UNIT 1:
Constituents of food and their energy values -
Thermal, electrical, rheological properties of food
Texture of food materials - definition
Viscometry - basic concepts
Concentrations of foods - freeze 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
Moisture content – free moisture – bound and unbound moisture –
equilibrium moisture content
Water activity – sorption behaviour of foods – dehydration
methods of dehydration – types of dryers – advantages and
disadvantages – osmotic dehydration – foam mat drying of materials.
