{"id":35607,"date":"2021-05-25T05:32:42","date_gmt":"2021-05-25T05:32:42","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/ft5512-fruit-and-vegetable-processing-and-preservation-laboratory-syllabus-for-food-tech-5th-sem-2019-regulation-anna-university\/"},"modified":"2021-05-25T05:32:42","modified_gmt":"2021-05-25T05:32:42","slug":"ft5512-fruit-and-vegetable-processing-and-preservation-laboratory-syllabus-for-food-tech-5th-sem-2019-regulation-anna-university","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/ft5512-fruit-and-vegetable-processing-and-preservation-laboratory-syllabus-for-food-tech-5th-sem-2019-regulation-anna-university\/","title":{"rendered":"FT5512: Fruit and Vegetable Processing and Preservation Laboratory Syllabus for Food Tech 5th Sem 2019 Regulation Anna University"},"content":{"rendered":"

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<\/a> 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. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2019 regulation scheme<\/a>. The detailed syllabus of fruit and vegetable processing and preservation laboratory is as follows. <\/p>\n

Fruit and Vegetable Processing and Preservation Laboratory<\/title><\/p>\n<h4>Course Objective:<\/h4>\n<p align=\"justify\">\n The course aims to<\/p>\n<ul>\n<li>analyze spices, fruits and vegetable crops for its chemical compounds<\/li>\n<li>understand the processing and preservation techniques for storage of spices, fruits and vegetable crops<\/li>\n<\/ul>\n<h4>List of Experiments:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Proximate analysis of fruits and vegetables – moisture, ash, mineral matter, protein, starch, Crude fat and % Total sugars<\/li>\n<li>Estimation of quality criteria- maturity indices, color, texture, brix, pH in various fruits and vegetables<\/li>\n<li>Determination of effective freezing and cooling time for fruits and vegetables<\/li>\n<li>Osmotic dehydration of fruits and vegetables<\/li>\n<li>Accelerated shelf life testing of canned fruits and vegetables.<\/li>\n<li>Optimization of ingredients (pectin and sugars) of Jam and its analysis – colour, texture, TSS, titrable acidity<\/li>\n<li>Optimization of ingredients and its analysis of Ready to serve products – colour, viscosity, TSS<\/li>\n<li>Experimental study on effect of thickeners, stabilizers and preservatives in tomato sauce.<\/li>\n<li>Dehydration kinetics of\n<ol type=\"a\">\n<li>Vegetable products – onion\/garlic\/ginger<\/li>\n<li>Fruits products – grapes\/fig\/banana<\/li>\n<\/ol>\n<\/li>\n<li>Waste management in fruit and vegetable processing industries.\n<ol type=\"a\">\n<li>Pectin (Extraction, purification, Characterization and Estimation)<\/li>\n<li>Pigments (Extraction and characterization) – carotene, xanthophylls and lycopene<\/li>\n<li>Polysaccharides<\/li>\n<li>Phytochemicals (qualitative) – flavanoids, tannin, saponin, anthocyanin<\/li>\n<\/ol>\n<\/li>\n<li>Identification and characterization of flavouring compounds of spices<\/li>\n<li>Estimation of oil contents in different spices – clove\/ pepper\/ cardamom\/ chilli<\/li>\n<li>Extraction and quantification of oleoresins – Turmeric\/ ginger\/ pepper\/ clove<\/li>\n<li>Phytochemicals (quantitative) estimation in spices – Turmeric\/ ginger\/ pepper\/ clove<\/li>\n<li>Preparation of fermented soy products<\/li>\n<li>Fermented vegetable products – sauerkraut.<\/li>\n<\/ol>\n<h4>Course Outcome:<\/h4>\n<p align=\"justify\">\n At the end of the course the students will be able to<\/p>\n<ol>\n<li>understand the processing technologies used for fruit and Vegetable processing.<\/li>\n<li>familiarize with quality evaluation techniques<\/li>\n<li>familiarize with physiochemical, analytical and applications techniques.<\/li>\n<\/ol>\n<h4>References:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Gustavo V. Barbosa-Canovas, 2017, Food Engineering Laboratory Manual, CRC Press<\/li>\n<li>Shri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi, Food Process Engineering Theory and Laboratory Experiments, 1999, Wiley.<\/li>\n<li>FSSAI Lab manual, “Manual of methods of analysis- Fruit and Vegetable products”, 2016<\/li>\n<li>FSSAI Lab manual, “Manual of methods of analysis- oils and fat”, 2015<\/li>\n<li>FSSAI Lab manual, “Manual of methods of analysis- spices and condiments”, 2015<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+5th-sem\">Food Tech 5th Sem subject syllabuses for 2019 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 […]<\/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":[48,85],"tags":[],"class_list":["post-35607","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35607","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=35607"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35607\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=35607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=35607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=35607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}