List of electives for b. Tech. Biotechnology




Скачать 117.77 Kb.
НазваниеList of electives for b. Tech. Biotechnology
страница4/6
Дата28.09.2012
Размер117.77 Kb.
ТипДокументы
1   2   3   4   5   6

BT1006 PRINCIPLES OF FOOD PROCESSING 3 0 0 100



AIM

To develop the skills of the students in the area of Food Process Technology and its applications.


OBJECTIVES

At the end of the course, the student would have gained knowledge in various aspects of Food processing & its importance for industrial applications. This will facilitate the student to take up higher studies in the area.


UNIT I FOOD AND ENERGY 9

Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and functional properties in food, contribution to organoleptic and textural characteristics.


UNIT II FOOD ADDITIVES 9

Classification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants – natural and artificial; food flavours; enzymes as food processing aids.


UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9

Bacteria, yeasts and molds – sources, types and species of importance in food processing and preservation; fermented foods and food chemicals, single cell protein.


UNIT IV FOOD BORNE DISEASES 9

Classification – food infections – bacterial and other types; food intoxications and poisonings – bacterial and non-bacterial; food spoilage – factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.


UNIT V FOOD PRESERVATION 9

Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of microorganisms, canning; frozen storage-freezing characteristics of foods, microbial activity at low temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.


TOTAL : 45

TEXT BOOKS

1. T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society, London, 1992.

2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd. New Delhi 2002.


REFERENCES

1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., McGraw-Hill Book Co., New York 1988.

2. J.M. Jay – Modern Food Microbiology, CBS Pub. New Delhi, 1987.


BT1007 PROCESS EQUIPMENTS AND PLANT DESIGN 3 0 0 100


AIM

To develop the skills of the students in the are of process equipment and Design. This is a pre-requisite for higher PG studies in Biotechnology.


OBJECTIVES

At the end of the course, the student would have learnt about various types of process equipment, principles involved in their function, and its industrial applications.


UNIT I HEAT EXCHANGERS, CONDENSERS, EVAPORATORS 12

Single and multi process exchangers, double pipe, U tube heat exchangers, combustion details supporting structure. Single and vertical tube evaporation, Single and multi effect evaporators, forced circulation evaporators.


UNIT II STORAGE VESSEL FOR VOLATILE AND NON VOLATILE FLUIDS, PRESSURE VESSEL STRUCTURE 6

Design of the following equipments as per ASME, ISI codes, drawing according to scale; monoblock and multiplayer vessels, combustion details and supporting structure.


UNIT III EXTRACTOR, DISTILLATION AND ABSORPTION TOWER 10

Construction details and assembly drawing; Plate and Packed Extraction Towers; Plate and Packed absorption Towers; Plate and Packed Distillation Towers.


UNIT IV PUMPS, MECHANICAL SEALS, VALVES AND SWITCHES 8

Various types of pumps, Principle of working, construction, usages, advantages and disadvantages; Various types of seals, effectiveness, usages; Pneumatic Seals; Gate, Globe and Butterfly Valves, their material of construction; Pneumatically Controlled Valves.


UNIT V PIPING, PLANT LAY OUT AND DESIGN 9

Various types of Piping, material of construction, their usage; Pipe lay out; Modern Plant Design and case Studies.


TOTAL : 45

TEXT BOOKS

1. Brownbell I.E., Young E.H., Chemical Plant Design, 1985

2. Kern D.Q. “Heat Transfer”, McGraw-Hill, 1985.


REFERENCE

1. McCabe W.L., Smith J.C. “Unit Operations in Chemical Engineering”, McGraw-Hill, 1976.

1   2   3   4   5   6

Похожие:

List of electives for b. Tech. Biotechnology iconCurriculum and Syllabus for M. Tech. Biotechnology

List of electives for b. Tech. Biotechnology iconCurriculum for M. Tech. Biotechnology Full Time

List of electives for b. Tech. Biotechnology iconList of electives for

List of electives for b. Tech. Biotechnology iconCurriculum and Syllabus for M. Tech. Industrial Biotechnology (revised in 2010 (bos)

List of electives for b. Tech. Biotechnology iconCurriculum and Syllabus for M. Tech. Industrial Biotechnology (revised in 2010 (bos)

List of electives for b. Tech. Biotechnology iconEligibility: Graduate in Botany /Zoology, Biotechnology, Microbiology, Wine Technology, Chemistry and B. E/B. Tech in Engineering having 50% marks for Open and 45% marks for Reservation category

List of electives for b. Tech. Biotechnology iconDepartment electives (A minimum of three electives)

List of electives for b. Tech. Biotechnology iconAs of today, these are films gse staff plans to use. A few films are required for all students, while most will be used only in particular Area I classes or in optional electives (such as a foreign film series). Any updates to this list will be posted on the gse website (

List of electives for b. Tech. Biotechnology iconPractical Conference «biotechnology: ecology of big cities»
...
List of electives for b. Tech. Biotechnology iconList of tables list of figures list of abbreviations

Разместите кнопку на своём сайте:
Библиотека


База данных защищена авторским правом ©lib.znate.ru 2014
обратиться к администрации
Библиотека
Главная страница