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Food Processing I THEORY
Paper Code:
FSQ-301
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
his 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 , Rice and Pearl Millet 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)
9.00
Unit III:
UNIT III
Milk & Milk Products (Yoghurt and Cheese)
• Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying)
9.00
Unit IV:
UNIT IV
Eggs and poultry: processing to increase shelf life of eggs and poultry (drying of egg
yolk, freezing and irradiation)
9.00
Unit V:
UNIT-V
Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)
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.
6. Tressler DK and Joslyn MA : Fruit and Vegetable juice production, Connecticut,USA: AVI Publishing Company.
7. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
8. Sachrow & Grifin, Food Packing – AVI Publications.
9. Stanley & Sachrow , Food Packaging.
10. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.
Academic Year:
