Horticultural Produce Processing (Dept Elec-III) (2171407)   Old Code : 181402

6
Credit
4 + 0 + 2
Lect + Tuto + Pract
Teaching Scheme
70 + 20 + 10
ESE + PA + ALA
Theory Marks
20 + 10 + 20
ESE + OEP + PA
Practical Marks
ESE - End Semester Examination, PA - Progress Assessment, ALA - Active Learning Assignments, OEP -Open Ended Problem


Prerequisite
Nil
Rationale
The subject Horticultural Produce Processing is aimed to develop an understanding in processing techniques and skills in handling equipment/machines used for preservation and value addition of perishables like fruits and vegetables.
Course Outcome
At the end of this module, the student will be able to:
a. Understand the morphology and physiology of the fruits and vegetables.
b. Define processes employed in the manufacture of fruit and vegetable based products and beverages through construction of Process Flow Diagrams.
c. Understand the properties of fruit and vegetable based products in terms of raw material properties, formulation, processing and storage.
d. Identify the problems in processing of jams, jelly, marmalade, ketchup and beverages.
e. Understand the methods to control processes.