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JNTUA B.TECH R 20 2-3 Syllabus For Processing of cereals, pulses & oilseeds PDF 2022

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JNTUA B.TECH R 20 2-3 Syllabus For Processing of cereals, pulses & oilseeds PDF 2022

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You will be able to find information about Processing of cereals, pulses & oilseeds along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Processing of cereals, pulses & oilseeds after reading this blog. Processing of cereals, pulses & oilseeds has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Processing of cereals, pulses & oilseeds can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.

All of the Topic and subtopics related to Processing of cereals, pulses & oilseeds are mentioned below in detail. If you are having a hard time understanding Processing of cereals, pulses & oilseeds or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.

Processing of cereals, pulses & oilseeds Unit One

Importance of Cereals Pulses and Oilseeds, Composition, Structure and processing characteristics of Cereal grains, Legumes and Oilseeds, Post-harvest technology, Post processing practices for safe storage. Rice: Structure, types, composition, quality characteristics and physicochemical properties of Rice. Milling and parboiling of paddy, Curing and ageing of paddy and rice. Criteria and assessment of milling, cooking, nutritional and storage qualities of raw & parboiled rice. Processed rice products (flaked, expanded and puffed rice), By-products.

Processing of cereals, pulses & oilseeds Unit Two

Wheat-Structure, Composition, Types, quality characteristics for milling into flour and Semolina. Flour milling, Turbo grinding and air classification, Blending of flours, Flour grades and their suitability for baking purposes, Milling equipment and milled products (Dalia, Atta, Semolina and flour). Assessment of flour quality and characteristics, Macaroni products. Dough rheology-influence of flour constituents in dough rheology.Baked products-Ingredients Technology and quality parameters: Bread, Biscuits, Cakes and Crackers.

Get Complete Lecture Notes for Processing of cereals, pulses & oilseeds on Cynohub APP

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Processing of cereals, pulses & oilseeds Unit Three

Other Cereals: Corn-Structure, types and composition. Dry and wet milling of Corn. Starch and conversion products. Processed corn products (popped corn, corn flakes etc.) Structure and composition of Barley, Malting of barley, Bajra, Jowar and other cereal grains and millets. Pearling of millets. Parched and snack products. Breakfast cereals –types and manufacturing methods.

Processing of cereals, pulses & oilseeds Unit Four

Pulses: Pulses production, types, chemical composition, anti-nutritional factors, milling of pulses, milling equipment, factors affecting quality, secondary processing of pulses, processed products, fermented products, traditional products, Value addition;effect of processing on nutritive value.

Processing of cereals, pulses & oilseeds Unit Five

Processing of oil seeds for direct use and consumption, Oil extraction methods-mechanical (Ghani and Expellers) and chemical methods (solvent extraction), Processing of extracted oil: Refining, Hydrogenation, Interesterification. Processing of deoiled cake into protein concentrates and isolates, Texturized vegetable protein, Functional protein preparations. Peanut butter, Margarine and Spread.

Processing of cereals, pulses & oilseeds Course Objectives

To learn about the processing of major cereals and pulses.
To gain knowledge about grain storage structure and handling devices.

Processing of cereals, pulses & oilseeds Course Outcomes

Students will get information about the classification of various grains
Students also exposed to various processing methods and machinery used
Students will learn value added products from all grains

Processing of cereals, pulses & oilseeds Text Books

K. Kulp and J. G. Ponte. Jr., “Hand Bookof Cereal Science and Technology”, 2nd Edition, CRC, 2000.
G. Owens, “Cereals Processing Technology”, 2ndEdition, Wood head Publishing, 2001.

Processing of cereals, pulses & oilseeds Reference Books

1.D.A.V. Dendy and B.J. Dobraszczyk, “Cereals and Cereal products: Chemistry and Technology”, Vol. 4, Springer, 1stEdition, 2001.
2.B.O.Juliano, “Rice: Chemistry and Technology”, 2ndEdition, AACC,1985. 3.Y.Pomeranz, “Wheat: Chemistry and Technology”, 3rdEdition, AACC,1988. 4.A. Karleskind, “Oils and Fats manual”, 1st Edition, Lavoisier Publisher, Paris,2096.
5.R.H. Mathews, Marcel Dekker, “Legumes: Chemistry, Technology and Human Nutrition”, 1stEdition,2089.
6.D. Swer, “Bailey’s Industrial Oil & Fat Products”, 5thEdition, JohnWiley & Sons, 2005.

Scoring Marks in Processing of cereals, pulses & oilseeds

Scoring a really good grade in Processing of cereals, pulses & oilseeds is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your B.tech examinations . This video will also inform students on how to score high grades in Processing of cereals, pulses & oilseeds. There are a lot of reasons for getting a bad score in your Processing of cereals, pulses & oilseeds exam and this video will help you rectify your mistakes and help you improve your grades.

Information about JNTUA B.Tech R 20 Processing of cereals, pulses & oilseeds was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.

Get Complete Lecture Notes for Processing of cereals, pulses & oilseeds on Cynohub APP

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