Food Processing I THEORY

Paper Code: 
FSQ-301
Credits: 
03
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: 
Cereals and legumes , oilseeds

    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: 
Fruits and vegetables

    Fruits and vegetables

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

 

9.00
Unit III: 
Milk and Milk products

    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: 
Eggs and poultry

Eggs and poultry: processing to increase shelf life of eggs and poultry  (drying of egg yolk, freezing and irradiation)        

9.00
Unit V: 
Meat and fish

Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

 

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.
  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.

 

  • Printer-friendly version
  • PDF version