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Food Preservation THEORY
Paper Code:
FSQ-202
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students:
• To understand the basic principles of food preservation
CONTENTS
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
Academic Year:
