Fruits and Vegetables Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for fruits and vegetables technology is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Classify fruits and vegetables and their physiological changes.
- Discuss the manufacturing process of vegetable products according to FSSAI standards.
- Outline the fruit product manufacturing process per FSSAI standards.
- Apply drying and dehydration techniques for fruits and vegetables.
- Use canning and freezing techniques for fruit and vegetable processing.
Unit I
Post Harvest Management of Fruits and Vegetables 1.1 Introduction: Current scenario of fruits and vegetables in India, Classification of fruits & vegetables, Definition of maturity, Maturity Index (physical, chemical, physiological.) 1.2 Post-harvest Management: Post-harvest physiological and biochemical changes in fruits and vegetables, ripening of climacteric and non-climacteric fruits (IKS), Factors affecting ripening of fruits and vegetables. chemicals used for accelerating and delaying ripening of fruits and vegetables, uses of ethylene. 1.3 Storage practices: CAS and MAS, Hypobaric storage, Zero energy cool chamber and Cold storage.
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations
Unit II
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Unit III
Fruits Processing 3.1 Fruit beverages: Types of Fruit beverages, Equipment for fruit juice- washing, Halving and Burring machines, continuous screw expeller press, Plunger press, Roller type press, apple grater, Basket press, Rack and cloth press. 3.2 Preparation of fruit juices: selection of fruit, preprocessing, extraction of juice, de-aeration, straining, filtration, and clarification. Production process of Fruit Juice, RTS, squash, Kokam, cordials, nectars, 3.3 Preservation of fruit juices: Pasteurization, use of chemical preservatives, Preservation by sugars, Freezing, Drying, irradiation, Aseptic processing, carbonation, Defects in fruit beverages. 3.4 Jam, Jellies, Marmalades and Fruit preserves: Role of sugar, pectin, acid, uses of pectin, Production process of jam, Jelly and Marmalades, Fruit preserves, Candies, Fruit leathers, bars & toffees.
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations Site/Industry Visit
Unit IV
Drying & dehydration of fruits & vegetables 4.1 Introduction: Principles of drying and dehydration (IKS), Pre-treatment process, Temperature for drying, factors affecting drying. 4.2 Dehydration of Vegetables: Production process of onion powder, Dried-Peas, Okra, Potato, Methi, Mushroom and Tomato. 4.3 Dehydration of fruits: Production process of Raisin, Anardana, Mango slabs, Dried- Fig, Jackfruit and Bananas. 4.4 Fruit Powders: Using spray drying- Mango, Amla, Papaya, Strawberry, orange powder, Packing and Storage
Suggested Learning Pedagogie
Video Demonstrations Lecture Using Chalk-Board Presentations
Unit V
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List of Experiments:
- Demonstrate the ripening of fruits by natural and artificial
- *Determine the maturity indices by chemical method
- Determine the maturity indices by physical method
- *Prepare the potato chips and estimate processing cost per kg of product.
- *Demonstrate preparation of carrot toffee
- *Prepare tomato ketchup/sauce by using preservative as per FSSAI specification
- *Prepare pickles mango/lemon/green chili/mix (any one )
- Demonstrate preparation of orange/ mango/lime squash as per FSSAI specification. (any one)
- *Prepare the fruit cordial FSSAI specification
- *Prepare the Mango or apple jam or mix fruit jam as per FSSAI specification.
- Prepare the jam Marmalades/ jelly Marmalades as per FSSAI specification
- Prepare the guava Jelly as per FSSAI standards
- Prepare Kokam/ mango/lemon/amla syrup (any one)
- *Demonstrate the preparation of amla candy.
- *Demonstrate drying of vegetables onion/ methi/tomato (any one)
- *Demonstrate drying of fruits Raisin/Anardana/Mango slabs
- *Prepare fruit powder Mango/Amla/Papaya as per FSSAI (any one) specification
- Calculate the strength of syrups by square method of different brix.
- Prepare the brine solution of different strength and analyses its strength of brine by salometer
- *Demonstrate the canning process of fruits and vegetables.
- *Demonstrate preparation of frozen peas/carrot/potato cubes (any one)
- Demonstrate preparation of frozen corn/grapes/apple (any one)
Self Learning
Micro Project
- Prepare four types of dehydrated fruits and vegetables using a solar dryer or cabinet dryer.
- Survey and gather information on fruit beverage types, ingredients, shelf life, and prices in the local market.
- Conduct a comparative study on natural versus artificial ripening of fruits and vegetable
- Prepare different types of fruits and vegetables products as per FSSAI standards
- Gherkin Vegetable pickle preparation.
Assignment
- Prepare a chart of permissible preservative levels in fruit and vegetable products according to FSSAI norms.
- List the applications of equipment used in the fruit and vegetable processing industry.
- Describe the frozen changes in fruits and vegetables.
- Collect the information of current scenario of fruits and vegetables in India
- Describe the principles of canning and the types of can used in the canning industry.
Term Work
- Prepare journal for laboratory work
Self Learning
- Swayam https://swayam.gov.in/nc_details/NPTEL
- FSSAI https://fssai.gov.in/ – FSSAI
- Ministry of Food Processing Industries https://www.mofpi.gov.in/
- National Horticulture Board (NHB) https://www.nhb.gov.in
Laboratory Equipment
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Learning Materials
- Giridharilal Sidappa and Tandon Fruit & Vegetable Preservation ICAR New Delhi, ISBN-10 : 9788171640904 ISBN-13 : 978-8171640904
- R.P.Srivastava & Sanjeev Kumar Fruit & Vegetable Preservation Principles & Practices International Book distributing Co., Lucknow ISBN-10 : 8123924372 ISBN-13 : 9788123924373
- D.K.Salunkhe & S.S.Kadam Handbook of Vegetable Science & Technology Marcel Dekker Inc., New York, ASIN : 0824701054 ISBN-10 : 8126525665 ISBN-13 : 978-0824701055
- G.Subbulakshmi Food Processing and Preservation New Age International Publishers, New Delhi, ISBN-10 : 8122412831 ISBN-13 : 9788122412833
- Ranganna Handbook of Quality Analysis and Quality Control of Fruit & Vegetable Products Tata McGraw Hill Publishing Co. Ltd., New Delhi ISBN-10 : 9780074518519 ISBN-13 : 978-0074518519
Learning Websites
- https://youtu.be/l5SnVLsitdE?si=KGBC_3exJmf1l8ps Respiration and Ripening process
- https://youtu.be/AzynuYx5pN4?si=ts341UhaunP93EWy Storage of fruits and vegetables
- https://youtu.be/u8CVwxLtD14?si=3QmysW19UlCzMsjv Post harvest Operations
- https://youtu.be/ZozA1gHNoDA?si=YYFmoAsa2rn49Gnj Apple Jam Processing
- https://youtu.be/DCISyx8ceWc?si=Erf73ofy998UguEN Mango Leather Processing
- https://youtu.be/k-KHRJkVaGI?si=m9ZEEVb1INQuEqvZ Food drying & dehydration
- https://youtu.be/AupMh-nv1Hg?si=2bL0yTFhc0fHv5SP canning of fruits and vegetables
- https://youtu.be/3qEwfIif89U?si=aCLfvrTFLtfInmaq Freezing of fruits and vegetables
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.