Food Preservation

Paper Code: 
FSQ 202
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • To understand the basic principles of food preservation

 

9.00
Unit I: 
Introduction to Food Preservation

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: 
Preservation by High Temperature

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: 
Preservation by the use of Low Temperature

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: 
Preservatives by Drying and Iradication

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: 
New Preservation Technologies

New Preservation Technologies

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

 

References: 
  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: 
2019-2020
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