Fruits and Vegetable Processing Technology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8603), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for fruits and vegetable processing technology is as follows.”
Course Objective:
- The course aims to develop the knowledge of students in the area of vegetable and fruit processing and technology.
- This course will enable students to appreciate the application of scientific principles in the processing of fruits and vegetables.
Unit I
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Unit II
Fresh Fruits and Vegetables
Physical, Textural characteristics, structure and composition. Maturity standards; Importance, methods of Maturity determinations maturityindices for selected fruits and vegetables. Harvesting of important fruits and vegetables. Fruit ripening- chemical changes, regulations, methods. Storage practices: Control atmospheric, Bead atmosphere, hypotactic storage, cool store, Zero emerge cool chamber, stores striation. Commodity pre-treatments – chemicals, wax coating, prepackaging, phytonutrients in fruits and vegetables grading, cleaning, Physiological post harvest diseases chilling injury and disease. Handling and packaging of fruits and vegetables
Unit III
Freezing and Dehydration of Fruits and Vegetables
General pre processing, different freezing methods and equipments, problems associated with specific fruits and vegetables; Dehydration – General pre processing, different methods of drying including sun, tray, spray drying and low temperature, osmotic dehydration and other modern methods; Indian Food Regulation and Quality assurance.
Unit IV
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Unit V
Fruit and Vegetable Products
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
Course Outcome:
On completion of the course the students are expected to
- Better understanding of the concepts of physiological characteristics of fruits and vegetables Better insight about fruit losses during storage and ways to prevent it.
- Thorough Knowledge and understandings of the specific processing technologies used for different foods and the various products derived from these materials.
Text Books:
- Fellows, P J. Food Processing Technology: Principles and Practice. 2nd Edition, CRC/ Woodhead, 1997.
- Salunke,D. K and S. S Kadam Hand Book of Fruit Science and Technology: Production, Composition, Storage and Processing. Marcel Dekker, 1995.
- Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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