Course Details
Subject {L-T-P / C} : FP4206 : Emerging Technologies in Food Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Dibyakanta Seth
Syllabus
Introduction, scope and applications of high-pressure processing of foods, pulsed electric fields processing (PEF), osmotic dehydration, high-intensity pulsed light technology, food processing by radiofrequency electric fields and electromagnetic radiations, ultrasound in food processing, food irradiation. Recent development in microwave heating radio-frequency processing ohmic heating combined microwave vacuum drying new hybrid drying technologies vacuum cooling of foods the concept of minimal processing of fruits and vegetable products modified and controlled atmospheric packaging for minimally processed foods. Any other latest technologies for food processing.
Course Objectives
- To learn about various emerging technologies in food processing.
Course Outcomes
At the end of the course, students will be able to know the practical applications of various emerging technologies in food processing.
Essential Reading
- Da-Wen Sun, Thermal Food Processing – New technologies and Quality Issues, CRC Press
- Tewari and Juneja, Advances in Thermal and Non-Thermal Food Preservation, Blackwell
Supplementary Reading
- Passos and Ribeiro, Innovation in Food Engineering – New Techniques and Products, CRC Press
- Da-Wen Sun, Emerging technologies in food processing., Elsevier