BFT501 Principles of Food Preservation Syllabus — AKTU 2024-25

Syllabus

5 units · 45 lecture hours

Unit1

8 hrs

Basic considerations: Aims and objectives of preservation & processing of foods, Wastage of Foods, Food Safety and Food Security, Causes of quality deterioration and spoilage of perishable foods
Characteristics of tissue and non-tissue foods, Degree of perishability of unmodified foods, Concept of Intermediate moisture foods, Basic Principles of Food Preservation and Methods Involved

Unit2

9 hrs

Preservation of foods by low temperatures: Chilling temperatures: Consideration relating to storage of foods at chilling temperatures, Applications and procedures, Controlled and Modified atmosphere storage of foods, Post storage Handling of foods. Advantages and Limitations of Chilling Process
Freezing temperatures: Freezing process, Slow and fast freezing of foods and its consequence, other occurrences associated with freezing of foods. Technological aspects of Pre freezing, Actual freezing, Frozen storage and Thawing of foods. Technologies involved and their working principles.

Unit3

10 hrs

Preservation of foods by high temperatures: Basic concepts in thermal destruction of microorganisms. D, Z, F values. Heat resistance and thermophic microorganisms. Thermal Death Time Curve and its implications. Cooking, Blanching, Pasteurization and Sterilization of foods.
General process of Caning of foods, Spoilage in Canned foods. Canning in Retortable Pouches. Assessing adequacy of thermal processing of foods.

Unit4

10 hrs

Preservation of Foods by water removal: Basic Principles, Technological aspects and application of evaporative concentration process; Freeze concentration and membrane process for food concentrations and their applications along with advantages and limitations.
Basic 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. Basic Principles, working principle and equipments involved. Advantages and Limitations of these processes.

Unit5

8 hrs

Principles, Technological aspects and application of sugar and salt in food preservation. Use of Preservatives in Food Preservation, Class I and Class II Preservatives, Antimicrobial agents, Biological agents. Basic Principles and limits of usage as per FSSAI.
Use of Non ionizing and Ionizing radiations in preservation of foods. Basic Principles. Equipments involved and working principles. Advantages and Limitations. Safety aspects of Irradiated Foods. Hurdle technology and its application in production of Shelf Stable Foods.

Course Objectives3 points

Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

CO1Understand the reasons/causes of food spoilage and the need for Food Preservation
CO2Understand the basic principles of Food Preservation & technologies available for the same.
CO3Understand the equipments associated with these processes and their working principle
CO4Understand the suitable use of these technologies for practical purposes
CO5Understand the impact of these process technologies on product and environment
CO6Understand the latest developments in related process technologies Bloom’s POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

S.NO NAMEOFAUTHORS/BOOKS/PUBLISHERS YEAR OF PUBLICATION /REPRINT
Norman N.Potter, Joseph H.Hotchkiss,“FoodScience”,5thEdition,CBS Publishers & Distributor Pvt. Ltd. 2007
Marcus Karel,Owen R. Fennema, Daryl B.Lund, “Principles of Food Science, Part-II, Physical Principles of Food Preservation, M.Dekker 1975, Digitized April2008
Norman W.Desrosier, Technology of Food Preservation, Medtech, Scientific International Pvt. Ltd New Delhi 2018
C.R.Stumbo,“ Thermobacteriology in FoodProcessing”2nd Edition,Academic Press 1973

This subject is on page 8, 9 of the original AKTU PDF.