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Processing of Horticulture crops ICAR E course Free PDF Book Download e krishi shiksha

Processing of Horticulture crops ICAR E course Free PDF Book Download e krishi shiksha
Processing of Horticulture crops ICAR E course Free PDF Book Download e krishi shiksha

Processing of Horticulture crops 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 Processing of Horticulture crops 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 Processing of Horticulture crops ICAR E course Free PDF Book Download e krishi shiksha:

Course Title: Processing of Horticultural Crops 3 (1+2) 

Theory: Importance and scope of fruit and vegetable preservation industry in India, food pipe line, losses in post-harvest operations, unit operations in food processing. Principles and guidelines for the location of processing units. Principles and methods of preservation by heat pasteurization, canning, bottling. Methods of preparation of juices, squashes, syrups, cordials and fermented beverages. Jam, jelly and marmalade. Preservation by sugar and chemicals, candies, crystallized fruits, preserves chemical preservatives, preservation with salt and vinegar, pickling, chutneys and sauces, tomato and mushrooms, freezing preservation. Processing of plantation crops, products, spoilage in processed foods, quality control of processed products, Govt. policy on import and export of processed fruits. Food laws. 

Practical: Equipment used in food processing units. Physico-chemical analysis of fruits and vegetables. Canning of fruits and vegetables, preparation of squash, RTS, cordial, syrup, jam, jelly, marmalade, candies, preserves, chutneys, sauces, pickles (hot and sweet). Dehydration of fruits and vegetables – tomato product dehydration, refrigeration and freezing, cut out analysis of processed foods. Processing of plantation crops. Visit to processing units.



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