NOC:Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products

Media Storage Type : 32 GB USB Stick

NPTEL Subject Matter Expert : Prof. Hari Niwas Mishra

NPTEL Co-ordinating Institute : IIT Kharagpur

NPTEL Lecture Count : 60

NPTEL Course Size : 7.9 GB

NPTEL PDF Text Transcription : Available and Included

NPTEL Subtitle Transcription : Available and Included (SRT)

Lecture Titles:

Lecture 1 - Course Introduction
Lecture 2 - Fruits and Vegetables
Lecture 3 - Fruits and Vegetable (Part II : Respiration, Ripening and Senescence)
Lecture 4 - Indian Spices
Lecture 5 - Plantation Crops
Lecture 6 - Post Harvest Losses: Causes and Preventive Measures
Lecture 7 - Post Harvest Operations
Lecture 8 - Handling and Transportation
Lecture 9 - Supply Chain Management and Storage
Lecture 10 - Quality Assurance and Control (QA/QC)
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
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
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
Lecture 26 - Juice Extraction and Clarification
Lecture 27 - Concentrates and Pastes
Lecture 28 - Aseptic processing and packaging
Lecture 29 - RTS and RTD beverages
Lecture 30 - Quality and Safety Aspects
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
Lecture 36 - Tea and Tea Products
Lecture 37 - Coffee Processing
Lecture 38 - Cocoa and Chocolate Technology
Lecture 39 - Processing of Vanilla Beans and Production of Vanilla Flavour
Lecture 40 - Coconut and Cashew Processing
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
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
Lecture 51 - Packaging Technology
Lecture 52 - Smart Packaging
Lecture 53 - Edible Coatings and Films
Lecture 54 - Modified Atmosphere Packaging
Lecture 55 - Controlled Atmosphere Storage
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 and FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops
Lecture 60 - Course Summary and Summing-up