315306: Food Processing and Preservation Syllabus for Agriculture Engineering 5th Sem K Scheme MSBTE PDF

Food Processing and Preservation detailed Syllabus for Agriculture Engineering (AL), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Agriculture Engineering 5th Sem K Scheme Syllabus PDF, do visit MSBTE Agriculture Engineering 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food processing and preservation is as follows.

Rationale

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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify the key concepts of food preservation.
2. Suggest the food processing techniques for different agricultural products.
3. Illustrate the various preservation Techniques.
4. Identify the food additives and their role in food processing.
5. Analyze food process engineering related operations.

Unit I

Introduction to Food preservation 1.1 Introduction: Defining food; classification of food; constituents of foods; food processing; Scope of Fruit & Vegetable Preservation in India.(IKS*: ancient techniques of Fruit & Vegetable Preservation in India) 1.2 Food preservation: Principles and methods of food preservation-low temperature, high temperature, acid, salt, sugar & chemical. 1.3 Food spoilage: Microbial spoilage: Bacteria, Yeasts and Molds, Enzymatic spoilage, Spoilage by insect parasites and rodents, Characteristics and storage condition of food, Mechanical damage, Classification of food according to ease of spoilage.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations Presentations

Unit II

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Unit III

Preservation Techniques 3.1 Low temperature preservation: Introduction; methods of low temperature preservation; chilling; refrigeration and cold storage; factors affecting refrigerated & frozen storage of foods; effect of freezing on constituents of Food. 3.2 Preservation using sugar, salt and acids: Sugar – Introduction, factors affecting osmotic pressure of sugar solution, foods preserved using sugar; Salt-introduction, antimicrobial activity of salt, estimation of salt, food products preserved using salt; Acid – Introduction, mechanism, common foods preserved using acids 3.3 Preservation by use of chemicals: Introduction; objectives; factors affecting antimicrobial activity of preservatives; type of chemical preservatives; sulphur dioxide, benzoic acid, etc.; use of other chemicals like acidulants, antioxidants, mold inhibitors, antibodies, etc.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Model Demonstration Video Demonstrations Hands-on Site/Industry Visit Demonstration

Unit IV

Food Additives 4.1 Introduction: Functions and uses, Classification, Tolerance levels & Toxic levels in Foods; Legal safeguard; Risks of food additives 4.2 Food Colours: Natural & Synthetic food colorants; Classification of Food colorants; Chemical nature; Impact on health 4.3 Food Flavour Flavour compounds: Flavonoids, Terpenoids, Sulphur compounds, Other volatile components Types of flavour: Developed flavour, Processed flavor, Added flavor,Flavour additives

Suggested Learning Pedagogie
Lecture Using Chalk-Board Model Demonstration Video Demonstrations Presentations

Unit V

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List of Experiments:

1. Perform different preservation methods for the given food sample.*
2. Study the different types of food spoilages*
3. Study the thermal processing for food preservation
4. Perform the process of sterilization (Blanching)
5. Study the process of Pasteurization (LTLT,HTST,UHT)
6. Study the novel thermal technology in food processing (Drying, dehydration). *
7. Study the food preservation method- Sun drying.
8. Study the food preservation by low-temperature technique (Refrigeration, freezing). *
9. Study the food preservation by using sugar, salt, and acids-, Jam,*
10. Study the food preservation by using sugar, salt, and acids -pickle.
11. Study the food preservation by using sugar, salt, and acids -Ketchup *
12. Study the food preservation by chemicals..*
13. Study the functions of various food additives.
14. Study the Extraction procedure of natural color from given fruit/vegetable.
15. Study the different types of fruit flavors and its uses in food processing. *

Self Learning

Micro Project

• Create a chart on natural and artificial flavoring agents used in food
• Conduct a sensory evaluation of any two prepared products (e.g., jam, pickle, ketchup), assessing attributes like taste, texture, aroma, and appearance.
• Compare the quality parameters of any two prepared and market products, focusing on freshness, nutrition, safety, and overall consumer preference.
• Show the impact of Chemical Preservatives on the Shelf Life and Quality of Food Products
• Show the changes on drying and dehydrations of any 2 fruits/vegetables through actual experiment.
• Conduct a sensory evaluation of any two prepared products (e.g., jam, pickle, ketchup), assessing attributes like taste, texture, aroma, and appearance.
• Prepare a chart showing the process of canning.
• Represent the process of food preservation by making flow chart of given product such as Jam/jelly/Ketchup/pickle etc.
• Classify foods based on their spoilage rate
• Analyze the impact of different storage conditions (e.g., temperature, humidity, light) on the spoilage of foods.
• Prepare charts of 5 equipment designs involved in food processing
• Study the shelf life of any two prepared products, such as jam, pickle, ketchup, or raisins.
• Conduct an experiment to study mold growth on three fruit samples.

Assignment

• Sketch or design a basic fermenter model, highlighting the components like agitators, spargers, and sensors.
• Search for any 3 novel techniques in food preservation and make a collage.
• List common types of sensors used in food processing (e.g., temperature, pH, pressure).
• Explain the criteria FSSAI uses to ban certain additives.
• Create a Quiz on know -how of additives used in food industries.
• Create a cause-and-effect diagram or flowchart analyzing how mechanical damage affects fruit spoilage.
• Create Digital Quiz on food additives and its uses in industry.
• Visit/ study a video of any 1 food processing unit and collect information about high temperature processing
• Create Flashcards of different types of foods into perishable, semi-perishable, and non-perishable.
• Prepare a list of any 3 preservatives from market food samples

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Learning Materials

1. Girdhari Lal G.S. Siddappa & G.L. Tandon Preservation of Fruits & Vegetables Indian council of agril. Research New Delhi 1100012 ,ISBN: 978-8171640904
2. R.P. Srivastava & Sanjeev Kumar Fruits & Vegetable Preservation 3rd revised & Enlarrged Edition, International book distribution company. Lucknow, ISBN: 9788185860749
3. Earle R.L Unit Operation in Food Processing Pergamon Press, Oxford, New York, ISBN: 9781483293103
4. William C Frazier Food Microbiology McGraw-Hill, 1978, the University of Michigan, ISBN: 978-8170190806
5. N Shakuntala Manay Foods Facts and Principles New Age International, 2008 ; ISBN, 978-9389802405

Learning Websites

1. https://krishi.icar.gov.in/jspui/bitstream/123456789/82861/1 /Chapter%201%20(1-6).pdf Introduction to Food preservation
2. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=1943 4 Food spoilage
3. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=1943 3 Classification of food according to ease of spoilage
4. https://krishi.icar.gov.in/jspui/bitstream/123456789/78414/1 /Assam%20Training%20Manual-6-408-19-30.pdf High Temperature Processing
5. https://krishi.icar.gov.in/jspui/bitstream/123456789/70522/3 /12.pdf Novel thermal processing techniques – Microwave, Ohmic heating
6. http://ecoursesonline.iasri.res.in/mod/resource/view.php?id= 147591 Canning Process
7. https://krishi.icar.gov.in/jspui/bitstream/123456789/32291/1 /3_Principles%20of%20drying%20and%20dehydration.pdf Drying & Dehydration
8. http://ecoursesonline.iasri.res.in/course/view.php?id=639 Preservation techniques
9. https://icar.org.in/sites/default/files/2023-02/Innovative-F oods-ICAR.pdf Food additives and flavours
10. https://krishi.icar.gov.in/jspui/bitstream/123456789/78832/1 /Assam%20Training%20Manual-6-408-216-224.pdf Heat Transfer and its applications

For detail Syllabus of all other subjects of Agriculture Engineering, K scheme do visit Agriculture Engineering 5th Sem Syllabus for K scheme.

For all Agriculture Engineering results, visit MSBTE Agriculture Engineering all semester results direct links.