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FOOD PRESERVATION (THEORY)
Paper Code:
FSQ 402
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.
• Understand the techniques of food preservation.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO37: Assess the purpose and scope of the food preservation industry. CO38: Compare and contrast the different objectives, principles and methods of food preservation. CO39: Develop skills for processing of fruits and vegetable chutneys, sauces and beverages. CO40: 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
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Class test, Semester end examinations, Individual and group projects |
9.00
Unit I:
UNIT I
• Introduction to Food Preservation
• Definition, significance
• General principles of food preservation: Asepsis, Removal, Anaerobic conditions
• Methods of food preservation
• Principles of Food Preservation
• Growth curve of microbial cultures
• Classification of food based on perishability
• Prevention of microbial decomposition
9.00
Unit II:
UNIT II
• Preservation by High Temperature
• Factors Affecting Heat Resistance (Thermal Death Time)
• Heat Resistance of Microorganism and their spores
• Heat penetration
• Heat Treatments employed in processing foods- pasteurization, canning, sterilization
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
• Response of microorganisms to freezing
• Methods of freezing food
9.00
Unit IV:
UNIT IV
• Preservatives by Drying- concept
• Methods of Drying- Spray drying, mechanical drying, drum drying, solar drying, freeze drying, smoking, vacuum drying
• Factors in control of Drying
• Treatments of Foods before drying
• Procedures after drying
• Intermediate- Moisture Foods
• Preservatives by Irradiation
• Introduction
• UV Radiations, germicidal lamps
• Application in food industry
• Ionizing radiation
• Radappertization, radurization, radicidation, picowaved
• Effects of irradiation on microorganisms, nutrient in foods, humans and animals
• Microwave processing
9.00
Unit V:
UNIT V
• Preservation by Food Additives
• The ideal antimicrobial preservatives
• Added Preservatives
• Developed Preservatives
• New Preservation Technologies
• Introduction
• Biopreservation
• Natural antimicrobial compounds
Essential Readings:
1 Srilakshmi. Food science. New Age International Pvt.Ltd. New Delhi, 2015.
2 Manay. Food, facts and principles. New Age International Pvt.Ltd. New Delhi 2000
3 Frazier. Food microbiology. McGraw Hill, New York, 2017
4 ISI publications.
5 PFA Act, 1954
6 Egan, Kiv,Sawyer. Pearson’s chemical analysis of foods. Addison Wesley England,1991.
7 Joslyn. Methods in food analysis.
8 Jacob. Chemical methods in food analysis. CBS Publications and Distributors,Delhi,1999
Academic Year:
