AKTU Food Processing Waste Management (BFT072) Syllabus PDF – B.Tech 4th Year
Food Processing Waste Management BFT072
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- Semester 7
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Syllabus — Food Processing Waste Management
Download PDFBFT072 · 3 credits · L-T-P 3-0-0
Course Objectives
To provide knowledge of Food Processing Industry Waste Management. To provide knowledge of the various aspects and methods adopted for Waste Management. To provide knowledge regarding the environmental considerations and Laws pertaining to these.
Course Outcome: Students completing the course will be able to CO 1: Understand the byproducts associated with various food processing industries and its utilization CO 2: Understand the basic principles of Waste Characteristics pertaining to Food Processing Industry CO 3: Understand the basic principles of Waste Management pertaining to Food Processing Industry CO 4: Understand the selection of suitable waste treatment method for specific food industry CO 5: Understand the laws and regulations pertaining to Waste Management and Disposal.
Reference Books
| SN | Name of Authors/Books/Publisher | Year of Publication/ Reprints |
| 1 | The Environment (Protection) Act 1986. (Act No.29 of 1986) | 1986, amended 1991 |
| 2 | AFST(I) & CFTRI Proceedings of the Symposium on By-products From Food Industries: Utilization and Disposal | 1980 |
| 3 | Panoth Abhirami, Lavanya D, Mohan G Naik, Venkatachalapathy N.,” Waste to Wealth: Potential of Rice Bran Wax as Edible coating”, Indian Food Industry Mag, AFST (India), CFTRI, Mysore, Vol No. 38, Issue No. 1: 38-43 | 2019 |
| 4 | J.H. Green, A.Kramer, “Food Processing Waste Management , Westport - Conn : AVI Publishing Company | 1981 |
| 5 | Training Manual Food Safety Supervisor Course Advance (Level 2) | 2017 |
| CO/PO | PO-1 | PO-2 | PO-3 | PO-4 | PO-5 PO-6 PO-7 PO-8 PO-9 PO-10 PO-11 |
| CO-1 | 3 | 2 | 1 | 2 | - |
| CO-2 | 3 | 1 | 2 | 1 | - |
| CO-3 | 1 | 2 | 1 | 2 | - |
| CO-4 | 1 | 3 | 2 | 1 | 2 - |
| CO-5 | 1 | - | 2 | - | |
| Avg | 1.8 | 2 | 1.6 | 1 | 1.8 |
| Units | Contents | Lecture Hours |
|---|---|---|
| I | Basic considerations: Standards for emission or discharge of environmental pollutants from food processing Industries as per the updated provision of Environment (Protection) Act, 1986. Elements of importance in the efficient management of food processing wastes. Environmental Labs, Government analysts, Sampling Procedures etc as per EPA, 1986. | 8 |
| II | Characterization and Effective Utilization of by-products from Cereals, Pulses and Oilseeds Industries. Fruits, Vegetables and Plantation products, Fermented foods, Dairy Industry and Milk Products Industry, Fish, Meat, Egg and Poultry processing industries. | 8 |
| III | Characterization of food Industry effluents, Physical and Chemical parameters, Oxygen demands and their interrelationships, Residues (Solids), Fats, Oils and Grease, Forms of Nitrogen, Sulphur and Phosphorus, Anions and Cations, Surfactants, Colour, Odour, Taste, Toxicity. Unit concept of treatment of Food Industry Effluent. Screening, Sedimentation Floatation as pre - and primary treatments. | 8 |
| IV | Biological oxidations: Objects, Organisms, Reactions involved, Oxygen requirements, Aeration devices / Equipments used. Systems: Lagoons, Activated sludge process, Oxidation ditches, Rotating biological cont caters and their Variations and advanced modifications. Types, Working Principle, Functioning, Merits and Limitations. | 8 |
| V | Advanced wastewater treatment systems. Physical separations, Micro-strainers, Filters, Ultra filtration and reverse osmosis. Physico-chemical separations: Activated Carbon Adsorption, Ion Exchange, Electro-dialysis and Magnetic Separation. Chemical oxidations and treatment Coagulation and flocculation. Removal of Nitrogen and Phosphorus from Food Processing Waste Waters. Disinfection. Handling and disposal of Sludge. Environmental Considerations. Total 40 | 8 |
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