{"id":20513,"date":"2019-12-10T07:15:53","date_gmt":"2019-12-10T07:15:53","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fruits-and-vegetable-processing-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:53","modified_gmt":"2019-12-10T07:15:53","slug":"fruits-and-vegetable-processing-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fruits-and-vegetable-processing-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Fruits and Vegetable Processing Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Fruits and Vegetable Processing Technology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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.<\/p>\n<p>For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for fruits and vegetable processing technology is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>The course aims to develop the knowledge of students in the area of vegetable and fruit processing and technology.<\/li>\n<li>This course will enable students to appreciate the application of scientific principles in the processing of fruits and vegetables.<\/li>\n<\/ul>\n<p><h4>Unit I<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit II<\/h4>\n<p><strong>Fresh Fruits and Vegetables<\/strong><br \/>\nPhysical, 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 &#8211; 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\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Freezing and Dehydration of Fruits and Vegetables<\/strong><br \/>\nGeneral pre processing, different freezing methods and equipments, problems associated with specific fruits and vegetables; Dehydration &#8211; 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.\n<\/p>\n<p><h4>Unit IV<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit V<\/h4>\n<p><strong>Fruit and Vegetable Products<\/strong><br \/>\nReady 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,<br \/>\nSauerkraut, Pickle Leafy vegetables; Dried Leafy Vegetables. (Spinach, Fenugreek, Coriander leaves, Curry leaves).Bitter gourd: Pickle, Dried bitter gourd. Indian Food Regulation and Quality assurance\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>On completion of the course the students are expected to<\/p>\n<ul>\n<li>Better understanding of the concepts of physiological characteristics of fruits and vegetables Better insight about fruit losses during storage and ways to prevent it.<\/li>\n<li>Thorough Knowledge and understandings of the specific processing technologies used for different foods and the various products derived from these materials.<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Fellows, P J. Food Processing Technology: Principles and Practice. 2nd Edition, CRC\/ Woodhead, 1997.<\/li>\n<li>Salunke,D. K and S. S Kadam Hand Book of Fruit Science and Technology: Production, Composition, Storage and Processing. Marcel Dekker, 1995.<\/li>\n<li>Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+6th-sem\">Food Tech 6th Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[49,85],"tags":[],"class_list":["post-20513","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=20513"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20513\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}