FOOD PRESERVATION (THEORY)

Paper Code: 
FSQ 202
Credits: 
03
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 –

 

CO18: Assess the purpose and scope of the food preservation industry.

CO19: Compare and contrast the different objectives, principles and methods of food preservation.

CO20: Develop skills for processing of fruits and vegetable chutneys, sauces and beverages.

CO21: Debate 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
  • 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

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

 

Academic Year: 
2021-2022
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