Syllabus

Measurement of size, shape, specific gravity, color analysis and texture profiles of fruits and vegetables Preparation of fruit and vegetable juice, fruit jam and jelly tomato puree, sauce and ketchup Dehydration of vegetable and preparation of dried vegetable powder, e-nose demonstration and its use in the determination of respiration rate, application of digital image processing in quality evaluation.
Lab. No. Lab Topic
1 Determination of size, shape, and specific gravity of fruits and vegetables.
2 Determination of colour of fruits and vegetables
3 Study of texture profile analysis of fruits and vegetable
4 Preparation of fruit and vegetable juice and its quality evaluation
5 Preparation of fruit jam and quality evaluation
6 Preparation of fruit jelly and quality evaluation
7 Preparation of tomato puree and ketchup
8 Preparation and processing of dehydrated vegetables and vegetable powder
9 Determination of respiration rate of banana using e-nose system.
10 Application of digital image processing in quality evaluation of horticultural products.

To learn about various post-harvest processing operations for horticultural products.

To gain knowledge of different quality evaluation techniques for horticultural processed products.

• Students will get hands-on skills for handling the fruits and vegetables for processing.
• Students will get knowledge of different processing and preservation techniques for the horticultural products.

Srivastava, R. P., & Kumar, S., Fruit and Vegetable Preservation: Principles and Practices., CBS Publishers and Distributors Pvt. Ltd., New Delhi

Fellows, P. J., Food Processing Technology: Principles and Practice., Woodhead Publishing

Sinha, N. K., Sidhu, J., Barta, J., Wu, J., & Cano, M. P., Handbook of Fruits and Fruit Processing, John Wiley & Sons

Sinha, N. K., Hui, Y. H., Evranuz, E. Ö., Siddiq, M., & Ahmed, J., Handbook of Vegetables and Vegetable Processing, John Wiley & Sons