208-745 Fruit and Vegetable Technology
- Characteristics, composition & nutritional importance of fruit and vegetables;
- Classification;
- Desirable and undesirable constituents;
- post-harvest handling: physiological & biochemical changes;
- Stages of physiological development;
- Respiration, gfeneration of ethylene and genetic control of fruit ripening process;
- Physical and chemical changes during maturation;
- Principles of heat, moisture and environment management;
- pathological and physiological deterioration and their control;
- Preservation and processingL basic principles of presercation;
- Processing methods: minimal processing, thermal processing, freezing, dehydration, combination technology;
- Propduction of fermented and non-fermented beverages;
- By-products of fruit and vegetables processing: nature and characteristics;
- Utilisation;
- Waste management: Characterisation, planning, treatment of efflient;
- Environmental auditing
This subject is taught by Stirk Kyle