FST 60296 Technology of Fruits & Vegetables
(M.Sc. II Semester)
Course Outcome:
The students will be able to learn:
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
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
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
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
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