Food Processing and Preservation detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech 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 Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. The detailed syllabus of food processing and preservation is as follows.
Course Objectives:
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Unit I
PRINCIPLES OF MASS AND ENERGY BALANCE 9
Transport phenomena with respect to foods; Factors affecting heat and mass transfer; Study of heat transfer and its application in the design of thermal processes and freezing. Thermal processing; calculation of process time temperature-schedules.
Unit II
CANNING OF FOOD PRODUCTS 9
Newer methods of thermal processing; batch and continuous; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods.
Unit III
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Unit IV
NON-THERMAL METHODS 9
Super Critical Technology for Preservation – Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,
Unit V
FOOD PACKAGING 9
Basic packaging materials, types of packaging, packaging design, packaging for different types of foods, retort pouch packing, costs of packaging and recycling of materials.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Classify the principles of food processing and preservation.
- Interpret the role of different methods the processing of different foods.
- Comprehend the impact on the shelf life, quality, and other physical and sensory characteristics of foods.
- Identify the recent methods of minimal processing of foods.
- Appraise the materials and types of packaging for foods.
Text Books:
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Reference Books:
- Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
- Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC / Wood Head Publishing, 2003.
- Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.