FT5512: Fruit and Vegetable Processing and Preservation Laboratory Syllabus for Food Tech 5th Sem 2019 Regulation Anna University

Fruit and Vegetable Processing and Preservation Laboratory 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 laboratory is as follows.

Course Objective:

The course aims to

• analyze spices, fruits and vegetable crops for its chemical compounds
• understand the processing and preservation techniques for storage of spices, fruits and vegetable crops

List of Experiments:

1. Proximate analysis of fruits and vegetables – moisture, ash, mineral matter, protein, starch, Crude fat and % Total sugars
2. Estimation of quality criteria- maturity indices, color, texture, brix, pH in various fruits and vegetables
3. Determination of effective freezing and cooling time for fruits and vegetables
4. Osmotic dehydration of fruits and vegetables
5. Accelerated shelf life testing of canned fruits and vegetables.
6. Optimization of ingredients (pectin and sugars) of Jam and its analysis – colour, texture, TSS, titrable acidity
7. Optimization of ingredients and its analysis of Ready to serve products – colour, viscosity, TSS
8. Experimental study on effect of thickeners, stabilizers and preservatives in tomato sauce.
9. Dehydration kinetics of
   1. Vegetable products – onion/garlic/ginger
   2. Fruits products – grapes/fig/banana
10. Waste management in fruit and vegetable processing industries.
    1. Pectin (Extraction, purification, Characterization and Estimation)
    2. Pigments (Extraction and characterization) – carotene, xanthophylls and lycopene
    3. Polysaccharides
    4. Phytochemicals (qualitative) – flavanoids, tannin, saponin, anthocyanin
11. Identification and characterization of flavouring compounds of spices
12. Estimation of oil contents in different spices – clove/ pepper/ cardamom/ chilli
13. Extraction and quantification of oleoresins – Turmeric/ ginger/ pepper/ clove
14. Phytochemicals (quantitative) estimation in spices – Turmeric/ ginger/ pepper/ clove
15. Preparation of fermented soy products
16. Fermented vegetable products – sauerkraut.

Course Outcome:

At the end of the course the students will be able to

1. understand the processing technologies used for fruit and Vegetable processing.
2. familiarize with quality evaluation techniques
3. familiarize with physiochemical, analytical and applications techniques.

References:

1. Gustavo V. Barbosa-Canovas, 2017, Food Engineering Laboratory Manual, CRC Press
2. Shri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi, Food Process Engineering Theory and Laboratory Experiments, 1999, Wiley.
3. FSSAI Lab manual, “Manual of methods of analysis- Fruit and Vegetable products”, 2016
4. FSSAI Lab manual, “Manual of methods of analysis- oils and fat”, 2015
5. FSSAI Lab manual, “Manual of methods of analysis- spices and condiments”, 2015

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.