JNTUA B.TECH R 20 2-3 Syllabus For Principles of food preservation PDF 2022
February 10, 2022 2022-02-10 18:14JNTUA B.TECH R 20 2-3 Syllabus For Principles of food preservation PDF 2022
JNTUA B.TECH R 20 2-3 Syllabus For Principles of food preservation PDF 2022
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You will be able to find information about Principles of food preservation along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Principles of food preservation after reading this blog. Principles of food preservation has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Principles of food preservation can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.
All of the Topic and subtopics related to Principles of food preservation are mentioned below in detail. If you are having a hard time understanding Principles of food preservation or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.
Principles of food preservation Unit One
Definition and scope of Food Science and Technology, Historical development of food processing and preservation, general principles of food preservation. Degree of perishability of unmodified foods, Causes of quality deterioration and spoilage of perishable foods, intermediate moisture foods, wastage of foods.
Principles of food preservation Unit Two
Preservation of foods by low temperatures: (A) Chilling temperatures: Consideration relating to storage of foods at chilling temperatures, Chilling injury, Applications and procedures, Controlled and Modified atmospheric storage of foods, Post storage Handling of foods. (B) Freezing temperatures: Freezing process, Slow and quick freezing of foods; effect on foods, other occurrences associated with freezing of foods. Technological aspects of pre freezing, Actual freezing, Frozen storage and thawing of foods, Individual Quick Freezing.
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Principles of food preservation Unit Three
Preservation of foods by high temperatures: Basic concepts in thermal destruction of microorganisms D, Z and F values. Heat resistance and thermophilic microorganisms. Cooking, blanching, pasteurization and sterilization of foods. Extrusion, baking, roasting, frying, dielectric heating, ohmic, microwave and infrared heating. Assessing efficacy of thermal processing of foods, General process of canning of foods.
Principles of food preservation Unit Four
Preservation by water removal: (a) Principles, Technological aspects and application of evaporative concentration process; Freeze concentration and membrane process for food concentrations. (b) Principles, Technological aspects and application of drying and dehydration of foods, Cabinet, tunnel, belt, bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods.
Principles of food preservation Unit Five
Chemical & Natural Preservatives: Classification, Principles, Radiations: Sources of radiations, units and dosages, effect on microorganisms and different nutrients; dose requirements for radiation preservation of foods., safe limits, irradiation mechanism and survival curve, technological aspects; applications of sugar and salt, antimicrobial agents, biological agents, Hurdle technology. Effects of various food processing operations on the nutritive value of foods.
Principles of food preservation Course Objectives
Emphasis on importance of food technology into reduce the spoilage and improve the quality
To explore the various preservation methods.
Principles of food preservation Course Outcomes
Upon completion of this course students should be able to understand
The changes occurring during various food processing techniques
Technologies involved in storage and preservation The effect of enzymes on spoilage reactions of foods.
Principles of food preservation Text Books
1.Norman N. Potter and J.H. Hotchkiss, Chapman and Hall, “Food Science”, 5thEdition,2098.
2.P. J. Fellows, “Food processing technology: Principles and Practice”, 3rdEdition, Taylor and Francis, 2009.
Principles of food preservation Reference Books
1.M. Karel, O.R. Fennema and D.B. Lund, “Principles of Food Science-Part-II: Physical Method of Food Preservation”, 2ndEdition, Marcel Dekkar Inc., 2001.
2.V. Kyzlink, “Principles of Food Preservation”, 2ndEdition, Elsevier Press, 2003. 3.J. M. Jay, D. Van Nostrand, “Modern Food Microbiology”, 7thEdition, 2005.
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