AKTU Food Processing Technologies (HTPF501) Syllabus PDF – B.Tech Honors Degree in Process & Food Engineering
Food Processing Technologies HTPF501
All syllabus, notes, question bank & PYQ for this subject
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- Semester 5
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Syllabus — Food Processing Technologies
Download PDFHTPF501 · 4 credits · L-T-P 3-1-0
| Pre-requisites (if any) | Basic knowledge of drying & storage and crop processing. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Understand mixing, homogenization principles, solid/liquid mixing, types of mixers, and homogenization for solids, liquids, pastes. Understand emulsification principles and equipment. | K2 |
| CO 2 | Understand novel dehydration technologies: osmotic dehydration, foam mat drying, puff drying, freeze drying, microwave drying, and extrusion theory, equipment, applications. | K2 |
| CO 3 | Understand non-thermal processing principles, equipment for ohmic heating, pulsed electric field preservation, hydrostatic pressure, ultrasonic technology, irradiation, nanotechnology, and their effects. Also able to analyze reverse osmosis technique. | K2 & K4 |
| CO 4 | Understand distillation, leaching, extraction principles, equipment for distillation, crystallization, phase equilibria, multistage calculations, leaching, solvent extraction, supercritical fluid extraction, and near-critical fluid extraction. | K2 |
| CO 5 | Familiar with food plant hygiene, cleaning, sterilizing, waste disposal methods, plant utilities, steam requirements, and HACCP in food processing industries. | K2 |
K1- Remember, K2- Understand, K3- Apply, K4- Analyze, K5-Evaulate, K6- Create Mixing and homogenization; Principles of solid and liquid mixing, types of mixers for solids, liquid and pastes homogenization. Numerical problems on mixing and mixing indices. Emulsification: Principles and equipments.
Novel dehydration technologies; Osmotic dehydration, foam mat drying, puff drying, freeze drying, microwave drying, dehumidified air drying. Extrusion: Theory, equipment, applications.
Non-thermal processing; Principles and equipment involved in ohmic heating, pulsed electric field preservation, hydrostatic pressure technique (vacuum processing, high pressure processing of Foods), ultrasonic technology, irradiation, quality changes and effects on microorganisms, nanotechnology in food processing. Experimental procedure of reverse osmosis technique.
Distillation, leaching and extraction: Principles and equipment for distillation, crystallization, phase equilibria, multistage calculations, leaching principles and equipment, solvent extraction, super-critical fluid extraction, near critical fluid extraction: Equipment and experimental techniques used in NCF extraction and industrial application, advanced methods for extraction of food components and aroma recovery.
Food plant hygiene; Cleaning, sterilizing, waste disposal methods, Food processing plant utilities, steam requirements in food processing, HACCP in food processing industries.
- Brennan JG, Butters JR, Cowell ND and Lilly AEI 1990. Food Engineering Operations. Elsevier.
- Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
- Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publisher.
- Geankoplis JC. 1999. Transport Process and Unit Operations. Allyn & Bacon.
- Gould GW. 1996. New Methods of Food Preservation. Blackie Academic & Professional.
- Heldman DR and Lund BD. 1992. Hand Book of Food Engineering. Marcel Dekker.
- McCabe WL and Smith JC. 1999. Unit Operations of Chemical Engineering. McGraw Hill.
- Sahay KM and Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House.
- Singh RP 1991. Fundamentals of Food Process Engineering. AVI Publisher.
- Singh RP and Heldman DR 1993. Introduction to Food Engineering. Academic Press.
- Muthukumarappan K and Knoerzer K. 2020. Innovations in Food Processing Technologies: A comprehensive review, 1st ed., Elsevier.
- Nanda V and Sharma S. 2017. Novel food processing technologies. New India Publishing Agency, New Delhi, India.
- Suvendu Bhattacharya. 2014. Conventional and Advanced Food Processing Technologies. Wiley Publishing.
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