BTech Food Tech

Syllabus (B. Tech.
Food Technology)
RAJASTHAN TECHNICAL UNIVERSITY Syllabus for B. Tech. Food Technology

Semester III for B. Tech. Food Technology 20 marks are internal & Question paper will be of 80 marks. Sl. No. 1 3FD 1 Microorganisms & Microbiology of Food 2 3 4 5 3FD 2 3FD 3 3FD 4 3FD 5 Food Chemistry Fluid Mechanics Process Calculation Object Oriented Programming using C++ Elective: any one of the following 6 3FD 6.1 Food Additives and Legislation 3FD 6.2 Professional Communication 3FD 6.3 Applied Electronics Total Practical and Sessional Sl. No. 1 2 3 4 5 3FD 7 3FD 8 3FD 9 3FD 10 3FD11 Microorganisms and Microbiology of Food Food Chemistry Fluid Mechanics Object Oriented Programming using C++ Discipline and Extracurricular (3FDDC) Total 12 3 3 3 3 60+40=100 60+40=100 45+30=75 45+30=75 50 400 Code Subject S P MM 18 2 600 3 3 120+80=100 3 3 3 3 1 1 3 3 3 3 20+80=100 20+80=100 20+80=100 20+80=100 3 Code Subject L T Exam Hrs. 3 20+80=100 MM
Rajasthan Technical Universtiy, Kota
Syllabus (B. Tech. Food Technology)

Semester IV for B. Tech. Food Technolog y 20 marks are internal & Question paper will be of 80 marks. Sl. No. 1 4FD 1 Food Biochemistry and Biotechnology 2 4FD 2 Principles of Food Processing and Preservation 3 4 5 4FD 3 4FD 4 4FD 5 Chemical Engineering Thermodynamics Food Hygiene and Plant Sanitation Heat Transfer Operations Elective: any one of the following 6 4FD 6.1 Entrepreneurship & Agribusiness Management 4FD 6.2 4FD 6.3 Introduction to Economic Analysis Industrial Microbiology & Enzyme Technology Total Practical and Sessional Sl. No. 1 2 4FD 7 4FD 8 Food Biochemistry and Biotechnology Principles of Food Processing and Preservation 3 4 5 4FD 9 4FD 10 4FD11 Heat Transfer Operations Group Discussion Discipline and Extracurricular (4FDDC) Total 12 3 2 60+40=100 50 50 400 3 4 60+40=100 60+40=100 Code Subject S P MM 18 2 600 3 3 20+80=100 3 3 3 1 1 3 3 3 20+80=100 20+80=100 20+80=100 3 3 20+80=100 3 Code Subject L T Exam Hrs. 3 20+80=100 MM

Semester V for B. Tech. Food Technology 20 marks are internal & Question paper will be of 80 marks. Sl. No. 1 5FD 1 Cereals and Legumes Processing Technology 2 5FD 2 Oils and Fats Processing Technology 3 5FD 3 Milk and Milk Products Technology 4 5 5FD 4 5FD 5 Mass Transfer Operations Design of Food Processing Equipments Elective: any one of the following Traditional and Fermented Foods Numerical Methods and computer Programming 5FD 6.3 Material Science and Technology Total Practical and Sessional Sl. No. 1 5FD 7 Cereals and Legumes Processing Technology 2 3 4 5 5FD 8 5FD 9 5FD 10 5FD11 Oils and Fats Processing Technology Milk and Milk Products Technology Environmental Instrumentation Lab Discipline and Extracurricular (5FDDC) Total 2 9 3 3 3 60+40=100 60+40=100 60+40=100 50 400 2 20+30=50 Code Subject S P MM 18 2 600 3 3 1 1 3 3 20+80=100 20+80=100 3 3 20+80=100 3 3 20+80=100 3 Code Subject L T Exam Hrs. 3 20+80=100 MM
5FD 6.1 5FD 6.2
20+80=100
Note : Industrial & technical visit may be organized for ten days after fifth semester.

Semester VI for B. Tech. Food Technology 20 marks are internal & Question paper will be of 80 marks.
Sl. No. 1
Code
Subject
Exam Hrs.
MM
6FD1
Fruits and Vegetables Processing Technology
20+80=100
6FD2
Egg, Poultry, Meat and Fish Processing Technology
20+80=100
6FD3
Bakery and Confectionary Technology
20+80=100
4 5
6FD4 6FD5
Optimization Techniques Food Process Engineering Elective: any one of the following
3 3 1
3 3
20+80=100 20+80=100
6FD6.1 6FD6.2 6FD6.3
Industrial Safety and Hazards Food Flavouring Phytochemicals Medicines Total and Herbal
20+80=100
18
600

Practical and Sessional Sl. No. 1 6FD7 Fruits and Vegetables Processing Technology 2 3 4 5 6FD8 6FD9 6FD10 6FD11 Bakery and Confectionary Technology Mass Transfer and Process Engineering Lab Analytical Techniques in Food Technology Discipline and Extracurricular Activities (6FDDC) Total 12 400 3 3 3 60+40=100 60+40=100 30+20=50 50 3 60+40=100 Code Subject S P MM
Not: 1: Practical training during summer at the end of 6th semester will be held for 30 days.. 2: Student will have to give presentation on their Practical training after coming back in 7th semester.

Semester VII for B. Tech. Food Technology 20 marks are internal & Question paper will be of 80 marks. Sl. No. 1 7FD1 Instrumentation and Process Control 2 3 7FD2 7FD3 Food Packaging Plant Design and Project Engineering 4 5 7FD4 7FD5 Food Quality and Safety Food Industry Waste Management Elective: any one of the following 6 7FD6.1 Specialty Foods: Nutraceuticals and Functional Foods 7FD6.2 7FD6.3 Novel Separation Techniques Transport Phenomenon Total Practical and Sessional Sl. No. 1 2 3 7FD7 7FD8 7FD9 Instrumentation and Process Control Food Packaging and Food Quality Presentation of Practical Training (from 6th Sem.) 4 5 7FD10 7FD11 Project Part-1 Discipline and Extracurricular Activities (7FDDC) Total 4 6 400 2 50 50 2 3 3 60+40=100 60+40=100 60+40=100 Code Subject S P MM 18 4 600 3 3 20+80=100 3 3 1 1 3 3 20+80=100 20+80=100 3 3 1 3 3 20+80=100 20+80=100 3 1 Code Subject L T Exam Hrs. 3 20+80=100 MM

Semester VIII for B. Tech. Food Technology
Seminar Project work at Industry/ Organisation/ Institute Part-II Study of Plant Design and Project Engineering Discipline & Cocurricular Activities
MM : 200 MM : 500 M.M. 250 MM : 50
Syllabus (B. Tech. Food Technology) 3 FD 1: MICROORGANI SMS AND MICROBIOLOGY OF FOOD
3L
UNIT-I Classification, morphology, physiology, growth, nutrition and reproduction, Pure culture techniques and maintenance of cultures, control of microorganisms by physical, chemical, antibiotic and other chemotherapeutic agents UNIT-II Basic Concepts of genetics, mutation and immunology: Genetics: Conjugation, Transformation, Transduction (Generalized and Specialized), DNA, Double helix model, RNA, Types of RNA. Mutation: Mutagen (Chemical and Physical) Types of mutation, Mutagenesis, concepts Immunology: Immunity, Antigen, Antibodies/Immiunoglobulins, Antigen-Antibody reactions, cell mediated immunity, humoral Immunity, T & B lymphocytes, Organs involved in Immune response, phagocytosis. UNIT-III Incidence of microorganisms in foods, sources of contamination. Principles underlying spoilage and preservation of foods. Contamination, spoilage and preservation of cereal products, sugar products, fruit and vegetables, meat products, fish and sea foods, egg and poultry products, milk and milk products UNIT-IV Food processing and food borne infections, food plant sanitation inspection and control, personnel hygiene, HACCP in food industry. UNIT-V Beneficial microorganisms and their utilization in food fermentation. Books Recommended: 1. "Microbiology" by M. J. Pelczar Jr., E.C.S. Chan and N.R. Krieg, Vth edn., TMH Book Company (1993). 2. "Modern Food Microbiology" by James M. Jay, IVth edn. CBS Publishers Delhi (1993). 3. "Food Microbiology" by W. C. Frazier & D.C. Westhoffs, IV th edn., TMH (1993). and other foods, microbiological standards of foods.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 3 FD 2: FOOD CHEMISTRY

3L
UNIT-I Water: The basic molecular of life. Physical properties of water. Properties of Hydration, solvation. Bound water, free water, gels, emulsions and foams, water activity. Distribution of water in various foods and moisture determination. UNIT-II Carbohydrates: Nomenclature and classification, structure and chemical properties of
MM: 100
Ex. Hrs. 3
monosaccharide carbohydrates CH-2 disaccharides and polysaccharides (cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, carageenan); changes in carbohydrates during processing. Carbohydrates determination methods. UNIT-III Proteins: Classification, structure and properties of amino acids, structure of protein, physical and chemical properties of proteins. Changes in protein during processing, protein determination methods. Proteins from plant and animal sources. UNIT-IV Lipids: Classification, structure, physical and chemical properties of fatty acids and fats. Lipidssimple & derived. Changes during food processing. UNIT-V Vitamins and minerals: Classification, structure and role of vitamins in food. Aroma substances and flavour enhancers sugar substitutes and food colour. Books Recommended: TITLE 1. Food science Chemistry & Experimental Foods 2. Food chemistry 3. Food Chemistry AUTHOR Dr. M.Swaminathan Lillian Hoagland Meyer Fennema
Syllabus (B. Tech. Food Technology) 3FD3: FLUID MECHANICS

3L+1T
UNIT-I Properties of fluid. Fluid Statics: Pressure and its relationship with height, hydrostatic forces on submerged surfaces, Buoyancy and floatation. Fluid kinematics: Types and classification of fluid flow, flow rate and continuity equation, potential function and stream function, vortex flow. Fluid Dynamics: Euler s equation, Bernoulli s Theorem, Momentum of fluids in motion. UNIT-II Laminar viscous Flow: Reynolds number, Navier-stoke s equation, Hagen-Poiseuille equation, frictional loss. Turbulent Flow: Darcy-Weisbach equation, chezy s formula, shear stress in turbulent flow. UNIT-III Flow through pipes: Pipe fittings and valves, loss of head due to sudden enlargement, contraction, at entrance and exit, due to obstruction, bend and various pipe fittings, flow through pipe in series and parallel, siphon, nozzles. UNIT-IV Boundary layer flows: Introduction, Prandtl s boundary layer equation and Boundary layer separation. Flow around submerged bodies: Drag force, liFD and drag coefficient, drag on flat plate circular cylinder and sphere. UNIT-V Flow Measurements: Orifice and venturi meter, Pitot tube, Rotameter and other flow measuring instruments. Hydraulic Pumps: Positive displacement and centrifugal pumps. Books Recommended: 1. Unit Operation of Chemical Engineering 2. Transport Processes and Unit Operations 3. Chemical Engineering (Vol. I & II) 4. Introduction to Chemical Engineering 5. Chemical Engineering Handbook - Mc Cabe, Smith & Harriot - Geankoplise - Coulson, J. M. & Richardson, J. F. - Badger, W. L. & Bachero, J. T. - Perry, A. S. and Wenzel, L. A.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 3 FD 4: PROCESS CALCULATIONS

3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Introduction to Chemical Engineering Calculations: Units and dimensions, the mole unit, conventions in methods of analysis and measurement, basis, temperature, pressure, the chemical equation and stoichiometry. Solids, liquids and gaseous fuels, some industrial examples of the above. UNIT-II Gases, Vapours, Liquids and Solids: Ideal ga slaw calculations, real gas relationships, vapour pressure and liquids, saturation, partial saturation and humidity, introduction to vapour-liquid equilibria for multi-component systems, material balances involving condensation and vaporization. UNIT-III Material Balances: Material balance of physical processes with chemical reaction, including recycle, purge and bypass. UNIT-IV Energy balances: Concept and Units, calculation of enthalpy changes general balance with reactions, heats of solution and mixing. UNIT-V Steady and Unsteady-state material and energy balances without reactions. Books Recommended: 1. Himmelblau, D.M. :"Basic Principles and Calculations in Chemical Engineering" 6th ed., Prentice-Hall of India. 2. Bhatt and Vora, "Stoichiometry," 3rd ed. Tata McGraw Hill, New Delhi. 3. Hougen,Watson and Ragatz, "Chemical Process Principles" Vol. 1 Asia Publishing House, New Delhi. 4. Saha S.N. "Fundamentals of Chemical Engineering" Dhanpat Raj Publishing Co., New Delhi,2000.
Syllabus (B. Tech. Food Technology) 3 FD 5: OBJECT ORIENTED PROGRAMM ING USING C++
3L
UNIT-I An overview of Object Oriented Programming: The need of object programming, procedural v/s object oriented approach. Advantages of object oriented programming. Characteristics of object oriented languages-Objects, classes, inheritance, active data, message passing. Object Oriented Programming Tools and C++ :An overview of C++ programming, simple program construction, functions, statements, inputs/outputs, preprocessors, comments, variables and manipulators, data types, type conversions, library functions. Operators, loops and decisions, statements, structures within structures, structures and classes, enumerated data types. UNIT-II Functions: Functions declaration, calling, passing arguments to functions and returning values from functions, Objects UNIT-III Arrays: Defining arrays, multidimensional arrays, passing arrays to functions, arrays of structures, arrays as class members data, arrays objects, arrays of strings. Operator Overloading :Over loading uniary, binary and arithmetic operators, adding polar coordinates, concatening strings, multiple overloading, pitfalls of operator over loading and conversation. UNIT-IV Inheritance: Derived class and base class, overriding memory functions, class hierarchy, public and private inheritance, levels of inheritance, multiple inheritance. Pointers: Addresses and pointers, pointer and arrays, pointer and functions, use of pointers in strings, linked lists and memory management, and pointers to objects. reference and arguments, over loaded and functions, objects, variable C++ and storage and classes. memory. Classes:
MM: 100
Ex. Hrs. 3
Classes
objects

UNIT-V Files and Streams: Streams, strings and objects I/O, I/O with multiple objects. File operations using pointers. C++ class library, multiple programs Graphics and virtual functions.
Applications: Object oriented Programming in Simulation and A1, Programming Environments. Books Recommended: 1. Robert Lafore :Object Oriented Programming in C++, Galgotia Publication. 2. Margaret Ellis :Bjarne Strousstrup :The annotated C++ reference manual. 3. Stephen Prata :C++ primer Plus :Galgotia Publication. 4. Chirilian P.M. :Programming in C++, Merril Publication Co.,1990 5. Witt K.V. :An introduction to the OOP, Glagotia.
Syllabus (B. Tech. Food Technology) 3FD 6.1: FOOD ADDITIVES AND LEGISLATION
3L
UNIT-I Definitions, uses and functions of Acid, Base, Buffer systems, Salts and chelating/sequestering agents, Masticatory substances. Low calorie and non nutritive sweeteners, Polyols. UNIT-II Antioxidants, Emulsifying and stabilizing agents, Anti-caking agents, thickeners, Firming agents. Flour bleaching agents and Bread improvers. UNIT-III Anti microbial agents / Class I and Class II preservatives as per PFA Act. UNIT-IV Colorants, Flavoring agents and related substances, Clarifying agents. Gases and Propellants. Tracers and other additives. UNIT-V Food standards and Specifications: Compulsory and voluntary trade and Company standards. Consumer Protection Act (1986) and relevant Food Legislation (Act, orders, standards): PFA(1954), FPI(1955), SWMA, MPO(1977), VCO(1978), AgMark, BIS, US, Canadian, EU, ISO and Codex Food Standards, Export Quality Control and Inspection act (1963), Environment Protection Act (1986), WTO & GATT.
MM: 100
Ex. Hrs. 3
Books Recommended: 1. Food Chemistry O.R.Fennema 2. Food Chemistry Belitz, Grosch 3. Various acts, orders, standards & specification
Syllabus (B. Tech. Food Technology) 3 FD 6.2: PROFESSIONAL COMMUNICATION

3L
UNIT-I Communicat ion: Definition, Barriers in communication, Implication of Communication, Purpose of communication. Elements: Preparation, structure and personal interaction UNIT-II Oral Communication :Skill and Techniques of Speaking, preparation of Speaking, Development of speaking skills, Barriers to speaking, Speaking structure, Bridging points, Time limitation/Length of speech, Use of Humor. Visual Communication: Nature and scope of Visual Aids, Boards, Slides, Over Head Projector, Cutouts. UNIT-III Technical Letter Writing: Purpose of writing, Spacing/Layout, Economy of Words, use of Verb/Passive voice, Type-face (Italics, Bold, Underlining) and Use of indentation. UNIT-IV Report Writing :Preparation, Report structure (Purpose of Report, Scope, Shape), Presentation of report, Introduction of Report, Bridging of Report, Style of Report, Index of Report. UNIT-V Public Communication: Meetings, Planning and Discussion, Opening procedure, timing, degree of formality, Behaviour, Repetitive, Interviews (Complexity of the Situation, Preparation of thinking, Preparation of the Setting. Opening of the Interview, Style of Interview) Note: Group Discussions may be introduced to Enhance Oral Communication and Debates, Speeches, Addresses may be introduced for Public.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 3 FD 6.3: APPLIED ELECTRONICS

3L
UNIT-I Transistor-Transistor as an amplifier: low frequency, single stage and multistage amplifier Regulated Power Supply: Capacitors filters for single phase rectifiers. Application of 3-pin voltage regulators ICs 78**/79**317/337 UNIT-II OPAMP :Introduction to operational amplifiers. Applications of OPAMP:1) Summing
MM: 100
Ex. Hrs. 3
scaling,Averaging, integrator and differentiator:2) OPAMP as comparator 3) Instrumentation Amplifier and its application. UNIT-III Digital Electronics :(1) combinational circuits :multiplexers, demultiplexers, decoders encoders, (2) flipflops:S-R F/F, clocked S-R, F/F, DF/F, J-KF/F, TF/F (3) Counters :Asynchronous (Ripple) counter, Asynchronous UP/DOWN counter, Synchronous counter, Synchronous UP/DOWN counter (4) Registers:Serial-in, Serial-out; Parallel-in, serial-out; Serial-in, parallel out; Serial/parallel in, Serial/Parallel out. UNIT-IV D/A converters: R/2R register ladder. D/A converter. A/D converters :successive approx. A/D converter. UNIT-V Microprocessor :Concept of microprocessor, soFDware architecture of 8086,Addressing modes, Data transfer arithmetic logical, Jump/Call, String instructions, Writing simple assembly language programmes, Technical details o serial and parallel ports of IBM compatible PC. Books Recommended: 1. Millman, Halkias,"Basic Electronics", Tata McGraw-Hill. 2. Coughlin and Driscoll, "Operational Amplifiers and Linear integrated Circuits", Prentice Hall of India. 3. Bray B.B, "8086-486 Intel Microprocessor", Prentice Hall of India. 4. Hall, D., "8086 Microprocessor", Tata McGraw Hill.
Syllabus (B. Tech. Food Technology) 3FD 7: MICROORGANI SMS AND MICROBIOLOGY OF FOOD (LAB)
1. Prepare NAM (Nutrient agar medium) and PDA (potato dextrose agar) medium and sterilization by autoclave. 2. Isolate the microorganisms (bacteria and fungi) from air by plate exposure method. 3. Isolate microorganism from soil by dilution method. 4. Prepare camera lucida diagram of given fungal slide. 5. Measure the size of sporangiophore and sporangia by using micrometry. 6. Differentiate bacteria by gram- staining technique. 7. Isolate the fecal coliform from sewage water and determine the MPN (Most probable no.) of sample. 8. Test the quality of milk by using methylene blue reduction test (MBRT). 9. Enumerate the no. of spores per ml. of given spore suspension. 10. Count the no. of spores 1 ml of given spores by Breed method.
3FD 8: FOOD CHEMISTRY (LAB)

1. Determination of moisture content. 2. Detection of reducing sugar by Fehling and Benedict test. 3. Quantitative determination of reducing sugar by Lane and Eynon method. 4. Determination of fiber content of different food material and compare them. 5. Detection of amino acid, containing aromatic ring, by Xanthoproteic test. 6. Detection of amino acid, protein and peptides by Ninhydrin test. 7. Determination of protein quantity by Kjeldal method. 8. Determination of acid test. 9. Extraction of fat by Soxhelet apparatus. 10. Determination of Ash content. 11. Detection of presence of starch by Iodine test. 12. Determination of water activity of different food materials. 13. To distinguish between mono-saccharides and di-saccharides of barfoed test.
Syllabus (B. Tech. Food Technology) 3FD 9: FLUID MECHANICS (LAB)

1. To verify Bernoulli s equation experimentally. 2. To determine the flow rate and coefficient of discharge using Venturimeter. 3. To measure discharge through Rotameter. 4. To determine the Reynolds number and types of flow (Laminar or Turbulent). 5. To determine the flow rate and coefficient of discharge using Orifice meter. 6. To determine the Pressure drop through a packed bed. 7. To determine losses to due to pipe fitting, sudden enlargement and contraction. 8. To verify Darcy s law and to find out the coefficient of permeability of the given medium.
9. To determine the characteristics of centrifugal pump and to find out total head, pump efficiency and overall efficiency of pump. 10. To determine the power consumption in agitated vessel.
3FD 10: OBJECT ORIENTED PROGRAMM ING USING C++ (LAB)
1 Concept of OOPs, difference between OOPs and Procedural programming. 2 Problems on control statement (minimum three of each). 3 Problems on looping statement (minimum three of each). 4 Examples on switch statement. 5 6 7 Introduction to functions, implementation. Introduction to Array (Examples on one-dimensional and multidimensional array). New and delete operators, Introduction to classes and object.
8 Implementation of Inheritance (one example for each). 9 Function overloading and operator overloading. 10 Introduction to pointers. 11 Virtual classes and functions, friend classes and function. 12 Introduction to file handling, I/O methods.
Syllabus (B. Tech. Food Technology) 4 FD 1: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY

3L
UNIT-I Nutrition: Function s and energy of foods, basal energy metabolism, dietary allowances and standards for different age groups. Assessment of nutritional quality of foods, mineral and vitamins as functional constituents in human metabolism and deficiency diseases associated. Effect of processing on UNIT-II Enzyme: Classification, nomenclature, activation energy, Michaelis-Menten equation, Line-weaver Burk Plot, factors affecting enzymes action, mechanism of enzyme action. UNIT-III Proteins: Utilization of protein in body proteins products of protein metabolism. Disorders in metabolism, clinical proteins associated with excess and deficiency of proteins. UNIT-IV Carbohydrates: Utilization of carbohydrates in body metabolism of carbohydrates and disorder in metabolism. UNIT-V Lipids: Utilization of fats, biosynthesis of fatty acids and fats, clinical disorders associated with fats. Books Recommended : 1. Food :Facts and Principles-N. Shakuntala Manay, N.Shadksharawamis. 2. Food Science-B.Srilakshmi 3. Fundamentals of Nutrition-L Loyd McDonald 4. Principles of Biochemistry-Lehninger nutritive value of food.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 4FD 2: PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
3L
UNIT-I Basic consideration :Aim and objectives of preservation and processing of foods, characteristics of tissue and non-tissue foods, degree of perishability of unmodified foods, causes of quality deterioration and spoilage of perishable foods, intermediate moisture foods, wastage of foods. UNIT-II: Preservation of foods by low temperatures Chilling temperatures :Considerations relating to storage of foods at chilling temperature, applications and procedures, controlled and modified atmossphere storage of foods, post-storage handling of foods. Freezing temperature :Freezing process, slow and fast freezing of foods and its consequences, other occurrences associated with freezing of foods. Technological aspects of pre-freezing, Actual freezing, frozen storage and thawing of foods. UNIT-III Preservation of foods by high temperature: Basic concepts in thermal destruction of microorganisms-D, Z, F, values Heat resistance and thermophilisms in micro-organisms. Cooking, blanching, pasteurization and sterilization of foods. Assessing adequacy of thermal processing of foods, general process of canning of foods, spoilages in canned foods. UNIT-IV Preservation by water removal: Principles, technological aspects and applications of evaporative concentration processes, freeze concentration and membrane processes for food concentrations. Principles, technological aspects and applications of drying and dehydration of foods, cabinet, tunnel, belt bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods.
MM: 100
Ex. Hrs. 3

UNIT-V Principles, technological aspects and applications of sugar and salt, antimicrobial agents, biological agent, no ionizing and ionizing radiations in preservations of foods. Hurdle technology. Books Recommended: 1. "Principles of Food Science-Part-II":Physical Method of Food Preservation by M.Karel, O.R. Fennema and D.B.Lund, Marcel Dekkar Inc. 2. 'Principles of Food Preservation' by V.Kyzlink,Elsevier Press. 3. 'Modern Food Microbiology' by James M.Jay, D.Van Nostrand.
Syllabus (B. Tech. Food Technology) 4FD 3: CHEMICAL ENGINEERING THERMODYNAM ICS
MM: 100 Ex. Hrs. 3
Review of
3L+1T
UNIT-I
First Law and Second Law of Thermodynamics.
Volumetric Properties of
Pure Fluids: PVT behavior of pure substance, Concept of phase, Ideal gas equation of state, virial equation and its applications, cubic equations of state, generalized correlations for gases and liquids. Effects: Sensible heat effects, heat effects accompanying phase changes of pure substances, standard heats of reaction, formation and combustion, effect of temperature on the standard heat of reaction.
UNIT-II
Thermodynamic
Properties of Fluids: Fundamental property relations. Maxwell's equations, Residual properties, Clapeyron's Equation, Generalized correlations for thermodynamic properties of gases.
UNIT-III
Multicomponent
Systems: Chemical potential, ideal-gas mixture, ideal solution, Raoult's Law. Partial properties, fugacity and fugacity coefficient, generalized correlations for the fugacity coefficient, excess Gibbs' energy, activity coefficient.
UNIT-IV
Phase
Equilibria at Low to Moderate Pressures: Phase rule, phase behavior for vapor liquid systems, Margules equation, Van Laar equation, Wilso equation, NRTL, equation. Dew point, bubble point and flash calculations. Solution Thermodynamic s:
Ideal solution, fundamental residual property relation, fundamental excess-property relation. Evaluation of partial properties. Heat effects of mixing processes. Partially miscible systems.
Syllabus (B. Tech. Food Technology) UNIT-V

Chemical
Reaction Equilibria :Reaction coordinate, equilibrium criteria to chemical reactions,standard Gibbs' energy change and the equalibrium constant. Effect of temperature on the equilibrium constant, evaluation of equilibrium constants. Relations between equilibrium constants and compositions: gasphase reactions, liquid phase reactions. Calculation of equilibrium compositions for single-phase reactions. Multireaction equilibria. Books Recommended: 1. Smith,J.M., Van Ness, H.C. and Abbott, M.M., "Introduction to Chemical Engineering Themodynamics", 6th ed., McGraw-Hill,2001. 2. Rao, Y.V.C., "Chemical Engineering Themodynamics" University Press,1997.
Syllabus (B. Tech. Food Technology) 4FD4: FOOD HYGIENE AND PLANT SANITATION
3L MM: 100 Ex. Hrs. 3
General
UNIT-I
principle of food hygiene, Hygiene in rural and urban areas in relation to food preparation, personal hygiene and food handling habits. Place of sanitation in food plants. Sanitary aspects of building and equipment: Plant layout and design, Comparative studies on sanitary fabrication of different types of processing equipments.
UNIT-II
Safe
and
effective insect and pest control: Extraneous materials in foods, Principles of Insects and pets control. Physical and chemical control. Effective control of micro-organisms: micro-organisms important in food sanitation, micro-organisms as indicator of sanitary quality. Physical and chemical methods.
UNIT-III
Sanitary aspects of water supply: Source of water, quality of water, water supply and its uses in food industries. Purification and disinfection of water preventing contamination of potable water supply.
UNIT-IV
Effective detergency and cleaning practices:
Importance of cleaning technology, physical and chemical factors in cleaning, classification and formulation of detergents and sanitizers, cleaning practices.
UNIT-V
Sanitary aspects of waste disposal. Establishing and maintaining sanitary practices in food plants, role of sanitation, general sanitary consideration and sanitary evaluation of food plants.

Books Recommended: 1. Guide to Improve Food Hygiene - Gaston and Tiffney 2. Practical Food Microbiology & Technology - Harry H. Weiser, Mountney, J. and Gord, W.W. 3. Food Poisoning and Food Hygiene - Betty C. Hobbs 4. Principles of Food Sanitation - Marriott and Norman, G. 5. Hygiene and Sanitation in Food Industry - S. Roday
4FD 5: HEAT TRANSFER OPERATIONS

3L+1T
UNIT-I Introduction: Introduction of heat transfer, importance of heat transfer, modes of heat transfer, thermal conduction in solids, liquids and gases. Conduction :Fourier's Law, thermal conductivity, steady state conduction of heat through a composite solid, cylinder and sphere, steady-state heat conduction in bodies with heat sources-Plane wall, cylinder and sphere. Insulation and its purpose, critical thickness of insulation for cylinders and sphere, general heat transfer equation for extended surfaces. UNIT-II Convection :Natural and forced convection, Nusselt number, Dimensional analysis of free and forced convection, Dimensionless numbers used in convective heat transfer, important correlation's for free and forced convection. UNIT-III Radiation :Introduction, reflection, absorption and transmission of radiation, characteristics of black, grey and real bodies in relation to thermal radiation, Stefan Boltzman Law, Kirchoff's Law, Wein s displacement law, Intensity of radiation, Radiation exchange between black bodies and diffuse gray surface. UNIT-IV Heat exchangers :Overall heat transfer coefficient, fouling factors, log mean temperature difference for parallel and counter flow, heat exchangers, shell and tube type heat exchangers, effectiveness of parallel and counter flow heat exchangers by general and NTU Method Applications of plate heat exchanger in HTST pasteurizer with regeneration. UNIT-V Evaporators: Types of evaporators-Natural circulation evaporators, force circulation evaporators, falling film evaporators, climbing film evaporators, agitated thin-film evaporators and plate evaporators, principles of evaporation and evaporators.
MM: 100
Ex. Hrs. 3

Books Recommended: 1. Dutta, B.K. "Heat Transfer :Principles and Applications,"PHI. New Delhi,2001. 2. Holman, J.P., "Heat Transfer", 8th Ed., McGraw-Hill,New York. 3. A.J.Chapman, "Heat Transfer", Maxwell Macmillan,1984. 4. Hewitt, G.F.,Shires, G.L.and Bott,T.R., "Process Heat Transfer", CRC Press,1994.
4FD 6.1: ENTERPRENERSHIP AND AGRIBUSINESS MANAGEMENT

3L MM: 100 Ex. Hrs. 3
UNIT-I Element in Enterprise Management: Basic management concepts, personnel, production, materials, financing and marketing managements, problem solving and innovation, industrial and business law. Entrepreneurial motivation. UNIT-II Environmental analysis, project selection, project appraisal, modification/ finalization of project, collaborations, preparations for launching, trial run and test marketing. UNIT-III Management of agribusiness projects and enterprise. Management of agribusiness trade in WTO environment. Agricultural and food policy. Rural environment and institution. UNIT-IV Marketing of Agricultural input and Marketing of Agricultural product. Market research for agribusiness. UNIT-V Commodity trading and forecasting for agribusiness. Retail and supply chain management. Management of cooperation. Books Recommended:
1. Marketing Management 2. Marketing Management
- Philip Kotler - Dr. P. K. Srivastava

3. Marketing Management - Dr. S. C. Jain
Syllabus (B. Tech. Food Technology) 4FD 6.2: INTRODUCT ION TO ECONOM IC ANALYSIS
3L
UNIT-I Scope and methods of economic analysis. Theory of consumer behavior-cordial and ordinal utility approaches. Theory of production-the law of variable proportions and return to scale. UNIT-II Theory of cost-short and long run viewpoint. Theory of exchange demand and supply equilibrium of firm and industry Monopolistic competition and oligopoly, general theory of distribution. UNIT-III General equilibrium of exchange and production. Concepts, significance of difficulties in the measurement of national income. UNIT-IV Classical theory of income determination and simple multiplier analysis. Types of economic systems and UNIT-V Economic role of the government, ways of interference and regulations by the government. The concept of economic development-structural change, measurement and ingredients of economic development. Leontief's input-output analysis. Books Recommended: TITLE 1. Principles of Economics 2. Elementary Economic Theory 3. An Introduction to Positive Economics AUTHOR M.L.Sethi K.K.Devett,J.D.Verma R.G.Lipsey their characteristics-capitalism, socialism and mixed economy.
MM: 100
Ex.
Hrs.
Syllabus (B. Tech. Food Technology) 4FD 6.3: INDUSTRIAL MICROBIOLOGY & ENZYME TECHNOLOGY
3L
UNIT-I Introduction, Classification of Microbial products. Microbial Processes for Production of organic acids, solvents, antibiotics, enzymes, polysaccharides, lipids, pigments and aroma. UNIT-II Equipments and Accessories for industrial processes. UNIT-III Stability of Enzymes. Enzymes stabilization by selection and genetic Engineering, protein engineering. UNIT-IV Reaction UNIT-V Application of enzymes in industry, analytical purpose and medical therapy Books Recommended: Industrial microbiology:-Casida Newage Publication 2001 1. Industrial microbiology:-Prescott and Dunn CBS Publications 4th Ed. 1999 2. Enzymes:-Trevor. Horwood 2001 3. Journals and Reviews Environment rebuilding, Chemical modification, intra-molecular cross linking,
MM: 100
Ex. Hrs. 3
immobilization.
Syllabus (B. Tech. Food Technology) 4FD 7: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY (LAB)
1 2 3 4 5 6 7 Estimation of ascorbic acid in lemon juice. Preparation of sample for mineral estimation by ashing method. Qualitative estimation of a Calcium in given sample. Estimation of cholesterol in a given sample by zak s method. Determine the iso-electric point of peas. Study the effect of enzyme concentration on enzyme kinetics. Determination of reducing sugar from unknown solution by using 3, 5- di-nitro salicylic Acid (DNS). 8 9 10 Determine the Protein content of a given sample by Lowry s method. Detect the presence of protein in urine by sulfosalicylic acid test. Check the presence of Glucose (Carbohydrate) in urine sample by conducting benedict test.
11 Detect the presence of protein by heat coagulation test.
4FD 8: PRINCIPLE OF FOOD PROCESING & PRESERVATION (LAB)

1. Carry out preservation of certain vegetables by dehydration. 2. Study the re-hydration characteristics of dried vegetable. 3. Carry out the preservation of fruits and vegetables by pickling. 4. Asses the adequacy of blanching. 5. Perform osmotic dehydration of certain fruits and vegetables by sugar and salt solution. 6. Study different parameters during processing of rice e.g. cooking time, %elongation, % width, expansion, %water uptake, CDC ratio. 7. Preparation of squash to demonstrate the preservation by sugar. 8. Bottling of peas. 9. Preservation of vegetable with the help of fermentation technique (sauerkraut). 10. Examination of canned pineapple. 11. Carry out shelf life study of egg by using different preservation methods.
4FD 9: HEAT TRANSFER OPERATION (LAB)

1. Determine the overall heat transfer coefficient for shell and tube heat exchanger. 2. Determine the experimental and theoretical value of heat transfer coefficient for natural convection process. 3. Determine the theoretical and experimental value of heat transfer coefficient for forced convention process. 4. Determine the individual thermal conductivities and overall thermal conductivity for composite wall apparatus. 5. Determine the value of surface conductance for given finite geometry shapes (Unsteady state heat transfer). 6. Find the emissivity of a given test plate with respect to the black plate. 7. Calculate the heat transfer coefficient for heat transfer in packed bed. 8. Observe a boiling phenomena and to determine the heat flux and surface heat transfer coefficient as a function of the temperature excess at constant pressure. 9. Study heat transfer rate, overall heat transfer coefficient and effectiveness of Finned Tube Heat Exchanger. 10. Determine heat transfer from condensing vapors for Dropwise and Flimwise condensation.
Syllabus (B. Tech. Food Technology) 5FD 1: CEREALS AND LEGUMES PROCESSING TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
Importance of
UNIT-I
cereals and legumes, Post-harvest quality and quantity losses. Recommended pre-processing practices for handling of cereals and pulses for their safe storage, including control of infestation, National and International quality and grading standards.
UNIT-II
Structure, types,
composition, quality characteristics and physicochemical properties of wheat. Cleaning, tempering and conditioning, and milling processes for different wheat's. Turbo-griding & Air Classification. Blending of flours. Milling equipments and milling products (Dalia, Atta, Semolina and flour). Flour grades and their suitability for baked goods. Quality characteristics and rheological properties of wheat milling products and its assessment. By-product utilization.
UNIT-III
Structure, types,
composition, quality characteristics and physicochemical properties of rice. Milling and parboiling of paddy, Curing and ageing of paddy and rice. Criteria in and assessment of milling, cooking, nutritional and storage qualities of raw & parboiled rice. Processed rice products (flaked, expanded and puffed rice). By-product (husk and rice bran) utilization.
UNIT-IV
Structure, types
and composition of corn. Dry and wet milling of corn. Starch and its conversion products. Processed corn products (popped corn, corn flakes etc.) Structure and composition of barley, bajra, jowar and other cereal grains and millets. Malting of barley. Pearling of millets. Parched and snack products.

Structure,
composition and properties of legumes. Cleaning, grading, pretreatments for difficult-to-mill (urad, arhar, moong, moth) and easy-to-mill (chana, masoor and pea) legumes, milling practices and actual milling of different legumes. Sweet and savory products from legumes in India. Books Recommended 1. Cereals Technology by Samuel A.Matz. CBS Publications. 2. Technology of Cereals by N.L.Kent. 3. Food Facts and Principles by Mannay;New age International (P) Ltd. 4. Food Science by Norman N.Potter;CBS Publications. 5. Chemistry and Technology of Food and Food Products by M.B. Jacobs 6. Manuals on Rice and its Processing by CFDRI. 7. Cereals & Cereals Products-Chemistry & Technology by DAV Dendy & B.J.Dobraszezk, Aspen Publication. 8. Development in Milling & Baking Technology by AFST (I), CFDRI, Mysore, India. 9. Food Industries of CEEDC, IIT, Madras. 10. Articles on Pulse Milling in India Food Industry & JFST,both Publications of AFST (I).
Syllabus (B. Tech. Food Technology) 5FD 2: OILS AND FATS PROCESSING TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
Sources;
UNIT-I
chemical composition; physical and chemical characteristics; functional and nutritional importance of dietary oils and fats. Post-harvest handling storage and processing of oilseeds for directs use and consumption.
UNIT-II
Extraction of oil
by mechanical expelling and solvent extraction and obtaining deoiled cakes suitable for edible purposes. Processing of other plant sources of edible oils and fats like coconut, cottonseed, rice bran, maze germ, etc.
UNIT-III
processes. Blending of oils.
Refining:
Clarification, degumming, neutralization (alkali refining), bleaching, deodorization techniques /
UNIT-IV
made fats and oils.
Processing
of
refined oils: Hydrogenation, fractionation, winterzation, inter-esterification etc. for obtaining tailor-
UNIT-V
Production
of
butter oil, lard, tallow, Margarine, Cocoa butter equivalents, shortenings, low fat spreads, peanut butter etc. Speciality fats and designer lipids for nutrition and dietetics, especially by biotechnology. Books Recommended 1. Bailey's Industrial Oil & Fat Products, 4th ed.John Wiley & Sons. 2. The Industrial Chemistry of Facts & Waxes 3rd. by Balliere,Tindall & Cox. 3. Handling & Storage of Oiseeds,Oils,Fats & Meal by Paterson, HBW. 4. Modern Technology in the Oils & Fats industry by S.C. Singhal,OTA (I).
Syllabus (B. Tech. Food Technology) 5FD 3: MILK AND MILK PRODUCT S TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I
Introduction: Status of Dairy Industry in India. Cooperative Dairying. Operation Floods. Chemical composition, microbiological quality, and nutritional importance of milk and milk product in PFA Act, Rules, 1955 as amended to date.
UNIT-II
Fluid Milks: Physicochemical characteristics and factors affecting them. Production, collection, testing quality, cooling, storage, and transportation of liquid milks. Receiving and quality assessing of liquid milk in dairy industry for detection of adulteration, decision for acceptance/rejection, and determination of price of the milk.
UNIT-III
Standardization and/or processing (pasteurization, sterilization and UHT processing), storage, packaging and distribution of liquid milks: whole, standardized, toned, double-toned, and skim milk. Recombined, reconstitued, and flavored milks. Cleaning and santitization of dairy equipments and plant as a whole.
UNIT-IV:
Milk Products: Definition, composition, methods of preparation/production, quality and/or grading parameters, packaging, storage characteristics, uses and shelf-life of cream, butter and ghee; evaporated and condensed milks, skimmed, whole and instants milk powders.
UNIT-V
Ice-Creams, fermented milks (Curd, yogurt etc.) and milk-products (cheeses, butter milk, lassi etc.); other milk products (khoa, casein, whey proteins, lactose etc.); milk and milk product-based sweetmeats (burfi, rasogolla, milk-cake, kalakand, ruberii etc.) Books Recommended: 1. 2. 3. 4. 5. Outlines of Dairy Technology by Sukumar De,Oxford University Press. Principles of Dairy Processing by James N.Warner, Wiley Eastern Ltd. Milk and Milk Products by Eckles,Combs; and Macy,Tata McGraw Hill. Technology of Indian Milk Products by Aneja et al. A Dairy India Publication. PFA Act 1954 & Rules 1955 as amended to date.
Syllabus (B. Tech. Food Technology) 5FD4: MASS TRANSFER OPERATIONS

3L+1T MM: 100 Ex. Hrs. 3
UNIT-I
Introduction to mass transfer and molecular diffusion, Molecular diffusion in gases, Liquids & Solids. Molecular diffusion in biological solutions and gels, diffusivity and mass transfer coefficients and theories.
UNIT-II
Interphase
mass transfer: - Mass transfer equilibrium, Diffusion between two phases, local two phase mass transfer and over all mass transfer coefficients. Material balance for steady state co-current and counter current processes. Cross flow and counter current cascades. Continuous contact and differential contact mass transfer, concept of NTU, HTU and HEPT. Ideal stage and stage efficiency. Gas
UNIT-III
Absorption: Equilibrium solubility of gases in liquids, ideal and non ideal solutions. Equipments: Gas dispersed- bubble columns, tray towers, liquid dispersed-venturi scrubbers, wetted wall towers, spray tower, packed towers.
UNIT-IV
Distillation:-
vapour liquid equlibria, boiling point diagram, relative volatility, enthalpy concentration diagram, flash vapourization, differential distillation, steam distillation, azeotropic distillation and extractive distillation for binary system. Continuous rectification, McCabe Thiele method, bubble cap distillation column
UNIT-V
equipments. Leaching:-principle of leaching, equipments. Books Recommended: 1. Unit Operation of Chemical Engineering 2. Transport Processes and Unit Operations 3. Chemical Engineering(Vol. I & II) - Mc Cabe, Smith & Harriot - Geankoplish - Coulson, J. M. & Richardson, J. F.
Liquid-
liquid extraction:-Ternary liquid liquid equilibrium and tie line data, choice of solvents, extraction

4. Introduction to Chemical Engineering 5. Chemical Engineering Handbook - Badger, W. L. & Bachero, J. T. - Perry, A. S. and Wenzel, L. A.
5FD5: DESIGN OF FOOD PROCESSING EQUIPMENTS

3L+1T MM: 100 Ex. Hrs. 3
Introduction to
UNIT-I
equipment size and structural design. Code and material selection.
design of post harvest equipments. Design considerations and their interaction with material selection,
UNIT-II
chain conveyor, pneumatic conveyor.
Design
of
material handling equipment: Belt conveyor, bucket elevator, screw conveyor, cyclone conveyor,
UNIT-III
functional & structural design).
Design
of
heat exchangers: Shell and tube, plate and scraped surface heat exchanger (Design will include
UNIT-IV
surface produce handled, seed treater.
Design
of
seed processing equipments: Air screen cleaner, rotary cleaner, graders based on size shape and
UNIT-V
reinforcement.
Storage
and pressure vessels: Design of shell conveyor and other components including nozzles, flanges,

Books Recommended: 1. Process Plant Design 2. Process Equipment Design 3. Process Equipment Design 4. Chemical Engineering Handbook - Beckhurst, J. K. and Harber, J. H. - Brownell, L. E. and Young, E. H. - Joshi, M. V. - Perry, R. H. and Chitton, C. H.
Syllabus (B. Tech. Food Technology) 5FD6.1: TRADITIONAL AND FERMENTED FOODS
3L MM: 100 Ex. Hrs. 3
Fermentation
UNIT-I
of substrates/media, inoculums.
process. Fermentation products of importance. Isolation and maintenance of pure culture. Preparation
UNIT-II
and conversion into marketable /storage forms.
Features
of different types of Fermenter. Process variables and its control, recovery of fermentation products
UNIT-III
Production
of
bakers yeast, food yeast, SCP, beer, wine, cider, vinegar, organic acids (eg. Citric and lactic acids) and enzymes (eg. Amylases, protease, lipases, pectinases, celluloses, hemicellulose etc.). IMFL/ distilled spirits (eg. Rum, gin, whisky). Mushroom cultivation
UNIT-IV
Fermented Products, soy sauce, pickles, fermented milks & cheeses. Microbial fats.
Oriented
UNIT-V
Dhokla etc. Books Recommended: 1. Industrial Microbiology 2. Industrial Microbiology 3. Principle of Fermentation Technology 4. Handbook of Indigenous Fermented Foods 5. Food Microbiology 6. Mushroom Cultivation
- Prescott & Dunn - L.E. Casida
Indian
traditional sweet, savory and snack food products: Sweetmeats, Namkins, Papads, wari, Idli, Dosa,
- Whittaker and Stanbury

- K.H. Steinkrus - Adams and Moss - J. N. Kapoor, ICAR
Syllabus (B. Tech. Food Technology) 5FD6.2: NUMERICAL METHODS AND COMPUTER PROGRAMM ING
3L MM: 100 Ex. Hrs. 3
Linear
UNIT-I
Decomposition methods.
Algebraic Equations: Introduction, Gauss-Elimination, Gauss-Jordan, Gauss-Seidel, and LU
UNIT-II
Newton-Raphson method.
Nonlinear
Algebraic
Equations:Successive substitution method, Secant method, Regula-Falsi method, Bisection method,
UNIT-III
Integration formulae: Trapezoidal rule, Simpson's rule.
Function
Approximation: Least squares curve fit, Newton's interpolation formulae, Lagrangian interpolation,
UNIT-IV
Corrector techniques, Runge-Kutta method. Problems: introduction, finite difference technique.
Ordinary Differential
Equation-Intitial value Problems: Introduction, Explicit and Implicit Euler method, PredictorOrdinary Differential Equations-Boundary value
UNIT-V
as mentioned above. Books Recommended:
Review
of
Computer Programming in C and C++, and its use in solving numerical problems related to the topics
1. Gupta,S.K.,"Numerical Methods for Engineers,"New Age International Ltd., New Delhi,1995. 2. Shastri,S.S.,"Introductory Methods of Numerical Analysis,"Prentice Hall of India, New Delhi,2001 3. Press, W.H.,Teukolsky,S.A., Vellerling, W.T., Flannery,B.P., "Numerical Recipes in C," 2nd ed., cambridge University press, New Delhi,1992. 4. Balaguruswami, E., "Programming with C,"Tata Mcgraw-Hill, New Delhi.
Syllabus (B. Tech. Food Technology) 5FD 6.3: MATERIAL SCIENCE AND TECHNOLOGY
3L
UNIT-I Introduction to Materials: Engineering materials, their classification, characteristics and basic principles for their selection. Structure of atom, and types of bonds. Crystal structure. Defects in crystal structure and their influence on properties of a materials. UNIT-II Metals and their alloys :Phase equilibrium diagram for iron-carbon and copper-zinc system. Ferrous and none ferrous alloys. Mild steels, special steels, stainless steels, brasses, bronzes, aluminum alloys and titanium alloys. Methods for fabrications-Rolling, forging, extrusion and joining. UNIT-III Polymers :Types of plastics, structure-Properties, correlation of important plastics, polymerization processes and additives. Fiber reinforced plastics, rubbers and elastomers and applications. UNIT-IV Ceramics and Glass :Structure-properties, correlations oxide andnon oxide ceramics of important plastics, vitreous and borosilicate glasses, glass-ceramics and enamels. Major electrical, optical and mechanical properties of ceramics and glasses. Enamelling and glass lining. UNIT-V Corrosion and its control: Types of corrosion, chemical and electrochemical reactions, methods of corrosion prevention. Corrosion resistant materials. Books Recommended: 1. James,F.Shackford, "Introduction to Materials Science",Macmillam pub. Co.,NY,1990 2. Jestrazebaski,D.Z., "Properties of Engineering Materials,"3rd ed., Toppen Co. Ltd. 3. Smith, W.F.,"Foundations of Materials Science and Engineering," 2nd Ed., McGraw-Hill, 1993. 4. Raghavan,V., "Materials Science and Engineering," PHI,New Delhi.
MM: 100
Ex. Hrs. 3
5. Van Vlack, L.H., "Materials Science and Engineering," Addison Wesley.
Syllabus (B. Tech. Food Technology) 5FD 7: CEREALS & LEGUMES PROCESSING TECHNOL OGY (LAB)
1. Determination of physical properties of different cereal grains 2. Determination of sedimentation value of the Maida. 3. Determination of alcoholic acidity of the sample of the wheat flour / Maida. 4. To determine the water absorption capacity of the wheat flour / Maida. 5. Determination of adulterant (NaHCO3) in wheat flour/ Maida. 6. Estimation of Protein content of different Cereals and Legumes. 7. Assessment of market samples of wheat, rice, and pulses for conforming to some PFA specifications. 8. Storage studies of cereal and legume grains having different moisture levels. 9. Determination of Gluten content in wheat flour samples. 10. Determination Polenske value of wheat flours. 11. Visit to a working modern roller flour mill and FCI godowns. 12. Visit to working rice mill, collection of samples at various steps of milling and analysis for efficiency of cleaning, shelling, paddy separation, and degree of polish. 13. Preparation of expanded & puffed rice from raw and parboiled materials and assessment of quality of products including expansion in volume. 14. Traditional and improved pretreatments and its effect on dehusking of some legumes. 15. Pearling of some millets.
5FD 8: OILS AND FATS PROCESSING TECHNOLOGY (LAB)

1. Effect of certain preparative treatments (flaking, heat treatment, dehusking, moisture conditioning) on rates of oil extraction from certain oilseeds.) 2. Determination of efficiency of oil extraction techniques (mechanical expelling and solvent extraction). 3. Determination of some quality parameters in oils extracted by different techniques (eg. Colour and FFA contents). 4. Demonstration and/or evaluation of techniques for clarification degumming, dewaxing, alkali refining, bleaching, deodorization of oils.

5. Visit to an oil extraction, refining and vanaspati unit. 6. Determination of certain analytical constants of edible fats and oils for conformation to BIS standards/detection of adulteration. 7. Determination of stability of fats & oils. 8. Determination of deep-fat frying performance of some refined oils. 9. Identity tests for various oils.
5FD 9: MILK AND MILK PRODUCT S TECHNOLOGY (LAB)

1. Determination of quality of raw milk (eq. COB, MBRT, Resazurin Test, Lactometer reading, pH & acidity, fat contents, SNF content, specific gravity etc). 2. Determination of adequacy of pasteurization (Phosphatase test). 3. Determination of microbiological quality (TPC/SPC) of pasteurized and sterilized/ flavored milk samples & some milk products like ice cream. 4. Preparation of certain dairy products (eg. Khoya, paneer, flavoured milk, yogurt, cream, ice cream, srikhand etc.) and assessment of yield and quality of the prepared products 5. Determination of solubility, dispersibility of dried milk powders (spray & drum-dried samples). 6. Determination of certain key parameters in dairy products (eg overrun in ice cream, salt content in butter, moisture content in ghee etc.) 7. Visit to a dairy/ice cream factory.
6FD 1: FRUIT AND VEGETABLE PROCESSING TECHNOL OGY

MM: 100 Ex. Hrs. 3
3L
UNIT-I
Current
status of production and processing of fruits and vegetables. Structural, compositional and nutritional aspects. Post-harvest physiology, handling, losses and conservation of fruits and vegetables.
UNIT-II
Techniques of extension of shelf life of unmodified produce: use of adjuncts, novel packaging, controlled and modified atmosphere storages. Processing for conversion into products and preservation by use of chemical preservatives, chilling & freezing, sterilization & canning, concentration & dehydration and other special techniques.
UNIT-III
Technology of Products: juices & pulps, concentrates & powders, squashes & cordials, nectars, fruit drinks & beverages carbonated and its quality control. Fermented products (Cider, wine, brandy).
UNIT-IV UNIT-V
Jam, Jelly & Marmalades; candied fruits, dried fruits and fruit products (eg. Aam
papads, bars); soup mixes; sauces & ketchups; puree & pastes; chutneys & pickles. Spices &
condiments, spice oils oleoresins, Processing of cashew nuts, coffee & cocoa beans, and tealeaves, Specialty fruit and vegetable products. Books Recommended 1. 2. 3. 4. Food science by B.Srilakshami;New Age International. Fundamentals of Foods and Nutrition by R. Madambi & M.V. Rajgopal. Foods :Facts and Principles by N Shakuntala manay;New Age International (P) Ltd. Preservation of Fruits and Vegetable by Girdhari lal and Sidappa; CBS Publications

5. 6. 7. 8. Food Science and Processing Technology,Vol., 2 by Mridula and Sreelata Food Preservation by Sandeep Sareen Fruit and Vegetable Preservation by Shrivastava and Kunal. Post-Harvest Physiology & Handling of Fruits & Vegetables by Wills, Lee, Graham, McGlasson & Hall (AVI) 9. Literature from Spice Board of India,etc.
6FD 2: EGG, POULTRY, MEAT & FISH PROCESSING TECHNOL OGY

3L MM: 100 Ex. Hrs. 3
Current
UNIT-I
hygienic considerations.
levels of production, consumption and export of category products. Nutritional, safety/health and
UNIT-II
Egg: Structure, composition, nutritional and functional characteristics of eggs. Grading, spoilage, storage and transportation of whole eggs. Processing of eggs for liquid products (white, yolk and whole egg) and solid products (albumen, whole egg powder) for preservation through freezing & drying.
UNIT-III
Poultry: Pre-slaughter care and consideration; Operations in preparation of dressed poultry, its storage and marketing; Quality and safety considerations; utilization of by-products. Poultry cuts.
UNIT-IV
Meat: Ante-mortem examination of meat animals, scientific techniques of slaughtering, dressing, post-portem inspection, storage, tenderization, cuts, packaging; beef, mutton, pork as human foods, cured meat products, sausages, by-products, frozen and canned meat products.

Fish: Types, catch, examination; care in handling & transportation; processing of shell-fish, crabs, oysters, lobsters, frog legs etc. for domestic and export markets. Filleting and freezing, canning salting & drying of fish. Fish sauce and protein concentrates. Books Recommended: 1. 2. 3. 4. Meat Science by R.A. Lawrie,Pergamon Press. Poultry Products Technology by G.J. Mountney. Meat, Poultry & Sea Food Technology by R.L.Henricksons. Poultry Meat and Egg Production by Parkhurst & Mountney.
Syllabus (B. Tech. Food Technology) 6 FD 3: BAKERY CONFECTIONARY TECHNOLOGY

3L+1T MM: 100 Ex. Hrs. 3
Current
UNIT-I
types, nutritional and safety of products, pertinent standards & regulations.
status, growth rate, and economic importance of Bakery and Confectionary Industry in India. Product
UNIT-II
doughnuts; rusks; other baked products.
Bakery
Products: Ingredients & processes for breads, biscuits, cookies & crackers, cakes & pastries;
UNIT-III
Defining and assessing quality of ingredients & products.
Equipments
used, product quality characteristics, faults and corrective measures for above bakery products.
UNIT-IV
Confectionary
Products: Hard-boiled candies, toffees fruit drops, chocolates and other confections:- ingredients, equipments & processes, product quality parameters, faults and corrective measures.
UNIT-V
grains. Books Recommended 1. 2. 3. 4. 5. 6. 7. 8.
Production
&
quality of chewing and bubble gums, cocoa products, breakfast cereals, macaroni products, sprouted
Bakery Technology and Engineering by Samuel a. Matz, CBS Publications. Cereals as Food and Feed by Samuel A.Matz, CBS Publications Industrial Chocolate Manufacture by Beckette. Dough rheology and baked product texture by Faridi Faubion, CBS Publications. Chocolate, Cocoa and Confectionary by Minifie B.W. Cookies & Cracker Technology by S.A. Matz. Baking Science and Technology by Pyler Basic Banking by S.C. Dubey.
Syllabus (B. Tech. Food Technology) 6 FD 4: OPTIMISATION TECHNIQUES

3L MM: 100 Ex. Hrs. 3
Introduction:-
UNIT-I
problem, single variable and multi variable optimization with and with constraints
Introduction, engineering applications of optimization, statement and classification of optimization
UNIT-II
Linear
Programming:-Formulation of linear programming problem, graphical approach, general linear programming problem, simplex method, duality in linear programming and transportation problems.
UNIT-III
scheduling: Project scheduling by PERT and CPM, network analysis
Project
UNIT-IV
machines.
Sequencing
theory: General sequencing problem jobs through 2 machine and 3 machines and 2 job through n
UNIT-V
Dynamic
programming: Introduction, principle of Optimality. Formulation and solution of Dynamic Programming problems. Traveling salesman's problems. Application to transportation problem and linear programming problems. Books Recommended: 1. H. A. Taha :-operation research and introduction. McMillan Co. 2. S.S.Rao:- Optimization-Theory and application,Wiley eastern 3. S.K.Jain and D.M.Mehta-Operations techniques, JPH Jaipur. 4. Vagner-Principles of Operations research, Prentice Hall of India
6FD 5: FOOD PROCESS ENGINEERING

3L+1T MM: 100 Ex. Hrs. 3
UNIT-I
Geometrical, physical, functional and growth property of foods. Cleaning, sorting and grading of foods. Size Reduction: Principles and types of size reduction equipment, disintegration of fibrous materials, screening, types of screen and mechanical separations. Mixing: Mixing of liquids and solids (powder), mixing equipments. Agitation, types of agitators.
UNIT-II
Filtration: Principle of filtration, types of filtration equipments, settling classifiers, flotation and centrifugation, types of centrifuge.
UNIT-III
Drying: Principle of drying and dehydration, rate of drying and drying equipments. Crystallization: equipments, crystal growth, crystallization process.
UNIT-IV
Humidification: General theory, psychometric chart, fundamental concept of humidification and dehumidification, cooling tower.
UNIT-V
New separation Techniques: Introduction to membrane based separation techniques, reverse osmosis, ultra filtration, micro filtration, pervaporation, dialysis. Foam separation, micellar separation and supercritical fluid extraction. Books Recommended: 1. Food Engineering Operation 2. Food Process Engineering - Brennan, Butters, Cowell and Lilly. - Heldman, D. R. and Singh, R. P.
3. Fundamental of Food Process Engineering - Romeo T. Toledo 4. Unit Operation of Chemical Engineering 5. Mass Transfer Operation 6. Chemical Engineering (Vol. I & II) - Mc Cabe, Smith & Harriot - Treybal, R. E. - Coulson, J. M. & Richardson, J. F.
Syllabus (B. Tech. Food Technology) 6 FD 6.1: INDUSTRIAL SAFETY AND HAZARDS
MM: 100 Ex. Hrs. 3 3L
UNIT-I
Origin of process hazards, Laws Codes, Standards, Case Histories, Properties of Chemicals, and Health hazards of industrial substances. Toxicology :Toxic materials and their properties, effect of dose and exposure time, relationship and predictive models for response, Threshold value and its definitions, material safety data sheets, industrial hygiene evaluation.
UNIT-II
Fire & explosion: Fire and explosion hazards, causes of fire and preventive methods. Flammability characteristics of chemical, fire and explosion hazard, ration of process plant. Propagation of fire and effect of environmental factors, ventilation, dispersion, purifying and sprinkling, safety and relief valves.
UNIT-III
Other Energy Hazards: Electrical hazards, noise hazard, radiation hazard in process operations, hazards communication to employees, plant management and maintenance to reduce energy hazards.
UNIT-IV
Risk analysis: Component and plant reliability, even probability and failure, plant reliability, risk analysis, HAZOP AND HAZAN, event and consequence analysis (vapor cloud modeling) Designing for safety, measurement and calculation of risk analysis.
UNIT-V
Hazard Assessment: Failure distribution, failure data analysis, modeling for safety, safety training, emergency planning and disaster management, case studies.

Books Recommended: 1. Crawl D.A. and Louver J.A., "CHEMICAL PROCESS SAFETY FUNDAMENTALS WITH APPLICATIONS" Prentice Hall of 2. Wentz, C.A., "SAFETY HEALTH AND ENVIRONMENTAL PROTECTION," McGraw Hill,2001 3. Smith,B.D., "DESIGN OF EQUILIBRIUM STATE PROCESS, "McGraw Hill. 4. Van Winkle, "DISTILLATION," McGraw Hill.
Syllabus (B. Tech. Food Technology) 6FD 6.2: FOOD FLAVOURINGS

MM: 100 Ex. Hrs. 3
Food its importance to consumers and food processors. Flavor and nutrition.
3L
UNIT-I
flavor and
Sources, extraction, delivery systems, and analyses (chemical, instrumental, and sensory) of flavours and flavorings in foods. Sensory perception of flavor: Senses of taste and smell, tasting versus sniffing, astringency, pungency, interaction of senses in flavor perception; taste, odour,and acceptance of flavor stimuli.
UNIT-II
Chemistry of substances responsible for taste and flavor-taste sensations, flavour enhancers, flavour potentiators or modifiers. Methodology of sensory evaluation and determination of threshold levels as specified by BIS.
UNIT-III
Flavoring constituents of various foods like meat, fish, milk, vegetables, fruits, fats & oils, spices & herbs, cereals and pulses. Flavor changes during processing, preservation, packaging, and storage of foods. Roles as sulfur compounds, fatty acids, amino acids, terpenoids, lactic acidethanol in food flavours. Process and reaction flavours/volatiles in foods.
UNIT-IV
Spices and herbs as food flavorings: Processing of basil, mint, saffron, cloves, tamarind, ginger, cardamom, chilies, pepper etc. for essential oils, extracts and oleoresins as the case may be.
UNIT-V
Determination of hygroscopic nature and shelf life/acceptance of foods. Natural, Nature identical and Synthetic flavors: Definitions, chemical composition/constituents, extraction and preparation of flavors, Stability and utility of flavor preparations. Methods used in flavor evaluation. BIS

Specifications/PFA restrictions for use of certain constituents in flavoring materials. 1. 2. Spices & Flavor
Books Recommended: Food Chemistry by Fennema Technology by Pruthi, J.s.
6FD 6.3: PHYTOCHEMICALS AND HERBAL MEDICINES

3L
UNIT-I: Crude Drugs Crude Drugs- Scope and Importance, Classification (Taxonomical, Morphological, Chemical, Pharmological); Cultivation, Collection & processing of Crude Drugs. UNIT-II: Medicinal and Aromatic Plants Cultivation and utilization of medicinal & Aromatic Plants in India. Genetics as applied to Medicinal Herbs. UNIT-III: Analysis of Phytochemicals Methods of Drug evaluation (Morphological, Microscopic, Physical and Chemical). Preliminary screening, Assay of Drugs- Biological evaluation / assays, Microbiological methods. Chemical Methods of Analysis and analysis and detection of adulterants: Chemical estimation, spectrophotometry & Fluorescence analysis. Drug adulteration UNIT-IV: Types of Phytochemicals Carbohydrates and derived products; Glycosides- extraction methods (Digitals, Aloe, Dioscorea); Tannins (Hydrolysable & Condensed types); Volatile Oils Extraction methods (Clove, Mentha). Extraction Methods, ResinsTypes of adulterants.
MM: 100
Ex. Hrs. 3
Alkaloids- extraction methods (Taxus, Papver, Cinchona); Flavonoids extraction Methods. UNIT-V: Application of Phytochemicals
Application of phytochemicals in industry and healthcare; Biocides, Biofungicides, Bio-pesticides. Books Recommended: Pharmacognacy, C K Kokate, A P Purohit, S P Gokhale (1996), Nirali Prakashan, 4th edition. Natural Products in medicine: A Biosynthetic Approach (1997), Wiley.
Syllabus (B. Tech. Food Technology) 6FD 7: FRUITS & VEGETABLES PROCESSING TECHNOL OGY(LAB)
1. Preservation and processing of certain vegetables by drying. 2. Preparation of tomato ketchup and its preservation. 3. Preparation of tomato puree and its preservation. 4. Preparation of pickles. 5. Preparation of jam, jelly and marmalades and its preservation. 6. Preparation of squash and cordial as per FPO specification. 7. Processing & Preservation of peas by use of high temperatures (Bottling of Peas). 8. Blanching of a given sample (pea) and assessment of its adequacy. 9. Enzymatic browning of fruits and vegetables and its control. 10. Osmotic dehydration of given sample (Carrot/Grapes). 11. Preparation of Alcoholic Beverages (wine, cider). 12. Preparation of carbonated beverages (soFD drinks). 13. Preparation of amla preserve and dried fruit product (Aam papad, bars)
6FD 8: BAKERY AND CONFECTIONARY TECHNOLOGY

1. Perform the quality test on wheat flour /maida for bakery applications on different parameters (moisture, Total ash, gluten content, sedimentation value etc.) 2. Prepare the Bread rolls and assessment of its quality 3. Prepare the cake and assessment of its quality. 4. Perform the quality test on fat/butter for bakery applications on different parameters 5. Carry out the assessment of market Candy and Chewing gum. 6. Prepare Candy (orange and mango flavour )and to perform its quality assessment tests. 7. Perform the quality assessment test on yeast and skimmed milk powder for bakery application. 8. Preparation of toffee from apple and tomato pulp and to perform its quality assessment tests. 9. Prepare Chocolate cookies and assessment of its quality. 10. Prepare the French bread and assessment of its quality. 11. Preparation of bread by straight dough methods with and without dough improvers and to study the difference.
Syllabus (B. Tech. Food Technology) 6FD 9: MASS TRANSFER AND PROCESS ENGINEERING LAB
1. Study the performance of water cooling tower and plot the enthalpy temerature graph. 2. Determine the volume mass transfer coefficient in solid /liquid extraction and plot the wt. fraction vs. normality graph. 3. Study the yield of crystals of Sodium Sulfate from its saturated solution with and without seeding and plot the temperature vs. solubility graph. 4. Study the absorption phenomena and calculate the absorption tower efficiency. 5. Determine the diffusivity of a volatile liquid. 6. Study the operation of a packed bed rectification column under constants or total reflux condition. 7. Analyze the performance of a laboratory scale sieve plate column to obtain the desired separation of an alcohol waste feed product. 8. Determination of the diffusion coefficient for salt in water and plot the normality vs. conductivity graph. 9. Study the rates and phenomena of diffusion into gases flowing through the pipe and also to compare the results obtained with literature values. 10. Study the drying in continuous flow rotary drier and determine the rate of drying for rotary drier for different air flow rates and different air inlet temperatures. 11. Size reduction using Ball Mill and calculation of critical speed of mill. 12. Size reduction using Jaw crusher and calculation of equivalent diameter of solid particle. 13. Analyze the given product for its particle size distribution using Sieve shaker. 14. Determine the terminal velocity of Cyclone separator.
Syllabus (B. Tech. Food Technology) 6FD 10: ANALYTICAL TECHNIQUES IN FOOD TECHNOLOGY
1. Study of Texture Analyser to measure the textural properties of different food samples (Biscuits, Breads, Paneer, Ketchup, Dough etc). 2. Study the Texture profile analysis (TPA) of different samples using Texture Analyser. 3. Estimation of Fiber content of food samples using FIBRA PLUS . 4. Estimation of Protein content of food samples using KEL PLUS . 5. Evaluate the Fat content of some oil seeds using SOCS PLUS . 6. Determine the water activity of food sample by Water Activity Meter . 7. Compare the given sample with standard sample for its colour by Hunter Clour Lab . 8. Determine the carbohydrate content of given sample using suitable methods. 9. Study of pH meter, conductivity meter, spectrophotometer. 10. Study of HPLC, GLC, and TLC for analysis of different food constituents.
Syllabus (B. Tech. Food Technology) 7FD1: INSTRUMENTATION AND PROCESS CONTROL
MM: 100 Ex. Hrs. 3 UNIT-I
Introduction of process variables, static and dynamic characteristic of instruments and their general classification. Elements of measuring system and their function, principles, construction and operation of instruments for the measurements, transmission, control/ indication / recording of process variables like pressure, flow, level, humidity and composition. Principles of transducers: electropneumatic, pneumatic, electrical and multipressure. UNIT-II Construction and characteristics of final control elements such as proportional, integral, PD, PID controllers, pneumatic control valve, principles and construction of pneumatic and electronic controllers. UNIT-III Process instrumentation diagrams and symbols, process instrumentation for process equipments such as distillation column, heat exchangers, fluid storage vessel. UNIT-IV Laplace Transform, Linear open loop system, first and second order system and their transient response. Interacting and non interacting system. Transportation lag, linear closed loop system, block diagram of closed loop transfer function, controllers, transient response of closed loop systems.
3L+1T
UNIT-V Stability concept, Routh stability criterion, relative stability, huwitz Stability criterion, Nyquist s criterion. Root locus technique, introduction to frequency response, Bode diagrams, Bode stability criterion, gain and phase margins, Ziegler Nicholas controller setting.

Books Recommended: 1. Coughanowr, D. R. Process Systems Analysis and Control 2nd edition McGraw Hill 1991. 2. Stephanopoulos, G , Chemical process control PHI,1984 ,NEW DELHI. 3. Luyben, W. L, Process Modeling, Simulation and Control for Chemical Engineers, McGraw hill, 1973. 4. Patranabis D., Principles of Industial Instrumentation . 5. Eckman D.P., Principles of Industrial instrumentation Willey Eastern,1978.
7FD2: FOOD PACKAGING

MM: 100
UNIT-I
3L Ex. Hrs. 3
Basic concept of packaging, functions of a food package, package development factors, food package development, current status and trends in food packaging in India and abroad. UNIT-II Packaging materials and forms: Glass containers and closures tin-plate containers, tin free steel containers, aluminum and other metal containers. Protective lacquers and coatings for metal containers. Wooden crates , cellulosic papers, pouches, bags and card board / corrugated paper boxes. UNIT-III Rigid and flexible plastics (polyamides, polyester, PVC, PVDC, PVA, polycarbonates, olefins, cellophane, inomers, copolymers, phenoxy, acrylic, and polyurethanes) containers and films (oriented, coextruded, laminates, metallized) and their mechanical sealing and barrier properties. UNIT-IV Evaluation of packaging material. Retortable pouches, biodegradable and edibles packaging materials and films. Aseptic packaging. UNIT-IV Food product characteristics and package requirements. Selection of materials, forms machinery and methods for fresh product (fruits and vegetable), eggs, meat, fish and marine products, snacks and confections. Package printing, packaging laws and regulations

Books Recommended: 1. Principal of Food Packaging by Sacharow & Griffin 2. Food Packaging Materials by Mahadeviah & Growramma 3. Profile on Packaging by MFPI (India). 4. Canning and Aseptic Packaging by Ranganna 5. Food Science and Processing Technology Vol. II by Mridula Mirajkar and Sreelata Menon. 6. Technology of Food Preservation by Norman W. Desrosier & James N. Desrosier. 7. Food Science by Norman N. Potter. 8. Food Technology, Processing and Laboratory Control by F. Aylward.
7FD3: PLANT DESIGN AND PROJECT ENGINEERING

3L+1T
UNIT-I Process Design and Development: General designs considerations; The hierarchy of chemical process Designs, The Nature of process synthesis and Analysis; Developing a conceptual design and finding the best Flowsheet: input information and batch versus continuous, input/output structure of the flowsheet. UNIT-II Recycle structure of the flowsheet; separation system; heat exchangers system networks. Plant Designs: process designs development and general designs considerations. UNIT-III Process Economics: Economics feasibility of project using order of magnitude cost estimates plant and equipments cost estimations, product cost estimations. UNIT-IV Cash flows: Time value of money, investment, costs, sales, profits, taxes, depreciation. UNIT-V Profitability Analysis: Rate of return, payback period, discount rate of return, net present worth, interal rate of return, comparing investment alternatives.
MM: 100
Ex. Hrs. 3

Books Recommended: 1. Douglas ,J.M. , Conceptual Designs of Chemical Processes ,. McGraw Hill, 1989. 2. Peters ,M.s and Timmerhaus ,K.D,
th
Plant Designs and Economics for Chemical
Engineers 4 Edition McGraw Hill,1 991 3. Biegler L.,grossmann I.E.and Westeberg A.W. Systematic Methods of Chemical
Engineering and Process Designs , prentice Hall ,1997.
Syllabus (B. Tech. Food Technology) 7FD4: FOOD QUALITY AND SAFETY
3L+1T
UNIT-I Ways of describing food quality: Composition, appearance, kinesthetic and flavour attributes. Nutritional quality of foods and its assessment (content and quality of nutrients). Microbiological quality of foods. UNIT-II Sensory quality and its evaluation, instrumental measurement of sensory attributes such as color, viscosity, texture etc. UNIT-III Quality control, quality assurance and total quality management in food industry. UNIT-IV Defects in food quality, its sources, classification, prevention and control. Statistical quality control. Quality costs. UNIT-V Antinutritional factors in food. Undesirable constituents developing in Process and storage of food. Microbial contamination, pesticide residues, concept of HACCP, physical, chemical and microbiological safety of food. Books Recommended: 1. Quality control in the food industry 2. Quality control for the food industry 3. Principles of sensory evaluation of Foods 4. Rheology and Texture in Food Quality 5. Food Chemistry 6. Analysis of Fruits and vegetables -S. M. Herschfoerfer -A. Kramer and B.A.Twigg -M. A. Amerine -J. M. deMan, P. W. Vowsy - Fenemma -Ranganna
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 7FD5: FOOD INDUSTRY WASTE MANAGEMENT
3L+1T
UNIT-I Characterization and utilization of by-products from cereals, pulses, oilseeds, fruits, vegetables, plantation, dairy, eggs, meat, fish and poultry processing industries. Elements of importance in efficient management of wastes from aforesaid food industries. UNIT-II Standards for emission or discharge of environmental pollutants from food processing industries covered under PFA Act., 1986. Characterization of food industries effluents, in terms of parameters of importance UNIT-III Unit concept of treatment of food industry effluents: Screening, sedimentation, floatation as per and primary treatments, biological oxidations: objectives, organisms, reactions, oxygen requirements, aeration devices. UNIT-IV Effect on characteristic parameters of effluents in treatments using lagoons, trickling filters, activated sludge process, oxidation ditches, rotating biological contracters and theirs variations and advanced modifications. UNIT-V Advanced wastewater treatment systems: physical, physicochemical and chemical treatments. Coagulation and flocculation, disinfection, handling and disposal of sludge and treated effluents conforming to EPA provisions. Books Recommended: 1. Water technology by N.F.Gray. 2. Environmental pollution by K.C.Agrawal. 3. Industrial microbiology by L.E.Casida Jr 4. Environmental pollution control engireering by C.S. Rao. 5. Food processing waste management by green and Kramer (AVI) 6. By- products from food industries: utilization and disposal by AFSI(I) 7. Environment (protection) act, 1986. 8. Handbook of advanced wastewater treatment by Culp and Wisner.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 7FD6.1: SPECIALTY FOODS: NUTRACEUTICALS AND FUNCTIONAL FOODS
3L
UNIT-I Scope, importance and renewed emphasis on specicality foods, health foods, functional foods. Nutraceuticals, infant and baby foods, adolescent/ teen age foods, foods for pregnant ladies and nursing mothers, geriatric foods. UNIT-II Food recommended and restricted in metabolic disorders and disturbances, gastrointestinal disorders; fever and infection; liver, gall, bladder and pancreatic disturbances; blood, circulatory and cardiac diseases; urinary and musculoskeletal diseases; allergies. UNIT-III Nutritional deficiencies and its correction trough fortification and supplementation of foods. Beneficial effect of spices, honey, spirulina etc. UNIT-IV Health benefits/ mode of action of PUFA/ gamma linolenic acids, antioxidants, dietary fiber, oligosaccharides, sugar alcohols, peptides and proteins, glycosides, alcohols, iso-prenoides and vitamins, choline, LAB, phenolics, flavonols, minerals and other miner food constitutes as reported in literature. UNIT-V Transgenic plant foods with health claims. Prebiotics and Probiotics. Books Recommended: 1. 2. 3. 4. 5. Human Nutrition by Benzamin T. Burton, Mc Graw Hill. Nutrition and Dietetics by Shubhangini A. Joshi, Tata Mc Graw Hill Co. Ltd. Dietetics by B. Shrilakshmi, New Age International (P) Ltd. New Delhi. Nutrition and Dietetic Foods by Arnold E. Bender, Chem. Pub. Co. New York. Basic Nutrition in Health & Disease by P. S. Howe, W. B. Saunders Company, London.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 7FD6.2: NOVEL SEPARATION TECHNIQUES

3L UNIT-1
Introduction: Separation process in chemical and Biochemical industries, Categorization of separation process, equilibrium and rate governed processes. Introduction to various new separation techniques e.g. Membrane separation, Ion-exchange foam separation, supercritical extraction, liquid membrane, PSA & Freeze drying. UNIT-2 Membrane based separation technique (MBSTs): Historical background, physical and chemical properties of membranes, Techniques of membrane preparation, membrane characterization, various types of membranes and modules. UNIT-3 Osmosis and osmotic pressure. Working principle, operation and design of reverse osmosis, ultrafiltration, microfiltration, electrodialysis and pervaporation. Gaseous separation by membrances. UNIT-4 Ion Exchange: History, basic principle and mechanism of separation, Ion exchange resins, regeneration and exchange capacity. Exchange equilibrium, affinity, selectivity and kinetics of ion exchange. Design of ion exchange systems and their uses in removal of ionic impurities from effluents. UNIT-5 Introduction to foam separation, micellar separation, supercritical fluid extraction, liquid membrane permeation and chromatographic separation. Books Recommended: King, C.J., Separation Processes , Tata McGraw-Hill Sourirajan, S. and Matsura, T., Reverse Osmosis and Ultra-filtration Process Principles NRC Publication, Ottawa, 1985 3. Porter, M.C., Handbook of Industrial Membrane Technology Noyes Publication, new Jersey, 1990 4. Henry, J.d. and Li, N.N., New Separation Techniques , AICHE Today Series, AICHE (1975) 5 Hatton, T.A., Scamehorn, J.F. and Harvell, J.H. Surfactant Based Separation Processes , Vol. 23, Surfactant Science Series, Marcel Dekker Inc., New York 1989. 1. 2.
MM: 100
Ex. Hrs. 3
Syllabus (B. Tech. Food Technology) 7FD6.3: TRANSPORT PHENOMENA

3L+1T UNIT-I
Newton s law of viscosity, pressure and temperature dependence of viscosity, theory viscosity of gases (low density), and liquids, convective momentum transport. Shell momentum balance, boundary conditions, selected applications. UNIT-II The Equations of change for isothermal system Navier stokes equation, use of equations of turbulent flow, time
MM: 100
Ex.
Hrs.
change to solve steady state flow problems. Comparison of laminar and smoothed equations of change for incompressible fluids. The near a wall, turbulent flow in duct and jets. UNIT-III Fourier s law of heat conduction, temperature and pressure dependence of thermal thermal UNIT-IV conductivity of gases, liquids, solids and
time smoothed velocity profile
conductivity solids.
composite
Shell energy balances, boundary conditions heat conduction with an electrical heat nuclear heat, viscous heat source, chemical heat source, composite walls convection and free convection. UNIT-V Fick s low of diffusion, analogy with heat transfer& mass transfer, Transport by motion, shell mass balances, boundary conditions, temperature and pressure diffusivities, concentration profile for stagnant gas film, a homogeneous chemical reaction and porous catalyst. Books Recommended:
source, and fines. Forced
molecular dependence of
heterogeneous chemical reaction,
1. bird, R.B., Stewart, W.E. and Lightfoot, E.N., Transport Phenomena, John Wiley, 1960 2. Christie J. Geankophis, Transport process and unit operation . Prentice-Hall,India,
7FD 7: INSTRUMENTATION AND PROCESS CONTROL (LAB)

1. Characteristics of control valve. 2. Time constants of Manometers. 3. Time constants of Thermometers. 4. Temperature Measurement and calibration of thermocouple. 5. Interacting & and Non-interacting systems. 6. Flow control Trainer. 7. Temperature control Trainer. 8. Pressure control trainer.
7FD 8: FOOD PACKAGING AND QUALITY CONTROL (LAB)

1. Determine the tin coating weight measurement. 2. Determine the continuity of tin coating (Ferricyanide paper test for porosity). 3. Test the thermal shock resistance of glass container. 4. Test for alkalinity of glass bottles. 5. Determine the bursting strength of different packaging materials. 6. Determine the tear resistance of different packaging materials 7. Evaluate various commercial samples of wheat atta for some quality parameters as specified in BIS standards. 8. Determine the grease resistance of different packaging materials. 9. Determine the WVTR of some packaging materials. 10. Evaluate commercial jam sample for some quality parameters. 11. Evaluate the given food sample using different sensory test methods. .
Syllabus (B. Tech. Food Technology) 7FD 9: PLANT DESIGN AND PROJECT ENGINEERING (LAB)
In sessional of plant design and project engineering a plant design problem should be assigned to a group of (3-4) students. The students should carry out the conceptual design, flow sheeting, material and energy balance calculations, design of at least three important equipments( preferably one from heat transfer, one from mass transfer and one from reaction engineering ), and cost and profitabilities analysis.

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Syllabus (B. Tech.

RAJASTHAN TECHNICAL UNIVERSITY Syllabus for B. Tech. Food Technology

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

5FD 6.1 5FD 6.2

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Fruits and Vegetables Processing Technology

Egg, Poultry, Meat and Fish Processing Technology

Bakery and Confectionary Technology

6FD6.1 6FD6.2 6FD6.3

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

MM : 200 MM : 500 M.M. 250 MM : 50

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3 FD 2: FOOD CHEMISTRY

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3FD3: FLUID MECHANICS

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3 FD 4: PROCESS CALCULATIONS

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3 FD 6.2: PROFESSIONAL COMMUNICATION

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3 FD 6.3: APPLIED ELECTRONICS

Rajasthan Technical Universtiy, Kota

3FD 8: FOOD CHEMISTRY (LAB)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 3FD 9: FLUID MECHANICS (LAB)

3FD 10: OBJECT ORIENTED PROGRAMM ING USING C++ (LAB)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) 4 FD 1: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology) UNIT-V

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

4FD 5: HEAT TRANSFER OPERATIONS

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

4FD 6.1: ENTERPRENERSHIP AND AGRIBUSINESS MANAGEMENT

1. Marketing Management 2. Marketing Management

- Philip Kotler - Dr. P. K. Srivastava

Rajasthan Technical Universtiy, Kota

Syllabus (B. Tech. Food Technology)

Rajasthan Technical Universtiy, Kota

Rajasthan Technical Universtiy, Kota