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Chapter List
Practical Manual of Post Harvest Processing Technology – Chapter List
Section I: Food Grain Processing Machinery and Operations
- Introduction to Food Grain Processing Machinery
- Cleaning, Grading and Separation Equipment
- Size Reduction Machines and Their Performance Evaluation
- Conveying Equipment and Material Handling
- Mixing Equipment and Mixing Operations
- Moisture Content Determination (Wet Basis and Dry Basis)
- Drying Equipment and Drying Operations
- Physical Properties of Food Grains
- Rice, Pulse, Oilseed and Millet Processing Machinery
- Process Flow Charts for Cereal, Pulse and Oilseed Processing
- Plant Layout, Safety, Care and Maintenance of Processing Machinery
Section II: Fruit and Vegetable Processing Technology
- Cleaning, Washing, Grading and Sorting of Fruits and Vegetables
- Peeling and Slicing Equipment: Performance Evaluation
- Pulping Equipment and Its Performance Evaluation
- Blanching Equipment and Adequacy Testing
- Cold Storage, Design and Storage Techniques
- Minimal Processing of Fruits and Vegetables
- Preparation of Value-Added Fruit and Vegetable Products
- Horticultural Crop Processing Machinery
- Plant Layout, Safety, Care and Maintenance of Horticultural Processing Equipment
Section III: Food Safety, Quality Control and Storage
- Food Safety and Quality Control Measures
- FSSAI Standards and HACCP
- Safe Storage of Food Grains, Raw Materials and Finished Products
- Packaging Materials for Grains, Flours, Fruits and Vegetables
- Packaging Machinery and Operations (Heat-Sealing, Form-Fill-Sealing and Vacuum Packaging)
Section IV: Practical Training and Industrial Applications
- Performance Evaluation of Food Grain Processing Equipment
- Performance Evaluation of Fruit and Vegetable Processing Equipment
- Estimation of Grain Moisture Content by Direct and Indirect Methods
- Measurement of Physical Properties of Food Grains
- Hands-on Training on Packaging Machines
- Industrial Visits to Grain Processing Industries
- Industrial Visits to Fruit and Vegetable Processing Industries
Total Chapters: 32
Edition: 1st Edition, 2026
Provided By: Agrobotany
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Syllabus
Performance evaluation of different types of cleaners and separators for food grains. Study of different size reduction machines and performance evaluation, study of different types of conveying equipment, study of different types of mixers. Measurement of moisture content: dry basis and wet basis. Study of different types of dryers. Study of different equipment in rice mills, pulse mills, oil mills, millet mills and their performance evaluation, Type of process flow charts with examples relating to processing of cereals, pulses and oil seeds, Visit to grain processing industries. Cleaning, grading, sorting and washing of fruits and vegetables. Performance evaluation of peeler and slicer. Performance evaluation of pulper. Performance evaluation of blanching equipment, testing adequacy of blanching, study of cold storage and its design, storage techniques, minimal processing of vegetables, preparation of value-added products. Visit to fruit and vegetable processing industry. Practical Introduction to various food grain processing machinery (air screen cleaners, graders, sieves, sifter, plate mill and hammer mill). Plant layout, safety, care and maintenance. Introduction to various horticultural crop processing machineries (washers, graders, peelers, pulpers, concentrator, bottle filling, pasteurizer, sterilizer, cup filling, crown corking and heat-sealing machines, can seamers and blancher). Plant layout, safety, care and maintenance. Introduction to food safety and quality control measures (Human hygiene, building, floor, water, raw materials quality, use of food additives, safe use of instruments, machines, FSSAI standards and HACCP). Study of different physical properties of food grains (size, shape, colour, bulk density, porosity, angle of repose and angle of friction). Estimation of grain moisture content by direct and indirect methods. Study of safe storage of food grains, raw materials, finished products and study of different packing materials for grains, flours, fruits and vegetables, minimally processed fruits and vegetables. Hands-on training on heat-seal packing machines, form-fill-sealing machines and vacuum packing machine
Frequently Asked Questions.
Frequently Asked Questions (FAQs)
1. What is post-harvest processing technology?
Post-harvest processing technology involves handling, cleaning, grading, drying, storage, processing and packaging of agricultural produce after harvesting to maintain quality and reduce losses.
2. What are the main objectives of post-harvest processing?
The main objectives are to reduce post-harvest losses, improve product quality, extend shelf life, ensure food safety and increase the market value of agricultural commodities.
3. What are the major operations involved in food grain processing?
Major operations include cleaning, grading, separation, drying, size reduction, conveying, mixing, milling, packaging and storage.
4. What is the difference between cleaning and grading?
Cleaning removes unwanted materials such as dust, stones and foreign particles, whereas grading classifies agricultural produce according to size, shape, weight or quality.
5. What is the purpose of size reduction in food processing?
Size reduction reduces the particle size of materials through grinding, crushing or cutting. It improves handling, mixing and further processing operations.
6. What is moisture content in food grains?
Moisture content is the amount of water present in a grain sample, expressed as a percentage of its total weight (wet basis) or dry matter weight (dry basis).
7. What is the difference between wet basis and dry basis moisture content?
Wet basis moisture content expresses water mass as a percentage of total sample mass, while dry basis moisture content expresses water mass as a percentage of dry matter mass.
8. Why is drying important in post-harvest management?
Drying reduces moisture content to a suitable level, helping prevent fungal growth, insect infestation and deterioration during storage.
9. What are the important physical properties of food grains?
Important physical properties include size, shape, colour, bulk density, true density, porosity, angle of repose and angle of friction.
10. What is rice milling?
Rice milling is the process of converting paddy into milled rice by removing the husk and bran layers through dehusking, whitening and polishing operations.
11. What is pulse milling?
Pulse milling is the process of removing the seed coat and splitting the cotyledons of pulses to produce dal.
12. What is oilseed processing?
Oilseed processing involves cleaning, conditioning and extracting oil from seeds such as mustard, groundnut, soybean and sunflower using mechanical or solvent extraction methods.
13. What is blanching and why is it performed?
Blanching is a short-time heat treatment given to fruits and vegetables mainly to inactivate undesirable enzymes before freezing, drying or other processing operations.
14. What is cold storage?
Cold storage is a facility that maintains suitable low-temperature and humidity conditions to extend the shelf life of perishable agricultural commodities.
15. What is minimal processing of fruits and vegetables?
Minimal processing involves washing, peeling, trimming, cutting and packaging fresh fruits and vegetables while maintaining their fresh-like characteristics.
16. What are value-added fruit and vegetable products?
Value-added products are processed products prepared from fruits and vegetables, such as jam, jelly, juice, squash, ketchup, pickles and dehydrated products.
17. What is HACCP in food processing?
HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive food safety system used to identify, evaluate and control significant biological, chemical and physical hazards.
18. What is the role of FSSAI in food safety?
The Food Safety and Standards Authority of India (FSSAI) regulates food safety and standards in India under the Food Safety and Standards Act, 2006.
19. What is the importance of food packaging?
Food packaging protects products from contamination, moisture, oxygen and physical damage. It also facilitates transportation, storage, marketing and shelf-life management.
20. What is the importance of industrial visits in post-harvest processing technology?
Industrial visits provide practical exposure to commercial processing machinery, plant layout, processing operations, quality control, food safety, packaging and storage practices.
Manual: Practical Manual of Post Harvest Processing Technology
Edition: 1st Edition, 2026
Provided By: Agrobotany
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Last Updated: August 2026
