FD6504 - FOOD PROCESSING AND PRESERVATION (Syllabus) 2013-regulation Anna University

FD6504

FOOD PROCESSING AND PRESERVATION

 LPTC

3003

AIM:
To expose the students to the principles and different methods of food processing and preservation.

OBJECTIVES:
• To understand the principles of food processing and preservation.
• To understand the role of different methods the processing of 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

UNIT I

PRINCIPLES OF MASS AND ENERGY BALANCE

9

Transport phenomena with respect to foods; Factors affecting heat and mass transfer; Study of heat transfer and its application in the design of thermal processes and freezing. Thermal processing; calculation of process time temperature-schedules.

UNIT II

CANNING OF FOOD PRODUCTS

9

Newer methods of thermal processing; batch and continuous; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods.


UNIT III

DRYING PROCESS FOR TYPICAL FOODS

9

Rate of drying for food products; design parameters of different type of dryers; properties of air-water mixtures. Psychrometric chart, freezing and cold storage.freeze concentration, dehydro-freezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and cold storages.

UNIT IV

NON-THERMAL METHODS

9

(SUPER CRITICAL)Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,

UNIT V

FOOD PACKAGING

9

Basic packaging materials, types of packaging, packaging design, packaging for different types of foods, retort pouch packing, costs of packaging and recycling of materials.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Sivasankar, B. “Food Processing and Preservation”. Prentice Hall of India, 2002.
2. Desrosier, N.W. and Desrosier, J.N. “The Technology of Food Preservation”, 4th Edition, CBS, 1987.
3. Khetarpaul, Neelam. “Food Processing and Preservation.” Daya Publications, 2005
4. Singh, M.K. “Food Preservation” Discovery Publishing, 2007.
5. Fellows, P.J. “Food Processing Technology : Principles and Practice”. 2nd Edition, CRC Wood Head Publishing, 2000.
6. Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications, 2006.

REFERENCES
1. Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
2. Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC / Wood Head Publishing, 2003.
3. Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.

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