FST 355/7295  PROCESSING OF FRUITS AND VEGETABLES

 

Unit I (10 Lectures)

Importance of fruits and vegetables in human diet; extent of post harvest losses and need for preservation; causes of spoilage; General principles of preservation; low temperature storage of raw fruits and vegetables; grading and selection of fruits and vegetables for processing; syrups and brines used in processing; containers used for primary packaging of fresh fruits and vegetables and their processed products;

General principles of thermal processing; in-container thermal processing and aseptic canning; canning processes for commercially important  fruit and vegetable products.

 

Unit II (8 Lectures)

Basic principles of juice extraction, clarification and chemical preservation; Use of enzymes in extraction of juice; unfermented fruit beverages like squashes, nectars, cordials and syrups; Processing of tomatoes, pulping methods, different types of tomato products like tomato puree and paste, tomato sauce and ketchup-method of preparation, common defects and causes; sauces,  

 

Unit III (8 Lectures)

Principles of food concentrates; chemistry and manufacture of pectin, role in jell formation and  products like jams, jellies and marmalades. Manufacture and defects of jam, jelly and marmalade.

Technology of preserves, crystallized and glazed fruits. Principles  and methods of pickling, types of pickles. Nature and control of spoilage in pickles.  

 

Unit IV (8 Lectures)

Drying of fruits & vegetables: blanching / sulfuring before drying; methods of drying.

Freezing preservation of fruits and vegetables: methods for freezing commercially important  fruits and vegetables; storage of frozen foods; methods for thawing frozen products.

Application of ionizing radiation in preservation of fruits and vegetables: advantages and limitations; doses of radiation for various purposes like disinfestation and sprout inhibition.  

 

Unit V (6 Lectures)

FPO-scope, mode of implementation and product specifications. By-products of fruit and vegetable industry and their utilization. Controlled and modified atmosphere storage.

Recent developments in fruits and vegetables processing.

 

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