AG60162: Processing
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AG60162 | |
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Course name | Processing |
Offered by | Agricultural & Food Engineering |
Credits | 4 |
L-T-P | 3-1-0 |
Previous Year Grade Distribution | |
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Semester | {{{semester}}} |
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.