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Food Processing
Paper Code:
FSQ 301
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:
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
· Processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing, canning and irradiation)
9.00
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:
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: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)
Essential Readings:
- Fellows PJ. Food Processing Technology : Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
- Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
- Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
- Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
- Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
- Tressler DK and Joslyn MA : Fruit and Vegetable juice production, Connecticut,USA: AVI Publishing Company.
- S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
- Sachrow & Grifin, Food Packing – AVI Publications.
- Stanley & Sachrow , Food Packaging.
- Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.
Academic Year:
