Course Details
Subject {L-T-P / C} : FP2302 : Horticultural Product Processing { 3-0-0 / 3}
Subject Nature : Theory
Syllabus
| Module 1 : |
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 Objective
| 1 . |
To learn various processes and methods of Horticultural Products |
Course Outcome
| 1 . |
Knowledge on various processes and methods of Horticultural Products |
Essential Reading
| 1 . |
Lal, Siddappa and Tandon, Preservation of Fruits and Vegetables, Indian Council of Agricultural Research |
| 2 . |
Srivastava and Kumar, Fruit and Vegetable Preservation: Principles and Practices, International Book Distributing Company |
Supplementary Reading
| 1 . |
J E Lozano, Fruit Manufacturing, Springer |
| 2 . |
N K Sinha, Handbook of Vegetable and Vegetable processing, WILEY |