Food Preservation THEORY

Published on Home Science (https://homescience.iisuniv.ac.in)

Food Preservation THEORY [1]

Paper Code:

FSQ-202

Credits:

3

Contact Hours:

45.00

Max. Marks:

100.00

Objective:

This course will enable the students:

• To understand the basic principles of food preservation

CONTENTS

9.00

Unit I:

UNIT I

Introduction to Food Preservation

• Physiology of Cells

• Cellular stress signaling Systems

General principles of food preservation: Asepsis, Removal, Anaerobic conditions

• Methods of food preservation

• Principles of Food Preservation

• Asepsis

• Removal of Microorganism

• Maintenance of anaerobic conditions

Aseptic Packaging

• Introduction

• Causes of Spoilage

• Managing Microbial Activity

• Active food Packaging

• Antimicrobial Packaging Systems

• Designing of AM Packaging System

• Heating, Ventilation and conditioning of packaging environment

• Packing Machine Requirements

9.00

Unit II:

UNIT II

Preservation by High Temperature

• Factors Affecting Heat Resistance (Thermal Death Time)

• Heat Resistance of Microorganism and their spores

• Determination of Heat Resistance (Thermal Death Time)

• Thermal Death Time Curves (TDT) 12D concept

• Heat penetration

• Determination of Thermal Process

• Heat Treatments employed in processing foods

9.00

Unit III:

UNIT III

Preservation by the use of Low Temperature

• Growth of Microorganism at Low Temperature

• Temperatures Employed in Low Temperature storage

• Effects of Subfreezing and freezing temperatures on Microorganisms

Preservation by Food Additives

• The ideal antimicrobial preservatives

• Added Preservatives

• Developed Preservatives

9.00

Unit IV:

UNIT IV

Preservatives by Drying

• Methods of Drying

• Factors in control of Drying

• Treatments of Foods before drying

• Procedures after drying

• Microbiology of Dried Foods

• Intermediate- Moisture Foods

Preservatives by Irradiation

• Introduction

• Ionizing Radiation used for Food Irradiation

• Foods Currently being Irradiated

• Sensitivity and Resistance of microbes towards ionizing Radiations

• Importance of surviving bacteria in low dose irradiated foods

• Uses of Food Irradiation

• Effects of Ionizing Radiation on Nutrient in Foods

9.00

Unit V:

UNIT-V

New Preservation Technologies

• Introduction

• Non Thermal Inactivation Technologies

• Biopreservation

• Natural Anti Microbial Compounds

• Non bacteriocinogenic cultures

• Factors affecting microbial resistance

• Kinetics of inactivation

Academic Year:

Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-theory-0

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-theory-0
[2] https://homescience.iisuniv.ac.in/academic-year/2015-2016