FD3501 Subject code belongs to the Anna University, B.Tech Food Technology Semester V syllabus. In this article, we discuss the syllabus of the Food Processing And Preservation subject. We hope it helps the students prepare for the academic exams.
The following article, FD3501 – Food Processing And Preservation Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the Food Processing And Preservation syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
- To expose the students to the principles and different methods of food processing and preservation.
FD3501 – Food Processing And Preservation Syllabus
Unit I: Principles Of Mass And Energy Balance
Transport phenomena with respect to foods; Factors affecting heat and mass transfer; Study of heat transfer and its application in the design of thermal processes and freezing. Thermal processing; calculation of process time temperature-schedules.
Unit II: Canning Of Food Products
Newer methods of thermal processing; batch and continuous; application of infra-red microwaves; ohmic heating; control of water activity; preservation by concentration and dehydration; osmotic methods.
Unit III: Drying Process For Typical Foods
Rate of drying for food products; design parameters of different type of dryers; properties of air-water mixtures. Psychrometric chart, freezing and cold storage.freeze concentration, dehydro freezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and cold storages.
Unit IV: Non-Thermal Methods
Super Critical Technology for Preservation – Chemical preservatives, preservation by ionizing radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane technology. Hurdle technology.
Unit V: Food Packaging
Basic packaging materials, types of packaging, packaging design, packaging for different types of foods, retort pouch packing, costs of packaging and recycling of materials.
Text Books:
- Sivasankar, B. “Food Processing and Preservation”. Prentice Hall of India, 2002.
- Khetarpaul, Neelam. “Food Processing and Preservation.” Daya Publications, 2005.
- Singh, M.K. “Food Preservation” Discovery Publishing, 2007.
- Fellows, P.J. “Food Processing Technology: Principles and Practice”. 2nd Edition, CRC Wood Head Publishing, 2000.
- Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications, 2006.
References:
- Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
- Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC/Wood Head Publishing, 2003.
- Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.
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