UNIT 1:
Extraction and preparation
flow diagrams of each storage, preservatives syrups
maturity indices and losses of fruits and vegetable
Transportation of Fresh Produce & control of Losses
Treatments: Pre-Cooling, Curing,
fungicide application and Ripening of fruits.
maturity indices and losses of fruits and vegetable
UNIT 2:
Preparation of fruit toffee
processed and dehydrated gherkins
primary and minimal processing of fruits
extraction and preservation of pulp and juices,
factors affecting storage life.
UNIT 3:
preparation of dried apple
Preparation of fruit jelly of beverages
Preparation of fruit jelly of beverages
Preparation of whole tomato concentrate.
UNIT 4:
Value added Products from Tomato
Tomato Juice, Tomato Puree, Tomato Ketchup
Tomato Chutney, Tomato Sauces
UNIT 5:
Types of Corn and its nutritive value
dry and wet milling of corn,
Cleaning, Steeping, Degermination
Processing for Dextrose, Malto Dextrin and corn products (popped Corn, corn flakes etc.)