Food Processing and Preservation

UNIVERSITY OF SARGODHA

INSTITUTE OF FOOD SCIENCE AND NUTRITION

COURSE OUTLINE

Course Title: Food Processing and Preservation

Course Code: FST 102

Credit Hours:3(2-1)

Instructor: Ammara Ainee

Email: [email protected]

DESCRIPTION AND OBJECTIVES

This course is about food processing and preservation methods. This course will provide the information about the different preservations techniques that influence the quality of food materials during processing. Students will also get knowledge about handling of these food items on scientific lines and will get information about the production of quality products. These different techniques will be helpful to process and preserve the shelf-life of food products. In case of fruits, vegetables and meat products special care is needed for fresh as well as processed products. This course will also help to develop different preserved food product. This course will also provide the information about the different preparatory unit operations required for food processing to get good quality products, minimize the food losses and meet the consumer demands.

INTENDED LEARNING OUTCOMES

Students will learn about the characteristics of raw food material. Understand the source and variability of raw food material and their impact on food processing operations. Students will learn the basic principles of food preservation including sun drying, low and high temperatures, CA storage, Radiations etc. This course will provide the knowledge to understand the applications of additives in food processing and preservation, spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. Course will also provide the information about principles that make a food product safe and high quality for consumption.

bread, wine, vinegar, yoghurt, sausages, pickles. Food irradiation: principles, applications, equipment’s, safety aspect, effect on food properties, detection methods.

READINGS

1. Fellow, P.J. 2005. Food processing technology: principles and practices, 2nd ed. CRC Press, Taylor & Francis Group, Boca Raton, Florida.

2. Brennan, JG. 2006. Food processing handbook. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.

3. Rahman, M.S. 2007. Handbook of food preservation. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.

4. Awan, J.A. and Rehman, S.U. 2009. Food preservation manual. Unitech Communications, Faisalabad, Pakistan.

5. Potter, N.N., and Hotchkiss, J.H. 2012. Food Science.5th Ed. Springer Science and Business Media.

COURSE SCHEDULE

Week	Topics and Readings
1.	Preparation of foods for food processing: introduction, properties of raw materials, storage and transportation of raw materials.
2.	Preparatory operations cleaning introduction and methods
3.	Preparatory operations sorting and methods
4.	Grading, Peeling and Removal of inedible constituents
5.	Size reduction , Blanching and sulphiting.
6.	Heat processing: methods UHT. thermisation, pasteurization, HTST. Commercial sterilization, Canning. Practical.
7.	Canning unit operations.
8.	Canning Unit Operations, Retort operation equipment,Effect of heat processing
9.	Low Temperature Preservation Refrigeration: method and equipment , Cold storage: requirements, Factors affecting the cold storage. Temperature, Humidity, controlled atmospheric storage. Practical
10.	Freezing: Methods of Freezing, equipment and changes in foods. Practical . Evaporation and dehydration: evaporation – concentration and condensation. Practical
11.	Drying – principles, equipments, types of driers. Practical
12.	Dehydration: applications, dehydrated products – vegetables, fruits and milk. Practical
13.	Use of chemical additives: contaminants, adulterants, additives. Practical
14.	Food additives: classification, criteria for selection, GRAS additives, permissible limits, food safety, E-numbers, Practical
15.	Preservation by fermentation technology: principles, objectives, types . Practical
16.	Food irradiation. Practical

RESEARCH PROJECT /PRACTICALS /LABS

Practicals: Bottling/canning of selected fruits, vegetables. Cold storage of fruits and vegetables. Freezing of fruits and vegetables.Dehydration of fruits and vegetables. Use of chemicals in preservation of food products. Production of vinegar, yoghurt and pickles. Evaluation of bottled, frozen and dehydrated products.

Project on sun drying and freezing.

ASSESSMENT CRITERIA