List of Experiments / Activities
- AROMATIC PLANTS LAB (0-0-2)
- 1Performance evaluation of peeler and slicer.
- 2Performance evaluation of juicer and pulper.
- 3Performance evaluation of blanching equipment,
- 4Testing adequacy of blanching, Study of cold storage and its design,
- 5Study of CAP and MAP storage, Minimal processing of vegetables.
- 6Preparation of value added products.
- 7Visit to fruit and vegetable processing industry, Visit to spice processing plant.
- 8Study of characteristics of different medicinal and aromatic plant & Identification of their economic part.
- 9Harvesting drying, grading, storage and pacBAGing of medicinal and aromatic plant.
- 10Study on preparation of plant materials for extraction and value added products from medicinal and aromatic plants.
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Use the different types of sorting, grading, peeling, slicing, blanching and other equipment for processing of fruits and vegetables
- CO2Identify the suitable equipment, materials and methods for storage, processing, pacBAGing and value addition of fruits and vegetables
- CO3Understand the technical and management aspects of operation of fruits and vegetable processing industries.
Suggested Reading
- Arthey, D. and Ashurst, P. R. 1966. Fruit Processing. Chapman and Hall, New York.
- Pantastico, E.C.B. 1975. Post harvest physiology, handling and utilization of tropical and subtropical fruits and vegetables AVI Pub. Co., New Delhi.
- Pandey, R.H. 1997. Post harvest Technology of fruits and vegetables (Principles and practices). Saroj Prakashan, Allahabad
- Sudheer, K P. and India, V. 2007. Post Harvest Engineering of horticultural crops. New India Publishing House. DEPARTMENTAL ELECTIVE – III
Official AKTU syllabus
This subject is on page 34, 35 of the original AKTU PDF.