Course Details
Subject {L-T-P / C} : FP2412 : Food Grains Processing { 3-0-0 / 3}
Subject Nature : Theory
Syllabus
| Module 1 : |
Production, Economics, and processing scenario of Food grains. Classification, structure and physico-chemical properties and thermal properties of Food grains Unit operations and equipment for Food Grain Processing- Cleaning, sorting, grading, drying, storage, milling Processing and storage of cereals, pulses and oil seeds. Commercial processing of Paddy, wheat, Corns, Barley, Millets, Pulses and Oil seeds. |
Course Objective
| 1 . |
To learn various processes and methods of Food Grains |
Course Outcome
| 1 . |
An ability to design a food product, system, component, or process to meet desired needs of food industry |
Essential Reading
| 1 . |
Amalendu Chakraverty, Arun S. Mujumdar, G. S. Vijaya Raghavan and Hosahalli S. Ramaswamy, Handbook of Post Harvest Technology – Cerel, Fruits, Vegetables, Tea and Spices, MARCEL DEKKER, INC. NEW YORK |
| 2 . |
K M Sahay and K K Singh, Unit Operation of Agricultural Processing, Vikas Publishing House Pvt Ltd |
Supplementary Reading
| 1 . |
A Chakravarti, Post harvest technology of Cereals, Pulses and Oil Seeds, OXFORD IBH PUBLISHING CO. PVT LTD. New Delhi |
| 2 . |
Sharon Pastor Simson and Martha C. Straus, Post-harvest Technology of Horticultural Crops, Oxford Book Company, Jaipur. India |