E PATHSHALA FOOD TECHNOLOGY STUDY MATERIAL

 E-PATHSALA Food technology study material download 

Table content

1.Scope of food processing in india with national and international perspective

2.Historical developments in food processing 

3.Food deterioration and control 

4.Principal of food processing and preservation 

5. Heat preservation and processing 

6. Thermal death time curves 

7. Models of heat transfer , determining process time and process lethality

8. General principles of canning and bottling of foods 

9. Canning and bottling of different food products

10.Retort processing of food 

11.Aseptic processing and packaging 

12. Low temperature preservation and processing 

13. Freezing methods and packaging requirements for frozen foods 

14. food drying and dehydration 

15. Dehydrofreezing 

16.Principles underlying the preparation of intermediate moisture foods 

17. Principle of processing by baking and frying 

18.Roasting and smoking of foods

19. Food fermentation 

20.preservation of foods by freezing 

21.processing and preservation by non thermal methods 

22.food irradiation 

23.high hydrostatic pressure technology 

24.Pulsed electric field technology

25.hurdle technology 

26.enzymes as preservation 

27. Food extrusion 

28.preservation of food using bacteriocins 

29.preservation of foods by pulsed light technology 

30.controlled atmospheric storage and modified atmospheric storage packaging

31.chemical preservation in food industry 

32.membrane processing in food industry

33.effects of ionizing radiation on food nutrients