UNIQUE SERIES AKTU Syllabus
BFT551

Food Preservation Lab

L-T-P0-0-2 Credits1 Session2024-25 TypeLab / Practical
Appears in 1 semester

B.Tech Food Technology · Sem 5 (Lab)

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List of Experiments / Activities

  1. 1 PRE REQUISITES: NIL
  2. 1Study of Post harvest Handling and Treatment of Fruits and Vegetables
  3. 2Study of Post Harvest Handling of Grains, Pulses and Milk
  4. 3Study of Preservation of fresh produce by Freezing
  5. 4Study of Preservation of Foods by High Temperature [ Canning/ Bottling]
  6. 5To check the efficacy/ adequacy of Blanching treatment
  7. 6Study of preservation of foods by Drying / Dehydration
  8. 7Study of Osmotic Concentration / Osmo Air Drying as a means of Food Preservation
  9. 8Study of Fermentation as a means of Food Preservation
  10. 9Study of preservation of foods by use of Chemical Preservatives Study of Microwave Pasteurization and Sterilization of Foods
Course Objectives2 points
  • To provide basic insight into the practical aspects of the principles of food preservation
  • To provide knowledge to ascertain the efficacy of these processes
Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

  1. CO1Understand the composition and characteristics of fresh produce
  2. CO2Understand the causes of post harvest losses and basic principles of preservation.
  3. CO3Understand the causative factors of spoilage and means to prevent this spoilage
  4. CO4Understand the application of various processes towards preservation of foods.
  5. CO5Understand to determine the efficacy of preservation methods.
  6. CO6Understand the usage and limits of additives in foods as preservatives. 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

REFERENCEBOOKS

  1. S.NO

Books

  1. YEAR OF PUBLICATION/ REPRINT
  2. Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd. 2007
  3. Girdhari Lal, G. S. Siddappa, G. L. Tandon, “Preservation of Fruits and Vegetables”,10th Reprint of 2nd Edition, Indian Council of Agricultural Research, New Delhi 2019
  4. M.Shafiur Rahman, “Handbook of Food Preservation” 2nd Edition, CRC Press 2007
  5. S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 1986
  6. B.Srilaxmi, “Food Science”, 8th Edition, New Age International Publishers 2018

Official AKTU syllabus

This subject is on page 24 of the original AKTU PDF.

Official AKTU syllabus PDF ↗