Weeks
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Theory
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1st Week
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Lecture: 1 Importance and Scope of fruit and Vegetable Preservation in India
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2nd Week
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Lecture: 2 Food Pipeline: Losses on Post harvest System
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3rd Week
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Lecture: 3 General principles and methods of food preservation
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4th Week
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Lecture: 4 Unit Operations in food Processing
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5th Week
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Lecture: 5 Principles and Guidelines for the establishment of processing units
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6th Week
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Lecture: 6 Preservation by using Chemicals
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7th Week
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Lecture: 7 Canning and bottling of fruit and Vegetables
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8th Week
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Lecture: 8 Fruit juice and Beverages
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9th Week
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Lecture: 9 Preservation by using Sugar: Jams, Jellies, Marmalades, Preserves, Candies and Crystallised fruits
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10th Week
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Lecture: 10 Drying of fruits and Vegetables
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11th Week
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Lecture: 11 Preservation with Salt and Vinegar: Pickles, Chutney and Sauces
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12th Week
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Lecture: 12 Tomato and Mushroom Products
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13th Week
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14th Week
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Lecture: 14 Spoilage of Processed Products
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15th Week
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Lecture: 15 Processing of Plantation Crops
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16th Week
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Lecture: 16 Quality of fresh and Processed Products
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PRACTICALS
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1st Week
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Practical: 1 Equipment & machinery used in food processing units Practical: 2 Estimation of fruit firmness
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2nd Week
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Practical: 3 Determination of total Soluble Solids Practical: 4 Estimation of moisture content
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3rd Week
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Practical: 5 Estimation of Ash content Practical: 6 Determination of pH in food Products
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4th Week
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Practical: 7 Estimation of Titratable acidity Practical: 8 Estimation of Sugars (Reducing Sugar)
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5th Week
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Practical: 9 Estimation of Sugars (non-reducing and total Sugars) Practical: 10 Ascorbic Acid
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6th Week
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Practical: 11 Estimation of Salt (Mohr Method) Practical: 12 Estimation of sodium Benzoate in Food Sample
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7th Week
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Practical: 13 Estimation of Sulphur Dioxide Practical: 14 Canning of Fruit and Vegetables
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8th Week
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Practical: 15 Cut Out Analysis of Canned Products Practical: 16 Preparation of Squash
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9th Week
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Practical: 17 Preparation of Cordial Practical: 18 Ready to serve (RTS) Drink/Sweetened Juice
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10th Week
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Practical: 19 Preparation of Fruit Nectar Practical: 20 Preparation of Jam
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11th Week
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Practical: 21 Preparation of Jellies Practical: 22 Preparation of Marmalades
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12th Week
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Practical: 23 Preparation of Fruit Chutneys Practical: 24 Preserve and Candies
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13th Week
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Practical: 25 Processing of Plantation Crops Practical: 26 Preparation of Sauces
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14th Week
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Practical: 27 Preparation of Fruit Pickle Practical: 28 Preparation of Vegetable Pickle
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15th Week
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Practical: 29 Dehydration of fruits Practical: 30 Dehydration of Vegetables
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16th Week
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Practical: 31 Tomato Juice, Paste and Puree Practical: 32 Tomato ketchup, Soup, Canned or dehydrated Products
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17th Week
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Practical: 33 Freezing of fruits Practical: 34 Freezing of Vegetables
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