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AKTU Fruits, Vegetables and Plantation Products (BFT054) Syllabus PDF – B.Tech 3rd Year
Fruits, Vegetables and Plantation Products BFT054
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Official AKTU syllabus of Fruits, Vegetables and Plantation Products (BFT054) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Fruits, Vegetables and Plantation Products
Download PDFBFT054 · 3 credits · L-T-P 3-0-0
| 2 | Techniques of processing and preservation of fruits and vegetables by refrigeration and freezing, canning and bottling, drying and dehydration. | 4 |
| II | 1 | Unit-II Technology of fruits and vegetable products: Juices and pulps, Concentrates and powders, Squashes and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized fruits. 5 Technology of Tomato products: Puree, Paste, Ketchup, Sauce and Soup. Chutneys, pickles and other products. Characteristics and Industrial Production 4 |
| III | 1 | Unit-III Spices: Composition, Structure and characteristics. Preservation and processing of major and minor spices of India; Whole spice, Spice powder, Paste and extracts, Spice oils and oleoresins. 4 |
| 2 | Composition, Structure , characteristics & processing of cashew nut and other dry fruits. Important byproducts obtained and their utilization. | 3 |
| IV | 1 | Composition, Production and processing of Tea leaves: Black tea, Green tea and Oolong tea .Industrial Manufacturing of Tea CTC Tea, Instant tea. Iced Tea 4 |
| 2 | Production and processing of coffee cherries by wet and dry methods to obtain coffee beans, grinding, storage and preparation of brew, Soluble /Instant coffee, Use of chicory in coffee, Decaffeinated coffee. | 4 |
| V | 1 | Production, processing and chemical composition of cocoa beans. Cocoa Processes: Cleaning, roasting, alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa powder. Plastic range and Plasticity of fats 4 |
| 2 | Manufacturing process for chocolate: Ingredients, Mixing, Refining, Conching, Tempering, Moulding etc. to obtain chocolate slabs, chocolate bars. Significance of these processes. Enrobed chocolates and other confectionary products. | 4 |
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