RFT502 PFP Syllabus
AKTU FOOD TECHNOLOGY(FT) RFT502 PFP Syllabus for all 5 units are provided Below. Download link for FT 5th SEM RFT502 PRINCIPLES OF FOOD PRESERVATION Syllabus is listed down for students to make perfect utilization and score maximum marks with our study materials.
UP Technical University FOOD TECHNOLOGY (FT) 5th SEM RFT502 PFP – PRINCIPLES OF FOOD PRESERVATION Syllabus
RFT502 PRINCIPLES OF FOOD PRESERVATION
UNIT-I
Basic considerations: Aims and objectives of preservation & processing of foods, Characteristics of
tissues and non-tissues foods, Degree of perishability of unmodified foods, Causes of quality
deterioration and spoilage of perishable foods, intermediate moisture foods, wastage of foods.
UNIT -II
Preservation of foods by low temperatures:
(A) Chilling temperatures: Consideration relating to storage of foods at chilling temperatures,
Applications and procedures, Controlled and Modified atmosphere storage of foods, Post storage
Handling of foods.
(B) Freezing temperatures: Freezing process, Slow and fast freezing of foods and its consequence,
other occurrences associated with freezing of foods. Technological aspects of pre freezing, Actual
freezing, Frozen storage and thawing of foods.
UNIT -III
Preservation of foods by high temperatures: Basic concepts in thermal destruction of
microorganisms D, Z, F values. Heat resistance and thermophilic microorganisms. Cooking,
Blanching, Pasteurization and Sterilization of foods. Assessing adequacy of thermal processing of
foods, General process of caning of foods, Spoilage in canned foods.
UNIT -IV
Preservation by water removal:
(a) Principles, Technological aspects and application of evaporative concentration process; Freeze
concentration and membrane process for food concentrations.
(b) Principles, Technological aspects and application of drying and dehydration of foods, Cabinet,
tunnel, belt, bin, drum, spray, vacuum, foam mat, fluidized-bed and freeze drying of foods.
UNIT -V
Principles, Technological aspects and application of sugar and salt, Antimicrobial agents, Biological
agents, non ionizing and ionizing radiations in preservation of foods. Hurdle technology.
Text Books:
1. Marcus Karel, Owen R. Fennema, Daryl B. Lund: Physical principles of food preservation. New York,
Basel Dekker, 1975.
2. Desrosier Norman W: The Technology of Food Preservation, AVI Pub. Co.
3. Norman N. Potter, Joseph H. Hotchkiss: Food science, 5th ed.New York : Chapman & Hall
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RFT502 PRINCIPLES OF FOOD PRESERVATION Syllabus free download
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RFT502 Syllabus, PFP Unit-wise Syllabus – FT 5th Semester
