FD3701 Subject code belongs to the Anna University, B.Tech Food Technology Semester VII syllabus. In this article, we discuss the syllabus of the Refrigeration And Cold Chain Management subject. We hope it helps the students prepare for the academic exams.
The following article, FD3701 – Refrigeration And Cold Chain Management 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 refrigeration and cold chain management 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 understand the underlying principles of operation in different Refrigeration & cold storage systems and its components.
- To provide knowledge on design aspects of cold storage systems.
FD3701 – Food Process Engineering Syllabus
Unit I: Refrigeration Principles
Refrigeration – principles – refrigeration effect – coefficient of performance – units of refrigeration – simple vapour compression cycle – T-S diagram – p-h chart – application of refrigeration.
Unit II: Vapour Compression Refrigeration And Components
Vapour compression system – refrigeration components – compressor and condenser – types, construction and working – expansion device and evaporators – types, construction and working.
Unit III: Refrigerants And Vapour Absorption Cycle
Refrigerants – properties – classification – comparison and advantages – chloroflouro carbon (CFC) refrigerants – effect on environmental pollution – alternate refrigerants – vapour absorption cycle – theoretical – deviation in practice – Electrolux refrigerator – construction and principles.
Unit IV: Shelf – Life Of Food Products
Defining overall Shelf-life, remaining shelf life in the context of Chilled & Frozen foods; – Deterioration modes of food items; Models of quality deteriroration- Kinetic model; shelf-life model; Q10/q10 model; TTT model for the remaining shelf–life; General procedure for shelf – life testing – the 11 steps procedure.
Storage of frozen foods; – Basic design requirements of storage to uphold the shelf –life–size, insulation, entry–exit position, palletization, proper disk space for air-circulation, automatic door–closing, proper lighting, temperature monitoring and recording facility; stacking systems, emergency exits, material handling devices like fork-lifts, pallet trucks, etc floor heaters, vapour barriers, etc.
Unit V: Cold Chain
What is cold chain? Need for the chain for chilled/frozen food item, various links of the chain; importance of shelf-life; just–in–time deliveries; Temperature limits;-in various countries – Europe, US, Australia etc; Chilling and freezing; – Chilling injury, cook-chilling systems; cold – shortening; PPP and TTT concepts; Temperature monitoring; – Critical temperatures; Temperature – time indicators(TTI); Time-temperature – the correlation – the kinetic approach, effective temperature; Transportation regulations; Role of packaging in cold chain– MAS, MAP, CAS, CAP, etc; Thaw indicators.
Text Books:
- Anand, M.L. “ Refrigeration& Air-Conditioning”. Asian Books Pvt., Ltd., 2002.
- Sun, Da-Wen. “ Advances in Food Refrigeration”. Leatherhead Publishing, 2001.
- Kennedy, Christopher J. “Managing Frozen Foods”. CRC / Woodhead Publishing, 2000.
- James, S.J. and C. James. “ Meat Refrigeration”. CRC / Woodhead Publishing, 2002.
- Stringer, Mike and C. Dennis. “Chilled Foods: A Comprehensive Guide”. 2nd Edition, CRC/Woodhead Publishing, 2002.
References:
- Evans, Judith. “Frozen Food Science and Technology”. Wiley-Blackwell, 2008.
- Hui, Y.H. etal., “ Handbook of Frozen Foods”. Marcel Dekker, 2004.
Related Posts On Semester – VII:
Must Read: