This purpose of tis unit is to provide the definition, importance and history of food preservation and canning industry. Study of maturity indices of fruit and vegetables. Discuss factors responsible for deterioration of fruits and vegetables. Methods used for storage and their types, Study about synthetic food colour & banned food colour in processing industry. .Principles and method of preservation, canning, drying and dehydration of fruit and vegetables, postharvest management of fruit and vegetables. Processing of fruits and vegetables, Quality characteristics of fruit and vegetable for processing. Unit layout and selection of site and precautions for hygienic condition, food safety systems including ISO and HACCP.
- Teacher: Ilisoni L.V. Leweniqila
- Teacher: Avin Prasad