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AKTU Principles of Food Preservation (BFT501) Syllabus PDF – B.Tech 3rd Year
Principles of Food Preservation BFT501
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Official AKTU syllabus of Principles of Food Preservation (BFT501) for B.Tech 3rd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Principles of Food Preservation
Download PDFBFT501 · 4 credits · L-T-P 3-1-0
| 2 | Characteristics of tissue and non-tissue foods, Degree of perishability of unmodified foods, Concept of Intermediate moisture foods, Basic Principles of Food Preservation and Methods Involved | 4 |
| II | 1 | Preservation of foods by low temperatures: Chilling temperatures: Consideration relating to storage of foods at chilling temperatures, Applications and procedures, Controlled and Modified atmosphere storage of foods, Post storage Handling of foods. Advantages and Limitations of Chilling Process 4 |
| 2 | Freezing temperatures: Freezing process, Slow and fast freezing of foods and its consequence, other occurrences associated with freezing of foods. Technological aspects of Pre freezing, Actual freezing, Frozen storage and Thawing of foods. Technologies involved and their working principles. | 5 |
| III | 1 | Preservation of foods by high temperatures: Basic concepts in thermal destruction of microorganisms. D, Z, F values. Heat resistance and thermophic microorganisms. Thermal Death Time Curve and its implications. Cooking, Blanching, Pasteurization and Sterilization of foods. 5 |
| 2 | General process of Caning of foods, Spoilage in Canned foods. Canning in Retortable Pouches. Assessing adequacy of thermal processing of foods. | 5 |
| IV | 1 | Preservation of Foods by water removal: Basic Principles, Technological aspects and application of evaporative concentration process; Freeze concentration and membrane process for food concentrations and their applications along with advantages and limitations. 5 |
| 2 | Basic Principles, Technological aspects and application of drying and dehydration of foods, Cabinet, tunnel, belt, bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods. Basic Principles, working principle and equipments involved. Advantages and Limitations of these processes. | 5 |
| V | 1 | Principles, Technological aspects and application of sugar and salt in food preservation. Use of Preservatives in Food Preservation, Class I and Class II Preservatives, Antimicrobial agents, Biological agents. Basic Principles and limits of usage as per FSSAI. 4 |
| 2 | Use of Non ionizing and Ionizing radiations in preservation of foods. Basic Principles. Equipments involved and working principles. Advantages and Limitations. Safety aspects of Irradiated Foods. Hurdle technology and its application in production of Shelf Stable Foods. | 4 |
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