M.Sc.

DEGREE COURSE IN FOOD TECHNOLOGY AND MANAGEMENT

CORE III - PRINCIPLES OF FOOD PROCESSING - I

CREDITS: 4
SEMESTER: I
FACULTY: Ms. SINI JADEESH & Dr. SIMMI JAIN

COURSE OBJECTIVES:
 To understand the principles of different techniques used in processing and preservation
of foods.
 To study the applications of conventional and novel techniques in food processing.

UNIT I
Properties of foods and processing theory
Properties of liquids, solids and gases – Density and Specific gravity – Viscosity –Surface
activity – rheology and texture – Material transfer – Fluid flow – Heat transfer – Water activity –
Effects of processing on sensory characteristics and nutritional properties of foods – Process
control – Automatic control – Computer-based systems
12 hours
UNIT II
Raw material preparation
Cleaning – Sorting – Grading – Peeling – Size reduction in solid foods and liquid foods – Mixing
and forming – Separation and concentration – Centrifugation – Filtration – Expression –
Extraction using solvents – Membrane concentration – Ultrafiltration and Reverse osmosis
12 hours

UNIT III
Processing and Preservation by moist heat
Blanching – Steam and Hot-water blanchers – effect on foods – Pasteurization –equipment –
packaged foods – unpackaged liquids – effect on foods Heat sterilization –In-container –Ultra
high-temperature – canning - Evaporation and distillation
12 hours
UNIT IV
Processing and Preservation by dry heat
Dehydration – mechanism of drying – factors affecting drying rate - heated air and heated
surface - factors affecting drying – Types of driers – effect on foods – Baking and roasting –
 direct, indirect, batch, continuous and semi-continuous ovens – heat processing using hot oils –
frying – shallow and deep frying – effect on foods.
12 hours

UNIT V
Processing and Preservation by Low temperature and Fermentation technology
Chilling – Mechanical refrigerators – Cryogenic chilling – Chill storage – freezing – Theory –
methods of freezing – Equipment – changes in food-freeze drying – freeze concentration.

Importance of fermented foods – Use of micro-organisms in food industry for the production of
fermented foods, acid fermented dairy products, High acid, medium acid and Low acid
fermented products, acid fermented vegetable products – Production of Edible Mushrooms –
Ecological background – Technology of mushroom production.
12hours

REFERENCES
 Brennan, J.G. (Ed.) (2006). Food Processing Handbook. Weinheim, Germany: WILEY-
VCH Verlag GmbH & Co. KGaA.
 Chakraverty, A., Majumdar, A.S., Raghavan. G.S. V. & Ramawamy, H.S. (Eds.) (2003).
Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices. USA:
Marcel Dekker Inc.
 Desrosier, N.W. & James, N. (1977). Technology of Food Preservation. (4th ed.), AVI. Publ.
 Fellows, P.J. (2000). Food Processing Technology- Principles and practice .(2nd ed.).
Florida, USA: CRC Press LLC.
 Oreopoulou, V. and Russ, W. (Eds.) (2007). Utilization of By-Products and Treatment of
Waste in the Food Industry. New York, USA: Springer Science+ Business Media LLC.
 Rahman, M.S. (Ed.). (2007). Handbook of Food Preservation. (2nd Ed.). Florida, USA: CRC
Press.
 Smith, J.S., & Hui, Y.H. (Eds.) (2004). Food Processing: Principles and Applications.
Oxford, UK: Blackwell Publishing.
 Sun, Da-Wen (Ed.) (2005). Emerging technologies for Food Processing. California, USA:
Elsevier Academic Press.

PROPOSED CLASS SCHEDULE:

Topic Method of Number References

delivery of classes

UNIT I
Teaching Objectives:
 To impart

a. different behavioral aspects of foods like physical property, rheology, heat transfer and fluid
dynamics
b. the impact of processing on sensory characteristics and nutritional properties of foods
c. the principles of process control systems like automatic control and Computer-based systems in food
industries
Properties of foods and processing
 Properties of liquids, solids and Part I - Basic Principles In Fellows,
gases P.J. (2000). Food Processing
 Material transfer - Fluid flow - Technology- Principles and
Heat transfer Lecture + 3 Classes practice. (2nd ed.). Florida, USA:
 Water activity PPT CRC Press LLC. pp 7-78.
 Effects of processing on sensory
characteristics and nutritional Rahman, M.S. (Ed.). (2007).
properties of foods Handbook of Food Preservation.
Lecture + (2nd Ed.). Florida, USA: CRC
 Process control -Automatic 3 Classes
PPT Press. Page no. 19-43
control - Computer-based
systems
Supplementary resources
Sahin, S and Sumnu, S.G.
(2006) Physical Properties of
Foods. NY, USA: Springer
Science.
Sikorski, Z.E. (Ed) (2007)
Chemical and Physical Properties
of Food Components. (3rd ed).
Florida, USAH: CRC Press.
Walstra, P. (2003) Physical
Chemistry of Foods. NY, USA:
Marcel Dekker, Inc.
Learning Outcome:
At the end of this unit, the students will be able to:

a. Explain the important influence of physical attributes of various foods

b. Screen better processing methods with lower nutritional loses.
c. Understand how to reduce the variability in final products so that the legislative requirements and
consumers’ expectations of product quality and safety met.
UNIT II
Teaching Objectives:
To emphasis the importance of :
a. Different types of cleaning, sorting, grading, peeling techniques
b. Size reduction for improving the functional, palatable properties of foods
c. Fundamental separation techniques and different methods for separating liquids and solids from
slurries, pastes, particulates or flours
Raw material preparation Part II – Ambient Temperature
Processing In Fellows, P.J. (2000).
 Cleaning - Sorting - Grading - Food Processing Technology-
Peeling Principles and practice. (2nd ed.).
 Size reduction - solid foods - Lecture + Florida, USA: CRC Press LLC. pp
liquid foods PPT 81-168.
 Mixing and forming 11
 Separation and concentration Classes Supplementary resources
– Centrifugation - Brennan, J.G. (Ed.) (2006). Food
Classification Processing Handbook. Weinheim,
– Filtration Lecture +
Germany: WILEY-VCH Verlag
– Expression GmbH & Co. KGaA. Pg 2-25
– Extraction using solvents PPT
– Membrane concentration Karel, M. and Lund, D.B. (2003)
Physical Principles of Food
Preservation (2 ed) NTY, USA:
Marcel Dekker.

Rahman, M.S. (Ed.). (2007).

Handbook of Food Preservation.
(2nd Ed.). Florida, USA: CRC
Press.

Smith, J.S., & Hui, Y.H. (Eds.)

(2004). Food Processing:
Principles and Applications.
Oxford, UK: Blackwell Publishing.

Sun, Da-Wen (Ed.) (2005).

Emerging technologies for Food
Processing. California, USA:
Elsevier Academic Press

.
Learning Outcome:
After the completion of the unit, students will
a. Understand the various post-harvest handling of foods
b. Know the preliminary steps to be taken on receiving the raw materials to a processing industry.
c. Enable to separate particulates from slurries, pastes etc.
UNIT III
Teaching Objectives:
 To study the various forms of heat treatment for varied food products and its effect of the physical,
chemical and nutritional properties of the foods.
Processing and preservation by moist
heat Part III - Processing by Application
 Blanching of heat In Fellows, P.J. (2000).
o Steam-Hot-water Food Processing Technology-
blanchers Principles and practice. (2nd ed.).
o Effect on foods Florida, USA: CRC Press LLC. pp
 Pasteurization -Equipment 233-249, 278-307.
o Packaged foods PPT & 5 classes
o Unpackaged liquids
Lecture Supplementary resources
o Effect on foods
Brennan, J.G. (Ed.) (2006). Food
 Heat sterilization Processing Handbook. Weinheim,
o in-container Germany: WILEY-VCH Verlag
o ultra high-temperature GmbH & Co. KGaA.
o Canning Hui, Y.H. (Ed.) (2006) Handbook
 Evaporation of Food Science, Technology &
Engineering, Florida, USA: CRC
 Distillation
8 classes Press LLC.

Rahman, M.S. (Ed.). (2007).

Handbook of Food Preservation.
(2nd ed.). Florida, USA: CRC
Press.

Part III - Processing by Application

of heat In Fellows, P.J. (2000).
Food Processing Technology-
Principles and practice. (2nd ed.).
Florida, USA: CRC Press LLC.
pp 309-361

Learning Outcome:
 Would enable the students in choosing appropriate heat treatments for different foods to maximize its
quality.

UNIT IV
Teaching Objectives:
 To learn the types hot air treatment given to foods to preserve them and its effect on the physical,
chemical and nutritional properties of the foods.

Processing and preservation by dry

heat Part III - Processing by Application
of heat In Fellows, P.J. (2000).
 Dehydration Lecture + 8 classes Food Processing Technology-
o Mechanism of drying Principles and practice. (2nd ed.).
 o Factors affecting drying PPT Florida, USA: CRC Press LLC. pp
o Types of dryers 233-249, 278-307.
o Effect on foods

 Baking and roasting – direct, Supplementary resources

indirect, batch, continuous and Brennan, J.G. (Ed.) (2006). Food
semi-continuous ovens Processing Handbook. Weinheim,
Germany: WILEY-VCH Verlag
 Heat processing using hot oils GmbH & Co. KGaA.
o Frying –shallow and deep frying Farnworth, E.R. (Ed) (2008)
o Effect on foods Handbook of Fermented Functional
foods (2nd ed.). Florida, USA: CRC
Press.
Hui, Y.H. (Ed.) (2006) Handbook
of Food Science, Technology &
Engineering, Florida, USA: CRC
Press LLC.
Rahman, M.S. (Ed.). (2007).
Handbook of Food Preservation.
(2nd ed.). Florida, USA: CRC Press.

Part III - Processing by Application

of heat In Fellows, P.J. (2000).
Food Processing Technology-
Principles and practice. (2nd ed.).
Florida, USA: CRC Press LLC.
pp 309-361
Learning Outcome:

UNIT V
Teaching Objectives:
 To understand the basic concepts of fermentation.
 To learn the applications of enzymes in food processing

Food preservation by low

temperature and fermentation Fellows, P.J (2000).Food
technology PPT & 4 classes Processing Technology: Principles
Lecture
 Chilling and Practice (2nd ed.) Woodhead
o Mechanical refrigerators Publishing Limited, CRC Press
o Cryogenic chilling 2000. Page No: 210-226, 418-451
o Chill storage e-book
 freezing
Brennan J G (2006). Food
o Methods of Freezing
Processing Handbook. Page No:
o Equipment
 o Changes in food 125-171 e-book
o freeze drying and freeze
concentration http://sintak.unika.ac.id/staff/blog/u
ploaded/5812001244/files/tpp/chilli
ng.pdf
8 http://silvalab.fsnhp.msstate.edu//F
 Importance of fermented foods Lecture Classes REEZING%20.pdf
+
 Use of micro-organisms in food PPT
Joshi VK and Pandey A.
industry for the production of
Biotechnology- Food Fermentation,
fermented foods,
(2 Vol. set). Education Publ. New
 Acid fermented dairy products
Delhi. 1999.pg 781,783-791,811-
o High acid, medium acid and
828,833-852,964, 1003-1006,1009-
Low acid fermented products
1013,1231,1235-12421259,1261-
 Acid fermented vegetable
1266,1158-1162,1165-1166,1175-
products-Saukraut
1177 Available in Library
 Production of Edible Mushrooms
o Ecological background Gupta PK. Elements of
o Technology of mushroom biotechnology. Rastogi
production. publications, Meerut., 2008 pg 488-
491

http://www.bio.org/speechs/pubs/er
/food.asp

U Satyanarayana (2008),
Biotechnology, Books & Allied (P)
Ltd, Kolkata pg 318-325,344-
346,355-358,374-380,383

Learning Outcome:
 Would help students to appreciate advantages and disadvantages of one method over the other and
enable them in choosing appropriate heat treatments for different foods to maximize its quality.
 Help them to appreciate the role of microorganisms in food preservation over chemical additives.
 Extend the know how of enzyme technology to the development of novel product development.

- E-book – Soft copy available with course instructor, to be collected by Class representative

INTERNAL ASSESSMENT COMPONENTS

Assignment 1:
Group of 2 (10 marks): Groups to be formed according to the register number.

Date of submission: 30th August 2019

1. Identify and explain the preliminary process involved in food industries under following
categories:

a. Solid foods (e.g. cookies/fruit bars)

b. Liquid foods (e.g. beverages/sauce)
 Present the same as a step wise process right from the selection of raw ingredients by
cleaning, sorting and grading to the different process involved towards the development
of final product.
 The students are required to give explanation for selecting different processing
techniques as well as equipment for the particular food product.
 All assignments to be mailed to the instructor on or before the deadline. A delay in the
submission will not be evaluated under any circumstance.
 All the assignments must be properly formatted (Times New Roman, 12pt).
 Mention the references, if any, in the standard APA format.

Assignment 2- Group Activity -5 Members each (10 Marks)

Chapter review and Question bank

 While reviewing the chapters, students have to discuss all possible questions from that
particular chapter and a question bank of respective units need to be submitted to the
instructor.
 Each chapter should contain points other than already given, diagrams / pictures, videos
(working of an instrument / process).

Submission date : 26rd August 2019 for Unit 1, 2, 3

23rd September 2019 for Unit 4 and 5.

Group 1 (Reg no 1, 6, 11, 16, 21,27) - Chapter 1

Group 2 (Reg no 2, 7, 12, 17, 22) - Chapter 2
Group 3 (Reg no 3, 8, 13, 18, 23) - Chapter 3
Group 4 (Reg no 4, 27, 14, 19, 24,28) - Chapter 4
Group 5 (Reg no 5, 10, 15, 20, 25, 26) - Chapter 5

Guidelines for submission

  Students are expected to make a visual presentation of the given topics with relevant
information.
 For group activity participation of each member in the group is necessary for a better
outcome.
 Students can refer the web links and reference books, which is given in the lesson plan
for the completion of the activity.

INTERNAL ASSESSMENT CONSOLIDATION

S.No. Name of the Activity Mode of Total MARKS
Presentation Awarded

1.Internal assessment examination I Individual 50 + 50

and II
Other Components

1. Activity - 1 Group 10

2. Activity - 2 Group 10

Total 20

All the Best!