Name of the Subject: Chemistry of Food - II Course Code: FPT Semester: Fourth Credits: 3C Duration: 6 Semesters Maximum Marks: 100 Subject Code: FPT/T401 Objective: Numbers of measuring devices are used in food processing to control of number of process variables like temperature, pressure, fluid flow etc. These factors affect the processing and ultimately affect the product quality. It is also necessary to study the principle of operation of process variable measuring devices so that they may be used either online or offline measurement. After taking of this course, the student will be able to know working principles of ...
Drying: An Excellent Method for Food Preservation Yashwant Kumar*, Soumitra Tiwari** and Seema A. Belorkar*** *Assistant Professor, Department of Food Processing & Technology, Bilaspur University, Bilaspur-495001, Chhattisgarh, India **Assistant Professor, Department of Microbiology and Bio-informatics, Bilaspur University, Bilaspur- 495001, Chhattisgarh, India ABSTRACT: Drying is an ancient technique of food preservation & for extension of shelf-life of foods; and it also minimizes the transportation cost as well as the storage cost per unit product weight. Sun drying is the most common method to preserve the foods in rural area whereas in industries mechanical drying is in practice. Preservation of ...
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