UNIT - I
HARVESTING,HANDLING AND STORAGE OF FRUITS AND VEGETABLES
harvesting of fruits and vegetables -maturity indices-post harvest physiology -**
handling -pre-cooling and storage, storage under ambient conditions ,low temperature storage
chilling ,frozen storage
concepts and methods -gas composition - changes during storage**
UNIT - ll
PRESERVATION OF FRUITS AND VEGETABLES BY VALUE ADDITION
methods of fruits and vegetables prevention using sugar
preparation of jam ,jelly,nectar, fruit bar, preserves,candies, and generated fruit beverage**
preparation of pickles ,ketchup. Machinery involved in processing of fruits and vegetables
UNIT - lll
PREVENTION BY DRYING AND DEHYDRATION
solar ,fluidizard bed dries,sprouted bed drier, application, preparation of products.
Or
Changes during drying and dehydration problems related to storage of dried and dehydrated products**
UNIT - IV
MINIMAL PROCESSING AND FERMENTATION
primary processing and pack house handling of fruits and vegetables full topic **
other size reduce operations for fruits and vegetables; minimal processing of fruits and vegetables.
perservation by fermentation wine,vinegar,cider and sauerkraut.***
UNIT - V
CANNING AND BOTTLING
Type of cans - preparation of canned products- packing of canned products
spoilage of canned foods, precautions in canning operation
machineries involved in canning and bottling unit.