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FD3611 - Food Process Engineering Lab Syllabus Regulation 2021 Anna University

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FD3611 Subject code belongs to the Anna University, B.Tech Food Technology Semester VI syllabus. In this article, we discuss the syllabus of the Food Process Engineering Lab subject. We hope it helps the students prepare for the academic exams.

The following article, FD3611 – Food Process Engineering Lab 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 process engineering lab 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

  • Analyse applications of heat and mass transfer principles.
  • Enable students to develop models for optimization of process conditions for different food application.

List Of Experiments:

  1. Material Testing and Rheology of Solid Foods.
  2. Rheology of Liquid and Semisolid Foods.
  3. Concepts of Heat Transfer and Thermal Death Times.
  4. Canning, Retort Thermal Processing, and Lethality Computation by General Method.
  5. Heat Penetration Test and Thermal Process Design Using Ball’s Formula Method.
  6. Blanching and Freezing of Foods.
  7. Ultra-High-Temperature Processing.
  8. Membrane Processing of Liquid Foods.
  9. Evaporation Concentration of Liquid Foods.
  10. Spray, Drum Drying, Convective Drying of Foods.
  11. Osmotic Dehydration of Foods.
  12. Microwave Heating of Foods.
  13. Frying & Extrusion Cooking of Foods.

References:

  1. GustavoV. Barbosa-Canovas, Food Engineering Laboratory Manual, 2017, Technomic Publishing company Inc.
  2. Shri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi, Food Process Engineering: Theory and Laboratory LIST OF EXPERIMENTS, 1999, Wiley.
  3. Syed S.H. Rizvi, Gauri S. Mittal, Experimental Methods in Food Engineering, 1992, Springer.

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