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26 February - 4 March
5 March - 11 March
12 March - 18 March
19 March - 25 March
26 March - 1 April
2 April - 8 April
9 April - 15 April
16 April - 22 April
23 April - 29 April
30 April - 6 May
Learning Objective
Lecture 4: Unit Operations in food Processing |
Objective: Large number of unit operations /steps is involved in preparation of products from fruit and vegetables. They are broadly categorized as raw material preparation for processing (receiving, sorting, grading, washing, peeling, blanching, slicing, cutting, dicing etc), processing (canning, drying, product manufacture like jam, jelly, preserve, candies, pickling, sauce making, etc) and post harvest handling including packaging and storage. The brief detail about each unit operation is discussed in this chapter. |
Last modified: Saturday, 3 March 2012, 10:55 AM