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.

To understand the thermal operations in food industry

The students will be able to understand thermal operation and its application in food processing industries.

McCabe WL & Smith JC, Unit Operations of Chemical Engineering, TATA Macgraw Hill

Brennan JG, Butters JR, Cowell ND & Lilly, Food Engineering Operations, Springer

Sahay KM & Singh KK, Unit Operation of Agricultural Processing, NIPA

Ronald Jowitt, Extrusion cooking Technology, Springer