21 Post Harvest Technology - IASRI

1 63321 post Harvest TechnologyTRIMESTERWISE DISTRIBUTION OF COURSESI TRIMESTERLPPHT 501 FUNDAMENTALS OF post Harvest Technology OF31 HORTICULTURAL AND ARABLE CROPSPHT 502 APPLIED food ENGINEERING31 PHT 503 LABORATORY TECHNIQUES FOR food CROPS22 PHT 504 Technology OF PLANTATION CROPS AND SPICES20 PHT 602 PROCESS PLANT DESIGN21 PHT 603 ADVANCES IN food PROCESSING AND QUALITY MANAGEMENT31 PHT 601/EXPORT ORIENTED HORTICULTURE31 HORT 601 PHT 630/HEAT AND MASS TRANSFER30AE 630 PHT 691 SEMINAR10II TRIMESTERPHT 511 Technology OF MILK AND MILK PRODUCTS20 PHT 611 post Harvest PROCESSING OF CEREALS, PULSES AND OILSEEDS21 PHT 612 post Harvest MANAGEMENT OF HORTICULTURAL CROPS31 PHT 613 food CHEMISTRY21 PHT 614 PRINCIPLES AND PRACTICES OF food HANDLING AND21 PACKAGINGAGR 009 PRINCIPLES OF post Harvest TECHNOLOGY11 PHT631/DRYING AND DEHYDRATION21AE 631 PHT 691 SEMINAR10 III TRIMESTERPHT 521 Technology OF MEAT, POULTRY AND FISH PROCESSING20 PHT 621 PROCESSING OF HORTICULTURAL CROPS31 PHT 624 ADVANCED STORAGE ENGINEERING21634 PHT 623 DESIGN OF food PROCESSING EQUIPMENTS21 PHT 617/PHYSIOLOGY OF RIPENING AND SENESCENCE21PP 617 PHT 530/ENGINEERING PROPERTIES OF BIOLOGICAL MATERIALS21AE 530 PHT 622/VALUE ADDITION IN ORNAMENTAL CROPS11 FLA 622 PHT 691 SEMINAR10 Core : PHT 501, PHT 502, PHT : PHT 603, PHT 614635 post Harvest TECHNOLOGYM ajor Fields.

2 post Harvest Technology of Horticultural CropsPost Harvest Engineering and TechnologyMinor student shall take two minors (9 credits of course work in each) from any of theother fields outside his/her student shall take one minor (9 credits of course work) from any of the otherfields outside his/her OF COURSESAGR-009 PRINCIPLES OF post Harvest Technology (1L+1P) IIObjectiveTo acquaint with the basics of post Harvest management of perishables and durable IHistory and role of post Harvest Technology ; principles and methods of food IIPost Harvest Technology of durables (rice processing, wheat milling, oil extraction, pulse millingetc.); post Harvest handling (harvesting, sorting, grading and packaging) of perishables fruits,vegetables and IIIFood storage systems; ripening and senescence of horticultural crops; post Harvest treatments forquality retention of horticultural crops; spoilage of fruits & vegetables, methods to reduce IVProcessing of fruits and vegetables (canning, dehydration, freezing and value added products).

3 PracticalsAcquaintance with basic PHT equipment, Determination of TSS and acidity, Packaging, Visualidentification of spoilage, Specific gravity, and Texture analysis, On- Farm storage of fruits andvegetables, Respiration, Processing of F&V to value added products, Demonstration on PHT ofcereals, ReadingsPreservation of Fruits & Vegetables by Srivastava & Kumar. 1996. Intl. Book Publishing Co. of Fruits & Vegetables by Siddappa et al. 1999. ICAR, New DelhiAn introduction to post Harvest Technology by RBH Wills. Harvest Technology of Fruits & Vegetables by Verma & Joshi. 2000. Indus Publication, New DelhiHand Book of post Harvest Technology by Chakravarty et al. 2003. Mercer-Dekker 501 FUNDAMENTALS OF post Harvest Technology OF HORTICULTURAL &ARABLE CROPS(3L+1P) IObjectiveTo acquaint with different methods of food preservation, different groups of micro-organismsassociated with food , sensory quality parameters, and methods of sensory evaluation of IComposition of food and nutritive value of horticultural and arable crops.

4 Methods of preservation,Contamination and spoilage of foods, spoilage of fresh fruits, vegetables, cereals and other crops,spoilage of various processed products, canned foods, dehydrated and frozen foods, pickles, chutneysand cereal products, intrinsic and extrinsic parameters that affect microbial growth and their IIClassification of microorganisms and their sources in food , various types of fermentation andtheir utilization, microbial examination of foods. food borne diseases and IIIFood safety and quality, importance of hygiene and IVImportance of micro organisms in industrial fermentation process and production of various by-products, production of vinegar, Fermented beverages, bread and traditional food of food spoilage microorganisms. Preparation of bacteriological media and theirsterilization for culturing of microorganisms Staining and counting of microorganisms.

5 Checkingof spoiled products. Lactic fermentation of mixed vegetables. Lactic fermentation of of TSS, acidity, pH & Enzyme test for adequacy of blanching. Estimation of ascorbicacid. Estimation of carotenoid pigments. Estimation of sugars. Calculation of ingredients forpreparation of fruit nectar and squash. Estimation of color and ReadingsFrazier, J. and Westhoff, 1988. food Microbiology. 4th Ed. McGraw , , Loessner, and Golden, 2005. Modern food Microbiology. 7th Ed. , 1996. Handbook of Indigenous Fermented Foods. Marcel , , Loessner, and David, A. 2005. Modern food Microbiology. 7th Ed. Golden FoodScience Text StudiesYousef, 2002. food Microbiology: A Laboratory Manual. , 1984. Sensory Evaluation of Foods. Elbview Applied Science 502 APPLIED food ENGINEERING(3L+1P) IObjectiveTo acquaint with basic principles of food Engineering and transport processes, and unit operationsassociated with engineering ICleaning of raw food materials and related equipment, sorting and grading methods and equipment,UNIT IISize reduction and screening of solid food materials, filtration and separation, centrifugation,extraction and leaching, mixing and IIIHeat processing (blanching, pasteurization and sterilization), Kinetics of biological reactions -kinetics of reactions occurring in processed foods, reaction velocity constant, order of reaction;application of Arrhenius equation to biological reactions, process of heat transfer, modes of heattransfer and overall heat transfer; Fourier s law, heat exchange equipment.

6 Determination of theprocess time based on region of greatest temperature lag; the process equivalence in terms ofminutes at C, evaporation and freezing- common methods and IVDrying of food grains, mass transfer, molecular diffusion and diffusivity, handling and of food materials, Blanching, pasteurization, and sterilization. Sorting & grading, sizereduction, screening, mixing, filtration, centrifugation, extraction and leaching, mechanicalextraction of oil, evaporation, freezing, drying, ReadingsCharm, , McCabe, , Smith, and Harriott, Unit Operations of Chemical , 1985. Unit Operations in food Processing. Pergamon , and Singh, food Process Engineering. AVI , and Singh, 1994. Unit Operation of Agricultural Processing. Vikas Publ. , and Heldman, 1993. Introduction to food Engineering. Academic , M. 1998. Ultra-filtration and Micro-filtration Handbook.

7 Technomic , and Singh, food Process Engineering. AVI 503 LABORATORY TECHNIQUES FOR food CROPS(2L+2P) IObjectiveTo familiarize with the conventional analysis of raw and processed food products of all commoditytechnologies used for routine quality control in food industry, and their role on nutritional ISafety aspects of lab, sampling procedure for quantitative analysis, determination of moisture,determination of relative water content (RWC), physiological loss in weight (PLW), calibrationand standardization of instruments, textural properties of harvested produce and processed foods,TSS, Sp. gravity, pH and acidity,638 UNIT IISpectrophotometry, nondestructive determination of colour, ascorbic acid, sugars, and starch infood IIIB asic chromatographic techniques, GC, HPLC, GCMS, Electrophoresis techniques, ultrafiltration,Application of nuclear techniques in harvested IVMicroscopy, Ion leakage as an index of membrane permeability, determination of biochemicalcomponents in cereals, pulses and oilseeds.

8 Importance of ethylene, quantitative estimation of rateof ethylene evolution by fruits and vegetables, using gas chromatograph (GC). Micropropagationtechniques in horticultural crops, sensory analysis techniques, control of test rooms, products of moisture, determination of relative water content (RWC), physiological loss inweight (PLW), calibration and standardization of instruments, textural properties of harvestedproduce and processed foods, TSS, Sp. gravity, pH and acidity; nondestructive determination ofcolour, ascorbic acid, sugars, and starch in food crops; estimation of rate of ethylene evolution byfruits and vegetables, using gas chromatograph (GC), determination of biochemical componentsin cereals, pulses and ReadingsAOAC International. 2003. Official methods of analysis of AOAC International. 17th Ed. Gaithersburg,MD, USA, Association of Analytical , 2004.

9 Handbook of food Analysis. 2nd Ed. Vols. , Y. and Meloan, 1996. food Analysis - Theory and Practice. 3rd Ed. , S. 2001. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd , 1970. Undergraduate Instrumental Analysis. Marcel , M. and Pomeranz, Y. 1988. food Analysis - Laboratory Experiments. AVI , 1995 post Harvest Technology of fruits and vegetables. Blackwell SciencesPHT 504 Technology OF PLANTATION CROPS AND SPICES(2L+0P) IObjectiveTo provide an understanding of the science and Technology for processing of coffee, tea, cocoaproducts and ICoffee: Occurrence, chemical constituents; harvesting, fermentation of coffee beans; changes takingplace during fermentation; drying; roasting process, flow sheet for the manufacture of coffee powder;instant coffee Technology ; chicory chemistry; quality grading of IITea: Occurrence, chemistry of constituents; harvesting; types of tea green, oolong and CTC;chemistry and Technology of CTC tea; manufacturing process for green tea and black teamanufacture; instant tea manufacture; quality evaluation and grading of IIIC ocoa: Occurrence, chemistry of the cocoa bean; changes taking place during fermentation ofcocoa bean.

10 Processing of cocoa bean; cocoa powder; cocoa liquor manufacture; chocolates types,chemistry and Technology of chocolate manufacture; quality control of IVMajor spices: Pepper, cardamom, ginger, chili and turmeric oleoresins and essential oils; methodof manufacture; chemistry of the volatiles; enzymatic synthesis of flavour identicals; quality control;fumigation and irradiation of VOther spices: Cumin, coriander, cinnamon, fenugreek, garlic, mace, clove, mint and vanilla; presenttrends in synthesis of volatiles; microbial and chemical contaminants, plant suspension ReadingsBanerjee, B. 2002. Tea Production and Processing. Oxford Univ. , 1999. Chocolate, Cocoa and Confectionery Technology . 3rd Ed. Aspen 2004. Handbook on Spices. National Institute of Industrial Research Board, Asia PacificBusiness Press , M. and Foote, 1963. Coffee Processing Technology .