{"id":60626,"date":"2023-09-06T12:08:55","date_gmt":"2023-09-06T12:08:55","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3501-food-processing-and-preservation-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-09-06T12:08:55","modified_gmt":"2023-09-06T12:08:55","slug":"fd3501-food-processing-and-preservation-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3501-food-processing-and-preservation-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3501: Food Processing and Preservation syllabus for Food Tech 2021 regulation"},"content":{"rendered":"

Food Processing and Preservation detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University<\/a> 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. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme<\/a>. The detailed syllabus of food processing and preservation is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit I<\/h4>\n

PRINCIPLES OF MASS AND ENERGY BALANCE\t9<\/strong>
\nTransport 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.\n<\/p>\n

Unit II<\/h4>\n

CANNING OF FOOD PRODUCTS\t9<\/strong>
\nNewer 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.\n<\/p>\n

Unit III<\/h4>\n

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\"Get<\/a><\/h4>\n

Unit IV<\/h4>\n

NON-THERMAL METHODS\t9<\/strong>
\nSuper Critical Technology for Preservation – Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,\n<\/p>\n

Unit V<\/h4>\n

FOOD PACKAGING\t9<\/strong>
\nBasic packaging materials, types of packaging, packaging design, packaging for different types of foods, retort pouch packing, costs of packaging and recycling of materials.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Classify the principles of food processing and preservation.<\/li>\n
  2. Interpret the role of different methods the processing of different foods.<\/li>\n
  3. Comprehend the impact on the shelf life, quality, and other physical and sensory characteristics of foods.<\/li>\n
  4. Identify the recent methods of minimal processing of foods.<\/li>\n
  5. Appraise the materials and types of packaging for foods.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    Reference Books:<\/h4>\n
      \n
    1. Rahman, M. Shafiur. \u201cHandbook of Food Preservation\u201d. Marcel & Dekker, 2006.<\/li>\n
    2. Zeuthen, Peter and Bogh-Sarensen, Leif. \u201cFood Preservation Techniques\u201d. CRC \/ Wood Head Publishing, 2003.<\/li>\n
    3. Ranganna, S. \u201cHandbook of Canning and Aseptic Packaging\u201d. Tata McGraw-Hill, 2000.<\/li>\n<\/li>\n<\/ol>\n

      For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

      For all Food Technology results, visit Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[48,85],"tags":[],"class_list":["post-60626","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/60626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=60626"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/60626\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=60626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=60626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=60626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}