RFT551 FVPPL Lab Syllabus
AKTU FOOD TECHNOLOGY(FT) RFT551 FVPPL Syllabus for all experiments is provided Below. Download link for FT 5th SEM RFT-551 FRUITS, VEGETABLES AND PLANTATION PRODUCTS LAB 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 RFT551 FVPPL – FRUITS, VEGETABLES AND PLANTATION PRODUCTS LAB Syllabus
RFT551 FRUITS, VEGETABLES AND PLANTATION PRODUCTS LAB
1. Preparation of Jam/Jelly and its preservation by sugar.
2. Preparation of tomato puree/ketchup and its preservation by chemical preservatives.
3. Preparation of Candied fruits.
4. Preparation of cordials and squash as per FPO specification.
5. Preparation of pickles.
6. Preparation of fermented Pickles (Sauerkraut).
7. Preparation of Fruit Preserves.
8. Preparation of Fruit Leather.
9. Preparation of Spice pastes.
Reference Books:
1. G. Lal, G.S. Siddappa and G.L. Tondan: Preservation of fruits & vegetables(2009), ICAR New Delhi
2. BIS Standards
3. FSSAI Manuals
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AKTU 5th SEM FT FVPPL Syllabus
RFT551 FRUITS, VEGETABLES AND PLANTATION PRODUCTS LAB Syllabus free download
UP Technical University FT FVPPL Syllabus
RFT551 Syllabus, FVPPL Unit-wise Syllabus – FT 5th Semester
