Course Curriculum – B.Tech. (Food Technology)

w.e.f. 2015-2016

Semester I

Course Code Nomenclature L + T + P Credits/week

MATH-101 E Mathematics-I 3 + 2 + 0 4.0

PHY-101 E Physics-I 3 + 1 + 0 3.5

CYL-101 E Chemistry 3 + 1 + 0 3.5

EE-101 E Electrical Technology 3 + 1 + 0 3.5

BFE-101 General Microbiology 3 + 1 + 0 3.5

BFE-102 General Microbiology Lab 0 + 0 + 2 1.0

PHY-103 E Physics Lab 0 + 0 + 2 1.0

CYP-103 E Chemistry Lab 0 + 0 + 2 1.0

EE-103 E Electrical Technology Lab 0 + 0 + 2 1.0

ME-105 E Engineering Graphics & Drawing 1 + 0 + 4 3.0

Total = 25

Semester II

Course Code Nomenclature L + T + P Credits/week

CSE-101E Fundamentals of Computers and Programming 3 + 1 + 0 3.5

HUM-102E Communication Skills in English 3 + 1 + 0 3.5

MATH-102E Mathematics-II 3 + 2 + 0 4.0

PHY-102E Physics-II 3 + 1 + 0 3.5

BFE-103 Food Microbiology 3 + 1 + 0 3.5

CSE-103E Computer Lab. 0 + 0 + 2 1.0

BFE-104 Engineering Properties of Foods 3 + 1 + 0 3.0

PHY-104E Physics Lab 0 + 0 + 2 1.0

BFE-105 Food Microbiology Lab. 0 + 0 + 2 1.0

BFE-106 Engineering Properties of Foods Lab. 0 + 0 + 2 1.0

ME-107E Workshop Practice 0 + 0 + 4 2.0

Total = 27

Semester III

Course Code Nomenclature L + T + P Credits/week

ME-201E Thermodynamics 3 + 1 + 0 3.5

EE-201E Basics of Electronic Engineering 3 + 1 + 0 3.5

BFE-201 Heat and Mass Transfer 3 + 1 + 0 3.5

EE-202 E Basics of Electronic Engineering Lab. 0 + 0 + 2 1.0

HUM-202 E Fundamentals of Management 3 + 1 + 0 3.5

BFE-203 Principles of Bioprocess Engineering 3 + 1 + 0 3.5

BFE-204 Heat and Mass Transfer Lab. 0 + 0 + 2 1.0

BFE-205 Principles of Bioprocess Engineering Lab. 0 + 0 + 2 1.0

ME-210 E Energy Conversion 3 + 1 + 0 3.5

ME-216 E Energy Conversion Lab. 0 + 0 + 2 1.0

UCC-581 Environmental Studies (Qualifying Paper) 3 + 0 + 0 0.0

Total = 25

Semester IV

Course Code Nomenclature L + T + P Credits/week

EE-251E Electronic Instrumentation and Process Control 3 + 1 + 0 3.5

BFE-251 Principles of Food Processing 3 + 1 + 0 3.5

BFE-252 Fundamentals of Food Process Engineering 3 + 1 + 0 3.5

BFE-253 Food Composition and Analysis 3 + 1 + 0 3.5

EE-253 E Electronic Instrumentation and Process Control Lab. 0 + 0 + 2 1.0

BFE-254 Principles of Food Processing Lab. 0 + 0 + 2 1.0

BFE-255 Food Composition and Analysis Lab. 0 + 0 + 2 1.0

ME-402 E Computer Aided Design and Manufacturing 3 + 1 + 0 3.5

ME-403 E Refrigeration and Air Conditioning 3 + 1 + 0 3.5

ME-408 E CADM Lab. 0 + 0 + 2 1.0

ME-409 E Refrigeration and Air Conditioning Lab. 0 + 0 + 2 1.0

Total = 26

Semester V

Course Code Nomenclature L + T + P Credits/week

BFE-301 Baking and Confectionery Technology 4 + 0 + 0 4.0

BFE-302 Fruits and Vegetables Processing 4 + 0 + 0 4.0

BFE-303 Instrumental Analysis of Foods 4 + 0 + 0 4.0

BFE-304 Statistical Quality Control for Food Industry 4 + 0 + 0 4.0

BFE-305 Fermentation Technology 4 + 0 + 0 4.0

BFE-306 Baking and Confectionery Technology Lab. 0 + 0 + 4 2.0

BFE-307 Fruits and Vegetables Processing Lab. 0 + 0 + 4 2.0

BFE-308 Instrumental Analysis of Foods Lab. 0 + 0 + 4 2.0

BFE-309 Fermentation Technology Lab. 0 + 0 + 4 2.0

Total=28

Semester VI

Course Code Nomenclature L + T + P Credits/week

BFE-351 Food Safety 4 + 0 + 0 4.0

BFE-352 Food Beverages Technology 4 + 0 + 0 4.0

BFE-353 Meat and Poultry Technology 4 + 0 + 0 4.0

BFE-354 Packaging Technology 4 + 0 + 0 4.0

BFE-355 Processing of Grains 4 + 0 + 0 4.0

BFE-356 Food Beverages Technology Lab. 0 + 0 + 4 2.0

BFE-357 Packaging Technology Lab. 0 + 0 + 4 2.0

BFE-358 Processing of Grains Lab. 0 + 0 + 4 2.0

BFE-359 Seminar 0 + 0 + 2 1.0

Total=27

Semester VII

Course Code Nomenclature L + T + P Credits/week

BFE-401 Food Laws and Regulations 4 + 0 + 0 4.0

BFE-402 Technology of Milk and Milk Products 4 + 0 + 0 4.0

BFE-403 Waste Management and Effluent Treatment in Food

Industry

4 + 0 + 0 4.0

BFE-404 Technology of Milk and Milk Products Lab. 0 + 0 + 4 2.0

BFE-405 Waste Management and Effluent Treatment in Food

Industry Lab.

0 + 0 + 4 2.0

BFE-406 Elective-I

Theory:

i) Food Flavours and Colours

ii) Processing of Spices & herbs

Lab:

i) Food Flavours and Colours Lab.

ii) Processing of Spices & herbs Lab.

4 + 0 + 0

0 + 0 + 4

4.0

2.0

Open Elective 4 + 0 + 0 4.0

Total=26

Semester VIII

Course Code Nomenclature L + T + P Credits/week

BFE-500 Industrial Training 0 + 0 + 32 16

Total=16

IMPORTANT NOTES:

1. The minimum credit requirement for B.Tech. (Food Engineering) is 200.

2. For all lecture courses, one credit per lecture/week/semester will generally be adopted. Every one laboratory

hour per week per semester will be assigned half credit.

3. Each theory paper examination will be of 3 hours duration and practical examination will be of 4 hours

duration(except viith semester where it will be 5hours) .

4. The students will be required to undertake an Industrial Training comprising of 4-6 months in the 8th

semester

in industry/organization and shall be required to submit an Industrial-Training report for which seminar

presentation and viva-voce examination will be conducted.

MATH-101 E 3 + 2 + 0

MATHEMATICS-I

(COMMON FOR ALL BRANCHES)

Part-A

Infinite series : Convergence and divergence, Comparison, D' Alembert's ratio, Integral, Raobes,

Logrithmic and Cauchy root tests, Alternating series, Absolute and conditional convergence.

Applications of Differentiation : Taylor's and Maclaurin's series, Asymptotes, Curvature Asymptotes.

Partial Differentiation & its Applications : Functions of two or more variables; partial derivatives, Total

differential and differentiability, Derivatives of composite and implicit functions, Jacobians, Higher

order partial derivatives.

Homogeneous functions, Euler's theorem, Taylor's series for functions of two variables (without

proof), maxima-minima of function of two variables, Lagrange's method of undetermined

multipliers, Differentiation under integral sign.

Part-B

Applications of Single & Multiple Integration : Applications of single integration to find volume of

solids and surface area of solids of revolution. Double integral, change of order of integration,

Double integral in polar coordinates, Applications of double integral to find area enclosed by

plane curves and volume of solids of revolution. Triple integral, volume of solids, change of variables,

Betaand gamma functions and relationship between them.

Vector Calculus : Differentiation of vectors, scalar and vector point functions Gradient of a scalar

field and directional derivative, divergence and curl of a vector field and their physical

interpretations.

Integration of vectors, line integral, surface integral, volume integral, Green, Stoke's and Gauss

theorems (without proof) and their simple applications.

Text Books:

1. Advanced Engineering Mathematics : F. Kreyszig.

2. Higher Engineering Mathematics : B.S. Grewal.

Reference Books:

1. Engineering Mathematics Part-I : S.S. Sastry.

2. Differential and Integral Calculus : Piskunov.

3. Advanced Engineering Mathematics : R.K. Jain and S.R.K.Iyengar

4. Advanced Engg. Mathematics : Michael D. Greenberg

Note: Examiner will set eight questions, taking four from Part-A and four from Part-B. Students will be

required to attempt five questions taking at least two from each part.

PHY-101 E PHYSICS-I 3 + 1 + 0

(COMMON FOR ALL BRANCHES)

PART-A

PHYSICAL OPTICS

Interference : Division of wave front-Fresnel's biprism, Division of amplitude – Newton's rings,

Michelson interferometer, applications.

Diffraction : Difference between Fraunhofer and Fresnel diffraction. Fraunhofer diffraction through

a slit. Plane transmission diffraction grating, its dispersive and resolving powers.

Polarization : Polarised and unpolarized light, double refraction; Nicol prism, quarter and half

wave plates, Polarimetry; Biquartz and Laurent's half-shade polarimeters, Simple concepts of

photoelasticity.

LASER

Spontaneous and stimulated emissions, Laser action, characteristics of laser beam-concepts of

coherence, He-Ne and semiconductor lasers (simple ideas), applications.

FIBRE OPTICS

Propagation of light in fibres, numerical aperture, single mode and multi mode fibres, applications.

PART-B

WAVE AND OSCILLATIONS

Simple concepts of Harmonic Oscillator, resonance, quality factor.

E.M. wave theory-review of basic ideas, Maxwell's equations, simple plane wave equations, simple

concepts of wave guides and co-axial cables, Poynting vector.

DIELECTRICS

Molecular theory, polarization, displacement,susceptibility, dielectric coefficient, permitivity & various

relations between these, Gauss's law in the presence of a dielectric, Energy stored in an electric field.

Behaviour of dielectrics in a.c. field-simple concepts, dielectric losses.

SPECIAL THEORY OF RELATIVITY

Michelson-Moreley experiment, Lorentz transformations, variation of mass with velocity, mass energy

equivalence.

NUCLEAR PHYSICS

Neutron Cross-section, Nuclear fission, Moderators, Nuclear reactors, Reactor criticality, Nuclear

fusion. Interaction of radiation with matter-basic concepts, radiation detectors-ionisation chamber, G.M.

Counter, Scintillation and solid state detectors, cloud chamber and bubble chamber.

Text Books:

1. Physics of the Atom - Wehr, Richards & Adair (Narosa)

2. Perspectives of Modern Physics - Arthur Beiser (TMH)

3. Modern Engineering Physics – A.S. Vasudeva (S. Chand)

Reference Books:

1. Electricity and Magnetism – F.W. Sears (Narosa)

2. Physics Vol-I & II – Resnick & Halliday (Wiley Eastern)

3. A Text Book of Optics – Brij Lal & Subramanyam

Note: The Examiners will set eight questions, taking four from each part. The students will be required

to attempt five questions in all selecting at least two from each part. All questions will carry

equal marks.

CYL-101 E CHEMISTRY 3 + 1 + 0

(COMMON FOR ALL BRANCHES)

Unit-1:

Thermodynamics - Second law, concept of Entropy, Entropy

change for an ideal gas, free energy and work functions, Free

energy change, Chemical Potential, Gibb's Helmholtz equation, Clausius - Clapeyron equation, Related

numerical problems with above topics.

Unit-2:

Phase-Rule - Terminology, Derivation of Gibb's Phase Rule Equation, One Component System (H2O

System), Two Components systems, Eutectic system (Pb-Ag), system with congruent m.pt. (Zn-Mg),

systems with incongruent m.pt. (Na-K), Applications of above Systems.

Unit-3:

Water & its treatment : Part I – Sources of water, impurities in water, hardness of water and its

determination, units of hardness, alkalinity of water and its determination, Related numerical problems,

scale and sludge formation (composition properties and methods of prevention).

Unit-4:

Water and its treatment : Part II – Treatment of water for domestic use, coagulation, sedimentation,

filtration and dis-infection, water softening, Ion-exchange process, mixed bed demineralisation,

Desalination (reverse osmosis) (electrodialysis).

Unit-5:

Corrosion and its prevention - Galvanic & concentration cell, Dry and wet corrosion, Electrochemical

theory of corrosion, Galvanic corrosion, pitting corrosion, water-line corrosion, differential aeration

corrosion, stress corrosion, factors affecting corrosion, Preventive measures (proper design, Cathodic

protection, protective coatings).

Unit-6:

Lubrication and Lubricants - Friction, mechanism of lubrication, classification and properties of

lubricants, Additives for lubricants, synthetic lubricants, Greases – Preparation & properties (consistency,

drop point) and uses.

Unit-7:

Polymers and Polymerization - Organic polymers, polymerisation, various types of

polymerisation, effect of structure on properties of polymers, preparation properties and technical

applications of thermo-plastics (PVC,PVA), thermosets (PF,UF), and elastomers (SBR,GR-N),

Silicones, Introduction to polymeric compsites.

Unit-8:

Analytical Methods - Thermal methods, Principle, method and application of Thermogravimetric

analysis, Differential thermal analysis and Differential scanning calorimetry , (Experimental details are

excluded),Spectroscopic methods, Spectrophotometry, interaction of E.M. radiations with a molecule

and origin of spectrum, spectroscopic, techniques-vibrational and electronic spectroscopy

(Experimental details are excluded), conductometric titration, elementary discussion on Flame-

photometry.

NOTE : Eight questions are to be set with a fair weightage of all the units. The candidates will be

required to attempt five questions in all.

Text Books:

1. Engineering Chemistry, P.C. Jain, Monica Jain (Dhanpat Rai & Co.).

2. Chemistry in Engineering & Tech., Vol.I & II, Rajaram, Kuriacose (TMH).

Reference Books:

1. Instrumental methods of Chemical Analysis, MERITT & WILLARD

(East-West Press).

2. Physical Chemistry, P.W. Atkin (ELBS, Oxford Press).

3. Physical Chemistry, W.J. Moore (Orient-Longman).

EE-101 E ELECTRICAL TECHNOLOGY 3 + 1 + 0

UNIT 1 D.C. CIRCUITS:

Ohm‟s Law, Kirchoff‟s Laws, D.C. Circuits, Nodal and Loop methods of analysis.

UNIT 2

A.C. CIRCUITS:

Sinusoidal signal, instantaneous and peak values, RMS and average values, phase angle, polar &

rectangular, exponential and trigonometric representations; R,L and C components, behaviors of these

components in A.C. circuits. Concept of complex power, power factor.

B) TRANSIENT RESPONSE:

Transient response of RL, RC and RLC Circuits with step input.

UNIT 3 NETWORK THEOREMS:

Thevenin‟s theorem, Norton‟s theorem, superposition theorem, maximum power transfer theorem,

Reciprocity theorem, Tellegen‟s theorem, Milman‟s theorem. Star to Delta & Delta to Star

transformation.

UNIT 4 SERIES AND PARALLEL A.C. CIRCUITS:

Series and parallel A.C. circuits, series and parallel resonance, Q factor, cut-off frequencies and

bandwidth.

UNIT 5 THREE PHASE CIRCUITS:

Phase and line voltages and currents, balanced star and delta circuits, power equation, easurement of

power by two wattmeter method, Importance of earthing.

UNIT 6 TRANSFORMERS:

Principle, construction & working of transformer, Efficiency and regulation.

UNIT 7 ELECTRICAL MACHINES:

Introduction to D.C. Machines, Induction motor, Synchronous machines.

UNIT 8 MEASURING INSTRUMENTS:

Voltmeter, Ammeter, Watt meter, Energy meter.

Text Books:

1. Basic Electrical Engg (2nd Edition): Kothari & Nagarath, TMH

2. Electrical Technology (Vol-I): B.L Theraja & A K Theraja, S.Chand

Reference Books:

1. Electrical Engineering Fundamentals: Deltoro, PHI

2. Network Analysis: Valkenburg, PHI

NOTE: Eight questions are to be set in all by the examiner taking at least one question from each unit.

Students will be required to attempt five questions in all.

BFE-101 GENERAL MICROBIOLOGY 3 + 1 + 0

Introduction and scope of microbiology – Historical developments, prokaryotes morphology, Microbial

diversity with representative examples, structure and organization of microbial cells structure and

function of prokaryotes, classification of prokaryotes, salient characteristics of some important group of

bacteria.Viruses- morphology,general characteristics, life cycle and classification of bacterial viruses.

Nutrion and growth of microorganism, factors affecting bacterial growth, bacterial growth curve.

Microbial physiology and biochemistry, Aerobic and anaerobic growth of micro-organism, microbial

nutrition, growth kinetics, microbiological methodology with reference to special metabolic pathways and

emphasis on industrial applications

Role of microorganism in organic matter decomposition and conversion. Microbiology of nitrogen,

phosphorous and sulphur transformation. Role of microorganisms in maintenance of soil fertility and in

control of pests.

Importances of bacteria, yeast, molds in food industry. Microorganisms associated with different foods,

preservation of foods, food spoilage and food poisoning.

Microbiology of air, water and soil.

Reference Books

1. General Microbiology ,Roger Yate StanierPublished 1987,Macmillan

2. General Microbiology , Robert F. BoydPublished 1987 McGraw-Hill Education

3. Microbiology By Michael Joseph Pelczar, Roger Delbert ReidPublished 1986

McGraw-Hill

ME-105 ENGINEERING GRAPHICS AND DRAWING 1 + 0 + 4

Unit I Various types of projections, First and Third angle systems of orthographic

projections. Projection of Points in different quadrants.

Unit II Projections of Straight Lines – parallel to one or both reference planes, contained by

one or both planes, perpendicular to one of the planes, inclined to one plane but

parallel to the other planes, inclined to both the planes, true length of a line and

its inclination with reference planes, traces of a line.

Unit III Projections of Planes – parallel to one reference plane, inclined to one plane but

perpendicular to the other, inclined to both reference planes.

Unit IV Projections of Polyhedra Solids and Solids of Revolution - in simple positions with

axis perpendicular to a plane, with axis parallel to both planes, with axis parallel

to one plane and inclined to the other, Projections of sections of Prisms, Pyramids,

Cylinders and Cones. True shape of section. Development of surfaces of various

solids.

Unit V Isometric projections - introduction, isometric scale, Isometric views of plane figures,

prisms, pyramids and cylinders

Unit VI Orthographic drawings of Bolts and Nuts, Bolted Joints, Screw threads, Screwed

Joints.

Unit VII Free Hand Sketching - Orthographic Views from Isometric, Views of Simple

Machine Components such as Brackets, Bearing Blocks, Guiding Blocks and

Simple Couplings.

Note : Some simple exercises may be attempted with AUTOCAD.

Text Books:

Engineering Drawing Plane and Solid Geometry : N.D. Bhatt and V.M.Panchal, Forty-Fourth

Edition 2002, Charotar Publishing House.

Reference Books:

1. Engineering Graphics and Drafting : P.S. Gill, Millennium Edition, S.K. Kataria and Sons.

2. A Text Book of Engineering Drawing : S.B. Mathur, Second Revised and Enlarged Edition

2000, Vikas Publishing House.

3. Engineering Graphics using AUTOCAD 2000: T. Jeyapoovan, First Edition 2002, Vikas

Publishing House.

CSE -101 E FUNDAMENTALS OF COMPUTERS & PROGRAMMING IN C 3+1+0

Unit-1: An Overview of Computer System: Anatomy of a digital Computer, Memory Units, Main and

Auxiliary Storage Devices, Input Devices, Output Devices, Classification of Computers.

Radix number system: Decimal, Binary, Octal, Hexadecimal numbers and their inter-conversions;

Representation of information inside the computers.

Unit-2: Operating System Basics: The user Interface, Running Programmes, Managing files,

Introduction to PC operating Systems: Unix/Linux , DOS, Windows 2000.

Unit-3: Internet basics: : Introduction to the basic concepts of Networks and Data Communications,

How Internet works, Major features of internet, Emails, FTP, Using the internet.

Unit-4: Programming Languages: Machine-, Assembly-, High Level- Language, Assembler, Compiler,

Interpreter, debuggers, Programming fundamentals: problem definition, algorithms, flow charts and their

symbols, introduction to compiler, interpreter, assembler, linker and loader and their inter relationship.

Unit-5: C Programming language: C fundamentals, formatted input/ output, expressions, selection

statements, loops and their applications; Basic types, arrays, functions, including recursive functions,

program organization: local and external variables and scope; pointers & arrays.

Unit-6: Strings: strings literals, string variables, I/O of strings, arrays of strings; applications.

Preprocessor: preprocessor directives, macro definition, conditional compilation; Structures, Unions

and Enumerations: Structure variables and operations on structures; Structured types, nested array

structures; unions; enumeration as integers, tags and types.

Declaration: Declaration syntax, storage classes, types qualifiers, declarators, initializers.

Program Design: modules, information hiding, abstract data types, difference between C & C++, Low

level programming: Bitwise operators, Bit fields in structures, other low level techniques.

Unit-7: Standard library: Input / output; streams, file operations, formatted I/O, character I/O, line I/O,

block, string I/O, Library support for numbers and character data, error handling:

Text Books:

1. Using Information Technology, 5th Edi, Brian K Williams & Stacey C. Sawyer, 2003, TMH

2. The C Programming Language by Dennis M Ritchie, Brian W. Kernigham, 1988, PHI.

3. C Programming – A modern approach by K.N. King, 1996, WW Norton & Co.

Reference Books:

1. Information technology, Dennis P. Curtin, Kim Foley, Kunal Sen, Cathleen Morin, 1998, TMH

2. Theory and problem of programming with C, Byron C Gottfried, TMH

3. Teach yourself all about computers by Barry Press and Marcia Press, 2000, IDG Books India.

4. Using Computers and Information by Jack B. Rochester, 1996, Que Education & Training.

HUM-102 E COMMUNICATION SKILLS IN ENGLISH 3+1+0

(COMMON FOR ALL BRANCHES)

This course is designed for the students of Engineering and Technology who need English for specific

purposes in specific situations. It aims at imparting the communication skills that are needed in their

academic and professional pursuits. This is achieved through an amalgamation of traditional lecture-

oriented approach of teaching with the task based skill oriented methodology of learning.

Course Content:

Unit-I: Communicative Grammar: Spotting the errors pertaining to nouns, pronouns, adjective and

adverbs; Concord - grammatical concord, notional concord and the principle of proximity between subject

and verb.

Unit-II: Lexis: Idioms and phrases; Words often confused; One-Word Substitutes; Formation of words

(suffixes, prefixes and derivatives); Foreign Words (A selected list)

Unit-III: Oral Communication: Part-A: Introduction to principal components of spoken English – Word-

stress patterns, Intonation, Weak forms in English

Part-B: Developing listening and speaking skills through various activities, such as (a) role play activities,

(b) Practising short dialogues (c) Group discussion (d) Debates (e) Speeches (f) Listening to news

bulletins (g) Viewing and reviewing T.V. programmes etc.

Unit-IV: Written Communication: Developing reading and writing skills through such tasks/activities as

developing outlines, key expressions, situations, slogan writing and theme building exercises

Reading verbal and non-verbal texts-like cartoons, Graphs and tabulated data etc.

Unit-V: (For Internal Evaluation Only): Book Review – Herein the students will be required to read and

submit a review of a book (Literary or non-literary) of their own choice. This will be followed by a

presentation of the same in the class

Unit-VI: Technical Writing:

(a) Business Letters, Format of Business letters and Business letter writing

(b) E-mail writing

(c) Reports, Types of Reports and Format of Formal Reports

(d) Press Report Writing

Suggested Readings:

1. Language in Use (Upper intermediate Level, Adrian Doff Christopher Jones, Cambridge

University Press

2. Common Errors in English, Abul Hashem, Ramesh Publishing House, new Delhi.

3. Objective English, Tata Mc. Graw Hill Publishing Company Ltd., New Delhi.

4. Spoken English for India, R.K. Bansal & J.B. Harrison, Orient Longman, Delhi.

5. The sounds of English, Veena Kumar, Makaav Educational Software, New Delhi.

6. English Phonetics & Phonology, P. Roach, Cambridge University Press, London.

7. English for Engineers and Technologists: A Skill Approach, Vol. 2, Orient Longman,Delhi.

8. Business Communication, M.S. Ramesh and C.C. Pattanshetti, R.Chand and Company, Delhi

9. Group Discussion, Sudha Publications/Ramesh Publishing House, New Delhi.

SCHEME OF EXAMINATION:

All questions will be compulsory and will cover all the aspects of the syllabus except unit V. There will

be sufficient internal choice.

Unit-I: 20 Marks

Questions No. 1 will require the students to carefully read the sentences given and trace the errors, if any,

and then supply the correct alternatives/answers.

Unit-II: 20 Marks

Question No. 2 may have four or five parts testing knowledge of different items of vocabulary.

Unit-III: 20 Marks

Question No. 3 will have two parts of 10 marks each from part A and B of the unit. Part A will have

content words, form words and sentences for stress marking, transcription and intonation marking

respectively. Part B will test students‟ speaking skills through various oral tasks and activities - debate,

group discussion and speech - in written form only.

Note: Speaking and listening skills will primarily be tested orally through internal assessment.

Unit-IV: 20 Marks

Question No. 4 may have many parts. The questions will be framed to test students' composition skills on

the elements prescribed in the unit. For example, the students may be required to develop a hypothetical

situation in a dialogue form, or to develop an outline, key expression, graph etc.

Unit-V is for internal assessment only.

Unit-VI: 20 Marks

Question No. 5 may have two parts. While the one part may require the students to frame either a

press/news report for the print media or write the given business letter, or e-mail a message, the second

part will have a theory question on the format of formal report and business letter.

MATH-102 E MATHEMATICS-II 3+2+0

(COMMON FOR ALL BRANCHES)

Part-A

Matrices & its Applications Rank of a matrix, elementary transformations, elementary matrices, inverse using elementary

transformations, normal form of a matrix, linear dependence and in dependence of vactors,

consistency of linear system of equations, linear and orthogonal transformations, eigen values and

eigen vectors, properties of eigen values, Cayley - Hamilton theorem and its applications.

Part-B

Ordinary Differential Equations & its Applications Exact differential equations. Equations reducible to exact differential equations. Applications of

Differential equations of first order & first degree to simple electric circuits, Newton's law of cooling,

heat flow and orthogonal trajectories.

Linear differential equations of second and higher order. Complete solution, complementary function and

particular integral, method of variation of parameters to find particular Integral, Cauchy's and

Legender's linear equations, simultaneous linear equations with constant co-efficients. Applications

of linear differential equations to simple pendulum, oscillatory electric circuits.

Part-C

Laplace Transforms and its Applications

Laplace transforms of elementary functions, properties of Laplace transforms, existence conditions,

transforms of derivaties, transforms of integrals, multiplication by tn, division by t. Evaluation of

integrals by Laplace transforms. Laplace transform of Unit step function, unit impulse function and

periodic function. Inverse transforms, convolution theorem, application to linear differential

equations and simultaneous linear differential equations with constant coefficients.

Partial Differential Equations and Its Applications

Formation of partial differential equations, Lagrange‟s linear partial differential equation, First order non-

linear partial differential equation, Charpit‟s method. Method of separation of variables and its

applications to wave equation and one dimensional heat equation, two dimensional heat flow, steady state

solutions only.

Text Books:

1. Advanced Engg. Mathematics F Kreyszig

2. Higher Engg. Mathematics B.S. Grewal

Reference Books:

1. Differential Equations – H.T.H. Piaggio.

2. Elements of Partial Differential Equations – I.N. Sneddon.

3. Advanced Engineering Mathematics – R.K. Jain, S.R.K.Iyengar.

4. Advanced Engg. Mathematics – Michael D. Greenberg.

Note: Examiner will set eight questions, taking two from Part-A, three from Part-B and three from Part-

C. Students will be required to attempt five question taking atleast one from each part.

PHY-102 E PHYSICS-II 3+1+0

(COMMON FOR ALL BRANCHES)

PART-A

CRYSTAL STRUCTURE

Space Lattice, unit cell and translation vectors, Miller indices, simple crystal structure, Bonding

in solids, Experimental x-ray diffraction method, Laue method, powder Method, Point defects in

solids, Elementary idea of quarks and gluons.

QUANTUM PHYSICS

Difficulties with Classical physics, Introduction to quantum mechanics-simple concepts, discovery of

Planck's constant, Group velocity and phase velocity, Schrodinger wave equations - time dependant

and time independent Schrodinger equations, Elementary ideas of quantum statistics.

FREE ELECTION THEORY

Elements of classical free electron theory and its limitations, Drude‟s Theory of Conduction,

quantum theory of free electrons, Fermi level, Density of states, Fermi-Dirac distribution function,

Thermionic emission, Richardson's equation.

PART-B

BAND THEORY OF SOLIDS

Origin of energy bands, Kronig, Penney Model (qualitative), E-K diagrams, Brillouin Zones, Concept

of effective mass and holes, Classification of solids into metals, Semiconductors and insulators, Fermi

energy and its variation with temperature. Hall effect and its Applications.

PHOTOCONDUCTIVITY AND PHOTOVOLTAICS

Photoconductivity in insulating crystals, variation with illumination, effect of traps, applications of

photoconductivity, photovoltaic cells and their characteristics.

MAGNETIC PROPERTIES OF SOLIDS

Atomic magnetic moments, orbital diamagnetism, Classical theory of paramagnetism, ferro magnetism

- molecular fields and domains.

SUPER CONDUCTIVITY

Introduction (experimental survey), Meissner effect, London equation.

Text Books :

1. Introduction to Solid State Physics (VII Ed.) – Charles Kittel (John Wiley).

2. Quantum Mechanics – Powell and Crasemann (Oxford & IBH)

3. Fundamentals of Solid State Physics – B.S.Saxena, R.C.Gupta and P.N.Saxena (Pragati Prakashan).

Reference Books :

1. Sold State Physics – Pillai (New Age).

2. A text book of Engg. Physics – Avadhanulu and Kshirsagar (S.Chand)

3. Quantum Mechanics – Ghatak & Loknathan.

BFE 103 FOOD MICROBIOLOGY 3 + 1 + 0

Introduction to Food Microbiology: Food microbiology and its scope, History of microbiology of food,

Types of microorganism associated with food: mold, yeast and bacteria. Food materials and

microorganisms, Sources of microorganisms in food, Importance of microorganism in food industry.

Fermented and microbial foods: Fermented Milk and milk products, Single cell protein, Fermented fruits

and vegetables, Fermented fish, Fermented meats, Fermented beverages- Beer, Vinegar and Wine.

Detection of microorganism and their product in foods: cultural, microscopic examinations, physical,

chemical and immunological methods and various physical and instrumental methods.

Foods microbiology and public health- Food poisoning, Types of food poisonings, important features, etc.

Bacterial agents of food borne illness- A brief account of various organisms related with food poisoning.

Food Spoilage and microbes of milk, meats, fish and various plant products, spoilage of canned foods.

HACCP & food safety, Hurdle Technology and its applications.

Recommended Readings:

1. James M.J. (2000) Modern Food Microbiology, 5th Edition, CBS Publishers.

2. Barnart, G.J. (1997) Basic Food Microbiology, CBS Publishers.

3. Adam M.R. & Moss, M.O. (1995) Food Microbiology, New Age International Pvt. Ltd.

Publishers.

4. Bibek Ray (1996) Fundamental Food Microbiology, CRC Press.

5. Stanier, R.Y. (1996) General Microbiology, Vth Edition, MacMillan

6. William Carroll Frazier, 1967 Food Microbiology

7. Microbiology: concepts and applications by Michael J. (Jr.) Pelczar – 1993

8. Michael J. Pelczar, (1967) Food Microbiology McGraw-Hill

BFE 104 ENGINEERING PROPERTIES OF FOODS 3+1+0

Rheological properties of food: Stress, Strain, Hookes law, Elasticity, Plasticity, Ductility. Classification

of food: Newtonian and Non Newtonian Fluid, Time dependent and independent flow behaviour.

Thermal properties of food: Introduction to thermal properties, importance of thermal properties ,

experimental approach to measure thermal properties.

Thermodynamic properties of food in dehydration: Introduction, Thermodynamic food-water system,

sorption energetic, dehydration principles and process.

Dielectric properties of food: Introduction, Measurement principle, Frequency and temperature

dependence, composition dependence of dielectric properties. Assessment of food quality by using

dielectric properties.

Surface properties: introduction, fundamental consideration, Gibbs adsorption equation and contact angle

measurement techniques.

Colorimetric properties of food: Physicological basis of colour, measurement of colour, and presentation

of sample.

Recommended Readings:

1. M.A.Rao and S.S.H.Rizvi: Engineering Properties of Foods Mercel Dekker inc. New

York (1998)

2. M.J.Lewis: Physical Properties of Foods and Food Processing Systems Woodhead Publishing

Cambridge, UK (1990)

3. Reynold Jewitt and Others: Physical Properties of Foods Allied Science Publishers (1983)

Shafiur Rehman: Food Properties Hand Book CRC Press Inc. New York (1995)

4. J.H.Prentice: Measurements in the Rheology of Food Stuffs Elsevier Applied Science Publishers

(1984)

5. Micha Peleg and Edward B.Bagley: Physical Properties of Foods AVI Publishing company Inc,

Westport USA (1983)

6. Nuri N. Mohsenin: Physical Properties of Plant and Animal Materials Gordon and Reach

Science Publishers (1970).

7. R. P.Kachru and R.K.Gupta: Physico-Chemical Constituents and Engineering Properties of Food

Crops : Scientific Publishers, JodhpurMILES, C. A. et al., Physical Properties of Foods, Applied

Science Publ. 1983.

ME- 107 E WORKSHOP PRACTICE

List of Experiments / Jobs

1. To study different types of measuring tools used in metrology and determine least counts of

vernier calipers, micrometers and vernier height gauges.

2. To study different types of machine tools ( lathe, shape or planer or slotter, milling, drilling

machines )

3. To prepare a job on a lathe involving facing, outside turning, taper turning, step turning,

radius making and parting-off.

4. To study different types of fitting tools and marking tools used in fitting practice.

5. To prepare lay out on a metal sheet by making and prepare rectangular tray, pipe shaped

components e.g. funnel.

6. To prepare joints for welding suitable for butt-welding and lap welding.

7. To perform pipe welding.

8. To study various types of carpentry tools and prepare simple types of at least two wooden

joints.

9. To prepare simple engineering components/ shapes by forging.

10. To prepare mold and core assembly, to put metal in the mold and fettle the casting.

11. To prepare horizontal surface/ vertical surface/ curved surface/ slots or V-grooves on a

shaper/ planner.

12. To prepare a job involving side and face milling on a milling machine.

NOTE: 1. At least ten experiments/ jobs are to be performed/ prepared by students in the semester.

2. At least 8 experiments/ jobs should be performed / prepared from the above list,

remaining two may either be performed/ prepared from the above list or designed & set

by the concerned institution as per the scope of the syllabus of Manufacturing Processes

and facilities available in the Institute.

ME- 201 E THERMODYNAMICS 3+1+0

Unit I Basic Concepts: Macroscopic and Microscopic Approaches, Thermodynamic Systems,

Surrounding and Boundary, Thermodynamic Property – Intensive and Extensive,

Thermodynamic Equilibrium, State, Path, Process and Cycle, Quasi-static, Reversible

and Irreversible Processes, Working Substance. Concept of Thermodynamic Work and

Heat, Equality of Temperature, Zeroth Law of Thermodynamic and its utility. Problems.

Unit II First Law of Thermodynamics: Energy and its Forms, Energy and 1st law of

Thermodynamics, Internal Energy and Enthalpy, PMMFK, Steady flow energy equation,

1st

Law Applied to Non- flow process, Steady Flow Process and Transient Flow Process,

Throttling Process and Free Expansion Process. Problems.

Unit III Second Law of Thermodynamics: Limitations of First Law, Thermal Reservoir, Heat

Source and Heat Sink, Heat Engine, Refrigerator and Heat Pump, Kelvin- Planck and

Clausius Statements and their Equivalence, PMMSK. Carnot Cycle, Carnot Heat Engine

and Carnot Heat Pump, Carnot Theorem and its Corollaries, Thermodynamic

Temperature Scale. Entropy, Clausius Inequality, Principle of Entropy Increase,

Temperature Entropy Plot, Entropy Change in Different Processes, Introduction to Third

Law of Thermodynamics. Problems.

Unit IV Availability and Irreversibility: High and Low Grade Energy, Availability and

Unavailable Energy, Loss of Available Energy Due to Heat Transfer Through a Finite

Temperature Difference, Dead state of a system, Availability of a Non-Flow or Closed

System, Availability of a Steady Flow System, Helmholtz and Gibb‟s Functions,

Effectiveness and Irreversibility, Second law efficiencies of processes & cycles.

Problems.

Unit V Pure Substance: Pure Substance and its Properties, Phase and Phase Transformation,

Vaporization, Evaporation and Boiling, Saturated and Superheat Steam, Solid – Liquid –

Vapour Equilibrium, T-V, P-V and P-T Plots During Steam Formation, Properties of Dry,

Wet and Superheated Steam, Property Changes During Steam Processes, Temperature –

Entropy (T-S) and Enthalpy – Entropy (H-S) Diagrams, Throttling and Measurement of

Dryness Fraction of Steam. Problems.

Unit VI Ideal and Real Gases: Concept of an Ideal Gas, Basic Gas Laws, Characteristic Gas

Equation, Avogadro‟s law and Universal Gas Constant, P-V-T surface of an Ideal Gas.

Vander Waal‟s Equation of state, Reduced Co-ordinates, Compressibility factor and law

of corresponding states. Mixture of Gases, Mass, Mole and Volume Fraction, Gibson

Dalton‟s law, Gas Constant and Specific Heats, Entropy for a mixture of non-reactive

gases. Problems.

Unit VII Thermodynamic Relations: Maxwell Relations, Clapeyron Equation, Relations for

changes in Enthalpy and Internal Energy & Entropy, Specific Heat Capacity Relations,

Joule Thomson coefficient & inversion curve.

Text Books:

1. Engineering Thermodynamics – Jones and Dugan, PHI, New Delhi.

2. Fundamentals of Engineering Thermodynamics – E. Radhakrishnan, PHI, New Delhi.

Reference Books :

1. Theory and Problems of Thermodynamics – Y. V.C. Rao, Wiley Eastern Ltd., New Delhi.

2. Engineering Thermodynamics – C P Arora, Tata McGraw Hill

3. Engineering Thermodynamics – P K Nag, Tata McGraw Hill

NOTE: In the semester examination, the examiner will set 8 questions in all, at least one question from

each unit, and students will be required to attempt only 5 questions.

EE-201 E BASICS OF ELECTRONIC ENGINEERING 3+1+0

UNIT-1

Semiconductor Physics, Diodes and Applications: Basic concepts, intrinsic and extrinsic semiconductors,

diffusion and drift current, Hall effect and its applications-pn junction under open circuit, reverse bias and

forward bias conditions, p-n junction in the breakdown region, ideal diode, types of diodes-zener diode,

varactor diode, LED and photodiode. Rectifier (half wave and full wave)

UNIT-II

Operational Amplifiers: OP-amps, its characteristics. Inverting, non-inverting, summing, averaging

scaling difference, integrator and differentiator amplifiers

UNIT-III

DIGITAL Electronics: Binary Octal and Hexadecimal number system and conversion, Boolean algebra,

truth tables of logic gates AND, OR, NOT, EX-OR, EX-NOR, NAND, NOR AND their implementation

using diodes transistors, switches and lamps, Universal gates.

UNIT-IV

Electronic Instruments: Transducers, Role, importance and applications of general purpose test

instruments viz. multi meter (digital and analog), cathode ray oscilloscope (CRO), function/signal

generator.

Reference /Text Books:

Sedra A S and Smith K C “Microelectronic Circuits” New York. Oxford University Press, New

York.

Tocci R J and widner N S “Digital Systems” – Principles and Applications”. Pearson Education

India, New Delhi.

Cooper and Helfric, “Modern Electronic Instrumentation and Measuring Techniques”. Prentice

Hall of India, New Delhi.

Boylestad and Nashelesky, “Electronic Devices and Circuit Theory” Person Education India,

New Delhi Millman and Grabel, “Microelectronics” Tata McGraw Hill.

BFE 201 HEAT AND MASS TRANSFER 3 + 1 + 0

Basic Principles and Conduction Importance of heat transfers in Food processing operations - Modes of

heat transfer - Mean temperature difference. Concept of heat conduction - Fourier's law of heat

conduction - one dimensional steady state heat conduction equation for flat plate, hollow cylinder, hollow

sphere - Heat conduction through a series of resistances - Analogy between flow of heat and flow of

electricity - Thermal conductivity measurement; effect of temperature on thermal conductivity;

conduction through liquids.

Film Coefficients and Their Application: Individual and overall heat transfer coefficients and the

relationship between them - Conduction with heat source - Two dimensional steady state conduction -

Analytical and graphical methods - Transient heat conduction.

Convection and Radiation: Concept of heat transfer by convection - Natural and forced convection -

Application of dimensional analysis for convection - Equations for forced convection under laminar,

transition and turbulent conditions - Equations for natural convection - Heat transfer from condensing

vapours, heat transfer to boiling liquids - Influence of boundary layer on heat transfer. Concept of thermal

radiations - Black body concept - Stefan Boltsman's law -concept of grey body – radiation between

surfaces

Heat Exchangers: Parallel and counter flow heat exchangers - Log mean temperature difference - Single

pass and multipass heat exchangers; plate heat exchangers; use of correction factor charts; heat

exchangers effectiveness; number of transfer unit - Chart for different configurations - Fouling factors and

wilson's plot - Design of various types of heat exchangers.

Diffusion and Mass Transfer Coefficients: Molecular and eddy diffusion in gases and liquids, steady state

diffusion under stagnant and laminar flow conditions Diffusivity measurement and prediction, diffusion

in solids. Concept of mass transfer coefficients, interphase mass transfer and over all mass transfer

coefficients in binary systems

Humidification and Drying: Basic concepts, psychrometric chart construction, Humidification and

dehumidification operations, cooling tower operations. Theory and mechanism of drying, drying

characteristics of materials, batch and continuous drying, calculation for continuous drying, drying

equipment, design and performance of various drying equipments.

Absorption and Distillation: Equilibrium and operating line concept in absorption calculations; types of

contactors; Operating characteristics of stagewise and differential contactors, Vapour-liquid equilibria,

Raoult's law and deviations from ideality, methods of distillation; extractive and azeotropic; distillation

low pressure distillation; steam distillation, fractionation of binary system; design calculations by

McCabe-Thiele methods.

Extraction and Leaching: Equilibrium in ternary systems; equilibrium stagewise contact calculations for

batch and continuous extractors, differential contact extraction equipment - spray, packed and

mechanically agitated contactors and their design calculations; pulsed extractors, centrifugal extractors,

Solid-liquid equilibria; leaching equipment-batch and continuous types; calculation of number of stages.

Recommended Readings:

1. McCabe, W.L., Smith, J.C., and Harriot, P., “Unit Operations in Chemical Engineering”,

McGraw-Hill Recent Edn.

2. Binay K.Dutta “Heat Transfer Principles and Applications”, Prentice Hall of India, 2001.

3. Coulson, J.M., Richardson, J.F., “Chemical Engineering”, Vol. I., Pergamon and ECBS, 1970.

4. Kern, D.Q., “Process Heat Transfer”, McGraw-Hill - Revised adition - 1999.

5. Treybal, R.E., “Mass Transfer Operations”, McGraw-Hill Kogakusha, 1980.

6. McCabe, W.L., Smith, J.C., and Harriot, P., “Unit Operations in Chemical Engineering”,

McGraw-Hill Edn., 1993.

7. Coulson, J.M., Richardson, J.F., “Chemical Engineering”, Vol. I, Pergamon Press, 1977 Skelland,

A.H.P., “Diffusional Mass Transfer”, Krieger, Malabar FL (1985).

HUM-202-E FUNDAMENTALS OF MANAGEMENT 3+1+0

Unit-I

Meaning of management, Definiation of Management, Characterstics of management, Management vs

Administration, Management-Art, Scinece and Profession. Importance of management, Development of

management, thoughts

Principles of Management. The Management Functions and relationship of Managerial functions

Unit-II

Nature and significance of staffing, Personal management, functions of personal management, manpower

planning, process of manpower planning, Recuritment, seletion, Promotion-Seniority vs Merit, Training-

objective and types of training

Unit-III

Production Management, Definition, objectives, functions and scope, Production planning and Control;

its significance, stages in Production Planning and Control. Brief introduction to the concepts of material

management, inventory control, its importance and various method

Unit-IV

Marketing management-Definition of marketing, marketing, concept, objectives, functions of marketing,

Marketing Research-Meaning; Definition; Objectives, Importance, Limitations, Process, Advertising-

meaning of advertising, Objectives, Functions, Criticism

Unit-V

Introduction of financial Management, Objectives of Financial Management, Functions and importance of

Finanacial Management, Brief Introduction to the concept of capital structure and various sources of

finance

Book Recommended:

Text Books:

Principles and Practice of Management-R.S.Gupta, B.D. Sharma, N.S.Bhall. (Kalyani Publishers,

Organization and Management-R.D. Aggarwal (Tata Mc Graw Hil)

Reference Books:

1. Principles & Practices of Management L.M.Prasad (Sultan Chand & Sons)

2. Management-Harold, Koontz and Cyrilo Donel (Mc. Grew Hill)

3. Marketing Management-S.A. Sherlikar (Himalaiya Publishing House, Bombay)

4. Financial Management-I.M. Pandey (Vikas Publishing House, New Delhi)

5. Management-James A.F. Stoner & Edward Freeman, PHL

NOTE:- Eight questions are to be set at least one question from each unit and the students will have to

attempt five question in all

BFE 203 PRINCIPLES OF BIOPROCESS ENGINEERING 3 + 1 + 0

Types of fermentation- Batch, fed batch and continuous, conventional fermentation v/s biotransformation,

solid substrate, surface and submerged fermentation. Fermentation economics, fermentation media,

fermenter design- mechanically agitated, pneumatic and hydrodynamic fermenters, large scale animal and

plant cell cultivation and air sterilization.

Sterilization of fermentation media, aeration and agitation in bioprocesses, scale-up of fermentation

processes, process control in bioprocesses.

Microbial processes - Production, optimization, screening, strain improvement, down stream processing

and recovery of penicillin, streptomycin, citric acid, lysine, glutamic, acid, ethanol, cyclodextrins solvents

(glycerol, acetone, butanol), Antibiotics (penicillin, streptomycin, tetracycline), Semisynthetic antibiotics,

Aminoacids (lysine, glutamic acid), and vitamins. Single Cell Protein.

Enzyme Technology - production, recovery, stability and formulation of bacterial and fungal enzymes-

amylase, protease, penicillin acylase, glucose isomerase, Immobilised Enzyme and cell based

biotransformations - steroids, antibiotics, alkaloids, enzyme/cell electrodes. Isolation, Preservation and

Maintenance of Industrial Microorganisms.

Microbial Growth and Death Kinetics, Media for Industrial Fermentation, Air and Media Sterilization.

Measurement and control of bioprocess parameters, Downstream Processing.

Recommended Readings:

1. Bioprocess Engineering – Basic Concepts by M.L.Shuler & F. Kargi Second Edition, Prentice

Hall 2002, ISBN : 0-13-081908-5

2. Bioprocess Engineering Principles by P. Doran Academic Press

3. Biochemical Engineering by H. Blanch & D. Clark

ME- 210 E ENERGY CONVERSION 3+1+0

Unit I Fuels and Combustion: Classification of fuels- solid, liquid & gaseous fuels,

Combustion equations, Stochiometric air-fuel ratio, Excess air, Exhaust gas analysis,

Orsat apparatus. Enthalpy and internal energy of combustion, Enthalpy of formation,

Adiabatic flame temperature, Gibb‟s and Helmholtz functions, Calorific values of fuel,

Problems.

Unit II Steam Boilers and Draft: Classification, comparison between fire and water tube

boilers, Essentials of a good boiler, Constructional and operational details of

Locomotive& Lancashire Boilers, High pressure boilers- Benson, Lamont, Loeffler and

Velox boilers, Boiler mountings and accessories, Boiler performance, Natural& Artificial

drafts, Chimney height, Maximum draft and chimney efficiency, Boiler heat balance

sheet, Problems.

Unit III Vapour Power Cycles: Carnot and Rankine vapour cycles, effect of operating

conditions on thermal efficiency of Rankine cycle, Rankine cycle with superheat, reheat

and regeneration, Binary vapour cycle, Problems..

Unit IV Flow Through Nozzles: Velocity and heat drop, mass discharge through a nozzle,

critical pressure ratio and its significance, effect of friction and nozzle efficiency,

supersaturated flow, design pressure ratio, Problems.

Unit V Steam Turbines: Classification, Impulse Turbine- Flow through blades, velocity

diagram, power output and efficiency, maximum blade efficiency of single stage impulse

turbine, blade friction, compounding of impulse turbine. Reaction Turbine-Flow through

impulse reaction blades, degree of reaction, velocity diagram, power output, efficiency

and blade height, comparison of impulse and impulse reaction turbines. Losses in steam

turbines, stage efficiency, overall efficiency and reheat factor. Governing of steam

turbines, Problems.

Unit VI Steam Condensers: Elements of a condensing plant, types of condensers, comparison of

jet and surface condensers. Condenser vacuum, sources of air leakage & its

disadvantages, vacuum efficiency and condenser efficiency, Problems.

Unit VII Air Compressors: Working of a single stage reciprocating air compressor; calculation of

work input; Volumetric efficiency; Isothermal efficiency; Advantages of multi stage

compression; Two stage compressor with Inter-cooling; Perfect Inter cooling; Optimum

intercooler pressure, Problems.

Text Books :

1. Thermal Engineering – P L Ballaney, Khanna Publishers

2. Thermodynamics and Heat Engines vol. II – R Yadav, Central Publishing House

Reference Books :

1. Applied Thermodynamics for Engineering Technologists – T D Eastop and A McConkey,

Pearson Education

2. Heat Engineering – V P Vasandani and D S Kumar, Metropolitan Book Co Pvt Ltd

NOTE: In the semester examination, the examiner will set 8 questions in all, at least one question from

each unit, and students will be required to attempt only 5 questions.

UCC-581 ENVIRONMENTAL STUDIES 3+0+0

Environment & Ecology:

Introduction, component of environment, factors affecting environment, objectives of environment

management, segments of environment, atmosphere, lithosphere, hydrosphere, biosphere, environmental

pollution, classification of pollutants, types of pollutants. Ecology-Principle of ecology, environment and

eco-factors (Medium & Biotic), Types of eco-system, ecological pyramids, Biogeochemical cycles in

environment (sulphur cycle, phosphorus cycle, oxygen cycle, hydrological cycle-H cycle, Nitrogen

cycle).

Waste Water & Its treatment processes:

Waste-water characteristics, effluent standards, primary treatment, secondary treatment-aerobic (activated

sludge, aerated lagoons, trickling filter, roughing filter, rotating biological contactor) anaerobic (contact

process, UASB)

Air pollution:

Classification of air pollutants

4Particulates: Physical characteristics, mode of formation, settling properties, Control measures

Hydrocarbons: Nature, sources, control

Carbon Monoxide: Source, harmful effects on human health, control measures;

Oxides of Sulphur and Nitrogen: Sources, effects on human health and plants, control measures.

Solid Waste: Types, sources and properties of solid waste, solid waste management-Generation,

Collection and techniques for ultimate disposal, Elementary discussion on resource and energy recovery.

Books Suggested:

1. Environmental Engg: by Howard S. Peavy & others, MGH International

2. Metcaf-EDDy-Waste-water engineering revised by George

3. Environmental Chemistry by B.K. Sharma, Geol Publishing, Meerut

4. Environmental Chemistry, A.K.E, Wiley Eastern.

EE-251 E ELECTRONIC INSTRUMENTATION AND PROCESS CONTROL 3 + 1 + 0

UNIT-1

OSCILLOSCOPE: Block diagram, study of various stages in brief, high frequency CRO considerations.

Sampling and storage oscilloscope.

UNIT-2

ELECTRONIC INSTRUMENTS: Instruments for measurement of voltage, current & other circuit

parameters, Q-meters, R.F. power measurements, introduction to digital meters.

UNIT-3

GENERATION & ANALYSIS OF WAVEFORMS: Block diagram of pulse generators, signal

generators, function generators wave analysers, distortion analysers, spectrum analyser, Harmonic

analyser, introduction to power analyser.

UNIT-4

FREQUENCY & TIME MEASUREMENT: Study of decade counting Assembly(DCA), frequency

measurements, period measurements, universal counter, introduction to digital meters.

UNIT-5

DISPLAY DEVICES: Nixie tubes, LED‟s LCD‟s, discharge devices.

UNIT 6

TRANSDUCERS: Classification, Transducers of types: RLC photocell, thermocouples etc. basic

schemes of measurement of displacement, velocity, acceleration, strain, pressure, liquid level &

temperature.

UNIT-7

INTRODUCTION TO SIGNAL CONDITIONING:DC signal conditioning system, AC signal

conditioning system, data acquisition and conversion system

UNIT-8

PROGRAMMABLE LOGIC CONTROLLERS: Introduction to PLC‟S, P, PI, PD, PID controllers,

application of Logic Controllers in Food processing industry, Programming language of PLC‟s i.e

Ladder Diagrams.

Text Book:

A course in Electrical & Electronics Measurements & Instrumentation : A.K.Sawhney; Dhanpat Rai &

Sons.

Reference Books:

Electronics Instrumentation & Measurement Techniques : Cooper; PHI.

BFE-251 PRINCIPLES AND METHODS OF FOOD PROCESSING 3 + 1 + 0

Introduction to food processing: Basic principles, importance of food processing and preservation,

classification of foods, types of food spoilage, viz. microbiological, enzymatic, chemical and physical

spoilages and their effects on food quality.

High temperature processing: Principles of thermal processing, Pasteurization and Sterilization, microbial

destruction in batch and continuous sterilization, methods of heat transfer, heat resistance of micro-

organisms, factors affecting heat resistance of micro-organisms, TDT curve, canning of foods, categories

of foods for canning, heat penetration into food containers, calculating the process time for canned food,

UHT processing, Irradiation and Microwave processing of foods.

Low temperature processing: Low temperature required for different foods, Refrigeration, chilling and

Freezing of food, freezing principles, low and fast freezing, freezing process, determining freezing load,

ammonia refrigeration systems, freezing rate, estimation of freezing time of foods, Types of freezers,

thawing of frozen food.

Processing by Moisture Removal: Evaporation, Concentration and Dehydration, Drying operation, Drying

of solid and liquid foods, Types of dryers, their advantages and disadvantages, Concentration of liquid

food by evaporators, Continuous, Multiple effect, Falling and Rising film evaporators, Principles of

freeze concentration, Membrane processes for liquid food concentration.

Water activity (aw) in foods: Role of water activity in food preservation, control of aw by addition of

solutes and moisture removal, moisture sorption isotherm, Measurements of water activity, Intermediate

moisture food (IMF), Principles, techniques of preservation.

Use of preservatives: Sugar and salt preservation, use of chemical preservatives in food, types of

fermentation of sugars, smoking, sulphating and pickling, purposes and advantages.

Recommended Readings:

1. Norman, N.P. and Joseph, H.H. (1997). Food Science. Fifth edition, CBS Publication, New

Delhi.

2. Frazier, W.C. and Westhoff, D.C. (1996). Food Microbiology, 4th edn, Tata McGraw Hill Pvt.

Ltd., New Delhi.

3. Fellows, P.J. (2002). Food Processing Technology : Principles and Practice, 2nd

edn, Woohead

Pub. Ltd.

4. Marcus Karel, Owen R. Fennema, Daryl, B. Lurd. Principles of Food Science, Part II, Physical

Principles of Food Preservation, Marcel Dekker, Inc.

5. M. Shafeiur Rahman (1999). Handbook of Food Preservation, Marcel Dekker, Inc.

6. Vickie A. Valdavik and Elizabeth, W. Christian (2003). Essentials of Food Science. Springers.

BFE 252 FUNDAMENTALS OF FOOD PROCESS ENGINEERING 3 + 1+ 0

Introduction to food process engineering

Material and energy balances: Basic principles, total mass balance and component mass balance. Material

balance calculations involved in dilution, concentration and dehydration. Heat balance calculations.

Fluid flow theory and applications: Fluid statics and fluid dynamics, mass and energy balances in fluid

flow. Newtonian and non-newtonian fluids, streamline and turbulent flow. Fluid flow applications-

measurement of pressure and velocity. Liquid transport system- pipelines and pumps for food processing

plants-positive displacement pumps, air-lift pumps, propeller pumps, centrifugal pumps and jet pumps.

Heat transfer in food processing: Thermal properties of foods, modes of heat transfer, conductive heat

transfer in a rectangular slab, tubular pipe, and multilayered systems. Natural and forced convection.

Estimation of convective heat transfer coefficient in forced and natural convection. Estimation of overall

heat transfer coefficient. Heat exchangers- Plate, tubular, scraped surface, and steam infusion heat

exchangers.

Thermal process calculation :Commercial sterility concept, Microbial inactivation rates at constant

temperature, Effect of temperature on thermal inactivation of microorganisms, Calculation of processing

time in continuous flow systems, Thermal process calculations for canned foods, Product degradation

during thermal processing.

Psychrometrics: Properties of dry-air : composition of air, specific volume of air, specific heat of dry air,

enthalpy of dry air, dry bulb temp.

Properties of water-vapor: Specific volume of water vapor, specific heat of water vapor, enthalpy of water

vapor.

Properties of air-vapor mixtures: Gibbs-Dalton law, Dew-point temp, humidity ratio (or moisture

content), relative humidity, wet bulb temperature.

The psychrometric chart: Use of psychrometric chart to evaluate complex air conditioning processes.

Recommended Readings:

1. Earle, R.L. (1983) Unit Operations in Food Processing, 2nd

Edition, Pergamon Press, Oxford,

U.K.

2. Singh, R. P. and Heldman, D. R. (1984). Introduction to Food Engg., Academic

Press,INC,London.

3. Harper, J.C. (1976) Elements of Food Engg., AVI Publ. Co., Westport, Connecticut.

4. Toledo, R.T. (1980). Fundamentals of Food Process Engg., AVI. Publ. Co., Westport,

Connecticut.

5. Brennan, J.G., Buffers, J.R., Cowell N.D., Lilly, A.E.V. (1976). Food Engg. Operations, 2nd

Ed.,

Elsevier, New York.

Lewis, M.J. (1987). Physical Properties of Foods & Foods Processing Systems, Ellis Horwood,

England.

BFE-253 FOOD COMPOSITION AND ANALYSIS 3 + 1 + 0

Introduction and occurrence of various components in foods and their important functions. Chemical

composition and characteristics of foods.

Principal food constituents – carbohydrates and their functional properties – monosaccharides,

disaccharides, oligosaccharides polysaccharides, pectic substances, gums and mucilages, seaweed

polysaccharides. Changes of carbohydrates on cooking / processing and storage. Analysis and

identification of carbohydrates, colour reactions and other quantitative determinations.

Proteins and amino acids in foods : Types of proteins and amino acids and their important nutritional

roles. Plant protein, milk proteins, egg protein and their important nutritional characteristics.

Methods of analysis of proteins and amino acids in foods.

Edible fats and oils, identifications of natural fats and oils saturated and unsaturated fatty acids. Rancidity,

hydrogenations, saponification, and iodine value of fats and oils. Essential fatty acids and their analysis

GLC. Physical and chemical analysis of fat and fatty substances.

Minerals – major, minor and trace elements their occurrence and importance in foods, methods of

analysis of minerals.

Vitamins – fat soluble vitamins and water soluble vitamins and analysis of different vitamins by HPLC,

colorimetric and fluorimetric methods .

Antinutritional and toxic constituents of foods, various types and chemical nature of antinutritional

factors, their significance and methods of analysis.

Various flavour components and additives of food and their chemical nature and analysis. Application of

enzymes in food analysis.

Recommended Books:

Fennema, OR. Food Chemistry, McGraw Hill Publ.

Belitz, HD and Grosch, W. Food Chemistry, Springer – Vatage Publ.

ME- 402 E COMPUTER AIDED DESIGN & MANUFACTURING 3 + 1 + 0

UNIT – I

Introduction: Introduction to CAD/CAM, Historical developments, Industrial look at CAD/CAM,

Introduction to CIM; Basics of geometric and solid modeling, explicit, implicit, intrinsic and parametric

equations, coordinate systems.

UNIT – II

Transformations: Introduction, transformation of points and line, 2-D rotation, reflection, scaling and

combined transformation, homogeneous coordinates, 3-D scaling, shearing, rotation, reflection and

translation, combined transformations, orthographic and perspective projections, reconstruction of 3-D

objects.

UNIT – III

Curves: Algebraic and geometric forms, tangents and normal, blending functions reparametrization,

straight lines, conics, cubic splines, Bezier curves and B-spline curves.

UNIT – IV

Surfaces: Algebraic and geometric forms, tangents and normal, blending functions, reparametrization,

sixteen point form, four curve form, plane surface, ruled surface, surface of revolution, tabulated cylinder,

bi-cubic surface, bezier surface, B-spline surface.

UNIT – V

Solids: Solid models and representation scheme, boundary representation, constructive solid geometry,

sweep representation, cell decomposition, spatial occupancy enumeration.

UNIT – VI

Automation and Numerical Control: Introduction, fixed, programmable and flexible automation,

types of NC systems, MCU and other components, NC manual part programming, coordinate systems, G

& M codes, Part program for simple parts, computer assisted part programming.

UNIT – VII

Group Technology: Part families, part classification and coding, production flow analysis, Machine cell

design, Advantages of GT

UNIT – VIII

Flexible Manufacturing Systems & Computer aided process planning: Introduction, FMS components,

types of FMS, FMS layouts, planning for FMS, advantages and applications Coventional process

planning, types of CAPP, Steps in variant process planning, planning for CAPP.

Text Books:

1. CAD/ CAM by Groover and Zimmer, Prantice Hall.

2. CAD/ CAM Theory and Practice by Zeid, McGraw Hill

3. Numerical Control and Computer Aided Manufacturing by Kundra, Rao & Tiwari, TMH.

Reference Books:

CAD/CAM ( Principles, Practice & Manufacturing Management ) by Chirs Mc Mohan & Jimmie

Browne, Published by Addison- Wesley.

Note: In the semester examination, the examiner will set eight questions in all, at least one question from

each unit. The students will be required to attempt only 5 questions

ME-403 E REFRIGERATION & AIR CONDITIONING 3 + 1 + 0

Unit I

Introduction: Definition of refrigeration & air conditioning; Necessity; Methods of refrigeration; Unit of

refrigeration; Coefficient of performance (COP), Fundamentals of air-conditioning system; Refrigerants-

Definition, Classification, Nomenclature, Desirable properties, Comparative study, secondary

refrigerants, Introduction to eco-friendly Refrigerants; Introduction to Cryogenics.

Unit II

Air Refrigeration System: Carnot refrigeration cycle. Temperature. Limitations; Brayton refrigeration or

the Bell Coleman air refrigeration cycle; Necessity of cooling the aero plane; Air craft refrigeration

systems, Simple cooling and Simple evaporative types, Boot strap and Boot strap evaporative types,

Regenerative type and Reduced Ambient type system, Comparison of different systems, problems.

Unit III

Vapour Compression (VC) Refrigeration Systems:

(A) Simple Vapour Compression (VC) Refrigeration systems-Limitations of Reversed Carnot cycle with

vapour as the refrigerant; Analysis of VC cycle considering degrees of sub cooling and superheating; VC

cycle on p-v, t-s and p-h diagrams; Effects of operating conditions on COP; Comparison of VC cycle with

Air Refrigeration cycle.

(B) Multistage Ref. Systems- Necessity of compound compression, Compound VC cycle , Inter-cooling

with liquid sub –cooling and / or water inter cooler: Multistage compression with flash inter-cooling and /

or water inter-cooling; systems with individual or multiple expansion valves; Individual compression

system with individual or multiple expansion valves; Individual compression systems with individual or

multiple expansion valves but with and without intercoolers.

Unit IV

Other Refrigeration Systems:

(A) Vapour Absorption Refrigeration Systems – Basic Systems, Actual COP of the System, Performance,

Relative merits and demerits; Properties of aqua ammonia; Electrolux Refrigeration; Problems.

(B) Steam Jet Refrigerating System- Introduction, Analysis, Relative merits and demerits, Performance

Applications, Problems.

(C) Cascade Refrigerating Systems-Necessity Selection of Pairs of refrigerants for the system, Concept of

cascade temperature, Analysis, Multistaging, Comparison with V.C. systems, Applications, Problems.

Unit V

Psychrometry of Air & Air Conditioning Processes: Properties of moist Air-Gibbs Dalton law,

Specific humidity, Dew point temperature, Degree of saturation, Relative humidity, Enthalpy, Humid

specific heat, Wet bulb temp., Thermodynamics wet bulb temp., Psychrometric chart; Psychrometry of

air-conditioning processes, Mixing Process, Basic processes in conditioning of air; Psychrometric

processes in air washer, Problems.

Unit VI

Air- Conditioning Load Calculations: Outside and inside design conditions; Sources of heating load;

Sources of cooling load; Heat transfer through structure, Solar radiation, Electrical applications,

Infiltration and ventilation, Heat generation inside conditioned space; Apparatus selection; Comfort chart,

Problems.

Unit VII

Air Conditioning Systems with Controls & Accessories: Classifications, Layout of plants; Equipment

selection; Air distribution system; Duct systems Design; Filters; Refrigerant piping; Design of summer

air-conditioning and Winter air conditioning systems; Temperature sensors, Pressure sensors, Humidity

sensors, Actuators, Safety controls; Accessories; Problems.

Unit VIII

Refrigeration and Air Conditioning Equipments: Type of compressors and their performance curves;

Types of Condensers, Heat transfer in condensers; Types of expansion devices; types of evaporators,

Cooling and Dehumidifying coils, Problems.

Text Books:

Refrigeration & Air conditioning –R.C. Jordan and G.B. Priester, Prentice Hall of India.

Refrigeration & Air conditioning –C.P. Arora, TMH, New Delhi.

Reference Books:

A course in Refrigeration & Air Conditioning – Arora & Domkundwar, Dhanpat Rai & Sons.

Refrigeration & Air conditioning –W.F. Stocker and J.W. Jones, TMH, New Delhi.

Refrigeration & Air conditioning- Manohar Prasad Wiley Estern limited, New Delhi.

Note:

In the semester examination the examiner will set eight questions in all one question from each unit. The

students will be required to attempt only 5 questions.

BFE-301 BAKING AND CONFECTIONERY TECHNOLOGY 4 + 0 + 0

STATUS OF BAKERY INDUSTRY IN INDIA

RAW MATERIALS FOR BAKERY PRODUCTS: Flour, sugar, shortening, yeast, salt etc as raw

material for bakery products, their role and pfa specifications of these raw materials.

MANUFACURING OF BAKERY PRODUCTS:

Different types of breade and preparation of bread using different methods, quality evaluation of bread,

staling of bread, Different types of biscuits and preparation of biscuits using different methods, quality

evaluation of biscuits, Different ypes of cakes, preparation of cakes using different methods, quality

evaluation of cakes, different types of Pastes, Preparation of other bakery products: rusks, crackers,

bunds, muffins and pizza

CONFECTIONERY PRODUCTS:

Ingredients, types, candy and chocolates: manufacturing process, quality consideration and parameters,

Layout, setting up of units and hygienic conditions required in bakery plant, Operation and maintenance

of bakery equipment

Recommended Readings:

1. Bakery Engineering and Technology Vol. I and II by Matz; CBS

2. Bakery products published by SIRI

3. Cereal Technology by Kent; CBS

4. Wheat Chemistry and Technology by Y.Pomeran

5. Basic baking by SC Dubey

6. Practical baking by William Sultan Vol. I and II

BFE-302 FRUITS AND VEGETABLES PROCESSING 4 + 0 + 0

Introduction to fruit processing: Status and scope of fruit processing industry in India, role of processed

fruits, composition and nutritive value of fruits and vegetables, factors influencing composition and

quality of fruits and vegetables.

Pre-processing operations: Equipments, cleaning methods, sorting, grading, peeling and blanching of

fruits and vegetables before processing, methods of precooling, minimal processing of fruits and

vegetables.

Manufacturing processed products: Role of ingredients and processes for the manufacturing of jam,

jellies, marmalades, candy, preserves fruit bar, pickles, chutneys, dried fruits, and tomato products,

defects and factors affecting the quality and quality control measures, Machineries for manufacturing

processed products.

Thermal processing of fruits: Various types of techniques of thermal processing of fruits and

vegetables, Types of cans and containers, their selection, preparation of syrups and brines, Canning and

Bottling operations for commercial purpose, Machineries used, spoilage of canned foods, Aseptic

packaging.

Fruit juices and beverages: Various juice extraction methods, Extraction equipments, De-aerators,

Techniques for juice clarification, concentration and preservation, Manufacture of non-fermented,

fermented and carbonated beverages, various handling and processing equipments for fruit juices, juice

packaging materials and equipments.

Freezing of fruits and vegetables: Criterion of selection for fruit and vegetables freezing, Various

methods of freezing, frozen fruits, changes during freezing.

Dehydration: Dehydration of vegetables, fruits, juice powder, soup powder, nuggets, flakes, raisins

preparation, Osmo dehydrated products.

FPO Standards, By product utilization, Standards for processed products.

Recommended Readings:

1. Hui, Y.H. (2006). Handbook of fruits and fruit processing. Blackwell Publishing.

2. Arthey, David, Arhurst, Philip, R. (2005). Fruit processing- Nutrition, products and quality

management, 2nd

edition. Springer.

3. Girdharilal and Sidappa (1980), Fruits and vegetables preservation. ICAR (New Delhi).

4. Thompson, A.K. (2003). Fruits and vegetables; Harvesting, handling and storage. Blackwell

Publishing.

5. Ranganna, S. (1977). Manual of analysis of fruits and vegetables products. Tata McGraw Hill

Publishing Co., New Delhi.

BFE-303 INSTRUMENTAL METHODS OF ANALYSIS OF FOODS 4 + 0 + 0

Methods of analysis, introduction and scope of various analytical methods for food samples such as food

color, pH value, turbidity, etc. Uses and roles of various grinding instruments/machines for preparation of

samples for analysis. Analysis of principal food constituents such as carbohydrates, proteins, fat, vitamins

and minerals by various methods. Methods of moisture analysis in foods – drying methods, NIR

techniques, isothermic technique.

Methods for separations, identification and quantification of various food components. Separation

methods – filteration, centrifugation, sedimentation, etc. Electrophoretic methods for protein : gel

electrophoresis, paper electrophoresis, high voltage electrophoresis, starch gel electrophoresis.

Basic principles of spectroscopy instruments : UV, visible and fluosesence spectroscopy. Colorimetric

methods of analysis for protein amino acids, carbohydrates, sugars, vitamins, near infrared analytical

techniques for moisture proteins, fats, fibers, vitamins, mineral etc. Atomic absorption spectrophotometric

method for minerals analysis.

Polarimetric methods for analysis for carbohydrates, fats and fatty substances and amino acids analysis.

Refractometric techniques (refractive index) and instruments for various food component including

flavour component and food additives.

Methods for measuring textural properties of foods – Instron food tester, pentemeter etc. Methods for

measuring rheological and viscoamylographic properties of foods – viscoamylograph, extensograph,

arelographic instruments.

Uses and basic instrument of HPLC – types of column and their applications, high pressure pumps,

various type of detectors for HPLC methods.

Uses and basic instrument of gas chromatograph and gas liquid chromatography (GLC) mass

spectrophotometers and their applications in food analysis.

Recommended Readings :

James CS (1998). Analytical chemistry of foods, Blackic Acad, UK.

Winton, AL (1999). Techniques of food analysis, Allied Science Publication, New Delhi.

Song, DWS (1996) Mechanism and theory in food chemistry Champasian and Hall Inc. New York.

Suzanne Nielson S (2003) Food analysis, Kluwer Academic Press, New York.

Winton AL (1999) Techniques of food analysis, Allied Science, Official methods of analysis, Association

of official analytical chemist USA.

BFE 304 STATISTICAL QUALITY CONTROL FOR FOOD INDUSTRY 4+0+0

Food Quality System:

Scope, Systems and programs for food quality, Food safety, System for food safety

Statistical methods:

Frequency distribution, Normal, Binomial, Poisson, Geometric ,Exponential distribution, The t-Test, Chi-

square test, F-test, ANOVA (Analysis of variance), Regression, Pearson square test, Standard error, Root

mean square error (RMSE),Sum of square error (SSE)

Statistical quality control:

Quality control techniques, Sampling, Sampling plan for prepackaged foods FAO/WHO, Codex

alimentarius procedure, Coefficient of correlation, Partial correlation, Regression analysis

Statistical basics:

Mean median mode, Standard deviation, Degree of freedom, Degree of variance, Coefficient of variance,

Null hypothesis

Reference Books:

Food quality assurance by Rangana,1995

Statistical methods by S.P.Gupta ,2006

Statistical methods by S.C.Gupta

BFE 305 FERMENTATION TECHNOLOGY 4+0+0

Introduction / history of fermentation, scope of fermentation processes in food engineering, particularly

for food processing industries, types of fermentation, nature and origin of fermentation. Industrial

fermentation, production of industrial alcohol, lactic acid, wine, beer etc.

Fermentation processes/technologies – biochemistry of fermentation, development of specific processes

machinery and equipments in the usage of fermentation processes – continuous fermentation, solid state

fermentation, and fermentation for specific end-uses e.g. single cell protein etc.

Characterization/characteristics and techniques of fermentation systems, chemical engineering aspects of

fermentation, oriental fermented foods, fermented cereal products, fermented milk products, fermented

fruits (juices) and vegetable products, tea and coffee products.

Recent application in food fermentation, application of fermentation for value-addition, specific flavoured

products nutritious and palatable foods reducing cost of production, fermentation technology for food

industry, waste utilization.

Recommended Readings:

Godfrey, T. and West, S. (1996). Industrial enzymology stockholon Press, New York.

Pederson, C.S. (1979). Microbiology of food fermentation AVI Publ., Westport, CT.

Pandey, A. (1994). Solid state fermentation, New Age, Publc. New Delhi.

BFE-351 FOOD SAFETY 4+0+0

Introduction, concept of food safety and standards, food safety strategies.

Food hazards and contaminations – biological (bacteria, viruses and parasites), chemical (toxic

constituents / hazardous materials) pesticides residues / environmental pollution / chemicals) and physical

factors.

Food borne diseases, causing agents with different degrees of security. Water borne diseases, sources of

contaminations and their effects.

Preventive food safety systems – monitoring of safety, wholesomeness and nutritional quality of food.

Prevention and control of microbiological and chemical hazards.

Food safety inspection services (FSIS) and their utilization.

Food safety aspects of novel methods of food processing such as PEF, high pressure processing, thermal

and non-thermal processing, irradiation of foods.

HACCP system of food protection : Principles of HACCP and their applications.

Environmental protection agencies (EPA) and their role in food safety system.

Food laws and regulations, food safety and standards acts – state and central agency standards.

Recommended Readings:

Singal RS (1997). Handbook of indices of food quality and authenticity. Woodhead Publ. Cambridge,

UK.

Shapton DA (1994). Principles and practices of safe processing of foods. Butterworth Publication,

London.

BFE 352 FOOD BEVERAGES TECHNOLOGY 4+0+0

Technology of alcoholic and non alcoholic beverages:

Prospect and scope of beverage industry in India, Biochemical, Microbial changes during malting

brewing, Hopping, Fermentation, Ageing, Maturation & packaging etc.

Processing of black and white varieties of grapes:

Worth formation, Fermentation and packaging of wine, study over different type of wine like sherry, Port

type of wine on basis of alcoholic content

Technology of soft drinks ingredients:

The role of soft drinks in Indian market, fruit beverages like fruit juice, Squash, Nectar, Carbonated

beverages, RTS (Ready to serve), Mock tails, Cocktails

Processing of tea and coffee:

Instant tea, Type of tea black & green

Reference Book:

Beverages technology by Sutherland

BFE-353 MEAT AND POULTRY TECHNOLOGY 4 + 0 + 0

Meat: Introduction to meant and poultry industry, Structure of muscle, Slaughter of meat animals,

Physical composition of meat (muscle, connective and fatty tissue), Chemical composition of meat and its

nutritive value, Post mortem changes in muscle, Aging of Meat, meat tenderization, Meat quality,

Inspection and grading of meat, Basic preparatory procedures like comminution, emulsification, curing,

smoking, Cooking of meat, Meat emulsion, sausages and communited meat products.

Poultry handling and dressing: Inspection of birds, poultry slaughter and dressing, factors affecting

quality of poultry.

By-product utilisation: By-products and wastes from meat, fish and poultry industry.

Egg and egg products: Structure and composition of eggs, changes in egg due to aging, abnormalities in

egg, functions of egg in food system, inspection and grading for egg quality, preservation and safe

handling of eggs, coagulation of eggs, egg foams, egg powder and egg based products.

Meat plant sanitation and waste disposal

Recommended Readings:

1. Vaclavik V.A. and Christian E.W. (2003) Essentials of food science. 2nd

edition, Springer

International.

2. Laurie R.A. (1998) Lawrie‟s meat Science. 6th edition. Woodhead Publishing Ltd.

3. Stadelman W.J. and Cotterill O.J. (2001) Egg science and technology. CBS Publishers.

BFE-354 PACKAGING TECHNOLOGY 4 + 0 + 0

Introduction to food packaging: Definitions, packaging terminology, functions of packaging, package

environments.

Package selection: Characteristics of food stuffs that influence package selection- physical, chemical and

biological.

Paper and paper based packaging materials: Different types of pulp, paper making, types of paper,

properties of paper.

Metal packaging materials: Manufacture of tin plate, ECCS, aluminium, container making process,

corrosion and corrosiveness of foods.

Glass packaging materials: Composition, structure, properties, manufacture, design and closure.

Plastic polymer as packaging materials: Brief history, processing, classification and properties of

polymers, additives in plastics.

Edible and biobased food packaging materials: Edible films and coatings of different types, their barrier

and mechanical properties, food packaging applications, MIP, MAP, active packaging.

Printing processes, inks, adhesives and labelling of packaging materials: Different types of printing

processes, inks of different types, natural and synthetic adhesives, label types

Packaging requirements of foods: Packaging requirements of different categories of foods, fresh fruits and

vegetables, meat, fish, poultry, dairy products, edible oils and spice products.

Recycling of packaging materials: Collection, separation and processing of paper packaging; food

packaging from recovered paper, Collection, separation and recycling plastic packaging uses of plastic

packaging.

The shelf life of packaged foods.

Packaging standards and regulations: Laws, regulations, specifications and quality control.

Recommended Readings:

1. Robertson G.L. (2006) Food Packaging: Principles and Practice. 2nd

edition , Taylor and Francis

Group.

2. Mattsson B. and Sonesson U. (2000) Environmentally-friendly food processing Woodhead

Publishing Ltd.

3. Ahvenainen R. (2003) Novel food packaging techniques. Woodhead Publishing Ltd.

BFE -355 PROCESSING OF GRAIN 4 + 0 + 0

Status, production and major growing areas of cereals, in India and world, Structure and chemical

composition of cereals, pulses and oilseeds, antinutritional facts wherever applicable.

Wheat Processing : Wheat classification, wheat grain structure quality and milling, Functionality of wheat

flour components and bakery ingredients, Quality testing of wheat flour and bakery products, Processing

and quality testing bread, Biscuits, cakes. Processing of pasta o;ils seeds Processing.

Processing of Rice, Maize, Barley and Sorghum.

Different millets and their chemical composition, processing and utilization of millets

Pulses: Pretreatment of pulses for milling, ;milling of major pulses

Oilseeds Processing

Recommended Readings:

1. Cereal Technology by Kent, CBS

2. Wheat Chemisty and Technology by Y. Pomeranz

3. Post Harvest Technology of Cereals byChakraborty AC

BFE-401 FOOD LAWS AND REGULATIONS 4+0+0

Quality Programs and Quality Systems for Food

Introduction, Distinction between Quality program and Quality System, Quality control program, Quality

assurance system, Quality management system

Prevention of Food Adulteration Act (1954), Agmark, Fruit product order, Quality standards for milk and

milk products, Meat product order, BIS (Bureau of Indian standards)

ISO 9000:2000 Quality Management System

Fundamentals, ISO 9000:2000 Quality management principles, Fundamentals of quality management

systems, Requirements, Guidelines for performance improvement

GMP’s & HACCP Prerequisite Programs

Introduction, GMP‟s and government regulations, GMP‟s as business practice in food industry, Activities

covered by GMP‟s and HACCP prerequisite programs, Development of programs, HACCP prerequisite

programs premises and facilities-Personnel training, Hygiene and practices, Sanitation and cleaning, Pest

control program, Chemical control, HACCP system for food safety

Codex alimentarius Commission

Food safety and standard act 2006, Food authority of India and scientific panel

Reference Books:

Guide to food and regulations by patricia A.Curtis (2005)

Food Quality Assurance by Rangana

BFE-402 TECHNOLOGY OF MILK AND MILK PRODUCTS 4 + 0 + 0

Milk: Definition, fluid milk types, composition, nutritive value of milk and milk products

Milk properties: Physical and chemical properties like density, acidity, redox potential.

Milk processing: Reception, pasteurisation, homogenisation, sterilisation, cream separation, principles,

mechanism and equipment, energy requirements.

Evaporated and concentrated milks: Water and solid balance, boiling point elevation, pressure-

temperature relationships, falling and rising film evaporators, thermocompressors, steam economy.

Dried milks: Dried whole milk, Dried non-fat milk/SMP, Drying methods, spray drying, efficiency and

energy consumption, cyclone separation, instantization, fluidized bed drying.

Cultured milk and milk products: Types, manufacturing process and technology involved.

Other milk products: Butter, cheese, cream, ice-cream-manufacturing process and technology involved.

Utilisation of dairy industry by-products.

Cleaning and disinfections in a dairy industry: Terms, definitions, cleaning and disinfection agents and

processes.

Recommended Readings:

1. Vaclavik V.A.and Christian E.W. (2003) Essentials of food science. 2nd

edition Springer

International.

2. Spreer E. (1998) Milk and dairy product technology. Marcel Dekker Inc.

3. Smit G. (2003) Dairy processing- improving quality. Woodhead Publishing.

4. Hohnson M. and Alford (1987) Fundamentals of dairy chemistry. 2nd

edition. CBS Publishers.

BFE-403 WASTE MANAGEMENT AND EFFLUENT TREATMENT 4 + 0 + 0

IN FOOD INDUSTRY

Types of waste and waste generation in different food processing industries; Concept, scope and

importance of waste management and effluent treatment

Temperature, pH, Oxygen Demands (BOD, COD), fat, oil and grease content, metal content, forms of

phosphorus and sulphur in waste waters, microbiology of waste, other ingredients like insecticide,

pesticides and fungicides residues

Environmental protection act and specifications for effluent of different food industries, waste Utilization,

Effluent treatment, Pre-treatment of waste : sedimentation, coagulation, flocculation and floatation,

Secondary treatments : Biological oxidation-trickling filters, oxidation ditches, activated sludge process,

rotating biological contractors, lagoons, Tertiary treatments : Advanced waste water treatment process-

sand, coal and activated carbon filters, phosphorus, sulphur, nitrogen and heavy metals removal.

Recommended Readings:

1. Food Processing Work Management by Green and Krammer; CBS Publication

2. Principles of Food Sanitation by Mariett NG; CBS Publication

3. Waste Treatment in the Food Processing Industry by Lawrence K.Wang, Yung-Tse Hung

Howard H.Lo, constanitine Yapijakis : CRC Taylor & Francis group, Boca Raton London,

New York

BFE-406(i) FOOD FLAVOURS AND COLORS 4 + 0 + 0

Introduction to food flavours: Definition of „flavour‟, classification and types of food flavours, volatile

and non-volatile flavouring compounds and their sensory characteristics.

Natural food flavouring: Fruit, vegetables, spices, beverage, meat, fat, cooked flavours, uses in foods and

importance of natural flavours.

Flavours in processed foods: Development of flavours in processed foods, role of microbes, thermal

reactions, off flavours in foods.

Synthetic flavourings: Flavouring materials, their terminology, flavour extraction and production

methods, compounding of flavours, flavour encapsulation, functional uses and applications in food

products, flavour enhancers, functions and stability in foods.

Food colorants: Natural pigments from plant and microbial sources, colour stability, need of colour

addition, colour loss during thermal processing, applications of natural colorants, types of colours, uses of

synthetic colorants.

Certified colours: Colorants subject to certification, colour effects in certified foods, certified F, D and C

colorants, Primary certified food colours, blending of colours, lakes and dyes, properties and uses of

certified dyes and their regulatory aspects.

Microbial colours: Methods of production, their advantages and disadvantages, maximum permissible

limits of food colours, standards for use in processed foods.

Recommended Readings:

1. Owen R. Fennema (1996). Food Chemistry. 3rd

edition, Marcel Dekker Inc.

2. Carolyn Fisher and Thomas R. Scott (1997). Food flavours- Biology and Chemistry. The Royal

Society of Chemistry.

3. A. Larry Branen, P. Michael Davidson, Seppo Salminen (1980). Food Additives, 2nd

edition,

Marcel Dekker, Inc.

4. A.O.A.C. (1997). Official methods of analysis. 16th edition, Vol. II. AOAC International

Publciation.

BFE-406(ii) PROCESSING OF SPICES AND HERBS 4 + 0 + 0

Introduction: Importance and role of spices in food processing, Classification and properties of spices,

Scope of spice processing in India,

Spices and culinary herbs: Types, spice qualities and specifications, uses and physiological effects,

components, antimicrobial and antioxidant properties of spices and herbs, important spices and medicinal

herbs added in food products and their processing.

Spice processing: Processing and manufacturing of major Indian spices and herbs, Pepper, cinnamon,

cardamom, Nutmeg, saffron, Turmeric and Ginger, Minor spices- cloves, leafy spices, bay oregano, seed

spices, common herbs- brahmi, tulsi, mint, thyme, curry leaves, lemon grass etc., Medicinal values of

herbs, condiments and spice products, spice blends and extractives, essential and encapsulated oils, salad

dressings and seasonings, oleoresins, uses in processed foods, spice processing machineries.

Packaging of spices and herbs: Packaging of spices, handling, Packaging machineries, uses and

limitations.

Recommended Readings:

1. Kenneth T. Farrell (1985). Spices, condiments and seasonings. The AVI Pub. Company.

2. J.W. Purseglove, E. G. Brown, C.L. Green and S.R.J. Robbins (1981). Vol. I and II. Spices.

Longman Publications.

3. Kenji Hirasa and Mitsno Takemasa (1998). Spice Science and Technology, Marcel Dekker, Inc.

4. Pruthi, J.S. Quality assurance in spices and spice products (Modern methods of analysis), Allied

Publishers Limited.