OFD353 Syllabus - Introduction To Food Processing - 2021 Regulation - Open Elective | Anna University

OFD353 Syllabus - Introduction To Food Processing - 2021 Regulation - Open Elective | Anna University

OFD353

INTRODUCTION TO FOOD PROCESSING

 L T P C

3003

OBJECTIVE:
• The course aims to introduce the students to the area of Food Processing. This is necessary for effective understanding of a detailed study of food processing and technology subjects. This course will enable students to appreciate the importance of food processing with respect to the producer, manufacturer and consumer.

UNIT I

PROCESSING OF FOOD AND ITS IMPORTANCE

9

Source of food - plant, animal and microbial origin; different foods and groups of foods as raw materials for processing – cereals, pulses, grains, vegetables and fruits, milk and animal foods, sea weeds, algae, oil seeds & fats, sugars, tea, coffee, cocoa, spices and condiments, additives; need and significance of processing these foods.

UNIT II

METHODS OF FOOD HANDLING AND STORAGE

9

Nature of harvested crop, plant and animal; storage of raw materials and products using low temperature, refrigerated gas storage of foods, gas packed refrigerated foods, sub atmospheric storage, Gas atmospheric storage of meat, grains, seeds and flour, roots and tubers; freezing of raw and processed foods.


UNIT III

LARGE-SCALE FOOD PROCESSING

12

Milling of grains and pulses; edible oil extraction; Pasteurisation of milk and yoghurt; canning and bottling of foods; drying – Traditional and modern methods of drying, Dehydration of fruits, vegetables, milk, animal products etc; preservation by use of acid, sugar and salt; Pickling and curing with microorganisms, use of salt, and microbial fermentation; frying, baking, extrusion cooking, snack foods.

UNIT IV

FOOD WASTES IN VARIOUS PROCESSES

6

Waste disposal-solid and liquid waste; rodent and insect control; use of pesticides; ETP; selecting and installing necessary equipment.

UNIT V

FOOD HYGIENE

9

Food related hazards – Biological hazards – physical hazards – microbiological considerations in foods. Food adulteration – definition, common food adulterants, contamination with toxic metals, pesticides and insecticides; Safety in food procurement, storage handling and preparation; Relationship of microbes to sanitation, Public health hazards due to contaminated water and food; Personnel hygiene; Training& Education for safe methods of handling and processing food; sterilization and disinfection of manufacturing plant; use of sanitizers, detergents, heat, chemicals, Cleaning of equipment and premises.

TOTAL: 45 PERIODS

COURSE OUTCOMES: On completion of the course the students are expected to
CO1 Be aware of the different methods applied to processing foods. CO2 Be able to understand the significance of food processing and the role of foodand beverage industries in the supply of foods.

TEXT BOOKS/REFERENCES:
1. Karnal, Marcus and D.B. Lund “Physical Principles of Food Preservation”. Rutledge, 2003. 2. VanGarde, S.J. and Woodburn. M “Food Preservation and Safety Principles and Practice”.Surbhi Publications, 2001. 3. Sivasankar, B. “Food Processing & Preservation”, Prentice Hall of India, 2002. 4. Khetarpaul, Neelam, “Food Processing and Preservation”, Daya Publications, 2005.

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