Processing of Horticultural Crops

Weekly outline

• 
  

  General

  Getting Started

  • News forum
  • Course Overview Page
  • Syllabus Page
  • Lecture Schedule Page
• 
  

  26 February - 4 March

  Lecture 1 - Importance and Scope of fruit and vegetable preservation in India
  

  • Learning Objective Page
  • Introduction Page
  • Categorization of different processing units Page
  • SWOT Analysis of food–processing industries in India Page
• 
  

  5 March - 11 March

  Lecture 2- Food Pipeline: Losses in Post Harvest System

  • Learning Objective Page
  • Introduction Page
  • Unit operations during Post harvest handling Page
  • Unit operations during Post harvest handling (Contd..) Page
• 
  

  12 March - 18 March

  Lecture 3- General Principles and methods of food preservation

  • Learning Objective Page
  • Introduction Page
  • Principles of food preservation Page
• 
  

  19 March - 25 March

  Lecture 4 - Unit Operations in Food Processing

  • Learning Objective Page
  • Types of Unit Operations Page
  • Types of Unit Operations (Contd..) Page
• 
  

  26 March - 1 April

  Lecture 5 - Principles and Guidelines for the establishment of processing units
  

  • Learning Objective Page
  • Introduction Page
  • Advantages og good plant layout Page
• 
  

  2 April - 8 April

  Lecture 6 - Preservation by using Chemicals
  
  

  • Learning Objective Page
  • Introduction Page
  • Factors affecting action of preservatives Page
  • Factors affecting action of SO2 Page
• 
  

  9 April - 15 April

  Lecture 7 - Canning and bottling of fruit and Vegetables
  
  

  • Learning Objective Page
  • Introduction Page
  • Canning of fruits and Vegetables Page
  • Steps involved in canning of fruits and Vegetables Page
  • Steps involved in canning of fruits and Vegetables (Contd..) Page
  • Factors affecting Sterilization Page
• 
  

  16 April - 22 April

  Lecture 8 - Fruit juice and Beverages
  
  

  • Learning Objective Page
  • Introduction Page
  • Clarification of Juice Page
  • Preservation of Juices Page
  • Inoculation and Fermentation Page
• 
  

  23 April - 29 April

  Lecture 9 - Preservation by using Sugar: Jams, Jellies, Marmalades, Preserves, Candies and Crystallised fruits
  
  

  • Learning Objective Page
  • Introduction Page
  • Problems in Jellies Page
• 
  

  30 April - 6 May

  Lecture 10 - Drying of fruits and Vegetables
  
  

  • Learning Objective Page
  • Introduction Page
  • Factors affecting dehydration Page
  • Types of Heated Surface driers Page