Horticulture Guruji Practical Manual Exercise 16 To study about drying and dehydration process in fruits and vegetables HORT 321 Drying preserves foods by removing enough moisture from food to prevent…
Horticulture Guruji Practical Manual Exercise 15 Preparation of Canned products HORT 321 The process of sealing foodstuffs hermetically in containers and sterilizing them by heat for long storage is known…
Horticulture Guruji Practical Manual Exercise 14 Preparation of Squash HORT 321 This is a type of fruit beverage containing at least 25 percent fruit juice (or) pulp, 45% TSS, 1.0%…
Horticulture Guruji Practical Manual Exercise 13 Preparation of RTS HORT 321 This is a type of fruit beverage that contains at least 10% fruit juice and 10% total soluble solids…
Horticulture Guruji Practical Manual Exercise 12 Preparation and extraction of juice HORT 321 i. Selection of fruit: Only fully ripe fruits are selected. Overripe and green fruits, if used, adversely…
Horticulture Guruji Practical Manual Exercise 11 Preparation of Pickles HORT 321 Mango Pickle:- Ingredients: Mango pieces- 1 kg, Salt - 150g, Fenugreek (powdered)- 25g, Turmeric (powdered) – 15g, Nigella…
Horticulture Guruji Practical Manual Exercise 10 Preparation of Jelly HORT 321 Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing fruit extract, free from pulp,…
Horticulture Guruji Practical Manual Exercise 9 Preparation of Jam HORT 321 Jam is a product made by boiling fruit pulp with a sufficient quantity of sugar to a reasonably thick…
Horticulture Guruji Practical Manual Exercise 8 Preparation of Tomato Sauce HORT 321 Sauces: Sauce is a product similar to ketchup, prepared from pulps of tomato or other fruits/ vegetables having…
Horticulture Guruji Practical Manual Exercise 7 Determination of physiological loss in weight of fruit HORT 321 Required material Fruit (Sapota) Weighing machine PLW:- The initial weight of fruit was…