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FOOD PRESERVATION [1]

Paper Code: 
24CFSN 401
Credits: 
4
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  1. To understand the principles of preservation  
  2. To be aware of various food processing technologies to increase the shelf life of foods

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24CFSN 401

Food Preservation

(Theory)

 

CO31: Assess the principles of preservation and techniques of preservation by high temperature and drying

CO32: Evaluate the techniques of low temperature preservation and Modified atmosphere storage

CO33: Examine the technique of preservation by fermentation

CO34: Determine the new techniques of preservation

CO35: Compare the techniques of preservation by non thermal methods.

CO36:  Contribute effectively in course specific interaction

Approach in teaching:

Discussion, Demonstration, power point presentation,  Field Trip

 

Learning activities for the students:

Field activities, Presentation,

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

12.00
Unit I: 
Principles of Preservation and Preservation by High Temperature

Introduction to Food Preservation, type of foods on the basis of shelf life – perishable, semi perishable and non perishable)

  • General principles of food preservation- Asepsis, Removal of Microorganisms and Reducing the growth of Microorganisms
  • Preservation by high temperature (Blanching, Canning, Pasteurization, Sterilization/ UHT)
  • Preservation by Concentration      
  • Preservation by Drying
  • Drying & Dehydration

12

12.00
Unit II: 
Preservation by Low temperature and by Modified Atmosphere
  • Cellar Storage
  •    Refrigeration
  • Freezing 
  • Freeze Drying 
  • Modified atmosphere storage
  • Controlled Atmosphere storage

 

12.00
Unit III: 
Preservation by Fermentation
  • Introduction to fermentation
  • Fermented dairy products (Curd , yogurt, cheese etc)
  • Fermented soybean based products (soy sauce, miso, tempeh, etc)
  • Alcoholic beverages (beer, wine, sake, champagne, gin, brandy, whiskey, vinegar)
  • Indigenous Indian traditional products (idli, vada, dosa, dhokla, bhatura, jalebi, pickles, kanji) concept of probiotics

 

 

12.00
Unit IV: 
New Techniques of Preservation

Introduction and basic concept and technique of :-

  • Pulsed electric field processing
  • Ultrasound processing
  • High-pressure processing
  • Membrane Filtration
  • Reverse Osmosis
  • Aseptic packaging
  • Vacuum Packaging
  • Inert Gas Packaging

 

 

12.00
Unit V: 
Preservation by Radiations and Chemicals
  • Types of radiations and use of radiations for preservation
  • Advantages and Disadvantages of preservation by radiations
  • Preservation by chemicals (class I and class II preservatives)
  • Preservation by antibiotics and other natural compounds

 

Essential Readings: 
  1. Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  2. Srilakshmi, B. (2015).  Food Science. Sixth Edition. New - Age International (P) Ltd. Publishers, New Delhi.
  3. Potter, N.N. (2007). Food Science, 3rd Ed CBS Publishers and Distributors. Delhi.
  4. Kumar, S and Srivastava, R.P. (2017), Fruit & Vegetable Preservation: Principles and Practices by III Edition, CBS Publishers and Distributors Pvt Ltd
  5. Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles., New Age International Publishers., New Delhi., 2004.

 

References: 
  1. Kalia, M. and Sood, S. 2006. Food Preservation and Processing. Kalyani Publishers, Ludhiana.
  2. Mudambi, S. R.; Rao, S. M. and Rajagopal, M.V. 2006. Food Science. 2nd ed. New Age International (P) Limited, Publishers, New Delhi Bhatia SC., Canning and Preservation of Fruits and Vegetables - New Delhi India
  3. MC.Williams, M and Paine, H. Modern Food preservation. Surjeet Publications, Delhi, 1984.
  4. Cruess, W.V. Commercial Fruits and Vegetable Products, Anees Offset press, New Delhi, 1997

 

e Resources:

  1. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681 [2]
  2. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933 [3]
  3. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937 [4]   
  4. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961 [5]

 

Academic Year: 
2024-2025 [6]

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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-5
[2] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681
[3] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933
[4] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937
[5] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961
[6] https://homescience.iisuniv.ac.in/academic-year/2024-2025