Lecture Notes || SNS Courseware

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Subject Details

Dept : FTECH

Sem : 7

Regul : 2019

Faculty : Ms.Reya Tabitha Saji

phone : NIL

E-mail : reya.ts.ft@snsct.org

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Lecture Notes

UNIT 1:

Pre-Cooling, Curing, Inhibition of Sprouting and fungicide

control of Losses,

Transportation of Fresh Produce

preservatives syrups,

maturity indices and losses of fruits and vegetable,

Extraction and preparation,

Types of squashes

Ripening of fruits.

UNIT 2:

processed and dehydrated gherkins,

Preparation of fruit toffee,

Jam, jellies, marmalades,

puree and ketchup,

Juice, concentrate,

factors affecting storage life.

UNIT 3:

Dried Apples-preparation

preservation methods,

Preparation of pickles and chutneys.

Preparation of fruit jelly of beverages,

preparation of whole tomato concentrate.

UNIT 4:

Tomato Processing

Tomato based Products

Tomato Juice, Tomato Puree,

Tomato Ketchup, Tomato Chutney

Tomato Sauces, Tomato Powder

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