AG60131: Non-Thermal Processing Of Food
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| Course name | Non-Thermal Processing Of Food | ||||||||||||||||||||
| Offered by | Agricultural & Food Engineering | ||||||||||||||||||||
| Credits | 4 | ||||||||||||||||||||
| L-T-P | 3-1-0 | ||||||||||||||||||||
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| Semester | Autumn | ||||||||||||||||||||
Syllabus
Syllabus mentioned in ERP
Traditional preservation technologies; Emerging techniques - principles of minimal processing and non-thermal processing, use of natural food preservatives and hurdle technology concept; Irradiation processing equipment, effect on micro-organisms and foods, Non-thermal processing using high hydrostatic pressure, pulsed light, ultrasound, pulsed electric field, reverse osmosis and ultrafiltration; Oscillating magnetic field processing equipment, effect on micro-organisms, enzymes and food components; Non-thermal processing applications in fruits and vegetables and sea foods; Safety criteria for minimally and non-thermal processed foods. Freeze drying, freeze concentration, UV radiation, electron beam, ozone, antimicrobial proteins, non thermal plasma tech., radio frequency based tech,electrolysed water, steam condensation and pasteurization, bacteriocins and lactoferrin, etc.
Concepts taught in class
Student Opinion
How to Crack the Paper
Classroom resources
Additional Resources
Time Table
| Day | 8:00-8:55 am | 9:00-9:55 am | 10:00-10:55 am | 11:00-11:55 am | 12:00-12:55 pm | 2:00-2:55 pm | 3:00-3:55 pm | 4:00-4:55 pm | 5:00-5:55 pm | |
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| Monday | In Dept | |||||||||
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