FD6502 - REFRIGERATION AND COLD CHAIN (Syllabus) 2013-regulation Anna University

FD6502	REFRIGERATION AND COLD CHAIN	LPTC

3003

UNIT I	MEANING AND IMPORTANCE OF COLD CHAIN, CHART	9

What is cold chain? Need for the chain for chilled / frozen food item, various links of the chain; importance of shelf- life; just – in-time delivereies; Temperature limits;-in various countries- Europe, US, Australia etc; Chilling and freezing;- Chilling injury, cook-chilling systems; cold –shortening; PPP and TTT concepts; Temperature monitoring; -Critical temperatures; Temperature –time indicators(TTI); Time –temperature –correlation-the kinetic approach, effective temperature; Transportation regulations; Role of packaging in cold chain – MAS, MAP, CAS, CAP etc; Thaw indicators.

UNIT II	MICRO ORGANISMS AND THE COLD CHAIN	9

Micro organisms and their growth phases; response of micro organisms; Inactivation mechanism during Chilling and freezing; Rapid freezing and slow thawing;Categories (groups) of Organisms in respect of their ability to survivor under Cold / Chilling environment; Cold show proteins and cold shock response. Thawing techniques, microbial quality of thawed foods.

UNIT III	PRINCIPLES AND METHODS OF REFRIGERATION	9

Concepts of systems and surrounding; meaning of refrigeration; Types of refrigeration; vapour compression-the refrigerating cycle, capacity, COPetc; Power consumption , efficiency factors; Refrigeration cycle as a series of thermodynamics processes refrigeration cycle; COP, capacity – in vapour absorption refrigeration; comparative study between the above types of refrigeration; Types of regrigeratants –their advantages / disadvantages; Refrigeration load demands and their calculation; closed cycle air refrigeration (CCAR); Cryogenic refrigeration; Freezing time – their prediction models, etc. Types freezer; - Blast freezer, Cryogenic tunnel freezer, spiral freezer, fluidized – bed freezer, Tumbling & rotary tunnel freezer, etc; Choosing the right freezer.

UNIT IV	SHELF – LIFE OF FOOD PRODUCTS	9

Defining overall Shelf-life, remaining shelf life in the context of Chilled & Frozen foods; - Deterioration modes of food items; Models of quality deteriroration- Kinetic model; shelf-life model; Q10/q10 model; TTT model for the remaining shelf – life; General procedure for shelf –life testing – the 11 steps procedure. Storage of frozen foods; - Basic design requirements of storage to uphold the shelf –life – size , insulation, entry –exit position, palletization, proper aisk-space for air- circulation, automatic door –closing, proper lighting, temperature monitoring and recording facility; stacking systems, emergency exits, material handling devices like fork-lifts, pallet trucks, etc floor heaters, vapour barriers, etc.

UNIT V	HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)	9

Definition; Purpose; origins of HACCP; Developing the HACCP plan; Preliminary steps- the five –step process-HACCP team assembly, Defining the product and its usage; Constructing the flow diagrams; On-Site confirmation of flow diagram, etc. The 7-point HACCP system: - conducting a hazard analysis; Identifying CCPs; Establishing limits for each CCp; Estabilishing monitoring procedure for critical limits; Corrective actions to be eatablished; Procedures-setting for verification; Establish documentation and record maintaining. Top-Management Commitment & involvement; Tranining of personnel; Implementation and integrating HACCP system with ISO, TQM, etc.

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Anand, M.L. “ Refrigeration& Air-Conditioning”.Asian Books Pvt., Ltd., 2002.
2. Sun, Da-Wen. “ Advances in Food Refrigeration”. Leatherhead Publishing, 2001.
3. Kennedy, Christopher J. “Managing Frozen Foods”. CRC / Woodhead Publishing, 2000. 2.James, S.J. and C. James. “ Meat Refrigeration”. CRC / Woodhead Publishing, 2002.
5. Stringer, Mike and C. Dennis. “Chilled Foods : A Comprehensive Guide”. 2nd Edition, CRC / Woodhead Publishing, 2002.

REFERENCES

1. Evans, Judith. “Frozen Food Science and Technology”. Wiley-Blackwell , 2008.
2. Hui, Y.H. etal., “ Handbook of Frozen Foods”. Marcel Dekker, 2004.