Food Processing and Preservation detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8504), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food processing and preservation is as follows.”
Course Objective:
- To expose the students to the principles and different methods of food processing and preservation.
Unit I
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Unit II
Canning of Food Products
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
Drying Process for Typical Foods
Rate of drying for food products; design parameters of different type of dryers; properties of airwater mixtures. Psychrometric chart, freezing and cold storage.freeze concentration, dehydrofreezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and cold storages.
Unit IV
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Unit V
Food Packaging
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 Outcome:
- To understand the principles of food processing and preservation.
- To understand the role of different methods the processing of different foods and their impact on the shelf life, quality, and other physical and sensory characteristics of foods.
- To familiarize with the recent methods of minimal processing of foods To understand the materials and types of packaging for foods
Text Books:
- Sivasankar, B. Food Processing and Preservation. Prentice Hall of India, 2002.
- Khetarpaul, Neelam. Food Processing and Preservation. Daya Publications, 2005
- Singh, M.K. Food Preservation Discovery Publishing, 2007.
- Fellows, P.J. Food Processing Technology: Principles and Practice. 2nd Edition, CRC Wood Head Publishing, 2000.
- GopalaRao, Chandra. Essentials of Food Process Engineering. B.S. Publications, 2006.
References:
- Rahman, M. Shafiur. Handbook of Food Preservation. Marcel and 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 detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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