Book Detail: Processing of Horticultural Crops
Author: Dr. P. C. Sharma, Dr. I. P. Sudhakar, Sh. Mohinder Singh
Outlines of Processing of Horticultural Crops
Lecture 1. Importance and Scope of fruit and Vegetable Preservation in India
Lecture 2. Food Pipeline: Losses on Post harvest System
Lecture 3. General principles and methods of food preservation
Lecture 4. Unit Operations in Food Processing
Lecture 5. Principles and Guidelines for the establishment of processing units
Lecture 6. Preservation by using Chemicals
Lecture 7. Canning and bottling of fruit and Vegetables
Lecture 8. Fruit juice and Beverages
Lecture 9. Preservation by using Sugar: Jams, Jellies, Marmalades, Preserves, Candies and Crystallised fruits
Lecture 10. Drying of fruits and Vegetables
Lecture 11. Preservation with Salt and Vinegar: pickles, Chutney and Sauces
Lecture 12. Tomato and Mushroom products
Lecture 13. Freezing of fruits and Vegetables
Lecture 14. Spoilage of processed products
Lecture 15. Processing of plantation crops
Lecture 16. Quality of fresh and processed products
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