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Course Description: This course provides an in-depth understanding of the principles, techniques, and equipment used in food processing operations. It covers various methods of food preservation, processing, and packaging, emphasizing both traditional and modern technologies. Students will learn about the impact of processing on food quality, safety, and nutritional value.
Course Description: This course provides an in-depth understanding of the principles, techniques, and equipment used in food processing operations. It covers various methods of food preservation, processing, and packaging, emphasizing both traditional and modern technologies. Students will learn about the impact of processing on food quality, safety, and nutritional value.
Course Objectives:
Course Objectives:
- To understand the fundamental principles of food processing operations.
- To analyze the impact of processing techniques on food quality and safety.
- To evaluate the use of modern technologies in food processing.
- To apply knowledge of food processing operations in practical and industrial contexts.
UNIT I
UNIT I
Introduction to Food Processing: Overview of Food Processing Industry; Importance and Scope of Food Processing; Principles of Food Processing; Concept of Unit operations; Types of Food Processing Methods; Overview of Food Processing Equipment.
Introduction to Food Processing: Overview of Food Processing Industry; Importance and Scope of Food Processing; Principles of Food Processing; Concept of Unit operations; Types of Food Processing Methods; Overview of Food Processing Equipment.
UNIT II
UNIT II
Thermal Processing: Fundamentals of Heat Transfer in Food Processing; Pasteurization and Sterilization Techniques; Canning Processes; Blanching and Its Applications; Effects of Thermal Processing on Food Quality and Nutritional Value.
Thermal Processing: Fundamentals of Heat Transfer in Food Processing; Pasteurization and Sterilization Techniques; Canning Processes; Blanching and Its Applications; Effects of Thermal Processing on Food Quality and Nutritional Value.
UNIT III
UNIT III
Mechanical Processing: Size Reduction: Cutting, Grinding, and Milling; Mixing and Blending Operations; Emulsification and Homogenization; Filtration and Centrifugation; Extrusion and Forming Processes.
Mechanical Processing: Size Reduction: Cutting, Grinding, and Milling; Mixing and Blending Operations; Emulsification and Homogenization; Filtration and Centrifugation; Extrusion and Forming Processes.
UNIT IV
UNIT IV
Preservation and Packaging Techniques: Refrigeration and Freezing; Dehydration and Drying Methods; Fermentation and Pickling; Use of Preservatives and Additives; Packaging Materials and Technologies.
Preservation and Packaging Techniques: Refrigeration and Freezing; Dehydration and Drying Methods; Fermentation and Pickling; Use of Preservatives and Additives; Packaging Materials and Technologies.
UNIT V
UNIT V
Advanced Food Processing Technologies: High-Pressure Processing (HPP); Pulsed Electric Fields (PEF) and Ultrasound; Microwave and Radio Frequency Processing; Membrane Technology in Food Processing; Innovations and Trends in Food Processing.
Advanced Food Processing Technologies: High-Pressure Processing (HPP); Pulsed Electric Fields (PEF) and Ultrasound; Microwave and Radio Frequency Processing; Membrane Technology in Food Processing; Innovations and Trends in Food Processing.
Principles and methods of cleaning of food materials. Material and Energy Balances: Basic principles, Material balances, Energy balances.
UNIT II
Fluid-Flow Theory and Applications: Fluid statics, Fluid dynamics. Concept of Viscosity, viscometers, Newtonian and Non-Newtonian fluids, and role in food processing. Measurement of fluid pressure and flow rate. Pumps and fans; types and principle of working.
UNIT III
Heat-transfer :Theory of heat transfer; modes of heat transfer: Heat conduction, Surface heat transfer, Radiation heat transfer. Convection heat transfer. Heat exchangers; types, principle of working and their applications for different food products. Various kinds of retorts and their working. Evaporation: objectives, factors affecting evaporation rate, Single-effect evaporators, Multiple-effect evaporators. Vapour recompression. Boiling-point elevation. Evaporation of heat-sensitive materials.
UNIT IV
Theory and methods of separation. Mechanical Separation operations : Sedimentation, Centrifugal separation, filtration, size separation, types of separators, size of screens, sieve analysis - Principles and equipments;. Equilibrium separation operations: Gas absorption, Extraction and washing, Crystallization, Membrane separations, Distillation : Principles and equipments.
UNIT V
Size reduction: Objectives, factors affecting size reduction. Size reduction machines; crushers, grinders, cutting machines etc. – Principle of working and application for different food materials. Theory of mixing, Factors affecting mixing, Mechanisms of mixing. Types of mixtures for dry and paste materials.
REFERENCES:
Unit operations in food processing by R.L. Erle Food Engineering by Subir Chakraborty
Course Outcomes:
Student will be able:
a) To have basic knowledge of Food processing principles and various preservation methods.
b) To apply various processing methods in the manufacturing of different food materials.
c) To have knowledge of food properties & effect of different processing methods on food constituents.
d) To define various unit operations for food processing.
e) Understand/analyse the reasons of post-harvest losses and methods of their prevention.
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