Food Technology
Add On Course
Dried, cured, smoked, marinated and fermented foods
This course gives an elaborated knowledge on various preservative techniques for particular foods. Along with preservation value addition, how it is carried out and changes occur during these processes.
Postharvest handling, transportation and storage
This course gives an idea on maturity indices of various crops, post-harvest handling methods, standards and specifications, post-harvest changes, transportation and storage methods.
Dietary foods and nutraceutical
This course gives an idea on concept of nutraceuticals, antioxidants, prebiotics, probiotics and functional foods also the disease preventive action and other health benefits of these food items
Course objective:
- To introduce various preservation techniques practiced in food processing
- To give an introduction about a wide variety of preserved food products available locally.
Course Outcome:
By successfully completing the course students will be able to recognize and practice appropriate preservation techniques according to the food item
Course Duration: 33 hrs
Course Coordinator: Jamshida T P
Course Content:
Module 1
Fundamentals of drying- drying curve and sorption isotherms. Factors influencing the drying process. Methods and equipment-sun drying, mechanical dryers, solar dryers. Changes in products, spoilage. Freeze-drying- principle, and phase diagram of water, equipment; accelerated freeze-drying
Module 2
Salt curing- principle of preservation; methods of salting various food products; factors influencing salt uptake by foods; quality of salt and products.
Module 3
Smoke curing- chemistry of wood smoke; methods of smoking- cold smoking and hot smoking.Smoke kilns, use of liquid smoke and smoke powder. Problems associated with smoking carcinogens, purification of smoke. Measurement of extent of smoking, various smoked products.
Module 4
Marinated products. Basic principles of marinating. Pickle making- use of vinegar and other ingredients- role of each. Packing of pickles.
Module 5
Fermented Products: use of lactic acid bacteria, yeasts, etc. Optimum conditions required for fermentation. Various fermented products of India- methods of preparation. Control of fermentation process, spoilage problems.
Reference:
- Eastman,Wilbur, F. Jr. 2002. A Guide to Freezing, Canning and Smoking Meat, Fish and Game. Storey Publishing
- Gribling, Ricky, M. 1997. Drying Food. Hyland House Publishing Pty. Ltd.
- Gribling, Ricky, M. 1997. Smoking Food. Hyland House Publishing Pty. Ltd.
- NIIR Board. 2009. The Complete Technology Book on Processing, Dehydration, Canning and Preservation of Fruits and Vegetables. National Institute of Industrial Research.
- Potter, Norman. N. and Joseph H. Hotchkiss. 1998. Food Science. Springer.
