Coming soon
FOOD PRESERVATION
This course will enable the students:
- To understand the principles of preservation
- To be aware of various food processing technologies to increase the shelf life of foods
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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24CFSN 401 |
Food Preservation (Theory)
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CO31: Assess the principles of preservation and techniques of preservation by high temperature and drying CO32: Evaluate the techniques of low temperature preservation and Modified atmosphere storage CO33: Examine the technique of preservation by fermentation CO34: Determine the new techniques of preservation CO35: Compare the techniques of preservation by non thermal methods. CO36: Contribute effectively in course specific interaction |
Approach in teaching: Discussion, Demonstration, power point presentation, Field Trip
Learning activities for the students: Field activities, Presentation, |
Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation, |
Introduction to Food Preservation, type of foods on the basis of shelf life – perishable, semi perishable and non perishable)
- General principles of food preservation- Asepsis, Removal of Microorganisms and Reducing the growth of Microorganisms
- Preservation by high temperature (Blanching, Canning, Pasteurization, Sterilization/ UHT)
- Preservation by Concentration
- Preservation by Drying
- Drying & Dehydration
12
- Cellar Storage
- Refrigeration
- Freezing
- Freeze Drying
- Modified atmosphere storage
- Controlled Atmosphere storage
- Introduction to fermentation
- Fermented dairy products (Curd , yogurt, cheese etc)
- Fermented soybean based products (soy sauce, miso, tempeh, etc)
- Alcoholic beverages (beer, wine, sake, champagne, gin, brandy, whiskey, vinegar)
- Indigenous Indian traditional products (idli, vada, dosa, dhokla, bhatura, jalebi, pickles, kanji) concept of probiotics
Introduction and basic concept and technique of :-
- Pulsed electric field processing
- Ultrasound processing
- High-pressure processing
- Membrane Filtration
- Reverse Osmosis
- Aseptic packaging
- Vacuum Packaging
- Inert Gas Packaging
- Types of radiations and use of radiations for preservation
- Advantages and Disadvantages of preservation by radiations
- Preservation by chemicals (class I and class II preservatives)
- Preservation by antibiotics and other natural compounds
- Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
- Srilakshmi, B. (2015). Food Science. Sixth Edition. New - Age International (P) Ltd. Publishers, New Delhi.
- Potter, N.N. (2007). Food Science, 3rd Ed CBS Publishers and Distributors. Delhi.
- Kumar, S and Srivastava, R.P. (2017), Fruit & Vegetable Preservation: Principles and Practices by III Edition, CBS Publishers and Distributors Pvt Ltd
- Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles., New Age International Publishers., New Delhi., 2004.
- Kalia, M. and Sood, S. 2006. Food Preservation and Processing. Kalyani Publishers, Ludhiana.
- Mudambi, S. R.; Rao, S. M. and Rajagopal, M.V. 2006. Food Science. 2nd ed. New Age International (P) Limited, Publishers, New Delhi Bhatia SC., Canning and Preservation of Fruits and Vegetables - New Delhi India
- MC.Williams, M and Paine, H. Modern Food preservation. Surjeet Publications, Delhi, 1984.
- Cruess, W.V. Commercial Fruits and Vegetable Products, Anees Offset press, New Delhi, 1997
e Resources:
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961
