Fruits and Vegetable Processing Technology Laboratory 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 (FD8611), Category (PC), Contact Periods/week (4), Teaching hours/week (0), Practical Hours/week (0). The total course credits are 4.
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 laboratory is as follows.”
Course Objective:
To develop skills related to
- Preservation and analytical techniques in fruit and vegetable products
- Use of various techniques and additives for fruit and vegetable processing and quality analysis
List of Experiments:
- Preparation of orange squash and cordial.
- Preparation of canned peas / pine apple.
- Preservation and processing of certain vegetables by drying and dehydration
- Preparation of Jam/Jelly and its preservation by sugar
- Preparation of pickles
- Osmotic concentration/dehydration of certain fruits and vegetables using
- concentrated sugar and salts solutions
- Preparation of malt based drink.
- Preparation of fruit juice/pulp and its preservation by chemical Preservatives/ thermal processing.
- Preparation of tomato puree/ketchup and its preservation by chemical preservatives
- Experiment on preparation of fruit bar.
- Experiment on preparation of Ready to serve beverages.
- Experiment on quality evaluation of fruit beverages.
- Experiment on fermented fruit and vegetable preparation.
- Experiment on quality evaluation of fermented fruit and vegetable products.
Course Outcome:
- On the completion of the course, the students will able to get experience on fruit and vegetable process technology.
Text Books:
- B. Sivasankar. Food Processing and Preservation. PHI Learning Private Limited. 2015.
- Fellows, P.J. Food Processing Technology: Principles and Practice. Woohead Pub.Ltd, 2nd Edition, 2002.
References:
- M. Shafeiur Rahman (1999). Handbook of Food Preservation, Marcel Dekker, Inc.
- Khetarpaul N. Food Processing and Preservation. Dya Publishing House , NewDelhi. 2005.
Equipment Needed for 30 Students
- Mixer 1
- Canning unit 1
- Metal can sealer 1
- Tray dryer 1
- Refractometer 1
- Jelly cups/moulds 10
- Cooking vat 5
- Gas stove 2
- Gas cylinder 2
- Stainer 5
- Blender 2
- Retort processor 1
- Laminar air flow chamber 1 Incubator 1
- Viscometer 1
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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