Thermal Processing of Foods

By Prof. R. Anandalakshmi | IIT Guwahati

Learners enrolled: 782

The Food and Agriculture Organization (FAO) of the United Nations (UN) issued a report on the importance and complexities associated with feeding the projected 9.1 billion world population in 2050. Sustainable production of safe and nutritious foods, development of foods that have a long shelf life and foods that are either ready-to-eat or easy to are of greater importance towards meeting this goal. Understanding “Food Engineering” and “Thermal Processing of Foods” serves as basic requirement means of meeting this goal.

INTENDED AUDIENCE : The target audience for this course is

BTech/MSc/MTech/PhD students or faculties from reputed academic and technical institutions interested in acquiring knowledge of thermal food processing technologies
Those who are pursuing a career as a chemical engineer or food engineer or biotechnologist designing thermal processing technologies for food processing or working with thermal processing of foods
Executives, engineers and researchers from manufacturing, service and government organizations including R&D laboratories working in the area of thermal food processing

INDUSTRY SUPPORT : Food Corporation of India, Department of food & Public Distribution, India Central Food Technological Research Institute, Institute of Food Security and Central Warehousing Corporation. Some of the private sectors are Amul, Perfetti Van Melle India Pvt. Ltd., Parley Products Ltd., PepsiCo India Ltd. etc

Summary

Course Status :	Completed
Course Type :	Elective
Language for course content :
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	3
Level :	Undergraduate/Postgraduate
Start Date :	25 Jul 2022
End Date :	14 Oct 2022
Enrollment Ends :	08 Aug 2022
Exam Date :	29 Oct 2022 IST

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

Course layout

Week 1 : Food microbiology: microbial growth and concerns in various foods, Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT

Week 2 : Thermal processing equipment, Milk pasteurization, Canning operations

Week 3 : Temperature distribution and heat penetration, Kinetics of reactions, F value and process requirements

Week 4 : Quality considerations and process optimization, Shelf life studies, Validation of heat processes

Week 5 : Fundamentals of aseptic processing, Aseptic equipment design, Aseptic process design

Week 6 : Microwave and radio frequency heating, Ohmic heating, Overview of non-thermal processing technologies

Week 7 : Advanced separation processes, High pressure, dialysis, ultrafiltration and reverse osmosis, Nanofiltration, electro dialysis and membrane separation

Week 8 : Various types of heat exchangers for food process engineering, Various types of driers for food process engineering

Week 9 : Importance and applications of extrusion technology in food processing, Changes of properties and functional components of extruded foods

Week 10: Food biosensors, Types of functional foods: Probiotics and nutraceuticals

Week 11: Packaging considerations: Barrier and mechanical properties of different food packaging materials, Biocomposite/bionanocomposite

materials for food packaging applications

Week 12: Sanitary components and requirements, Regulatory considerations

Books and references

Chan, E. C. S., Pelczar, M. J., Jr. Krieg N. R. 2010. Microbiology. 5th edition. Tata McGraw Hill, Delhi.
Banwart, G.J. 1989. Basic Food Microbiology. 2nd edition. Chapman & Hall, New York.
Meyer, L.H. 2004. Food Chemistry. 1st edition. CBS Publishers & Distributors, Delhi.
McCabe, W. L., Smith J., Harriot P. 2014. Unit Operations of Chemical Engineering. 7th edition. McGraw - Hill, International.
Nelson, P.E. (Editor). 2010. Principles of Aseptic Processing and Packaging. 3rd edition. Purdue university press.
Sun, D. (Editor). 2005. Emerging Technologies for Food Processing. Elsevier Academic Press.
Metaxas, A.C., Meridith, R.J. 1993. Industrial Microwave Heating. Peter Pergrinus Ltd., London.
Soroka, W. 1999. Fundamentals of Packaging Technology. Institute of Packaging Professionals.
Curtis, P.A. 2005. Guide to food laws regulations. Blackwell Publishing.

Instructor bio

Prof. R. Anandalakshmi

IIT Guwahati

Dr. R. Anandalakshmi is an Associate Professor in the Department of Chemical Engineering, Indian Institute of Technology, Guwahati. Her research interests are in the area of Computational Heat Transfer and Fluid Flow, Process Modeling and Simulation, Solar Thermal Energy Conversion, Energy Efficient Design of Thermal Systems, Microwave Assisted Food and Material Processing, Food Packaging and Preservation, Refrigeration and Air-conditioning Systems

Course certificate

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
Date and Time of Exams: 29 October 2022 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
Registration url: Announcements will be made when the registration form is open for registrations.
The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.
Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 25% of average of best 8 assignments out of the total 12 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

Certificate will have your name, photograph and the score in the final exam with the breakup.It will have the logos of NPTEL and IIT Guwahati .It will be e-verifiable at nptel.ac.in/noc.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- NPTEL team

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