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FOOD PRESERVATION (THEORY) [1]

Paper Code: 
FSQ 402
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to –
• Understand the basic principles of food preservation.
• Understand the techniques of food preservation.

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO37: Assess the purpose and scope of the food preservation industry.

CO38: Compare and contrast the different objectives, principles and methods of food preservation.

CO39: Develop skills for processing of fruits and vegetable chutneys, sauces and beverages.

CO40: Debate about new trends in food processing technology.

Approach in teaching:

Interactive Lectures, Demonstration, Team teaching

 

Learning activities for the students:

Self- learning assignments, Giving tasks, Field practical/ Visits

 

Class test, Semester end examinations, Individual and group projects

  

 

9.00
Unit I: 
UNIT I
• Introduction to Food Preservation
• Definition, significance
• General principles of food preservation: Asepsis, Removal, Anaerobic conditions
• Methods of food preservation
• Principles of Food Preservation
• Growth curve of microbial cultures
• Classification of food based on perishability
• Prevention of microbial decomposition
 
9.00
Unit II: 
UNIT II
• Preservation by High Temperature
• Factors Affecting Heat Resistance (Thermal Death Time)
• Heat Resistance of Microorganism and their spores
• Heat penetration
• Heat Treatments employed in processing foods- pasteurization, canning, sterilization
 
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
• Response of microorganisms to freezing
• Methods of freezing food
 
9.00
Unit IV: 
UNIT IV
• Preservatives by Drying- concept
• Methods of Drying- Spray drying, mechanical drying, drum drying, solar drying, freeze drying, smoking, vacuum drying
• Factors in control of Drying
• Treatments of Foods before drying
• Procedures after drying
• Intermediate- Moisture Foods
• Preservatives by Irradiation
• Introduction
• UV Radiations, germicidal lamps
• Application in food industry
• Ionizing radiation
• Radappertization, radurization, radicidation, picowaved
• Effects of irradiation on microorganisms, nutrient in foods, humans and animals
• Microwave processing
 
9.00
Unit V: 
UNIT V
• Preservation by Food Additives
• The ideal antimicrobial preservatives
• Added Preservatives
• Developed Preservatives
• New Preservation Technologies
• Introduction
• Biopreservation
• Natural antimicrobial compounds
 
Essential Readings: 
1 Srilakshmi. Food science. New Age International Pvt.Ltd. New Delhi, 2015.
2 Manay. Food, facts and principles. New Age International Pvt.Ltd. New Delhi 2000
3 Frazier. Food microbiology. McGraw Hill, New York, 2017
4 ISI publications.
5 PFA Act, 1954
6 Egan, Kiv,Sawyer. Pearson’s chemical analysis of foods. Addison Wesley England,1991.
7 Joslyn. Methods in food analysis.
8 Jacob. Chemical methods in food analysis. CBS Publications and Distributors,Delhi,1999
 
Academic Year: 
2022-2023 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-theory-2

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-theory-2
[2] https://homescience.iisuniv.ac.in/academic-year/2022-2023