Rayat Shikshan Sanstha’s

YASHAVANTRAO CHAVAN INSTITUTE OF

SCIENCE, SATARA

(AN AUTONOMOUS COLLEGE)

Reaccredited by NAAC with ‘A+’ Grade

Bachelor of Science

Part - II

FOOD PROCESSING AND PACKAGING

Syllabus

to be implemented w .e. f. June, 2022

Structure of Course: B.Sc II Semester III

YASHAVANTRAO CHAVAN INSTITUTE OF SCIENCE, SATARA

COURSE STRUCTURE UNDER CHOICE BASED CREDIT SYSTEM (CBCS)

B.Sc. FOOD PROCESSNG AND PACKAGING (ENTIRE)

B.Sc. II SEMESTER– III (Duration– 6 Months)

TEACHINGSCHEME
Paper Name of the
Theory Practical
Course Code Course
No. No. of Hours Credits Course No. of Hours Credits
lectures Code lectures

Processing of LabIXBFPP-
fruits 307
1 BFPT- 301 3 2.4 2
And Processing of 8 6.4 4
vegetables Fruits,
Vegetables
Processing ,Cereals and
2 BFPT- 302 Of Cereals 3 2.4 2 Pulses
and pulses
Processing of Lab XBFPP-
Milk 308
3 BFPT- 303 3 2.4 2
and milk Processing
products Of Milk and
Milk
products and
8 6.4 4
Processing of Processing
4 BFPT- 304 Meat and 3 2.4 2 Of Meat and
poultry Poultry

Processing Lab XIBFPP-

5 BFPT- 305 of Sea 3 2.4 2 309
foods Processing of
Sea Food
Products and
Food Food 8 6.4 4
6 BFPT- 306 Processing 3 2.4 2 Engineering-I
engineering -I

Environmental
7 AECC-3 science 3 2.4 2 --- --

Total of
21 16.8 14 24 19.2 12
SEM III

Structure of Course: B.Sc III Semester IV

 YASHAVANTRAO CHAVAN INSTITUTE OF SCIENCE, SATARA

COURSE STRUCTURE UNDER CHOICE BASED CREDIT SYSTEM (CBCS)

B.Sc. FOOD PROCESSNG AND PACKAGING (ENTIRE)

B.Sc. II SEMESTER– IV (Duration– 6 Months)

TEACHING SCHEME
Paper Course Name of the
Course Theory Practical
No Code
No. of Hours Credits Course Code No. of Hours Credits
lectures lectures
BFPT - Processing of LabXIIBFPP-407
1 3 2.4 2
401 Bakery products Processing of
Bakery and
4
Processing of Confectionary
BFPT - 8 6.4
2 Confectionary 3 2.4 2 products
402
products

Processing of Lab XIII BFPP

BFPT - -408
3
403
oil seeds and 3 2.4 2
fats Processing of oil 8 6.4 4
seed, fats and
Processing of Plantation crops,
BFPT -
4
404
Plantation crops 3 2.4 2 spices
And spices
BFPT - Food Lab XIV
5 3 2.4 2
405 biochemistry BFPP-409
Biochemistry 8 6.4 4
BFPT - Food Processing and Food
6 3 2.4 2
406 engineering -II Engineering-II

--- --
Environmental
7 AECC-4 3 2.4 2
science

Total of
SEM IV 21 16.8 14 24 19.2 12

Total of 48 28.4 24
The 42 33.6 28
Year

Evaluation Scheme- Semester III

 Course Code ESE Internal Exam Practical Internal Evaluation
ISE-I ISE-II Course Exam Journal Survey/Edu Day to
Code cational day
Tour/Semi Performa
nar nce

BFPT-301 30 5 5 BFPP-308 50 10 05 05

BFPT-302 30 5 5

BFPT – 303 30 5 5 BFPP-309 50 10 05 05

BFPT-304 30 5 5

BFPT – 305 30 5 5 BFPP-310 50 10 05 05

BFPT – 306 30 5 5

BFPT - AECC-307

Total of SEMII
180 30 30 150 30 15 15

450
 Evaluation Scheme-Semester IV

Course ESE Internal Exam Course Practical Internal Evaluation

Code ISE- ISE-II Code Exam Journal Survey Day to day
I /Educational Performance
Tour/Seminar

BFPT- 30 5 5 BFPP- 50 10 05 05
401T 407
BFPT-402 30 5 5

BFPT-403 30 5 5 BFPP- 50 10 05 05
408
BFPT - 404 30 5 5

BFPT-405 30 5 5 BFPP- 50 10 05 05
409
BFPT–406 30 5 5

AECC-4

Total
180 30 30 150 30 15 15
of
SEMII
Total
of year TOTALOFMARKSFOR SEMESTERIII+IV:900 WithoutAECC-3&4

Structure and titles of the course of B.Sc. II course- Semester-III

 Code Name of Course Units

PROCESSING OF FRUITS AND Unit I: Introduction of Fruits and

BFPT VEGETABLES Vegetables
301 (CREDITS :02: TOTAL HOURS: 45) Unit II: Jams, Jellies and Marmalades
Unit III: Fruits Beverage
Unit IV : Tomato Products and Potato
Products

BFPT PROCESSING OF CEREALS AND Unit I: Wheat Processing

302 PULSES Unit II: Rice Processing
(CREDITS:02; TOTAL HOURS: 45) Unit III : Corn Processing
Unit IV : Pulses Processing

Unit I: Introduction of Dairy Industry

BFPT PROCESSING OF MILK AND Unit II: Introduction of Milk and Primary
303 MILK PRODUCTS Processes
Unit III : Different Milk Products
(CREDITS:02; TOTAL HOURS : 45) Unit IV : By products Utilization

BFPT PROCESSING OF MEAT AND Unit I: Introduction of Meat Products

304 POULTRY Unit II: Meat
Unit III : Egg and Egg Products
(CREDITS:02; TOTAL HOURS : 45) Unit IV : Poultry processing

BFPT PROCESSING OF SEA FOODS Unit I: Introduction of Sea Foods

305 (CREDITS:02; TOTAL HOURS : 45) Unit II: Chilling and Freezing of Fish
Unit III: Fish Curing and Smoking
Unit IV: Canning of Fish

BFPT FOOD PROCESSING Unit I: Introduction and Size

306 ENGINEERING - I Reduction
(CREDITS:02; TOTAL HOURS: 45) Unit II: Filtration and Centrifugation
Unit III: Distillation and Absorption.
Unit IV: Grinding and mixing

Structure and titles of the course of B.Sc. II course-Semester-IV

 Code Name of Course Units

PROCESSING OF Unit I: Introduction of Bakery

BFPT 401 BAKERY PRODUCTS Products
Unit II: Raw Material of Bakery
(CREDITS:02; TOTAL HOURS: 45) Products
Unit III: Processing of Bakery
Products
Unit IV : Preservation of Bakery
Products

BFPT402 PROCESSING OF Unit I: Introduction of

CONFECTIONARY PRODUCTS Confectionary Products.
Unit II: Chocolate Processing
(CREDITS:02; TOTAL HOURS: 45) Unit III : Sugar Confectionary
Unit IV : Boiled and Gelatin
Sweets.

PROCESSING OF Unit I: Unit I: Introduction

BFPT 403 OIL SEEDS AND FATS Processing of Oil Seeds and Fats
Unit II: Extraction
(CREDITS:02; TOTAL HOURS: 45) Unit III : Refining
Unit IV : Processing of Butter

PROCESSING OF PLANTATION Unit I: Plantation Crops

BFPT 404 CROPS AND SPICES Unit II: Spices
Unit III : Major Spices
(CREDITS:02; TOTAL HOURS: 45)
Unit IV : Minor Spices

FOOD BIOCHEMISTRY Unit I: Enzyme and Coenzyme

BFPT 405 (CREDITS:02; TOTAL HOURS: 45) Unit II: Utilization of
Carbohydrates
Unit III: Influence of Phenolic
Substances on Health
Unit IV: Utilization of Lipid and
Lipid Oxidation

BFPT 406 FOOD PROCESSING Unit I: Evaporation,

ENGINEERING - II Crystallization and Extraction.
(CREDITS:02; TOTAL HOURS: 45) Unit II: Thermal processing
Unit III: Psychrometrics.
Unit IV: Drying, Freezing and
Refrigeration

Semester – III

Course –BFPT 301 PROCESSING OF FRUITS AND VEGETABLES

Course Objectives: Student will able to
1. Know classification and composition of fruits and vegetables.
2. Understand the process and defects of jam, jelly, and marmalade
3. Understand the process and preservation of different types of fruits
and vegetables juices.
4. Understand the process tomato products.

Credits SEMESTER-III
(Total BFPT 301 No. of hours per
Credits 2) PROCESSING OF FRUITS AND VEGETABLES unit/credits

UNIT - I Introduction of Fruits and Vegetables (11)

A) Classification and composition of fruits and vegetables

Climacteric and no-climacteric fruits
B) Postharvest handling, precooking, methods, post-harvest
treatments
C) Storage of Fruits and Vegetables–Ambient,
Refrigerated, Modified atmosphere, evaporative
Cold storage

UNIT - II Jams, Jellies and Marmalades (11)

A) Introduction, Jam: Constituents, selection of fruits,

processing and technology.
B) Jelly: Essential constituents (Role of pectin, ratio),
Theory of jelly formation, Processing and technology,
defects in jelly.
C) Marmalade: Types, processing and technology, defects.

UNIT III Fruits Beverage (12)

A) Introduction, Processing of fruit juices

Preservation of fruit juices: pasteurization, chemically
preserved with sugars, freezing, drying, tetra-packing,
carbonation, processing of RTS
B) Processing of squashes, cordials, nectars, concentrates
and powder.

UNIT IV Tomato Products and Potato Products (11)

 A) Introduction, Preparation of tomato juice, Soup,
Preparation of tomato puree, Ketchup
B) Important consideration in potato processing, Potato
chips, French fries.

Course outcomes: Student should be able to

1. Explain the classification and composition of fruits and vegetables.

2. Understand the processing of jam, jellies and marmalades.
3. Understand the processing of RTS, squashes, cordials, nectars,
concentrates and powder.
4. Understand the important consideration in potato processing

References-

1. Thompson, Anthony Keith. Fruit and vegetables: harvesting, handling and storage.
John Wiley & Sons, 2008. (Unit I)
2. Barta, Jozsef, M. Pilar Cano, Todd W. Gusek, Jiwan S. Sidhu, and Nirmal K. Sinha.
Handbook of fruits and fruit processing. Wiley-Blackwell, 2006. (Unit II)
3. Zhao, Yanyun, and Jing Xie. "Practical applications of vacuum impregnation in fruit
and vegetable processing." Trends in food science & technology 15, no. 9 (2004):
434-451. (Unit III)
4. Woodroof, Jasper, ed. Commercial fruit processing. Springer Science & Business
Media, 2012. (Unit IV)

Course –BFPT 302 PROCESSING OF CEREALS AND PULSES

Course Objectives: Student will able to
1. Know structure and composition of cereals and pulses.
2. Understand the different types of milling processes and different by products.
3. Know the barley malting process and study of different types of malts.
4. Understand the different types of improved milling methods of pulses.
Credits SEMESTER-III No. of hours per
(Total BFPT 302 unit/credits
Credits 2) PROCESSING OF CEREALS AND PULSES

UNIT - I Wheat Processing (11)

A) Structure and chemical composition of wheat

grain, Criteria of wheat quality–physical and
chemical factors. Wheat milling–general principles
and operations, cleaning, conditioning and roller mill
system.
B) Flour extraction rates and various flour grades and
types, Criteria of flour quality, dough rheology and its
measurement

UNIT - II Rice Processing (11)

A) Structure and chemical composition of rice grain,

Milling of rice– types of rice mill; Sheller-cum-cone
polisher mill
B) Modern rice milling unit operation de husking,
paddy separation, polishing and grading; Factors
affecting rice yield during milling; rice bran as rice
milling byproducts, Rice parboiling technology.

UNIT - III Corn Processing (11)

A) Structure and composition of corn grain, different

types of corn.
B) Wet and dry milling of corn, and their products,
Corn sweeteners (high fructose corn syrups) and their
uses.
C) Barley malting process: steeping, germination and
drying; significance of malting; Different types of
malts and their food applications

UNIT - IV Pulses Processing (12)

 A) Structure, and composition of pulses, Toxic
constituents in pulses, Processing of pulses, soaking,
germination, decortications, cooking and
fermentation
B) Milling of pulses-Dry milling, Wet milling,
Improved milling methods.

Course outcomes-Students should be able to

1. Understand the structure and chemical composition, types and milling of rice.
2. Understand the criteria for flour quality, milling methods of wheat.
3. Understand the structure and chemical composition, toxic constituents of pulses.
4. Understand the different types of improved milling methods of pulses.

References

1. Post Harvest Technology of Cereals, Pulses and Oilseeds, A.

Chakraverty ,Oxfordand IBH PublishingCompany,2014.(Unit-I,IV)
2. Cereal Processing Technology, Gavin Owens,Wood Head
Publishing Ltd,2000.(Unit-I,II)
3. Food Science, B.Srilakshmi, New Age International Pvt Ltd
Publisher7th Edition,2018.(Unit-I,II,III)

Course –BFPT 303 PROCESSING OF MILK AND MILK PRODUCTS

Course Objectives: Student will able to
1. Know the present status and scope of dairy industry in India and its layout.
 2. Understand the composition, food value and processing of milk.
3. Understand the processing of different milk products such as cream, butter, cheese.
4. Know the byproducts of milk and its utilization.

Credits SEMESTER-III No. of

(Total BFPT 303 hours per
Credits 2) PROCESSINGOFMILKANDMILKPRODUCTS unit/credits

UNIT - I Introduction of Dairy Industry (11)

A) Development of milk processing industry in India- present

status and scope
B) Dairy layout for small scale industry, sanitation layout, dairy
equipment and sanitation.

UNIT - II Introduction of Milk and Primary Processes (11)

A) Food value and Composition of milk.

B) Factors affecting Composition of milk, Buying, receiving,
collection, Transportation of milk, storage and distribution of
milk, processing of milk, filtration, clarification, cream separation
and heat
C) Treatment of milk.

UNIT - III Different Milk Products (11)

A) Milk product Processing – Cream, Butter, Khoa, Paneer, Ice-

cream Condensed milk and evaporated milk.
B) Judging and grading of milk and its products
C) Manufacturing of Cheddar cheese–Introduction,
Manufacturing process, packaging, storage, defects and their
prevention
D) Dried milk products–Buttermilk powder, Whey Powder, Ice
Cream mix Powder, Infant milk food, WMP and SMP.

UNIT - IV By products Utilization (12)

A) Introduction, Classification and Composition of byproducts.

B) Principles and methods of Utilization Whey utilization and
whey-based beverages like lassi and buttermilk.

Course outcomes-Students should be able to

1. Understand the processing of different milk products- cream, butter,

khoa, paneer, ice-cream, condensed milk.
 2. Understand the processing of evaporated milk, cheddar cheese, dried milk products.
3. Understand the buying, receiving, collection, transportation, storage and distribution
of milk
4. Explain the classification and composition of byproduct

References

1. OutlinesofDairyTechnology, SukumaDe, OxfordUniversityPress,1stedition,2001.

(Unit-I)
2. Dairy Engineering Advanced Technologies and Their Applications, RupeshS
Chavan, NetraRGoyal, MurlidharMeghwal, TaylorandFancis,1stedition,2017.
.(Unit-II)
3. DairyTechnology, Shivashraya Singh,illustrated, NewIndiaPublishingAgency-
Nipa,2013. .(Unit-III)
4. StructureofDairyProducts, A.Y.Tamime,Wiley-Blackwell,1stedition,2007. .(Unit-
IV)
5. IndianDairyProducts, RangappaK.S., AsiaPub.House,2ndedition,1975. .(Unit-I
and UnitII)

Course –BFPT 304 PROCESSING OF MEAT AND POULTRY

Course Objectives: Student will able to

1. Know importance of meat production, chemical composition in India

2. Understand the slaughtering methods and meat and poultry products
 3. Understand the structure, composition and nutritive value, quality evaluation of
eggs
4. Understand the chemical and nutritive value of poultry meat.

Credits SEMESTER-III No. of hours

(Total BFPT 304 per
Credits 2) unit/credits

UNIT - I Introduction of Meat Products (11)

A) Introduction and Importance of meat products in India

B) Chemical Composition and microscopic structure of
meat, Transportation, feeding of animal before
slaughtering

UNIT - II Meat (11)

A) Ante-mortem examination of meat animals, Pre –

slaughtering operation
B) Scientific techniques of slaughtering, Post-mortem
inspection, Storage, Preservation

UNIT - III Egg and Egg Products (12)

A) Egg: Structure, composition and nutritive value,

Storage and shelf life problems
B) Quality evaluation of eggs
C) Egg products : egg powder, value added egg products,
Preservation

UNIT - IV Poultry Processing (11)

A) Poultry products: types, chemical and nutritive value

of poultry meat
B) Slaughtering and evaluation of poultry carcasses
C) Poultry cut-up parts and meat / bone ratio, Preservation
of poultry meat

Course outcomes-Students should be able to

1. Understand the meat production and chemical composition in India

2. Understand the pre and post inspection, storage and preservation
of meat and poultry products.
 3. Understand the storage, shelf life, quality evaluation and preservation egg and
egg products
4. Understand the preservation of poultry meat.

References

1. Meat,Poultry&FishProductsTechnology,SyedImranHashmi,V
NMAUParbhani ( Unit III and Unit- IV)
2. PrinciplesofMeatScienceAberleE.D.KendallHuntPublication,Fift
hedition,2012 (Unit-II)
3. HandbookofHeatandMeatProcessingHueY.H.CRCPress,NewYork,2012
4. Meat Processing Improving Quality, Joseph Kerry.( (Unit-I and Unit II)
5. ProcessedMeats,A.M.Pearson,SecondEdition2011 (Unit-II)
6. Meat Science, Lawrie R A, Lawrie’s, WoodheadPublisherEngland,5thEd, 2017.
(Unit-II)

Course –BFPT 305 PROCESSING OF SEA FOODS

Course Objectives: Student will able to

1. Know fish processes and factors affecting the quality of fresh fish.
2. Understand the byproduct utilization of fish industry
 3. Understand the preservation of fish preservation by smoking.
4. Understand the principle of fish canning.
Credits SEMESTER-III No. of hours
(Total BFPT 305 per
Credits 2) PROCESSING OF SEAFOODS unit/credits

UNIT - I Introduction of Sea Foods (11)

A) Introduction, fisheries resources of the world

B) Types of fish, Water activity and shelf-life
C) Factors affecting quality of fresh fish.
D) Fish processing: manufacturing of fish paste and
sauces, fish oil, fish protein concentrates and fishmeal.
E) By-products of the fish industry and their utilization.

UNIT - II Chilling and Freezing of Fish (11)

A) Relationship between chilling and storage life, MAP,

general aspects of freezing.
B) Freezing systems (air blast freezing, plate or contact
freezing, sprayer immersion freezing)
C) Changes in quality in chilled and frozen storage,
thawing.

UNIT - III Fish Curing and Smoking (12)

A) Drying and salting of fish, salting process.

B) Salting methods (brining, pickling, kench curing,
Gaspecuring)
C) Dried and salted fish products-pindang, fish wood,
dried shrimp.
D) Preservation by smoking, smoke production, smoke
components, quality, safety and nutritive value of
smoked fish, processing and equipment, pre-smoking
processes, smoking process control.
E) Traditional chimney kiln, modern mechanical fish
smoking kiln, Examples of smoked and dried products.

UNIT - IV Canning of Fish (11)

 A) Principles of canning, classification based on pH
groupings
B) Effect Of Heat Processing On fish, Pre- process
operations and post process operations.
C) Storage of- Canned fish Cannery operations for
specific canned products-Tuna,Mackerel,Sardine.

Course outcomes-Students should be able to

1. Understand Fishery resources, types of fish, water activity and shelf-life.

2. Understand The General aspects of freezing.
3. Understand the chilling and freezing of fish
4. Understand the pre and post process operations and storage of fish.

References

1. Fish Processing Technology, George. M. Hall published by Backie

academic and professional,2ndedition.( Unit I, II, III, IV)
2. Applications of Seafood By-products in food industry and Human
Nutrition, Janak. K. Vidanarachchi, Senaka Ranadheera, Wijerathne,
R.M.C,S.M.C, Himali, Udayagani and Jana Pickova published
Springer New York, Editors: Se-Kwon Kim ( Unit I )
3. Post-harvest technology of fish and fish products, K. K. Balachandran
published DAYA publishing house,2016. ( Unit II, III, IV)
4. Advances in Fish Processing Technology, D. P. Sen, published,
Allied publishers, Feb2005.( UnitI , II , IV)

Course –BFPT 306FOOD PROCESSING ENGINEERING – I

Course Objectives: Student will able to

 1. know the principle of unit operation.
2. acquaint with fundamentals of food engineering and its process.
3. understand the theory and applications of filtration, centrifugation and distillation
4. understand the theory and applications of grinding and mixing.

Credits SEMESTER-III No. of hours per

(Total BFPT 306 unit/credits
Credits 2) FOOD PROCESSING ENGINEERING – I

UNIT - I Introduction and Size Reduction. (11)

A) Introduction: Unit operations in food engineering,

Units and dimensions, Unit conversions, dimensional
analysis, Mass and energy balance.
B) Size Reduction: Particle size analysis, equipments,
application to food industries

UNIT - II Filtration and Centrifugation (11)

A) Filtration: Theory of filtration, industrial filters,

equipments, applications to food industries
B) Centrifugation: Theory of centrifugation,
equipments, applications to food industries

UNIT - III Distillation and Absorption (12)

A) Vapor liquid equilibrium, batch and continuous

distillation, azeotropes, steam distillation, equipments
and applications to food industries, Diffusivity,
B) Henry’s law, equipments, scrubbers, applications
to food industries.

UNIT - IV Grinding and mixing (11)

A) Basic theory of Solid – solid mixing, liquid- liquid

mixing, equipments, applications to food industries,
B) Principle and equipments used for grinding and
mixing in food industry.

Course outcomes-Students should be able to

1. understand the principle of size reduction

2. understand the theory and applications of filtration.
 3. understand the different equipment used for distillation process
4. explain the basic theory and applications of mixing.

References

1. Transport Process and Unit Operations: Christie J. Geankoplis ,Pearson College

Div,3rdEdition,1 April 1993 (UNIT- I,II,III)
2. Introduction to food engineering. Singh RP and Heldman D.R., Academic press,
4th edition, 2008
3. Transport Process and Unit Operations: Christie J. Geankoplis ,Pearson College
Div,3rdEdition,1 April 1993(UNIT- I,II,III)
4. Transport Process and Unit Operations: Christie J. Geankoplis ,Pearson College
Div,3rdEdition,1 April 1993(UNIT- I,II,III)
5. Transport Process and Unit Operations: Christie J. Geankoplis ,Pearson College
Div,3rdEdition,1 April 1993(UNIT- I,II,III)
6. Essentials of food process engineering: Rao C. G., BS publications,2006.(UNIT-
I,II,III)
7. Food Processing Technology: Principles and Practice by P.J. Fellows,Elsevier
Science,3rd edition,22 June 2009.(UNIT- I,II,III)

BFPP307-PROCESSINGOF FRUITS, VEGETABLES, CEREALS AND PULSES

LABIX

Course Objectives: Student will able to

 1. know the principle and working of tray dryer, brixo meter.
2. understand the process of different fruit and vegetable product.
3. know the physico-chemical properties of food grains and pulses.
4. know the cooking quality of rice

Credits SEMESTER-III No. of

(Total BFPP 307 hours per
Credit unit/credits
04)

PART–I PROCESSING OF FRUITS AND VEGETABLES

1 Preparation of squash.

2 Preparation of RTS

3 Identification of equipment required for fruit and vegetable

processing

4 Preparation of instant fruit juice.

5 Preparation of Syrup

6 Preparation of am, Marmalade

7 Preparation of Jellies

8 Preparation of Tomato Ketchup

9 Preparation of Preserve and Candied Fruit

10 Preparation of Pickle

11 Preparation of food product by drying: Leafy

vegetable

PART- II PROCESSINGOFCEREALSANDPULSES

1 Determination of gluten content in wheat flour

2 Preparation of malt

3 To study the cooking quality of rice using water up takes method

4 To study physio-chemical properties of food grains

5 Determination of physical properties pulses.

 6 Determination of Hundred grain weight of grains

7 Determination of bulk density, true density, porosity of grains.

8 Parboiling of paddy

9 Preparation of instant dhokla mix

Course outcomes: Students should be able to

1. Operate tray dryer, refractometer.

2. Prepare different types of fruit and vegetable products.
3. Learn physico–chemical properties of cereal and pulses.
4. Prepare different types of malts

Practical references

1. Hand book of Analysis and Quality Control for Fruit and Vegetable Products
2. S.Ranganna, Handbook of Analysis and Quality Control for Fruit and Vegetable Products
3. Dr.VishnuK. Garande, Post Harvest And Management And Value Addition Of Fruit
And Vegetables. College Of Agricultural, Mahatma Phule KrishiVidyapeeth,Rahuri
4. http://www.egyankosh.ac.in/bitstream/123456789/45805/1/Practical%20Manual.pdf.
5. https://www.fortunefoods.com/sites/default/files/Khaman%20Dhokla%20Recipe.pdf

BFPP-308 PROCESSING OF MILK , MEAT AND POULTRY PRODUCTS LAB: X

Course Objectives: Student will able to

1. Know the principle and working of hydrometer.

2. Understand the processing of milk products.
 3. Know the method of slaughtering and dressing of meat animals.
4. Understand the quality analysis of meat, egg etc.

Credits SEMESTER-III No. of hours

(Total BFPP 308 per
Credit unit/credits
04)
PART–I PROCESSING OFMILKANDMILK PRODUCT

1 Platform tests in milk.(Acidity, COB, specific gravity, SNF,

Organoleptic test)

2 Estimation of milk fat

3 Adulteration tests for different foods: Milk and milk products

4 Preparation of Flavoured milk

5 Preparation of Curd

6 Preparation of Shrikhand

7 Preparation of Khoa

8 Preparation of Paneer

9 Preparation of Condensed milk

10 Preparation of whey based beverages

11 Preparation of Ice-cream and Kulfimix

12 MBRT and Phosphatase test for milk

PART- II PROCESSING OF MEAT AND POULTRY

1 Slaughtering and dressing of meat animals

2 Slaughtering and dressing of meat animals

3 Preservation of meat by different methods

4 Estimation of moisture content of meat

5 Analysis of frozen meat/meat emulsion products (Chemical and

Microbial)
 6 To study shelf-life of eggs by different methods of preservation

7 Evaluation of eggs for quality parameters market eggs

8 Evaluation of eggs for quality parameters of eggs

9 To perform freezing of yolk/albumen

10 Meat/Egg product formulation

Course outcomes: Students should be able to

1. Perform plat form test of milk.
2. Prepare different types of dairy products like ice-cream paneer, khoa
and condensed milk etc.
3. Study shelf-life of eggs.
4. Analyze the frozen meat/meat emulsion products.
5. Formulation meat/egg product.

References-

1. O
utlines of Dairy Technology, Sukumar De, Oxford
University Press,1st edition,2001.
2. D
airy Engineering Advanced Technologies and Their
Applications,RupeshS Chavan, Netra R Goyal, Murlidhar
Meghwal, Taylorand Fancis,1stedition,2017.
3. D
airy Technology, Shivashraya Singh,illustrated,
NewIndiaPublishingAgency-Nipa,2013.
4. S
tructure of Dairy Products, A. Y. Tamime,Wiley-
Blackwell,1stedition,2007.
5. I
ndian Dairy Products,RangappaK.S.,AsiaPub.House,2ndedition,1975.
6. F
SSAImanualsofanalysisoffoods,Milkandmilkproducts,Food
SafetyandStandardsAuthorityofIndia,MinistryofHealthandF
amilyWelfare,GovernmentofIndia,NewDelhi,2016.
7. M
eat,PoultryandFishProductsTechnology,SyedImranHas
hmi,DAYApublishinghouse,2ndEdition,2015.
8. M
anualOfMethodsOfAnalysisOfFoodsMeatAndMeatPro
ductsFoodSafetyAndStandards,AuthorityOfIndiaMinis
tryOfHealthAndFamilyWelfareGovernmentOfIndiaNe
wDelhi,2016
BFPP-309 PROCESSING OF SEAFOOD PRODUCTS AND FOOD ENGINEERING-I
Course Objectives: Student will able to
1. Evaluate Quality Of fish/prawn
2. Understand Cutout Examination Of Canned Fish
3. Know The Principle And Working and applications of
filtration, centrifugation and distillation
4. Understand The Physical properties of grains.
Credits SEMESTER-III No. of hours
(Total BFPP 309 per
Credit PROCESSING OF SEAFOOD PRODUCTS unit/credits
04) AND FOOD ENGINEERING-I

PART–I PROCESSING OF SEAFOOD PRODUCTS

1 Quality Evaluation Of Fish/prawn.(Physical Parameters)

2 Formulation Of Fish Products.

3 Study of the anatomy of fish

4 Pre Canning operation of fish (selection, sorting, descaling,

washing, nobbing, brining)

5 Cutout Examination Of Canned Fish.

6 Determination Of Acidity Of Brine From Canned Fish

Sample

7 Determination of moisture content from the different fish

samples
8 Determination of histamine from different fish samples by
using TLC

9 Quantitative determination of starch in the packing

medium.
10 To determine Ascorbic acid from different Sea food
product

PART– II FOOD ENGINEERING-I

1 Particle size analysis

 2 Size reduction- Grains/milling.

3 Filtration- Fibers extraction

4 Centrifugation- Starch, protein, cream

5 Mixing- Dry solids

6 Distillation- Spices, volatile oil

7 Solvent extraction

8 To check water absorption capacity of flour

9 To check oil absorption capacity of flour

10 Determine the physical characteristics of grains

Course outcomes: Students should be able to

1. Evaluate quality of fish/prawn, formulation of fish products, determine histamine
2. Determine moisture content from the different fish samples.
3. Know The Principle And Working and applications of filtration,
centrifugation and distillation
4. Understand the physical properties of grains.
References-
1. Handbook of Analysis and Quality control for fruits and vegetable
products S.Ranganna published by McGraw Hill Education(India)
PVT.LTD, Chennai,2nd edition
2. FSSAI manual of methods of analysis of foods(meat and meat
products and fish and fish Products) FSSAI Ministry of Health
and Family welfare, Govt .of India,NewDelhi-16.
3. Freshness evaluation of fish by quality index method(QIM)and
instrumental method at veraval fish landing centre bytes Solanki.
4.Processing and fish preservation -nptel(https://.ac.in>module5>lecture9).
4. Cutout Analysis For Canned Fishery Products(ecourseonline.iasri.in>mod>view)
5. Food Engineering Laboratory Manual, Gustavo V. Barbosa- Canovas,
Li Ma , Blas J. Barletta, 1st Edition.

Semester – IV
Course – BFPT-401: PROCESSING OF BAKERY PRODUCTS

Course Objectives: Students will be able to:

1. Know principle and importance of bakery.

2. Understand the different types of ingredients used in bakery products and their
function.
3. Understand the types of baking procedures for different bakery
products like bread, cake.
4. Study the preservation of bakery products and quality aspect.

Credits SEMESTER-IV No. of hours

(Total BFPT-401 per
Credits 2) PROCESSING OF BAKERY PRODUCTS unit/credits

UNIT - I Introduction of Bakery Products (11)

A) Introduction and Importance of bakery

B) Principle involved in bakery products,
working, principles, application of Dough mixer,
moulding machine, Oven Machines and
equipment for batch and continuous processing of
bakery products

UNIT - II Raw Material of Bakery Products (11)

A) Ingredients used in Bakery products and

their functions
B) Types and quality of flour, various doughs
and their use, Process parameter.
C) Heat transfer in baking, time temperature
relationship in baking

UNIT - III Processing of Bakery Products (12)

A) Fermentation and proofing, Procedures of

Different types of bakery products - bread,
cookies, crackers, cake and biscuits
B) Cooling and packaging of baked products.
C) Defects of baked products and preventive
measures, specialized baked products -diabetic
baked products, pizza, Passover products.

UNIT - IV Preservation of Bakery Products (11)

 A) Preservation of baked product, Freezing and
frozen storage of baked product
B) Equipment for frozen storage, Canned
bakery product.
C) Quality aspect of preserved baked products,
D) Maintenance, safety and hygiene of bakery
plants.

Course outcomes: Student should be able to

1. Understand the importance, principle of bakery, working, and application of bakery
Equipment.

2. Understand the batch and continuous processing of bakery products

3. Understand the ingredients and their function, types and quality of flour.

4. Understand the fermentation and proofing.

References-
1. Bakery Products Science and Technology, Y. H. Hui, Wiley Blackwell Publishing,
2014.(Unit-I,II,III)
2. Bakery and Confectionary products, Acharya N.G. Ranga Agricultural
University(Unit-II)
1. 3.Cereal Processing Technology, Gavin Owens, Wood Head Publishing Ltd,
2000(Unit-III)
3. Handbook of Baking and Bakery products, Rashmi. S. Sharma.(Unit-III,IV)
4. FSSAI manuals of analysis of foods, Bakery, Food Safety and Standards Authority of
India, Ministry of Health and Family Welfare, Government of India, New Delhi,
2016.(Unit-III)
2. 6.Professional Baking, Wayne Gisslen, Sixth Edition.(Unit-III)
3. 7.Preservation of baked product https://sensoryeffects.com/sites/default/files/bake.pdf
(Unit-IV)

Course-BFPT-402: PROCESSING OF CONFECTIONARY PRODUCTS

Course Objectives: Students will be able to:

 1. Know the importance of confectionary
2. Understand the processing of different confectionary products
3. Understand the processing of sugar confectionary products.
4. Understand the processing of boiled sweets

Credits SEMESTER-IV No. of hours

(Total BFPT-402 per
Credits 2) PROCESSING OF CONFECTIONARY unit/credits
PRODUCTS

UNIT - I Introduction of Confectionary Products (11)

A) Importance of confectionery in food industry.

B) Principle involved in confectionery products,
Classification of confectionary.
C) Types of confectionary products, ingredients in
confectionary.

UNIT - II Chocolate Processing (11)

A) Chocolate Processing - Ingredients used in
chocolate, Cocoa butter substitutes
B) Processing of cocoa beans, chocolate refining,
conching and molding, enrobing, panning.

UNIT - III Sugar Confectionary (12)

A) Sugar confectionary: Types of sugar- production,

storage, alternative bulk sweeteners, corn syrup and
glucose syrup, sorbitol, xylitol, maltitol, isomalt,
lactitol, mannitol, polydextrose, Chewing gumand
Bubble gum- Ingredients, functions, manufacture

UNIT - IV Boiled and Gelatin Sweets. (11)

A) Boiled Sweets - Hard and soft boiled sugar
confectionary: fondant, fudge, caramel, toffee, nut
Brittles, Gelatin Sweets - Fruit chews, jellies, gums,
Defects in confectionary: sugar bloom, Fat bloom

Course outcomes: Student should be able to

1. Understand the chocolate processing
2. Understand the cocoa butter substitutes
 3. Explain the types of sugar- production, storage, alternative
sweeteners.
4. Understand the processing of gelatin sweet.

References-
1. Yogambal Ashok kumar, Textbook of Bakery and Confectionery , Prentice Hall
India Learning Private Limited, 2012.
2. William P Edwards, The Science of Sugar confectionery, Royal Society of
Chemistry, 2nd edition,2018.
3. Peter P. Greweling, Wiley, Chocolate and Confections; Formula, Theory and
Technique for the Artisan Confectioner, 2nd edition, 2012.
4. Ferenc A. Mohos, Wiley-Blackwell, Confectionery and Chocolate Engineering:
Principles and Applications, 2010.

5. Bakery and Confectionery, Acharya NG Ranga Agricultural University.

Course- BFPT 403 PROCESSING OF OIL SEEDS AND FATS

Course Objectives: Students will be able to:
1. Know physical and chemical characteristics of dietary oilseeds and fats.
 2. Understand the extraction processes of oilseeds and fats.
3. Understand the refining process and its methods.
4. Understand the processing of butter and other products.
Credits SEMESTER-IV No. of
(Total BFPT-403 hours per
Credits 2) PROCESSING OF OIL SEEDS AND FATS unit/credit
s

UNIT - I Introduction Processing of Oil Seeds and Fats (11)

A) Sources; chemical composition; physical and

chemical characteristics; Functional and nutritional
importance of dietary oilseeds and fats.
B) Post-harvest handling storage Processing of
oilseeds for directs use and consumption.

UNIT - II Extraction (11)

A) Extraction of oil by mechanical expelling and solvent

extraction and obtaining de oiled cakes suitable for
edible purposes.
B)Processing of other plant sources of edible oils and
fats like coconut, cottonseed, rice bran, maze germ, etc.

UNIT - III Refining (12)

A) Refining: Clarification, degumming, neutralization (alkali

refining), bleaching, deodorization techniques / processes.
Blending of oils.
B) Processing of refined oils: Hydrogenation,
fractionation, winterization, inter-esterification etc. for
obtaining tailor-made fats and oils.

UNIT - IV Processing of Butter (11)

A) Production of butter oil, lard, tallow, Margarine, Cocoa

butter equivalents, shortenings, low fat spreads, peanut
butter etc. Specialty fats and designer lipids for nutrition
and dietetics, especially by biotechnology.

Course outcomes: Student should be able to

1. Understand post-harvest storage processing of oilseeds for consumption.

 2. Understand extraction methods for oil seeds and fats as mechanical and solvent
extraction methods.
3. Understand processing of butter.
4. Understand specialty fats and designer lipids.

References-
1. David Firestone, Physical and chemical characteristics of oils,
fats and waxes, Amer oil chemists society, 3rd Edition, 2006
2. Frank D.Gunstone, Vegetables and oils in food technology.2002
3. Dimitrios Boskou, Olive oil chemistry, , 2 edi .1996.
4. John Wiley and Sons, Bailey’s Industrial Oil and Fat Products, , 4 th edition,
2004

Course- BFPT-404: PROCESSING OF PLANTATION CROPS AND SPICES

Course Objectives: Students will be able to:

1. Know importance and processing of plantation crops
2. Understand the definition, classification and adulteration of spices
 3. Know the production and processing of major spices
4. Know the production and processing of minor spices.

Credits SEMESTER-IV No. of hours

(Total BFPT-404 per
Credits 2) PROCESSING OF PLANTATION CROPS AND unit/credits
SPICES

UNIT - I Plantation Crops (11)

A) Importance of plantation crops, chemical composition,

Processing of Tea leaves: Black tea, Greentea and
Oolongtea, Instant tea.
B) Processing of coffee: coffee beans, grinding, storage,
Soluble /Instant coffee, Use of chicory in coffee,
decaffeinated coffee. Processing of coconut and
cashewnut

UNIT - II Spices (11)

A) Definition, Classification, Properties, Spice oil and

Oleoresins - Definition, Technology of Manufacturing,
Use of Spices, Production of spices in India,
Adulteration of spices.

UNIT - III Major Spices (12)

A) Production and processing of Major Spices -Pepper,

Cardamom, Ginger, Chilies, Turmeric, onion.

UNIT - IV Minor Spices (11)

A) Production and processing of Minor spices– ajwain,

coriander, cumin, cinnamon, fenugreek, garlic, mustard,
saffron, tamarind, cloves, mint, vanilla, asafoetida and
spice production

Course outcomes: Student should be able to

1. Understand the chemical composition of plantation crops.
2. Understand the definition, classification and properties of spices
3. Understand the production of major spices on commercial scale.
4. Understand the production of minor spices on commercial scale.
References-
1. Swati, Barche, K. S. Kirad, Nair Reena, P. K. Jain, and S. K.
Sengupta. "Production technology of spices, aromatic, medicinal
and plantation crops." Production technology of spices, aromatic,
medicinal and plantation crops. (2016). (Unit I)
2. Production technology of spices, N.kumar Aromatic, Medicinal,
and Plantation crops,
3. Oxford and IBH publish ungco.pvt.ltd.2018. (Unit II)

4. P.K. Abdul Khader, Plantation Crops, Universityof Calicut, 2005

(Unit 3)

5. Jitendra Singh, Spices and plantation crops, National Book Trus,

1996 (Unit IV)
6. Black pepper, Food and Agriculture Organization of the United
Nationshttp:// www.fao.org/3/a-au145e.pdf.

7. Turmeric, Food and Agriculture Organization of the United

Nationshttp://
www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Co
mpendium_-_Turmeric.pdf. (Unit IV)

8. K. V. Peter, Handbook of herbs and spices, Wood head

Publishing, 2012 (Unit III)

Course- BFPT-405: FOOD BIOCHEMISTRY

Course Objectives: Students will be able to:

1. understand the utilization of carbohydrates disorders related to
carbohydrate metabolism in body.
 2. understand the utilization and free radical oxidation of lipids,
disorders related to lipid metabolism in body.
3. understand the utilization of phenolics and its metabolism in body.
4. explain function and mechanism of enzyme and coenzymes.
Credits SEMESTER-IV No. of hours
(Total BFPT-405 FOOD BIOCHEMISTRY per
Credits 2) unit/credits
UNIT - I Enzyme and Coenzyme (11)

A) Enzyme: Classification, nomenclature, activation

energy, Michaelis-Menten equation, Lineweaver Burk
Plot.
B) Factors affecting on enzymes action, mechanism of
enzyme action, Coenzymes: Classifications [metabolite
derived /vitamin derived] function of various types,
structure of NAD+, NADP+, and FAD and FMN.

UNIT - II Utilization of Carbohydrates (11)

A) Glycolysis, Kreb cycle, Pentose phosphate

pathway, gluconeogenesis, glycogen metabolism,
glycogen synthesis.
B) Disorders in carbohydrate metabolism, Essential
Metabolic pathways.

UNIT - III Influence of Phenolic Substances on Health (12)

A) Free radicals in biological system, Oxidative stress and

chronic diseases, antioxidant in fruits and vegetables,
absorption and metabolism of polyphenolics,
B) Efficiency of polyphenolics in Promoting human
health.

UNIT - IV Utilization of Lipid and Lipid Oxidation (11)

A) Utilization of fats, Disorders related to lipid

metabolism, clinical disorders associated with fats.
B) Lipid oxidation -active oxygen species and free
radical theory. Hydroperoxide formation and
decomposition photo-oxidation of unsaturated lipid.

Course outcomes: Student should be able to

1. understand the basics of enzyme, its classification, nomenclature

and mechanism of action.
2. understand the utilization of carbohydrates.
 3. Understand the utilization of antioxidants and its effect on human body.
4. Understand the utilization of lipid and lipid oxidation.

References-
1. Principles of Biochemistry, Lehninger, David L. Nelson and Michael M. Cox; W. H.
Freeman, , 7th ed. 2017. (Unit I, II, IV)
2. Biochemistry, Stryer, W. H. Freeman, , 6th Edition, 2006. (Unit I, II, IV)
3. Principles of biochemistry, Donald J. Voet, Judith G. Voet, Charlotte W.
pratt. Wiley, , 4th Edition International Student Version edition 2012.
(Unit I, II, IV)
4. Enzyme technology, Anusha Bhaskar, V. G.Vidhya, MJP Pub, 2009. (Unit I, II, IV)
5. Principles of enzyme technology, M.Y. Khan, Faraha Khan, , 1st edition, 2015.
(Unit I)
6. Textbook of medical biochemistry, M.N.Chatterjea, Ranashinde,
Jaypee Brothers Medical Publishers 2007. (Unit III)

Course- BFPT-406: FOOD PROCESSING ENGINEERING – II

Course Objectives: Students will be able to:

1. understand the principle of evaporation, crystallization and extraction.
2. understand the principles of blanching, pasteurization and sterilization
3. understand the properties of dry-air, water-vapor and air-vapor mixtures.
 4. understand the principles of drying, drying rate kinetics.

Credits SEMESTER-IV No. of hours

(Total BFPT-406 per
Credits 2) FOOD PROCESSING ENGINEERING – II unit/credits

UNIT - I Enzyme and Coenzyme (11)

A) Principles of evaporation, types and selection

of evaporators, mass and energy balance.

B) Theory and principles of Crystallization.

Nucleation, crystal growth, crystallization
equipment, Application of crystallization in food
processing, solvent extraction, leaching,
equipments.

C) Applications to food industries.

UNIT - II Thermal processing (11)

A) Principles of Blanching, Pasteurization and

Sterilization.
B) Microbial survivor curves, thermal death
time, spoilage probability, methods for process
calculations.

UNIT - III Psychrometrics. (12)

A) Properties of dry-air: composition of air,specific

volume of air, specific heat of dry air, enthalpy of dry
air, dry bulb temperature.
B) 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.
C) The psychrometric chart: Use of psychrometric
chart to evaluate complex air conditioning processes.

UNIT - IV Drying, Freezing and Refrigeration (11)

 A) Principles of drying, drying rate kinetics,
Classification, mass and energy balance.

B) Different types of dryers and components - roller, spray, tray,

fluidized bed etc Types, Concept and selection of a refrigerant,
effect of low temperature on quality, equipments and freeze
drying, freezing time, Pressure enthalpy charts and tables,
Calculation methods.

Course outcomes: Student should be able to

1. explain the theory of extraction and evaporation.

2. understand the microbial survivor curves and thermal death time.
3. understand the properties of air-vapor mixtures.
4. understand the concept and selection of a refrigerant food processing.

References-

1. Introduction to Food Engineering,R. Paul Singh and Heldman ,Academic

Press, 4 th Ed. 2009.(UNIT -I,II,III)
2. The Fundamentals of Food Engineering ,Charm SE ,AVI Pub,1963,(UNIT -
I,II,III)
3. Fundamentals of Food Process Engineering, Toledo RT ,CBS Publishers 2 nd
Ed,2000.(UNIT -I,II,III)
4. Operations of Chemical Engineering TMHMcCabe, Smith and Harriot, UNIT ,
McGraw-Hill Publishing Co.; 6th edition ,1 November 2000 (UNIT -I,II,IV)
5. Chemical Engineering volume 2 ,J.R.Backhurst,J.F. Richardson, J.H Harkar. ;
5th edition ,31 July 2002 II volume ,2002(UNIT -I,II)

Course- BFPT-407: PROCESSING OF BAKERYAND CONFECTIONARY

PRODUCTS
Course Objectives: Students should will be able to:
1. Know the principle and working of microwave oven.
 2. Understand the preparation of butter cake, sponge cake, instant cake
3. Understand the preparation of different types of chocolate products
4. Understand the preparation of different types of sugar products.

Credits SEMESTER-IV No. of

(Total BFPT-407 hours per
Credits 4) PROCESSING OF BAKERYAND CONFECTIONARY unit/credit
s

PART-I PROCESSING OF BAKERY

1 Preparation of bread and assessment of its quality.

2 Preparation of pizza base and assessment of its quality

3 Preparation of butter cake, assessment of its quality.

4 Preparation of sponge cake, assessment of its quality.

5 Preparation of icings and introduction of decorating agents

in sponge cake.

6 Preparation of instant cake mix and assessment of its

quality

7 Preparation of biscuits and assessment of its quality.

8 Preparation of almond butter cookies and assessment of its

quality.

9 Preparation of Chocolate chip cookies and assessment of

its quality.

10 Preparation of Rusk and assessment of its quality.

11 Preparation of Crackers and assessment of its quality

12 Preparation of toast and assessment of its quality.

PART-II PROCESSING OF CONFECTIONARY PRODUCTS

1 Preparation of fondant, assessment of its quality.

2 Preparation of fudge and assessment of its quality.

3 Preparation of jujubes candy and assessment of its quality.

4 Preparation of toffee and their quality assessment tests

5 Preparation of Chocolate their quality assessment tests

 6 To study the process of inversion, melting and
caramelization in sucrose

7 Determination of the effect of heat on sugar solution

8 Preparation of milk based confectionary product

9 Preparation of brittles and assessment of its quality

10 Preparation of hardboiled candy and their quality assessment

tests.
Course outcomes: Student should be able to
1. Operate microwave oven.
2. Understand the preparation of butter cake, sponge cake, instant cake.
3. Prepare different types of chocolate food.
4. Prepare different types of sugar based product.
References-
1. Handbook of Baking and Bakery products, Rashmi. S. Sharma
2. Textbook of Bakery and Confectionery, Yogambal Ashok kumar, Prentice Hall India
Learning Private Limited, 2012.
3.FSSAI manuals of analysis of foods, Bakery, Food Safety and
Standards Authority of India, Ministry of Health and Family Welfare,
Government of India, New Delhi, 2016.
4. Professional Baking Sixth Edition by Wayne Gisslen.
5. Bakery Products Science and TechnologyY. H.Hui, Wiley Blackwell
Publishing, 2014.
6.Bakery and Confectionary products, Acharya N.G.Ranga Agricultural University
Course- LAB XIII BFPP408-PROCESSING OF OIL SEEDS, FATS AND PLANTATION
CROPS, SPICES
Course Objectives: Students should will be able to:
1. Know the detection of adulteration in spices.
2. Understand the microscopic examination of spices
3. Find out adulteration in fats and oil samples.
4. To carryout qualitative estimation of different fats and oils.

Credits SEMESTER-IV No. of

(Total LAB XIII BFPP408-PROCESSING OF OIL hours
Credits SEEDS, FATS AND PLANTATION CROPS, SPICES per
4) unit/cre
dits

PART-I PROCESSING OF OIL SEEDS AND FATS

1 To prepare test samples and determine moisture content of fats

and oils.

2 Determination of Specific gravity and Refractive index of fats

and oils.

3 Qualitative estimation of Rice bran oil and mustard oil.

4 Qualitative estimation of Sesame oil.

5 Qualitative estimation of Cotton seed oil.

6 Determination of Melting point of fats and oils.

7 Determine carotenoid content in raw Palmoil

8 To determine adulteration in fats and oils.

9 Determination of animals fat in vegetables fat

10 Detection of presence of rancidity

PART-II PROCESSING OF PLANTATION CROPS AND SPICES

1 Microscopic Examination of Spices.

2 Detection of adulteration of Argemone seeds in Mustard.

3 Detection of adulteration of Mineral Oil in Black Pepper

4 Detection of adulteration of Papaya seeds in Black Pepper.

5 Detection of adulteration in Turmeric.

6 Detection of adulteration in Chilies.

 7 Detection of adulteration in Black pepper

8 Detection of adulteration in Coriander

9 Detection of adulteration in Saffron

10 Detection of adulteration in Asafoetida.

11 Preparation of hardboiled candy and their quality assessment

tests.

Course outcomes: Student should be able to

1. Prepare test samples and determine moisture content of fats and oils.
2. Determine specific gravity and refractive index of fats and oils
3. Determine melting point of fats and oils, carotenoid content in raw palm oil.
4. Detect adulteration of spices.

References-
1. Aleena, K. S., M. P. Divya, A. K. Beena, C. R. Rachana, and K. B.
Divya. "Oxidative stability of sunflower oil on high temperature
cooking." Oxidative Stab. Sunflower Oil High Temp. Cook 9
(2020): 552-554.

2. Dieffenbacher, A., and W. D. Pocklington. "1st Supplement to the

7th Edition of Standard Methods for the Analysis of Oils, Fats and
Derivatives." (1992).

3. Gunstone, Frank, ed. Vegetable oils in food technology:

composition, properties and uses. John Wiley & Sons, 2011.

4. FSSAI manuals of analysis of foods, Spices and Condiments,

Food Safety and Standards Authority of India, Ministry of
Health and Family Welfare, Government of India, New
Delhi,2016.

5. Manuals of Food Quality Control,8, Food analysis: quality,

adulteration and tests of identity, FAO, Food and Nutrition
Paper, Swedish International Development Authority, 1986.
Course- LAB XIV BFPP 409 BIOCHEMISTRYAND FOOD PACKAGING II
Course Objectives: Students will be able to:
1. Know the principle and working of different chromatographic techniques.
2. Understand the enzyme and its activity.
3. Estimate and analyze the vitamins, carbohydrates, lipids from food sample.
4. Know the principle and working evaporator and dryers etc.

Credits SEMESTER-IV No. of hours

(Total LAB XIV BFPP 409 BIOCHEMISTRYAND FOOD per
Credits 4) PACKAGING II unit/credits

PART-I PART -I BIOCHEMISTRY

1 Estimate the quantity of ascorbic acid by titration

(Volumetric) method in food sample

2 Estimate the quantity of Vitamin A in food sample

3 Estimate the quantity of iron in food sample.

4 Qualitative detection of antioxidants by thin layer

chromatography.

5 Analysis of lipids present in food sample.

6 Determination of carbohydrates present in food sample

7 Separation of carotenoids by thin layer chromatography

8 Separation of amino acids by column chromatography.

9 Detection of enzymes in food sample.(urease, amylase,

lipase)

10 To estimate the quantity of enzyme activity.

11 To study the effect of temperature on enzyme activity.

12 To study the effect of substrate concentration on enzyme

activity.

PART-II FOOD ENGINEERING II

1 Study of evaporator
 2 Study of dryer

3 Study of Freezing of foods by different methods.

4 Study of crystallizer
5 Numerical problem on Thermo bacteriology (D, Z,andF)

6 Determination of freezing time of a food material,

7 Determination of air properties using psychometric chart

8 Comparative study on slow freezing and quick freezing.

9 To study different methods of extraction.
10 To study the thermal processing techniques-Blanching,
Pasteurization

Course outcomes: Student should be able to

1. Understand the principle and working of different

chromatographic techniques, estimate vitamins (vit. C and vit. A)
from food sample.
2. Estimate the quantity of carbohydrates, amino acids
3. Understand the types of dryers
4. Understand the methods of extraction

References-
1. Handbook of Analysis and Quality control for fruits and vegetable products
S. Ranganna, McGraw Hill Education (India) PVT.LTD, Chennai, 2nd
edition, 2007.
2. Food Engineering Laboratory Manual, Gustavo V. Barbosa- Canovas,
Li Ma , Blas J. Barletta, 1st Edition.
3. Food Engineering Laboratory Manual, Gustavo V. Barbosa- Canovas ,
Li Ma, 1st Edition
4. An introduction to practical biochemistry, Plummer, Tata McGraw
Hill Publishing Co. NewDelhi.3rd edition, 2004.

5. Modern experimental biochemistry, Rodney Boyer, Dorling

Kindersley (India ) Pvt Ltd 3rd Edition, 2000.