Principles of Food Preservation detailed syllabus for Agricultural Engineering (Agri) for 2020-21 regulation curriculum has been taken from the Rajasthan Technical University official website and presented for the agricultural engineering 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 Agricultural Engineering 7th Sem scheme and its subjects, do visit Agri 7th Sem 2020-21 regulation scheme. The detailed syllabus of principles of food preservation is as follows.
Unit 1
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Unit 2
Introduction to foods, types of foods, sources of foods, scope and benefits of industrial food preservation, perishable and nonperishable foods, causes of food spoilage. Food preservation methods: salt and sugar, principle and method, preservation by chemicals, antioxidants, mould inhibitors, acidulants; Fermentation preservation-definitions, advantages and disadvantages, types of fermentations, equipments, applications of food preservation.
Unit 3
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Unit 4
Introduction to low temperature preservation of foods, applications of low temperature preservation methods, types of low temperature preservation methods: chilling of foods- theory, equipments, chill storage; Freezing-ice crystal formation, solute concentration, freezing time, equipments, effect on food quality; Freeze concentration- principles and process, problems due to precipitation of solids, food applications, equipments; membrane concentration-techniques, equipments used, effect on foods, hurdle technology.
Unit 5
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For detailed syllabus of all other subjects of Agricultural Engineering, 2020-21 regulation curriculum do visit Agri 7th Sem subject syllabuses for 2020-21 regulation.
For all Agricultural Engineering results, visit Rajasthan Technical University agricultural engineering all semester results direct link.