Fruits and Vegetables Processing Technology

Shivaji University, Kolhapur

Department of Technology

Third Year B. Tech (Food Technology) (Semester V)

FRUITS AND VEGETABLES PROCESSING TECHNOLOGY (FT 313)

Teaching Scheme: L: 3 hrs/week Credits: 3

 

UNIT I Introduction to Fruits & Vegetables (6 Hrs)

Current status of production and processing of fruits and vegetables. Post-harvest physiology, handling, losses and conservation of

 

UNIT II Structure & Composition (6 Hrs)

Structural, compositional and nutritional aspects of fruits and vegetables.

 

UNIT III Canning (08Hrs)

Canning, Materials for canning, different machineries in cannery plant, defects in canning and plant layout of ideal canning unit. Aseptic packaging.

 

UNIT IV Processing Technology of fruits (08 Hrs)

Technology of Jams, Jellies marmalade, Glazed fruits, Crystallized fruits, fruits candy, and fruit preserve.

 

UNIT V Processing Technology of vegetables (6 Hrs)

Tomato Products: sauces, ketchups, puree, pastes. Chutneys & pickles, dehydrated fruits and vegetables: powders

 

UNIT VI Technology of beverages (6 Hrs)

Juices & pulps, RTS, concentrates squashes, cordials, nectars, carbonated beverages.

 

TEXT BOOKS/ REFERENCES:

  1. Girdharilal & Sidappa G.S. “Preservation of fruits & vegetables”, ICAR. New Delhi.
  2. Tressler D.K. & Joslyn M.A. “Fruits & vegetables juice processing technology” edited by AVI publishing Co. Westport, Connecticut 1971
  3. Wills, Lee, Graham, McGlasson & Hall “Post-Harvest Physiology & Handling of Fruits & Vegetables” AVI Publication
  4. Shrivastava and Kunal. “Fruit and Vegetable Preservation”

PRACTICALS:

1. Demonstration of canning of and Vegetables,

2. Preparation of fruit jam,

3. Preparation of fruit jelly,

4. Preparation of fruit marmalade,

5. Preparation of fruit preserve and candy,

6. Preparation of fruit RTS/Syrups,

7. Preparation of fruit squash

8. Preparation of grape raisin,

9. Preparation of pickle

10. Dried vegetables