Food Fermentation Technology (Dept. Elec. - II) (181404)  


Syllabus

Sr. Topics Teaching Hours Module Weightage
1
Microbiology in fermentation:
Industrially important cultures, Media- composition, Types of Raw Material, Inoculums Development for industrial fermentations, Criteria for transfer of Inoculums.
2
Microbial Production of enzymes:
Fundamentals and Techniques
3
Design of a Fermentor:
Body construction: construction material, Temperature controls, Aeration and agitation systems, Stirrer glands and bearings, Baffles, Valves and steam traps, Pressure-control valves.
4
Sterilization:
Calculation of del factor, Calculation of holding time at constant temperature, Scale up of batch sterilization.
5
Aeration & Agitation:
Oxygen requirement, Oxygen supply, determination of Kla values & factors affecting it.
6
Alcoholic Beverages:
Definition, Types, wines, whisky, Champagne, etc. Industrial process for wine production.
7
Sprits:
Basics of distillation, steps of distillation, two styles of spirits, types of stills. Brandy, rum, vodka, gin, liquor etc.