DESCRIPTION OF COURSES

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PHT 503 LABORATORY TECHNIQUES FOR FOOD CROPS                                                                               (2L+2P) I

Objective
To familiarize with the conventional analysis of raw and processed food products of all commodity technologies used for routine quality control in food industry, and their role on nutritional labelling.

Theory

UNIT I
Safety aspects of lab, sampling procedure for quantitative analysis, determination of moisture, determination of relative water content (RWC), physiological loss in weight (PLW), calibration and standardization of instruments, textural properties of harvested produce and processed foods, TSS, Sp. gravity, pH and acidity,

UNIT II
Spectrophotometry, nondestructive determination of colour, ascorbic acid, sugars, and starch in food crops.

UNIT III
Basic chromatographic techniques, GC, HPLC, GCMS, Electrophoresis techniques, ultrafiltration, Application of nuclear techniques in harvested produce.

UNIT IV
Microscopy, Ion leakage as an index of membrane permeability, determination of biochemical components in cereals, pulses and oilseeds. Importance of ethylene, quantitative estimation of rate of ethylene evolution by fruits and vegetables, using gas chromatograph (GC). Micropropagation techniques in horticultural crops, sensory analysis techniques, control of test rooms, products and panel.

Practicals
Determination of moisture, determination of relative water content (RWC), physiological loss in weight (PLW), calibration and standardization of instruments, textural properties of harvested produce and processed foods, TSS, Sp. gravity, pH and acidity; nondestructive determination of colour, ascorbic acid, sugars, and starch in food crops; estimation of rate of ethylene evolution by fruits and vegetables, using gas chromatograph (GC), determination of biochemical components in cereals, pulses and oilseeds.

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