Fruit And Vegetable Storage 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 fruit and vegetable storage is as follows.
Course Objectives:
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Unit I
Introduction – storage operation, harvest and pre-harvest factors, traditional and modern storge methods, changes during storage, factors influencing storage, genetic effects on storage, humidity and temperature – measurement and control technology, store design and methods, pre-storage treatments
Unit II
Pre-cooling of fruits and vegetables – methods, estimation of cooling time, ventilation & forced system, combined forced and extraction system, low cost cold room, storehouse – layout of floor duct, air distribution, packaging icing, cooling load calculations, vacuum cooling – principle, process, mechanism, equipment, advantages, limitations, Commercial forced air cooling methods, product moisture loss and produce cooling pattern with forced air cooling; heat load; hydrocooling of fruits and vegetables – hydrocooling rate, methods; evaporative cooling (EC) – thermodynamics and psychrometric of EC process, types of EC system, limitations, maintenance and design
Unit III
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Unit IV
Controlled atmosphere (CA) – changes during storage, biochemical considerations, gas exchange mechanism, equipment for producing and regulation CA, design, construction and operation – on raw horticultural commodities and processed products, gas measurement and control technology, effect of gas atmosphere and interactions, MAP – techniques, polymeric film properties, gas and vapour applied to MA process operation, effect on shelf life of fruits and vegetables, MAP design with O2 modeling, chilling injury, control of temperature, absorbers
Unit V
Handling of common fruits and vegetables – recommended storage conditions for various fruits and vegetables, storage and transportation of fruits – citrus, sub tropical, pears, grapes, plums, cherries, peaches, apricot and berries. Vegetables – artichokes, asparagus, corn, cucumber, eggplant, garlic, lettuce, melon, mushroom, okra, onion, parsnip, parsley, peas, pepper, potato, spinach, canned foods , transport. – sea, CA, hypobaric, MA – case studies.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand trends and development storage technologies aiming at assuring the safety and quality of fruits and vegetables.
- Explain the design, construction, operation, control and maintenance of commercial refrigeration systems and cold storages for fruits and vegetables
- Assess basic in storage of fruits and vegetables
- Examine the design of storage Structures for various categories of food product
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.