Thursday, 11 August 2011

SYLLABI FOR BACHELOR OF ENGINEERING (FOOD TECHNOLOGY) OF PUNJAB UNIVERSITY, CHANDIGARH

SCHEME OF TEACHING AND EXAMINATION
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
FIRST SEMESTER L T P C
FT 101 Mathematics-I 3 1 - 3 50 50 100
FT 102 Introduction to Bio-Sciences 3 - - 3 50 50 100
FT 103 Chemistry (Organic) 3 1 - 3 50 50 100
FT 104 Introduction to Food
Technology
3 1 - 3 50 50 100
FT 105 Physical Chemistry 3 1 - 3 50 50 100
FT 106 Engineering Mechanics 3 - - 3 50 50 100
Practicals
FT 151 Bio-Sciences Lab. - - 2 1 25 25 50
FT 152 Organic Chemistry Lab. - - 2 1 25 25 50
FT 153 Engineering Graphics-1 Lab. - - 2 1 25 25 50
FT 154 Physical Chemistry Lab. - - 2 1 25 25 50
Total 18 4 8 22 400 400 800
L: Lectures/Week
T: Tutorials/Week
P: Practical Hours/Week
C: Number of Credits
NC: No Credits

SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
SECOND SEMESTER L T P C
FT 201 Mathematics-II 3 1 - 4 50 50 100
FT 202 Chemistry (Inorganic) 3 1 - 4 50 50 100
FT 203 Biochemistry & Nutrition 3 1 - 4 50 50 100
FT 204 Applied Physics 3 - - 3 50 50 100
FT 205 Material and Energy
Balances
3 1 - 4 50 50 100
FT 206 Environmental Studies 2 - - NC Qualifying
Practicals
FT 251 Engineering Graphics-II
Lab.
- - 2 1 25 25 50
FT 252 Inorganic Chemistry Lab. - - 2 1 25 25 50
FT 253 *Basic workshop
Techniques
- - 2 1 25 25 50
FT 254 Biochemistry & Nutrition
Lab.
- - 2 1 25 25 50
FT 255 Physics Lab. - - 2 1 25 25 50
FT 256 Behavioral Sciences and
Communication Skills
- - 2 1 - 25 25
Total 17 4 12 25 375 400 775
* There will be 4 weeks’ training in Basic Workshop Techniques during the summer
vacations.
SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
THIRD SEMESTER L T P C
FT 301 Food Microbiology 3 1 - 4 50 50 100
FT 302 Mechanical Operations 3 1 - 4 50 50 100
FT 303 Fundamentals of
Electrical & Electronics
Engineering
3 1 - 4 50 50 100
FT 304 Fluid Flow 3 1 - 4 50 50 100
FT 305 Engineering Materials 3 1 - 4 50 50 100
FT 306 Food Chemistry 3 1 - 4 50 50 100
Practicals
FT 351 Food Microbiology Lab. - - 2 1 25 25 50
FT 352 Computer Programming
Lab.
- - 2 1 25 25 50
FT 353 Food Chemistry Lab. - - 2 1 25 25 50
FT 354 Fluid Flow Lab. - - 2 1 25 25 50
FT 355 Electrical & Electronics
Engineering Lab.
- - 2 1 25 25 50
Total 18 6 10 29 425 425 850
SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
FOURTH SEMESTER L T P C
FT 401 Mathematics-III 3 1 - 4 50 50 100
FT 402 Environmental Engineering 3 1 - 4 50 50 100
FT 403 Heat Transfer 3 1 - 4 50 50 100
FT 404 Material & Energy
Balances
3 1 - 4 50 50 100
FT 405 Processing of Cereals &
Pulses
3 1 - 4 50 50 100
Practicals
FT 451 Particle Mechanics Lab. - - 2 1 25 25 50
FT 452 Environmental Engineering
Lab.
- - 2 1 25 25 50
FT 453 Cereals & Pulses
Processing Lab.
- - 2 1 25 25 50
FT 454 #Comprehensive Viva
Voce-I
- - - 1 25 - 25
Total 15 5 6 24 350 325 675
#
The Comprehensive Viva Voce-I Examination (Paper FT 455) will cover the subjects
taught during the First, Second, Third and Fourth Semesters.

SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
FIFTH SEMESTER L T P
FT 501 Mathematics-III 3 1 - 100 50 150
FT 502 Processing of Fruits &
Vegetables
3 1 - 100 50 150
FT 503 Processing of Milk & Milk
Products
3 1 - 100 50 150
FT 504 Processing of Oil seeds, Oils
& Fats
3 1 - 100 50 150
FT 505 Mass transfer-I 3 1 - 100 50 150
FT 506 Process Instrumentation 3 1 - 100 50 150
Practicals
FT 551 Process Plant Design-I - - 2 50 50 100
FT 552 Fruits & Vegetables
Processing Lab.
- - 2 50 50 100
FT 553 Milk & Milk Products
Processing Lab.
- - 2 50 50 100
FT 554 Oil & Fats Processing Lab. - - 2 50 50 100
FT 551 Heat Transfer Lab. - - 2 50 50 100
Total 18 6 10 850 550 1400
SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
SIXTH SEMESTER L T P
FT 601 Reaction Engineering 3 1 - 100 50 150
FT 602 Chemical Engineering
Thermodynamics
3 1 - 100 50 150
FT 603 Confectionary Technology 3 - - 100 50 150
FT 604 Mass Transfer-II 3 1 - 100 50 150
FT 605 Environmental Engineering 3 1 - 100 50 150
FT 606 Beverage Technology 3 - - 100 50 150
Practicals
FT 651 Mass Transfer Lab. - - 2 50 50 100
FT 652 Process Plant Design-II - - 2 50 50 100
FT 653 Beverage & Confectionary
Processing Lab.
- - 2 50 50 100
FT 654 Environmental Engineering
Lab.
- - 2 50 50 100
Total 18 4 8 800 500 1300
SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
SEVENTH SEMESTER L T P
FT 701 Food Regulation & Quality
Control
3 1 - 100 50 150
FT 702 Process Engineering
Economics
3 1 - 100 50 150
FT 703 Packaging Technology 3 1 - 100 50 150
FT 704 Biochemical Engineering 3 1 - 100 50 150
Practicals
FT 751 Food Quality Control &
Packaging Lab.
- - 2 50 50 100
FT 752 Engineering Computation
Lab.
- - 2 50 50 100
FT 753 Literature Survey, Report
Writing and Seminar
- - 2 - 100 100
FT 754 Factory Training & Tour
Report
- - - - 100 100
FT 851 Project Work - - 2 - - -
Total 12 4 8 500 500 1000
SCHEME OF TEACHING AND EXAMINATION (2011 – 2012)
Paper Subject Teaching Hrs.
per Week
Exam.
Marks
Sessional
Marks
Total
Marks
EIGHTH SEMESTER L T P
FT 801 Industrial Management 3 1 - 100 50 150
FT 802 Process Dynamics & Control 3 1 - 100 50 150
Elective (Any one of following ):
FT 803 Processing of Meat, Fish &
Poultry
FT 804 Membrane Separation
Processes
3 1 - 100 50 150
FT 805 Food Rheology
Practicals
FT 851 Project Work - - 2 50 100 150
FT 852 Elective Lab. - - 2 50 50 100
FT 853 Process Instrumentation &
Control Lab.
- - 2 50 50 100
FT 854 Process Modeling &
Simulation Lab.
- - 2 50 50 100
FT 855 Viva Voce-II
(Comprehensive)
- - - 100 - 100
Total 9 3 8 600 400 1000
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
FIRST SEMESTER
FT 101 MATHEMATICS-I
Convergence and divergence of infinite series and some simple problems, trigonometric
and exponential functions of a complex variable, hyperbolic functions, separations into
real and imaginary parts, summation of series (“C+IS” method only).
Successive differentiation, expansion of function, applications of maxima and minima of
a function of two or more variables, curves in polar co-ordinates, angle between radius
vector and tangent line, curvature, partial differentiation, Asymptotes singular and
multiple points, curve tracing.
Definite integrals and their properties, definite integrals as the limit of a sum of the
fundamental theorem of integral calculus, determination of areas and lengths of curves,
volumes and surfaces and solids of revolution. Double and triple integrals with their
simple applications.
Solution of ordinary differential equations of first order and first degree with simple
applications of engineering problems.
Books Recommended:
1. Prasad, G. : Differential Calculus, 17th Edition, Pothishala Private Ltd.
Allahabad.
2. Prasad, G. : Integral Calculus, 19th Edition, Pothishala Private Ltd.,
Allabahad.
3. Shanti Narayan : Differential Calculus, 14th Edition, S. Chand and Co., New
Delhi.
4. Shanti Narayan : Integral Calculus, 10th Edition, S. Chand And Co., New
Delhi.
5. Grewal, B. S. : Higher Engineering Mathematics, 41st Edition, Khanna
Pub., New Delhi.
6. Kreyszig, Erwin : Advanced Engineering Mathematics, 8th Edition, John
Wiley and Sons.
7. Jain, R. K. &
Iyengar, S.
: Advanced Engg. Mathematics, 2nd Edition, Narosa
Publishing House, New Delhi, 2003.
FT 102 INTRODUCTION TO BIO-SCIENCES
Introduction to Biology and its branches.
Prokaroytic and Eukaryotic cells.
Cells: Animal and Plant cell structures, organelles and their functions. Cell division and
cell cycle.
Histology : Plant and Animal tissues, Muscles in animals.
Photosynthesis of Plants.
Digestion of foods in animals.
Organisms and their environments – Ecosystems.
Growth and development in plants and animals.
Relevance of Microbiology in preservation of foods. Composition of microbial world.
Branches of Microbiology. Microscopes and their application in Microbiology.
Morphology and physiology of virus, bacteria, yeast, molds and algae. Growth, nutrition
and reproduction.
Isolation and identification of microorganisms. Pure cultures and their characteristics.
Sterilization. Maintenance of cultures. Culturing techniques: Batch culturing,
Continuous culturing, Fed-batch culturing. Factors affecting growth.
Generation of energy and its uses in biosynthesis.
General principles of bacterial genetics, DNA as genetic material, Mutations and their
Chemical basis, recombinant DNA technology.
- Strain improvement by mutations, recombinant DNA technology
- Application of recombinant DNA technology, recombinant products available in the
market, in pipeline and at laboratory scale.
- Microorganisms and environment: Microorganisms and environment, Water
Microbiology. Management of toxic industrial wastes.
- Physical and chemical methods of control of microorganisms. Microbial integrations.
Food industry waste as fermentation substrate.
Books Recommended:
1. Sherman and
Sherman
: Biology (A Human Approach), Oxford University Press,
1998.
2. Ford & Montroe : Living Systems: Canfield Press San Francisco, 1977.
3. Nason, A. : A Textbook of Modern Biology, 1976.
4. Green, Stout,
Taylor and Soper
: Cambridge University Press, 1996.
5. Prescott, Herley,
Klein
: Microbiology, 2nd Edition, CBS Publication, New Delhi,
2006.
6. Prescott & Dunn : Industrial Microbiology, CBS Publication, New Delhi.
7. Casida : Industrial Microbiology, CBS Publication, New Delhi,
1985.
8. Frazier : Food Microbiology, CBS Publication, New Delhi, 2007.
FT 103 CHEMISTRY (ORGANIC)
1. Classification of organic compounds: IUPAC nomenclature, Structural isomerism,
Cis-trans isomerism. Shapes and Molecular orbital structures of compounds containing C,
N and O. Conformations of alkanes. Structures of dienes, pyridine, pyrrole, aromatic
compounds.
2. Delocalisation: Concept of aromaticity, stability of cycloalkanes, resonance concept,
inductive and mesomeric effects, directive effects, activating and deactivating groups.
Hydrogen-bonding, organic reagents and reaction intermediates.
3. Chemistry of hydrocarbons: House synthesis, halogenation of alkanes, free radical
mechanism, cracking, effect of structure on physical properties of compounds. Alkenes,
catalytic hydrogenation, dehydration of alcohols, dehydrohalogenation, Saytzeff rule,
electrophillic addition reactions, peroxide effect, mechanism of allylic substitution,
acidity of 1-alkynes, conjugated dienes, 1,2-and 1,4-additions, free radical and ionic
mechanisms of addition polymerisation reactions, ring-opening reactions of cyclopropane
and cyclobutane, chemistry of benzene and alkylbenzenes, aromatic electrophillic
substitution reactions, Friedel-Crafts reactions.
4. Chemistry of functional groups: Alkyl and aryl halides, nucleophilic substitution,
synthetic utility of Grignard reagents and alkyllithiums, mechanism of Grignard reactions
of alcohols, benzylalcohol, acidity of phenols epoxy compounds, Anisole nucleophilic
addition, benzaldehyde, acetophene, benzophenone, aldol condensation, acidity of acids,
alkyl and aryl amines.
Synthetic utility of diazonium salts, basicity of amines, multistep synthesis.
Books Recommended:
1. Bahl, B. S. & Bahl, Arun : Text-book of Organic Chemistry, 16th Edition,
S. Chand and Company Ltd., New Delhi.
2. Solomons, T. W. G. : Fundamentals of Organic Chemistry, John
Wiley and Sons, Inc., New York, 1994.
FT 104 INTRODUCTION TO FOOD TECHNOLOGY
Definition of food, food science, and food technology. Professional bodies both in India
and abroad dealing with food technology.
General introduction of food preservation. Historical developments.
Contamination of foods by microorganisms from natural sources, spoilage of different
foods – general principles, causes and spoilage and growth of microorganisms in foods.
Food intoxicants, mycotoxins, food poisoning and food infections-investigation of a food
borne disease outbreak.
Contamination, preservation and spoilage of different foods like milk and milk products,
meat and meat products, vegetables and fruits, cereal and cereal products, sugar and sugar
products.
Water: Water Resources, Storage & Distribution of Water. Reuse & Conservation of
Water.
Food containers: rigid and flexible: glass, metal, plastic, packaging system characteristics
and advantages.
Charactersitics of plant and animal foods. Causes of food spoilage and methods of
prevention.
Preservation of foods by: pasteurization, sterilization, drying, radiation, refrigeration,
freezing, sugar, salt, chemicals, radiation, microorganisms. Intermediate moisture foods.
Fortification and enrichment of foods.
Recent trends in food processing and preservation: Introduction to high pressure
processing, Hurdle technology, Ohmic heating etc.
General principles of food hygiene in food handling, personnels, food processing plants.
Impurities in water and its treatment. Sanitation facities and procedures in food
processing plants.
Application of mathematical techniques to describe food processing operations such as
drying, rheology, degradation of nutrients and pigments during processing and storage.
Use of semi-log and log-log paper.
Books Recommended:
1 Potter, N.N. : Food Science, CBS publication, New Delhi, 2005.
2 Desrosier and Desrosier : Technology of Food Preservation CBS publication,
New Delhi, 2006.
3 Frazier : Food Microbiology, Tata McGraw Hill, New Delhi,
2007.
FT 105 PHYSICAL CHEMISTRY
1. Solutions: Ideal and non-ideal solutions, Raoults’s law, change of free energy,
enthalpy, and entropy on mixing of liquids, distillation of binary solutions. Partially
miscible liquids such as Phenol- water, triethylamine- water, and Nicotine- water
systems. Henry’s law, Nernst distribution law, Colligative properties of dilute solutions.
Abnormal molar mass, degree of dissociation and association of solutes.
2. Chemical Kinetics: Rate equation of reactions of various orders, rate mechanism,
kinetics of complex reactions. Concept of energy barrier and energy of activation.
Theories of reaction rates, measurement of extent of reaction, zero order reactions. Rates
of flow systems. Lindemann theory of unimolecular reactions.
3. Surface Phenomena: Adsorption of gases by solids. Types of adsorption, adsorption
isotherms, Langmuir’s adsorption equation, B.E.T. equation for determination of surface
area of adsorbents, applications of adsorption, catalysis, kinetics of surface reactions.
Introduction to micelles, emulsions and gels.
4. Photochemistry: Laws of photochemistry, principles of photochemical excitation,
quantum efficiency, Kinetics of photochemical reactionsElectrochemistry: Conductance
of electrolytic solutions, transference number and its determination, Kohlrausch’s law of
independent migration of ions, Interionic attraction theory, activity and activity
coefficients of strong electrolytes, ionic equilibria. Ionizaton of water, ionization
constants of weak acids and weak bases, hydrolysis, pH, commonion effect, solubility
product and salt effect.
5. Electrochemical Cells: Reversible and irreversible cells, e.m.f. and its measurement,
cell reactions and e.m.f., thermodynamics of electrode potentials, half- cell potential and
its determination, Nernst equation, concentration cells, liquid junction potential,
determination of activity co-efficient from cell potential data, potentiometric titrations.
Books recommended:
1. Maron, Samuel H. Prutton,
Carl F.
: Principles of Physical Chemistry, Oxford & IBH
Publishing Co. Pvt. Ltd, New Delhi.
2. Glasstone, Samuel : Textbook of Physical Chemistry, MacMillan and Co.
Ltd. London
3. Barrow, M. Gorden : Physical Chemistry, McGraw Hill, N.Y.
4. Rose, J. : Dynamics of Physical Chemistry, Lond Pitman
5. Puri, B.R., Sharma, L.R.
and Pathania, Madan, S.
: Principles of Physical Chemistry, S. Nagin &Co
Jalandhar.
6. Negi, A.S. and Anand, S.C. : A Text Book of Physical Chemistry, Wiley Eastern Ltd.
New Delhi.
7. Laidler, Keith J. : Chemical Kinetics, Tata McGraw-Hill Co. Ltd., New
Delhi.
8. Moore, W.J. : Basic Physical Chemistry, Prentice-Hall of India, New
Delhi.
9. Atkin, P.W. : A Text Book of Physical Chemistry, Oxford University
Press.
FT 106 ENGINEERING MECHANICS
1. Force System: Introduction, force, principle of transmissibility of a force, resultant of
a force system, resolution of a force, moment of force about a line. Varigon's theorem,
couple, resolution of force into force and a couple, properties of couple and their
application to engineering problems.
2. Equipments: Force body diagram, equations of equilibrium and their applications to
engineering problems, equilibrium of two forces and three-force member.
3. Structure: Plane truss, perfect and imperfect truss, assumption in the truss analysis,
analysis of perfect plane trusses by the method of joints, method of section and graphical
method.
4. Friction: State and kinetic friction, laws of dry friction, co-efficient of friction, angle
of friction, angle of repose, cone of friction, frictional lock, friction of flat pivot and
collered thrust bearings, friction of journal-bearing, friction in screws, derivation of
equation n T1/T2 = μc A and its application.
5. Distributed Forces: Determination of centre of gravity, centre of mass and centroid
by direct integration and by the method of composite bodies, mass moment of inertia and
area moment of inertia by direct integration and composite bodies method, radius of
gyration, parallel axis theorem, Pappus theorems, polar moment of inertia.
6. Dynamics: Rectilinear motion, plane curvilinear motion-rectangular co-ordinates,
normal and tangential coordinates.
7. Kinetics of Particles: Equation of motion, rectilinear motion and curvilinear motion,
work energy equation, conservation of energy, impulse and momentum, conservation of
momentum, impact of bodies, co-efficient of restitution, loss of energy during impact.
8. Kinematics of Rigid Bodies: Concept of rigid body, types of rigid body motion,
absolute motion, introduction to relative velocity, relative acceleration (Corioli’s
component excluded) and instantaneous centre of zero velocity. Velocity and acceleration
polygons for four bar mechanism and single slider mechanism.
9. Kinematics of Rigid Bodies: Equation of motion, translatory motion and fixed axis
rotation, application of work energy, principles to rigid bodies conservation of energy.
10. Vibration: Classification, torsional free vibrations-single rotor and two rotar systems.
Spring mass system-its damped (linear dash pot) and undamped free vibrations, spring in
series and parallel, simple problems.
Books Recommended:
1. Meriam, J. L. & Kraige, L. G. : Statics, 3rd Edition, John Wiley & Sons.
2. Meriam, J. L. & Kraige, L. G. : Dynamics, 3rd Edition, John Wiley & Sons.
3. Hidgen, Stiles : Statics and Dynamics, Longman
FT 151 BIOSCIENCES LAB
Use of microscopic technique for identification of microorganisms on the basis of cell
morphology and specific staining technique.
Isolation of pure cultures of bacteria, yeasts, moulds and taxonomic identification on the
basis of morphology and physiology.
Preparation of nutrient broth and media with agar, gelatin and specific media for culture
of microorganisms.
Microorganisms are Ubiquitous and concept of aseptic conditions while cooking
Gram’s Staining
Dilution’s, pour plating, spread plating, streaking
Media preparation & strelization.
Microbial growth determination by - O.D. and Viable Counting.
Phenol-Coefficient: Concept and Determination of those of germicides available in
market.
Microbiological assay of water.
Enzyme production and assay.
Measurement of activity of anti-microbial agents for the control of microorganisms in
foods.
FT 152 ORGANIC CHEMISTRY LAB
1. Lab – Safety
2. Preparation of Benzamide & Aspirin-Purification, determination of melting point and
percentage yield.
3. Identification of unknown organic compounds – Hydrocarbons, Phenols, Aldehydes,
Ketones, Carboxylic acids, Amides and Amines.
FT 153 ENGINEERING GRAPHICS-1 LAB
Introduction to Engineering Graphics, Methods of projections, Theory of orthographic
projection.
Conventional practices, dimensioning as per BIS SP 46-1988
Pictorial sketching
Projection of points, lines and planes on principal planes
Projection on auxiliary planes
Recommended Books
1. James D. Bethune : AutoCAD, Pearson Publishers
2. R.K. Dhawan : A textbook of engineering Drawing, S. Chand & Co. Ltd. New
Delhi 2nd edition.
3. Sham Tickoo : Understanding AutoCAD 2006, Wiley Publication
FT 154 PHYSICAL CHEMISTRY LAB
1. Surface tension of liquids using Stalagmometer and calculation of Parachor
values.
2. Distribution of Iodine between water and carbon tetrachloride.
3. Kinetics of the hydrolysis of methylacetate in the presence of hydrochloric acid.
4. Adsorption of acetic acid on activated charcoal.
5. Viscosity of liquids and composition of a binary solution.
6. Conductometry
• Variation of equivalent conductance and specific conductance on dilution.
• Dissociation constant of acetic acid.
• Solubility of sparingly soluble salts.
• Conductometric titrations of HCl vs NaOH and acetic acid vs NaOH.
7. Potentiometric titration of HCl vs NaOH and acetic acid vs NaOH and
determination of dissociation constant of acetic acid.
8. Colorimetry
• Verification of Lambert-Beer Law.
• Determination of concentration of solution of KMnO4/K2Cr2O7.
• Determination of composition of Fe-Salicylic Acid Complex by Job’s
Method.
Books Recommended:
1. Lavitt, B.P. : Findlay’s Practical Physical Chemistry, Longman
Group Ltd.
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
SECOND SEMESTER
FT 201 MATHEMATICS-II
Relationship between cartesian, cylindrical polar and spherical polar co-ordinate
systems: standard forms of equation of sphere, cone, cylinder.
Matrices: Rank of matrix, elementary transformation, Eigen-values, Eigen-vectors,
Cayley-Hamilton Theorem.
Fourier Series: Euler’s Formulae, Dirchielet’s Conditions for Expansion, Change of
interval, Odd and Even Functions, Expansion of Odd and Even Periodic Functions,
Introduction to Harmonic Analysis.
Vectors: Gardient, Divergence, Curl, Statement of Green’s Gauss and Stoke’s Theorem
and their simple applications.
Linear Differential Equations with constant Coefficients, Homogeneous Linear Equations,
method of variation of Parameters, Simultaneous Liner Differential Equations with Constants
Coefficients.
Books Recommended:
1. Kreyszig Erwin : Advanced Engineering Mathematics, 7th Edition, John
Wiley and Sons.
2. Hilderband, F. B. : Introduction to Numerical Analysis, Tata McGraw Hill.
3. Sastry, S. S. : Introductory Methods of Numerical Analysis, 4th Edition,
Prentice Hall.
4. Grewal, B. S. : Higher Engineering Mathematics, 41st Edition, Khanna
Publishers, Delhi.
5. Bajpai, A. C. : Numerical Methods for Engineers and Scientists, 1st
Edition, John Wiley.
6. Jain, R. K. &
Iyengar, S.
: Advanced Engg. Mathematics, 2nd Edition, Narosa
Publishing House, New Delhi, 2003.
FT 202 CHEMISTRY (INORGANIC)
1. Quantum theory and atomic structure: Introduction to wave mechanics, the
Schrodinger equation, the Schrodinger equation as applied to hydrogen atom, the origin
of quantum numbers and shapes of orbitals.
2. Chemical Bonding: Molecular orbital and valence bond theories of bond formation
and application of molecular orbital theory to the formation of homonuclear and
heteronuclear diatomic molecules.
3. The Solid State: A recapitulation of close packing of spheres, structures of NaCl,
CsCl, ZnS, CaF2, crystal defects and applications of defect structures (transistors,
rectifiers, photovoltaic cells and computer chips).
4. Coordination Compounds: Werner’s theory, effective atomic number, bonding of
transition metal complexes: valence bond theory, crystal field theory, crystal field
splitting in tetrahedral, octahedral and distorted octahedral (square planar) crystal fields.
Thermodynamic aspects of coordination compounds (crystal field stabilization energies
of octahedral and tetrahedral complexes, spectrochemical series). Kinetic aspects of
coordination compounds (substitution reactions in complexes with coordination number 4
and 6 and their mechanism - SN1, SN2). Magnetic behaviour of complexes – Para
magnetism, diamagnetism, ferromagnetism and antiferromagnetism and measurement of
magnetic susceptibility of complexes by Guoy’s method.
5. Organometallic Compounds: Nomenclature, types of ligands and bonding in
organometallic compounds, use of organometallics in industry.
6. Inorganic polymers: Types of inorganic polymers, polyphosphazenes, polysiloxanes –
their structures and properties.
7. Role of Metals in Biological Systems: Bio-inorganic Chemistry of Iron – Heme
proteins & Non-Heme iron proteins; bioinorganic chemistry of cobalt-vitamin B12 and
metalloenzymes.
8. Metal toxicology: Toxic effects of heavy metals with special reference to Cd, Pb, Hg
and As.
9. Theory of quantitative inorganic analysis.
Books Recommended:
1. Sharpe, A. G. : Inorganic Chemistry, 3rd Edition, Longman
Publishers ELBS, 1992.
2. Lee, J. D. : Concise: Inorganic Chemistry, 5th Edition,
Chapman and Hall Publishers, 1996.
3. Cotton, F. A. & Wilkinson, G. : Advanced Inorganic Chemistry, 3rd Edition,
Wiley Eastern Ltd., 1982.
4. Cotton, F. A. & Wilkinson, G. : Basic Inorganic Chemistry, Wiley Eastern
Ltd., 1987.
5. Mark, J., West, R. & Allcock,
H.
: Inorganic Polymer, Prentice Hall, New Jersey
Publishers, 1982.
6. Basola, F. & Pearson, R. G. : Inorganic Reaction Mechanism, 2nd Edition,
Wiley Eastern Publishers, 1984.
7. Amdur, Doull & Klaasen (Eds.) : Casarett and Doulls Toxicology, Pergamon
Press, New York, 1991.
8. William & Burson (Eds.) : Industrial Toxicology: Safety and Health
applications in the work place, Van Nostrand
– Reinhold, New York, 1985.
FT 203 BIOCHEMISTRY & NUTRITION
Introduction to biochemical science, Enzymes and coenzymes. Introduction, definition,
nomenclature, classification, numbering structure and functions of water-soluble
enzymes, energy-rich compounds, active sites, mechanism of enzymes action, effect of
temperature, pH, enzyme concentration and substrate concentration on the rate of enzyme
reaction, specificity of enzymes, enzyme inhibition, kinetics of enzymes action,
activation of enzymes, nature and functions of enzymes involved in digestion.
Metabolism of Carbohydrates: Respiratory quotient, Embden-Meyerhoff pathway, Cori
and Cori Cycle, Kreb's Cycle, electron transport chain, oxidative phosphorylation.
Metabolisms of Lipids: Digestion and absorption of lipids, fatty liver, lipotropic agent,
oxidation pathway, methylmalonyl Co- pathway metabolism of ketone bodies, energy
balance.
Metabolism of Proteins: Digestion and absorption of proteins, amino acids or nitrogen
pool, nitrogen balance, general metabolism of proteins and amino acids. Nitrogen
fixation.
Nucleic Acids and their Components: Bases, nucleotides and nucleotides (cyclic also).
Structures of different types of RNA and DNA. Physiochemical properties of DNA and
RNA. Nucleoproteins. Replication, Transcription and Translation.
Biotechnological Concepts: Vectors used for recombinant DNA technology. Application
of cloned DNA, Screening of newly synthesized DNA.
Introduction to Human Nutrition: The functions of foods. The need for energy, basal energy
metabolism. Energy value of foods. Protein quality, Dietary allowances and standards for
different age groups, nutritive value of foods. Dietary interrelationship, techniques for
assessment of human nutrition. Physiological functions, deficiency, role in metabolism and
daily requirements of Vitamin A, D, E, K, C, B1, B2, niacin, pyridoxin, cyanocobalamine,
folic .acid, choline, p-aminobenzoic acid. Minerals as structural and functional constituents in
human metabolism, specific role of iron, calcium, phosphorus, iodine, sodium, chlorine,
potassium, copper, and magnesium.
Books Recommended:
1. Lehninger : Biochemistry, Mac Millan Publisher.
2. Stryer : Biochemistry, Freeman Publisher.
3. Conn and Stumpf : Outlines of Biochemistry, John Wiley & Sons, New
York, 1995.
4. Zuleay, G.L. : Outlines of Biochemistry, John Wiley & Sons, New
York, 1995.
5. Swaminathan Nutrition.
6. Gopalan, Rama Sastri &
Balasubramanium
: Nutritive Value of Indian Foods.
FT 204 APPLIED PHYSICS
1. Relativity: Frames of reference, Michelson – Morley experiment, Galilean and Lorentz
transformation, Lorentz Fitz Gerald contraction, time dilation, postulates of special
theory of relativity, variation of mass with velocity, mass energy relation.
2. Mechanics: Surface tension, how to calculate surface tension for a drop, experimental
determination of surface tension by Jaeger’s method.
Viscosity: Coefficient of viscosity, critical velocity, Poiseuille’s equation for flow of a
liquid through a tube, motion in viscous medium, Reynolds number, Bernoulie’s equation
and its applications: venturimeter and pitot tube.
3. Optics: Ultrasonics: production, detection and uses of ultrasonics.
Interference: Formations of colours in thin films, Newton’s rings, Michelson
interferometer.
Diffraction: Diffraction at a single slit, double slit diffraction grating, its theory,
dispersive power and resolving power.
Polarization: Polarization by reflection, scattering, absorption and double refraction.
Quarter wave and half wave plates, production and analysis of plane, circular and
elliptically polarized light.
Fiber optics: Basic principle, step index and graded index fiber, qualitative idea of signal
distortion and dispersion, transmission losses, fiber optics sensors and their applications.
Laser: Elementary ideas, He-Ne and Ruby laser, uses.
Holography: Basis principle, theory.
4. Quantum Physics: Difficulties with classical physics, blackbody radiation,
photoelectric effect, Compton effect, Debroglie hypothesis, uncertainty principle, time
dependent and independent Schrodinger’s equation, properties of well behaved wave
function. Operators and their expectation value. X-ray diffraction and Bragg’s law.
5. Physics of Materials: Magnetic materials, classification of materials, ferromagnetism,
ferri and anti ferromagnetism, hysteresis. Superconductivity, Meissner effect,
thermodynamics of superconducting transitions, qualitative idea of BCS theory.
Books Recommended:
1. Halliday, D. & Resnick, R. : Physics, 3rd Edition.
2. D. S. Mathur : Elements of Properties of Matter, 10th
Edition.
3. Arthur Beiser : Perspectives of Modern Physics.
4. Theraja, B. L. : Modern Physics for Engineers, 1st Edition.
5. M. Ali Omar : Elementary Solid State Physics, 1st Edition.
FT 205 MATERIAL AND ENGERGY BALANCE
1. Review: Stoichiometric and composition relationship gas laws; Gaseous mixtures,
vapor pressure, humidity, etc.
2. Material Balances for Non-reaction systems including balances involving recycle and
by-pass streams.
3. Material Balances for Reacting systems including balances involving recycle and
purge streams.
4. Combustion Calculations.
5. Energy balances on nonreactive and reactive systems.
Books Recommended:
1. Bhatt, V. I. & Vora, S. M. : Stiochiometry, 3rd Edition, Tata McGraw Hill, 1984.
2. Himmelbleau, D. M. : Basic Principles and Calculations in Chemical
Engineering, 6th Edition, Prentice Hall, 1977.
3. Felder, R. M. & Rousseau R.W. : Elementary Principles of Chemical Processes, 3rd
Edition, John Wiley and Sons, 1986.
4. Reklaithis, G. V. : Introduction of Material and Energy balances, John
Wiley, 1983.
5. Lubyben, L.W. & Winzel, L. A. : Chemical Process Analysis, 2nd Edition, Prentice
Hall, 1988.
FT 206 ENVIRONMENTAL STUDIES
Unit –I : The Multi-disciplinary nature of Environmental Studies: Definition, scope and
importance; need for public awareness.
Unit –II : Ecology and Ecosystems: Definition of ecology: Structure and function of
ecosystem; Producers, conserver and decomposers; Energy flow in the ecosystem;
Ecological succession; Food chains, food webs and ecological pyramids.
Introduction, types, characteristic features, structure and function of the following
ecosystems: Forest ecosystem; Grassland ecosystem; Desert ecosystem; Aquatic
ecosystem (ponds, streams, lakes, rivers, oceans, estuaries).
Unit –III : Biodiversity and its conservation: Introduction - Definition: Genetic species and
ecosystem diversity. Value of biodiversity: Consumptive use, productive use,
social, ethical, aesthetic and option values; Biodiversity at global, National and
local levels; India as a mega-diversity nation; Hotspots of biodiversity; Threats to
biodiversity: Habitat loss, poaching of wildlife, man wildlife conflicts;
Endangered and endemic species of India; Conservation of biodiversity; In-situ
and Ex-situ conservation of biodiversity.
Unit –IV : Natural Resources: Natural resources and their conservation:
(a) Air Resources: Features, composition, structure; air quality management.
(b) Forest Resources: Use and over-exploitation, deforestation, case studies,
timber extraction, mining, dams and their effects on forests and tribal people.
(c) Water Resources: Use and over utilization of surface and ground water, floods,
drought, conflicts over water, dams benefits and problems; water quality
management; manager of water resources e.g. rivers, lakes, ground water, etc.
Fluorosis and arsenic problems.
(d) Mineral Resources: Draw on and exploitation, environmental effects of
extracting and using mineral resources, case studies.
(e) Food Resources: World food problems, changes caused by agriculture and
overgrazing, effects of modem agriculture, fertilizer-pesticide problems, water
logging, salinity, case studies.
(f) Energy Resources: Growing energy needs, renewable and non-renewable
energy sources, use of alternate energy sources. Case studies.
(g) Land Resources: Land as a resource, land degradation: Man induced
landslides, solid erosion and desertification.
Role of an individual in conservation of natural resources and prevention of
pollution; Equitable use of resources for sustainable lifestyles; Disaster
management: Floods, earthquake, cyclone and landslides.
Unit –V : Environment Pollution: Definition -Air pollution: Definition, causes, effects and
control measures: Air Quality Management; Air Pollution Case Studies.
Water Pollution: Definition, causes, effects and control measures; Case studies;
Water Quality Management: Definition, causes, effects and control measures.
Marine pollution.
Thermal pollution.
Soil pollution: Definition, causes and control measures : Case studies.
Noise pollution.
Nuclear hazards waste management.
Waste management through cleaner technologies: Reuse and recycling of wastes.
Solid waste management: Causes, effects and control measures of urban and
industrial wastes, hazardous waster; bio-medical waste; Role of an individual in
prevention of pollution; Pollution case studies.
Disaster Management: Floods, earthquake, cyclone and landslides.
Unit – VI : Social issues and the Environment: From Unsustainable to Sustainable
development; Urban problems related to energy; Water conservation, rain water
harvesting, watershed management; Resettlement and rehabilitation of people: Its
problems and concerns. Case studies; Environmental ethics: Environmental value
relationships; Environmental ethics and species preservation; Climate change:
Global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust.
Case studies. Wasteland reclamation; Consumerism and waste products.
Legislation to Protect the Environment: Environmental Protection Act; Air
(Prevention and Control of Pollution) Act; Water (Prevention and Control of
Pollution) Act; Wildlife Protection Act; Forest Conservation Act; Environmental
Impact Assessment (EIA); Environmental Management Systems (EMS);
Environmental Information Systems (EIS); P.I.L: Public Hearing and Role of
NGO's; ISO 9000 and 14000; Issues involved in enforcement of environmental
legislation; Public awareness.
Environmental Economics: Environment and standard of living.
Unit –VII : Human Population and the Environment: Population growth, variation among nations;
Population explosion "Family Welfare Programme"; Environment and human health;
Human Rights; Value education; HIV/AIDS; Women and Child Welfare; Role of
Information Technology in Environment and human health. Case studies.
FT 251 ENGINEERING GRAPHICS-II LAB
Projection of solids, solid modeling
Section of solids
Elementary development and intersection of solids
General introduction to isometric views
Applications: Drawing of threaded fasteners and assembly drawing using 1st angle/3rd
angle projections.
Introduction and application to CAD software.
Recommended Books
1. James D. Bethune : AutoCAD, Pearson Publishers
2. R.K. Dhawan : A textbook of engineering Drawing, S. Chand & Co. Ltd. New
Delhi 2nd edition.
3. Sham Tickoo : Understanding AutoCAD 2006, Wiley Publication
FT 252 INORGANIC CHEMISTRY LAB
1. Volumetric Analysis
(i) Redox Titrations:-
Titrations involving
(b) KMnO4 (Estimation of C2O4
-2)
(c) K2Cr2O7 (Estimation of Fe+2/Fe+3)
(d) Iodine [Iodometry & Iodimetry] (Estimation of Cu+2, AsO3
-3 and Sb+3)
(ii) Complexometric Titrations- Determination of Zn by EDTA titration.
2. Gravimetric Analysis
(a) Estimation of Ba+2/SO4
-2 as BaSO4
(b) Estimation of Fe+2/Fe+3 as Fe2O3
FT 253 BASIC WORKSHOP TECHNIQUES
Carpentry Shop: Introduction to various types of timber and particle, boards defects in
timber, seasoning of wood. Description and use of carpenter's tools, i.e. saws, planes,
chisels, adze, etc. Different types of timber in common use, making of lap joint, Bridle
joint, dovetail joint and Mitre joint.
Machine Shop: Classification of fabrication processes, machine tools and materials,
introduction to working of lathe, shaper, milling and drilling machines, power hacksaw,
shearing machine and grinding wheel. Simple turning, threading, drilling board and
knurling operations on a lathe.
Welding: Use of arc welding and gas welding in making different types of joints.
FT 254 BIOCHEMISTRY & NUTRITION LAB
Analytical techniques in Bio-Chemistry, isolation and purification of enzyme,
Determination of activity of enzyme, preparation, specificity, inhibition and kinetics of
enzymatic reaction.
Detection and estimation of amino acid by paper and column chromatography.
Assessment of nutritive value of foods.
FT 255 PHYSICS LAB
Coefficient of viscosity of water, milk, juices, etc by flow through a capillary tube,
surface tension of water by Jaeger’s method. Mechanical equivalent of heat by calendar
and Borne’s apparatus. Refractive Index of the material of glass prism by spectrometer.
Wavelength of sodium light by Newton’s rings. Wavelength of sodium light by
diffraction grating. Vertical and horizontal distance using sextant. Density of a given wire
using sonemet box. Magnetic-meters. Internal resistance of Leclanche Cell by Post Office
Box and Voltmeter method. Conversion of a Galvanometer into a Ammeter or a
Voltmeter of a given range, comparison of e.m.f’s of two cell by (I) Potentiometer (II)
Lumsden’s Method. Value of H by using Tangent Galvanometer and Copper Voltmeter.
Accuracy of a given meter being copper Voltmeter. Total intensity of earth’s magnetic
field using dipcircles.
Books Recommended:
1 Workshop, B.L., Flint, H.T. : Advance Practical Physics, Metheun & Co., London.
2 Arora, C.L. : B.Sc. Practical Physics, S. Chand & Co.
FT 256 BEHAVIORAL SCIENCES AND COMMUNICATION SKILLS
1. Need and Importance: Need of good communication skills, Presentation skills –
with and without physical media (Computer and Multimedia Projector),
Communication skills in a group – Group discussion, communication skills in an
employment interview, Communication skills and proper body language,
Professional and Social etiquette, Professional meeting skills.
2. Role Playing: Role playing as an event comparer, Role playing as Chairman, Role
playing as team leader. The workshop would involve learning of practical skills
to develop and perfect communication ability. Students would be required to give
presentations both as an individual and in a team. Group discussions would be
held to develop the communication skills while in a group.
Role playing would require the students to practice the knowledge and expertise
gained in communication skills to various situations where they would be
required to perform the roles mentioned.
The students would be evaluated on the basis of their communication skills,
participation in various activities and on the ability to work in a team.
Books Recommended:
1. Mohan, K. and Banerji, M. : Developing Communication Skills, Macmillan
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
THIRD SEMESTER
FT 301 FOOD MICROBIOLOGY
Contamination of foods by microorganisms from natural sources, spoilage of different
foods: general principles, causes and spoilage and growth of microorganisms in foods
Preservation of foods by different preservation methods, contamination, preservation and
spoilage of different food products. Food poisoning and food infections – investigation of
food borne disease outbreak.
Microbiology of individual food products -
Dairy products, bread.
Food from microbes: Fermented foods.
Microbial flavour – fragrances.
Food Allergies. Antimicrobial agents used in foods.
Rapid methods for microbiological analysis of foods.
Food processing plant, hygiene and sanitation: Importance of hygiene and sanitation.
Chemicals and methods used in sanitation of plant and equipments.
Books Recommended:
1. Prescott, Herley, Klein : Microbiology, 2nd Edition, Tata McGraw Hill.
2. Stain : General Microbiology.
3. Salley : Bacteriology, Tata McGraw Hill.
4. Prescott & Dunn : Industrial Microbiology, CBS Publishers.
5. Casida : Industrial Microbiology, John Wiley.
6. Pelczar : Microbiology, Tata McGraw Hill.
7. Frazier : Food Microbiology, Tata McGraw Hill, India.
FT 302 MECHANICAL OPERATIONS
1. Size Reduction: Crushers and Grinders: jaw crusher, crushing rolls, Gyratory Crusher
Tumbling/revolving mills, hammer Mill and Fluid energy mill. Closed and open
circuits grinding. Power requirements. Laws of crushing.
2. Mechanical Separation: Screening: Stationery screens, Grizzlies, Trommel and
Vibrating screens. International Standard Screens & Indian Standard Screens.
Screening Analysis-differential and cumulative.
 Motion of particle through a fluid: Stoke’s Newton’s law. Free and hindered
setting.
 Setting tank and double cone classifiers
 Batch and continuous thickeners
 Settling chamber, cyclone, filter bag and electrostatic precipitators.
3. Filtration: Plate and frame filter press, continuous rotary vacuum filter, filter aids,
theory of filtration for non-compressible cakes.
4. Centrifugation: Tubular bowl centrifuge, disk centrifuge and batch basket centrifuge.
5. Fluidization: Conditions for fluidization: Aggregate and particulate fluidization.
Ergun’s and Carman-Kozeny equations.
6. Mixing and Agitation: Basic ideas and characteristics of mixing equipment power
consumptions scale-up.
7. Conveying: Mechanical and pneumatic conveying systems, storage & handling of
materials.
Books Recommended:
1. Mc Cabe, Warren L., Smith,
Juluain C. and Harroit, Peter
: Unit Operations of Chemical Engineering, 5th Edition,
Mc Graw Hill Int. ed (Chemical Engineering Series)
Mc Graw Hill Book Company, New York, 1993.
2. Foust, Alan S., Wenseli, Leonard
A., Clump, Curtis W., mans,
Louis and Anersen, L. Bryce
: Principles of Unit Operations, Wiley International
Edition, John Wiley & Sons Inc., New York.
3. Coulson, J.M. and Richardson,
J.F.
: Unit Operations (Volume 2 of Chemical Engineering)
New York: Mc Graw – Hill Book Co;, Inc.
4. Gupta, Santosh K. : Momentum Transfer Operations, Tata McGraw-Hill,
New Delhi.
5. Badger, Walter L. and
Banchero, Julius T.
: Introduction to Chemical Engineering, Mc Graw-Hill,
Kogarkusha Ltd., New Delhi.
6. Brown, C.G. : Unit Operations, John Wiley & Sons, Inc., New York.
7. Chattopadhyay, P. : Unit Operations of Chemical Engineering, Vol. I,
Khanna Publishers, New Delhi.
FT 303 FUNDAMENTALS OF ELECTRICAL & ELECTRONICS
ENGINEERING.
DC Circuits and Single Phase A.C. Fundamentals: General introduction to Electrical
Engineering, Kirchoff’s Laws,Mesh and Node analysis, Superposition theorem, Thevenin
Theorem, Norton Theorem, Maximum power transfer theorem. Generation of alternating
voltages and currents, Equations for AC quantities, cycle, time period, frequency,
amplitude, calculation of R.M.S values, Average values for different waveforms, solution
and phasor diagram of single phase AC circuit with sinusoidal source of excitation, AC
through pure resistance, inductance and capacitance, series and parallel combination of
R-L-C circuits, resonance in series and parallel circuits.
Three Phase AC Fundamentals: Disadvantages of single phase system, star and delta
connection in three phase circuits, relation between line and phasor quantities, power in
three phase system, solution of three phase balanced circuits, power and power factor
measurement by two wattmeter method.
Electrical Machines: Introduction to magnetic circuits, Basic principle and construction
of transformers, E.M.F equation, approximate equivalent circuit, phasor diagram, losses,
efficiency and condition for maximum efficiency, open circuit and short circuit test on
single phase transformers. Operating principle and construction of three phase induction
motors, production of rotating field, concept of slip, frequency etc.Operating principle
and construction of DC generators, types of DC Generators, E.M.F equations, , Armature
reaction, commutation in DC Generators. Principle of DC Motors and their applications.
Semiconductor Diodes and Transistors: General introduction to Electronics. Concept of
stiff Voltage and Current Source. PN Junction, Depletion layer, Barrier Potential,
Forward and Reverse Bias, Breakdown voltage, V-I characteristics, Half wave and full
wave rectifiers, Zener diode. Introduction to junction transistors, Transistor amplifying
action, CB, CE, CC-configuration characteristics, applications of transistor as an
amplifier,
Operational Amplifiers: Block Diagram, characteristics of an ideal OP-AMP, Application
of OP-AMP as an inverting amplifier, Phase Shifter, Scale Changer, Non-Inverting
Amplifier, Adder, Differential, Integrating amplifier.
Digital Electronics: Binary and Hexadecimal number system, conversion of numbers
from one system to other, OR, AND, NOR, NAND, NOT Gates, Universal Gates,
Exclusive OR, NOR gates, De-Morgan’s Theorem, Boolean Relations: Commutative,
Associative and Distributive Laws. Concept of flip-flops, RS,D, JK, T types, masterslave
flip flops, Shift registers,Concept of synchronous and asynchronous counters.
Test and Measuring Instruments :Block diagram, concept of digital electronic
voltmeters, ammeter and wattmeter, CRO, Sensors and Transducers and their
classification. Working principle of resistive, capacitive, photosensitive and temperature
transducers.
Books Recommended:
1. Edward Hughes : Electrical and Electronic Technology, Pearson Education
Publication, Asia, 2003.
2. Nagsarkar, T.K. and
Sukhija M.S.
: Basic Electrical Engg., Oxford University Press, 2004.
3. Nagrath, I.J. and
Kothari, D.P.
: Basic Electrical Engg., TMH, New Delhi.
4. Bhargava : Basic electronics and Linear circuits, Tata McGraw Hill.
5. Millman, J. : Integrated Electronics.
6. Malvino : Digital Principles and Applications, Tata McGraw Hill.
FT 304 FLUID FLOW
Fluid Statics: Normal forces in fluids, Pressure Measurements, Forces on Submerged
bodies, Buoyancy and Stability.
Fluid Properties: Newtonian and non-Newtonian Fluids, Nature of Turbulence, Eddy
Viscosity, Flow in Boundary Layers, Basic Equation of Fluid Flow. Bernoulli’s Equation.
Navier stokes equation: Applications of Dimensional analysis to Fluid Flow. Problems.
Flow of Incompressible Fluids: Laminar and Turbulent flow in pipes, Velocity
Distribution in Pipes, Frictional Losses in Pipes and Fittings, Fanning equation,
Estimation of economic pipe diameter. Derivation of HAGEN-POISEULLI and f=16/Re
equations.
Flow of compressible fluids: Compressible flow and flow through nozzles.
Flow Measurements: Pilot tube, Orifice, Venturi, Rotameter and Notches, wet gas metre
etc.
Fluid Machinery: Classification and Performance of Pumps, Turbines, Compressors, and
Blowers, Selection and Specification, Net positive Suction Head.
Books Recommended:
1. Mc Cabe, W.L. and Smith, J.C. : Unit Operation of Chemical Engineering, McGraw
Hill.
2. Coulson, J.M. and Richardson, J.F. : Chemical Engineering, Vol. I, Pergamon.
3. Foust, A.S., Wensel, L.A., Clump,
C.W., Maus, L. and Anderson, L.
: Principles of Unit Operations, John Wiley.
4. Badger, W.L. and Banchero, J.T. : Introduction to Chemical Engineering, Tata
McGraw Hill Pub. Co. Ltd., 1997.
5. Fox, R.W. and McDonald, A.T. : Introduction of Fluid Mechanics (SI Version), 4th
Ed., John Wiley and Sons, 1996.
6. Chattopadhya, P. : Unit Operations of Chemical Engineering, Vol. I,
Khanna Publishers, Delhi, 1997.
FT 305 ENGINEERING MATERIALS
1. Atomic Structure: Review of bonding in solids, structure –property-processing
Relationships
2. Crystal Structure : Space lattice,crystal systems, Miller indices, effect of radius ratio
on co-ordination, structures of common metallic, polymeric, ceramic, amorphous and
partly crystalline materials.
3. Imperfections in atomic arrangement: various defects in atomic arrangement, diffusion
phenomenon in solids, Fick’s first and second law of diffusion, solid solution, slip
systems, various methods of strengthening materials, Schmid’s law.
4. Phase Diagrams and phase transformation: binary phase diagrams – Fe-Fe3C, Cu-Ni,
Pb-Sn. microstructure development, TTT diagrams, heat treatment processes-hot and
cold working, hardening and softening processes.
5. Materials: Standards and specifications, unified alloy numbering system, ferrous
metals and alloys, non-ferrous metals and alloys; overview of ceramic, polymeric and
composite materials; Mechanical tests: standard test procedures for mechanical
property determination-strength, toughness, fracture toughness, hardness,
deformation, fatigue, creep etc.
6. Corrosion: Types and mechanism of corrosion, factors influencing corrosion,
combating corrosion, selection of materials of construction for handling different
chemicals.
Books Recommended:
1. Askelland, Donald R. : The Science & Engineering of Materials, PWSKENT.
2. Shackleford, J.F. : Introduction to Material Science for Engineers, Mc
Millan.
3. Van-Vlack, L.H. : Elements of Material Science & Engineering, Addison
Wesley
4. Raghavan, V. : Material Science & Engineering, Prentice Hall of India
5. Callister Jr. William D. : Materials Science and Engineering- An Introduction,
Wiley
FT 306 FOOD CHEMISTRY
Moisture in foods : Hydrogen bonding, bound water, water activity.
Carbohydrates: Definition, classification and nomenclature. General properties (physical
and chemical) of sugar. Reducing and non-reducing sugars. Common mono-saccharides,
di-saccharides and poly-saccharides. Chemistry of starch, cellulose, gums and mucilage.
Crude fibre.
Protein: Classification. Amino acid sequence in proteins, pleated sheet and helix structure
of proteins. Molecular weight of proteins and ultra-centrifuge separation and purification
of proteins. Physical and chemical properties of amino acids. Chromatographic
separation of amino acids. Food proteins and their characteristics. Protein denaturation.
Lipids : Classification. Occurance in foods and composition, identification of natural fats
and oils in foods. Physical (melting point, softening point, slipping point, short melting
point, specific gravity, refractive index, smoke-flash and fire point, turbidity point) and
chemical properties. Flavor changes in fats and oils.
Natural pigments and Flavouring Agents: Chlorophylls, carotenoids, anthocyanins,
anthoxanthins, flavonoids, tannins and natural flavour constituents. Saponins, Alkaloids.
Pectic substances-Protopectin, pectin gels, Importance of Pectin in food products.
Vitamins: Occurance and chemistry of various vitamins: A, B, C, D, E, K. ,Losses during
processing and storage.
Food Additives: Types; Methods for safety levelanalysis, color additives legislation.
Recommended Books.
1 Food Chemistry: L.H. Meyer, C.B.S. Publishers, Delhi, 1987.
2 Food chemistry: Fenamma
3 Food Chemistry: de Man
FT 351 FOOD MICROBIOLOGY LAB
Bacteriological examination of foods: General protocol taking the examples of different
foods.
Presumptive coliform test of milk, butter, cream, ice-cream and dahi.
Standard plate count for pasteurized milk and ice-cream.
Yeast and mold count for butter, dahi and bread.
To access bacteriological quality of milk by methylene blue reduction test and resazurin
reduction test.
FT 352 COMPUTER PROGRAMMING LAB
C++ fundamentals
• C++ Programming Basics: C++ Program Structure, Variables, Input /Output
statements, Arithmetic Operators, Assignment and Increment Operators.
• Control statements
• Loops and Decisions: Relation operators, Iterations: While Loop, for Loop,
do Loop, Decisions: if statement, if else statement, nested if else statement,
switch statement. Logical operators, other control statements: break
statement, continue statement and go to statement.
• Programming and Compiling, Exercises
• Functions
Books Recommended:
1. Lafore, R. : Object Oriented Programming in Turbo C++, Galgotia
Publications.
2. Kanetkar,Y. : Let Us C++, BPB Publications.
FT 353 FOOD CHEMISTRY LAB
Preparation of samples for analyses.
Determination of moisture content (wet basis and dry basis).
Ash: total, acid soluble, alkali soluble and water soluble.
Lipids, protein, crude fibre, reducing and non-reducing sugar.
Estimation of ascorbic acid, vitamin-A, chlorophyll, carotenoids etc.
Estimation of iron, copper, lead, tin etc.
FT 354 FLUID FLOW LAB
1. General study of pipe fittings, valves and other equipments in the unit operations
laboratory.
2. Pressure drop for flow through pipelines, valves & fittings.
3. Characteristics of pumps.
4. Flow measurement by the use of orificemeter, venturimeter, rotameter & pitot
tube.
5. Flow over weirs and notches.
6. Flow measurement of compressible fluids.
FT 355 ELECTRICAL & ELECTRONICS LAB.
1. Overview of the equipments, instruments and procedure to be used, safety
precautions and report writing.
2. To study resonance in R-L-C series and parallel circuit.
3. Measurement of power and power factor by three voltmeter method.
4. Measurement of power and power factor by three ammeter method.
5. To measure power and power factor using a single wattmeter in a single
phase circuit.
6. Measurement of power and power factor of three phase balanced load by
two wattmeter method.
7. To perform open circuit test and short circuit test on a single phase
transformer and draw equivalent circuit.
8. To obtain magnetization characteristics of DC Machine
9. Study the forward and reverse biased diode characterstics.
10. Study the CB, CE, CC transistor characterstics.
11. To obtain the waveforms of half wave rectifier circuit on CRO
.
12. To obtain the waveforms of full wave rectifier circuit on CRO
.
13. To study the OP-AMP as an Inverting amplifier , Phase Shifter, Integrator ,
Differentiator.
14. Verification of basic and universal gates.
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
FOURTH SEMESTER
FT 401 MATHEMATICS-III
Fourier Series: Euler’s Formulae, Dirchiel’s Conditions for Expansion, Change of
interval, Odd and Even Functions, Expansion of Odd and Even Periodic Functions,
Introduction to Harmonic Analysis.
Vectors: Gardient, Divergence, Curl, Statement of Green’s Gauss and Stoke’s Theorem
and their simple applications.
Linear Differential Equations with constant Coefficients, Homogeneous Linear Equations,
method of variation of Parameters, Simultaneous Liner Differential Equations with Constants
Coefficients.
Laplace transform: Definition, Transforms of Elementary functions, Properties of
Transforms, Inverse Transforms, Transform of Derivative Unit. Unit Step Function,
Dirac Della Function & Unit Impulse function. Period Functions, Application of
Transform to the solution of ordinary Differential equations.
Function of complex variable, analytic functions, Cauchy’s theorem, Cauchy’s integral
formula, introduction to Tayler’s series and Laurent’s series, Residues, theorem and its
simple applications.
Books Recommended:
1. Kreyszig, Erwin : Advanced Engineering Mathematics, 7th Edition,
John Wiley & Sons.
2. Grewal, B.S. : Higher Engineering Mathematics, 41st Edition,
Khanna Publishers, Delhi.
3. Jain, R. K. and Iyengar, S. : Advanced Engg. Mathematics, 2nd Edition, Narosa
Publishing House, New Delhi, 2003.
FT 402 ENVIRONMENTAL ENGINEERING
Ambient air and water standards. Principal sources of pollution.
Inter-relationship between energy and environment pollution. Prevention of
environmental pollution through conservation, raw material substitutions, process and
equipment modifications. A case study on the concept of zero discharge.
Air Pollution:
- Principal air pollutants and their usual sources.
- Effect of air pollutants on human health, animals, vegetation and materials.
- Atmospheric dispersion of air pollutants, temperature inversions, Estimation of
pollutants by Gaussian plume model.
- Process and equipments used for the control of particulate pollutants.
Water Pollution:
- Types of water pollutants, their sources and effects.
- BOD and COD
- Waste water treatment techniques and equipments, flocculation, skimming, floatation,
etc.
- Primary Treatment-through settling.
- Secondary Treatment-Aerobic and anaerobic digestion, activated sludge process,
trickle filter and oxidation ponds
Solid wastes: Control and disposal, sanitary landfill, incineration, pyrolysis gasification
and recycling.
Books Recommended:
1. Perkins, H.C. : Air Pollution, McGraw Hill, N.Y.
2. Rao, C.S. : Environmental Pollution Control Engineering, 2nd Edition,
New Age International Pvt. Ltd., 2006.
3. Williamson, S.J. : Fundamental of Air Pollution, Addison Wesley Co. N.Y.
4. Numerow, N.L. : Liquid Wastes of Industry, Addison Wesley Co., N.Y.
5. Sincero, A.P. and
Sincero, G.A.
:
Environmental Engineering, Prentice-Hall of India, 1999.
6. Hammer, M.J. and Jr.
Hammer, M.J.
: Water and Wastewater Technology, 6th Edition, Prentice-Hall
of India, 2008.
7. Mahajan, S.P. : Pollution Control of Process Industries, Tata McGraw Hill.
8. Metcalf and Eddy : Waste-Water Engineering, 4th Edition, Tata McGraw Hill,
2007.
FT 403 HEAT TRANSFER
Conduction: Steady state conduction in one dimensional system, general conduction
equation, effect of variable thermal conductivity, steady state conduction involving
internal heat generation, lagging on pipes, the critical thickness of insulation on pipes,
extended surfaces of uniform thickness and fin effectiveness, fin efficiency.
Convection: Free and forced convection, concept of heat transfer co-efficient,
dimensionless numbers in free and forced convection, Dimensional analysis,
Determination of Heat transfer coefficient using heat and momentum transfer analogies,
experimental determination of heat transfer coefficient and common working
correlations.
Condensation and Boiling: Condensation heat transfer phenomenon, film condensation
on vertical plates and cylinders as well as on horizontal cylinders. Effects of noncondensable
gases and vapor velocity on condensation, pool boiling, forced convection
boiling, working correlations for pool boiling.
Evaporation: Types of Evaporators, single and multiple effects, single and multiple
effects calculations, evaporator capacity, economy, effect of liquid head and boiling point
elevation, methods of feeding.
Heat Exchangers: Various types of heat exchangers, overall heat transfer coefficients,
heat exchanger mean temperature differences, heat exchanger effectiveness and the
number of transfer units.
Radiation Heat Transfer: Black Body radiation, and grey body radiation, physical
mechanism, radiation properties and shape factor, heat exchange between non-black
bodies, radiation shields pyrometry and effect of radiation on temperature measurement.
Books Recommended:
1. Mc Cabe, W.L., Smith, J.C. : Unit Operations of Chemical Engineering McGraw Hill.
2. Holman, J.P. : Heat Transfer, McGraw Hill Book Co.
3. Mc Adams, W.H. : Heat Transmission, McGraw Hill Book Co.
4. Chapmann, A.J. : Heat Transfer, Mc Millan Publishing Co.
5. Kern, D.Q. : Process heat Transfer, McGraw Hill Book Co.
6. Kreith, F. : Principles of Heat Transfer, Harper & Row Pub.,
London.
7. Geankoplis, C.J. : Transport Processes and Unit Operations, Prentice Hall
of India Pvt. Ltd., 3rd Edition, 1999.
FT 404 MATERIAL & ENERGY BALANCE
1. Review: Stoichiometric and composition relationship gas laws; Gaseous mixtures,
vapor pressure, humidity, etc.
2. Material Balances for Non-reaction systems including balances involving recycle and
by-pass streams.
3. Material Balances for Reacting systems including balances involving recycle and
purge streams.
4. Combustion Calculations.
5. Energy balances on nonreactive and reactive systems.
Books Recommended:
1. Bhatt, V. I. & Vora, S. M. : Stiochiometry, 3rd Edition, Tata McGraw Hill, 1984.
2. Himmelbleau, D. M. : Basic Principles and Calculations in Chemical
Engineering, 6th Edition, Prentice Hall, 1977.
3. Felder, R. M. & Rousseau R.W. : Elementary Principles of Chemical Processes, 3rd
Edition, John Wiley and Sons, 1986.
4. Reklaithis, G. V. : Introduction of Material and Energy balances, John
Wiley, 1983.
5. Lubyben, L.W. & Winzel, L. A. : Chemical Process Analysis, 2nd Edition, Prentice
Hall, 1988.
FT 405 PROCESSING OF CEREALS & PULSES
Composition, structure and quality, characteristics of cereal grains and pulses.
Paddy Milling: Principles of milling of paddy. Traditional and modem methods of paddy
milling. Parboiling of paddy, Paddy milling machinery. Processed foods from rice,
byproducts of paddy milling and their uses.
Milling of Wheat: Criteria of wheat and flour quality, flour milling, wheat milling
machinery.
Rheology and Chemistry of dough, Physical dough testing instruments.
Technology of baking bread, biscuit, cookies, cakes. Durum wheat and pasta products
like macaroni, noodles and spaghetti. Cereal based infant foods.
Corn Milling: Dry and wet milling of corn, corn based ready to eat breakfast cereals.
Corn oil- processing and utilization, Corn starch modification and uses, Corn sweeteners
such as glucose syrup, high fructose corn syrups, dextrose, maltodextrin.
Milling of Pulses: Different methods of pulse milling. Pulse milling machinery.
Application of enzymes in processing of cereals and pulses processing.
Sanitation in the processing plant.
Design of equipment used in milling of wheat, rice, corn and pulses. Plant layout.
Books Recommended:
1. Kent, N.L. : Technology of Cereals, CBS Publisher.
2. Pomeranz, Y. : Wheat Chemistry and Technology, CHIPS Book, USA.
3. Tanley A. Watson & Paul
E. Ramstad
: Corn Chemistry and Technology, ADCC, USA.
4. Julliano, B.O. : Rice Chemistry and Technology, AACC, USA.
5. Pandey, P.H. : Post Harvest Technology.
FT 451 PARTICLES MECHANICS LAB
1. Pressure drop and two phase flow characteristics in packed and fluidized beds.
2. Measurement of drag force.
3. Batch settling of slurries.
4. Constant pressure filtration.
5. Mixing, crushing, grinding, screening and particle size analysis.
FT 452 ENVIRONMENTAL ENGINEERING LAB
1. To find BOD of water sample.
2. To find COD of waste sample.
3. To find the total dissolved solids (TDS) and its volatile and non-volatile components.
4. To find the total suspended solids (TSS) and its volatile and non-volatile components.
5. To do the chromium separation by different techniques from electroplating wastes.
6. To find the phenol content of water sample and evolution of parameters.
7. To operate the electrodialysis apparatus.
8. To find the biodegradation constant (K) and the effect of timing on it.
9. To use the membrane separation techniques for salt brine and reverse osmosis process
for sugar.
10. To use stack monitoring kit to find:
(a) Efficiency of a cyclone.
(b) Dust sampling.
Note: Any six of the above mentioned experiments are to be conducted.
FT 453 CEREALS & PULSES PROCESSING LAB. (PRACTICALS)
- Milling of wheat.
- Evaluation of properties of wheat and milled products - Physical, chemical and
rheological.
- Baking of bread, biscuit, cake, pastries.
- Evaluation of baked bread.
- Evaluation of properties of rice (physical and chemical).
- Cooking quality of rice.
- Experiment on parboiling, evaluation of quality.
- Milling of rice, assessment of degree of polishing.
- Milling of pulses.
- Visit to flour mill, rice mill and pulse mill industries.
FT 454 COMPREHENSIVE VIVA-VOCE-I
The viva-voce examination will be comprehensive and covering mainly subjects covered
during the first four semesters.
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
FIFTH SEMESTER
FT 501 MATHEMATICS – III
Solution of differential equations in series with reference to Bessel and Legendre
equations, elementary properties of Bessel and Legendre functions.
Solution of differential equations by numerical methods, Picard’s method, Euler’s
method, Runge-Kutta method, Milne’s method.
Solution of difference equation with constant coefficients.
Formation and classification of partial differential equations, first order linear equations,
standard forms of non linear equations, Charpit’s method, homogeneous linear equations
with constant coefficients.
Different methods for parabolic equations, hyperbolic equations and elliptic equations.
Solution of partial differential equations of engineering interest by method of separation
of variables.
Z-transforms: Introduction, standard Z – transforms, properties of z-transforms, initial
value and final value theorems, Inverse – Z-transforms, Inverse Z-transforms by power
series method, partial fractions method and integral method, application to difference
equations.
Books Recommended:
1. Kreyszig, Erwin : Advanced Engineering Mathematics, 8th Edition, Wiley-Eastern,
New Delhi, 2002.
2. Grewal, B.S. : Higher Engineering Mathematics, 40th Edition Khanna Publishers,
Delhi, 2008.
3. Jain, R. K. &
Iyengar, S.
: Advanced Engg. Mathematics, 2nd Edition, Narosa Publishing
House, New Delhi, 2003.
4. Jain, R.K. : Numerical Solutions of Differential Equations, 2nd Edition, Prentice
Hall, 1987.
FT 502 PROCESSING OF FRUITS & VEGETABLES
Physiology of ripening. Effect of physical and chemical treatments on post harvest life of
fruits and vegetables. Role of plant growth regulators in post harvest storage, Storage and
handling of fresh fruits and vegetables. Preservation of fruits and vegetables by heat
treatment, Canning Processing and preservation of fruits and vegetable juices.
Preparation of jams, jelly, marmalade, preserves, pickles and vegetable products.
Fermented fruit and vegetable products. Freezing and dehydration of fruits and
vegetables. Concentration of fruits and vegetable juice. Effects of processing on the
nutritive value of fruits and vegetables. Food additives, Fermented foods, pickling and
curing of food. Intermediate moisture foods, by product and their utilization. Application
of enzymes in processing of fruit and vegetable juices.
Design of cleaning, cutting, blanching, and thermal processing equipments. Plant layout.
Books Recommended:
1. Giridhari Lal : Preservation of Fruits & Vegetables, ICAR Publication, India.
2. Ranganna : Analysis of Fruits land Vegetables, Tata MacGraw Hill, India.
3. Luh & Woodroof : Commercial Vegetable Processing, AVI Publishing, USA.
4. Woodroof & Luh : Commercial Fruit Processing, AVI Publishing, USA
FT 503 PROCESSING OF MILK & MILK PRODUCTS
Chemical composition, nutritive value and physical characteristics of milk and milk
products.
Production, processing, distribution and storage of liquid milk.
Technology of manufacture of cream, butter, ghee and ice-cream.
Technology of manufacture of evaporated milk and condensed milk.
Technology of manufacture of cheese and other fermented milk products.
Fortification of milk products with nutrients, quality standards.
Production of infant milk food.
Utilization of dairy byproducts such as whey, butter-milk etc.
Quality control in milk and milk products including various analytical techniques of
determination of milk quality. Milk plant hygiene, sanitation
Design of storage tank, pasteurizer, cream separator, milk evaporator, ice-cream mixer
and freezer. Plant layout.
Books Recommended:
1. De, S. : Outlines of Dairy Technology, OUP, India..
2. Ahmed, T. : Dairy Industry Plant Layout.
3. Eckles : Chemistry & Technology of Milk, CBS Publisher, India.
FT 504 PROCESSING OF OIL SEEDS, OILS & FATS
Status of oils & fats and Indian economy. General chemistry. Analytical methods for
characterization.
Quality standards of edible oils & fats in diet, nutrition & disease. Detection of
adulteration.
Oil milling methods: Ghani, mechanical expeller, hydraulic press, solvent extraction.
Refining of edible oils & fats.
Classification of vegetable oil. Modifications of the properties of oils & fats including
chemical and biotechnological processes. Confectionary plastic fats. Preparation of
various products including different shortenings, margarine, salad dressing &
mayonnaise, imitation of dairy products low calorie spreads. Animal fat, oil derivatives.
Technology of oilseed protein isolate. Utilization of byproducts from the oil milling
industry.
Design of oil milling equipments and plant layout.
Books Recommended:
1. Bailey : Fats and Oil, Wiley, USA.
2. Williars, P.N. & Devine, J. : The Chemistry & Technology of Edible Oils & Fats.
FT 505 MASS TRANSFER-I
Mass transfer operations, classification of mass transfer operations, choice of separation
methods, methods of conducting mass transfer operations, design principles.
Introduction to mass transfer and diffusion, molecular diffusion in gases and liquids,
diffusion coefficients for gases and liquids, diffusion in solids, types of solid diffusion.
Mass transfer coefficients, types of mass transfer coefficients, mass transfer coefficients
in laminar flow, theories of mass transfer.
Interphase mass transfer, concept of overall mass transfer coefficient.
Working principle, construction and industrial applications of various gas liquid
contacting equipments like sparged vessels, mechanically agitated vessels, tray towers,
packed towers, spray chambers, venturi scrubbers.
Humidification operations, psychometric chart, adiabatic saturation temperatures, wet
bulb temperature, adiabatic operations, types of cooling towers.
Principle of drying, batch drying, drying curve, constructional details and working of
different dryers.
Books Recommended:
1. Treybal, Robert E. : Mass Transfer Operations, 3rd Edition. McGraw-Hill,
1981.
2. Sherwood, T.K., Pifford, Robert
L. and Wilke, Charles R.
: Mass Transfer, McGraw-Hill.
3. Sharma, K.R. : Principles of Mass Transfer, Prentice Hall of India Pvt.
Ltd., 2007.
4. McCabe, Warren L., Smith : Unit Operations of Chemical Engg., 7th Edition,
Juliam C. and Harriott, Peter McGraw-Hill, 2005.
5. Coulson & Richardson : Chemical Engineering, Vol.I (6th Edition, 2009) and Vol.
II. (5th Edition, 2006).
FT 506 PROCESS INSTRUMENTATION
General Concept: Need and classification of measurements and instruments, Basic and
auxiliary functional elements of a measurement system
Static and Dynamic Characteristics of Instruments:
Static Characteristics: Range and span, accuracy and static error, reproducibility and drift,
sensitivity and dead zone.
Dynamic Characteristics: Speed of response and lag, fidelity and dynamic error, dead
time.
Temperature measurement:
Thermal expansion methods – bimetallic thermometers, liquid-in-glass thermometer and
filled-in-system thermometers.
Thermocouples, metal resistance thermometers and thermistors, optical and radiation
pyrometers, radiation receiving elements.
Pressure measurement:
Use of manometers, Bourdon gauge, bellows type gauge. Vacuum measurement–Mcleod
gauge, thermoionic type ionization gauge, pirani vacuum gauge. Measurement of
pressure in corrosive fluids: Diaphragm seal, liquid seal and purge system.
Liquid level measurement:
Direct measurement of liquid level –Float & tape liquid level gauge, float and shaft liquid
level unit, hydraulic remote transmission of liquid level.
Level measurement in open vessels: Bubbler system, diaphragm box system, air trap
system. Level measurement in pressure vessels – Differential pressure manometer, use of
liquid seals with a manometer, displacement float liquid level gauge.
Measurement of viscosity, conductivity, humidity and pH.
Density measurement – liquid level method, displacement meter and hydrometer.
Measurement of weight – spring scale, pneumatic force meter and hydrostatic force
meter.
Process Instrumentation–Recording instruments, indicating and signaling instruments,
control centre, transmission of instrument reading, instrumentation diagrams.
Books Recommended:
1. Eckman, Donald P. : Industrial Instrumentation, CBS Publisher and Distributors, Indian
Reprint 2004.
2. Singh, S.K. : Industrial Instrumentation and Control, 2nd Edition, Tata McGraw – Hill, 2007.
3. Considine, D.N. : Process Instruments and Controls Handbook 2nd Edition, McGraw Hill,
1974.
4. Fribance, A.E. : Industrial Instrumentation Fundamentals, Tata McGraw – Hill
Publishing Co. Ltd., 1962.
5. Patranabis, D. : Principles of Industrial Instrumentation, 2nd Edition, Tata McGraw Hill
Publishing Co. Ltd., 1999.
FT 551 PROCESS PLANT DESIGN -I
1. Design of piping & piping networks.
2. Selection, specification & power requirements of process pumps, fans and
blowers.
3. Design of settling equipment like Dor thickners, dust chambers, cyclone separator
& centrifuges.
4. Design of agitated vessels using various types of impellers.
5. Design of conveyor system for solids.
Books Recommended:
1. Luding, E.E. : Applied Process Design in Chemical in Petrochemical
Plants, Gulf Publishing Company.
2. Perry, J.H. : Chemical Engineering Handbook, McGraw Hill.
3. Joshi, M.V. : Process Equipment Design, Macmillan Indian.
4. Peters, M.S. and
Timmerhaus, K.D.
: Plant Design and Economics for chemical Engineers,
McGrawHill.
FT 552 FRUITS & VEGETABLES PROCESSING LAB
1. Blanching of fruits and vegetables: Effect of temperature, time and selected
compounds on blanching.
2. Preparation of fruit juices. Squashes, R- T -S, nectar.
3. Preparation of jam, marmalade preserve, candy.
4. Preparation of fruit juice concentrate and powder.
5. Preparation of tomato products.
6. Preparation of pickles, chutneys, sauces.
7. Drying of fruits & vegetables.
8. Freezing of fruits & vegetables.
9. Quality control of processed products.
10. Can seaming operation and canning of fruits and vegetables.
11. Visit to a fruit and vegetable processing plant.
FT 553 MILK & MILK PRODUCTS PROCESSING LAB
1. Physical and chemical analysis of milk & milk products.
2. Testing the adulteration in milk & milk products.
3. Preparation of cream, butter, ghee, ice-cream, milk powder and condensed milk.
4. Quality evaluation of milk products.
5. Visit to a milk processing plant.
FT 554 OILS & FATS PROCESSING LAB
1. Determination of oil content of foods by Soxhlet method.
2. Determination of specific gravity of oils and fats.
3. Determination of refractive index of oils and fats by Abbe’s Refractometer.
4. Determination of free fatty acids and acid value of fats and oils.
5. Determination of peroxide value of fats and oils.
6. Determination of iodine value of fats and oils.
7. Determination of melting point and smoke point of fats and oils.
8. Determination of saponification value of fats and oils.
9. Determination of adulteration in fats and oils.
10. Determination of Reichert Neisl number and Polenske value of fats and oils.
11. Determination of oil absorption during deep-oil frying of foods
FT 555 HEAT TRANSFER LAB
1. Determination of heat transfer coefficient for different types of heat transfer
equipment. Wilson plots.
2. Unsteady state heat transfer in jacketed vessels. (Open pan evaporator)
3. Correlation of instantaneous heat transfer coefficients with time study deposition
of scale on a heating surface.
4. Determination of heat losses for insulated pipes
5. Study of double pipe heat exchanger and to determine overall heat transfer
coefficient
6. Study the performance characteristics of a 1,2 - shell and tube heat exchanger
7. Study and operation of long tube, forced circulation and multiple effect
evaporators.
8. Duhring plot for solutions involving nonvolatile solutes.
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
SIXTH SEMESTER
FT 601 REACTION ENGINEERING
Introduction and a brief review of the kinetics of homogeneous reactions.
Interpretation of rate data from constant volume and constant pressure systems.
Single Ideal reactors.
Design for single reactions.
Design for multiple reactions.
Thermal characteristics of reactors: temperature and pressure effects.
Non-ideality in reactors and its effects on chemical conversion. One parameter models to
represent the behaviour of chemical reactors.
Books Recommended:
1. Levenspiel, O. : Chemical Reaction Engineering, 3rd Edition, John Wiley and
Sons, 2004.
2. Smith, J.M. : Chemical Engineering, Kinetics, 3rd Edition, and McGraw
Hill, 1981.
3. Dinbigh, K. & Turner,
K.G.
: Chemical Reactor Theory – An Introduction, Cambridge Univ.
Press.
4. Scott Fogler, H. : Elements of Chemical Reaction Engineering, 4th Edition,
Prentice Hall, 2007.
FT 602 CHEMICAL ENGINEERING THERMODYNAMICS
Brief review of the terms: state functions, types of systems, internal energy, heat and
work and reversible and irreversible processes. First Law of Thermodynamics and its
Engineering Applications i.e. constant volume processes, constant pressure processes,
isothermal and adiabatic processes, pumps, turbines, compressors, nozzles, heat
exchangers, pitot tube, venturimeter and orifice meter. Throttling Processes, Joule-
Thomson Coefficient, liquefication of gases, thermochemistry includes a brief review of
heat capacities and their measurement, standard heat of reaction, standard heat of
formation, standard heat of combustion, flame temperature, H-x diagrams, heat of
solution, partial, molar enthalpies, enthalpy for phase change etc. Equation of state for
real gases and their mixtures. Principle of corresponding states and generalized
compressibility factor.
Review of Second law of thermodynamics, entropy concept, Entropy and lost work
calculations. Microscopic interpretation of entropy. Third Law of thermodynamics and its
applications. Free energy functions and their significance in phase and chemical
equilibria, Clapeyron’s equation and some important correlations for estimating vapor
pressures. Estimation of thermodynamic properties by using graphs and tables.
Phase Equilibria:
Partial molar properties, partial molar Gibbs free energy, Chemical potential and its
dependence on temperature and pressure Ideal solutions (Lewis-Randel Rule).
Fugacity and its calculations. Dependence of fugacity of temperatures and pressure
Solution behaviour of real liquids and solids. Activity and activity coefficients. Variation
of activity co-efficient with temperature and composition. Activity coefficients of
electrolytes standard states. Properties of mixing. Excess Properties, Gibbs-Duhem
equation and its application to vapour-liquid equilibria.
Chemical Equilibria:
Equilibrium constant in terms of measurable properties variations of equilibrium constant
with temperature and pressure.
Adiabatic reactions, Gibbs phase rule, equilibria in heterogeneous reactions.
Books Recommended:
1. Smith, J.M., Van Ness, H.C.
and Abbott, M.M.
: Introduction to Chemical Engineering
Thermodynamics, 7th Edition, McGraw Hill
Professional, 2005.
2. Elliott, J.R and Lira, C.T. : Introductory Chemical Engineering
Thermodynamic, Prentice Hall PTR, 1999.
3. Rao, Y.V.C. : Chemical Engg. Thermodynamics, Orient
Blackswan, 1997.
4. Dodge, B.F. : Chemical Engg. Thermodynamics, McGraw Hill,
1944, Original from the University of Michigan,
2007.
5. Narayanan, K.V. : A Textbook of Chemical Engineering
Thermodynamics, PHI Learning Pvt. Ltd., 2004.
FT 603 CONFECTIONARY TECHNOLOGY
1. Types of confectionary goods.
2. Characteristics and processing of raw materials.
3. Technology of manufacture of toffee, chocolate, fruit drops, hard-boiled candies,
bars, chewing gums, bubble gums and special confectionary goods.
4. Color, flavor and texture of confectionery. Standards and regulations.
5. Economics and marketing of confectionery goods.
6. Design of equipments used in confectionary. Plant layout.
Books Recommended:
1. Beckette : Industrial Chocolate Manufacture: 3rd Edition, CBS
Publication, New Delhi, 2000.
2. Marie : Handbook of Sweeteners, CBS Publication, New Delhi,
2000.
FT 604 MASS TRANSFER-II
Absorption: Equilibria for absorption systems – use of Raoult’s law, Henry’s law for
solubility predictions, Selection of absorbent, limiting liquid gas ratios, absorption factor
use in design of plate absorbers. Kremser equation for ideal plates and translation of ideal
plates to real plates using various efficiencies. Concept of transfer units for the design of
packed absorbers.
Distillation: Limitations and applications, prediction of VLE using thermodynamic &
experimental techniques. Dew point & bubble point estimations for binary &
multicomponent mixtures. Distillation methods – flash distillation, differential distillation
for binary systems, steam distillation, optimum reflux ratio. Fractionation of binary
mixtures using McCabe – Thiele method and enthalpy concentration method (Ponchon and
Savarit method). Packed distillation columns. Azeotropic & extractive distillation
preliminaries and molecular distillation.
Liquid-Liquid Extraction: Ternary Equilibria and its representation on various plots.
Selection criteria for solvent, Multistage extraction using partially miscible & immiscible
solvents. Stagewise contact for countercurrent and crosscurrent extraction. Constructional
details of equipment like mixer-settler, packed columns, pulsed extractor, sieve-tray
extractor and centrifugal extractor.
Leaching: Preparation of solid, countercurrent and crosscurrent multistage contact Shank’s
system. Constructional details of equipment like Rotocel extractor, Hildebrandt extractor,
Bollman extractor, Kennedy Extractor & Beet-Sugar Diffusion battery extractor.
Adsorption: Types of adsorption, nature of adsorbents, equilibria for adsorption systems. Brief
manufacture and commercial applications and characteristics for common adsorbents.
Stagewise & continuous contacting of fluid and solid phase. Description of contact filtration
adsorption system. Hypersorber Ion-exchange system.
Crystallization: Growth and properties of crystals saturation, nucleation, growth of crystals,
effect of impurities on crystal formation, effect of temperature on solubility, fractional
crystallization, yield of crystals, crystal purity, yield calculation using phase diagram,
energy requirements using enthalpy-concentration diagram. Methods of creating super
saturation-Meirs supersolubility curve. Mechanism and methods for nucleation. Derivation
for ideal growth of crystals and discussion of actual growth. Swanson-Walker and various
vacuum crystallizers.
Books Recommended:
1. Treybal, Robert E. : Mass Transfer Operations, 3rd Edition, McGraw-Hill, 1981.
2. Sherwood,T.K., Pigford,
R.L & Wilke,C.R.
: Mass Transfer, McGraw-Hill, Chemical Engineering Series,
1975.
3. Skelland, A.H.P. : Diffusion Mass Transfer, John Wiley & Sons., New York,
1974.
4. McCabe, Warren L.,
Smith Julian C. and
Harriot, H.P.
: Unit-Operations of Chemical Engg., 7th Edition, McGraw-Hill,
2005.
5. King, C.J.
:
Separation Processes, Tata McGraw Hill Publishing Co. Ltd.,
New Delhi , 1982.
6. Geankoplis, C.J. : Transport Process and Separation Processes, 4th Edition,
Prentice Hall Inc., New Delhi, 2003.
FT 605 ENVIRONMENTAL ENGINEERING
Ambient air and water standards. Principal sources of pollution.
Inter-relationship between energy and environment pollution. Prevention of environmental
pollution through conservation, raw material substitutions, process and equipment
modifications. A case study on the concept of zero discharge.
Air Pollution:
- Principal air pollutants and their usual sources.
- Effect of air pollutants on human health, animals, vegetation and materials.
- Atmospheric dispersion of air pollutants, temperature inversions, Estimation of
pollutants by Gaussian plume model.
- Process and equipments used for the control of particulate pollutants.
Water Pollution:
- Types of water pollutants, their sources and effects.
- BOD and COD
- Waste water treatment techniques and equipments, flocculation, skimming, floatation,
etc.
- Primary Treatment-through settling.
- Secondary Treatment-Aerobic and anaerobic digestion, activated sludge process, trickle
filter and oxidation ponds.
Solid wastes: Control and disposal, sanitary landfill, incineration, pyrolysis gasification and
recycling.
Books Recommended:
1. Perkins, H.C. : Air Pollution, McGraw Hill, N.Y.
2. Rao, C.S. : Environmental Pollution Control Engineering, 2nd Edition,
New Age International Pvt. Ltd., 2006.
3. Williamson, S.J. : Fundamental of Air Pollution, Addison Wesley Co. N.Y.
4. Numerow, N.L. : Liquid Wastes of Industry, Addison Wesley Co., N.Y.
5. Sincero, A.P. and
Sincero, G.A.
:
Environmental Engineering, Prentice-Hall of India, 1999.
6. Hammer, M.J. and Jr.
Hammer, M.J.
: Water and Wastewater Technology, 6th Edition, Prentice-Hall
of India, 2008.
7. Mahajan, S.P. : Pollution Control of Process Industries, Tata McGraw Hill
8. Metcalf and Eddy : Waste-Water Engineering, 4th Edition, Tata McGraw Hill, 2007.
9. Rao and Rao : Air Pollution, Tata McGraw Hill.
FT 606 BEVERAGE TECHNOLOGY
1. Status of the beverage industry in India. Its future prospects.
2. Technology of manufacture of mineral water.
3. Technology of manufacture of non-alcoholic beverages: fruits & vegetable juices,
soft drinks, dairy beverages, etc.
4. Technology of manufacture of alcoholic beverages: Beer, wine, whiskey, rum etc.
5. Technology of manufacture of tea and coffee drinks.
6. Design of equipments used in manufacturing of beverages. Plant layout.
Books Recommended:
1. Woordroof & Phillips : Beverages, AVI Publication, USA.
2. Wangham, D.A. : Coffee & Tea, Interscience Publication, USA.
3. Ranganna : Handbook of Analysis of Fruit and Vegetable Products.
FT 651 MASS TRANSFER LAB
1. Determination of mass transfer coefficients for naphthalene-air system.
2. To determine drying rate curves for different wet solids in a batch drier under
constant drying conditions
3. Fractional approach to equilibrium for liquid-liquid extraction from single drop.
4. Verification of Rayleigh’s equation for differential distillation.
5. Determination of flooding velocities in packed columns.
6. Determination of HETP for packed distillation columns.
7. Study and operation of a pilot sized distillation column under total reflux.
8. Study of different mass transfer equipments.
FT 652 PROCESS PLANT DESIGN –II
1. Process design and specifications of double pipe heat exchanger, shell and tube heat
exchanger, plate type heat exchanger, condenser and reboiler.
2. Equilibrium procurement techniques – experimental and use of thermodynamics for
its evaluation and then use in design height of distillation column. Calculations using
McCabe Thiele, Plate-to-Plate calculation methods for fractionators, design of batch
fractionating columns, design of fractionators internals for sieve-tray.
3. Absorber/Stripper design of stage-wise and continuous contact equipment (packed
column), height of column and diameter calculation, design of various internals of
absorber/stripper.
4. Process flow sheets, material and energy balance flow sheeting analysis.
Books Recommended:
1. Coulson, Richardson &
Sinnott, R.K.
: Chemical Engineering, Volume 6 – An Introduction to
Chemical Engineering Design, 4th Edition, Pergamon
Press, 2007.
2. Ludwig, E.E. : Applied Process Design in Chemical and Petrochemical
Plants, 2nd Edition, 1977.
3. Perry, J.H. : Chemical Engineers Handbook, 8th Edition, McGraw Hill,
2007.
4. Kern, D.Q. : Process Heat Transfer, McGraw Hill, 1965.
5. Joshi , M.V. : Process Equipment Design, 3rd Edition, Macmillan India,
2007.
6. Shell and Tube Type Heat
Exchangers, Indian Standards.
: Instt., IS: 43-197.
7. Peters, M.S. and Timmerhaus,
K.D.
: Plant Design and Economics for Chemical Engineers, 5th
Edition, McGraw Hill, 2004.
FT 653 BEVERAGE & CONFECTIONARY PROCESSING LAB
1. Water hardness, acidity, basicity, chlorination, total dissolved solids, chlorides,
iron, phosphorus in water.
2. Determination of alcoholic content in beer and wine using the distillation
method.
3. Sulphur dioxide content in juices, squash, wine etc.
4. Acidity and total soluble solids determination in different beverages.
5. Manufacture of whey.
6. Estimation of caffeine in tea and coffee.
7. Determination of extract in tea leaves.
8. Sensory evaluation techniques and their uses.
9. Manufacture of milk based beverages (fermented and un-fermented).
10. Experiments on preparation of confectionary goods.
FT 654 ENVIRONMENT ENGINEERING LAB
1. To find BOD of water sample.
2. To find COD of waste sample.
3. To find the total dissolved solids (TDS) and its volatile and non-volatile
components.
4. To find the total suspended solids (TSS) and its volatile and non-volatile components.
5. To do the chromium separation by different techniques from electroplating wastes.
6. To find the phenol content of water sample and evolution of parameters.
7. To operate the electrodialysis apparatus.
8. To find the biodegradation constant (K) and the effect of timing on it.
9. To use the membrane separation techniques for salt brine and reverse osmosis
process for sugar.
10. To use stack monitoring kit to find:
11. Efficiency of a cyclone.
12. Dust sampling.
Note: Any six of the above mentioned experiments are to be conducted.
13. SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
SEVENTH SEMESTER
FT 701 FOOD REGULATION & QUALITY CONTROL
General Principles of Quality Control, Quality Attributes: Colour, gloss, viscosity and
consistency, size, shape and texture, flavour, taste, sensory evaluation techniques.
Microbiological methods of quality evaluation.
Government and trade standards for quality.
Food Laws and Regulations: PFA, FPO, BIS, AGMARK, ISO, etc.
Quality of Different Food Products: Cereals, fruits, vegetables, milk, egg, meat, fish etc.
Books Recommended:
1. Krammar and Twigg : Quality Control for Food Industry, AVI Publishing,
1979.
2. Herschdoerfar, S.N. : Quality Control in Food Industry, Academic Press, U.K.
3. Ranganna : Handbook of Analysis of Fruit and Vegetable Products,
Tata McGraw Hill, New Delhi, 1986.
FT 702 PROCESS ENGINEERING ECONOMICS
Cost estimation: Factors affecting Investment and production costs. Capital investments,
fixed investments and working capital. Cost indices. Estimating equipment costs by
scaling 6/10 factor rule. Methods for estimating capital investment. Estimation of total
product cost. Different costs involved in the total product costs. Different cost involved in
the total product for a typical chemical process plant.
Interest and Investment Costs: Simple and compound interest. Nominal and effective
rates of interest. Continuous interest ordinary annuity. Perpetuities and capitalized costs.
Taxes and Insurance: Types of taxes and tax returns, Types of insurance and legal
responsibility.
Depreciation: Types of depreciation. Service life salvage value, present value and
methods of determining depreciation, single unit and group depreciation.
Profitability: Alternative Investments and Replacements: Mathematical methods of
profitability evaluation. Cash flow diagrams. Determination of acceptable investments.
Alternatives when an investment must be made and analysis with small increment
investment, replacement. Breakeven analysis. Balance sheet and income statement.
Optimum Design: Procedure with one variable, optimum reflux ratio in distillation and
other examples.
Preliminary Steps in Plant Design: Plant design factors. Project organisation, plant
location, preliminary data collection, process engineering.
Books Recommended:
1. Peters, M.S. &
Timmerhaus, K.D.
: Plant Design and Economic of Chemical Engineers, 4th Edition,
Mc Graw Hill, New York, 1991.
2. Ulrich, G.D. : A Guide to Chemical Engineering Process Design and Economics
John Wiley, 1984.
3. Guthrie, K.M. : Process Plant Estimating, Evaluation and Control, Craftsman
Solano Beach; Calif, 1947.
4. Jelen, F.C. : Cost and Optimisation Engineering, McGraw Hill, New York, 1970.
5. Holland, F.A. &
Wastson, F.A.
: Introduction to Process Economics, 2nd Edition, Wiley, 1983.
6. Bassel, W.D. Preliminary Chemical Engineering Plant Design, Elsevier, New
York, 1976.
FT 703 PACKAGING TECHNOLOGY
Basic concepts, function of food package, packaging materials, cellulosic, glass, metal,
polymeric composite, rigid, semi-rigid and flexible package forms, adhesive, band and
closure, coatings and labels, packaging, product characteristics and packaging
requirements, selection of material, form, machinery and method of packaging, package
printing, standards and regulations. Special problems in packaging of foodstuffs.
Biodegradable packaging.
Design of packaging equipments.
Evaluation of packaging materials for different food products and package performance.
Books Recommended:
1. Pines, F.A. : Fundamentals of Packaging, Cornhill Publication, London.
2. David, J.R. & David,
D.R.D.
: Aseptic Processing and Packaging & Food, CRC Press.
3. Sacharow & Griffin : Food Packaging, AVI Publishing, Westport, Conn.
4. Brody, A.L. : Flexible Packaging of Foods, CRC Cleveland, Ohio Press.
5. Heiss, R. : Principle of Food Packaging, An International Guide United Nations
Food & Agricultural Organization, Rome, Italy, 1970.
FT 704 BIOCHEMICAL ENGINEERING
Isolation and Utilization of Enzymes: Purification, immobilization, application of enzyme
technology.
Kinetics of Enzyme-Catalyzed Reactions: The substrate, enzyme kinetics, factors
affecting enzymatic activity and enzymatic reactions in heterogeneous reactions.
Metabolic Pathways and Energetics of the Cell: The concept of energy coupling, aerobic
and anaerobic metabolism, photosynthesis and biosynthesis, transport across cell
membranes.
Cellular Genetics and Control: Growth and reproduction of a single cell, alteration of
cellular DNA, commercial applications.
Kinetics of Substrate Utilization. Product Yield and Biomass Production: Growth cycle
for batch cultivation and its mathematical modeling, products synthesis kinetics, thermal
death kinetics of cells and spores.
Transport Phenomena in Microbial Systems: Gas-liquid mass transfer, determination of
oxygen transfer rates, mass transfer, surface-area correlations for mechanically agitated
vessels, scaling of mass transfer equipment, particulate mass transfer, heat transfer.
Design and Analysis of Biological Reactors: The ideal continuous-flow stirred-tank
reactor (CSTR), residence time distribution, different types of reactors, relationship
between batch and continuous biological reactors. Fermentation technology, product
manufacture by fermentation, reactors for biomass production.
Books Recommended:
1. Balley & Ollis : Biochemical Engineering Fundamentals, McGraw Hill Book
Co., 1986.
2. Aiba Humphrey & Millis : Biochemical Engineering, Academic Press, 1973.
3. Whitaker Stanbury &
Whitaker, Hall
: Principles of Fermentation Technology, Adita Books, New
Delhi, 1997.
FT 751 FOOD QUALITY CONTROL & PACKAGING LAB
Quality Control:
Estimation of product quality with respect to the color, size, shape. Viscosity, texture,
flavour, taste, sensor evaluation, market testing of products. Evaluation of food standards.
Packaging:
1. Strength properties of packaging materials.
2. Water vapour and gas transmission rates of flexible packaging materials.
3. Identification of plastic films.
4. Pre-packaging of vegetables.
5. Shrink packaging of poultry.
6. Estimation of shelf life of packaged foods.
7. Vacuum and gauge packaging.
8. Performance evaluation of transport packaging.
FT 752 ENGINEERING COMPUTATION LAB
Errors analysis, solution of linear and non-linear algebric equations.
Numerical differential & integration.
Interpolation.
Least squares approximation.
Ordinary and partial differential equations.
Development of computer programs based on the above topics using Matlab and their
applications in chemical process computations.
Books Recommended:
1. Grewal, B.S. : Numerical Methods in Engineering and Science, Khanna
Publishers, N. Delhi, 2001.
2. Sastry, S.S. : Introductory Methods of Numerical Analysis, Prentice Hall of
India.
FT 753 LITERATURE SURVEY, REPORT WRITING AND SEMINAR
Selection of topic for the seminar related to food processing. Preparation of technical
report on an assigned topic after survey of scientific, technical and commercial literature,
using journals, popular articles and other information retrieval methods. Use of computer
softwares for report writing. Presentation of the seminar.
FT 754 FACTORY TRAINING & TOUR REPORTS
Each student will be required to submit a report after each factory visit/training
programme throughout the entire course. The reports will be assessed by teachers in
charge of the programme.
FT 851 PROJECT WORK
Each student is required to submit a project report on the design of a food processing
plant, selecting the best process with optimum equipment size and operating conditions.
The object is to test the ability of the student to apply his entire knowledge of food
processing technology principles to conceptualize, analyze and solve the problems. To
judge his knowledge and originality and capacity for application of laboratory data in
designing food processing plants and to determine the level of his proficiency at the end
of the course.
SYLLABUS FOR
BACHELOR OF ENGINEERING (FOOD TECHNOLOGY)
EIGHTH SEMESTER
FT 801 INDUSTRIAL MANAGEMENT
Process of decision making, elements in decision making nature and framework of
planning short and long range planning policy formulation organisation structure and
behaviour, decentralisation and delegation. line-staff relationship motivation and morale,
communication, inter-personal and group behaviour, coordination and direction.
Purpose, processes and areas of control; control standards, control reports, budget as
control device.
Economic planning and policy in India, industrial policy, industrial development in India.
Position and problems of chemical industries in India.
Books Recommended:
1. Koontz & O’Donnel : Essentials of Management, New York, McGraw Hill Publishing
Company, 1990.
2. Newman & Summer : Process of Management.
3. Terry, George, R. : Principles of Management Homewood Richards, D. Irwin INC, 1990
4. Davar, R.S. : The Management Process, Bombay, Progressive Corporation, 1980.
5. Rathermund,
Dietimar
: An Economic History of India from precolonical Times to 1986,
Manohar Press, New Delhi, 1988.
FT 802 PROCESS DYNAMICS & CONTROL
Incentives for chemical process control, design aspects of a process control
system. Difference between feedback and feed forward control configuration. Hardware
elements of a control system, Block Diagrams.
Laplace transform and transfer functions. Difference between lumped and
distributed parameter systems, Dynamic behaviour of first and higher order
systems, interacting and non-interacting systems, dead time.
Different modes of control actions and their basic characteristics, controllers and
their characteristics, control valve.
Closed-loop transfer functions, transient response of simple control systems, Routh
stability criterion, Root Locus.
Introduction to frequency response: Bode diagrams, control system design by frequency
response: Ziegler-Nichols controller settings, stability using frequency response, gain
margin and phase margin.
Introduction to advanced control techniques such as cascade control, feed forward
control, ratio control, inferential control.
Books Recommended
1. Coughanowr, D.R. : Process Systems Analysis and Control, 2nd Edition. Mc Graw
Hill, 1991.
2. Stephanopolous G. : Chemical Process Control -An Introduction to Theory and
Practice, Prentice Hall of India, New Delhi, 2008.
3. Luyben W. L. and Luyben M.L.: Essentials of Process control, Mc Graw Hill
International Editions, 1997.
4. Ogata K.: System Dynamics, 4th Edition, Pearson Education, 2004.
5. Harriott, P. : Process Control, TMH Edition, Tata McGraw Hill Publishing
Co. Ltd., New Delhi, 1972.
FT 803 PROCESSING OF MEAT, FISH & POULTRY
Development of meat and poultry industry in India. Ante-mortem examination of
animals and poultry birds. Slaughter and dressing, post mortem examination. postmortem
changes, factors affecting them and their effect on shelf life of meat. Nutritive
value of meat. Poultry dressing, wholesale and retail cuts. Communicated meat products.
Canning of meat and meat products. Curing and smoking of meat. Meat tenderization.
Disposal and utilization of meat industry by-products. MFPO. Sanitation of abattoir and
meat processing. Modified atmospheric packaging of meats.
Structure, composition and nutritive value of poultry eggs. Quality of eggs and its
preservation. Egg Spoilage. Spray dried and frozen egg products.
Fish structure and composition, cold storage, freezing preservation and canning of fish.
Pickling of fish, fish protein concentrates, fish meal and by-products of fish processing
industry.
Sanitation in meat, fish, egg and poultry processing plants.
Books Recommended:
1. Henricksons, R.L : Meat, Poultry and Sea Food Technology, Prentice Hall.
2. Levie, Albert : Meat Hand Book, 4th Edition, AVI Publishing, Connecticut, 1984.
3. Mountney, G.J. and
Poukhurst, C.R.
: Poultry Products Technology, 3rd Edition, Food Products Press, 1995.
4. Borgstrom, George : Fish as Food (Vol. i, ii, iii, iv), Academic Press, New York, 1963.
5. Roberts, R.J. : Fish Technology.
Practicals:
(a) Fish & Meat: Cutting and handling.
(b) Dressing of poultry.
(c) Evaluation of quality of meat, fish & poultry.
(d) Canning, freezing, dehydration & curing of meat & fish.
(e) Quality of egg & egg powder, egg preservation.
(f) Preparation of pettie, emulsion etc.
(g) Visit to meat, fish & poultry processing industries.
FT 804 MEMBRANE SEPARATION PROCESSES
Fundamental, mechanism of membrane transport, gaseous diffusion, separation in liquid
phase, dialysis, reverse osmosis, ultra filtration, liquid membrane. Electromembrane
processes, transfer coefficient and its determination, engineering aspects of membrane
separation and industrial application.
Practicals:
(a) Preparation of membranes.
(b) Study of separation characteristics of membranes.
(c) Study of the effective life of membranes.
(d) Liquid membranes (i) emulsion type (ii) supported liquid membrane.
(e) Emulsion membrane: Design of liquid surfactant membrane system to treat industrial
effluent.
(f) Concentration of liquid foods such as milk, juices using membranes.
FT 805 FOOD RHEOLOGY
Food Rheology
Basic Concepts of Stress and Strain, Elastic Solids: Hookean and Non-Hookean Behavior
Classification of Fluid Behavior: Newtonian and Non-Newtonian Fluids
- Shear Dependence, Time Dependence, Mechanical Models, Determination of Flow
Properties, Laminar Flow of Fluids, Circular Ducts, Between Parallel plates
Modeling Rheological Behavior, Yield Stress Phenomena, Concepts of Dynamic and
Static Yield Stresses, Viscoelastic Fluids,
Measurement Methods: Extensional Flow; Empirical Measurement Methods and Texture
Profile Analysis; Farinograph; Mixograph; Cone Penetrometer; Warner-Bratzler Shear;
Kramer Shear Cell; Melt Flow Indexer
Pipeline Design Calculations for Non-Newtonian Fluids, Fanning Friction Factors: Power
Law and Bingham Plastic Fluids, Laminar and Turbulent Friction Losses in Valves and
Fittings, Velocity Profiles in Laminar and Turbulent Flows
Rheology as structural analysis tool for a) Solid food materials b) Fluid and semi-solid
food materials
Description and measurement of solid food rheology: Dough, cheese, fruits and
vegetables, extrudates
Classification, description and measurement of fluid and semi-solid food rheology
Rheology of food hydrocolloids dispersions, food suspensions, pastes, gels, emulsion
Books Recommended:
Steffe, J.F., Daubert, J.F. (2006) Bioprocessing Pipelines: Rheology and Analysis, East
Lansing, MI, Freeman Press
Steffe, J.F. (1996) Rheological Methods in Food Process Engineering, Second Edition,
East Lansing, MI, Freeman Press
Rao, M.A., Steffe, J.F. (1992) Viscoelastic Properties of Food, New York, Elsevier
Applied Science
FT 851 PROJECT WORK
Each student is required to submit a project report on the design of a food processing
plant, selecting the best process with optimum equipment size and operating conditions.
The object is to test the ability of the student to apply his entire knowledge of food
processing technology principles to conceptualize, analyze and solve the problems. To
judge his knowledge and originality and capacity for application of laboratory data in
designing food processing plants and to determine the level of his proficiency at the end
of the course.
FT 852 ELECTIVE LAB.
Based on theory.
FT 853 PROCESS INSTRUMENTATION & CONTROL LAB
Calibration of temperature, pressure, flow and composition measuring instruments. Study
of process characteristics. Investigation of the operation of pneumatic and electronic
controller with proportional integral, derivative action. To determine the best setting of a
controller with controlling as actual process. To solve first order or higher order
differential equations with the help of an analog computer and to study control problems
by analog simulation.
Selected experiments on isothermal, homogeneous batch and continuous reactors, stirred
tank and tubular reactors. Residence time distribution.
FT 854 PROCESS MODELLING & SIMULATION LAB
Functional design, property estimate as inputs for design. System concepts for computer
aided design, computer aided flow sheet design. Process analysis . Process variables
selection, equipment design through the selection of free parameters subject to constraints
and other parameters, Modular design. Simulation optimality . Dynamic design including
control stability.
Typical equipments to be considered heat exchanges, distillations factor and process
equipments.
Books Recommended:
1. Luyben, W.L. : Process Modeling, simulation and control, Mc Graw-Hill Book
Co.
2. Franks, R.G. E. : Modeling and Simulation in Chemical Engineering, Wiley
Interscience.
3. Mischke, C. : Computer Aided Design, Prentice Hall.
FT 855 VIVA-VOCE-II (COMPREHENSIVE)
The viva-voice examination will be comprehensive and covering mainly food technology
subjects covered during all the semesters including the Eighth Semester.

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