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