B. TECH. FOOD TECHNOLOGY SEMESTER III

S.

No.

Course

Code

Subject Periods

Evaluation Scheme

Subject

Total Sessional Exam.

Theory

L T P CT TA Total ESE

1. FT-301 Food Microbiology 03 01 00 30 20 50 100 150

2. FT-302

Food Engineering I 03 01 00 30 20 50 100 150

3. FT-303

Principles of Food

Preservation and Processing

03 01 00 30 20 50 100 150

4. FT-304 Biostatistics 03 01 00 30 20 50 100 150

5. FT-305 Food Chemistry 03 01 00 30 20 50 100 150

6. FT-306

Refrigeration and Cold

Chain 02 01 00 15 10 25 75 100

7. FT-351 Fluid Mechanics Lab 0 0 03 10 10 20 30 50

8. FT-352 Food Chemistry Lab 0 0 06 20 20 40 60 100

9. FT-353 Food Microbiology Lab 0 0 03 10 10 20 30 50

10. GP-301 General Proficiency - - - - - 50 - 50

Total 17 06 12 - - 405 695 1100

B. TECH.

FOOD TECHNOLOGY

SEMESTER – III

FOOD MICROBIOLOGY

FT- 301

L T P

3 1 0

Unit 1 [8]

Microorganisms important in food industry

Types of microorganisms, their importance in foods, classification of food borne

bacteria, their morphology and distinguishing features with examples.

Unit 2 [8]

Growth of microorganisms in foods

Intrinsic (pH, moisture content, redox potential, nutrient content, antimicrobial

constituents and biological structures ) and extrinsic factors (temp., RH, presence and

concentration of gases) governing growth of microorganisms in food.

Unit 3 [8]

Food spoilage

Chemical changes caused by microorganisms in foods (breakdown of proteins,

carbohydrates, fats and other constituents during spoilage), specific microorganisms

causing spoilage of milk and milk products, meat, fish, egg, cereals, fruits, vegetables

and their processed products, quality defects in canned foods, sugar and

confectionary products

Unit 4 [8]

Food fermentations

General description of fermenters, parts and their functions, different types of

fermentations (static, submerged, agitated, batch, continuous). Microbial culture

selection by screening methods and strain improvement. Starter cultures - definition,

types, Fermentation - definition, types (acid, alcohol). Fermented foods - types,

methods of manufacture for vinegar, ethyl alcohol, cheese, yoghurt, baker’s yeast and

traditional Indian foods.

Unit 5 [8]

Microbial Foodborne Diseases

Introduction, types of microbial foodborne diseases (foodborne intoxications and

foodborne infections), symptoms and prevention of some commonly occurring food

borne diseases.

FOOD ENGINEERING-I

FT-302

L T P

3 1 0

Unit 1 [8]

Properties of fluids, Flow rate and pressure drop relationships for Newtonian fluids

flowing through pipe, Characteristics of nonNewtonian fluids - generalized viscosity

coefficient and Reynolds number, Flow of compressible fluid, Flow measurement,

Pumps and compressors; Friction losses in pipe line

Unit 2 [8]

Material handling - Theory, classification of various material handling equipments-

conveyors, elevators, trucks, cranes and hoists. pneumatic conveying, Conveyance of

food grain and powder in screw and vibratory conveyors. Design of conveyor belts.

Methods of dust collection, Cyclones, Electrostatic precipitators.

Unit 3 [8]

Cleaning - Types, aims of cleaning, methods of cleaning- dry, wet and combination

methods. Dry cleaning methods: screening, aspiration, magnetic cleaning and abrasive

cleaning. Wet cleaning methods: soaking, spray washing, flotation washing and

ultrasonic washing. Sorting and Grading - Advantages of sorting and grading, grading

factors, methods of sorting and grading. Size Reduction: Reasons/benefits of size

reduction, forces used in size reduction, criteria of size reduction, equipment

selection, mode of operation of size reduction equipment. Size reduction of solid

foods, fibrous foods and liquid foods. Particle size analysis and energy requirement in

size reduction of solid foods; Homogenization of milk fat in high pressure

homogenizer; milling of grains and recovery of various products.

Unit 4 [8]

Mixing - Mixing terminology (agitating, kneading, blending, and homogenizing).

Mixing equipments - mixers for liquids of low or moderate viscosity (Paddle agitators,

turbine agitators and propeller agitators), mixers for high viscosity pastes (Pan mixer,

horizontal mixer and dough mixer), mixers for dry solids (tumbler mixer and vertical

screw mixer), effects of mixing on foods. Power consumption and efficiencies,

Unit 5 [8]

Filtration- Filtration terminology (feed slurry, filtrate, filter medium, filter cake and

filter), filtration methods/equipments - pressure filtration, vacuum filtration, and

centrifugal filtration.

Expression - Factors affecting efficiency of expression, methods of expressing the

liquid from solid-liquid food system - hydraulic pressing, roller pressing and screw

pressing.

Centrifugation - sedimentation and sedimentation theory; solid-liquid separation,

different types of centrifuges

Fluidization, flow through packed beds/ flow distribution, pressure drop calculation

Suggested Readings:

1. Brennan JG, Butters JR, Cowell ND & Lilly AEI. 1990. Food Engineering Operations. Elsevier.

2. Fellows P. (1988).Food Processing Technology: Principle and Practice. VCH Publ.

3. Geankoplis J Christie. (1999). Transport Process and Unit Operations. Allyn & Bacon.

4. McCabe WL & Smith JC. (1999). Unit Operations of Chemical Engineering. McGraw Hill.

5. Sahay KM & Singh KK. (1994). Unit Operation of Agricultural Processing. Vikas Publ. House.

6. Singh RP and Heldman DR. (1993).Introduction to Food Engineering. Academic Press.

PRINCIPLES OF FOOD PRESERVATION AND PROCESSING

FT-303

L T P

3 1 0

Unit1 [8]

Sources of food, scope and benefit of industrial food preservation, perishable, non

perishable food, causes of food spoilage. Preservation by salt & sugar – Principle,

Method, Equipment and effect on food quality.

Unit 2 [8]

Thermal processing methods of preservation – Principle and equipments :Canning,

blanching, pasteurization, sterilization, evaporation. Use of low temperature –

Principal, equipment and effect on quality. Chilling, cold storage, freezing.

Unit 3 [8]

Preservation by drying dehydration and concentration – Principle, Methods,

Equipment and effect on quality :Difference, importance of drying & dehydration

over other methods of drying and dehydration, equipments and machineries, physical

and chemical changes in food during drying and dehydration .Need and Principle of

concentration, methods of concentration – Thermal concentration, Freeze

concentration, membrane concentration, changes in food quality by concentration.

Unit 4 [8]

Preservation by radiation, chemicals & preservatives. Definition, Methods of

Irradiation, Direct & Indirect effect, measurement of radiation dose, dose distribution,

effect on microorganisms. Deterioration of Irradiated foodsphysical, chemical and

biological; effects on quality of foods.

Unit 5 [8]

Presentation of foods by chemicals, antioxidants, mould inhibiters, antibodies,

acidulates etc. Preservation by fermentation- Definition, Advantages, disadvantages,

types, equipments. Recent methods in preservation: Pulsed electric field processing,

High pressure processing, Processing using ultrasound, dielectric, ohmic and infrared

heating. Theory, equipments and effect on food quality.

Suggested Readings:

1. Norman N. Potter, Joseph H. Hotchkiss , Food Science – 5th ed. Springer, 1998 - Technology & Engineering - 608 pages

2. Giridhari Lal, G.S. Siddappa and G. L. Tandon, Preservation of Fruits and Vegetables; CFTRI, ICAR , New Delhi -12

3. Mircea Enachescu Dauthy, ‘Fruit and vegetable processing’, FAO Agricultural Services Bulletin 119; International Book Distributing Co.

4. B J B Wood, Microbiology of Fermented Foods, Vol. I; Elsevier Applied Science Publishers.

5. Diane M Barrett, Laszlo Somogyi, Hoshahalli Ramaswamy, Processing Fruits, Science and Technology; CRC Press.

6. Marcus Karel, Owen R Fernnema, Physical principles Food Science, Part I and II; Marcel Dekker inc.

7. IGNOU-2006, Food Processing and Engineering –II, Practical Manual; www.ignou.ac.in.

BIOSTATISTICS

FT-304

LT P

3 1 0

Unit I [8] Sets of numbers, Significant figures and decimal places, Law of indices, Trigonometric

ratios, Inverse trigonometric functions, Sequences and Series; AP, GP & HP,

Binomial theorem, Functions, Limits, Elementary differentiation and integration,

Exponential series.

Unit II [8] Analysis of quantitative data: Univariate data: Concepts of central tendency- Mean,

Median, Mode, Harmonic mean and Geometric mean. Dispersion and its measures:

Range, Quartile deviation, Mean deviation and Standard deviation. Moments,

Skewness, Kurtosis and its measures.

Unit III [8] Bivariate data: Concept of correlation and its properties, Karl pearson’s coefficient of

correlation, Rank correlation coefficient. Fitting of linear regression equations and

related results. Use of biological data for solving the problems.

Unit IV [8] Testing of Hypothesis: Statistical hypothesis, null and alternative hypothesis, simple

and composite hypothesis, critical region, type I and II error, power of test, test of

significance based on chi-square, t and f distribution.

Unit V [8] Concept of sampling, selection of samples, simple random sampling, stratified

sampling. Analysis of variance: One-way and two way classification.

Books Recommended:

1. Gupta, S.C. and Kapoor, V.K.: Fundamentals of Mathematical Statistics (Sultan Chand and Sons).

2. Goon, A.M., Gupta, M.K. and Das Gupta, B: Fundamentals of statistics, Vol- I & Vol-II (World press, Calcutta).

3. Mood, Graybill and Boes: Introduction to theory of Statistics. 4. Bailey, Norman, T.J.: Statistical Method in Biology.

FOOD CHEMISTRY

FT-305

L T P

3 1 0

Unit 1 [8]

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.

Introduction to different food groups and importance of food chemistry;

Unit 2 [8]

Carbohydrates: Sources of food carbohydrates; Physico-chemical and functional

properties; chemistry and structure of homosachharides and heterosachharides.

Nomenclature and classification, structure and chemical properties of 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 3 [8]

Proteins: Sources and physico-chemical and functional properties; Purification of

proteins; Common food proteins. Changes in protein during processing, protein

determination methods. Proteins from plant and animal sources.

Unit 4 [8]

Fats: Sources and physico chemical and functional properties; PUFA [Poly-

unsaturated Fatty Acids] hydrogenation and rancidity; Saponification number, iodine

value, Reichert-Meissl number, Polenske value; Lipids of biological importance like

cholesterol and phospholipids. Changes during food processing

Unit 5 [8]

Minerals and Vitamins: Sources and structures of minerals & vitamins; Effect of

processing and storage of vitamins, Pro vitamins A & D; Vitamins as antioxidants.

Food Pigments & Flavouring Agents: Importance, types and sources of pigments -

their changes during processing and storages.

Suggested Readings:

1. Essentials of Food & Nutrition by Swaminathan, Vol. 1 & 2 2. Food Chemistry by L. H. Muyer 3. Hand Book of Analysis of fruits & vegetables by S. Ranganna 4. Food Chemistry by Linhinger 5. Chemical changes in food during processing by Richardson Nutrition and

Dietetics by Rose

REFRIGERATION AND COLD CHAIN

FT-306

L T P

2 1 0

Unit 1 [8]

Definition of refrigeration and air conditioning, necessity of refrigeration and air

conditioning. History of refrigerants, Refrigerants, definition, classification,

nomenclature, methane and ethane series.

Unit 2 [8]

Desirable properties of refrigerants- physical, chemical, safety, thermodynamic and

economical. Azeotropes. Components of vapour compression refrigeration system,

evaporator, compressor, condenser and expansion valve. Ice manufacture, principles

of ice production, different systems. Treatment of water for making ice, Brines,

Freezing tanks, ice cans, air agitation, quality of ice.

Unit 3 [8]

Applications of refrigeration in different food products – fruit and vegetable products,

meat products, fish, poultry products, dairy products etc.

Unit 4 [8]

Food Freezing: Freezing systems: indirect contact systems, plate freezers, air blast

freezers, and freezers for liquid foods. Direct contact systems, air blast immersion,

frozen food properties, density, thermal conductivity enthalpy, apparent specific heat

and thermal diffusivity, freezing time, factors influencing freezing time, freezing rate,

thawing time. Frozen food storage: Quality changes in foods during frozen storage.

Suggested Readings:

1. Arora CP, Refrigeration and air conditioning , Tata Mcgraw Hill. 2. Manohar Prasad, Refrigeration and air conditioning , New Age Publication. 3. Singh RP and Heldman DR.1993, 2003, 2009. Introduction to food

engineering.Academic press 2nd, 3rd and 4th edition. 4. Fellow P. 1988 Food processing technology. VCH Ellis Horwood 5. Andrew D. Althouse, Carl H. Turnquist, Alfred F. Bracciano. Modern

Refrigeration and Air Conditioning. Goodheart-Willcox Co.

FLUID MECHANICS LAB

FT-351

L T P

0 0 3

1. To determine experimentally the metacentric height of a ship model.

2. To verify the momentum equation experimentally.

3. To determine the coefficient of discharge of an orifice (or a mouth piece) of a given

shape. Also to determine the coefficient of velocity and the coefficient of contraction

of the orifice (or the mouth piece.).

4. To plot the flow net for a given model using the concept of electrical analogy.

5. To measure surface tension of a liquid.

6. To calibrate an orifice meter and study the variation of the coefficient of discharge

with the Reynolds number.

7. To verify Dacy’s law and to find out the coefficient of permeability of the given

medium.

8. To study the transition from laminar to turbulent flow and to determine the lower

critical Reynolds number.

9. To study the velocity distribution in a pipe and also to compute the discharge by

integrating the velocity profile.

10. To study the variation of friction factor, ‘f’ for turbulent flow in smooth and

rough commercial pipes.

11. To determine the loss coefficients for the pipe fittings.

12. To study the flow behaviour in a pipe bend and to calibrate the pipe bend for

discharge measurement.

13. To study the boundary layer velocity profile and to determine boundary layer

thickness and displacement thickness. Also to determine the exponent in the power

law of velocity distribution.

FOOD CHEMISTRY LAB

FT-352

L T P

0 0 6

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.

FOOD MICROBIOLOGY LAB

FT-353

L T P

0 0 3

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.