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Post-Harvest Technology Center

Contact Address

The Professor and Head, 
Post Harvest Technology Centre, 
Agricultural Engineering College and Research Institute, 
Tamil Nadu Agricultural University, 
Coimbatore -641003. 
Phone : 0422 -6611268.

Establishment of Technology transfer training programme in Post-Harvest Technology

 

Sl. No. Title of the programme Duration Fee (Rs.)
1. Preparation of masala powders 2days 1,000
2. Instant Food mixes 2days 1,000
3. Value added products from mushroom 2 days 1,000
4. Value added products from Amla 2 days 1,000
5. Preparation of different cakes and icing 2 days 1,000
6. Value added products from banana 2 days 1,000
7. Fast foods 2days 1,000
8. Production  Technology of fruit beverages  and candies 2 days 1,000
9. Processing of vegetable products 2 days 1,000
10. Quality and safety of the processed food products  (Dr. K. Parvathi, Professor,   3days 1,500
11. Chocolate and sugar confectionery 2 days 1,000
12. Ready - to- use  food  mixes from cereals and pulses 2 days 1,000
13. Novel bakery products 2 days 1,000
14. Production of sweet and hot pickles from fruits and vegetables 2days 1,000
15. Commercial production of fruits and vegetable products 2days 1,000

 

Analytical charges for food samples

 

Sl.No. Parameters analysed Existing rate/sample Rs. Students Rate/sample
Rs.		 Industries Rate/sample Rs.
 Carbohydrate
1.
 Total Carbohydrate 100 150 450
2.
 Total Sugars 100 150 450
3.
 Reducing Sugars 100 150 450
4.
 Non Reducing Sugars 100 150 450
5.
 Starch 100 150 450
6.
 Amylose 100 150 450
7.
 Amylopectin 100 150 450
8.
 Cellulose 150 150 450
9.
 Pectin 150 150 450
10.
 Inulin 150 150 450
11.
 Crude fibre 250   750
12.
 Ash - 150 450
13.
 Sucrose 150 150 450
14.
 Glucose 150 150 450
15.
 Fructose 100 150 450
 Lipids   
1.
 Oil 100 250 750
2.
 Free fatty acids 100 150 450
3.
 Acid number 100 150 450
4.
 iodine number 100 150 450
5.
 Saponification number 100 150 450
6.
 Peroxide value 100 150 450
7.
 Volatile acids 100 150 450
 Proteins   
1.
 Total protein 150 150 750
2.
 Total nitrogen 150 150 750
3.
 Total free amino acids 100 150 450
4.
 Lysine 250 150 750
5.
 Methionine 250 150 750
6.
 Soluble protein 100 100 300
7.
 Protein fractions 1000 1000 2000
8.
 Gluten - 200 450
 Enzymes   
1.
 Amylases 250 each 300 each -
2.
 Phosphatases 250 each 300 each -
3.
 Cellulase 250 each 300 -
4.
 Poly phenol oxidase 250 each 300 -
5.
 Peroxidase 250 300 -
6.
 Poly galacturonase 250 300 -
7.
 Pectin methyl esterase 250 300 -
8.
 Lipase   300 -
 Vitamins   
1. Ascorbic acid 100 150 250
2. Thiamine 250 300 500
3. Riboflavin 250 300 500
 Minerals   
1.
 Calcium - 250 500
2.
 Phosphorous - 250 500
3.
 Iron - 250 500
4.
 Heavy metals   250/ele 500/ele
 Pigments   
1. Beta-Carotene 100 250 500
2. Lycopene 100 200 500
3. Chlorophyslls 100 200 500
4. Curcumin 100 200 500
  Preservatives      
1. Sulphur-di-oxide 250 250 500
 Phenols   
1. Total Phenols 100 100 300
2. Tannis 100 100 300
3. Total Antioxidant activity - 200 500
 Anti-nutritional factors   
1. Trypsin inhibitor 250 300  
2. Hydrogen cyanide 250 300  
 Others   
1. Moisture - 100 100
2. pH 50 50 100
3. Acidity 50 50 100
4. Color 50 50 100
5. TSS (Total soluble solids) 50 50 100
6. Salt 50 100 250
7. Calorific value 250 300 500
8. Microbial load (total count) - 200 500

 


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