DT-616 ALTERNATIVE PROCESSES FOR DAIRY Dairy Technology Division NDRI Karnal

S. No. 1 2 3 4 5

& FOOD INDUSTRY) (2+1)

Date 8/8/2011 9/8/2011 16/8/11 22/8/11 23/8/11 Teacher Dr. AKS Dr. AKS Dr. AKS Dr. AKS Dr. AKS

Theory Topic Introduction: Introduction to Non-thermal preservation and processing techniques for dairy and food industry Irradiation: sources and properties of ionizing radiation mechanism of interaction with microorganisms and food components microbial inactivation in dairy and food products, chemical effects, packaging, industrial irradiation systems, benefits and limitations; safety aspects, national and international regulations. High frequency heating: Principles of dielectric heating and factors affecting it design and working of microwave oven, continuous microwave heating units applications in dairy and food processing, microwavable packaging safety aspects of microwaves, merits and demerits of dielectric heating Infra-red heating: Interaction of infra-red (IR) radiation with penetration properties equipment; dairy and food application, advantages and disadvantages of IR heating Principle of electric resistance heating, Microbial inactivation, effects on food constitutes Working of Ohmic heating system, Design of Ohmic heater, Operational variables, power consideration Factor affecting heating efficiency, merits and limitations, food applications and future scope Mechanism of ultrasound induced cell damage,. generation of ultrasound equipment design of power ultrasonic system, types of ultrasonic reactors, application of power ultrasound in food processing Effects on food constituents, ultrasound in consideration with other process alternatives - thermosonication, advantages and future prospects. Principle of microbial inactivation, barotolerance of microorganisms factor affecting microbial inactivation using HHP Effect on food constituents with special reference to milk proteins, lactose, fat, minerals, and micronutrients High pressure processing equipment, design and working consideration. Dairy and food application, merit and demerits

6 7 8 9 10 11 12 13 14 15 16

29/8/11 30/8/11 5/9/11 20/9/11 26/9/11 27/9/11 3/10/11 4/10/11 10/10/11 11/10/11 18/10/11

Dr.AKS/GSM Dr.AKS/GSM Dr.AKS/GSM GSM GSM GSM GSM GSM GSM GSM GSM

17 18 19 20

6/9/11 12/9/11 13/9/11 19/9 11

Dr. AKS Dr. AKS Dr. AKS Dr. AKS

21 22 23 24 25 26

Description/ mechanism and factors affecting microbial inactivation effects on food components with special reference to milk and milk products present status and future scope for food applications. Presentation by students Pre Examination test Internal practical assessment

2425/10/11 31/10/11 2/11/11 8/11/11 onwards 1/10/11 29/10/11

Dr. AKS Dr. AKS Dr. AKS Dr. AKS/GSM Dr.AKS/GSM

DT-616 Practical
S. No. 1 Practical Topic Date 6/8/11 Teacher Dr.AKS/GSM/DHC

2 3 4 5 6 7 8 9

Study of a microwave oven; Determination of power output of a microwave oven; Temperature profile in a microwave oven cavity Microwave absorption by various food packaging materials Heating behavior of water, milk, cream and other milk products effect of composition
Determination of blanching efficacy for fruits and vegetables Effect of microwave processing on nutritional characteristics of food

20/8/2011 27/8/11 3/9/11 17/9/11 24/9/11 1/10/11 15/10/11 22/10/11

Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC

Shelf-life extension of pasteurized milk employing microwave heating Effect of shape and size of water/milk container on microwave heating
Examinations of high pressure processed food products

Cooking of instant products in a microwave oven; Drying of casein, instant wheat, instant rice, etc.in a microwave oven; Miscellaneous food processing/heating applications of microwaves 10 Visit to a commercial food irradiation facility 11 Repeat practical 11 Internal Practical Examination 12 Final Practical Examination (Dr A.K.Singh )

5/11/11 19/11/11 29/10/11 26/11/2011

Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC Dr.AKS/GSM/DHC

( G S Meena.)