Course

Unit I

Introduction to High and Low temperature Food Processing and Preservation 12hrs.

Definition of food processing, principles and significance of high temperature preservation, factors affecting thermal death time, principles and types of spoilage, commercial heat preservation method.

Unit II

Food Processing and Preservation using Evaporation and dehydration 12hrs.

Principles of drying, types of evaporation, methods of drying, effect of dehydration, factors affecting drying, operation of evaporation process and changes during drying.

Unit III

Preservation by Irradiation and Microwave Heating 12hrs

Units of radiation, mechanism of action of radiation, effects on foods, effect on micro-organism, irradiation process, mechanism of microwave heating, advantages and its applications.

Unit IV

Food Processing and Preservation by Using Low Temperature 12hrs

Different low temperature methods, microbial activity at low temperature, refrigeration and cooling methods, freezing and frozen storage, packaging requirements, hazard analysis, thaw indicators.

Unit V

Food Processing and Conversion Techniques 12hrs

Size reduction, mining, emulsification, filtration, membrane filtration, centrifugation, expression, crystallization, heat processing.

Industrial Visit

Related practical experiences

1. Visit to food processing units

Pre-Requisite: Techniques involved in food processing and preservation

Course Objectives:

1. To give better understanding on the importance of food
2. To relate between different types of food spoilage
3. To apply the use of different temperatures in food processing
4. To compare the preservation of various foods using sugar, chemicals and salt
5. To offer knowledge on the principles and concept of food fermentation

Course Outcomes:

CO1: Understand the basic principles and importance of food processing preservation.

CO2: Gain knowledge on food processing and preservation methods using high temperature.

CO3: Comprehend learning on methods of food preservation using irradiation and advantages of microwave heating. CO4: Gain better understanding on food preservation using low temperature methods.

CO5: Acquire knowledge on the food processing and conversion operations.

Skills:

1. Develop skills in food preservation
2. Develop new products with minimal processing for better retention of essential nutrients

CO PO Mappings:

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books:

5. Shakuntala Manay, and Shadaksharaswamy, M., (2023) Foods – Facts and Principles, 5th Edition, New Age International (P) Limited Publishers, New Delhi, 2013.
6. Subbulakshmi and Shoba A Udipi Food Processing and preservation, New Age International Publishers, New Delhi, 2^nd edition, 2022.
7. Sivasankar B, (2022) Food Preservation and Processing, 1st Edition, Prentice – Hall of India Private Ltd., New Delhi.
8. Modern Food Microbiology, James M.Jay, (2006), 7^th Edition, CBS Publishers and Distributors, New Delhi.

Reference Books:

5. Fellow, P., Food Processing Technology (2016)– Principles and Practices, 3rd Edition, CRC Press Woodland Publishers, England.
6. Adams, M.R. and Moss, M.O., Food Microbiology, (2015) New Age International (P) Ltd., New Delhi.
7. Sommers, H. and Xveteng Fan, (2016) Food Irradiation Research and Technology, 2^nd Edition, Blackwell Publishing, New Delhi.
8. Manual of methods of Analysis of foods, fruit and vegetable Processing, FSSAI,