AI3007 Emerging Technologies in Food Processing Syllabus:

AI3007 Emerging Technologies in Food Processing Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 Understand and apply the different emerging technologies in processing of foods
 Familiarize about the equipment used for the processing of foods by novel technologies
 Compare the application of alternate thermal and non-thermal processing techniques on foods

UNIT I HIGH PRESSURE PROCESSING

Principles – Mechanism and applications of high pressure processing to food systems – High pressure processing of salads, meats and sea foods, fruits and fruit products -Effect of high pressure on microorganisms, enzymes, textural and nutritional quality of foods – Other applications of high pressure processing – High Pressure Freezing: principles and equipment, types of high pressure freezing process, microbiological and enzymatic inactivation after high pressure freezing.

UNIT II PULSED ELECTRIC FIELDS PROCESSING

Principles – Mechanism – PEF treatment systems – Main processing parameters PEF technology – Equipment – Applications – Mechanisms of microbial and enzyme inactivation. PEF processing of solid foods, liquid foods and beverages. Food safety aspects of pulsed electric fields.

UNIT III FOOD IRRADIATION

Introduction – Fundamentals of food Irradiation – Type and sources of radiation, dosimetry, mode of action of ionizing radiation – Direct and indirect effect, radiation effect on food constituents, Dose requirement for different products and regulations.

UNIT IV ALTERNATIVE NON THERMAL PROCESSING TECHNIQUES

High intensity pulsed light technology:- principles of PLT technology – Technological aspects of PLT – Effects of PLT technology on microorganisms and food quality. Ultrasound Processing:Principle of ultrasound – Fundamentals – Ultrasound as a processing and food preservation tool – Effect of ultra sound on properties of foods – Applications of ultrasound in microbial inactivation, assisted drying, extraction, osmotic dehydration, detection of foreign bodies,
filtration and freezing – challenges in ultrasound processing. Radio frequency electric fields: equipment, applications for heating and drying, effect of radio frequency electrical field on inactivation of microorganisms.

UNIT V ALTERNATIVE THERMAL PROCESSING TECHNIQUES

Hurtle technology- Microwave heating and microwave drying: Microwaves – dielectric heating, dielectric properties of foods – thermal properties of foods – Recent developments in microwave heating – combined microwave-vacuum drying, microwave freeze-drying – applications. Case Study – development of a nonthermal processing technique for food and beverages.

FURTHER READING

Ohmic heating, UV: Equipment- processing- effect of UV on microorganisms and enzymeapplication of UV in food processing. Safety and standards regulations of novel processing on food.

Total: 45 PERIODS
REFERENCE(s)

1. Emerging Technologies for Food Processing. Da-Wen Sun (Ed), Academic Press, 2 Edition, 2014.
2. Novel Food Processing Technologies. M. P. Cano, M. S. Tapia, and G. V. BarbosaCanovas, CRC Press, 1st Edition, 2004.
3. Maria Laura Passos, Claudio P. Ribeiro, Innovation in Food Engineering: New Techniques and Products, CRC press, 2010.
4. Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan, Nonthermal Processing Technologies for Food,2000
5. Amit K. Jaiswal, Food Processing Technologies: Impact on Product Attributes. CRC Press, 2017

COURSE OUTCOMES

CO1 Understand the effect of high pressure processing on microbial inactivation of foods
CO2 Apply the principle of pulsed electric field and analyse the impact of pulsed electric field processing for both solid and liquid foods
CO3 Apply and assess the irradiation dosage requirement for foods
CO4 Apply non thermal technologies for inactivation of microorganisms and improve the food quality
CO5 Apply advanced thermal treatments for food processing and preservation