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SyllabusM. Tech. in Agricultural Process and Food Engineering

Semester-I

Title of the paper: Food Chemistry and Microbiology (FEM-1001)Objective(s):

I. To acquaint with the basic knowledge of chemistry microbiology of foods.II. To impart knowledge which would be useful to the students after they complete the program and

go to practical field.Credits-4

Unit-I

Classification, biological functions and nutritional importance of carbohydrate, Structures of mono,di and polysaccharides, optical isomerism in sugars, role of storage and structural polysaccharide innutrition, properties of polysaccharides and their hydrolysis, Classification, biological functionsand nutritional importance of proteins and lipids, physical and chemical properties of" fats and oils,

Unit-II

Vitamins and minerals, their sources and importance in human health, Enzymes classification,kinetics of enzyme catalyzed reaction, Factors affecting the enzyme catalyzed reaction rate,Mechelis Menton equation and its derivation, enzyme inhibitors, Food pigments and Food flavour.

Unit-III

Introduction to microbiology: Cell theory, difference between prokaryotic and eukaryotic cells,Haeckel’s Kingdom protista, Whittaker five kingdom classification, Germ theory and Koch’spostulates, Structures and types of microbial cells (bacteria, molds and yeasts). Growth curve and itsdifferent phases, Factors affecting microbial growth.

Unit-IV

Microbial Growth: Culture maintenance and preservation. Contamination of foods, Microbialspoilage of dairy products, meat, fish, poultry & egg products, fruits & vegetable products, Cerealgrains, bakery and confectionery products, fermented and canned foods. Microbiology of water,Food infection and food intoxication.

Suggested readings/Text/References:

1. Food Chemistry- Meyer, L.H., AVI, New York.2. Food Microbiology- M. R. Adams, M. O. Moss, RSC Publishing.3. Modern Food Microbiology- James M. Jay, Martin J. Loessner, David A. Golden, Food

Science Text series, Springer

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Semester-ITitle of the paper: Process Instrumentation and Control (FEM-1002)Objective(s):I. To develop understanding in students for proper application of instruments in scientific studies.II. To acquaint with principle of functioning of various instruments used in food process industry.

Credits-4Unit-IIntroduction to instrumentation. Classification of instruments. Functional elements of instrumentsand their presentation. Static performance characteristics: accuracy, precision, sensitivity, etc. Typesof errors in measurements and their sources. Estimation of uncertainties in measurement systems.Unit-IIDynamic performance characteristic: Formulation of system equation, frequency response of first andsecond order instruments for harmonic and step inputs. Bode plot method for response of higherorder instruments.Unit-IIITransducers: analog transducers-electromechanical transducers, opto-electric transducers, digitaltransducers-encoder discs, frequency domain transducers. Signal conditioners: amplifiers, filters,integrating and differentiating elements, analog-to-digital converters. Indicating, recording & displayelements: CRO, galvenometric recorders and displays, servo type potentiometric recorder, etc.Unit-IVMeasurement of food processing parameters: Temperature, pressure, flow, specific gravity, viscosity,liquid level, humidity, etc. Instruments for the measurement of calorific value, dust concentration andpollution of water/air.Suggested readings/text/references:1. Instrumentation, Measurement and Analysis- B.C. Nakra & K K Chaudhry, Tata McGraw Hill

Publishing Co. Ltd., New Delhi2. Mechanical Measurements- R. S. Sirohi, H. C. Radha Krishna, New Age International Pvt. Ltd.

Publishers, New Delhi3. Experimental Methods for Engineers- J P Holman, Tata McGraw- Hill, Publishing Co. Ltd., New

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Semester-ITitle of the Paper: Food Engineering -I (FEM-1003)

Objective(s):I. To impart knowledge on particle size analysis, size reduction, separation of solid particles

from fluids.II. To introduce the concept of material and energy balance as applied to food engineering

systems.

Credits-4Unit -ISize reduction and screening of solids: dry and wet grinding, size reduction equipment, sizemeasurement and analysis, standard sieves. Membrane separation processes.Unit -IIFluidization: Fluidization Characteristics, liquid solid fluidization, minimum fluidization, voidage andminimum fluidization velocity.

Unit -IIIFiltration-Theory of filtration and washing filter aids filter media, classification of filtration,Design of filtration equipment.

Unit -IVMixing and Agitation, Mixing phenomena, Flow pattern and impellers, vortex formation andprevention, Mixing equipment; Centrifugation, Material balance, Energy balance, kinetics ofchemical reactions in foods.

Suggested readings/Text/References:1. Unit operation of Chemical Engineering- McCabe W.L., Smith J.C. and Harriott P.,

McGraw Hill.2. Transport Processes and Separation Process Principles- Geankoplis C.J., Prentice-Hall of

India.3. Introduction to Food Engineer- Singh R. Paul & Heldmann Dennis R., Academic Press,

London, UK.

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Semester-ITitle of the Paper: Transport Processes (FEM-1004)Objective(s):

I. To impart knowledge on momentum, heat and mass transfer in food engineering systems.Credits-2Unit- IGeneral introduction to transport phenomena, basic microscopic momentum transfer, laws ofmolecular transport.Unit -IIEquation of continuity, equation of motion, velocity distribution in circular pipes and parallelplates, Generalized form of equations and simplifications, expansion and reduction of basictransport equations to specific transport problems.Unit -IIIThermal energy and species transport equations, Steady, unsteady, unidimensional,multidimensional thermal energy processes.Unit -IVMolecular diffusion, Fick's law, diffusion in solids, liquids and gases, heat and mass transferanalogy.Suggested readings/Text/References:1. Transport Phenomena- Bird R.B., Stewart W.E. and Lightfoot E.N., Wiley-India.2. Transport Processes and Separation Process Principles- Geankoplis C.J., Prentice-Hall of India.

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Semester-ITitle of the paper: Refrigeration Engineering (FEM-1005)Objective(s):I. To acquaint with thermodynamic principles of various types refrigeration systems.II. To acquaint with application of refrigeration engineering in food technology.

Credits-4Unit-IIntroduction to thermodynamics: types of thermodynamic systems, energy interactions. First law ofthermodynamics for closed and open systems. Second law of thermodynamics: Kelvin-Planck andClasius' statements, Carnot cycle, Carnot theorem. Reversed Carnot cycle- ideal heat pump andrefrigerator. Reverse Carnot cycle for a gas and vapour as working substances. Properties of puresubstances and their representation on various property diagrams-pv, Ts, ph, hs diagrams.Refrigerants -nomenclature and properties.Unit-IIVapour-compression refrigeration cycle: definition of terms, simple and actual cycle with liquidrefrigerant sub-cooling, vapour refrigerant superheating. Compound compression refrigerationsystem with inter-cooling, flash gas removal. Multi-evaporator systems.Unit-IIIVapour absorption refrigeration system: aqua ammonia system, Munters-Platen system. Gas cyclerefrigeration: Bell Coleman cycle. Steam-jet refrigeration.Unit-IVPsychrometrics: definition of terms, psychrometric chart, psychrometric processes. Coldpreservation of foods: freezing techniques- air freezing, contact freezing, immersion freezing.Suggested readings/text/references:

1. Engineering Thermodynamics- P K Nag,, Tata McGraw Hill Publishing Co. Ltd., NewDelhi.

2. Refrigeration and Air conditioning- P L Ballaney, Khanna Publishers, New Delhi.

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Semester-I

Title of the paper: Engineering Properties of Biological Materials (FEM-1006)

Objective(s):I. To acquaint with properties of bio materials helpful in designing of machines and equipment.

II. To impart knowledge which would be useful to the students after they complete the programand go to practical field.

Credits-4

Unit-IImportance of the engineering properties of the biological materials, physical properties of foodmaterials, viz. shape, size, specific gravity, porosity, and their methods of determinations.

Unit-IIThermal properties: viz. specific heat, thermal conductivity and thermal diffusivity and their

determinations, Dielectric properties of foods, Optical Properties.

Unit-IIIAerodynamic and Hydrodynamic and Frictional, properties, Drag coefficient, terminal velocity,Relation between Drag coefficient and Reynolds number, terminal velocity from time distancerelation, Application to agricultural products, Frictional properties, rolling resistance, angle of repose,definition and method of determination .Unit-IV

Rheological properties: concept of Rheology and ASTM definitions of terms related tomechanical properties, Force-deformation curve of the agricultural products, Classical idealmaterials, basic rheological models and their interpretation, rheological properties of solid andliquid food, rheological equations.Suggested readings/Text/References:

1. Food Processing: Biological Appl.- Marwara S.,2. Engineering Properties of Foods- Rao and Rizwi, CRC Press, Taylor & Francis Group3. Physical Properties of Plant and Animal Materials- Mohsenin N.N., Gordon and Breach

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Semester-ITitle of the paper: Food Microbiology and Engineering Laboratory (FEM-1071)

Objective(s):I. To impart practical knowledge of food microbiology and food engineering.

Credits-2

List of Experiments:1. Gram staining of given bacterial culture.2. Determination of TPC by serial dilution method.3. Identification of moulds in a given food sample4. Determination time constant of a liquid-in-glass thermometer.5. Determination of apparent density and sphericity of a potato tuber.6. Determination of surface area of a leaf.7. To study particle size distribution and specific energy requirement in size reduction.8. To study filtration through plate and frame filter.9. To study the flow through fluidized bed.10. To study the drying characteristics of potato slices in a dryer.

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Semester-II

Title of the paper: Livestock and Aquaculture Food Products Processing (FEM-2001)

Objective(s):I. To explain the status of meat, poultry and fish production.

II. To impart knowledge of processing and preservation techniques of meat, poultry and fishproducts.

Credits-2Unit-I

Status of meat industries, export oriented and integrated plants, municipal slaughter houses vs.modern slaughter house Meat composition, its nutritive aspect, meat production, animal andpoultry slaughtering, post-mortem changes, physicochemical changes, post rigor condition of meat,, PSE and DFD conditions of meat, whole sale cuts of carcass, Meat refrigeration, freezing,thawing and frozen storage.Unit-II

Meat Processing: Cured meats-curing ingredients and their roles, methods of curing. Smoked meats-composition of smoke, production of smoke, advantages of liquid smoke, Canned meat, Meatcooking- dry and moist cooking methods, its effect on quality, Sectioned and formed meat productionmethod, tumbling and massaging Meat sausages- classification, ingredients and productiontechnology of sausages.Unit-III

Meat Analysis and quality control, bacteriological tests, Rapid methods of analysis for fat, proteinand moisture. Egg-composition, egg candling, storage and dehydration. Egg products processing,Fish preservation by icing, smoking, canning freezing, causes of fish spoilage. By products ofmeat, poultry and fish processing industry, Surimi production process.Unit-IV

Fish Processing: Types of fish, composition and nutritive value, factors affecting the quality of fish.Drying, Curing, salting, Smoking, Freezing and Canning of fishes, By-products of meat, fish, andpoultry industry and their uses.Suggested readings/Text/References:1. Processed Meats- Pearson, A.M. and Gillett, T.A, ASPEN Publication2. Food Technology and Applications- Bowers, J.3. Fisheries Processing: Biotechnological Applications- A. M. Martin, Springer London, Ltd.

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Semester-II

Title of the paper: Food Process Engineering (FEM-2002)

Credits-2

Unit-IIntroduction: Importance of food processing in value addition. Types of processing: primary,secondary and tertiary processing. Basic unit operations in grain processing: separations- cleaningand grading, shelling/husking, milling and material handling equipments.

Unit-IIMilling of cereals: various methods of rice milling and associated equipments/plants. Roller millingof wheat, milling of corn. Parboiling of paddy and wheat. Technology and equipments/plants formilling of major pulses, pigeon pea (dry and wet milling), Bengal gram, green gram, etc.

Unit-IIISources of edible oils, general unit operations in oil mlling. Technology and equipments for oilmilling: traditional, hydraulic, screw presses. Solvent extraction method of oil milling. Principle ofrefining of edible oils.

Unit-IVProcessing technologies for major spices and condiments, principle of extraction of oleoresinsincluding super-critical carbon dioxide method. Processing of plantation crops: tea, coffee and cocoa.Manufacturing of sugar from sugarcane.

Suggested readings/text/references:1. Postharvest Technologies of Cereal, Pulses and Oilseeds- Chakraverty, A., Oxford & IBH

Publishing Co. Pvt. Ltd., New Delhi.2. Principles and Practices of Post Harvest Technology- P H Pandey, Kalyani Publishers,

Ludhiana3. Handbook of Postharvest Technology- Chakraverty, Muzumdar, Raghavan, Ramaswamy

(editors), Marcel Dekker Inc.

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Semester-IITitle of the Paper: Food Engineering-II (FEM-2003)Objective(s):I. To impart knowledge on thermal processes, molecular diffusion and separation processes.Credits-4Unit- I

Heat transfer- mode of heat transfer. Methods of heat generation and application to food, steadyand unsteady heat transfer, thermal process calculation.Unit -IIMass Transfer-Principle of Mass Transfer, Diffusion, Molecular diffusion in fluids, diffusivity of fluids, masstransfer co-efficient in laminar flow of effective diffusivity. Rheology of solid foods.Unit- IIIDistillation – Vapour liquid equilibrium, relative volatility, flash & batch distillation, steamdistillation, vacuum distillation, Distillation with reflux, McCabe Thiele Method of Calculation fornumber of theoretical Stages, total/minimum reflux ratio for McCabe-Thiele methodUnit- IVExtraction: Liquid-liquid extraction, liquid-liquid extraction equipment, Leaching: Introduction,leaching equipment, Principles of continuous-counter current leaching. Gas liquid extraction.Suggested readings/Text/References:

1. Unit operation of Chemical Engineering- McCabe W.L., Smith J.C. and Harriott P., McGrawHill.

2. Transport Processes and Separation Process Principles- Geankoplis C.J. Prentice-Hall ofIndia.

3. Introduction to Food Engineering- Singh R. Paul & Heldmann Dennis R, Academic Press,London, UK.

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Semester-IITitle of the paper: Biomass Utilization and Renewable Energy Management (FEM-2004)

Objective(s):I. To make the students aware of importance of energy management and conservation.

II. To acquaint students with nonconventional and renewable energy sources.Credits-4

Unit-IIntroduction: Sources of energy (renewable and non-renewable) and their importance in food andagriculture sector. Energy conservation and auditing. Decentralization and integrated energymanagement. Scope of renewable energy and prospects. Advantages and limitations of renewableenergy.Unit-IIBiomass (by-products and residue): Photosynthesis process. Usable forms of biomass, theircomposition and fuel properties. Biomass resources. Biomass conservation technologies. Utilizationpotential of biomass for food, building materials, pulp/paper and chemical products.Unit-IIIUtilization of biomass as energy source: Pyrolysis, briquetting, liquefaction, gasification. Types ofbiogas plants, Design of biogas plants, potential of biodiesel, its manufacturing and utilization.Unit-IVMajor sources of renewable energy: Wind energy-origin and nature of wind, wind mill sites, wind

turbine types and their construction. Solar energy- basics of solar energy, solar thermal systems, solarphotovoltaic systems. Hydroelectric power systems. Minor sources of renewable energy: Tidalenergy- types and construction of tidal energy systems, Geothermal energy- types and construction ofgeothermal energy systems.Suggested readings/text/references:

1. Non-Conventional Energy Resources- B.H. Khan, Tata-McGraw Hill Education Pvt., Ltd.2. Renewable Energy Technologies, World Bank Technical Paper No. 240, World Bank,

Washington DC.3. Sustainable Use of Forest Biomass for Energy- edited by Dominik Röser and others, Springer,

2008

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Semester-IITitle of the paper: Food Storage Engineering (FEM-2005)Objective(s):I. To acquaint with causes of spoilages of stable and perishable food commodities and their

control methods.II. To acquaint with design aspects of food crop storage structures/systems.

Credits-2Unit-IStorage losses in agricultural commodities. Grain Storage: levels of storage, physical properties ofgrain affecting storability, types of spoilage and factors of spoilage. Control of factors of grainspoilage: microorganisms, insects and pests, rodents and other vertebrates.Unit-IIRural storage structures for grains. Design considerations of bulk storage structures - grain pressuretheories, air distribution systems and aeration fans. Design considerations of bag storage structures.Unit-IIIStorage of perishables/ semi-perishables: factors of spoilage and their control. Advantages andlimitations of refrigerated storage. Design aspects of cold storage-cooling load calculation andselection of components of refrigeration systems.Unit-IVControlled atmosphere storage, biochemical aspect of CA storage, effects of concentrations ofcompositional gases on physico-chemical characteristics of Fruits and vegetables. Equipment forcreating and maintaining controlled atmosphere.Suggested readings/text/references:

1. Drying Farm Crops- C W Hall, Lyall Book Depot, Ludhiana.2. Unit Operations of Agricultural Processing- KM Sahay and KK Singh, Vikas Publishing

House Pvt. Ltd., New Delhi.3. Drying and Storage of Grains and Oilseeds- Brooker, Bakker-Arkema and Hall, AVI

Publication.4. Post Harvest- Wills, McGlasson, Graham, Lee and Hall, CBS Publishers and Distributors,

New Delhi5. Post Harvest Technology of Fruits and Vegetables- A.K. Thomson

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Semester-IITitle of the Paper: Food Preservation Technology (FEM-2006)Objective(s):I. To impart knowledge on basic principles of food preservation.Credits-2Unit- IIntroduction to food preservation. Principles of heat preservation, high temperature preservation,evaluation of process time and time temperature combination. Nutritional losses due to thermalprocessingPrinciples of evaporation, types of evaporators: single 'effect and multiple effect evaporator,batch type pan evaporator, rising film falling film evaporators.Unit- IILow temperature preservation: difference among chilling, refrigeration and freezing, evaluationof freezing and thawing time, structural changes 'in foods during freezing and thawing. Methodsof freezing. Intermediate moisture foods.Unit- IIITheory of microwave heating, Penetration depth of microwave, dielectric properties of foodmaterials, working principle of magnetron. Principles of food irradiation: energy of radiation, effectof radiation on micro-organisms. Biological methods of food preservation: food fermentation.Unit- IVDehydration of foods: basic dehydration process, dehydration systems: Tray or cabinet dryers,tunnel dryers, pulp drying, fluidized bed drying, freeze drying, changes in, food during drying.

Suggested readings/Text/References:1. Food Science 5th edition - Potter and HotchKiss, CBS Publishers & Distributers, New Delhi.2. Food Preservation Techniques- Zueth., CBS Publishers & Distributers, New Delhi.3. Foods, facts and principles (2nd edition)- Manay, N. S., & Shadaksharaswamy M., New Age

International Publishers, New Delhi.4. Food processing Technology: Principles & Practices (2nd edition)- Fellows, P., CRC Press

USA.

5. Transport Processes and Separation Process Principles- Geankoplis C.J., Prentice-Hall ofIndia.

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Semester-IITitle of the paper: Dairy Products Processing (FEM-2007)

Objective(s):I. To impart knowledge of principles of processing of milk and milk products.Credits-2

Unit-IThe milk: definition by PFA, nutritional importance and status of milk production and processing.Milk constituents: their roles and nutritional significance. Properties of milk: chemical and physical.Microorganisms in milk and their roles. Quality testes of milk: platform tests (sensory test, COB test,sedimentation test), alcohol alizarin, resazurine, MBR test, acidity, protein, fat, etc. Handling of milk:milk cleaning, chilling and transportation.Unit-IITypes of market milks: full cream, standardized milk, toned, double toned milks and their productionmethods. Processing of fluid milk: pasteurization, sterilization, separation and homogenization.Unit-IIITechnology of milk products: cream, butter, cheese, khova, whey, yoghurt, ice-cream, condensed anddried milk.Unit-IVPackaging of fluid milk and dairy products: glass bottles, flexible pouches, aseptic packaging system.Cleaning and sanitization of dairy plant equipments/machineries: types of dairy detergents, methodsand procedure of cleaning, basic principle of CIP cleaning.Suggested readings/text/references:1. The Technology of Milk Processing- CP Anantakrishnan and AQ Khan and PN Padmanabhan,

Shri Lakshmi Publications, Madras2. Milk Products Preparation and Control- CP Anantakrishnan and AQ Khan and PN

Padmanabhan, Shri Lakshmi Publications, Madras3. Outline of Dairy Technology- Sukumar De, Oxford University Press4. Dairy Plant Engineering and Management- Tufail Ahmad, Kitab Mahal, Allahabad

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Semester-II

Title of the paper: Food Quality, Standards and Regulations (FEM-2008)Objective(s):I. To acquaint with principle and procedure of different techniques used in quality evaluation.

II. To impart knowledge of food regulations and standards.

Credits-4Unit-IIExamination of canned food products, FAO/WHO Codex Alimentarius Commission standard ofcanned pine apple, particulars of specifications, essential composition, allowances and defects,standards and analysis of water,Unit-III

Sensory evaluation- methods, Difference, Rating Sensitivity tests, and interpretation of results,requirements for sensory evaluation e.g. Laboratory set up, Panel selection etc., measurement ofcolour and consistency, (CIE system, working principles of Hunter colour difference meter, Disccolorimeter, Lovibond Tintometer, Spectrophotometer), Primary and secondary texturecharacteristics-consistency (Bostwick and Adams consistometer), viscosity (Efflux tube viscometer,Brooke field viscometer), texture measurement, texture measuring instruments, texture profileanalysisUnit-IVFPO regulations, FDA standards and procedure, Quality Control criteria for different foods.Microbiological examination of food products, Food adulteration and its detection, HACCP and ISO9000-22000 in food industry. (FSSA, PFA, BIS, AGMARK).Suggested readings/Text/References:

1. Processing Foods : Quality Optimization and Process Assessment - Oliveira F.A.R. & Oiveria,CRC Press

2. Analysis and Quality control for Fruit and vegetable products- Ranganna, S., Tata McGraw-Hill, India.

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Semester-IITitle of the paper: Food Quality Analysis Laboratory (FEM-2071)Objective(s):I. To develop the skill of food quality evaluation.Credits-2List of experiments:1. Determination of acidity of a given food sample.2. Determination of moisture content of a given food sample.3. Determination of ash content of a given food sample.4. Determination of crude fat in a given food sample.5. Determination of crude protein a given food sample.6. Determination of Vitamin-C in a given food sample.7. Determination of reducing sugar and total sugar in a given food sample.8. Determination of chlorophyll content in a given leafy vegetable.9. Determination of pectin in a given food sample.10. Determination of lycopene content in a given tomato or its product.11. Determination of alcoholic acidity in refined wheat flour.12. Determination of gluten content of given refined wheat flour.

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Semester-III

Title of the paper: Packaging and Handling of Foods (FEM-3001)

Objective(s):

I. To impart knowledge of the objectives of food packaging and its role in food preservationduring storage, transportation and distribution.

II. To quaint student with types of food packaging materials and systems.

Credits-2Unit-I

Introduction: Importance, definition and functions of food packaging, Packaging materials,suitability and cost factor, Glass (construction of jars and bottles, optical, thermal and mechanicalproperties of glass), Metal (types of base metal sheets, construction of metal cans, lacquering),Plastics- substituted different types of plastics used in food packaging, . Form-Fill-Seal packagingmachinesUnit-II

Environmental factors and food stability: Effect of oxygen and light, Light Protectioncharacteristics of packages, permeability to gases and vapours, methods of measuring permeability,permeability to fixed gases, permeability to humidified gases, flow through pin holes, cracks andimperfect seals, permeability of multilayer materials.Unit-III

Packaging tests: tensile strength, compression, bursting, tear and impact test for packages, integritytesting of packages, cushioning effect on packaged foods, deterioration of packaged foods, shelf lifecalculation for packaged foods, water activity and sorption isotherms, water activity and foodstabilityUnit-IV

Packaging systems: Modified Atmosphere and Controlled Atmosphere Packaging, Asepticpackaging including techniques, aseptic systems (Tetrapack, Bag-in-Box), integrity testing of asepticpackages.Suggested readings/Text/References:1. Hand Book of Spices and Packaging with Formulae- Eiri Board, New Delhi,2. Modern Packaging Technology for Processed Food, Bakey, Snacks Food, Spices- Eiri Board,

New Delhi.3. Food Packaging Principles and Practice- Robertson, G.L., CRC Press4. Novel Food Packaging Techniques- Raija Ahvenainen, CRC Press

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Semester-IIITitle of the Paper: Process Modeling and Simulation (FEM-3002)Objective(s):I. To provide the basic concepts of modeling and simulation of separation processes reacting

systems and microbial destructions.Credits-2Unit- I

Introduction to process modeling and simulation, an overview of the modeling process.Introduction to mathematical, correlative and explanatory models, need of models and theirclassification.

Unit- II

Models of Heat Transfer Equipment: Development of detailed mathematical models of evaporators,use of numerical techniques for solving evaporator problems.

Unit- III

Models of Separation Processes: mathematical model of a multi-component distillation column.Models of Reactors : fixed bed reactor models, fluidized bed reactor models, bioreactor models

Unit- IV

Microbial growth dynamics models, thermal death rate kinetics of micro-organisms, thermalprocess time for sterilization. Linearization of systems.

Suggested readings/Text/References:1. Process Modeling- Denn M.M., Longman2. Fundamentals and Modeling of Separation Processes- Holland C.D., Prentice Hall.

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Semester-III

Title of the paper: Design and Layout of Food Processing Plants (FEM-3003)

Objective(s):

I. To acquaint with principles of establishment of food processing plants.

II. To impart knowledge of food plant design aspects.

Credits-2Unit-I

Consideration for location of food processing plants. Plant layout- different types. Flow processcharts.Unit-II

Machine flow diagrams. Selection of processing and handling machines.Unit-III

Plant utilities, electricity, water, steam, air, raw material requirements. Application of system designand principles.Unit-IV

Layout plans for different machines and utilities. Plant specifications and cost estimates, plantprofile. Process plant sanitation and hygiene.Suggested readings/Text/References:

1. Food plant design- Gomez and Canovas, CRC Press.2. Handbook of Food Processing Equipment- Saravacos and Kostaropoulos, Springer.3. Plant Layout and Material Handling- FE Meyers, Regents/Prentice Hall.4. Plant Design and Economics for Chemical Engineers- Peter, Timmerhaus and West,

McGraw-Hill Education.

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Semester-IIITitle of the paper: Fruit and Vegetable Processing (FEM-3004)Objective(s):I. To acquaint with postharvest physiology of fruit and vegetables.II. To impart knowledge of processing of fruit and vegetables.

Credits-2Unit-IIntroduction: Status of production and processing of fruits and vegetables in India. Challenges beforefruit and vegetable processing industry in India and government promotional policies. Postharvestlosses in fruits and vegetables and their reasons.Unit-II

Chemical composition and nutritional values of fruits and vegetables. Postharvest physiology offruits and vegetables: biochemistry of respiration, respiratory responses of climacteric andnonclimacteric fruits. Physiological developments during maturation: Chemical and nutritionalchanges.Unit-III

Physiological disorders: chilling injury, its mechanism and preventive measures, mineral deficiencyrelated disorders and their preventions.Unit-IV

Processing techniques - Thermal processing: canning and bottling, drying/dehydration,concentration/ evaporation. Freezing, methods and equipment. Fermented and unfermented fruitbeverages. Quality evaluation of fruit and vegetable products. By - product utilization, economicconsiderations in fruit and vegetable processing.

Suggested readings/text/references:1. Post Harvest- Wills, Mc Glasson, Graham, Lee and Hall,CBS Publishers and Distributors,

New Delhi2. Postharvest Physiology of Perishable Plant products- Stainley J Kays, CBS Publishers and

Distributors, New Delhi.3. Fruit & Vegetable Preservation- R.P. Srivastava and S. Kumar, International Book

Distributing Co., Lucknow.4. Preservation of Fruits and Vegetables- Lal, Siddappaa and Tandon, Publications and

Information Division, ICAR, New Delhi

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Semester-IIITitle of the paper: Report Writing and Seminar (FEM-3005)Objective(s):I. To develop technical writing and presentation skills in students.Credit-2

Unit-I

Technical report writing methodology-title index, list of figures, tables and graphs, statisticalanalysis. Presentation of results and discussion.Unit-II

Methodology of seminar presentation. Actual presentation of project report in seminar.

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Semester-IIITitle of the paper: Seed Technology and Processing (FEM-3011)Objective(s):I. To acquaint with basic principles of seed production and processing.Credits-4Unit-I

Introduction to seed Technology and its importance. Seed Industry in India, development of seedprogrammes. General principles of seed production-agronomic and genetic principles.Unit-II

Types of seeds-nucleus, breeders seed, foundation seed and certified seeds. Seed testing for purity,germination, viability, vigour and health.Unit-III

Seed certification standards, regulation and legislations.Unit-IV

Seed processing-drying, cleaning, grading, seed treatment and packaging. Handling and storage ofseeds.Suggested readings/text/references:

1.Seed Technology- R.L. Agrawal, Oxford & IBH publishing Co. Pvt. Ltd., New Delhi

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Semester-III

Title of the paper: Technology of Bakery and Confectionery Foods (FEM-3012)

Objective(s):I. To acquaint the students with role and properties of ingredients in bakery and confectionery

foods.II. To impart knowledge on different techniques used in processing and preservation of bakery

and confectionery foods.

Credits-4Unit-IStatus of bakery food in India. Technology of bread production. Different methods of breadmanufacture, Quality control tests, gluten test, alcoholic acidity, dough raising capacity etc. Breadmaking, equipment and machine used in different unit operations, Cookies & biscuitsmanufacturing technology, biscuit shaping/ cutting machine, raw materials bulk and others, Roleof baking ingredients, quality control of bread biscuits production.Unit-IIPFA rules for raw materials & products, use of preservatives and flour improvers, emulsifies andstabilizers. Technology of cake production, methods of cake production, cake quality, cake faults.Different types of cake pastry formulation and production various type of pastry. Wafers, rusksand their production.

Unit-III

Losses in baking, packaging of baked products, Bakery sanitation & hygiene.Unit-IV

Sugar confectionary, various types of sugar used in confectionary, typical confectionary productslike fondants, lozenges and drops, toffees, caramels and fudges, Jams, jellies andmarmalades, Cocoa processing, cocoa powder and cocoa butter, Chocolate confectionary productiontechnology.Suggested readings/Text/References:

1. Bakery Tech. & Engineering (3rd ed) - Martz S A, PAN-TECH International Inc.2. Bread making : Improving Quality- Stanley P Cauvain, CRC Press3. Cookie and Cracker Technology (3rd ed)- Matz Samuel A, Van Nostrand Reinhold

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Semester-III

Title of the Paper: Bio-Process Engineering (FEM-3013)

Objectives:

I. To provide the basic concepts of bioprocess engineering.Credits-4Unit – I

Introduction: Introduction to bioprocess engineering, Bioreactors. Isolation, preservation andmaintenance of industrial microorganism, kinetics of batch and continuous cultures, processvariables, biocatalyst and enzyme kinetics.Unit – II

Sterilization and Sanitation: Mechanism of micro-organism destruction, sterilisation of equipmentand media, yield and product recovery; plant and environmental sanitation.Unit – III

Product recovery operations: Handling of materials in microbial systems, precipitation filtration,centrifugation, sedimentation, liquid-liquid extraction, chromatography, membrane separation (UFand NF) drying and crystallization, separation and disintegration of cells for product recoveryoperations.Unit – IV

Fermentor and bioreactors: Transport phenomenon in microbial systems, types of reactor, workingprinciples, aeration and agitation, design and analysis of biological fermentor and bioreactors;advances in continuous fermentation.Suggested readings/Text/References:

1. Biochemical Engineering- Aiba, Humphrey and Millis, Academic Press2. Biochemical Engineering Fundamentals- Bailley and Ollis, McGraw-Hill3. Advances in biochemical Engineering. Schimid,4. Principles of Fermentation Technology- Stanbury, Whitaker, Hall, Butterworth-Heinemann

Ltd.

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Semester-IIITitle of the paper: Emerging Technologies in Food Processing (FEM-3014)

Objective(s):

I. To acquaint students with the scope of emerging food processing technologies and theirlimitations.

Credits-4

Unit-I

Osmotic dehydration, hurdle technology, applications of probiotics, high pressure processingtechnology, ultra sonic treatment/nano-thermo-sonication technology.Unit-II

extrusion cooking technology, irradiation and ultra violet ray treatment technology, cryogenicgrinding/cryo-freezing/crusto-freezing, .Unit-III

Technology of membrane processing, ultra filtration technology, Super-critical fluid extractiontechnology, food fortification technology.Unit-IV

Pulsed electric field processing technology, radio-frequency heating technology, enzymestechnology, fermentation technology, magnetic resonance imaging, non-destructive qualityassurance techniquesSuggested readings/Text/References:

1. Da-Wen Sun, Emerging Technologies for Food Processing.2. Nonthermal Processing Technologies for Food- Zhang, Barbosa-Cánovas, Dunne,

Balasubramaniam, Farkas, Yuan (editors), John Wiley & Sons3. Innovative Food Processing Technologies: Advances in Multiphysics Simulation- Knoerzer,

Juliano, Roupas, Versteeg (editors), John Wiley & Sons4. Review papers on various aspects of emerging food technologies.

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Semester-IIITitle of the paper: Food Processing and Preservation Laboratory (FEM-3071)Objective(s):I. To learn by doing the processing and preservation techniques of major food products.Credits-2List of experiments:1. Preparation of mixed fruit jam.2. Preparation of guava jelly.3. Preparation of tomato ketchup.4. Preparation of apple preserve.5. Preparation of mixed vegetable pickle.6. Preparation of lime pickle.7. Preparation of chilli sauce.8. Preparation of lime-ginger squash.9. Preparation of cake by single batter method.10. Preparation of meat sausages.

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Semester-IVTitle of the Paper: Industrial Economics and Management (FEM-4001)Objective(s):I. To impart knowledge on basic economic aspects of industries.II. To impart knowledge on aspects of management of enterprises.III. To develop entrepreneurial skills in students.Credits-2Unit- I

Definition, nature and scope of industrial economics, tools of economic analysis. Demand analysis,forecasting and decision making.Unit- II

Cost and profit-concepts, cost-revenue and cost control, profit accounting and balance sheets.Unit- III

Break even analysis. Feasibility analysis and report. Marketing and pricing policies.Unit- IV

Industrial organizations and management-concepts, characteristics, principles, effectivemanagement and scientific management, system’s approach, Production planning, MaterialsmanagementSuggested readings/Text/References:1. Business Economics, Excel Books.2- Adhikari2. Economic Theory and Operations Analysis- Baumol W.J., Prentice Hall Inc, New Delhi.3. Principles of Marketing- Kotler, Phillip &Armstrong, G., Prentice Hall of India, New Delhi4. Marketing Management: Planning, Implementation and Control - Ramaswamy, V.S. and

Namakumari, S., Macmillan & Co., New Delhi.

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Semester-IVTitle of the paper: Project Engineering and Management (FEM-4011)Objective(s):I. To impart knowledge on aspects related planning and execution of engineering projects.Credits-4

Unit-I

Introduction and responsibilities of a project engineer. Scheduling the project: The schedule sheet,information for schedule preparation, scheduling department/procurement operations: Organizationand operation of a procurement department, procurement procedures, inspection, expediting etc.Unit-II

Contracts and contractors: Engineering and construction firms, basis of a contract, types ofreimbursement, the contract form.Unit-III

Project Management: Project planning, scheduling controlling, methods of planning andprogramming. elements of network rules. Time Estimates, Uncertainties, use of PERT, timecomputations, earliest expected time, formulation of TE and TL, critical path. CPM- Networks, latestallowable occurrence time, types of float.Unit-IV

Cost Model: Project cost, direct project cost, slope of direct cost curve, etc. Crashing, updating,resource allocation. Resource smoothening and leveling.Suggested readings/text/references:

1. Project Engineering & management- S. Moulik, Author house .2. Project Management , Planning and control- Albert Loster , Butterworth-Heinemann.3. Fundamentals of project management- J.P Lewis, AMACOM Div American Mgmt

Association.4. Engineering Project management-N.J . Smith ,Wiley and Sons

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Semester-IVTitle of the paper: Medicinal and Herbal Products Processing (FEM-4012)Objectives:I. To acquaint students with therapeutic properties of major Indian spices and herbs.II. To impart knowledge on fundamental techniques of preservation, processing and application.Credits-4Unit-IIntroduction: Historical background, availability, utilization, harvest and post harvest management ofmedicinal crops. Nutritional and medicinal values of selected food products, especially fruits andvegetables.Unit-IITherapeutic uses of herbs and medicinal plants and their efficacy. Assay of components oftherapeutic and medicinal importance. Extraction, separation and purification techniques of activeconstituents from herbs/plants.Unit-IIIUnit operations in processing of herbs/medicinal plants: drying/dehydration, crushing, grinding,packaging, etc. Effect of processing on medicinal properties of herbs/medicinal plant products.Unit-IVProduct formulations as nutraceuticals, fortified food products and other forms. Marketing of herbalformulations.Suggested readings/text/references:

1. Hand Book on Herbal Medicines- H Panda, National Institute of Industrial Research2. Compendium of Herbal Plants- H. Panda, Asia Pacific business Press

3. Technology Of Herbal Cosmetics and Toiletries Products with Formulae- Engineers IndiaResearch Institute

4. Handbook of Nutraceuticals: Ingredients, Formulations and Applications Vol.1- Y. V. Pathak(editor), CRC Press, Taylor & Francis Group

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Semester-IV

Title of the paper: Industrial Fermentation (FEM-4013)

Objective(s):I. To acquaint with principle and techniques of fermentation and its application to processing

and preservation of all types of food.

Credits-4

Unit-I

Introduction and definition of fermentation and terms related to fermentation, nutritional value offermented food, requirement’s of fermentation, various substrate used in fermentation differenttypes of fomentersUnit-II

Traditional fermented foods: Sauerkraut, oriental fermented foods like soy sauce, miso, tempeh,sofu etc, dairy fermented products, cultured milk, yoghurt, cheese production,Unit-III

production technology of baker’s yeast, citric acid production, uses of citric acid in food and otherindustries, Antibiotics production and Vinegar production,Unit-IV

Alcoholic fermentation, Importance, sources, cultivation, purification, separation and isolation ofmicrobial enzyme, conversion to storage form and immobilization of enzymes, industrialapplication of enzymes.Suggested readings/Text/References:

1. Industrial microbiology- Prescott & Dunns, Agrobios (India)2. Microbial Technology- Pepler, H.J., Academic Press

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Semester-IV

Title of the paper: Biochemical Engineering and Enzyme Technology (FEM-4014)

Objective(s):I. To acquaint with principle of different techniques used in processing and preservation of

food.

Credits-4

Unit-I

Introduction (evolution and role of bio-chemical engineering), chemical thermodynamics,conditions for spontaneity of reaction, kinetics of bio-chemical reactions, industrial microbiology,enzyme catalyze reactions batch and continuous system,Unit-II

Calculation of thermal effects and adequacy of treatments, fermentation and downstreamprocessing, Bio- chemical changes caused due to microorganism. Bioreactors (pulse,fluidized, photo bioreactors etc.), Measurement and control of bioprocess parameters, productrecovery. Removal of microbial cells and solid matter, foam separation, precipitation,filtration,Unit-III

centrifugation, cell disruptions, liquid-liquid extraction, chromatography, membrane process,drying and crystallization, effluent treatment: DOC and COD treatment and disposal ofeffluents. Enzyme and whole cell immobilization and their industrial application.Unit-IV

Single cell protein, Large scale enzyme production from microbial cell, Amino acidproduction, Vitamin production.Suggested readings/Text/References:

1. Industrial Microbiology- Prescott & Dunns, Agrobios (India)2. Bioprocess Engineering Principles- Pauline M. Doran, Academic Press

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Semester-IVTitle of the paper: Environment Control Engineering (FEM-4015)Objective(s):I. To make students aware of types of environmental pollution and their impact on environment.II. To acquaint students with contribution of food processing sector in environment pollution.III. To impart knowledge of measurement and control of environment pollution.Credits-4

Unit-I

Introduction to environment and its control, Environment pollution. Pollution in land, water and air,Solid waste pollution and dust concentration. Radiation pollution. Noise pollution. Thermalpollution.Unit-II

Pollution due to biomass. Pollution due to agro/food processing industries: dairy, meat, fruit andvegetable, food grain processing industries and their impact on environment and human life.Unit-III

Measurement of environment pollution and its control. Biomass utilization for income generation andenvironment control: briquetting, biogas, composting and secondary products manufacturing.Effluent water treatment and air pollution control measures.Unit-IV

Environment Protection Act and policies. Role of Pollution Control Boards/Agencies in monitoringand enforcing Act and policies.Suggested readings/text/references:1. Environmental Pollution Control Engineering- C.S. Rao, New age International Pvt. Ltd.2. Waste Treatment in the Food Processing Industry- Wang, Hung, Lo and Yapijakis (editors),

Taylor and Francis Group.3. Food Processing Waste Management: Treatment and Utilization Technology - V.K. Joshi, New

India Publishing Agency4. Food Processing Waste Management- J.H. Green and A. Kramer, AVI Pub. Co.

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Semester-IVTitle of the paper: Rural Industrial Planning and Management (FEM-4016)Objectives:

To acquaint with entrepreneurship, planning and management of rural agro-industry.Credits-4

Unit-IIndustrialization and industrial planning. Rural Development issues. Role of science and tech. Farm— nonfarm sectors. Farming systems and their role in rural development.Unit-IIProblems and prospects of industries in rural areas. Role of agro/food processing in ruraldevelopment.Unit-IIIEntrepreneurship development. Benefits, characteristics and types of entrepreneurs. Qualities andqualifications of good entrepreneur. Factors determining the development of entrepreneurship.Management of rural technology.Unit-IVTechniques for improving productivity. GMP and TQM. Selected Agro/Food Processing TechniquesSuitable for Rural Development and their details. Role of CAPART and MRD and NGOs.Suggested readings/text/references:1. Concept and Strategy of Rural Industrial Management- A.S. Malik, , M D Publication Pvt. Ltd.

New Delhi.2. Planning for Rural Industry- E. C. Weitzel, USDA Federal Extension Service.

3. Rural Industrialization in India- A.V. Arun Kumar, M D Publication Pvt. Ltd. New Delhi4. Agricultural Planning and Technology in Rural Development- A. K. Mitra, B. Sahoo (editors) M D

Publication Pvt. Ltd. New Delhi.

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Semester-IVTitle of the paper: Food Extrusion Technology (FEM-4017)

Objectives:

I. To acquaint with design aspects of food extruders.II. To acquaint with influence of process and feed characteristics on product quality and

application of extrusion technology in human foods and animal feeds

Credits-4

Unit-I

Introduction: Definition of extrusion, principle of extrusion, functions and advantages of extruders.Components of an extruder. Classification of extruders: single screw, twin screw, cold extruder,extruder cooker, pressure classification.Unit-II

Basics of extruder design: rheology of feeds, modeling of feed flow in extruder, isothermalNewtonian flow, corrected flow equation, leakage flow, isothermal non-Newtonian, modeling ofinput power. Design of die: die characteristics, end effects.Unit-III

Composition and physical requirements of extruder feeds. Preconditioning of extruder feeds:benefits, types of preconditioners (atmospheric and pressurized, single/double shaft, DDDS . Effectsof extruder parameters and feed composition on characteristics of extruded products: gelatinization ofstarch feeds, denaturation of protein feeds.Unit-IV

Changes caused by extrusion: Structural changes-expansion, texturization, etc and nutritionalchanges in carbohydrates, proteins, lipids, vitamins, minerals, anti-nutritional factors. Application ofextrusion technology in foods and animal feeds.Suggested readings/text/references:1. Extrusion of Foods: Vol.1- J. M. Harper, CRC Press2. Extruders in Food Applications- Mian N. Riyaz,, CRC Press, Taylor and Francis Group.3. Extrusion Science and Technology- Kokini, Josef and Karve (eds),, Marcel Dekker, USA.4. Moraru C.I. & Kokini J.L., Nucleation and expansion during extrusion and microwave heating of

cereal foods, Comprehensive Reviews in Food Sc. & Tech., 2003, Vol.(2), 120-126.5. Singh, S.S., Gamalth, S. & Wakeling L., Nutritional aspects of food extrusion: A review Int. J.

of Food Sc. & Tech., 2007, 42, 916-929.6. Akdogan, H., High moisture food extrusion, Int. J. of Food Sc.& Tech., 1999, 34, 195-207.

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Semester-IV

Title of the paper: Project Work and Dissertation (FEM-4071)

Objectives:

I. To develop research and project writing skills in students.

Credits-12A research project will be allotted to each student after the III semester. They will berequired to complete the data collection, analysis and writing of dissertation so as to submit it at theend of IV Semester and to present it at seminar.

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