AG60114: Processing And Preservation Of Aquacultural Products
|Course name||Processing And Preservation Of Aquacultural Products|
|Offered by||Agricultural & Food Engineering|
|Previous Year Grade Distribution|
Syllabus[edit | edit source]
Syllabus mentioned in ERP[edit | edit source]
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.