L T P C FP 0653 CROP PROCESSING 3 0 0 3 PURPOSE This course provides knowledge about the different methods of processing and value added products made from cereals and legumes and an ability to know about the effective ways to process and preserve agricultural crops. INSTRUCTIONAL OBJECTIVES To study about the various methods of parboiling paddy To demonstrate a basic knowledge on process of milling of wheat and corn To strength the knowledge about pulses and oil seed processing To develop an awareness of various processing procedure and processed cereal products To learn about processing and product development of plantation crops, spices and tuber crops. THEORY Rice nutritive value parboiling of paddy merits and demerits of parboiling paddy. Wheat milling types tempering, break and reduction roll, purifiers and sifters, flour blending. Corn milling wet milling, dry milling, high fructose corn syrup. Soybean processing products soy sauce Tofu / Bean curd, break fast cereals. Processing of sorghum, ragi, barley malting of barley processed products. Types of pulses chemical composition, pretreatments of pulses commercial methods of dehulling dry and wet grinding of pulses machinery used for dhal milling. Oil seed processing -gingelly,groundnut and sunflower. Processing of tea black tea, Green tea, Oolong tea, flavored tea. Coffee processing instance coffee. Processing of cocoa, cashew nut, coconut, oil palm, areca nut. Processing of spices Pepper, Chilly, turmeric, Cardamom, nutmug, cinnamon Processing of tuber crops tapioca, sago. Processing of potatoesprocessed potato products. TEXT BOOKS 1. Unit operations in Agricultural Processing by Sahay and Singh. 2. Kent Jones, "Cereal Technology" 3. Kent, "Technology of cereals" 4. Sivetz and Foote, Coffee processing Technology, AVI publishing Co., REFERENCE BOOKS 1. Brooker, "Theory of cereal grains" 2. Altschule A.M., "Processed protein food stuffs" 3. Bailey A.E., "Cotton seed and cotton seed products" 4. Williams and Devine. J., "The chemistry and Technology of edible oils and fats".
Course Code Course Name Semester Category Course duration L T P C FP0653 CROP PROCESSING III department elective July December 3 0 0 3 Class Time table Day Hour Timing Day Order 1 1 8.45-9.35. am Day Order 2 1 2 8.45 10.25 am Day Order 3 4 11.25-12.15 am Faculty details Section Name Office Mail id M.Tech Food and Nutritional Ms.B. Priya B 609 priya.b@ktr.srmuniv.ac.in Biotechnology Text Books 1. Chakraverty A. 1995. Post-harvest technology of cereals and pulses. Oxford & IBH Publishing Co., New Delhi 2. Sahay,K.M. and K.K. Singh, 2008. Unit operations of Agricultural Processing, Vikas Publishing House PVT LTD 3. Kumar,N., J.B.M Md. Abdul khader, P. Rangaswami and I. Irulappan. 2004. Introduction to Spices, Plantation crops, medicinal and aromatic plants. Mphan Primlani for oxford and IBH Publishing Co. Pvt. Ltd, New delhi. 4. Bosco S.J.D., C.V. Sairam, K. Muralidharan and C.H. Amarnath. 1998. Harvest and Post harvest Technology of Plantation Crops. Published by Central Plantation Crops Research Institute, Indian council of Agricultural Research, Kasaragod, Kerala,India. 5. Pruthi,J.S. 2001. Minor spices and condiments Crop Management and Post harvest technology. Indian Council of Agricultural Research, New Delhi 6. Shankuntala Manay,N. and M. Shadaksharaswamy. 2001. Foods facts and principles. New age international Publishers.
7. EIRI Board of consultants and Engineers. Preservation and canning of fruits and vegetables. Published by Engineers India Research Institute, New delhi. 8. Abdul salam,m. K.V. Peter. 2010. Cashew- A monograph. Studium Press(India) Pvt. Ltd. 9. http://www.fao.org/ 10. Srilakshmi,B. 2003. Food Science. New age international Publishers. Assessment details Cycle test I : 25marks Cycle Test II : 25marks Surprise Test / Quiz : 5marks Term Paper : 10marks Attendance : 5 Marks Test schedule S.No Test Units Duration 1 Cycle Test -1 30% 2 periods 2 Cycle Test- II 75% 2 periods 3 Model Exam 100% 3 hrs
Outcomes Students who have successfully completed this course will have full understanding of the following concepts Course objective Course outcome To study about the various methods After completing this course students can able to, of parboiling of paddy Deliver the different unit operations and its equipments To demonstrate a basic knowledge involved in modern rice mill, wheat and Corn on process of milling of wheat and corn processing To strength the knowledge about Develop value added products from Soybean pulses and oil seed processing Know about different methods of processing of pulses To develop an awareness of various and oilseeds processing procedure and processed cereal Able to gain knowledge in different processing of products plantation crops, spices and tuber crops and also its To learn about processing and value added products. product development of plantation crops, Able to acquire a confident to get placement in any spices and tuber crops. kind of cereals and spices industry with minimum post harvest losses and maximum benefit to the industry. Detailed Session plan: Session No Topics to be covered Time (min) Reference Teaching method Testing method 1. Introduction to plantation crops- Black 50 3,4 PPT Question Tea processing CTC and orthodox methods 2. Green tea and Oolong tea, spiced tea 50 3,4,6,10 BB Question 3. Coffee processing 50 3,4,6,10 BB Question 4. Instant Coffee 50 10 BB 5. Processing of cocoa 50 4,6 PPT Question 6. Processing of cashew nut 50 3,4,8 PPT Question 7. Processing of CNSL 50 4,8 PPT Question 8. Processing of coconut 50 3,4,6 PPT Question
9. Dryers used for copra 50 4 BB Question 10. Processing of oil palm 50 4 BB Question 11. Processing of areca nut 50 3,4 BB Question 12. Processing of Black Pepper 50 3,4,6 PPT Question 13. White pepper processing 50 4,6 BB Question 14. Processing of Chilly 50 6 PPT Question 15. Processing of turmeric 50 3,6 PPT Question 16. Value added products from turmeric 50 3,6 BB Question 17. Processing of Cardamom 50 3,6 PPT Question 18. Processing of nutmug 50 5 BB Question 19. Processing of cinnamon 50 5 BB Question 20. Processing of tapioca 50 4 PPT Question 21. Important consideration in potato 50 7 PPT Question processing 22. Potato products- chips, French fries 50 7 PPT Question 23. Potato dehydration, potato flour, 50 7 PPT Question canned potatoes. 24. Importance of cereal processing and 50 1,2 BB Question Introduction to Rice nutritive value 25. Parboiling of paddy merits and 50 1,2 BB Question demerits, methods 26. Milling equipments 50 1,2 BB Question 27. Milling equipments 50 1,2 BB Question 28. Wheat milling 50 1 BB Question 29. Wheat mill components 50 1 BB Question 30. Corn dry milling 50 1,6 BB Question 31. Corn wet milling 50 1 BB Question 32. HFCS production 50 1 BB Question 33. Soybean processing 50 9 BB Question 34. Soybean products 50 9 BB Question 35. Processing of sorghum 50 6,9 BB Question
36. Ragi processing 50 9 BB Question 37. Extrusion products 50 9 BB Question 38. Barley processing 50 6,9 BB Question 39. Pulses introduction and dry milling 50 1 BB Question 40. Wet milling and problems 50 1 BB Question 41. Machinery used for dhal milling 50 2 BB Question 42. Gingelly oil processing 50 1 BB Question 43. Refining of oil 50 1 BB Question 44. Groundnut processing 50 1 BB Question 45. Sunflower processing 50 1 BB Question