ChE424(C) FOOD TECHNOLOGY

UNIT-I
General aspects of Food Industry, Constituents of Food, Quality & nutritive aspects, Food additives, Standards.

UNIT-II
Deteriorative factors and their control, Preliminary methods, Conversion and preservation operations, Preservation by Heat and Cold, Concentration, Drying, Irradiation, Microwave heating.

UNIT-III
Sterlization & Pasteuterisation, Fermentation & Pickling, Packing methods, Cereal grains, Pulses, Vegetables, Fruits, Spices, Fats & Oils.

UNIT-IV
Bakery, Confectionery & Chocolate Products, Soft & Alcoholic beverages, Dairy products, Meat, Poultry & Fish products.


Text Books

1. Food Science, Norman N. Potter Joseph H. Hatchkiss, 5th edition, CSB Publishers & Distributors, New Delhi

1. J.L.Heid and K.A Joslyn, Fundamentals of Food processing operations, the AVL Publishing Co., Westport
2. N.M. Potten, Food science, The AVL Publishing Co., Westport
3. D.R. Heldman Food Process Engineering, The AVL Publishing Co., Westport
4. S.E. Charm, The Fundamentals of Food Engineering, The AVL Publishing Co., Westport.