Old System (Semester: VII-VIII)gndu.ac.in/syllabus/201213/APPSCI/BTECH FOOD... · Old System (Semester: VII-VIII) Examinations: 2012–13 ... (ii) Subject to change in the syllabi

FACULTY OF APPLIED SCIENCES

SYLLABUS

for

B.Tech. (Food Technology)

(Under Credit Based Continuous Evaluation Grading System) (Semester: I-VI)

Old System (Semester: VII-VIII)

Examinations: 2012–13

GURU NANAK DEV UNIVERSITY, AMRITSAR. Note: (i) Copy rights are reserved.

Nobody is allowed to print it in any form. Defaulters will be prosecuted. (ii) Subject to change in the syllabi at any time.

Please visit the University website time to time.

1B.Tech. (Food Technology) Semester System

(CBCEGS)

FIRST SEMESTER

CreditCourse No.

C/E/I Course Title L T P

Total Credits

FTL-101 C Applied Life Sciences 2 - - 2

FTL-102 C Manufacturing Processes 3 1 - 4

FTL-103 C Grain Handling & Storage Technology

2 - - 2

FTL-104 C Principles of Food Preservation

3 - - 3

CYL-195 C General Chemistry 3 1 - 4

CE-01 C Communicative English-I 2 - - 2

PBL-103

C Punjabi Compulsory–I OR

Basic Punjabi (Mudhli Punjabi)

2 - - 2

FTP-121 C Manufacturing Processes - - 2 2

FTP-122 C Principles of Food Preservation

- - 2 2

CYP-196 C Chemistry Practical - - 2 2

Total Credits: 17 2 6 25

For elective courses: The students can opt for any two combinations from the following:

Combination 1: FTL-204 + FTP-222 (3rd Sem) (Biochemistry & Nutrition) Combination 2: FTL-254 + FTP-273 (4th Sem) (Industrial Microbiology) Combination 3: FTL-303 + FTP-323 (5th Sem) (Fats and Oil Technology)

For interdisciplinary (ID) courses

i) The students will have to opt four ID courses. ii) The list of ID courses approved by the BOC is available in the department office.


(CBCEGS)

SECOND SEMESTER

Credits Course No.


Total Credits

FTL-152 C Thermal Science 3 - - 3

FTL-154 C Engineering Graphics & Drafting

3 1 - 4

FTL-153 C Food Chemistry 3 - - 3

MTL-122 C Applied Maths 3 1 - 4

CE-02 C Communicative English-II 2 - - 2

PBL-104

C Punjabi Compulsory–I OR

Basic Punjabi (Mudhli Punjabi)

2 - - 2

FTP-172 C Food Chemistry - - 2 2

FTP-173 C Engineering Graphics & Drafting

- - 2 2

ID-1 I Interdisciplinary (ID) course - - - -

Total Credits: 16 2 4 22+ID


(CBCEGS)

THIRD SEMESTER

Credits Course

No. C/E/I Course Title

L T P Total

Credits

FTL-201 C Basic Food Engineering 3 1 - 4

FTL-202 C Basic Microbiology 3 - - 3

FTL-203 C Food Hygiene and Sanitation

3 - - 3

FTL-204 E Biochemistry & Nutrition 3 - - 3

ESL-220 A Environmental Studies 3* - - 3

ECL-210 C Basic Electrical & Electronics Engineering

3 1 - 4

FTP-221 C Basic Microbiology - - 2 2

FTP-222 E Biochemistry and Nutrition - - 2 2

ECP-210 C Basic Electrical & Electronics Engineering

- - 2 2

ID-2 I Interdisciplinary (ID) course - - - -

Total Credits: 15 2 6 23+ID

* Note:- Credits will not be included in SGPA.


(CBCEGS)

FOURTH SEMESTER

Credits Course No.


Total Credits

FTL251 (only for 2012-13)

C Grain Handling and Storage Technology

2 - - 2

FTL252 C Cereal & Legume Technology

3 1 - 4

FTL253 C Fruits and Vegetables Technology

3 1 - 4

FTL254 E Industrial Microbiology 3 - - 3

FTL255 C Fluid Flow and Heat Transfer

3 - - 3

FTL256 C Mechanical Operations 3 - - 3

FTP271 C Cereal & Legume Technology

- - 2 2

FTP272 C Fruits & Vegetables Technology

- - 2 2

FTP273 E Industrial Microbiology - - 2 2

FTP274 C Mechanical Operations - - 2 2



(CBCEGS)

FIFTH SEMESTER

Credits Course No.


Total Credits

FTL-301 C Dairy Technology 3 1 - 4

FTL-302 C

Fish, Meat and Poultry Tech. 3 1

- 4

FTL-303 C

Fats and Oil Technology 3 - - 3

FTL-304 C

Computer Applications in Food Processing

3 1 - 4

FTL-305 C

Process Control and Instrumentation

3 1 - 4

FTP-321 C

Dairy Technology - - 2 2

FTP-322 C

Fish, Meat and Poultry Tech. - - 2 2

FTP-323 C

Fats and Oil Technology - - 2 2

FTP-324 C

Computer Applications in Food

- - 2 2

FTP-325 C Process Control and Instrumentation

- - 2 2



(CBCEGS)

SIXTH SEMESTER

Credits Course No.


Total Credits

FTL-351 C Food Regulation and Quality Control

3 1 - 4

FTL-352 C

Application of Enzymes in Food Industry

3 -

- 3

FTL-353 C

Biochemical Engineering 3 - - 3

FTL-354 C

Packaging Technology 3 1 - 4

FTL-355 C

Mass Transfer 3 - - 3

FTL-356 C Business & Financial Management

3 1 - 4

FTP-371 C

Food Regulation and Quality Control

- - 2 2

FTP-372 C

Biochemical Engineering - - 2 2

FTP-373 C

Packaging Technology - - 2 2

ID-3 I Interdisciplinary (ID) course

- - - -

Total Credits:

18 3 6 27+ID


(OLD SYSTEM)

Seventh Semester

Theory:

Course Code Subjects Credits Marks Uni. Sessional

FT – 39 Food Processing Plant Layout and Design

4 100 60 40

ID – 08 Plant Utilities 4 100 60 40

FT – 41 Food Process Engineering 4 100 60 40 FT – 42 Confectionery Technology 4 100 60 40

FT – 43 Spices and Flavour Technology

4 100 60 40

Practicals

FT – 44 Food Process Engineering 2 50 25 25

FT – 45 Confectionery Technology 2 50 25 25 FT – 46 Spice and Flavour Technology 2 50 25 25 FT – 48 Seminar & Group Discussion 2 50 25 25 Eighth Semester Course Code Subjects Credits Marks Uni. Sessional

FT – 47 Research Project 4 100 60 40 FT – 49 Industrial Training 16 - - - (1st Jan-30th April) Last date for submission of: i) Training report within two weeks after coming from training ii) Research Project to be submitted by 15th June iii) Defence of the Project Report: 30th June

8B. TECH. (FOOD TECHNOLOGY) (SEMESTER-I)

(Under Credit Based Continuous Evaluation Grading System)

FTL-101 Applied Life Sciences Credits: 2-0-0

Note: Students can use the Non-Programmable scientific calculator.

Characteristics of living systems and their classifications. Organization and function of cell and cell organelles, cell cycles. Regulation of cell functions including replication, transcription and translation processes, Physical and chemical basis of heredity, structure and function of chromosomes. Mutation and genetic recombinant principles: Applications of recombinant DNA technology, Elemental cycles, Ecology and ecorestoration Evolution, history, concept and process.

Recommended Books:

Biochemistry Lehninger.

Biochemistry Strayer

Gane, Vol. Benzamin Lewin.



FTL-102 MANUFACTURING PROCESSES Credits: 3-1-0 Note: Students can use the Non-Programmable scientific calculator.

1. Plastics and their processing: Introduction, Types of Plastics, Thermo-plastics,

Thermosetting plastics, Materials for processing plastics, Moulding processes compression moulding, Transfer Moulding, Injection moulding, Extrusion, Calendering, Thermo forming, Blow moulding, Casting, Laminating & Reinforcing, foamed plastics, Fastening & matching plastics.

2. Ferrous Metal & Alloys: Introduction, Pig iron, cast iron, wrought iron, carbon steel,

alloy steel, blast furnace, modern development, electric furnace process, classification of steel, unalloyed steels and alloy steels.

3. Non-ferrous Metals & Alloy: Introduction, Aluminum & its alloys, copper and its

alloys, lead and its alloys, phosphorous Bronze gun metal. 4. Mechanical Working of Metals (Metal forming): Introduction, hot working, rolling,

forgoing, piercing, Drawing, Spinning, extruding, cold working, metallurgical advantages of hot working over cold working processes.

5. Joint Processes: Introduction, weldability, types of welding, welding processes, use of

electricity in welding, formation & characteristics of electric Arc, Four positions of Arc, welding, types of joints and types of applicable welds, Arc. Welding machine. TIG welding MIG welding, submerged welding, laser welding, spot welding etc. gas welding, Oxyacetylene welding, types of gas flame welding equipments, relative merits of AC & DC welding, welding defects, soldering and Brazing.

6. Carpentry: Introduction, structure of wood, grain in wood, seasoning of wood,

classification of wood, common varieties of Indian timber, carpentry tools, marking and measuring tools, cutting tools, boring tools, striking tools, holding tools, miscellaneous tools, carpentry processes marking, sawing, planning, chiselling, boring, grooving, rebating, moulding, carpentry joints, wood working lathe, circular saw, band saw, wood planer, joint, mortiser.

7. Foundry: Introduction, pattern materials, types of pattern, solid pattern, split pattern,

match palatel pattern, three piece split pattern etc. Pattern making allowances moulding tools and equipments. Moulding sand, types of moulding sand and casting defects.



8. Machine Process: Introduction, function of the lathe, types of lathe, speed lathe,

engine lathe, bench lathe, tool room lathe, capstan and turret lathe, special purpose lathe, automatic lathe, lathe list of lathe operations.

9. Drilling Machine: Introduction, types of drilling machine, work holding devices,

list of drilling machine operation, twist drill nomenclature. 10. Shaper and Planning Machines: Introduction, types of shaper and planner, list

of shaper and planer operations, Planner Vs shaper machine. 11. Grinding Machines: Introduction, kinds of grinding, types of grinding machines,

rough grinding and precision grinding, potable and flexible shaft grinders, swing frame grinders, surface grinders etc. size and capacities of the grinder.

Texts: (1) Workshop Technology by Hazra Chaudhary, Latest Edition, Volumes I, II.

(2) Workshop Technology by Chapman.



FTL-103 Grain Handling and Storage Technology

Credit: 2-0-0 Note: Students can use the Non-Programmable scientific calculator.

Theory: Stored product pests- insects, rodents, fungi, their nature and occurrence Pest control- Techniques of pesticides application and fumigations Pesticide chemistry, their toxicology and residual analysis Pest control measures and sanitation of mills Grain procurement and handling Principles of grain storage Grain storage structures Modern techniques of infestation control Pesticides and health hazards MAS / CAS, Hypobaric storage

Recommended Books: 1. Pesticides and Pollution by Mollan

2. Systematic Fungicide by Marsh (1973)

3. Introduction of Insect by Metalf & Lukemann (1994)

4. Pesticides Formulations by Woods.



FTL-104 Principles of Food Preservation Credit: 3-0-0


General introduction of food preservation. Historical development in food preservation. Characteristics of foods. Causes of quality deterioration of foods and methods of its prevention. Preparation of food for processing. Canning Drying /dehydration, types of dryers Irradiation Pickling and Fermented products Chemical preservative Intermediate moisture foods Freezing and cold storage of foods, types of freezing and freezers Enzymes in Food processing Recent methods in food preservation: Pulse electric field, Ultrasound, microwave, Infrared, High Pressure, Ohmic heating, Hurdle technology. Food packaging – rigid and flexible, can seaming, corrosion of container. Food Processing and mal–nutrition, restoration, enrichment, fortification and supplementation of foods.

Recommended Books:

Food Science – Potter.

Technology of Food Preservation – Dessrosier and Dessrosier

A Complete Course in Canning – Lopez.

Preservation of Fruits and Vegetables – Girdhari Lal, Siddapa, Tondon. ICAR, New Delhi



CYL-195 GENERAL CHEMISTRY

Credits: 3-1-0

The course has been divided into three nearly equally distributed sections. Unit-I to be completed before Minor-I, Unit-II before Minor–II and Unit–III should be completed before the final exams. Final exam will be from all the three units.

Unit – I 1. Chemical Bonding: (8Hrs.) Qualitative treatment of bonding by molecular orbital theory of homonuclear diatomic (H2

+,H2, O2) and heteronuclear diatomic molecules (CO, NO, HF). Introduction to hybridization and molecular structure of H2o, NH3,CH4 and ethylene. Valence bond approach (qualitative) of bonding of H2

+, H2 and benzene, Bond model of solids, Dipole moments and polarizability, Intermolecular forces-dipole-dipole interactions, dipole-induced dipole, induced dipole-induced dipole, Intermolecular forces in ionic lattices, magnetic moments. Bonding in metals and transition metal complexes. (Covalent, coordinate and back bonding).

(2Hrs.) 2. Chemical Equilibrium: (5 Hrs.) Conditions of Chemical Equilibrium, Free enthalpy and equilibrium in reactions of ideal gasses, Temperature dependence of equilibrium constant. Equilibrium in non ideal systems. Use of fugacity in equilibrium calculations, standard states for components in solutions, equilibrium constant in solution.

Unit – II

3. Electrochemistry: (5 Hrs.) Faraday’s Laws, conductace, Arhemnium theory of ionization, molar conductance, transport numbers, electric potential difference for a galvanic cell, types of half cells, standard electrode potential, concentration cells.

4. Chemical Kinetics: (5 Hrs.) Rate, order, molecularity, first, second and third order rate equations, Temperature dependence of reactions explosion reaction and photochemical reaction.

5. Polymers: (5 Hrs.) Chemistry of polymers, addition, condensation and copolymerization, molecular weight distribution, types of polymers-plastics, elastomers and fibers, biopolymers.



Unit – III

6. Molecular Spectroscopy: (15Hrs.) General features of spectroscopy-experimental techniques, intensities and line width, Rotational spectroscopy-molecular rotation and determination of length by rotational spectra. Vibrational spectroscopy-normal modes of vibrations, selection rules for IR and raman determination of force constant and identification of common functional groups UV and visible spectroscopy Beer Lambert’s Law, electronic transitions and their significance, photo electron spectroscopy, nuclear magnetic Resonance spectroscopy-principles of magnetic resonance, NMR of simple molecules and their significance of magnetic and electric properties of materials.

Books Recommended:

1. Physical Chemistry by PW Atkins.

2. Physical Chemistry by Maron and Prutton.

3. Molecular Spectroscopy- Williams and Fleming

4. Polymers by Billmeyer



CE-01 Communicative English-I

Credit: 2-0-0

Objectives: To Introduce students in a graded manner to the communication skills of Reading and Writing in English. At the end of semester I, the students should be able to demonstrate adequate competence in comprehending the prescribed text and performing the given writing tasks.

Reading: a) Developing Habits of Independent and Fast Reading.

Students will be required to read a prescribed prose anthology titled Selections from Modern English Prose (Ed. Haladhar Panda published by Universities Press, Hyderabad). The essays in the anthology will be read by students at home with the help of glossary given in the book. Progressing from one lesson to another, they should learn to read fast. Students are supposed to keep a record of their reading in the form of notes, difficulties, summaries, outlines and reading time for each essay. Class teacher may use this record for award of internal assessment (if any).

b) Developing Comprehension Skills

Teacher will provide guided comprehension of the prescribed texts in the class and help students in answering the questions given at the end of each lesson. Teacher can construct more questions of factual and inferential nature to enhance the comprehension skills of the students. The teacher shall also guide students to do the grammar exercises given at the end of each lesson.

Writing: a) Developing Skills in Personal Writing

Students will be required to learn short personal write-ups involving skills of description and narration. The types of composition task may include personal letter writing, telegram writing, notice writing, diary writing etc. Teacher shall instruct the students about the appropriate format and usual conventions followed in such writings. The teacher may also prescribe composition/writing book if so required.

b) Developing Writing Skills Based on Guided Composition

The students will be required to write a longish composition on a question from the essays on Selections from Modern English Prose. The composition will require presentation of ideas beyond the prescribed essays. Sample composition topics are given at the end of each lesson.



Question Paper: The Following Format is Suggested for a 3-Hour Test. (Appropriate choices may be given where possible) Short-answer comprehension questions (at least 5) based on the lessons included in Selection from Modern English Prose.

Questions on grammar and vocabulary (words, phrases, proverbs)

App. weighting 30% App. weighting 20%

Two short writing tasks of app. 100 words. One a personal letter involving narration of a personal experience or description of objects, persons, places of events. The second may be a telegram or public notice or a diary entry about a personal or family achievement, loss or celebration.

App. weighting 30% One long composition of about 300 words on one of the topics discussed in Selections from Modern English Prose. Due consideration be given to the organisation of details and coherence in writing.

App. weighting 20% Internal Assessment: The teacher may consider the following for award of internal assessment, if any.

1) Evidence of independent reading as given above. Teacher may suggest some special

tasks to suit the needs of their students.

2) Students may be asked to keep diary of their daily or specific routines.

3) Students may be asked to write a certain number of compositions on selected topics

during the semester.



PBL103: pMjwbI lwzmI – I

pwT-kRm Aqy pwT-pusqkW

Credit: 2–0–0 (I) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurU nwnk dyv XUnIvristI,

AMimRqsr) iv`coN hyT ilKy khwxIkwr

(a) gurmuK isMG muswiPr : gtwr (A) sujw isMG : pTwx dI DI (e) krqwr isMG du@gl : au`cI A`fI vwlI gurgwbI (khwxI-swr, ivSw-vsqU, khwxI-klw, khwxIkwr)

2. gurmuKI AOrQogrwPI dI jugq, (pYNqI; muhwrnI; ibMdI, it`pI qy A`Dk); ivrwm icMnH, Sbd joV

(SuD-ASuD) (II) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurU nwnk dyv XUnIvristI,

AMimRqsr) iv`coN hyT ilKy khwxIkwr (a) sMqoK isMG DIr : sWJI kMD (A) kulvMq isMG ivrk : aujwV (e) mihMdr isMG srnw : jQydwr mukMd isMG (khwxI-swr, ivSw-vsqU, khwxI-klw, khwxIkwr)

2. lyK rcnw (jIvnI-prk, smwjk Aqy clMq iviSAW auqy): 10 lyK ilKvwauxy (klws ivc Aqy Gr leI AiBAws)

(III) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurU nwnk dyv XUnIvristI, AMimRqsr) iv`coN hyT ilKy khwxIkwr

(a) pyRm pRkwS : mwVw bMdw (A) gulzwr isMG sMDU : kul`Cxy (e) mohn BMfwrI : Gotxw (s) virAwm isMG sMDU : dldl (khwxI-swr, ivSw-vsqU, khwxI-klw, khwxIkwr)

2. pYrw pVH ky pRSnW dy au`qr dyxw (Awqm Anwqm pusqk dy khwxI Bwg iv`coN 15 pYirHAW dy AiBAws krvwauxy)



PBL103: w[ZYbh gzikph (In lieu of Punjabi Compulsory)

Credits: 2-0-0

gkm-eqw 1H gzikph GkFk, r[ow[yh fbgh r[ow[yh fbgh L pDso ns/ soshp 2H r[ow[yh nkoE'rqkch ;Po pDso ns/ T[ukoB ftnziB pDso ns/ T[ukoB 3H gzikph Fpd pDso ;kXkoB Fpd fJe T[ukoyzvh Fpd

:{fBN ns/ Ehw

1H gzikph GkFkL BkweoD ns/ ;zy/g ikD gSkD, r[ow[yh fbghL BkweoD, r[ow[yh toDwkbkl g?_sh nZyoh, nZyo eqw, ;Po tkje (T n J), brK wksoK, g?o ftu fpzdh tkb/ toD, g?o ftu g?D tkb/ toD, fpzdh, fN`gh, n`Xe.

2H r[ow[yh nkoE'rqkch ns/ T[ukoBl ;PoK dh pDso ns/ T[ukoB (bx{-dhox ;Po)l

;Po ns/ brK wksoKl ftnziBK dh pDso ns/ T[ukoBl g?o ftu g?D tkb/ toDK (j, o, t) dk T[ukoB l b ns/ ba dk T[ukoBl G, X, Y, M, x dk T[ukoBl g?o ftu fpzdh tkb/ toDK dk T[ukoB.

3H gzikph Fpd pDsoL ;kXkoB Fpdl fJe`bk ;Po (fit/_ nk)l ;Po ns/ ftnziB

(fit/_ nko)l ftnziB ns/ ;Po (fit/_ gk)l ftnziB ;Po ftnziB (fit/_ gko)l e'Frs Fpd (fit/_ xo, gh)l ftnkeoDe Fpd (fit/_ ~, B/)l gzikph Fpd ouBk-1l fbzr-g[fbzr, fJe tuB-pj[ tuBl fB`s tos'_ dh gzikph Fpdktbh-1L ykD-ghD, ;kekdkoh, o[`sK, wjhfBnK, frDsh, w";w nkfd Bkb ;zpzfXs.



FTP-121 MANUFACTURING PROCESSES

(PRACTICAL) Credit: 0-0-2 Note: Students can use the Non-Programmable scientific calculator.

Machine Shop (11 periods)

Machine shop practice on Lathe, Milling machine and sharper simple jobs.

Carpentry Shop (8 periods)

Simple, jobs on sawing, ripping, planning and chieslling, wood turning, practice in carpentry shop.

Foundry Shop (8 periods)

Sand mixing and meld making of simple jobs practice in foundry shop.

Fitting Shop (8 periods)

Simple jobs on fitting, sawing, tapping and dieing practice in fitting shop.

Sheet Metal Shop (6 periods)

Cutting and joining of sheet metal jobs, simple cylindrical jobs, Practice in sheet metal shop.

Smithy Shop (6 periods)

Simple jobs practice in smithy shop.

Welding Shop (6 periods)

Fillet joint welding and corner joint welding – practice in welding shop.

Electrical shop (6 periods)

Single switch wiring for house hold and winding of coils practice in electrical shop.



FTP-122: Principles of Food Preservation (Practical) Credit: 0-0-2


1. Demonstration of different machinery used in food processing.

2. Canning operations.

3. Cut out analysis of canned product.

4. Preparation and analysis of syrups and brines.

5. Blanching of fruits and vegetables.

6. Chemical preservation of processed foods.

7. Evaluation of ingredients used in food processing.

8. Dehydration of food.

9. Refrigeration/cold storage of food.

10. Mold inhibitor in bakery products.

11. Fermented products: dairy, cereals, fruits and vegetables, meat.

12. Freezing of foods.

13. Intermediate moisture foods.



CYP-196 Chemistry Practical Credits: 0-0-2

1. Find the strength of KMnO4 solution. 2. Determine number of water molecules in Mohr salt by titration method. 3. Determine percentage of sodium carbonate in given sample of washing soda. 4. Determine percentage of sodium carbonate and sodium hydroxide in given sample of

caustic soda. 5. Determination of total Hardness of Water. 6. Determine the percentage of Ca2+ and Mg2+ in the given sample of water. 7. To determine the molecular weight of a compound by Rast’s micro method. 8. Determination of coefficient of viscosity of a given liquid by viscometer. 9. To determine the unknown composition of a given mixture of two liquids by viscosity

method. 10. To find the mol. wt. of high polymer by using viscosity measurements. 11. Determination of surface tension of a given liquid by drop number method by

stalagmometer. 12. To determine the critical micelle concentration of a soap (sodium laurate) by surface

tension measurements. 13. To determine the distribution coefficient of I2 between CCl4 and water. 14. To determine refractive index of a liquid by Abbe’s refractometer and hence the specific

and molar refraction. 15. Determination of Chlorine in bleaching powder.

Books Recommended:

1. Findlay’s Practical Physical Chemistry. 2. Advanced Practical Physical Chemistry by J.B. Jadav. 3. Quantitative Organic Analysis by Vogel.

22B. TECH. (FOOD TECHNOLOGY) (SEMESTER-II)


Credits: 3-0-0

FTL – 152 Thermal Science


Basic Concepts: Thermodynamic system, boundary and surroundings; open, closed and isolated systems. State, property, process and cycles. Energy and its forms. Energy transfer across system boundaries; heat and work. Point and path functions. Phase and pure substances. Equation of state. Zeroth Law, concept of thermal equilibrium and principle of thermometry.

First Law of Thermodynamics: Essence and corollaries of first law; analytical expressions applicable to a process and cycle. Internal energy and enthalpy. First law analysis of steady flow, applications of steady flow energy equation to engineering devices.

Open and Closed System Processes: Ideal gas and characteristic gas equation. Analysis of non- flow and flow processes for an ideal gas under constant volume (Isochoric), constant pressure (isobaric), constant temperature (isothermal), adiabatic and polytropic conditions. Property changes, work done and heat exchange during these processes. Free expansion and throttling processes.

Second Law of Thermodynamics: Limitations of first law. Kelvin Plank and Clausius statements of second law and their equivalence; their applications to a refrigerator, heat pump and heat engines. Reversible and irreversible processes, conditions for reversibility. Efficiency and philosophy of Carnot Cycle and its consequences, Carnot theorem. Clausius inequality, concept of entropy, entropy change during various processes, representations of various processes on temperature-entropy plots. Third law available energy and availability.

Gas Power Cycles: Air standard efficiency, piston cylinder arrangement, philosophy of Otto, Diesel and dual combustion cycle; their compression ratio, mean effective pressure, power output and efficiency; comparison between the three cycles.

Internal Combustion Engines: Classification and application, constructional and working details of two stroke and four stroke cycle engines.



Recommended Books:

1. Basic Engineering Thermodynamics by MW Zemansky and HC Vaness. McGraw Hill

Book Co., Tokyo International Student Edition.

2. Applied Thermodynamics for Engineers and Technologists by TD Estop and

A McConkey; Longman Scientific and Technical.

3. Heat Engineering by VP Vasandani and BS Kumar; Metropolitan Book Company Pvt.

Ltd., 1, Netaji Subhash Marg, New Delhi.

4. Thermodynamics by JP Helman; McGraw Hill.

5. Thermophysics by Allen L. King, WH Freeman and Company, San Francisco.

6. Engineering Thermodynamics by DB Spalding and DH Cole; ELBS and Edward Arnold

Pub. Ltd., (Low Priced Ed.).



FTL-154 Engineering Graphics and Drafting Credit: 3-1-0


Drawing Techniques (6 hrs. Practice): Various types of lines, principles of dimensioning, size and location of dimensions, symbols, conventions scales (plane and diagonal) and lettering as per IS Code SP-46 of practice for general engineering drawings.

Practice of drawing various types of lines and dimensioning exercises. Drawing exercises pertaining to symbols, conventions. Exercise on lettering techniques: Free hand printing and numerals in 3,5,8 and 12 mm sizes vertical and inclined at 75°; instrumental lettering in single stroke.

Projection of Points, Lines and Planes (9 hrs. Practice): First angle and third angle projections, concept of horizontal and vertical planes, Projection of points and lines, True length, Horizontal and vertical traces, Projection of Planes, Traces of Planes, Auxiliary planes.

Practice exercises on projection of points, lines and planes.

Projection and Sectioning of Solids (15 hrs. Practice): Projection of solids such as Prisms, Pyramids, Cylinders, Cones, Spheres, Auxiliary View. Principles of sectioning, types of sectioning, section lines, cutting plane lines.

Practice on projection of solids. Practice on sectioning of solids by auxiliary planes.

Isometric Projection (6 hrs. Practice): Exercises on isometric views.

Orthographic Projections (9 hrs. Practice): Orthographic views, Missing views.

Exercises on identification of missing views. Practice on orthographic projections. Practice of free hand sketching of different types of objects. (3 hrs.)

Intersection and Development of Surfaces (12 hrs. Practice): Intersection of cylinders, cones and Prisms, Axis of solids being vertical or horizontal. Development of surfaces of truncated cylinders, cones and prisms.

Exercises on intersection of solids - cylinder and cylinder, cylinder and cone, prism and prism, prism and cone, sphere with cylinder. Exercises involving development of surfaces (Y-Piece, Hopper, Tray and truncated pieces).

Fasteners (6 hrs. Practice): Introduction to temporary and permanent fasteners, rivetted and welded joints, types of screw threads, conventional symbols for internal and external threads.

Exercises involving drawing of bolts, nuts, studs and locking devices.



Symbols and Conventions (3 hrs. Practice): Symbols and conventions pertaining to relevant engineering disciplines.

Practice in using Auto CAD or similar graphic package for preparing simple drawings.

(21 hrs. Practice).

Recommended Books:

1. Engineering Drawing by PS Gill, SK Kataria and Sons, Ludhiana.

2. Engineering Drawing by N.K. Bhatt.

3. Engineering and Teaching Drawing by Earl D. Black.

4. Text Book of Engineering Drawing by RK Dhawan, S. Chand and Company Ltd.



FTL – 153 FOOD CHEMISTRY Credits: 3-0-0 Students can use the Non-Programmable scientific calculator.

Food Constituents: Proximate composition of foods, water in foods, Carbohydrate. Introduction, Definition nomenclature, classification. General properties of sugar (physical and chemical) identification of common mono saccharides, disaccharides and polysaccharides, determination of the amount of reducing and non – reducing sugars. Chemistry of starch, glycogen, cellulose, gums and mucilage,crde fibre. Physiological functions of characteristics.

Protein: Physical and Chemical properties of amino acids, chromatographic separation of amino acids. Classification of proteins, amino acid sequence in proteins, pleated sheet and helix structure of protein tertiary structure and conformation of proteins. Physical and chemical properties of proteins, molecular weight of proteins and ultracentrifuge preparation and purification of proteins, protein denaturation, food proteins and their characteristics.

Lipids: Classification of lipids, fatty acid, soap and detergent, essential fatty acids, fats and oils saponification number acid numbers iodine value, acetyl value, Reichart – Meissl number, Oxidative and hydrolytic rancidity, reversion, waxes phosphoglycerides, sphignolipids, non – saponifiable lipids, cholesterol, prostaglandins, lipis billayers, monolayers and micelles, structure of cell membrane.

Natural Pigments and Flavouring Agents: Chlorophyll, carotonoids, anthocyannics, anthoxanthins, flavonoids, tannins. Natural flavour constituents.

Vitamins: Occurrence, chemistry, loss during storage, transport and processing of foods of provitamins. A & D, vitamin A, D, E, K, C, B1, B2, Niacin, pyridoxin, cyanocobalamine, folic acids. P – aminobenzoic acid, biotin, cholined.

Recommended Books:

1. Food Chemistry – Meyar.

2. Food Chemistry – Fenamma.

3. Physiological Chemistry – Lehnigar.

4. Fudamentals of Food Chemistry Laboratory- J. Kaur, Houghton Mifflin Company,

New York (2006)



MTL -122 APPLIED MATHS

Credits: 3-1-0


Differential Calculus: Partial derivatives, Euler’s theorem for homogeneous functions, total derivative, change of variables, Maxima and minima of functions of two variables, Lagrange’s methods of undetermined multipliers.

Complex Numbers: De moivre’s theorem and its applications, Exponential, Logarithmic, Circular and Hyperbolic functions of complex variables inverse functions and their real and imaginary parts. Summation of series.

Differential Equations: Formation of differential equations, solutions of first order and first degree differential equations, Exact differential equations, integrating factors, Linear differential equations, Cauchy’s form, Legendre linear equations, simultaneous linear equations with constant coefficients, Total differential equations.

Matrices: Linear dependence, Rank of a matrix, applications to solution of system of linear equations, linear transformations, Orthogonal, Unitary and Hermitian matrices, Eigen values and Eigen Vectors, Reduction of diagonal form. Caylay-Hamilton theory, Bilinear and Quadratic forms.

Double & Triple Integration: Evaluation of double and triple integrals, interchange of order of integration, Areas by double integration. Evaluation of volumes of solids.

Fourier Series: Euler’s formula, Fourier expansion, Change of interval, Expansions of odd and even periodic functions, Half range series, Harmonic analysis.

Text:

1. N.P. Bali: A text book of Engineering Mathematics. 2. B.S.Grewal: Higher Engineering Mathematics 3. Kreyszig Erwin: Advanced Engineering Mathematics



Credits: 2-0-0

CE-02: Communicative English-II

Objectives: To introduced students in a graded manner to the communication skills of reading and writing in English. At the end of semester II, the students should be able to demonstrate adequate competence in comprehending an unseen passage and performing the prescribed communication/writing tasks.

Reading: a) Developing Comprehension Skills

Students will be required to read sample comprehension passage as given in Chapter Critical Reading and Comprehension of the prescribed book. Teacher will help students in handling text and answering questions given at the end of each passage. Teacher can bring in more texts and construct questions of factual and inferential nature to enhance the comprehension skills of the students.

Developing Habits of Additional Reading The students will be required to show evidence of additional independent reading. They will maintain a scrapbook consisting of such readings as clippings from newspapers and magazines, short articles, stories etc. The minimum quantum of such additional reading will be decided by the class teacher, who will also test students individually on their additional reading (and appropriately award internal assessment, if required).

Prescribed Reading: Vandana R. Singh. The Written Word, Oxford University Press, New Delhi (Selected Chapters).

Writing: a) Developing Vocabulary and Using it in the Right Context

Students will be required to pay special attention to build up their vocabulary. They should master the contents of the chapter on Vocabulary in the prescribed book. Teacher will help the students learn the correct and appropriate use of the given set of words/phrases/expressions.

b) Developing Skills in Formal

Students will be required to do write-ups involving skills of making formal complaints, requests, orders etc., reporting, note taking, summarising and transcoding. The types of composition task may include business and public interest letters, new/feature writing, speeches, minutes, instructions, summary reports etc. Teacher shall instruct the students about the appropriate format and usual conventions followed in such writings. The following chapters in the prescribed book may be consulted for exercise materials on these tasks:

Paragraph and essay writing Report Writing Letter Writing Note Making and Summerising Transcoding

Question paper: The following format is suggested for a 3-hour test. (Appropriate choices may be given where possible)



One unseen passage of app. 300 words with at least five questions for testing comprehension (at least three of them may be multiple choice)

App. weighting 20% Vocabulary and other expressions App. weighting 20% Two writing tasks pertaining to formal letter writing, reporting, note taking, summary writing etc. App. weighting 40% One task involving transcoding from dialogue to prose or prose to dialogue

App. weighting 20% Internal Assessment: The teacher may consider the following for award of internal assessment, if any. 1) Evidence of independent and additional reading as given above. Teacher

may suggest some special reading list to suit the needs of their student. 2) Classroom tests on vocabulary and suggested writing tasks. 3) Project writing involving the communication skills referred in writing tasks.

Prescribed Book: A Course in Grammar and Composition by Geetha Nagaraj, Foundation Books, 2006.



PBL-104 pMjwbI lwzmI-II

pwT-kRm Aqy pwT pusqkW

Credits: 2-0-0 (I) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurU nwnk dyv XUnIvristI,

AMimRqsr) iv`coN hyTW ilKy kvI

(a) BweI vIr isMG (A) pRo: pUrn isMG (e) pRo: mohn isMG (kivqw-swr, ivSw–vsqU, kwiv-klw, kvI)

2. pMjwbI Sbd bxqr : DwqU/mUl, vDyqr (Agyqr, ipCyqr, ivaNuqpq Aqy rupWqrI), smws [ (II) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurU nwnk dyv XUnIvristI,

AMimRqsr) iv`coN hyT ilKy kvI (a) AMimRqw pRIqm (A) fw. hrBjn isMG (e) iSv kumwr btwlvI (kivqw-swr, ivSw-vsqU, kwiv-klw, kvI)

2. pYrwH rcnw : kl`s iv`c 10 iviSAW (siBAwcwrk, Dwrimk Aqy rwjnIqk) qy pYrwH rcnw dy AiBAws krvwauxy [

(III) 1. Awqm Anwqm (sMp. virAwm isMG sMDU Aqy fw. suihMdrbIr isMG, gurUU nwnk dyv XUnIvristI,

AMimRqsr) ivcoN hyT ilKy kvI (a) fw. jsvMq isMG nykI (A) fw. jgqwr (e) fw. surjIq pwqr (s) pwS (kivqw-swr, ivSw-vsqU, kwiv-klw, kvI)

2. muhwvry qy AKwx (AKwx qy muhwvrw koS iv`c) 200 muhwvirAW Aqy 100 AKwxW nMU vwkW iv`c vrqx dy AiBAws krvwauxy (klws ivc qy Gr leI) [



PBL–104: w[ZYbh gzikph (In lieu of Punjabi Compulsory)

Credits: 2-0-0 gkm-eqw

1H gzikph Fpd-pDso ;z:[es ns/ fwFos Fpd pj[-T[ukoyzvh Fpd

2H gzikph tke-pDso ;kXkoB tke L fe;wK ;z:[es tke L fe;wK fwFos tke L fe;wK

3H gqekoih gzikph fuZmh gZso g?oQk ouBk ;zy/g ouBk nykD ns/ w[jkto/

:{fBN ns/ Ehw

1H gzikph Fpd pDso L ;z:[es Fpdl ;wk;h Fpd (fit/_ b'e ;Gk)l d'iksh Fpd (fit/_ ekbk f;nkj)l d'jo/ Fpd$d[joo[esh (fit/_ X{V XkV$Go Go), fwFos FpdK dh pDso$f;oiBkl nr/soK okjh_ (fit/_ T[g GkFk), fgS/soK okjh_ (fit/_ ozrbk), gzikph Fpd ouBk-2L gVBkth_ o{g, fefonk$;jkfJe fefonk d/ o{gl fB`s tos'_ dh gzikph Fpdktbh-2L wkoehN$pk}ko, tgko, XzfdnK Bkb ;zpzfXs.

2H gzikph tke pDso L eosk eow fefonkl ;kXkoB tke, fpnkBhnk, gqFBtkue,

nkfrnktkue, ;z:[es ns/ fwFos tkeK dhnK fe;wKl ;[szso ns/ nXhB T[gtkel ;wkB (s/$ns/) ns/ nXhB (i'$fe) :'ieK dh tos'_l gzikph tkeK dh tos'_ L ftfGzB ;wkie$;fGnkukoe gq;fEshnK d/ nzsorsl xo ftu, pk}ko ftu, w/b/ ftu, F"fgzr wkb$f;Bw/ ftu, ftnkj ftu, Xkofwe ;EkBK ftu, d';sK Bkb nkfd.

3H fJ; :{fBN ftu fu`mh g`so (fB`ih$d\soh$tgkoe), g?ok ouBK, ;zy/g ouBk ns/

nykD w[jktfonK dh tos'_ okjh_ ftfdnkoEh dh GkFkJh :'rsk ~ gofynk ikt/rk.



FTP – 172 Food Chemistry (Practical)

Credits: 0-0-2


Preparation of sample for analysis.

Determination of acidity/ pH in food.

Preparation of standard solution

Determination of moisture, ash, lipids, protein, crude fiber, reducing and non – reducing sugar in sampling of food.

Estimation of iron, copper, lead and tin.

Estimation of ascorbic acid, vitamin – A, Chlorophyll, Carotenoids, etc.

.



FTP-173 Engineering Graphics & Drafting (Practical)

Duration of Exam – 3 hours Credits: 0-0-2


Drawing Practice based on problems on topic covered in Engineering Graphics.

34B. TECH. (FOOD TECHNOLOGY) (SEMESTER-III)


FTL – 201: Basic Food Engineering

Credits: 3-1-0


1. a) Units and dimensions.

b) Mathematical techniques in process calculations. 2. Physio-chemical properties of gases, liquids and solids.

3. Material balance calculations: without and with chemical reactions.

a) Process flow-sheet. b) Operations involving recycle, purge, by-pass. c) Steady state operation. d) Unsteady state operation.

4. Energy balance calculations:

a) Principles of energy conversion and conservation. b) Thermophysics. c) Thermochemistry d) Energy balance calculations: without and with chemical reactions.

5. Combined materials and energy balance calculations.

6. Typical industrial problems.

Books Recommended:

1. Fundamentals of Food Engineering by Radha Charan Verma and Sanjay Kr Jain;

Himanshu Publications, Udaipur, 2002.

2. Fundamentals of Food Process Engineering by R.T. Toledo, 1993.



FTL – 202: Basic Microbiology

Credits: 3-0-0 Note: Students can use the Non-Programmable scientific calculator.

Microbiology and its scope.

Microscopy, classification.

Morphology and physiology of bacteria, yeast, molds and algae growth.

Nutrition and reproduction, isolation and identification of micro organisms.

Pure cultures and their characteristics.

Maintenance of cultures, culture techniques, enumeration techniques.

Physical and chemical methods of control of micro organisms.

Microbial interactions.

Virus, common pathogenic organisms, immune response.

Antigen - antibody interaction and antibodies.

Microbial ecology.

Incidences of micro-organisms in soil, water, air, food and sewage.

Food spoilage organisms.

Food borne infections and poisoning organisms, sanitation and Hygiene. Recommended Books:

1. Bacteriology - A.J. Salley, 2007.

2. Microbiology - Palczer, Chan & Creig.

3. Modern Food Microbiology – Jay, 2000.

4. Basic Food Microbiology – Banwart, 1981.

5. Food Microbiology - Frazier & Westhoff, 2008.



FTL – 203: Food Hygiene and Sanitation

Credits: 3-0-0


General principles of food hygiene. Personal hygiene. Food handling habits, water sources and impurities in water supply and treatment. Sanitation facilities and procedures in food plant operation. Quality standards for potable water supply. Microbial standards for foods. Sanitation in food service institution. Method of cleaning and disinfection. Detergents and Sanitizer Recommended international code of hygiene for food products.

Recommended Books:

1. Guide to improving food hygiene - Ed Gaston and Tiffney.

2. Practical Food Microbiology and Technology (2nd edition) – J. Mountney and

W.A. Gould, 1988.

3. Food Poisoning and Food Hygiene - Betty C. Hobbs (3rd Edition).



FTL-204: Biochemistry and Nutrition


Introduction to biochemical science. Enzymes and coenzymes; Introduction, definition, nomenclature, classification, numbering structure and functions of coenzymes, energy rich compounds, active sites, mechanism of enzymes action. of temperature, pH, enzyme, concentration and substrate concentration on the rate of enzyme reaction, specificity of enzymes, enzyme, enzyme inhibition, Kinetics of enzymes action, activation of enzymes nature and functions of enzymes involved in digestion.

Metabolism of carbohydrates: Embden - Meyerhoff pathway, Coruy and Coruy Cycle, Muscular contraction, Kreb's cycle, electron transport, chain, oxidative phosphorylation and substrate linked phosphorylation, energy balance.

Metabolism of lipids; Digestion and absorption of lipids, fatty liver, lipotropic agent, oxidation pathway, methylmalonyl Co - A pathway metabolism of Ketone bodies, energy balance.

Metabolism of proteins, importance of proteins digestion and absorption of proteins, amino acid of nitrogen pool, nitrogen balance essential amino acids, evaluation of quality of proteins, general metabolism of proteins and amino acids.

Introduction to human nutrition. The function of foods. The need for energy, basal energy metabolism. Calorific value of foods, Dietry allowances and standards for different age groups, nutritive value of foods, Dietry interrelationship. Techniques for assessment of human nutrition. Physiological functions, deficiency diseases, role in metabolism and daily requirement of vitamin A, D, E, K, C, B-1, B-2, niacin, pyridoxin, cyanocobalamine, folic acid, choline, p aminobenzoic acid. Minerals as structural and functional constituents in human metabolism, specific role of iron, calcium, phosphorous, iodine, sodium, chlorine, potassium, copper and magnesium.

Recommended Books: 1. Biochemistry – Lehninger, 2004.

2. Biochemistry – Stryer, 2007.

3. Fudamentals of Food Chemistry Laboratory- J. Kaur, Houghton Mifflin Company,

New York (2006).



ESL220: ENVIRONMENTAL STUDIES (COMPULSORY)

Credit 3-0-0 1. The multidisciplinary nature of environmental studies: Definition, scope & its importance,

Need for public awareness. 2. Natural resources: Natural resources and associated problems.

a) Forest resources: Use of over exploitation, deforestation, case studies. Timber extraction,

mining, dams and their effects on forests and tribal people.

b) Water resources: Use and over-utilization of surface and ground water, floods, drought,

conflicts over water, dams-benefits and problems.

c) Mineral resources: Use and exploitation, environmental effects of extracting and using

mineral resources, case studies.

d) Food resources: World food problems, change caused by agriculture and overgrazing,

effects or modern agriculture, fertilizer-pesticide problem, salinity, case studies.

e) Energy resources: Growing of energy needs, renewable and non-renewable energy

resources, use of alternate energy sources, case studies.

f) Land recourses: Land as a resource, land degradation, soil erosion and desertification.

g) Role of an individual in conservation of natural resources, Equitable use of resources for

sustainable lifestyles.

3. Ecosystem:

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 following ecosystems: a. Forest ecosystem b. Grassland ecosystem c. Desert ecosystem d. Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries).



4. Biodiversity and its Conservation: Definition: Genetic, species and ecosystem diversity, Biogeographical classification of India. Value of Biodiversity: Consumptive use; productive use, social, ethical, aesthetic and option values. Biodiversity of global, National and local levels, India as mega-diversity nation "Hot-spots of biodiversity. Threats to Biodiversity: Habitat loss, poaching of wild life, man wildlife conflicts Endangered and endemic species of India. Conservation of Biodiversity: In situ and Ex-situ conservation of biodiversity.

5. Environmental Pollution:

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

6. Social Issues and Environment:

* 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 warning, acid rain, ozone layer depletion, nuclear accidents and

holocause. Case studies. * Wasteland reclamation * Consumerism and waste products * Environmental Protection 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 o£. environmental legislation * Public awareness



7. Human population and the environment * 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 * Road Safety Rules & Regulations: Use of Safety Devices while Driving, Do’s and Don’ts

while Driving, Role of Citizens or Public Participation, Responsibilities of Public under Motor Vehicle Act, 1988, General Traffic Signs

* Accident & First Aid: First Aid to Road Accident Victims, Calling Patrolling Police & Ambulance

8. Field Work: Visit to a local area to document environmental assets–river / forest / grassland /

hill / mountain. Visit to a local polluted site–Urban / Rural / Industrial / Agricultural. Study of common plants, insects, birds. Study of simple ecosystems–pond, river, hill slopes, etc. (Field work equal to 5 lecture hours)

References:

1. Agarwal, K. C. 2001. Environmental Biology, Nidhi Publications Ltd. Bikaner.

2. Bharucha, E. 2005. Textbook of Environmental Studies, Universities Press, Hyderabad.

3. Bharucha, E. 2004. The Biodiversity of India, Mapin Publishing Pvt. Ltd. Ahmedabad.

4. Brunner, R. C. 1989. Hazardous Waste Incineration, McGraw Hill Inc. New York.

5. Clark, R. S. 2000. Marine Pollution, Clanderson Press Oxford.

6. Cunningham, W. P., Cooper, T. H., Gorhani, E. & Hepworth, M. T. 2001. Environmental

Encyclopedia, Jaico Publications House, Mumbai.

7. De, A. K. 1989. Environmental Chemistry, Wiley Eastern Ltd.

8. Down to Earth, Centre for Science and Environment, New Delhi.

9. Hawkins, R. E. 2000. Encyclopedia of Indian Natural History, Bombay Natural History

Society.

10. Heywood, V. H & Waston, R. T. 1995. Global Biodiversity Assessment, Cambridge House,

Delhi.

11. Jadhav, H. & Bhosale, V. M. 1995. Environmental Protection and Laws. Himalaya Pub.

12. Joseph, K. and Nagendran, R. 2004. Essentials of Environmental Studies, Pearson

Education (Singapore) Pte. Ltd., Delhi.

13. Kaushik, A. & Kaushik, C. P. 2004. Perspective in Environmental Studies, New Age

International (P) Ltd, New Delhi.



14. Miller, T. G. Jr. 2000. Environmental Science, Wadsworth Publishing Co.

15. Odum, E. P. 1971. Fundamentals of Ecology. W.B. Saunders Co. USA.

16. Rajagopalan, R. 2005. Environmental Studies from Crisis to Cure. Oxford University Press,

New Delhi.

17. Sharma, B. K. 2001. Environmental Chemistry. Geol Publishing House, Meerut.

18. Sharma, J. P. 2004. Comprehensive Environmental Studies, Laxmi Publications (P) Ltd,

New Delhi.

19. Sharma, P. D. 2005. Ecology and Environment, Rastogi Publications, Meerut.

20. Subramanian, V. 2002. A Text Book in Environmental Sciences, Narosa Publishing House,

New Delhi.

21. Survey of the Environment. 2005. The Hindu.

22. Tiwari, S. C. 2003. Concepts of Modern Ecology, Bishen Singh Mahendra Pal Singh, Dehra

Dun.

23. Townsend, C., Harper, J. and Michael, B. 2001. Essentials of Ecology, Blackwell Science.

24. Booklet on Safe Driving. Sukhmani Society (Suvidha Centre), District Court Complex,

Amritsar.



Credits: 3-1-0

ECL-210: Basic Electrical & Electronics Engineering


Part – I

1. Electric Current and Ohm’s Law Ohm’s Law, Resistance in Series, Resistance in Parallel, Division of current in Parallel circuits, Equivalent Resistance, Numericals. (4)

2. Network Theorems: Kirchhof’s laws, Thevenin Theorem, Work, Power & Energy effect of

electric current, Joule’s law of Electric beating Numericals. (4) 3. Electromagnetic Induction & A.C. Fundamentals:

Faraday’s law of Electromagnetic Induction, Generation of Alternating voltage, current, simple wave form, cycle Time period, frequency, Amplitude, phase, phase difference. (6)

4. Induction motor: Classification of A.C. Motors General Principle, construction, Relation

between Torgue & Slip, control of A.C. motors. (6) 5. Transformer: Working principle of a Transformer construction, Elementary Theory of

an ideal Transformer E.M.F. Equation of a Transformer Voltage Transformation Ratio Efficiency of a Transformer, Three phase – Transformer. (8)

6. D.C. Generators & D.C. Motors: Generator Principle, Construction & working of

Generator, Motor Principle, Comparison of Generator & Motor action, comparison of shunt, series Motors, losses & Efficiency Powerstages, Speed control of D.C. Motors. (8)

Part – II

1. Electronic Devices, Semiconductors, Bipolar junction Transistor, transistor circuit

configuration transistor characteristics Field Effect Transistor. (6) 2. Amplifiers, Classification, Configuration, Concept of feedback amplifiers. (6) 3. Special Diodes, Zener Diode, Voltage, Regulation. (6) 4. Cathode Rang oscilliscope (CRO) Introduction – Analog & Digital Instruments function of

Instruments. Electronic versue Electrical Instruments. (6) Text:

1. Principle of Electrical Engg. by Vincent Del Tora. 2. Basic Electronics by G.K. Mittal, 2003. 3. Electronic Principles by A.P. Malvino, 1999.



FTP-221: Basic Microbiology (Practical)

Credits: 0-0-2


1. Introduction to Microscopic techniques in the identification of Microorganisms

2. Specific Staining techniques.

3. Isolation of pure cultures of bacteria, yeasts, and moulds.

4. Identification on the basis of Morphology and Physiology.

5. Preparation of nutrient broth.

6. Preparation of media with nutrient agar, PDA and special media.

7. Measurement of efficacy of anti Microbial agents.



FTP – 222 Biochemistry and Nutrition (Practical)


Analytical techniques in Bio - Chemistry

Isolation and purification of enzyme.

Determination of enzyme activity

Kinetics of enzymatic reaction.

Detection and estimation of amino acid by paper/columns chromatography.

Assessment of nutritive value of foods.

Identification and estimation of additives, toxic materials in food.



ECP-210 Basic Electrical & Electronics Engineering (Practical) Credits: 0-0-2


Study of staircase and godown wiring, performing tube connection and its testing.

Determination of power factor when R-L-C in series. Determination of capacitance and

impedance, measurement of power by three voltmeter, three ammeter and one wattmeter

methods; study of construction operation and in case of D.C. Motor, Load carrying capacity and

open circuit characteristics of D.C. General, Relationship between speed variations, number of

poles of induction motor, study of construction, operation and care of alternator and A.C.

convertor, solving problems of R-L-C circuits, A.C. and D.C. motors, D.C. generator etc. Diode as rectifiers transistor as an amplifier, CE, CC, CB amplifier, R-C ampled amplifier, direct

coupled amplifier oscillators, Electronic measurement of current voltage resistance CRC.

46B. TECH. (FOOD TECHNOLOGY) (SEMESTER-IV)


FTL-251 Grain Handling and Storage Technology

(only for 2012-13) Credits: 2-0-0 Note: Students can use the Non-Programmable scientific calculator.

Theory: Stored product pests- insects, rodents, fungi, their nature and occurrence Pest control- Techniques of pesticides application and fumigations Pesticide chemistry, their toxicology and residual analysis Pest control measures and sanitation of mills Grain procurement and handling Principles of grain storage Grain storage structures Modern techniques of infestation control Pesticides and health hazards MAS / CAS, Hypobaric storage

Recommended Books: 1. Pesticides and Pollution by Mollan.

2. Systematic Fungicide by Marsh (1973).

3. Introduction of Insect by Metalf & Lukemann (1994).

4. Pesticides Formulations by Woods.



FTL-252 Cereal & Legume Technology

Credits: 3-1-0 Note: Students can use the Non-Programmable scientific calculator. Theory: Question paper will contain eight questions in all and students will be asked to attempt any five questions. All questions will carry equal marks.

Rice: Composition, structure and characteristics varieties, classification and properties, milling, criteria of rice quality and parboiling of paddy, processed foods from rice, rice milling, Machinery and modern rice mill, stabilization of rice bran, by products of rice milling and their uses specifically rice bran oil.

Wheat: Composition, structure and characteristics varieties, classification and properties, criteria of wheat and flour, quality, wheat conditioning, flour milling, air classification of flour, Flour and its treatment, rheology and chemistry of dough, physical dough testing instruments. Technology of baking bread, biscuit, cookies, cakes, bakery ingredients and their functions. Drum wheat and pasta products like macaroni, noodles and sphagatti. Processing of wheat flakes.

Corn: Corn type, varieties of corn, composition, structure and characteristics, Dry and wet milling of corn, composition and properties of corn starch, corn based ready- to-eat breakfast cereals, alkaline cooked products, tortillas, nixtamalized corn flours, snacks from corn, tortilla chips, extruded snacks, Corn oil – composition, processing and utilization, corn starch properties, modification and uses, corn sweeteners such as glucose syrup, high fructose corn syrups, dextrose and maltodextrin.

Barley: Structure, composition, milling, products and malting chemistry and technology.

Legumes: Legumes with special reference to soybean composition, antinutritional factors production of protein isolates, protein concentrates, soya milk.

Recommended Books:

1. Technology of Cereals by N.L. Kent, 1994.

2. Wheat Chemistry and Technology- Pomerenz.

3. Corn Chemistry and Technology by Tanley A Watson and Paul E. Ramstad.

4. Legumes: Chemistry, Technology and Human Nutrition by Ruth H.Matthews,

1989.



FTL – 253: Fruits & Vegetables Technology

Credits: 3-1-0


1. Storage and handling of fresh fruits and vegetables

2. Preservation of fruits and vegetables by heat treatment.

3. Processing and preservation of fruits and vegetables juices.

4. Concentration of fruits and vegetable juice.

5. Preparation of jam, jelly and marmalade pickles and vegetable products.

6. Fermented fruit and vegetable products.

7. Freezing and dehydration of fruits and vegetables.

8. Effects of processing on the nutritive value of fruits and vegetables.

9. Food additives

10. Pickling and curing of food.

11. Intermediate moisture foods.

12. By-product and their utilization.

Recommended Books:

1. Handbook of Analysis of Fruits and Vegetable Products by S. Rangana, Tata McGraw

Hill, New Delhi, 1986.

2. Commercial Vegetable Processing – Tressler DK and Woodruff JG, AVI Publishing Co.,

West Port, CT 2004.

3. Commercial Fruit Processing – Woodroof J.G. , Luh B.S. AVI Publishing Co, West Port,

CT 2004.



Credits: 3-0-0

FTL - 254 Industrial Microbiology

Note: Students can use the Non-Programmable scientific calculator. Economic activities of microorganisms. Propagation of food, food and baker yeasts. Technology of production of alcohol, glycerol and beer. Mechanism of alcohol and glycerol fermentation. Production of wine and other alcoholic beverages (Whiskey, rum etc.). activities of lactic acid bacteria and industrial, production of lactic acid.

Activities of acetic acid bacteria and production of vinegar, sorbose and dihydroxyacetone. Production of dextrons, amino acid fermentation, metabolic controls in industrial fermentation, saccharifying agents - methods of production and uses. Activities of molds, microbial production of organic acids viz. citric, gluconic, fumeric, itaconic, gibbarellic and kojie acids. Microbial production of vitamins B-2 and B-12. Production, Isolation and uses of microbial enzymes, immobilzed enzymes and their applications, production of glucose and fructose and starch by enzymatic methods. Production of mushroom mycelium by submerged culture process. Production of algal protein and recent advances.

Microbiological transformation of steroids. Production and isolation of antibacterial antibiotics like pencillin, streptomycin, steptomycin, chloromycetin, tetracyclines, semisynthetic pencillins. Antifungal antibiotics.

Recommended Books: 1. Industrial Microbiology - Prescott & Dunn., 1983

2. Industrial Microbiology – Casida, 2004.

3. Comprehensive Biotechnology – Moo Young, 1985.



FTL-255 Fluid Flow and Heat Transfer Credits: 3-0-0 Note: Students can use Non-Programmable scientific calculator.

Fluid Flow Nature and classification of fluids. Concept of viscosity and its measurement - capillary tube viscometer, rotational viscometer. Mechanical energy balance, Bernoulli’s equation and its application. Friction in pipes and pipe line fittings. Pumps and their classification - positive displacement pumps and centrifugal pumps. Flow measurement devices - Pitot tube, Orifice tube, Venturimeter. Pressure and its measurement - Simple and Differential manometers.

Heat Transfer Modes of heat transfer-conduction, convection and radiation. Conduction: Fourier’s law, applications of steady-state heat transfer i.e. conductive heat transfer in a rectangular slab, tubular pipe, composite rectangular wall (in series), composite cylindrical tube (in series) and sphere. Convection: Free convection and forced convection. Estimation of convective heat transfer coefficient and overall heat transfer coefficient. Critical thickness of insulation. Heat exchangers: Steam injection, Steam infusion, Plate heat exchanger, Scraped surface and Tubular heat exchanger. Design of a tubular heat exchanger by LMTD and NTU-Effectiveness method. Radiation: Stefan-Boltzmann law, Black body, Emissivity, Gray body. Application of radiation in food drying.

Recommended Books: Introduction to Food Engineering (3rd Edition) by R Paul Singh and Dennis R Heldmann;

Academic Press, London, UK, 1993

Unit Operations of Chemical Engineering (5th Edition) by Warren L McCabe, Julian C Smith,

Peter Harriott; McGraw-Hill, Inc., New Delhi,1998

Fundamentals of Food Engineering by Radha Charan Verma and Sanjay Kr Jain; Himanshu

Publications, Udaipur,2002

Heat Transfer (7th Edition) by J P Holman; McGraw-Hill, Inc., New Delhi, 2008.

Transport Processes and Unit Operations (3rd Edition) by Christie J Geankoplis, Prentice-Hall of

India Pvt Ltd, New Delhi, 1999.



FTL-256 Mechanical Operations Credits: 3-0-0 Note: Students can use Non-Programmable scientific calculator.

1. Size Reduction

General principles, considerations governing equipment selection, size reduction equipment, modes of operation of size reduction plant, calculation of energy requirements for comminution of solids, disintegration of fibrous materials-slicing, dicing, shredding and pulping.

2. Screening Screening terminology, types of screens, effectiveness of screens, screen analysis for particle size determination.

3. Mixing Theory, measurement of mixing, rates of mixing, types of mixers – mixers for liquids of low or moderate viscosity, mixers for high viscosity pastes and plastic solids, mixers for dry solids.

4. Material Handling Theory, types of material handling equipments like belt conveyor, screw conveyor, bucket elevator and pneumatic conveyor.

5. Filtration Theory of filtration, filtration equations for constant pressure and constant rate filtration, filtration equipments, filter media and filter aids.

6. Sedimentation Theory, free and hindered settling, sedimentation equipments

7. Centrifugal Separation Theory, basic equation, rate of separation, liquid separation, gas-solid separation, centrifugation equipments

Recommended Books: Transport Processes and Unit Operations (3rd Edition) by Christie J Geankoplis, Prentice-Hall of India Pvt Ltd, New Delhi, 1999. Food Engineering Operations (3rd Edition) by J G Brennan, J R Butters, N D Cowell, A E V Lilley; Elsevier Science Publishing Co. Inc., New York, USA, 1990 Unit Operations of Chemical Engineering (5th Edition) by Warren L McCabe, Julian C Smith, Peter Harriott; McGraw-Hill, Inc., New Delhi, 1998 Unit Operations in Food Processing (2nd Edition) by R L Earle; Pergamon Press, Oxford, UK, 1992 Unit Operations of Agricultural Processing by K M Sahay and K K Singh; Vikas Publishing House Pvt Ltd., New Delhi, 2007



FTP-271 Cereal & Legume Technology (Practical) Credits: 0-0-2

Note: Students can use Non-Programmable scientific calculator.

1. Wheat Technology:

o Evaluation of properties of Wheat and milled products, Physical, Chemical and

Rheological.

o Experiment baking bread, biscuit, cakes, and pastries.

o Evaluation of baked bread.

o Experimental milling of wheat.

2. Rice Technology –evaluation of properties of rice, physical and chemical-

o Cooking quality of rice.

o Experiment on parboiling, evaluation of quality.

o Milling of rice, assessment of degree of polishing,

o Evaluation of extruded products.

o Milling of pulses.

3. Legumes Technology-

Evaluation of properties of legumes (Physical, Chemical and cooking)

Production of isolates and Concentrates

Production of different soybean products.

Evaluation & Production of extruded products

4. Industrial Visit.



FTP – 272: Fruits & Vegetables Technology (Practical)


1. Preparation of fruit juices, squash, R-T-S, Nectar.

2. Preparation of jam, jelly, marmalade preserve, candied.

3. Preparation of fruit juice concentrate and powder.

4. Preparation of tomato products.

5. Preparation of pickles, chutneys, sauces.

6. Dehydration of fruits & vegetables.

7. Freezing of fruits and vegetables.

8. Quality control of processed products.

9. Can seaming operation and canning of fruits and vegetables.



FTP – 273 Industrial Microbiology (Practical) Credits: 0-0-2


Production, recovery and control tests for the following fermentation products.

Alcohol, baker’s yeast, Citric acid, Glutamic acid, Amylases, Pectinase, Wine, Cider, Miso,

Tempeh, Yoghurt, Riboflavin etc.



FTP-274 Mechanical Operations (Practical) Credits: 0-0-2

Note: Students can use Non-Programmable scientific calculator.

1. Study of working principle and operation of various types of grinders.

2. Study of working principle and operation of various types of crushers.

3. Sieve analysis to determine particle size of flour sample.

4. Design calculations of belt conveyor.

5. Design calculations of screw conveyor

6. Design calculations of bucket elevator.

7. Study of filtration operation.

8. Study of mixing operation.

9. Visit to a food industry.

56

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-V)

(Under Credit Based Continuous Evaluation System)

FTL - 301 Dairy Technology

Credits: 3-1-0


Chemical composition, nutritive value and physico-chemical characteristics of milk and milk

products. Microbiology of Milk.

Production, processing, distribution and storage of liquid milk.

Chemistry and technology of cream, butter, margarine, ghee and ice cream.

Chemistry and technology of : a) Evaporated milk b) Condensed milk

Chemistry and Technology of Milk Powders (full fat, Skim-milk and instantized milk powders)

Technology of cheese and other fermented milk products.

Fortification of milk products with different nutrients.

Indigenous milk products & their technology.

Production of infant milk food.

Byproducts of dairy industry .

Quality control in milk and milk products including various analytical techniques of

determination of milk quality.

Milk plant hygiene, sanitation and waste utilization.

57B. TECH. (FOOD TECHNOLOGY) (SEMESTER-V)

(Under Credit Based Continuous Evaluation Grading)

FTL- 302: Fish, Meat and Poultry Technology

Credits: 3-1-0


Development of meat and poultry industries in India. Ante-mortem examination of animals and

poultry birds. Slaughter and dressing, post-mortem examination. Post-mortem changes, factors

affecting them and their effect on shelf life of meat. Nutritive value of meat. Poultry dressing,

whole sale and retail cuts. Comminuted meat products. Canning of meat and meat products

Curing and smoking of meat. Meat ternderization. Disposal and utilisation of meat industry by-

products. MEPO. Sanitation of abattoir and meat processing. Modified atmospheric packaging of

meats.

Structure, composition and nutritive value of poultry eggs. Functional properties of eggs,

internal quality of eggs and its preservation. Eggs Spoilage Spray dried and frozen egg products. Fish structure and composition. Cold storage, freezing preservation and canning of fish. Picking

of fish, fish protein concentrates, fish meal and by products of fish processing industry.

References:

1. Meat Poultry and Sea Food Technology - R.L. Henricksons.

2. Meat Hand Book - Albert Lovie.

3. Poultry Products Technology - G.J. Mountney.

4. Fish as Food (Vol. i, ii, iii, iv) - George Borgstorm.

5. Fish Technology – R.J. Roberts.



FTL-303 Fats and Oil Technology


Status of oils and fats and Indian Economy –

1. General chemistry, Analytical methods for characterization.

2. Quality standards of edible oils & fats.

3. Antioxidants & rancidity oil & fats in diet, nutrition & disease. Detection of adulteration.

Extraction & clarification of vegetable oil. Modifications of the properties of oils & fats

including chemical processes. Confectionery plastic fats, preparation of various products

including different shortenings, margarine, salad dressing & mayonnaise, imitation of dairy

products, low calorie spreads, Animal fat, oil derivatives. Technology of oilseed protein isolate. Recommended Books:

1. Fats and Oil - Bailey.

2. The Chemistry & Technology of Edible Oil & Fats, P.N. Williams & J. Devine.



FTL – 304: Computer Applications in Food Processing Credit: 3-1-0 Note: Students can use the Non-Programmable scientific calculator. Introduction to Computers: History of computers; Block diagram of a computer and its essential units; Memories – RAM, ROM, Secondary storage devices; Compilers and interpreters. Number Systems: Decimal, Binary, Octal and Hexadecimal systems. Integer and real number representation. Microsoft Office: MS word, Introduction to windows; Purpose and characteristics of documents (text, fonts, size and styles); Paragraphs, searching and replacing; Page layout; Alignments and justification; Spell check; MS Excel; graphs, charts, Labels. MS power point. C Language: Flow charts; Various data types; Operators; Input and output statements; Control statements – for, while, do while, if then, switch and case statements; Functions, pointers, call by value and reference, recursion; Arrays one and two dimensions; Strings and string functions. Introduction to Information Technology & its Potential: Definition of networks, Concept of Web page, Elderman idea of web searching, intranet, e-mail and its attachments. Texts: 1. Introduction to Computers by Peter Norton (Tata McGraw-Hill).

2. Schaum’s Outline Programming with C by Gottfried and Byron (Tata McGraw-Hill).

3. Let Us C by Kanetkar (Tata McGraw-Hill).

4. Working with MS Office 2000 (Tata McGraw-Hill).

5. Window Based Computer Course, Gurvinder Singh & Rachhpal Singh, Kalyani Publishers.

6. Programming in C by K.S. Kahlon, Gurvinder Singh & Rachhpal Singh, Kalyani Publishers.

7. Robert Lafore : Object Oriented Programming in Turbo C++, Galgotia Publications Pvt. Ltd.

8. Yashwant Kanetkar Let Us C, BPB Publications, New Delhi.

9. R.S.Salaria Application Programming in C, Khanna Book Publishing, Delhi.



FTL –305: Process Control & Instrumentation Credits: 3-1-0 Note: Students can use the Non-Programmable scientific calculator.

1. Instrumentation Terminology and Performance: Definition of terms: Accuracy, precision, reliability, repetability, reproductivity, standards and calibrations, types of errors, transducers. 2. Pressure Measurement: Bourdon type pressure sensors: spiral element, helical type, diaphragm type pressure sensors: standard diaphragm element, multiple capsule element, nested diaphragm type. Electro-mechanical instrument (for indicating and recording). Resistive transducer, LVDT, capacitive transducer, photoelectric transducer. Measurement of vacuum, mechanical vacuum gauges, Mcleod vacuum gauges, resistance wire vacuum gauges. 3. Temperature Measurement : Application and selection, bimetallic thermometer. Filled thermal elements : liquid filled systems, vapour filled, gas filled systems, mercury filled system. Glass stem thermometer, liquid in glass thermometer, resistance thermometers. Thermisters: thermocouples: Thermocouple terminology, The law of intermediate temp. and metals. Advantages and disadvantages of thermocouples. 4. Flow Measurement: Meter selection, differential pressure: orifice plates, venturi tubes, pitot tube, positive displacement liquid meters: oval gear type, helical rotor type, turbine flow type. Electromagnetic flow meters, variable area flow meters. Rotameter, mass flow meters: impeller-turbine, twin-turbine, ultrasonic meter: Doppler flow meter, two transducer type. Metering pumps: Peristaltic pump (rollers and cam operated), piston pump, Solids flowmeters and feeders: basic belt feeder type, rotary valve volumetric feeder, screw feeder, vibratory feeder, shaker feeder. 5. Level Measurement: Selection, application, atmospheric vessel, pressurized vessels, liquid manometer , glass tube manometer, float liquid manometers,. Measurement of clean liquid level in atmospheric and pressurized tank by d/p instruments. Float level devices: atmospheric tanks, pressurized tank. Optical level switches: non contacting level sensor, laser used to detect level. Type level device : surface sensor for solids and liquids, thermal level sensors: low level thermal conductivity switch. Ultrasonic level detectors: continuous ultrasonic level detectors. 6. Measurement of Viscosity: Viscometer selection, laboratory viscometer; rotational, coaxial cylinder viscometer, cone and plate type, industrial viscometer: differential pressure continuous capillary viscometer, float type viscometer: single float, two float, by pass installation of concentric viscometer. 7. Measurement of Density: Hydrometer, in line hydrometer indicator, liquid density capacitance type, liquid density radiation type. 8. Measurement of pH: pH glass membrane electrode, reference electrode, typical installation for pH measuring under pressure in pipe line, preamplifier, amplifier, high temp. and low temp.pH control and recorder. 9. Measurement of Humidity: Wet and dry bulb hygrometers, absolute humidity relative humidity, resistive hygrometer etc. 10. Final Control: Introduction, final control operations, signal conversions, analog electrical signals, relay, amplifiers, motor control, digital electrical signals, on/off switch, DAC, Pneumatic signals, amplification, nozzle/flapper system, current to pressure converters, actuators, electrical actuators, solenoid, electrical motors, DC and AC motors, stepping motors, pneumatic actuators, hydraulic actuators, hydraulic servos.



11. Display, Recording, Alaram: Introduction, display methods, pointer scale system, illumination display, the CRO, recorders of alvanometric and scillographic recording. Circular chart recorder, recording part, chart and its drive, alarm annunciation. Data logger. Reference Books: 1. Instrument Engineers Handbook (Process Measurement) by Bela G. Liptak, Kriszta Venceal,

Chilon Book Company, Pennysylvania. 2. Process Instruments and Controls Handbook – Considine. 3. Process Control Instrumentation Technology - Curtis Johnson, Prentice Hall. 4. Principles of Industrial Instrumentation - D. Patranabis , 2nd Edition (McGraw Hill). 5. Electrical and Electronic Measurement and Instrumentation - A.K. Sawhney, Dhanpat

Rai & Co.



FTP –321: Dairy Technology (Practical)

Credits: 0-0-2


Chemical analysis of milk and milk products.

Different adulterants for milk and milk products

Milk pasteurization and sterilization.

Preparation of

a) Cream

b) Butter.

c) Ghee

d) Ice Cream

e) Paneer & Chhana

f) Milk Powder

g) Condensed Milk

Different analytical techniques of determination of milk quality.

Visit to milk plant.



FTP –322 Fish, Meat & Poultry Technology (Practical)

Credits: 0-0-2


1. Fish, Meat cutting and handling.

2. Dressing of poultry.

3. Evaluation of the quality of meat, poultry & Fish.

4. Canning, Freezing, dehydration cured product of fish & meat.

5. Meat based soup and its quality control. .

6. Measures of egg quality, egg powder etc.

7. Analysis of fish and fish products.

8. Preparation of fish oil and meal.

9. Fish protein concentrate, uses.

10. Visit to Meat, fish poultry processing industries.



FTP -323 Fats & Oil Technology (Practical)

Credits: 0-0-2


1. Experimental expeller processing of oilseeds.

2. Solvent extraction process.

3. Determination of Iodine value, saponification value, R.M. value, Kirschner,

Polenski value, melting point and peroxide value of fats & oils sample.

4. Adulterants in fats and oils.

5. Imitated dairy products, margarine etc.

6. Production of protein concentrates and isolates.

7. Determination of anti-oxidant-used in oil.



FTP-324 Computer Applications in Food Processing (Practical)

Credits: 0-0-3 Note: Students can use the Non-Programmable scientific calculator. Use of MS Word,

Use of MS Excel,

Use of MS Powerpoint for making presentations

Use of Internet.

Programming in C: About 25 programs on different applications of C including operators,

expressions, functions, arrays, pointers, strings and files.

Texts: 1. Working with MS Office 2000. Tata McGraw Hill.

2. Norton, P. “Introduction to Computers”, Tata McGraw Hill.

3. Window Based Computer Course, Gurvinder Singh and Rachhpal Singh, Kalayani Publishers.

4. Let Us C by Yashwant Kanetkar.



FTP-325 Process Control & Instrumentation (Practical)


Use of transducers and measurement of pressure, vacuum of temperature, humidity, pH

Theological parameters, and study of different types of temperature and pressure controllers

study of instruments used for measurement of solar energy instruments and controls used in

various food processes/Food equipments.

67

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VI) (Under Credit Based Continuous Evaluation Grading System))

FTL – 351: Food Regulation and Quality Control


Theory:

General principles of quality control, GMP, SOP, GLP, Quality attributes, colour, gloss,

viscosity and consistency, size and shape, and texture, flavour, taste, sensory evolution

techniques, micro analytical and microbiological methods of quality evaluation. Govt.

and trade standards for quality. Foods laws and regulations, recording and reporting of

quality, quality circles, statistical quality control, six sigma concept. Recommended Books:

1. Advances in Food Research by Academic Press.

2. Quality Control for Food Industry by Krammar and Twigg.

3. Quality Control in Food Industry by S.N. Herschdoarfar.

68

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VI) (Under Credit Based Continuous Evaluation Grading System))

FTL – 352: Applications of Enzymes in Food Industry

Credits: 3-0-0


General properties and classification of enzymes

Co-enzymes, cofactors, enzymes inhibitors.

Enzyme kinetics

Sources of enzymes and their production.

Application of amylases, proteases, lipoxidase, lipases and pentosanes in baking industry.

Significance of enzymes in starch industry- high fructose corn syrups, glucose syrups,

monohydrate dextrose

Enzymes in beer and wine making.

Applications of enzymes in milk and milk products

Enzymes in fruits and vegetables processing-clarification and debittering

Role of enzymes in meat tenderization.

Book Recommended:

1. Food Enzymes by Reed.

69B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VI) (Under Credit Based Continuous Evaluation Grading System)

FTL- 353: Biochemical Engineering

Credit: 3-0-0 Note: Students can use the Non-Programmable scientific calculator.

Introduction: Interaction of chemical Engg. Microbiology and biochemistry. Mass Transfer: Mass transfer in foods, diffusion, membrane transport, dialysis and nutrient uptake rate of microorganisms.

Kinetics : kinetics of microbial growth and death, enzyme reaction kinetics.

Aeration and agitation in fermentor, oxygen supply and demand in microbial processes - single and multiple bubble aeration, oxygen transfer in fermentation. Sterilization, air, media.

Fermentor design, control and scale up.

Continuous fermentation.

Enzyme Engg., Production of crude enzyme, isolation and purification, immobilized enzymes & bio-reactor. Immobilization techniques, kinetics, industrial application, product recovery.

Recommended Books: 1. Biochemical Engg. : Aiba Humphery and Millis 2. Biochemical Engg. : Beielly & Ollis 3. Advances in Biotechnology : Moo - Young 4. Fermentation Technology : Whitekar


FTL – 354: Packaging Technology Credit: 3-1-0

Note: Students can use the Non-Programmable scientific calculator. 1. Definition, Functions of Food package, hazards acting on package during transportation. 2. Packaging materials: Classification a) Paper, paperboard, glass, metal, plastic (Rigid,

semi rigid and flexible package forms). 3. Laminates and coextruded films. 4. Special packaging methods: Retortable plastic packaging, Aseptic, vacuum, shrink

packaging, Free O2 scavenging packaging. 5. Modified and controlled atmosphere packaging. 6. Shelf life prediction. 7. Edible films and coatings. 8. Packaging requirements of different products:

Dairy products, Flesh foods, Cereal based foods, Fruits and vegetables, Beverages, Snack foods, Microwavable foods.

9. Safety and legislative aspects of packaging. Recommended Books:

1. Fundamentals of Food Packaging by F.A. Paine. 2. Packaging of Food Beverages by F.T. Day. 3. Food Packaging by Saccharow & Grifith. 4. Flexible Packaging of Foods by A.L. Brandy. 5. Principles of Food Packaging by R. Heiss.


FTL-355 MASS TRANSFER Credits: 3-0-0 Note: Students can use the Non-Programmable scientific calculator. Theory of diffusional processes - molecular and study diffusion in fluids, measurement of diffusivity. Theory of interphase mass - transfer, mass transfer coefficients and mass transfer theories. Analogy between heat, mass and momentum transfer. Fundamental principles of liquid - liquid extraction, selectivity, and choice of solvent. Material balances in stage operations and principles of the graphical methods in determination of number of equilibrium stage. Fundamental principles of leaching operation and material balance calculations. Theory of crystallisation, material and energy balance calculations, introduction to crystalizer design. Introduction to the principles of absorption.

Distillation: Vapor-Liquid equilibria, relative volatility batch and equilibrium distillation, steam distillation, molecular distillation, azeotropic and extractive distillation, enthalpy concentration diagram.

Theory of rectification column design. Theory of sublimation. Principles of humidification and dehumidification operations. Principles of construction and use of psychrometric chart. Introduction to the design of humidifiers. Dehumidifiers and cooling towers.

Recommended Books: 1. Unit Operation in Chemical Engineering – Mcabe & Smith. 2. Mass Transfer – Traybel. 3. Chemical Engineering – Coulson & Richardson.


FTL-356 BUSINESS AND FINANCIAL MANAGEMENT Credits: 3-1-0 Note: Students can use the Non-Programmable scientific calculator.

PART-I: Business Management 1. Definition and Scope of Management: Fundamental principals, concept and philosophy of

management, its use in major and small scale industries, types of organisation, elements of management. Characteristics and classification of wants. Law of demand, elasticity of demand and supply, market competition, monopoly and monopolicity competition, price determination under competition and monopoly.

2. Plant Layout : Location of factory, layout of plant, building equipment, factors important in decision making about the location of an industry.

3. Management Policy: Concept of scientific management in industry. General understanding of functions of management like decision making, planning, organising, directing and control. Practice of management control and delegation of authority, division into various departments, office management, joint stock companies, cooperative societies, board of directors, managing director, division into various sections.

4. Production Management and Control: Main considerations, factors influencing production control, Product design & development.

5. Personnel Administration : Personnel department, its organisation and function. Management of human resources, selection and training of employees, their welfare and safety, labour incentives/wages and renumeration. Absenteesm and its control. Factory Acts effecting industrial undertaking and workers in the factory.

6. TQM and ISO Quality Management systems. 7. Role of Sugar/Textile Industry in Promoting Economic Growth Through Social Good.

a) Microeconomics:- Monoplistic and oligoplistic market, optimisation of production b) Microeconomics:- Concept of excise Modvat, VAT, CT-3, Stock Exchange

c) Textile/sugar economy of India and world. Its impact due to GATT agreement.

PART- II: FINANCIAL MANAGEMENT 1. Objectives and Functions of Financial Management: General understanding of marketing

management, concept of market and marketing management, pricing policy, marketing media. Factors involved in project estimation, methods employed for the estimation of capital investment. Capital formation.Capital Structure: different sources of finance,types of capital and its cost determination. Capital budgeting decisions, method of appraising investment decision.Depreciation. Methods of determining depreciation, taxes. Optimum batch sizes, production scheduling .

2. Capital Budgeting Decisions : Method of appraising investment decisions. 3. Costing and Cost Control : Elements of cost, cost factors, budgetry control, forms of budget

and their integration,variation f cost with capacity, Break Even point. 4. Inventry Management : Purchase, organisation and control. General understanding of the

concept of material management.


Texts:

1. Cost Accounting by Jain & Narang, Kalyani Publishers.

2. Financial Management by Khan & Jain, Tata McGraw Hills.

3. Principal & Practice of Management by T. N. Chabra, Dhanpat Rai & Sons, Delhi.

4. Fundamentals of Book Keeping & Accountancy by Sharma, Chug & Katyal, S. Dinesh &

Comp., Jalandhar.

5. Production/Operation Management by B. S. Goyel, Pragti Precaution.


FTP - 371 Food Regulation & Quality Control (Practical)

Credits: 0-0-2


Estimation of product quality with respect to color, size, shape, viscosity, texture, flavour,

taste, sensory evaluation, market testing of products. Evaluation of food standards.


FTP - 372 Biochemical Engineering (Practical)

Credits: 0-0-2


1. Layout of fermentation technology.

2. Bacterial growth in batch cultures.

3. Heat in activation of enzyme, calculating of rate constants. Thermal death rate etc.

4. Mass transfer across membrane, permeability coefficient.

5. Kla measurement by dynamic method, effect of air flow rate and r.p.m.

6. Measurement of B.O.D. & C.O.D.

7. Fermentation operation, instrumentation etc.


FTP - 373 Packaging Technology (Practical)

Credits: 0-0-2


Physical properties of packaging materials

Water vapour and gas transmission rates of flexible packaging materials

Identification of plastic films.

Prepackaging of fruits and vegetables

Shrink packaging of poultry

Estimation of shelf life of packaged foods.

Vacuum and gas packaging.

77

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VII) (Old System)

FT-39: Food Processing Plant Layout and Design Duration of Exam: 3hours L T P Credit 3 1 - 4

Max. Marks – 100 University Exam – 60

Sessional – 40

Note: (i) Question paper will contain eight questions in all and students will be asked to

attempt any five questions. All questions will carry equal marks. (ii) Students can use Non-Programmable scientific calculator.

Plant Location Concept and factors governing plant location. Locational economics – comparison of rural vs urban plant sites, plant site selection guide.

Plant Layout Classes of layout problems, objectives, principles and types of layouts – process layout, product layout, combination layout, fixed position layout; methods and tools of plant and factory layouts; plant layout procedures.

Network Analysis of Processes Basic terms, objectives and advantages of network analysis, various network techniques, PERT and CPM techniques, smoothing.

Factory Building Considerations in building design, types of factory buildings, building construction materials for floors, walls, roofs, etc.

Cost Analysis Fixed cost, variable cost, depreciation, methods of economic analysis, profitability analysis of a plant.

Layouts Layouts of different types of food and fermentation industries – canning, dairy, bread, biscuit, beer, tomato processing, rice mill and wheat mill.

Plant Maintenance Objectives and importance of maintenance, types of maintenance – corrective or breakdown maintenance, scheduled maintenance, preventive maintenance and predictive maintenance.

Recommended Books Plant Layout and Design by James M. Moore, The Macmillan Company, New York. Industrial Engineering and Management by O.P. Khanna, Dhanpat Rai Publications (P) Ltd.,

New Delhi.

78


Duration of Exam- 3 hours

ID-08: Plant Utilities

Max.Marks-100

University Exam.-60 Sessional –40

L T P Credit 3 1 0 4

Note : (i) Question paper will contain eight questions in all and students will be asked to attempt any five questions. All questions will carry equal marks.

(ii) Students can use the Non-Programmable scientific calculator.

1. Properties of Steam: Phases, Phase Transformation at constant pressure, Generation of

Steam, Wet Steam, Dry Saturated Steam, Super heated Steam, Dryness faction.

Enthalpy, Specific Vol. of steam, Internal energy etc. Steams tables, experimental

method of determining the dryness fraction of steam-numerical.

2. Steam Generators: Introduction, Classification & Boilers, Water tube, Firetube type,

Vertical tabular boilers, types of fire and water tube boilers, boiler of locomotive type,

Bab Cock & Wilcox & High pressure boilers, boiler mounting & accessories,

Performance of steam generator, Evaporation rate. Performance, boiler efficiency,

Factors influencing Boiler efficiency problems.

3. Draught: Classification of draught, Natural Draught, Manometer Draught Gauge,

Available Draught, Artificial Draught, Power required for Draught Fan, Steam jet

Draught and Problems.

4. Fuels & Combustion: Introduction, solid liquid & gaseous fuel, Calorific value of fuel,

flue gases per kg. of fuel, Minimum Air required per kg. of fuel, Excess Air Problems.

5. Condensers: The function of a condenser in a Steam Power Plant, Vacuum,

Classification, Comparison of Jet & Surface Condensers, Advantages/Disadvantages

Mass of Circulating Water required in a condenser, Air Removal, Edward’s Air Pump,

Vacuum Efficiency, Problems.

79


6. Belts Ropes & Chains: Introduction, Belt & Rope drives open & crossed Belt Drives,

Action of belt on pulleys, V.R., Slip, material for Belt & ropes, Flat Belts, V-Belts

crowning of pulleys, Types of Pulley, Idler Intermediate Loose & fast pulleys, Guide

Pulleys, Law of belting. Length of Belt, Open cross Belts, Cone Pulleys Ratio of Friction

Tensions, Flat Belt, V-Belt, Centrifugal effect on Belts, Chains, Classification of Chains,

problems.

7. Gears : Introduction, Classification of Gears, Parallel Shafts, Spur Gears Spur Rack &

Pinion, Helical Gears, Intersecting Shafts, Straight Bevel Gears, Spiral Bevel Gears,

Skew Shafts, Crossed Helical Gears, Worm Gear, Hypoid Gears, Gear Terminology,

Pitch Circle, Pitch dia, Pitch, Circular Pitch, Diametral Pitch, module Gear Ratio,

Velocity Ration, Addendum, Dedendum etc.

8. Lubrication: Introduction, Physical & Chemical Test of Lubricants, Methods of

Applying Lubrication, Hand oiling, drop feed cup, ring type of lubrication, needle

lubrication, Forced feed lubrication & grease Lubrication etc.

9. Corrosion: Corrosion & its control, General Corrosion, Localized Corrosion, Pitting

Corrosion etc. Factors influencing Corrosion, Combating Corrosion, Selection of

material.

10. Reciprocating Air Compressors: Introduction the Reciprocating Air Compressor,

Isothermal & Adiabatic efficiency, Clearance & Clearance Volume, Volumetric

efficiency, Mechanical efficiency, Introduction to Two stage air-compressor, intercooler,

Control of Compressors, Problems.

Recommended Books: 1. Thermal Engineering by P.L. Ballaney : Khanna Publishers, Delhi-6. 2. Theory of Machine by S.S.Rattan, Tata McGraw Hill Publishing Co.Ltd, New Delhi 3. Theory of Machine by Dr. J.Lal & Prof. J.M.Shah; Publishers Metropolitan Book &

Co. Pvt. Ltd, Delhi-6. 4. Frozen Food Technology by C.P.Mallet; Blackie Academic & Professional an imprint

of Chapman & Hall.

80


FT-41: Food Process Engineering Duration of Exam: 3 hours Max. Marks – 100

University Exam – 60 Sessional – 40

L T P Credit 3 1 - 4

Note: (i) Question paper will contain eight questions in all and students will be asked to

attempt any five questions. All questions will carry equal marks. (ii) Students can use Non-Programmable scientific calculator.

1. Thermal Processing Microbial surviour curves, concept of F, D and Z values, evaluation of process time in canned foods by graphical and formula methods. Different types of sterilizers.

2. Refrigeration Selection of refrigerant, components of refrigeration systems, pressure-enthalpy charts and mathematical expressions useful in analysis of vapour compression refrigeration.

3. Freezing Different types of food freezing systems - indirect contact systems and direct contact systems, freezing time calculations.

4. Drying Theory of drying, bound moisture, free moisture, equilibrium moisture content, critical moisture content, drying rate curves, engineering aspects of different types of dries including bin drier, tray drier, drum drier, tunnel drier, spray drier, fluidized bed drier, freeze drier.

5. Evaporation Boiling point elevation, types of evaporators, design of single effect and multi effect evaporator, steam economy, vapour recompression systems – thermal recompression, mechanical recompression.

6. Extrusion Types of extruders – single screw extruder, twin screw extruder and their classification, design features and operational characteristics. Recommended Books

1. Introduction to Food Engineering (3rd Edition) by R. Paul Singh and Dennis R. Heldmann; Academic Press, London, UK.

2. Unit Operations of Chemical Engineering (5th Edition) by Warren L. McCabe, Julian C. Smith, Peter Harriott; McGraw-Hill, Inc., New Delhi.

3. Transport Processes and Unit Operations (3rd Edition) by Christie J. Geankoplis, Prentice-Hall of India Pvt. Ltd., New Delhi.

4. The Technology of Extrusion Cooking by N.D.Frame, Blackie Academic and Professional, Madras.

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FT – 42: Confectionery Technology

Duration of Exam. –3hours

L T P Credit

3 1 - 4

Max. Marks - 100

University Exam - 60 Sessional – 40

Note: (i) Question paper will contain eight questions in all and students will be asked to attempt any five questions. All questions will carry equal marks.

(ii) Students can use the Non-Programmable scientific calculator. Sugar, glucose syrup and other sweeteners, crystalline and non crystalline confectionary,

fondant, hard boiled candy, caramel, toffee, fudge, nut brittles, krokant, praline, truffles, pulled

sugar, marshmallows, nougat, fruit chews, jellies, gums, pastilles, Turkish delight, marzipan,

lozenges, panning.

Faults in confectionary: Fat bloom, sugar bloom, microbiological problems and rancidity

Chewing gum and bubble gum

Chocolate confectionary: cocoa processes, chocolate manufacture, bars and covered chocolate,

emulsifiers in chocolate, cocoa butter substitutes. Packaging requirements, forms and materials for confectionery.

References:

Sugar Confectionery Manufactured by:

1. The Science of Sugar confectionary by W.P. Edwards, RSC Publishers.

2. The Science of Chocolate by Stephent Becett, RSC Publisher.

3. Chocolate, Cocoa and Confectionary Science and Technology by Bernard W. Minifie.

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FT - 43 Spices and Flavour Technology

Duration of Exam. –3 hours

Max. Marks - 100

University Exam - 60 Sessional – 40

L T P Credit 3 1 0 4

Note : (i) Question paper will contain eight questions in all and students will be asked to

attempt any five questions. All questions will carry equal marks. (ii) Students can use the Non-Programmable scientific calculator.

Theory:

1. Spice Technology : Production, refining, flavouring concentrates, processing, packaging,

storage. Chemical composition, properties and special attributes. Quality control and

standards.

2. Flavour technology - Chemistry and physiology of tastes, Classification of flavouring

compounds. Compund flavouring and their carriers. Incorporation of flavouring in food

and their stability. Separation, purification and identification of flavouring materials,

Flavour evaluation. Standards for flavouring materials.

Recommended Books:

1. Handbook of herbs and spices , Vol 3, K.V.Peter, Wood Head Publishing Combridge UK

2004

2. Spice Statistics- Spice Board, Govt. of India, Ministry of Commerce, Cochin, India,

2006.

3. Spice and Seasonings., A Food Technology Handbook- DR Tainter & A.T.Grenis, VCH,

Publishing Co.2003

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FT-44: Food Process Engineering (Practical)

Credits: 2 Note: Students can use Non-Programmable scientific calculator.

Max. Marks-50 University Exam – 25

Sessional – 25

1. Study of dehydration characteristics of food material using cabinet drier.

2. Study of dehydration characteristics of food material using fluidized bed drier.

3. Study the working principle and operation of freeze drier.

4. Study the working principle and operation of spray drier.

5. Study of psychometrics – use and applications.

6. Study the working principle and operation of an evaporator.

7. Study of design parameters and refrigeration load capacity of a cold storage plant.

8. Determination of freezing time of selected food materials.

9. Study the working principle and operation of an extruder.

10. Visit to a food industry.

84

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VII) (Old system)

FT – 45: Confectionery Technology (Practical)

Credits: 2 Note: Students can use the Non-Programmable scientific calculator.

Study the preparation of confectionary products like:

Fondant

Hard boiled candy Caramel Toffee

Butterscotch

Pulled sugar

Jellies and gums

Visit of confectionary industry

Max. Marks - 50

University Exam - 25

Sessional - 25

85


FT – 46: Spices & Flavour Technology (Practical)

Max. Marks - 50 University Exam - 25

Sessional - 25

Credits: 2 Note: Students can use the Non-Programmable scientific calculator.

1. Spice analysis.

2. Separation of flavouring compounds and their evaluation.

3. Detection of adulteration in spices.

4. Sensory analysis of flavoured foods.

5. Correlation of subjective and objective methods.

6. Separation, purification and identification of some flavouring principles.

7. Formulation of food flavorings.

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B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VIII)

(Old System)

FT – 47: Research Project

L T P Credit Max. Marks: 100

0 0 4 4 University Exam : 60 Sessional : 40

Every student will be required to submit a project report or equipment design report in

typed standard form on a topic set by one or more teachers. The objective of the

Project Work is to test the ability of the student to tackle an investigational problem in his

field of specialization. Every student will be orally examined in the subject incorporated

in his Project Report.

87

B. TECH. (FOOD TECHNOLOGY) (SEMESTER-VIII) (Old System)

FT - 49 Industrial Training L T P Credit

0 0 16 16 Students will be required to undertake Practical Training in Industrial establishment in

the 8th semester of B.Tech. and will submit a report at the end of the training.

Documents

Old System (Semester: VII-VIII)gndu.ac.in/syllabus/201213/APPSCI/BTECH FOOD... · Old System (Semester: VII-VIII) Examinations: 2012–13 ... (ii) Subject to change in the syllabi