AG60114: Processing And Preservation Of Aquacultural Products

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AG60114
Course name Processing And Preservation Of Aquacultural Products
Offered by Agricultural & Food Engineering
Credits 4
L-T-P 3-1-0
Previous Year Grade Distribution
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Semester Spring


Syllabus

Syllabus mentioned in ERP

Nutritional Aspects of Fish and Fishery Products, Causes of Spoilage of Fresh Fish, Principles of Preservation and Processing. Handling and Transport of Wet Fish-Icing, Containers and Packages. Chilling and Freezing- physical aspects, Methods of Freezing, Typical Frozen Products.Thermal Processing-Principles of Canning, Canning Process, Canned Products. Drying of Fish- Fundamentals, Salting, Methods of Drying, Smoking, Typical Dry Products. Miscellaneous Products-Crabs, Molluscs. Fishery Byproducts-Fish Meal, Oil and Others. Quality Control in Fishery Industry.


Concepts taught in class

Student Opinion

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Classroom resources

Additional Resources