Lecture Notes || SNS Courseware

Subject Details

Dept : FTECH

Sem : 2

Regul : 2023

Faculty : Ms G Madhumathi

phone : NIL

E-mail : mmadhu.g.ft@snsct.org

Page views

Files

Videos

R.Links

Lecture Notes

UNIT 1:

Food and its function, Physio-chemical properties of foods. Food Pyramid

Food in Relation to Health. Population

Genetically Modified Foods

UNIT 2:

Objectives of cooking, Preliminary Preparation

Methods of Cooking: Dry Heat, Moist Heat, Combination Methods

Microwave Cooking

Effect of Cooking on Nutritive Value

Changes in Proteins, Carbohydrates

UNIT 3:

Methods of Drying

Concentration: Methods of Concentration

EMC

Heat Exchange, Evaporation, Size Reduction

Sedimentation, Filtration, Centrifugation

Drying and Dehydration: Drying Rate, Changes during Drying

Mar

Food and its function, Physio-chemical properties of foods. Food Pyramid

Mar

Food in Relation to Health. Population

Mar

Genetically Modified Foods

Mar

Genetically Modified Foods

Mar

Objectives of cooking, Preliminary Preparation

Mar

Methods of Cooking: Dry Heat, Moist Heat, Combination Methods