GATE Food Technology Syllabus 2016
GATE 2016 Food Technology Syllabus :
Food Chemistry and Nutrition
Carbohydrates : structure and functional properties of mono -, oligo -, & polysaccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. Proteins : classification and structure of proteins in food, biochemical changes in post mortem and tenderization of muscles. Lipids : classification and structure of lipids, rancidity, polymerization and polymorphism. Pigments : carotenoids, chlorophylls, anthocyanins, tannins and myoglobin. Food flavours : terpenes, esters, aldehydes, ketones and quinines. Enzymes : specificity, simple and inhibition kinetics, coenzymes, enzymatic and nonenzymatic browning. Nutrition : balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of minerals in nutrition, co – factors, anti – nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes : changes occur in foods during different processing.
Characteristics of microorganisms : morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram – staining. Microbial growth : growth and death kinetics, serial dilution technique. Food spoilage : spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products. Toxins from microbes : pathogens and non – pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages : curd, yoghurt, cheese, pickles, soya – sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage
Food Products Technology
Processing principles : thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods. Food packaging and storage : packaging materials, aseptic packaging, controlled and modified atmosphere storage. Cereal processing and products : milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals. Oil processing : expelling, solvent extraction, refining and hydrogenation. Fruits and vegetables processing : extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles. Plantation crops processing and products : tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk products processing : pasteurization and sterilization, cream, butter, ghee, icecream, cheese and milk powder. Processing of animal products : drying, canning, and freezing of fish and meat; production of egg powder. Waste utilization : pectin from fruit wastes, uses of by – products from rice milling. Food standards and quality maintenance : FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place ( CIP ).
Mass and energy balance; Momentum transfer : Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat transfer : heat transfer by conduction, convection, radiation, heat exchangers. Mass transfer : molecular diffusion and Fick’s law, conduction and convective mass transfer, permeability through single and multilayer films. Mechanical operations : size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid. Thermal operations : thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze – drying, freezing and crystallization. Mass transfer operations: psychrometry, humidification and dehumidification operations.
GATE 2016 Navigation : GATE 2016 Ecology and Evolution Syllabus, GATE 2016 Syllabus, GATE 2016 Textile Engineering and Fibre Science Syllabus, GATE 2016 Zoology Syllabus, GATE 2016 Microbiology Syllabus, GATE 2016 Production and Industrial Engineering Syllabus, GATE 2016 Botany Syllabus, GATE 2016 Physics Syllabus, GATE 2016 Biochemistry Syllabus, GATE 2016 Metallurgical Engineering Syllabus, GATE 2016 Chemistry Syllabus, GATE 2016 Mining Engineering Syllabus, GATE 2016 Food Technology Syllabus, GATE 2016 Mechanical Engineering Syllabus, GATE 2016 Polymer Science and Engineering Syllabus, GATE 2016 Thermodynamics Syllabus, GATE 2016 Mathematics Syllabus, GATE 2016 Solid Mechanics Syllabus, GATE 2016 Instrumentation Engineering Syllabus, GATE 2016 Materials Science Syllabus, GATE 2016 Geology and Geophysics Syllabus, GATE 2016 Electrical Engineering Syllabus, GATE 2016 Electronics and Communication Engineering Syllabus, GATE 2016 State Codes, GATE 2016 Discipline Codes,
GATE Related : GATE 2016 Food Technology Syllabus, GATE 2016 Syllabus, GATE 2016 Food Technology Syllabus Download, GATE Food Technology Syllabus 2016, GATE 2016 Syllabus Detail, GATE 2016 Entrance Exam Syllabus, GATE 2016 Syllabus Material, GATE 2016 Syllabus Pattern, GATE Food Technology Syllabus Details 2016, GATE Syllabus for Food Technology 2016, Detailed Syllabus of GATE 2016, GATE 2016 Syllabus Information, GATE 2016 Syllabus for Food Engineering, Graduate Aptitude Test in Engineering Food Technology Syllabus 2016, GATE 2016 Examination Syllabus, GATE Pattern and Syllabus, GATE 2016 Subjects Syllabus, Study Material for GATE 2016, GATE 2016 Preparation Syllabus, What is the Syllabus of GATE 2016, GATE 2016 Updated Syllabus, GATE 2016 Question Paper Download, GATE Syllabus for All Branches 2016, GATE 2016 New Syllabus, GATE Question Paper for Food Technology,
GATE 2016 Syllabus – GATE 2016 Syllabus Download – GATE Food Microbiology Syllabus 2016 – GATE Syllabus 2016 Detail – Food Technology Syllabus for GATE 2016 – GATE Syllabus Detail 2016.
Posted In engineering entrance exam : gate : Leave a response for gate food technology syllabus 2016 by swathi