| Lectures: 4 periods/week | Sessional Marks: 30 |
| University Exam: 3 Hours | University Examination Marks: 70 |
UNIT-I
Processes and plants employed for refining, bleaching and deodorization.
UNIT-II
Hydrogenation and Winterization of oils for edible purposes,
manufacture and evaluation of auxiliary materials such as nickel catalysts and hydrogen.
UNIT-III
Manufacture of butter, margarine, ghee, vanaspati, bakery and confectionery fats and fatty foods, composition and properties of products.
UNIT-IV
Spoilage during storage of fats and fat products, storage, handling and stabilization of edible fats and oils, pollution problems in oil industry, packaging of fats and oils.
Text Books