Principles of Food Preservation Med Ele 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Medical Electronics (Med Ele), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (OBT554), Category (OE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other med ele 5th sem syllabus for be 2017 regulation anna univ you can visit Med Ele 5th Sem syllabus for BE 2017 regulation Anna Univ Subjects. For all other Open Elective I subjects do refer to Open Elective I. The detail syllabus for principles of food preservation is as follows.
Course Objective:
- The course aims to introduce the students to the area of Food Preservation. This is necessary for effective understanding of a detailed study of food processing and technology subjects.
Unit I
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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
Thermal Methods
Newer methods of thermal processing; batch and continuous; In container sterilizationcanning; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods
Unit IV
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Unit V
Non-Thermal Methods
Super Critical Technology for Preservation – Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,
Course Outcome:
On completion of the course the students are expected to
- Be aware of the different methods applied to preserving foods.
Text Books:
- Karnal, Marcus and D.B. Lund Physical Principles of Food Preservation. Rutledge, 2003.
- VanGarde, S.J. and Woodburn. M Food Preservation and Safety Principles and Practice.Surbhi Publications, 2001.
- Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.
- Khetarpaul, Neelam, Food Processing and Preservation, Daya Publications, 2005.
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.
- Ranganna, S. Handbook of Canning and Aseptic Packaging. Tata McGraw-Hill, 2000.
For detail syllabus of all other subjects of BE Med Ele, 2017 regulation do visit Med Ele 5th Sem syllabus for 2017 Regulation.
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