1. INTRODUCTION
Our country is blessed with an abundance of fruit and vegetable crop. In order to avoid post harvest losses, it becomes imperative to preserve the product. As a result food preservation industries have emerged everywhere. Alongside, the demand for trained personnel in the field has also increased substantially. Successful processing and preservation of foods can lead to number of economic activities like newer techniques of fruit and vegetable preservation, starting up a small- scale industry or production unit or developing new products, etc. But one must posses the required expertise and skills to run food preservation as a profitable business.]
2. OBJECTIVES OF THE COURSE:
After reading this course you will be able to
to understand the science involved in preservation
to employ the principles and techniques for preservation of fruits and vegetables.
3. JOB OPPURTINITIES
1) Wage employment:
purchase assistant, production supervisor, assistant quality control supervisor;
technical assistant; laboratory assistant, in food preservation industry, carrying centers.
instructor for food preservation and related work experience in schools, colleges, ITI’s and Polytechnics
sales representative of food industries
2) Self Employment
Running a small scale industry or production unit manufacturing various preserved products from vegetables and fruits.
Running hobby /demonstration classes
4. COURSE DURATION
One year: The credit can be transferred against any one academic course.
4.1 Scheme of Studies:
percentage marks
theory 40 practical 60
5. ENTRY QUALIFICATION : Students who have passed Class 10
6. SCHEME OF EXAMINATION:
Internal Assessment: 10 marks
External Examination: 90 marks
Practical: 50 marks
Theory: 40 marks
7. CURRICULUM:
Preservation of Fruits and Vegetables
Theory Practical
1. Introduction to Preservation History, Definition,
Need for preservation, Scope of preservation, Role of Government and food industry.
2. Principles of preservation
Factors for food spoilage
Preservation by- removal of moisture; use of preservatives including sugar, salt, oil, vinegar, and other chemicals; use of heat; asepsis; acidity control
Food colors
3. Equipment’s commonly used
- Equipment’s used for pre-preparation
- Equipment’s used for preparation
- Equipment’s used for packaging
- Maintenance of equipment; Labeling
4. Selection of Raw material
- Characteristics, Post harvest changes
- Factors responsible for spoilage;
- Control measures
5. Preservation with sugar (Jams, Jelly and Marmalades)
principle involved in preservation of jam, jelly, and marmalade; selection of fruit; cooking of jam/jelly/marmalade;
use of preservatives; filling and bottling packaging of jars and bottles and labeling them Defects in jams,
jellies, marmalades criteria for evaluation
6. Preservation using salt, sugar, oil what are pickles; function of preservatives; selection of raw material; method of preparation;
evaluation of pickles evaluation
7. Preservation with sugar (Squash and cordials, syrups) selection of fruit for squash; method of preparation; evaluation of squash; cordials - preparation method evaluation of cordials syrups defects while making of synthetic syrups
8. Home scale drying of fruits and vegetables advantages of drying; methods of dryinghome scale dehydrator shade drying; packaging; storage
9. Entrepreneurship in preservation of fruits and vegetables
Qualities of an entrepreneur selection and location of project arrangement of finance raw material procurement marketing waste utilization
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