FT 3403 FOOD PROCESS ENGINEERING I SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013

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FT 3403 FOOD PROCESS ENGINEERING I SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. 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 3403 FOOD PROCESS ENGINEERING I LT P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of vegetable and fruit
processing and technology. This course will enable students to appreciate the application of
scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
 Be able to understand and identify the specific processing technologies used for
vegetables and fruits and the various products derived from these materials.
 Understand the application of scientific principles in the processing technologies
specific to the materials.
 Grasp the changes in the composition of foods with respect to the type of
processing technology used.
UNIT I BASIC AGRICULTURAL ASPECTS OF VEGETABLES AND FRUITS 8
Ability to identify all commercially important fruits and vegetables with their names in
important Indian languages, important regions, season, basic aspects of cultivation, harvest (
Good Agricultural practices) permitted pesticides and stages of application, yield
UNIT II FRESH FRUITS AND VEGETABLES 8
Climatic and non climatic fruits, ripening process, phytonutrients in fruits and vegetables;
Handling, transportation , controlled atmosphere ripening process, grading, cleaning,
pretreatments, modified atmosphere packaging, chilling.
UNIT III FREEZING & DEHYDRATION OF FRUITS AND VEGETABLES 12
General pre processing, different freezing methods and equipments, problems associated
with specific fruits and vegetables; Dehydration – General pre processing, different methods
of drying including sun, tray, spray drying and low temperature, osmotic dehydration and
other modern methods; Indian Food Regulation and Quality assurance.
UNIT IV CANNING, PUREES AND JUICES 12
Canning- General pre processing, specific or salient points in fruits and vegetables like –
Blanching, exhausting, processing conditions; Indian Food Regulation and Quality
assurance Fruit Juice / pulp/ Nectar/Drinks, concentrates – General and specific processing,
different packing including aseptic. Indian Food Regulation and Quality assurance Vegetable
Purees/pastes - General and specific processing, different packing including aseptic. Indian
Food Regulation and Quality assurance
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UNIT V FRUIT AND VEGETABLE PRODUCTS 5
Ready to eat vegetable products, Jams/Marmalades, Squashes/cordials, Ketchup/sauces,
Chutneys, Fruit Bar, Soup powders, Candied Fruits, Natural colors, Fruit and Vegetable
Fibres- General and specific processing, different packing including aseptic. Indian Food
Regulation and Quality assurance
TOTAL : 45 PERIODS
TEXT BOOKS
1. Singh, R. Paul and D.R. Heldman. “Introduction to Food Engineering”. 4th Edition,
Academic Press/ Elsevier, 2009.
2. Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications,
2006.
3. Toledo, Romeo T. “Fundamentals of Food Process Engineering”. 3rd Edition. Springer,
2007.
4. Smith, P.G. “ Introduction to Food Process Engineering”. Springer, 2004.
5. Berk, Zeki. “Food Process Engineering and Technology”. Academic Press / Elsevier,
2009.