Drying and dehydration
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Drying or dehydration is a method of food preservation that works by removing moisture from food which inhibits microbial growth. It involves the use of a dry heat source like an oven or dehydrator to slowly lower the water content of foods until it is sufficiently dry to the point where bacteria, yeasts and molds cannot grow. Common foods that are dried include fruits, vegetables, herbs, meat and dairy products to extend their shelf life without refrigeration for future use when rehydrated.
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Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
Advances in drying and dehydration in Fruit Crops
Drying and dehydration of fruits is an important method of preservation that reduces water content and inhibits microbial growth. There are several key points made in the document:
1) Sun drying is the oldest method but modern methods using controlled conditions better maintain quality. Pre-treatments like washing, peeling, slicing, and blanching prepare fruits for drying.
2) Drying reduces weight and volume for easier storage and transport while concentrating nutrients. Dried fruits retain most vitamins and minerals.
3) Different dryers exist like sun, solar, spray and freeze drying but each has advantages and disadvantages related to costs, drying time, and quality effects. Precise temperature and humidity control in dehydration
Drying and dehydration of fruit crops
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Drying of Fruits and Vegetables
Drying is an old method of food preservation that removes moisture from foods to prevent spoilage. There are several factors that influence the drying process, including surface area, temperature, humidity, and solute concentration. Various drying methods exist, such as sun drying, tray drying, freeze drying, and drum drying, each with their own advantages and disadvantages. Proper packaging of dried foods is necessary to protect them from absorbing moisture and undergoing chemical changes from oxygen and light.
Dehydration of fruits and vegetables
Dehydration or drying is defined as the application of heat under controlled conditions to remove the majority of water from foods through evaporation. Drying fruits and vegetables helps reduce moisture content and water activity, which helps maintain quality by decreasing enzyme activity and microbial growth. Common drying techniques include spray drying, freeze drying, and tray drying. Spray drying is often used to produce fruit juice powders by spraying fruit juice into a heated chamber where it is dried into a powder form. Proper drying helps preserve fruits and vegetables for later use.
Post harvest handling and transportation
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Drying of agriculture product (Cereals, Pulses and Oilseed ) and Different Dr...
Drying of agriculture product (Cereals, Pulses and Oilseed ) and Different Dr...Dr. Sanjay Singh Chouhan
This document provides information about drying methods and moisture content determination in agriculture. It discusses:
1) Drying is the oldest method of food preservation and involves removing water from products to extend shelf life. Various drying techniques are described.
2) Moisture content is important for food quality and is typically measured on a wet or dry basis. Direct methods like oven drying and fractional distillation are most accurate but indirect electrical and chemical methods are faster.
3) Different mechanical dryers are outlined including continuous flow, deep bed, flat bed, fluidized bed, and roller dryers. Parameters for selecting an appropriate dryer are also mentioned.Drying
This document discusses various methods of drying grains, including the purposes, processes, and types of drying. The main methods discussed are conduction, convection, and radiation drying. Convection drying is most commonly used for grains. Drying can be thin layer or deep bed processes. Traditional sun drying is also described. Mechanical drying uses heated air to dry grains inside dryers like sack, batch/bin, and rotary dryers. Rotary dryers provide continuous mixing of grains and air during drying.
Recommended
Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
Advances in drying and dehydration in Fruit Crops
Drying and dehydration of fruits is an important method of preservation that reduces water content and inhibits microbial growth. There are several key points made in the document:
1) Sun drying is the oldest method but modern methods using controlled conditions better maintain quality. Pre-treatments like washing, peeling, slicing, and blanching prepare fruits for drying.
2) Drying reduces weight and volume for easier storage and transport while concentrating nutrients. Dried fruits retain most vitamins and minerals.
3) Different dryers exist like sun, solar, spray and freeze drying but each has advantages and disadvantages related to costs, drying time, and quality effects. Precise temperature and humidity control in dehydration
Drying and dehydration of fruit crops
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Drying of Fruits and Vegetables
Drying is an old method of food preservation that removes moisture from foods to prevent spoilage. There are several factors that influence the drying process, including surface area, temperature, humidity, and solute concentration. Various drying methods exist, such as sun drying, tray drying, freeze drying, and drum drying, each with their own advantages and disadvantages. Proper packaging of dried foods is necessary to protect them from absorbing moisture and undergoing chemical changes from oxygen and light.
Dehydration of fruits and vegetables
Dehydration or drying is defined as the application of heat under controlled conditions to remove the majority of water from foods through evaporation. Drying fruits and vegetables helps reduce moisture content and water activity, which helps maintain quality by decreasing enzyme activity and microbial growth. Common drying techniques include spray drying, freeze drying, and tray drying. Spray drying is often used to produce fruit juice powders by spraying fruit juice into a heated chamber where it is dried into a powder form. Proper drying helps preserve fruits and vegetables for later use.
Post harvest handling and transportation
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Drying of agriculture product (Cereals, Pulses and Oilseed ) and Different Dr...
Drying of agriculture product (Cereals, Pulses and Oilseed ) and Different Dr...Dr. Sanjay Singh Chouhan
This document provides information about drying methods and moisture content determination in agriculture. It discusses:
1) Drying is the oldest method of food preservation and involves removing water from products to extend shelf life. Various drying techniques are described.
2) Moisture content is important for food quality and is typically measured on a wet or dry basis. Direct methods like oven drying and fractional distillation are most accurate but indirect electrical and chemical methods are faster.
3) Different mechanical dryers are outlined including continuous flow, deep bed, flat bed, fluidized bed, and roller dryers. Parameters for selecting an appropriate dryer are also mentioned.Drying
This document discusses various methods of drying grains, including the purposes, processes, and types of drying. The main methods discussed are conduction, convection, and radiation drying. Convection drying is most commonly used for grains. Drying can be thin layer or deep bed processes. Traditional sun drying is also described. Mechanical drying uses heated air to dry grains inside dryers like sack, batch/bin, and rotary dryers. Rotary dryers provide continuous mixing of grains and air during drying.
Drying and dehydration of fruits and vegetables
This document discusses drying and dehydration techniques for fruits and vegetables. It defines drying as using sun or wind to remove moisture, while dehydration uses controlled artificial heat. Benefits include longer storage, reduced weight and packaging. Common drying methods described are sun, solar, freeze, drum, spray drying. Factors that affect the drying process like temperature, humidity and air flow are also covered. The document concludes that advances in dehydration techniques have enabled a wide range of dried food products but greater industry adoption of research is still needed.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Canning of fruits & vegetables
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Primary and minimal processing of fruits and vegetables
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
HYPOBARIC STORAGE AND IRRADIATION IN FRUITS AND VEGETABLES
Hypobaric storage and irradiation are methods used to preserve fruits and vegetables. Hypobaric storage involves storing produce at reduced atmospheric pressure and low oxygen levels to decrease respiration and ethylene production, extending storage life. Irradiation exposes produce to ionizing radiation to disinfect and sterilize without adding chemicals, preserving nutrition while increasing quality and shelf life. Both methods significantly lengthen the storage periods of various fruits and vegetables compared to refrigeration alone.
Status of Fruit and Vegetable Processing Industry
India is the second largest producer of fruits and vegetables globally but has a low per capita consumption rate. Over 30% of production is wasted due to inadequate processing facilities. The food processing industry plays an important role in conserving and utilizing fruits and vegetables through storage and off-season processing. However, commercial processing in India is less than 2% of production despite being one of the largest producers, due to challenges like a lack of infrastructure, skilled labor, and obsolete technology. The government has implemented several schemes to promote growth in the fruit and vegetable processing industry.
Scope of fruit and vegetable industry in india
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
Cleaning & Grading Equipments For Fruit and Vegetable
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
Osmatic dehydration
This document summarizes a study on the osmotic dehydration of cantaloupe. It describes how cantaloupe slices were treated with calcium salts then subjected to either fast or slow osmotic dehydration in sucrose solutions. Analysis found the slow method retained more vitamin C and led to higher sensory ratings. Pretreatment with 2% calcium lactate for 3 hours was found to improve texture without affecting taste. The study demonstrated how osmotic dehydration can influence the physical, chemical, and sensory properties of fruits.
Freezing of Fruits and Vegetables
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
Processing of Vanilla.
Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.
Minimal processing
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
TRADITIONAL STORAGE STRUCTURES
This document describes various traditional storage structures used for agricultural products in India. It discusses structures like kothis, bukharis, mud kothis, and mudas. Improved structures include Pusa bins and brick/cement bins. Permanent structures include sheds and vertical/squat silos. Specific traditional structures covered include kothis, bamboo structures, bins, rectangular bins, random storage in plastic bags, stone kothis, jars, wooden boxes, baskets, and wooden boxes. The document provides details on the materials, locations, and capacities of these various traditional grain storage structures.
Drying of food
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Minimal processing
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
Fruit production scenario of India & world
India is the second largest fruit producer in the world after China, producing 97.35 million metric tons annually. The major fruits produced in India are mango, banana, citrus, guava, and papaya. Fruits are an important part of the human diet as they provide essential nutrients like potassium, dietary fiber, vitamins, and minerals while being low in calories, fat, and sodium.
Maturity indices of fruits and vegetables
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
Minimal processing
This document discusses minimal processing of fruits and vegetables. It defines minimal processing as techniques that preserve foods while retaining nutritional quality and sensory characteristics by reducing reliance on heat. The purposes of minimal processing are to keep produce fresh without losing nutrients and ensure sufficient shelf life for distribution. Key factors discussed include gentle peeling and cutting, cleaning, packaging in modified atmospheres, inhibiting browning, using biocontrol agents, and cold storage. The goal is to extend shelf life to 4-7 days or up to 21 days through light processing methods that impact quality and safety minimally.
Dehydrated product
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
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Drones are increasingly being used in agriculture to improve yields and efficiency. Over 30% of farmers surveyed are currently using drones themselves or through third parties to map fields, monitor crop health, precisely apply fertilizers and pesticides, and manage irrigation and livestock. The agricultural drone market is expected to be worth $1 billion by 2024 as drone technology enhances crop monitoring and precision spraying applications.
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The document discusses Arduino, an open-source hardware and software platform used for building electronics projects. It describes Arduino as a microcontroller board invented in Italy that contains a microprocessor, memory, and input/output interfaces. The Arduino Uno board is mentioned as a common type with a USB connection, digital and analog pins for connecting sensors and actuators, and an ATmega328 microcontroller. The document also provides details on the Arduino IDE software used for writing and uploading code to Arduino boards.
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Drying and dehydration of fruits and vegetables
This document discusses drying and dehydration techniques for fruits and vegetables. It defines drying as using sun or wind to remove moisture, while dehydration uses controlled artificial heat. Benefits include longer storage, reduced weight and packaging. Common drying methods described are sun, solar, freeze, drum, spray drying. Factors that affect the drying process like temperature, humidity and air flow are also covered. The document concludes that advances in dehydration techniques have enabled a wide range of dried food products but greater industry adoption of research is still needed.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Canning of fruits & vegetables
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Primary and minimal processing of fruits and vegetables
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
HYPOBARIC STORAGE AND IRRADIATION IN FRUITS AND VEGETABLES
Hypobaric storage and irradiation are methods used to preserve fruits and vegetables. Hypobaric storage involves storing produce at reduced atmospheric pressure and low oxygen levels to decrease respiration and ethylene production, extending storage life. Irradiation exposes produce to ionizing radiation to disinfect and sterilize without adding chemicals, preserving nutrition while increasing quality and shelf life. Both methods significantly lengthen the storage periods of various fruits and vegetables compared to refrigeration alone.
Status of Fruit and Vegetable Processing Industry
India is the second largest producer of fruits and vegetables globally but has a low per capita consumption rate. Over 30% of production is wasted due to inadequate processing facilities. The food processing industry plays an important role in conserving and utilizing fruits and vegetables through storage and off-season processing. However, commercial processing in India is less than 2% of production despite being one of the largest producers, due to challenges like a lack of infrastructure, skilled labor, and obsolete technology. The government has implemented several schemes to promote growth in the fruit and vegetable processing industry.
Scope of fruit and vegetable industry in india
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
Cleaning & Grading Equipments For Fruit and Vegetable
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
Osmatic dehydration
This document summarizes a study on the osmotic dehydration of cantaloupe. It describes how cantaloupe slices were treated with calcium salts then subjected to either fast or slow osmotic dehydration in sucrose solutions. Analysis found the slow method retained more vitamin C and led to higher sensory ratings. Pretreatment with 2% calcium lactate for 3 hours was found to improve texture without affecting taste. The study demonstrated how osmotic dehydration can influence the physical, chemical, and sensory properties of fruits.
Freezing of Fruits and Vegetables
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
Processing of Vanilla.
Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.
Minimal processing
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
TRADITIONAL STORAGE STRUCTURES
This document describes various traditional storage structures used for agricultural products in India. It discusses structures like kothis, bukharis, mud kothis, and mudas. Improved structures include Pusa bins and brick/cement bins. Permanent structures include sheds and vertical/squat silos. Specific traditional structures covered include kothis, bamboo structures, bins, rectangular bins, random storage in plastic bags, stone kothis, jars, wooden boxes, baskets, and wooden boxes. The document provides details on the materials, locations, and capacities of these various traditional grain storage structures.
Drying of food
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Minimal processing
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
Fruit production scenario of India & world
India is the second largest fruit producer in the world after China, producing 97.35 million metric tons annually. The major fruits produced in India are mango, banana, citrus, guava, and papaya. Fruits are an important part of the human diet as they provide essential nutrients like potassium, dietary fiber, vitamins, and minerals while being low in calories, fat, and sodium.
Maturity indices of fruits and vegetables
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
Minimal processing
This document discusses minimal processing of fruits and vegetables. It defines minimal processing as techniques that preserve foods while retaining nutritional quality and sensory characteristics by reducing reliance on heat. The purposes of minimal processing are to keep produce fresh without losing nutrients and ensure sufficient shelf life for distribution. Key factors discussed include gentle peeling and cutting, cleaning, packaging in modified atmospheres, inhibiting browning, using biocontrol agents, and cold storage. The goal is to extend shelf life to 4-7 days or up to 21 days through light processing methods that impact quality and safety minimally.
Dehydrated product
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
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Primary and minimal processing of fruits and vegetables
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HYPOBARIC STORAGE AND IRRADIATION IN FRUITS AND VEGETABLES
HYPOBARIC STORAGE AND IRRADIATION IN FRUITS AND VEGETABLES
Cleaning & Grading Equipments For Fruit and Vegetable
Cleaning & Grading Equipments For Fruit and Vegetable
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Lecture 5: Transport and Storage of Fruits and Vegetables
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Day 02 functional componants of ic engine
The document discusses various sources of power including human, animal, mechanical, electrical, and others. It focuses on mechanical power sources like diesel engines. Diesel engines are commonly used to power tractors, power tillers, irrigation pumps and other agricultural machinery. The document discusses the components, working, and efficiency of internal combustion engines including two-stroke and four-stroke cycles. It covers engine terminology, the Otto and Diesel cycles, and actual engine efficiency factors. It provides an overview of engine systems, combustion chamber designs, valve mechanisms, and the process of overhauling engines.
Day 03 involvement of renewable sources in powering ic engine
The document discusses using renewable sources to power internal combustion engines. It describes various renewable fuels that can be used including biogas produced from organic waste, producer gas from biomass gasification, hydrogen produced from renewable electricity, and alcohols like ethanol from fermented plant materials. These renewable fuels can be used in internal combustion engines directly or in dual-fuel configurations alongside diesel or gasoline. The document outlines the working of engines using these renewable fuels and their advantages like reduced emissions compared to fossil fuels. However, it also notes challenges like some fuels having lower energy content than gasoline or diesel.
Food Storage Systems
This document provides an overview of various traditional and modern food storage and preservation techniques. It begins by defining food preservation and discussing its importance. Then it describes common traditional methods like drying, pasteurization, freezing, chilling, and thermal sterilization. Modern techniques discussed include irradiation, high pressure processing, pulsed electric field processing, and ohmic heating. For each technique, it provides details on the basic principles, processes involved, effects on microorganisms, advantages and examples of foods preserved. It also includes diagrams of irradiation equipment and the design of an ohmic heating unit developed by the author.
Design of Food Processing Plants
This document discusses key aspects in designing food processing plants, including plant layout and feasibility studies. It covers:
1) Distinct design considerations for food industries due to seasonal raw materials, stringent hygiene, and social cost-benefit analysis.
2) Components of a feasibility study including market potential, technical requirements, and financial projections.
3) Key factors in plant layout including flow patterns, equipment arrangement to minimize costs, and secondary considerations like climate and waste disposal.
Extrusion Technology
The document discusses extrusion technology for food processing. Extrusion involves using heat, pressure, and shear forces from a screw inside a heated barrel to cook and form food. It allows for minimum heat processing while retaining nutrients. Extruders can continuously produce a variety of snacks and cereals. A single screw extruder uses one screw, while a twin screw extruder uses counter-rotating screws for better mixing. Extrusion cooking gelatinizes starches and expands products like snacks. Extruders provide benefits like low costs, energy efficiency, and adaptability for new products. Textural and biochemical properties of extruded products are tested.
Food packaging technology
This document provides an overview of food packaging. It begins with brief introductions of the author and their background and qualifications. It then defines packaging and outlines its main functions. The document provides a brief history of important developments in food packaging. It discusses factors driving growth of the packaging industry in India and common packaging materials like glass, metal and plastic containers. It outlines requirements and types of food packaging and considerations for effective packaging. Finally, it discusses emerging packaging technologies.
Nanotechnology in Food Industries
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
Post-Harvest Managment
This document discusses postharvest management of horticultural produce in India. It provides background on India's large production of fruits and vegetables globally and opportunities for growth in the horticulture sector. It then covers major horticultural crops produced in India like bananas, mangoes, citrus fruits, vegetables. It discusses key aspects of postharvest management like cleaning, grading, packaging and storage and their importance in maintaining quality and reducing losses from harvest to consumption. Proper postharvest practices, infrastructure and technologies are needed to minimize losses and ensure steady supply of quality produce to consumers.
Milk and Milk Products
The document provides an overview of milk and milk products. It discusses the composition of milk including water, carbohydrates, fat, protein, vitamins, and minerals. It also covers the flavor of milk, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, drying, and homogenization. The document concludes by describing several Indian milk products like khoa, rabri, chhaina, and ice cream.
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Day 28 Ergonomic Considerations in Designing Agricultural Machinery
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