FOOD PRESERVATION

Paper Code:

25CFSN 401

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

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

Course Outcomes:

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CFSN401

Food Preservation

(Theory)

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,

12.00

Unit I:

Principles of Preservation and Preservation by High Temperature

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

12.00

Unit II:

Preservation by Low temperature and by Modified Atmosphere

· Cellar Storage

· Refrigeration

· Freezing

· Freeze Drying

· Modified atmosphere storage

· Controlled Atmosphere storage

12.00

Unit III:

Preservation by Fermentation

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

12.00

Unit IV:

New Techniques of Preservation

Introduction (Basic Concept) to techniques of :-

Pulsed electric field processing
Ultrasound processing
High-pressure processing
Membrane Filtration
Reverse Osmosis
Aseptic packaging
Vacuum Packaging
Inert Gas Packaging

12.00

Unit V:

Preservation by Radiations and Chemicals

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

Essential Readings:

Fellows PJ. (2000), 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

References:

1. Fellows PJ. (2008), Food Processing and Technology- Principles and Practice, Woodhead Publishing LTD. Third Edition.

2. Bhatia SC., (2008), Canning and Preservation of Fruits and Vegetables, - Atlantic, New Delhi India

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

Journals:

Annals. Food Science and Technology

Food Science and Human Wellness

International Journal of Food and Nutritional Sciences