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PHT 621 PROCESSING OF HORTICULTURAL CROPS                                                                               (3L+1P) III

Objective
To acquaint with methods of preservation of fruits and vegetables and development of various process products.

Theory

UNIT I
Quality requirements of raw materials for processing, preparation of raw material, primary processing: grading, sorting, cleaning, washing, peeling, slicing and blanching; minimal processing.

UNIT II
Preparation of various processed products from fruits and vegetables, flowers; role of sugar and pectin in processed products. Freezing of fruits and vegetables. Containers, equipment and technologies in canning.

UNIT III
Juice extractions, clarification and preservation, recent advances in juice processing technology, application of membrane technology in processing of juices, preparation of fruit beverages and juice concentrate. Sensory evaluation.

UNIT IV
Dehydration of fruits and vegetables using various drying technologies and equipment, solar drying and dehydration, packaging technique for processed products.

UNIT V
Quality assurance and storage system for processed products. Nutritive value of raw and processed products, plant sanitation and waste disposal. Types of fruits and vegetables wastes and their uses, utilization of by- products from fruits and vegetables processing industries.

Practicals
Preparation and preservation of ketchup and sauces, preparation and preservation of pickles, preparation of squash, nectar, syrup etc.), Preparation and preservation of jam, jelly, marmalade, preserve, candy etc. Calculation of drying rate of the sample during drying. Estimation of total and free SO2 and benzoic acid. Preparation and preservation of fruits and vegetables juices. Enzyme test and dehydration of fruits and vegetables. Preparation and preservation of fruits and vegetables pulp. Standardization of optimum time for soaking, volume and temperature of water for better rehydration ratio of dried products. Freezing preservation.

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