INTEGRAL UNIVERSITY

LUCKNOW

SYLLABUS

of

B.TECH.

FOOD-TECHNOLOGY

2015-16

B. TECH. FOOD TECHNOLOGY SEMESTER IV

S.No. Course

Code

Subject Periods

Evaluation Scheme

Subject

Total Sessional Exam.

Theory L T P CT TA Total ESE

1. FT-401 Food Informatics 03 01 00 30 20 50 100 150

2. FT-402 Fruits & Vegetable

Processing Technology 03 01 00 30 20 50 100 150

3. FT-403 Food Engineering II 03 01 00 30 20 50 100 150

4. FT-404 Industrial Economics And

Principles of Management

03 01 00 30 20 50 100 150

5. FT-405 Energy Utilization In Food

Industry 03 01 00 30 20 50 100 150

6. FT-406 Industrial Fuels and Process

Calculations 02 01 00 15 10 25 75 100

7. FT-451 Food Engineering II Lab 0 0 03 10 10 20 30 50

8. FT-452

Food Preservation and

Processing Lab

0 0 06 20 20 40 60 100

9. FT-453 Fruits and Vegetables

Processing Technology Lab

0 0 03 10 10 20 30 50

10. GP-401 General Proficiency - - - - - 50 - 50

Total 17 06 12 - - 405 695 1100

B. TECH.

FOOD TECHNOLOGY

SEMESTER – IV

FOOD INFORMATICS

FT-401

w.e.f. Session 2014-15

L: T : P

3 :1 : 0

Unit-I [8]

Biological databases: Needs and Applications, Databases in Food Science, Nutrition: Clinical nutrition,

Community nutrition and Human Nutrition

Unit-II [8]

Data collection and organization in areas of food and nutrition: Important national and international

bodies, Data Retrieval Tools and their Applications.

Unit-III [8]

Databases of Macromolecules: Carbohydrates, Proteins, Fats and Lipids; Databases of Vitamins and

Minerals: their access and application.

Unit-IV [8]

File formats for the visualization of macromolecules and smaller molecules data in the food items at

insilico platform, 3D visualization tools and their analyses: PyMOL, Rasmol, SwissPDB viewer.

Unit-V [8]

Interaction studies of food molecules with various chemical constituents inside the body: Protein – ligand

interaction, Protein- Protein interaction, Bioinformatics softwares for the interaction studies.

Book References:

1. B.N Mishra ; Bioinformatics: Concept and Application, Pearson Education (In Press)

2. O’Reilly; Developing Bioinformatics Computer Skill- 1st Indian Edition, SPD publication

3. Anthony J. F. Griffiths et al ; An Intro. to Genetic Analysis-., 1st Ed.

4. Michael Starkey and Ramnath Elaswarapu ; Genomics Protocols, Humana Press

5. Stephen Misner & Stephen Krawetz; Bioinformatics-Methods and Protocols, Humana Press

6. Lawrence Hunter- Artificial Intelligence & Molecular Biology, free on web

Westhead,P; Instant Notes on Bioinformatics; Viva Publication.

FRUITS AND VEGETABLE PROCESSING TECHNOLOGY

FT-402

w.e.f. Session 2014-15

L T P

3 1 0

UNIT -I [8]

Fruits and vegetables as living products: Current status of production and processing of fruits and

vegetables, composition and nutritive value of fruits and vegetables; spoilage of fruits and vegetables.

Maturity standards for storage and desirable characteristics of fruits and vegetables of processing, fruit

ripening, Post harvest treatments to enhance shelf-life, Washing, grading, Pre-cooling, Concept of

evaporating cooling, conditions for transportation and storage,

UNIT-II [8]

Cold chain and low temperature preservation: Types of cold preservation; Types of freezers and freeze

concentrators, cooling above freezing point, cooling below freezing point. Pack house, Refrigerated

transportation.

UNIT -III [8]

Thermal processing: blanching, Canning and bottling, effect of canning and bottling on nutritive value,

spoilage of canned foods, detection and control. UHT processing: Aseptic processing and packaging.

Dehydration techniques of Fruits and Vegetables: Tray drying, osmotic dehydration, foam mat drying,

spray drying, fluidized bed drying, freeze drying, microwave drying, vacuum drying, heat pump drying.

UNIT-IV [8]

Products processing: Juice extraction and preparation of syrups, squashes, cordials, nectars, Jam, jelly,

marmalade and candies; ketchup, pickles, chutneys and sauces; fruit juice concentrates and powders;

fortified soft drinks, tomato product, vinegar; cut fruits and vegetable, fruit toffee; fruit flavors and

essences; Minimally processed fruits and vegetables, Emerging technologies for fruits and vegetables

processing.

UNIT-V [8]

Technology of Dry Fruits and Nuts By-products utilization: Extraction of active ingredient from by-

products of fruits and vegetables or industrial waste.

Suggested Readings:

1. Cruesss W.V. 2000. Commercial Fruit and Vegetable Products. Agrobios.

2. MirceaEnachescaDanthy. 1997. Fruit and Vegetable Processing. International Book Publ.

3. Srivastava R.P and Sanjeev Kumar. 1994. Fruit and Vegetable Preservation. Principles and

Practices.International Book Distr.

4. Sumanbhatti and Uma Varma. 1995. Fruit and Vegetable Processing. CBS.

5. Thompson A.K. 1996. Post Harvest Technology of Fruits and Vegetables. Blackwell.

6. Verma L.R and Joshi V.K. 2000. Post Harvest Technology of Fruits and Vegetables. Vols. I-II. Indus

Publ.

FOOD ENGINEERING II

FT-403

w.e.f. Session 2014-15

L T P

3 1 0

Unit 1 [8]

Heat transfer: Conduction: steady state heat conduction equation, heat conduction in slabs, cylinders and

Spheres, Heat generation inside solid, Unsteady state heat conduction, Biot number, Fourier number and

Heisler Charts, Extended surfaces, effectiveness of fins, thermal insulation and their selection, Optimum

and economic thickness of insulation, Principles of heat flow in fluids, Individual and over all heat

transfer coefficients.

Unit 2 [8]

Convection: Free and forced convection, dimensionless numbers in heat transfer, expressions for

calculating heat transfer coefficients, Laminar and turbulent heat transfer inside and outside tubes, annuli

finned tubes, Natural convection and its applications. Radiation: Kirchoffs Law, Stephdn's Law Heat flux

by radiation, Heat exchanger, Classification, applications, mode of operation, Effectiveness, flow

arrangement. heating fluids, thermal fluids,

Unit 3 [8]

Thermal operations: Pasteurization and Sterilization - Basic concept, pasteurization of unpackaged and

packaged foods, effects of pasteurization on foods. Energy requirement and rate of operations involved in

process time evaluation in batch and continuous sterilization, UHT processing; aseptic packaging;

irradiation and microwave processing of foods

Unit 4 [8]

Freezing: Plank’s law and estimation of freezing time of foods; equipment, freeze concentration of liquid

food. Rate of freezing.Concentration and Evaporation: Concentration of liquid foods in batch and

continuous type evaporators; heat and energy balance in multiple effect evaporators; falling and rising

film evaporators; mechanical and thermal vapour recompression systems.

Unit 5 [8]

Drying of Foods: various mechanisms of moisture removal in solid and liquid foods during drying;

properties of air-water vapour mixture; drying operations based on conduction, convection and radiation

heat transfer; different types of dryers.

Suggested Readings:

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

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

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

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

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

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

INDUSTRIAL ECONOMICS AND PRINCIPLES OF MANAGEMENT

FT-404

w.e.f. Session 2014-15 L T P

3 1 0

Industrial Economics: [8]

Unit –I

Introduction : Nature and Significance of economics. Meaning of Science,

Engineering and Technology and their relationship with economic development.

Unit-II [8]

Basic Concept: The concept of demand and supply. Elasticity of Demand and

Supply. Indifference curve analysis, Price effect, Income effect and Substitution .

Unit –III [8]

Money and Banking: Functions of Money. Value of Money, Inflation and Measures

to control it. Brief idea of functions of banking system , viz.,Commercial and Central

Banking.

Management:

Unit –IV [8]

Introduction: Definition ,Nature and Significance of Management. Evaluation of

Management thought Contribution of Max Weber, Taylor and Fay

Unit – V [8]

Human Behaviour: Factors of Individual Behaviour, Perception,Learning and

Personility development, Interpersonal Relationship and Group Behaviour.

ENERGY UTILIZATION IN FOOD INDUSTRY

FT-405

w.e.f. Session 2014-15 L T P 3 1 0

Unit 1 [8]

Classification of energy sources; Introduction to renewable energy sources;

characterization of biomass; types, construction, working principle, uses and

safety/environmental aspects of different renewable energy devices like gasifiers,

biogas plants.

Unit 2 [8]

solar passive heating devices, photovoltaic cells and arrays; Brief introduction to wind

energy, hydroelectric energy, ocean energy, briquetting and baling of biomass, biomass

combustion, biodiesel preparation and energy conservation in agriculture.

Unit 3 [8]

Energy forms and units, energy perspective, norms and scenario; energy auditing, data

collection and analysis for energy conservation in food processing industries.

Unit 4 [8]

Sources of energy, its audit and management in various operational units of the agro-

processing units; passive heating, passive cooling, sun drying and use of solar energy,

biomass energy and other non-conventional energy sources in agro-processing

industries.

Unit 5 [8]

Reuse and calculation of used steam, hot water, chimney gases and

cascading of energy sources. Energy accounting methods, measurement of energy,

design of computer-based energy management systems, economics of energy use.

Suggested Readings:

1. Kennedy WJ Jr. & Wayne C Turner.1984. Energy Management. Prentice Hall. 2. Pimental D. 1980. Handbook of Energy Utilization in Agriculture. CRC 3. Rai GD. 1998. Non-conventional Sources of Energy. Khanna Publ. 4. Twindal JW & Anthony D Wier 1986. Renwable Energy Sources. E & F.N.

Spon Ltd. 5. Verma SR, Mittal JP & Surendra Singh 1994. Energy Management and

Conservation in Agricultural Production and Food Processing. USG Publ. & Distr., Ludhiana.

6. Boyle Godfrey. 1996. Renewable Energy: Power for Sustainable Future. Oxford Univ. Press.

8. Culp AW. 1991. Principles of Energy Conservation. Tata McGraw Hill. 9. Duffle JA & Beckman WA. 1991. Solar Engineering of Thermal Processes.

John Wiley. 10. Garg HP & Prakash J.1997. Solar Energy - Fundamental and Application. Tata

McGraw Hill. 11. Grewal NS, Ahluwalia S, Singh S & Singh G. 1997. Hand Book of Biogas

Technology. Solar Energy Fundamentals and Applications. TMH, New Delhi. 12. Mittal KM. 1985. Biomass Systems: Principles & Applications. New Age

International.

INDUSTRIAL FUELS AND PROCESS CALCULATIONS

FT – 406

w.e.f. Session 2014-15

L T P

2 1 0

Unit –I [8]

Fuels: Origin, chemical composition, classification, storage, and general uses of industrial fuels. Types of

solid fuels , proximate and ultimate analysis of coal, calorific values of fuels, specification of fuel oil.

Types of gaseous fuels, control of combustion. Types of liquid fuels, petroleum and its distillation

products, coal tar and its distillation products, modified and synthetic fuels, fuels for cryogenic engines.

Unit - II [8]

Process calculations: Systems of units. Stoichiometry and composition relations. Material balances:

Material balance of physical processes with and without reaction, including recycle, purge and bypass, the

use of ideal gas laws and vapour pressures, solubility and heat capacity data.

Unit-III [8]

Humidity and solvent recovery. Material balance for various unit operations like absorption, distillation,

crystallization etc.

Unit-IV [8]

Thermochemistry and energy balances. Material and energy balances for typical processes. Unsteady state

material and energy balances without reactions.

FOOD ENGINEERING II LAB

FT-451

w.e.f. Session 2014-15 L T P

0 0 3

1. Determine the overall heat transfer coefficient for shell and tube heat exchanger.

2. Determine the experimental and theoretical value of heat transfer coefficient for

natural convection process.

3. Determine the theoretical and experimental value of heat transfer coefficient for

forced convention process.

4. Determine the individual thermal conductivities and overall thermal conductivity

for composite wall apparatus.

5. Determine the value of surface conductance for given finite geometry shapes

(Unsteady state heat transfer).

6. Find the emissivity of a given test plate with respect to the black plate.

7. Calculate the heat transfer coefficient for heat transfer in packed bed.

8. Observe a boiling phenomena and to determine the heat flux and surface heat

transfer coefficient as a function of the temperature excess at constant pressure.

9. Study heat transfer rate, overall heat transfer coefficient and effectiveness of Finned

Tube Heat Exchanger.

10. Determine heat transfer from condensing vapors for Dropwise and Flimwise

condensation.

FOOD PRESERVATION AND PROCESSING LAB

FT-452

w.e.f. Session 2014-15 L T P

0 0 6

1. Carry out preservation of certain vegetables by dehydration.

2. Study the re-hydration characteristics of dried vegetable.

3. Carry out the preservation of fruits and vegetables by pickling.

4. Asses the adequacy of blanching.

5. Perform osmotic dehydration of certain fruits and vegetables by sugar and salt

solution.

6. Study different parameters during processing of rice e.g. cooking time,

%elongation, %width, expansion, %water uptake, CDC ratio.

7. Preparation of squash to demonstrate the preservation by sugar.

8. Bottling of peas.

9. Preservation of vegetable with the help of fermentation technique (sauerkraut).

10. Examination of canned pineapple.

11. Carry out shelf life study of egg by using different preservation methods.

FRUITS & VEGETABLES PROCESSING TECHNOLOGY LAB

FT-453

w.e.f. Session 2014-15 L T P

0 0 3

1. Preservation and processing of certain vegetables by drying. 2. Preparation of tomato ketchup and its preservation. 3. Preparation of tomato puree and its preservation. 4. Preparation of pickles. 5. Preparation of jam, jelly and marmalades and its preservation. 6. Preparation of squash and cordial as per FPO specification. 7. Processing & Preservation of peas by use of high temperatures (Bottling of

Peas). 8. Blanching of a given sample (pea) and assessment of its adequacy. 9. Enzymatic browning of fruits and vegetables and its control. 10. Osmotic dehydration of given sample (Carrot/Grapes). 11. Preparation of Alcoholic Beverages (wine, cider). 12. Preparation of carbonated beverages (soft drinks). 13. Preparation of amla preserve and dried fruit product (Aam papad, bars)