Syllabus

Introduction: Definition of food technology Branches of food technology Brief history, Objectives, and Economic significance of food technology Role of food technologists in the food supply chain Factors influencing the growth of the food processing industry Major Indian and International bodies associated with food technology.
Material and energy balance in food processing operations, Heat –Transfer Theory and
Applications. Conduction, convection and radiation heat transfer.
Thermal processing, sterilization, pasteurization, blanching, thermal death time, F values, equivalent killing power at other temperatures. In-can processing, thermal process calculations for canned foods, retorts. Types of heat exchangers.
Food Process Operations:
Structure and composition of grain, Engineering properties physical property mechanical property thermal property
1. Cleaning and Grading
Screening, type of screen, effectiveness of screen, air screen cleaners, separators
2. Drying
Utilities of drying, thermal properties, Equilibrium moisture content (EMC) Heat of vaporization Gas Law Drying Theory method of drying, type of dryer
3. Milling
Screen Analysis Fineness Modules crushing efficiency size reduction procedures oil expression and extraction Parboiling Milling Huller Pulse milling and its process
4. Material Handling
Belt conveyor Ideal spacing belt tension Bucket Elevator Bucket drive mechanism
5. Storage
Direct and Indirect damages Source of infestation Traditional and modern storage structures, Controlled and Modified Storage packaging
6. Waste and By-product utilization
Feed bio-gas production fiber Rice by product utilization

To develop an understanding and methodologies of food processing operations

To learn various fundamental principles of food technology

Be able to familiarize with design and development of equipment.

To be able to understand operations involved in food industries.

Understand how various physical processes employed in food processing affect the quality and safety of food, source and variability of raw food material and their impact on food processing operations, analyze transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings and to understand the unit operations required to produce a given food product.

R.L.Earle, Unit Operations in Food Processing, NZIFST (Inc.)

K M Singh and KK Sahay, Unit operations of Agricultutral Porcessing, Vikas Publishing House Pvt Ltd.

J.G.Brennan, Food Processing Handbook, Wiley

ZekiBerk, Food Process Engineering and Technology, ELSEVIER