FT 3314 FOOD PROCESSING AND Preservation SYLLABUS | ANNA UNIVERSITY BTECH FOOD TECHNOLOGY 6TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SIXTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI, TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3314 FOOD PROCESSING AND Preservation L T P C
3 0 0 3
AIM
To expose the students to the principles and different methods of food processing and
preservation.
OBJECTIVES
To understand the principles of food processing and preservation.
To understand the role of different methods the processing of different foods and
their impact on the shelf life, quality, and other physical and sensory characteristics
of foods.
To familiarize with the recent methods of minimal processing of foods
To understand the materials and types of packaging for foods
UNIT I PRINCIPLES OF MASS AND ENERGY BALANCE 9
Transport 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.
UNIT II CANNING OF FOOD PRODUCTS 9
Newer 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.
UNIT III DRYING PROCESS FOR TYPICAL FOODS 9
Rate of drying for food products; design parameters of different type of dryers; properties of
air-water mixtures. Psychrometric chart, freezing and cold storage. freeze concentration,
dehydro-freezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and
cold storages.
UNIT IV NON-THERMAL METHODS 9
Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure,
fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,
UNIT V FOOD PACKAGING 9
Basic packaging materials, types of packaging, packaging design, packaging for different
types of foods, retort pouch packing, costs of packaging and recycling of materials.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Sivasankar, B. “Food Processing and Preservation”. Prentice Hall of India, 2002.
2. Desrosier, N.W. and Desrosier, J.N. “The Technology of Food Preservation”, 4th Edition,
CBS, 1987.
47
3. Khetarpaul, Neelam. “Food Processing and Preservation.” Daya Publications, 2005
4. Singh, M.K. “Food Preservation” Discovery Publishing, 2007.
5. Fellows, P.J. “Food Processing Technology : Principles and Practice”. 2nd Edition, CRC /
Wood Head Publishing, 2000.
6. Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications,
2006.
REFERENCES
1. Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
2. Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC / Wood
Head Publishing, 2003.
3. Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.
FT 3314 FOOD PROCESSING AND Preservation L T P C
3 0 0 3
AIM
To expose the students to the principles and different methods of food processing and
preservation.
OBJECTIVES
To understand the principles of food processing and preservation.
To understand the role of different methods the processing of different foods and
their impact on the shelf life, quality, and other physical and sensory characteristics
of foods.
To familiarize with the recent methods of minimal processing of foods
To understand the materials and types of packaging for foods
UNIT I PRINCIPLES OF MASS AND ENERGY BALANCE 9
Transport 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.
UNIT II CANNING OF FOOD PRODUCTS 9
Newer 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.
UNIT III DRYING PROCESS FOR TYPICAL FOODS 9
Rate of drying for food products; design parameters of different type of dryers; properties of
air-water mixtures. Psychrometric chart, freezing and cold storage. freeze concentration,
dehydro-freezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and
cold storages.
UNIT IV NON-THERMAL METHODS 9
Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure,
fermentation, curing, pickling, smoking, membrane technology. Hurdle technology,
UNIT V FOOD PACKAGING 9
Basic packaging materials, types of packaging, packaging design, packaging for different
types of foods, retort pouch packing, costs of packaging and recycling of materials.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Sivasankar, B. “Food Processing and Preservation”. Prentice Hall of India, 2002.
2. Desrosier, N.W. and Desrosier, J.N. “The Technology of Food Preservation”, 4th Edition,
CBS, 1987.
47
3. Khetarpaul, Neelam. “Food Processing and Preservation.” Daya Publications, 2005
4. Singh, M.K. “Food Preservation” Discovery Publishing, 2007.
5. Fellows, P.J. “Food Processing Technology : Principles and Practice”. 2nd Edition, CRC /
Wood Head Publishing, 2000.
6. Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications,
2006.
REFERENCES
1. Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
2. Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC / Wood
Head Publishing, 2003.
3. Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.
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