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.
UNIT 4:
Physical, chemical, thermal and rheological properties of milk
storage tanks,Receiving, handling
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
