Lecture Schedule

LECTURE SCHEDULE

Course Title: Processing of Horticultural Crops 3 (1+2)
Course Leader: Dr P C Sharma, Senior Scientist, Dept. of FST,
YSPUHF, Nauni – Solan (H.P.)

Weeks
Theory
1st Week
Lecture: 1 Importance and Scope of fruit and Vegetable Preservation in India
2nd Week
Lecture: 2 Food Pipeline: Losses on Post harvest System
3rd Week
Lecture: 3 General principles and methods of food preservation
4th Week Lecture: 4 Unit Operations in food Processing
5th Week Lecture: 5 Principles and Guidelines for the establishment of processing units
6th Week Lecture: 6 Preservation by using Chemicals
7th Week Lecture: 7 Canning and bottling of fruit and Vegetables
8th Week Lecture: 8 Fruit juice and Beverages
9th Week Lecture: 9 Preservation by using Sugar: Jams, Jellies, Marmalades, Preserves, Candies and Crystallised fruits
10th Week Lecture: 10 Drying of fruits and Vegetables
11th Week Lecture: 11 Preservation with Salt and Vinegar: Pickles, Chutney and Sauces
12th Week Lecture: 12 Tomato and Mushroom Products
13th Week
14th Week Lecture: 14 Spoilage of Processed Products
15th Week Lecture: 15 Processing of Plantation Crops
16th Week Lecture: 16 Quality of fresh and Processed Products

PRACTICALS
1st Week Practical: 1 Equipment & machinery used in food processing units
Practical: 2 Estimation of fruit firmness
2nd Week Practical: 3 Determination of total Soluble Solids
Practical: 4 Estimation of moisture content
3rd Week Practical: 5 Estimation of Ash content
Practical: 6 Determination of pH in food Products
4th Week Practical: 7 Estimation of Titratable acidity
Practical: 8 Estimation of Sugars (Reducing Sugar)
5th Week Practical: 9 Estimation of Sugars (non-reducing and total Sugars)
Practical: 10 Ascorbic Acid
6th Week Practical: 11 Estimation of Salt (Mohr Method)
Practical: 12 Estimation of sodium Benzoate in Food Sample
7th Week Practical: 13 Estimation of Sulphur Dioxide
Practical: 14 Canning of Fruit and Vegetables
8th Week Practical: 15 Cut Out Analysis of Canned Products
Practical: 16 Preparation of Squash
9th Week Practical: 17 Preparation of Cordial
Practical: 18 Ready to serve (RTS) Drink/Sweetened Juice
10th Week Practical: 19 Preparation of Fruit Nectar
Practical: 20 Preparation of Jam
11th Week Practical: 21 Preparation of Jellies
Practical: 22 Preparation of Marmalades
12th Week Practical: 23 Preparation of Fruit Chutneys
Practical: 24 Preserve and Candies
13th Week Practical: 25 Processing of Plantation Crops
Practical: 26 Preparation of Sauces
14th Week Practical: 27 Preparation of Fruit Pickle
Practical: 28 Preparation of Vegetable Pickle
15th Week Practical: 29 Dehydration of fruits
Practical: 30 Dehydration of Vegetables
16th Week Practical: 31 Tomato Juice, Paste and Puree
Practical: 32 Tomato ketchup, Soup, Canned or dehydrated Products
17th Week Practical: 33 Freezing of fruits
Practical: 34 Freezing of Vegetables

Last modified: Thursday, 15 March 2012, 6:45 AM