FD6603 - FRUITS AND VEGETABLE PROCESSING TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6603 - FRUITS AND VEGETABLE PROCESSING TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6603 FRUITS AND VEGETABLE PROCESSING TECHNOLOGY  LPTC
3003

AIM:
The course aims to develop the knowledge of students in the area of vegetable and fruit processing and technology. This course will enable students to appreciate the application of scientific principles in the processing of these materials.

OBJECTIVES: On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for vegetables and fruits and the various products derived from these materials. Understand the application of scientific principles in the processing technologies specific to the materials. Grasp the changes in the composition of foods with respect to the type of processing technology used.

UNIT I BASIC AGRICULTURAL ASPECTS OF VEGETABLES AND FRUITS 8
Ability to identify all commercially important fruits and vegetables with their names in important Indian languages, important regions, season, basic aspects of cultivation, harvest ( Good Agricultural practices) permitted pesticides and stages of application, yield

UNIT II FRESH FRUITS AND VEGETABLES 8
Climatic and non climatic fruits, ripening process, phytonutrients in fruits and vegetables; Handling, transportation , controlled atmosphere ripening process, grading, cleaning, pretreatments, modified atmosphere packaging, chilling.


UNIT III FREEZING & DEHYDRATION OF FRUITS AND VEGETABLES 12
General pre processing, different freezing methods and equipments, problems associated with specific fruits and vegetables; Dehydration – General pre processing, different methods of drying including sun, tray, spray drying and low temperature, osmotic dehydration and other modern methods; Indian Food Regulation and Quality assurance.

UNIT IV CANNING, PUREES AND JUICES 12
Canning- General pre processing, specific or salient points in fruits and vegetables like – Blanching, exhausting, processing conditions; Indian Food Regulation and Quality assurance Fruit Juice / pulp/ Nectar/Drinks, concentrates – General and specific processing, different packing including aseptic. Indian Food Regulation and Quality assurance Vegetable General and specific processing, different packing including aseptic Purees/paste Indian Food Regulation and Quality assurance

UNIT V FRUIT AND VEGETABLE PRODUCTS 5
Ready to eat vegetable products, Jams/Marmalades, Squashes/cordials, Ketchup/sauces, Chutneys, Fruit Bar, Soup powders, Candied Fruits, Natural colors, Fruit and Vegetable Fibres- General and specific processing, different packing including aseptic. Indian Food Regulation and Quality assurance

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Singh, R. Paul and D.R. Heldman. “Introduction to Food Engineering”. 4th Edition, Academic Press/ Elsevier, 2009.
2. Gopala Rao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications, 2006.
3. Toledo, Romeo T. “Fundamentals of Food Process Engineering”. 3rd Edition. Springer, 2007.
4. Smith, P.G. “ Introduction to Food Process Engineering”. Springer, 2004.
5. Berk, Zeki. “Food Process Engineering and Technology”. Academic Press / Elsevier, 2009.
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