ANNA UNIVERSITY CHENNAI :: CHENNAI – 600 025

B.TECH. FOOD TECHNOLOGY

REGULATIONS – 2004 (ANNUAL PATTERN)

CURRICULUM AND SYLLABI FOR SEMESTER V TO VIII SEMESTERS

SEMESTER V

Code No. Course Title L T P MTHEORY

MA1251 Numerical Methods 3 1 0 100FD1301 Food Process Engineering II 3 0 0 100FD1302 Engineering Properties of Food Materials 3 0 0 100FD1303 Dairy Engineering 3 0 0 100FD1304 Computer Applications in Food Engineering 3 0 0 100CY1201 Environmental Science & Engineering 3 0 0 100

PRACTICALSFD1305 Food Process Engineering Lab 0 0 3 100FD1306 Dairy Engineering Lab 0 0 3 100GE1352 Communication Skill & Laboratory * 0 0 4 100

* All branches of B.E. & B.Tech. programme offered in V semester except B.E.(CSE),  B.E. (ECE)   & B.E. (Mech.)

SEMESTER VICode No. Course Title L T P MTHEORY

FD1351 Food Biotechnology 3 0 0 100FD1352 Baking and Confectionery Technology 3 0 0 100FD1353 Fruit and Vegetable Processing Technology 3 0 0 100FD1354 Milling Technology for Food Materials 3 0 0 100FD1355 Process Control and Instrumentation 3 0 0 100GE1301 Professional Ethics and Human values 3 0 0 100

PRACTICALSFD1357 Food Biotechnology Lab 0 0 3 100FD1358 Baking and Confectionery Lab 0 0 3 100FD1359 Fruit and Vegetable Processing Lab 0 0 3 100GE1302 Technical Seminar ** 0 0 3 -

** All branches of B.E. & B.Tech. programme offered in VI semester except B.E.(CSE),    B.E. (ECE)   & B.E. (Mech.)

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SEMESTER VIICode No. Course Title L T P MTHEORY

FD1401 Food Packaging Technology 3 0 0 100FD1402 Food Storage Engineering 3 0 0 100FD1403 Food Analysis and Quality Control 3 0 0 100FD1404 Economics for Food Processing 3 0 0 100PD1405 Plantation Products and Spices Technology 3 0 0 100

Elective I 3 0 0 100PRACTICALS

FD1407 Food Packaging Lab 0 0 3 100FD1408 Food Analysis and Quality control Lab 0 0 3 100

SEMESTER VIIICode No. Course Title L T P MTHEORY

MG1401 Total Quality Management 3 0 0 100Elective II 3 0 0 100Elective III 3 0 0 100

PRACTICALSMG1451 Project Work 0 0 12 200

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LIST OF ELECTIVES

ELECTIVE I

CODE NO COURSE TITLE L T P MFD1001 Technology of meat, fish and poultry products 3 0 0 100FD1002 Cane Sugar Technology 3 0 0 100FD1003 Drying Technology 3 0 0 100FD1004 Enzymes in Food Processing 3 0 0 100FD1005 Food Processing Plant Layout & Equipment design 3 0 0 100GE1001 Intellectual Property Rights 3 0 0 100

ELECTIVE II

CODE NO COURSE TITLE L T P MFD1008 Technology of Milk and Milk products 3 0 0 100FD1009 Technology of Fats and Oils 3 0 0 100FD1010 Beverage Technology 3 0 0 100FD1011 Computer Aided Design for Food Engineering 3 0 0 100FD1012 Energy Management in Food Industries 3 0 0 100

ME1021A Entrepreneurship Development (20.01.2010) 3 0 0 100

ELECTIVE III

CODE NO COURSE TITLE L T P MFD1016 Cereals and Pulses Technology 3 0 0 100FD1017 Food Additives 3 0 0 100FD1018 Protein Technology 3 0 0 100FD1019 Process Modeling and Simulation 3 0 0 100

ME1401Introduction to Finite Element Analysis (20.01.2010)

3 0 0100

FD1020 Marketing and Business Administration 3 0 0 100

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MA1251 NUMERICAL METHODS 3 1 0 100

UNIT I SOLUTION OF EQUATIONS AND EIGENVALUE PROBLEMS 9+3

Linear interpolation methods (method of false position) – Newton’s method - Fixed point iteration: x=g(x) method - Solution of linear system by Gaussian elimination and Gauss-Jordon methods- Iterative methods: Gauss Jacobi and Gauss-Seidel methods- Inverse of a matrix by Gauss Jordon method – Eigenvalue of a matrix by power method.

UNIT II INTERPOLATION AND APPROXIMATION 9+ 3

Lagrangian Polynomials – Divided differences – Interpolating with a cubic spline – Newton’s forward and backward difference formulas.

UNIT III NUMERICAL DIFFERENTIATION AND INTEGRATION 9+ 3

Derivatives from difference tables – Divided differences and finite differences –Numerical integration by trapezoidal and Simpson’s 1/3 and 3/8 rules – Romberg’s method – Two and Three point Gaussian quadrature formulas – Double integrals using trapezoidal and Simpsons’s rules.

UNIT IV INITIAL VALUE PROBLEMS FOR ORDINARY DIFFERENTIAL EQUATIONS 9+ 3

Single step methods: Taylor series method – Euler and modified Euler methods – Fourth order Runge – Kutta method for solving first and second order equations – Multistep methods: Milne’s and Adam’s predictor and corrector methods.

UNIT V BOUNDARY VALUE PROBLEMS IN ORDINARY AND PARTIAL DIFFERENTIAL EQUATIONS 9+ 3

Finite difference solution of second order ordinary differential equation – Finite difference solution of one dimensional heat equation by explicit and implicit methods – One dimensional wave equation and two dimensional Laplace and Poisson equations.

TUTORIAL 15TOTAL : 60

TEXT BOOKS

1. Gerald, C.F, and Wheatley, P.O, “Applied Numerical Analysis”, Sixth Edition, Pearson Education Asia, New Delhi, 2002.

2. Balagurusamy, E., “Numerical Methods”, Tata McGraw-Hill Pub. Co. Ltd., New Delhi, 1999.

REFERENCES

1. Kandasamy, P., Thilagavathy, K. and Gunavathy, K., “Numerical Methods”, S.Chand Co. Ltd., New Delhi, 2003.

2. Burden, R.L and Faires, T.D., “Numerical Analysis”, Seventh Edition, Thomson Asia Pvt. Ltd., Singapore, 2002.

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FD1301 FOOD PROCESS ENGINEERING II 3 0 0 100

UNIT I FOOD CONVERSION OPERATION 9Size reduction - Fibrous foods, dry foods and liquid foods - Theory and equipments - Grinding and cutting-various grinding equipments.

UNIT II MECHANICAL SEPARATIONS 9Sedimentation - Gravitational sedimentation-Floatation-sedimentation of particles in gas, settling under combined forces-centrifugal separation - Sieving. Membrane separation - filtration - equipment and application.

UNIT III CRYSTALLIZATION 9Crystallization-rate of crystal growth-equilibrium crystallization-equipments - types – operation – application.

UNIT IV EXTRUSION 9Extrusion - Rheological properties - single and multiple screw extruders- Newtonian and non-Newtonian models for extruders - Dies - Power consumption. Residence-time distributions. Heat transfer in extruders. UNIT V MATERIAL HANDLING 9Material handling - types of handling and conveying system for food products and their design - Belt conveyor, screw conveyor, bucket elevator and pneumatic conveyor.

TOTAL: 45TEXT BOOKS

1. Earle R. L. Unit operations in Food Processing", Pergamon Press Oxford, UK. 1985.

2. P.Fellows. Food Processing Technology. Principles and practice. Ellis Horwood

International publishers, Chichester, England. 1988.

3. Ed. Chakraverty, Mujumdar, Raghavan and Ramaswamy, Handbook of Post-harvest

Technology, Marcel Dekker, NY, USA, 2003

REFERENCE BOOKS

1. McCabe, W. L. and Smith. J. C.1976. Unit Operations of Chemical Engineering,

McGraw-Hill, Kosaido Printing limited, Tokyo, Japan.

2. Sahay, K.M. and K.K.Singh . 1994. Unit operations in Agricultural Processing. Vikas

Publishing house Pvt. Ltd., New Delhi.

3. Leninger,H.A and W.A.Beverloo. 1975. Food process engineering, The AVI Publishing

Co., Connecticut

4. Dennis, R.H.1971. Food process Engineering, The AVI Publishing Co., Connecticut

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FD1302 ENGINEERING PROPERTIES OF FOOD MATERIALS 3 0 0 100

UNIT I PHYSICAL PROPERTIES 9Physical properties of food materials, porosity and surface area measurements, moisture content and its determination, direct and indirect methods, units, friction, laws, angle of repose and its determination.

UNIT II AERO AND HYDRODYNAMIC PROPERTIES 9Aerodynamic properties, drag coefficients, cyclone separator, hydrodynamic properties, Properties of fluids, surface tension, viscosity, diffusion, osmosis, osmotic pressure, laws, Reverse osmosis, separation techniques using membranes.

UNIT III THERMAL PROPERTIES 9Thermal properties, Definitions, specific heat, enthalpy, conductivity and diffusivity, surface heat transfer coefficient. Measurement of thermal properties, Predicting thermal properties, different models and their applications, cryogenics, Joule Kelvin effect, porous plug experiment, Calorific value of food, Bomb calorimeter.

UNIT IV OPTICAL AND ELECTROMAGNETIC PROPERTIES 9Refractive index of food items, Abbe’s refractometer, optical activity, polarimeter, spectro meter, principles. Electrical properties, Dielectric properties, dielectric constant, dielectric heating, electrical conductivity, electric energy transmission properties, electro-magnetic field effects, dielectric measurements, Polar solvents, Ionic solutions, Prediction of food dielectric properties.

UNIT V RHEOLOGICAL PROPERTIES 9Stress-strain relationships in solids, liquids and viscoelastic materials, stress-strain diagrams, texture, Hardness and brittleness of grains, measuring instruments, flow of powders and grains in chutes and channels, compaction and emptying problems of floury foods in silos and bins.

TOTAL : 45

TEXT BOOKS1. M.A.Rao and S.S.H.Rizvi. 1998. Engineering Properties of Foods Mercel Dekker

inc. New York  2. M.J.Lewis. 1990. Physical Properties of Foods and Food Processing Systems

Woodhead Publishing Cambridge, UK. 3. Stroshine, R. 2000. Physical Properties of Agricultural Materials and Food

Products. West Lafayette, IN., Purdue University. REFERENCE BOOKS

1.   Kundu,N. and S.K.Jain.1999. Physical Chemistry. S.Chand & Co., New delhi 2.   Gilbert W.Castellan 1997. Physical Chemistry. Narosa Publishing House 3.   Puri, Sharma & Pathania. 2000. Principles of physical chemistry. S.Chand & Co,

New Delhi 4.   Gordon and Breach.1970. Physical properties of plant and animal materials (Vol. I)

Science Publishers 5.   Mathur, D.S.1997. Properties of matter. S.Chand & Co, New Delhi6. R. Paul Singh and Dennis R. Heldman. 2001. Introduction to Food Engineering,

3rd Edition.

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FD1303 DAIRY ENGINEERING 3 0 0 100

UNIT I INTRODUCTION 9Sources and composition of milk. Judging and grading of milk. Physico-chemical

properties and structure of milk and milk constituents, Chemical and microbial spoilage of milk and milk product Processing of market milk, Standardization, toning of milk.

UNIT II COMMON DAIRY PROCESSES 9 Clarifiers, tri processors, cream separator, centrifuge, Bactofuge. Classification, single stage and two stage homogenizer, power requirement, aseptic homogenizers. Batch, flash and continuous (HTST) pasteurizers, Different type of sterilizers, in bottle sterilizers, autoclaves, continuous sterilization plant, UHT sterilization, Aseptic packaging and equipment.

UNIT III EVAPORATION AND DRYING IN DAIRY PLANT 9Evaporated and condensed milk, milk-definition and process flow chart. Basic

principles of evaporators. Different types of evaporators used in dairy industry, Calculation of heat transfer area and water requirement of condensers. Whole and skimmed milk powder- definition and process flow chart. Spray and drum dryers, spray drying, etc., air heating systems, Atomization, cyclone separators, Bag Filters and feeding systems. Maintenance of drum and spray dryers.

UNIT IV MANUFACTURING OF MILK PRODUCTS 9Processing- Cream, butter oil, cheese, ice cream, khoa. Butter and Ghee making

machine, Ice-cream and Cheese making equipments. Fermented milk products-Yoghurt, dahi shrikhand and similarproducts. Instantization of milk and milk products. Ultra filtration, Reverse Osmosis and electro dialysis, Materials for membrane construction, Ultra filtration of milk. Effect of milk constituents on operation, membranes for electro-dialysis.

UNIT V STORAGE AND SANITATION OF DAIRY EQUIPMENT 9Storage and distribution of milk .Principles and working of different types of bottle

filters and capping machine, pouch filling machine (Pre-pack, aseptic packaging and filling machines for bulk handling & milk product system). Description, working and maintenance of can washers, bottle washers. Factors affecting washing operations, power requirements of can the bottle washers, CIP cleaning and designing of system.

TOTAL: 45 TEXT BOOKS1. Sukumar De. R. “Outlines of Dairy Technology”, Royal, Oxford University, Press,

Delhi. 1983.2. Tufail Ahmed. “Dairy Plant Engineering and Management”, CBS Publishers and

Distributors, New Delhi. 2001.

REFERENCE BOOKS1. Ananthakrishnan.C.P. and M.N.Sinha. “Technology and Engineering of Dairy Plant Operations”, Laxmi Publications, New Delhi,. 19972. Farrall.A.W. “Engineering for Dairy and Food Products”, John Wiley and Sons, New York, 1995.3. Robinson .R.K. “Modern Dairy Technology Vol.1 “Advances in Milk Processing”, Elsevier Applied Science Publishers, London. 1996.

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FD1304 COMPUTER APPLICATIONS IN FOOD ENGINEERING 3 1 0 100

UNIT I INTRODUCTION 9Review on Programming languages, C, C++, Review on operating system commands.

UNIT II SPREAD SHEETS 9Application in Density, molecular weight, mole and percentage compositions, Empirical and Molecular formula calculations, Heat of mixing, Gas laws, Vapour pressure, Kinetics calculations.

UNIT III SPREAD SHEETS (DATA ANALYSIS) 9Application in data processing, Statistical analysis of data, Regression. Analysis of variance, Interpolation, Graphical representations of various Food Engineering problem both in laboratory exercise and core subjects such as Mechanical operations, Drying, etc.,

UNIT IV DATABASE 9

Design and developments of simple databases on Chemical and Physical properties of substances. Retrieval and Database in report, query and other formats, interfacing with other softwares. Preparation of Material and energy Balances preparation of plant layout.

UNIT V MATHEMATICAL PROGRAMMING 9

Linear Programming, Transportation, Assignment, Dynamic Programming in Food, Formulation and solution through PC based programs.

TUTORIAL: 15

TOTAL : 60

TEXT BOOKS

1. Hanna, O.T. Scandell, O.C. Computational Methods in Chemical Engineering, Prentice Hall, 1995.

2. R.K. Taxali, T.K. dBase IV made simple, Tata McGraw-Hill 1991.

REFERENCES

1. Jerry, O., Breneman, G.L. Spreadsheet Chemistry, Prentice Hall, Englewood Cliffs, 1991.

2. Myers, A.L. Seider W.D. Introduction to Chemical engineering and Computer Calculations.

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CY1201 ENVIRONMENTAL SCIENCE AND ENGINEERING 3 0 0 100(Common to all branches)

UNIT I INTRODUCTION TO ENVIRONMENTAL STUDIES AND NATURAL RESOURCES 10

Definition, scope and importance – need for public awareness – forest resources: use and over-exploitation, deforestation, case studies. Timber extraction, mining, dams and their ground water, floods, drought, conflicts over water, dams-benefits and problems – mineral resources: use effects on forests and tribal people – water resources: use and over-utilization of surface and exploitation, environmental effects of extracting and using mineral resources, case studies – food resources: world food problems, changes caused by agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies – energy resources: growing energy needs, renewable and non renewable energy sources, use of alternate energy sources. Case studies – land resources: land as a resource, land degradation, man induced landslides, soil erosion and desertification – role of an individual in conservation of natural resources – equitable use of resources for sustainable lifestyles.

Field study of local area to document environmental assets – river / forest / grassland / hill / mountain.

UNIT II ECOSYSTEMS AND BIODIVERSITY 14

Concept of an ecosystem – structure and function of an ecosystem – producers, consumers and decomposers – energy flow in the ecosystem – ecological succession – food chains, food webs and ecological pyramids – introduction, types, characteristic features, structure and function of the (a) forest ecosystem (b) grassland ecosystem (c) desert ecosystem (d) aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries) – introduction to biodiversity – definition: genetic, species and ecosystem diversity – Biogeographical classification of India – value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values – biodiversity at global, national and local levels – India as a mega-diversity nation – hot-spots of biodiversity – threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts – endangered and endemic species of India – conservation of biodiversity: in-situ and ex-situ conservation of biodiversity.

Field study of common plants, insects, birdsField study of simple ecosystems – pond, river, hill slopes, etc.

UNIT III ENVIRONMENTAL POLLUTION 8

Definition – causes, effects and control measures of: (a) air pollution (b) water pollution (c) soil pollution (d) marine pollution (e) noise pollution (f) thermal pollution (g) nuclear hazards – solid waste management: causes, effects and control measures of urban and industrial wastes – role of an individual in prevention of pollution – pollution case studies – disaster management: floods, earthquake, cyclone and landslides. Field study of local polluted site – urban / rural / industrial / agricultural

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UNIT IV SOCIAL ISSUES AND THE ENVIRONMENT 7

From unsustainable to sustainable development – urban problems related to energy – water conservation, rain water harvesting, watershed management – resettlement and rehabilitation of people; its problems and concerns, case studies – environmental ethics: issues and possible solutions – climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust, case studies. – wasteland reclamation – consumerism and waste products – environment production act – air (prevention and control of pollution) act – water (prevention and control of pollution) act – wildlife protection act – forest conservation act – issues involved in enforcement of environmental legislation – public awareness

UNIT V HUMAN POPULATION AND THE ENVIRONMENT 6

Population growth, variation among nations – population explosion – family welfare programme – environment and human health – human rights – value education – HIV / AIDS – women and child welfare – role of information technology in environment and human health – case studies.

TOTAL: 45 TEXT BOOKS

1. Gilbert M.Masters, Introduction to Environmental Engineering and Science, Pearson Education Pvt., Ltd., Second edition, ISBN 81-297-0277-0, 2004.

2. Miller T.G. Jr., Environmental Science, Wadsworth Publishing Co.

REFERENCES

1. Bharucha Erach, The Biodiversity of India, Mapin Publishing Pvt. Ltd., Ahmedabad India,

2. Trivedi R.K., Handbook of Environmental Laws, Rules, Guidelines, Compliances and Standards, Vol. I and II, Enviro Media.

3. Townsend C., Harper J and Michael Begon, Essentials of ecology, Blackwell Science.

4. Trivedi R.K. and P.K. Goel, Introduction to Air Pollution, Techno-science Publications.

5. Cunningham, W.P.Cooper, T.H.Gorhani, Environmental Encyclopedia, Jaico Publ., House, Mumbai, 2001.

6. Wager K.D., Environmental Management, W.B. Saunders Co., Philadelphia, USA, 1998.

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FD1305 FOOD PROCESS ENGINEERING LAB 0 0 3 100

1. Experiment on size reduction of food material2. Experiment on centrifugal separation (cream separator) 3. Experiment on sieving 4. Experiment on oil extraction by oil expeller 5. Experiment on pneumatic separation 6. Experiment on membrane separation – reverse osmosis.7. Experiments on inclined belt separator 8. Experiment using belt conveyor 9. Experiment on freeze drying of food 10. Experiment on extrusion11. Experiment on textural studies of extruded foods12. Design of food conveyors

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FD1306 DAIRY ENGINEERING LAB 0 0 3 100

1. Determination of Quality Parameters in Milk2. Experiment on homogenization of milk3. Experiment on pasteurization of milk 4. Testing of pasteurization equipments for the holding time and efficiency of

pasteurization.5. Experiment on centrifugation of milk6. Experiment on evaporation of milk7. Experiment on spray drying of fluid milk.8. Preparation of fermented Milk- Yoghurt.9. Preparation of butter and butter oil.10. Preparation of whey beverage.11. Preparation of vitaminzed and falavored milk12. Studies on the reverse osmosis and ultra filtration system and determination of

the rate of filtration and settling 13. Experiment on milk tanker and milk storage tanks and Can washer and bottles

washer

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GE1352 COMMUNICATION SKILLS LABORATORY 0 0 4 100

Globalisation has brought in numerous opportunities for the teeming millions, with more focus on the students’ overall capability apart from academic competence. Many students, particularly those from non-English medium schools, find that they are not preferred due to their inadequacy of communication skills and soft skills, despite possessing sound knowledge in their subject area along with technical capability. Keeping in view their pre-employment needs and career requirements, this course on Communication Skills Laboratory will prepare students to adapt themselves with ease to the industry environment, thus rendering them as prospective assets to industries. The course will equip the students with the necessary communication skills that would go a long way in helping them in their profession.

OBJECTIVES:

To equip students of engineering and technology with effective speaking and listening skills in English

To help them develop their soft skills and people skills, which will make the transition from college to workplace smoother and help them to excel in their jobs.

To enhance students’ performance at Placement Interviews, Group Discussions and other recruitment exercises.

I. PC based session (weightage-40%) 24 periods

A. English Language Lab (18 Periods)

1. Listening Comprehension (6)

Listening and typing – Listening and sequencing of sentences – Filling in the blanks – Listening and answering the questions

2. Reading Comprehension and Vocabulary (6)

Filling in the blanks - Cloze Exercises – Vocabulary building – Reading and answering questions.

3. Speaking: (6)

Phonetics: Intonation – Ear Training – Correct Pronunciation – Sound recognition exercises -Common Errors in English

Conversations: Face to Face Conversation - Telephone conversation – Role play activities (Students take on roles and engage in conversation)

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B. Career Lab (6 periods)

(Samples are available to learn and practice in the class room session)

1. Resume / Report Preparation / Letter Writing (1)

Structuring the resume / report – Letter writing / E-mail communication – Samples

2. Presentation Skills (1)

Elements of an effective presentation – Structure of a presentation – Presentation tools – Voice Modulation – Audience analysis – Body Language – Video Samples

3. Soft Skills (2)

Time Management – Articulateness – Assertiveness – Psychometrics – Innovation and Creativity – Stress Management & Poise – Video Samples

4. Group Discussion (1)

Why is GD part of selection process? – Structure of a GD – Moderator-led and other GDs – Strategies in GD – Team work – Body Language – Mock GD – Video Samples

5. Interview Skills (1)

Kinds of Interviews – Required Key Skills – Corporate culture – Mock Interviews – Video Samples

II. Class Room Session (weightage-60%) 24 periods

1. Resume / Report Preparation /Letter writing : Students prepare their own resume and report. (2)

2. Presentation Skills: Students make presentations on given topics. (8)

3. Group Discussion: Students participate in group discussions. (6)

4. Interview Skills: Students participate in Mock interviews. (8)

Note: Classroom sessions are practice sessions.

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EQUIPMENTS / SOFTWARE REQUIRED FOR COMMUNICATION SKILLS LABORATORY

I. PC based session: (For 60 user network environment)

1. 60 P-IV PCs and one server

Server

PIV system 1 GB RAM / 40 GB HDD OS: Win 2000 server Audio card with headphones (with mike) JRE 1.3

Client Systems

PIII or above 256 or 512 MB RAM /40 GB HDD OS: Win 2000 Audio card with headphones (with mike) JRE 1.3

2. Interactive Teacher Control Software:

3. English Language Lab Software:

4. Career Lab software:

II. Class Room session:

Essential:

a) Handicam Video Camera (with video lights and mic input)

b) Television - 29”

c) Collar mike (1) and cordless mikes (3) with audio mixer

d) DVD Recorder / Player

Desirable:

LCD Projector with MP3 /CD /DVD provision for audio / video facility

REFERENCES:

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Books:

I. Meenakshi Raman and Sangeetha Sharma, Technical Communication – Principles and Practice, Oxford University Press, New Delhi (2004)

II. Barker. A - Improve your communication skills – Kogan Page India Pvt Ltd, New Delhi (2006)

III. Adrian Doff and Christopher Jones – Language in Use (Upper-Intermediate), Cambridge University Press, First South Asian Edition (2004)

IV. John Seely, The Oxford Guide to writing and speaking, Oxford University Press, New Delhi (2004)

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Guidelines for the course

COMMUNICATION SKILLS LABORATORY 0 0 4 100

1. A batch of 60 / 120 students is divided into two groups – one group for the PC-

based session and the other group for the Class room session.

2. The English Lab (2 Periods) will be handled by a faculty member of the English Department. The Career Lab (2 Periods) may be handled by any competent teacher, not necessarily from English Department

3. Record Notebook: At the end of each session of English Lab, review exercises are given for the students to answer and the computer evaluated sheets are to be compiled as record notebook. Similar exercises for the career lab are to be compiled in the record notebook.

4. Internal Assessment: The 15 marks (the other 5 marks for attendance) allotted for the internal assessment will be based on the record notebook compiled by the candidate. 10 marks may be allotted for English Lab component and 5 marks for the Career Lab component.

5. End semester Examination: The end-semester examination carries 40%

weightage for English Lab and 60% weightage for Career Lab.

Each candidate will have separate sets of questions assigned by the teacher using the teacher-console enabling PC–based evaluation for the 40% of marks allotted.

The Career Lab component will be evaluated for a maximum of 60% by a local examiner & an external examiner drafted from other Institutions, similar to any other lab examination conducted by Anna University.

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FD1351 FOOD BIOTECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION TO BIOTECHNOLOGY 9 Scope of biotechnology in improvement of food quality. Genetic engineering and food quality genetically modified foods-improvement of taste, quality, and nutrients. Genetic modification of traits of interest to consumers and processors using traditional and molecular approaches.

UNIT II BIOTECHNOLOGY IN FOOD FERMENTATION 9Principles of down stream processing, small, medium and large scale processing. Selection of industrially important microorganisms - Bacterial starter culture, Methods of inoculum, media for industrial fermentations, buffering and antifoam agents and product isolation.

UNIT III PRODUCTION OF PRIMARY AND SECONDARY METABOLITES 9Production of commercially important metabolites – citric acid, lactic acid, amino acids , Flavoring agents, food additives, recombinant products – Bio products for food industries – Natural bio-preservatives – Nisin, Lacticin. Genetic modification of enzymes used in food processing.

UNIT IV BIOTECHNOLOGY IN DIAGNOSTICS FOR FOOD TESTING 9 Genetic based diagnostic and identification systems - Techniques to monitor the presence of spoilage flora - Molecular typing methodologies- PCR, Ribotyping, RFLP analysis and Pulsed-field gel electrophoresis, Non-isotopic hybridization systems, Microarrays.

UNIT V GM FOODS – SOCIAL AND ETHICAL ISSUES 9 Society and food quality - profitability, consumer concerns, demographic and social changes, sensory quality, product safety and nutrition, Regulatory consideration on food quality. Ethics and Labeling of GM foods.

Total: 45

TEXT BOOKS1. S., Ed. Bielecki, J. Polak, J. Tramper S. Bielecki , Food Biotechnology (1 edition)Elsevier Science Publishing Company,2000,2. Joshi, V.K. and Pandey, A.. Biotechnology. Food Fermentation, (2 Vol. set).Education Publ. New Delhi,1999.3. Y. H. Hui, Handbook of Food and Beverage Fermentation Technology. Marcel Dekker Inc, 2004.

REFERENCE BOOKS   1. Gustavo F. Gutierre. Food science and food biotechnology. GRC Pub, 2003.2. Crueger, W. and Crueger A. Biotechnology: A Textbook of Industrial Microbiology. Science Tech. Madison, USA, 1984.3. Knorr, D. Food Biotechnology. Marcel Dekker, New York. 1982.4. Biotechnology: Food Fermentation (Microbiology, Biochemistry and Technology)

Joshi .V.K. and Ashok Pandey. Vedams Books (P) Ltd. New Delhi, (2 volumes). 1999.

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FD1352 BAKING AND CONFECTIONERY TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Raw materials required for bread making and their functional properties.

Essential ingredients: Flour, yeast, water, salt. Optional ingredients: Sugar, colour, flavor, fat, milk, milk powder and bread improvers. Functions of various raw materials used in baking industries Materials of Baking - Ingredients from wheat, Ingredients from other grains, Leaveners and yeast foods, Shortenings, emulsifiers and antioxidants, Sweeteners and malt syrup, Water and salt, Ingredients from milk and eggs, Fruits, vegetables, and nuts, Spices, flavors, and colors. Definition, importance of sugar confectionery and flour confectionery.

UNIT II BAKERY EQUIPMENT AND ENGINEERING 9 Introduction to utensils and equipments used in bakery unit and their uses Small

equipments, big equipments and oven. Bulk handling of ingredients, Weighing and metering equipment, Dough mixing and mixers, Dividing, rounding, sheeting, and laminating, Fermentation enclosures and brew equipment. Ovens and baking, Fryers and frying, Pans, pan handling equipment, and Slicers, Applicators for adjuncts, Packaging materials and equipment; Preservation methods, Computerization in plant and laboratory, Sanitation and safety. 

UNIT III BREAD MANUFACTURING PROCESS 9 Straight dough fermentation, Sponge and dough, Accelerated processing, Chorley wood bread process, Dough retarding and freezing – Specialty fermented goods- Part-baked breads, Yeast laminated products. Stages in processing of bread and bread making methods and advantages and disadvantages of various methods of bread-making. Characteristics of good bread: Internal characters; external characters. Bread defects/faults and remedies. Spoilage of bread Causes, detection and prevention.

UNIT IV BISCUITS AND COOKIES 9Ingredients and flour specification - Types of biscuit dough’s – Developed

doughs, short dough’s, semi-sweet, enzyme modified dough’s and batters- importance of the consistency of the dough. Cake making: Ingredients and their function Structure builders. Tenderizers, moisteners and flavor enhancers. - Selection and preparation of mould Temperature and time required for different type of cake. Rice flour for baking; problems of baking, production of bread, cakes and cookies/biscuits; composite flour in baked products. Packaging of bakery products.

UNIT V CONFECTIONERY PRODUCTS 9Types of confectionery products-chocolate, boiled sweets caramels toffees, fondants and creams, jellies and gums; ingredients and manufacturing process of confectionery products; spoilage of confectionery products. Good Manufacturing Practices (GMP) in baking and confectionery industries. Errors in production merchandising of bakery products.

Total : 45

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 TEXT BOOKS1. N.L.Kent, A.D.Evers. Technology of Cereals: Peregaman Press (Elsevier

Publishers), 1994.2. Samuel A. Matz. Bakery Technology and Engineering (3rd Edition Published by

Chapman & Hall), 1992.3. Stanley P. Cauvein. Bread Making – Improving Quality, Woodhead Publishing(CRC

Press ),  2003.

REFERENCE BOOKS1. Pomeranz.Y. Modern Cereal science and Technology. MVCH Publications, NY.

1987.2. Samuel A. Matz. Equipment for Bakers. Pan Tech International Publication. 1988.3. Stanley P Cauvain, Linda S Young. Technology of Bread making. Second Edition

Aspen publication. 1999. 4. Duncan Manley. Biscuit Doughs Manual 2. Woodhead Publishing Ltd., England.

1998.5. A Bent, E B Bennion, G S T Bamford. The technology of cake making. Sixth edition,

Blackie Academic and Professional, UK. 1997.6. Duncan J.R. Manley. Technology of Biscuits, Crackers, and Cookies.  Ellis Horwood

Ltd, 1983.

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FD1353 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 3 0 0 100

UNIT I GENERAL PROPERTIES OF FRUIT AND VEGETABLES 9 General properties, Chemical composition, Activities of living systems, Stability of nutrients Deterioration factors and their control, Enzymatic changes, Chemical changes, Physical changes, Biological changes, Methods of reducing deterioration, Technical methods of reducing food deterioration

UNIT II PRINCIPLES AND METHODS OF FRUIT AND VEGETABLE PRESERVATION 9

Production and importance of fruits and vegetables, harvesting and pre-treatments, Composition and related quality factors for processing, washing, cleaning and grading, equipment used, storage and preservation of fruits and vegetables, storage under ambient conditions, low temperature storage, evaporative cooling, irradiation, waxing, controlled atmosphere storage, concept and methods. Spoilage factors, Post harvest field operations.

UNIT III DRYING AND DEHYDRATION 9 Drying and dehydration of fruits and vegetables, Fruit product order and quality control. Preparation of product for dehydration. Dehydration principles and equipment used for drying, Cross Flow Shelf Dryers, Vacuum Shelf Dryers, Freeze Dryers, Simple estimation of drying costs, Freeze drying Principles, Freezing and freeze-drying of food and frozen products, Merits and demerits of Freeze Drying, Preparation of Fruit Powders, Preparation of Fruit material for powder production, Packaging of Dried slices, Dices and powder, problems related to storage of dehydrated products.

UNIT IV PRESERVATION BY HEAT, SUGAR AND CHEMICALS 9 Fruit and vegetable juices, preparation of syrups, cordials and nectars, juice concentrates pectin and related compounds, jams, jellies, marmalades, preserves. Theory of gel formation, quality control, sauerkraut and vinegar production, tomato products, recent trends in fruit and vegetable processing.

UNIT V CANNING OF FRUITS AND VEGETABLES 9 Reception, sorting and Storage operations for fruit and vegetables, Preparation for canning,   Washing, peeling, grating, slicing dicing, deseeding, Juice and pulp extraction and clarification. Hydraulic Pressing, Different filling, closing and sterilization operations.  Different preservatives used for long and short-term storage, Canning of Vegetables, Preparation of vegetables for canning operations, Precautions in Canning operations, Importance of Blanching operations. Batch and Continuous Blanching, Hot water and Steam Blanching, Pickling operations. Preparation and packaging of Pickles. Minimal Processing and packaging of vegetables. Utilization of waste from fruit and vegetable processing units.

Total: 45

21

TEXT BOOK

1. Desrosier, N.W. The Technology of food preservation, CBS Publisher & Distributors, New Delhi, 1987.

2. Srivastava, R.P. and Kumar, S.  Fruit and Vegetable Preservation: Principles and Practices. 2nd Edition. International Book Distributing Co. Lucknow, 1998.

REFERENCE BOOKS 1. Lal, G., Siddappa, G. and Tondon G.L. Preservation of Fruits and Vegetables,

Indian Council of Agricultural Research, New Delhi. 1986.2. Chakraverty, A., Mujumdar A.S., Raghavan G.S.V and Ramaswamy H.S.

Handbook of Post-harvest Technology:  Marcel Dekker Press, USA. 2001. 3. Salunkhe, D.K. and Kadam, S.S. Handbook of Fruit Science and Technology:

Production, Composition and Processing. Marcel Dekker, New York. 1995.4. Hamson, L.P. Commercial Processing of Vegetables.  Noyes Data Corporation,

New Jersey.  1975.5. Dauthy, M.E. Fruit and Vegetable Processing.  International Book Distributing

Co. Lucknow, India. 1997.6. Manorajan Kalia and Sangita Sood. Food Preservation and Processing,   Kalyani

Publishers, Ludhiana. 1996. 

22

FD1354 MILLING TECHNOLOGY FOR FOOD MATERIALS 3 0 0 100

UNIT I INTRODUCTION OF MILLING TECHNOLOGY 9Importance of grains and cereals and definitions, Physico-chemical properties of

grains, nutritional values and functional properties. Storage of cereal grains in relation to maintaining grain quality.

UNIT II SIZE REDUCTION 9Grinding and cutting, Energy Used in Grinding, New Surface Formed by

Grinding, Grinding equipment.( Crushers, Hammer mills, Fixed-head mills , Plate mills, Roller mills ,Miscellaneous milling equipment, Cutters )

UNIT III MILLING PROCESS 9Dry milling: process: products, flour treatment, and quality. Wet milling:

production of starch, oil and protein. Outline of the Wheat Milling Process -Wheat milling Flow sheet, explanation of steps in milling operations of milling; Cleaning, Sifters, Destoners, Wet Washing, Roller milling, Break rolls, fluted rolls and plane rollers and their applications, Sifting and purifying, plan sifters. Bran separation.

UNIT IV PULSE MILLING 9 Modern rice mills, principles processes and importance. Importance of legumes. Milling and processing of Legumes- Methods of milling of pulses. Processing methods- dehulling losses and effect of dehulling on nutritive value. Cooking quality. Grading methods. Oil seed processing- natural sources of oil extraction, physiochemical properties,

UNIT V WASTE UTILIZATION 9 Oil processing machinery, solvent extraction, factors influencing extraction, types of solvents. Refining of oil, hydrogenation, changes during storage, oil for fortification and non edible oil and their purification. Oil seed flour concentrates and isolate and protein rich food. By-product utilization of different milling industries.

Total: 45 TEXT BOOK1. Kent, N.L. Technology of Cereals. 3rd Edn. Pergamon Press, Oxford, UK. 1983.2. Chakraverty, A. Postharvest Technology of Cereals, Pulses and oilseeds. Oxford

and IBH, New Delhi. 1988.

REFERENCE BOOKS1. Kulp K and Pont J G, Handbook of cereal science and technology. 2nd ed., Chips

Ltd. USA. 2000.2. Vijaya Khader and V. Vimala. Grain Quality and Processing Udaipur, Agrotech Pub.

ISBN 81-85680-078-3. 2007.3. Blanshard J.M.V., Frazier, P.J. and Galliard, T. Chemistry and Physics of Baking. Royal Society of Chemistry, London. 1986.4. Durbey, S.C.. Basic Baking: Science and Craft. Gujarat Agricultural University, Anand (Gujrat). 1979

23

FD1355 PROCESS CONTROL AND INSTRUMENTATION 3 0 0 100

UNIT I PRINCIPLES OF MEASUREMENTS 9Measurement of forces, Liquid filled, Gas filled and Vapour Pressure thermometers: Bimetallic and resistance thermometers, Thermocouples & Thermistors. Optical & radiation Pyrometers. Manometers, Bourdon Gauge & Bellows Gauge used in pressure measurements, Measurement of pressure and vacuum, use of transducers. Errors in Measurements.

UNIT II FLOW, DENSITY, LEVEL AND MISCELLANEOUS MEASUREMENTS

9Variable Head flow meters, Area flow meters, Positive Displacement meters, Pressure probe, level measurements, Direct & Inertial type. Measurement of density and specific gravity. Instruments for weighing and feedingCalorimetry - Gas chromatography, pH, humidity, Thermal conductivity, viscosity and electrical conductivity, supporting Instrumentation, Standard cells, Balancing circuits and terminating devices, principles of telemetering.

UNIT III PROCESS CONTROL 9Incentives for chemical process control-block diagrams- linearization- First order and second order systems-Transient response. Transfer functions-Single Input Output (SISO) and Multiple Input (MIMO) systems – Poles and zeros of a system- Qualitative analysis of the response of a system. Forcing functions- step impulse, pulse, ramp and sinusoidal functions.

UNIT IV DYNAMIC RESPONSE 9First order systems – examples – pure capacitive system – Dynamic response of first order systems for various forcing functions-first order systems in series-interacting and Noninteracting- open and dead end. Second order systems-examples-damping coefficients dynamic responses- Transportation lag- high order systems.

UNIT V FEEDBACK CONTROL SYSTEMS 9Feedback control – Servo and regulator problem-Controllers- Proportional (P), Proportional Integral (PI) and Proportional Integral Derivative (PID). Dynamic behavior of feedback controlled processes. Effect of proportional, Integral, Derivative and composite control actions on the response of controlled processes.

TOTAL : 45TEXT BOOKS

1. Sawhney, A.K., ‘Electrical and Electronics Measurements & Instrumentation’, Dhanpat Rai & Co., 1993.

2. Nagrath, M. and Gopal, I.J, ‘Control Systems Engineering’, Wiley Eastern Limited, 1991.

3. Donald R. Coughanowr., “Process System analysis and control” Mc- Graw Hill International Edition, Second Edition, 1991.

4. George Stephanopoulos, “Chemical Process Control – An Introduction to theory & practice” Prantice – Hall India Private Limited. 1990.

REFERENCE BOOKS1. Considine, D.N (Editor). Process Instruments & Controls Hand Book, Mc Graw

Hill, New York, 1957.2. Benedict, R.P. Fundamentals of Temperature, pressure, Flow Measurements.

John Wiley. New York. 1984.3. Noltingk, B.E.Jones Instrument Technology, Vol. I & II, ELBS. 1985.

24

4. Harriot.P. Process Control. Tata McGraw Hill. New Delhi.GE1301 PROFESSIONAL ETHICS AND HUMAN VALUES 3 0 0 100

UNIT I HUMAN VALUES 10

Morals, Values and Ethics – Integrity – Work Ethic – Service Learning – Civic Virtue – Respect for Others – Living Peacefully – caring – Sharing – Honesty – Courage – Valuing Time – Co-operation – Commitment – Empathy – Self-Confidence – Character – Spirituality.

UNIT IIENGINEERING ETHICS 9

Senses of 'Engineering Ethics' - variety of moral issued - types of inquiry - moral dilemmas - moral autonomy - Kohlberg's theory - Gilligan's theory - consensus and controversy – Models of Professional Roles - theories about right action - Self-interest - customs and religion - uses of ethical theories.

UNIT III ENGINEERING AS SOCIAL EXPERIMENTATION 9

Engineering as experimentation - engineers as responsible experimenters - codes of ethics - a balanced outlook on law - the challenger case study.

UNIT IV SAFETY, RESPONSIBILITIES AND RIGHTS 9

Safety and risk - assessment of safety and risk - risk benefit analysis and reducing risk - the three mile island and chernobyl case studies. Collegiality and loyalty - respect for authority - collective bargaining - confidentiality - conflicts of interest - occupational crime - professional rights - employee rights - Intellectual Property Rights (IPR) - discrimination.

UNIT V GLOBAL ISSUES 8

Multinational corporations - Environmental ethics - computer ethics - weapons development - engineers as managers-consulting engineers-engineers as expert witnesses and advisors -moral leadership-sample code of Ethics (Specific to a particular Engineering Discipline ).

TOTAL: 45

TEXT BOOKS

1. Mike Martin and Roland Schinzinger, “Ethics in engineering”, McGraw-Hill, New York 1996.

2. Govindarajan M, Natarajan S, Senthil Kumar V. S, “ Engineering Ethics”, Prentice Hall of India, New Delhi, 2004.

REFERENCES

1. Charles D. Fleddermann, “Engineering Ethics”, Pearson Education / Prentice Hall, New Jersey, 2004 (Indian Reprint now available)

2. Charles E Harris, Michael S. Protchard and Michael J Rabins, “Engineering Ethics – Concepts and Cases”, Wadsworth Thompson Leatning, United States, 2000 (Indian Reprint now available)

3. John R Boatright, “Ethics and the Conduct of Business”, Pearson Education, New Delhi, 2003.

25

4. Edmund G Seebauer and Robert L Barry, “Fundamentals of Ethics for Scientists and Engineers”, Oxford University Press, Oxford, 2001.

26

FD1357 FOOD BIOTECHNOLOGY LAB 0 0 3 100

1. Fermenter – Sterilization – Operations2. Inoculation techniques for biomass production 3. Preparation of medium for fermentation4. Development of efficient strains by mutagenesis – physical agents.5. Development of efficient strains by mutagenesis – chemical agents6. Isolation and preservation of microorganisms for production of organic acid7. production of organic acid by bacterial fermentation8. Preparation of tempeh, yoghurt, vinegar.9. Production of pectinase by fermentation.10. Production of Beverages - Beer and wine11. Production of ethanol by yeast.12. Analysis of fermented products. 13. Calculation of Cost Economics of Fermented foods

FD1358 BAKING AND CONFECTIONERY LAB 0 0 3 100

1. Study of ingredients (Major and minor): Characteristics of flour, yeast, shortening, sugar, egg and salts.

2. Tests for leavening action of baking powder, sodium-bicarbonate and ammonium-bi-carbonate.

3. Identification and study of characteristics of different confectionery flours with respect to texture, colour, flavor and taste.

4. Estimation of gluten content and water absorption power (Atta, and Maida)5. Determination of Yeast -Ferment test and dough rising capacity6. Studies of dough characteristics Farinographic and Extensographic7. Preparation of biscuits-different types.8. Preparation of cookies-different types.9. Pastry –flaky, Danish-types and uses.10. Studies of types of confectioneries, pie, toffees.11. Preparation sugar boiled confectionary. 12. Preparation of chocolates, fruit drops. Fruit toffees, candies and preserves.13. Familiarization of BIS standards for confectionary regulations and specifications

of products.

27

FD1359 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY LAB 0 0 3 1001. Experiment on drying using tray drier and Fluidized bed drier 2. Experiment on juice extraction 3. Experiment on canning of fruits and vegetables 4. Experiment on different methods of cooking vegetables -Microwave, Pressure

cooker & Ordinary 5. Experiment on different peeling methods6. Experiment on different spray drying and freeze drying.7. Experiment on preparation of Jam & Jelly8. Preparation of crystalline and glazed candies 9. Preparation of tomato sauce and ketchup 10. Studies on factors influencing gelatinization of starch 11. Experiment on minimal processing of vegetables12. Experiment on different storage methods for fruits and vegetables.

28

GE1302 TECHNICAL SEMINAR 0 0 3 -

(Common to all branches)

OBJECTIVE

During the seminar session each student is expected to prepare and present a topic on engineering/ technology, for a duration of about 8 to 10 minutes. Three periods per week are to be allotted and 15 students are expected to present the seminar. A faculty guide is to be allotted and he / she will guide and monitor the progress of the student and maintain attendance also.

Students are encouraged to use various teaching aids such as over head projectors, power point presentation and demonstrative models.

This will enable them to gain confidence in facing the placement interviews.

29

FD1401 FOOD PACKAGING TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Introduction of packaging. Packaging operation, package-functions and Protection of Food products as major role of food packaging: Functions of packaging, Packaging methods for prevention deteriorative changes in foodstuffs, methods to extend shelf-life. Effect of light, Oxygen, Moisture, Temperature, mechanical forces and biological factors on quality of food.

UNIT II INTERACTION OF FOOD MATERIAL WITH PACKAGING MATERIAL

9Food packaging materials and their interaction with food products. Food packaging, materials and their properties. Food containers-rigid containers, corrosion of containers (Tin plate). Flexible packaging materials and their properties. Estimating the Shelf life requirement of food products for packaging, Vacuum and Inert Gas Packaging: Gas and water vapour transmission rates. Active packaging, Moisture control, CO2 and Oxygen scavenging, modified atmosphere packaging – principles, applications.

UNIT III PACKAGING MATERIALS 9Metallic can types employed, Tin cans and Aluminum cans, relative merits and demerits, Basics of Canning operations, Sterilization of bottles, advantages and problems. Bottle and jar closures, different types of caps and liners used applications, advantages and disadvantages. Polyethylene (LDPE and HDPE), Cellulose, Polypropylene (PP), Polyesters, Polyvinyl chloride, Copolymers their applications.  Laminated Paper board Cartons, Fibre Board and Corrugated Card Board packaging and their applications. Plastics used and their Rigid and Semi rigid plastic packaging, Description and applications. Food packages-bags, pouches, wrappers, carton and other traditional package. Containers-wooden boxes, crates, plywood and wire bound boxes, corrugated and fibre board boxes, textile and paper sacks.

 UNIT IV FILLING AND SEALING OPERATIONS FOR VARIOUS TYPES OF PACKAGES 9Relative merits and demerits. Formation of Films and pouches, Specific Can double seam, can seam formation and defects. Metal caps for bottles and jars – Crown corks, lug caps, Filling and sealing of Flexible plastic containers,   Seal types-Bead seals, Lap Seals and Fin seals –Differences and advantages, Hot wire sealing, hot bar sealing and impulse sealing – differences and relative advantages. Co-extruded films and Laminates and their applications. Filling (Volumetric and Gravimetric) and Sealing of pouches, Pouch form fill seal machines:  Blow molding, Injection molding, Extrusion, Extrusion Blow molding etc., applications, Form fill Seal equipment.

 UNIT V EVALUATION AND APPLICATION OF PACKAGING MATERIALS

9Evaluation of packaging, material and package performance, packaging equipment, package standards and regulation. Shrink packaging. Printing on packages, Bar codes, Nutrition labeling and legislative requirements. Bar coding, aseptic and retortable pouches. Flexible and laminated pouches, aluminum as packaging material. Biodegradable packaging. Active packaging. Applications of packaging materials to food groups.

30

TOTAL : 45

31

 TEXT BOOKS1. Gordon L. Robertson.  Food Packaging- Principles and Practice. Marcel Dekker Inc,

USA 1993.2. Shirly V.Vangrade and Morgy Woodburn. Food Preservation and Safety. Surabhi

Publications, Jaipur India3. J. R.D.David, R. H Graves and V.R.Carlson: Aseptic Processing and Packaging of

Food. CRC Press, New York4. NIIR Board. Food Packaging Technology Handbook. National Institute of Industrial

Research, New Delhi  2004.

REFERENCE BOOKS1. Mathlouthi  M.. Food Packaging and Preservation  Elsevier Applied Science

Publications Essex, UK. 1986.2. Frank A. Paine and Heather Y.Paine.. A Hand Book of Food Packaging Leonard Hill

Publications (Blackie and sons). 19833. Scicharow, S. and Griffin, R.C. Food Packaging. AVI, Westport. 1970.4. N.T.Crossby. Food Packaging Materials Applied Science Publishers, London, UK.

1985. 5. J Ralph Blanch Field. Food Labelling Woodhead Publishing Inc. CRC Press USA.

2000.  6. Irwin A.Taub, R. Paul Singh.. Food and Storage Stability CRC Press, USA. 19977. David Kilcast  & Persis Subramaniam. The Stability and Shelf Life of Food

Woodhead Publishing Limited, CRC Press, 2000.

32

FD1402 FOOD STORAGE ENGINEERING 3 0 0 100

UNIT I INTRODUCTION 9Introduction –storage and preservation-importance, requirements and methods for food grains and foods-causes of spoilage in perishables and durables-physiological and environmental factors remedies.

UNIT IISTORAGE OF FOOD GRAINS 9Storage of food grains-traditional and improved methods-factors affecting storage-climatic, rodents and crop parameters.Types of storage-bag and bulk storage-bag storage-requirement. bag storage-open field storage-dunnage-fumigation in bag storage, rat proof godown. Bulk storage-storage structures-types, bin- silo construction and maintenance-material section.

UNIT III 9 Important requirements, principle, techniques of storage. Storage under ambient conditions-losses. Low temperature and irradiation method of storage. Evaporative cooling principles and concept requirements, type’s construction and operation.

UNIT IV 9 Modified atmosphere storage and controlled atmosphere storage. Concept-requirements-advantages-structure requirement, construction and operation

UNIT V 9 Storage and preservation of processed fruits and vegetables, pulp and dehydrated products of fruits and vegetables.

Total: 45

TEXT BOOKS

1. Multon, J.L., Reimbert, A.M., Marsh D., and Eydt A.J., . 1989. Presrvation and storage of grains, seeds and their by products. CBS Publishers and Distributors, Delhi.

2. Srivastava, R.P. and Sanjeev Kumar. 1998. Fruit and Vegetable preservation. International Book Distributing Co., Lucknow.

3. Desrosier,W.Worman and James N. Desrosier. 1987. The technology of food preservation. CBS Publishers & Distributors, New Delhi.

33

FD1403 FOOD ANALYSIS AND QUALITY CONTROL 3 0 0 100

UNIT I INTRODUCTION OF FOOD ANALYSIS 9Introduces basic analytical techniques for food analysis and other biological analysis. Role of analysis, and various methods of sampling, analysis of results. Principles and application. Selection of Analytical Methods- Objective Analysis,Accuracy,Precision, Sensory Assessment.

UNIT II FOOD ANALYSIS TECHNIQUES 9Gravimetric, volumetric, and spectrophotometric methods of food analysis. X-ray analysis of foods and its applications, electrophoresis- principle, different types and its applications. Mass spectroscopy, Nuclear magnetic resonance (NMR). Refractometry – its applications and methods. Rheology measurements. Rapid methods of microbial analysis, immunoassays, ESR, (electron spin resonance).Enzymatic methods DSC, SEM,

UNIT III CHROMATOGRAPHY AND TECHNIQUES 9Chromatography-different types, their principles and applications. Extraction, separation and identification, water and oil soluble dyes. Detection and estimation of additives in food materials net as, boric acid, benzoates, sulphites, formaldehyde, formic acid, lactic acid, saccharine ,etc. Analysis of food stuffs : with reference to the standards of quality

UNIT IV INTRODUCTION OF QULAITY CONTROL 9 Define- Quality, Organization of Quality Assurance / Quality Control. Total

Quality Management. General principles of quality control - quality attributes - size, shape, colour, consistency, viscosity, texture, taste and flavor food quality evaluation objective and subjective methods, food adulteration tests to detect adulterants, food laws and standards Prevention of Food Adulteration (PFA) Act Fruit Products Order (FPO) Bureau of Indian Standards (BIS), Agmark.

UNIT V QUALITY CONTROL METHODS AND SYSTEMS 9Good Manufacturing Principles (GMP’s), Sanitary Standard Operating Principles

(SSOP’s), Product Description, Process Flow Diagram. Codex Alimentarius Commission (CAC), HACCP Principles, Program Background. Benefits / Limitations. HACCP Team, Prerequisite Programs. Quality Standards and Specifications. Grades and Standards of Identity, Codex Alimentarius, ISO 9000 Programs.

TOTAL: 45

TEXT BOOKS1. Raghuramulu, N., Madhavan Nair, K., and Kalyanasundaram, S. Ed. A Manual of

Laboratory Techniques. National Institute of Nutrition, ICMR, Hyderabad. 1983.2. King, R.D. Ed. Developments in Food Analysis Techniques-1. Applied Science

Publishers Ltd., London. 1978.

REFERENCE BOOKS1. Joslyn, M.A. Ed. Methods in Food Analysis. Academic Press, New York. 1970.2. Morris, C.J. and Morris, P. Separation Methods in Biochemistry 2nd Ed. Pitman Pub.,

London. 1976.3. Plummer, D.T. An Introduction to Practical Biochemistry. Mc-Graw Hill Pub.Co., New

York. 1971.

34

FD1404 ECONOMICS FOR FOOD PROCESSING 3 0 0 100

UNIT I 9Production planning-production control techniques of production control manufacturing systems-production-batch, mass production.

UNIT II 9Plant location factors plant lay out advantages types of layout-characteristics of an efficient layout. Techniques of plant layout. Product selection and development- introduction of new product-stages of product development considerations in product development.

UNIT III 9Inventory control-relevant costs-economic lot size-purchase organization- materials management-economic order quantity. Preparation of project report. Formulation-project appraisal implementation. Break even analysis, linear programming and cost estimation.

UNIT IV 9Sales forecasting-techniques of sales forecasting-approach to pre casting-economy studies for investment and replacement-concept of present value-various criteria for comparing investment and replacement alternatives.

UNIT V 9Quality control in inspection-acceptance sampling control chats-variable and attributes. Specialization-diversification-automation.

TOTAL: 45

TEXT BOOKS1. Joseph. G. Monks. 1991. Operations management-theory and problems, McGraw

HILL Books Co. 2. Khanna,O.P.1995. Industrial Engineering and Manageemnt. Dhanpatrai & Sons,

New Delhi.3. Stoner A.F.James. 1994. Management .Prentice-Hall of India Pvt Ltd., New Delhi.

REFERENCE BOOKS1. Gane K.Groff and John.F., Muthu, 1975. Operations Management Selected

Readings, D.B.Taraporevala Sons and Co.2. Thuesen, H.G., Febrycky, W.J. and Thuesen, G.J. 1978. Engineering Economy,

Prentice –Hall Inc, New Jersey.

35

FD1405 PLANTATION PRODUCTS AND SPICES TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION TO PLANTATION CROPS AND SPICES 9Importance of plantation crops & spices - harvesting and pre-treatments. Types of plantation crops - coffee, tea, cashew nut, coconut, oil palm and tobacco. processing of tuber crops - tapioca, sugar beet, potato and yam - starch and sago production.

UNIT II CHEMISTRY AND TECHNOLOGY OF COFFEE AND COCOA 9 Coffee – Occurrence – chemical constituents – harvesting – fermentation of coffee beans – changes taking place during fermentation – drying – roasting – Process flow sheet for the manufacture of coffee powder – Instant coffee, technology – Chicory chemistry - Quality grading of coffee. . Instant coffee and tea, monsoon coffee, Chemistry of the cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture.Chocolates – Types – Chemistry and technology of chocolate manufacture – Quality control of chocolates.

UNIT III TEA – CHEMISTRY AND TECHNOLOGY 9Occurrence – chemistry of constituents – harvesting – types of tea – green,

oolong and ctc – Chemistry and technology of CTC tea – Manufacturing process – Green tea manufacture – Instant tea manufacture – Grading of tea

UNIT IV CHEMISTRY AND TECHNOLOGY OF MAJOR SPICES 9Spices – Pepper-black pepper, green pepper, white peper, oleoresin and volatile.

Cardamom, ginger, chillies, turmeric; powder, oleoresin and essential oils – Method of manufacture – Chemistry of the volatiles –Enzymatic synthesis of flavour identicals - Quality control

UNIT V CHEMISTRY AND TECHNOLOGY OF MINOR SPICES 9Minor spices - Ajwan, coriander, cumin, cinnamon, fenugreek, garlic, mustard,

mace and nutmeg, onion, saffron, tamarind, cloves, mint, vanilla, asafetida and spice production, processing of spices Cumin - Oleoresins and essential oils – Method of manufacture – Chemistry of the volatiles – Quality controlPresent trends in synthesis of volatiles –  micro-organisms, plant suspension cultures

Total: 45  TEXT BOOKS 1. Salunkhe, D.K. and Kadam S.S. Hand book of Vegetable Science and Technology.

Marcel Dekker, New York, USA. 1998.2. Minifie Bernard W. Chocolate, Cocoa and Confectionery Technology, III Edition,

Aspen Publication, 1999.3. National Institute of Industrial Research (NIIR) Board. Handbook on Spices. Asia

Pacific Business Press Inc., New Delhi, 2004.

REFERENCE BOOKS1. Haard, N.F. and Salunkhe, D.K. Postharvest Biology and Handling of Fruits,1975. and Vegetables. AVI, Westport.2. Kader, A. A. Postharvest Technology of Horticultural Crops, 2nd Ed. University of

California, Division of Agriculture and National Resources, California, 1992.3. Wills, R.B.H., McGlasson, W.B., graham, D., Lee, T.H. and Hall, E.G, 1989.

36

FD1407 FOOD PACKAGING LAB 0 0 3 100

1. Familiarization of types of packaging material.2. Studies on chemical properties of packaging materials. 3. Estimation of mechanical strength packaging materials 4. Experiment on water vapour and gas transmission rate of flexible packaging

materials. 5. Identification and chemical resistance of plastic films.6. Estimation of shelf-life of packaged food stuff. 7. Exercise on controlled atmosphere packaging.8. Exercise on Modified atmosphere packaging.9. Exercise on Vacuum packaging.10. Exercise on can measurements and sealing studies11. Exercise on canning: Forming operations and canning of food materials.12. Exercise on retort pouching 13. Exercise on labeling of packaging material.

FD1408 FOOD ANALYSIS AND QUALITY CONTROL LAB 0 0 3 100

1. Importance of sampling and techniques of sampling.2. Determination of starch and pectin substances using different methods.3. Test to detect the adulteration of food materials4. Estimation of consistency, viscosity and texture for given food samples.5. Estimation of taste and flavor for given food samples.6. Estimation of sugars using HPLC 7. Estimation of natural extracts using GLC.8. Detection and estimation of additives in food materials9. Detection of adulteration in foods.10. Estimation of toxins and pesticide in foods. 11. Estimation of toxin traces analysis.12. HACCP- Product Description and Process Flow Diagram for food materials.13. Familiarization of t to AGMARK and BIS laboratories standards.

37

MG 1401 TOTAL QUALITY MANAGEMENT 3 0 0 100

UNIT I INTRODUCTION 9

Definition of Quality, Dimensions of Quality, Quality Planning, Quality costs - Analysis Techniques for Quality Costs, Basic concepts of Total Quality Management, Historical Review, Principles of TQM, Leadership – Concepts, Role of Senior Management, Quality Council, Quality Statements, Strategic Planning, Deming Philosophy, Barriers to TQM Implementation.

UNIT II TQM PRINCIPLES 9

Customer satisfaction – Customer Perception of Quality, Customer Complaints, Service Quality, Customer Retention, Employee Involvement – Motivation, Empowerment, Teams, Recognition and Reward, Performance Appraisal, Benefits, Continuous Process Improvement – Juran Trilogy, PDSA Cycle, 5S, Kaizen, Supplier Partnership – Partnering, sourcing, Supplier Selection, Supplier Rating, Relationship Development, Performance Measures – Basic Concepts, Strategy, Performance Measure.

UNIT III STATISTICAL PROCESS CONTROL (SPC) 9

The seven tools of quality, Statistical Fundamentals – Measures of central Tendency and Dispersion, Population and Sample, Normal Curve, Control Charts for variables and attributes, Process capability, Concept of six sigma, New seven Management tools.

UNIT IV TQM Tools 9Benchmarking – Reasons to Benchmark, Benchmarking Process, Quality Function Deployment (QFD) – House of Quality, QFD Process, Benefits, Taguchi Quality Loss Function, Total Productive Maintenance (TPM) – Concept, Improvement Needs, FMEA – Stages of FMEA.

UNIT V QUALITY SYSTEMS 9

Need for ISO 9000 and Other Quality Systems, ISO 9000:2000 Quality System – Elements, Implementation of Quality System, Documentation, Quality Auditing, QS 9000, ISO 14000 – Concept, Requirements and Benefits.

TOTAL: 45

TEXT BOOKS

1. Dale H.Besterfiled, et at., Total Quality Management, Pearson Education Asia, 1999. (Indian reprint 2002).

2. James R.Evans & William M.Lidsay, The Management and Control of Quality, (5 th

Edition), South-Western (Thomson Learning), 2002 (ISBN 0-324-06680-5).REFERENCES

1. Feigenbaum.A.V. “Total Quality Management, McGraw Hill, 1991.2. Oakland.J.S. “Total Quality Management Butterworth – Hcinemann Ltd.,

Oxford. 1989.3. Narayana V. and Sreenivasan, N.S. Quality Management – Concepts and Tasks,

New Age International 1996.4. Zeiri. “Total Quality Management for Engineers Wood Head Publishers, 1991.

38

FD1001 TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS 3 0 0 100

UNIT I MEAT, FISH AND POULTRY: CHEMISTRY AND MICROBIOLOGY 9World production of meat, poultry and fish. Sources of meat and meat products in India. Effect of feed, breed and management on meat production and quality. . Handling, storage and transport. Recent trends in meat processing. Modern abattoirs and some features Definitions and measurements, Explanation of muscle structure and compositions and its modifiers, Description of animal fat and its modifiers, description of bone and its modifiers

UNIT II SLAUGHTERING AND CARCASS PROCESSING 9Ante mortem handling and welfare of animals, design of handling facilities, Hoisting rail and traveling pulley system. Meat composition from different sources. Slaughtering of animals, inspection and grading of meat. Factors affecting post-mortem changes, properties and shelf-life of meat. Mechanical deboning, meat tenderization and Meat quality evaluation. Offal handling and inspection. 

UNIT III MEAT PRODUCTS 9Preservation of meat- aging, pickling, smoking. Dried and Cured meat. Canned meat, Frozen meat, Cooked and Refrigerated meat, Prepared meat products. Different kinds of sausages –Equipment used for all the process operations; Meat plant hygiene, Good manufacturing practice and HACCP.  Meat colour, flavors of meat products, meat microbiology and safety Packaging of various poultry products. Meat plant sanitation and safety, Byproduct utilization. By-product utilization.

UNIT IV PROCESSING OF POULTRY PRODUCTS 9Poultry industry in India, measuring the yields and quality characteristics of poultry products, microbiology of poultry meat, spoilage factors; Lay-out and design of poultry processing plants, Plant sanitation; Slaughtering of poultry and poultry meat processing operations in detail. Structure, composition, nutritive value and functional properties of eggs and its preservation by different methods. Factor affecting egg quality and measures of egg quality.. Egg and egg products composition nutritive value. Preservation of egg by different methods. Egg quality assessment. 

UNIT V FISH AND OTHER MARINE PRODUCTS PROCESSING 9Commercially important marine products from India. Biochemistry and spoilage factors of fish. Types of fish, composition, structure, post-mortem changes in fish. Handling of fresh water fish field refrigeration and icing practice, merits and demerits. Canning, smoking, freezing and dehydration of fish.  Freeze preservation; freezing of prawn and shrimp, Individual quick freezing, in pack freezing, relative merits and demerits, Canning operations, Salting and drying of fish, pickling and preparation of fish protein concentrate, fish oil and other by products Fish sausage and home making. MMPO, MFPO, radiation processing meat safety.

TOTAL: 45

39

TEXT BOOKS 

1. Govindan. T.K. Fish Processing Technology Oxford and IBH Publishers, New Delhi,  1985.

2. Lawrie, R.A. Meat Science, 2nd Edn. Pergamon Press, Oxford UK. 1975.3. Lavie A. Meat Handbook. 4th Edn. AVI, Westport. 1980.4. Stadelmen, W.J. and Cotterill, O.J., Egg. Science and Technology. 2nd Edn. AVI, Westport. 1977.

REFERENCE BOOKS1. Joseph Kerry, John Kerry and David Ledwood. Meat Processing. Woodhead

Publishing Limited (CRC Press), 2002.2. Albert Levie. Meat Hand Book (4th Edition) .AVI Publishing Inc. West Port, USA

1984.3. Frank Gerrard. Meat Technology. Northwood Publications, London

Y.H.Hui and Others: Meat Science and Applications Marcel Dekkar Inc. New York 2001.

4. George J. Mountney. Poultry Products Technology. AVI Publishing Inc. Westport, USA 1976.

5. Mead, G. Poultry meat processing and quality. Woodhead Publishing Limited 2004.

6. Wheaton, F.W. and T. B.Lawson. Processing of Aquatic Food Products. John Wiley and Sons Publishers, New York. 1985.

40

FD1002 CANE SUGAR TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Preharvest maturity survey of sugarcane for factory harvesting. Milling principles

of sugar cane. Cane carriers and cane kickers can knives –types.

UNIT II CANE SHREDDERS CANE CRUSHERS 9Cane shredders cane crusher’s conditions for good milling. Study of different

type’s sugarcane crusher. Grooves of crushers speeds of crusher, maceration.

UNIT III STRAINING AND CLARIFYING 9Straining the juicer –strainers and straining device. Colloids and gums –clarifying

agents –lime-Sulphur di-oxide and cane juice clarifier. Bleaching effects, bleaching agents, clarification process removal of impurities lime as clarifier its quantity requirements, actions of lime wioth cane juice.

UNIT IV BOILING SCHEME FOR RAW SUGAR 9Raw sugar definition- three methods of defecation processes.Boiling scheme for raw sugar – A massecuite, B massecuite and C massecuit.White sugar manufacture, sulphitaion method acid sulphitation, alkaline sulphitation methods. Double sulphitation continuous sulphitation process Sulphur tower. Defeco melt sulphitation.

UNIT V SUGAR CRYSTALLIZATION PROCESS 9Evaporators - working of bukau wolf forced flow evaporator. Entertainment incrustation composition of scales. Crystallization requirements rate of crystallization methods of grain formation centrifuging crystals separation.

TOTAL: 45

TEXT BOOKS   1. Ram beheri Lal and Mathur. Hand Book of Cane Sugar Technology. Oxford and

IBH Publishing Company, New Delhi. 1995.2. McCabe, W.L. and J.C.Smith. Unit Operations in Chemical Engineering.

McGraw- Hill Kogakusha Ltd., Tokyo. 1976.3. Maurice Patura, J. By Products Of the cane sugar industry. Elsevier Publishing

Company, New York. 1967.

41

FD1003 DRYING TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Basic Drying Theory-Three States of Water, phase diagram for water, vapors pressure/temperature curve for water.Heat Requirements for Vaporization .latent heat of vaporization- latent heat of sublimation

UNIT II PSYCHROMETRY 9 Psychrometry-absolute humidity-relative humidity-dew point -humid heat-Wet-bulb temperatures-dry bulb temperature-Lewis number. Psychometric Charts, Measurement of Humidity-hygrometers , Equilibrium Moisture Content.

UNIT III HEAT TRANSFER IN DRYING 9Heat Transfer in Drying, Dryer Efficiencies. Mass Transfer in Drying-mass transfer coefficient.Air Drying-drying rate curves -Calculation of Constant Drying Rates -Falling rate Drying -Calculation of Drying Times -Conduction Drying

UNIT IV DRYING EQUIPMENTS 9Drying Equipment-Dryers, Tunnel, Belt Dryers, Drum Dryers , Trough Dryers, and Bin Dryers Fluidized Bed Dryers. Spray Dryers, Pneumatic Dryers, Rotary Dryers

UNIT V ADVANCES IN DRYING 9Vacuum Drying, Freeze Drying, Moisture Loss in Freezers and Chillers. Heat Pump drying. Foam mat drying. Micro wave drying and di-electric drying. Spouted bed drying, Impingement drying. Flash drying.

TOTAL: 45TEXT BOOKS   1. Earle, R. L. Unit Operations in Food Processing - 2. Chakravarthy, A. Post harvest technology of cereals, pulses and Oil seeds. Oxford &

IBH Publishing Co. pvt, New Delhi. 1995.3. Majumdar, A.S. Drying Technology In Agriculture And Food Sciences . Oxford and

IBH Co. pvt, New Delhi

42

FD1004 ENZYMES IN FOOD PROCESSING 3 0 0 100

UNIT I ENZYME KINETICS AND ASSAY 9Enzyme Overview , Classification & Nomenclature , Storage & Handling, Units of Activity, General Characteristics, Enzyme Kinetics - Michaelis Menton Equation, Linear Plots / Km and Vmax. Initial Rate Measurements, Progress Curve Measurements, Fixed Time Assays

UNIT II ENZYME INHIBITORS AND ENVIRONMENTAL EFFECTS 9Enzyme inhibition –Irreversible, Reversible – Competitive, Noncompetitive, Uncompetitive. Effect of pH, Temperature, Aqueous Environment - Water Activity, Ionic Strength, Freezing - Catalytic Activity, Stability.

UNIT III ENZYMES IN FOOD PROCESSING 9Glycosidic Hydrolases – Amylases, Cellulases -β-Fructosfuranoside, β-Galactosidase, Pectic Enzymes - Pectinesterase, Polygalaturanases, Pectic Lyases, Proteolytic Enzymes -Aspartic Proteases, Sulfhydral Proteases, Serine Proteases, Metallic Proteases, Oxidoreductases - Glucose oxidase, Lipoxygeanase, Lipase- uses in Food processing.

UNIT IV ISOLATION AND IMMOBILIZATION OF ENZYMES 9Enzyme isolation, purification. Enzyme immobilization: general concepts, methods ofimmobilization, kinetics of immobilized enzymes, industrial application of immobilizedenzymes- Bioreactors. Use of enzymes in analysis-development of enzyme based biosensors.

UNIT V ENZYME ENGINEERING AND APPLICATIONS 9Enzyme Engineering - Prediction of enzyme structure, design and construction of novel enzymes. Industrial application -use of whole organisms as a source of enzyme--merits and demerits of isolated enzymes in industrial processes.

TOTAL: 45TEXT BOOKS 1. Palmer, Enzymes. Horwood Publishing Series. 2001.2. Price and Stevens, Fundamentals of Enzymology, Oxford University Press. 2002.3. Helmutuhling, Enzyme Technology, John Wiley.1998.

REFERENCE BOOKS

1. Robert Rastall, Novel Enzyme Technology for Food Applications, CRC Press. 2007.2. G. A. Tucker and L. F. J. Woods, Enzymes in Food Processing (II Edition), chapman and Hall, New York, 1995.3. Wolfgang Aehle, , Enzymes in Industry - Production and Applications (IIIedition), John Wiley. 2004.4. Robert J. Whitehurst and Barry A. Law, Enzymes in Food Technology. Blackwell publishing. 2002.

43

FD1005 FOOD PROCESSING PLANT LAYOUT & EQUIPMENT DESIGN 3 0 0 100

UNIT I 9Introduction and classification of food plants, selection of site and Location of plant, General points of considerations for designing food plant, floor plant types of layouts Food building planning, Process schedule, principles of food layout.

UNIT II 9General requirements and considerations for building construction, materials and floors for different section of food. Drains and drain layout for small and large dairies. Ventilation, fly control, mold prevention, illumination in food plants.

UNIT III 9Process Flowchart, Types of Process Design, Material & Energy balances-design of equipments, Materials for the food equipments. Sanitary pipes and fittings, standard glass piping, plastic tubing, fittings and gaskets, installation, care and maintenance of pipes & fittings. UNIT VI 9Arrangement of equipment-fabrication of equipment, installation of process equipments, material handling in dairies, Common problems, office layouts-flexibility

UNIT V 9PHT, bulk coolers and storage tank, homogenizers, spray drier, optimization of design and scale up in food processing. Hygienic standards and regulations, cleaning of food equipments

TOTAL: 45

TEXT BOOKS1. Sukumar De. R. 1983. “Outlines of Dairy Technology”, Royal, Oxford University,

Press, Delhi.2. Tufail Ahmed. 2001. “Dairy Plant Engineering and Management”, CBS Publishers

and Distributors, New Delhi.

REFERENCE BOOKS1. Ananthakrishnan.C.P. and M.N.Sinha.1997. “Technology and Engineering of Dairy

Plant Operations”, Laxmi Publications, New Delhi,. 2. Farrall.A.W.1995. “Engineering for Dairy and Food Products”, John Wiley and Sons,

New York, 3. Robinson .R.K. 1996. “Modern Dairy Technology Vol.1 “Advances in Milk

Processing”, Elsevier Applied Science Publishers, London.

44

GE1001 INTELLECTUAL PROPERTY RIGHTS 3 0 0 100

UNIT I INTRODUCTION 9General Overview of Intellectual Property. Introduction and overview of GATT, TRIPS, WTO and IPR.

UNIT II THE IMPACT ON INDIA INTELLECTUAL PROPERTY RIGHTS 9The Impact on India of the Uruguay round and the Doha development agenda negotiations and perspective on WTO rules on foreign direct investments. India as a user and creator of intellectual property-the challenges of post Doha. Trade, investment and competition policy-an Indian perspective.

UNIT III ROAD MAPS FOR TRIPS 9General obligations, Copyrights and Related Rights, trade mark and indications, patent, integrated circuits, Geographical Indications and trade secrets, Unfair Competition. Transition period and administration of trips. Protection of Industrial Property at the National Level

UNIT IV INTELLECTUAL RIGHTS AND ECONOMIC DEVELOPMENT 9Enforcement of Intellectual Property Rights. Contemporary Intellectual Property Issues. How IPRs contributing the development. Global research and development. How IPRs hampers the development.

UNIT V IPR: BIOTECHNOLOGY AND AGRICULTURE 9TBT, SPS, UPOV, Sui Generis, CBD. Plant Varieties,

TOTAL: 45

TEXT BOOKS1. Prankrishna Pal. Intellectual Property Rights in India: General Issues and

Implications/edited by New Delhi, Regal Pub., 2008.2. Aditya Mattoo and Rober M. tern. India and the WTO. Oxford University Press US,

2003.3. Erbisch, F.H. and K. M. Maredia. Intellectual Property Rights in Agricultural

Biotechnology. Orient long man publisher. 2000.

REFERENCE BOOKS1. Sengupta, D., Chakraborty, D, Banerjee P. Beyond the Transition Phase of WTO: An

Indian Perspective on Emerging Issues. Academic, New Delhi, 2006.2. Nair,K.R.G. Intellectual Property Rights. Allied Publishers Pvt. Ltd, 1994.3. Keith E. Maskus. Intellectual Property Rights in the Global Economy. Published by

Peterson Institute. 2000

45

FD1008 TECHNOLOGY OF MILK AND MILK PRODUCTS 3 0 0 100

UNIT I INTRODUCTION 9Sources and composition of milk, on platform test of milk, chemical analysis of milk products. Judging and grading of milk and its products.

UNIT II PROCESSING OF LIQUID MILK 9Standardization, toning of milk, homogenization, pasteurization, sterilization, storage, transportation and distribution of milk.

UNIT III MILK PRODUCTS PROCESSING 9Milk product processing-cream, butter oil, cheese, cheese spread, condensed milk, evaporated milk, whole and skimmed milk powder.

UNIT IV ICE CREAM & FERMENTED MILK PRODUCTS 9Ice cream, khoa, channa, panner, fermented milk products. Youghurt, dahi shrikhand and similar products.

UNIT V CLEANING AND CONTROL 9Instantization of milk and milk products. In-plant cleaning system.

TOTAL: 45

TEXT BOOKS1. Sukumar De. R. 1983. “Outlines of Dairy Technology”, Royal, Oxford University,

Press, Delhi.2. Tufail Ahmed. 2001. “Dairy Plant Engineering and Management”, CBS

Publishers and Distributors, New Delhi.

REFERENCE BOOKS1. Ananthakrishnan.C.P. and M.N.Sinha.1997. “Technology and Engineering of

Dairy Plant Operations”, Laxmi Publications, New Delhi,. 2. Farrall.A.W.1995. “Engineering for Dairy and Food Products”, John Wiley and

Sons, New York, 3. Robinson .R.K. 1996. “Modern Dairy Technology Vol.1 “Advances in Milk

Processing”, Elsevier Applied Science Publishers, London.

46

FD1009 TECHNOLOGY OF FATS AND OILS 3 0 0 100

UNIT I INTRODUCTION 9Types of edible oils-sources -oilseeds-oil content-coconut oil- palm oil- peanut oil, rice bran oil, sun flower oil. Physical properties of fats and oils-color, odor, consistency.Chemical properties of fats and oils-iodine value, saponification value, melting point, free fatty acids.

UNIT II PROCESSING OF OIL 9Industrial production of oils rendering, pressing-cold pressing and hot pressing. Solvent extraction method milling-extraction – removal and recovery of solvent from miscella-removal and recovery of solvent from extracted residue. Refining of oil, methods, coagulation, adsorption, chemical leaching, alkali refining, passage of steam at high temperature.

UNIT III INDUSTRIAL PRODUCTION OF OILS 9Production of palm oil, peanut oil, rice bran oil and soy bean oil. Production of margarine-selection and preparation of fats-partial sterilization, emulsification, chilling, kneading and cooling, incorporation of salt coloring substances.

UNIT IV STORAGE OF OIL 9Changes during storage of oil – rancidity-causes-atmospheric oxidation and enzyme action –free fatty acids-colour. Winterization of oil. Hydrogenation of oil-generation and storage of hydrogen, production and regeneration of catalyst, hydrogenation, de odourization and filtration of the hardened oil.

UNIT V OIL PROCESSING MACHINERY 9Oil processing machinery-hydrualic press, expeller, oil deodourizing plant and hydrogenator.

TOTAL: 45TEXT BOOKS1. Hilditch,T.P. Industrial chemistry of the fats and waxes. Baillier,Tindall and Cox,

London.1943.2. Kirschenbauer,H.G. Fats and oils. Reinhold Publishing Corporation, NewYork. 1944.3. Weiss,T.J. Food oils and their uses. The AVI Publishing Company, Inc, Wesport,

Connecticut. 1970.

REFERENCE BOOKS1. Weiss,T.J. Food oils and their uses. The AVI Publishing Company, Inc, Wesport,

Connecticut. 1970.2. Willians,P.NandJ.Devine.1984. The chemistry and technology of edible oils and

fats.

47

FD1010 BEVERAGE TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Introduction to fermentation: Rate of microbial growth and death. Fermentation kinetics, mass transfer diffusion, membrane transport, dialysis, nutrient uptake.

UNIT II TYPES OF FERMENTATION 9Types of fermentation sub-merged/solid state. Sterilization-air sterilization, media sterilization. Batch/continuous fermentation, scale up in fermentation.

UNIT III AERATION AND AGITATION IN FERMENTATION 9Aeration and agitation in fermentation: Oxygen requirement, measurement of adsorption coefficients, bubble aeration, mechanical agitation, correlation between mass-transfer coefficient and operating variables.

UNIT IV FERMENTERS DESIGN 9Fomenters design, operation measurement and control and control. Principle and use of biosensor Product recovery. Biological waste treatment and inplant sanitation.

UNIT V PRODUCTION OF FERMENTED PRODUCTS 9Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols. Industrial production of beer, wine, enzymes amylase, pectinase, proteases, vitamins, antibiotics, baker's yeast, single cell protein. Fermented foods: origin, scope and development, sauerkraut, yoghurt, cheese, miso, tempeh, tofu, idli, dosa.

TOTAL: 45TEXT BOOKS   1. Keshav Trehan. 2002.Biotechnology,New Age International Pvt. Ltd.2. Jey, J.M. 1987. Modern Food Microbiology. CBS publishers and Distributors. New

York.Joshi, V.K. and Pandey, A. 1999. Biotechnology. Food Fermentation, (2 Vol. set).Education Publ. New Delhi.

3. Frazier, Food Microbiology, THM Publications.

REFERENCE BOOKS   1. Gustavo F. Gutierre. 2003. Food science and food biotechnology. GRC Pub.2. Crueger, W. and Crueger A. 1984. Biotechnology: A Textbook of Industrial Microbiology. Science Tech. Madison, USA.

48

FD1011 COMPUTER AIDED DESIGN FOR FOOD ENGINEERING 3 0 0 100

UNIT I ELEMENTS OF COMPUTER SYSTEM 20Central Processors, Data Storage, Alphanumeric input and output, Graphical 1/0 Basic software, Operating system, Models of operation, Time sharing, Real time operation, Data and file management systems.

UNIT II PROPERTIES ESTIMATION 25Physical properties of compounds, Thermodynamic properties of gases and binary mixtures, Viscosity, Vapour pressure, Latent heat, Bubble point and dew point calculations, Phase equilibria, Vapour-liquid equilibria, Liquid phase activity coefficients, K-values, Liquid- Liquid equilibria, Gas solutions.

TOTAL: 45

TEXT BOOKS1. Rohatgi, A.K. Safety handling of Hazardous chemicals Enterprises,

Bombay (1986)2. Shukla. S.K.- Enviro hazards and Techno Legal aspects, Shashi

Publications, Jaipur- India (1993).

REFERENCE BOOKS1. Wells G.L. and R.M.C. Seagrave-Flow sheeting for safety, I.Ch.E.London. K. (1977).2. Learning from accidents – Trevur Kletz Butterworths London U.K. (1988).3. Chemical reaction Hazards – A guide to safety, Institution of Chem. Engineering

London U.K. Ed by John Barton and Richards Rogers (1997).

49

FD1012 ENERGY MANAGEMENT IN FOOD INDUSTRIES 3 0 0 100

UNIT I ENERGY RESOURCES 9 Energy basic concepts-energy sources-renewable and non-renewable energy such as coal oil, natural gas, nuclear energy, hydro electricity, other fossil fuels, geothermal, supply and demand, depletion of resources, need for conservation, national and international issues.

UNIT II PLANNING FOR ENERGY NEEDS 9Forecasting techniques; energy demand; magnitude and pattern; input and output analysis; energy modeling and optimal mix of energy sources.

UNIT III ENERGY CONSERVATION IN FOOD INDUSTRIES 9Energy conservation in unit operations such as separation, cooling tower, drying of agricultural products, evaporation, pasteurization, water-heating, solar distillation.

UNIT IV UTILIZATION RENEWABLE ENERGY 9Power generation through photovoltaic cells, Biomass gasification-application in food industry. Heat energy recovery and waste heat utilization-energy from vegetable and municipal solid waste.

UNIT IV ENERGY AUDITING, MANAGEMENT OF ENERGY SOURCES 9Energy auditing, management of energy sources, fuel efficiency and performance of food equipments.

TOTAL: 45TEXT BOOKS1. David Pimentel and C.W.Hall. Food and Energy Resources. Academic Press. New

York. 1984.2. Rai,G.D. Non-Conventional sources of energy. Khanna Publishers, New Delhi. 1994.3. Jerrold H.Krentz; “Energy Conservation and Utilization” Allyn and Bacur Inc., 1976.

REFERENCE BOOKS

1. Germand M.Gramlay; “ Energy “, Macmillon Publishing Co., New York, 1975.2. Rused C.K., “Elements of Energy Conservation”, McGraw Hill Book Co., 1985.

50

ME1021A ENTREPRENEURSHIP DEVELOPMENT 3 0 0 100

UNIT I 9 Introduction-productivity in India-resources-availability and mobilization-land, labor and capital-industrial growth in five year plan period-human resource development.

UNIT II 9Technology and investment-industrial climate in India- technological investment, transfer of technology, factors influencing technical investment, NRI, Capital market in India.

UNIT III 9Technocrats, role of educational institutions-psychology of Indian technocrats as entrepreneur characteristics of entrepreneur.

UNIT IV 9Leadership-attitudes and aptitudes-qualities and development-risk taking and decision making-personal involvement value engineering techniques-value added products-value adding techniques-cost reduction techniques-waste control-alternate product application, functional value pf the product-improvement and expansion.

UNIT V 9Business laws and regulations-company laws of India –taxation laws-lab our laws-factories act-ESI act-workman compensation act.

TOTAL: 45

TEXT BOOKS1. Meredith G, Nelson R.E., and P.A.Nech. the practice of entrepreneurship. I.L.O.

Published Geneva.2. R.Dirk Larkran, Profit Improvement Technology, College Book Publishing Company,

Canada, 1981.

REFERENCE BOOKS1. Sukumar battacharya, Indian Direct, taxes Wadha AND Co., 1983.2. K.D.Srivasthava, Commentaries on workmen compensation ac and ESI act3. K.D.Srivasthava, Factories Act, 1948.4. How to start your own industry, Circular by ITCOT and SIDCO Greams Road, Madras 600 06.

51

FD1016 CEREALS AND PULSES TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION 9Definitions- Physico-chemical properties of grains. Characterize the chemical composition of edible cereal grains in relation to nutritional values and functional properties. Cereal grains: Importance, production, structure, composition, grades and grading. Storage of cereals: Storage, role of moisture, functional changes.

UNIT II PROCESSING OF WHEAT 9Wheat milling operations; Details of gradual reduction and purifying system, milling for Atta, Semolina of different particle size, Maida and other products.  Extruded macaroni products from Wheat semolina. Understand properties of ingredients used in baking of breads and reactions of these ingredients during processing into baked products. wheat products, Durum wheat products: Pasta, noodles.

UNIT III CEREAL AND MILLETS 9Processing of cereals-different methods of milling of different cereals. Bran separation. processing of cereal products. Production of cereal products starch. Malt. Flakes. Popcorn, Colloids, Gums, Bleaching and Clarification preparation of dextrin. Outline -Millets, nutritive value and traditional processing. Understand properties of ingredients used in baking of breads and reactions of these ingredients during processing into baked products. Colloids, Gums, Bleaching and Clarification preparation of dextrin.

UNIT IV CEREAL GRAIN-BASED FOODS 9 The ingredients and processes used for (other than breads) such as cookies, cakes, ready-to-eat and hot breakfast cereals, pasta, noodles, flat breads, cereal-based snacks such as corn chips, crackers, pretzels, etc.Production of cereal products starch. Mart. Flakes, Popcorn. oat and barley processing: Malting, Production technologies: Leavened products (yeast and chemical), soft and breakfast cereals. Cooking quality. Grading methods.

UNIT V PULSES AND OIL SEED PROCESSING 9Pulse - Processing methods-Soybean Processing. Importance of legumes and

processing of Legumes. - Cooking quality and factors affecting cooking quality, puffing, roasting and parching. Importance of oil seed. types of oil seeds, physiochemical properties, chemical composition, nutritive value and ant nutritional factors. Oil seed processing- natural sources of oil extraction, oil processing machinery, solvent extraction, factors influencing extraction, types of solvents. Refining of oil, hydrogenation, and changes during storage. Oil for fortification. Non edible oil and their purification. Oil seed flour concentrates and isolate and protein rich food. Rice,

Total: 45TEXT BOOKS

1. Kent, N.L. 1983. Technology of Cereals. 3rd Edn. Pergamon Press, Oxford, UK.2. Chakraverty, A. 1988. Postharvest Technology of Cereals, Pulses and oilseeds.

Oxford and IBH, New Delhi.

52

FD1017 FOOD ADDITIVES 3 0 0 100

 UNIT I 9Introduction – food additives definition – Determination of the limit for addition – NOEL – Toxicity data – Method of determining toxicity – LD50, carcinogenicity, teratogenicity – PFA, FDA, FPO regulations – GRAS additives

UNIT II 9 Types, chemical properties, levels of additions in individual products, toxicity data of Acidulants – Preservatives – Emulsifiers and gums – Antioxidants.

UNIT III 9Types, chemical properties, levels of additions in individual products, toxicity data of Dough conditioners - flour improvers – Humectants –Enzymes, Starches.

 UNIT IV 9 Types, chemical properties, levels of additions in individual products, toxicity data of Colourants – Natural and artificial, Flavourants, Flavour enhancers, Fat substitutes and replacers.

UNIT V 9Types, chemical properties, levels of additions in individual products, toxicity data Sweeteners – Natural and synthetic, Chelating agents, antibrowning agents-Nutritional additives.

TOTAL: 45 TEXT BOOKS

1. Brannen A.L., Davidson P.M., Salminen S. and Thorngate J.H. Food additives. Second Edition, Revised and Expanded. Marcel dekker Inc. USA, 2002.

2. Shanuntalamanay,N. and M.Sadaksharaswamy. 1996. Food facts and principles. New Age International Publishers, Chennai.

3. Charley, H., Food Science, John Wiley and Sons Inc., New York, 1982.

53

FD1018 PROTEIN TECHNOLOGY 3 0 0 100

UNIT I INTRODUCTION TO PROTEIN TECHNOLOGY 10Nutritional and commercial importance of proteins. Physical, chemical and

functional properties of proteins. Commercial sources of proteins.

UNIT II PROTEIN CONCENTRATES AND ISOLATES 10Protein concentrates and isolates- introduction, process of making protein

isolates and concentrates, factors affecting quality of isolates and concentrates. Treatment to isolate and concentrates. Packaging of protein isolates and concentrates. Food as well as non-food uses of isolates and concentrates.

UNIT III PROTEIN HYDROLYSATES 10Protein hydrolysates - various methods of manufacturing protein hydrolysates,

factors affecting quality of hydrolysates, hydrolysates as food. Fibre spinning process of proteins.

UNIT IV PROTEIN GELS AND EXPANDED PRODUCTS 15Textured protein gels and expanded products. Preparation of protein gels and

expanded products. Manufacture of texturized vegetable proteins. Simulated milk products. Restructured protein, Non-conventional sources of protein. Use of vegetable proteins as meal extenders. Modification of proteins – plant proteins, meat proteins, nutritional improvement.

TOTAL: 45TEXT BOOKS1. Altschul, A.M. and Wilcke, H.L. Ed. 1978. New Protein Foods. Vol. III. Academic

Press, New York.2. Milner, M., Scrimshaw, N.S. and Wang, D.I.C. Ed. 1978. Protein Resources and

Technology. AVI, Westport.3. Salunkhe, O.K. and Kadam, S.S. Eds. 1999. Handbook of World Legumes:

Nutritional Chemistry, Processing Technology and.Utilization. Volume I to III. CRC Press, Florida.

REFERENCE BOOKS1. Bodwell, C.E. Ed. 1977. Evaluation of Proteins for Humans. AVI, Westport.2. Salunkhe, D.K. Chavan, J.K., Adsule, R.N. Kadam, S.S. 1992. World Oilseeds:

Chemistry, Technology and Utilization, Van Nostrand Reinhold, New York.

54

FD1019 PROCESS MODELING AND SIMULATION 3 0 0 100

UNIT I INTRODUCTION TO MODELING AND SIMULATION 9 Introduction to modelling and simulation. System analysis, clasification of systems. System theory basics, its relation to simulation. Model classification: conceptual, abstract, and simulation models. Heterogeneous models. Methodology of model building.

UNIT IISIMULATION SYSTEMS AND LANGUAGES 9 Simulation systems and languages, means for model and experiment description. Principles of simulation system design.Parallel process modelling. Using Petri nets and finite automata in simulation.

UNIT III MODELS QUEUING SYSTEMS 9 Models o queuing systems. Discrete simulation models. Model time, simulation experiment control. Continuous systems modelling. Overview of numerical methods used for continuous simulation.

UNIT IV COMBINED SIMULATION 9 Combined simulation. The role of simulation in digital systems design. Special model classes, models of heterogeneous systems. Checking model validity, verification of models.

UNIT V ANALYSIS OF SIMULATION RESULTS 9 Simulation results visualization. Interactive simulation. Design and control of simulation experiments. Model optimization. Generating, transformation, and testing of pseudorandom numbers. Stochastic models, Monte Carlo method.

TOTAL: 45

TEXT BOOKS1. Fishwick P. Simulation Model Design and Execution, PrenticeHall, ISBN 0-13-

098609-7. 1995.2. Law A., Kelton D.: Simulation Modelling and Analysis, McGraw-Hill, ISBN 0-07-

100803-9.1991.3. Rábová Z. a kol: Modelování a simulace, VUT Brno, ISBN 80-214-0480-9.1992.4. Ross, S.: Simulation, Academic Press, ISBN 0-12-598053-1, 2002.

REFERENCE BOOKS1. Fishwick P.: Simulation Model Design and Execution, PrenticeHall, 1995, ISBN

0-13-098609-7 2. Law A., Kelton D. Simulation Modelling and Analysis, McGraw-Hill, 1991, ISBN

0-07-100803-9

55

ME1401 INTRODUCTION TO FINITE ELEMENT ANALYSIS 3 0 0 100

UNIT I 9

Basic concepts of Engineering Analysis and an Introduction to the Finite Element Method.Solution of Discrete – System mathematical models – Eigen Value Problem, Propagation Problems. Solutions of Continuous System Mathematical models – Weighted Residual methods; Ritz method. Finite Difference Differential and energy methods.

UNIT II 9

Formulation of the Finite Elements Method – Linear Analysis in solid and structural mechanics. Covergence of Analysis Results – The Model problem and a Definition of Convergence. Rate of Convergence. Calculation of stresses and the assessment of error.

Incompatible and Mixed Finite Element Models:Incompatible Displacement – Based models, mixed formulation, Mixed Interpolation – Displacement / Pressure Formulation for Incompressible Analysis.

UNIT III 9

Formulation and Calculation of Isoparametric Finite Element Matrices Introduction, Isoparametric Derivation of Bar Elements Stiffness Matrix. Formulation of Continuous Elements – Quadrilateral Elements, Triangular Elements, Convergence considerations, Element Matrices in Global Co-ordinate sytem.

Numerical Integration: Interpolation using a Polynomial, The Newton Cotes Formulas (One Dimensional Integration). The Gauss Formulas (One – Dimensional Integration). Integration in Two and Three Dimensions. Appropriate order of Numerical Integration.

UNIT IV 9

Finite Element Nonlinear Analysis in Solid and Structural Mechanics.Introduction to Non Linear Analysis, Formulation of the Continuum Mechanics Incremental Equation of motion. Structure Elements – Beam and Assymmetric Shell Elements. Plate and General Shell Elements.

UNIT V 9

Solution of Equilibrium equation in Dynamic Analysis.Introduction – Direct Integration methods, Central Difference method, The Houbold method, The Wilson Q method, Newmark method, The coupling of Different Integration Operators.

Analysis of Direct Integration methods:Direct Integration Approximation and Load operators. Stability Analysis, Accuracy Analysis,

Solutions of Non-Linear Equation in Dynamic Analysis – Explicit Integration, Implicit Integration, Solutions using mode superposition

TOTAL: 45TEXT BOOKS1. Klaus – Jurgen Bathe, Finite Element Procedure Prentice Hall of India Ltd2. Cook R.D., Concepts and Application of Finite Element Analysis - WileyREFERENCE BOOKS1. Larry J Segerland, Applied Finite Element Analysis John Willey and Sons2. Zoemloewoez O.C., The Finite Element Method Engineering Science – McGraw-Hill.3. Reddy J.N. Introduction to the Finite Element Method McGraw-Hill.

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FD1020 MARKETING AND BUSINESS ADMINISTRATION 3 0 0 100

UNIT I INTRODUCTION 9Principles of marketing and business administration.

UNIT II REGULATIONS IN MARKETING AND BUSINESS ADMINISTRATION 9

Patents and trade marks, statutory rules, health regulations, Indian and foreign regulations.. Trade Act regulations relating to maintaining hygienic conditions.

UNIT IIIFINANCIAL MANAGEMENT 9 Nature, objectives and scope of financial management. Financial planning and control, capital structure, recent developments in financial management.

UNIT IV MARKETING TECHNIQUES 9 Export and inspection agencies. Export and import regulations. Marketing-India and international markets-markets surveys strategies and development of markets-need based marketing techniques

UNIT V MERCHANDISING AND SUPPLY CHAIN IN FOOD INDUSTRY 9 Principles and facts, types and methods of Merchandising and Supply chain management in food industry

TOTAL: 45TEXT BOOKS1. Branson, R.E. and Norvell, D.G. 1983. Introduction to Agricultural Marketing McGraw

Hill Book Comp., New York.2. Chowdhry, N.K. and Aggarwal, J.C. 1994. Dunkel Proposals. Vol. III. Shipra Pub.,

New Delhi.3. Darrah, L.B. 1971. Food Marketing. The Ronald Press Comp. New York.4. Kacker, M. Ed. 1982. Marketing and Economic Development, Deep and Deep Pub.,

New Delhi.

REFERENCE BOOKS1. Rich, S.U. 1970. Marketing of Forest Products: Text and Cases, McGraw Hill Book

Comp., New York.2. Shepherd, G.S. 1947. Marketing of Farm Products. The Lows State College Press,

Ames, Lowa.

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