FD7103 FOOD PROCESSING AND PRESERVATION L T P C

3003
OBJECTIVE
To expose the students to the principles and different methods of food processing and
Preservation
UNIT I INTRODUCTION TO FOOD PROCESSING AND PRESERVATION 6
Sources of food, Importance of food processing, principles and methods of food
processing,Perishable and Non-perishable foods, Factors affecting food spoilage, Scope
and benefits of industrial food preservation.
UNIT II PROCESSING AND PRESERVATION BY HIGH TEMPERATURE
METHODS 12
Use of High temperature- Principle and equipments: Canning- The art of appertizing;
categories of foods for canning; spoilage of canned foods, storage of canned foods;
Influence of canning on the quality of food ,blanching, pasteurization, sterilization, drying,
concentration.
UNIT III PROCESSING AND PRESERVATION BY LOW TEMPERATURE METHODS 9
Use of low temperature Principles, equipment and effect on quality: Chilling, cold
storage. Principles of food freezing: freezing point of foods, Psychrometric chart, Freeze
concentration,freeze drying, IQF.
UNIT IV PROCESSING AND PRESERVATION BY NON-THERMAL METHODS 12
Preservation of foods by chemicals, antioxidants, mould inhibiters, antibodies,
acidulates,
Preservation by salt & sugar Principle, Method, Equipment and effect on food quality,
Ultrasonic processing: Properties of ultrasonic, application of ultrasonic as processing
techniques, IR heating, inductive heating and pulsed X-rays in food processing and
preservation. Nanotechnology: Principles and applications in foods, Hurdle technology:
Types of preservation techniques and their principles, concept of hurdle technology and
its application.
UNIT V ROLE OF PACKAGING IN FOOD PRESERVATION 6
Packaging Concepts, definition, Significance, classification; Packaging
Development,Retail/Unit, Packaging of foods fresh and processed; Basic packaging
materials,types of packaging, packaging for different types of foods.
TOTAL: 45 PERIODS
OUTCOME
To understand the principles of food processing and preservation.
To understand the role of different methods of preservation on different foods and
their
impact on the shelf life, quality, and other physical and sensory characteristics of foods.
To familiarize with the recent methods of minimal processing of foods
To understand the materials and types of packaging for foods
REFERENCES
1. Desrosier, N.W and Desrosier, J.N. The Technology of Food Preservation, 4th
Edition,CBS, 1987
2. Khetarpaul, N. Food Processing and Preservation, Daya Publications, 2005
3. GopalaRao, Essentials of Food Processing Engineering, BS Publications, 2006
4. Fellows, P. J. Food Processing Technology: Principles and Practices, Wood Head
Publishing, 1997
5. Ranganna, S. Handbook of Canning and Aseptic Packaging Vol. I, II & III, Tata
McGraw Hill, 2000