Food processing and post harvest technology
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What is food processing and their need in food industries, what are post-harvest losses and why to minimize them, post-harvest technology, types of food processing, the effect of food processing on food nutrients and traditional versus modern methods used in processing
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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
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.
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 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.
What is post harvest technology
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
POST-HARVEST TECHNOLOGY OF AGRICULTURAL PRODUCT
Post-harvest technology aims to preserve agricultural products after harvest. It prevents losses, improves nutrition, adds value, and opens new markets. The three main objectives are maintaining quality, ensuring food safety, and reducing losses between harvest and consumption. Post-harvest involves techniques for drying, storing, processing, packaging and distributing crops to meet consumer needs and food/nutrition requirements throughout the year. Proper storage controls moisture, temperature, and pests to minimize deterioration of crops like cereals during storage.
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Recommended
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
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.
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 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.
What is post harvest technology
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
POST-HARVEST TECHNOLOGY OF AGRICULTURAL PRODUCT
Post-harvest technology aims to preserve agricultural products after harvest. It prevents losses, improves nutrition, adds value, and opens new markets. The three main objectives are maintaining quality, ensuring food safety, and reducing losses between harvest and consumption. Post-harvest involves techniques for drying, storing, processing, packaging and distributing crops to meet consumer needs and food/nutrition requirements throughout the year. Proper storage controls moisture, temperature, and pests to minimize deterioration of crops like cereals during storage.
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Jam, jelly &marmalade
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Fruits and vegetable processing 1
Pre-end operation, Fruit Juice extraction, Pressing of fruit juice, Filtering of fruit juice, Clarifying and fining of fruit juice
Basic Post Harvest Technologies of fruits and vegetables
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MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Cleaning grading of grains
Cleaning and grading of grains involves removing foreign materials and sorting grains based on physical, chemical, and biological characteristics. Grading separates grains into fractions based on size, shape, moisture content, color, texture, foreign materials, composition, odor, and damage. It is done to avoid processing low quality grains. Grading can be done by hand or machinery, with machinery separating grains based on characteristics like size, shape, density, and color. Proper cleaning and grading is important for ensuring only high quality grains are further processed.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Processing of fruits and vegetables
Fruits and vegetables can be preserved through canning, freezing, or drying. Canning involves heat processing foods in sealed containers to kill microorganisms. Freezing slows microbial growth and chemical changes by reducing the temperature. Drying removes moisture from foods to prevent spoilage. Selection, washing, peeling or cutting, and appropriate packaging are important preprocessing steps for many preservation methods. Canning, freezing, and drying all aim to preserve the nutritional value and quality of fruits and vegetables for later consumption.
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.
fruit waxing
The document discusses the process of waxing fruits. It describes how waxing improves the appearance and shelf life of fruits by creating a protective coating. It covers the benefits of waxing, different types of waxes used, common waxing methods, and how wax acts to reduce moisture loss from fruits. Examples are given of how wax coatings are applied and their advantages for apples and citrus fruits.
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.
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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.
Fruits and Vegetables Processing Technology
Deterioration factors of Fruits and Vegetables and their control
Enzymes in plant tissues can cause undesirable changes like browning or desirable changes like ripening. Enzyme activity is controlled by factors like temperature, pH, and chemicals. Chemical changes like lipid oxidation and non-enzymatic browning also lead to food deterioration. Proper harvesting, handling, storage, and packaging can help control deterioration factors and maintain quality. Quality is assessed through measurements of color, texture, soluble solids, acidity, and sugar to acid ratio.
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This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Meat tenderization
Meat tenderization techniques are used to improve the tenderness and palatability of tough cuts of meat. Natural tenderization occurs through the action of enzymes in meat during aging. Artificial tenderization methods include mechanical techniques like tumbling or blade tenderization which disrupt muscle fibers, chemical methods using salts, acids or enzymes to break down muscle proteins, and electrical stimulation of carcasses after slaughter to accelerate tenderization through muscle contraction. The appropriate tenderization method depends on factors like the species and cut of meat as well as the desired quality attributes.
Management of Post-Harvest Losses in Fruits and Vegetables
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
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.
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This document provides information about cereal and legume technology. It begins with definitions of cereals, their botanical classification, and their importance as staple crops. Examples of common cereals and legumes are also given. The document then focuses on wheat, describing its composition, types of wheat flour, and the importance of gluten in baking. Experimental procedures are outlined for determining gluten content, water holding capacity, oil holding capacity, dough raising capacity, and swelling ability/water solubility of flour.
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.
Maturity Indices and Assessment of Maturity
This document discusses maturity indices and assessments for measuring the maturity of produce. It includes diagrams showing different maturity levels like immature versus mature, and categories for banana sizes like fancy, choice, and jumbo based on diameter measurements. The document provides visual representations and terminology for evaluating the ripeness and grading the size of agricultural commodities.
Postharvest technology
Post harvesting management includes processes done immediately after harvesting produce like cooling, cleaning, sorting and packing. It is important as crops begin deteriorating after harvesting. Post harvesting largely determines final quality and minimizes 40% losses in fruits and vegetables due to improper handling, storage, packaging and transportation. Losses occur due to lack of infrastructure, technical support and organized marketing. Deterioration is caused by microorganisms, enzymes, insects and environmental factors like temperature and moisture. Proper post harvesting practices like pre-cooling, modified atmosphere packaging and storage in zero energy cool chambers can extend shelf life.
postharvesttechnology-190216114856.pdf
Post harvesting management includes processes done immediately after harvesting produce like cooling, cleaning, sorting and packing. It is important as crops begin deteriorating after harvesting. Post harvesting largely determines final quality and minimizes 40% losses in fruits and vegetables due to improper handling, storage, packaging and transportation. Losses occur due to lack of infrastructure, technical support and organized marketing. Deterioration is caused by microorganisms, enzymes, insects, temperature, moisture and air. Proper post harvesting practices like pre-cooling, modified atmosphere packaging and storage in zero energy cool chambers can extend shelf life.
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Jam, jelly &marmalade
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Fruits and vegetable processing 1
Pre-end operation, Fruit Juice extraction, Pressing of fruit juice, Filtering of fruit juice, Clarifying and fining of fruit juice
Basic Post Harvest Technologies of fruits and vegetables
Introduction and Basic aspects of Post Harvest Technology on Fruits and Vegetables and
Pre-Processing Technologies of Horticulture.
MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Cleaning grading of grains
Cleaning and grading of grains involves removing foreign materials and sorting grains based on physical, chemical, and biological characteristics. Grading separates grains into fractions based on size, shape, moisture content, color, texture, foreign materials, composition, odor, and damage. It is done to avoid processing low quality grains. Grading can be done by hand or machinery, with machinery separating grains based on characteristics like size, shape, density, and color. Proper cleaning and grading is important for ensuring only high quality grains are further processed.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Processing of fruits and vegetables
Fruits and vegetables can be preserved through canning, freezing, or drying. Canning involves heat processing foods in sealed containers to kill microorganisms. Freezing slows microbial growth and chemical changes by reducing the temperature. Drying removes moisture from foods to prevent spoilage. Selection, washing, peeling or cutting, and appropriate packaging are important preprocessing steps for many preservation methods. Canning, freezing, and drying all aim to preserve the nutritional value and quality of fruits and vegetables for later consumption.
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.
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The document discusses the process of waxing fruits. It describes how waxing improves the appearance and shelf life of fruits by creating a protective coating. It covers the benefits of waxing, different types of waxes used, common waxing methods, and how wax acts to reduce moisture loss from fruits. Examples are given of how wax coatings are applied and their advantages for apples and citrus fruits.
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.
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.
Fruits and Vegetables Processing Technology
Deterioration factors of Fruits and Vegetables and their control
Enzymes in plant tissues can cause undesirable changes like browning or desirable changes like ripening. Enzyme activity is controlled by factors like temperature, pH, and chemicals. Chemical changes like lipid oxidation and non-enzymatic browning also lead to food deterioration. Proper harvesting, handling, storage, and packaging can help control deterioration factors and maintain quality. Quality is assessed through measurements of color, texture, soluble solids, acidity, and sugar to acid ratio.
Pulse milling and their byproduct utilization
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Meat tenderization
Meat tenderization techniques are used to improve the tenderness and palatability of tough cuts of meat. Natural tenderization occurs through the action of enzymes in meat during aging. Artificial tenderization methods include mechanical techniques like tumbling or blade tenderization which disrupt muscle fibers, chemical methods using salts, acids or enzymes to break down muscle proteins, and electrical stimulation of carcasses after slaughter to accelerate tenderization through muscle contraction. The appropriate tenderization method depends on factors like the species and cut of meat as well as the desired quality attributes.
Management of Post-Harvest Losses in Fruits and Vegetables
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
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.
Cereal and legume technology, lab sessional
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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.
Maturity Indices and Assessment of Maturity
This document discusses maturity indices and assessments for measuring the maturity of produce. It includes diagrams showing different maturity levels like immature versus mature, and categories for banana sizes like fancy, choice, and jumbo based on diameter measurements. The document provides visual representations and terminology for evaluating the ripeness and grading the size of agricultural commodities.
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• Worked on the Instant Food (Dahi-Chiwda Mix).
• Flattened Rice is treated with the blanching process, Deep-Freezing, and toasting and Drying process.
• In the result of these processes, the flattened rice has become crispy or good in texture after that sensory and nutritional analysis of the final product was performed.
Lecture 1
This lecture provides an introduction to food processing and preservation. It defines food processing as the methods and techniques used to transform raw ingredients into food for human or animal consumption. The key steps in food processing are outlined from harvesting to retail. Various food processing methods are described including removing outer layers, cooking, mixing, and packaging. The lecture then covers the principles of food preservation to prevent spoilage and microbial growth. Historical developments in food processing and trends in modern food processing like cost reduction and hygiene standards are also summarized.
minimal processing of fruits and vegetables.pptx
Minimal processing of fruits and vegetables (MPFV) involves physically altering fresh produce through sorting, cleaning, peeling, trimming, and cutting while maintaining fresh properties. Demand for MPFV has increased due to consumer focus on health and convenience. The MPFV process includes harvesting, receiving, pre-cooling, washing, peeling, cutting, sorting, rinsing, dipping, drying, packaging, and labeling to produce products like shredded lettuce, baby carrots, and fruit salads in a safe and wholesome manner. Treatments and additives are used to ensure safety and preserve quality during the short shelf life of fresh-cut produce.
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This document discusses principles and methods of food preservation. It covers various techniques for preserving foods including freezing, heating, dehydration, curing, fermentation, irradiation, and pressure cooking. Specifically, it details different freezing methods like sharp freezing, quick freezing using direct immersion, indirect contact with refrigerants, air blast, cryogenic freezing, dehydro-freezing, and freeze drying. Food preservation aims to stop or slow spoilage through preventing microbial growth and chemical decomposition.
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学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
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◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
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8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
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三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
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The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
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Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
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Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-b...
A Review on Recent Advances of Packaging in Food Industry
A Review on Recent Advances of Packaging in Food Industry
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Food processing and post harvest technology
- 1. FOOD PROCESSING & POST HARVEST TECHNOLOGY Presented by: Shikhangi Singh Department of Post Harvest Process & Food Engineering GBPUA&T, Pantnagar
- 3. Food Processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into others forms
- 5. METHODS OF PROCESSING Old Sun drying Freezing Fermentatio n Pickling Jam and jelly Canning Modern Vacuum drying Freezing Canning Pickling Jam and jelly Canning
- 6. Advantages • Improves digestibility • Promotes palatability • Sterilized the food by killing harmful bacteria and other micro-organism • Improves shelf life • Provides fast, convenient and attractive food for consumers • Provides portable and less perishable foods • Ease of shipping • Helps in providing functional foods having bio active components (Patients)
- 7. EFFECT OF PROCESSING ON NUTRIENTS Nutrient Process Effect Protein Heating Coagulation and shrinkage Carbohydrates Heating Gelatinization Vitamin A Heating, Drying Milling Nutritional loss Vitamin B Sterilization, use of alkali Nutritional loss Vitamin C Cooking Nutritional loss
- 12. Post Harvest Management includes the processes done immediately after harvesting the produce, including cooling, cleaning, sorting and packing. The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate. Therefore post harvest treatment are given to increase its shelf life and maintain its quality. Thus post harvest management largely determines final quality. What is Post Harvest Management
- 13. Post harvest?For minimizing the qualitative losses after harvesting 40% losses in fruits and vegetables due to improper handling, storage, packaging and transportation
- 14. REASONS FOR LOSSES • Lack of clear concept of packing house operations. •Lack of awareness among the growers, contractors and even the policy makers. • Lack of infrastructure. • Late realization of its importance. • Inadequate technical support. • Inadequate post-harvest quality control. • Unorganized marketing. • Absence of pre-cooling and cold storage. •Inadequate market facilities, market intelligence and market information service (MIS) • Poor storage facilities.
- 15. Factors affecting post harvest losses1. Variety 2. Management 3. Method and stage of harvesting 4. Improper grading and packing 5. Storing 6. Transport and marketing (Physical and mechanical
- 16. • Pre-harvest maturity indication • Curing after harvest • Sorting • Pre-cooling before storage, • Washing & removal of surface moisture • Modified Atmos Packaging • Dehydration & Packaging • Crushing and packing • Value addition like ketchup, pickles POST HARVEST HANDLING OPERATIONS
- 17. ZERO ENERGY COOL CHAMBER
- 18. STORAGE LIFE IN ZERO ENERGY COOL CHAMBER Fruit/Vegetables Months Storage Life (days) Ambient conditions Cool Chamber Bitter gourd May-June 2 6 Carrot Feb.-March 5 12 Cauliflower Feb.-March 7 12 Cucumber May-June 3 8 Green chilies May-June 3 6 Kinnow January-March 8 60 Ladies finger May-June 1 6 Mango July 8 15 Peas Feb.-March 5 10 Plum June 4 10 Spinach Feb.-March 3 8
- 19. • Theinsulated boxwasdesignedsuchthat it couldhold 8 plasticcratesof size 540x360x295 mm in two layer of four each • Capacityof storagewas100 kgof fruits with 80%filling of each plastic crates• CostsaroundRs.18,000-20,000/-