#1  
25th February 2011, 06:38 PM
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Any good books for preparation for GATE exam(Food Technology)?


Is there any good books for the prepararation of GATE exam for food technology branch..??




  #2  
25th February 2011, 10:05 PM
omprakash sharma
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Post Re: Any good books for preparation for GATE exam(Food Technology)?

hi,


i am giving you the syllabus of GATE in food technology




Food Technology

Food Chemistry and Nutrition: Carbohydrates: Structure and functional properties of mono- oligo-polysaccharides including starch, cellulose, pectic substances and dietary fibre; Proteins: Classification and structure of proteins in food; Lipids: Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin; Food flavours: Terpenes, esters, ketones and quinones; Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non-enzymatic browning; Nutrition: Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.

Food Microbiology: Characteristics of microorganisms: Morphology, structure and detection of bacteria, yeast and mold in food, Spores and vegetative cells; Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage: Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Foodborne disease: Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.

Food Products Technology: Processing principles: Canning, chilling, freezing, dehydration, control of water activity, CA and MA storage, fermentation, hurdle technology, addition of preservatives and food additives, Food packaging, cleaning in place and food laws.; Grain products processing: Milling of rice, wheat, and maize, parboiling of paddy, production of bread, biscuits, extruded products and breakfast cereals, Solvent extraction, refining and hydrogenation of oil; Fruits, vegetables and plantation products processing: Extraction, clarification concentration and packaging of fruit juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and essential oils from spices; Milk and milk products processing: Pasteurized and sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder; Animal products processing: Drying and canning of fish, post mortem changes, tenderization and freezing of meat, egg powder.

Food Engineering: Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Characteristics of non-Newtonian fluids – generalized viscosity coefficient and Reynolds number, Flow of compressible fluid, Flow measurement, Pumps and compressors; Heat transfer: Heat transfer by conduction, convection, radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU- effectiveness relationship of co-current and counter current double pipe heat exchanger; Mass transfer: Molecular diffusion and Fick’s Law, Steady state mass transfer, Convective mass transfer, Permeability of films and laminates; Mechanical operations: Energy requirement and rate of operations involved in size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, flow through porous bed, agitation of liquid, solid-solid mixing, and single screw extrusion; Thermal operations: Energy requirement and rate of operations involved in process time evaluation in batch and continuous sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization; Mass transfer operations: Properties of air-water vapor mixture; Humidification and dehumidification operations.
  #3  
26th February 2011, 02:04 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

Hello,

Galgotia in Food Technology is a good book for preparation for GATE exam(Food Technology).


good luck
  #4  
29th March 2011, 11:52 AM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

can u give the address of book shop where i cn prchs gate book for food tech by galaotia publication
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  #5  
18th May 2011, 05:38 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

can u give the addrress of book shop where i can purchase gate book for food tech by galgotia publication
please answer me on my e mail [email protected]

thanks a lot
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  #6  
3rd June 2011, 05:33 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

can i pursue msc.food and technology after bsc. chemistry (hons.) ?
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  #7  
14th August 2011, 12:46 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

can u plz tell me from where i can purchase gate book for food tech????
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  #8  
2nd October 2011, 05:17 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

Swaminathan, M. (Latest Edition). Hand Book of food and Nutrition. The Bangalore Printing and Publishing co. Ltd. Bangalore.
This book can help to come across the overall aspects of food science and nutrition. Hope for the best.

Regards
Sasanka Sekhar Dash
M-Tech (Food & Nutritional Biotechnology)
SRM University.
e-mail me @ [email protected]
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  #9  
19th March 2012, 12:23 PM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

can u give us suggestions regarding the best books for the preparation of gate food technology
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  #10  
17th January 2017, 11:23 AM
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Default Re: Any good books for preparation for GATE exam(Food Technology)?

Tell me the best book which I can prefer for food technology for gate XE exam
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