Course

Unit I

Introduction to Food Processing and Preservation 12 hrs.

Principles, Objectives, advantages and disadvantages of food processing,advantages in food industry, significance of food preservation, Deterioration of food quality, causes of spoilage-microbial activity, enzymatic activity, insects, parasites and rodents, chemical reactions, environmental factors and time, spoilage of various foods and products

Unit II

Thermal Technology of Food Processing and Preservation 12 hrs

Objectives of different methods

Thermal technologies-pasteurization, blanching, thermal sterilization, ohmic heating, magnetic heating, microwave heating, sous-vide cooking, refrigeration, freezing, removal of moisture/water,

dehydration, lowering water activity- sun drying, air drying, superheated steam drying, solar energy and heating, vacuum drying and freeze drying.

Unit III

Thermal Technology of Food Processing and Preservation 12 hrs

Objectives of different methods

Non-thermal technologies-Pulsed electric field, ultrasound, use of modified atmosphere, pulsed light treatment, high pressure processing, ionizing radiation, osmotic inhibition-use of salt, smoking, hurdle technology.

Unit IV

Fermented Food and Chemical Preservatives 12hrs

Principles and importance of fermentation, types of fermentation, factors controlling fermentation, microbial culture used in food industry, fermented products

Additives, Need for additives, classification of additives-intentional additives and non-intentional additives, types of chemical preservatives

Unit V

Processed and Preserved Food Products 12 hrs.

Puffed rice, bread, soy products, types of milk products, jam, jellies, fruit juice concentrates, sauces, minimally processed fruits and vegetables, processed meat, sea food and flesh foods

Related practical experiences

1. Visit to food processing units

Pre- requisite: Basics of food processing & preservation methods

Course Objectives:

To discuss and apply the principles and methods involved in the processing of different food groups and the preservation methods.

Course Outcomes:

CO1: Comprehend the principles and significance of food and its processing.

CO2: Understand the principles and usage of traditional and modern processing and preservation methods. CO3: Gain knowledge on processing and preservation of foods using chemical methods.

CO4: To learn on the importance and types of fermentation methods.

CO5: Obtain knowledge on food processing and preservation of different food products.

Compare various millet processing techniques. iii. Discuss pulse processing and preservation techniques. iv. Identify oil seed processing and preservation. v. Explain spice processing and preservation techniques.

Skills: Develop skills in various food processing techniques

CO-PO Mappings

Evaluation Pattern:

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

Text Books:

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

Reference Books:

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