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AKTU Food Preservation Lab (BFT551) Syllabus PDF – B.Tech 3rd Year
Food Preservation Lab BFT551
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- Semester 5
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Official AKTU syllabus of Food Preservation Lab (BFT551) for B.Tech 3rd Year – 1 credits, L-T-P 0-0-2. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Preservation Lab
Download PDFBFT551 · 1 credits · L-T-P 0-0-2
| CO1 | K3 2 1 - 2 - 2 |
| CO2 | K2 3 2 3 2 3 - 2 |
| CO3 | K2 1 2 3 - 1 |
| CO4 | K3 2 3 - 2 |
| CO5 | K4 2 3 - 1 |
| CO6 | K3 2 3 2 - 2 |
| Average | 2.0 1.8 2.0 1.8 2.5 2.2 - 1.71.7 |
| REFERENCEBOOKS | |
| S.NO | NAME OF AUTHORS/BOOKS /PUBLISHERS YEAR OF PUBLICATION/ REPRINT |
| 1 | Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd. 2007 |
| 2 | Girdhari Lal, G. S. Siddappa, G. L. Tandon, “Preservation of Fruits and Vegetables”,10th Reprint of 2nd Edition, Indian Council of Agricultural Research, New Delhi 2019 |
| 3 | M.Shafiur Rahman, “Handbook of Food Preservation” 2nd Edition, CRC Press 2007 |
| 4 | S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 1986 |
| 5 | B.Srilaxmi, “Food Science”, 8th Edition, New Age International Publishers 2018 |
| Course details | |
| S.No | Name of Experiment |
| 1 | Study of Post harvest Handling and Treatment of Fruits and Vegetables |
| 2 | Study of Post Harvest Handling of Grains, Pulses and Milk |
| 3 | Study of Preservation of fresh produce by Freezing |
| 4 | Study of Preservation of Foods by High Temperature [ Canning/ Bottling] |
| 5 | To check the efficacy/ adequacy of Blanching treatment |
| 6 | Study of preservation of foods by Drying / Dehydration |
| 7 | Study of Osmotic Concentration / Osmo Air Drying as a means of Food Preservation |
| 8 | Study of Fermentation as a means of Food Preservation |
| 9 | Study of preservation of foods by use of Chemical Preservatives |
| 10 | Study of Microwave Pasteurization and Sterilization of Foods |
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