a complete hand book on food technology with canning, preservation and dehydration (processing technologies of fruit juices, pickles, sugarcane syrup, seafood, pulses, vegetable crops, jamun, milk and other allied products)
a complete hand book on food technology with canning, preservation and dehydration (processing technologies of fruit juices, pickles, sugarcane syrup, seafood, pulses, vegetable crops, jamun, milk and other allied products)
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A complete hand book on food technology with canning, preservation and dehydration (processing technologies of fruit juices, pickles, banana, ginger paste, maize, pineapple, potato chips, sugarcane syrup, seafood, pulses, vegetable crops, jamun, milk and other allied products)
The book covers Food Safety Guidelines, Halal Certification, Artificial Sweetened Flavoured Milk, Banana Wine, Banana Processing and Waste Utilization, Canning of Fruit and Vegetable, Ber (Indian Jujube) Dehydration, Drying and Dehydration of Fruit and Vegetables, Fruit Beverages (Fruit Juices, Squashes, Syrups etc.), Pickles Manufacturing with Formulations, Ginger Paste, Kheer from Dairy Milk and Soyamilk, Leaf Protein Concentrates, Maize Processing, Mushroom Processing & Dehydration, Orange Juice Beverage, Processing of Peach Appetizer, Preparation of Pineapple Powder, Preparation of Banana Toffee, Potato Chips, Retort Processed Poppy Seeds (Khus Khus Payasam), Radiation Processing Technology for Food Safety, Shelflife of Sugarcane Syrup, Sweet Orange for Ready for Serve Beverage, Stevia-A Natural Sweetner, Seafood Industry, Technology of Value Added Products, Technology of Processing Pulses (Dall Mill), Seabuckthorn Processing, Technology of Processing Maize, Vegetable Crops Processing, Jamun Processing (Jamun Pulp, Beverages etc.), Milk Processing Plant (Ultra High Temperature).
A Complete Hand Book on Food Technology with Canning, Preservation and Dehydration
(Processing Technologies of Fruit Juices, Pickles, Banana, Ginger Paste, Maize,
Pineapple, Potato Chips Sugarcane, Syrup, Seafood, Pulses, Vegetable Crops, Jamun, Milk
and other Allied Products)
FOOD SAFETY GUIDELINES
The food safety hot spots
Emerging markets
Meat/Poultry
Fish/Seafood
Fruits/Vegetables
Developing markets
Meat/Poultry
Fish/Seafood
Developed markets
Meat/Poultry
Fish/Seafood
Fruits/Vegetables
Hot spots in the emerging markets
Hot spots in the developing markets
Quick incident response
HALAL CERTIFICATION
Processing and handling
General guidelines
Issuing authority
Products qualified for certification
Flow Chart of the Halal Certificate Process
Halal Logo
Making its mark felt
ARTIFICIAL SWEETENED FLAVOURED MILK
Introduction
Materials and Methods
Saccharin
Aspartame
Cane Sugar
Essences
Colours
Repasteurization of Mik
Sensory Evaluation of Milk
Statistical Analysis
Results and Discussion
Effect of Repasteurization on Toned Milk Flavoured Essences
Effect of Repasteurization on Sensory Scores of Flavoured Doubled
Toned Mix with different Essences
Effect of Repasteurization on Sensory Scores of Flavoured Toned Milk with diffeent Essences
Effect of Repasteurization of Sensory Scores of Flavoured Skim Milk with different Essences
Effect of Repasteurization on Sensory Scores of Flavoured Double Toned Milk with difference Essences
Effect of Repasteurization on Sensory Scores of Flavoured Skim Milk with diferrent Essences
BANANA WINE
Introduction
Materials and Methods
Must Preparation
Physico Chemical Analysis of Banana Pulp
Yeast Culture
Inoculum Preparation
Fermentation
The steps involved in the preparation of banana wine
Physico Chemical and Sensory Analysis of Banana Wine
Results And Discussion
The Chemical Composition of Banana
Chemical Composition of Banana Fruit
Chemical Compositionof Banana Wine
Sensory Evaluation of Banana Wine
Summary an Conclusion
BANANA PROCESSING AND WASTE UTILIZATION
Production and Consumption
Nutrition
Nutrition Facts
Banana Based Products
Banana as a Food
Process for Banana Ketchup
The Process of Banana Flour
Banana Jam
The Process of Plantain Chips
Banana Jelly
Banana as Beverage
Alcohol Production
Random Medical Uses
Anaemia
Blood Pressure
Brain Power
Depression
Hangovers
Ulcers
Smoking
Stress
Warts
Waste Utilization
As Animal Feed
Banana Leaf
As Source of Fibre
The Process
Product Range
Other Uses
CANNING OF FRUIT AND VEGETABLE
Steps for canning of fruits and vegetables
Selection of fruits and vegetables
Grading
Washing
By spray
By soaking
By agitating in water
Peeling
Hand Peeling
Flame peeling
Peeling by heat Isteam
Mechanical Peeling
Blanching or scalding
Advantages
Disadvantages
Lye peeling
Cooling
Cutting of fruit and vegetable pieces or slices
Filling of can
Syruping and banning
Objective
Preparation of different strength of sugar syrup (percentage)
Clinching
Preparation of different strength of brine (percentage)
Exhausting by heat treatment
Sealing
Processing
Requirement of can sugar exhausting and processing temperature and time, according to fruits
Requirement of can brine, exhausting and processing temperature and time, according to vegetables
Cooling
Storage
Containers for packing of canned products
Tin containers
Flow sheet for processing technology of Fruit and vegetable Canning
Size of cans
Data on Chlorophyll, retention and autoxidation of fat in RTE Brahmi Chuthey packages in PFP pouches under storage at different Temperatures
Tristimulus Colour Profile of RTE Brahmi Chutney packaged in PFP Pouches under storage at different Temperatures
Glass containers
BER (INDIAN JUJUBE) DEHYDRATION
Introduction
Materials and Methods
Syrup Preparation
Osmotic Dehydration
Sensory Evaluation
Result and Discussion
Sensory Evaluation of Products
Conclusion
DRYING AND DEHYDRATION OF FRUIT AND VEGETABLES
Advantages of dehydration over sun drying
Drying/dehydration ha some advantages compared to other methods of preservation
Procedure of Dehydration
Selection of raw mateials
Preparation of raw materials
Blanching
Sulphuring
Sun drying
Mechanical dehydration
Packing and Storage
Potato Chips
Selection and preparation of potatoes
Drying
Banana Chips
Selection and preparation of banana
Dehydration of fruits
Dehydration of Vegetables
Flow sheet for Processing Technology of Fruits and Vegetables
Drying
FRUIT BEVERAGES (FRUIT JUICES, SQUASHES, SYRUPS ETC.)
Fruit Juices
Selection and preparation of fruit
Extraction of Juice
Discolouration during extraction of juice
Preservation technology
Heat pasteurization
Holding pasteurization
Over flow pasteurization
Additionof chemical preservative in pasteurized juice
Fruit Squashes
Bael squash
Recipe
Selection of fruits and extraction of bael pulp
Flow Sheet for processing Technology of Fruit Squash
Preparation of sugar syrup
Preparation of squash
Orange Squash
Recipe
Selection of fruits and extraction of juice
Method 1
Method II
Preparation of sugar syrup
Preparation of squash
Lime Squash
Recipe
Selection of fruits and extraction of juice
Preparation of sugar syrup
Preparation of squash
Mango Squash
recipe
Selection of fruits and extraction of juice or pulp
Preparation of sugar syrup
Preparation of squash
Pineapple Squash
Recipe
Selection and preparation of fruit
Extraction of juice
Preparation of sugar syrup
Preparation of squash
Recipe
Selection of fruits and extraction of juice
Preparation of squash
Phaisa Squash
Recipe
Selection and pneparation of fruits
Extraction of Juice
Preparation of sugar syrup
Preparation of squash
Jamun Squash
Recipe
Selection and preparation of fruits
Extraction of Juice
Preparation of sugar syrup
Preparation of squash
Ginger Squash
Recipe
Selection and preparation of ginger
Extraction of juice
Preparation of sugar syrup
Preparation of squash
Aonla Squash
Recipe
Selection and preparation of fruits
Extraction of Juice/pulp
Preparation of sugar syrup
Preparation of squash
Fruit Syrups
Aonla syrup
Recipe
Bael Syrup
Recipe
Flow Sheet for processing Technology of Fruit Syrup
Orange Syrup
Recipe
Lemon Syrup
Mango Syrup
Pineapple Syrup
Jamun Syrup
Phaise Syrup
Ginger Syrup
Ginger and Lime Syrup
PICKLES MANUFACTURING WITH FORMULATIONS
Mango Pickle
Preparations of fruits
Preparation of spices
Preparation of pickle
Karonda Pickle
Preparation of fruits and spices
Preparation of pickle
Cauliflower Pickle
Preparation of vegetables
Preparation of spices
Preparation of pickle
Turnip Pickle
Preparation of turnip
Preparation of spices
Preparation of pickle
Bean Pickle
Selection and preparation of bean
Preparation of pickle
Red Chilli Pickle
Preparation of red chilli and spices
Preparation of pickle
Jackfruit Pickle
Selection and preparation of fruits
Preparation of spices
Preparation of pickle
Lime Pickle
Selection and preparation of fruits
Mixed Pickle (Lime and Green Chilli)
Preparation of chilli
Mixed Vegetables Pickle
Selection and preparation of vegetables
Preparation of spices
Preparation of picke
Mixed Pickle in Spices (Lime Chilli and Ginger)
Preparation of lime and chilli Same as lime and chilli pickle
Aonla Pickle
Selection and preparation of aonla fruit
Preparation of spices
Preparation of pickle
GINGER PASTE
Introduction
Materials and Methods
Preparation of paste
Rheological Measurement
Physico-Chemical Properties
Statistical Analysis
Result and Discussion
Rheological Behavior of Ginger Paste
Fitting of various models at 35oC
Herschel Buikley Model Coefficients for Ginger Paste
Effect of temperature on consistency index and apparent viscosity
KHEER FROM DAIRY MILK AND SOYAMILK
Introduction
Materials and Methods
Preparation of soymilk
Blending of standardized milk and oymilk
Preparationof kheer
Preparationof kheer
Nutritional properties
Statistical anlysis
Results and discussion
Total Solid percentage in kheer Samples
Moistue percentage in kheer samples
Fat percentage in kheer samples
Protein percentage in kheer samples
Ash percentage in kheer samples
Total cerbohydrate percentage in kheer samples
Nutritional composition of different treatments
LEAF PROTEIN CONCENTRATES
Isolation of Leaf protein
MAIZE PROCESSING
Structure of the maize kernel
Schematic diagram of Maize Kernel
Weight distributionof main parts kernel weight while the of the kernel
Importance of maize utilization and processing
Maize germ oil
Corn syrup and corn sugar
Fermented maize products
Cornflakes
Flowchart for the production of corn flakes
Maize flour
Dry milling of corn/maize
Schematic diagram for preparation of mixed fruit jam
Wet milling of corn
Steps in wet milling of corn/maize
Utilization of maize as animal feed
MUSHROOM PROCESSING & DEHYDRATION
Mushroom processing
Canning
Dehydration
Freeze drying
Freezing
Steeping pilservation
ORANGE JUICE BEVERAGE
Orange juice
Formulation and Processing of the Beverage
Sensory evaluation
Analytical Procedures
Flow Diagram of the Preparation of Whey based Orange Juice Beverage
Result and discussion
Formulation of Whey based Orange Juice Beverages and Corresponding Mean Sensory Scores
PROCESSING OF PEACH APPETIZER
Introduction
Materials and methods
Preparation of pulp
Peach appetizer
Ready to Serve Feach Appetizer
Analytical Methods
Sensory Quality Evaluation
Results and Discussion
Determination of Physico Chemical composition
Physical characteristics of Peach Fruit
Sensory evaluation of peach appetizer
Chemical characteristics of Peach Fruit
Sensory quality assessment of peach appetizer
PREPARATION OF PINEAPPLE POWDER
Materials and methods
Moisture content
Experimental procedure
Osmoti dehydration of pineapple sinces
Fluidized Bed Drying of Osmotically Dehydrated Pineapple Slices
Results and Discussion
Schematic view of fluidized bed dryer (Model Table Top CGMP model Powerpack)
Physical properties of pineapple fruit
Physical Properties of Fresh Pineapple Fruits
Effect of different immersion time on sold gain water loss and weight loss
Osmotic dehydration of fresh pineapple slices
Mass transport during osmosis
Effect of immersion time on solid gain
Process flow chart for Making Pineapple Powder
Effect of immersion time on weight loss
Effect of immersion time on water loss
Fluidized Bed Drying of Osmotically Dehydrated
Pineapple slices
Initial moisture content of osmotically dehydrated pineapple slices
Fluidized bed drying
Effect of drying time on moisture content
Effect of drying air temperature on drying time
Effect of immersion time on drying time
Quality evaluationof pineapple powder
Physical parameters
Various physical parameters of pineapple powder
Bulk density
Recovery
Solubility (WSI)
Bio Chemical parameters
Total sugar, reducing sugar and titrable acidity various bio chemical parameters of pineapple powder
Organoletic evaluation
Organoleptic sheet for pineapple powder
PREPARATION OF BANANA TOFFEE
Introduction
Materials and Methods
Preparationof Banana Toffee
Result and Discussion
Chemical Composition of Banana Pulp
Scores for organoleptic evaluation of Banana Toffee prepared with sugar level variation
Flow diagram for Preparation of Toffee
Scorves for organoileptic evaluationof toffees prepared with SMP level variation
Chemical compositionof banana toffee
POTATO CHIPS
Introduction
Nutritional value of Potato
Flow diagram for potato chips production
Materials and methods
Evaluation of physicochemical properties
Evaluation of sensory characteristics
Nine Point Hedonic Scale
Results and discussion
Evaluation of Physicochemical characteristics of Fried Chips
Physico Chemical characteristics of fried chipstal stage
Effect of ambient temperature on physico chemical properties of chips
Physico Chemical characteristics of fried chips packed in combination Film (After two and four months Storage of Ambient Temperature)
Physico Chemical characteristics of fried chips packed in HDPE bags (After two and four months storage of ambient temperature)
Sensory Characteristics of fresh potato chips
Effect of ambient temperature storage, treatment and packaging materials on sensory characteristics of potato chips
Sensory Evaluation of fried chips packed in HDPE bags (After two and four months storage at Ambient storage at Ambient Temp)
RETORT PROCESSED POPPY SEEDS (KHUS KHUS PAYASAM)
Introduction
Traditional method of manufacture of khus khus payasam
Traditional method of manufacture of khus khus payasam
Shelf life
Retort processed khus khus payasam
Method of manufacture of retort processed khus khus payasam
Retort processing
Physico chemical characteristics of retort processed khus khus payasam
Physicochemical and Rheological Characteristics of Khus Khus payasam
RADIATION PROCESSING TECHNOLOGY FOR FOOD SAFETY
SHEIFLIFE OF SUGARCANE SYRUP
Introduction
Materials and methods
Physical changes in sugarcane syrup during storage
Results and Discssion
Physical parameters
Flow chart for processing of sugarcane syrup
Chemical analysis
Chemical changes in sugarcane syrup during storage
Sensory evaluation
Microbiological changes in sugarcane syrup during storage
Microbiological analysis
Consumer preference test scores (%) of sugarcane syrup
Consumer preference test scores (%) of sugarcane syrup
Conclusion
SWEET ORANGE FOR READY FOR SERVE BEVERAGE
Introduction
Materials and methods
Flow Chart
Results and Discussion
Varietal Performance in Sweet Orange for RTS
Organolegtic evaluation of RTS
STEVIA A NATURAL SWEETNER
Cultivation
Extraction
Medicinal uses
Regulating Blood Sugar
Production from Dental Decay
Weight loss Aid
Protection from skin Disorders
Digestive Aid
Lowering Blood Pressure
Addictions
Source of calcum
Antimicrobial agent
Applications
SEAFOOD INDUSTRY
Safety first
Rceiving area
Ceiling, wall and floor of processing room
Machinery
Chill and ice rooms
Process operations
Sanitary facility
Pest control
General safety management
Contamination and handing
Inputs and harvesting area
Seafood storage
Transportation
Packaging
Traceability
Health and hygiene requirement
Causes of contamination
Contamination due to aquatic environment
Post harvest contamination
Contamination during transport
Some measures to prevent contamination during transportation
Input at sea
Keeping records
Harvesting bi-valve molluses
Seafood storage
Frozen seafood
Maintaining temperature
Seafood disposal
Skill and knowledge
TECHNOLOGY OF VALUE ADDED PRODUCTS
- Introduction
- Materials and methods
- Results and Discussion
- Physico Chemical Characteristics of Popped Sorghum
- Organoleptic Quality Evaluation of Popped Sorghum
- Sensory Qualities of Breads prepared from Wheat Sorghum Composite Flour
- Sensory Qualities and Sigread Factors of Cookies prepared from Wheat Sorghum Composite Flour
- Sensory Qualities of chakali prepared from sorghum Flour
TECHNOLOGY OF PROCESSING PULSES (DAL MILL)
- Pulse milling
- Chemical Composition of Arahar
- Milling procedure
- Dry milling of pulses
- Cleaning and grading
- Pitting
- Pretreatment with oil
- Conditioning
- Dehusking and Splitting
- Polishing
- CFTRI modern method of pulses milling
- Cleaning
- Pre conditioning
- Dehusking
- Lump breaking
- Conditioning and splitting
- Pulses processing machines
- Hand operated machines
- Power operated machines
- Power operated machines
- Comparative performance of machines
- Milling efficiency
- Research findings
- Research Priorities
SEABUCKTHORN PROCESSING
- Distribution
- Properties
- Nutrients and potential health effects
- Health applications
- Cancer Therapy
- Cardiovascular Diseases
- Gastric Ulcers
- Liver Cirrhosis
- Skin
- Uses
- Manufacture of sea buckthorn products
- Processing Method of Seabuckthom
TECHNOLOGY OF PROCESSING MAIZE
- Drying system
- In storage Drying
- Batch drying
- Batch in Bin drying
- Approximate time to batch in bin dry 1000 bushels to 13 percent M.C. with air flow of 30 cfm per bushel
- Continuous now dryer
- Corn dryer selection
- Amount of moisture that must be removed in drying shelled corn
- Airflaw
- Moisture removed by air at various drying temperatures and humidities
- Heat requirement
- Bin size
- Power requirement
- Composition of the corn kernel
- Milling techniques
- Dry milling of corn
- Cleaning
- Tempering or conditioning
- Degermination
- Drying
- Grading
- Aspiration
- Grinding and boiling
- Specifications for corn product flours
- Wet milling of corn
- Cleaning
- Steeping
- Specifications for various corn product flours
- Determination
- Germ separation
- Separation of hulls and fibre from starch and gluten
- Gluten starch Separation
- Starch Conversion
- Acid hydrolysis
- Starch hydrolysis
- Enzyme hydrolyses
- Wet miled products and uses
- Some products of corn wet milling and their uses
- Flowsheet of Corn Refining Process
- Tempering degerming process (T.D. Process)
- Description of the system
- Dry degerming systems
- Miag process
- Miag Process (Dry Method)
- Ocrim Process
- Quality aspects of corn milling (Dry)
VEGETABLE CROPS PROCESSING
- Introduction
- Vegetables as sources of nutrients
- Storage and Processing Technology
- Storage
- Prestorage treatments
- Field storage
- Controlled environment stores
- Controlled atmosphere (CA) storage
- Sub-atmospheric storage
- Compatibility of vegetable storage
- Processing
- Water and steam bleaching
- Microwave blanching
- Frozen products
- Canned products
- Fermented products
- Dehydrated products
- In package desiccants & packaged products
JAMUN PROCESSING (JAMUN PULP, BEVERAGES ETC)
- Introduction
- Materials and Methods
- Preparation of Sample
- Flowsheet for preparation of Wild Jamun Pulp
- Flow sheet for processing of RTS Deverages
- Chemical parameters
- Organoleptic Evaluation
- Statistical analysis
- Results and Discussion
- Nutritional evaluation of Wild Jamun Spinach RTS
- Mineral content
- Mineral content of wild Jamun spinach RTS
- Organoleptic Evaluation
- Organoleptic evaluation of wild Jamun spinach RTS
- Conclusion
MILK PROCESSING PLANT (ULTRA HIGH TEMPERATURE)
- Introduction
- Plant Layout
- Factory environments
- Installation
- Equipment
- Types of UHT plant
- Steam or hot water
- Electricity
- UHT plant with direct steam heating
- Principle of the hot water system connected to a pasteurizer
- UHT plant with indirect system
- Advantages of indirect UHT systems are
- Comparison of UHT systems
- UHT plant with combination of direct and indirect heatings
- Aseptic packaging
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