Fruit and Vegetable Processing and Preservation detailed syllabus for Food Technology (Food Tech) for 2019 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 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2019 regulation scheme. The detailed syllabus of fruit and vegetable processing and preservation is as follows.
Course Objective:
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Unit I
Basic Agricultural Aspects of Vegetables and Fruits
Ability to identify all commercially important fruits and vegetables with their names in important Indian languages, important regions, season, Morphology, structure and composition of fruit and vegetable.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
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Unit III
Preservation of Fruits and Vegetables
Preservation by fermentation- Definition, Advantages, disadvantages, Types of fermentation, equipments; Fruit wine. Irradiation applications for fruits and Vegetable. Minimally processed fruits and vegetables, solving problems with respect to natural resistance of fruit, Emerging technologies for fruits and vegetables processing technologies General pre processing, drying and freezing problems associated with specific fruits and vegetables, problem solving in Postcutting treatments to extend the shelf-life of fresh-cut products.
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, Case studies- Improving the nutritional quality of processed fruits and vegetables, Waste management in fruit and vegetable processing industries.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Fellows, P J. “Food Processing Technology Principles and Practice”. 3rd Edition, Woodhead, 2009.
- Salunke,D . K and S. S Kadam “Hand Book of Fruit Science and Technology Production, Composition, Storage and Processing”. Marcel Dekker, 2005.
- Sivasankar, B. “Food Processing and Preservation”, Prentice Hall of India, 2002.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.