AKTU Development of Processed Products (BAG054) Syllabus PDF – B.Tech 3rd Year
Development of Processed Products BAG054
All syllabus, notes, question bank & PYQ for this subject
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- Semester 5
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Syllabus — Development of Processed Products
Download PDFBAG054 · 3 credits · L-T-P 3-0-0
| Scheme and Credits | L-T-P | Theory Marks Test Assig/Att. | Sessional | Total | Credit |
| 3-0-0 | 100 | 30 | 20 | 150 | 3 |
| Pre-requisites (if any) | Basic knowledge of unit operations, storage techniques and engineering properties of food materials. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Understand unit operations and equipment used for different food processing operations with technology for value added products from cereal pulses and oil seeds. | K & K 2 4 |
| CO 2 | Analyze the technology for value added products from fruits, vegetables and spices. | K 4 |
| CO 3 | Understand technology for animal produce processing. | K 2 |
| CO 4 | Familiarized with shelf life of food material. | K 2 |
| CO 5 | Understand objective, principles of food plant layout and salient features of processing plants for cereals, pulses, oil seeds, horticulture and vegetable crops, poultry, fish and meat products, milk and milk products. | K & K 2 4 |
K - Remember, K - Understand, K - Apply, K - Analyze, K -Evaulate, K - Create
Course Content
Module 1
Process design process flow chart with mass and energy balance, unit operations and equipments for processing, process of new product development, technology for value added products form cereal pulses and oil seeds, milled, puffed, flaked, roasted and malted products, value addition of millets, bakery products, and snack food.
Module 2
Extruded products, technology for value added products from fruits, vegetables and spices, value addition of forest produce as mahua and tamarind, canned foods, frozen foods, dried and fried foods, fruit juices, sauce, sugar based confectionery, candy, fermented food product, spice extracts,
Module 3
Technology for animal produce processing, meat, poultry, fish, egg products, health food, nutraceuticals and functional food, organic food.
Module 4
Factor affecting shelf life of food material during the storage, Interactions, of spoilage agents with Environmental factors as water. Oxygen light Ph etc.
Module 5
Objectives and principles of food plant layout. Salient features of processing plants for cereals, pulses, oil seeds, horticulture and vegetable crops, poultry, fish and meat products, milk and milk products.
- Geankoplis C. J. Transport processes and unit operations, Prentice-Hall.
- Rao, D. G. Fundamentals of Food Engineering PHI Learning Pvt. Ltd, New Delhi.
- Norman N. Potter and Joseph H. Hotchkiss. Food Science. Chapman and Hall Pub.
- Acharya, K T. Everyday Indian Processed foods. National Book Trust.
- Mudambi Sumati R., Shalini M. Rao and M V Rajgopal. Food Science. New Age International Publishers.
- Negi H.P.S., Savita Sharma, K. S. Sekhon. Hand book of Cereal Technology. Kalyani Pub.
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