OUTLINE FOOD PROCESSING TECHNOLOGY FROM IPB

WEEK TOPIC SUB TOPICS

1 Introduction Post harvest physology
Fresh food (fruit and vegetable) Physically characteristic of food
Handling Role of etylene
Fresh food preservation

2 Fresh food preservation techology Purpose and principle

Post harvest physioloy
Physical characteristic of food
Role of ethilene
Fresh food preservation
Preservation methode
Physiological changes
3 Low temperature preservation Basic principles
technology Refrigation system
Process control
Process application
4&5 High temperature preservation Basic principles
technology Type of process
Commercial sterelization
Food clasisifation
Type of container
Calculation of heating adequency

6 Food drying technology Defenition of driying

Benefits of driying
Principle of preservation
Heat and mass transfer
Type and aplication of drying
7 Food Irradiation Principles and sorce of irradiation
Equipment
Product changes
Basic product classification
Basic ingredients
Product stroge and spoilage

8 Food baking technology PRINCIPLES AND PURPOSES
OF BAKING
EQUIPMENT
PRODUCT CHANGES
BAKES PRODUCT
CLASSIFICATION
Basic ingredient
Product storage and spoilage
 9 Microwave and ohmic heating Principle of microwave heeting
andits application
Principle of homic heating and its
application

10 Food extrusion technology Principle of extrusion process

Classification of extrudet
Application of process
11 Food frying Principle and method of frying
Product and changes
Oil absorption
Safety of fried product
12 Intermediet mouisture food Defenition (product criteria)
processing Principle of preservation
Product varety and processing
13 Preservation whith chemical Principle of preservation using
chemical preservation
Principle of preservation using salt
Principle of preservation using
acid
Principle of preservation using
sugar
14 Non thermal food preservation High hydrostatic preservation
pulsed, electric field, pulsed
magnetic field, light pulses

OUTLINE FOOD PROCESSING TECHNOLOGY FROM USIM

Week Topic Sub topic

1 Introduction to food processing Properties of food processing
industry Food spoilage, safety and shelf
life
Type of processing
Effect of processing
Control of processing
2 Pre-processing treatments Raw material prepration
Size reduction
Blanching
Separation and cincentration of
food components
3&4 Drying Freeze drying
Dehydration
Spray draying
Smoking
5 Refrigation and freezing Chilling and modifed atmospher
freezing
6-7 High temperature processing and Pasteuruzation
 preservation Heat strelization
Evaporation and distilation
Extrussion
Heat processing using hot oils
8 Chemical food processing Organic source
Non organic source
Function of preservation
Mechanism of preservation
9-10 Picking and fermentation Function of picking and
fermentation
Changes during picking and
fermentation microbes
Controlling fermentation
Types of fermentation
11 Food irradiation Application
Effect on food
Effect on microorganism
Effect on packaging
Effect of irradiated food

12-14 Lab Yellow noodles

Canning on fesh
Drying
Ice cream processing
Burger processing