FRUIT AND VEGETABLE PROCESSING (Practical)

Paper Code: 
24SHSC401
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Learn the various processes to preserve fruits & vegetables.
  2. Get acquainted to the techniques of making various products from      fruits & vegetables with higher shelf life
  3. Understand the steps involved in processing of fruits & vegetables and their significance
  4. Understand the various control points of a processing technique for a particular product at each step.

 

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course Title

 

24SHSC401

Fruit and Vegetable Processing (Practical)

The students will be able to –

CO1: Assess the principles of food preservation and gain proficiency in utilizing various techniques for increasing the shelf life of foods.

CO2: Demonstrate food packaging techniques for preserved food.

 CO3: Compile comprehensive practical records for developing preserved foods and packaging and cultivate polished vocal skills to converse effectively with examiners

CO4: Contribute effectively in course specific interaction.

Approach in teaching:

Interactive Lectures, Discussion, Demonstration, Team teaching

 

Learning activities for the students:

Self-learning assignments, Effective questions, presentations.

 

Class test, Semester end examinations, Quiz, Individual and group projects

 

 

CONTENTS

  • Introduction to Food Preservation
  • Definition, Importance and scope
  • Classification of foods based on perishability
  • Principles of Food Preservation
  • Asepsis
  • Reducing/ Removal of Microorganism
  • Maintenance of anaerobic conditions
  • Principle, method, and equipments for preservation of food by
  • drying and dehydration
  • high temperature
  • low temperature
  • chemical preservatives
  • sugar, salt, vinegar
  • oils and spices
  • fermentation
  • Advanced preservation techniques
  • Packaging techniques for increased shelf life of preserved foods
  • Inert gas packaging
  • Vacuum packaging
  • Aseptic packaging
  • Active Packaging
  • Modified atmosphere Packaging

 

Essential Readings: 
  1. Srilakshmi, B. (2018). Food science. New Age International Pvt.Ltd. New Delhi.
  2. Manay, S. (2021). Food, facts and principles. New Age International Pvt.Ltd. New Delhi 2021.
  3. Potter, N. (2007). Food Science, CBS Publishers and Distributors. Delhi.
  4. Srivatava, R.P and Kumar, S. (2019). Fruit and Vegetable Preservation: Principles and practices.
  5.  Rahman, M.S. (2007). Handbook of Food preservation. Taylor and Francis, New York.

 

References: 
  1. Frazier, W.C. (2017). Food microbiology. McGraw Hill, New York.
  2. Panda, H. (2012). Complete Handbook on Frozen food processing and freeze drying. Engineer’s India Research Institute, India.
  3. Bennion, M. (2009). Introductory Foods. Macmillan Publishing Company, New York.
  4. Sharma, S.K. and Kalvit, H.K. (2021). Objective Food Science, Jain Brothers, New Delhi, India.
  5. Bell, M. T. (2022). The essential guide to Food drying. Skyhorse Publishing. New York.

E Resources:

  1. http://www.cold.org.gr/library/downloads/Docs/Handbook%20of%20Food%20Pre...
  2. https://cbseacademic.nic.in/web_material/Curriculum24/publication/FoodPreservation8.pdf

Marking Scheme for Semester End Practical Examination

Time duration- 4 Hrs

Components

Marks

CO

Major (30 Marks)

Performing the technique of preservation by drying/ concentration/freezing/ using salt sugar/ chemicals

  • Principle
  • Procedure
  • Observation & Results

 

 

 

 

 

10

10

10

 

 

 

 

 

 

 

CO1

 

Minor (20 Marks)

Write up on packaging techniques/ preservation by canning/fermentation/pasteurization /UHT/ Asepsis

  • Principle
  • Method

 

 

 

 

10

10

 

 

CO2

Practical Record

10

CO3

Viva Voce

10

CO3

Total marks

    70

 

 

 

 

Academic Year: 
2024-2025
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