Food Processing and Engineering II Study Materials 2020 – Download Unit wise PDFs & Imp Questions

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Download Food Processing and Engineering II Study Materials 2020. In this article, we are going to provide Study Notes for the School of Agriculture. These Study Books will be helpful to the courses like PG Diploma in Value Added Products. Candidates are advised to download these Materials from our Exams Time website by the links given below. Through this article, you will learn the important concepts of Food Preservation by Application of Heat, Food Preservation through Water Removal, Product Utilization, Food Packaging, etc. Our main aim is to provide qualitative books and notes to the students for their Exam Preparation.

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Food Processing and Engineering II Study Materials

Food Processing and Engineering II Study Materials

Name of the Subject Food Processing and Engineering II 
Category School of Agriculture
Useful for PG Diploma in Value Added Products
Course Type PG Diploma Courses
Article on Study Materials 2020
Study Material Format PDF
Download Other Study Materials Click Here

Food Processing and Engineering II Study Books

Subject  Download Links 
Food Engineering Download 
Click Here 

Chapters & Topics

Food Preservation by Application of Heat

  • Canning of Fruits and Vegetables
  • Heat Application
  • Principles of Heat and Mass Transfer

Food preservation through Water Removal

  • Drying, Dehydration, and Evaporation
  • Forms of Water in Foods, Sorption, and Desorption of Water in Foods and Water Activity

Food Preservation through Temperature Reduction, Atmospheric Control and Irradiation

  • Food Irradiation
  • Controlled and Modified Atmosphere Storage
  • Chilling

Product Utilization

  • Food Fortification
  • Utilization of Fruits and Vegetables Processing Wastes for Food, Feed, Fuel and Industrial Products
  • Types of By-products

Food Packaging

  • Packaging Process and Machinery
  • Packaging Materials
  • Packaging − Need and Importance

Practical Manual

  • Preparation of Fruit-based Carbonated Drinks
  • Testing of Flexible Packaging Material
  • Cut-out Analysis of Canned Product
  • Canning of Fruits and Vegetables
  • Adequacy of Blanching of Fruits/Vegetables

Subject in the Universities

This subject will be useful to the students who are pursuing a PG Diploma in Food Safety and Quality Management. The following university students can also download Food Processing and Engineering II study materials :

  • Shivaji University
  • Bharati Vidyapeeth University
  • Guru Nanak Dev University
  • Bilaspur University
  • Sambalpur University
  • Periyar University

Subject in the Semesters

Food Processing and Engineering subject will be studied by the students in the following semesters of their respective courses :

  • PG Diploma in Value Added Products
  • M.Tech in Food Technology I Semester
  • B.Sc (Food Processing and Technology) IV Semester

Unit wise PDFs

Download Unit wise PDFs of Food Processing and Engineering II subject :

Units  Download Links 
Food Preservation by Application of Heat Download 
Food preservation through Water Removal Click Here 
Food Preservation through Temperature Reduction, Atmospheric Control, and Irradiation Download 
Product Utilization Click Here 
Food Packaging Download 
Practical Manual Click Here 

Important Questions

We have mentioned some of the important topics of Food Processing and Engineering study materials :

  • Define the basic principles and methods of heat transfer?
  • Explain the role of heat transfer in heat preservation processes?
  • Determine the heat penetration and calculate the process time in food?
  • Explain the types of food for heat processing?
  • Describe important features of process equipment used for blanching, pasteurization, sterilization and aseptic processing.
  • Explain the principle of microwave and ohmic heat transfer.
  • What are the various types of heat exchangers?
  • Explain the difference between direct and indirect method of heat transfer?
  • State the principles of canning?
  • Explain the various unit operations involved in canning?
  • Describe the canning process of fruits and vegetables?
  • Describe the mechanisms of drying and dehydration of fruits and vegetables.
  • Explain the various methods and types of evaporation and evaporators used.
  • Define the microorganisms involved in the spoilage of dried products.
  • Determine the drying and rehydration ratio.
  • What are the factors affecting the drying rate of fruits and vegetables?
  • Describe the different kinds of ionizing radiations?
  • Define the mechanism of irradiation?
  • Explain applications of gamma irradiation?
  • Describe the effect of radiation on microorganisms?

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