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Section 1: Food Chemistry and Nutrition: XL - U Food Technology

This document discusses food technology across four sections. Section 1 covers food chemistry and nutrition, including carbohydrates, proteins, lipids, pigments, flavors, enzymes, and nutrition. Section 2 discusses food microbiology, characteristics of microorganisms, microbial growth, food spoilage, toxins, and fermented foods. Section 3 is about food products technology, processing principles, packaging, cereal processing, oil processing, fruits/vegetables processing, plantation crops, milk products, and animal products. Section 4 is on food engineering, including mass/energy balance, heat/mass transfer operations, mechanical operations, and thermal operations.

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243 views2 pages

Section 1: Food Chemistry and Nutrition: XL - U Food Technology

This document discusses food technology across four sections. Section 1 covers food chemistry and nutrition, including carbohydrates, proteins, lipids, pigments, flavors, enzymes, and nutrition. Section 2 discusses food microbiology, characteristics of microorganisms, microbial growth, food spoilage, toxins, and fermented foods. Section 3 is about food products technology, processing principles, packaging, cereal processing, oil processing, fruits/vegetables processing, plantation crops, milk products, and animal products. Section 4 is on food engineering, including mass/energy balance, heat/mass transfer operations, mechanical operations, and thermal operations.

Uploaded by

sayanto
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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XL - U Food Technology

Section 1: Food Chemistry and Nutrition


Carbohydrates: structure and functional properties of mono-, oligo-, & poly-
saccharides including starch, cellulose, pectic substances and dietary fibre,
gelatinization and retrogradation of starch. Proteins: classification and structure of
proteins in food, biochemical changes in post mortem and tenderization of
muscles. Lipids: classification and structure of lipids, rancidity, polymerization and
polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins
and myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines.
Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-
enzymatic browning. Nutrition: balanced diet, essential amino acids and essential
fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of
minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency
diseases. Chemical and biochemical c hanges: changes occur in foods during
different processing.

Section 2: Food Microbiology


Characteristics of microorganisms: morphology of bacteria, yeast, mold and
actinomycetes, spores and vegetative cells, gram-staining. Microbial growt h:
growth and death kinetics, serial dilution technique. Food spoilage: spoilage
microorganisms in different food products including milk, fish, meat, egg, cereals
and their products. Toxins from microbes: pathogens and non-pathogens including
Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and
Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles,
soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.

Section 3: Food Products Technology


Processing principles: thermal processing, chilling, freezing, dehydration, addition of
preservatives and food additives, irradiation, fermentation, hurdle technology,
intermediate moisture foods. Food pack aging and storage: packaging materials,
aseptic packaging, controlled and modified atmosphere storage. Cereal
processing and products: milling of rice, wheat, and maize, parboiling of paddy,
bread, biscuits, extruded products and ready to eat breakfast cereals. Oil
processing: expelling, solvent extraction, refining and hydrogenation. Fruits a nd
vegetables p rocessing: extraction, clarification, concentration and packaging of
fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and
puree, potato chips, pickles. Plantation crops processing and products: tea, coffee,
cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk
products processing: pasteurization and sterilization, cream, butter, ghee, ice-
cream, cheese and milk powder. Processing of animal products: drying, canning,
and freezing of fish and meat; production of egg powder. Waste utilization: pectin
from fruit wastes, uses of by-products from rice milling. Food standards and qu ality
maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in
place (CIP).
Section 4: Food Engineering
Mass and energy balance; Momentum transfer: Flow rate and pressure drop
relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat
transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass
transfer: molecular diffusion and Fick’s law, conduction and convective mass
transfer, permeability through single and multilayer films. Mechanical operations:
size reduction of solids, high pressure homogenization, filtration, centrifugation,
settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization,
evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing
and crystallization. Mass transfer oper ations: psychrometry, humidification and
dehumidification operations.

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