Food Preservation and Process Principles Food Tech 5th Sem Syllabus for Diploma BTEUP 2018

Food Preservation and Process Principles detail BTEUP Diploma syllabus for Food Technology, effective from 2018, is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.

For all other food tech 5th sem bteup diploma syllabus 2018 you can visit Food Tech 5th Sem BTEUP Diploma Syllabus 2018 Subjects. The detail syllabus for food preservation and process principles is as follows.

DETAILED CONTENTS

1. Basic Consideration : Aims and objectives of preservation and processing of foods, Characterisitcs of tissues and nontissues foods, Degree of perishability of unmodified foods, Causes of quality deterioration and speilage of perishable foods, intermediate moisture foods, wastage of foods.
2. Preservation of foods by low temerature :
1. Chilling temperatures : Consideration relating to storage of foods at chilling temperatures. Applications and procedures, Controlled and modified atomsphere storage of foods, Post storage handling of foods.
2. Freezing temperatures : Freezing process, Slow and fast freezing of foods and its consequence, other occurences associated with freezing of foods. Technological aspects of pre freezing, Actual freezing, Frozen storage and thawing of foods.
3. Preservation of foods by high temperatures : Basic concepts in thermal destruction of microorganisms D,Z,F values. Heat resistance and thermophic microorganisms. Cooking, blanching, pasteurization and sterilization of foods. Assessing adequacy of thermal processing of foods, General process of caning of foods, Spoilage in canned foods.
4. Preservation by water removal :
1. Principles, technological aspects and application of evaporative concentration process; Freez concentration and membrane process for food concentrations.
2. Principles, Technological aspects and applicaiton of drying and dehydration of foods, cabinet, tunnel, belt, bin, drum, spray, vaccum, foam mat, fluidized-bed and freeze drying of foods.
5. Principles, Technological aspects and application of sugar and salt, Antimicrobial agents, Bioligical agents, non ionizing and ionizing radiations in preservation of foods, Hurdle technology.

For detail syllabus of all other subjects of BE Food Tech, effective from 2018 do visit Food Tech 5th Sem BTEUP syllabus for 2018.

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