FP2107 CROP PROCESS ENGINEERING 3 0 0 3 RICE AND PULSES PROCESSING (9hours) Rice processing parboiling, drying, dehusking, polishing, modern rice mill machineries construction details and adjustments, layout of modern rice mill. Pulse milling pretreatments of pulses, wet and dry method, machinery used for dhal milling. UNIT II - PROCESSING OF WHEAT, CORN AND MINOR MILLET (9 hours) Wheat milling methods, corn milling wet milling, dry milling, oats processing, Soy bean processing, Processing of sorghum, ragi, barley malting of barley. Breakfast cereals. Processed products. Extruded products. UNIT III - OIL SEEDS PROCESSING (9 hours) Oil seeds pretreatment, extraction, refining-neutralization,degumming,deodorization, hydrogenation, winterization, palm oil, coconut oil. UNIT IV - PLANTATION CROP PROCESSING (9 hours) Processing of tea black tea, Green tea, Oolong tea, flavored tea. Coffee processing instance coffee. Processing of cocoa, cashew nut processing. Equipments used - processed products. UNIT V - SPICES AND PLANTATION CROP PROCESSING (9 hours) Processing of pepper, chilli, turmeric, cardamom. Tuber crops- tapioca,potato processing processed products. TEXT BOOKS 1. Unit operations in Agricultural Processing by Sahay and Singh. 2. Kent Jones, "Cereal Technology" 3. Kent, "Technology of cereals" 4. Sivetz and Foote, Coffee processing Technology, AVI publishing Co., REFERENCE BOOKS 1. Brooker, "Theory of cereal grains" 2. Altschule A.M., "Processed protein food stuffs" 3. Bailey A.E., "Cotton seed and cotton seed products" 4. Williams and Devine. J., "The chemistry and Technology of edible oils and fats".
SRM University Department of Food Process Engineering School of Bioengineering Sub. Code: FP 2107 Semester: II Title: CROP PROCESS ENGINEERING Year: 2015 Course Code FP2107 Course Name Semester Category Course duration CROP department December- PROCESS II elective April ENGINEERING L T P C 3 0 0 3 Class Time table Day Hour Timing Day Order 2 V 1.30-2.20 Day Order 4 I&II 8.45-10.25 Day Order 5 IV 11.25-12.15 Faculty details Section Name Office Mail id M.Tech Food and Nutritional Mrs.V.Nithyalakshmi B 609 nithyalakshmi.v@ktr.srmuniv.ac.in Biotechnology Assessment details Cycle test I : 20marks Model test : 20marks Surprise Test : 5marks Term Paper : 5marks Test schedule S.No Test Units Duration 1 Cycle Test 50% 2 periods 2 Model Exam 100% 3 hrs
Outcomes Students who have successfully completed this course will have full understanding of the following concepts Course objective Course outcome To study about the various methods After completing this course students can able to, of processing paddy and pulses Deliver the different unit operations and its equipments To demonstrate a basic knowledge involved in modern rice mill, wheat and Corn on process of milling of wheat and corn processing To strength the knowledge about Develop value added products from Soybean pulses and oil seed processing Know about different methods of processing of pulses To develop an awareness of various and oilseeds processing procedure and processed cereal Able to gain knowledge in different processing of products plantation crops, spices and tuber crops and also its To learn about processing and value added products. product development of plantation crops, Able to acquire a confident to get placement in any spices and tuber crops. kind of cereals and spices industry with minimum post harvest losses and maximum benefit to the industry. Detailed Session plan: Session No Topics to be covered 1. Importance of cereal processing and Introduction to Rice Processing 2. Parboiling of paddy merits and demerits, methods Time (min) Reference Teaching method Testing method 3. Drying, dehusking 4. Polishing, modern rice mill machineries 5. Construction details and adjustments 6. Layout of modern rice mill 7. Pulse milling introduction and 50 1 BB Question
Pretreatment 8. Dry milling andwet milling 50 1 BB Question 9. Machinery used for dhal milling 50 2 BB Question 10. Wheat milling 50 1 BB Question 11. Wheat mill components 50 1 BB Question 12. Corn dry milling 50 1,3 BB Question 13. Corn wet milling 50 1 BB Question 14. Oats processing 50 4 PPT Discussion 15. Soybean processing 50 4 BB Question 16. Soybean products 50 4 BB Question 17. Processing of sorghum 50 3 BB Question 18. Ragi processing 50 3 BB Question 19. Barley processing - Malting of barley 50 3 BB Question 20. Breakfast cereals 50 3,4 BB Question 21. Extrusion products 50 1,2,3 BB Question 22. Oil seeds pretreatment 50 1 BB Question 23. Extraction 50 1 BB Question 24. Refining of oil-neutralization 50 1 BB Question 25. Degumming, deodorization 50 1 BB Question 26. Hydrogenation, winterization 50 1 BB Question 27. Palm oil processing 50 1 BB Question 28. Coconut oil processing 50 1 BB Question 29. Introduction to plantation crops- Black 50 3,4 PPT Question Tea processing CTC and orthodox methods 30. Green tea and Oolong tea, spiced tea 50 3,4 BB Question 31. Coffee processing 50 3,4 BB Question 32. Instant Coffee 50 4 BB 33. Processing of cocoa 50 4 PPT Question 34. Processing of cashew nut 50 3,4 PPT Question 35. Processing of CNSL 50 4 PPT Question
36. Equipments 50 3,4 PPT Question 37. Processed products 50 3,4 PPT Question 38. Processing of Black Pepper 50 3,4 PPT Question 39. White pepper processing 50 4 BB Question 40. Processing of Chilly 50 2 PPT Question 41. Processing of turmeric 50 3 PPT Question 42. Value added products from turmeric 50 3 BB Question 43. Processing of Cardamom 50 3 PPT Question 44. Processing of tapioca 50 4 PPT Question 45. Important consideration in potato 50 2,3 PPT Question processing 46. Potato products- chips, French fries 50 4 PPT Question 47. Potato dehydration, potato flour, 50 4 PPT Question canned potatoes.