Food Processing and Technology (Theory)

Paper Code: 
FSQ-232
Credits: 
2
Contact Hours: 
2.00
Max. Marks: 
100.00
Objective: 

 

This course will enable the students:

  • To be aware of food processing technologies
  • To understand various changes occurring in food components during processing

12.00
Unit I: 
Cereal, Legumes and Oilseeds
  • Cereals and legumes: processing (milling) of wheat to obtain flour and legumes to obtain dhal.                                                                                         
  •  Oilseeds: processing of oilseeds to obtain oil (extraction and purification)
12.00
Unit II: 
Fruits and vegetables & Milk

 

  • Fruits and vegetables: processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing, canning and irradiation)                       

Milk: Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying

12.00
Unit III: 
Eggs and poultry & Meat and fish
  • Eggs and poultry: processing to increase shelf life of eggs and poultry (drying of egg yolk, freezing and irradiation)                                                       
  • Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

                                                                                                                          

12.00
Unit IV: 
Extruded foods –

 Introduction to extrusion technology, merits and demerits

12.00
Unit V: 
Methods of improving properties and nutritional composition of foods ( definition and concept)
                                                                      
o   Tissue culture
 
o   Genetic engineering
 
o   Fermentation
 
o   Germination
 
o   Enrichment
 
o   Fortification
 
o   Additives      
Essential Readings: 

 

    1. Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
    2. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
    3. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
    4. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
    5. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

  

References: 

 

1.      Fellows PJ. Food Processing and Techonology. Principles and Practice.Woodhead Publishing LTD. Third Edition. 2008.

2.      Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.

3.      S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.

4.      Sachrow & Grifin, Food Packing – AVI Publications.

5.      Stanley & Sachrow , Food Packaging.

6.      Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India

Academic Year: 
2014-2015
  • Printer-friendly version
  • PDF version