Course Details
Subject {L-T-P / C} : FP6232 : Non-Thermal Operations in Food Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Madhuresh Dwivedi
Syllabus
Traditional preservation technologies Emerging techniques - principles of
minimal processing and non-thermal processing, use of natural food
preservatives and hurdle technology concept Irradiation processing -
equipment, effect on micro-organisms and foods, Non-thermal processing using
high hydrostatic pressure, pulsed light, ultrasound, pulsed electric field,
reverse osmosis and ultrafiltration Oscillating magnetic field processing -
equipment, effect on micro-organisms, enzymes and food components Non-thermal
processing applications in fruits and vegetables and sea foods Safety criteria
for minimally and non-thermal processed foods.
Freeze drying, freeze concentration, UV radiation, electron beam, ozone,
antimicrobial proteins, non thermal plasma tech., radio frequency based
tech,electrolysed water, steam condensation and pasteurization, bacteriocins
and lactoferrin, etc.
Course Objectives
- Understand the basic principles of <br />emerging processing technologies, <br />e.g., high-pressure processing, <br />pulsed UV lights, ultrasound <br />processing, etc.
Course Outcomes
Be able to apply novel / innovative technologies to design and improve products and processes
Essential Reading
- Sun, D, Emerging Technologies for Food Processing, Academic Press
- Barbosa-Canovas, G. V., Tapia, M. S. and Cano, M. P., Novel Food Processing Technologies, CRC Press
Supplementary Reading
- 1. Ohlsson, T. and Bengtsson, N., Minimal Processing technologies in the food industry, Woodhead Publishing Limited
- Chauhan O P, Emerging trends in food processing, NIPA
Journal and Conferences
- LWT-Food science and Technology
- JFST