Course12610502360 lectures
Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products
Prof. Hari Niwas Mishra · IIT Kharagpur
About
Horticultural and plantation crops have always played an important role in Indian dietary. Globally, India is the second-largest producer of fruits and vegetables. However, only about 2-3% of the produce is processed and converted into value-added products. About 15 to 20 % of the produce, in some cases even more, is wasted due to improper cold storage infrastructures, transportation systems, lack of technical knowledge, skilled labour, and limited processing. It is necessary to develop skills and increase the technical knowledge base in the sector of novel post-harvest handling, processing, packaging, and storage technologies and infrastructure to improve availability and accessibility of the produces, improve the nutritional status of country, provide nutritional security, increase the agri-startups and improve nation's economy.
This online course is being offered to disseminate the knowledge on recent developments and innovations in different science and engineering domains of post-harvest management and processing of fruits, vegetables, spices, and plantation crop products. This course will develop trained human resource for the food industry and prepare them to face the newer challenges in the fast-expanding sector of horticultural & plantation crop products processing. Also, this course will provide ample materials to the students for the preparation of competitive examinations like GATE, NET, etc.
Intended audience: Food Processing and Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post Harvest Technology, Chemical Engineering, Horticulture and related disciplines.
Lectures
Week 1
- Lecture 1 : Course Introduction
- Lecture 2 : Fruits & Vegetables
- Lecture 3 : Fruits and Vegetable (Part II : Respiration, Ripening & Senescence)
- Lecture 4 : Indian Spices
- Lecture 5 : Plantation Crops
Week 2
- Lecture 6 : Post Harvest Losses: Causes and Preventive Measures
- Lecture 7 : Post Harvest Operations
- Lecture 8 : Handling and Transportation
- Lecture 9 : Supply Chain Management & Storage
- Lecture 10 : Quality Assurance and Control (QA/QC)
Week 3
- Lecture 11 : Basics of Processing and Preservation
- Lecture 12 : Processing by Removal of Water
- Lecture 13 : Processing by Addition of Heat
- Lecture 14 : Processing by Removal of Heat
- Lecture 15 : Irradiation of Fruits, Vegetables and Spices
Week 4
- Lecture 16 : Cleaning and Washing
- Lecture 17 : Sorting and Grading
- Lecture 18 : Peeling, Coring, Slicing
- Lecture 19 : Containers and Packaging Materials for Fresh Produce
- Lecture 20 : Packaging Methods and Equipment
Week 5
- Lecture 21 : Minimal Processing
- Lecture 22 : Hurdle Technology Concepts
- Lecture 23 : Intermediate and High Moisture Fruit Products
- Lecture 24 : Cut Fruits and Vegetables: Part I
- Lecture 25 : Cut Fruits and Vegetables: Part II
Week 6
- Lecture 26 : Juice Extraction & Clarification
- Lecture 27 : Concentrates and Pastes
- Lecture 28 : Aseptic processing and packaging
- Lecture 29 : RTS and RTD beverages
- Lecture 30 : Quality and Safety Aspects
Week 7
- Lecture 31 : Techniques and Equipment
- Lecture 32 : Powders and Premixes: Part I
- Lecture 33 : Powders and Premixes: Part II
- Lecture 34 : RTE Fruit Products
- Lecture 35 : Dehydrated and Instant Cooking Vegetables
Week 8
- Lecture 36 : Tea and Tea Products
- Lecture 37 : Coffee Processing
- Lecture 38 : Cocoa and Chocolate Technology
- Lecture 39 : Processing of Vanilla Beans & Production of Vanilla Flavour
- Lecture 40 : Coconut and Cashew Processing
Week 9
- Lecture 41 :Processing of spices
- Lecture 42 :Spice powders
- Lecture 43 : Spice Pastes, Sauces and Gravies
- Lecture 44 : Essential Oil and Oleoresin
- Lecture 45 : Condiments Technology
Week 10
- Lecture 46 : Fermentation Technology
- Lecture 47 : Fruit Wines and Ciders
- Lecture 48 : Probiotic / Fermented Vegetable Products
- Lecture 49 : Carbonated Fruit Juices and Premixes
- Lecture 50 : Quality Characteristics
Week 11
- Lecture 51 : Packaging Technology
- Lecture 52 : Smart Packaging
- Lecture 53 : Edible Coatings & Films
- Lecture 54 : Modified Atmosphere Packaging
- Lecture 55 : Controlled Atmosphere Storage
Week 12
- Lecture 56 : Green Technologies and Near Zero Waste Processing
- Lecture 57 : Extraction of Bioactive and Pigments from Processing Waste
- Lecture 58 : Valorisation of Waste into Value-added Products
- Lecture 59 : FSSAI Regulations & FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops
- Lecture 60 : Course Summary & Summing-up
Syllabus and materials
At NPTEL, as the course publishes them.
Credits and licence
- Institution
- IIT Kharagpur
- Department
- Agriculture
- Teacher
- Prof. Hari Niwas Mishra
- Level
- Undergraduate
- Language
- English
- Subjects
- Biology
- Source
- NPTEL
- Licence
- CC BY-NC-SA, as NPTEL states it. Non-commercial use only. NPTEL's terms
- Attribution
- NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
- Who can watch
- NPTEL gives no rating. Invisible Network shows it to Tweens profiles and older, judged from what the source says about it. How courses are placed