CH3025D FOOD TECHNOLOGY

CO 1: Able to understand the general aspects of food industry; the constituents, quality and standards of food andfood additives.

CO 2: Evaluate heat sterilization kinetics of canned food, containers, metal, glass, flexible packaging.

CO 3: Aware of canning procedures for fruits, vegetables meats, poultry, marine products

CO 4: Learn about preservation by heat and cold, dehydration, concentration, frying, irradiation,microwaveheating, fermentation and pickling.

CO 5: Gain knowledge on packing methods, production and utilization of food products, soft and alcoholic beverages, dairy products, meat, poultry and fish products.

CO 6: Aware of treatment and disposal of food processing wastes.

Introduction, general aspects of food industry, role of engineers in food industry, world food demand and Indian scenario; constituents and properties of food,quality and nutritive aspects; food additives, standards, deteriorative factors and their control, preliminaryprocessing methods, food conversion and preservation operation; food processing equipments, food quality, safety and regulations.

Preservation by heat and cold dehydration-freezing and refrigeration, concentration, frying, sterilization and pasteurization, emerging non thermal methods of food preservation, chemicals, fermentation and pickling, hurdle technology, food canning technology-heat sterilization of canned food, canning procedures for fruits, vegetables, meats, poultry and marine products; Separation processes in food processing; food packaging, product shelf-life.

Production and utilization of food products-processing of spices and plantation crops; bakery and Confectionery technology, fat and oil processing technology - solvent extraction, refining and hydrogenation of oil, extraction, clarification concentration and packaging of fruit juice; production of jam, candies, pickles, chocolate; diary product processing- meat, poultry and fish processing; beverage processing; treatment and disposal of food processing wastes.

1. J.L. Heidand M.A. Joslyn, Fundamentals of Food Processing Operation, Westport: The AVI Publishing Co., 1967.

2. D.R. Heldman,Food Process Engineering, Westport: The AVI Publishing Co.,1975.

3. C.W. Hall, A.W. Farall and A.L. Rippen,Encyclopedia of Food Engineering, Van Nostrand, Reinhold, 19