Introduction, Types of squashes, Extraction and preparation, flow diagrams of each storage, preservatives syrups, maturity indices and losses of fruits and vegetable, Transportation of Fresh Produce & control of Losses, Treatments: Pre-Cooling, Curing, Inhibition of Sprouting and fungicide application and Ripening of fruits.
Juice, concentrate, puree and ketchup, Jam, jellies, marmalades, preserves, Preparation of fruit toffee, processed and dehydrated gherkins, primary and minimal processing of fruits, extraction and preservation of pulp and juices, factors affecting storage life.
Dried Apples-preparation of dried apple, preservation methods, Preparation of pickles and chutneys. Preparation of fruit jelly of beverages, preparation of whole tomato concentrate.
Tomato Processing and Tomato based Products, Value added Products from Tomato: Tomato Juice, Tomato Puree, Tomato Ketchup, Tomato Chutney, Tomato Sauces, Tomato Powder, Tomato Ready-To-Eat Products, Tomato Paste, Instant Tomato Soup, Tomato Processing Unit
Types of Corn and its nutritive value; dry and wet milling of corn, Cleaning, Steeping, Degermination, Bran and Fibre separation, Gluten and Starch Separation, Equipment needed for Degermination, Debraning and starch separation, Processing for Dextrose, Malto Dextrin and corn products (popped Corn, corn flakes etc.), byproducts of corn.
Reference Book:
1 HuiY. H., Sue Chazala, Dee M. Graham, K.D. Murrell, Wai, Kit Nip (2004). Handbook of Preservation and Processing. Marcel Marceld Ekkeirn, C. Dekker, New York 2 James G. Brennan (2006). Food Processing Handbook.Wiley, VchVerlag GmbH & Co. KGaA, Weinheim, Germany.
Text Book:
1 Hui Y. H., (2006). Hand book of fruits and fruit processing. Blackwell publishing. 2 Jongen W. M. F. (2002). Fruits and vegetable processing improving quality. Wood head Publishing Limited, CRC Press LLC
