Food preservation - definition, advantages, mechanisms and techniques of food preservations. Blanching, pasteurization and sterilization - definition, types and equipment. Effect of blanching/pasteurization/sterilization on food quality. Aseptic processing - definition, procedure and equipment. Chilling - principle, systems, chill injury and chill storage conditions for various fruits and vegetables. Freezing - principles, quick and slow freezing, cryogenic freezing, thawing and application of freezing in food. Irradiation concept, mechanism, advantages, application, limitations and effect of ionizing radiation on food. Extrusion - definition, types, equipment, applications of extrusion and extruded products.
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