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(M.Sc. II Semester)
Course Outcome:
The students will be able to learn:
UNIT-I
UNIT-I
Importance of Fruits and Vegetables in Human diet.
Post-harvest losses and Spoilage of Fruits & Vegetables.
Structure & Composition of Fruits & Vegetables.
Ripening and Post-harvest physiology of Fruits & Vegetables.
Post-harvest Treatments of Fruits & Vegetables.
Low temperature storage of raw Fruits & Vegetables.
UNIT-II
UNIT-II
Preservation and Processing of Fruits & Vegetables.
Syrups and Brines used in processing of Fruits & Vegetables.
Primary packaging of fresh Fruits & Vegetables and their products.
Thermal processing of Fruits & Vegetables.
Canning of Fruits and Vegetables.
Fruits & Vegetables Juice extraction, clarification and chemical preservation.
UNIT-III
UNIT-III
Unfermented Fruit & Vegetable Products.
Fermented Fruit & Vegetable Products.
Processing of Tomatoes & Tomato Products.
Common defects of Tomato & Tomato Products and their causes.
Fruit & Vegetable Concentrates.
UNIT-IV
UNIT-IV
Pectin Chemistry, Manufacturing and applications.
Fruit Preserves, crystallized and glazed fruits.
Pickling and Spoilage in Pickles.
Drying of Fruits & Vegetables
Freezing and Thawing of Fruits & Vegetables
UNIT-V
UNIT-V
Storage Fruits & Vegetables. Hypobaric, MA and CA Storage.
Application of Ionizing radiation in Fruits & Vegetables.
FSSAI implementation and Fruit & Vegetable Products specifications.
By-products of Fruit and Vegetable Industry and their Utilization.
Recent developments in Fruits & vegetables processing.
REFERENCES
Fruits and Vegetables Preservation by R.P. Srivastava
Fruits and Vegetables Preservation by Giridhari Lal
UNIT – I Importance of Fruits and Vegetables in Human diet. Fruits and Vegetables: gross composition, structural feature, classification of Fruits & Vegetables. Spoilage of Fruits & Vegetables. Post-harvest physiology of Fruits & Vegetables: Ripening, Transpiration and Respiration, changes, disease or infection. Post-harvest losses: causes and control measures. Post-Harvest Handling and Treatments. UNIT - II Packaging of Fruits & Vegetables. Syrups and Brines used in processing of Fruits & Vegetables. Canning of Fruits and Vegetables. UNIT - III Production and Preservation of Unfermented Fruits Beverages: Juices, RTS, Nectar, Crush, Cordial, Squash. Processing of Potatoes and potatoes products: Potato Chips, Potato Flour, Potato French Fries. Processing of Tomatoes & Tomato Products: Tomato Juice, Tomato Puree/Paste, Ketchup, Problems in preparation of Sauce/ Ketchup. UNIT - IV Fruit & Vegetable Concentrates: Jam, Jelly and Marmalade; Preparation & problems, Role of Pectin. Preserves, Crystallized and Glazed fruits and vegetables, Problems in preparation of preserves and candied fruits. Pickles- Preparation and preservation methods of pickles using salt, vinegar, oils and mixture of salt, oil, spices and vinegar: Problems in Pickles making. UNIT - V Drying of Fruits & Vegetables. Freezing and Thawing of Fruits & Vegetables. Utilization of Fruit and Vegetable waste. REFERENCES: 1 - Foods Facts and Principles: Author, N. Shakuntala Manay, M. Shadaksharaswamy; Publisher, New Age International Publisher. 2 - Food Science: Author, Norman N. Potter and Joseph H. Hotchkiss; CBS Publishers & Distributors Pvt Ltd. 3 - Fruit and Vegetable Preservation: Principle and Practices; Author, R.P. Srivastava, Sanjeev Kumar; CBS Publishers & Distributors Pvt Ltd. 4 - Food Science: Author, B. Srilakshmi; Publisher, New Age International Publisher. 5 - Fruits and Vegetables Preservation by Giridhari Lal 6 - Food Processing and Preservation: Author, G. Subbulakshmi, New Age International (P) Limited Course Outcomes: Student will be able: a) To know about role and importance of preservation techniques to improve the self-life of seasonal food. b) Student will able to understand the technology behind canning of fruits and vegetables. c) To know about the role of physiological changes in fruits after harvesting. d) Understand manufacturing process and preserve different processed fruits and vegetables. e) Gain knowledge on different pre-processing operations involved before processing of fruits and vegetables. f) Identify the specific processing technologies used for vegetable, fruits and products derived from these materials.
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