AG69010: Food Analysis Laboratory
| AG69010 | |
|---|---|
| Course name | FOOD ANALYSIS LABORATORY |
| Offered by | Agricultural & Food Engineering |
| Credits | 2 |
| L-T-P | 0-0-3 |
| Previous Year Grade Distribution | |
| {{{grades}}} | |
| Semester | {{{semester}}} |
Syllabus
Syllabus mentioned in ERP
Measurements of Surface and interfacial tension by du Nouy Tensiometer; Colour by reflective spectrophotometer; Refractive index of oil by Abbe Refractometer; Water vapour permeability of packagaing material by permeability cell; Water activity and construction of MSI by dew point meter; Rheological characteristics of dough by Farinograph and Alveograph; Moisture by KarlFischer Titrator/NIR Moisture Meter; Rheology of paste by Back Extrusion Cell; Rheological behavior of Newtonian and Non-Newtonian liquids by Rheometer; Texture profile analysis by UTM/Texturometer; Glass Transition Temperature by Differential Scanning Calorimeter; Drying characteristics of a single grain by Thermogravimetric Analyser; Dimensional change at different temperature by Differential Mechanical Analyser; Microstructure analysis by Scanning Electron Microscope; Crystallinity by X-ray Defractometer. Analysis of Inorganic salts by Atomic Absorption Spectrophotometer; Sugars by Polarimeter; Fatty acid profile by Gas-Liquid Chromatograph; Flavour components by High Performance Liquid Chromatograph; Amylose in starch by Absorption Spectrophotometer; Amino acids by capillary electrophoresis.