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Protected Cultivation and Post Harvest Technology ICAR E course Free PDF Book Download e krishi shiksha

Protected Cultivation and Post Harvest Technology ICAR E course Free PDF Book Download e krishi shiksha
Protected Cultivation and Post Harvest Technology ICAR E course Free PDF Book Download e krishi shiksha

Protected Cultivation and Post Harvest Technology ICAR E course PDF Book
 was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Protected Cultivation and Post Harvest Technology ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  Protected Cultivation and Post Harvest Technology ICAR E course Free PDF Book Download e krishi shiksha:

  1. Green house
  2. Greenhouse structures of various types
  3. Plant response to greenhouse environments
  4. Equipment required for controlling green house environment
  5. Planning of green house facility
  6. Materials for construction of green houses
  7. Design criteria and constructional details of greenhouses
  8. Greenhouse heating and distribution systems
  9. Irrigation system used in greenhouses
  10. Threshing –threshers for different crops, parts, terminology, care and maintenance
  11. Winnowing – manual and power operated winnowers, care and maintenance
  12. Groundnut decorticator-hand operated and power operated decorticators, principles of working, care and maintenance
  13. Sheller – maize and castor Sheller
  14. Drying – grain drying, types of drying, types of dryers, importance of drying
  15. Storage- grain storage – types of storage structures
  16. Fruits and vegetables cleaning – machinery for cleaning fruits and vegetables, care and maintenance
  17. Grading – methods of grading, equipments for grading of fruits and vegetables, care and maintenance
  18. Size reduction – equipment for size reduction, care and maintenance
  19. Evaporation – principles, types of evaporators
  20. Food standards and regulations


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