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Monday, August 27, 2012

FT 3303 FOOD ANALYSIS SYLLABUS | ANNA UNIVERSITY B.TECH. FOOD TECHNOLOGY 5TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013

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FT 3303 FOOD ANALYSIS SYLLABUS | ANNA UNIVERSITY B.TECH. FOOD TECHNOLOGY 5TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY FIFTH SEMESTER B.TECH. FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS, IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009


FT 3303 FOOD ANALYSIS L T P C
3 0 0 3
AIM
To expose the students to the principles, methods and techniques of chemical and
instrumental methods of food analysis.
OBJECTIVE
 To understand the principles behind analytical techniques in food analysis.
 To know the methods of selecting appropriate techniques in the analysis of food
products.
 Appreciate the role of food analysis in food standards and regulations for the
manufacture and the sale of food products and food quality control in food industries.
 To familiarize with the current state of knowledge in food analysis.
PREREQUISITE
Basic knowledge in chemistry, physics and food chemistry.
UNIT I INTRODUCTION 10
Introduction, food regulations and standards; sampling methods, and sample preparation for
analysis; statistical evaluation of analytical data. General methods of food analysis- Moisture
determination by different methods; ash analysis-different methods; titrable acidity in foods;
determination of crude fiber and dietary fibre.
UNIT II LIPIDS, PROTEINS AND CARBOHYDRATE ANALYSIS 10
Analysis of oils and fats for physical and chemical parameters and quality standards, protein
analysis by different techniques; analysis of carbohydrates by different techniques.
UNIT III SPECTROSCOPIC TECHNIQUES 10
Basic principles; application of UV-Visible spectrophotometer in the analysis of food
additives; tintometer in color intensity determination; application of Atomic Absorption
Spectrophotometer in analysis of mineral elements and fluorimeter in vitamin analysis.
UNIT IV CHROMATOGRAPHIC TECHNIQUES 10
Basic principles; application of paper chromatography and TLC in food analysis; detection of
adulterants in foods; HPLC and GC in food analysis; FAME analysis in oils and fats.
UNIT V ELECTROPHORESIS, REFRACTOMETRY AND POLARIMETRY 5
Basic principles; application of the technique; Brixs value of fruit juices; total soluble solids in
fruit products; Refractive indices of oils and fats; specific rotations of sugars.
TOTAL: 45 PERIODS
TEXT BOOKS
1. Pomeranz, Yeshajahu. “Food Analysis : Theory and Practice”. 3rd Edition. Aspen
Publishers / Springer, 2000.
2. Kirk, R.S. and R. Sawyer “Pearson’s Composition and Analysis of Food”. 9th Edition.
Longman,
3. Nielsen, S. Suzanne. “Food Analysis”. 3rd Edition. Springer, 2003.
40
REFERENCES
1. Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC Press,
2005.
2. Nollet, Leo M.L. “Hand Book of Food Analysis” 2nd Rev. Edition. Vol. I, II & III, Marcel &
Dekker, 2004.
3. Nollet, Leo M.L. “ Food Analysis by HPLC”. 2nd Rev. Edition, Marcel & Dekker, 2000
4. Otles, Semih. “Handbook of Food Analysis Instruments”. CRC Press, 2009.

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