Process Engineering of Fruits and Vegetables detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Agri students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Agriculture Engineering 5th Sem scheme and its subjects, do visit Agri 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Agri Professional Elective-I syllabus scheme. The detailed syllabus of process engineering of fruits and vegetables is as follows.
Course Objectives:
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Unit I
HARVESTING, HANDLING AND STORAGE OF FRUITS AND VEGETABLES Fruits and vegetables: classification, nutritional profile – Harvesting of fruits and vegetables -maturity indices – post harvest physiology – handling – pre-cooling and storage – Storage under ambient condition, low temperature storage – chilling, frozen storage- chilling injury, freeze burn. Controlled atmosphere storage, Modified atmosphere storage – concepts and methods – gas composition – Changes during storage
Unit II
PRESERVATION OF FRUITS AND VEGETABLES BY VALUE ADDITION Methods of fruit and vegetable preservation – Processing using sugar- Preparation of jam, jelly, marmalade, squash, RTS, crush, nectar, cordial, fruit bar, preserves, candies and carbonated, fruit beverages. Processing using salt – Brining – Preparation of pickles, chutney and sauces, ketchup. Machinery involved in processing of fruits and vegetables products
Unit III
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Unit IV
MINIMAL PROCESSING AND FERMENTATION Primary processing and pack house handling of fruits and vegetables; Peeling, slicing, cubing, cutting and other size reduction operations for fruits and vegetables, Minimal Processing of Fruits and Vegetables. Preservation by fermentation – wine, vinegar, cider and sauerkraut.
Unit V
CANNING AND BOTTLING Canning – principles, types of cans – preparation of canned products – packing of canned products -spoilage of canned foods. Bottling of fruit and vegetable. Precautions in canning operations. General considerations in establishing a commercial fruit and vegetable cannery, machineries involved in canning and bottling unit.
Text Books:
- Norman W. Desrosier, and James N. Desrosier. The Technology of Food Preservation 4th Edition, CBS Publisher & Distributions, New Delhi, 2004.
Reference Books:
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Course Outcomes:
- Implement low temperature, modified atmosphere and controlled atmospheric storage methods for storage of fruits and vegetables
- Produce value added products from fruits and vegetables by using suitable preservation method (sugar, salt or dehydration)
- Produce dehydrated fruits and vegetables
- Apply minimal processing and fermentation methods to produce value added products from fruits and vegetables
- Plan to produce canned and bottled fruits and vegetables
For detailed syllabus of all the other subjects of Agriculture Engineering 5th Sem, visit Agri 5th Sem subject syllabuses for 2021 regulation.
For all Agriculture Engineering results, visit Anna University Agri all semester results direct link.