Fundamentals of processing of vegetable

1. Course – fundamental of processing of vegetables.
Topic- major value added products from vegetables, utilized of by products of vegetables
processing industry, management of waste from processing industries.
Course code- VSC-504
Course credit- 2(1+1).
Submitted To Submitted By
Dr. Shishir Prakash Sharma Name – Dipika kaushik
(Dept. of fruit science ) M.sc previous year vegetable science

2. VALUE ADDITION
Definition
It is the process of changing or transforming a products from its original state to a more valuable state.
Value addition by changing their form color and other such methods to increase the shelf life of
perishables.

3. Major value added products from vegetables
Freezing of process vegetables and juices Suitable vegetables: Beans, cauliflower, peas, carrot etc.
I. Beans
Beans (mature) → Removal of strings (fibre) → Cutting into 2 cm pieces → Blanching for 5 min (Direct
immersion, no cloth bag) →Arranging in carotene → Freezing by plate frozen (takes about 2 hrs to reach
-1 to -5 ºc when product is considered to be frozen) → Storage at - 18 ºC.
II. Carrot
Carrot → Washing → Peeling of skin → Cutting into 2 cm pieces → Blanching for 3 min (no cloth bag) →
Cooling → Packing in polythene bags → Sealing → Arranging in cartons → Freezing at –1 to –5o C →
Storage → 18o C.

4. III. Peas
Peas → Washing → Removal of shell → Washing → Blanching for 4 min → Cooling → Preliminary grading
by density gradient using 10% brine (Flaters → immature peas, sinkers → mature peas) → Further grading
of mature peas, using 9%, 13% and 15% brine → Packing in polythene bags. Floaters 9% - A grade, 13% - B
grade, 15% - C grade, → Sealing → Arranging in cartons → Freezing at – 1o C to – 5o C → Storage at –
18o C.
IV. Cauliflower
Cauliflower (mature) → Cutting into bits – Blanching for 2 min → Cooling → Dipping in 0.05% KMS
solution for 5 min → Draining → Packing in polythene bags → Sealing → Arranging in cartons → Freezing
at –1 to –5o C → Storage at –18o C

5. PREPARATION OF CHUTNEYS
The preservation of food in common salt (or) in vinegar is known as pickling. It is one of the most ancient
methods of preserving fruits and vegetables. Pickles are good appetizers and add to the palatability of a
meal. They stimulate the flow of gastric juice and thus helps in digestion.
Cucumber pickle (Preservation with vinegar)
Cucumber – 1.0 kg, salt – 200 g red chilli powder – 15 g, cardamom (large), cumin, black pepper
(powdered) each – 10 g, cloves – 6 Nos., vinegar – 750 ml.
Process
Cucumbers → Washing → Peeling → Cutting into 5 cm round pieces → Mixing with salt → Filling in jar →
Standing for 6-8 hrs → Draining off H2O → Adding spices and vinegar → Keeping in sun for a week →
Storage.

6. Green chilli pickle:(Preservation with oil)
• Green chillies – 1 kg,
• salt – 150 gm
• mustard (ground) – 100 gm
• lime juice – 200 ml (or) amchur – 200 gm,
fenugreek cardamom (large)
• turmeric, cumin (powdered) each – 15 gm,
• mustard oil – 400 ml.
Process
Green chillies → Washing →Drying → Making incision → Mixing all spices in a little lime juice → Mixing
with chillies → Filling into jar → Adding lime juice and oil → Keeping in sun for a week – Storage.

7. Tomato pickle:(Preparation with mixture of salt, oil, spices and vinegar)
• Tomatoes – 1 kg,
• salt 75 g,
• garlic (chopped) – 10 g,
• ginger (chopped)- 50 g,
• red chilli powder, cumin, cardamom (large), cinnamom, turmeric, fenugreek – each – 10 g,
• cloves – 50 nos,
• asafoetida (powdered) – 2g,
• vinegar – 250 ml,
• oil – 300 ml.
Process
Tomatoes (ripe, firm and pulpy) → Washing → Blanching for 5 min → Cooling immediately in water → Peeling →
Cutting into 4-6 pieces (or) mashing → Frying all ingredients in a little oil except vinegar → Mixing with pieces →
Heating for 2 min → Cooling → Addition of vinegar and remaining oil → Filling in jar → Storage.

8. PREPARATION OF TOMATO PRODUCTS
FLOW-SHEET FOR TOMATO PASTE

9. 2.TOMATO SAUCE / KETCHUP *
It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar, with or without onion and garlic, and contains
not less than 12 per cent tomato solids and 25 per cent total solids.

10. 3.TOMATO CHUTNEY*

11. 4.TOMATO SOUP MIX**
Preparation of tomato powder
Fully ripe and firm tomatoes were washed well in running tap water. Then it was cut into small pieces and dried in the cabinet
drier at 80oC for 10 hours. The dehydrated pieces were then ground into powder in a mixie.
Preparation of tomato soup mix
Ingredients
Tomato powder 5.0 g
Onion powder 0.5 g
Corn flour 2.0 g
Cumin powder 0.5 g
Pepper powder 0.3 g
Salt 1.5 g
Aginomotto 0.5 g.
Method: All the ingredients were mixed thoroughly and packed in polythene bags.
Preparation of onion powder: Disease free big onions were selected and the skin was peeled off. Then it was washed in the running tap water
and cut into small pieces. It was dried in the cabinet drier at 60oC for 7 hrs. The dehydrated flakes were ground into powder and packed in
polythene bags.
Ten gram of the prepared tomato soup mix was added to 150 ml of boiled water and stirred thoroughly.

12. 5.DeHydrated Tomato

13. Cabbage (sauerkraut)
Sauerkraut is a traditional vegetable product usually produced by spontaneous fermentation that relies on lactic
acid bacteria (LAB) naturally present in white cabbage.

14. Carrot (kanji)

15. Potato (chips)

16. Potato(French fry)

17. Management of waste products in
vegetable processing industries

18. the three areas of waste management in vegetable‐processing operations:
(1) waste generation;
(2) waste management and treatment; and
(3) value‐added utilization of vegetable wastes.
Vegetable waste
Vegetable waste is a biodegradable material generated in large quantities, much of which is dumped on
land to rot in the open, which not only emits a foul odor, but also creates a big nuisance by attracting birds,
rats, and pigs—vectors of various diseases.
• Vegetable wastes include the rotten, peels, shells, and scraped portions of vegetables or slurries.

19. Reasons of vegetable wastes
Production exceeds demand.
Premature harvesting.
Strict quality standards of processing and marketing.
Poor postharvest handling and storage infrastructure.
Chemical abuse for shelflife extension of produce.
Lack of processing facilities.
Wide range of processed product.

20. Lifecycleofwastegenerationfromvegetables
Extraction
production distribution consumption Final
disposal
Primary
production waste
Industrial
waste
Municipal and
industrial water
Municipal waste
Waste waste waste waste

21. Risks associated with vegetable wastes
Water pollution Solid or liquid waste pollutes aquatic life in rivers, lakes, and
sea
Soil pollution Solid pollution Undesirable changes in soil
composition
Air pollution Malodorous compounds in air
Unhygienic
conditions
Unhygienic conditions Breeding of pathogenic
microbes, flies, mosquitoes and rodents
Unhealthy environment and
spread of an epidemic
Aesthetics Solid waste Loss of aestheticvalue of an
area

22. waste management plan and strategy
the objective of any waste management plan and strategy should be twofold:
(1) minimization of waste; and
(2) selection of appropriate waste treatment and/or disposal strategies.
The definition of waste minimization include three elements:
(1) preventing and/or reducing the generation of waste at source;
(2) improving the quality of the waste generated, such as reducing the hazard; and
1. (3) encouraging reuse, recycling, and recovery.
Characterization of waste Flow measurement of waste Segregation of highly contaminated waste
Reduction, Reuse and recycling Treatment and disposal of waste
Physically • Moisture • Weight • Temperature • Colour • Total solids • ash.
Chemically • cellulose, • hemicellulose, • starch, • Reducing sugars, • protein, • Total organic components
• BOD,COD, • pH, and toxic metal.
Biologically • Presence of organism and pathogens.

23. Flow measurements of waste
Determine the volume of solid and liquid waste generated daily and annually.
Segregation of highly contaminated waste:
This initial determination is important because the volume of wastewaters requiring treatment determines the
size of the treatment plant.
Reduce
Minimize solid waste production.
Recover
Reclaim waste utilization to produce byproducts/coproducts (e.g., nonfermented and fermented products).
Existing Methods
• composting,
• landfill,
• Incineration or combustion, gasification , pyrolysis and
• Animal feed.

24. Animal feeding
• Vegetable processing, packing, distribution and consumption generate a huge quantity of waste that is
usually disposed of either by composting or dumping into landfills/rivers, causing environmental pollution.
• Such resources can act as an excellent source of nutrients due to enrichment of functional compounds, such
as polyphenolics, carotenoids and dietary fibre.
• This has potential to be used in the production of animal feeds especially for cattle and dairy cows, and
processing the waste into silage.

25. Landfilling
Landfill is the most economical, though not always environmentally safe, way of disposal where the waste
is buried into the earth. In landfills, main macronutrients present in organic matter are hydrolyzed to
soluble products and finally to biogas through methanogenesis.
Application: production of electricity, hot water, and steam as an energy source
Disadvantages
• Traditional landfills were not managed in a scientific way.
• Landfill gases pollute the air and cause greenhouse effect,
• Leachate contaminates the ground water.

26. Gasification
The gasification process breaks down the hydrocarbons left into a syngas using a controlled amount of
oxygen at elevated temperatures 700°C.
The gasification process occurs as the char reacts with carbon dioxide and steam to produce carbon
monoxide and hydrogen.
• Syngas may be burnt directly for heating and/or electricity production or may be further converted to act as
a substitute for almost any fossil fuel.
Advantages
• Gasification in conjunction with gas engines obtains higher conversion efficiency than conventional fossil- fuel
energy generation.
•Disadvantages
High temperatures required to break down any waste containing carbon. • Not economically attractive.

27. Composting
Composting is an old and inexpensive method that converts organic waste into useful compost that can be used as a
soil conditioner and organic fertilizer.
• It is an exothermic biodegradation process that involves a complex web of bio- chemical reactions in which
facultative and aerobic micro- organisms catabolize substrates to produce carbon dioxide (CO2) and heat, and finally
transformed into stable composts.
Anaerobic Digestion Since the all stages of anaerobic digestion are controlled by bacteria, the product form varies with
the type of bacterial population.
• Increased reaction rates
• Less capital cost as a result of smaller digester size
• Highly efficient technologies for anaerobic digestion of FVW
• High stability, a high depuration rate and energy recovery with a good process economy Significant
• biogas productivity and better effluent quality from fruit and vegetable wastes anaerobic digestion .
• Rapid acidification of fruit and vegetable wastes decreasing the pH in the reactor
• Larger volatile fatty acids production (VFA), which Stress and inhibit the activity of methanogenic
bacteria.
• Depression of the overall performance of the reactor by increasing the feed concentration

28. Biodiesel production
By transesterification of vegetable oils with simple alcohols either using a catalyst or without it.
• By the fermentation of carbohydrate plants (sugar or starch based vegetable waste such as sugarbeet or
potato peel ).
• Reaction temperature, alcohol to oil ratio, mixing speed, and purity of reactants are the other parameters
which influence biodiesel production.
Conversion of waste palm oil by transesterification to produce ethyl esters gives a product comparable to
applying the process to neat VOs with properties comparable to those of the local diesel fuel.
Emission of less pollutants by biodiesel production.
Deterioration of biodiesel combustion performance at the higher energy input due to its high viscosity,
density and low volatility

29. Vermicomposting
Vermicomposting technology, the bioconversion of organic waste into a biofertilizer through earthworm
activity, is globally becoming a popular solid waste management technique.
• The earthworms feed on the vegetable waste and their gut acts as a bioreactor whereby the
vermicasts are produced.
Vermicomposting Advantages:
• Rapid and Economical
• Environment friendly
• End product is disinfected and detoxified.

30. Reference
Srivastava R. P. Fruit and vegetable preservation principles and practices. Third edition CBC publication 2002.
E-reference
https://www.researchgate.net
https://www.agritech.tnau.ac.in

31. PREVIOUS YEAR QUESTIONS
1. Raw materials for Tomato processing ?
2. Discus in detail the raw materials required for processing ?
3. Described in detail the effective management of wastes from processing plant ?
4. Explain the procedure for making tomato sauce along with flow sheet ?

32. Thankyou