Food Processing and Technology (THEORY)

Paper Code: 
FSQ-232
Credits: 
3
Contact Hours: 
45.00
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
9.00
Unit I: 
UNIT I
  • 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)
9.00
Unit II: 
UNIT II
  • 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)
9.00
Unit III: 
UNIT III
  • 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)
9.00
Unit IV: 
UNIT IV

Extruded foods – Introduction to extrusion technology, merits and demerits         

9.00
Unit V: 
UNIT V

·Methods of improving properties and  nutritional composition of foods (definition and concept)                                                                       

  • Tissue culture
  • Genetic engineering
  • Fermentation
  • Germination
  • Enrichment
  • Fortification
  • Additives      

                                                                                                               

Essential Readings: 
  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.

 

 

References: 
  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.

 

Academic Year: 
2018-2019
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