Horticultural Crop process Engineering

1.0 Property Analysis in fruits and vegetables 
1.1 Measurement of Physical Properties
1.1.1 Size
1.1.2 Shape
1.1.3 Volume
1.1.4 Density and porosity
1.2 Determination of Physio-chemical Properties
1.2.1 Titratable acidity and sugar/acid ratio
1.2.2 Total soluble solids (TSS) using refractometer
1.2.3 Visual detection of the rotting and scalding
1.3 Determination of Rheological Properties
1.3.1 Firmness using penetrometer
1.3.2 Moisture content
1.4 Determination of Physiological Properties
1.4.1 Physiological loss in weight (PLW) during storage
2.0 Storage methods
2.1 Modified atmospheric packaging/storage
2.2 Controlled atmosphere packaging/storage
2.3 Determination of Barrier Properties
2.3.1 Water vapor permeability of packaging materials
3.0 Process and Product Development
3.1 Grading process and evaluation
3.2 Washing process and evaluation
3.3 Preparation process of value-added product of tomatoes ketchup
3.4 Canning process
3.5 Problems and solution of canned fruits/vegetables
3.6 Freezing and its time calculation in carrot cubes