Food Processing Principles

Course Objectives:

1. To introduce students to the fundamental principles and concepts of food processing.

2. To understand the various unit operations involved in food processing.

3. To explore the physical, chemical, and biological changes that occur during food processing.

4. To familiarize students with the different methods used to process foods and extend their shelf life.

5. To enable students to critically evaluate the impact of different processing technologies on food quality and nutrition.
   
   

Course Outcomes:

Upon successful completion of this course, students will be able to:

1. Describe the principles and technologies used in food processing.

2. Analyze the effects of different processing methods on food composition, structure, and quality.

3. Apply knowledge of food processing unit operations to different food products.

4. Understand the factors influencing food processing, including heat, mass transfer, and moisture control.

5. Evaluate the advantages, limitations, and applications of various food processing techniques.
   
   

Unit 1: Introduction to Food Processing and Unit Operations

• Overview of food processing and its importance.

• Classification of food processes: Primary and secondary processing.

• Basic unit operations in food processing: heating, cooling, drying, filtration, mixing, etc.

• Mass transfer and heat transfer principles in food processing.

• Introduction to food processing equipment and machinery.
  
  

Unit 2: Thermal Processing and its Impact on Food Quality

• Principles of heat transfer in food: conduction, convection, and radiation.

• Thermal processes: pasteurization, sterilization, blanching, and canning.

• Effects of heat on food texture, color, flavor, and nutritional content.

• Calculation of time-temperature combinations for various processes.

• Emerging thermal processing technologies (microwave, ohmic heating).
  
  

Unit 3: Preservation by Non-Thermal Methods

• Principles of non-thermal food preservation methods: High Pressure Processing (HPP), Pulsed Electric Fields (PEF), Cold Plasma, and UV-C.

• Impact of non-thermal preservation on food quality, nutrition, and shelf life.

• Applications of non-thermal methods in the food industry.

• Comparison of non-thermal and thermal methods in terms of energy efficiency and food quality preservation.
  
  

Unit 4: Drying and Dehydration Technologies

• Principles of drying and dehydration: Moisture migration, rate of drying.

• Methods of drying: Sun drying, hot air drying, freeze drying, spray drying, and vacuum drying.

• Impact of drying on food texture, color, and nutritional value.

• Applications of drying in fruits, vegetables, dairy, and meat products.

• Challenges in drying process and innovations in drying technologies.
  
  

Unit 5: Food Packaging and Emerging Processing Technologies

• Basic principles of food packaging: Functions and types of packaging materials.

• Advances in packaging materials: Active packaging, edible films, and nano-packaging.

• New and emerging processing technologies: 3D food printing, ultrasound processing, and fermentation-based methods.

• Sustainability in food processing: Waste management, energy use, and eco-friendly packaging.
  
  

References:

1. Fellows, P. J. (2017). Food Processing Technology: Principles and Practice (5th ed.). Woodhead Publishing.

2. Ramaswamy, H. S., & Mark, H. (2004). Food Processing: Principles and Applications. CRC Press.

3. Rao, M. A., & Rizvi, S. S. H. (2012). Engineering Properties of Foods (4th ed.). CRC Press.

4. Singh, R. P., & Heldman, D. R. (2009). Introduction to Food Engineering (4th ed.). Academic Press.

5. Smith, D. M. (2018). Handbook of Food Processing Equipment. Springer.