{"id":6034,"date":"2020-02-10T02:58:03","date_gmt":"2020-02-10T02:58:03","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/fruits-vegetables-and-plantation-products-ft-5th-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/"},"modified":"2020-07-20T05:53:33","modified_gmt":"2020-07-20T05:53:33","slug":"fruits-vegetables-and-plantation-products-ft-5th-sem-syllabus-for-aktu-b-tech-2019-20-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/fruits-vegetables-and-plantation-products-ft-5th-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/","title":{"rendered":"Fruits ,Vegetables and Plantation Products FT 5th Sem Syllabus for AKTU B.Tech 2019-20 Scheme"},"content":{"rendered":"

Fruits ,Vegetables and Plantation Products detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU<\/a> official website and presented for AKTU students. The course code (RFT501), and for exam duration, Teaching Hr\/Week, Practical Hr\/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.<\/p>\n

For all other ft 5th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 5th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects<\/a>. The detail syllabus for fruits ,vegetables and plantation products is as follows.<\/p>\n

Unit I<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit II: EHV AC Transmission:<\/h4>\n

Technology of fruits and vegetable products: Juices and pulps, Concentrates and powders, Squashes and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized fruits. Tomato products: Puree, Paste, Ketchup, Sauce and soup. Chutneys, pickles and other products.<\/p>\n

Unit III: Extra High Voltage Testing:<\/h4>\n

Spices: Composition, Structure and characteristics. Preservation and processing of major and minor spices of India; whole spice, Spice powder, Paste and extracts, Spice oils and oleoresins. Composition, Structure ,characteristics & processing of cashew nut and other dry fruits<\/p>\n

Unit IV: EHV DC Transmission \u00e2\u20ac\u201c I:<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit V:EHV DC Transmission \u00e2\u20ac\u201c II:<\/h4>\n

Production, processing and chemical composition of cocoa beans. Cocoa Processes: Cleaning, roasting, alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa powder. Manufacturing process for chocolate: Ingredients, Mixing, Refining, Conching, Tempering, Moulding etc. to obtain chocolate slabs, chocolate bars. Enrobed and other confectionary products.<\/p>\n

Text Books:<\/h4>\n
    \n
  1. G. Lal, G.S. Siddappa and G.L. Tondan: Preservation of fruits & vegetables(2009), ICAR New Delhi<\/li>\n
  2. B. Shrilakshimi: Food Science (2003), New Age International.<\/li>\n
  3. Bernard. W. Minifie: Chocolate, Cocoa and Confectionary: Science and Technology(1989) Springer US<\/li>\n
  4. R.H.H. Wills et.al.: Postharvest : an introduction to the physiology and handling of fruit and vegetables (1981) Kensington, N.S.W. : New South Wales University Press<\/li>\n
  5. Norman N. Potter, Joseph H. Hotchkiss: Food science, 5th ed.New York : Chapman & Hall<\/li>\n<\/ol>\n

    For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 5th Sem syllabus for 2019-20 scheme<\/a>.<\/p>\n

    Don’t forget to download iStudy<\/a> for the latest syllabus, results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Fruits ,Vegetables and Plantation Products detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT501), and for […]<\/p>\n","protected":false},"author":2300,"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":[40,60],"tags":[],"class_list":["post-6034","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-food-technology"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/6034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=6034"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/6034\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=6034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=6034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=6034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}