FD3512 Subject code belongs to the Anna University, B.Tech Food Technology Semester V syllabus. In this article, we discuss the syllabus of the Food Analysis Laboratory subject. We hope it helps the students prepare for the academic exams.
The following article, FD3512 – Food Analysis 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 analysis 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:
The course aims to
- Equip students with characterization and estimation of chemical compounds in food for
- Its compliance with standards.
- Learn the analysis of foods for the detection of adulterants in foods.
List Of Experiments:
- Determination of moisture in spices powder by distillation method and Hot air oven method.
- Determination of Total fat, protein in milk and milk products.
- Rancidity test for fried foods to assess primary and secondary oxidative products.
- Determination of Vitamin C in fruit juices.
- Titrimetric method using dichlorophenolindophenol dye
- Spectrophotometric method using dinitrophenylhydrazine
- HPLC method
- Extraction and identification of synthetic Food colour in sweets, confectioneries and beverages.
- Determination of Iron content in foods.
- Determination of Iodine content in iodized salt.
- Detection and estimation of Annatto, lead, MSG, sulphur-di-oxide, Emulsifiers and stabilizers in food products.
- Estimation of antioxidant activity in foods by DPPH assay and ORAC assay.
- Determination of soluble and insoluble fibre in foods.
- Detection of adulterants in edible oil and ghee.
- Column chromatographic separation of carotenoids
- The identification of sugars in fruit juice using TLC.
Text Books:
- Shalini Sehgal, “A laboratory manual of food analysis”, I.K.International publishing, 2016.
References:
- Ceirwyn S. James, “Analytical chemistry of foods”, Springer, 1995.
- S. Suzanne Nielsen, “Food analysis laboratory manual”, 3rd edition, Springer, 2017.
- Ronald E. Wrolstad, “Handbook of food analytical chemistry- Water, Proteins, Enzymes, Lipids and Carbohydrates”, John Wiley & sons, inc., 2005.
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