AG60117: Fat And Oil Technology

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AG60117
Course name Fat And Oil Technology
Offered by Agricultural & Food Engineering
Credits 3
L-T-P 3-0-0
Previous Year Grade Distribution
1


1
1




EX A B C D P F
Semester Autumn


Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Biological significance of lipids, classification occurrence, chemical and physical characteristics of lipids: Triglycerides and phospholipids; emulsions and emulsifiers; Inter-esterifications. Industrial fats and oils, shortenings, salad oils, margarine, non-caloric fats; standard and quality control, packaging and storage of fats and fatty foods. Changes during processing and storage of oils and fats, polymorphism, rancidity and reversion. Processing of oil seeds and other oil bearing materials, extraction of oils and fats, rendering and trying out, mechanical expression of oil by hydraulic pressing and expelling, semi-continuous and continuous solvent extraction systems, distillation for separation of oil and solvent, design concept for solvent extraction system for oil bearing material, physical and chemical refining of oils, hydrogenation. Special uses of fat for several foods, like chocolate, bread, biscuit, mayonnaise, salad, frying, etc. Non conventional edible oils, oil seed cakes and meal utilization: By-products of oils and fats processing industries, manufacturing techniques for glycerine, soaps, detergents, polishes and paints. Oleoresins and essential oils-its physical and chemical characteristics, extraction methodology and down-stream processing, application, storage, packaging and analysis of oleoresin and essential oils; Toxicity and safety of fats and oils.


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]