FD3511 Subject code belongs to the Anna University, B.Tech Food Technology Semester V syllabus. In this article, we discuss the syllabus of the Food Processing And Preservation Laboratory subject. We hope it helps the students prepare for the academic exams.
The following article, FD3511 – Food Processing And Preservation Laboratory Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food processing and preservation laboratory syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
To develop skills related to
- Preservation of foods.
- Use of various techniques and additives for food processing and Preservation.
List Of Experiments:
- Heat transfer studies in a plate heat exchanger (Parallel and counter flow)
- Refrigeration and Freezing of vegetables and fruits.
- Drying of vegetables and fruits with and without additives – Drying rate studies including, constant rate and falling rate periods and the effects of various factors on them.
- Osmotic drying of foods with salt and sugar.
- Canning & bottling of vegetable and fruit products.
- Filtration and concentration of fruit juices.
- Production of extruded products.
- Spray drying of juices/milk.
- Pasteurization of milk.
- Retort processing of foods.
- Determination of Water vapor transmission rate of different packaging materials.
- Determination of migration characteristics of packaging materials.
- Determination of tensile and burst strength of given packaging material.
References:
- Rahman, M.S. “Handbook of Food Preservation”, Marcel Dekker, 1999.
- Ranganna, S. “Handbook of Canning and Aseptic Packaging” Vol. I, II & III, Tata McGraw–Hill, New Delhi, 2000.
- Pandey, H. et al., “Experiments in Food Process Engineering”. CBS Publishers, 2004.
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