FOOD PRESERVATION

Paper Code: 
FSQ 202
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand the basic principles of food preservation.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 202

Food Preservation (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO17: Describe the purpose and scope of the food preservation industry.

CO18: Explain the different objectives, principles and methods of food preservation.

CO19: Demonstrate skills for processing of fruits and vegetable chutneys, sauces and beverages.

CO20: Be conversant about new trends in food processing technology.

 

Approach in teaching:

Interactive Lectures, Demonstration, Team teaching

 

Learning activities for the students:

Self- learning assignments, Giving tasks, Field practical/ Visits

 

Class test, Semester end examinations, Individual and group projects

 

 

9.00
Unit I: 
UNIT I

Introduction to Food Preservation

  • Physiology of Cells
  • Cellular stress signaling Systems

 

 General principles of food preservation: Asepsis, Removal, Anaerobic conditions

  • Methods of food preservation
  • Principles of Food Preservation
  • Asepsis
  • Removal of Microorganism
  • Maintenance of anaerobic conditions

 

 Aseptic Packaging

  • Introduction
  • Causes of Spoilage
  • Managing Microbial Activity
  • Active food Packaging
  • Antimicrobial Packaging Systems
  • Designing of AM Packaging System
  • Heating, Ventilation and conditioning of packaging environment
  • Packing Machine Requirements

 

 

9.00
Unit II: 
UNIT II

Preservation by High Temperature

  • Factors Affecting Heat Resistance (Thermal Death Time)
  • Heat Resistance of Microorganism and their spores
  • Determination of Heat Resistance (Thermal Death Time)
  • Thermal Death Time Curves (TDT) 12D concept
  • Heat penetration
  • Determination of Thermal Process
  • Heat Treatments employed in processing foods

 

9.00
Unit III: 
UNIT III

Preservation by the use of Low Temperature

  • Growth of Microorganism at Low Temperature
  • Temperatures Employed in Low Temperature storage
  • Effects of Subfreezing and freezing temperatures on Microorganisms

 Preservation by Food Additives

  • The ideal antimicrobial preservatives
  • Added Preservatives
  • Developed Preservatives

 

 

9.00
Unit IV: 
UNIT IV

Preservatives by Drying

  • Methods of Drying
  • Factors in control of Drying
  • Treatments of Foods before drying
  • Procedures after drying
  • Microbiology of Dried Foods
  • Intermediate- Moisture Foods

 Preservatives by Irradiation

  • Introduction
  • Ionizing Radiation used for Food Irradiation
  • Foods Currently being Irradiated
  • Sensitivity and Resistance of microbes towards ionizing Radiations
  • Importance of surviving bacteria in low dose irradiated foods
  • Uses of Food Irradiation
  • Effects of Ionizing Radiation on Nutrient in Foods

 

 

9.00
Unit V: 
UNIT V

New Preservation Technologies

  • Introduction
  • Non Thermal Inactivation Technologies
  • Biopreservation
  • Natural Anti Microbial Compounds
  • Non bacteriocinogenic cultures
  • Factors affecting microbial resistance
  • Kinetics of inactivation

 

Essential Readings: 
  1. Srilakshmi. Food science. New Age International Pvt.Ltd. New Delhi,1997.
  1. Manay. Food, facts and principles. New Age International Pvt.Ltd. New Delhi 2000
  1. Frazier. Food microbiology. McGraw Hill, New York, 1998.
  1. ISI publications.
  1. PFA Act, 1954
  1. Egan, Kiv,Sawyer. Pearson’s chemical analysis of foods. Addison Wesley England,1991.
  1. Joslyn. Methods in food analysis.
  1. Jacob. Chemical methods in food analysis. CBS Publications and Distributors,Delhi,1999

 

 

 

 

Academic Year: 
2020-2021
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