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This course shall enable the students to:
- Learn the processing techniques to increase shelf life of various foods
- Learn the methods for improving properties and nutritional composition of foods
CO23: Elaborate the stages of processing techniques involved to obtain various products from cereals. Legumes and oilseeds
CO24: Appraise the processing techniques used to increase shelf life of milk, fruits and vegetables.
CO25: Discuss the processing techniques used to improve the shelf life of eggs, meat & meat products
CO26: Explain extrusion technology and its processing technique
CO27: Appraise the technologies involved in improving the properties and nutritional composition of foods items
CO28: Contribute effectively in course-specific interaction
Processing of Cereal, Legume and Oilseeds
- Cereals and legumes: processing (milling) of wheat to obtain flour and legumes to obtain dhal.
- Oilseeds: processing of oilseeds to obtain oil (extraction and purification)
Processing of Fruits, Vegetables and Milk
- Fruits and vegetables: processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing, canning and irradiation)
- Milk: Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying)
Processing of Egg, meat, poultry & Fish
- Eggs and poultry: processing to increase shelf life of eggs and poultry (drying of egg yolk, freezing and irradiation)
- Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)
Processing by Extrusion
- Extrusion Technology
- Classification of extruders- Batch type and continuous type
- Purpose of extrusion
- Extrusion process
- Merits and Demerits of Extrusion
- Extruded products
V Methods of improving properties and nutritional composition of foods (definition and concept)
Ø Tissue culture
Ø Genetic engineering
Ø Fermentation
Ø Germination
Ø Enrichment
Fortification
Essential Reading:
- Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
- Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
- Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
- Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
- Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
Suggested Reading:
- Fellows PJ. Food Processing and Technology. Principles and Practice.Woodhead Publishing LTD. Third Edition. 2008.
- Tressler DK and Joslyn MA : Fruit and Vegetable juice production, Connecticut,USA: AVI Publishing Company.
- S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
- Sachrow& Grifin, Food Packing – AVI Publications.
- Stanley &Sachrow , Food Packaging.
- Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India
