FST-204/2044  FOOD PROCESSING PRINCIPLES

 Unit-I

Unit operations in Food Processing: Cleaning/ grading/ separation, Size reduction; Objectives, principles, machines;

Unit II

Heat transfer and thermal preservation, modes of heat transfer common heat exchangers pasteurization, blanching, sterilization of foods, UHT processing, canning, baking etc.

Cold preservation; refrigeration and freezing , refrigeration cycle, requirements for refrigerated storage, theory of freezing, freezing curve, freezing methods.

Unit III

Drying and dehydration; Moisture content and water activity of foods, theory of drying, drying rate,  factors affecting drying rate, drying methods, common dryers.

Evaporation and concentration; food concentration methods, single and multi-effect evaporators. Intermediate moisture foods.

Food irradiation; Sources of radiation, mechanism of preservation; direct and Indirect effect.

Unit-IV : Chemical Preservation of Foods:

Food preservation by sugar and salt.

Food preservation by vinegar and other acids.

Food preservation by use enzymes and microbes (food fermentation)

Food preservation by fumes and smokes

Food preservation by chemical preservatives, food additives

Unit-V

Assessment of post harvest losses of food materials, sources of losses, practices to minimize the losses. Grain storage principles and practices.

Hydrothermal treatment to grains; parboiling of paddy, changes due to parboiling, advantages; parboiling of wheat; principles and methods and general milling operation of cereals, pulses and oilseeds.

REFERENCES

1-Fruits and Vegetables Preservation- R.P.Srivastava

2-Foods Facts and Principles- N.Shakuntala Manay

3-Food Science-N.N.Potter

4-PHT of cereals pulses and oilseeds-A.Chakravarty

5- Tech. of Food Preservation – Desrosier and Desrosier