RFT501 FVPP Syllabus
AKTU FOOD TECHNOLOGY(FT) RFT501 FVPP Syllabus for all 5 units are provided Below. Download link for FT 5th SEM RFT501 FRUITS, VEGETABLES AND PLANTATION PRODUCTS Syllabus is listed down for students to make perfect utilization and score maximum marks with our study materials.
UP Technical University FOOD TECHNOLOGY (FT) 5th SEM RFT501 FVPP – FRUITS, VEGETABLES AND PLANTATION PRODUCTS Syllabus
RFT501 FRUITS, VEGETABLES AND PLANTATION PRODUCTS
UNIT -I
Structural, Compositional and Nutritional aspects of fruits and vegetables. Physiological
development: Growth, Maturation, Ripening and Senescence. Post harvest handling including
controlled and modified storage. Techniques of processing and preservation of fruits and vegetables
by refrigeration and freezing, canning and bottling, drying and dehydration.
UNIT -II
Technology of fruits and vegetable products: Juices and pulps, Concentrates and powders, Squashes
and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and
crystallized fruits. Tomato products: Puree, Paste, Ketchup, Sauce and soup. Chutneys, pickles and
other products.
UNIT -III
Spices: Composition, Structure and characteristics. Preservation and processing of major and minor
spices of India; whole spice, Spice powder, Paste and extracts, Spice oils and oleoresins.
Composition, Structure ,characteristics & processing of cashew nut and other dry fruits
UNIT -IV
Composition, Production and processing of Tea leaves: Black tea, Green tea and Oolong tea. Instant
tea. Production and processing of coffee cherries by wet and dry methods to obtain coffee beans,
grinding, storage and preparation of brew, Soluble /Instant coffee, Use of chicory in coffee,
decaffeinated coffee.
UNIT -V
Production, processing and chemical composition of cocoa beans. Cocoa Processes: Cleaning,
roasting, alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa
powder. Manufacturing process for chocolate: Ingredients, Mixing, Refining, Conching, Tempering,
Moulding etc. to obtain chocolate slabs, chocolate bars. Enrobed and other confectionary products.
Text Books:
1. G. Lal, G.S. Siddappa and G.L. Tondan: Preservation of fruits & vegetables(2009), ICAR New Delhi
2. B. Shrilakshimi: Food Science (2003), New Age International.
3. Bernard. W. Minifie: Chocolate, Cocoa and Confectionary: Science and Technology(1989) Springer US
4. R.H.H. Wills et.al.: Postharvest : an introduction to the physiology and handling of fruit and vegetables
(1981) Kensington, N.S.W. : New South Wales University Press
5. Norman N. Potter, Joseph H. Hotchkiss: Food science, 5th ed.New York : Chapman & Hall
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AKTU 5th SEM FT FVPP Syllabus
RFT501 FRUITS, VEGETABLES AND PLANTATION PRODUCTS Syllabus free download
UP Technical University FT FVPP Syllabus
RFT501Syllabus, FVPP Unit-wise Syllabus – FT 5th Semester
