Technology Of Fruit And Vegetable Processing detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech 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 Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Tech Professional Elective-VI syllabus scheme. The detailed syllabus of technology of fruit and vegetable processing is as follows.
Course Objectives:
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Unit I
BASIC AGRICULTURAL ASPECTS OF VEGETABLES AND FRUITS 8
Ability to identify all commercially important fruits and vegetables with their names in important Indian languages, important regions, season, Production and processing scenario of fruits and vegetable India and World. Scope of Fruit and Vegetable Preservation Industry in India. Present status, constraints and prospectus. Problem solving in post-harvest quality of fruits and vegetables
Unit II
FRESH FRUITS AND VEGETABLES 8
Physical, Textural characteristics, structure and composition. Maturity standards; Importance, methods of Maturity determinations maturity indices for selected fruits and vegetables.Harvesting of important fruits and vegetables. Fruit ripening- chemical changes,regulations, methods. Calculation of respiration rates, Spoilage of fruits, vegetable and their processed products.
Unit III
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Unit IV
CANNING, PUREES AND JUICES 12
Canning- General pre-processing, specific or salient points in fruits and vegetables like -Blanching, exhausting, processing conditions; Indian Food Regulation and Quality assurance Fruit Juice / pulp/ Nectar/Drinks, concentrates – General and specific processing, different packing including aseptic. Indian Food Regulation and Quality assurance Vegetable Purees/pastes -General and specific processing, different packing including aseptic. Technology for juice pressing, juice extraction and clarification, methods of bottling, enzymatic clarification and debittering of juices, fruit juice powders- preparation and packaging
Unit V
FRUIT AND VEGETABLE PRODUCTS 8
Ready to eat fruit and vegetable products, Jams/Marmalades, Squashes/cordials, Ketchup/sauces, Chutneys, Fruit Bar, Soup powders, Candied Fruits, Natural colors, Fruit and Vegetable Fibres-General and specific processing, different packing including aseptic, Dried Onion, Powder. Garlic Dried Garlic, Powder, Oil. Potato Wafer; starch, Papad, Carrot Preserve, candy, Pickle, Jam. Cauliflower and cabbage Dried cauliflower and cabbage, Sauerkraut, Pickle Leafy vegetables; Dried Leafy Vegetables. (Spinach, Fenugreek, Coriander leaves, Curry leaves).Bitter gourd Pickle, Dried bitter gourd. Indian Food Regulation and Quality assurance, Case studies- Improving the nutritional quality of processed fruits and vegetables, Waste management in fruit and vegetable processing industries
Course Outcomes:
At the end of the course the students would have the knowledge to
- Assess the basic agricultural aspects of fruits and vegetables.
- Demonstrate the processing of fruits and vegetables.
- Apply the freezing and dehydration technology in preservation of excess produce.
- Apply thermal processing methods in fruit and vegetable technology.
- Demonstrate the of manufacturing of fruit and vegetable products.
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.