Principles of Food Preservation detailed syllabus for Mining Engineering (MNG) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the MNG 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 Mining Engineering 6th Sem scheme and its subjects, do visit MNG 6th Sem 2019 regulation scheme. For Open Elective-I scheme and its subjects refer to MNG Open Elective-I syllabus scheme. The detailed syllabus of principles of food preservation is as follows.
Course Objective:
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Unit II
Methods of Food Handling and Storage
Nature of harvested crop, plant and animal; storage of raw materials and products using low temperature, refrigerated gas storage of foods, gas packed refrigerated foods, sub atmospheric storage, Gas atmospheric storage of meat, grains, seeds and flour, roots and tubers; freezing of raw and processed foods.retort pouch packing, Aseptic packaging.
Unit III
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Unit IV
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 V
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Course Outcome:
On completion of the course the students are expected to
- Be aware of the different methods applied to preserving foods.
Text Books:
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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 detailed syllabus of all the other subjects of Mining Engineering 6th Sem, visit MNG 6th Sem subject syllabuses for 2019 regulation.
For all Mining Engineering results, visit Anna University MNG all semester results direct link.