Course Details
Subject {L-T-P / C} : FP6235 : Advanced Thermal Operation in Food Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Arun Prasath Venugopal
Syllabus
Thermal destruction of microbial cells and bacteria spores kinetics of microbial death heat
penetration into foods method of determining lethality of thermal processes thermal destruction
of enzymes mechanisms of heat transfer in food blanching, pasteurization, and sterilization
thermal processing of foods in containers and outside containers principle of aseptic technology
thermal destruction of nutrients and quality factors optimization of the thermal processes for
nutrient retention thermal processing equipment and technology.
Course Objectives
- To understand the thermal operations in food industry
Course Outcomes
The students will be able to understand thermal operation and its application in food processing industries.
Essential Reading
- McCabe WL & Smith JC, Unit Operations of Chemical Engineering, TATA Macgraw Hill
- Brennan JG, Butters JR, Cowell ND & Lilly, Food Engineering Operations, Springer
Supplementary Reading
- Sahay KM & Singh KK, Unit Operation of Agricultural Processing, NIPA
- Ronald Jowitt, Extrusion cooking Technology, Springer