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JNTUA B.TECH R 20 2-4 Syllabus For Processing of fruit and vegetables, spices and plantation crops PDF 2022

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JNTUA B.TECH R 20 2-4 Syllabus For Processing of fruit and vegetables, spices and plantation crops PDF 2022

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You will be able to find information about Processing of fruit and vegetables, spices and plantation crops along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Processing of fruit and vegetables, spices and plantation crops after reading this blog. Processing of fruit and vegetables, spices and plantation crops has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Processing of fruit and vegetables, spices and plantation crops can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.

All of the Topic and subtopics related to Processing of fruit and vegetables, spices and plantation crops are mentioned below in detail. If you are having a hard time understanding Processing of fruit and vegetables, spices and plantation crops or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.

Processing of fruit and vegetables, spices and plantation crops Unit One

Fruit and Vegetables Processing: Postharvest field operations including methods to reduce the post-harvest losses, Precooling, In-house packing, cold storage etc., General methods of preservation of fruits and vegetables. Canning of fruits and vegetables: Canning unit operations and machinery -Blanching: Method and its Importance. Precautions in canning, Spoilage of canned foods. Preservation by hurdle technology.

Processing of fruit and vegetables, spices and plantation crops Unit Two

Fruit and Vegetables Products: Jams, Jellies, Marmalades, Fruit beverages, Fruit Bars, Fruit Powders, Candies, Preserves, Crystallized fruit, Pickles, etc. Products from Jamun, Tamarind, Jack fruit, Wood apple, Tomato, Potato and Mushroom. Fruit juice concentrates: Methods of concentration, aroma recovery.

Get Complete Lecture Notes for Processing of fruit and vegetables, spices and plantation crops on Cynohub APP

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Processing of fruit and vegetables, spices and plantation crops Unit Three

Plantation crops: Primary and secondary processing of Coffee, Tea, Cocoa, Cashew nut, Areca nut & Vanilla, Value added products.

Processing of fruit and vegetables, spices and plantation crops Unit Four

Spices: Classification of Spices, Primary and secondary processing of spices like Pepper, Ginger, Turmeric, Cardamom, Chilies, Cinnamon Coriander, Saffron etc. Value added products: Spice powders, Curry powders, Sterilized spices, Enriched Spices, Encapsulation, aqueous flavourants. Spice Oils & Oleoresins: Flavor extraction from spices by different methods. Estimation of principle constituents in spices & spice products, residual solvent in spice oleoresins.

Processing of fruit and vegetables, spices and plantation crops Unit Five

Herbs:Classification of herbs, Processing of Coriander, Curry leaves, Rosemary, Sage, Mint,Dill Spearmint, Basil, Borage, Thyme, etc and their health benefits. Natural Colors: Extraction techniques and color estimation from plant materials like Red beet, Safflower, blue grapes, Red chilies, Turmeric, Annatto etc. Food application and Stability studies of flavoring & colorants.

Processing of fruit and vegetables, spices and plantation crops Course Objectives

At the end of this course the students get an outline about Various methods intended for preserving fruits and vegetables. Different operations inferred in processing fruits and vegetables Technology behind intermediate moisture and minimally processed fruit and vegetable.

Processing of fruit and vegetables, spices and plantation crops Course Outcomes

By the end of the course, the students will be able to.
Train the students in thefield of Fruit and Vegetable Processing and enable the students learn different preservation techniques to curb post-harvest losses inthe field of agriculture.
Learn processing of fruits & vegetables -different preservation techniques to improve theshelflife of seasonal fruits.
Know history of spices, uses of spices, classification of processed spices according to marketing standards, packaging and different grades
Learn about flavor development during processing, classification of spices according to economic importance, post-harvest technology and treatments, specifications for marketed products.

Processing of fruit and vegetables, spices and plantation crops Text Books

1.A.K. Thompson., Fruit and Vegetables: Harvesting, Handling and Storage, Blackwell publishing, 2003.
2.Dauthy, M. E., Fruit and Vegetable Processing. FAO Agricultural Service Bulletin, 1stEdition, International Book Distributing Co. Lucknow, India, 1997.
3.J. S. Pruthi, Spices & Condiments National Book Trust, 5thEdition, New Delhi, 2001.4.R.P. Srivastava Sanjeev Kumar., Fruit and Vegetable Preservation, 3rd revised & enlarged edition, IBDC, 2010.

Processing of fruit and vegetables, spices and plantation crops Reference Books

1.D.K. Salunkhe& S.S. Kadam., Handbook of Fruit Science and Technology: Production, Composition, Storage and Processing, 1stEdition, CRC Press, 2013.
2.J. W. Parry.,Spices: Morphology, History, Chemistry, Volume II, 2ndEdition, Chemical Publishing Co., New York 1969.
3.VijayaKhader, Preservation of Fruits and vegetables, 2ndEdition, Kalyani Publications, 2000.
4.W.V. Cruess, Commercial Fruit and Vegetable Products, 3rdEdition, AGROBIOS, India, 2011.

Scoring Marks in Processing of fruit and vegetables, spices and plantation crops

Scoring a really good grade in Processing of fruit and vegetables, spices and plantation crops is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your B.tech examinations . This video will also inform students on how to score high grades in Processing of fruit and vegetables, spices and plantation crops. There are a lot of reasons for getting a bad score in your Processing of fruit and vegetables, spices and plantation crops exam and this video will help you rectify your mistakes and help you improve your grades.

Information about JNTUA B.Tech R 20 Processing of fruit and vegetables, spices and plantation crops was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.

Get Complete Lecture Notes for Processing of fruit and vegetables, spices and plantation crops on Cynohub APP

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