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Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
RAJASTHAN TECHNICAL UNIVERSITY Syllabus for B. Tech. Food Technology
Semester III for B. Tech. Food Technology
20 marks are internal & Question paper will be of 80 marks.
Sl.
No.
Code Subject L T Exam
Hrs.
MM
1 3FD 1 Microorganisms & Microbiology
of Food
3 3 20+80=100
2 3FD 2 Food Chemistry 3 3 20+80=100
3 3FD 3 Fluid Mechanics 3 1 3 20+80=100
4 3FD 4 Process Calculation 3 1 3 20+80=100
5 3FD 5 Object Oriented Programming
using C++
3 3 20+80=100
Elective: any one of the following
6 3FD 6.1
3FD 6.2
3FD 6.3
Food Additives and Legislation
Professional Communication
Applied Electronics
3 3 120+80=100
Total 18 2 600
Practical and Sessional
Sl.
No.
Code Subject S P MM
1 3FD 7 Microorganisms and Microbiology of Food 3 60+40=100
2 3FD 8 Food Chemistry 3 60+40=100
3 3FD 9 Fluid Mechanics 3 45+30=75
4 3FD 10 Object Oriented Programming using C++ 3 45+30=75
5 3FD11 Discipline and Extracurricular (3FDDC) 50
Total 12 400
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Semester IV for B. Tech. Food Technolog y
20 marks are internal & Question paper will be of 80 marks.
Sl.
No.
Code Subject L T Exam
Hrs.
MM
1 4FD 1 Food Biochemistry and
Biotechnology
3 3 20+80=100
2 4FD 2 Principles of Food Processing and
Preservation
3 3 20+80=100
3 4FD 3
Chemical Engineering Thermodynamics
3 1 3 20+80=100
4 4FD 4
Food Hygiene and Plant Sanitation 3 3 20+80=100
5 4FD 5
Heat Transfer Operations 3 1 3 20+80=100
Elective: any one of the following
6 4FD 6.1
4FD 6.2
4FD 6.3
Entrepreneurship & Agribusiness
Management
Introduction to Economic Analysis
Industrial Microbiology & Enzyme
Technology
3 3 20+80=100
Total 18 2 600
Practical and Sessional
Sl.
No.
Code Subject S P MM
1 4FD 7 Food Biochemistry and Biotechnology 3 60+40=100
2 4FD 8 Principles of Food Processing and
Preservation
4 60+40=100
3 4FD 9 Heat Transfer Operations 3 60+40=100 4 4FD 10 Group Discussion 2 50
5 4FD11 Discipline and Extracurricular (4FDDC) 50
Total 12 400
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Semester V for B. Tech. Food Technology
20 marks are internal & Question paper will be of 80 marks.
Sl.
No.
Code Subject L T Exam
Hrs.
MM
1 5FD 1 Cereals and Legumes Processing
Technology
3 3 20+80=100
2 5FD 2 Oils and Fats Processing
Technology
3 3 20+80=100
3 5FD 3
Milk and Milk Products
Technology
3 3 20+80=100
4 5FD 4 Mass Transfer Operations 3 1 3 20+80=100
5 5FD 5
Design of Food Processing Equipments
3 1 3 20+80=100
Elective: any one of the following
6 5FD 6.1
5FD 6.2
5FD 6.3
Traditional and Fermented Foods
Numerical Methods and computer
Programming
Material Science and Technology
3 3 20+80=100
Total 18 2 600
Practical and Sessional
Sl.
No.
Code Subject S P MM
1 5FD 7 Cereals and Legumes Processing
Technology
2 20+30=50
2 5FD 8 Oils and Fats Processing Technology 3 60+40=100
3 5FD 9 Milk and Milk Products Technology 3 60+40=100
4 5FD 10 Environmental Instrumentation Lab 3 60+40=100
5 5FD11 Discipline and Extracurricular (5FDDC) 50
Total 2 9 400
Note : Industrial & technical visit may be organized for ten days after fifth semester.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Semester VI for B. Tech. Food Technology
20 marks are internal & Question paper will be of 80 marks.
Sl.
No.
Code Subject L T Exam
Hrs.
MM
1 6FD1 Fruits and Vegetables Processing
Technology
3 3 20+80=100
2 6FD2 Egg, Poultry, Meat and Fish
Processing Technology
3 3 20+80=100
3 6FD3 Bakery and Confectionary
Technology
3 1 3 20+80=100
4 6FD4 Optimization Techniques 3 3 20+80=100
5 6FD5 Food Process Engineering 3 1 3 20+80=100
Elective: any one of the following
6 6FD6.1
6FD6.2
6FD6.3
Industrial Safety and Hazards
Food Flavouring
Phytochemicals and Herbal
Medicines
3 3 20+80=100
Total 18 2 600
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Practical and Sessional
Sl.
No.
Code Subject S P MM
1 6FD7 Fruits and Vegetables Processing
Technology
3 60+40=100
2 6FD8 Bakery and Confectionary Technology 3 60+40=100
3 6FD9 Mass Transfer and Process Engineering Lab 3 60+40=100
4 6FD10 Analytical Techniques in Food Technology 3 30+20=50
5 6FD11 Discipline and Extracurricular Activities
(6FDDC)
50
Total 12 400
Not: 1: Practical training during summer at the end of 6th semester will be held for 30 days..
2: Student will have to give presentation on their Practical training after coming back in 7th semester.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Semester VII for B. Tech. Food Technology
20 marks are internal & Question paper will be of 80 marks.
Sl.
No.
Code Subject L T Exam
Hrs.
MM
1 7FD1 Instrumentation and Process
Control
3 1 3 20+80=100
2 7FD2 Food Packaging 3 3 20+80=100
3 7FD3 Plant Design and Project
Engineering
3 1 3 20+80=100
4 7FD4 Food Quality and Safety 3 1 3 20+80=100
5 7FD5 Food Industry Waste Management 3 1 3 20+80=100
Elective: any one of the following
6 7FD6.1
7FD6.2
7FD6.3
Specialty Foods: Nutraceuticals
and Functional Foods
Novel Separation Techniques
Transport Phenomenon
3 3 20+80=100
Total 18 4 600
Practical and Sessional
Sl.
No.
Code Subject S P MM
1 7FD7 Instrumentation and Process Control 3 60+40=100
2 7FD8 Food Packaging and Food Quality 3 60+40=100
3 7FD9 Presentation of Practical Training (from 6th
Sem.)
2 60+40=100
4 7FD10 Project Part-1 2 50
5 7FD11 Discipline and Extracurricular Activities
(7FDDC)
50
Total 4 6 400
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Semester VIII for B. Tech. Food Technology Seminar MM : 200 Project work at Industry/ Organisation/ Institute Part-II MM : 500 Study of Plant Design and Project Engineering M.M. 250
Discipline & Cocurricular Activities MM : 50
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 1: MICROORGANI SMS AND MICROBIOLOGY OF FOOD
3L MM: 100 Ex. Hrs. 3
UNIT-I
Classification, morphology, physiology, growth, nutrition and reproduction, Pure culture techniques
and maintenance of cultures, control of microorganisms by physical, chemical, antibiotic and other
chemotherapeutic agents
UNIT-II
Basic Concepts of genetics, mutation and immunology:
Genetics: Conjugation, Transformation, Transduction (Generalized and Specialized), DNA, Double
helix model, RNA, Types of RNA.
Mutation: Mutagen (Chemical and Physical) Types of mutation, Mutagenesis, concepts
Immunology: Immunity, Antigen, Antibodies/Immiunoglobulins, Antigen-Antibody reactions, cell
mediated immunity, humoral Immunity, T & B lymphocytes, Organs involved in Immune response,
phagocytosis.
UNIT-III
Incidence of microorganisms in foods, sources of contamination. Principles underlying spoilage and
preservation of foods. Contamination, spoilage and preservation of cereal products, sugar products,
fruit and vegetables, meat products, fish and sea foods, egg and poultry products, milk and milk
products and other foods, microbiological standards of foods.
UNIT-IV
Food processing and food borne infections, food plant sanitation inspection and control, personnel
hygiene, HACCP in food industry.
UNIT-V
Beneficial microorganisms and their utilization in food fermentation.
Books Recommended:
1. "Microbiology" by M. J. Pelczar Jr., E.C.S. Chan and N.R. Krieg, Vth edn., TMH Book Company (1993).
2. "Modern Food Microbiology" by James M. Jay, IVth edn. CBS Publishers Delhi (1993). 3. "Food Microbiology" by W. C. Frazier & D.C. Westhoffs, IV th edn., TMH (1993).
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 2: FOOD CHEMISTRY
3L MM: 100 Ex. Hrs. 3
UNIT-I
Water: The basic molecular of life. Physical properties of water. Properties of Hydration, solvation.
Bound water, free water, gels, emulsions and foams, water activity. Distribution of water in various
foods and moisture determination.
UNIT-II
Carbohydrates: Nomenclature and classification, structure and chemical properties of
monosaccharide carbohydrates CH-2 disaccharides and polysaccharides (cellulose, starch, fructans,
galactans, hemi-cellulose, pectic substances, carageenan); changes in carbohydrates during processing.
Carbohydrates determination methods.
UNIT-III
Proteins: Classification, structure and properties of amino acids, structure of protein, physical and
chemical properties of proteins. Changes in protein during processing, protein determination methods.
Proteins from plant and animal sources.
UNIT-IV
Lipids: Classification, structure, physical and chemical properties of fatty acids and fats. Lipids-
simple & derived. Changes during food processing.
UNIT-V
Vitamins and minerals: Classification, structure and role of vitamins in food. Aroma substances and
flavour enhancers sugar substitutes and food colour.
Books Recommended:
TITLE AUTHOR 1. Food science Chemistry & Experimental Foods Dr. M.Swaminathan
2. Food chemistry Lillian Hoagland Meyer
3. Food Chemistry Fennema
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3FD3: FLUID MECHANICS
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I
Properties of fluid. Fluid Statics: Pressure and its relationship with height, hydrostatic forces on
submerged surfaces, Buoyancy and floatation. Fluid kinematics: Types and classification of fluid
flow, flow rate and continuity equation, potential function and stream function, vortex flow. Fluid
Dynamics: Euler’s equation, Bernoulli’s Theorem, Momentum of fluids in motion.
UNIT-II
Laminar viscous Flow: Reynolds number, Navier-stoke’s equation, Hagen-Poiseuille equation,
frictional loss. Turbulent Flow: Darcy-Weisbach equation, chezy’s formula, shear stress in
turbulent flow.
UNIT-III
Flow through pipes: Pipe fittings and valves, loss of head due to sudden enlargement, contraction,
at entrance and exit, due to obstruction, bend and various pipe fittings, flow through pipe in series
and parallel, siphon, nozzles.
UNIT-IV
Boundary layer flows: Introduction, Prandtl’s boundary layer equation and Boundary layer
separation. Flow around submerged bodies: Drag force, liFD and drag coefficient, drag on flat
plate circular cylinder and sphere.
UNIT-V
Flow Measurements: Orifice and venturi meter, Pitot tube, Rotameter and other flow measuring
instruments. Hydraulic Pumps: Positive displacement and centrifugal pumps.
Books Recommended:
1. Unit Operation of Chemical Engineering - Mc Cabe, Smith & Harriot
2. Transport Processes and Unit Operations - Geankoplise
3. Chemical Engineering (Vol. I & II) - Coulson, J. M. & Richardson, J. F.
4. Introduction to Chemical Engineering - Badger, W. L. & Bachero, J. T.
5. Chemical Engineering Handbook - Perry, A. S. and Wenzel, L. A.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 4: PROCESS CALCULATIONS
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Introduction to Chemical Engineering Calculations: Units and dimensions, the mole unit,
conventions in methods of analysis and measurement, basis, temperature, pressure, the chemical
equation and stoichiometry. Solids, liquids and gaseous fuels, some industrial examples of the above.
UNIT-II
Gases, Vapours, Liquids and Solids: Ideal ga slaw calculations, real gas relationships, vapour
pressure and liquids, saturation, partial saturation and humidity, introduction to vapour-liquid
equilibria for multi-component systems, material balances involving condensation and vaporization.
UNIT-III
Material Balances: Material balance of physical processes with chemical reaction, including recycle,
purge and bypass.
UNIT-IV
Energy balances: Concept and Units, calculation of enthalpy changes general balance with reactions,
heats of solution and mixing.
UNIT-V
Steady and Unsteady-state material and energy balances without reactions.
Books Recommended:
1. Himmelblau, D.M. :"Basic Principles and Calculations in Chemical Engineering" 6th ed.,
Prentice-Hall of India.
2. Bhatt and Vora, "Stoichiometry," 3rd ed. Tata McGraw Hill, New Delhi.
3. Hougen,Watson and Ragatz, "Chemical Process Principles" Vol. 1 Asia Publishing House,
New Delhi.
4. Saha S.N. "Fundamentals of Chemical Engineering" Dhanpat Raj Publishing Co., New
Delhi,2000.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 5: OBJECT ORIENTED PROGRAMM ING USING C++
3L MM: 100 Ex. Hrs. 3
UNIT-I
An overview of Object Oriented Programming: The need of object programming, procedural v/s
object oriented approach. Advantages of object oriented programming. Characteristics of object
oriented languages-Objects, classes, inheritance, active data, message passing.
Object Oriented Programming Tools and C++ :An overview of C++ programming, simple program
construction, functions, statements, inputs/outputs, preprocessors, comments, variables and
manipulators, data types, type conversions, library functions. Operators, loops and decisions,
statements, structures within structures, structures and classes, enumerated data types.
UNIT-II
Functions: Functions declaration, calling, passing arguments to functions and returning values from
functions, reference arguments, over loaded functions, variable and storage classes.
Objects and Classes: Classes and objects, C++ objects and memory.
UNIT-III
Arrays: Defining arrays, multidimensional arrays, passing arrays to functions, arrays of structures,
arrays as class members data, arrays objects, arrays of strings.
Operator Overloading :Over loading uniary, binary and arithmetic operators, adding polar
coordinates, concatening strings, multiple overloading, pitfalls of operator over loading and
conversation.
UNIT-IV
Inheritance: Derived class and base class, overriding memory functions, class hierarchy, public and
private inheritance, levels of inheritance, multiple inheritance.
Pointers: Addresses and pointers, pointer and arrays, pointer and functions, use of pointers in strings,
linked lists and memory management, and pointers to objects.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
UNIT-V
Files and Streams: Streams, strings and objects I/O, I/O with multiple objects. File operations using
pointers.
C++ class library, multiple programs Graphics and virtual functions.
Applications: Object oriented Programming in Simulation and A1, Programming Environments.
Books Recommended:
1. Robert Lafore :Object Oriented Programming in C++, Galgotia Publication.
2. Margaret Ellis :Bjarne Strousstrup :The annotated C++ reference manual.
3. Stephen Prata :C++ primer Plus :Galgotia Publication.
4. Chirilian P.M. :Programming in C++, Merril Publication Co.,1990
5. Witt K.V. :An introduction to the OOP, Glagotia.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3FD 6.1: FOOD ADDITIVES AND LEGISLATION
3L MM: 100 Ex. Hrs. 3
UNIT-I
Definitions, uses and functions of Acid, Base, Buffer systems, Salts and chelating/sequestering agents,
Masticatory substances. Low calorie and non nutritive sweeteners, Polyols.
UNIT-II
Antioxidants, Emulsifying and stabilizing agents, Anti-caking agents, thickeners, Firming agents.
Flour bleaching agents and Bread improvers.
UNIT-III
Anti microbial agents / Class I and Class II preservatives as per PFA Act.
UNIT-IV
Colorants, Flavoring agents and related substances, Clarifying agents. Gases and Propellants. Tracers
and other additives.
UNIT-V
Food standards and Specifications: Compulsory and voluntary trade and Company standards.
Consumer Protection Act (1986) and relevant Food Legislation (Act, orders, standards): PFA(1954),
FPI(1955), SWMA, MPO(1977), VCO(1978), AgMark, BIS, US, Canadian, EU, ISO and Codex Food
Standards, Export Quality Control and Inspection act (1963), Environment Protection Act (1986),
WTO & GATT.
Books Recommended:
1. Food Chemistry O.R.Fennema 2. Food Chemistry Belitz, Grosch 3. Various acts, orders, standards & specification
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 6.2: PROFESSIONAL COMMUNICATION
3L MM: 100 Ex. Hrs. 3
UNIT-I
Communicat ion: Definition, Barriers in communication, Implication of Communication, Purpose of
communication.
Elements: Preparation, structure and personal interaction
UNIT-II
Oral Communication :Skill and Techniques of Speaking, preparation of Speaking, Development of
speaking skills, Barriers to speaking, Speaking structure, Bridging points, Time limitation/Length of
speech, Use of Humor.
Visual Communication: Nature and scope of Visual Aids, Boards, Slides, Over Head Projector,
Cutouts.
UNIT-III
Technical Letter Writing: Purpose of writing, Spacing/Layout, Economy of Words, use of
Verb/Passive voice, Type-face (Italics, Bold, Underlining) and Use of indentation.
UNIT-IV
Report Writing :Preparation, Report structure (Purpose of Report, Scope, Shape), Presentation of
report, Introduction of Report, Bridging of Report, Style of Report, Index of Report.
UNIT-V
Public Communication: Meetings, Planning and Discussion, Opening procedure, timing, degree of
formality, Behaviour, Repetitive, Interviews (Complexity of the Situation, Preparation of thinking,
Preparation of the Setting. Opening of the Interview, Style of Interview)
Note: Group Discussions may be introduced to Enhance Oral Communication and Debates, Speeches,
Addresses may be introduced for Public.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3 FD 6.3: APPLIED ELECTRONICS
3L MM: 100 Ex. Hrs. 3
UNIT-I
Transistor-Transistor as an amplifier: low frequency, single stage and multistage amplifier
Regulated Power Supply: Capacitors filters for single phase rectifiers. Application of 3-pin voltage
regulators ICs 78**/79**317/337
UNIT-II
OPAMP :Introduction to operational amplifiers. Applications of OPAMP:1) Summing
scaling,Averaging, integrator and differentiator:2) OPAMP as comparator 3) Instrumentation
Amplifier and its application.
UNIT-III
Digital Electronics :(1) combinational circuits :multiplexers, demultiplexers, decoders encoders, (2)
flipflops:S-R F/F, clocked S-R, F/F, DF/F, J-KF/F, TF/F (3) Counters :Asynchronous (Ripple)
counter, Asynchronous UP/DOWN counter, Synchronous counter, Synchronous UP/DOWN counter
(4) Registers:Serial-in, Serial-out; Parallel-in, serial-out; Serial-in, parallel out; Serial/parallel in,
Serial/Parallel out.
UNIT-IV
D/A converters: R/2R register ladder. D/A converter. A/D converters :successive approx. A/D
converter.
UNIT-V
Microprocessor :Concept of microprocessor, soFDware architecture of 8086,Addressing modes, Data
transfer arithmetic logical, Jump/Call, String instructions, Writing simple assembly language
programmes, Technical details o serial and parallel ports of IBM compatible PC.
Books Recommended:
1. Millman, Halkias,"Basic Electronics", Tata McGraw-Hill.
2. Coughlin and Driscoll, "Operational Amplifiers and Linear integrated Circuits", Prentice Hall
of India.
3. Bray B.B, "8086-486 Intel Microprocessor", Prentice Hall of India.
4. Hall, D., "8086 Microprocessor", Tata McGraw Hill.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3FD 7: MICROORGANI SMS AND MICROBIOLOGY OF FOOD (LAB) 1. Prepare NAM (Nutrient agar medium) and PDA (potato dextrose agar) medium and
sterilization by autoclave.
2. Isolate the microorganisms (bacteria and fungi) from air by plate exposure method.
3. Isolate microorganism from soil by dilution method.
4. Prepare camera lucida diagram of given fungal slide.
5. Measure the size of sporangiophore and sporangia by using micrometry.
6. Differentiate bacteria by gram- staining technique.
7. Isolate the fecal coliform from sewage water and determine the MPN (Most probable no.) of
sample.
8. Test the quality of milk by using methylene blue reduction test (MBRT).
9. Enumerate the no. of spores per ml. of given spore suspension.
10. Count the no. of spores 1 ml of given spores by Breed method.
3FD 8: FOOD CHEMISTRY (LAB) 1. Determination of moisture content.
2. Detection of reducing sugar by Fehling and Benedict test.
3. Quantitative determination of reducing sugar by Lane and Eynon method.
4. Determination of fiber content of different food material and compare them.
5. Detection of amino acid, containing aromatic ring, by Xanthoproteic test.
6. Detection of amino acid, protein and peptides by Ninhydrin test.
7. Determination of protein quantity by Kjeldal method.
8. Determination of acid test.
9. Extraction of fat by Soxhelet apparatus.
10. Determination of Ash content.
11. Detection of presence of starch by Iodine test.
12. Determination of water activity of different food materials.
13. To distinguish between mono-saccharides and di-saccharides of barfoed test.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3FD 9: FLUID MECHANICS (LAB)
1. To verify Bernoulli’s equation experimentally.
2. To determine the flow rate and coefficient of discharge using Venturimeter.
3. To measure discharge through Rotameter.
4. To determine the Reynolds number and types of flow (Laminar or Turbulent).
5. To determine the flow rate and coefficient of discharge using Orifice meter.
6. To determine the Pressure drop through a packed bed.
7. To determine losses to due to pipe fitting, sudden enlargement and contraction.
8. To verify Darcy’s law and to find out the coefficient of permeability of the given medium.
9. To determine the characteristics of centrifugal pump and to find out total head, pump
efficiency and overall efficiency of pump.
10. To determine the power consumption in agitated vessel.
3FD 10: OBJECT ORIENTED PROGRAMM ING USING C++ (LAB)
1 Concept of OOPs, difference between OOPs and Procedural programming.
2 Problems on control statement (minimum three of each).
3 Problems on looping statement (minimum three of each).
4 Examples on switch statement.
5 Introduction to functions, implementation.
6 Introduction to Array (Examples on one-dimensional and multidimensional array).
7 New and delete operators, Introduction to classes and object.
8 Implementation of Inheritance (one example for each).
9 Function overloading and operator overloading.
10 Introduction to pointers.
11 Virtual classes and functions, friend classes and function.
12 Introduction to file handling, I/O methods.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4 FD 1: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I
Nutrition: Function’s and energy of foods, basal energy metabolism, dietary allowances and
standards for different age groups. Assessment of nutritional quality of foods, mineral and vitamins as
functional constituents in human metabolism and deficiency diseases associated. Effect of processing
on nutritive value of food.
UNIT-II
Enzyme: Classification, nomenclature, activation energy, Michaelis-Menten equation, Line-weaver
Burk Plot, factors affecting enzymes action, mechanism of enzyme action.
UNIT-III
Proteins: Utilization of protein in body proteins products of protein metabolism. Disorders in
metabolism, clinical proteins associated with excess and deficiency of proteins.
UNIT-IV
Carbohydrates: Utilization of carbohydrates in body metabolism of carbohydrates and disorder in
metabolism.
UNIT-V
Lipids: Utilization of fats, biosynthesis of fatty acids and fats, clinical disorders associated with fats.
Books Recommended :
1. Food :Facts and Principles-N. Shakuntala Manay, N.Shadksharawamis.
2. Food Science-B.Srilakshmi
3. Fundamentals of Nutrition-L Loyd McDonald
4. Principles of Biochemistry-Lehninger
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 2: PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
3L MM: 100 Ex. Hrs. 3
UNIT-I
Basic consideration :Aim and objectives of preservation and processing of foods, characteristics of
tissue and non-tissue foods, degree of perishability of unmodified foods, causes of quality
deterioration and spoilage of perishable foods, intermediate moisture foods, wastage of foods.
UNIT-II: Preservation of foods by low temperatures
Chilling temperatures :Considerations relating to storage of foods at chilling temperature,
applications and procedures, controlled and modified atmossphere storage of foods, post-storage
handling of foods.
Freezing temperature :Freezing process, slow and fast freezing of foods and its consequences, other
occurrences associated with freezing of foods. Technological aspects of pre-freezing, Actual freezing,
frozen storage and thawing of foods.
UNIT-III
Preservation of foods by high temperature: Basic concepts in thermal destruction of micro-
organisms-D, Z, F, values Heat resistance and thermophilisms in micro-organisms. Cooking,
blanching, pasteurization and sterilization of foods. Assessing adequacy of thermal processing of
foods, general process of canning of foods, spoilages in canned foods.
UNIT-IV
Preservation by water removal:
Principles, technological aspects and applications of evaporative concentration processes, freeze
concentration and membrane processes for food concentrations.
Principles, technological aspects and applications of drying and dehydration of foods, cabinet, tunnel,
belt bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
UNIT-V
Principles, technological aspects and applications of sugar and salt, antimicrobial agents, biological
agent, no ionizing and ionizing radiations in preservations of foods. Hurdle technology.
Books Recommended:
1. "Principles of Food Science-Part-II":Physical Method of Food Preservation by M.Karel, O.R.
Fennema and D.B.Lund, Marcel Dekkar Inc.
2. 'Principles of Food Preservation' by V.Kyzlink,Elsevier Press.
3. 'Modern Food Microbiology' by James M.Jay, D.Van Nostrand.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 3: CHEMICAL ENGINEERING THERMODYNAM ICS 3L+1T
MM: 100 Ex. Hrs. 3
UNIT-I Review of
First Law and Second Law of Thermodynamics. Volumetric Properties of
Pure Fluids: PVT behavior of pure substance, Concept of phase, Ideal gas equation of state, virial
equation and its applications, cubic equations of state, generalized correlations for gases and liquids.
Effects: Sensible heat effects, heat effects accompanying
phase changes of pure substances, standard heats of reaction, formation and combustion, effect of
temperature on the standard heat of reaction.
UNIT-II Thermodynamic
Properties of Fluids: Fundamental property relations. Maxwell's equations, Residual properties,
Clapeyron's Equation, Generalized correlations for thermodynamic properties of gases.
UNIT-III Multicomponent
Systems: Chemical potential, ideal-gas mixture, ideal solution, Raoult's Law. Partial properties,
fugacity and fugacity coefficient, generalized correlations for the fugacity coefficient, excess Gibbs'
energy, activity coefficient.
UNIT-IV Phase
Equilibria at Low to Moderate Pressures: Phase rule, phase behavior for vapor liquid systems,
Margules equation, Van Laar equation, Wilso equation, NRTL, equation. Dew point, bubble point and
flash calculations. Solution Thermodynamics:
Ideal solution, fundamental residual property relation, fundamental excess-property relation.
Evaluation of partial properties. Heat effects of mixing processes. Partially miscible systems.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
UNIT-V Chemical
Reaction Equilibria :Reaction coordinate, equilibrium criteria to chemical reactions,standard Gibbs'
energy change and the equalibrium constant. Effect of temperature on the equilibrium constant,
evaluation of equilibrium constants. Relations between equilibrium constants and compositions: gas-
phase reactions, liquid phase reactions. Calculation of equilibrium compositions for single-phase
reactions. Multireaction equilibria.
Books Recommended:
1. Smith,J.M., Van Ness, H.C. and Abbott, M.M., "Introduction to Chemical Engineering
Themodynamics", 6th ed., McGraw-Hill,2001.
2. Rao, Y.V.C., "Chemical Engineering Themodynamics" University Press,1997.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD4: FOOD HYGIENE AND PLANT SANITATION
3L MM: 100 Ex. Hrs. 3
UNIT-I General
principle of food hygiene, Hygiene in rural and urban areas in relation to food preparation, personal
hygiene and food handling habits. Place of sanitation in food plants. Sanitary aspects of building and
equipment: Plant layout and design, Comparative studies on sanitary fabrication of different types of
processing equipments.
UNIT-II Safe and
effective insect and pest control: Extraneous materials in foods, Principles of Insects and pets control.
Physical and chemical control. Effective control of micro-organisms: micro-organisms important in
food sanitation, micro-organisms as indicator of sanitary quality. Physical and chemical methods.
UNIT-III
Sanitary aspects of water supply: Source of water,
quality of water, water supply and its uses in food industries. Purification and disinfection of water
preventing contamination of potable water supply.
UNIT-IV
Effective detergency and cleaning practices:
Importance of cleaning technology, physical and chemical factors in cleaning, classification and
formulation of detergents and sanitizers, cleaning practices.
UNIT-V
Sanitary aspects of waste disposal. Establishing and
maintaining sanitary practices in food plants, role of sanitation, general sanitary consideration and
sanitary evaluation of food plants.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended: 1. Guide to Improve Food Hygiene - Gaston and Tiffney 2. Practical Food Microbiology & Technology - Harry H. Weiser, Mountney, J. and
Gord, W.W. 3. Food Poisoning and Food Hygiene - Betty C. Hobbs 4. Principles of Food Sanitation - Marriott and Norman, G. 5. Hygiene and Sanitation in Food Industry - S. Roday
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 5: HEAT TRANSFER OPERATIONS
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I
Introduction: Introduction of heat transfer, importance of heat transfer, modes of heat transfer,
thermal conduction in solids, liquids and gases.
Conduction :Fourier's Law, thermal conductivity, steady state conduction of heat through a composite
solid, cylinder and sphere, steady-state heat conduction in bodies with heat sources-Plane wall,
cylinder and sphere. Insulation and its purpose, critical thickness of insulation for cylinders and
sphere, general heat transfer equation for extended surfaces.
UNIT-II
Convection :Natural and forced convection, Nusselt number, Dimensional analysis of free and forced
convection, Dimensionless numbers used in convective heat transfer, important correlation's for free
and forced convection.
UNIT-III
Radiation :Introduction, reflection, absorption and transmission of radiation, characteristics of black,
grey and real bodies in relation to thermal radiation, Stefan Boltzman Law, Kirchoff's Law, Wein’s
displacement law, Intensity of radiation, Radiation exchange between black bodies and diffuse gray
surface.
UNIT-IV
Heat exchangers :Overall heat transfer coefficient, fouling factors, log mean temperature difference
for parallel and counter flow, heat exchangers, shell and tube type heat exchangers, effectiveness of
parallel and counter flow heat exchangers by general and NTU Method Applications of plate heat
exchanger in HTST pasteurizer with regeneration.
UNIT-V
Evaporators: Types of evaporators-Natural circulation evaporators, force circulation evaporators,
falling film evaporators, climbing film evaporators, agitated thin-film evaporators and plate
evaporators, principles of evaporation and evaporators.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended: 1. Dutta, B.K. "Heat Transfer :Principles and Applications,"PHI. New Delhi,2001. 2. Holman, J.P., "Heat Transfer", 8th Ed., McGraw-Hill,New York. 3. A.J.Chapman, "Heat Transfer", Maxwell Macmillan,1984. 4. Hewitt, G.F.,Shires, G.L.and Bott,T.R., "Process Heat Transfer", CRC Press,1994.
4FD 6.1: ENTERPRENERSHIP AND AGRIBUSINESS MANAGEMENT
3L MM: 100 Ex. Hrs. 3
UNIT-I Element in Enterprise Management: Basic management concepts, personnel, production, materials,
financing and marketing managements, problem solving and innovation, industrial and business law.
Entrepreneurial motivation.
UNIT-II
Environmental analysis, project selection, project appraisal, modification/ finalization of project,
collaborations, preparations for launching, trial run and test marketing.
UNIT-III
Management of agribusiness projects and enterprise. Management of agribusiness trade in WTO
environment. Agricultural and food policy. Rural environment and institution.
UNIT-IV
Marketing of Agricultural input and Marketing of Agricultural product. Market research for
agribusiness.
UNIT-V
Commodity trading and forecasting for agribusiness. Retail and supply chain management.
Management of cooperation.
Books Recommended:
1. Marketing Management - Philip Kotler
2. Marketing Management - Dr. P. K. Srivastava
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3. Marketing Management - Dr. S. C. Jain
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 6.2: INTRODUCTION TO ECONOMIC ANALYSIS
3L MM: 100 Ex. Hrs. 3
UNIT-I
Scope and methods of economic analysis. Theory of consumer behavior-cordial and ordinal utility
approaches. Theory of production-the law of variable proportions and return to scale.
UNIT-II
Theory of cost-short and long run viewpoint. Theory of exchange demand and supply equilibrium of
firm and industry Monopolistic competition and oligopoly, general theory of distribution.
UNIT-III
General equilibrium of exchange and production. Concepts, significance of difficulties in the
measurement of national income.
UNIT-IV
Classical theory of income determination and simple multiplier analysis. Types of economic systems
and their characteristics-capitalism, socialism and mixed economy.
UNIT-V
Economic role of the government, ways of interference and regulations by the government. The
concept of economic development-structural change, measurement and ingredients of economic
development. Leontief's input-output analysis.
Books Recommended:
TITLE AUTHOR
1. Principles of Economics M.L.Sethi
2. Elementary Economic Theory K.K.Devett,J.D.Verma
3. An Introduction to Positive Economics R.G.Lipsey
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 6.3: INDUSTRIAL MICROBIOLOGY & ENZYME TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I
Introduction, Classification of Microbial products. Microbial Processes for Production of organic
acids, solvents, antibiotics, enzymes, polysaccharides, lipids, pigments and aroma.
UNIT-II
Equipments and Accessories for industrial processes.
UNIT-III
Stability of Enzymes. Enzymes stabilization by selection and genetic Engineering, protein
engineering.
UNIT-IV
Reaction Environment rebuilding, Chemical modification, intra-molecular cross linking,
immobilization.
UNIT-V
Application of enzymes in industry, analytical purpose and medical therapy
Books Recommended:
Industrial microbiology:-Casida Newage Publication 2001
1. Industrial microbiology:-Prescott and Dunn CBS Publications 4th Ed. 1999
2. Enzymes:-Trevor. Horwood 2001
3. Journals and Reviews
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 7: FOOD BIOCHEMISTRY AND BIOTECHNOLOGY (LAB)
1 Estimation of ascorbic acid in lemon juice.
2 Preparation of sample for mineral estimation by ashing method.
3 Qualitative estimation of a Calcium in given sample.
4 Estimation of cholesterol in a given sample by zak s method.
5 Determine the iso-electric point of peas.
6 Study the effect of enzyme concentration on enzyme kinetics.
7 Determination of reducing sugar from unknown solution by using 3, 5- di-nitro salicylic Acid
(DNS).
8 Determine the Protein content of a given sample by Lowry’s method.
9 Detect the presence of protein in urine by sulfosalicylic acid test.
10 Check the presence of Glucose (Carbohydrate) in urine sample by conducting benedict test.
11 Detect the presence of protein by heat coagulation test.
4FD 8: PRINCIPLE OF FOOD PROCESING & PRESERVATION (LAB)
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.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4FD 9: HEAT TRANSFER OPERATION (LAB) 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.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD 1: CEREALS AND LEGUMES PROCESSING TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I Importance of
cereals and legumes, Post-harvest quality and quantity losses. Recommended pre-processing practices
for handling of cereals and pulses for their safe storage, including control of infestation, National and
International quality and grading standards.
UNIT-II Structure, types,
composition, quality characteristics and physicochemical properties of wheat. Cleaning, tempering and
conditioning, and milling processes for different wheat's. Turbo-griding & Air Classification. Blending
of flours. Milling equipments and milling products (Dalia, Atta, Semolina and flour). Flour grades and
their suitability for baked goods. Quality characteristics and rheological properties of wheat milling
products and its assessment. By-product utilization.
UNIT-III Structure, types,
composition, quality characteristics and physicochemical properties of rice. Milling and parboiling of
paddy, Curing and ageing of paddy and rice. Criteria in and assessment of milling, cooking, nutritional
and storage qualities of raw & parboiled rice. Processed rice products (flaked, expanded and puffed
rice). By-product (husk and rice bran) utilization.
UNIT-IV Structure, types
and composition of corn. Dry and wet milling of corn. Starch and its conversion products. Processed
corn products (popped corn, corn flakes etc.) Structure and composition of barley, bajra, jowar and
other cereal grains and millets. Malting of barley. Pearling of millets. Parched and snack products.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
UNIT-V Structure,
composition and properties of legumes. Cleaning, grading, pretreatments for difficult-to-mill (urad,
arhar, moong, moth) and easy-to-mill (chana, masoor and pea) legumes, milling practices and actual
milling of different legumes. Sweet and savory products from legumes in India.
Books Recommended
1. Cereals Technology by Samuel A.Matz. CBS Publications.
2. Technology of Cereals by N.L.Kent.
3. Food Facts and Principles by Mannay;New age International (P) Ltd.
4. Food Science by Norman N.Potter;CBS Publications.
5. Chemistry and Technology of Food and Food Products by M.B. Jacobs
6. Manuals on Rice and its Processing by CFDRI.
7. Cereals & Cereals Products-Chemistry & Technology by DAV Dendy & B.J.Dobraszezk,
Aspen Publication.
8. Development in Milling & Baking Technology by AFST (I), CFDRI, Mysore, India.
9. Food Industries of CEEDC, IIT, Madras.
10. Articles on Pulse Milling in India Food Industry & JFST,both Publications of AFST (I).
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD 2: OILS AND FATS PROCESSING TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I Sources;
chemical composition; physical and chemical characteristics; functional and nutritional importance of
dietary oils and fats. Post-harvest handling storage and processing of oilseeds for directs use and
consumption.
UNIT-II Extraction of oil
by mechanical expelling and solvent extraction and obtaining deoiled cakes suitable for edible
purposes. Processing of other plant sources of edible oils and fats like coconut, cottonseed, rice bran,
maze germ, etc.
UNIT-III Refining:
Clarification, degumming, neutralization (alkali refining), bleaching, deodorization techniques /
processes. Blending of oils.
UNIT-IV Processing of
refined oils: Hydrogenation, fractionation, winterzation, inter-esterification etc. for obtaining tailor-
made fats and oils.
UNIT-V Production of
butter oil, lard, tallow, Margarine, Cocoa butter equivalents, shortenings, low fat spreads, peanut butter
etc. Speciality fats and designer lipids for nutrition and dietetics, especially by biotechnology.
Books Recommended
1. Bailey's Industrial Oil & Fat Products, 4th ed.John Wiley & Sons.
2. The Industrial Chemistry of Facts & Waxes 3rd. by Balliere,Tindall & Cox.
3. Handling & Storage of Oiseeds,Oils,Fats & Meal by Paterson, HBW.
4. Modern Technology in the Oils & Fats industry by S.C. Singhal,OTA (I).
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD 3: MILK AND MILK PRODUCTS TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I
Introduction: Status of Dairy Industry in India. Cooperative Dairying. Operation Floods.
Chemical composition, microbiological quality, and nutritional importance of milk and milk product
in PFA Act, Rules, 1955 as amended to date.
UNIT-II Fluid Milks: Physicochemical characteristics and factors affecting them. Production, collection,
testing quality, cooling, storage, and transportation of liquid milks. Receiving and quality assessing of
liquid milk in dairy industry for detection of adulteration, decision for acceptance/rejection, and
determination of price of the milk.
UNIT-III Standardization and/or processing (pasteurization, sterilization and UHT processing), storage,
packaging and distribution of liquid milks: whole, standardized, toned, double-toned, and skim milk.
Recombined, reconstitued, and flavored milks. Cleaning and santitization of dairy equipments and
plant as a whole.
UNIT-IV: Milk Products: Definition, composition, methods of preparation/production, quality and/or grading
parameters, packaging, storage characteristics, uses and shelf-life of cream, butter and ghee;
evaporated and condensed milks, skimmed, whole and instants milk powders.
UNIT-V Ice-Creams, fermented milks (Curd, yogurt etc.) and milk-products (cheeses, butter milk, lassi etc.);
other milk products (khoa, casein, whey proteins, lactose etc.); milk and milk product-based
sweetmeats (burfi, rasogolla, milk-cake, kalakand, ruberii etc.)
Books Recommended:
1. Outlines of Dairy Technology by Sukumar De,Oxford University Press. 2. Principles of Dairy Processing by James N.Warner, Wiley Eastern Ltd. 3. Milk and Milk Products by Eckles,Combs; and Macy,Tata McGraw Hill. 4. Technology of Indian Milk Products by Aneja et al. A Dairy India Publication. 5. PFA Act 1954 & Rules 1955 as amended to date.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD4: MASS TRANSFER OPERATIONS
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Introduction to mass transfer and molecular diffusion, Molecular diffusion in gases, Liquids & Solids.
Molecular diffusion in biological solutions and gels, diffusivity and mass transfer coefficients and
theories.
UNIT-II Interphase
mass transfer: - Mass transfer equilibrium, Diffusion between two phases, local two phase mass
transfer and over all mass transfer coefficients. Material balance for steady state co-current and
counter current processes. Cross flow and counter current cascades. Continuous contact and
differential contact mass transfer, concept of NTU, HTU and HEPT. Ideal stage and stage efficiency.
UNIT-III Gas
Absorption: Equilibrium solubility of gases in liquids, ideal and non ideal solutions. Equipments: Gas
dispersed- bubble columns, tray towers, liquid dispersed-venturi scrubbers, wetted wall towers, spray
tower, packed towers.
UNIT-IV Distillation:-
vapour liquid equlibria, boiling point diagram, relative volatility, enthalpy concentration diagram,
flash vapourization, differential distillation, steam distillation, azeotropic distillation and extractive
distillation for binary system. Continuous rectification, McCabe Thiele method, bubble cap distillation
column
UNIT-V Liquid-
liquid extraction:-Ternary liquid –liquid equilibrium and tie line data, choice of solvents, extraction
equipments. Leaching:-principle of leaching, equipments.
Books Recommended:
1. Unit Operation of Chemical Engineering - Mc Cabe, Smith & Harriot 2. Transport Processes and Unit Operations - Geankoplish 3. Chemical Engineering(Vol. I & II) - Coulson, J. M. & Richardson, J. F.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
4. Introduction to Chemical Engineering - Badger, W. L. & Bachero, J. T. 5. Chemical Engineering Handbook - Perry, A. S. and Wenzel, L. A.
5FD5: DESIGN OF FOOD PROCESSING EQUIPMENTS
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Introduction to
design of post harvest equipments. Design considerations and their interaction with material selection,
equipment size and structural design. Code and material selection.
UNIT-II Design of
material handling equipment: Belt conveyor, bucket elevator, screw conveyor, cyclone conveyor,
chain conveyor, pneumatic conveyor.
UNIT-III Design of
heat exchangers: Shell and tube, plate and scraped surface heat exchanger (Design will include
functional & structural design).
UNIT-IV Design of
seed processing equipments: Air screen cleaner, rotary cleaner, graders based on size shape and
surface produce handled, seed treater.
UNIT-V Storage
and pressure vessels: Design of shell conveyor and other components including nozzles, flanges,
reinforcement.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended:
1. Process Plant Design - Beckhurst, J. K. and Harber, J. H.
2. Process Equipment Design - Brownell, L. E. and Young, E. H.
3. Process Equipment Design - Joshi, M. V.
4. Chemical Engineering Handbook - Perry, R. H. and Chitton, C. H.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD6.1: TRADITIONAL AND FERMENTED FOODS
3L MM: 100 Ex. Hrs. 3
UNIT-I Fermentation
process. Fermentation products of importance. Isolation and maintenance of pure culture. Preparation
of substrates/media, inoculums.
UNIT-II Features
of different types of Fermenter. Process variables and its control, recovery of fermentation products
and conversion into marketable /storage forms.
UNIT-III Production of
bakers yeast, food yeast, SCP, beer, wine, cider, vinegar, organic acids (eg. Citric and lactic acids) and
enzymes (eg. Amylases, protease, lipases, pectinases, celluloses, hemicellulose etc.). IMFL/ distilled
spirits (eg. Rum, gin, whisky). Mushroom cultivation
UNIT-IV Oriented
Fermented Products, soy sauce, pickles, fermented milks & cheeses. Microbial fats.
UNIT-V Indian
traditional sweet, savory and snack food products: Sweetmeats, Namkins, Papads, wari, Idli, Dosa,
Dhokla etc.
Books Recommended:
1. Industrial Microbiology - Prescott & Dunn
2. Industrial Microbiology - L.E. Casida
3. Principle of Fermentation Technology - Whittaker and Stanbury
4. Handbook of Indigenous Fermented Foods - K.H. Steinkrus
5. Food Microbiology - Adams and Moss
6. Mushroom Cultivation - J. N. Kapoor, ICAR
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD6.2: NUMERICAL METHODS AND COMPUTER PROGRAMM ING
3L MM: 100 Ex. Hrs. 3
UNIT-I Linear
Algebraic Equations: Introduction, Gauss-Elimination, Gauss-Jordan, Gauss-Seidel, and LU
Decomposition methods.
UNIT-II Nonlinear Algebraic
Equations:Successive substitution method, Secant method, Regula-Falsi method, Bisection method,
Newton-Raphson method.
UNIT-III Function
Approximation: Least squares curve fit, Newton's interpolation formulae, Lagrangian interpolation,
Integration formulae: Trapezoidal rule, Simpson's rule.
UNIT-IV Ordinary Differential
Equation-Intitial value Problems: Introduction, Explicit and Implicit Euler method, Predictor-
Corrector techniques, Runge-Kutta method. Ordinary Differential Equations-Boundary value
Problems: introduction, finite difference technique.
UNIT-V Review of
Computer Programming in C and C++, and its use in solving numerical problems related to the topics
as mentioned above.
Books Recommended:
1. Gupta,S.K.,"Numerical Methods for Engineers,"New Age International Ltd., New Delhi,1995. 2. Shastri,S.S.,"Introductory Methods of Numerical Analysis,"Prentice Hall of India, New
Delhi,2001 3. Press, W.H.,Teukolsky,S.A., Vellerling, W.T., Flannery,B.P., "Numerical Recipes in C," 2nd
ed., cambridge University press, New Delhi,1992. 4. Balaguruswami, E., "Programming with C,"Tata Mcgraw-Hill, New Delhi.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD 6.3: MATERIAL SCIENCE AND TECHNOLOGY 3L MM: 100 Ex. Hrs. 3
UNIT-I
Introduction to Materials: Engineering materials, their classification, characteristics and basic
principles for their selection. Structure of atom, and types of bonds. Crystal structure. Defects in
crystal structure and their influence on properties of a materials.
UNIT-II
Metals and their alloys :Phase equilibrium diagram for iron-carbon and copper-zinc system. Ferrous
and none ferrous alloys. Mild steels, special steels, stainless steels, brasses, bronzes, aluminum alloys
and titanium alloys. Methods for fabrications-Rolling, forging, extrusion and joining.
UNIT-III
Polymers :Types of plastics, structure-Properties, correlation of important plastics, polymerization
processes and additives. Fiber reinforced plastics, rubbers and elastomers and applications.
UNIT-IV
Ceramics and Glass :Structure-properties, correlations oxide andnon oxide ceramics of important
plastics, vitreous and borosilicate glasses, glass-ceramics and enamels. Major electrical, optical and
mechanical properties of ceramics and glasses. Enamelling and glass lining.
UNIT-V
Corrosion and its control: Types of corrosion, chemical and electrochemical reactions, methods of
corrosion prevention. Corrosion resistant materials.
Books Recommended:
1. James,F.Shackford, "Introduction to Materials Science",Macmillam pub. Co.,NY,1990
2. Jestrazebaski,D.Z., "Properties of Engineering Materials,"3rd ed., Toppen Co. Ltd.
3. Smith, W.F.,"Foundations of Materials Science and Engineering," 2nd Ed., McGraw-Hill,
1993.
4. Raghavan,V., "Materials Science and Engineering," PHI,New Delhi.
5. Van Vlack, L.H., "Materials Science and Engineering," Addison Wesley.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5FD 7: CEREALS & LEGUMES PROCESSING TECHNOLOGY (LAB)
1. Determination of physical properties of different cereal grains
2. Determination of sedimentation value of the Maida.
3. Determination of alcoholic acidity of the sample of the wheat flour / Maida.
4. To determine the water absorption capacity of the wheat flour / Maida.
5. Determination of adulterant (NaHCO3) in wheat flour/ Maida.
6. Estimation of Protein content of different Cereals and Legumes.
7. Assessment of market samples of wheat, rice, and pulses for conforming to some PFA
specifications.
8. Storage studies of cereal and legume grains having different moisture levels.
9. Determination of Gluten content in wheat flour samples.
10. Determination Polenske value of wheat flours.
11. Visit to a working modern roller flour mill and FCI godowns.
12. Visit to working rice mill, collection of samples at various steps of milling and analysis for
efficiency of cleaning, shelling, paddy separation, and degree of polish.
13. Preparation of expanded & puffed rice from raw and parboiled materials and assessment of
quality of products including expansion in volume.
14. Traditional and improved pretreatments and its effect on dehusking of some legumes.
15. Pearling of some millets.
5FD 8: OILS AND FATS PROCESSING TECHNOLOGY (LAB)
1. Effect of certain preparative treatments (flaking, heat treatment, dehusking, moisture
conditioning) on rates of oil extraction from certain oilseeds.)
2. Determination of efficiency of oil extraction techniques (mechanical expelling and solvent
extraction).
3. Determination of some quality parameters in oils extracted by different techniques (eg. Colour
and FFA contents).
4. Demonstration and/or evaluation of techniques for clarification degumming, dewaxing, alkali
refining, bleaching, deodorization of oils.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5. Visit to an oil extraction, refining and vanaspati unit.
6. Determination of certain analytical constants of edible fats and oils for conformation to BIS
standards/detection of adulteration.
7. Determination of stability of fats & oils.
8. Determination of deep-fat frying performance of some refined oils.
9. Identity tests for various oils.
5FD 9: MILK AND MILK PRODUCTS TECHNOLOGY (LAB) 1. Determination of quality of raw milk (eq. COB, MBRT, Resazurin Test, Lactometer reading,
pH & acidity, fat contents, SNF content, specific gravity etc).
2. Determination of adequacy of pasteurization (Phosphatase test).
3. Determination of microbiological quality (TPC/SPC) of pasteurized and sterilized/ flavored
milk samples & some milk products like ice cream.
4. Preparation of certain dairy products (eg. Khoya, paneer, flavoured milk, yogurt, cream, ice
cream, srikhand etc.) and assessment of yield and quality of the prepared products
5. Determination of solubility, dispersibility of dried milk powders (spray & drum-dried
samples).
6. Determination of certain key parameters in dairy products (eg overrun in ice cream, salt
content in butter, moisture content in ghee etc.)
7. Visit to a dairy/ice cream factory.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6FD 1: FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 3L MM: 100 Ex. Hrs. 3
UNIT-I Current
status of production and processing of fruits and vegetables. Structural, compositional and nutritional
aspects. Post-harvest physiology, handling, losses and conservation of fruits and vegetables.
UNIT-II
Techniques of extension of shelf life of unmodified produce:
use of adjuncts, novel packaging, controlled and modified atmosphere storages. Processing for
conversion into products and preservation by use of chemical preservatives, chilling & freezing,
sterilization & canning, concentration & dehydration and other special techniques.
UNIT-III
Technology of Products: juices & pulps, concentrates & powders, squashes &
cordials, nectars, fruit drinks & beverages carbonated and its quality control. Fermented products
(Cider, wine, brandy).
UNIT-IV Jam, Jelly & Marmalades; candied fruits, dried fruits and fruit products (eg. Aam
papads, bars); soup mixes; sauces & ketchups; puree & pastes; chutneys & pickles.
UNIT-V Spices &
condiments, spice oils oleoresins, Processing of cashew nuts, coffee & cocoa beans, and tealeaves,
Specialty fruit and vegetable products.
Books Recommended
1. Food science by B.Srilakshami;New Age International. 2. Fundamentals of Foods and Nutrition by R. Madambi & M.V. Rajgopal. 3. Foods :Facts and Principles by N Shakuntala manay;New Age International (P) Ltd. 4. Preservation of Fruits and Vegetable by Girdhari lal and Sidappa; CBS Publications
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
5. Food Science and Processing Technology,Vol., 2 by Mridula and Sreelata 6. Food Preservation by Sandeep Sareen 7. Fruit and Vegetable Preservation by Shrivastava and Kunal. 8. Post-Harvest Physiology & Handling of Fruits & Vegetables by Wills, Lee, Graham,
McGlasson & Hall (AVI) 9. Literature from Spice Board of India,etc.
6FD 2: EGG, POULTRY, MEAT & FISH PROCESSING TECHNOLOGY
3L MM: 100 Ex. Hrs. 3
UNIT-I Current
levels of production, consumption and export of category products. Nutritional, safety/health and
hygienic considerations.
UNIT-II
Egg: Structure, composition, nutritional and functional characteristics of eggs. Grading,
spoilage, storage and transportation of whole eggs. Processing of eggs for liquid products (white, yolk
and whole egg) and solid products (albumen, whole egg powder) for preservation through freezing &
drying.
UNIT-III
Poultry: Pre-slaughter care and consideration; Operations in preparation of dressed poultry, its
storage and marketing; Quality and safety considerations; utilization of by-products. Poultry cuts.
UNIT-IV
Meat: Ante-mortem examination of meat animals, scientific techniques of slaughtering, dressing,
post-portem inspection, storage, tenderization, cuts, packaging; beef, mutton, pork as human foods,
cured meat products, sausages, by-products, frozen and canned meat products.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
UNIT-V
Fish: Types, catch, examination; care in handling & transportation; processing of shell-fish, crabs,
oysters, lobsters, frog legs etc. for domestic and export markets. Filleting and freezing, canning salting
& drying of fish. Fish sauce and protein concentrates.
Books Recommended:
1. Meat Science by R.A. Lawrie,Pergamon Press. 2. Poultry Products Technology by G.J. Mountney. 3. Meat, Poultry & Sea Food Technology by R.L.Henricksons. 4. Poultry Meat and Egg Production by Parkhurst & Mountney.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6 FD 3: BAKERY CONFECTIONARY TECHNOLOGY
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Current
status, growth rate, and economic importance of Bakery and Confectionary Industry in India. Product
types, nutritional and safety of products, pertinent standards & regulations.
UNIT-II Bakery
Products: Ingredients & processes for breads, biscuits, cookies & crackers, cakes & pastries;
doughnuts; rusks; other baked products.
UNIT-III Equipments
used, product quality characteristics, faults and corrective measures for above bakery products.
Defining and assessing quality of ingredients & products.
UNIT-IV Confectionary
Products: Hard-boiled candies, toffees fruit drops, chocolates and other confections:- ingredients,
equipments & processes, product quality parameters, faults and corrective measures.
UNIT-V Production &
quality of chewing and bubble gums, cocoa products, breakfast cereals, macaroni products, sprouted
grains.
Books Recommended
1. Bakery Technology and Engineering by Samuel a. Matz, CBS Publications. 2. Cereals as Food and Feed by Samuel A.Matz, CBS Publications 3. Industrial Chocolate Manufacture by Beckette. 4. Dough rheology and baked product texture by Faridi Faubion, CBS Publications. 5. Chocolate, Cocoa and Confectionary by Minifie B.W. 6. Cookies & Cracker Technology by S.A. Matz. 7. Baking Science and Technology by Pyler 8. Basic Banking by S.C. Dubey.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6 FD 4: OPTIMISATION TECHNIQUES
3L MM: 100 Ex. Hrs. 3
UNIT-I Introduction:-
Introduction, engineering applications of optimization, statement and classification of optimization
problem, single variable and multi variable optimization with and with constraints
UNIT-II Linear
Programming:-Formulation of linear programming problem, graphical approach, general linear
programming problem, simplex method, duality in linear programming and transportation problems.
UNIT-III Project
scheduling: Project scheduling by PERT and CPM, network analysis
UNIT-IV Sequencing
theory: General sequencing problem jobs through 2 machine and 3 machines and 2 job through n
machines.
UNIT-V Dynamic
programming: Introduction, principle of Optimality. Formulation and solution of Dynamic
Programming problems. Traveling salesman's problems. Application to transportation problem and
linear programming problems.
Books Recommended:
1. H. A. Taha :-operation research and introduction. McMillan Co.
2. S.S.Rao:- Optimization-Theory and application,Wiley eastern
3. S.K.Jain and D.M.Mehta-Operations techniques, JPH Jaipur.
4. Vagner-Principles of Operations research, Prentice Hall of India
6FD 5: FOOD PROCESS ENGINEERING
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Geometrical, physical, functional and growth property of foods. Cleaning, sorting and grading of
foods. Size Reduction: Principles and types of size reduction equipment, disintegration of fibrous
materials, screening, types of screen and mechanical separations. Mixing: Mixing of liquids and
solids (powder), mixing equipments. Agitation, types of agitators.
UNIT-II Filtration: Principle of filtration, types of filtration equipments, settling classifiers, flotation and
centrifugation, types of centrifuge.
UNIT-III Drying: Principle of drying and dehydration, rate of drying and drying equipments.
Crystallization: equipments, crystal growth, crystallization process.
UNIT-IV Humidificat ion: General theory, psychometric chart, fundamental concept of humidification and
dehumidification, cooling tower.
UNIT-V New separation Techniques: Introduction to membrane based separation techniques,
reverse osmosis, ultra filtration, micro filtration, pervaporation, dialysis. Foam separation, micellar
separation and supercritical fluid extraction.
Books Recommended:
1. Food Engineering Operation - Brennan, Butters, Cowell and Lilly.
2. Food Process Engineering - Heldman, D. R. and Singh, R. P.
3. Fundamental of Food Process Engineering - Romeo T. Toledo
4. Unit Operation of Chemical Engineering - Mc Cabe, Smith & Harriot
5. Mass Transfer Operation - Treybal, R. E.
6. Chemical Engineering (Vol. I & II) - Coulson, J. M. & Richardson, J. F.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6 FD 6.1: INDUSTRIAL SAFETY AND HAZARDS 3L MM: 100 Ex. Hrs. 3
UNIT-I
Origin of process hazards, Laws Codes, Standards, Case Histories, Properties of
Chemicals, and Health hazards of industrial substances.
Toxicology :Toxic materials and their properties, effect of dose and exposure time, relationship and
predictive models for response, Threshold value and its definitions, material safety data sheets,
industrial hygiene evaluation.
UNIT-II
Fire & explosion: Fire and explosion hazards, causes of fire and preventive methods. Flammability
characteristics of chemical, fire and explosion hazard, ration of process plant. Propagation of fire and
effect of environmental factors, ventilation, dispersion, purifying and sprinkling, safety and relief
valves.
UNIT-III Other Energy Hazards: Electrical hazards, noise hazard, radiation hazard in process operations,
hazards communication to employees, plant management and maintenance to reduce energy hazards.
UNIT-IV
Risk analysis: Component and plant reliability, even probability and failure, plant reliability, risk
analysis, HAZOP AND HAZAN, event and consequence analysis (vapor cloud modeling) Designing
for safety, measurement and calculation of risk analysis.
UNIT-V
Hazard Assessment: Failure distribution, failure data analysis, modeling for
safety, safety training, emergency planning and disaster management, case studies.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended:
1. Crawl D.A. and Louver J.A., "CHEMICAL PROCESS SAFETY FUNDAMENTALS WITH APPLICATIONS" Prentice Hall of
2. Wentz, C.A., "SAFETY HEALTH AND ENVIRONMENTAL PROTECTION," McGraw Hill,2001
3. Smith,B.D., "DESIGN OF EQUILIBRIUM STATE PROCESS, "McGraw Hill. 4. Van Winkle, "DISTILLATION," McGraw Hill.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6FD 6.2: FOOD FLAVOURINGS 3L MM: 100 Ex. Hrs. 3
UNIT-I Food
flavor and its importance to consumers and food processors. Flavor and nutrition.
Sources, extraction, delivery systems, and analyses (chemical, instrumental, and sensory) of flavours
and flavorings in foods. Sensory perception of flavor: Senses of taste and smell, tasting versus
sniffing, astringency, pungency, interaction of senses in flavor perception; taste, odour,and acceptance
of flavor stimuli.
UNIT-II
Chemistry of substances responsible for taste and flavor-taste sensations, flavour enhancers, flavour
potentiators or modifiers. Methodology of sensory evaluation and determination of threshold levels as
specified by BIS.
UNIT-III
Flavoring constituents of various foods like meat, fish, milk, vegetables, fruits, fats &
oils, spices & herbs, cereals and pulses. Flavor changes during processing, preservation, packaging,
and storage of foods. Roles as sulfur compounds, fatty acids, amino acids, terpenoids, lactic acid-
ethanol in food flavours. Process and reaction flavours/volatiles in foods.
UNIT-IV
Spices and herbs as food flavorings: Processing of basil, mint, saffron, cloves, tamarind,
ginger, cardamom, chilies, pepper etc. for essential oils, extracts and oleoresins as the case may be.
UNIT-V
Determination of hygroscopic nature and shelf life/acceptance of foods. Natural, Nature identical and
Synthetic flavors: Definitions, chemical composition/constituents, extraction and preparation of
flavors, Stability and utility of flavor preparations. Methods used in flavor evaluation. BIS
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Specifications/PFA restrictions for use of certain constituents in flavoring materials.
Books Recommended: 1.
Food Chemistry by Fennema 2. Spices & Flavor
Technology by Pruthi, J.s.
6FD 6.3: PHYTOCHEMICALS AND HERBAL MEDICINES
3L MM: 100 Ex. Hrs. 3
UNIT-I: Crude Drugs
Crude Drugs- Scope and Importance, Classification (Taxonomical, Morphological, Chemical,
Pharmological); Cultivation, Collection & processing of Crude Drugs.
UNIT-II: Medicinal and Aromatic Plants
Cultivation and utilization of medicinal & Aromatic Plants in India. Genetics as applied to Medicinal
Herbs.
UNIT-III: Analysis of Phytochemicals
Methods of Drug evaluation (Morphological, Microscopic, Physical and Chemical). Preliminary
screening, Assay of Drugs- Biological evaluation / assays, Microbiological methods.
Chemical Methods of Analysis and analysis and detection of adulterants: Chemical estimation,
spectrophotometry & Fluorescence analysis. Drug adulteration – Types of adulterants.
UNIT-IV: Types of Phytochemicals
Carbohydrates and derived products; Glycosides- extraction methods (Digitals, Aloe, Dioscorea);
Tannins (Hydrolysable & Condensed types); Volatile Oils – Extraction methods (Clove, Mentha).
Alkaloids- extraction methods (Taxus, Papver, Cinchona); Flavonoids – Extraction Methods, Resins-
extraction Methods.
UNIT-V: Application of Phytochemicals
Application of phytochemicals in industry and healthcare; Biocides, Biofungicides, Bio-pesticides.
Books Recommended:
Pharmacognacy, C K Kokate, A P Purohit, S P Gokhale (1996), Nirali Prakashan, 4th edition.
Natural Products in medicine: A Biosynthetic Approach (1997), Wiley.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6FD 7: FRUITS & VEGETABLES PROCESSING TECHNOLOGY(LAB)
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 (soFD drinks).
13. Preparation of amla preserve and dried fruit product (Aam papad, bars)
6FD 8: BAKERY AND CONFECTIONARY TECHNOLOGY 1. Perform the quality test on wheat flour /maida for bakery applications on different parameters
(moisture, Total ash, gluten content, sedimentation value etc.)
2. Prepare the Bread rolls and assessment of its quality
3. Prepare the cake and assessment of its quality.
4. Perform the quality test on fat/butter for bakery applications on different parameters
5. Carry out the assessment of market Candy and Chewing gum.
6. Prepare Candy (orange and mango flavour )and to perform its quality assessment tests.
7. Perform the quality assessment test on yeast and skimmed milk powder for bakery application.
8. Preparation of toffee from apple and tomato pulp and to perform its quality assessment tests.
9. Prepare Chocolate cookies and assessment of its quality.
10. Prepare the French bread and assessment of its quality.
11. Preparation of bread by straight dough methods with and without dough improvers and to
study the difference.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6FD 9: MASS TRANSFER AND PROCESS ENGINEERING LAB
1. Study the performance of water cooling tower and plot the enthalpy–temerature graph.
2. Determine the volume mass transfer coefficient in solid /liquid extraction and plot the wt.
fraction vs. normality graph.
3. Study the yield of crystals of Sodium Sulfate from its saturated solution with and without
seeding and plot the temperature vs. solubility graph.
4. Study the absorption phenomena and calculate the absorption tower efficiency.
5. Determine the diffusivity of a volatile liquid.
6. Study the operation of a packed bed rectification column under constants or total reflux
condition.
7. Analyze the performance of a laboratory scale sieve plate column to obtain the desired
separation of an alcohol waste feed product.
8. Determination of the diffusion coefficient for salt in water and plot the normality vs.
conductivity graph.
9. Study the rates and phenomena of diffusion into gases flowing through the pipe and also to
compare the results obtained with literature values.
10. Study the drying in continuous flow rotary drier and determine the rate of drying for rotary
drier for different air flow rates and different air inlet temperatures.
11. Size reduction using Ball Mill and calculation of critical speed of mill.
12. Size reduction using Jaw crusher and calculation of equivalent diameter of solid particle.
13. Analyze the given product for its particle size distribution using Sieve shaker.
14. Determine the terminal velocity of Cyclone separator.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
6FD 10: ANALYTICAL TECHNIQUES IN FOOD TECHNOLOGY
1. Study of Texture Analyser to measure the textural properties of different food samples
(Biscuits, Breads, Paneer, Ketchup, Dough etc).
2. Study the Texture profile analysis (TPA) of different samples using Texture Analyser.
3. Estimation of Fiber content of food samples using ‘FIBRA PLUS’.
4. Estimation of Protein content of food samples using ‘KEL PLUS’.
5. Evaluate the Fat content of some oil seeds using ‘SOCS PLUS’.
6. Determine the water activity of food sample by ‘Water Activity Meter’.
7. Compare the given sample with standard sample for its colour by ‘Hunter Clour Lab’.
8. Determine the carbohydrate content of given sample using suitable methods.
9. Study of pH meter, conductivity meter, spectrophotometer.
10. Study of HPLC, GLC, and TLC for analysis of different food constituents.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD1: INSTRUMENTATION AND PROCESS CONTROL 3L+1T
MM: 100 Ex. Hrs. 3 UNIT-I
Introduction of process variables, static
and dynamic characteristic of instruments and their general classification. Elements of measuring
system and their function, principles, construction and operation of instruments for the measurements,
transmission, control/ indication / recording of process variables like pressure, flow, level, humidity
and composition. Principles of transducers: electropneumatic, pneumatic, electrical and multipressure.
UNIT-II
Construction and characteristics of final control elements such
as proportional, integral, PD, PID controllers, pneumatic control valve, principles and construction of
pneumatic and electronic controllers.
UNIT-III
Process instrumentation diagrams and symbols, process
instrumentation for process equipments such as distillation column, heat exchangers, fluid storage
vessel.
UNIT-IV
Laplace Transform, Linear open loop system, first and second order system and their transient
response. Interacting and non interacting system. Transportation lag, linear closed loop system, block
diagram of closed loop transfer function, controllers, transient response of closed loop systems.
UNIT-V
Stability concept, Routh stability criterion, relative stability, huwitz Stability criterion, Nyquist’s
criterion. Root locus technique, introduction to frequency response, Bode diagrams, Bode stability
criterion, gain and phase margins, Ziegler Nicholas controller setting.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended: 1. Coughanowr, D. R. Process Systems Analysis and Control 2nd edition McGraw Hill 1991. 2. Stephanopoulos, G , Chemical process control PHI,1984 ,NEW DELHI. 3. Luyben, W. L, Process Modeling, Simulation and Control for Chemical Engineers, McGraw
hill, 1973. 4. Patranabis D., Principles of Industial Instrumentation . 5. Eckman D.P., Principles of Industrial instrumentation Willey Eastern,1978.
7FD2: FOOD PACKAGING 3L
MM: 100 Ex. Hrs. 3 UNIT-I
Basic concept of packaging, functions of a food package, package development factors, food package
development, current status and trends in food packaging in India and abroad.
UNIT-II
Packaging materials and forms: Glass containers and closures tin-plate containers, tin free steel
containers, aluminum and other metal containers. Protective lacquers and coatings for metal
containers. Wooden crates , cellulosic papers, pouches, bags and card board / corrugated paper boxes.
UNIT-III
Rigid and flexible plastics (polyamides, polyester, PVC, PVDC, PVA, polycarbonates, olefins,
cellophane, inomers, copolymers, phenoxy, acrylic, and polyurethanes) containers and films (oriented,
coextruded, laminates, metallized) and their mechanical sealing and barrier properties.
UNIT-IV
Evaluation of packaging material. Retortable pouches, biodegradable and edibles packaging materials
and films. Aseptic packaging.
UNIT-IV
Food product characteristics and package requirements. Selection of materials, forms machinery and
methods for fresh product (fruits and vegetable), eggs, meat, fish and marine products, snacks and
confections. Package printing, packaging laws and regulations
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended: 1. Principal of Food Packaging by Sacharow & Griffin 2. Food Packaging Materials by Mahadeviah & Growramma 3. Profile on Packaging by MFPI (India). 4. Canning and Aseptic Packaging by Ranganna 5. Food Science and Processing Technology Vol. II by Mridula Mirajkar and Sreelata Menon. 6. Technology of Food Preservation by Norman W. Desrosier & James N. Desrosier. 7. Food Science by Norman N. Potter. 8. Food Technology, Processing and Laboratory Control by F. Aylward.
7FD3: PLANT DESIGN AND PROJECT ENGINEERING
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I
Process Design and Development: General designs considerations; The hierarchy of chemical process
Designs, The Nature of process synthesis and Analysis; Developing a conceptual design and finding
the best Flowsheet: input information and batch versus continuous, input/output structure of the
flowsheet.
UNIT-II
Recycle structure of the flowsheet; separation system; heat exchangers system networks.
Plant Designs: process designs development and general designs considerations.
UNIT-III
Process Economics: Economics feasibility of project using order of magnitude cost estimates plant and
equipments cost estimations, product cost estimations.
UNIT-IV
Cash flows: Time value of money, investment, costs, sales, profits, taxes, depreciation.
UNIT-V
Profitability Analysis: Rate of return, payback period, discount rate of return, net present worth, interal
rate of return, comparing investment alternatives.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
Books Recommended:
1. Douglas ,J.M. , “Conceptual Designs of Chemical Processes”,. McGraw Hill, 1989.
2. Peters ,M.s and Timmerhaus ,K.D, “Plant Designs and Economics for Chemical
Engineers’’ 4th Edition McGraw Hill,1 991
3. Biegler L.,grossmann I.E.and Westeberg A.W. “Systematic Methods of Chemical
Engineering and Process Designs ,” prentice Hall ,1997.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD4: FOOD QUALITY AND SAFETY
3L+1T MM: 100 Ex. Hrs. 3 UNIT-I Ways of describing food quality: Composition, appearance, kinesthetic and flavour attributes.
Nutritional quality of foods and its assessment (content and quality of nutrients). Microbiological
quality of foods.
UNIT-II
Sensory quality and its evaluation, instrumental measurement of sensory attributes such as color,
viscosity, texture etc.
UNIT-III
Quality control, quality assurance and total quality management in food industry.
UNIT-IV
Defects in food quality, its sources, classification, prevention and control. Statistical quality control.
Quality costs.
UNIT-V
Antinutritional factors in food. Undesirable constituents developing in Process and storage of food.
Microbial contamination, pesticide residues, concept of HACCP, physical, chemical and
microbiological safety of food.
Books Recommended:
1. Quality control in the food industry -S. M. Herschfoerfer
2. Quality control for the food industry -A. Kramer and B.A.Twigg
3. Principles of sensory evaluation of Foods -M. A. Amerine
4. Rheology and Texture in Food Quality -J. M. deMan, P. W. Vowsy
5. Food Chemistry - Fenemma
6. Analysis of Fruits and vegetables -Ranganna
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD5: FOOD INDUSTRY WASTE MANAGEMENT
3L+1T MM: 100 Ex. Hrs. 3 UNIT-I
Characterization and utilization of by-products from cereals, pulses, oilseeds, fruits, vegetables,
plantation, dairy, eggs, meat, fish and poultry processing industries.
Elements of importance in efficient management of wastes from aforesaid food industries.
UNIT-II
Standards for emission or discharge of environmental pollutants from food processing industries
covered under PFA Act., 1986.
Characterization of food industries effluents, in terms of parameters of importance
UNIT-III
Unit concept of treatment of food industry effluents: Screening, sedimentation, floatation as per
and primary treatments, biological oxidations:– objectives, organisms, reactions, oxygen requirements,
aeration devices.
UNIT-IV
Effect on characteristic parameters of effluents in treatments using lagoons, trickling filters, activated
sludge process, oxidation ditches, rotating biological contracters and theirs variations and advanced
modifications.
UNIT-V
Advanced wastewater treatment systems: physical, physicochemical and chemical treatments.
Coagulation and flocculation, disinfection, handling and disposal of sludge and treated effluents
conforming to EPA provisions.
Books Recommended:
1. Water technology by N.F.Gray.
2. Environmental pollution by K.C.Agrawal.
3. Industrial microbiology by L.E.Casida Jr
4. Environmental pollution control engireering by C.S. Rao.
5. Food processing waste management by green and Kramer (AVI)
6. By- products from food industries: utilization and disposal by AFSI(I)
7. Environment (protection) act, 1986.
8. Handbook of advanced wastewater treatment by Culp and Wisner.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD6.1: SPECIALTY FOODS: NUTRACEUTICALS AND
FUNCTIONAL FOODS
3L MM: 100 Ex. Hrs. 3
UNIT-I
Scope, importance and renewed emphasis on specicality foods, health foods, functional foods.
Nutraceuticals, infant and baby foods, adolescent/ teen age foods, foods for pregnant ladies and
nursing mothers, geriatric foods.
UNIT-II
Food recommended and restricted in metabolic disorders and disturbances, gastrointestinal disorders;
fever and infection; liver, gall, bladder and pancreatic disturbances; blood, circulatory and cardiac
diseases; urinary and musculoskeletal diseases; allergies.
UNIT-III
Nutritional deficiencies and its correction trough fortification and supplementation of foods.
Beneficial effect of spices, honey, spirulina etc.
UNIT-IV
Health benefits/ mode of action of PUFA/ gamma linolenic acids, antioxidants, dietary fiber,
oligosaccharides, sugar alcohols, peptides and proteins, glycosides, alcohols, iso-prenoides and
vitamins, choline, LAB, phenolics, flavonols, minerals and other miner food constitutes as reported in
literature.
UNIT-V
Transgenic plant foods with health claims. Prebiotics and Probiotics.
Books Recommended:
1. ‘Human Nutrition’ by Benzamin T. Burton, Mc Graw Hill.
2. ‘Nutrition and Dietetics’ by Shubhangini A. Joshi, Tata Mc Graw Hill Co. Ltd.
3. ‘Dietetics’ by B. Shrilakshmi, New Age International (P) Ltd. New Delhi.
4. ‘Nutrition and Dietetic Foods’ by Arnold E. Bender, Chem. Pub. Co. New York.
5. ‘Basic Nutrition in Health & Disease’ by P. S. Howe, W. B. Saunders Company, London.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD6.2: NOVEL SEPARATION TECHNIQUES
3L MM: 100 Ex. Hrs. 3
UNIT-1 Introduction: Separation process in chemical and Biochemical industries, Categorization of
separation process, equilibrium and rate governed processes. Introduction to various new separation
techniques e.g. Membrane separation, Ion-exchange foam separation, supercritical extraction, liquid
membrane, PSA & Freeze drying.
UNIT-2
Membrane based separation technique (MBSTs): Historical background, physical and chemical
properties of membranes, Techniques of membrane preparation, membrane characterization, various
types of membranes and modules.
UNIT-3
Osmosis and osmotic pressure. Working principle, operation and design of reverse osmosis,
ultrafiltration, microfiltration, electrodialysis and pervaporation. Gaseous separation by membrances.
UNIT-4
Ion Exchange: History, basic principle and mechanism of separation, Ion exchange resins,
regeneration and exchange capacity. Exchange equilibrium, affinity, selectivity and kinetics of ion
exchange. Design of ion exchange systems and their uses in removal of ionic impurities from
effluents.
UNIT-5
Introduction to foam separation, micellar separation, supercritical fluid extraction, liquid membrane
permeation and chromatographic separation.
Books Recommended:
1. King, C.J., “Separation Processes”, Tata McGraw-Hill 2. Sourirajan, S. and Matsura, T., “Reverse Osmosis and Ultra-filtration – Process
Principles” NRC Publication, Ottawa, 1985 3. Porter, M.C., “Handbook of Industrial Membrane Technology” Noyes Publication, new
Jersey, 1990 4. Henry, J.d. and Li, N.N., “New Separation Techniques”, AICHE Today Series, AICHE
(1975) 5 Hatton, T.A., Scamehorn, J.F. and Harvell, J.H. “Surfactant Based Separation Processes”, Vol. 23, Surfactant Science Series, Marcel Dekker Inc., New York 1989.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD6.3: TRANSPORT PHENOMENA
3L+1T MM: 100 Ex. Hrs. 3
UNIT-I Newton’s law of viscosity, pressure and temperature dependence of viscosity, theory viscosity of gases
(low density), and liquids, convective momentum transport. Shell momentum balance, boundary
conditions, selected applications.
UNIT-II
The Equations of change for isothermal system – Navier stokes equation, use of equations of
change to solve steady state flow problems. Comparison of laminar and turbulent flow, time
smoothed equations of change for incompressible fluids. The time smoothed velocity profile
near a wall, turbulent flow in duct and jets.
UNIT-III
Fourier’s law of heat conduction, temperature and pressure dependence of thermal conductivity
thermal conductivity of gases, liquids, solids and composite solids.
UNIT-IV
Shell energy balances, boundary conditions heat conduction with an electrical heat source,
nuclear heat, viscous heat source, chemical heat source, composite walls and fines. Forced
convection and free convection.
UNIT-V
Fick’s low of diffusion, analogy with heat transfer& mass transfer, Transport by molecular
motion, shell mass balances, boundary conditions, temperature and pressure dependence of
diffusivities, concentration profile for stagnant gas film, a heterogeneous chemical reaction,
homogeneous chemical reaction and porous catalyst.
Books Recommended:
1. bird, R.B., Stewart, W.E. and Lightfoot, E.N., “Transport Phenomena,” John Wiley, 1960
2. Christie J. Geankophis, “ Transport process and unit operation”. Prentice-Hall,India,”
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD 7: INSTRUMENTATION AND PROCESS CONTROL (LAB)
1. Characteristics of control valve.
2. Time constants of Manometers.
3. Time constants of Thermometers.
4. Temperature Measurement and calibration of thermocouple.
5. Interacting & and Non-interacting systems.
6. Flow control Trainer.
7. Temperature control Trainer.
8. Pressure control trainer.
7FD 8: FOOD PACKAGING AND QUALITY CONTROL (LAB)
1. Determine the tin coating weight measurement.
2. Determine the continuity of tin coating (Ferricyanide paper test for porosity).
3. Test the thermal shock resistance of glass container.
4. Test for alkalinity of glass bottles.
5. Determine the bursting strength of different packaging materials.
6. Determine the tear resistance of different packaging materials
7. Evaluate various commercial samples of wheat atta for some quality parameters as
specified in BIS standards.
8. Determine the grease resistance of different packaging materials.
9. Determine the WVTR of some packaging materials.
10. Evaluate commercial jam sample for some quality parameters.
11. Evaluate the given food sample using different sensory test methods.
.
Syllabus (B. Tech. Food Technology)
Rajasthan Technical Universtiy, Kota
7FD 9: PLANT DESIGN AND PROJECT ENGINEERING (LAB) In sessional of plant design and project engineering a plant design problem should be assigned to a
group of (3-4) students. The students should carry out the conceptual design, flow sheeting, material
and energy balance calculations, design of at least three important equipments( preferably one from
heat transfer, one from mass transfer and one from reaction engineering ), and cost and profitabilities
analysis.