2. familiarize with nanomaterials and composites 3. discuss about renewable batteries and characterization techniques Course Outcomes The students will be able to 1. categorize various types of polymers used in food processing technology 2. describe the applications of colloids in food processing 3. summarize the use of nanomaterials in food processing technology 4. apply the nanocomposites in food processing technology 5. describe the use of bio-batteries 6. discuss about the characterization techniques of biomolecules Module 1: Polymers for Food Processing (5 Hours) Introduction - thermosetting plastics - thermoplastics- ingredients used in compounding of plastics –– Polymers in Food processing industries – Characteristics – Plastics in Food Technology - Examples Polytetrafluoroethylene (PTFE)- Poly ether ether ketone (PEEK) Module 2: Food Colloids (5 Hours) Colloids – types – Micelles - application of colloids in food industry – food hydrocolloids - classificationcolloidal medicines Module 3: Nanomaterials for food processing and preservation (5 Hours) Nanomaterials – Classification –Top down and Bottom up Approaches – ball milling - microfabrication - - Fullerenes – carbon nanotubes –-Applications in food technology – edible coating –-encapsulation – Module 4: Application of composites in Food Processing Technology (5 Hours) Composite materials - Constituents – Classification - Advantages of Composites materials –– Applications – Difference between Alloys and composites – nanocomposites – types (ceramic matrix, polymer-matrix, metal-matrix) -– Composites for food packaging – reducing food spoilage -examples Module 5: Renewable energy for food preservation (5 Hours) Batteries – types - Dry battery – Lead acid battery – Hydrogen – Oxygen Fuel Cells– Bio-mass – Biogas - Bio-battery – working principles – Enzymatic bio-battery - Microbial bio-battery – Applications – Generating renewable energy from food waste using bio-battery Module 6: Spectroscopic techniques for food analysis (5 Hours) Electromagnetic spectrum – Spectroscopic techniques – Applications of electronic and vibrational spectroscopy in characterization of food analysis Text Books: 1. Jain and Jain “Engineering Chemistry” 16th Edition, Dhanpat Rai Publishing Company, NewDelhi, 2017 2. Mahan B. M and Meyers, R. J, “University Chemistry”, 4th edition, Pearson, 2009 3. Rath, P, “Engineering Chemistry”, Cengage Learning, 2015 Reference Books: 1. Gutiérrez, T. J, “Polymers for Food Applications” Springer International Publishing, 2018 2. Gao, Y, Mohammadifar, M and Choi, S, "From Microbial Fuel Cells to Biobatteries: Moving toward OnDemand Micropower Generation for Small Scale Single Use Applications", Advanced Materials Technologies, 2019, 190079, DOI:10.1002/admt.201900079 3. Tembe B. L., Kamaluddin and M. S. Krishnan, “Engineering Chemistry” (NPTEL Web-book) 4. Chawla K. K, “Composite Materials-Science and Engineering”, Springer, 2019 ISBN: 978-3030-28982-9 5. Banwell, C. N, “Fundamentals of Molecular Spectroscopy”, 4th Edition, Tata McGraw-Hill India Ltd, 2010 20CH1004
Applied Chemistry Laboratory for Food Processing Technology
Course Objectives Enable the students to 1. perform quantitative estimation of biomolecules 2. demonstrate experiments based on electrochemical techniques 3. synthesize and characterize nanomaterials APPLIED CHEMISTRY (2020)
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