Abhi PYQ

4th Semester Syllabus

B.Tech Food Processing and Preservation

Credits Table

Course Title L T P Credits
Food Engineering [115401] 3 1 0 4
Human Nutrition [115402] 3 1 0 4
Industrial Microbiology [115403] 3 1 0 4
Technology of Cereal, Pulses and Oilseeds Products [115404] 3 1 0 4
Energy, Environment and Sustainability [115405] 3 0 0 0
Food Engineering Lab [115401P] 0 0 2 1
Human Nutrition Lab [115402P] 0 0 2 1
Industrial Microbiology Lab [115403P] 0 0 2 1
Technology of Cereal, Pulses and Oilseeds Products Lab [115404P] 0 0 3 1
NPTEL-I (Open Course) [115406] 12 Weeks 3
TOTAL 23

Theory Subjects

Lab Subjects

Food Engineering

  • Unit 1.0: Basics of Heat Transfer
    • Basic heat transfer processes required for processing operations
    • Modes of heat transfer - conduction, convection and radiation
    • General laws for heat transfer - fouriers law, newton's law of convection and stefanboltzman law
    • Applications of heat transfer modes in food industry
  • Unit 2.0: Heat Transfer Modes
    • Conduction - theory of heat conduction fourier's law and its derivation
    • Insulators - properties and applications in food industry
    • Convection - types, natural convection from vertical plates or horizontal cylinders
    • Forced convection: In laminar flow- Heat transfer in plate or tubes
    • In turbulent flow- empirical equations for individual coefficients
    • Radiation- radiation laws like Stefan boltzmann's law, transmissivity, absorptivity, reflectivity, emissivity of black bodies and gray bodies
  • Unit 3.0: Fluid Flow
    • Properties of fluids: static pressure of liquids, hydraulic pressure, absolute and gauge pressure
    • Fluid flow - classification, steady, uniform and non-uniform, laminar and turbulent
    • Continuity equation, Bernoulli's theorem and its applications
    • Flow through pipes: loss of head, flow through orifices, mouthpieces, notches and wires
    • Pumps, compressors and valves - classification and applications
    • Fluidization
  • Unit 4.0: Mass Transfer
    • Fick's law of diffusion, steady state diffusion of gases and liquids through solids
    • Mass transfer coefficient
    • Application in dairy and food industry
    • Absorption, adsorption, extraction processes
    • Distillation, evaporation - principle and applications
  • Unit 5.0: Equipment used in Heat Transfer
    • Heat exchangers - fouling factors, jacketed kettles, LMTD
    • Parallel and counter flow heat exchangers, shell and tube and plate heat exchanger
    • Heat exchanger design
  • Unit 6.0: Equipment used in Heat Transfer
    • Evaporators
    • Application of different types of heat exchangers in food industry
    • Advanced equipment

Text/Reference Books

  1. Fluid Mechanics, Fox, Mcdonand and Pritchard, 8th Edition, Wiley Publishers, 2013 ISBN, 1118610946, 9781118610947
  2. Introduction to Food Engineering, R. Paul Singh and Dennis R. Heldman, Elsevier, Amsterdam, The Netherlands. 5TH edition 2014, ISBN-10: 0123985307 ISBN-13: 978-0123985309

Human Nutrition

  • Unit 1.0: An Overview of Nutrition
    • Nutrition agencies, Nutrition of community, Nutritional policies and their implementation
    • Metabolic function of nutrients
    • Basal metabolism- basal metabolic rate (BMR), body mass index (BMI), Balanced diet planning
  • Unit 2.0: Proteins and Lipids
    • Physiological function, digestion and absorption of proteins
    • Quality of proteins & recommended dietary allowance (RDA)
    • Chemical composition, classifications of fats
    • Physiological function, digestion and absorption of fats
    • Recommended dietary allowance (RDA) & health implications of high fat diet
  • Unit 3.0: Carbohydrates
    • Classification and functions of carbohydrates present in food
    • Physiological functions and metabolism (glycolysis, gluconeogenesis, glycogenesis)
  • Unit 4.0: Vitamins and Minerals
    • Blood glucose regulation
    • Water & fat-soluble vitamins
    • Macro minerals and micro minerals
  • Unit 5.0: Balanced Diet
    • Diet for normal person
    • Preparation of balanced diet for various groups
    • Diets and disorders
    • RDA for various age groups, Malnutrition
  • Unit 6.0: Assessment of Nutritional Status
    • Food fat and faddism
    • Diet surveys
    • Nutritional anthropometry
    • Clinical examination and biochemical assessment
    • Potentially toxic substances in human food

Text/Reference Books

  1. Lehninger Principles of Biochemistry, David L. Nelson and Michael M. Cox. 2012, Macmillan Learning, NY, USA, 6th Ed. ISBN-10: 1464109621, ISBN-13: 978-1464109621
  2. Nutrition Science, B. Srilaksmi, New Age International (P) Ltd, 2nd Ed, ISBN: 9789386418883, 9789386418883
  3. Nutrition and Dietetics, Shubhangini Joshi, McGraw Hill, ISBN-10: 9789339220150, ISBN-13: 978-9339220150

Industrial Microbiology

  • Unit 1.0: Metabolites
    • History of industrial microbiology
    • Primary and secondary metabolites produced by microorganisms
    • Screening of microorganisms based on its capability, resistance and efficiency
    • Strain development by mutation, recombination and genetic methods
  • Unit 2.0: Upstream Processing-I
    • Substrates for industrial fermentation
    • Growth kinetics of microbes
    • Fermentation systems
  • Unit 3.0: Upstream Processing-II
    • Fermentor: basic functions, body construction, aerators, agitators
    • Fermentation processes
    • Types of fermentation based on substrate utilization and product recovery
  • Unit 4.0: Probiotics
    • Importance & role in fermented foods
    • Microorganisms involved, beneficial effects
    • Types of probiotics LAB and others
    • Bacteriocins: properties, production and potential use
  • Unit 5.0: Downstream Processing
    • Cell disruption techniques: mechanical and non-mechanical methods of disruption
    • Biosynthesis of organic acids
    • Purification and concentration of organic acids
    • Product recovery of organic acids
  • Unit 6.0: Microbial Cell Products
    • Production of vitamins beta carotene
    • Production of single cell proteins
    • Production of baker's yeast
    • Production of blue green algae and spirulina
    • Measures to improve yield of fermented products

Text/Reference Books

  1. Industrial Microbiology, Casida LE, Wiley, ISBN-10: 8122438024, ISBN-13: 978-8122438024
  2. A textbook of industrial Microbiology, WulfCruger, Medtech, ISBN-10: 9385998633, ISBN-13: 978-9385998638
  3. Prescott & Dunn's Industrial Microbiology, G. Reed, 4 th Ed. AVI Publishers, Connecticut, USA. 2004, ISBN-10: 8123910010, ISBN-13: 978-8123910017

Technology of Cereal, Pulses and Oilseeds Products

  • Unit 1.0: Cereal, Pulses and Oilseeds
    • Present status, future prospects and morphology and structure of cereal, legumes and oilseeds
    • Classification and types of cereals, legumes and oilseeds
    • Varieties of grains, cereals and legumes grown and consumed in various countries
    • Physical and chemical properties, chemical composition and nutritive values of cereals, legumes and oilseeds
    • Post-harvest handling and storage
  • Unit 2.0: Milling and Other Process
    • Major cereals milling wheat, rice and corn
    • Minor cereals milling barley and other minor cereals
    • Milling of legumes: dehasking, conditioning, splitting, home scale, cottage scale and modern milling methods
    • Milling quality, efficiency and factors affecting milling, equipment used
    • Millets and its processing
  • Unit 3.0: Other Important Process
    • Soaking and germination of pulses
    • Cooking quality, factors affecting on cooking quality
    • Parboiling
    • Other processing operations such as malting, pearling, par boiling
  • Unit 4.0: Oil Seed Processing
    • Chemical composition of oilseeds, methods of extraction
    • Oil refining processes - degumming, Deodorization, neutralization, bleaching, filtration and packing
    • Anti-nutritional compounds, methods of removal of anti-nutritional compounds
    • Physical processing, soaking, moist heat, food, legumes, anti-nutrients, toxins, processing, detoxification, antinutritional effects, beneficial effects
    • Protease inhibitors, phytic acid, saponins, lectins, alpha-amylase inhibitors, gluten products
    • New technologies in oil processing
  • Unit 5.0: By-Product Processing
    • Development of nutritive multigrain formulations
    • Infant foods from cereals and millets
    • Cereal based fermented products
    • Breakfast cereal foods - flaked, puffed, expanded, extruded and shredded products, etc.
  • Unit 6.0: Products Formulations
    • By product of oil seed meals for food uses i.e. high protein products like concentrate, isolates
    • Oil seed cake utilization
    • Byproducts of cereals, millets processing and its utilization
    • Byproducts of pulses processing and its utilization

Text/Reference Books

  1. Post-harvest technology of cereals: pulses and oilseeds, Chakravarty A, Oxford &ibh publishing company, 1988, ISBN: 9788120402898
  2. Principles of cereal Science and technology, Hosenev RS, 2nd Ed. AACC., 1994, ISBN-10: 0913250791, ISBN-13: 978-0913250792

Energy, Environment and Sustainability

  • Unit 1.0: Ecosystem and Biodiversity
    • Ecosystem - definition, types - aquatic and terrestrial ecosystem, structure of a basic ecosystem
    • Food chain and food web
    • Cycles in ecosystem - water, carbon, nitrogen, sulphur and phosphorus
    • Biodiversity - definition, types- genetic, species and ecosystem biodiversity
    • Threats - Habitat loss, poaching of wild life, man-wild life conflicts- endangered and endemic species of India
    • Conservation of biodiversity
  • Unit 2.0: Sustainable Energy Sources
    • Sustainable/ Renewable energy sources - solar energy, wind energy, small hydro energy, bio energy, geothermal, and new energy sources - hydrogen energy, ocean energy and tidal energy
    • Definition of energy audit, energy conservation, energy efficiency and energy management (definition only with one/two examples)
    • Solar Energy - (i) Solar thermal energy conversion-principle and applications - solar water heater, solar dryers, solar stills distillation, solar cooker, solar ponds, (ii) PV system energy conversion-principle, solar cell technologies, thin film generations, solar cell, Unit- , array, series parallel combinations and operations, applications - standalone, SPV water pump
    • Wind Energy, wind plant and its parts, types - horizontal and vertical axis, principle of harnessing wind energy, advantages and challenges of harnessing wind energy
    • Small hydro energy - Principle, types- Mini, Micro and Pico, advantages and disadvantages
    • Biomass - biomass energy sources and their energy content, biological conversion technologies - thermo-chemical conversion, bio-chemical conversion and oil extraction, biogas production, types of biogas plant- floating (gobar gas) and fixed type
    • New Energy Sources: hydrogen energy, geothermal, ocean - tidal and wave energy
  • Unit 3.0: Environmental Pollution
    • Environmental pollution - air, water, noise and soil
    • Air pollution - sources of air pollution- chemical, photochemical, greenhouse effect, ozone layer depletion and acid rain
    • Air pollutants classification- primary and secondary pollutants, adverse effects of air pollution on human, plant and animal
    • Air monitoring system and air pollutioncontrol
    • Water pollution - sources of water pollution, Adverse effects of water pollution, Control of water pollution
    • Physical and chemical standard of domestic water as per indianstandard
    • Sound Pollution - causes, controlling measures, measurement of sound pollution (deciblage), industrial and non-industrial
    • Soil Pollution - soil profile, pollutants in soil, their adverse effects, controlling measures
  • Unit 4.0: Climate Change
    • Impact of climate change, Factor contributing to climate change
    • Global warming - causes and effect, Comparison of climate change with global warming
    • Action plan on climate change- India
  • Unit 5.0: Sustainable Development
    • Concept of sustainability, social, environmental and economic aspect of sustainability
    • Origins of sustainable development: definition, evolution and principles, bruntdl and report
    • Sustainable development goals (SDGs), Strategies for sustainable development
  • Unit 6.0: Sustainability Practices
    • Environment management system and planning, Environment protection acts, legislation and laws
    • Zero waste and R concept, circular economy-environmental management standards, ISO 14000 series
    • Material life cycle analysis (LCA), scope and goal, bio-mimicking
    • Environment impact assessment (EIA), procedures of EIA in India
    • Energy cycles- carbon cycle, emission and sequestration, zero carbon foot-print building for sustainable construction
    • Green engineering: sustainable urbanization- socio-economic and technological change
    • Sustainable habitat- (i)Green buildings, (ii) Green and sustainable materials -5R concept, (iii) Sustainable/green transports

Text/Reference Books

  1. Ecology and Control of the Natural Environment, Izrael, Y.A., Kluwer Academic Publisher2. eBook ISBN: 978-94-011-3390-6
  2. Renewable Energy Sources and Emerging Technologies, Kothari, D.P. Singal, K.C., Ranjan, Rakesh, PHI Learning, New Delhi, 2009, ISBN-13 - 978-8120344709
  3. Green Technologies and Environmental Sustainability, Singh, Ritu, Kumar, Sanjeev, Springer International Publishing, 2017 eBook ISBN 978-3-319-50654-8
  4. Coping with Natural Hazards: Indian Context, K. S. Valadia Orient Longman, ISBN-10:8125027351, ISBN-13: 978-8125027355
  5. Introduction to Engineering and Environment, Edward S. Rubin McGraw Hill Publications ISBN-10: 0071181857, ISBN-13: 978-0071181853
  6. Environmental Science, Subrat Roy, Khanna Book Publishing Co. (P) Ltd., ISBN-978: 93-91505-65-3

Food Engineering Lab

Perform any ten Experiments

  1. To study the temperature distribution in a rectangular plate
  2. Investigation of heat transmission across composite walls
  3. Heat transfer analysis using a natural convection device
  4. Evaluation of heat transmission using forced convection devices
  5. Determination of thermal conductivity of solid foods
  6. Examination of radiation heat transport using the device invented by Stefan boltzmann
  7. Determination of discharge co-efficient for venturi meter
  8. Numerical on rate of mass transfer
  9. Examination of sample by using solvent extraction
  10. Analysis of adsorption columns in fixed beds
  11. Examination of the theory and operation of a shell and tube heat exchanger
  12. Analysis of the heat transfer rate in plate heat exchanger
  13. Determination of heat transfer through agitated vessel apparatus / double pipe heat exchanger

Human Nutrition Lab

Perform any ten Experiments

  1. Role of various national and international agencies in field of human nutrition
  2. Estimation of nutritive value of different food groups
  3. Evaluation of nutritional labeling of food products
  4. Calculation of BMR
  5. Calculation of BMI
  6. Analysis of protein
  7. Analysis of lipids
  8. Analysis of carbohydrate
  9. Assessment of nutritional status by clinical methods for vitamin deficiency
  10. Assessment of nutritional status by clinical methods for minerals deficiency
  11. Computation of energy requirements
  12. Preparation of balance diet and RDA of nutrients
  13. Determination of energy value of food by bomb calorimeter
  14. Anthropometric measurements
  15. Prescriptive diet for specific health condition (diabetic patient)
  16. Prescriptive diet for specific health condition (Obesity)

Industrial Microbiology Lab

Perform any ten Experiments

  1. Isolation and screening
  2. Production of citric acid
  3. Production of lactic acid
  4. Production of acetic acid
  5. Operation of fermentor accessories
  6. Calculation of bacterial growth curve
  7. Thermal death rate
  8. Isolation and identification of cultures producing bio-colours
  9. Production, purification and estimation of beer/ethanol
  10. Production, purification and assay of fungal amylases/proteases/lipase
  11. Production and assay of nisin/bacteriocins from lactic acid bacteria
  12. Standardization of physical factors for higher yields of citric acid
  13. Production of vitamins
  14. Starter activity of baker's yeast
  15. Single cell protein production
  16. Production of polysaccharides

Technology of Cereal, Pulses and Oilseeds Products Lab

Perform any ten Experiments

  1. Determination of physical properties of cereal grains, legumes and oilseeds
  2. Determination of chemical properties of cereal grains and pulses
  3. Determination of fat acidity of cereals
  4. Milling of cereal grains
  5. Milling of legumes
  6. Visit to milling industry dhal mill and oil mill
  7. Germination of grains
  8. Studies on cooking quality of cereals and dhal (cooking time, grain elongation, etc)
  9. Puffing of legumes
  10. Hydrogenation of Oil
  11. Melting point measurement of fats
  12. Functional properties of different cereals legumes or oil seeds meal flour
  13. Product development by using waste of cereal milling process
  14. Product development by using waste of oil extraction process

NPTEL-I (Open Course)

NPTEL (Open Course) Guidelines

NPTEL (Open Course) should be taken from the course other than core subjects of the branch

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