Lecture Notes || SNS Courseware

Subject Details

Dept : FTECH

Sem : 6

Regul : R 2019

Faculty : Ms.A.Mathivani

phone : NIL

E-mail : mathiva.a.ft@snsct.org

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Lecture Notes

UNIT 1:

Exposure to commercially important fruits and vegetables, their regions, season, morphology, texture and composition.

Size, volume, density, porosity Production and processing scenario of fruits and vegetable: India and World.

Scope of Fruit and Vegetable Preservation Industry in India - Present status, constraints & prospectus.

Overview of principles and preservation methods of fruits and vegetables

Supply chain of fresh fruits and vegetables.

UNIT 2:

Maturity standards; Importance and methods of Maturity determinations; maturity indices for selected fruits and vegetables.

Harvesting of important fruits and vegetables

Chemical changes during fruit ripening, its methods and regulations.

Primary processing and pack house handling of fruits and vegetables - Peeling, slicing, cubing and cutting.

UNIT 3:

Minimal processing of fruits and vegetables; Blanching operations and equipment

Canning: Definition, processing steps and equipment, cans and containers

Quality assurance and defects in canned products

Indian Food Regulation and Quality assurance

Exposure to canned products in Indian market.

Lecture Notes