Chromatography-different types, their principles and applications. Extraction,
separation and identification, water and oil soluble dyes. Detection and estimation of
additives in food materials net as, boric acid, benzoates, sulphites, formaldehyde,
formic acid, lactic acid, saccharine ,etc. Analysis of food stuffs : with reference to the
standards of quality
UNIT - IV INTRODUCTION OF QULAITY CONTROL 9

Define- Quality, Organization of Quality Assurance / Quality Control. Total Quality
Management. General principles of quality control - quality attributes - size, shape,
colour, consistency, viscosity, texture, taste and flavor food quality evaluation
objective and subjective methods, food adulteration tests to detect adulterants, food
laws and standards Prevention of Food Adulteration (PFA) Act Fruit Products Order
(FPO) Bureau of Indian Standards (BIS), Agmark
UNIT - V QUALITY CONTROL METHODS AND SYSTEMS 9

Good Manufacturing Principles (GMP’s), Sanitary Standard Operating Principles
(SSOP’s), Product Description, Process Flow Diagram. Codex Alimentarius
Commission (CAC), HACCP Principles, Program Background. Benefits / Limitations.
HACCP Team, Prerequisite Programs. Quality Standards and Specifications. Grades
and Standards of Identity, Codex Alimentarius, ISO 9000 Programs.
TOTAL : 45
REFERENCE BOOKS
1. Raghuramulu, N., Madhavan Nair, K., and Kalyanasundaram, S., “A Manual of
Laboratory Techniques”, National Institute of Nutrition, ICMR, Hyderabad. 1983.
2. King, R.D., “Developments in Food Analysis Techniques-1”, Applied Science
Publishers, London, 1978.
FURTHER READINGS
1. Joslyn, M.A., “Methods in Food Analysis”, Academic Press, New York, 1970.
2. Morris, C.J. and Morris, P. “Separation Methods in Biochemistry”, Second
Edition, Pitman Pub., London. 1976.
3. Plummer, D.T. “An Introduction to Practical Biochemistry”, McGraw-Hill, New
York, 1971.
07FT704 MEAT, FISH AND POULTRY PROCESS ENGINEERING
3 0 0 3
Objective:
To afford the student with poultry, egg, meat and fish products. Unit operations
involved in post mortem operations.
Recent trends in meat processing. Types of Meat and its sources, composition,
structure, of meat and meat products. Post-mortem changes of meat. Color, flavors,
microbiology and spoilage factors of meat and meat products. Description of animal
fat, muscle and its modifiers. Description of bone and its modifiers.
UNIT - II POULTRY AND EGG PROCESSING 9

Measuring the yields and quality characteristics of poultry products. Killing and unit
operation poultry processing. Structure, composition, nutritive value and functional
properties of eggs and its preservation by different methods. Factor affecting egg
quality and measures of egg quality. Preservation of egg by different methods. Egg
powder processing. Egg quality assessment.
UNIT - III MEAT AND POULTRY PRODUCTS 9

Ante mortem handling and welfare of animals. Slaughtering of animals, Mechanical
deboning, inspection and grading of meat. Factors affecting post-mortem changes,
properties and shelf-life of meat. Meat tenderization and Meat quality
evaluation. Modern abattoirs, slaughter house and its features. Preservation of meat-
aging, pickling, smoking. Dried and Cured meat. Canned meat, Frozen meat, Cooked
and Refrigerated meat, Sausages
UNIT - IV MARINE AND MARINE PRODUCTS PROCESSING 9

Types of fish, composition, structure, and spoilage factors of fish. post-mortem
changes in fish. Handling and transportation of fish. Freezing and Individual quick
freezing, Canning and smoking operations, Salting and drying of fish, pickling.
Radiation processing meat safety.
UNIT - V QUALITY STANDARD AND SANITATION 9

Lay-out and design of poultry processing plants, Plant sanitation; Good manufacturing
practice and HACCP, MMPO and safety. Byproduct utilization. By-product utilization.
TOTAL : 45
REFERENCE BOOKS
1. Govindan. T.K, “Fish Processing Technology”, Oxford and IBH Publishers, New
Delhi, 1985.
2. Lawrie, R.A. “Meat Science”, Second Edition. Pergamon Press, Oxford, UK.
1975.
3. Stadelmen, W.J. and Cotterill, O.J., “Egg Science and Technology”, Second
Edition, AVI, Westport, 1977.
FURTHER READINGS
1. Joseph Kerry, John Kerry and David Ledwood. “Meat Processing”, Woodhead
Publishing Limited, England (CRC Press), 2002.
2. Mead, G. “Poultry Meat Processing and Quality”, Woodhead Publishing, England,
2004.
3. Wheaton, F.W. and Lawson, T.B., “Processing of Aquatic Food Products”, John
Wiley & Sons Publishers, New York. 1985.
07FT705 FOOD PACKAGING LABORATORY
0 0 3 1
Objective:
To impart knowledge and training related to different packaging materials for food
products, testing of packaging materials, various packaging techniques and estimated
of shelf life of packaged foods.
LIST OF EXPERIMENTS
1. Studies on types of packaging material.
2. Studies on chemical properties of packaging materials.
3. Estimation of tensile strength of different packaging materials
4. Estimation of bursting strength of different packaging materials
5. Experiment on water vapour and gas transmission rate of flexible packaging
materials.
6. Exercise on canning: Forming operations and canning of food materials.
7. Exercise on can measurements and sealing studies.
8. Estimation of tear resistance of different packaging materials.
9. Exercise on Modified atmosphere packaging
10. Exercise on Vacuum packaging.
11. Estimation of shelf-life of packaged food stuff.
12. Experiment on storage of foods in different packaging materials.
07FT706 FOOD ANALYSIS AND QUALITY CONTROL LABORATORY
0 0 3 1
Objective:
To understand principle behind analytical methods associated with food and be able to
select the appropriate analytical technique when presented with a practical problem.
LIST OF EXPERIMENTS
1. Importance of sampling and techniques of sampling.
2. Determination of starch and pectin substances using different methods.
3. Test to detect the adulteration of food materials
4. Estimation of consistency, viscosity and texture for given food samples.
5. Estimation of taste and flavor for given food samples.
6. Estimation of sugars using HPLC
7. Estimation of natural extracts using GLC.
8. Detection and estimation of additives in food materials
9. Detection of adulteration in foods.
10. Estimation of toxins and pesticide in foods.
11. Estimation of toxin traces analysis.
12. HACCP- Product Description and Process Flow Diagram for food materials.
13. Familiarization of t to AGMARK and BIS laboratories standards.
07GE802 PROFESSIONAL ETHICS AND HUMAN VALUES
(Common to all Engineering branches)
3 0 0 3
Objective:
 To enable the students to identify ethical and moral issues
 To provide a frame work for resolving ethical problems
 To educate the students regarding ethical issues relating to environment and
globalization.
Role Morality – What is a Profession – Professional ethics – Engineering Ethics as
Preventive Ethics – Framing the Problem – Common Morality – Moral Justification –
Analyzing a case – Factual Issues – Conceptual Issues - General and Specific Moral
Problems.
UNIT - II SOLVING MORAL PROBLEMS 7

Introduction - Conflicting Values – Standpoints of the Judge and the Agent –
Utilitarian Thinking – Three Utilitarian Approaches – the Ethics of Respect for Persons
– Three Respect for Person Approaches – Convergence, Divergence, and Creative
Middle Ways.
UNIT - III FUNDAMENTAL ISSUES 11

Generic Concerns: Responsible Engineers - Concepts of Responsibility – The
Minimalist View – Reasonable Care – Good Works – Do Engineers Need Virtues?-
Impediments to Responsibility – Honesty, Integrity, and Reliability – Ways of
Misusing the Truth – Why is Dishonesty Wrong? – Honesty on Campus – Integrity in
Engineering Research and Testing – Integrity in the Use of Intellectual Property –
Integrity and Client-Professional Confidentiality – Integrity and Expert Testimony –
Integrity and Failure to Inform the Public – Conflicts of Interest – Risk, Safety, and
Liability in Engineering: The Codes and Engineering Practice – Difficulties in
Estimating Risk – Normalizing Deviance – The Expert’s Approach to Acceptable Risk
– Identifying and defining acceptable risk - The Layperson’s Approach to Acceptable
Risk – The government Regulator’s Approach to Risk – The Engineer’s Liability for
Risk – Becoming a Responsible Engineer Regarding Risk.
UNIT - IV ENGINEERS DIVERSE ROLES 9

Engineers as Employees: The codes and Employer – Employee Relationships – The
Changing Legal Status of Employee Rights – The Manager-Engineer Relationship –
Paradigmatic Engineering and Management Decisions – The Challenger Case –
Loyalty: Uncritical and Critical – Responsible Organizational Disobedience –
Implementing Professional Employee Rights – Engineers and the Environment:
Engineering Codes and the Environment – Controversy over the Environment – What
does the law say? – Balancing Wealth and Health: A Criterion for “Clean” – the
Anthropocentric Approach to Environmental Ethics – The Scope of Professional
Engineering Obligations
UNIT - V ENGINEERING PROFESSIONALISM 9
Problems in International Professionalism – Problems in Interpreting and Applying the
Codes in the International Context - Striking a Balance – Guidelines for Interpreting
the Codes: (1) Human Rights – (2) Avoiding Paternalism and Exploitation - Guidelines
for Interpreting the Codes – Bribery, Extortion, Grease Payments, and Gifts –
Sweatshops in Asia – Issues Old and New – Professional Engineering Societies –
Promoting Rather Than Enforcing Ethics – State Registration Boards – Universal
Engineering Licensure – Gender and Minority Issues
TOTAL : 45
REFERENCE BOOKS
1. Harris, Charles E., Pritchard, Michael S. and Rabins, Michael J., “Engineering
Ethics”, Second Edition, Wadsworth Thomson Learning, , Canada Latest Indian
Edition.
2. Fleddermann, Charles B., “Engineering Ethics”, Second Edition, Pearson
Education, New Delhi. 2004
3. Martin, Mike W. and Schinzinger, Roland, “Ethics in Engineering”, Third Edition,
Tata McGrew-Hill Publishing, New Delhi, 2003.
FURTHER READINGS
1. Seebauer, Edmund G. and Barry, Robert L.., “Fundamentals of Ethics”, Oxford
University Press, New York, 2001.
2. Krishnaswamy, K., Thangaraj, K. and Karmegam, G.., “Professional Ethics and
Human Values”, First Edition, R.K. Publishers, Coimbatore, 2005.
07FT801 FOOD ADDITIVES AND NUTRACEUTICALS
3 0 0 3
Objective:
To provide students with basic concepts on common food additives, their uses,
different types, safety, quality standards and associated risks; and to educate students
regarding the diverse nutraceutical products, know the efficacy and safety of the
products and understand the application of these products.
Introduction – food additives – Types – natural and synthetic, chemical properties, role
of additives in foods, Risks and benefits, levels of additions in individual products.
UNIT - II TYPES OF ADDITIVES I 9

Preservatives - Acidulants, Humectants, Emulsifiers and gums, Antioxidants, Dough
conditioners - flour improvers, Fat substitutes and replacers, Enzymes, Nutritional
additives.
UNIT - III TYPES OF ADDITIVES II 9

Colorants – Classification - Natural and artificial, Colorants as Food Additives,
Flavorings - Flavor enhancers, Sweeteners – Natural and synthetic, Chelating agents,
anti-browning agents.
UNIT - IV SAFETY, REGULATION AND QUALITY STANDARDS 9

Determination of the limit for addition – NOEL – Toxicity data – Method of
determining toxicity – LD50, carcinogenicity, teratogenicity – PFA, FDA, FPO
regulations – GRAS additives.
UNIT - V NUTRACEUTICALS AND THEIR APPLICATIONS 9

Nutraceuticals- food source-animal, plant and Microbial sources, major nutraceuticals,
therapeutic and other applications, risks, safety and quality issues, Emerging
Nutraceuticals.
TOTAL : 45
REFERENCE BOOKS
1. Brannen A.L., Davidson P.M., Salminen S. and Thorngate J.H., “Food Additives”,
Second Edition, Revised and Expanded. Marcel dekker Inc. USA, 2002.
2. Wildman, Robert E.C., “Handbook of Nutraceuticals and Functional Foods”,
CRC Press, New York, 2001.
FURTHER READINGS
1. Clydesdale, Fergus M., “Food Additives: Toxicology, Regulation, and Properties”,
CRC Press, New York, 1996.
2. Lockwood, Brian, and Rapport, Lisa, “Nutraceuticals: A Guide for Healthcare
Professionals”, Pharmaceutical Press, 2007.
3. Millstone, Erik, “Food Additives”, Penguin, New Delhi, 1986.
07FT011 FOOD PROCESS EQUIPMENT AND LAY OUT DESIGN
3 1 0 4
Objective:
To understand the construction requirements, process design, fabrication and
installation of equipments, layout characteristics to enhance the knowledge in the
design of food processing equipments and food processing plant layout.
Introduction and classification of food plants, selection of site and Location of plant,
General points of considerations for designing food plant, floor plant types of layouts
Food building planning, Process schedule, principles of food layout.
UNIT - II CONSTRUCTION REQUIREMENTS 9

General requirements and considerations for construction, materials and floors for
different section of food. Drains and drain layout for small and large dairies.
Ventilation, fly control, mold prevention, illumination in food plants.
UNIT - III PROCESS DESIGN 9

Process Flowchart, Types of Process Design, Material & Energy balances-design of
equipments, Materials for the food equipments. Sanitary pipes and fittings, standard
glass piping, plastic tubing, fittings and gaskets, installation, care and maintenance of
pipes & fittings.
UNIT - IV FABRICATION AND INSTALLATION OF EQUIPMENTS 9

Arrangement of equipment-fabrication of equipment, installation of process
equipments, material handling in dairies, Common problems, office layouts-flexibility.
UNIT - V LAYOUT-CHARACTERISTICS 9
Plant location factors plant lay out advantages types of layout-characteristics of an
efficient layout. Techniques of plant layout. Product selection and development-
introduction of new product-stages of product development considerations in product
development
REFERENCE BOOKS
1. Tufail Ahmed. “Dairy Plant Engineering and Management”, CBS Publishers and
Distributors, New Delhi, 2001.
2. Ananthakrishnan.C.P. and M.N.Sinha. “Technology and Engineering of Dairy
Plant Operations”, Laxmi Publications, New Delhi, 1997.
FURTHER READINGS
1. Groff, Gane K. and Muthu, John F., “Operations Management Selected Readings”,
D.B.Taraporevala Sons and Co, Bombay, 1975.
2. Thuesen, H.G., Febrycky, W.J. and Thuesen, G.J., “Engineering Economy”,
Prentice –Hall Inc, New Jersey, 1978.
3. Stoner, A.F. James. “Management”, Prentice-Hall of India, New Delhi, 1994.
07FT012 REACTION ENGINEERING

3 1 0 4
Objective:
To Get ability in deciding and designing the type of Reactors those are necessary for a
particular type of reaction in an Industry. They also learn mechanism and control of
several types of reactions.
UNIT – I REACTION KINETICS 9

Introduction, classification of reactions, chemical kinetics, Role of reaction rate,
concept of molecularity and order of reaction, elementary, non-elementary reactions
and their mechanisms, theories of reaction rate and temperature dependency.
UNIT - II INTERPRETATION OF EXPERIMENTAL DATA 9

Analysis of experimental reactor data, evaluation of rate equation, integral and
differential analysis for constant and variable volume reactor, fitting of data complex
reaction mechanism.
UNIT - III IDEAL REACTORS 9

Design for homogeneous systems, batch, stirred tank and tubular flow reactor, design
of reactors for single reactions system, size comparison of reactors.
UNIT - IV NON-IDEAL REACTORS 9

The residence time distribution as a factor performance; residence time functions and
relationship between them in reactor; basic models for non-ideal flow such as
dispersion model, Tank in series model; conversion in non-ideal reactors.
UNIT - V GAS-SOLID CATALYTIC REACTORS 9

Diffusion within catalyst particle effective thermal conductivity mass and heat transfer
within catalyst pellets; effective factors, Thiele Modulus.
REFERENCE BOOKS
1. Levenspiel.O, “Chemical Reaction Engineering", Second Edition, John Wiley,
New York, 1972.
2. Smith.J.M., “Chemical Engineering Kinetics", Third Edition, McGraw-Hill, New
York, 1981.
FURTHER READINGS
1. Fogler H.S., “Elements of Chemical Reaction Engineering", Prentice Hall of
India, New Delhi, 1986.
2. Bischoff and Froment - “Chemical Reactor Design and Analysis", Addison
Wesley, New York, 1982.
07FT013 BIO-PROCESS ENGINEERING
3 1 0 4
Objective:
To impart knowledge on the role of micro organism in different types of Bio-chemical
reaction and also to design Bio-chemical reactors with proper knowledge of mass
transfer and reaction mechanism..
UNIT – I ENZYME TECHNOLOGY AND ENZYME KINETICS 9

Applied Enzyme catalysis, Applications of enzymes in food industry, Immobilization
of enzymes, Mechanism of enzyme action and kinetic of reaction, estimation of
Michaelis-Menten parameter- Inhibition Kinetics: energetic of enzyme substrate
complex formation, specificity of enzyme action.
UNIT - II TRANSPORT PHENOMENA IN BIOCHEMICAL 9

REACTORS
Oxygen transfer in submerged fermentation process, O2 uptake rates and determination
of O2 transfer co-efficient, role of aeration and agitation in oxygen transfer, Mass
transfer in immobilized biocatylic systems. Analysis of film and pore diffusion
resistances on reaction kinetics.
UNIT - III DESIGN AND OPERATION OF BIOREACTORS 9

Immobilized enzyme bioreactors, Design and analysis of packed bed and membrane
bioreactors, Design and operation of Novel bioreactors, Air lift loop reactors, fluidized
bed and trickle bed bioreactors.
UNIT - IV BIOPROCESS MONITORING 9

Online data analysis for measurement of important physiochemical and biochemical
parameters, Methods of online and offline biomass estimation, Microbial calorimetry,
Flow infection analysis for measurement of substrates, products and other metabolites.
UNIT - V PRODUCT RECOVERY 9

Removal of solids, Filtration, Sedimentation, Centrifugation, Cell disruption,
Extraction, Membrane separation, Chromatography, Electrophoresis, Crystallization
and Drying.
REFERENCE BOOKS
1. Shuler, Michael L and Kargi, Fikret, “Bioprocess Engineering”, Prentice Hall of
India, New Delhi, 1992.
2. Bailey James E and Ollis D F, “Biochemical Engineering Fundamentals”, Second
Edition, McGraw Hill, New York, 1986.
FURTHER READINGS
1. Web, F.C., “Biochemical Engineering”, Van Nostrand, New York, 1964.
2. Atkinsono, B., “Biochemical Reactors”, Pion Ltd., 1974
07FT014 ADVANCES IN DRYING TECHNOLOGY
3 1 0 4
Objective:
To study the advanced methods of drying and to gain the knowledge of the application
of the methods for food products.
UNIT – I DRYING METHODS 9

Drying and dehydration - principles - kinetics of drying - state of water in food -
mathematical models. Drying curves - quality changes in food during dehydration.
Dehydration methods - ambient and air convection driers - batch driers - kiln, cabinet
tray driers. Continuous type drying - tunnel, belt, trough driers. Atmospheric drying of
foams - principles - foam mat drying - equipment. Drum drying - principle - types of
drum driers - design aspects of drum drying.
UNIT - II DEHYDRATION METHODS 9

Solar dehydration of food - pretreatment of foods - different models of solar driers -
product quality. Osmotic dehydration - fundamentals - mass transfer - kinetics.
Osmotic agents - factors affecting osmotic dehydration - mathematical modelling in
osmotic dehydration. Drying after osmosis - osmo convection, osmo vac, drying -
quality of the product.
UNIT - III INTERMEDIATE MOISTURE FOODS 9

Intermediate Moisture Foods (IMF) - principles - effect of water activity on growth of
micro organisms - development of IMF. Pneumatic drying - equipment - fluidized bed
drying - principles. Components of fluidized bed system - design of fluidized bed
driers. Vibratory fluidized bed drier - components - advantages. Spouted bed drying -
principles - components - applications to horticultural products. Explosion puffing -
principles - application to fruits and vegetables - advantages.
UNIT - IV DRYING TECHNOLOGY – PART 1 9

Electromagnetic radiation - effects of radiation on living organism. Irradiation sources -
application of radiation to fruits and vegetables - quality of irradiated food. Properties
of microwaves - mechanism of heating - microwave generators and processing
equipment - applications in horticultural products. Dielectric heating - principles -
dielectric properties - transmission properties - applications. Freeze drying - principle -
mass and heat transfer in freeze drying. Freeze drying with heat input by microwaves -
changes in food material - industrial developments. Advances in freeze drying -
pressurized freezing - cyclic pressure freeze drying.
UNIT - V DRYING TECHNOLOGY – PART 2 9

Spray drying - principle of operation - mechanism of atomization - heat and mass
transfer in drying chamber. New atomizer designs - Prilling Atomiser - wear resistant
atomizer. Drying behaviour of droplets in spray driers - special designs in spray driers -
spray fluidizer. Novel dehydration techniques - flash evaporation - principle -
application to horticultural products. Use of sonic and ultrasonic energy in dehydration
- Ecal process of dehydration. Energy requirements in different methods of
dehydration.
REFERENCE BOOKS
1. Spicer Arnold., “Advances in Pre-Concentration and Dehydration of
Foods”, Applied Science Publisher Ltd., London. 1974.
2. Gould G.W., “New Methods of Food Preservation”, Blackie Academic and
Professional, London. 1995.
FURTHER READINGS
1. Potter, N. N. and Hotchkiss, J. H.., “Food Science”. Fifth Edition, CBS Publishers
and Distributors, New Delhi. 1996.
2. Rao, M. A. and Rizvi, S.S.H., “Engineering Properties of Foods”, Marcel
Dekker, Inc. New York. 1986.
3. Karel, M., Fennema, O. R. and Lund, D. B., “Principles of Food Science: Part II -
Physical Principles of Food Preservation”, Marcel Dekker Inc, New York. 1975.
07MB021 ENTREPRENEURSHIP DEVELOPMENT
(Common to all Engineering branches)
3 0 0 3
Objective:
 To enable the students to take up self employment by exposing them to
entrepreneurial Competence and environment.
 To make the students understand Business plan, Launching of Small Business
and Management of Small Business.
UNIT - I ENTREPRENEURIAL COMPETENCE 9

Entrepreneurship concept, Entrepreneurship as a Career, Entrepreneur Personality
Characteristics, Knowledge, Skills, Attitude Requirement.
UNIT - II ENTREPRENEURIAL ENVIRONMENT 9

Business Environment, Role of Family and Society, Entrepreneurship Development
Training and Other Support Organizational Services, Central and State Government
Industrial Policies and Regulations, International Business.
UNIT - III BUSINESS PLAN PREPARATION 9

Sources of Product for Business, Prefeasibility Study, Criteria for Selection of Product,
Ownership, Capital, Budgeting Project Profile Preparation, Matching Entrepreneur
with the Project, Feasibility Report Preparation and Evaluation Criteria.
UNIT - IV LAUNCHING OF SMALL BUSINESS 9

Finance and Human Resource Mobilization Operations Planning, Market and Channel
Selection, Growth Strategies, Product Launching.
UNIT - V MANAGEMENT OF SMALL BUSINESS 9

Monitoring and Evaluation of Business, Preventing Sickness and Rehabilitation of
Business Units, Effective Management of small Business.
TOTAL: 45
REFERENCE BOOKS
1. Hisrich, “Entrepreneurship”, Tata McGraw Hill, New Delhi, 2005.
2. Saravanavel, P., ‘Entrepreneurial Development’, Ess Pee kay Publishing House,
Chennai, 2005.
3. Khanka, S S., “Entrepreneurial Development”, S.Chand and Co Limited, New
Delhi, 2001.
FURTHER READINGS
1. Prasama Chandra., “Projects: Planning, Analysis, Selection, Implementation and
Reviews”, Tata McGraw-Hill, New Delhi, 2000.
2. Jain, P C., “Handbook for New Entrepreneurs”, Second Edition, Oxford
University Press, New Delhi, 2002.
07FT021 BEVERAGE TECHNOLOGY
3 0 0 3
Objective:
To develop an awareness of current Status of beverage Industries in India, to study
about the different types of beverages, understand the concepts and principles of using
different raw materials and equipment for the production and provide with the basic
information on wastes, brewery effluent and treatment.
Introduction – Alcoholic and non-alcoholic Beverages, Status of beverage Industries in
India, types of beverages, sources, nutritional and therapeutic benefits.
UNIT - II NON ALCOHOLIC BEVERAGES 9

Natural, Fruit based beverages, Fruit Juices, Concentrated Fruit Juices and Fruit
Nectars, tropical fruit juices, Synthetic/Artificial beverages, carbonated beverages-
Carbonation, Properties of carbon dioxide, Measurement of carbonation, Fruit drink
regulations
UNIT - III ALCOHOLIC BEVERAGES 9

Types of alcoholic beverages, Brewing - Milling and mashing, wort separation
systems, Wort clarification, removal of yeast and beer recovery; sedimentation and
fining, centrifugation, filtration. Beer filtration cooling and aeration, Fermentation, The
processing of beer, Wine – types, production. Whisky, rum.
UNIT - IV INGREDIENTS AND EQUIPMENTS 9

Raw materials preparation – malts, adjuncts and enzymes, preservatives, sweeteners,
barley, Aroma Compounds. Pretreatment of the raw materials, Fermentation,
Distillation Maturing, Maturation and ageing, Blending and coloring.
UNIT - V WATER, EFFLUENTS AND WASTES 9

Sources of water, Preliminary water treatments, Secondary water treatments, Grades of
water used in breweries, effects on ions on the brewing process, Brewery effluents,
wastes and by-products, disposal of brewery effluents – treatment methods.
TOTAL : 45
REFERENCE BOOKS
1. Yiu H. and Hui, Lisbeth., “Handbook of Food and Beverage Fermentation
Technology”, CRC Press, New York, 2004.
Microbiology”, Science Tech. Madison, USA.1984.
FURTHER READINGS
Microbiology”, Science Tech. Madison, USA. 1984.
2. Bamforth, Brewing., “New Technologies”, Woodhead Publishing Limited. England,
2006.
3. Paquin P, “Functional and Speciality Beverage Technology”, Woodhead
Publishing Limited, England, 2009.
07FT022 PLANTATION PRODUCTS AND SPICES TECHNOLOGY

3 0 0 3
Objective:
To impart knowledge in processing of plantation products like coffee, tea, cashew,
coconut, cocoa, major and minor spices and tuber crops.
UNIT – I PROCESSING OF COFFEE AND TEA 9

Coffee – Occurrence – chemical constituents – harvesting – fermentation of coffee
beans – changes taking place during fermentation – drying – roasting – Process
flow sheet for the manufacture of coffee powder – Instant coffee, technology –
Chicory chemistry - Quality grading of coffee - types of tea – green, oolong and
CTC – Chemistry and technology of CTC tea – Manufacturing process – Green
tea manufacture – Instant tea manufacture – Grading of tea
UNIT - II PROCESSING OF CASHEW AND COCONUT 9

Importance – products –harvesting – uses of cashew – cashew nut processing –
methods of roasting – shelling – grading – packaging – infestation – Hygiene and
safety. Coconut – harvesting – Processing technology of Activated Carbon,
Desiccated Coconut, Milk Cream, Nata-de-Coco, Packed Tender Coconut Water, Shell
Charcoal, Vinegar.
UNIT - III PROCESSING OF COCOA AND COCOA PRODUCTS 9

Occurrence – Chemistry of the cocoa bean – changes taking place during fermentation
of cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture
- Chocolate – Types – Chemistry and technology of chocolate manufacture – Quality
control of chocolates
UNIT - IV PROCESSING OF MAJOR AND MINOR SPICES 9

Major spices -Pepper, Cardamom, ginger and turmeric - Minor Spices - Cumin,
Coriander, Cinnamon, fenugreek, Garlic, Clove and Vanilla – Oleoresins and
essential oils – Method of manufacture – Chemistry of the volatiles –Enzymatic
synthesis of flavour identicals - Quality control - Present trends in synthesis of
volatiles – micro-organisms, plant suspension cultures
UNIT - V PROCESSING OF TUBER CROPS 9

Chemical composition and processing of tuber crops - tapioca, sugar beet, potato and
yam – cleaning and grading - starch and sago production.
TOTAL : 45
REFERENCE BOOKS
1. Minifie Bernard W., “Chocolate, Cocoa and Confectionery Technology”, Third
Edition, Aspen Publication, 1999.
2. “Handbook on Spices”, National Institute of Industrial Research (NIIR) Board,
Asia Pacific Business Press Inc., New Delhi, 2004.
FURTHER READINGS
1. Haard, N.F. and Salunkhe, D.K. “Postharvest Biology and Handling of Fruits and
Vegetables”, AVI, Westport. 1975.
2. Kader, A. A. “Postharvest Technology of Horticultural Crops”, Second Edition,
Division of Agriculture and National Resources, California University. 1992.
3. http://www.fao.org/AG/ags/agsi/Cashew/Cashew.htm#_Toc509920318
4. http://coconutboard.nic.in/process.htm
07FT023 TECHNOLOGY OF MILK AND MILK PRODUCTS
3 0 0 3
Objective:
To gain a on the various processes and equipments used in the processing of milk
products. To study the unit operations involved in the processing of milk and its
products to familiarize with different equipments and technologies applied in a dairy
plant from the point of reception of milk till it is packed and stored.
Sources and composition of milk, on platform test of milk, chemical analysis of milk
products. Judging and grading of milk and its products.
UNIT - II PROCESSING OF LIQUID MILK 9

Condensed milk, definition, selection, grading, quality control of milk, ISI/PFA
requirements, standardization, fore warming, sugar ratio, cooling and crystallization,
seeding packaging , defects and remedies.
UNIT - III ICE CREAM & FEROZEN DAIRY PRODUCTS 9

Ice cream, definition, classification, selection of ingredients, constituents, sweeteners,
stabilizers and other ingredients, role of milk classification of freezers, over run of ice
cream, packaging, hardening of ice cream ad storage, defects and prevention.
UNIT - IV CHEESE & BUTER PRODUCTS 9

Butter oil-nutritive value, preservatives and defects. Cheese-types, method of
manufacture (cottage cheese and processed cheese), preservative methods, nutritive
value.
UNIT - V FERMENTED MILK PRODUCTS 9

Fermented milk products. Yoghurt, paner, dahi and shrikhand, oil-nutritive value,
preservatives and defects
TOTAL : 45
REFERENCE BOOKS
1. Sukumar De, “Outlines of Dairy Technology”, Royal, Oxford University, Press,
Delhi, 1983.
2. Tufail Ahmed, “Dairy Plant Engineering and Management”, CBS Publishers and
Distributors, New Delhi, 2001.
FURTHER READINGS
1. Ananthakrishnan, C.P. and Sinha, M.N., “Technology and Engineering of Dairy
Plant Operations”, Laxmi Publications, New Delhi, 1997.
2. Farrall, A.W., “Engineering for Dairy and Food Products”, John Wiley and Sons,
New York, 1995.
3. Robinson, R.K., “Modern Dairy Technology – Volume. I: Advances in Milk
Processing”, Elsevier Applied Science Publishers, London, 1996.
07FT024 TECHNOLOGY OF FATS AND OILS
3 0 0 3
Objective:
To provide the students with the types of oil seeds, different processing methods and to
impart knowledge on the machineries related oil extraction, storage and packaging of
oils.
Oils and fats – sources, composition. Nutritional importance of fats and oils. Oilseeds-
oil content-coconut oil- palm oil- peanut oil, rice bran oil, sun flower oil. Physical
properties of fats and oils-color, odor, consistency. Chemical properties of fats and
oils-iodine value, saponification value, melting point, free fatty acids.
UNIT - II PROCESSING OF OIL 9

Industrial production of oils- pretreatment, rendering, pressing - cold pressing and hot
pressing. Solvent extraction method milling - extraction – removal and recovery of
solvent from miscella - removal and recovery of solvent from extracted residue.
Refining bleaching, coagulation, adsorption, chemical leaching, alkali refining, passage
of steam at high temperature, and deodorizing.
UNIT - III PRODUCTION AND PROCESSING OF VEGETABLE OILS 9

AND ANIMAL FATS
Vegetable oils -Production of palm oil, peanut oil, rice bran oil and soy bean oil.
Animal fats - Production of butter, margarine, lard, fish oil. Selection and preparation
of fats-partial sterilization, emulsification, chilling, kneading and cooling,
incorporation of salt coloring substances.
UNIT - IV OIL PROCESSING MACHINERY 9

Oil processing machinery – Filter press, hydrualic press, expeller, oil deodourizing
plant and hydrogenator.
UNIT - V STORAGE & PACKAGING OF OIL 9

Changes during storage of oil – rancidity-causes-atmospheric oxidation and enzyme
action –free fatty acids-colour. Winterization of oil. Hydrogenation of oil-generation
and storage of hydrogen, production and regeneration of catalyst, hydrogenation, de-
odourization and filtration of the hardened oil. Packaging materials.
TOTAL : 45
REFERENCE BOOKS
1. Hilditch, T. P. “Industrial Chemistry of The Fats and Waxes”, Baillier, Tindall and
Cox, London.1943.
2. Kirschenbauer, H.G. “Fats and oils”, Reinhold Publishing Corporation, New York.
1944.
FURTHER READINGS
1. Weiss, T. J. “Food Oils and Their Uses”, The AVI Publishing Company, Inc,
Wesport, Connecticut. 1970.
2. Willians, P. and Nand J. Devine., “The Chemistry and Technology of Edible Oils
and Fats”, Pergamon Press, London, 1984.
07FT025 TECHNOLOGY OF EXPANDED AND EXTRUDED FOODS

3 0 0 3
Objective:
To impart knowledge and skills related to scope of expanded and extruded snack foods,
types and working of extruders, difference snack products and its nutritional value.
Scope and current status of expanded and extruded food. Types of snack foods.
Nutritional value of different snack foods. Current status of snack food industry in India.
UNIT - II MAJOR AND MINOR INGREDIENTS 9

Cereal Products – rice, wheat, corn, rye, sorghum. Fats, Oils, Emulsifiers and
Antioxidants. Sweeteners. Dairy Products, Salt, Nuts and Fruits, Vegetable Ingredients,
Flavours and Colours.
UNIT - III EQUIPMENTS 9

Extruding Equipments, Extruder Design and Operation- Equipments for Frying, Baking
and Drying, Specialized Equipment for Popcorn Processing Poppers, Sifters, Coaters, and
flaking equipments.
UNIT - IV CEREAL BASED SNACKS 9

Snacks-based on Popcorn -Factors affecting the quality of Popcorn, Popping Procedures
Puffed Snacks- Formulation and Procedures, Addition of Flavours and Colours. Ready to
eat break fast cereals. Potato, tortilla and corn based snacks – potato chips, tortilla chips,
corn flakes, frozen French fries. Outline of snack food industry.
UNIT - V PASTA PRODUCTS 9

Pasta products – raw materials. Preparation of raw materials for extrusion. Spaghetti,
noodles, macroni and similar products. Dry and frozen pasta products. Suitable packaging
materials. Industrial production of pasta products.
TOTAL : 45
REFERENCE BOOKS
1. Panda, H, “The Complete Technology Book on Snack Foods”, National Institute of
Industrial Research, Delhi. ISBN: 818662368X
2. R Guy, Campden and Chorleywood, “Extrusion cooking: Technologies and
Applications”, Food Research Association, UK.
FURTHER READINGS
1. Sergio O Serna-Saldivar, “Industrial Manufacture of Snack Foods”, Kennedys Books
Ltd. 2008.
2. Mian N. Riaz, “Extruders in Food Applications”, CRC Press, New York, 2000.
07FT026 INDUSTRIAL WASTE WATER TREATMENT
3 0 0 3
Objective:
To develop the ability to apply basic understandings of physical, chemical, and
biological phenomena to the successful design and operation of industrial water and
wastewater treatment plants.
UNIT – I PHYSICAL TREATMENT 9

Principles of Screening – Mixing, Equalization – Sedimentation - Filtration, back
washing – Accelerated gravity separation – Evaporation – Incineration - Adsorption–
Principles, Freundlich Isotherm, Langmuir Isotherm - Membrane separation - Reverse
Osmosis, Nanofiltration, ultrafiltration – electrodialysis.
UNIT - II CHEMICAL TREATMENT 9

Principles of Chemical treatment – Coagulation, flocculation - Precipitation – flotation,
–Disinfection and fluoridation. Ion exchange, Electrolytic methods, Solvent extraction
– ozonation, advances oxidation/reduction.
UNIT - III BIOLOGICAL TREATMENT 9

Objectives of biological treatment – significance – kinetics of biological growth –
Biological treatment process – aerobic suspended growth treatment process-activated
sludge process, aerated lagoons, stabilization ponds, oxidation ditch - aerobic attached
growth treatment process-trickling filters, rotating biological contactors - anaerobic
suspended growth treatment process-anaerobic digestion, USAB - anaerobic attached
growth treatment process-anaerobic filter process expanded bed.
UNIT - IV SLUDGE TREATMENT AND DISPOSAL 9

Sludge treatment process, amount and characteristics of sludge, sludge thickening,
sludge digestion, sludge conditioning, sludge dewatering, composting, thermal
reduction and disposal of sludge.
UNIT - V DESIGN OF CONVENTIONAL TREATMENT PLANTS 9

Selection of unit operations and processes - Design of conventional water treatment
plant units – Aerators – Flocculation – clarifier – filters – chlorinators and thickeners.
Layouts – flow charts – Hydraulic Profile – Operation & Maintenance aspects.
TOTAL : 45
REFERENCE BOOKS
1. Metcalf and Eddy, “Wastewater engineering, Treatment and Reuse”, Tata
McGraw-Hill, New Delhi, 2003.
2. Qasim, S.R., Motley, E.M and Zhu, G. “Water works Engineering: Planning,
Design and Operation”, Prentice Hall, New Delhi, 2002.
FURTHER READINGS
1. Punmia, B.C and Ashok Jain, “Wastewater Engineering”, Arihant Publications,
Jodhpur, 1996.
2. Qasim, S.R, “Wastewater Treatment Plant: Planning, Design and Operation”,
Technomic Publications, New York, 1994.
3. McCabe Warren L, Smith Julian C and Harriott Peter., “Unit operations of
Chemical Engineering”, Sixth Edition, McGraw-Hill, New York, 2005.
07FT027 ENZYMES IN FOOD PROCESSING

3 0 0 3
Objective:
To introduce major features of enzymes and properties behind their specificity. To
provide a sound background for the application of enzymes for processing and
improvement of foods with focus on the major food groups (dairy, meat and cereal
foods and drinks).
UNIT – I ENZYME KINETICS AND ASSAY 9

Enzyme-Classification and Nomenclature, Units of Activity, General Characteristics,
Storage & Handling. Enzyme Kinetics - Michaelis Menten Equation, Linear Plots / Km
and Vmax. Initial Rate Measurements, Progress Curve Measurements, Fixed Time
Assays.
UNIT - II ENZYME INHIBITORS AND ENVIRONMENTAL EFFECTS 9

Enzyme inhibition –Irreversible, Reversible – Competitive, Noncompetitive,
Uncompetitive. Effect of pH, Temperature, Aqueous Environment - Water Activity,
Ionic Strength, Freezing - Catalytic Activity, Stability.
UNIT - III ENZYMES IN FOOD PROCESSING 9

Glycosidic Hydrolases – Amylases, Cellulases, β-Fructosfuranosidase, β-
Galactosidase, Pectic Enzymes - Pectinesterase, Polygalaturanases, Pectic Lyases.
Proteolytic Enzymes -Aspartic Proteases, Sulfhydral Proteases, Serine Proteases,
Metallic Proteases. Oxidoreductases - Glucose oxidase, Lipoxygeanase, Lipase- uses in
Food processing
UNIT - IV ISOLATION AND IMMOBILIZATION OF ENZYMES 9

Enzyme isolation, purification. Enzyme immobilization: general concepts, methods of
immobilization, kinetics of immobilized enzymes, industrial application of
immobilized enzymes- Bioreactors. Use of enzymes in analysis-development of
enzyme based biosensors.
UNIT - V ENZYME ENGINEERING AND APPLICATIONS 9

Enzyme Engineering - Prediction of enzyme structure, design and construction of novel
enzymes. Industrial application -use of whole organisms as a source of enzyme--merits
and demerits of isolated enzymes in industrial processes.
TOTAL : 45
REFERENCE BOOKS
1. Palmer, “Enzymes”, Harwood Publishing Series, Chichester, 2001.
2. Rastall Robert, “Novel Enzyme Technology for Food Applications”, CRC Press,
New York, 2007.
FURTHER READINGS
1. Tucker A. and Woods L. F. J., “Enzymes in Food Processing”, Second Edition,
Chapman and Hall, New York, 1995.
2. Aehle Wolfgang, “Enzymes in Industry: Production and Applications”, Third
Edition, John Wiley, New York, 2004.
3. Helmutuhling, “Enzyme Technology”, John Wiley & Sons, New York, 1998.
07FT028 ADVANCED SEPARATION TECHNIQUES

3 0 0 3
Objective:
Get ability in deciding the type of equipments that are necessary for a particular type of
separation process in a food process industry.
UNIT – I INTRODUCTION TO SEPARATION PROCESS 9

Review of conventional processes, Recent advances in separation techniques based on
size, surface properties, ionic properties and other special characteristics of substances,
Process concept, Theory and equipment used in cross flow filtration, cross flow
electrofiltration, dual functional filter, Surface based solid – liquid separations
involving a second liquid, Sirofloc filter.
UNIT - II MEMBRANE SEPARATIONS 9

Types and choice of membranes, Plate and frame, tubular, spiral wound and hollow
fibre membrane reactors and their relative merits, Commercial pilot plant and
laboratory membrane permeators involving dialysis, reverse osmosis, Nanofiltration,
ultrafiltration, Microfiltration and Donnan dialysis, Economics of membrane
operations, Ceramic membranes.
UNIT - III SEPARATIONS BY ADSORPTION TECHNIQUES 9

Mechanism, Types and choice of adsorbents, Normal adsorption techniques, Affinity
chromatography and immuno Chromatography, Types of equipment and commercial
process, Recent advances and process economics.
UNIT - IV IONIC SEPARATIONS 9

Controlling factors, Applications, Types of equipment employed for electrophoresis,
Dielectrophoresis, ion exchange chromatography and electrodialysis, Commercial
processes.
UNIT - V OTHER TECHNIQUES 9

Separations involving Iyophilisation, Pervaporation and permeation techniques for
soilis, liquids and gases, Industrial viability and examples, zone melting, Addluctive
crystallization, Other separation processes, Supercritical fluid extraction, Oil spill
Management, Industrial effluent treatment by modern techniques.
TOTAL : 45
REFERENCE BOOKS
1. Lacey, R.E. and Looeb S.. “Industrial Processing with Membranes”, Wiley – Inter
Science, New York, 1972.
2. King, C.J. “Separation Processes”, Tata McGraw–Hill Publishing, New Delhi,
1982.
FURTHER READINGS
1. Schoen, H.M. “New Chemical Engineering Separation Techniques”, Interscience
Publishers, 1972.
2. Roussel Ronald W., “Handbook of Separation Process Technology”, John Wiley,
New York, 1987.
3. Kestory, R.E. “Synthetic Polymeric Membranes”, Wiley. Interscience, New York,
1985.
4. Osadar, Varid Nakagawal, “Membrane Science and Technology”, Marcel Dekkar
1992
07GE801 TOTAL QUALITY MANAGEMENT
(Common to All Engineering Branches)
3 0 0 3
Objective:
To have an understanding of principles and practices, the tools and techniques involved
in TQM. To know about various practices like leadership, customer satisfaction,
employee involvement, continuous process involvement, supplier partnership and
performance measures.
Definition of Quality, Dimensions of Quality, Quality Planning, Quality costs -
Analysis Techniques for Quality Costs, Basic concepts of Total Quality Management,
Historical Review, Principles of TQM, Leadership – Concepts, Role of Senior
Management, Quality Council, Quality Statements, Strategic Planning, Deming
Philosophy, Barriers to TQM Implementation.
UNIT - II TQM PRINCIPLES 9

Customer satisfaction – Customer Perception of Quality, Customer Complaints,
Service Quality, Customer Retention, Employee Involvement – Motivation,
Empowerment, Teams, Recognition and Reward, Performance Appraisal, Benefits,
Continuous Process Improvement – Juran Trilogy, PDSA Cycle, 5S, Kaizen, Supplier
Partnership – Partnering, sourcing, Supplier Selection, Supplier Rating, Relationship
Development, Performance Measures – Basic Concepts, Strategy, Performance
Measure-Cellular Manufacturing- Business Process Reengineering.
UNIT - III STATISTICAL PROCESS CONTROL (SPC) 9

The seven tools of quality, Statistical Fundamentals – Measures of central Tendency
and Dispersion, Population and Sample, Normal Curve, Control Charts for variables
and attributes, Process capability, Concept of six sigma, New seven Management tools.
UNIT - IV TQM TOOLS 9

Benchmarking – Reasons to Benchmark, Benchmarking Process, Quality Function
Deployment (QFD) – House of Quality, QFD Process, Benefits, Taguchi Quality Loss
Function, Total Productive Maintenance (TPM) – Concept, Improvement Needs,
FMEA – Stages of FMEA.
UNIT – V QUALITY SYSTEMS 9

Introduction, Consensus, Scope, Selection and Use of the ISO 9000:2000 , The ISO
9000 Family, Implementing the ISO 9001:2000 Quality Management System.–
Elements, Implementation of Quality System, Documentation, Quality Auditing, QS
9000, ISO 14000 – Concept, Requirements and Benefits.
TOTAL : 45
REFERENCE BOOKS
1. Besterfiled, Dale H., et al., “Total Quality Management”, 3rd Edition, Prentice Hall
of India, New Delhi, 2007.
2. Ramasamy Subburaj, “Total Quality Management”, Tata McGraw-Hill, New
Delhi, 2006.
FURTHER READINGS
1. Evans, James R. and Lidsay, William M., “The Management and Control of
Quality”, Sixth Edition, South-Western (Thomson Learning), 2005.
2. Narayana, V. and Sreenivasan, N.S., “Quality Management: Concepts and Tasks”,
New Age International, New Delhi, 1996.
3. Zeiri., “Total Quality Management for Engineers” ,Wood Head Publishers, 1991
07FT031 BYPRODUCTS UTILISATION IN FOOD AND AGRO
INDUSTRIES
3 0 0 3
Objective:
To understand the utilization of by products of from rice processing industry, sugar
industry, fruits and vegetable processing industry and coir fibre industry
UNIT – I AGRO INDUSTRIES AND BYPRODUCTS 9

Agro industries - Byproducts of Agro-industries - identification in various agro-
industries - rice mill, oil mill, cattle feed mill. Classification and availability,
characteristics, valuable constituents, composition and utilisation.
UNIT - II PROCESSING AND UTILIZATION OF RICE BRAN 9

Rice mill - rice husk and rice bran - availability - statistics and status of utilisation - a
review and discussion. Rice husk - utilisation as fermentation substrate - bio-
technological upgradation. Pre-treatment - grinding, NaOH treatment and steam
treatment. Production of silica from rice husk - process and equipment - unit
operations. Rice husk fired stove - design and construction features - operation. Rice
bran - stabilisation - methods - recent techniques in rice bran stabilisation. Storage of
rice bran - effect of stabilisation on storage - quality of rice bran on storage. Extraction
of rice bran oil - solvent extraction process - unit operations. Rice bran and oil -
constituents and compositions - oil refining - processes - alkali process. Byproducts of
oil refining - fatty acids/soap stock, wax and gum - characteristics. Utilization of fatty
acids/soap stock wax and gum for the production of soap, cream and polish. Rice germ
and broken rice - production of starch and infant food - uses of starch at textile, animal
feed and pharmaceutical industries. Byproducts of oil milling - defating of oil cake by
solvent extraction process. Utilisation of oil cake and defatted oil cake as cattle feed
and industrial uses.
UNIT - III PROCESSING AND UTILIZATION OF SUGAR 9

INDUSTRY BYPRODUCTS
Byproducts of sugar industry - sugarcane tops, bagasse, molasses and pressmud -
animal feed from sugarcane tops and bagasse - process. Molasses - use as sweetener
and binder in cattle feed - liquid urea and molasses in animal feed. Press mud - source
of microbial protein - ingredient in animal feed.
UNIT - IV PROCESSING AND UTILIZATION OF BYPRODUCTS 9

FROM FRUITS AND VEGETABLES BASED INDUSTRIES
Byproducts of fruits and vegetables based agro-industries - mango seed kernel
-extraction of fat and deoiled mango seed - meal - use in animal feed. Pine apple waste
- production of citric acid and use in animal feed formulation. Natural dyes - The
extraction step - Sources for natural dyes & results of a screening for sources in food
processing - Natural dyes from food processing wastes & representatives examples -
Future trends
UNIT - V PROCESSING AND UTILIZATION OF BYPRODUCTS 9
FROM COIR FIBRE INDUSTRIES
By products of coir fibre industries - extraction of coir fibre - white fibre and brown
fibre - process - export. Products from fibre and export. Coir fibre industries - coir pith
- utilisation as mature, fuel and soil conditioner. Manufacture of particle board from
coir pith.
TOTAL : 45
REFERENCE BOOKS
1. Chahal. D.S. ‘Food, Feed and Fuel from Biomass”, Oxford & IBH Publishing,
New Delhi, 1991.
2. Sheth, B.M and Metha B.V., “Hand Book on Rice Bran Processing and Utilisation
of Products”, The Solvent Extractors Association of India, Mumbai, 1987.
FURTHER READINGS
1. Waldron, K. “Handbook of Waste Management and Co-Product Recovery in
Food Processing”, Volume. 1, Woodhead publishing Co. England, 2007.
2. Ranjhan, S.K. “Agro-Industrial Byproducts and Non-conventional Feeds for
Livestock Feeding”, Indian Council of Agricultural Research, New Delhi. 1990.
3. Srivastava P.K., Maheswari R.C and Ohja, T.P. “Biomass Briquetting and
Utilization”, Jain Brothers, New Delhi.1995.
07FT032 EMERGING TECHNOLOGIES IN FOOD PROCESSING
3 0 0 3
Objective:
To provide the knowledge of various emerging food processing technologies and its
applications.
UNIT – I HIGH PRESSURE PROCESSING AND PULSED 9

ELECTRIC FIELDS PROCESSING OF FOODS
High Pressure Processing Of Foods: Principles of High Pressure Processing -
Description of the processs, Packaging requirement. Uses. Effects on Micro-organisms.
Factors influencing microbial sensitivity to high pressure. High Pressure Regulations.
Effects on food quality. Other applications of high pressure - High pressure freezing
applications, High Pressure thawing. High Pressure non-frozen storage.
Pulsed Electric Fields Processing: Mechanisms of action. PEF treatment systems.
Main Processing parameters. Applications. Problems & challenges. PEF processing of
liquid foods & beverages. Effect of high intensity electric field pulses on solid foods.
Food safety aspects of pulsed electric fields
UNIT - II HIGH INTENSITY PULSED LIGHT TECHNOLOGY AND 9

NON-THERMAL PROCESSING BY RADIO FREQUENCY
ELECTRIC FIELDS
High Intensity Pulsed Light Technology: Principles of Pulsed Light Technology,
Effect of Pulsed Light Technology on food products. Process Optimization, Effect on
enzymes and food properties, Systems for Pulsed Light Technology.
Non-thermal Processing by radio Frequency Electric Fields: Radio Frequency
Electric Fields. Equipments, RFEF non-thermal inactivation of yeast, Bench scale
RFEF inactivation of Bacteria and spores, pilot scale RFEF inactivation of Bacteria,
Electrical Costs.
UNIT - III APPLICATION OF ULTRA SOUND & IRRADIATION OF 9

FOODS
Application of Ultra Sound: Fundamentals of Ultrasound-Physics and chemistry of
ultrasound, Ultrasonic processing equipment. Ultrasound as a food processing tool-
Inactivation of micro-organisms & enzymes. Ultrasound as a processing aid-Mixing &
Homogenization, foam formation & destruction, precipitation of airborne powders,
Filtration & Drying, Extraction. . Effects on food quality.
Irradiation of Foods: Fundamentals of food irradiation - Definition, Doses of
Irradiation. Wholesomeness of irradiated foods – government Regulations, public
acceptance. Biological effects of irradiation – Effect on Micro-organisms, Effects on
parasites and insects, effects on viruses, effect on ripening delay, sprouting inhibition.
Irradiation of various food products.
UNIT - IV Radio – Frequency Processing & Ohmic Heating 9

Radio – Frequency Processing: Di-electric heating - Difference between radio
frequency and microwaves, Heating mechanism of RF. Material properties. Adopting
RF heating. Radio – Frequency heating applications – thermal treatment of food
products, product disinfection. Radio – Frequency drying applications.
Ohmic Heating: Fundamentals of Ohmic Heating – Basic Principles, electrical heat
generation. Electrical Conductivity, Generic Configurations - Batch Configuration,
Transverse Ohmic heating, Collinear Ohmic heating. Treatment of Products – Product
suitability, thermal treatments.
UNIT - V NUCLEAR MAGNETIC RESONANCE TECHNOLOGY 9

(NMR) AND MINIMAL PROCESSING OF FOODS
Nuclear Magnetic Resonance Technology (NMR): Basic theory of NMR & MRI,
Relaxation, Chemical Shift, Detection & Fourier Transformation, Pulse Sequences.
Magnetic Resonance Imaging. NMR & MRI Instruments, NMR and Thermal
Processes. NMR & MRI baking. Cooking with NMR, MRI freezing, Future directions
for process of NMR.
Minimal Processing: Introduction, Factors and processing operations that affect
quality of minimally processed plant foods. Plant Material, Processing line, distribution
& storage conditions. Keeping microbial and sensory quality of minimally processed
foods-Disinfection, hot water treatments, UV radiation, Minimal processing of fresh
juice. Minimal processing of ready meals. Modified atmospheric packaging for
minimally processed foods.
TOTAL : 45
REFERENCE BOOKS
1. Da-Wen Sun. “Emerging Technologies for Food Processing”, Elsevier Academic
Press, London, 2005.
2. Zeuthen P. “Food Preservation Techniques”, Wood Head Publishing, England,
2007.
FURTHER READINGS
1. Han, Jung H., “Packaging for Non-thermal Processing of Food”, Wiley-Blackwell,
Oxford, 2007.
2. Lelieveld H L M., “Food Preservation by pulsed electric fields: From research to
application”, Wood Head Publishing Limited, England, 2007.
3. Wilkinson V M and Gould G., “Food Irradiation: A Reference Guide”, Wood
Head Publishing Limited, England, 1996.
4. Ohlsson T and Bengtsson N., “Minimal Processing Technologies in The Food
Industries”, Wood Head Publishing Limited, England, 2002.
07FT033 COMPUTER AIDED DESIGN FOR FOOD PROCESS ENGINEERS
3 1 0 4
Objective:
Computer Aided design, is concerned with application of computer aids for the
development, design of food processing equipments. It involves creative problem
solving and teamwork in which basic knowledge in food process principles, chemical
engineering and economics are applied, commonly through the use of computer-based
tools, to devise novel process equipment.
UNIT – I GENERAL PROCESSORS AND DATA STORAGE 9

Introduction to central processors; historical approach analog register; output buffer;
digital logic, CPU, ALU, Computer system architecture; I/O Remote access. Role of
storage devices; main memory; backing storage; need for memory mapping; virtual
addressing paging.
UNIT - II ALPHA NUMERIC AND GRAPHIC I/O 9

Batch and interactive processing; data input devices; data output devices; combination
of i/o control devices; graphic computer terminals; graphic display; graphic terminals;
graphic display; graphic terminal plotters; printers.
UNIT - III BASIC SOFTWARE AND PROPERTIES EVALUATION 9

Operating system and executive operating system; function models of operation; batch
operation; time sharing; real time operation; transaction processing; file management
system; logging on and off; editors; database; graphic software. Physical properties of
compounds; viscosity, vapour pressure, latent heat calculation.
UNIT - IV EQUIPMENT DESIGN 9

Computer aided deign of storage vessel, evaporators, crystallizers and pressure vessels;
heat transfer equipment; heat exchangers etc., pumps; piping; pressure drop
calculations; mass and energy balance
UNIT - V FLOW SHEET AND DYNAMIC SIMULATION 9

Process flow sheet simulation; process and information matrix; recycle calculation
sequence; material and energy balance computation using modular approach. Dynamic
simulation of storage vessel, evaporators, crystallizers and pressure vessels;
introduction to simulation packages like GPSS, CSMP.
REFERENCE BOOKS
1. Douglas, J.M., “Conceptual Design of Chemical Processes", McGraw-Hill,
International Edition, New York, 1988.
2. Liu, Y.A., Mcgree, H.A. and Report N., “Recent Developments in Chemical
Process and Plant Design ", John Wiley & Sons, New York, 1987.
FURTHER READINGS
1. Walas, S.M., “Chemical Process Equipment Design", Butterworth, London, 1988.
2. Ross, G., “Computer Programming Examples for Chemical Engineers", Elsevier,
New York, 1988.
3. Ahson, S.I., "Microprocessors with Application in Process Control ", Tata
McGraw-Hill,New Delhi, 1990.
07FT034 RESOURCE MANAGEMENT TECHNIQUES

3 0 0 3
Objective:
To understand linear programming problem, linear programming, transportation and
assignment model, game theory and network models
UNIT – I LINEAR PROGRAMMING PROBLEM 9

Linear Programming Problem - Mathematical Formulation, Graphical Solution,
Simplex method, Method of Penalties, Two Phase method.
UNIT - II DUALITY IN LINEAR PROGRAMMING 9

Dual Problem, Primal Problem, Optimal dual solution, Solution of Linear
programming problem- Duality, Dual Simplex Method.
UNIT - III TRANSPORTATION AND ASSIGNMENT MODEL 9

Transportation model- North-west Corner method, Least Cost method, Vogel's
Approximation method, Modi method, Assignment model- Hungarian Assignment
Method, Traveling Salesman Problem.
UNIT - IV GAME THEORY 9

Two person zero-sum games- Maximin - Minimax Principle - Saddle Point and value
of the Game - Games without saddle points, mixed strategies - Dominance Property-
Graphical method for 2 x n or m x 2 games.
UNIT - V NETWORK MODELS 9

Construction of Network, Shortest Route Problem - Critical Path method, Programme
Evaluation Review Technique.
TOTAL : 45
REFERENCE BOOKS
1. Swarup, Kanti, Gupta P.K. and Man Mohan, “Operations Research”, Sultan Chand
& Sons, New Delhi, 2005.
2. Gupta, P.K. and Hira, D.S., “Problems in Operations Research”, Sultan Chand &
Sons, New Delhi, 2006.
FURTHER READINGS
1. Taha, H. A, “Operations Research: an Introduction”, Prentice-Hall of India, New
Delhi, 2002.
2. Gupta, P.K. and Manmohan, “Problems in Operations Research”, Sultan Chand &
Sons, New Delhi, 2004.
07FT035 CANE SUGAR TECHNOLOGY
3 0 0 3
Objective:
To import the knowledge of raw sugar manufacturing, treatment of clarified juice,
refining, centrifugation sugar byproducts
UNIT – I COMPOSITION AND CHEMICAL BEHAVIOR OF 9

CONSTITUENTS IN PROCESSING
Composition of sugarcane - Reactions of juice constituents - Physicochemical
properties of sucrose - Invert sugars and sucrose - Quality criteria of white sugar and its
commercial grades
UNIT - II RAW SUGAR MANUFACTURING 9

Flow charts - manufacture of Granulated and Liquid sugars- Energy and material
balance of cane sugar process. Extraction of juice, extraction yields, drying and uses of
Bagasse, Purification of juices-juice filtration and chemical purification, Clarification
stages, Lime addition, pH control.
UNIT - III TREATMENT OF CLARIFIED JUICE 9

Evaporation-multiple effect evaporators, Vacuum pans - A, B and C masseecuites -
Crystallization theory - Nucleation - seeding techniques - Crystal growth - Effects of
nonsugars - Crystal size distribution - Conglomerates - Principles of supersaturation
and crystal content measurement - Crystallization techniques - Batch evaporating
crystallization - Continuous evaporating crystallization
UNIT - IV REFINING AND CENTRIFUGATION 9

Affination- clarification- carbonation – sulphitation – phosphitation - centrifugation:
dewatering of sugar and other related processes - Drying, bagging and storage - Factors
affecting sugar processing - Quality criteria: Raw and refined sugar- Sugar recovery –
improvement - Sugar plant sanitation.
UNIT - V SUGAR BYPRODUCTS 9

Drying and uses of Bagasse - Back strap Molasses - Characteristics of Molasses -
Direct Utilization of Molasses -Distilling Industries - Applications in animal feed –
Biogas – Biofertilizers production.
TOTAL : 45
REFERENCE BOOKS
1. Baikow, V.E. “Manufacturing and Refining of Raw Cane Sugar”, Volume. I & II,
Elsevier Publishing Company, New York, 1967.
2. Paturau, J. M.. “By-Products of the Cane Sugar Industry.” Elsevier publishing
company, New York, 1989.
FURTHER READINGS
1 Heriot t, H. P., “The Manufacture of Sugar From The Cane and Beet”. Read
Books, New York, 2007.
2. Ram Behari Lal and Mathur. “Hand book of Cane Sugar Technology”. Oxford and
IBH Publishing Company, New Delhi. 1995.
07FT036 PROCESS PLANT SAFETY
3 0 0 3
Objectives :
Become a skill and able to find out the root cause of an accident. Gain knowledge in
devising safety policy and procedures to be adopted to implement total safety in a food
processing plant
UNIT – I SAFETY PROGRAMMES 9

Safety in industries; need for development; importance safety consciousness in Indian
industry; social environmental setup; tolerance limit of the society; psychological
attitude towards safety programmes. Elements of safety programme; effective
realization; economic and social benefits; effective communication training at various
levels of production and operation.
UNIT - II INDUSTRIAL SAFETY 9

Process industries; potential hazards; chemical and physical job safety analysis; high
pressure; high temperature operation; dangerous and toxic chemicals; highly
radioactive materials; safe handling and operation of materials and machineries;
planning and layout.
UNIT - III SAFETY PERFORMANCE 9

Appraisal; effective steps to implement safety procedures; periodic inspection and
study of plant layout and constant maintenance; periodic advice and checking to follow
safety procedures; proper selection and replacement of handling equipments; personal
protective equipments.
UNIT - IV ACCIDENTS 9
Industrial accidents – accident costs – identification of accident spots; remedial
measures; identification and analysis of causes of injury to men and machines –
accident prevention – accident proneness – vocational guidance, fault free analysis.
Fire prevention and fire protection.
UNIT - V HEALTH HAZARDS AND LEGAL ASPECTS 9

Health hazards – occupational – industrial health hazards – health standards, and rules
– safe working environments – parliamentary legislations – factories act – labour
welfare act – ESI Act – Workmen Compensation Act.
TOTAL : 45
REFERENCE BOOKS
1. Handley, William, “Industrial Safety Hand Book”, Second Edition, McGraw-Hill
New York, 1969.
2. Fawatt, H.H. and Wood, W.S. “Safety and Accident Prevention in Chemical
Operation”, Inter-science, New York, 1965.
FURTHER READINGS
1. Heinrich, H.W., Dan Peterson, P.E. and Nester Rood. “Industrial Accident
Prevention”, McGraw-Hill Book Co., 1980
2. Blake, R.P., “Industrial Safety”, Third Edition, Prentice Hall Inc., New Jersey,
1963.
07FT037 ENERGY MANAGEMENT IN FOOD PROCESS INDUSTRIES

3 1 0 4
Objective :
To design suitable energy saving devices and also become expert in co-generation
aspects.
UNIT – I ENERGY RESOURCES - A GLOBAL VIEW 9

Energy sources; coal oil, natural gas; nuclear energy; hydro electricity, other fossil
fuels; geothermal; supply and demand; depletion of resources of resources; need for
conservation; uncertainties; national and international issues. Forecasting techniques;
energy demand; magnitude and pattern; input and output analysis.
UNIT - II ENERGY AND ENVIRONMENT 9

Energy; Sources of continuous power; wind and water; geothermal; tidal and solar
power; fuel cells; hydrogen as fuel; energy storage; structural properties of
environment; bio-geo-chemical cycles; society and environment population and
technology.
UNIT - III ENERGY AND TECHNOLOGICAL SOCIETY 9

Energy and evolution; growth and change; patterns of consumption in developing and
advances countries; commercial generation of power requirements and benefit.
UNIT - IV MANAGEMENT OF ENERGY CONSERVATION IN 9

FOOD INDUSTRIES
Food industries; classification; conservation in unit operation such as separation;
cooling tower; drying; conservation applied to food process industries, conservation
using optimization techniques
UNIT - V ECONOMIC BALANCE IN ENERGY CONSUMPTION 9

Cost analysis; capacity; production rate; system rate; system cost analysis; corporate
models; production analysis and production using fuel inventories; input-output
analysis; economics; tariffs.
REFERENCE BOOKS
1. Krentz, Jerrold H., “Energy Conservation and Utilisation”, Allyn and Bacon Inc.,
Boston, 1976.
2. Gramlay, Gemand M. “Energy”, Macmillan Publishing Co., New York, 1975.
FURTHER READINGS
1. Rused C.K., “Elements of Energy Conservation”, McGraw-Hill Book Co., New
York, 1985.
2. Judson King; “Separation Processes”, McGraw-Hill Book Co., New York, 1985.
07FT038 INSTRUMENTAL METHODS OF FOOD ANALYSIS
3 0 0 3
Objective:
To import the knowledge of uv-visible spectrometry, infra red & mass spectra, x-ray,
polarimetry, refractometry, conductometry & thermal studies, chromatographic techniques
UNIT – I UV-VISIBLE SPECTROMETRY 9

Visible spectrometry and Colorimetry – Theory, Deviations from Beer’s Law,
Instrumentation (Line diagram alone) and application. Ultra violet spectroscopy – Theory,
instrumentation and application. NMR spectroscopy – Quantum description,
Instrumentation, Chemical shift, applications and limitations.
UNIT - II INFRA RED AND MASS SPECTRA 9

Infra red spectroscopy – Theory, Fundamental Vibrations, Overtones, Hook’s Law.
Instrumentation, Single and Double beam spectrometers, Application and Limitations,
Difference between Raman spectra and IR spectra. Mass spectroscopy – Theory,
Spectrometers, Interpretation, some examples, applications and limitations
UNIT - III X-RAY, POLARIMETRY, REFRACTOMETRY 9

X-ray diffraction – Mosely’s law, K and R bands, Principle, instrumentation, various
types of detectors and applications in food products. Flame photometer, auto analyser.
Polarimetry and Refractometry – Introduction on specific rotation, optical activity;
Principle and instrumentation- Saccharimetery- Analysis of Sugar.
UNIT - IV CONDUCTOMETRY & THERMAL STUDIES 9

Conductometric measurements – Important Laws, Definitions, conductance
measurements, applications, Types, advantages and disadvantages of Conductometric
titrations. Potential measurements, pH, pO2, pCO2, pHCO3, pH determination,
Electrophoresis, Ion selective electrodes, Application of pH measurements. Types of
potentiometric titration’s and advantages. Thermal methods – Thermogravimetry,
Differential Thermal Analysis, Differential Scanning Calorimetry- applications.
UNIT - V CHROMATOGRAPHIC TECHNIQUES 9

Chromatographic techniques – Introduction and classification. Theory, Instrumentation
and Application of Paper chromatography, Thin Layer Chromatography, Column
Chromatography, Gas Chromatography, High performance liquid Chromatography, Gel
permeation Chromatography and ion exchange chromatography
TOTAL : 45
REFERENCE BOOKS
1. Chatwal, Gurdeep R and Anand, Sham K “Instrumentation Methods of Chemical
Analysis”, Himalaya Publications, Bombay, 2003.
2. Willard, H.H., Merritt, L.L., Dean, J.A., and Settle, F.A., “Instrumental Methods of
Analysis, Seventh Edition”: C B S Publishers & Distributors, Delhi, 1988.
FURTHER READINGS
1. Skoog Douglas A., West, Donald M., Holler, F. James., and Crouch, Stanley R. .
“Analytical Chemistry: An Introduction”. Seventh Edition,: South-Western,
Australia, 2000.
2. Banwell, G. C., “Fundamentals of Molecular Spectroscopy”, Tata McGraw-Hill,
New Delhi, 1992.
3. Rouessac, F., “Chemical Analysis: Modern International Method and Techniques”,
Wiley, New Delhi, 1999.

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KONGU ENGINEERING COLLEGE, PERUNDURAI, ERODE – 638 052

(An Autonomous Institution affiliated to Anna University, Coimbatore)

B.Tech., DEGREE IN FOOD TECHNOLOGY

Course Course Title Hours / Credit Maximum Marks

07FT503 Dairy Engineering 3 1 0 4 50 50 100

B.Tech., DEGREE IN FOOD TECHNOLOGY

Course Course Title Hours / Credit Maximum Marks

07FT0XX Elective - I 3 1 0 4 50 50 100

B.Tech., DEGREE IN FOOD TECHNOLOGY

Course Course Title Hours / Credit Maximum Marks

07FT701 Food Packaging Technology 3 0 0 3 50 50 100

07FT702 Food Storage Engineering 3 1 0 4 50 50 100

07FT0XX Elective - III 3 0 0 3 50 50 100

07FT705 Food Packaging Laboratory 0 0 3 1 50 50 100

B.Tech., DEGREE IN FOOD TECHNOLOGY

Course Course Title Hours / Credit Maximum Marks

07FT0XX Elective - V 3 0 0 3 50 50 100

07FT802 Project Work 0 0 18 9 100 100 200

UNIT – I LAPLACE TRANSFORM AND FIRST ORDER SYSTEM 9

UNIT - II SECOND ORDER SYSTEM AND CONTROL LOOP 9

UNIT - III DESIGN OF FEEDBACK CONTROL SYSTEM 9

UNIT - IV FREQUENCY RESPONSE ANALYSIS 9

UNIT - V PROCESS INSTRUMENTS 9

07FT502 FOOD PROCESS ENGINEERING - II

UNIT – I FOOD CONVERSION OPERATIONS 9

UNIT - II MECHANICAL SEPARATIONS 9

UNIT - III CRYSTALLIZATION 9

UNIT - V MATERIAL HANDLING 9

07FT503 DAIRY ENGINEERING

UNIT - II STORAGE AND SANITATION OF DAIRY EQUIPMENT 9

UNIT - III PROCESSING OF MILK 9

UNIT - IV EVAPORATION AND DRYING IN DAIRY PLANT 9

UNIT - V MANUFACTURING OF MILK PRODUCTS 9

07FT504 MILLING TECHNOLOGY FOR FOOD MATERIALS

UNIT – I GRAIN STRUCTURE AND PROPERTIES 9

UNIT - II MILLING PROCESS OF WHEAT 9

UNIT - III MILLING PROCESS OF RICE 9

UNIT - IV PULSE MILLING 9

UNIT - V MILLING OF OIL SEEDS 9

07FT505 FERMENTATION TECHNOLOGY

UNIT - II TYPES OF FERMENTATION 9

UNIT - III AERATION AND AGITATION IN FERMENTATION 9

UNIT - IV FERMENTERS DESIGN 9

UNIT - V PRODUCTION OF FERMENTED PRODUCTS 9

UNIT - II BASICS OF C++ 9

UNIT - III SPREAD SHEETS 9

UNIT - IV DATA ANALYSIS 9

UNIT - V MATHEMATICAL PROGRAMMING 9

07FT507 FOOD PROCESS ENGINEERING LABORATORY

07CE409 COMMUNICATION SKILLS AND PERSONALITY

UNIT - I PRINCIPLES OF MICROECONOMICS 9

UNIT - II BASIC PRINCIPLES OF MACROECONOMICS 9

UNIT - III MANAGEMENT AND ORGANISATION 11

UNIT - IV MARKETING MANAGEMENT 9

UNIT - V FINANCIAL MANAGEMENT 7

UNIT – I PROBABILITY AND RANDOM VARIABLES 9+3

UNIT - II STANDARD DISTRIBUTIONS 9+3

UNIT - III TWO DIMENSIONAL RANDOM VARIABLES 9+3

UNIT - IV TESTING OF HYPOTHESIS 9+3

UNIT - V DESIGN OF EXPERIMENTS 9+3

UNIT – I STRUCTURAL AND NUTRITIONAL ASPECTS 9

UNIT - II PRINCIPLES AND METHODS OF FRUITS AND 9