AI3003 Process Engineering of Fruits and Vegetables Syllabus:

AI3003 Process Engineering of Fruits and Vegetables Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 Implement specific post harvest handling technique for storage and transport of fruits and vegetables
 Apply preservation techniques to produce value added fruits and vegetable products
 Learn the industrial scale processing and preservation methods to extend the shelf life of fruit and vegetable commodities

UNIT I HARVESTING, HANDLING AND STORAGE OF FRUITS AND VEGETABLES

Fruits and vegetables: classification, nutritional profile – Harvesting of fruits and vegetables – maturity indices – post harvest physiology – handling – pre-cooling and storage – Storage under ambient condition, low temperature storage – chilling, frozen storage- chilling injury, freeze burn. Controlled atmosphere storage, Modified atmosphere storage – concepts and methods – gas composition – Changes during storage

UNIT II PRESERVATION OF FRUITS AND VEGETABLES BY VALUE ADDITION

Methods of fruit and vegetable preservation – Processing using sugar- Preparation of jam, jelly, marmalade, squash, RTS, crush, nectar, cordial, fruit bar, preserves, candies and carbonated, fruit beverages. Processing using salt – Brining – Preparation of pickles, chutney and sauces, ketchup. Machinery involved in processing of fruits and vegetables products

UNIT III PRESERVATION BY DRYING AND DEHYDRATION

Drying and dehydration – Types of driers – Solar, cabinet, fluidized bed drier, spouted bed drier, heat pump drier, vacuum drier and freeze drier – Applications. Preparation of product. 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; Peeling, slicing, cubing, cutting and other size reduction operations for fruits and vegetables, Minimal Processing of Fruits and Vegetables. Preservation by fermentation – wine, vinegar, cider and sauerkraut.

UNIT V CANNING AND BOTTLING

Canning – principles, types of cans – preparation of canned products – packing of canned products – spoilage of canned foods. Bottling of fruit and vegetable. Precautions in canning operations. General considerations in establishing a commercial fruit and vegetable cannery, machineries involved in canning and bottling unit.

FOR FURTHER READING
Toping of sugar/salt, Hybrid drier, safe level of irradiation, solid state fermentation, layout of fruit/vegetable canning unit

Total: 45 PERIODS
TEXT BOOKS

1. Norman W. Desrosier, and James N. Desrosier. The Technology of Food Preservation 4th Edition, CBS Publisher & Distributions, New Delhi, 2004.

REFERENCES

1. R.P. Srivastava and S. Kumar, Fruit and Vegetable Preservation: Principles and Practices, Third Edition, CBS Publishers & Distributors-New Delhi, 2002.
2. A. Chakraverty, A.S. Mujumdar, G.S.Vijaya Raghavan and H.S. Ramaswamy, Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices. CRC Press, USA, 2003.
3. Girdhari Lal, G. S.Siddappa and G.L. Tandon, Preservation of Fruits and Vegetables, Indian Council of Agricultural Research, New Delhi, 2009.
4. D.K. Salunkhe, and S.S. Kadam, Handbook of Fruit Science and Technology: Production, Composition and Processing, Marcel Dekker, New York, 1995.
5. K.Sharma, Stevan J.Mulvaney and Syed S.H. Rizvi, Food Process Engineering-Theory and Laboratory equipments, John Wiley & Sons, New York, 2000.

COURSE OUTCOMES

CO1 Implement low temperature, modified atmosphere and controlled atmospheric storage methods for storage of fruits and vegetables
CO2 Produce value added products from fruits and vegetables by using suitable preservation method (sugar, salt or dehydration)
CO3 Produce dehydrated fruits and vegetables
CO4 Apply minimal processing and fermentation methods to produce value added products from fruits and vegetables
CO5 Plan to produce canned and bottled fruits and vegetables