syllabi 10+1 voc streams - Government Senior Secondary School ...
syllabi 10+1 voc streams - Government Senior Secondary School ...
syllabi 10+1 voc streams - Government Senior Secondary School ...
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2. Food Additives-spices, preseratives flavours & colours - their properties and uses.<br />
83<br />
3. Study of (a) Simple equipments and their use-thermometer, gelmeter, hygrometer, salinometer<br />
and repractameter (b) Simple laboratory processes used in food industries- Pasteurization,<br />
homogenization, filtration, distillation, evaporation, condensation.<br />
4. Study of pH, mode of detection and its role in food preservation.<br />
FUNDAMENTALS OF FOOD PRESERVATION<br />
PRACTICAL<br />
Time : 3 hrs M. Marks : 25<br />
Semester-I<br />
1. Weights, measures and conversions.<br />
2. a. Use of simple equipments used in the food industry such as thermometer, gel-meters,<br />
hygrometer, refractometer and salinometer.<br />
b. Simple processes like distillation, evaporation, condensation, pasteurization and<br />
homigenization.<br />
3. Methods of increasing shelf life of perishable foods by surface coating and low temperature.<br />
Time: 3 hrs Semester-II M. Marks : 50<br />
4. Market surveys -<br />
a. Type of food available.<br />
b. Prices.<br />
c. Handling techniques (container, bags etc.)<br />
5. Preparation and standardization of Normal Solutions.<br />
6. Determination of acidity and alkalinity & pH.<br />
7. Visit to orchard/market to observe stages of maturity of locally grown vegetables and fruits.<br />
8. All practicals to be recorded in file along with procedures, analysis and samples.<br />
Paper-II FOOD MICROBIOLOGY AND QUALITY CONTROL<br />
THEORY<br />
Time : 2 hrs. Marks : 30<br />
Int. Ass./CCE: 10<br />
Total Marks:40<br />
Semester-I<br />
1. Elementary knowledge of Mould, Yeast & Bacteria, their advantage and disadvantages with<br />
reference to food.<br />
2. Causes of food spoilage - Physical, Microbial and Enzymatic.<br />
3. Control of Communication in preserved foods.]<br />
SEMESTER-II<br />
Time: 2 hrs THEORY Marks: 30<br />
Int. Ass./CCE: 15<br />
Total Marks: 45<br />
4. Food Poisioning - Causes & Control.<br />
5. Effect of Heat & pH on Micro organisms.<br />
6. Quality Control-Evaluation, methods, system and scope.<br />
a) Food standards & specifications - Food laws governing FPO, MFPO, PEA, ISI, Agmark, FSSA<br />
(Food safety & Standard Act).