Curriculum Development Centre, DOTE. Page 1
DIPLOMA IN ENGINEERING AND TECHNOLOGY
1078
DIPLOM IN FOOD PROCESSING AND PRESERVATION
SEMESTER PATTERN
N –SCHEME
SYLLABUS
IMPLEMENTED FROM 2020 - 2021
CURRICULUM DEVELOPMENT CENTER, DIRECTORATE OF TECHNICAL EDUCATION
CHENNAI – 600 025, TAMILNADU
Curriculum Development Centre, DOTE. Page 2
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
Syllabus Revision Committee
Chairperson Tmt. G.LAXMI PRIYA,I.A.S.
Director, Directorate of Technical Education
Chennai-25
Convener Thiru. C.MUTHUKRISHNAN
618-Bharath Institute Of Catering Technology& Hotel Management, Thanjavur.
Members
Dr.S.SELVAKUMAR, PRINCIPAL, THE KAVERY ARTS & SCIENCE COLLEGE FOR WOMEN,MECHERI, SALEM.
Mrs.T.ARUNMOZHI, HOD/EEE, THE KAVERY INSTITUTE OF TECHNOLOGY,MECHERI,SALEM.
Dr.S.DEEPA, PROFEESOR & HEAD, PGP COLLEGE OF ARTS & SCIENCE,NAMAKKAL
Mrs. P.SUBA, HOD, BHARATH COLLEGE OF SCIENCE & MANAGEMENT,THANJAVUR.
Miss.T.S.DHANAPRIYA, PROFESSOR, BHARATH COLLEGE OF SCIENCE & MANAGEMENT, THANJAVUR.
Mrs. J. DIVYADHARSHINI, PROFESSOR, BHARATH COLLEGE OF SCIENCE & MANAGEMENT, THANJAVUR.
Curriculum Development Centre, DOTE. Page 3
DIPLOMA COURSES IN ENGINEERING/TECHNOLOGY
(SEMESTER SYSTEM)
(Implemented from 2020 - 2021)
N - SCHEME
R E G U L A T 10 N S*
*Applicable to the Diploma Courses other than Diploma in Hotel Management &
Catering Technology.
1. Description of theCourse:
a. Full Time (3years)
The Course for the Full Time Diploma in Engineering shall extend over a period of
three academic years, consisting of 6 semesters* and the First Year is common to
all Engineering Branches.
b. Sandwich (3'/years)
The Course for the Sandwich Diploma in Engineering shall extend over a period of
three and half academic years, consisting of 7 semesters* and the First Year is
common to all Engineering Branches. The subjects of three years full time diploma
course being regrouped for academic convenience.
During 4th and/or during 7th semester the students undergo industrial training for
six months / one year. Industrial training examination will be conducted after
completion of every 6 months of industrialtraining.
c. Part Time (4years)
The course for the Part Time Diploma in Engineering shall extend over a period of
4 academic years containing of 8 semesters*, the subjects of 3 year full time
diploma courses being regrouped for academic convenience.
” Each Semester will have 16 weeks c/oral/on of study with 35 hrs. / Week for
Regular Diploma Courses and 18 hrs. / Week for Part-Time Diploma Courses.
Curriculum Development Centre, DOTE. Page 4
The Curriculum for all the 6 Semesters of Diploma courses (Engineering & Special
Diploma Courses viz. Textile Technology, Leather Technology, Printing
Technology, Chemical Technology etc.) have been revised and revised curriculum
is applicable for the candidates admitted from 2020 — 2021 academic year
onwards.
2. Condition for Admission:
Condition for admission to the Diploma courses shall be required to have passed
in The S.S.L.C Examination of the Board of Secondary Education, Tamil Nadu.
(Or)
The Anglo Indian High School Examination with eligibility for Higher Secondary
Course in Tamil Nadu.
(Or)
The Matriculation Examination of Tamil Nadu.
(Or)
Any other Examinations recognized as equivalent to the above by the Board of
Secondary Education, Tamil Nadu.
Note: In addition, at the time of admission the candidate will have to satisfy certain
minimum requirements, which may be prescribed from time to time.
3. Admission to Second year (Lateral Entry):
A pass in HSC (academic) or (vocational) courses mentioned in the Higher
Secondary Schools in Tamil Nadu affiliated to the Tamil Nadu Higher Secondary
Board with eligibility for University Courses of study or equivalent examination &
Should have studied the following subjects.
A pass in 2 Years ITI with appropriate Trade or Equivalent examination.
Curriculum Development Centre, DOTE. Page 5
Sl. no Courses H.Sc Academic H.Sc Vocational Industrial Training Institute Courses
Subjects Studied Subjects Studied Related subjects
Vocational subjects
1 All the Regular and Sandwich Diploma Courses
Physics and Chemistry as compulsory along with Mathematics / Biology
Maths / Physics
/Chemistry Related Vocational Subjects Theory& Practical
2 years course to be passed with appropriate
Trade
2 Diploma Course in Commercial Practice
English &Accountancy
English &Accountancy
Accountancy & Auditing,
English & Elements of Economics
English & Elements of Economics
Banking,
English & Elements of Commerce
English& Management Principles
& Techniques,
Business Management,
English &Typewriting
Co-operative Management,
International Trade,
Marketing &Salesmanship
Insurance & Material Management
Office Secretaryship
• For the Diploma Courses related with Engineering/Technology, the related /
equivalent subjects prescribed along with Practicals may also be taken for arriving
the eligibility.
• Branch will be allotted according to merit through counseling by the respective
Principal as per communal reservation.
• For admission to the Textile Technology, Leather Technology, Printing
Curriculum Development Centre, DOTE. Page 6
Technology, Chemical Technology and Commercial Practice Diploma courses the
candidates studied the related subjects will be given first preference.
• Candidates who have studied Commerce Subjects are not eligible for Engineering
Diploma Courses.
4. Age Limit: No Age limit.
5. Medium of Instruction: English
6. Eligibility for the Award of Diploma:
No candidate shall be eligible for the Diploma unless he/she has undergone the
prescribed course of study for a period of not less than 3 academic years in any
institution affiliated to the State Board of Technical Education and Training, Tamil
Nadu, when joined in First Year and two years if joined under Lateral Entry
scheme in the second year and passed the prescribed examination.
The minimum and maximum period for completion of Diploma Courses are as
given below:
DiplomaCourse Minimum Maximum
Period Period
Full Time 3 Years | 6 Years
Full Time (Lateral Entry)
2 Years S Years
Sandwich 31/Years 6172Years
Part Time 4 Years 7 Years
Curriculum Development Centre, DOTE. Page 7
This will come into effect from N Scheme onwards i.e. from the academic year
2020-2021.
7. Subjects of Study and Curriculum outline:
The subjects of study shall be in accordance with the syllabus prescribed from
time to time, both in theory and practical subjects.
The curriculum outline is given in Annexure —I.
8. Examinations:
Board Examinations in all subjects of all the semesters under the scheme of
examinations will be conducted at the end of each semester.
The internal assessment marks for all the subjects will be awarded on the basis of
continuous internal assessment earned during the semester concerned. For each
subject 25 marks are allotted for internal assessment. Board Examinations are
conducted for 100 marks and reduced to 75.
The total marks for result are 75 + 25 = 100 Marks.
9. Continuous Internal Assessment:
1. For Theory Subjects:
The Internal Assessment marks for a total of 25 marks, which are to be distributed
as follows:
i)Subject Attendance 5 Marks
(Award of marks for subject attendance to each subject Theory/Practical will be as
per the range given below)
80% - 83% 1 Mark
84% - 87% 2 Marks
88% - 91% 3 Marks
92% - 95% 4 Marks
96% - 100% 5 Marks
10 Marks
Curriculum Development Centre, DOTE. Page 8
ii) Test #
2 Tests, each of 2 hours duration for a total of 50 marks are to be conducted. Average of these Two test marks will be taken and the marks to be 05 Marks reduced to: The Test — III is to be the Model Examination covering all the five units and the be reduced to:
05 Marks
TEST UNITS WHENTO
CONDUCT MARKS DURATION
Test I Unit — I & II End of 6 h week 50 2 Hrs
Test II Unit — III & IV End of 12th
week 50 2 Hrs
Test Ill
Model Examination: Covering all the 5 Units. (Board Examinations- question paper- pattern).
End of 16th
week
100
3 Hrs
# From the Academic Year 2020 —2021 onwards.
Question Paper Pattern for the Test- I and Test—II is as follows. The tests should
be conducted by proper schedule. Retest marks should not be considered for
internal assessment.
Without Choice:
Part A Type questions: 6 Questions • 1 mark
Part B Type questions: 7 Questions • 2 marks
Part C Type questions: 2 Questions • 15marks
Total
06marks
14marks
30marks
50 marks
Curriculum Development Centre, DOTE. Page 9
iii) Assignment 5Marks
For each subject Three Assignments are to be given each for 20 marks and the
average marks scored should be reduced for 5 marks.
iv) Seminar Presentation 5Marks
The students have to select the topics either from their subjects or general
subjects which will help to improve their grasping capacity as well as their capacity
to express the subject in hand. The students will be allowed to prepare the
material for the given topic using the library hour and they will be permitted to
present seminar (For First and Second Year, the students will be permitted to
present the seminar as a group not exceeding six members and each member of
the group should participate in the presentation. For the Third Year, the students
should present the seminar individually.) The seminar presentation is mandatory
for all theory subjects and carries 5 marks for each theory subject. The respective
subject faculty may suggest topics to the students and will evaluate the submitted
materials and seminar presentation. (2 1/2 marks for the material submitted
in writing and 2 1/2 marks for the seminar presentation). For each subject
minimum of two seminars are to be given and the average marks scored should
be reduced to 5 marks.
All Test Papers, Assignment Papers / Notebooks and the seminar presentation
written material after getting the signature with date from the students must be
kept in safe custody in the department for verification and audit. It should be
preserved for one semester after publication of Board Exam results and produced
to the flying squad and the inspection team at the time of inspection/verification
2. For Practical Subjects:
The Internal Assessment mark for a total of 25 marks which are to be distributed
as follows:-
a) Attendance 5Marks
(Award of marks same as theory subjects)
b) Procedure/ observation and tabulation/
Other Practical related Work : 10Marks
c) Record writing : 10Marks
TOTAL : 25Marks
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• All the Experiments/Exercises indicated in the syllabus should be completed and
the same to be given for final Board examinations
• The observation note book / manual should be maintained for 10 marks. The
observation note book / manual with sketches, circuits, programme, reading and
calculation written by the students manually depends upon the practical subject
during practical classes should be evaluated properly during the practical class
hours with date.
• The Record work for every completed exercise should be submitted in the
subsequent practical classes and marks should be awarded for 10 marks for each
exercise as per the above allocation.
• At the end of the Semester, the average marks of all the exercises should be
calculated for 20 marks (including Observation and Record writing) and the marks
awarded for attendance is to be added to arrive at the internal assessment mark
for Practical. (20+5=25 marks)
• Only regular students, appearing first time have to submit the duly signed bonafide
record note book/file during the Practical Board Examinations.
All the marks awarded for Assignments, Tests, Seminar presentation and Attendance
should be entered periodically in the Personal Theory Log Book of the staff, who is
handling the theory subject.
The marks awarded for Observation, Record work and Attendance should be entered
periodically in the Personal Practical Log Book of the staff, who is handling the practical
subject.
10. Communication Skill Practical, Computer Application Practical and
11. Physical Education:
The Communication Skill Practical and Computer Application Practical with more
emphasis are being introduced in First Year. Much Stress is given to increase the
Communication skill and ICT skill of students.
As per the recommendation of MHRD and under Fit India scheme, the Physical
education is introduced to encourage students to remain healthy and fit by
including physical activities and sports.
Curriculum Development Centre, DOTE. Page 11
12. Project Work and Internship:
The students of all the Diploma Courses have to do a Project Work as part of the
Curriculum and in partial fulfillment for the award of Diploma by the State Board of
Technical Education and Training, Tamil Nadu. In order to encourage students to
do worthwhile and innovative projects, every year prizes are awarded for the best
three projects i.e. institution wise, region wise and state wise. The Project work
must be reviewed twice in the same semester. The project work is approved
during the V semester by the properly constituted committee with
guidelines.
a) Internal assessment mark for Project Work &Internship:
ProjectReview1 10marks
ProjectReviewII 10marks
Attendance 05 marks (Award of marks same as theory
subjectpattern)
Total 25marks
Proper record should be maintained for the two Project Reviews and preserved for
one semester after the publication of Board Exams results. It should be produced
to the flying squad and the inspection team at the time of inspection/verification.
b) Allocation of Marks for Project Work & Internship in Board Examinations:
Demonstration/Presentation 25marks
Report 25marks
VivaVoce 30marks
InternshipReport 20 marks
Total 100*marks
*Examination will be conducted for 100 marks and will be converted to 75 marks.
c) InternshipReport:
The internship training for a period of two weeks shall be undergone by every
candidate at the end of IV / V semester during vacation. The certificate shall be
Curriculum Development Centre, DOTE. Page 12
produced along with the internship report for evaluation. The evaluation of
internship training shall be done along with final year “Project Work & Internship”
for 20 marks. The internship shall be undertaken in any industry / Government or
Private certified agencies which are in social sector / Govt. Skill Centers /
Institutions / Schemes.
A neatly prepared PROJECT REPORT as per the format has to be submitted
by individual student during the Project Work & Internship Board
examination.
13. Scheme ofExaminations:
The Scheme of examinations for subjects is given in Annexure - II.
14. Criteria forPass:
1. No candidate shall be eligible for the award of Diploma unless he/she has
undergone the prescribed course of study successfully in an institution approved
by AICTE and affiliated to the State Board of Technical Education & Training,
Tamil Nadu and pass all the subjects prescribed in the curriculum.
2. A candidate shall be declared to have passed the examination in a subject if
he/she secures not less than 40% in theory subjects and 50% in practical subjects
out of the total prescribed maximum marks including both the Internal Assessment
and the Board Examinations marks put together, subject to the condition that
he/she secures at least a minimum of 40 marks out of 100 marks in the Board
Theory Examinations and a minimum of 50 marks out of 100 marks in the Board
Practical Examinations.
15. Classification of successful candidates:
Classification of candidates who will pass out the final examinations from April
2023 onwards (Joined first year in 2020 -2021) will be done as specified below.
First Class with Superlative Distinction:
A candidate will be declared to have passed in First Class with Superlative
Distinction if he/she secures not less than 75% of the marks in all the subjects
and passes all the semesters in the first appearance itself and passes all subjects
within the stipulated period of study 2 / 3 / 31/ / 4 years [Full time(lateral entry)/Full
Time/Sandwich/Part Time] without any break in study.
Curriculum Development Centre, DOTE. Page 13
First Class with Distinction:
A candidate will be declared to have passed in First Class with Distinction if
he/she secures not less than 75% of the aggregate marks in all the semesters put
together and passes all the semesters except the I and II semester in the first
appearance itself and passes all subjects within the stipulated period of study 2 / 3
/ 3' / 4 years [Full time(lateral entry)/Full Time/Sandwich/Part Time] without any
break in study.
First Class:
A candidate will be declared to have passed in First Class if he/she secures not
less than 60% of the aggregate marks in all the semesters put together and
passes all the subjects within the stipulated period of study 2 / 3 / 31/ / 4 years
[Full time(lateral entry)/Full Time/Sandwich/Part Time] without any break in study.
Second Class:
All other successful candidates will be declared to have passed in Second Class.
The above classifications are also applicable for the Sandwich / Part-Time
students who pass out Final Examination from October 2023 / April 2024 onwards
(both joined First Year in 2020 -2021)
16. Duration of a period in the Class TimeTable:
The duration of each period of instruction is 1 hour and the total period of
instruction hours excluding interval and lunch break in a day should be uniformly
maintained as 7 hours corresponding to 7 periods of instruction (Theory &
Practical).
Curriculum Development Centre, DOTE. Page 14
ANNEXURE I
STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
SYLLABUS
N-SCHEME
(Implemented from the Academic year2020-2021 onwards)
CURRICULUM OUTLINE
III SEMESTER (FULL TIME)
Col.
No.
Subject
Code
Subject
Hours Per Week
Theory
Tutorial Practical Total
1 4078310 FOOD CHEMISTRY 4 - - 4
2 4078320 FOOD MICROBIOLOGY 4 - - 4
3 4078330 FOOD ENGINEERING 4 - - 4
4 4078340
FOOD CHEMISTRY
PRACTICAL - - 5 5
5 4078350
FOOD MICROBIOLOGY
PRACTICAL - - 5 5
6 4078360
FUNDAMENTALS OF
NUTRITION PRACTICAL - - 5 5
7 4078370
FUNDAMENTALS OF FOOD
SCIENCE PRACTICAL - - 5 5
Extra/Co-Curricular activities
Physical Education - - 2 2
Library - - 1 1
Total 12 - 23 35
Curriculum Development Centre, DOTE. Page 15
ANNEXURE - I
STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year2020-2021 onwards)
CURRICULUM OUTLINE
IV SEMESTER (FULL TIME)
Col.
No.
Subject
Code
Subject
Hours Per Week
Theory
Tutorial Practical Total
1 4078410
FOOD PROCESSING
TECHNOLOGY
4 -
- 4
2 4078420
FOOD PROCESSING
EQUIPMENTS
5 -
- 5
3 4078430 FOOD SAFETY 5 - - 5
4 4078440
ELECTRICAL AND
ELECTRONICS ENGINEERING
4 -
4
5 4078450
FOOD PROCESSING
TECHNOLOGY PRACTICAL
- -
4 4
6 4078460
FOOD ANALYSIS & QUALITY
CONTROL PRACTICAL
- -
5 5
7
4078470
ELECTRICAL AND
ELECTRONICS ENGINEERING
PRACTICAL
-
-
5 5
Extra / Co- curricular Activities
Physical Education 2
Library 1
Total 18 14 35
Curriculum Development Centre, DOTE. Page 16
ANNEXURE - I
STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020-2021 onwards)
CURRICULUM OUTLINE
V SEMESTER (FULL TIME)
Col.
No.
Subject
Code
Subject
Hours Per Week
Theory
Tutorial Practical Total
1 4078510 FOOD PRESERVATION 5 - 5
2 4078520 FOOD QUALITY AND
WASTE MANAGEMENT 5 - 5
3 4078530 DAIRY EQUIPMENT AND
UTILITIES 4 - 4
4 ELECTIVE THEORY - I 5 5
5 4078550 FOOD PRESERVATION
PRACTICAL - 4 4
6 ELECTIVE PRACTICAL – I - 5 5
7 4044570 ENTREPRENEURSHIP AND
STARTUPS PRACTICAL - 4 4
Extra / Co- curricular Activities
Physical Education 2
Library 1
Total 19 13 35
Elective Subjects Any one of the following theory subject with corresponding Practical may be
Selected as Elective-I
Elective Theory - I Elective Practical - I
4078541 DAIRY TECHNOLOGY 4078561 DAIRY TECHNOLOGY PRACTICAL
4078542 BIOCHEMISTRY AND NUTRITION
4078562 BIOCHEMISTRY AND NUTRITION PRACTICAL
4078543 AGRO PROCESSING 4078563 AGRO PROCESSING PRACTICAL
Curriculum Development Centre, DOTE. Page 17
ANNEXURE - I
STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020-2021 onwards)
CURRICULUM OUTLINE
VI SEMESTER (FULL TIME)
Col.
No.
Subject
Code
Subje
ct
Hours Per Week
Theory
Tutorial Practical Total
1 4078610 QUALITY ASSURANCE 6 - - 6
2 4078620 BAKERY AND
CONFECTIONARY 5 - - 5
3 ELECTIVE THEORY - II 5 - - 5
4 4078640 BAKERY AND
CONFECTIONARY
PRACTICAL
- - 5 5
5 ELECTIVE PRACTICAL - II -
- 5 5
6 4078660 PROJECT - - 6 6
Extra / Co- curricular activities
Physical Education - - - 2
Library - - - 1
Total 16 - 16 35
Elective Subjects Any one of the following theory subject with corresponding Practical may be
Selected as Elective-II
Elective Theory - II Elective Practical - II
4078631 FOOD PACKING TECHNOLOGY
4078651 FOOD PACKING TECHNOLOGY PRACTICAL
4078632 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS
4078652 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL
4078633 TECHNOLOGY OF BEVERAGES
4078653 TECHNOLOGY OF BEVERAGES PRACTICAL
Curriculum Development Centre, DOTE. Page 18
ANNEXURE II
SCHEME OF EXAMINATION
III SEMESTER (FULL TIME)
SUBJECT
CODE NO.
SUBJECT
EXAMINATION MARKS
TO
TA
L M
AR
KS
MIN
IMU
M F
OR
PA
SS
D
UR
AT
ION
OF
EX
AM
(H
OU
RS
)
INTERNAL
ASSESSMENT
MARKS
BOARD
EXAM
MARKS
(CONVERTED
TO 75)
4078310 FOOD CHEMISTRY
25 100 100 40 3
4078320
FOOD MICROBIOLOGY 25 100 100 40 3
4078330 FOOD ENGINEERING
25 100 100 40 3
4078340 FOOD CHEMISTRY
PRACTICAL 25 100 100 40 3
4078350 FOOD MICROBIOLOGY
PRACTICAL 25 100 100 50 3
4078360 FUNDAMENTALS OF
NUTRITION PRACTICAL 25 100 100 50 3
4078370
FUNDAMENTALS OF
FOOD SCIENCE
PRACTICAL
25 100 100 50 3
Total 175 700 700 310
Curriculum Development Centre, DOTE. Page 19
IV SEMESTER (FULL TIME)
SUBJECT
CODE NO.
SUBJECT
EXAMINATION MARKS
TO
TA
L M
AR
KS
MIN
IMU
M F
OR
PA
SS
D
UR
AT
ION
OF
EX
AM
(H
OU
RS
)
INTERNAL
ASSESSMENT
MARKS
BOARD
EXAM
MARKS
(CONVERTED
TO 75)
4078410 FOOD PROCESSING
TECHNOLOGY 25 100 100 40 3
4078420 FOOD PROCESSING
EQUIPMENTS 25 100 100 40 3
4078430 FOOD SAFETY 25 100 100 40 3
4078440 ELECTRICAL AND
ELECTRONICS
ENGINEERING 25 100 100 50 3
4078450 FOOD PROCESSING
TECHNOLOGY
PRACTICAL 25 100 100 50 3
4078460 FOOD ANALYSIS &
QUALITY CONTROL
PRACTICAL
25 100 100 50 3
4078470 ELECTRICAL AND
ELECTRONICS
ENGINEERING
PRACTICAL
25 100 100 50 3
Total 175 700 700 320
Curriculum Development Centre, DOTE. Page 20
V SEMESTER (FULL TIME)
SUBJECT
CODE NO.
SUBJECT
EXAMINATION MARKS
TO
TA
L M
AR
KS
MIN
IMU
M F
OR
PA
SS
D
UR
AT
ION
OF
EX
AM
(H
OU
RS
)
INTERNAL
ASSESSMENT
MARKS
BOARD
EXAM
MARKS
(CONVERTED
TO 75)
4078510 FOOD PRESERVATION 25 100 100 40 3
4078520 FOOD QUALITY AND
WASTE MANAGEMENT 25 100 100 40 3
4078530 DAIRY EQUIPMENT AND
UTILITIES 25 100 100 40 3
ELECTIVE THEORY - I 25 100 100 50 3
4078550 FOOD PRESERVATION
PRACTICAL 25 100 100 50 3
ELECTIVE PRACTICAL - I 25 100 100 50 3
4048570 ENTREPRENEURSHIP
AND STARTUPS
PRACTICAL
25 100 100 50 3
Total 175 700 700 320
Elective Subjects Any one of the following theory subject with corresponding Practical may be
Selected as Elective-I
Elective Theory - I Elective Practical - I
4078541 DAIRY TECHNOLOGY 4078561 DAIRY TECHNOLOGY
PRACTICAL
4078542 BIOCHEMISTRY AND NUTRITION
4078562 BIOCHEMISTRY AND NUTRITION PRACTICAL
4078543 AGRO PROCESSING 4078563 AGRO PROCESSING
PRACTICAL
Curriculum Development Centre, DOTE. Page 21
VI SEMESTER (FULL TIME)
SUBJECT
CODE NO.
SUBJECT
EXAMINATION MARKS
TO
TA
L M
AR
KS
MIN
IMU
M F
OR
PA
SS
D
UR
AT
ION
OF
EX
AM
(H
OU
RS
)
INTERNAL
ASSESSMENT
MARKS
BOARD
EXAM
MARKS
(CONVERTED
TO 75)
4078610 QUALITY ASSURANCE 25 100 100 40 3
4078620 BAKERY AND
CONFECTIONARY 25 100 100 40 3
ELECTIVE THEORY - II 25 100 100 40 3
4078640 BAKERY AND
CONFECTIONARY
PRACTICAL 25 100 100 50 3
ELECTIVE PRACTICAL - II 25 100 100 50 3
4078660 PROJECT 25 100 100 50 3
Total 150 600 600 270
Elective Subjects Any one of the following theory subject with corresponding Practical may be
Selected as Elective-II
Elective Theory - II Elective Theory - II
4078631 FOOD PACKING TECHNOLOGY
4078651 FOOD PACKING TECHNOLOGY PRACTICAL
4078632 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS
4078652 PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL
4078633 TECHNOLOGY OF BEVERAGES
4078653 TECHNOLOGY OF BEVERAGES PRACTICAL
Curriculum Development Centre, DOTE. Page 22
DIPLOMA PROGRAMME IN FOOD PROCESSING AND PRESERVATION. 1. SALIENT FEATURES:
Name of the program :
Diploma Programme Food Processing and Preservation
Duration of the program
:
Three years (Six semesters)
Entry qualification
:
Matriculation or equivalent as prescribed
by State Board of Technical Education
Tamil Nadu.
Intake
:
60
Pattern of the program
:
Semester Pattern
Ratio between Theory and
Practical Classes
:
50:50(approximate)
Internships
:
Minimum 2 internships have been
incorporated in IV and V semesters(1+1)
of ‘N’ scheme
Entrepreneurship and Startup
:
A subject on Entrepreneurship and
Startup
has been incorporated in V semester of
‘N’ scheme
Curriculum Development Centre, DOTE. Page 24
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FOOD CHEMISTRY
Curriculum Development Centre, DOTE. Page 25
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078310
Semester : III
Subject Title : FOOD CHEMISTRY
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
CHEMISTRY 4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Water 12
II Carbohydrates 11
III Proteins 11
IV Fats and oils 11
V Pigments, colours and flavours in food 12
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 26
RATIONALE:
• To explain the chemical composition and functional properties of food.
• To gain knowledge about The composition and chemistry of foods in relation to food
processing and quality.
• To know the functional properties of food components and their applications.
OBJECTIVES:
• To study about the major and minor components of food and their properties
• To know about the changes that occurs in foods during processing.
• To study the classification, structure and chemistry of the various food components.
• To understand the changes that occurs in the different constituents during storage and
ways and means to prevent it.
.
Curriculum Development Centre, DOTE. Page 27
DETAILED SYLLABUS
Contents: FOOD CHEMISTRY
Unit Name of the Topics Hours
I Water
Introduction to food chemistry, structure of water molecule,
hydrogen bonding, effect of hydrogen bonding on the properties of water,
moisture in foods, free water, bound water, water activity, estimation of
moisture in foods, determination of moisture and water activity.
12
II Carbohydrates
Nomenclature, composition, sources, structure, reactions,
functions, classification - monosaccharide, disaccharides,
oligosaccharides and polysaccharides. Properties of Starch –
gelatinization, gel formation, syneresis, starch degradation,
dextrinisation, retro gradation, Qualitative and quantitative tests of
carbohydrates.
11
III Proteins
Nomenclature, sources, structure, functions, classification -
essential and nonessential amino acids, Physical and chemical
properties of proteins and amino acids, functional properties -
denaturation, hydrolysis, changes in proteins during Processing.
Enzymes - Specificity, mechanism of enzyme action, factors influencing
enzymatic activity, controlling enzyme action, enzymes added to food
during processing, enzymatic browning.
11
IV Fats and oils
Nomenclature, composition, sources, structure, functions,
classification, essential fatty acids. Physical and chemical properties -
hydrolysis, hydrogenation, rancidity and flavor reversion, emulsion and
emulsifiers, saponification value, acid value and iodine value, smoke
point.
11
Curriculum Development Centre, DOTE. Page 28
V Pigments, colours and flavours in food
Micro nutrients: Vitamins and minerals, Pigments indigenous to
food, structure, chemical and physical properties, effect of processing
and storage, colours added to foods, flavours vegetable, fruit and spice
flavours, flavours of milk and meat products, effect of processing on
flavour components.
12
Reference Books
1. Yildiz, Fatih (2009), “Advances in Food Biochemistry”, CRC Press, New York.
2. Damodaran, S., Parkin , K L., Fennema, O R., (2008), “Fennema’s Food Chemistry”- 4th
edition, CRC press, New York
3. Campbell, M K and Farrell, S O (2006), “Biochemistry”, 5th edition, Cengage Learning
Publishers, USA.
4. Manay, N.S. Shadaksharaswamy, M. (2004), “Foods- Facts and Principles”, New age
international publishers, New Delhi.
5. Meyer, L.H. (2002), “Food Chemistry”. CBS publishers and Distributors, New Delhi.
Curriculum Development Centre, DOTE. Page 29
FOOD CHEMISTRY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. What is the scale of water activity?
2. What is HMFP?
3. Give one example of emulsion
4. Starch is made up of ________ and ________
5. Protein structure is the ________ arrangement of amino acid chain molecules
PART – B (10 X 2 = 20 Marks)
(Answer any 10 Questions)
6. Define gel formation
7. What is emulsion?
8. What are the difference between acid value and iodine value
9. Define water activity
10. What is the function of protein?
11. Write a brief note on moisture in food
12. Define Enzymatic activity
13. Write about the controlling enzyme action
14. Define starch degradation
15. Define rancidity
16. Define moisture in food
17. Write about flavour reversion
18. What is called acid value?
19. Define additives
20. Define saponification value
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Define micro nutrient and its function with examples (15)
OR B. Gives a short note on micro nutrient, its uses with example. (15)
Curriculum Development Centre, DOTE. Page 30
22. A.Write about sources,structure,functions & classifications of protein. (15)
OR B.Define additives, its uses in food processing (15) 23. A.Write about the properties of water & determination of moisture (15) OR
B.Define hydrogen bonding & effect of hydrogen bonding on the properties of water (15)
24A. Give short notes on prosperities of starch with examples. (15)
OR B.Write about the quantitative &qualitative test of carbohydrates (15)
25.A.Write about the changes in protein during processing (15) OR
B Give a short note on classification, functions& structure of fats & Oil. (15)
Curriculum Development Centre, DOTE. Page 31
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FOOD MICROBIOLOGY
Curriculum Development Centre, DOTE. Page 32
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078320
Semester : III
Subject Title : FOOD MICROBIOLOGY
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
MICROBIOLOGY 4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I History and development of Food microbiology 11
II Microorganisms in Foods and methods for detection 12
III Food Preservation & Principles of Quality Control 12
IV Microbial Food Spoilage and Food borne diseases 12
V Applications of Food Microbiology 12
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 33
RATIONALE:
• The student should be aware of the different types of microorganisms and their impact
on health
• To acquaint the students with different groups of microorganisms associated with food,
their activities, destruction and detection in food
OBJECTIVES:
• To list the major food spoilage microorganisms
• To analyze methods used to control or destroy microorganism commonly found infood.
• To understand the role of beneficial microorganisms in food processing and
preservation
Curriculum Development Centre, DOTE. Page 34
DETAILED SYLLABUS
Contents: FOOD MICROBIOLOGY
Unit Name of the Topics Hours
I History of Food Microbiology
History of food borne Microorganisms-Common Food borne pathogens-
Bacteria and Molds –Role and Significance of Microorganisms in
Foods.Parameters Affecting Microbial Growth: Intrinsic and Extrinsic
factors
11
II Detection of Microorganism in meat and meat Products
Fresh meat, Processed meat and poultry. Microscopy, culture and
Sampling Methods for detection of microbes. Physical, Chemical and
Immunological methods.
11
III Food Preservation & Principles of Quality Control
Physical and Chemicals methods- Radiation,Low and high temperature,
Asepsisand preservatives. Microbiological quality standards of food,
FDA, HACCP.
11
IV Microbial Food Spoilage and Food borne diseases
Spoilage of meat, Poultary, milk and vegetables-Staphylococcal
Intoxication- Diaherrial infection -Salmonellosis, shigellosis, Listerial
infections. Mycotoxins, Aflatoxins, Toxigenic Phytoplankton’s and
viruses.
12
V Applications of Food Microbiology:
Beneficial Uses of Microorganisms in Food -Intestinal Beneficial
Bacteria-Concept of Probiotics, Genetically modified foods and ethics
12
Reference Books
1. Food Microbiology. 2nd Edition By Adams
2. Modern Microbiology, James M.Jay
3. Fundamental Food Microbiology ,Bibek Ray
Curriculum Development Centre, DOTE. Page 35
FOOD MICROBIOLOGY
PART –A (5 X 1 = 5 Marks) (Answer all questions)
1. Define Intrinsic and Extrinsic parameters
2. What is Putrefaction?
3. What is freeze drying?
4. Define Mycotoxin
5. What are Bioengineered foods?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Write about significance of microorganisms in food.
7. Give four examples of fungal food borne pathogens.
8. Define phosphorescence
9. How will you store the meat and its products?
10. What is hygiene indicator organism?
11. Why is food preservation important?
12. Give any four examples of salt preserved foods available in the market
13. What are enterotoxins?
14. Define salmonellosis and shigellosis.
15. What are the pros and cons of GM foods?
16. What is food yeast?
17. List out the side effects of consuming probiotics
18. Define the term asepsis
19. What are the different types of biosensors used to detect food borne pathogens?
20. What is fluorescent in –situ hybridization?
Curriculum Development Centre, DOTE. Page 36
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Howintrinsic parameters influence the growth of the microbes in foods?
(15)
OR
B. Explain in detail about food borne pathogens. (15)
22. A. Discuss the detection methods of meat spoilers (15)
OR
B. Elaborate the food borne diseases caused by spoiled meat and poultry products
(15)
23.A. Explain the preservation methods of food products in details (15)
OR
B. Define HACCP .Account on HACCP guidelines (15)
24A. Detailed account on staphylococcal food poisoning (15)
OR
B. How aflatoxin cause food poisoning to humans? (15)
25.A.Elaborate on GM food products, uses and its social concerns (15)
OR
B. Write in details about the beneficial role of microorganisms in food industry (15)
Curriculum Development Centre, DOTE. Page 37
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FOOD ENGINEERING
Curriculum Development Centre, DOTE. Page 38
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078330
Semester : III
Subject Title : FOOD ENGINEERING
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
ENGINEERING
4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I THERMODYNAMICS AND HEAT TRANSFER 12
II RHEOLOGY OF FOODS 11
III UNIT OPERATIONS IN FOOD ENGINEERING 12
IV REFRIGERATION AND FREEZING 11
V MECHANICAL OPERATIONS IN FOOD PROCESSING 11
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 39
RATIONALE:
The student should have an understanding of the physical characteristics of food
OBJECTIVES:
1. To acquaint students with the principles and processes of food engineering
2. To familiarize students with basic operations and calculations of importance in the food
industry
Curriculum Development Centre, DOTE. Page 40
DETAILED SYLLABUS
Contents: FOOD ENGINEERING
Unit Name of the Topics Hours
I THERMODYNAMICS AND HEAT TRANSFER
Principles; Thermal Properties of Foods; Mass Transfer - Modes of Heat
Transfer – in solids and liquids; radiative heat transfer - Steady and
Unsteady State Heat Transfer - Microwave Heating-Fourier’s Law; Stefan
Boltzmann Law
12
II RHEOLOGY OF FOODS
Properties and Classification of Fluids -Newtonian and Non-Newtonian
Fluids - Newton’s Law of Viscosity - Bernoulli’s Equation - Flow-
Measuring Devices and Flow Rate Calculations
11
III UNIT OPERATIONS IN FOOD ENGINEERING
Distillation -Evaporation – types of evaporators -Drying – drying curve,
drying instruments
12
IV REFRIGERATION AND FREEZING
Parts and Functions of a Refrigerator-Refrigeration Cycle -Refrigerants -
Concept of Refrigerator Load (one ton, etc.) -Cryogenic Freezing and
IQF -Parts and Functions of a Refrigerator -Refrigeration Cycle
11
V MECHANICAL OPERATIONS IN FOOD PROCESSING
Size Reduction and Related Laws -Methods of Size Reduction –
crushing, grinding -Equipment used for Size Reduction -Applications in a
Food Processing Industry
11
Reference Books
1. Rao DG. 2009. Fundamentals of Food Engineering. PHI
2. Sharma K, Mulvaney SJ, and Rizvi SSH. 2012. Food Process Engineering: Theory and
Laboratory Experiments. Wiley-India.
3. Singh RP and Heldman DR. 2013.Introduction to Food Engineering.FifthEdition.AP.
Curriculum Development Centre, DOTE. Page 41
FOOD ENGINEERING PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Which solid material to produce gaseous products?
2. What is the other name of size reduction?
3. Write any two types of preservation techniques in food.
4. Which device is used to turn liquid form in to vapour?
5. _______ is the natural metabolic process of food preservation
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. What are the types of evaporators?
7. Define Distillation.
8. What is called size reduction?
9. Write about the function of refrigerator.
10. Define Stefan Boltzmann law.
11. Write about the thermal properties of food.
12. Define microwave heating.
13. What is Bernoulli’s Equation?
14. Define food processing.
15. Define non-newton’s fluid.
16. Define evaporators
17. Define Newtonian fluids
18. Define crushing and grinding.
19. What are is called Fourier’s law?
20. Define flow rate calculation
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21. A.Define size reduction and its methods used in food processing industry (15)
OR
B. Give a short note on Stephan Boltzmann law (15)
Curriculum Development Centre, DOTE. Page 42
22. A.Write about the principles and thermal properties of food (15)
OR
B. Write about the Newton’s law of viscosity and flow measuring devices.
(15)
23. A.Write about the functions of a refrigerator and its cycle. (15)
OR
B. Define flow rate calculation and microwave heating. (15)
24.A. Define fluids and write about its properties and its classifications. (15)
OR
B. Define cryogenic freezing in details with examples (15)
25. A.Give a short note on mechanical operation in food industry. (15)
OR
B. Write the different types of evaporators with examples (15)
Curriculum Development Centre, DOTE. Page 43
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FOOD CHEMISTRY PRACTICAL
Curriculum Development Centre, DOTE. Page 44
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078340
Semester : III
Subject Title : FOOD CHEMISTRY PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
CHEMISTRY
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
The student should be knowledgeable about chemistry and the different types of food
OBJECTIVES:
• To acquaint students with the chemical constituents of food, their interactions during
cooking, and evaluation of taste characteristics of food
• The student will be able to relate the metabolic pathways of macronutrients to function
in the body
Curriculum Development Centre, DOTE. Page 45
DETAILED SYLLABUS
Contents: FOOD CHEMISTRY PRACTICAL
LIST OF EXPERIMENTS
1. Preparation of primary and secondary solutions
2. Determination of gelatinization temperature range (GTR) of differentstarches and effect
of additives on GTR.
3. Determination of Moisture in food sample
4. Determination of Protein in food sample
5. Determination of Ash in food sample
6. Determination of Crude Fat in food sample
7. Determination of Acidity and pH in food sample/beverages
8. Determination of total, non-reducing and reducing sugars
9. Determination of refractive index and specific gravity of fats and oils.
10. Determination of smoke point and percent fat absorption for different fatand oils.
11. Determination of Vitamin C in food sampleEstimation of saponification value.
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Method & Preparation 20
3 Apparatus used 20
4 Result& Discussion 20
5 VivaVoce 20
Total 100
Curriculum Development Centre, DOTE. Page 46
LIST OF EQUIPMENTS REQUIRED
1.Breaker
2.Comical flasks
3. Boiling flasks
4.Crucibles
5. Funnels
6 .volumetric Flasks
7. Droppers
8.Pipettes
9 .Bards
10.Spatulas
11. Thermometer
12. Glass roads
13. Burden burners
14. Test tubes
15 .Graduated Grylinders
16. Ring stand , Ring and clamps
17. Tongs and Forceps
18. Balances
19. PH indicator
Curriculum Development Centre, DOTE. Page 47
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FOOD MICROBIOLOGY PRACTICAL
Curriculum Development Centre, DOTE. Page 48
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078350
Semester : III
Subject Title : FOOD MICROBIOLOGY PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
MICROBIOLOGY
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
The student should have theoretical knowledge about the microbiological components of food OBJECTIVES:
• Analyze different foods for presence of hazardous microorganisms using traditional
and modern food microbiology technology.
• Describe the situations where improper food handling and storage may lead to the
spoilage or contamination of food.
• Identify describe microorganisms and their effects in preservation and fermentation.
Curriculum Development Centre, DOTE. Page 49
DETAILED SYLLABUS
Contents:FOOD MICROBIOLOGY PRACTICAL
.
LIST OF EXPERIMENTS
1. Study of compound Microscopy
2. Simple staining technique
3. Gram Staining technique
4. Enumeration of Bacteria in Broth Suspension by Spread and Pour Planting
5. Enumeration and Identification of Staphylococcus aureus and Salmonella spp.
6. Isolation and identification of specific microorganisms of normal and Spoiled
i. Fruits
ii. Vegetables
iii. Canned foods
iv. Bottled drinks
v. Fleshy foods
vi. Fermented foods
7. Methylene Blue Reductase test for milk analysis.
8. Lacto Phenyl cotton blue mount method
9. Sterilization techniques –Autoclave and Hot air Oven
10. Preparation and Sterilization of Nutrient broth and agar media.
11. Sub culturing of a bacterial strain in liquid and solid medium
Curriculum Development Centre, DOTE. Page 50
LIST OF EQUIPMENTS
1. Analytical balance
2. Autoclave
3. Colony counter
4. Hot plate
5. Hot air oven
6. Incubators
7. Laminar flow hood
8. Magnetic stirrer
9. PH Meter
10. Spectrophotometer
11. Water bath
12. Water disstiller
13. Glau water
(Petri plate/ Tettubes/pipette)
14. Electronic top Pan balance
15. Microbiological incubator
16. Dropper
17. Thermometer
18. Tongs
19. Brushes ( Test tube)
20. Volumetric flask
21. Centrifuge
22. Deep Freezer
23. Innoculations loop
24. Homogeniser
Curriculum Development Centre, DOTE. Page 51
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Spotter identification 20
3 Diagram & Explanation 20
4 Result& Discussion 20
5 VivaVoce 20
Total 100
Curriculum Development Centre, DOTE. Page 52
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FUNDAMENTALS OF FOOD SCIENCE PRACTICAL
Curriculum Development Centre, DOTE. Page 53
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078360
Semester : III
Subject Title : FUNDAMENTALS OF FOOD SCIENCE PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FUNDAMENTALS
OF FOOD
SCIENCE
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To make the students to understand about the physical and chemical changes in different
foods
OBJECTIVES:
.To enable the students to:
• Know the composition of different foods
• To understand the different methods of cooking
Curriculum Development Centre, DOTE. Page 54
DETAILED SYLLABUS
Contents:FUNDAMENTALS OF FOOD SCIENCE PRACTICAL
LIST OF EXPERIMENTS:
1. Weights and Measures of Raw and cooked food
2. Preparation and product by Gelatinization
3. Preparation of product by Dextrinization
4. Preparation of product by Germinated pulse
5. Preparation of product by milled pulse
6. Preparation of product by green leafy vegetable
7. Preparation of product by roots and tuber
8. Preparation of product by fruits
9. Determination of acidity of water
10. Determination of alkalinity/ hardness of water
11. Estimation of salt content in butter
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Ingredients Required 20
2 Method of Preparation 20
3 Menu Planning 10
4 Calculation 20
5 Result & Discussion 10
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 55
LIST OF EQUIPMENTS
1. Weighing Machine
2. Gas stove
3. Cooking vessels
4. Grinder
5. Mixer Grinder
6. Fridge
7. Serving vessels
8. Sealing Machine
Curriculum Development Centre, DOTE. Page 56
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
III SEMESTER
2020 – 2021 onwards
FUNDAMENTALS OF NUTRITION PRACTICAL
Curriculum Development Centre, DOTE. Page 57
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078370
Semester : III
Subject Title : FUNDAMENTALS OF NUTRITION PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examination
s
Total
FUNDAMENTALS
OF NUTRITION
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To help the students to understand about the nutrients in different foods
OBJECTIVES:
To enable the students
• To study about the nutritive value of prepared foods
• To understand the importance of Nutrients in food
Curriculum Development Centre, DOTE. Page 58
DETAILED SYLLABUS
Contents: FUNDAMENTALS OF NUTRITION PRACTICAL
LIST OF EXPERIMENTS
1. Preparation of nutrient rich food sources(carbohydrates, Proteins, Fats)
2. Calculation of Nutritive of Food
3. Preparation of high carbohydrate product from cereals with calculation of nutritive
value
4. Preparation of high fiber products with calculation of nutritive value
5. Preparation of high protein product from plant source with calculation of nutritive
value
6. Preparation of high protein product from animal source with calculation of nutritive
value
7. Preparation of high fat product with calculation of nutritive value
8. Preparation of low fat product with calculation of nutritive value
9. Preparation of iron rich product with calculation of nutritive value
10. Preparation of calcium rich product with calculation of nutritive value
11. Preparation of Vitamin B1, B2, B3 rich product with calculation of nutritive value
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Ingredients Required 20
2 Menu planning 20
3 Preparation method 20
4 Calculation of Nutritive value 20
5 Result & Discussion 10
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 59
LIST OF EQUIPMENTS
1. Weighing Machine
2. Gas stove
3. Cooking vessels
4. Grinder
5. Mixer Grinder
6. Fridge
7. Serving vessels
8. Sealing Machine
Curriculum Development Centre, DOTE. Page 61
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
FOOD PROCESSING TECHNOLOGY
Curriculum Development Centre, DOTE. Page 62
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078410
Semester : IV
Subject Title : FOOD PROCESSING TECHNOLOGY
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
PROCESSING
TECHNOLOGY
4
64
25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction in Food Processing 11
II Harvesting 12
III Juice processing 12
IV Manufacture of Jam, Jelly and Marmalade 11
V Beverages 11
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 63
RATIONALE:
• To acquaint students with the industrial techniques used to process foods, extend their
shelf-life and improve their palatability characteristics
• To familiarize students with advances in food processing techniques
OBJECTIVES:
The student will comprehend the processing techniques utilized in food industries
Curriculum Development Centre, DOTE. Page 64
DETAILED SYLLABUS
Contents: FOOD PROCESSING TECHNOLOGY
Unit Name of the Topics Hours
I Introduction in Food Processing
Status of food processing industries in India and abroad, magnitude and
inter- dependence of dairy and food industry, prospects for future growth
in India.
11
II Harvesting
Transportation and storage of fruits and vegetables. Post harvest
processing of fruits and vegetables: Peeling, sizing, blanching, Canning
of fruits and vegetables, Drying and freezing of fruits and vegetables
12
III Juice processing
General steps in juice processing, role of enzymes in fruit. Juice
extraction, equipment’s and methods of fruit juice extraction, preservation
of fruit juices, fruit juice clarification, concentration of fruit juices, fruit
juice powders. Fruit juice processing; Orange and tangerine, Lemon and
lime juice, Apple juice, Grape juice, Nectars, pulpy juices, tropical blends,
Vegetable juices.
12
IV Manufacture of Jam, Jelly and Marmalade
Role played by pectin, sugar and acid in jellied fruit products. Fruits and
vegetable preserves, Glazed, Crystallized fruits. Tomato basedproducts:
Juice, puree, paste, sauce, ketchup. Pickles: Principle of pickling,
technology of pickles.
11
V Beverages
Classification, scope, carbonated non-alcoholic beverages and their
manufacture. Fruit beverages and drinks, additives for fruit based
beverages. Coffee: Production practices, structure of coffee/cherry,
Coffee processing including roasting, grinding, brewing extraction,
dehydration, aromatization, instant coffee. Tea: Tea leaf processing,
green, red, yellow, instant tea.
11
Curriculum Development Centre, DOTE. Page 65
Reference Books
1. Fellows PJ. 2016. Food Processing Technology Principles and Practice. Fourth Edition.
Woodhead Publishing.
2. Ramaswamy HS and Marcotte M. 2005. Food Processing: Principles and Applications.
Taylor & Francis
3. Shapton DA and Shapton NF. 1998. Principles and Practices for the Safe Processing of
Foods. Butterworth-Heinemann
Curriculum Development Centre, DOTE. Page 66
FOOD PROCESSING TECHNOLOGY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Enzymes can enhance the _________ of food.
2. How can prepared jam?
3. What is DME?
4. Which process is used in anaerobic fermentation?
5. Give any two examples for enzymes in fruit.
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. List out the role of enzymes in fruits.
7. Define jam and jelly.
8. Write any four tomato based products.
9. Define principle of pickling..
10. Define brewing extraction.
11. What is the difference between grinding and brewing extraction?
12. Define fruit juice powders.
13. What is called aromatization?
14. Define Nectars.
15. Write about the role played by pectin in juice processing.
16. Define glazed fruits
17. Write the difference between puree and paste
18. Define blanching
19. Define additives
20. What is called instant coffee?
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.AWrite a notes on prospects for future growth in India on food processing. (15)
OR
B. Write about the classifications and methods of Beverages (15)
Curriculum Development Centre, DOTE. Page 67
22.A. Write about the manufacturing of jams , jelly and marmalade (15)
OR
B.Write about the production process of Beverages with particular example(15)
23.A.Write about post harvesting process. (15)
OR
B. Give a short note on magnitude and inter- dependence of drying in food industry
(15)
24.A. Write about the drying and freezing of fruits and vegetables (15)
OR
B. Write about the equipments and methods of fruit extraction (15)
25.A.Define fruit juice and its classification, powder and concentration of fruit juice (15)
OR
B. Write about the processing used in fruit and vegetable preservation (15)
Curriculum Development Centre, DOTE. Page 68
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
FOOD PROCESSING EQUIPMENTS
Curriculum Development Centre, DOTE. Page 69
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078420
Semester : IV
Subject Title : FOOD PROCESSING EQUIPMENTS
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
PROCESSING
EQUIPMENTS
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to equipments used in food industry 14
II Mechanical Equipments 14
III Heat exchangers, dryers and evaporators 16
IV Refrigeration and thermal processing equipments 15
V Food packaging Equipments 14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 70
RATIONALE:
To introduce basic equipment design and various control mechanisms.
OBJECTIVES:
• To enable the student to design and develop equipments used in Food Processing
operations.
• To identify and discuss critical design of typical processing equipment.
• To Understand the relationship between process design and Safety
Curriculum Development Centre, DOTE. Page 71
DETAILED SYLLABUS
Contents:FOOD PROCESSING EQUIPMENTS
Unit Name of the Topics Hours
I Introduction to equipments used in food industry
Equipment’s: Types, planning, factors affecting selection and
purchase
14
II Mechanical Equipments
Transport equipments: Fluid food transport equipment, mechanical
conveyors. Storage equipments: Solid and liquid food storage
equipments. Processing equipments: Size reduction, homogenization,
mixing and foaming equipments. Separation equipments: Grading and
sorting equipments
14
III Heat exchangers, dryers and evaporators
Heat transfer equipments: Heat exchangers. Food evaporation
equipments: food evaporators, evaporator components. Food
dehydration equipments – Food dehydration principle, food dryers,
hygiene and safety considerations
16
IV Refrigeration and thermal processing equipments
41 Refrigeration and freezing equipments: Refrigerants, freezers,
chillers.
4.2ThermalProcessing equipments: sterilizers, pasteurizers,
blanchers.
15
V Food packaging Equipments
Introduction, preparation of food containers, filling equipments,
closing equipments, group packaging.
14
Curriculum Development Centre, DOTE. Page 72
Reference Books
1. Rao DG. 2010. Fundamentals of food engineering. PHI learning private ltd.
2. Singh RP and Heldman DR.1993, 2003, 2009. Introduction to food engineering.
3. Academic press 2nd, 3rd and 4th edition.
4. Rao C G 2006 Essentials of food process engineering. B S publications
5. Fellow P. 1988 Food processing technology. VCH Ellis Horwood
Curriculum Development Centre, DOTE. Page 73
FOOD PROCESSING EQUIPMENTS
PART –A (5 X 1 = 5 Marks) (Answer all questions)
1. Give two examples for equipment used in food processing.
2. How many categories are in in the kitchen equipment?
3. Which equipment belongs to Heated and Cold storage system?
4. Thermal processing used for ____________
5. What is F value in thermal processing?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Write about fluid food transport.
7. What is called thermal processing of food?
8. Define food packing.
9. Define grading and sorting equipments.
10. What are the different types of equipments used in food industry?
11. Define storage equipment used in food industry.
12. What are the factor that affecting selection of food?
13. Write about filling equipments.
14. Define homogenization.
15. What is the difference between grading and sorting?
16. Define closing equipment
17. Write any two role of nitrogen in food
18. Define dehydration
19. Define group packing
20. Define heat exchanger
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.A.Write a short note on planning , factors affecting , selection and purchase of
equipments (15)
OR
B write about types & planning of equipments used in food industry. (15)
Curriculum Development Centre, DOTE. Page 74
22.A.Define Refrigeration and thermal processing equipments used in food industry
(15)
OR
B.Give short notes on foaming equipments. (15)
23. A.Write short note on food packing (15)
OR
B. Give a short note on processing equipments used in food industry (15)
24.A. Write about the types of mechanical equipments (15)
OR
B .write a short note on filling & closing equipments (15)
25. A. Define Refrigeration and freezing equipments. (15)
OR
B define food dehydration & its principle (15)
Curriculum Development Centre, DOTE. Page 75
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
FOOD SAFETY
Curriculum Development Centre, DOTE. Page 76
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078430
Semester : IV
Subject Title : FOOD SAFETY
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD SAFETY 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to Food Safety 14
II Food Hazards of Physical and Chemical Origin 15
III Management of hazards 14
IV Hygiene and Sanitation in Food Service Establishments 16
V Food laws and Standards 14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 77
RATIONALE:
To understand the food hygiene and sanitation followed in food service establishments
OBJECTIVES:
• To know about the food laws and food standards in the society
• To understand the importance of food safety
• To know the relation between health and food safety procedures in food service
management
.
Curriculum Development Centre, DOTE. Page 78
DETAILED SYLLABUS
Contents: FOOD SAFETY
Unit Name of the Topics Hours
I Introduction to Food Safety
Definition - Types of hazards, biological, chemical, physical hazards
Factors affecting Food Safety- Importance of Safe Foods
14
II Food Hazards of Physical and Chemical Origin
Introduction- Physical Hazards with common examples-Chemical
Hazards(naturally occurring ,environmental and intentionally
added )-Impact on health-Control measures
15
III Management of hazards
Need -Control of parameters -Temperature control -Food storage-
Product design
14
IV Hygiene and Sanitation in Food Service Establishments
Introduction -Sources of contamination- Control methods using -physical
and chemical agents -Waste Disposal-Pest and Rodent Control -
Personnel Hygiene- Food Safety Measures
16
V Food laws and Standards
Indian Food Regulatory Regime- Global Scenario-Other laws and
standards related to food
14
Reference Books
1. Lawley, R., Curtis L. and Davis,J. The Food Safety Hazard Guidebook , RSC publishing,
2004
2. De Vries. Food Safety and Toxicity, CRC, New York, 1997
3. Marriott, Norman G. Principles of Food Sanitation, AVI, New York, 1985
4. Forsythe, S J. Microbiology of Safe Food, Blackwell Science, Oxford, 2000 &Sons; USA,
1987
Curriculum Development Centre, DOTE. Page 79
FOOD SAFETY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. What is ISO?
2. What is the Expansion of HACCP?
3. How many steps are there in product design process?
4. Give any one example of chemical hazards in food products.
5. How many steps are involved in sanitary – quality assurance and food safety?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define food standards.
7. Write about different types of food hazards.
8. What is called product design?
9. What are the different types of hazards?
10. Define chemical hazards on food.
11. Write about the laws related to food.
12. Define GMP.
13. Write about the importance of safe food.
14. Define rodent control.
15. Define food safety.
16. Define water disposal
17. Write about sources of contamination on food
18. Define physical hazards in food
19. Write any two food safety measures
20. Define biological hazards in food
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A. What are the factors that affecting food safety (15)
OR
B. give a short note on different types of hazards (15)
Curriculum Development Centre, DOTE. Page 80
22.A. Write short note on sanitation in food service establishments (15)
OR
B write about the sources of contaminator with proper example (15)
23.A.Write short note on sanitation in food service establishments (15)
OR
B give short notes safety measure on sanitation (15)
24.A.Define food hazards and its origin. (15)
OR
B define food safety & indian regulatory regine (15)
25.A.Write about the management of hazards (15)
OR
B. Write about waste disposal-pest & redent control (15)
Curriculum Development Centre, DOTE. Page 81
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
ELECTRICAL AND ELECTRONICS ENGINEERING
Curriculum Development Centre, DOTE. Page 82
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078440
Semester : IV
Subject Title : BASICS OF ELECTRICAL AND ELECTRONICS ENGINEERING
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
BASICS OF
ELECTRICAL
AND
ELECTRONICS
ENGINEERING
4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Alternating current fundamentals 10
II Transformers and Induction motor 12
III D.C. Machines 13
IV Electronics 12
V Digital electronics 10
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 83
RATIONALE:
• This subject is classified under core technology group which intends to teach the facts,
concepts, principles of electrical machines, such as DC generators, DC motors, single &
three phase transformers and DC electrical source (battery).
• Student will be able to analyze the characteristics of Diode ,Zener Diode, SCR
• Knowledge gained by students will be helpful in study of technological subjects such as
Digital electronics
OBJECTIVES:
Students will be able to:
• Know the constructional details & working principles of dc machines
and transformers.
• Evaluate the performance of dc generators, motors & transformers and induction motors
• Study the working principle of PN junction diode and zener diode
• Understand the working principle of different types of rectifiers
• To study about the flip flop and OP AMP
Curriculum Development Centre, DOTE. Page 84
DETAILED SYLLABUS
Contents: ELECTRICAL AND ELECTRONICS ENGINEERING
Unit Name of the Topics Hours
I Alternating current fundamentals:
Electromagnetic induction magnitude of induced E.M.F.Alternating
current, R.M.S. value and average value of an alternating current.
Phaserelations and vector representation. A.C. series and parallel
circuits, Concept of resonance,polyphase alternating current circuits,
three‐phase concept, Star and delta connections, stardelta
transformation, Energy measurement
10
II Transformersand Induction motor
Fundamental of transformer,Theory, vector diagram without load and
with load, Losses, voltage regulation andefficiency of transformer,
auto‐transformer. Alternators: Elementary Principles,Construction and
different types of alternators, E.M.F. in alternators, circuit
breakers.Induction motors :Fundamental principles, production of
rotating fields, construction,Rotor winding‐squirrel cage and phase
wound rotors, Analysis of current and torque,starting of induction motors,
Motor housing, selection of motor and its controls.
12
III D.C. Machines:
Construction and operation of D.C. generator, Types of generators,
variouscharacteristics of generator, D.C. motors, Torquespeed
characteristics of D.C. motors,Starting and speed control of D.C. motors.
Electric Power Economics: Maximum demandcharge, Load factor and
power factor correction. Measuring Instruments: Classification
ofinstruments, Elements of a generalized measurement system, static
and dynamicCharacteristics
13
IV Electronics Semiconductor-Definition, classification, intrinsic and extrinsic N type & p
type –drift current & diffusion current diodes –PN junction diode, Zener
12
Curriculum Development Centre, DOTE. Page 85
Diode Rectifier–introduction- classification of rectifiers-half wave rectifier-
full wave Rectifier(center tapped, bridge)-(no mathematical equations)-
comparison- Applications-filters-C, LC and PI filters SCR –introduction –
working –VI-characteristics -comparison between SCR and transistor –
SCR as a switch, controlled rectifier
V Digital electronics
Gates –AND, OR, NOT, NAND, NOR, EX-OR, EX-NOR –
Implementation of logic functions using gates - Realization of gates using
universal gates- Simplification of expression using Boolean techniques-
Boolean expression for outputs Block diagram - DC, AC signal
conditioning –operational amplifiers IC 741 –Pin details –Important terms
–characteristics of Ideal op amp - inverting and Non inverting mode –
Gain –Applications of op. amps - Adders, Subtractor, Scale charger,
integrator,Differentiator, Voltage to current converter - current to voltage
converters - Differential amplifiers
10
Reference Books
1. Electric Circuit TheoryDr.M.Arumugam ,Dr.N.PremkumaranKhannaPublishers,
New Delhi
2. Electronic Principles by Malvino,-Tata McGraw Hill Publication 2010
3. A Text Book Of ElectricalTechnology -Volume IIB.L. TherajaS.Chand& Co. New Delhi
4. Digital Electronics WilliamH.Gothmannprentice Hall of India –2ndEdition ,1995
Curriculum Development Centre, DOTE. Page 86
PART –A (5 X 1 = 5 Marks) (Answer all questions)
1. Define E.M.F.
2. What is meant by transformer?
3. Mention the methods of speed control of D.C motors.
4. Define drift current.
5. Draw the symbol of AND, NAND Gate
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Write the expression of average values of alternating current.
7. Defineenergy measurement.
8. What are the losses in transformer?
9. What is meant by poly phase?
10. State the induction principle.
11. Define voltage regulation.
12. Write the types of generators.
13. Draw the speed-torque characteristics of DC Motors.
14. Define electric power economic.
15. Define Extrinsic Semiconductor.
16. Draw the circuit diagram of half wave rectifier.
17. Draw the V.I characteristics of SCR.
18. Draw the symbol of universal logic gates.
19. Write their application of Operational Amplifier.
20. Define adder & subtractor.
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21. (a).Draw & explain series & parallel circuit (10)
(b).Define Energy Measurement (5)
(OR)
21.(a). Derive the expression of star to delta transformation. (10)
(b) Explain the Average value & RMS value of A.C current. (5)
Curriculum Development Centre, DOTE. Page 87
22. (a).Draw& explain the construction & working principle of induction motor.(10)
(b).Explain the losses in transformer (5)
(OR)
22. (a).Explain the working principles of auto transformer. . (10)
(b) .state the selection of motors &its control (5)
23. (a).Explain the construction &working of DC generator.(10)
(b).Explain the characteristics of DC motor (5)
(OR)
23. (a).write the classification of instruments & explain it. (10)
(b) .explain the various characteristics of generator. (5)
24. (a).Explain the construction & operation of PN junction Diode.(10)
(b). write the applications of filters (5)
(OR)
24. (a).Explain the block diagram of fullwave rectifier.. (10)
(b) .comparison between SCR& TRANSISTOR.(5)
25. (a).Explain the operation of inverting & non inverting amplifier.(10)
(b). explain the characteristics of ideal OP-AMP (5)
(OR)
25 (a). Draw the symbol & truth table of OR, NAND, NOR, EX-OR, EX-NOR Gates. (10)
(b) Explain the differentiator.(5)
Curriculum Development Centre, DOTE. Page 88
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
FOOD PROCESSING TECHNOLOGY PRACTICAL
Curriculum Development Centre, DOTE. Page 89
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078450
Semester : IV
Subject Title : FOOD PROCESSING TECHNOLOGY PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
PROCESSING
TECHNOLOGY
PRACTICAL
4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
The student should have Practical knowledge regarding food processing
OBJECTIVES:
. To provide students with the basic practical skills required to prepare foods, and
evaluate raw and processed foods
Curriculum Development Centre, DOTE. Page 90
DETAILED SYLLABUS
Contents: FOOD PROCESSING TECHNOLOGY PRACTICAL
LIST OF EXPERIMENTS
1. Preparation of orange squash.
2. Preparation of mango jam.
3. Preparation of guava jelly.
4. Preparation of tomato ketchup.
5. Preparation of mango pickle.
6. Cultivation of oyster mushrooms.
7. Preparation of bread
8. Manufacture of macaroni by extruder.
9. Manufacture of ice cream.
10. Manufacture of candied fruits.
11. Production of milk powder
12. Preparation of sponge cake
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & procedure 20
2 Selection of ingredients 10
3 Method of Preparation 20
4 Procedure 20
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 91
.LIST OF EQUIPMENTS
1. Weighing Machine
2. Gas stove
3. Cooking vessels
4. Grinder
5. Mixer Grinder
6. Fridge
7. Serving vessels
8. Sealing Machine
9. Fruit Mixer Grinder
10. Oven
11. Freezer
12. Heater
Curriculum Development Centre, DOTE. Page 92
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL
Curriculum Development Centre, DOTE. Page 93
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078460
Semester : IV
Subject Title : FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD ANALYSIS
AND QUALITY
CONTROL
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
• The student should have theoretical knowledge about the nutritional and microbiological
components of food
• The student should have knowledge regarding food quality
OBJECTIVES:
• To enable students work towards analysing foods for their nutritional content
• To enable students evaluate food establishments for their consumer acceptability and
sanitation attributes.
Curriculum Development Centre, DOTE. Page 94
DETAILED SYLLABUS
Contents: FOOD ANALYSIS AND QUALITY CONTROL PRACTICAL
LIST OF EXPERIMENTS
1. Estimation of Proteins in food using the Biuret Method
2. Saponification, Iodine, and Acid Value of Edible Oils – fresh, stale and packed foods
3. Estimation of Ascorbic Acid in Foods
4. Estimation of Beta-Carotene in Foods
5. Estimation of Calcium, Phosphorous and Iron content of Foods
6. Estimation of Anti-Nutritional Factors in Foods
7. Evaluation of Quality Attributes of Raw and Processed Foods
8. Evaluation of Sensory Characteristics of Bakery Products
9. Determination of Hygiene of a Food Service Organization
10. Detection of Heavy Metals Insecticides &Pesticides in Foods
11. Preparation of a HACCP chart for a Dairy Industry
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Selection of Equipments 20
2 Preparation method 20
3 Estimation Procedure 20
4 Result & Discussion 20
5 VivaVoce 20
Total 100
Curriculum Development Centre, DOTE. Page 95
LIST OF EQUIPMENTS REQUIRED
1. Beaker
2. Comical flasks
3. Boiling flasks
4. Crucibles
5. Funnels
6 .volumetric Flasks
7. Droppers
8. Pipettes
9 .Bards
10. Spatulas
11. Thermometer
12. Glass roads
13. Burden burners
14. Test tubes
15 .Graduated Grylinders
16. Ring stand , Ring and clamps
17. Tongs and Forceps
18. Balances
19. PH indicator
Curriculum Development Centre, DOTE. Page 96
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
II YEAR
N – SCHEME
IV SEMESTER
2020 – 2021 onwards
ELECTRICAL AND ELECTRONICS ENGINEERING PRACTICAL
Curriculum Development Centre, DOTE. Page 97
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078470
Semester : IV
Subject Title : ELECTRICAL AND ELECTRONICS ENGINEERINGPRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
ELECTRICAL
AND
ELECTRONICS
ENGINEERING
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
• To impart practical knowledge to the diploma students, practical subjects are introduced
for every corresponding theory subject.
• This practical supports the aim and objective of Electrical and Electronics subjects.
OBJECTIVES:
On completion of this practical subject the students will be able to Understand the characteristics of AC machines, DC machines and Transformers
To understand the characteristics of Diodes.
verify the logic gates and flip flops
Curriculum Development Centre, DOTE. Page 98
DETAILED SYLLABUS
Contents: ELECTRICAL AND ELECTRONICS ENGINEERING PRACTICAL
LIST OF EXPERIMENTS
1. Load Characteristics of self-excited DC series Generator.
2. Load Test on DC shunt motor and draw the Performance Curves.
3. Load Test on DC series motor and draw the performance curve.
4. Load Test on a Single phase Transformer.
5. Load test on a Three-Phase Transformer
6. Load test on 1 phase induction motor.
7. Load test on 3 phase induction motor.
8. Construct and plot the VI characteristics of PN junction diode and find the cut-in voltage
9. Construct and plot the VI characteristics of Zener diode and find the break down
voltage.
10. Construct and plot the regulation characteristics (by varying either load or line
voltage) of Half wave rectifier with and without filters.
11. Construct and plot the regulation characteristics (by varying either load or line
voltage) of Full wave rectifier with and without filters
12. Verification of truth table of OR, AND, NOT, NOR, NAND, EX-OR gates
13. Construction and verification of truth table for RS, D, T & JK flip-flop.
Curriculum Development Centre, DOTE. Page 99
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Apparatus Required 20
2 Circuit Diagram 20
3 Connection & Reading 20
4 Result 20
5 Viva Voce 20
Total 100
LIST OF EQUIPMENTS
1. DC Shunt Generator 3/5 KW coupled with Prime mover
2. DC Shunt motor 3/5KW coupled with Loading Arrangement
3. DC Series motor 3/5KW coupled with Loading Arrangement
4. Single phase transformer 1KVA rating
5. Three phase transformer 3KVA rating
6. Single phase Induction motor with loading arrangement
7. Three phase Induction motor with loading arrangement
8. Single phase varaic 15Amps
9. Three phase varaic 145Amps
10. Digital tachometer
11. Rheostat
12. Single phase resistive load
13. Three phase resistive load
14. Diode IN4007
15. Zener diode
16. Gate IC’s (OR, AND, NOT, NOR, NAND, EX-OR, FLIP FLOP)
17. DC Voltmeter
18. DC ammeter
Curriculum Development Centre, DOTE. Page 100
19. Regulated power supply
20. Digital multimeter
21. Bread board
22. Resister
23. CRO
Curriculum Development Centre, DOTE. Page 102
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
FOOD PRESERVATION
Curriculum Development Centre, DOTE. Page 103
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation
Subject Code : 4078510
Semester : V
Subject Title : FOOD PRESERVATION
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
PRESERVATION 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Food Spoilage 15
II Preservation by using Preservatives 16
III Preservation by use of high temperature 14
IV Preservation by use of Low Temperature 14
V Preservation by Removal of Moisture 14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 104
RATIONALE:
To make students understand about the mechanism of spoilage and deterioration in
foods, the basic food preservation principles, and methods to preserve foods.
OBJECTIVES:
• To study the different ways in which food spoilage occurs and the techniques to
prevent it.
• To know the different spoilage agents and the ways in which they act on food.
• To understand the principles behind the various methods of food preservation.
• To know how to use these principles to preserve different types of foods.
• To study the method of action of different preservatives.
.
Curriculum Development Centre, DOTE. Page 105
DETAILED SYLLABUS
Contents: FOOD PRESERVATION
Unit Name of the Topics Hours
I Food Spoilage
Definition, types of spoilage - physical, enzymatic, chemical and
biological spoilage. Mechanism of spoilage and its end products, shelf
life determination.
15
II Preservation by using Preservatives
Food preservation: Definition, principles, importance of food
preservation, tradition a land modern methods of food preservation. Food
additives –definition, types, Class Iand Class II preservatives.
16
III Preservation by use of high temperature
Pasteurization: Definition, types, Sterilization, Canning – history
and steps involved, spoilage encountered in canned foods, types of
containers used for canning foods. Food irradiation – Principles, merits
and demerits, effects of irradiation and photochemical methods.
14
IV Preservation by use of Low Temperature
Refrigeration - advantages and disadvantages, freezing: Types of
freezing, common spoilages occurring during freezing, difference
between refrigeration and freezing.
14
V Preservation by Removal of Moisture
Drying and dehydration - merits and demerits, factors affecting,
different types of drying, Concentration: principles and types of
concentrated foods.
14
Reference Books
1. Gould, G. W. (2012), “New Methods of food preservation”, Springer Science &
Business Media.
2. Manay, N.S. Shadaksharaswamy, M. (2004), “Foods- Facts and Principles”, New
age international publishers, New Delhi.
3. Srilakshmi, B. (2003), “Food Science”, New Age International Publishers, New
Delhi.
Curriculum Development Centre, DOTE. Page 106
FOOD PRESERVATION PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Honey is a ___________ preservative.
2. What is the boiling point of pasteurization?
3. What is the freezing point of meat product?
4. The canning is usually used in ____________
5. The milk products prepared by ____________ dryer
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define Enzymatic browning
7. Define food spoilage
8. List out the methods of food preservation
9. Define pasteurization
10. What are the spoilage occur in freezing
11. List out the types of drying
12. Mention the types of concentrated foods
13. Classify the drying of foods
14. What are the uses of irritation
15. How will you preserve meat
16. Mention the spoilages of bread
17. Write a brief note on chemical preservation
18. What are the uses of sterilization?
19. How to store perishable foods in freezing?
20. Classify drum dryer and tunnel dryer
.
Curriculum Development Centre, DOTE. Page 107
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.How to determine shelf life of foods? (15)
OR
B. Explain about class II preservatives (15)
22.A.Give detailed note on food irradiation (15)
OR
B. Mention the methods of Freezing. (15)
23. A.What is the difference between enzymatic and non-enzymatic browing (15)
OR
B. What is the role of Pigments? (15)
24A..What are the types of canning and explain (15)
OR
B. Denote the spoilage of canning (15)
25.A.Give elaborate notes on food spoilage (15)
OR
B. How to control the food taxification. (15)
Curriculum Development Centre, DOTE. Page 108
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
FOOD QUALITY AND WASTE MANAGEMENT
Curriculum Development Centre, DOTE. Page 109
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078520
Semester : V
Subject Title : FOOD QUALITY AND WASTE MANAGEMENT
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD QUALITY
AND WASTE
MANAGEMENT
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to quality Control in food industry 15
II Standard tests for quality assessment 14
III Waste Management in Food Industry 15
IV Treatment methods of solid wastes 14
V Treatment methods of liquid wastes 15
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 110
RATIONALE:
• To help the students to understand about quality control in food industry
• To make the students to understand the treatment of solid and liquid waste
OBJECTIVES:
.
To enable students
• To understand concept of sampling and quality of the foods.
• To study the working of equipments for quality control of food products.
Curriculum Development Centre, DOTE. Page 111
DETAILED SYLLABUS
Contents:FOOD QUALITY AND WASTE MANAGEMENT
Unit Name of the Topics Hours
I Introduction to quality Control in food industry
General concepts of quality and quality Control -Major quality Control
functions-Sampling of food -Sample Selection and sampling plans -
Preparation and storage of Laboratory Samples -Sampling Methods
15
II Standard tests for quality assessment
Physical Tests-Chemical tests-Microbiological tests-Sensory analysis
14
III Waste Management in Food Industry
Types of waste generated: non-degradable & biodegradable wastes
-Methods of utilizing waste to make value added products-Waste storage
and disposal of liquid and gaseous waste-land- filling,
Burialincineration, recycling biological treatment of food industry Waste
-Storage and disposal of liquid and gaseous waste
15
IV Treatment methods of solid wastes;
Biological compositing, drying and incineration;Design of solid waste
management system; Landfill digester, Vermicomposting pit.
14
V Treatment methods of liquid wastes
Biofilters and bioclarifiers, Ion exchange treatment of waste water,
Drinking – watertreatment, Recovery of useful materials from effluents by
different methods.
15
Curriculum Development Centre, DOTE. Page 112
Reference Books
1.Philp, A .C Reconceptualizing quality, New Age international Publishers,
Benglore.2001.
2. Bhatia, R. and Ichhpujan, R.L. Quality assurance in Microbiloogy.CBS
publishers and Distributors, New Delhi.2004
3. Kher, C.P. Quality control for the food industry.ITCpublishers,Geneva.2000.
Food Industry Wastes: Disposal and Recovery; Herzka A & Booth RG; 1981, Applied
Science Pub Ltd.
4. Water & Wastewater Engineering; Fair GM, Geyer JC &Okun DA; 1986, John Wiley &
Sons, Inc.
5. Wastewater Treatment; Bartlett RE; Applied Science Pub Ltd.
Curriculum Development Centre, DOTE. Page 113
FOOD QUALITY AND WASTE MANAGEMENT PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Hedonic scale is used in _________ Analysis.
2. Recycling is used for __________ Management.
3. Which technique is used in sampling?
4. What is the PH value of water?
5. Drinking water is __________ balance.
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. List out the sample selection.
7. Define sensory analysis
8. Mention the types of waste products.
9. What are the difference between drying and incineration?
10. What is meant by waste water treatment?
11. List out the steps in solid waste.
12. Define the role of physical test.
13. List out the role of panels
14. How to identify sampling?
15. Give any two names of physical test in food.
16. How to select the random sampling
17. List out the steps in quality Assessment
18. What are the methods of creating recycling?
19. Methods to undergone vermin compositing pit
20. Define classifier & their uses in treatment of waste
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.A.Give elaborate notes on microbiological test in quality Assessment (15)
OR
B. Explain the merits and demerits of sensory analysis (15)
Curriculum Development Centre, DOTE. Page 114
22.A.Explain the methods of drinking water treatment (15)
OR
B. How to prepare sensory evaluation. (15)
23. A. Evaluation of Food quality (15)
OR
B . Classify the food components. (15)
24A.Determine the chemical test in food (15)
OR
B. Explain in detail about hydrogen ion concentration. (15)
25. A.List out the brief note on gaseous waste (15)
OR
B. List out the Assessment of purification of water. (15)
Curriculum Development Centre, DOTE. Page 115
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
DAIRY EQUIPMENT AND UTILITIES
Curriculum Development Centre, DOTE. Page 116
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVAION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078530
Semester : V
Subject Title : DAIRY EQUIPMENT AND UTILITIES
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
DAIRY
EQUIPMENT AND
UTILITIES
4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Dairy Equipment and their Maintenance 12
II Refrigeration System 12
III Steam Generation and Boilers 11
IV Electrical Engineering and Safety Devices 12
V Water Supply & Dairy Effluent System 10
Test & Model Exam 7
Total 64
Curriculum Development Centre, DOTE. Page 117
RATIONALE:
• To make the students about different dairy equipments and their maintenance
OBJECTIVES:
• To study about the different equipments and their characteristics
• To know about the principles and treatment of waste water
.
Curriculum Development Centre, DOTE. Page 118
DETAILED SYLLABUS
Contents: DAIRY EQUIPMENT AND UTILITIES
Unit Name of the Topics Hours
I Dairy Equipment and their Maintenance
Materials, their Characteristics and selection of Equipments- Dairy
equipments for fluid Milk processing- Dairy equipments for Milk product
processing- preventive maintenance of Dairy plant and machine
12
II Refrigeration System
Basic Principles and components of Refrigeration system- Different
Cooling systems for Milk and Milk products – Cold storage and
Insulation- Maintenance and Repair of Commercial Refrigeration System
12
III Steam Generation and Boilers
Basic principles of steam generation and different types of Boilers-
Controls and safety devices for boilers- Steam supply line accessories
and energy conservation- Instruments for Measuring for process
parameters
11
IV Electrical Engineering and Safety Devices
Safety precautions, wires and cables, function of Fuses and Relays-
Single phase and Three phase wiring- AC motors, Starters and D.G set-
Sub-station, Transformer, Distribution system and power factor
12
V Water Supply & Dairy Effluent System
Tube Well,Water storage and supply- Water quality,water Treatment and
Purification- Waste Water treatment, Reuse and Disposal- Water
Conservation and Rain water Harvesting
10
Reference Books
1. Dairy & Food Machinery, Myer Kutz
2. Common Utilities for the Dairy Industry,Vandana choubey,Apple Academic press
Curriculum Development Centre, DOTE. Page 119
DAIRY EQUIPMENT AND UTILITIES PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. What is Dairy equipment?
2. What are the components of refrigerator system?.
3. List out different types of boiler
4. What is AC motor?
5. What is meant by purification?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. How is the selection of Dairy equipments takes place?.
7. What are the characteristics of Dairy equipments?
8. What is the basic principle of Refrigeration System?
9. Mention the different cooling system for milk products
10. List out the safety devices for boilers
11. Explain the energy conservation
12. What is Transformer?
13. Write the functions of Fuse
14. What is a tube well?
15. Explain about reuse of water
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.A.Explain about the materials, characteristics , selection and Dairy equipments for
Milk processing (15)
OR
B. Explain in detail Dairy equipments for milk products processing preventive
maintenance of Dairy plant and machine (15)
22.A. Write about the components of Refrigeration system, Different system for Milk and
Milk products (15)
Curriculum Development Centre, DOTE. Page 120
OR
B. Write a brief note on maintenance and repair of commercial Refrigeration (15)
23. A. Discuss in detail about the controls and safety devices for boilers (15)
OR
B . . Give an account on the basic principles and Steam supply line accessories
and energyconservation. (15)
24A.. Define wire and cable. Explain the Single phase and Three phase wiring in AC
motors, Starters (15)
OR
B. Discuss about the D.G set-Sub-station, Transformer, Distribution system and
power factor?. (15)
25. A. What is a Water storage and supply, Water quality, water Treatment?
(15)
OR
B. Explain in detail about the Waste Water treatment, Water Conservation
and Rain water Harvesting?. (15)
Curriculum Development Centre, DOTE. Page 121
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
DAIRY TECHNOLOGY (Elective Theory – I)
Curriculum Development Centre, DOTE. Page 122
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078541
Semester : III
Subject Title : DAIRY TECHNOLOGY (Elective Theory - I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
DAIRY
TECHNOLOGY 5 80 25 100* 100 3 Hrs
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction 14
II Processing of market milk 15
III Special milks 15
IV Indigenous and Fermented milk products 15
V In-Plant cleaning system
14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 123
RATIONALE:
Milk is an important ingredient for health andtherefore it is universally utilised by human
being of all agegroups. The supply terminals are normally saturated at distantplaces from the
processing units. Therefore effective methodsof milk collection and storage are required to
avoidmicrobiological contamination of milk. The students arerequired to be trained in handling
of milk at pre-processingstage.
OBJECTIVES:
1.To understand techniques on Milk and Milk processing
2.To study the working of equipments used in Milk and Milk product Processing.
Curriculum Development Centre, DOTE. Page 124
DETAILED SYLLABUS
Contents: DAIRY TECHNOLOGY
Unit Name of the Topics Hours
I Introduction Milk - Definition, sources, and composition of milk, factorseffecting
composition ofmilk, physiochemical properties of milk, grading of milk-
definition and types of grades, collection andtransportation of milk
14
II Processing of market milk
Flowchart of milk processing, Reception, Different types of cooling
systems. Clarification and filtration process, standardization- Pearson’s
square method, pasteurization-LTLT, HTST and UHT process continuous
pasteurizer, Sterilization and Homogenization, Cream separation-
centrifugal cream separator, bactofugation
15
III Special milks
Skim milk, evaporated milk, condensed milk, standardized milk, toned
milk, double toned milk, flavored milk, reconstituted milk
15
IV Indigenous and Fermented milk products
Product description, methods for manufacture of butter, cheese, ice
cream, Khoa, Channa, paneer, Shrikhand, ghee. Spray drying system:
dried milk- whole milk andskim milk powder. Instantization of milk.
15
V In-Plant cleaning system
Introduction to Cleaning in- place (CIP) system – cleaning
procedure, Cleaning efficiency, Methods of cleaning in food industry,
cleaning solutions – Detergents, Sanitizers. SIP system of dairy plant,
Personal hygiene in dairy plant.
14
Curriculum Development Centre, DOTE. Page 125
Reference Books
1. Joshi.V.K. (2015),”Indigenous Fermented Foods of South Asia”, CRC Press.
2. Alan H. Varnam, (2012), “Milk and Milk Products: Technology, chemistry
and microbiology”, Springer Science & Business Media Publishers.
3. Robinson, R. K., (2012), “Modern Dairy Technology: Volume 2 Advances in Milk
Products”, Springer Science & Business Media Publishers.
DAIRY TECHNOLOGY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Define milk
2. List out the sources of milk 3. Define grades of milk
4. What is homeogenization
5. What are the types of milk?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define pasteurization
7. Explain the butter
8. What is mean by spray drying system
9. What is sanitizers
10. Define Khoa
11. Define processing of milk
12. Define LTLT
13. Define HTST
14. Define sterilization
15. Define milk powder
16. What is UHT?
17. Define Bactofugation
18. What is flavoured milk
19. Define standardized milk
20. Define detergent
Curriculum Development Centre, DOTE. Page 126
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Describe the physicochemical properties of milk (15)
OR
B. Write a short notes on collection of milk (15)
22.A. Explain the types of cooling system (15)
OR
B. Enumerate the pasteurization (15)
23. A. Explain the separator (15)
OR
B . . Write a short notes on types of milk and explain the any two milk (15)
24A.Processing of butter and Khoa (15)
OR
B. Elaborate the spray drying system (15)
25. A.Explain the methods of cleaning (15)
OR
B. Explain the personal hygiene in dairy plant (15)
Curriculum Development Centre, DOTE. Page 127
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
BIO CHEMISTRY & NUTRITION (Elective Theory – I)
Curriculum Development Centre, DOTE. Page 128
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078542
Semester : V
Subject Title : BIO CHEMISTRY & NUTRITION (Elective Theory - I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
BIO CHEMISTRY
& NUTRITION 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to Biochemistry 15
II Enzymes 14
III Carbohydrates 15
IV Vitamins & minerals 15
V Water and electrolytes 14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 129
RATIONALE:
To enable the students to:
1. Gain knowledge on the functions, food sources and requirements of essential nutrients.
2. Learn about dietary reference intakes, RDA and dietary values.
3. Understand the adverse effects of inadequate intake of nutrients.
4. Apply the knowledge in maintenance of good health for the individual and community.
OBJECTIVES:
1 Describe the relationship between nutrition, health and development.
2. Display knowledge about dietary reference intakes, RDA and dietary values.
3. Make healthy food choices based on the knowledge about importance of various nutrients.
4. Identify common nutritional deficiencies
.
Curriculum Development Centre, DOTE. Page 130
DETAILED SYLLABUS
Contents: BIO CHEMISTRY & NUTRITION
Unit Name of the Topics Hours
I Introduction to Biochemistry.
Proteins and protein structures; Essential amino acids. Metabolism
ofproteins (digestion and absorption); Nitrogen balance and nitrogen
pool; Evaluation of quality of proteins
15
II Enzymes;
Definition, function, classification, nomenclature & structure; Co-enzymes
and itsfunction; Mechanism of enzyme action, enzyme kinetics &
environmental effects; Enzyme inhibition
14
III Carbohydrates;
Definition & classification; General chemistry of carbohydrates;
Metabolicpathways for breakdown of carbohydrates: glycolytic pathway,
pentose phosphate pathway, citric acid cycle,electron transport chain,
ATP balance, gluconeogenesis; General chemistry of lipids; Essential
fatty acids; Digestion& absorption of lipids
15
IV Vitamins & minerals:
occurrence, physiological function of vitamins and minerals.
Introductionto human nutrition; Nutritive values of foods; Basal metabolic
rate; Techniques for assessment of human nutrition, Dietary
requirements and deficiency diseases of different nutrients
15
V Water and electrolytes
Body water distribution, functions, requirements; Concept of water
balance- regulation of water; Maintenance and regulation of acid base
balance
14
Curriculum Development Centre, DOTE. Page 131
Reference Books
1. Lehninger, Nelson & Cox, Principle of Biochemistry, CBS Publication
2. Modern Experimental Biochemistry, Boyer, Pearson Education
3. Lubertstryer, Biochemistry, Freeman & Co, N.Y.
4. Voet&Voet, Fundamentals of Biochemistry, Jonh Willey & Sons
5. HamesNutrition and dietetics by Rose
Curriculum Development Centre, DOTE. Page 132
BIO CHEMISTRY & NUTRITION PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. _________ is meant by essential amino acid.
2. Lipase is an __________
3. What is the role of vitamin C
4. What is the PHvalue of acidic acid?
5. What is the meaning of ATP?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define metabolism of protein
7. What are the metabolisms of enzymes?
8. Draw the citric acid cycle pathway.
9. List out the nutritive value of foods
10. Mention steps in Basal metabolic rate
11. What is the role of electrolyte?
12. List out any five vitamin deficiencies
13. What are the difference between glycolysis and glycogenesis
14. What is the role of Amino acid?
15. Mention any two uses of PH value in our body
16. Explain about nitrogen pool
17. What are the role of enzymes in glycolysis
18. Define carbohydrates and explain their types
19. Mention the deficiency diseases of calcium/ Iron
20. How electrolytes utilized in our body?
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.State a note on essential Amino acid (15)
OR
B. Explain about nitrogen balance (15)
Curriculum Development Centre, DOTE. Page 133
22. A. Give note on enzyme kinetics (15)
OR
B. What is the nomenclature of enzymes (15)
23.A.What is meant by glycolytic pathway and explain (15)
OR
B. List out the role of lipids (15)
24.A.How to determine Basal metabolic rate (15)
OR
B. Enumerate the physiological function of fat soluble vitamins (15)
25.A.List a detailed note on acid base balance (15)
OR
B. Hoe to maintain acid base balance (15)
Curriculum Development Centre, DOTE. Page 134
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
AGRO PROCESSING (Elective Theory – I)
Curriculum Development Centre, DOTE. Page 135
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078543
Semester : V
Subject Title : AGRO PROCESSING (Elective Theory – I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
AGRO
PROCESSING 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Agro Processing Industry 15
II Cereal Grain Processing 14
III Pulse and Legumes Processing 15
IV Oil Seeds Processing 14
V New technologies in oilseed processing 15
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 136
RATIONALE:
To know about the different processing of nutrient
OBJECTIVES:
To enable students –
1) To understand the processing techniques of agro product
2) To know the use of agro processing equipments
Curriculum Development Centre, DOTE. Page 137
DETAILED SYLLABUS
Contents: AGRO PROCESSING
Unit Name of the Topics Hours
I UNIT I
Agro Processing Industry
Introduction to Agro processing industry – Scope and Importance of Agro
processed products – Processing Equipments – Floor mill – mini grind
mill, Pulverizes – Hammer mill , Floor Separator, Dal mill, Packing and
sealing machine –Balance
15
II UNIT II
Cereal Grain Processing
Different grains suitable for agro processing – Primary Processing for
major Cereals – Milling of cereals – Dry and Wet milling
14
III UNIT III
Pulse and Legumes Processing
Principles of Pulse milling – Different methods of Dhal milling – Milling
of major legumes
15
IV UNIT IV
Oil Seeds Processing
Properties and Suitability of oil seeds for processing – Methods of oil
seed processing – Terminologies in oil Processing Industry.
14
V De solventization and refining of oils
degumming, neutralization bleaching, filtration, deodorization, etc.
New technologies in oilseed processing - Byproduct of pulses and oil
milling and their value addition
15
Reference Books
1) Kader A A: post harvest technology of horticulture crops.2nd edition,University of California
2) Salukhe D K and kadam S S: handbook of world food legumes, CRC press,Florida
Curriculum Development Centre, DOTE. Page 138
3) NiirBorad : Modern Technology of Agro Processing and Agriculture Waste,Institute of India
Re 2000.
4) SalunkhDkChavan J K, Adusule R N And Kadam S S : World oilseedschemistry,
Technology and utilization. VNR, NEW YORK
AGRO PROCESSING PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. What is agro processing
2. Define packaging
3. Define sealing
4. What is grain
5. Processing of milling
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. . Define dry milling
7. 2 what is wet milling
8. Name of the major cereals
9. List out the pulses
10. What is Milling of pulses
11. Define properties
12. Meaning of suitability
13. Define bleaching
14. What is filtration
15. Define Deodorization
16. List of the major pulses
17. Scope of Agro processing
18. What is primary processing?
19. Define flour
20. Define processing equipments
Curriculum Development Centre, DOTE. Page 139
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Explain the agro processing industry (15)
OR
B. Write a short notes on equipments of processing (15)
22.A. . Elaborate the milling processing of wet and dry (15) OR
B. Explain the methods of grain process (15)
23. A. Explain the dhal milling (15)
OR
B . Write a short notes on properties of oil seeds (15)
24A.Explain the terminology in oil processing industry (15)
OR
B. Explain the suitability of oilseeds process (15)
25. A.Write a short notes on bleaching and filtration (15)
OR
B. Explain the Deodorization (15)
Curriculum Development Centre, DOTE. Page 140
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
FOOD PRESERVATION PRACTICAL
Curriculum Development Centre, DOTE. Page 141
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078550
Semester : V
Subject Title : FOOD PRESERVATION PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD
PRESERVATION
PRACTICAL
4 64 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To understand the methods of preserving different foods
OBJECTIVES:
• To know about different preservatives in preservation methods
• To understand the process of preserving different foods
.
Curriculum Development Centre, DOTE. Page 142
DETAILED SYLLABUS
Contents: FOOD PRESERVATION PRACTICAL
LIST OF EXPREMENTS:
.
1. Identification of spoiled food.
2. Preparation of product by using Salt as preservative (any two)
3. Preparation of product by using Sugar as a preservative (any two)
4. Preparation of product by using Oil as preservative (any two).
5. Preparation of product by using Chemical Preservative (any two)
6. Drying of fruits (any two)
7. Drying of Vegetable (any two)
8. Drying of seeds (any two)
9. Blanching of Vegetables.
10. Steaming of Vegetables.
11. Preservation of fruits by Syruping.
12. Introduction of freezing equipment
13. Freezing of fruits (any two)
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Menu Plan 10
3 Selection of Equipments 20
4 Preparation procedure 20
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 143
LIST OF EQUIPMENTS
1. Micro oven
2. Mixer
3. Steamer
4. Refrigerator.
5. All cooking& serving vessels
Curriculum Development Centre, DOTE. Page 144
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
DAIRY TECHNOLOGY PRACTICAL(Elective Practical –I)
.
Curriculum Development Centre, DOTE. Page 145
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078561
Semester : V
Subject Title : DAIRY TECHNOLOGY PRACTICAL(Elective Practical –I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
DAIRY
TECHNOLOGY
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To know about the physical chemical changes of milk while processing
OBJECTIVES:
• To study about different preparation of milk products
• To understand the processing technology with milk
.
Curriculum Development Centre, DOTE. Page 146
DETAILED SYLLABUS
Contents: DAIRY TECHNOLOGY PRACTICAL
LIST OF EXPERIMENTS
1) Physical Examination of milk
2) Platform tests of milk
3) Chemical examination of Milk – PH, acidity
4) Adulteration test of milk
5) Preparation of Curd
6) Preparation of Shrikhand
7) Preparation of Gulabjamun
8) Preparation of Paneer
9) Preparation of Rasgulla
10) Visit to Dairy unit/Milk processing unit
11) Preparation of flavoured milk/. Pasteurization of milk
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & procedure 20
2 Selection of ingredients 10
3 Method of Preparation 20
4 Procedure 20
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 147
LIST OF EQUIPMENTS
1. Weighing Machine
2. Gas stove
3. Cooking vessels
4. Grinder
5. Mixer Grinder
6. Fridge
7. Serving vessels
8. Sealing Machine
9. Fruit Mixer Grinder
Curriculum Development Centre, DOTE. Page 148
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
BIO CHEMISTRY AND NUTRITION PRACTICAL (Elective Practical –I)
Curriculum Development Centre, DOTE. Page 149
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078562
Semester : V
Subject Title : BIO CHEMISTRY AND NUTRITION PRACTICAL (Elective Practical –I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
BIO CHEMISTRY
AND NUTRITION
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To understand about the chemical reactions and chemical changes in food processing
OBJECTIVES:
• To know about various methods followed in Bio chemistry
• To understand the Estimation of Different chemical components.
Curriculum Development Centre, DOTE. Page 150
DETAILED SYLLABUS
Contents: BIO CHEMISTRY AND NUTRITION PRACTICAL
LIST OF EXPREMENTS:
1. Separation of amino acids/sugars by Ascending Paper Chromatography.
2. Separation of sugars/amino acids by Thin Layer Chromatography.
3. Separation and isolation of proteins/amino acids by Paper Electrophoresis.
4. Determination of BOD5 and COD of a sample of waste water.
5. Preparation of cell-free extract: Bacterial cell by sonication, Chicken liver by
homogenization.
6. Assay of enzyme activity - (a) Phosphatase assay [Chicken liver] (b) Protease assay
7. Study of an enzymatic reaction.
8. Estimation of Proteins in food using the Biuret Method
9. Estimation of Lactose in Milk
10. Estimation of Ascorbic Acid in Foods
11. Estimation of Beta-Carotene in Foods
12. Estimation of Calcium, Phosphorous and Iron content of Foods
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Estimation Process(Theory) 20
3 Estimation (Practical) 20
4 Reporting & Result 20
5 End Product 10
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 151
LIST OF EQUIPMENTS REQUIRED
1. Beaker
2. Comical flasks
3. Boiling flasks
4. Crucibles
5. Funnels
6 .volumetric Flasks
7. Droppers
8. Pipettes
9 .Bards
10. Spatulas
11. Thermometer
12. Glass roads
13. Burden burners
14. Test tubes
15 .Graduated Grylinders
16. Ring stand , Ring and clamps
17. Tongs and Forceps
18. Balances
19. PH indicator
Curriculum Development Centre, DOTE. Page 152
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
AGRO PROCESSING PRACTICAL (Elective Practical –I)
Curriculum Development Centre, DOTE. Page 153
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078563
Semester : V
Subject Title : AGRO PROCESSING PRACTICAL(Elective Practical –I)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
AGRO
PROCESSING
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To study about the different analysis of Agro products
OBJECTIVES:
• To understand the methods of processing different nutrients
• To know about the preparation of different Agro products
.
Curriculum Development Centre, DOTE. Page 154
DETAILED SYLLABUS
Contents: AGRO PROCESSING PRACTICAL
LIST OF EXPERIMENTS:
1. Physical Analysis of Grains
2. Flour Analysis
3. Gluten Estimation of Wheat Flour
4. Preparation of Cereal flour of Different granule size
5. Determination of anti nutritional factors in legumes
6. Preparation of cereal flakes
7. Preparation of Rassum
8. Preparation of puffed cereals
9. Preparation of pulse flour of Different granule size
10. Preparation of Soya Milk
11. Preparation Of Peanut Butter
12. Preparation of Flavored Soya milk
13. Measurement of Melting point of Butter
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & procedure 20
2 Selection of ingredients 10
3 Method of Preparation 20
4 Procedure 20
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 155
.LIST OF EQUIPMENTS
1. Weighing Machine
2. Storage bins
3. Moisture box
4. De- stoner
5. Extruder
6. Gas stove
7. Cooking vessels
8. Grinder
9. Mixer Grinder
10. Fridge
11. Serving vessels
12. Sealing Machine
13. Fruit Mixer Grinder
14. Oven
15. Freezer
Curriculum Development Centre, DOTE. Page 156
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
V SEMESTER
2020 – 2021 onwards
ENTREPRENERUSHIP AND STARTSUPS
Curriculum Development Centre, DOTE. Page 157
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION & TRAINING, TAMILNADU
DIPLOMA IN MEDICAL LABORATORYTECHNOLOGY SYLLABUS
N-SCHEME
(Implemented from the Academic Year 2020-2021 onwards)
Course Name : All Branches of Diploma in Engineering and
Technology and Special Programmes.
Subject Code : 4078570
Semester : V
Subject Title : ENTREPRENERUSHIP AND STARTSUPS
TEACHING AND SCHEME OF EXAMINATION No. of Weeks per Semester: 16 Weeks
Subject Instruction Examination
Hours/ Week
Hours/ Semester
Marks
Duration
Internal Assessment
Board Examinations
Total
Entrepreneurship and Start ups
4
64
25
100
100
3 Hours
Topics and Allocation of Hours
UNIT Topic Hours
1 Entrepreneurship – Introduction and Process 12
2 Business Idea and Banking 12
3 Start ups, E-cell and Success Stories 12
4 Pricing and Cost Analysis 12
5 Business Plan Preparation 12
Revision
Total 60
Curriculum Development Centre, DOTE. Page 158
RATIONALE:
Development of a diploma curriculum is a dynamic process responsive to the
society and reflecting the needs and aspiration of its learners. Fast changing society
deserves changes in educational curriculum particularly to establish relevance to
emerging socio-economic environments; to ensure equity of opportunity and participation
and finally promoting concern for excellence. In this context the course on entrepreneurship
and start ups aims at instilling and stimulating human urge for excellence by realizing
individual potential for generating and putting to use the inputs, relevant to social prosperity
and thereby ensure good means of living for every individual, provides jobs and develop
Indian economy.
OBJECTIVES:
At the end of the study of5th semester the students will be able to
• To excite the students about entrepreneurship
• Acquiring Entrepreneurial spirit and resourcefulness
• Understanding the concept and process of entrepreneurship
• Acquiring entrepreneurial quality, competency and motivation
• Learning the process and skills of creation and management of
entrepreneurial venture
• Familiarization with various uses of human resource for earning dignified
means of living
• Know its contribution in and role in the growth and development of individual and
the nation
• Understand the formation of E-cell
• Survey and analyze the market to understand customer needs
• Understand the importance of generation of ideas and product selection
• Learn the preparation of project feasibility report
• Understand the importance of sales and turnover
• Familiarization of various financial and non financial schemes
• Aware the concept of incubation and starts ups
Curriculum Development Centre, DOTE. Page 159
DETAILED SYLLABUS
Unit Name of the Topics Hours
1 Entrepreneurship – Introduction and Process
• Concept, Functions and Importance
• Myths about Entrepreneurship
• Pros and Cons of Entrepreneurship
• Process of Entrepreneurship
• Benefits of Entrepreneur
• Competencies and characteristics
• Ethical Entrepreneurship
• Entrepreneurial Values and Attitudes
• Motivation
• Creativity
• Innovation
• Entrepreneurs - as problem solvers
• Mindset of an employee and an entrepreneur
• Business Failure – causes and remedies
• Role of Networking in entrepreneurship
12
2 Business Idea and Banking
• Types of Business: Manufacturing, Trading and Services.
• Stakeholders: sellers, vendors and consumers and
Competitors
• E- commerce Business Models
• Types of Resources - Human, Capital and Entrepreneurial
tools and resources
• Selection and utilization of human resources and
professionals, etc.
• Goals of Business; Goal Setting
• Patent, copyright and Intellectual property rights
• Negotiations - Importance and methods
12
Curriculum Development Centre, DOTE. Page 160
• Customer Relations and Vendor Management
• Size and capital based classification of business enterprises
• Various sources of Information
• Role of financial institutions
• Role of Government policy
• Entrepreneurial support systems
• Incentive schemes for state government
• Incentive schemes for Central governments
3 Start ups, E-cell and Success Stories
• Concept of Incubation centre’s
• Visit and report of DIC , financial institutions and other
relevance institutions
• Success stories of Indian and global business legends
• Field Visit to MSME’s
• Study visit to Incubation centers and start ups
• Learn to earn
• Startup and its stages
• Role of Technology – E-commerce and Social Media
• Role of E-Cell
• E-Cell to Entrepreneurship
12
4 Pricing and Cost Analysis
• Unit of Sale, Unit Price and Unit Cost - for single product or
service
• Types of Costs - Start up, Variable and Fixed
• Income Statement
• Cash flow Projections
• Break Even Analysis - for single product or service
• Taxes
• Financial Business Case Study
• Understand the meaning and concept of the term Cash
12
Curriculum Development Centre, DOTE. Page 161
Inflow and Cash Outflow
• Price
• Calculate Per Unit Cost of a single product
• Operational Costs
• Understand the importance and preparation of Income
Statement
• Prepare a Cash Flow Projection
• Projections
• Pricing and Factors affecting pricing.
• Launch Strategies after pricing and proof of concept
5 Business Plan Preparation
• Generation of Ideas.
• Business Ideas vs. Business Opportunities
• Opportunity Assessment – Factors, Micro and Macro Market
Environment
• Selecting the Right Opportunity
• Product selection
• New product development and analysis
• Feasibility Study Report – Technical analysis, financial
analysis and commercial analysis
• Market Research - Concept, Importance and Process
• Market Sensing and Testing
• Marketing and Sales strategy
• Digital marketing
• Branding - Business name, logo, tag line
• Promotion strategy
• Business Plan Preparation
• Social Entrepreneurship as Problem
• Solving - Concept and Importance
• Risk Taking-Concept
12
Curriculum Development Centre, DOTE. Page 162
• Types of business risks
• Execution of Business Plan
.
REFERNCE BOOKS: 1. Dr. G.K. Varshney, Fundamentals of Entrepreneurship, SahityaBhawan Publications,
Agra - 282002
2. Dr. G.K. Varshney, Business Regulatory Framework , SahityaBhawan Publications,
Agra - 282002
3. Robert D. Hisrich, Michael P. Peters, Dean A. Shepherd, Entrepreneurship , McGraw
Hill (India) Private Limited, Noida - 201301
4. M.Scarborough, R.Cornwell, Essentials of Entrepreneurship and small business
management, Pearson Education India, Noida - 201301
5. CharantimathPoornima M. Entrepreneurship Development and Small Business
Enterprises, Pearson Education, Noida - 201301
6. Trott, Innovation Management and New Product Development, Pearson Education,
Noida - 201301
7. M N Arora, A Textbook of Cost and Management Accounting, Vikas Publishing House
Pvt. Ltd., New Delhi-110044
8. Prasanna Chandra, Financial Management, Tata McGraw Hill education private limited,
New Delhi
9. I. V. Trivedi, RenuJatana, Indian Banking System, RBSA Publishers, Rajasthan
10. Simon Daniel, HOW TO START A BUSINESS IN INDIA, BUUKS, Chennai - 600018
11. RamaniSarada, The Business Plan Write-Up Simplified - A practitioners guide to writing
the Business Plan, Notion Press Media Pvt. Ltd., Chennai 600095.
Board Examination – Evaluation Pattern
Internal Mark Allocation
Assignment (Theory portion)* - 10
Seminar Presentation - 10
Attendance - 5
Total - 25
Note: * Two assignments should be submitted. The same must be evaluated and
converted to 10 marks.
Curriculum Development Centre, DOTE. Page 163
Guidelines for assignment:
First assignment – Unit I
Second assignment – Unit II
Guidelines for Seminar Presentation- Unit III
Each assignment should have five three marks questions and two five marks questions.
BOARD EXAMINATION
Note: 1. The students should be taught all units and proper exposure and field visit also
arranged. All the portions should be completed before examinations.
2. The students should maintain theory assignment and seminar presentation.
The assignment and seminar presentation should be submitted during the
Board Practical Examinations.
3. Thequestionpaperconsistsoftheoryandpracticalportions.Allstudentsshouldwri
te the answers for theory questions (40 Marks) and practical portions (60
Marks) should be completed for board examinations.
4. All exercises should be given in the question paper and students are
allowed to select by lot. If required the dimensions of the exercises may be
varied for every batch.No fixed time allotted for each portion and students
have liberty to do the examination for 3Hrs.
5. For Written Examination: theory question and answer: 45Marks
Ten questions will be asked for 3 marks each. Five questions from each unit 1
& 2.(10 X 3 = 30).
Three questions will be asked for 5 marks each. One question from each unit
1, 2 & 3. (3 X 5 =15)
6. For Practical Examination: The business plan/Feasibility report or Report on Unit
4 & 5 should be submitted during the board practical examinations. The same
have to be evaluated for the report submission (40 marks).
Curriculum Development Centre, DOTE. Page 164
DETAILED ALLOCATION OF MARKS
Sl.
No
Description Marks
Part A Written Examination - Theory Question and answer
(10 questions x 3 marks:30 marks & (3 questions x 5
marks: 15 marks)
45
Part B Practical Examination – Submission on Business
Plan/Feasibility Report or Report on Unit 4 & 5
40
Part C Viva voce 15
Total 100
MODEL QUESTION PAPER ENTREPRENEURSHIP AND START UPS
Part A Time: 1 hour Max. Marks:45 I. Answer ten questions in brief
(10x3=30)
1. Define entrepreneurship.
2. State the process of entrepreneurship
3. What are the benefits of being an entrepreneur?
4. How do entrepreneurs act as problem solvers?
5. Outline the role of networking in entrepreneurship.
6. List the various types of business
7. Outline the business model.
8. Suggest the various goals of business.
9. How selection of human resources is carried out?
10. Specify the role of government policy on entrepreneurship.
II. Answer three questions in details (3x5=15)
11. Describe the importance of innovation on entrepreneurship.
12. Enumerate the various incentive schemes for the central government.
13. How technology will play a major role in E- commerce?
Curriculum Development Centre, DOTE. Page 165
Part B
Practical Examination – Submission on Business Plan / Feasibility Report or Report on
Unit 4 & 5 (40)
PART C
Viva Voce
Curriculum Development Centre, DOTE. Page 167
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
FOODQUALITYASSURENCE
Curriculum Development Centre, DOTE. Page 168
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078610
Semester : VI
Subject Title : QUALITY ASSURENCE
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
QUALITY
ASSURENCE 6 96 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to quality control and management 17
II Quality characteristics 18
III Food adulteration 18
IV Food adulteration 18
V Objective evaluation of food quality 18
Test & Model Exam 7
Total 96
Curriculum Development Centre, DOTE. Page 169
RATIONALE:
To enable the students to:
1. Understand the importance of quality assurance in food industry.
2. Learn the principles and management of quality assurance to a food production process.
3. Know different food quality systems and standards.
4. Acquire knowledge regarding food quality assessment
OBJECTIVES:
The students will be able to:
1. Understand and define the concept of food quality, food safety and quality assurance.
2. Describe the laws, regulations and role of national and international standards in food
quality assurance.
3. Carry out sensory evaluation of foods using subjective and objective methods.
4. Demonstrate practical knowledge about identification tests for food adulterants
Curriculum Development Centre, DOTE. Page 170
DETAILED SYLLABUS
Contents: FOODQUALITYASSURENCE
Unit Name of the Topics Hours
I Introduction to quality control and management
Definition, Concepts of quality and approaches to quality management.
Principles of quality control, benefits of quality control/evaluation,
quality management system
17
II Quality characteristics
Characteristics of quality- sensory, hidden and quantitative
characteristics, methods of determining quality and factors influencing
quality of food
18
III Food adulteration- causes, types and methods to determine adulterants
Quality standards- Indian and International standards ,Laws and
regulations
18
IV Quality assurance systems
Quality assurance systems- good agricultural practices, good
manufacturing practices, good hygiene practices, hazard analysis and
critical control points (HACCP), total quality systems. Identification of
physical, chemical and biological hazards
18
V Objective evaluation of food quality
General guidelines, physical methods (volume, specific gravity,
moisture, texture, viscosity and rheology, color, cell structure), and
chemical methods (nutrient analysis, pH, sugar concentration,
saltiness, flavor, proximate analysis).
18
Curriculum Development Centre, DOTE. Page 171
Reference Books
1. Mahindru SN. Food Science and Technology, Vol. II, APH Publishing Corporation, New
Delhi. 2009.
2. Prem Kumar Jaiswal. Food Quality and Safety, CBS Publishers and Distributors Pvt.
Ltd., Noida, U.P. 2009. Winton L. Andrew and Winton B Kate. Techniques of Food
Analysis. Allied Scientific Publishers, New Delhi. 1999.
3. Mehta, Rajesh and George J. Food Safety Regulations, Concerns and Trade, McMillan
India Ltd. 2005
Curriculum Development Centre, DOTE. Page 172
FOODQUALITYASSURENCE PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. What is meant by Adulterants?
2. What is ISI in food laws?
3. Food labeling is ________ quality
4. Moisture is analyzed by _________
5. What is mean by PH Value?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. List out the principle of quality control
7. Mention the benefits of sensory quality
8. List out any five food laws
9. Define HACCP.
10. What is the role of agricultural practices?
11. Mention the objectives of food quality.
12. What is the role of PH value in food?
13. Tenderness of meat evaluation.
14. Mention any five test for Adulterants
15. How to determine viscosity?
16. What is the role of quality controller?
17. List out the merits and demerits of sensory Assessment
18. What are the techniques to control Adulteration
19. List out 7 basic principle of (HACCP)
20. How to evaluate carbohydrate and fat in nutrient evaluation
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Define Adulteration and explain the methods of Adulteration (15)
OR
B. What are the steps in quality control (15)
22.A.Give detailed note on chemical method to identify food quality. (15)
OR
B. List out the sensory Attributes (15)
Curriculum Development Centre, DOTE. Page 173
23.A.Elaborate note on ISI in food. (15)
OR
B. What are the ill effects of Adultrants (15)
24. A.Determine the physical methods of food quality. (15)
OR
B. Mention the techniques in total quality system. (15)
25.A.How to evaluate the quality of Food? (15)
OR
B. Classify the Rheological properties of food. (15)
Curriculum Development Centre, DOTE. Page 174
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
BAKERY AND CONFECTIONARY
Curriculum Development Centre, DOTE. Page 175
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078620
Semester : VI
Subject Title : BAKERY AND CONFECTIONARY
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
BAKERY AND
CONFECTIONARY 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I INTRODUCTION TO BAKERY AND CONFECTIONERY INDUSTRY 15
II BAKERY PRODUCTS 15
III INTRODUCTION TO CONFECTIONARY PRODUCTS 15
IV CONFECTIONARY PRODUCTS 14
V CONVENIENCE FOOD TECHNOLOGY 14
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 176
RATIONALE:
• Understand the role of various food components in baking.
• Gain understanding of methods of baking, and the interaction of the elements used for
baking.
• Expand their knowledge related to the art of decoration of baked foods and
confectionery items.
• Acquire basic skills in baking and confectionery
OBJECTIVES:
. The students will be able to:
• To highlight the processing methods used in baking and confectionery industries.
• To know about the various types of food products made using baking technology.
• To have a basic idea about baking and confectionery manufacture and quality
control.
• To know about the importance of each ingredient in the bakery and how it effects
the overall product and its sensory and quality parameters.
• To be able to start a small scale bakery and confectionery unit
Curriculum Development Centre, DOTE. Page 177
DETAILED SYLLABUS
Contents: BAKERY AND CONFECTIONARY
Unit Name of the Topics Hours
I Manufacture of Sugar
Sugarcane, jaggery, khandasari sugar, raw sugar, refined sugar,white
sugar, beetsugar, manufacture of sugar from sugar cane, refining of
sugar
15
II Classification of confectionery
Sugar boiled confectionery- crystalline and amorphousconfectionery,
rock candy,hard candy, lemon drop, china balls, soft candy, lollypop,
marshmallows, fudge,cream, caramel, toffee, lozenges, gumdrops,
honeycomb candy
15
III Properties of wheat
Wheat – Properties, Quality – Hardness, Gluten strength,protein content,
soundness.Methodology and approaches to evaluate bread and bread –
wheat quality –processing factors, product factors
15
IV Principles of baking and Bread manufacturing
Major baking ingredients and their functions, role of bakingingredients in
improvingthe quality of bread.Characteristics of good flour used for
making bread, biscuits andcakes.Ingredients used for bread
manufacture, methods of mixing theingredients, dough development
methods - straight dough,sponge dough, moulding, proofing, baking,
packing, spoilage,bread staling, methods to reduce bread staling and
spoilage.
14
V Cake and Biscuit manufacturing
Processing of cakes and biscuits- ingredients, development ofbatter,
baking and packing, Spoilage in cakes and biscuits
14
Curriculum Development Centre, DOTE. Page 178
Reference Books
1. Zhou. W, HuiY, H; (2014), “Bakery Products Science and Technology”, 2nd
Edition, Wiley Blackwell Publishers,
2. Pyler, E. J. and Gorton, L.A. (2009), “Baking Science & Technology” Vol.1
Fourth Edition,Sosland Publications.
3. Stanley P. Cauvain, Linda S. Young, (2008), “Baked Products: Science
Technology and Practice”. John Wiley & Sons Publishers
Curriculum Development Centre, DOTE. Page 179
BAKERY AND CONFECTIONARY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Sugar contain ____________
2. What is the nature of non-crystalline candies?
3. Fudge __________ nature of products.
4. Which is used for fermented in bread?
5. Which method is used for preparing cake?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Mention the types of sugar.
7. Classify the candies.
8. How to evaluate bread quality?
9. List out the bakery ingredients.
10. How to prepare dough?
11. Define food packing
12. What is meant by confectionaries?
13. What are the steps to evaluate bread quality?
14. What are the difference between chocolates and toffees?
15. Mention the role of packing in cakes.
16. Classify the types of sugars in baking
17. Define the procedure of making honey comb candies
18. How to access gluten strength in bread?
19. Enumerate the hygienic practices in bakery
20. Give any two cake preparation methods and packing
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.A. Give the detailed note on properties of wheat (15)
OR
B. How to evaluate refining of sugar (15)
Curriculum Development Centre, DOTE. Page 180
22.A.What is meant by processing steps in backing (15)
OR
B .Explain about marshmallows (15)
23.A.How to evaluate gluten strength (15)
OR
b. How to determine hardneis of gluten in wheat (15)
24. A.Give elaborate note on microwave baking. (15)
OR
B. Define proofing and moulding of bread products (15)
25. A.Development of Biscuits and cake in details (15)
OR
B. Explain about the factors affecting the nature of gluten (15)
Curriculum Development Centre, DOTE. Page 181
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
FOOD PACKING TECHNOLOGY (Elective Theory –II)
Curriculum Development Centre, DOTE. Page 182
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME
(Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078631
Semester : VI
Subject Title : FOOD PACKING TECHNOLOGY (Elective Theory –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD PACKING
TECHNOLOGY 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I INTRODUCTION TO FOOD PACKAGING 15
II PACKAGING MATERIAL PROPERTIES 14
III MATERIALS USED FOR FOOD PACKAGING 15
IV PACKAGING MATERIAL PROPERTIES 14
V INDIAN FOOD LAWS 15
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 183
RATIONALE:
• The student will gain an understanding of the material used for packaging in the food
industry
• The student will comprehend the national and international laws relevant to the food
industry
OBJECTIVES:
• To understand the various properties of food packaging materials.
• To Select suitable packaging material for different food substances.
• To understand the concept of canning of food products.
.
Curriculum Development Centre, DOTE. Page 184
DETAILED SYLLABUS
Contents: FOOD PACKING TECHNOLOGY
Unit Name of the Topics Hours
I INTRODUCTION TO FOOD PACKAGING
Objectives and functions of food packaging, Requirements for effective
food packaging, Types of packaging Materials, General properties of
packaging material
15
II PACKAGING MATERIAL PROPERTIES
Barrier properties - Mechanical Properties -Optical Properties -Labels,
Food and Packaging Material Interactions -Methods of Testing and
Evaluation
14
III MATERIALS USED FOR FOOD PACKAGING
Paper and Paper-based Packaging Materials –Metal Packaging
Materials - Glass Packaging Materials - Plastics and Composites -
Selection and Design of Packaging Material for Dehydrated Foods,
Frozen Foods, Dairy Products, Fresh Fruits & Vegetables, Meats, and
Sea foods
15
IV PACKAGING MATERIAL PROPERTIES
Barrier properties - Mechanical Properties -Optical Properties -Labels,
Food and Packaging Material Interactions -Methods of Testing and
Evaluation
14
V INDIAN FOOD LAWS
FDA - Structure and Function, Administrative Set-up, Roles and
Responsibilities of Staff
FSSAI – Structure and Function, Administrative Set-up at the State
Level, Roles and Responsibilities of Staff
Licensing and Registration of Food Units – Central and State Licensing
Authorities
15
Curriculum Development Centre, DOTE. Page 185
Reference Books
1. StainleySacharous, Roger.C.Griffin, Principles of food packaging 2nd edition, AVI.
2. Publishing.Co., Westport.
3. Paine, F.A. & Paine, H.Y.A.hand book jof food packaging Leonard Hill.Blackie Son's
4. Ltd, London.
5. Sacharow, S.Hand Book of packaging materials, A VI Publishing company, West Port.
Curriculum Development Centre, DOTE. Page 186
FOOD PACKING TECHNOLOGY PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Where is lamination used?
2. Food label _________ Adulteration.
3. What is the expansion of FSSAI?
4. Where is vacuum packing used?
5. ___________ is a portable packing
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Explain about food packing.
7. Define labelling
8. Give any five packing materials.
9. What are the methods to testing of foods?
10. Expand FDA and its merits.
11. What are the advantages of FSSAI?
12. Define food laws.
13. Give any two uses of metal packing.
14. Expand FDA in Adulteration.
15. What is meant by Glass packing?
16. Write the difference between packing and labeling
17. List out the materials used in packing
18. Which products are used for paper packing?
19. Mention the labeling procedures
20. Define the role and responsibilities of Indian food laws
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.Determine the techniques used in food packing (15)
OR
B. What are the factors consider in food labeling (15)
Curriculum Development Centre, DOTE. Page 187
22.A. What are the major properties of packing material (15)
OR
B. Explain about manufacturing properties of laminations (15)
23.A. How to preserve dehydrated foods. (15)
OR
B. Enumerate the role of dairy technology (15)
24. A. Give detailed note about barrier properties. (15)
OR
B. Hoe to get license of packed foods. (15)
25.A. What are the role and responsibilities of the staff in food safety (15)
OR
B. State the difference between FDA and FSSAI (15)
Curriculum Development Centre, DOTE. Page 188
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
PROCESSING OF MEAT, POULTRY & FISH PRODUCTS (Elective Theory –II)
Curriculum Development Centre, DOTE. Page 189
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078632
Semester : VI
Subject Title : PROCESSING OF MEAT, POULTRY & FISH PRODUCTS(Elective
Theory –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours
/
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
PROCESSING OF
MEAT, POULTRY &
FISH PRODUCTS
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I INTRODUCTION 14
II PROCESSING OF MEAT 15
III PROCESSING OF POULTRY 15
IV PROCESSING OF FISH 14
V PROCESSING OF CANNED FISH 15
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 190
RATIONALE:
To understand the technology for handling, processing,preservation of meat, poultry and fish
products
OBJECTIVES:
• To understand need and importance of livestock, egg and poultry industry
• To study structure, composition and nutritional quality of animal products.
• To study processing and preservation of animal foods.
• To understand technology behind preparation of various animal food products
Curriculum Development Centre, DOTE. Page 191
DETAILED SYLLABUS
Contents: PROCESSING OF MEAT, POULTRY & FISH PRODUCTS
Unit Name of the Topics Hours
I INTRODUCTION
Sources and importance of meat and poultry; Status of Meatand poultry
industry in India; Pre slaughter operations andslaughtering operations for
animals and poultry; Evaluation ofanimal carcasses; Factors affecting
post-mortem changes,properties and shelf life of meat; Mechanical
deboning, gradingand aging; Eating and cooking quality of meat;
Preservation ofmeat by chilling ,freezing, pickling, curing, cooking and
smoking,dehydration, radiation, chemical and biological preservatives;
14
II PROCESSING OF MEAT
Meat tenderization; Meat emulsions; Meat cutting and handling;
Preparation, preservation and equipment for manufacture ofsmoked
meat and its quality evaluation; Preparation, packagingand equipment for
manufacture of dehydrated meat productsand their quality evaluation;
Preparation, preservation andequipment for manufacture of meat
sausages and their qualityevaluation; Abattoir design and layout
15
III PROCESSING OF POULTRY
Sources and importance of poultry; Status of poultry industry inIndia; Pre
slaughter operations and slaughtering operations forpoultry; Eggs:
Structure, composition, quality characteristics, processing, preservation
of eggs; Processing and preservation ofpoultry meat and chicken patties;
By-products of poultry andeggs and their utilization. Safety standards in
meat industryHACCP/ISO/MFPO/FSSAI/Kosher/Halal
15
IV PROCESSING OF FISH
Fisheries resources, global and Indian scenario; Types of fishand other
marine products; Classification of fish (fresh waterand marine),
composition of fish, characteristics of fresh fish,spoilage of fish-
14
Curriculum Development Centre, DOTE. Page 192
microbiological, physiological, biochemical;Relationship between chilling
and storage life, MAP, generalaspects of fish freezing, changes in quality
during chilled andfrozen storage
V PROCESSING OF CANNED FISH
Principles of canning, effect of heat processing on fish, storageof canned
fish, pre-process operations, post-process operations,cannery operations
for specific canned products ;Fish products:Introduction, fish muscle
proteins, surimi process, traditionaland modern surimi production lines,
quality of surimi products,comparison of surimi and fish mince products;
Fish proteinconcentrates (FPC), fish protein extracts (FPE), fish
proteinhydrolysates (FPH);Preparation protocols of indigenous
products: Fish sauce and paste. Novel methods; Low doseirradiation;
High pressure treatment, MAP, vacuum packaging,gas packaging;
Oxygen absorbents and CO2 generators, ethanolvapour generation,
hurdle barrier concept, value added fish
15
Reference Books
1. George M. Hall (2012), “Fish Processing Technology”, Springer Science &
Business Media Publication.
2. Fidel Toldra (2010), “Handbook of Meat Processing”, John Wiley & Sons
Publication.
3. Rao D.G. (2010), “Fundamentals of food engineering”. PHI Learning Pvt. Ltd.
4. Isabel Guerrero-Legarreta (2010), “Handbook of Poultry Science and Technology,
Secondary Processing”, John Wiley and Sons Publication.
5. Casey M. Owens. (2010), “Poultry Meat Processing”, Second Edition, CRC Press.
6. Leo M.L. Nollet and Fidel Toldra (2006), “Advanced Technologies for Meat
Processing”, CRC Press.
Curriculum Development Centre, DOTE. Page 193
PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Fish products stored in ____________
2. Perishable foods contain ___________
3. Tenderness of meat __________
4. What is the PHvalue of acidic acid?
5. What is the meaning of ATP?
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define radiation technique
7. Mention the steps in smoking
8. What is meant by meat tenderization
9. List out the advantages of dehydration
10. Define slaughtering.
11. Relationship between chill and freezing.
12. Expand MAP
13. What is meant by sausage
14. Mention any five traditional ingredients.
15. What are the difference between vacuum and gas packing?
16. How to select fish products?
17. What are the Steps in processing of meat products
18. Define the composition and characteristics of egg
19. Give detailed on marine resources
20. Write the difference between fish sauce and fish paste
PART – C (5 X15= 75 Marks) (Answer all questions choosing either A or B Questions)
21.A.State a note on essential Amino acid (15)
OR
B. Explain about mechanical deboning of meat (15)
Curriculum Development Centre, DOTE. Page 194
22.A.Give note on enzyme kinetics (15)
OR
B. How to select equipments in processing of meat.. (15)
23. A.What is meant by glycolytic pathway and explain (15)
OR
B. Elaborate note on Halal meat products (15)
24.A.How to determine Basal metabolic rate (15)
OR
B. Classify marine fresh water fish development (15)
25. A.List a detailed note on acid base balance (15)
OR
B. How to store perishable products in heat pressure treatment (15)
Curriculum Development Centre, DOTE. Page 195
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
TECHNOLOGY OF BEVERAGES (Elective Theory –II)
Curriculum Development Centre, DOTE. Page 196
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN ENGINEERING / TECHNOLOGY SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078633
Semester : III
Subject Title : TECHNOLOGY OF BEVERAGES (Elective Theory –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
TECHNOLOGY
OF BEVERAGES 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
Topics and Allocation of Hours
UNIT Topic Hrs.
I Introduction to beverages 15
II Manufacturing process of beverages 14
III Types of coffee and tea 15
IV Alcoholic beverages 15 Hours 14
V Packaged drinking water 15
Test & Model Exam 7
Total 80
Curriculum Development Centre, DOTE. Page 197
RATIONALE:
To understand the processing and manufacturing of Beverages
OBJECTIVES:
• To study about the various beverages.
• To study about the products made out of them.
• To provide a technical view of beverages.
• To understand the manufacturing processes in the context of technology
Curriculum Development Centre, DOTE. Page 198
DETAILED SYLLABUS
Contents: TECHNOLOGY OF BEVERAGES
Unit Name of the Topics Hours
I Introduction to beverages
Types of beverages and their importance, status ofbeverage industry in
India, Manufacturing technology forjuice-based beverages, synthetic
beverages; technology ofstill, carbonated, low-calorie and dry beverages,
isotonicand sports drinks; role of variousingredients of soft drinks,
carbonation of soft drinks.
15
II Manufacturing process of beverages
Beverages based on tea, coffee, cocoa, spices, plantextracts, herbs,
nuts, Dairy-based beverages
14
III Types of coffee and tea
Chemical composition and processing of tea and coffeeand their quality
assessment.Types of tea: black tea, green tea, oolong tea. Types of
coffee: Vacuum coffee, drip coffee, iced coffee. Espressocoffee, instant
coffee. Decaffeination of Coffee types ofdecaffeination: Roselius method,
swiss water process,direct and indirect method, triglyceride method,
carbon dioxide method.
15
IV Alcoholic beverages
Types, manufacture and quality evaluation; the role ofyeast in beer and
other alcoholic beverages, ale type beer,lager type beer, technology of
brewing process,equipments used for brewing and distillation, wine and
related beverages, distilled spirits.
14
V Packaged drinking water
Definition, types, manufacturing processes, qualityevaluation and raw
and processed water, methods ofwater treatment, BIS quality standards
of bottled water;mineral water, natural spring water, flavoured water,
carbonated water.
15
Curriculum Development Centre, DOTE. Page 199
Reference Books
1. Manay, N.S, Shandaksharaswamy, M., (2004), “Foods- Facts and Principles”,
New Age International Publishers, New Delhi,
2. Potter, N.N, Hotchkiss, J.H. (2000), “Food Science”. CBS Publishers, New Delhi.
3. Srilakshmi, B. Food Science (3rd Edition) (2003), New Age International (p)
Limited Publishers, New Delhi,
4. Nicholas Dege. (2011), “Technology of Bottled water”. Blackwell publishing Ltd,
UK.
TECHNOLOGY OF BEVERAGES PART –A (5 X 1 = 5 Marks)
(Answer all questions) 1. Define beverages
2. Define synthetic beverages
3. Define calories
4. What is cocoa?
5. Define plant extract
PART – B (10 X 2 = 20 Marks) (Answer any 10 Questions)
6. Define Tea
7. Define Coffee
8. Define Oolong Tea
9. What is green Tea
10. What are the types of Coffee
11. Write the role of yeast in alcoholic beverages
12. Define wine
13. Define Beer
14. Define water
15. What is the sports drink?
16. Define spices
17. Define herbs
18. What are the Dairy based beverages?
19. What is string water?
20. What are the types of Beverges?
Curriculum Development Centre, DOTE. Page 200
PART – C (5 X15= 75 Marks)
(Answer all questions choosing either A or B Questions)
21.A. Explain the beverages of synthetic (15)
OR
B. Explain the Dry beverages (15)
22.A. What is the role of ingredients in beverages (15)
OR
B .Write a short notes on process of herbs and nuts (15)
23. A. Explain the Dairy based Beverages (15)
OR
b. Elaborate the chemical composition of processing coffee (15)
24. A. Describe the types of Tea (15)
OR
B. Describe the types of coffee (15)
25. A. Elaborate the processing of beer and wine (15)
OR
B. Explain the water (15)
Curriculum Development Centre, DOTE. Page 201
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
BAKERY AND CONFECTIONERY PRACTICAL
Curriculum Development Centre, DOTE. Page 202
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078640
Semester : VI
Subject Title : BAKERY AND CONFECTIONERY PRACTICAL
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
BAKERY AND
CONFECTIONERY
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
To know about the preparation of Bakery products in food industry
OBJECTIVES:
• To study about the different baking process and all equipments which are used in
baking
• To understand the changed in food products while backing
.
Curriculum Development Centre, DOTE. Page 203
DETAILED SYLLABUS
Contents: BAKERY AND CONFECTIONERY PRACTICAL
LIST OF EXPREMENTS:
1. Introduction to Bakery And Confectionery Equipments
2. Determination of gluten content
3. Preparation of Bread
4. Preparation of Biscuit
5. Preparation of Cookies
6. Preparation of Cake
7. Preparation of Barfi
8. Preparation of Chikki
9. Preparation of Chocolate
10. Preparation of Boiled candy
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Ingredients used 10
3 Preparation 20
4 Method of Description 20
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 204
LIST OF EQIPMENTS
1. LargeBaking oven
2. Medium size- oven
3. Refrigerator -large
4. Cooler
5 .Measuring vessels
6. Weighting machines
Curriculum Development Centre, DOTE. Page 205
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
FOOD PACKING PRACTICAL(Elective Practical –II)
Curriculum Development Centre, DOTE. Page 206
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078651
Semester : V
Subject Title : FOOD PACKING PRACTICAL (Elective Practical –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
FOOD PACKING
PRACTICAL 5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
The students should be knowledgeable about the different packing materials and its
properties
OBJECTIVES:
.
• The student should able to define food packaging and understand function and properties
of food packaging
Curriculum Development Centre, DOTE. Page 207
DETAILED SYLLABUS
Contents: FOOD PACKING PRACTICAL
LIST OF EXPREMENTS:
1. Identification of packaging materials
2. Identification of packaging materials
3. Measurement of water absorption of paper, paper boards
4. Measurement of bursting strength of paper of paper boards
5. Measurement tear resistance of papers
6. Measurement of puncture resistance of paper and paperboard
7. Measurement of tensile strength of paper of paper boards
8. Determination of gas transmission rate of package films
9. Determination of coating on package materials
10. Tests for identification of plastic films
11. Prepackaging practices followed for packing of fruits and vegetables
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Material Required 20
2 Steps for Preparation 20
3 Procedure 20
4 Diagram 10
5 Result & Discussion 20
6 VivaVoce 10
Total 100
Curriculum Development Centre, DOTE. Page 208
LIST OF EQUIPMENTS REQUIRED
1. Sample pouches
2. Organic solvents
3. Co2/ O2 Analyser
4. Hot air oven
5. Ethylene Analyser
6. Stiffness tester
7. Shrink wrapping machine
8. Hand sealer
9. Continuous Band seaer
10. Semi automatic sealer
11. Box Strapping machine
Curriculum Development Centre, DOTE. Page 209
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL
(Elective Practical –II)
Curriculum Development Centre, DOTE. Page 210
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078652
Semester : VI
Subject Title : PROCESSING OF MEAT, POULTRY & FISH PRODUCTS
PRACTICAL(Elective Practical –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
PROCESSING OF
MEAT, POULTRY
& FISH
PRODUCTS
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
The student should have knowledge about the nutrient value of flesh foods
OBJECTIVES:
• To make students practically competent in analysing characteristics of importance in
meats, poultry, and sea foods
• To enable students formulate and prepare processed meat, poultry, and sea food
products
Curriculum Development Centre, DOTE. Page 211
.DETAILED SYLLABUS
Contents: PROCESSING OF MEAT, POULTRY & FISH PRODUCTS PRACTICAL
LIST OF EXPREMENTS:
1. Preparation of Sample
2. Determination of Nitrite
3. Determination of extract release volume
4. Estimation of total meat pigments
5. Determination of meat pH
6. Estimation of total meat pigments
7. Determination of metmyoglobin content of meat
8. Preparation of meat products
9. Composition and structure of egg
10. Determination of egg quality by Haugh unit
11. Preparation of fish protein concentrate (FPC)
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim & Procedure 20
2 Estimation Process(Theory) 20
3 Estimation (Practical) 20
4 Reporting & Result 20
5 End Product 10
6 VivaVoce 10
Total 100
LIST OF EQUIPMENTS REQUIRED
Curriculum Development Centre, DOTE. Page 212
1. Meat mincer
2. Analytical balance
3. Volumetric flasks
4. Pipette
5. Conical flask
6. Fluted filter paper
7. Spectrophotometer
8. Oven
9. PH Meter
10. Chemical Solvent
11. Blender
Curriculum Development Centre, DOTE. Page 213
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2020 – 2021 onwards
TECHNOLOGY OF BEVERAGE PRACTICAL(Elective Practical –II)
Curriculum Development Centre, DOTE. Page 214
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN FOOD PROCESSING AND PRESERVATION SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Food Processing and Preservation Subject Code : 4078653
Semester : VI
Subject Title : TECHNOLOGY OF BEVERAGE PRACTICAL (Elective Practical –II)
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
TECHNOLOGY
OF BEVERAGE
PRACTICAL
5 80 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
RATIONALE:
• The student will be able to analyse the quality of commercial beverages
• The student will be able to produce different types of beverages
OBJECTIVES:
• To acquaint students with the production of industrial beverages
• To familiarize students with the quality control tests of importance in the beverage
industry
Curriculum Development Centre, DOTE. Page 215
DETAILED SYLLABUS
Contents: TECHNOLOGY OF BEVERAGE PRACTICAL
LIST OF EXPREMENTS:
1. Preparation of Non-Carbonated Beverages
2. Preparation and Evaluation of Wine
3. Estimation of Sulphur Dioxide in Beverages
4. Estimation of Ascorbic Acid Content of Commercial Juices
5. Estimation of Phenolic Content in Beverages
6. Analysis of Mineral Content of Bottled Water
7. Analysis of Nutrient Content in Sports Drinks
8. Detection of sodium benzoate in beverage
9. Preparation of Instant Tea/coffee
10. Specifications for different fruit beverages
11. preparation of fruits squash
12. Preparation of artificial lemon juice
SCHEMEOFEVALUATION
No. Allocation Marks
1 Aim &Equipments Required 20
2 Preparation method 20
3 Procedure 20
4 Analysis Report 10
5 Result & Discussion 20
6 VivaVoce 10
Total 100
LIST OF EQUIPMENTS
Curriculum Development Centre, DOTE. Page 216
1. Types of Glasses
2. Refrigerator
3. Mixing jars
4. Chemical Agents
5. Mixer Grinder
6. Vessels
Curriculum Development Centre, DOTE. Page 217
DIRECTORATE OF TECHNICAL EDUCATION
DIPLOMA IN FOOD PROCESSING AND PRESERVATION
III YEAR
N – SCHEME
VI SEMESTER
2021 – 2022 onwards
Project Work and Internship Report Practical
Curriculum Development Centre, DOTE. Page 218
ANNEXURE- I
STATE BOARD OF TECHNICAL EDUCATION &TRAINING, TAMILNADU
DIPLOMA IN ENGINEERING / TECHNOLOGY SYLLABUS
N-SCHEME (Implemented from the Academic year 2020 - 2021 onwards)
Course Name : Diploma in Medical Laboratory Technology Subject Code : 4078660
Semester : VI
Subject Title : Project Work and Internship Report Practical
TEACHING AND SCHEME OF EXAMINATION
No of weeks per semester: 16 weeks
Subject
Instructions Examination
Hours /
Week
Hours /
Semester
Marks
Duration Internal
Assessment
Board
Examinations Total
Project Work and
Internship Report
Practical
6 96 25 100* 100 3 Hrs.
* Examinations will be conducted for 100 marks and it will be reduced to 75 marks.
OBJECTIVES:
• Implement the theoretical and practical knowledge gained through the curriculum into an
application suitable for a real practical working environment preferably in an industrial
environment
• Get exposure on industrial environment and its work ethics.
• Learn and understand the gap between the technological knowledge acquired through
curriculum and the actual industrial need and to compensate it by acquiring additional
knowledge as required.
Curriculum Development Centre, DOTE. Page 219
• Carry out cooperative learning through synchronous guided discussions within the class
in key dates, asynchronous document sharing and discussions, as well as to prepare
collaborative edition of the final project report.
INTERNAL ASSESSMENT:
The internal assessment should be calculated based on the review of the progress of the
work done by the student periodically as follows.
Detail of
assessment
Period of
Max. Marks
First Review
6th week
10
Second Review
14th week
10
Attendance
Entire semester
5
Total
25
EVALUATION FOR BOARD EXAMINATION
Details of Mark allocation
Max Marks
Demonstration / Presentation
25
Report
25
Viva-Voce
30
20
100
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