Process Engineering of Fruits and Vegetables Agri 7th Sem Syllabus for BE 2017 Regulation Anna Univ (Professional Elective IV) detail syllabus for Agriculture Engineering (Agri), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (AI8013), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other agri 7th sem syllabus for be 2017 regulation anna univ you can visit Agri 7th Sem syllabus for BE 2017 regulation Anna Univ Subjects. For all other Professional Elective IV subjects do refer to Professional Elective IV. The detail syllabus for process engineering of fruits and vegetables is as follows.
Course Objective:
- To understand the basics of Post Harvest Technology of fruits and vegetables through their structure and composition
- To study the different methods of processing and preservation of fruits and vegetables including drying and dehydration
- To learn the latest methods of storage of fruits and vegetables
Unit I
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Unit II
Cleaning, Grading and On-Farm Processing
Harvesting and washing of fruits and vegetables – cleaning and grading – fruits and vegetables -peeling – equipments – construction and working – pre-cooling – importance, methods, pretreatments and advantages.
Unit III
Preservation of Fruits and Vegetables
Thermal and non-thermal techniques of preservation of fruits and vegetables and their products -methods – minimal processing of horticultural commodities – fruits and vegetables, advantages -quick freezing preservation – commercial canning of fruits, vegetables and other perishable commodities – processing and concentration of juice – membrane separation process and application – hurdle technology of preservation and techniques.
Unit IV
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Unit V
Storage
Storage of fruits and vegetables – storage under ambient conditions, low temperature storage, evaporative cooling – cold storage of horticultural commodities – estimation of cooling load -controlled atmosphere storage – concept and methods -modified atmosphere packaging – gas composition, quality of storage – waxing of fruits – types of wax, equipment and advantages.
Course Outcome:
- At the end of this course, the student will be thorough in various methods of processing, preservation and storage of fruits and vegetables using latest technologies.
Text Books:
- Fellows. P. 2000. Food Processing Technology – Principles and Practice, second edition, CRC Press, Woodland Publishing Limited, Cambridge, England.
- Sudheer K. P. and V. Indra.2007. Post harvest Technology of Horticultural Crops. New India Publishing Company, New Delhi.
- L.R.Verma and V.K.Joshi. 2000. Post Harvest Technology of Fruits and Vegetables -handling, Processing, Fermentation and waste management. Indus Publishing company, New Delhi.
References:
- Heid,J.L. and M.A.Joslyn. 1983. Food processing operations. Vol. II. AVI Publishing Co. Inc. Westport, Connecticut.
- Potter, N.N.1976. Food science. AVI Publishing Co. Inc.Westport, Connecticut, 2nd edition.
- Sivetz Michael and N.W.Desrosier. 1979. Coffee Technology. AVI Publishing Co. Inc, Westport, Connecticut.
- Frank.H.Slade. 1967. Food Processing Plant. Volume 1. Leonard Hill Books. London.
- SudhirGupta.Cold storage unit. Atif printers, LalKuan, Delhi.
- NIIR board. Modern techniques on food preservation. Asia pacific business press inc. Delhi
- Humberto vega and Gustavo v Barbosa. 1996. Dehydration of foods. Springer Science, Business Media, Chapman&Hall Publishers, U.K.
For detail syllabus of all other subjects of BE Agri, 2017 regulation do visit Agri 7th Sem syllabus for 2017 Regulation.
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