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FOOD PROCESSING TECHNOLOGY [1]

Paper Code: 
24FSQ-232
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students to:

  • Learn the processing techniques to increase shelf life of various foods
  • Learn the methods for improving properties and nutritional composition of foods

 

Course Outcomes: 

CO23: Elaborate the stages of processing techniques involved to obtain various products from cereals. Legumes and oilseeds

CO24: Appraise the processing techniques used to increase shelf life of milk, fruits and vegetables.

CO25: Discuss the processing techniques used to improve the shelf life of eggs, meat & meat products

CO26: Explain extrusion technology and its processing technique

CO27: Appraise the technologies involved in improving the properties and nutritional composition of foods items

CO28: Contribute effectively in course-specific interaction

12.00
Unit I: 
UNIT I

            Processing of Cereal, Legume and Oilseeds 

  • Cereals and legumes: processing (milling) of wheat to obtain flour and legumes to obtain dhal.                                                                                         
  •  Oilseeds: processing of oilseeds to obtain oil (extraction and purification)

 

12.00
Unit II: 
UNIT II

Processing of Fruits, Vegetables and Milk

  • Fruits and vegetables: processing to increase shelf life of raw fruits and vegetables. (Blanching, freezing, canning and irradiation)                
  • Milk: Types of milk, and processing of milk to increase shelf life of raw milk (Pasteurization, sterilization, drying)

 

12.00
Unit III: 
UNIT III

Processing of Egg, meat, poultry & Fish

  • Eggs and poultry: processing to increase shelf life of eggs and poultry (drying of egg yolk, freezing and irradiation)                                                   
  • Meat and fish: processing to increase shelf life of meat and fish. (Smoking, freezing, canning and irradiation)

 

12.00
Unit IV: 
UNIT IV

Processing by Extrusion                             

  • Extrusion Technology
  • Classification of extruders- Batch type and continuous type
  • Purpose of extrusion
  • Extrusion process
  • Merits and Demerits of Extrusion
  • Extruded products
12.00
Unit V: 
UNIT V

V   Methods of improving properties and nutritional composition of foods   (definition and concept)       

Ø  Tissue culture

Ø  Genetic engineering

Ø  Fermentation

Ø  Germination

Ø  Enrichment

Fortification

Essential Readings: 

Essential Reading:

  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.

 

References: 

Suggested Reading:

  1. Fellows PJ. Food Processing and Technology. Principles and Practice.Woodhead Publishing LTD. Third Edition. 2008.
  2. Tressler DK and Joslyn MA : Fruit and Vegetable  juice production, Connecticut,USA: AVI Publishing Company.
  3. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.
  4. Sachrow& Grifin, Food Packing – AVI Publications.
  5. Stanley &Sachrow , Food Packaging.
  6. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India

 

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/add-12
[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