Thermal and Non Thermal Processing of Foods
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Thermal and Non Thermal Processing of Foods Syllabus — Unit-wise Content
The official GTU curriculum for Thermal and Non Thermal Processing of Foods (subject code 3151408) as prescribed for Food Proc. · Semester 5 divides the course into 5 units, covering 28 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 (3151408)Unit 1 Blanching
- Steam blanchers
- Hot-water blanchers
- Pasteurization: Pasteurization of Foods- Theory and equipments
- Energy Aspects of Pasteurization
- Bulk Canning/In-container sterilisation: Theory andEquipment
- Energy Aspects of Canning
- Aseptic Processing: Theory and Equipment
Unit 2 Thermal Process Calculation
- Survivor curve
- Concept of Thermal Death Time
- Thermal resistance curve and z value
- Commercial sterlity
- Probability of spoilage
- Lethal rate and lethality
- Method for process time calculation
- Concept of rate constant
- Q value and shelf life
Unit 3 Hurdle Technology
- Concept and applications.Extrusion: Theory
- Equipment and application
- Frying: Theory and Equipment
Unit 4 Dielectric Heating
- equipment and application
- Ohmic Heating: Theory
- Infrared Heating: Theory
- equipment and application.Irradiation: Theory and application
Unit 5 Pulsed electric field processing
- Theory and Equipment
- High pressure processing: Theory and Equipment
- Processing using pulsed light Theory and Equipment
- Processing using ultrasound:Theory and application
- Subject Code: 3151408 Page `2 of 3 w.e.f
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