Course Details
Subject {L-T-P / C} : FP2312 : Horticultural Product Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Sabyasachi Mishra
Syllabus
Production and processing scenario of horticultural products basics of ripening, maturity, harvesting, handling, packaging, transport, storage and Quality of fruits and vegetables. Principles, unit operations and Equipment for processing and preservation of fruits and vegetables. Processing technology for jam, jelly, marmalade, preserve, pickles, chutneys, ketchups, sauces, beverages, powder and canned products.
Course Objectives
- To learn various processes and methods of Horticultural Products
Course Outcomes
Knowledge on various processes and methods of Horticultural Products
Essential Reading
- Lal, Siddappa and Tandon, Preservation of Fruits and Vegetables, Indian Council of Agricultural Research
- Srivastava and Kumar, Fruit and Vegetable Preservation: Principles and Practices, International Book Distributing Company
Supplementary Reading
- J E Lozano, Fruit Manufacturing, Springer
- N K Sinha, Handbook of Vegetable and Vegetable processing, WILEY