Emerging Technologies in Food Processing detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Agri students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Agriculture Engineering 5th Sem scheme and its subjects, do visit Agri 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Agri Professional Elective-I syllabus scheme. The detailed syllabus of emerging technologies in food processing is as follows.
Course Objectives:
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Unit I
HIGH PRESSURE PROCESSING Principles – Mechanism and applications of high pressure processing to food systems – High pressure processing of salads, meats and sea foods, fruits and fruit products -Effect of high pressure on microorganisms, enzymes, textural and nutritional quality of foods – Other applications of high pressure processing – High Pressure Freezing: principles and equipment, types of high pressure freezing process, microbiological and enzymatic inactivation after high pressure freezing.
Unit II
PULSED ELECTRIC FIELDS PROCESSING Principles – Mechanism – PEF treatment systems – Main processing parameters PEF technology -Equipment – Applications – Mechanisms of microbial and enzyme inactivation. PEF processing of solid foods, liquid foods and beverages. Food safety aspects of pulsed electric fields.
Unit III
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Unit IV
ALTERNATIVE NON THERMAL PROCESSING TECHNIQUES High intensity pulsed light technology:- principles of PLT technology – Technological aspects of PLT – Effects of PLT technology on microorganisms and food quality. Ultrasound Processingprinciple of ultrasound – Fundamentals – Ultrasound as a processing and food preservation tool – Effect of ultra sound on properties of foods – Applications of ultrasound in microbial inactivation, assisted drying, extraction, osmotic dehydration, detection of foreign bodies, filtration and freezing – challenges in ultrasound processing. Radio frequency electric fields: equipment, applications for heating and drying, effect of radio frequency electrical field on inactivation of microorganisms.
Unit V
ALTERNATIVE THERMAL PROCESSING TECHNIQUES Hurtle technology- Microwave heating and microwave drying: Microwaves – dielectric heating, dielectric properties of foods – thermal properties of foods – Recent developments in microwave heating – combined microwave-vacuum drying, microwave freeze-drying – applications. Case Study – development of a nonthermal processing technique for food and beverages.
Reference Books:
- Emerging Technologies for Food Processing. Da-Wen Sun (Ed), Academic Press, 2 Edition, 2014.
- Novel Food Processing Technologies. M. P. Cano, M. S. Tapia, and G. V. BarbosaCanovas, CRC Press, 1st Edition, 2004.
- Maria Laura Passos, Claudio P. Ribeiro, Innovation in Food Engineering: New Techniques and Products, CRC press, 2010.
- Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan, Nonthermal Processing Technologies for Food,2000
- Amit K. Jaiswal, Food Processing Technologies: Impact on Product Attributes. CRC Press, 2017
Course Outcomes:
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For detailed syllabus of all the other subjects of Agriculture Engineering 5th Sem, visit Agri 5th Sem subject syllabuses for 2021 regulation.
For all Agriculture Engineering results, visit Anna University Agri all semester results direct link.