Thermal and Non-Thermal Processing of Foods
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Follow on Instagram for UpdatesThermal and Non-Thermal Processing of Foods Syllabus — Unit-wise Content
The official GTU curriculum for Thermal and Non-Thermal Processing of Foods (subject code BE05051071) as prescribed for Food Engg. · Semester 5 divides the course into 5 units, covering 26 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE05051071)Unit 1 Fundamentals of food processing
- Principles and objectives of food processing
- importance of thermal and non-thermal methods
- heat transfer mechanisms: conduction
- kinetics of microbial destruction (D-value
Unit 2 Thermal processing techniques
- Blanching principles
- Pasteurisation techniques (LTLT
- Sterilisation and commercial sterility
- Canning and retort processing
- processing and aseptic processing systems
- UHT processing
- drying and dehydration
- extrusion cooking and its types
- Fat frying and kinetics
Unit 3 Advanced thermal techniques
- Ohmic heating
- dielectric heating
- microwave irradiation
- radiofrequency heating and their food applications
Unit 4 Non- thermal processing techniques
- High-pressure processing
- pulse electric field
- ultrasound technology
- irradiation principles
- ozonation, and types of cold plasma
Unit 5 Thermal parameters and heat penetration
- Concept of heat penetration characteristics in food systems during thermal processing
- Evaluation of thermal process parameters such as heating rate index
- lag factor
- cold point determination, and thermal processing time
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