AKTU EPAP, Post Harvest Engg. of Horticultural, Medicinal and Aromatic Plants (BAG603) Syllabus PDF – B.Tech 3rd Year

Course Outcomes

Course Outcomes

Course Outcomes

K - Remember, K - Understand, K - Apply, K - Analyze, K -Evaulate, K - Create

Course Content

Module 1

Classification and importance of engineering properties of Agricultural Produce, shape, size, roundness, sphericity, volume, density, porosity, specific gravity, surface area of grains, fruits and vegetables, Thermal properties, Heat capacity, Specific heat, Thermal conductivity, Thermal diffusivity, Heat of respiration; Co-efficient of thermal expansion, Friction in agricultural materials; Static friction, Kinetic friction, rolling resistance, angle of internal friction, angle of repose, Flow of bulk granular materials, Aero dynamics of agricultural products, drag coefficients, terminal velocity.

Module 2

Rheological properties; force, deformation, stress, strain, elastic, plastic and viscous behaviour, Newtonian and Non-Newtonian liquid, Visco-elasticity, Newtonian and Non- Newtonian fluid, Pseudo-plastic, Dilatant, Thixotropic, Rheopectic and Bingham Plastic Foods, Flow curves. Electrical properties; dielectric loss factor, loss tangent, A.C. conductivity and dielectric constant, method of determination. Application of engineering properties in handling processing machines and storage structure.

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, etc.

Module 4

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.

History, scope, opportunities and constraints in the cultivation and utilization of medicinal And aromatic plants in India. Importance, origin, distribution, area, production, climatic and Soil requirements, Propagation and nursery techniques, planting and aftercare, training and pruning, nutritional and water requirements.

Harvesting, processing and economics of under mentioned important medicinal and aromatic plants.

Medicinal Plants: Pepper, Cardamom, Clove, Ginger, Turmeric, Betelvine, Periwinkle, Rauvolfia, Dioscorea, Isabgol, Ammimajus, belladonna, Cinchona, pyrethrum and other species relevant to local conditions. Study of chemical composition of a few important medicinal and aromatic plants, their extraction and use.

Therapeutic and pharmaceutical uses of important species. [BAG653] EPAP, POST HARVEST ENGINEERING OF HORTICULTURAL, MEDICINAL AND AROMATIC PLANTS LAB (0-0-2)

1. Performance evaluation of peeler and slicer.
2. Performance evaluation of juicer and pulper.
3. Performance evaluation of blanching equipment,
4. Testing adequacy of blanching, Study of cold storage and its design,
5. Study of CAP and MAP storage, Minimal processing of vegetables.
6. Preparation of value added products.
7. Visit to fruit and vegetable processing industry, Visit to spice processing plant.
8. Study of characteristics of different medicinal and aromatic plant & Identification of their economic part.
9. Harvesting drying, grading, storage and pacBAGing of medicinal and aromatic plant.
10. Study on preparation of plant materials for extraction and value added products from medicinal and aromatic plants. LAB OUTCOMES: By the end of the course the students should be able to-

• Use the different types of sorting, grading, peeling, slicing, blanching and other equipment for processing of fruits and vegetables
• Identify the suitable equipment, materials and methods for storage, processing, pacBAGing and value addition of fruits and vegetables
• Understand the technical and management aspects of operation of fruits and vegetable processing industries.
• Arthey, D. and Ashurst, P. R. 1966. Fruit Processing. Chapman and Hall, New York.
• Pantastico, E.C.B. 1975. Post harvest physiology, handling and utilization of tropical and subtropical fruits and vegetables AVI Pub. Co., New Delhi.
• Pandey, R.H. 1997. Post harvest Technology of fruits and vegetables (Principles and practices). Saroj Prakashan, Allahabad
• Sudheer, K P. and India, V. 2007. Post Harvest Engineering of horticultural crops. New India Publishing House.