Principles of Food Preservation

At the end of this course, the students should be able to: 1. describe detailed description of mechanisms of operation including diagrams/sketches of different equipment involved in these thermal processes; 2. explain thermobacteriology, thermal process calculations, 3. conduct heat penetration studies in canned foods; 4. describe dehydration, blanching, pasteurization, sterilization (and commercial sterilization), 5. explain non-thermal novel processing techniques: High-pressure processing, pulsed electric field processing, pulse-light, ultrasound, food irradiation e.t.c.

Theories, principles/mechanisms of operation, calculations with necessary examples and design features of machineries which underpin the following preservation principles: Dehydration, Blanching, pasteurization, sterilization (and commercial sterilization), Review of Kinetics of chemical reaction. Microorganisms involved in canning. Thermobacteriology (meaning, history, thermal death time curve, decimal reduction time) and its applications to canning and aseptic processing. Heat penetration within cans; factors affecting heat penetration with cans; death order of microorganisms with cans. Thermal process calculations. Canning operations. Introduction to the following non-thermal novel processing techniques: High-pressure processing, pulsed electric field processing, pulse-light, ultrasound, food irradiation. Detailed description of mechanisms of operation including diagrams/sketches of different equipment involved in these thermal processes should be emphasized.