FOOD GROUPS AND ITS FUNCTIONS
Food and its function, Physio-chemical properties of foods. properties of foodsClassification of Foods Cereals and Pulses, Milk and Animal Products, Vegetables and Fruits, Oils, Fats, Nuts and Sugar.Food Pyramid. Food in Relation to Health Population and Food Production: Populations Growth Food Production. Food and the Future: Genetically Modified Foods and Organic Foods.
CONCEPTS OF FOOD PREPARATION
Objectives of cooking, Preliminary Preparation, Methods of Cooking: Dry eat Moist Heat Combination Methods.
Microwave Cooking. Effect of Cooking on Nutritive Value:Changes in Proteins, Carbohydrates,lipids, Vitamins and Minerals, Colour.
UNIT OPERATIONS IN FOOD PROCESSING
Heat Exchange, Evaporation, Size Reduction Sedimentation, Filtration, Centrifugation Drying and Dehydration: Drying Rate, Changes during Drying, Methods of Drying, EMC, Concentration: Methods of Concentration.
Major Causes of Food Deterioration. Food Preservation, Types of Food Preservation Traditional and Modern Methods. Principles of Food Preservation: Blanching, Pasteurization, Sterilization, Canning and Freezing. Enzymes: Control of Enzymes and Other Factors.
Role of Technologies: Principles of Pulsed Electric Field Ohmic Heating, Dielectric Heating Infrared Heating Irradiation. Fermentation: Types of Fermenters, Benefits of Fermentation, Control of Fermentation in Food.
Reference Book:
1. R.L. Earle, Unit Operations in Food Processing, Pergamon Press, New York,1989
2. Norman N. Potter and Joseph H. Hotchkiss. 1995. Food Science, 5th Ed. Chapman & Hall, NY, USA.
3. Gaurav Tewari and Vijay K. Juneja. 2007. Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing, Ames, Iowa, USA
. 4.P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC Press, Boca Raton , FL, USA
5. N Shakuntala Manay & M Shadaksaraswamy, Foods: Facts and Principles, Fifth edition, New Age International Publishers, 2023
Text Book:
1. Paul Singh R. and Dennis R. Heldman, -Introduction to Food Process Engineering, 5th Edition, Academic Press, USA,2014
2. James G Brennan – Food Processing Handbook 2nd Edition, Wiley VCH, Weinheim 2011
3. M. Shafiur Rahman. 2007. Handbook of Food Preservation, 2nd Ed. CRC Press, Boca Raton, FL, USA.
