UNIT 1:
Constituents of food and their energy values
Thermal, electrical, rheological properties of food
texture of food materials
Terminologies -viscometry - basic concepts
freeze concentration – membrane concentration
UNIT 2:
Thermal processing of foods - cooking, blanching, sterilization, pasteurization, canning
interaction of heat energy on food components - reaction kinetics - Decimal reduction time – Temperature dependence of kinetics
Arrhenius equation - Thermal Death Time Curves – Optimum temperature.
Preservation by irradiation
retort processing –principles and applications,microwave and radio frequency heating in food processing
Non Thermal processing methods
UNIT 3:
Food spoilage – causes of spoilage -––– dehydration –methods of–
Food spoilage – causes of spoilage -––– dehydration –methods of–
Moisture content – free moisture – bound and unbound moisture
equilibrium moisture content
Water activity – sorption behaviour of foods
dehydration – types of dryers – advantages and disadvantages
osmotic dehydration – foam mat drying of materials.
UNIT 4:
Physical, chemical, thermal and rheological properties of milk
storage tanks. Receiving, handling and testing of milk – storage.
Pasteurization - principles and methods - equipment
Low Temperature Long Time
High Temperature Short Time
Ultra High Temperature pasteurization
UNIT 5:
Homogenization - theory and working of homogenizers -.–– -
cream separation - principles - types of separators
Clarifiers - butter churns – ghee manufacture - equipment
whey manufacture – techniques –equipment – ice cream freezers
condensed milk – milk powder manufacturing – drying equipment -drum drier and spray drier
milk products – paneer – casein – probiotic dairy products – milk plant sanitation requirements - Cleaning In Place unit and its functions
