Course Objectives

• Know the  value addition of fruits and vegetables to increase the shelflife

• Know the different unit operations in the processing of major horticultural crops

• Understand the basics of the selection of proper machines/equipment for various applications of processing of horticultural crops

Course Outcomes

CO1: To use  different types of sorting, grading, peeling, slicing, blanching  equipment for processing of fruits and vegetables: PO1

CO2: To identify the suitable equipment, materials for processing, packaging: PO1, PO5

CO3: To develop  value-added products from fruits and vegetables: PO1, PO3

PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.

Course Syllabus

MODULE 1:
Importance of processing of fruits and vegetables, spices, condiments and flowers. Characteristics and properties of horticultural crops important for processing, Peeling: Different peeling methods and devices (manual peeling, mechanical peeling, chemical peeling, and thermal peeling), Slicing of horticultural crops: equipment for slicing, shredding, crushing, chopping, juice extraction.
PROJECT (2 hr):
1. Performance evaluation of peeler and slicer
2. Performance evaluation of juicer and pulper
MODULE 2:
Blanching: Importance and objectives; blanching methods, effects on food (nutrition, colour, pigment, texture), Chilling and freezing: Application of refrigeration in different perishable food products, Thermophilic, mesophilic & Psychrophilic micro- organisms, Chilling requirements of different fruits and vegetables, Freezing of food, freezing time calculations, slow and fast freezing, Equipment for chilling and freezing (mechanical & cryogenic), Effect on food during chilling and freezing, Cold storage heat load calculations and cold storage design, refrigerated vehicle and cold chain system, Dryers for fruits and vegetables, Osmo- dehydration.
PROJECT (4.5 hr):
1. Performance evaluation of blanching equipment
2. Testing adequacy of blanching
3. Study of rehydration characteristics of freeze dried vegetables
4. Optimization of Osmo-dehydration of vegetables
MODULE 3:
Packaging of horticultural commodities, Packaging requirements (in terms of light transmittance, heat, moisture and gas proof, micro-organisms, mechanical strength), Different types of packaging materials commonly used for raw and processed fruits and vegetables products, bulk and retail packages and packaging machines, handling and transportation of fruits and vegetables, Pack house technology, Minimal processing, Common methods of storage, Low temperature storage, evaporative cooled storage, Controlled atmospheric storage, Modified atmospheric packaging.
PROJECT (3 hr):
1. Study of cold storage and its design
2. Study of CAP and MAP storage
MODULE 4:
Preservation Technology, General methods of preservation of fruits and vegetables, Brief description and advantages and disadvantages of different physical/ chemical and other methods of preservation, Flowcharts for preparation of different finished products, Important parameters and equipment used for different unit operations, Post-harvest management and equipment for spices and flowers, Quality control in Fruit and vegetable processing industry. Food supply chain.
PROJECT (3 hr):
1. Prepare a list of Preservatives used for preparation of value added product
2. Presentation on spice processing methods.
References:
1. Sudheer, K P. and Indira, V. 2007. Post-Harvest Engineering of Horticultural Crops. New India Publishing House.
2. Fellows, P. 2008. Food Processing Technology, Woodhead.
3. Pandey, R.H. 1997. Postharvest Technology of fruits and vegetables (Principles and practices). Saroj Prakashan, Allahabad.
4. Lal Giri dhari, Siddappa and Tondon. 2001. Preservation of fruits and vegetables. ICAR, New Delhi.
5. Srivastava and Sanjeev Kumar. 2008. Fruit and vegetable preservation: principles and practices. Kalyani Publishers.

Session Plan

Session 1

Food supply chain, Importance of processing of fruits and vegetables, spices, condiments; Flowcharts for preparation of different finished products
1-general introduction

Food Supply Chain

CUTM1140-courseware

Potato Grading, Cleaning and Bulker loading line | Tong Engineering

Potato Processing & Peeling Line from Tong Engineering

Session 2

Characteristics and properties of horticultural crops important for processing: Physical properties, Mechanical properties, Aerodynamic properties, Thermal properties, Electrical properties, Optical properties.
2-Engineering Properties

Session 3

Preservation Technology: General methods of preservation of fruits and vegetables, Brief description and advantages and disadvantages of different physical/ chemical and other methods of preservation
3-Preservation Technology.

Session 4.

Sorting and grading equipments: sorting and grading on the basis of size, shape, colour, weight, specific gravity and other parameters

4-Sorting & Grading

Session 5

Peeling: Different peeling methods and devices (manual peeling, mechanical peeling, chemical peeling, and thermal peeling)
5-Peeling

Session 6

Slicing of horticultural crops: Disintegration methods with little change of form such as husking, shelling, pitting, coring, snipping and destemming; Disintegration methods with considerable change of form such as cutting, shredding, crushing, chopping, juice extraction, etc;.equipment for slicing, shredding, crushing, chopping, juice extraction, etc
6-Size Reduction
Project:
1.Performance evaluation of peeler and slicer;
2.Performance evaluation of juicer and pulper

Blanching: Importance and objectives, blanching methods, Steam blanching including fluidised bed blanching, Hot water blanching; effects on food (nutrition, colour, pigment, texture);

7-Blanching

Session 7

Chilling and freezing: Application of refrigeration for perishable food products, Thermophilic, mesophilic& Psychrophilic micro-organisms, Chilling requirements of different fruits and vegetables, Freezing of food, freezing time calculations, slow and fast freezing;
8-Freezing
Project:
1.Preparation of freeze dried vegetables
2.Preparation of value added products;

Dryers for fruits and vegetables, Osmo-dehydration;
9-Drying

Session 8

Handling and transportation of fruits and vegetables, Different modes of transportation Different types of conveyors and elevators,
Brief discussion on belt conveyor, roller conveyor, chain conveyor, screw conveyor and bucket elevator, Cranes & hoists, Trucks (refrigerated/ unrefrigerated), Pneumatic transportation, Water flumes ;
10-Handling
Project:
1.Design of bucket elevator

Session 9

Post harvest management and equipment for spices such as ginger, turmeric and chilli;
11-post harvest management of spices<
Project:
1.Spices flowchart
2.Visit to spice processing plant

Session 10

Pack house technology, Minimal processing; Packaging of horticultural commodities, Packaging requirements (in terms of light transmittance, heat, moisture and gas proof, micro organisms, mechanical strength),;
12-Packaging and Minimal Processing<
Project:
1.Minimal processing of vegetables

Quality control in Fruit and vegetable processing industry. Importance, Present scenario, Requirement, HACCP system
13-Quality Control
Project:
1.Study of cold storage and its design;
2.Study of CAP and MAP storage;
3.Visit to fruit and vegetable processing industry

Case Studies

Case Studies