PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

Scope and trends in food industry                                                 

·         Status of Indian food industry with emphasis on State of Haryana.

·         Definition of food – food technology, food science, food preservation and food engineering – basic considerations.

·         Importance of food processing and preservation.

·         Classification of foods on the basis of shelf life,

·         Classification of foods on the basis of pH,

·         Classification of foods on the basis of origin;

·         Different types of food spoilage viz.

·         Microbiological and their effects on food quality

·         Bio-chemical and their effects on food quality

·         Chemical and their effects on food quality

·         Physical and their effects on food quality.

·         Principles of food preservation.

Preservation by sugar and salt                                                                            

·         Principles of Salt and sugar preservation,

·         Intermediate Moisture Food (IMF) like

1.      Jam,

2.      jelly

3.      Marmalade.

4.      Techniques of pickling.

Preservation by Low Temperature                                                             

·         Low temperature required for different foods – refrigeration

·         refrigeration load,

·         refrigeration systems;

·         slow and fast freezing,

·         freezing process;

·         Types of freezer

·         Advantages and disadvantages of freezing;

·         storage and thawing of frozen food.

Preservation by High Temperature                                                                       

·         Pasteurization, their Definition, Method, advantages and disadvantages

·         Sterilization, their Definition, Method, advantages and disadvantages

·         Canning: their Definition, Method, advantages and disadvantages.

Moisture Removal                     

·         Evaporation,

·         Concentration,

·         Drying and dehydration,

·         types of dryers,

·         advantages and disadvantages,

·         Selection of dryers.                                        

            Food Additives including Chemical Preservatives-                

           

·         Classification,

·         functions and uses in foods

           

            Preservation of foods by Radiation

• Irradiation of foods,
• Radiation doses for spices, onions, potatoes and meat 
•  Concept of microwave heating effect on food quality                                                                                                           

 LIST OF PRACTICALS

 

1.                  Study of changes in fruits/vegetables during storage

2.                  Peeling of fruits and vegetables

3.                  Preparation of brine and syrup

4.                  Blanching of seasonal fruits and vegetables

5.                  Dehydration of fruits & vegetables

6.                  Preparation of fruit bars

7.                  Freezing of seasonal vegetables, meat and fish products

8.                  Preparation of
              Jam,
             Jelly
            squash

9.                  Pickle preparation

10.              Storage of frozen products

11.              Preparation of sauerkraut