Technology of Fruit & Vegetable Products 

Course Objectives

1. To provide knowledge about the composition, processing, and preservation of fruit and vegetable products.

2. To understand the physicochemical and nutritional properties of fruits and vegetables.

3. To study different processing techniques and their impact on product quality and safety.

4. To explore quality assurance, packaging, and storage of processed fruit and vegetable products.

5. To familiarize students with regulatory standards and emerging trends in the fruit and vegetable processing industry.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the principles of fruit and vegetable processing and preservation.

2. Identify the physicochemical and nutritional characteristics of different fruit and vegetable products.

3. Apply various processing techniques to enhance product quality and shelf life.

4. Assess quality control measures and safety standards in fruit and vegetable processing.

5. Understand innovations, market trends, and sustainability in the industry.

Unit 1: Introduction to Fruit and Vegetable Processing

• Importance and scope of fruit and vegetable processing

• Composition and nutritional value of fruits and vegetables

• Post-harvest physiology and factors affecting quality

• Preprocessing operations: washing, peeling, cutting, blanching

Unit 2: Processing and Preservation of Fruit and Vegetable Products

• Thermal processing: canning, pasteurization, and sterilization

• Freezing and refrigeration techniques

• Drying and dehydration methods (sun drying, spray drying, freeze drying)

• Chemical and biological preservation methods

Unit 3: Production of Fruit and Vegetable-Based Products

• Juice, nectar, and concentrate processing

• Jam, jelly, marmalade, and preserves

• Pickles, sauces, and chutneys

• Fermented vegetable products and probiotic applications

Unit 4: Quality Control and Packaging of Processed Products

• Sensory, physicochemical, and microbiological evaluation

• Spoilage and defect detection in fruit and vegetable products

• Packaging materials and techniques for extended shelf life

• Storage conditions and transportation of processed products

Unit 5: Emerging Trends and Regulations in Fruit & Vegetable Processing

• Minimal processing and fresh-cut technology

• High-pressure processing (HPP) and cold plasma technology

• Regulatory guidelines: FSSAI, Codex, FDA, ISO, HACCP

• Sustainable processing and waste utilization in the industry

References:

1. Ranganna, S. (2007). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw-Hill.

2. Barrett, D. M., Somogyi, L. P., & Ramaswamy, H. S. (2005). Processing Fruits: Science and Technology. CRC Press.

3. Fellows, P. J. (2017). Food Processing Technology: Principles and Practice. CRC Press.

4. FSSAI and Codex Guidelines on Fruit and Vegetable Processing.