Fruits and Vegetables Process Engineering
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Follow on Instagram for UpdatesFruits and Vegetables Process Engineering Syllabus — Unit-wise Content
The official GTU curriculum for Fruits and Vegetables Process Engineering (subject code BE05051021) as prescribed for Food Engg. · Semester 5 divides the course into 5 units, covering 30 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE05051021)Unit 1 Structure, Nutritional Value, Ripening, and Spoilage of Fruits and Vegetables
- Importance of post-harvest technology of fruits and vegetables
- cellular components
- composition and nutritive value of fruits and vegetables
- fruit ripening
- spoilage of fruits and vegetables
Unit 2 Post-Harvest Operations
- Grading of Fresh Produce : Harvesting methods of fruits and vegetables and washing and cleaning of fresh produce
- Sorting and grading techniques
- preservation of fruits and vegetables
- commercial canning of fruits and vegetables
- minimal processing of fruits and vegetables
Unit 3 Principles of Cold Storage and Packaging in Fruit and Vegetable Processing
- Cold storage of fruits and vegetables
- controlled atmosphere packaging of fruits and vegetables
- Use of chemical preservatives
- gas composition
- quality of storage
- Packaging methods for processed fruit and vegetable products
Unit 4 Dehydration Technologies and Modern Processing Methods for Fruits and Vegetables
- Processing equipment used in fruit and vegetable industry
- Dehydration of fruits and vegetables
- osmotic dehydration
- foam mat drying
- freeze drying
- microwave heating
- radiation preservation of fruits and vegetables
- irradiation sources
Unit 5 Intermediate Moisture Foods, Emerging Technologies, and Packaging in Fruit and Vegetable Processing
- Intermediate moisture foods (IMF) and their characteristics
- Principle of ohmic heating (electrical resistance heating)
- High pressure processing (HPP) of fruits and vegetables and its applications
- Sensory analysis and evaluation of fruit and vegetable products
- Packaging systems and technologies for fruits and vegetables
- Program Name: Bachelor of Engineering Level: Under Graduate Branch: Food Engineering & Technology Course / Subject Code: BE05051021 Course / Subject Name: Fruits and Vegetables Process Engineering
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