DEPARTMENT OF FOOD PROCESS TECHNOLOGY
COLLEGE OF FOOD TECHNOLOGY
VNMKV PARBHANI
(STUDY MATERIAL)
Course Title: PRINCIPLES OF FOOD PROCESSING
Course No: FPT-111
Credits: 3(2+1)
Compiled by
Prof.Mrs.Joshi Anuprita Ashokrao
Assistant Professor
College of Food Technology
VNMKV Parbhani
VASANTRAO NAIK MARATHWADA KRISHI
VIDYAPEETH
PARBHANI-431402,MAHARASHTRA
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 1
,FPT-111 PRINCIPLES OF FOOD PROCESSING
3(2+1)
Theory
Introduction: Defining food; Classification of food; Constituents of foods; Food processing;
Food preservation; Food Spoilage – Introduction, Causes of food spoilage, Food poisoning, Food-
borne intoxication, Food-borne infection, Food Preservation and Processing: Introduction; necessary;
Methodology; Principles and Methods of food preservation, High Temperature Preservation:
Introduction; Blanching; Pasteurization; Sterilization; Canning, Drying, Dehydration and
Concentration: Introduction; Purpose; Water activity and relative humidity; Factors affecting rate of
drying and dehydration; Drying methods; Changes during drying and dehydration; different Driers;
Concentration- Methods of concentration, Changes; Effect of drying, dehydration and concentration
on quality of foods, Food Irradiation: Introduction; Radiation sources; Measurement of radiation dose;
Mechanism of Action; Type of irradiation; Factors affecting food irradiation; Effect of irradiation,
Preservation using Sugar, Salt and Acids: Sugar – Introduction, Factors affecting osmotic pressure of
sugar solution, Foods preserved using sugar; Salt: Introduction, Antimicrobial activity of salt,
Estimation of salt, Food products preserved using salt; Acid – Introduction, Mechanism, Common
foods preserved using acids, Preservation by Use of Chemical preservatives: Introduction; Objectives;
Factors affecting antimicrobial activity of preservatives; Type of chemical preservatives; Sulphur
dioxide, Benzoic acid, etc; Use of other chemicals like acidulants, antioxidants, mold inhibitors,
antibodies, etc. Food Fermentation: Introduction, methods, common fermented foods Recent methods
in Processing: Introduction; PEF, HPP, Ultrasound, Dielectric heating; Microwave heating, Ohmic
heating; Infrared heating; UV light, X-rays, Membrane processing, Ozonization; High intensity
electric field in pulses; New hybrid drying technologies; Monitoring by NMR and MRI Technology,
etc Effect of processing on nutritional value of food: Introduction; Consuming raw foods; Changes
during meat grilling; Effect of processing on vitamins; Effect of processing on minerals; Effect of
processing on carbohydrates; Effect of processing on lipids.
Practicals
Demonstration of various machineries used in processing; Demonstration of effect of
blanching on quality of foods; Preservation using heat; Preservation by low temperature;
Preservation by high concentration of sugar; Preservation by using salt; Preservation by using
chemicals.; Drying and dehydration of fruits; Drying and dehydration of vegetables;
Fermentation of food.
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 2
,Teaching Schedule-Theory With Weightages(%)
Lecture Topics % Page
No. Syllabus no.
Covered
1–3 Introduction: Defining food; classification of food; constituents of 9 5-17
foods; food processing; food preservation; food spoilage –
introduction, causes of food spoilage, food poisoning, food-borne
intoxication, food-borne infection
4–5 Food preservation and processing: Introduction; necessary; 6 18-21
methodology; principles and methods of food preservation
6–8 High Temperature Preservation: Introduction; blanching; 9 22-40
pasteurization; sterilization; canning
9 – 11 Low temperature preservation: Introduction; methods of low 9 41-55
temperature preservation; chilling; refrigeration and cold storage;
factors affecting refrigerated & frozen storage of foods; effect of
freezing on constituents of foods
12 – 16 Drying, dehydration and concentration: Introduction; purpose; water 16 56-65
activity and relative humidity; factors affecting rate of drying and
dehydration; drying methods; changes during drying and
dehydration; different driers; concentration- methods of
concentration, changes; effect of drying, dehydration and
concentration on quality of foods
17 – 18 Food irradiation: Introduction; radiation sources; measurement of 7
radiation dose; mechanism of action; type of irradiation; factors
affecting food irradiation; effect of irradiation
19 – 21 Preservation using sugar, salt and acids: Sugar – Introduction, 9
factors affecting osmotic pressure of sugar solution, foods
preserved using sugar; salt: introduction, antimicrobial activity of
salt, estimation of salt, food products preserved using salt; acid –
Introduction, mechanism, common foods preserved using acids
22 – 24 Preservation by use of chemicals: Introduction; objectives; factors 9
affecting antimicrobial activity of preservatives; type of chemical
preservatives; sulphur dioxide, benzoic acid, etc; use of other
chemicals like acidulants, antioxidants, mold inhibitors, antibodies,
etc.
25 Food fermentation: Introduction, methods, common fermented 3
foods.
26 – 30 Recent methods in processing: Introduction; PEF, HPP, ultrasound, 16
dielectric heating; microwave heating, ohmic heating; infrared
heating; UV light, X-rays, membrane processing, ozonization; high
intensity electric field in pulses; new hybrid drying technologies;
monitoring by NMR and MRI Technology, etc
31 – 32 Effect of processing on nutritional value of food: Introduction; 7
consuming raw foods; changes during meat grilling; effect of
processing on vitamins; effect of processing on minerals; effect of
processing on carbohydrates; effect of processing on lipids
Total 100
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 3
, Practical Exercises
No. of Topics No. of
Units experiments
1 Demonstration of various machineries used in processing 1
2 Demonstration of effect of blanching on food quality characteristics 1
3 Preservation using heat 1
4 Preservation by low temperature 1
5 Preservation by high concentration of sugar(Jam/Jelly/Marmalade /syrup 3
/squash)
6 Preservation by using salt (pickling) 1
7 Preservation by using chemical preservatives 2
(sodium benzoate, calcium propionate)
8 Drying and dehydration of fruit 1
9 Drying and dehydration of vegetables 1
10 Reconstitution test for fruits and vegetables 1
11 Preservation of coconut shreds using humectants 1
12 Spray drying of milk 1
13 Preparation of fermented product 1
Total 16
TEXTBOOKS
Sr. Name of Book Author Publisher
No.
1 Preservation of Fruits & Vegetables Girdhari Lal, G. S. Indian Council of Agricultural Research,
Siddappa, G. L. Publications 1986
Tandon,
2 Food Processing Technology: P. Fellows CRC Press, 2000
Principles and Practice ISBN: 9780849308871
3 Handbook of Food Preservation Shafiur Rahman M. CRC Press, 2007
ISBN: 9781420017373
4 Emerging Technologies for Food Da-Wen Sun Academic Press, 2005
Processing ISBN: 9780080455648
5 Introduction to Food Processing Jelen P. Prentice Hall , 1985
6 Handbook of Analysis and Quality 2nd Ed. Tata-McGraw-Hill. 2001.
Control for Fruit and Vegetable
Products. Ranganna S.
REFERENCE BOOKS
Sr. Name of Book Author Publisher
No.
1 Technology of Food Preservation Desroiser N.W. AVI Pub. Co., 1997
2 Introduction to Food Science and Stewart GP and Elsevier, 2012
Technology Amerine MA ISBN: 0323156649,
3 Food Processing Handbook Brennan JG John Wiley & Sons, 2012
ISBN: 9783527634378
Food Science Potter NN and Springer Science & Business Media,
Hotchkiss JH 2013ISBN: 9401572623
4 Essentials of Food Science Vickie AV Springer Science & Business Media,
2013ISBN: 9781461491385
5 Food Processing and Preservation B. Sivasankar PHI Learning Pvt. Ltd., 2002
ISBN: 9788120320864
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 4
COLLEGE OF FOOD TECHNOLOGY
VNMKV PARBHANI
(STUDY MATERIAL)
Course Title: PRINCIPLES OF FOOD PROCESSING
Course No: FPT-111
Credits: 3(2+1)
Compiled by
Prof.Mrs.Joshi Anuprita Ashokrao
Assistant Professor
College of Food Technology
VNMKV Parbhani
VASANTRAO NAIK MARATHWADA KRISHI
VIDYAPEETH
PARBHANI-431402,MAHARASHTRA
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 1
,FPT-111 PRINCIPLES OF FOOD PROCESSING
3(2+1)
Theory
Introduction: Defining food; Classification of food; Constituents of foods; Food processing;
Food preservation; Food Spoilage – Introduction, Causes of food spoilage, Food poisoning, Food-
borne intoxication, Food-borne infection, Food Preservation and Processing: Introduction; necessary;
Methodology; Principles and Methods of food preservation, High Temperature Preservation:
Introduction; Blanching; Pasteurization; Sterilization; Canning, Drying, Dehydration and
Concentration: Introduction; Purpose; Water activity and relative humidity; Factors affecting rate of
drying and dehydration; Drying methods; Changes during drying and dehydration; different Driers;
Concentration- Methods of concentration, Changes; Effect of drying, dehydration and concentration
on quality of foods, Food Irradiation: Introduction; Radiation sources; Measurement of radiation dose;
Mechanism of Action; Type of irradiation; Factors affecting food irradiation; Effect of irradiation,
Preservation using Sugar, Salt and Acids: Sugar – Introduction, Factors affecting osmotic pressure of
sugar solution, Foods preserved using sugar; Salt: Introduction, Antimicrobial activity of salt,
Estimation of salt, Food products preserved using salt; Acid – Introduction, Mechanism, Common
foods preserved using acids, Preservation by Use of Chemical preservatives: Introduction; Objectives;
Factors affecting antimicrobial activity of preservatives; Type of chemical preservatives; Sulphur
dioxide, Benzoic acid, etc; Use of other chemicals like acidulants, antioxidants, mold inhibitors,
antibodies, etc. Food Fermentation: Introduction, methods, common fermented foods Recent methods
in Processing: Introduction; PEF, HPP, Ultrasound, Dielectric heating; Microwave heating, Ohmic
heating; Infrared heating; UV light, X-rays, Membrane processing, Ozonization; High intensity
electric field in pulses; New hybrid drying technologies; Monitoring by NMR and MRI Technology,
etc Effect of processing on nutritional value of food: Introduction; Consuming raw foods; Changes
during meat grilling; Effect of processing on vitamins; Effect of processing on minerals; Effect of
processing on carbohydrates; Effect of processing on lipids.
Practicals
Demonstration of various machineries used in processing; Demonstration of effect of
blanching on quality of foods; Preservation using heat; Preservation by low temperature;
Preservation by high concentration of sugar; Preservation by using salt; Preservation by using
chemicals.; Drying and dehydration of fruits; Drying and dehydration of vegetables;
Fermentation of food.
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 2
,Teaching Schedule-Theory With Weightages(%)
Lecture Topics % Page
No. Syllabus no.
Covered
1–3 Introduction: Defining food; classification of food; constituents of 9 5-17
foods; food processing; food preservation; food spoilage –
introduction, causes of food spoilage, food poisoning, food-borne
intoxication, food-borne infection
4–5 Food preservation and processing: Introduction; necessary; 6 18-21
methodology; principles and methods of food preservation
6–8 High Temperature Preservation: Introduction; blanching; 9 22-40
pasteurization; sterilization; canning
9 – 11 Low temperature preservation: Introduction; methods of low 9 41-55
temperature preservation; chilling; refrigeration and cold storage;
factors affecting refrigerated & frozen storage of foods; effect of
freezing on constituents of foods
12 – 16 Drying, dehydration and concentration: Introduction; purpose; water 16 56-65
activity and relative humidity; factors affecting rate of drying and
dehydration; drying methods; changes during drying and
dehydration; different driers; concentration- methods of
concentration, changes; effect of drying, dehydration and
concentration on quality of foods
17 – 18 Food irradiation: Introduction; radiation sources; measurement of 7
radiation dose; mechanism of action; type of irradiation; factors
affecting food irradiation; effect of irradiation
19 – 21 Preservation using sugar, salt and acids: Sugar – Introduction, 9
factors affecting osmotic pressure of sugar solution, foods
preserved using sugar; salt: introduction, antimicrobial activity of
salt, estimation of salt, food products preserved using salt; acid –
Introduction, mechanism, common foods preserved using acids
22 – 24 Preservation by use of chemicals: Introduction; objectives; factors 9
affecting antimicrobial activity of preservatives; type of chemical
preservatives; sulphur dioxide, benzoic acid, etc; use of other
chemicals like acidulants, antioxidants, mold inhibitors, antibodies,
etc.
25 Food fermentation: Introduction, methods, common fermented 3
foods.
26 – 30 Recent methods in processing: Introduction; PEF, HPP, ultrasound, 16
dielectric heating; microwave heating, ohmic heating; infrared
heating; UV light, X-rays, membrane processing, ozonization; high
intensity electric field in pulses; new hybrid drying technologies;
monitoring by NMR and MRI Technology, etc
31 – 32 Effect of processing on nutritional value of food: Introduction; 7
consuming raw foods; changes during meat grilling; effect of
processing on vitamins; effect of processing on minerals; effect of
processing on carbohydrates; effect of processing on lipids
Total 100
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 3
, Practical Exercises
No. of Topics No. of
Units experiments
1 Demonstration of various machineries used in processing 1
2 Demonstration of effect of blanching on food quality characteristics 1
3 Preservation using heat 1
4 Preservation by low temperature 1
5 Preservation by high concentration of sugar(Jam/Jelly/Marmalade /syrup 3
/squash)
6 Preservation by using salt (pickling) 1
7 Preservation by using chemical preservatives 2
(sodium benzoate, calcium propionate)
8 Drying and dehydration of fruit 1
9 Drying and dehydration of vegetables 1
10 Reconstitution test for fruits and vegetables 1
11 Preservation of coconut shreds using humectants 1
12 Spray drying of milk 1
13 Preparation of fermented product 1
Total 16
TEXTBOOKS
Sr. Name of Book Author Publisher
No.
1 Preservation of Fruits & Vegetables Girdhari Lal, G. S. Indian Council of Agricultural Research,
Siddappa, G. L. Publications 1986
Tandon,
2 Food Processing Technology: P. Fellows CRC Press, 2000
Principles and Practice ISBN: 9780849308871
3 Handbook of Food Preservation Shafiur Rahman M. CRC Press, 2007
ISBN: 9781420017373
4 Emerging Technologies for Food Da-Wen Sun Academic Press, 2005
Processing ISBN: 9780080455648
5 Introduction to Food Processing Jelen P. Prentice Hall , 1985
6 Handbook of Analysis and Quality 2nd Ed. Tata-McGraw-Hill. 2001.
Control for Fruit and Vegetable
Products. Ranganna S.
REFERENCE BOOKS
Sr. Name of Book Author Publisher
No.
1 Technology of Food Preservation Desroiser N.W. AVI Pub. Co., 1997
2 Introduction to Food Science and Stewart GP and Elsevier, 2012
Technology Amerine MA ISBN: 0323156649,
3 Food Processing Handbook Brennan JG John Wiley & Sons, 2012
ISBN: 9783527634378
Food Science Potter NN and Springer Science & Business Media,
Hotchkiss JH 2013ISBN: 9401572623
4 Essentials of Food Science Vickie AV Springer Science & Business Media,
2013ISBN: 9781461491385
5 Food Processing and Preservation B. Sivasankar PHI Learning Pvt. Ltd., 2002
ISBN: 9788120320864
Compiled by Prof.Joshi Anuprita Ashokrao,Assistant Professor,CFT VNMKV Parbhani Page 4
