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Processing of Horticultural Crops PDF Book Free download

Book Detail: Processing of Horticultural Crops

Language: English

Pages: 155

Author: Dr. P. C. Sharma, Dr. I. P. Sudhakar, Sh. Mohinder Singh

Price: Free

 

 

 

 

 

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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