Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Primary and minimal processing of fruits and vegetablesrani mamatha
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.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Primary and minimal processing of fruits and vegetablesrani mamatha
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.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
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
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Plant pigments are coloured substances produced by the plants and are important in controlling photosynthesis. they are important for humans, arrtecting our attention and providing us with nutrients.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
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
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Plant pigments are coloured substances produced by the plants and are important in controlling photosynthesis. they are important for humans, arrtecting our attention and providing us with nutrients.
Mechanism and changes During Fruit Ripening and Ethylene Biosynthesis.
Introduction
Ethylene
Mechanism of ripening
Biosynthesis of ethylene
Role of ethylene in fruit ripening
Changes during ripening
Preparation of different agro chemical doses for field & pot applicationSupta Sarkar
Preparation of different agro chemical doses for field & pot application:
DIFFERENT AGROCHEMICALS (PESTICIDES) DOSES FOR FIELD APPLICATION:
Cereals:
-rice
-wheat
-maize
Millet:
-ragi
Pulses:
-pigeon pea (Red gram)
-green gram & black gram
-Lentil
-STUDY 1: (Chick pea) /[Bengal gram]
Oilseed crop – Groundnut
Sugar crop – Sugarcane
Fruits – Mango
Vegetables
-Tomato
-Cole crops
FERTILIZERS FOR FIELD APPLICATION
-STUDY 2 :(Optimization & validation of targeted yield equation based fertilizer doses)
GROWTH REGULATORS
DIFFERENT AGROCHEMICAL DOSES FOR POT APPLICATION
-STUDY 3: (Fertilizer management of cabbage)
REFERENCES
Food pattern of East & North East indiaSupta Sarkar
Food pattern of East India & North East India:
FOOD PATTERN OF EAST INDIA:
-WEST BENGAL -BIHAR -JHARKHAND -ORISSA
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA
Written communication:
Written Communication
Types of written communication
Objectives of written communication
Effective written communication
Media of written communication
Mechanical devices in written communication
Mechanical devices for transmitting written communication
Advantages & Disadvantages
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
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How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
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Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
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Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
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Sectors of the Indian Economy - Class 10 Study Notes pdf
Fruits & vegetables
1. FRUITS & VEGETABLES
S U P T A S A R K A R
H H M / 2 0 1 3 / 1 0
M . S C F N - 1 S T Y R
2. CONTENT:
1. STRUCTURE & COMPOSITION
OF CELL TISSUE
2. CHEMICAL COMPOSITION OF
PLANT MATERIAL
3. FRUITS
4. VEGETABLES
5. CASE STUDIES:
I. Retention of nutrients in green
leafy vegetables on dehydration
II. Evaporative cooling system for
storage of fruits & vegetables
- a review
3. STRUCTURE & COMPOSITION OF
CELL TISSUE
Fruits & vegetables are composed of both
simple & complex cells
Simple tissue:
-Dermal tissue
-Parenchyma tissue
Complex tissue:
-Vascular tissue (Xylem & Phloem)
-Collenchyma tissue &
-Sclerenchyma supporting tissue
10. FRUITS
• A fruit is a part of a flowering
plant that derives from
specific tissues of the flower, one or
more ovaries, and in some cases
accessory tissues.
• Fruits are the means by which
these plants disseminate seeds.
12. Fruits are very poor source of protein & fat.
(Exception: Avocado)
Contain high amount of moisture
Good source of fibre
Not very good sources of calories (Exception:
Banana)
Higher percentage of sugar
13. Generally poor source of iron
(Exception is watermelon,
Seethaphul)
Mangoes are excellent source of
carotenes. Oranges are fairly
good source of carotene.
14. Citrus fruits are good source of vitamin C.
If fruits are bruised, peeled, cooked or exposed to
air, alkali or copper large amounts of vitamin
may be oxidised.
Apples give fibre to the diet.
16. Anthocyanins
Enzymes like anthocyanase catalase reactions
that result in the loss of colour of
anthocyanins.
In addition to heat & oxygen various metallic
ions can cause undesirable change in colour.
The metal iron precipitates anthocyanin. This
reaction may cause ‘pin-holing’ of cans.
17. Effect of canning or preserving: Colour deteriorate
on storage.
Effect of sulphur dioxide: Antimicrobial
preservative Potassium metabisulphite at high
concentrations 1 – 1.5% causes total irreversible
bleaching.
18. Fruits: 70 to 90% water
Found in the vacuoles
Soluble substances: sugar, salts, organic
acids & water soluble pigments.
Water
19. • The framework of fruit is made of cellulose
• Forms the wall of plant cell
• Pectic substances are also found in cell walls &
between cells.
• Act as cementing substance.
• Pectic substances: protopectin, pectinic acid,
pectic acid.
CELLULOSE & PECTIC
SUBSTANCES
20. • Change in solubility is influenced by heat.
• Acid make structures more firm.
• Alkaline disintegrate the fibre.
21. Volatile compounds: Esters, aldehydes, acids,
alcohols, ketones & ethers.
Sugars, tannins, acids & mineral salts also affect
the flavour of fruits.
22. Comprised of catechins, leuco-anthocyanins &
hydroxy acids.
They are present in the tissues of those woody
plants while absent in herbaceous plants.
Tannins affect the colour & flavour
High amount: skin & seeds
23. EFFECTS OF POLYPHENOLS ON FRUIT QUALITY:
• Undesirable astringency in some fruits & desirable
astringency in ciders & wines.
• Brown discolouration due to oxidation .
• Undesirable dark coloured complexes with iron due to
sequestering action in canned food.
• Leucoanthocyanins cause development of pink to pinkish
brown colour.
24. Bitterness in fruits:
-Limoninoids(triterpenes) &
-flavanone glycosides
(flavonoids)
The precursor of limonin in
intact citrus tissue combine
with acidic pH of fruit
The principal bitter tasting
flavonoid compound: naringin
25. Post harvest changes & Storage
All synthesis of organic compounds halts after harvest
but numerous physiological changes continue during
storage.
Bulbs, roots, tubers & seeds become relatively dormant
during storage whereas fleshy tissues undergo ripening
after maturation & then continue to senescence.
Certain biochemical activities occur.
26. • Respiration rate varies with stage of maturity.
• Based on the rate of respiration prior to
senescence fruits are classified as:
Climacteric & Non-climacteric fruits.
• Non-climacteric fruits are best when ripened
before harvesting.
28. • Cell wall components undergo changes
after harvest due to various enzymes
• Pectin degrade due to pectinesterases &
polygalacturonases.
• Other enzymes: cellulase & hemicellulases.
29. RIPENING OF FRUITS
• It is genetically programmed highly coordinated
physiological process
• Changes occur due to enzymes: lipase, pectic
enzymes, invertase, chlorophyllase &
peroxidase
• Breakdown of chlorophyll( colour changes from
green -> yellow or orange red)
• Softening of flesh ( protopectin -> pectin, & in
over ripe fruits: pectin ->pectic acid)
30. • There is decrese in acidity, increase in sugar,
increase in volatile substances & increase in
essential oil
• The optimum temperature is about 20°C &
relative humidity about 90-95%
31. Each fruit must be stored at its own optimum
temperature
Proper air circulation must be ensured
Commercial storage: Low temperature close to 0°C &
relative humidity about 85% is preferred
Home refrigerator: Ventilated covered containers
Strong flavoured fruits can be stored in tight containers.
32. ENZYMATIC BROWNING
Normally the natural enzymatic
compounds present in intact tissue do
not come in contact with the enzyme
phenol oxidases present in some tissues
Phenol oxidase enzyme act on
polyphenols, oxidising them to
orthoquinones
Orthoquinones rapidly polimerise to
form brown pigments.
The optimum pH is between 5 to 7
34. Prevention of enzymatic browning:
• Either by inactivating the enzyme or cutting
off the oxygen:
• Temperature
• Change in pH
• Use of antioxidants
• Prevention of contact with oxygen
39. Classification based on nutrition:
1. Green leafy vegetables
2. Roots & tubers
3. Other vegetables
40. Most of the pigments occur in plastids
Some of the water soluble pigments are dissolved
in the vacuoles
The chief pigments:
-Fat soluble
-Water soluble
41. WATER INSOLUBLE PIGMENTS
CHLOROPHYLL
• Present in chloroplasts
• 2 chlorophylls:
-Chlorophyll-a: Intense blue green
-Chlorophyll-b: Dull Yellow green
• Occurs in the ratio: 3a:1b
42. CAROTENOIDS
• Groups of yellow, orange, red & fat soluble
pigments
• They are present as α-carotene, β-carotene,
γ-carotene, xanthophyll & cryptoxanthin
• β-carotene is valuable in the synthesis of
vitamin A
43. WATER SOLUBLE PIGMENTS
• Flavonoids:
-Anthocyanin: Red to purple
-Anthoxanthins: Colourless or white
ANTHOCYANIN:
• In the vacuoles
• Anthocyanidins are anthocyanins without sugar in their
structure
• They are pelargonidin(red), cyanidin(reddish blue),
delphinidin(blue).
45. ORGANIC ACIDS
Formic, Succinic, Citric, Acetic, Malic, Fumaric,
Tartaric & Benzoic acid
The concentration is lower in vegetables than fruits
Tomatoes & vegetables with concentration of acid
have pH 4 - 4.6
Most vegetables have pH of about 5 – 5.6
46. ENZYMES
• Composed of protein
• Destroyed by heat & chemicals
• 2 types of enzymes:
-Hydrolytic enzymes
-Oxido Reductases
Example: Papain, Anthocyanase, Peroxidases,
Phenolases, Glycosidases
47. FLAVOUR COMPOUNDS
• The natural flavours of vegetables are due to
mixture of aldehydes, alcohol, ketones, organic
acids& sulphur compounds
• Astringent taste is due to phenolic compounds &
tannins.
• Strong flavour due to sulphur containing
compounds as in Allium & Cruciferae vegetables
48. Flavour components in sulphur
containing vegetables
Vegetables Precursor Reaction with treatment Final volatile compound
Garlic Alliin S-2-
propenyl (allyl)
cysteine
sulphoxide
Cutting/ crushing results
in allicin formation.
This undergoes non-
enzymatic
decomposition to
disulphide &
thiosulphinate
Disulphide further
decomposes to a
complex mixture of
mono-sulphide & tri-
sulphide –characteristic
flavour
Onion S-1-propenyl
cysteine
sulphoxide
Cutting/ crushing results
in formation of sulphenic
acids which is unstable &
undergoes
rearrangement
Thiopropanal-S-oxide-
lachry matory factor
Brassica
family-
cabbage,
cauliflower
S-methyl-
cysteine
sulphoxide &
thioglucosides
Cooking Dimethyl sulphides &
isothiocyanates- give
off-flavour
50. LOSS OF NUTRIENTS DURING COOKING
• Mechanical losses
• Solvent action of water
• Oxidation & chemical
decomposition
51. 1.CHLOROPHYLL
Effect of putting in hot
water
Effect of prolonged cooking
& acid
Effect of canning
Effect of sodium
bicarbonate
Effect of freezing
Effect of copper
Effect of calcium salt
52. Effect of heat & oxidation
Effect of cooking in fat
2.CAROTENOIDS
54. 2. BETALAINS
Effect of pH
3.ANTHOXANTHINS
Effect of pH
Effect of metal
Effect of cooking on sulphur containing vegetables
Bitter compounds in vegetables
55. STORAGE OF VEGETABLES
Loss of moisture
Flavour gets impaired because of enzyme action &
conversion of sugar to starch
Mature vegetables deteriorate less in storage than
immature vegetables
STORAGE:
In covered containers
or plastic bags in refrigerator
60. Study conducted by Sheetal Gupta, B.S.Gowri, A.Jyothi
Lakshmi, Jamuna Prakash
Journal of Food Science & Technology
September- October 2013
Vol 50, Issue 5
PP 918-925
1. RETENTION OF NUTRIENTS IN
GREEN LEAFY VEGETABLES ON
DEHYDRATION
61. To investigate the influence of dehydration on
nutrient composition of Amaranthus gangeticus,
Chenopodium album(bathua), Centella asiatica
(centella), Amaranth tricolor(tampala) &
Trigonella foenum graecum(fenugreek)
OBJECTIVE
62. The GLV were were steam blanched for 5 min &
dried in an oven at 60°C for 10-12hrs.
The fresh & dehydrated samples were analysed for
selected proximate constituents, vitamins,
minerals, antinutrients & dialyzable minerals
STUDY METHODOLOGY
63. Dehydration seems to have little effect on the
proximate constituents, vitamins, minerals,
antinutrient content of the GLV
Among the vitamins, retention of ascorbic acid was
1-14%, thiamin 22-71%, total carotene 49-73% & β-
carotene 20-69% of their initial content.
FINDINGS
64. Dialyzable iron & calcium in the fresh vegetables
ranged between 0.21-3.5mg & 15.36-81.33 mg/100g
respectively which reduced to 0.05-0.53mg & 6.94-
58.15mg/100g on dehydration.
65. Proximate principles were least affected
Calcium & total iron content decreased slightly
Dialysability of minerals decreased significantly
Among the vitamins, ascorbic acid, total & B-
carotene were lost significantly while thiamine was
retained moderately
Changes in the antinutritional factor was not
significant.
CONCLUSION
67. EVAPORATIVE COOLING SYSTEM FOR
STORAGE OF FRUITS & VEGETABLES
- A review
Study conducted by: Amrat lal Basediya,
D.V.K.Samuel, Vimala Beera
Journal of Food Science & Technology
May- June 2013
Vol.50, Issue 3
PP 429-442
68. EVAPORATIVE COOLING SYSTEM
Evaporative cooling is a well-known
system to be an efficient & economical
means for reducing the temperature &
increasing the relative humidity in an
enclosure & this this effect has been
extensively tried for increasing the shelf
life of horticultural produce in some
tropical & subtropical countries.
69. PRINCIPLE OF EVAPORATIVE
COOLING
The wet-bulb temperature as
compared to air’s dry-bulb
temperature, is a measure of potential
for evaporative cooling.
The greater the difference in the
temperature, the greater is the cooling
effect.
71. Evaporative cooling system for short
duration:
(Scientific storage system)
ZERO ENERGY COOLING SYSTEM:
Developed at IARI, New Delhi
By Roy & Khurdiya (1986)
Based on the principle of evaporative cooling
72. ADVANTAGE OF
EVAPORATIVE COOLED
STORAGE
Most suitable for rural application
Size can be fitted to the need
Better marketablity
Retain nutritive value
Environment friendly
Reduce energy use by 70%
Extends shelf life (Reduces surrounding air
temperature & increases moisture content)
Less expensive & easy to install, operate &
maintain.
73. DISADVANTAGE:
Requires a constant water supply to wet
pad
Space required outside home
Water high in mineral leave mineral
deposit
High humidity decreases the cooling
capability
No dehumidification
74. CONCLUSION
Approximately 23-35% of horticultural produce goes
waste due to improper post harvest operation &
storage
Evaporative cooling system is well suited where
temperature is high, humidity low, water can be
spared & air movement available
Zero energy cool chamber could be used for short
duration storage in hilly regions.
76. TEXT BOOKS:
1. Vaclavik,V.A., Christian,E.W., Essentials of
Food Science, Third Edition, Springer.
2. Srilaksmi, Food Science, Third Edition, 2003,
New Age International Publisher, New Delhi.
REFERENCE
77. JOURNALS
1. Gupta,S., Gowri,B.S., Lakshmi,A.J., Prakash,J.,
2013, Retention of nutrients in green leafy
vegetables on dehydration, Journal of Food
Science & Technology, Vol.50(5), PP 918-925
2. Basediya,A.L., Samuel,D.V.K., Beera,V., 2013,
Evaporative Cooling System for Storage of fruits
& vegetables, Journal of Food Science &
Technology, Vol.50(3), PP 429-442