Fruit and Vegetables Processing Technology

DESCRIPTION:

Focus of this course is to teach methods of food preservation and train them about techniques to develop food products and learn how to make quality food products. Every precautuinary measure taken to maintain quality. In this course the students will learn how to work in fruit and vegetables processing industries and utilize raw material to develop good quality food products.

READINGS:

1. Jongen, W. (Ed). 2002. Fruit and vegetable processing – improving quality. Woodhead Publishing. Ltd., Abington, Cambridge, UK.

2. Sirivastava, R.P. and Sanjeev, K. 2002. Fruit and vegetable preservation: principles and practices. International Book Distributing Co., Lucknow, India.

3. Dauthy, M.E. 1995. Fruit and vegetable processing. FAO Agricultural Services Bulletin No. 119. Food and Agriculture Organization of the United Nations, Rome, Italy.

4. Girdhari, L., Siddappa, G.S. and Tandon, G.L. 1998. Preservation of fruits and vegetables. Publications and Information Division, Indian Council of Agricultural Research, New Delhi,

Course contents:

Canning: history, unit operations, types of cans, lacquers, canning of fruits and vegetables. Syruping, brining, retort operation, Spoilage of canned foods, drained weight, net weight, gross weight.

Dehydration: unit operations, drying of specific fruits and vegetables, sulfering, sulfiting, types of dryers, Pickliung: commercial flow sheet of pickle manufacturing, methods of salting, brining,, ingredients of pickles and their functions, spoilage of pickles, defects in pickles,

Preserving with sugar: definition, Jam, jelly and marmalade, flow sheet, ingredients and their functions, jam finishing tests, defects in jam,

Preparation of fruit products: Pure fruit Juices, RTD, Nectors, chutnies, syrups, squashes, concentrates,

Low temperature preservation: refrigeration, cold storage, freezing, CAstorage, insulation, air circulation, humidity, racking systems. Methods of Food Freezing, types, slow and quick freezing, changes during freezing, damages during intermittent thawing. Freezing different food commodities, packaging requirements, freeze burn, drip loss.

Steeping technology: methodology, advantages, preserving vegetables, chemical preservatives used.

IMF technology: methodology, advantages, preserving fruits, packaging requiurements,

Practical

Preparation of fruits and vegetables products: dried, frozen and canned products. Manufacturing and quality evaluation of pickles, jam, jelly, RTD, squashes, syrups, preserves, Visit to fruit and vegetable processing units.

		COURSE SCHEDULE
Week #		Topics and Readings
1.	T	Canning: history, unit operations, types of cans, lacquers, canning of fruits and vegetables.


2.	P	Syruping, brining, retort operation, Spoilage of canned foods, gross weight, net weight ,drained weight. (Can testing and spoilage studies.)
3.	T	Dehydration: unit operations, drying of specific fruits and vegetables, sulfuring, sulphiting, types of dryers, Sundrying and dehydration of vegetables,
	P
4.	T	Pickling: commercial flow sheet of pickle manufacturing, methods of salting, brining, Manufacturing pickles and defects in pickles
	P
5.	T	ingredients of pickles and their functions, spoilage of pickles, defects in pickles, Sensory evaluation of pickle
	P
6.	T	Preserving with sugar: definition, Jam, jelly and marmalade, flow sheet, Preparation of jam, jelly and marmalade, defects in jam,
	P
7.	T	Ingredients and their functions, Jam finishing tests, defects in jam, Study of defects in jam, TSS, sensory eva;uation
	P
8.	T	Preparation of fruit products: Pure fruit Juices, RTD, Preparation of juices, RTD, chutnies,
	P
9.	T	Nectors, syrups, squashes, concentrates, Preparation of syrup and squashes,
	P
10.		Sessional and Mid Term
11.	T	Low temperature preservation: refrigeration, cold storage, freezing, CA storage, insulation, Visit to cold storage,
	P
12.	T	air circulation, humidity,racking systems. drip loss. Visit to cold storage
	P
13.	T	Methods of Food Freezing, types, slow and quick freezing, changes during freezing, damages during intermittent thawing. Freezing of fruits & vegetables in freezer
	P
14.	T	Freezing different food commodities, packaging requirements, freeze burn, Cooking of frozen vegetables & sensory evaluation
	P
15.	T	Steeping technology: methodology, advantages, preserving vegetables, chemical preservatives used. Preservation of vegetables through steeping
	P
16	T	IMF technology: methodology, advantages, preserving fruits, packaging requiurements, Making IMF foods,
	P
17.		Student Presentations of the Assigned Work
18.		Final Term Exam

RESEARCH PROJECT / ASSIGNMENTS:

The students will have to collect water and food samples from different places and analyze their quality
The students will write a report (MS Word) about assigned work and present (MS Power Point) in the class.

ASSESSMENT CRITERIA:

Mid Term Exam: 30

Sessional: 20

Project Report (5)

Presentation

Participation in Quiz (5) & Written Tests(5)

FinalTerm Exam: 50

RULES AND REGULATIONS: