DESCRIPTION OF COURSES

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PHT 614 PRINCIPLES AND PRACTICES OF FOOD HANDLING AND PACKAGING                                         (2L+1P) II

Objective
To acquaint the students with packaging methods, packaging materials, packaging machineries, modern packaging techniques etc.

Theory

UNIT I
Handling requirements and equipment for agricultural products involved at various stages of total food chain; packaging and transport of semi processed, processed and frozen food produce.

UNIT II
Packaging materials, their structural qualities and performance including moisture and gas transmission; selection of packaging materials for various food products; methods and equipment for filling and packaging of liquid, semisolid and solid foods.

UNIT III
Design and testing of packages; newer concepts in packaging - edible film, modified/controlled atmosphere, aseptic, barrier film and retortable plastic packaging; package labeling tools and techniques. Active and intelligent packaging, and their techniques. Packaging-flavour interactions. Factors affecting flavour absorption, role of the food matrix, role of differing packaging materials.

Practicals
Packaging of fresh produce, packaging of semi-processed produces, packaging of processed product. CA & MA storage, design considerations, handling equipments, package testing & evaluation, field visit.

Suggested Readings