{"id":29529,"date":"2025-04-14T17:54:50","date_gmt":"2025-04-14T12:24:50","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325311-fruits-and-vegetables-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:54:50","modified_gmt":"2025-04-14T12:24:50","slug":"325311-fruits-and-vegetables-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325311-fruits-and-vegetables-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325311: Fruits and Vegetables Technology Syllabus for Food Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Fruits and Vegetables Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for fruits and vegetables technology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Classify fruits and vegetables and their physiological changes.<\/li>\n
  2. Discuss the manufacturing process of vegetable products according to FSSAI standards.<\/li>\n
  3. Outline the fruit product manufacturing process per FSSAI standards.<\/li>\n
  4. Apply drying and dehydration techniques for fruits and vegetables.<\/li>\n
  5. Use canning and freezing techniques for fruit and vegetable processing.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Post Harvest Management of Fruits and Vegetables 1.1\tIntroduction: Current scenario of fruits and vegetables in India, Classification of fruits & vegetables, Definition of maturity, Maturity Index (physical, chemical, physiological.) 1.2\tPost-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\tStorage practices: CAS and MAS, Hypobaric storage, Zero energy cool chamber and Cold storage.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Fruits Processing 3.1\tFruit 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\tPreparation 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\tPreservation of fruit juices: Pasteurization, use of chemical preservatives, Preservation by sugars, Freezing, Drying, irradiation, Aseptic processing, carbonation, Defects in fruit beverages. 3.4\tJam, 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.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    Drying & dehydration of fruits & vegetables 4.1\tIntroduction: Principles of drying and dehydration (IKS), Pre-treatment process, Temperature for drying, factors affecting drying. 4.2\tDehydration of Vegetables: Production process of onion powder, Dried-Peas, Okra, Potato, Methi, Mushroom and Tomato. 4.3\tDehydration of fruits: Production process of Raisin, Anardana, Mango slabs, Dried- Fig, Jackfruit and Bananas. 4.4\tFruit Powders: Using spray drying- Mango, Amla, Papaya, Strawberry, orange powder, Packing and Storage\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. Demonstrate the ripening of fruits by natural and artificial<\/li>\n
    2. *Determine the maturity indices by chemical method<\/li>\n
    3. Determine the maturity indices by physical method<\/li>\n
    4. *Prepare the potato chips and estimate processing cost per kg of product.<\/li>\n
    5. *Demonstrate preparation of carrot toffee<\/li>\n
    6. *Prepare tomato ketchup\/sauce by using preservative as per FSSAI specification<\/li>\n
    7. *Prepare pickles mango\/lemon\/green chili\/mix (any one )<\/li>\n
    8. Demonstrate preparation of orange\/ mango\/lime squash as per FSSAI specification. (any one)<\/li>\n
    9. *Prepare the fruit cordial FSSAI specification<\/li>\n
    10. *Prepare the Mango or apple jam or mix fruit jam as per FSSAI specification.<\/li>\n
    11. Prepare the jam Marmalades\/ jelly Marmalades as per FSSAI specification<\/li>\n
    12. Prepare the guava Jelly as per FSSAI standards<\/li>\n
    13. Prepare Kokam\/ mango\/lemon\/amla syrup (any one)<\/li>\n
    14. *Demonstrate the preparation of amla candy.<\/li>\n
    15. *Demonstrate drying of vegetables onion\/ methi\/tomato (any one)<\/li>\n
    16. *Demonstrate drying of fruits Raisin\/Anardana\/Mango slabs<\/li>\n
    17. *Prepare fruit powder Mango\/Amla\/Papaya as per FSSAI (any one) specification<\/li>\n
    18. Calculate the strength of syrups by square method of different brix.<\/li>\n
    19. Prepare the brine solution of different strength and analyses its strength of brine by salometer<\/li>\n
    20. *Demonstrate the canning process of fruits and vegetables.<\/li>\n
    21. *Demonstrate preparation of frozen peas\/carrot\/potato cubes (any one)<\/li>\n
    22. Demonstrate preparation of frozen corn\/grapes\/apple (any one)<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n<\/p>\n

      Micro Project<\/i><\/p>\n