Course Details
Subject {L-T-P / C} : FP2472 : Food Grains and Horticultural Processing Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Coordinator : Prof. Rama Chandra Pradhan
Syllabus
Physical properties of cereals, pulses and oil seeds, Milling Characteristics of Food Grains, Size reduc-tion and sieve analysis. Study of temperature and time on parboiling of rice, Effect of parboiling on nu-trient content of paddy. Determination of cooking quality of rice, Determination of gelatinization tem-perature of rice, Study on cooking quality of pulses. Determination of Oil Content. Methods for Oil ex-pressions.
Preparation of fruit jam from Fruits, Preparation of fruit jelly from Fruits, Preparation of Jelly, Squash, Qualitative determination of pectin content by alcohol test / jelmeter test in fruit extract, Preparation of ready to serve (RTS) from mango/ litchi/ lemon, Preparation of fruit leather -mango leather , Preparation and preservation of tomato puree and ketchup.
Course Objectives
- To learn various processes and methods of Food Grain and Horticultural Processing
Course Outcomes
Ability to provide service to food industry for developing/ operating their manufacturing system in compliance with national and international food standards
Essential Reading
- Sharon Pastor Simson and Martha C. Straus, Post-harvest Technology of Horticultural Crops., Oxford Book Company, Jaipur. India
- K M Sahay and K K Singh, Unit Operation of Agricultural Processing, Vikas Publishing House Pvt Ltd
Supplementary Reading
- A Chakravarti, Post harvest technology of Cereals, Pulses and Oil Seeds, OXFORD IBH PUBLISHING CO. PVT LTD. New Delhi
- R P Srivastav and Sanjeev Kumar, Fruit and Vegetable Preservation: Principles and Practices, CBS PUBLISHERS & DISTRIBUTORS-NEW DELHI