To Be Set 1 3. A 30 2 Any 5 at Class Contact

Transcription

1 Name of the Subject: Technology of Foo I (Cereal, Pule, Oilee an Extruion Technology) Coure Coe: FPT Semeter: Fifth Creit: 3C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/T501 For proper preervation & proceing of foo, it i eential to acquire the knowlege of bacteria & their property, genetic an alo the concept of preventing the growth of bacteria by mean of terilization & pateuriation. The ubject will primarily introuce the tuent to the eential concept of unertaning microbe, morphology, preparation of culture, genetic, nutrition, metho of prevention from contamination of foo. Theory Tutorial Nil Internal Group Unit Scheme 17 Week or 51 Hour 1 3 En Semeter Examination Objective Quetion (Only MCQ/Fill in the Blank/ True or Fale) Anwere Quetion Subjective Quetion Anwere A 30 Any 5 at Cla 6 1 x 0 leat Tet 3 6 Any 0 One = from 3 48 B each 5 4 group Quetion Ten 10 x 5 = 50 Introuction to Cereal Detail Content 5 Unit 1 Proximate compoition of cereal, ifferent type of cereal, general phyiochemical tructure of cereal, Storage of cereal, infetation control an ue of peticie, xic factor in cereal Unit Cereal Proceing Drying of cereal olar, Ultra high temp. rying, Ultra low temp. rying, Milling of rice an wheat, Parboiling of rice, Claification of wheat, flour; ifference between atta, uji an flour. Milling of corn an barley Cereal Prouct Different rice prouct- fermente rice prouct, aromatic rice, rice flake, puffe rice; break firt cereal prouct, intant rice, macaroni prouct. 1 Unit 3 Pule an Legume Proximate compoition of pule an legume, claification of pule (kharif, rabi), xic contituent of pule, proceing an milling of pule, ifferent type of pule prouct, Procee oyabean prouct incluing fermente oya prouct. 8 Page 1

2 Unit 4 WEST BENGAL STATE COUNCIL OF TECHNICAL EDUCATION Extrue Foo Objective an importance of extruion in foo prouct evelopment; Component an function of an extruer; Claification of extruer; Avantage an iavantage of ifferent type of extruion; Pre an pot extruion treatment; Manufacturing proce of extrue prouct; Application of extruion technologie in foo inutrie. Texturize vegetable protein prouct (Soya nugget) 8 Unit - 5 Fat an oil proceing Introuction to oilee, claification of oilee, Extraction of fat an oil ee, renering, preing, olvent extraction; Proceing of oil egumming, refining, bleaching, eoorization, fractionation, winterization, hyrogenation, eterification, inter-eterification & emulification ; Extraction, refining an proceing of rice bran oil. Preparation of fat an oil bae prouct Natural vegetable fat (margarine; vanapati) an animal fat (butter, lar):- ource, compoition, propertie an inutrial application; Platic fat in bakery an confectionary; Preparation of hortening an ala oil. preparation of protein concentrate from mutar,coconut ee an oya protein iolate Stanar an quality control of fat an fatty foo; By-prouct of fat/oil proceing inutrie. 15 Reference Book 1. Foo Fact & Principle / N. Shakuntala Manay & M. Shaakharawamy / New Age International. Cereal Foo Technology/NIIR Boar, Aia pacific Buine pre. 3. Foo Analyi & Practice / Y. Pamaranz / AVI 4. Pot harvet technology of cereal, pule an oilee, A. Chakraverty/ oxfor IBH pub. Co. pvt. Lt. 5. Foo Science / B. Srilaxmi / New Age international 6. Principle of Foo Science / Karek & L.M. Delker 7. Avance in Pule Prouction Technology, Jewani an Balev, ICAR 8. Funamental of foo engineering- D.G.Rao, PHI Learning Page

3 Name of the Subject: Technology of Foo II (Fih, Meat & Poultry) Coure Coe: FPT Semeter: Fifth Creit: 3C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/T50 After ucceful completion of thi paper each tuent houl be able to: An unertaning of market organization, economic importance ($ value) an prouct range of the inutrie tuie an where appropriate, environmental or ecological market iue; Proce Flow Diagram for prouct tuie, an thereby ecribe the proce an in particular be able to give a technical jutification for the tep in the proce; Raw material characteritic, formulation, hanling an proceing proceure with quality, yiel an cot of prouct prouce an in mot cae afety; The procee tuie an ientify the control point for quality an in mot cae afety. For thee control point you houl be able to recommen appropriate parameter Theory Tutorial 3Hour / Week Nil 17 Week or 51 Hour Internal Scheme Group Unit En Semeter Examination Objective Quetion (Only MCQ/Fill in the Blank/ True or Fale) Anwere Quetion Subjective Quetion Anwere Quetion Cla Tet A 1 9 Any 0 One 1 x 0 B 9 = 0 4 C Any 5 at leat 1from each group Ten 10 x 5 = 50 Detail Content Page 3

4 Unit 1 Fih Claification of freh water fih an marine fih; Fih a raw material for proceing an it biochemical compoition. Factor affecting the quality of prouct an pot harvet loe. Phyical, chemical, microbiological an enory change uring torage, Commercial hanling, torage an tranport of raw fih, Proximate compoition of fih, Different poilage & quality aement Preervation of fih by canning, freezing & rying; alting, Smoking & curing of fih, Manufacture of fih protein concentrate, fih oil, fih pate & fih auce, fih liver oil, fih meal, IQF prawn, fermente fih prouct an other important byprouct; Quality control of procee fih 17 Unit Meat Slaughtering technique of animal; Chemical an nutritional compoition of meat ; The eating quality of meat - color, water holing capacity (WHC) an juicine, texture an tenerne, oour an tate, Pot mortem change of meat. Meat proceing- comminution, emulification, curing, moking, cooking, ageing an tenerization; Meat prouct - meat emulion, fermente meat, auage, ham, bacon an comminute meat prouct; Meat analog; Meat torage an preervation- by temperature control (refrigeration, freezing, thermal proceing), by moiture control (ehyration, freeze rying, curing, IMF meat), by microbial inhibition (chemical preervation, ionizing raiation); Packaging of meat prouct. Meat prouction, proceing an conumption tren; Meat plant anitation an wate ipoal; By-prouct from meat inutrie an their utilization. 17 Unit 3 Poultry Claification of poultry meat; Compoition an nutritional value of poultry meat ; Proceing an preervation of poultry meat, poilage an control; By-prouct utilization. Egg an egg prouct- Structure, compoition an function of egg; Abnormalitie in egg; Function of egg in foo prouct; Inpection an graing for egg quality; Preervation an afe hanling of egg; egg quality aement, Spoilage an control ; Coagulation of egg, egg foam, egg power an egg bae prouct; 14 Reference Book 1. Foo Fact & Principle / N. Shakuntala Manay & M. Shaakharawamy / New Age International. Foo Science / N.N. Potter 3. Meat a Foo (Vol. 1,)/Cole & Lawrie 4. Foo Science / B. Srilaxmi / New Age international 5. Fih a foo (Vol 1,,3,4)/ George Borgtorm 6. Meat proceing an preervation with packaging Technology, NIIR Boar, Aia pacific Buine pre. 7. Meat prouct proceing, EIRI Boar Page 4

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6 Name of the Subject: Technology of Foo III (Fruit, Vegetable, Specie & verage Technology) Coure Coe: FPT Semeter: Fifth Creit: 3C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/T503 For proper preervation & proceing of foo, it i eential to acquire the knowlege of bacteria & their property, genetic an alo the concept of preventing the growth of bacteria by mean of terilization & pateuriation. The ubject will primarily introuce the tuent to the eential concept of unertaning microbe, morphology, preparation of culture, genetic, nutrition, metho of prevention from contamination of foo. Theory 3Hour / Week Tutorial Nil Internal Group Unit Scheme 17 Week or 51 Hour 30 A 1 3 En Semeter Examination Objective Quetion (Only MCQ/Fill in the Blank/ True or Fale) Anwere Quetion Subjective Quetion Anwere Cla Tet Any 0 One 1 x 0 = Any 5 at leat from 3 48 B each 5 4 group Quetion Ten 10 x 5 = 50 Fruit an Vegetable Storage Detail Content 8 Unit 1 Different type of fruit an vegetable an their chemical compoition, phyical & chemical treatment for increaing pot harvet helf life, torage & hanling CA, MA torage, Col torage Different microbial group aociate with fruit & vegetable, microbial change uring torage, Effect of enzyme on quality of fruit & vegetable torage, metho for preventing microbial attack on fruit & vegetable uring harveting & torage. Unit Fruit an Vegetable Prouct Preparation of jam, jelly, marmalae, tomato prouct, potato prouct, Drying an canning of fruit an vegetable, machinerie ue in fruit an vegetable proceing, Analyi an quality control of Fruit an Vegetable Prouct. Fermentation an picking Fermentation metho of fruit & vegetable, fermente prouct, quality change uring fermentation, fermente pickle, pickling metho an torage & preervation of fermente & pickle prouct. 15 Unit 3 Fruit Juice verage Fruit quah, nectar, corial, carbonate beverage, juice concentrate, juice power manufacturing proce an their propertie, proximate compoition, Analyi an quality control of beverage prouct. Page 6 10

7 Unit 4 Non alcoholic verage Proximate compoition of tea, coffee & cocoa; ifferent grae of tea an coffee; tea & coffee proceing, ifferent tea & coffee prouct, preparation of health rink. Analyi an quality control of tea, coffee & cocoa prouct. 10 Unit - 5 Introuction to Spice Importance of pice, claification of pice, Technology of pice power prouction Different type of coniment an herb prouct, preervation an packaging of pice power. 5 Reference Book 1. Proceing of fruit & vegetable/giriharilal & Siappa. Technology of Foo Preervation/ Deroier & Deroier 3. Foo Fact & Principle / N. Shakuntala Manay & M. Shaakharawamy / New Age International 4. Foo Science / N.N. Potter 5. Foo Chemitry / L. H. Meyer 6. Foo Analyi & Practice / Y. Pamaranz / AVI 7. Han book on quality analyi on Fruit & vegetable / Rangana 8. Chocolate, Cocoa & Confectionary / B.W. MInifie 9. Foo Science / B. Srilaxmi / New Age international 10. Principle of Foo Science / Karek & L.M. Delker 11. Fruit & vegetable proceing (Vol. 1,,3,4) / Suman Bhatti 1. Foo Analyi / R. Lee / C.R.C Pre Lt. Page 7

8 Name of the Subject: Dairy Technology Coure Coe: FPT Semeter: Fifth Creit: 3C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/T504 Thi paper impart han-on-training/experiential learning on Proceing of Milk & Milk Prouct in a commercial environment to harpen their technical a well a managerial kill thereby enhancing the profeional confience an to provie an opportunity to evelop a et of kill uch a leaerhip, teamwork, interperonal communication, analytical problem olving, entrepreneurial/buine kill which are not gaine in a cla room environment. Theory 3Hour / Week Tutorial Nil Internal Group Unit Scheme 17 Week or 51 Hour 30 A 1 3 En Semeter Examination Objective Quetion (Only MCQ/Fill in the Blank/ True or Fale) Anwere Quetion Subjective Quetion Anwere Cla Tet Any 0 One 1 x 0 = Any 5 at leat from 3 48 B each 5 4 group Quetion Ten 10 x 5 = 50 Unit 1 Detail Content Introuction Introuction to Milk Definition, compoition, White revolution, Preent milk inutry cenario in Inia an it future, factor affecting compoition of milk; energy value of milk; hanling, tranportation an reception of milk; Varietie an graing of milk. Phyico-Chemical Propertie of Milk Denity, boiling an freezing point, refractive inex, Aciity an ph, vicoity, urface tenion Microbiology of Milk Detection of E.coli in milk, microbe preent in milk, inhibitor in milk.quality control of milk an milk prouct incluing variou analytical technique 6 Utilization of Equipment in Dairy Inutrie Heat exchanger (Pateurizer, Vacreator, Refrigeration an cooling, Chiller, Evaporator an ryer, Page 8 8

9 Unit Humiifier), Homogenizer, Filter, Clarifier, Milk eparator, Butter churner, Butter extruer, Icecream churner, Ice-Cream freezer, Ghee Vat, Cheee Vat, Paneer equipment, Cleaning an Sanitizing of Dairy Equipment CIP Sytem Unit 3 Special Milk ne milk, Double tone milk, Flavoure Milk & Sterilize milk Manufacturing flow heet Conene & Evaporate Milk Manufacturing flow heet of evaporate milk, conene milk Drie Milk Prouct Metho of milk rying (Drum & Spray Drying), manufacturing flow heet of whole milk an kim milk power by rum & pray rying; manufacturing flow heet whey power, ice-cream mix power, infant milk power & chhana power, Khoya prouct. Other Milk Synthetic milk, Soya milk an Soya milk prouct - Manufacturing flow heet 14 Unit 4 Frozen Milk Prouct Manufacturing proce of Ice Cream, Softy & Kulfi Coagulate Milk Prouct Claification of cheee, manufacturing proce of chear,cottage cheee, mozzarella cheee, manufacturing proce of Chhana & Paneer Fermente Milk Prouct Concept of tarter culture, type of tarter culture ue in airy inutrie, Manufacturing proce of Dahi, Yoghurt, Butter & Ghee 14 Unit - 5 Dairy Inutrie Wate & By- prouct Utilization Statu, cope an utilization of airy by- prouct in Inia; Phyico chemical characteritic of whey, butter milk; Whey proceing, beverage of whey; Butter milk proceing, beverage of butter milk, Caein, inutrial an foo grae lactoe 6 Reference Book 1. Foo Fact & Principle / N. Shakuntala Manay & M. Shaakharawamy / New Age International. Foo Science / N.N. Potter 3. Outline of Dairy technology/ Sukumar De 4. Dairy Technology/Warner 5. Dairy Proceing & Foo prouct / Lampert Page 9

10 Name of the Subject: Bakery & Confectionary Technology Coure Coe: FPT Semeter: Fifth Creit: 3C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/T505 For proper preervation & proceing of foo, it i eential to acquire the knowlege of bacteria & their property, genetic an alo the concept of preventing the growth of bacteria by mean of terilization & pateuriation. The ubject will primarily introuce the tuent to the eential concept of unertaning microbe, morphology, preparation of culture, genetic, nutrition, metho of prevention from contamination of foo. Theory 3Hour / Week Tutorial Nil Internal Group Unit Scheme 17 Week or 51 Hour 30 A 1 3 En Semeter Examination Objective Quetion (Only MCQ/Fill in the Blank/ True or Fale) Anwere Quetion Subjective Quetion Anwere Cla Tet Any 0 One 1 x 0 = Any 5 at leat from 3 48 B each 5 4 group Quetion Ten 10 x 5 = 50 Unit 1 Detail Content Ingreient for Baking Proximate compoition of wheat, type of wheat, type an grae of flour, flour proce, chemitry of flour, teting of wheat an flour for baking quality, Type & Mechanim of Gluten evelopment. Major & minor ingreient ue in baking (prouct wie) an their role in baking, Different baking ingreient an their role in baking - leavening agent (D.R.C, iatatic activity), Shortening agent, emulifier,antioxiant,improver,ough conitioner Quality of water ue an it function in baking, impuritie of water an their effect in quality of bake prouct. FSSAI/PFA limit for aitive in bakery prouct. 8 Unit Baking Technique Bulk hanling of ingreient, Proce parameter, Variou ough an their ue, Fermentation an proofing, Mechanim of Heat tranfer in baking, time, temperature humiity effect in baking, cooling an packaging of bake prouct. 6 Baking Equipment Type, working principle &, application of -Dough mixer, ough mouling, ough ivier,proofer,baking oven,cooler,licer. Page 10 10

11 Unit 3 Machine & equipment for batch an continuou proceing of bakery prouct. 14 Unit 4 Prouct of Baking Prouction of brea, bicuit, cake, Patry,cookie, cracker, pata, noole, pizza an their quality apect, efect of bake prouct an preventive meaure. Snack foo prouct Packaging of bakery prouct. Canne bakery prouct. Freezing of bakery prouct. Unit - 5 Confectionary Technology Definition of Confectionary, Icing Technology, wafer manufacture, Fonant an Fuge, Manufacture of chocolate, prouction of chocolate ma, chocolate cany, chocolate bae confectionary prouct, Milk bae confectionary prouct, Different Sugar boile tage,sugar confectionarie, Sweet cany. 10 Reference Book 1. Bakery & Confectionary Technology By S.A.Matz.. Chocolate, Cocoa, Confectionary By Minifie B.W. 3. Bakery Technology an Engineering By S.A.Matz. 4. Equipment for Baker By S.A.Matz. 5. Cookie & Cracker Technology By S.A.Matz. 6. Baic Baking- By S.C Dubey. 7. Textbook of Bakery an Confectionary By Yogambal, PHI Page 11

12 Name of the Subject: Foo Analyi & Quality Control Laboratory - I Coure Coe: FPT Semeter: Fifth Creit: C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/P506 Practical 4 Hr/Week Internal Scheme External Scheme Tutorial Nil Continuou Internal Aement of 50 mark i to be carrie out by the External Aement of 50 mark hall be hel at the en of the Secon Year Firt Semeter on the entire yllabu. One job per 15 Week or 60 Hr teacher throughout the Secon Year Firt Semeter. Ditribution of mark: formance of Job 35, Notebook 15. tuent from any one of the job one i to be performe. Job i to be et by lottery ytem. Ditribution of mark: On Spot Job 5, Viva-voce 5. Sl.No. 1. Analyi of jam, jelly (benzoate, Detail Content. Analyi of fruit juice an beverage prouct (aciity 3. Analyi of raw milk (Garber tet,phophatage tet, milk protein, milk ugar, MBRT Tet) 4. Analyi of milk prouct quality 5. Analyi of wheat flour ( Moiture, ah, gluten content, eimentation value, D.R.C for bio leavening agent yeat) 6. Analyi of brea, cake, bicuit an cookie 7. Analyi of meat an fih prouct 8. Analyi of oymilk an oymilk prouct. Page 1

13 Name of the Subject: Foo Proceing Laboratory - I Coure Coe: FPT Semeter: Fifth Creit: C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/P507 Practical 4 Hr/Week Internal Scheme External Scheme Tutorial Nil Continuou Internal Aement of 50 mark i to be carrie out by the External Aement of 50 mark hall be hel at the en of the Secon Year Firt Semeter on the entire yllabu. One job per 15 Week or 60 Hr teacher throughout the Secon Year Firt Semeter. Ditribution of mark: formance of Job 35, Notebook 15. tuent from any one of the job one i to be performe. Job i to be et by lottery ytem. Ditribution of mark: On Spot Job 5, Viva-voce 5. Sl.No. Detail Content 1. Development of fruit quah & Nectar. Development of Fruit jelly, jam, ynthetic jelly. 3. Preparation of mango pickle an mixe pickle 4. Development of flavoure ice cream 5. Development of cur an yogurt 6. Development of milk prouct (Paneer, Cheee, ghee, butter etc) 7. Development of flavoure oyamilk an oya milk prouct 8. Development of canne meat, fih, prawn prouct 9. Preparation of meat auage 10. Development of moke meat an fih prouct Page 13

14 Name of the Subject: Bakery & Confectionary Technology Laboratory Coure Coe: FPT Semeter: Fifth Creit: C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/P508 Practical 4 Hr/Week Internal Scheme External Scheme Tutorial Nil Continuou Internal Aement of 50 mark i to be carrie out by the External Aement of 50 mark hall be hel at the en of the Secon Year Firt Semeter on the entire yllabu. One job per 15 Week or 60 Hr teacher throughout the Secon Year Firt Semeter. Ditribution of mark: formance of Job 35, Notebook 15. tuent from any one of the job one i to be performe. Job i to be et by lottery ytem. Ditribution of mark: On Spot Job 5, Viva-voce 5. Sl.No. Detail Content 1. Development of Brea. Development of Cake 3. Development of Bicuit 4. Development of Cookie 5. Development of Cracker 6. Development of bakery prouct like pata, noole, pizza, pattie, oughnut, cream roll e.t.c 7. Development of extrue foo 8. Development of confectionary item like cany, chocolate e.t.c 9. Development of everal icing prouct like patry 10. Development of nack foo Page 14

15 Name of the Subject: Foo Proceing Project Work - I Coure Coe: FPT Semeter: Fifth Creit: C Duration: 6 Semeter Maximum : 100 Subject Coe: FPT/P509 Project Work-I i intene to provie opportunity for tuent to evelop unertaning of the interrelationhip between ifferent coure learnt in the entire iploma programme an to apply the knowlege gaine in a way that enable them to evelop & emontrate higher orer kill. The baic objective of a project cla woul be to ignite the potential of tuent creative ability by enabling them to evelop omething which ha ocial relevance, aging, it houl provie a tate of real life problem that a iploma-holer may encounter a a profeional. The coure further inclue preparation of a Project Report which, among other thing, conit of technical ecription of the project. The Report houl be ubmitte in two copie, one to be retaine in the library of the intitute. The Report nee to be prepare in computer uing Wor an CADD oftware wherever neceary. Seminar on Project Work-I i intene to provie opportunity for tuent to preent the Project Work in front of a technical gathering with the help of ifferent oral, aural an viual communication ai. Practical 4 Hr/Week Internal Scheme External Scheme Tutorial Nil Continuou Internal Aement of 50 mark i to be carrie out by the External Aement of 50 mark hall be hel at the en of the Secon Year Firt Semeter on the entire yllabu. One job per 15 Week or 60 Hr teacher throughout the Secon Year Firt Semeter. Ditribution of mark: formance of Job 35, Notebook 15. tuent from any one of the job one i to be performe. Job i to be et by lottery ytem. Ditribution of mark: On Spot Job 5, Viva-voce 5. Sl.No. Detail Content 1. Proceing of fruit an vegetable by canning, rying etc.. Quality enhancement in canne foo. 3. Quality enhancement in fruit an vegetable foo prouct. 4. Storage of Fruit, vegetable an cereal applying moern low cot foo technology 5. Development of potato bae prouct. 6. Quality enhancement in airy foo prouct 7. Development of ifferent type of airy prouct. 8. Up graation of local bakery unit uner quality perception. 9. Preparation of nutritionally enriche brea, cake an bicuit. 10. Development of varietie of confectionary prouct Page 15

16 Name of the Subject: Profeional Practice III (Inutrial Viit & Report Submiion) Coure Coe: FPT Semeter: Fifth Creit: 1C Duration: 6 Semeter Maximum : 50 Subject Coe: FPT/P510 Term Work Tutorial Hr/Week Term Work (Internal Scheme) Nil 15 Week or 30 Hr Continuou Internal Aement of 50 mark i to be carrie out by the teacher throughout the Secon Year Firt Semeter. Ditribution of mark: formance of Job 35, Aignment 15. Sl.No. Detail Content Viit to foo proceing inutry an ubmiion of report bae on plant layout an operation Page 16