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E-Content Food Technology

 

ENOTES E CONTENT FOOD 4-6 sem (may 2020)
Semester Subject Name Chapter Sr. No. E – Notes Digital Link ( Pdf / docx. Only ) on google drive
4th TMMP 1 https://drive.google.com/file/d/1swdcB2lFxBe5Sn7lJSzDKQWbvtRyxZIw/view?usp=sharing
4th TMMP 2
4th TMMP 3
4th TMMP 4
4th TMMP 5
4th TMMP 6
4th TMMP 7
4th TMMP 8
4th TMMP 10
4th FVT 1 https://drive.google.com/file/d/1e5akJu7T_MfMeQfjO50ikersljg5VFC8/view?usp=sharing
4th FVT 2
4th FVT 3
4th FVT 4
4th FVT 5
4th FVT 6
4th FVT 7
4th FVT 8
4th FVT 9
4th FVT 10
4th TMFPP 1 https://drive.google.com/file/d/1ppt0g0dOT8F0_ZrzKcjBwuKagXuN7WyW/view?usp=sharing
4th TMFPP 2
4th TMFPP 3
4th TMFPP 4
4th TMFPP 5
4th TMFPP 6
4th TMFPP 7
4th FFT 1 https://drive.google.com/file/d/1G3yExU9pIqpj4risc3yuRGtMYJ5_XP7y/view?usp=sharing
4th FFT 2
4th FFT 3
4th FFT 4
4th FFT 5
4th FFT 6
4th PFE 1 https://drive.google.com/file/d/1lnifYV5nqDcGSExtAwxJLHRYy8NkgMZ-/view?usp=sharing
4th PFE 2
4th PFE 3
4th PFE 4
4th PFE 5
4th PFE 6
4th BCT 1 https://drive.google.com/file/d/16fISXMjfqDfwxfmdB1nzkYRdNFrIDrgd/view?usp=sharing
4th BCT 2
4th BCT 3
4th BCT 4
4th BCT 5
6th FPT 1 https://drive.google.com/file/d/1V_-8MZVOYekuVt-qOim1xu8gi_VjEeNi/view?usp=sharing
6th FPT 2
6th FPT 3
6th FPT 4
6th FPT 5
6th FPT 6
6th FAQC 1 https://drive.google.com/file/d/1ZLYVA9i470wn3ZPStVJOOjMNdk4SlTL1/view?usp=sharing
6th FAQC 2
6th FAQC 3
6th FAQC 4
6th FAQC 5
6th FAQC 6
6th FAQC 7
6th TNAB 1 https://drive.google.com/file/d/1H2mcKkxY_n7odYTGqxnRcUHlydyOYn-H/view?usp=sharing
6th TNAB 2
6th TNAB 3
6th TNAB 4
6th TNAB 5
6th TNAB 6
6th TNAB 7
6th WMIFI 1 https://drive.google.com/file/d/1zG1wPugYj1H4KXYymwn8emWULc9r-vG6/view?usp=sharing
6th WMIFI 2
6th WMIFI 3
6th WMIFI 4
6th WMIFI 5

Semester: 3rd

Sr.no Subject Topics covered prepared by download
1 food chemistry and nutrition amino acids and classification of PROTEINS, balanced-diet, carbohydrates, colloidal system in food production, food additive, Vitamins and Minerals Mrs Rajesh Kumari VitaminsandMinerals food additive colloidal system in food production carbohydrates balanced-diet amino acids and classification of PROTEINS (1)
2 Principal of food processing and preservation Canning process, drying and dehydration process, EVAPORATION PROCESS, FOOD IRRADITION, importance of food preservation, importance of food processing, INTERMEDIATE MOISTURE, FOOD JAM, JELLY AND MARMALADE, Low_Temperature_Preservation, MICROWAVE COOKING,pickles Mr. Jai singh canning process drying and dehydration process EVAPORATION PROCESS FOOD IRRADITION importance of food preservation importance of food processing INTERMIDATE MOISTURE FOOD JAM, JELLY AND MARMALADE Low_Temperature_Preservation MICROWAVE COOKING,

pickles
3 Unit operation in food processing HOMOGENIZATION, milling and mixing, particle size reduction, Separation Techniques, size reduction, unit operation, cleaning Mrs Rajesh Kumari HOMOGENIZATION 1 milling and mixing particle size reduction Separation Techniques size reduction unit operation, cleaning
4 handling transportation and storage of food Mycotoxin, post harvest handling and transportation, Postharvest Losses, prestorage treatment, Screw conveyor, storage structure, vibrating Conveyor, belt conveyor, Chain Conveyor Mrs Rajesh Kumari Mycotoxin post harvest handling and transportation Postharvest Losses prestorage treatment Screw conveyor storage structure vibrating Conveyor belt conveyor Chain Conveyor
5 technology of cereals and pulses structure and chemical composition of cereals Mrs. Kanchan structure and chemical composition of cereals
6 FMB history of microbiology Microbiology of Milk spoilage in cereal and cereal products spoilage of vegetables and fruits Mrs. Kanchan history of microbiology Microbiology of Milk spoilage in cereal and cereal products spoilage of vegetables and fruits
7 TCP rice milling structure and chemical composition of cereals, Wheat Milling Mrs. Kanchan rice milling structure and chemical composition of cereals (1) Wheat Milling

Semester:5th

Sr.no Subject Topics covered prepared by download
1 Technology of oil and fats edible oil processing, fats and oils food production, Margarine, Oils and Fats, physical and chemical properties of fats and oils, Sources of Fats Oils Mrs Rajesh Kumari edible oil processing fats and oils food production Margarine OilsandFats physical and chemical properties of fats and oils Sources of Fats Oils
2 Health and functional foods artificial sweeteners, BASICS_ANTIOXIDANTS, Dietary Fiber, Enriched And Fortified ,Functional foods, nutraceutical, Overview_of_Functional_Foods Mr. Jai singh artificialsweeteners BASICS_ANTIOXIDANTS Dietary Fiber EnrichedAndFortified Functional foods nutraceutical-ppt  Overview_of_Functional_Foods
3 IPC Characteristics of Instruments Flow Measurements Pressure Measurement Temperature Measurement Mrs. Kanchan Characteristics of Instruments Flow Measurements Pressure Measurement Temperature Measurement