AG69011: Food Analysis Lab

AG69011
Course name	FOOD ANALYSIS LAB
Offered by	Agricultural & Food Engineering
Credits	2
L-T-P	0-0-3
Previous Year Grade Distribution
3 4 3 3 4 EX A B C D P F
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.

Time Table

Day	8:00-8:55 am	9:00-9:55 am	10:00-10:55 am	11:00-11:55 am	12:00-12:55 pm		2:00-2:55 pm	3:00-3:55 pm	4:00-4:55 pm	5:00-5:55 pm
Monday
Tuesday
Wednesday
Thursday
Friday							In Dept	In Dept	In Dept