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MSRIT Principles of Food Processing & Preservation 7 Elective
No Units Titles Sub Titles Chapters
1 Unit 1 Basic consideration Aim and objectives of preservation and processing of foods, characteristics of food components, primary sources of microorganisms found in foods, deterioration of food quality, causes of quality deterioration and spoilage of perishable foods, spoilage in canned foods VIEW CHAPTERS
2 Unit 2 Low temperature Preservation of foods Chilling temperatures, Considerations relating to storage of foods at chilling temperatures, low temperature applications in food preservation, controlled and modified atmosphere storage of foods, Freezing temperature, Preparation of foods for freezing, freezing process, slow and fast freezing of foods and its consequences, storage stability of frozen foods, effect of freezing on microorganisms VIEW CHAPTERS
3 Unit 3 High temperature preservation of foods Basic concepts in thermal destruction of microorganisms-D, Z, F, values, Heat resistance and thermophilisms in micro-organisms, Cooking, blanching, pasteurization and sterilization of foods, Assessing adequacy of thermal processing of foods, general process of canning of foods VIEW CHAPTERS
4 Unit 4 Preservation by Dehydration Principles, technological aspects and applications of drying and dehydration of foods, Principles, technological aspects and applications of evaporative concentration processes, freeze concentration and membrane processes for food concentrations VIEW CHAPTERS
5 Unit 5 Other techniques in preservation Principles, technological aspects and applications of sugar and salt, anti-microbial agents, non-ionizing and ionizing radiations in preservations of foods, Fermented foods VIEW CHAPTERS
 
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