week 13 and 14- Use of chemical additives
Book: Food Processing and Preservation (J.A Awan)
Chapter Number: 7
Contents
- Contaminants,adultration, chemical additives and functions of chemical additives
- Classification and criteria for selection, GRAS additives, Permissible limits, Food Safty, E-Numbers
- Practicals:
- Preparation of Tomato Ketchup
- Preparation of Apple Jam (see below link for practicals)
- https://foodscienceuniverse.com/different-food-products-recipes-in-english/
Course Material
- Week 1. Introduction, properties of raw materials, storage and transportation of raw materials.
- Week 2. Cleaning
- Week 3. Sorting
- Week 4. Grading, Peeling and Removal of inedible constituents.
- Week 5. Size Reduction, Blanching and Sulphiting
- week 6. Use of hifh Temperature Techniques
- week 7 and 8. Canning Unit operations , Retort equipment and Effect of Heat Processinging
- week 9. Low Temperature Preservation Refrigeration: method and equipment , Cold storage: Factors affecting the cold storage.
- Week 10 : Use of below Freezing Temperature
- week 11 and 12: Removal of Moisture
- week 13 and 14- Use of chemical additives
- week 15- Preservation by Fermentation Technology
- week 16- Food Irradiation
- Chapters 13
- Department Institute of Food Science & Nutrition
- Teacher
Ms. Ammara Ainee
