RFT552 FPL Syllabus
AKTU FOOD TECHNOLOGY(FT) RFT552 FPL Syllabus for all experiments is are provided Below. Download link for FT 5th SEM RFT552 FOOD PRESERVATION 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 RFT552 FPL – FOOD PRESERVATION LAB Syllabus
RFT552 FOOD PRESERVATION LAB
1. To check the adequacy of Blanching process
2. Extension of shelf life/ preservation of foods by use of low temperature.
3. Processing and preservation of Peas by use of high temperature.
4. To determine the effectiveness of sterilization process.
5. Preservation and processing of certain vegetables by drying and dehydration
6. Osmotic concentration/dehydration of certain fruits and vegetables
7. Preservation of fruit pulp with the help of Chemical preservatives.
8. Preservation of foods by Freezing (Frozen Foods).
Reference Books:
1. S.Ranganna: Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw-
Hill Education, 1986
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AKTU 5th SEM FT FPL Syllabus
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RFT552 Syllabus, FPL Unit-wise Syllabus – FT 5th Semester
