Grape juice processing
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The document describes the grape juice production process for small-scale and commercial operations. For small-scale production, it involves selecting ripe grapes, washing, grinding, filtering, and adding stevia powder to produce grape juice. The commercial process is more complex, involving selecting and washing grapes, crushing, heating, adding enzymes, filtering, pressing, mixing additives, heating and cooling, refining, pasteurizing, pouring into containers, and producing the final grape juice products.
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2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
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clove cultivation , clove , clove processing
CLOVE
Scientific Name : Syzygium aromaticum
Family : Myrtaceae
Chromosome number :- 22
Origin place :-Molluccas Island of Eastern Indonesia
The clove is one of the important tree spice crop grown in India.
The clove of commerce is the fully grown but unopened aromatic dried flower bud of an evergreen tree syzygium aromaticum.
The term 'clove' is derived from the French word 'cloy' and the English word 'clout', both meaning 'nail.The volatile oil obtained from the clove bud contains mainly (80-90%) and caryophyllene (4-8%).
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In India the clove is cultivated in an area of 2,600 ha. with annual production of 1,160 tonnes. The productivity is 400 kg/ha.
Botany :-
The clove is an evergreen tree growing to a height of 7-15 m.
It begins to fork near the base, into two or three main erect branches. The smaller branches are semi-erect, the twigs are brittle, smooth and greyish-white in colour, and the whole head is bushy and dense.
The leaves are simple, opposite, exstipulate, glabrous and aromatic owing to plenty of oil glands on the lower surface. The new leaves appear in flushes and are bright pink.
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This document provides instructions for making orange jam. It explains that jam is made by cooking fruit with sugar to preserve it. Pectin is added to help the jam gel. The instructions list the ingredients as oranges, sugar, dry fruit pectin, and water. It then provides 5 steps for making the jam, which include peeling and chopping the oranges, mixing in the sugar and pectin, boiling the mixture, and pouring it into sterilized jars to cool before sealing.
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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
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Marmalades are classified into :
1. Jelly marmalade
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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.
Canning
Canning is a food preservation method that involves heating and sealing foods in airtight containers to increase shelf life. The canning process involves several steps: selection and preparation of raw materials through washing, peeling, cutting; filling cans and adding syrup or brine; exhausting air from cans; sealing; processing to inactivate bacteria; cooling; testing for defects; and labeling and storage. Common foods canned include fruits like mangoes and tomatoes, which are selected, prepared by cutting or peeling, packed in cans with syrup or salt, processed, cooled, and stored. Canning preserves foods for long-term storage through high heat processing that kills microorganisms.
Value addition in mango
This document provides an overview of value addition opportunities for mangoes in India. It begins by introducing mango as the king of fruits in India and discusses its cultivation. It then defines value addition as processing raw products to increase value and lists benefits such as reduced losses, employment, and export opportunities. The document proceeds to outline various value addition methods for mangoes like juices, pulps, pickles, chutneys and others. It provides recipes and processing steps for many popular mango products. Finally, it emphasizes the need for awareness, industry linkages and cooperation to effectively implement value addition of mangoes in India.
Preparation of fruit juice drink
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
Fruit Juice Preparation
Fruit juices and drinks are produced through a process involving preparation of raw materials, juice extraction, filtration, blending, pasteurization, filling, sealing, and packaging. Key steps include washing and sorting fruit, juicing or pulping, clarification, addition of preservatives, hot-filling into sterilized bottles/containers, and labeling with required information before distribution. Pasteurization inactivates microbes and enzymes to improve shelf-life, with times varying depending on the type of fruit juice. Packaging materials include glass, PET, cans, and cartons.
Fruits and vegetables juice processing .pptx
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
milk procurement
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
General analytical method of cheese (shameer m.pharm analysis 2020)
analytical method for the analysis of cheese
different methods are included
some of the other detection method
Inplant training at UB Nepal, Hetauda.
The short report on the Inplant training, carried out at the UB Nepal as per the syllabus of Food Technology.
VALUE ADDITON IN JAMUN FRUIT
This document discusses value addition of jamun fruit. It introduces jamun and its nutritional properties. Then it describes various value added products that can be made from jamun like jamun ice cream, juice, seed powder, jam, and wine. It provides recipes and instructions for making these products. The aim is to utilize jamun, which is highly perishable, to create products that can be stored and marketed more easily.
How chocolate is made
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Post harvest management and value addition with special reference to papaya
This document discusses post-harvest management and value addition of papaya in India. It outlines key production and harvesting details such as maturity indices. It also describes unit operations in post-harvest handling including harvesting, grading, washing, packaging and storage techniques. Value addition opportunities from papaya include products like papain, pectin, dried papaya, pulp and various confectioneries. Equipment requirements and estimated costs for establishing units to produce papain and pectin are provided.
Project in tle
The document provides recipes for various jams, jellies, and pickles including:
- Pear jam with pears, pectin, vanilla, butter and sugar. The pears are chopped and cooked with the other ingredients.
- Apple jam, pineapple jam, orange jelly, and crabapple jelly with various fruits, sugar, water, lemon or citric acid. The fruits are cooked with the other ingredients until the mixtures set or thicken.
- Green papaya and vegetable pickle with papaya, carrots, ginger, chillies pickled in a brine of vinegar, water, sugar and salt.
Drying and dehydration of fruit crops
This document is a presentation on drying and dehydration of fruits by Darshan Gohel, an agricultural engineering student. It begins with an introduction to drying and dehydration, then discusses principles, pre-treatments, techniques like sun drying and freeze drying, and factors that affect the drying rate. Literature on drying various fruits is reviewed. The benefits of dried fruits and research findings on composition changes during drying are also summarized. The presentation concludes with effects of drying on foods and benefits of dried fruits.
Food freezing fruits
This document provides instructions for freezing various fruits. It discusses methods for freezing fruits including using moisture-proof packaging to retain quality. It recommends selecting fully ripe but firm fruits and freezing them as soon as possible after harvesting. Preparation steps include washing, peeling, slicing, and treating with ascorbic acid or other solutions to prevent browning. Fruits can be packed in syrup, with sugar, or unsweetened and then frozen quickly. Specific instructions are provided for freezing many different types of fruits.
AIA_PRESENTATION_COMPLETE.pptx
The document provides details about Talha Khan's agro-industrial attachment program at the Government Food Processing and Training Centre in Aligarh, India. The objectives of the program were to develop entrepreneurial skills, expose students to industrial environments, and prepare graduates for careers in agriculture. Talha learned about various food processing techniques like making syrup, squash, jelly and more. The attachment concluded after 2 weeks, providing Talha with an overview of the training center's operations and food processing methods.
SAG-2019-041.pptx
This document provides instructions for preparing mango pickle. It lists the ingredients needed as green mangoes, common salt, turmeric powder, chili powder, oil, fenugreek, mustard seed, black pepper, and pickle masala. The preparation process involves selecting ripe mangoes, washing, cutting into pieces, removing the kernel, soaking in salt solution, drying, heating and cooling oil, mixing with spices, filling jars, adding oil, and storing. The document also outlines nutritional information, packaging, business opportunities, and challenges related to making mango pickle.
Lipton Ice Tea
This document summarizes the production process and key chemical reactions involved in making Lipton Iced Tea with Peach flavor. It involves extracting black tea leaves to make a concentrate, combining it with peach juice concentrate, water, sugars like fructose, and other ingredients. The mixture is pasteurized and spray dried before packaging. During processing and storage, important chemical reactions include Maillard reactions between sugars and amino acids that produce flavors, and oxidation reactions that can cause rancidity in lipids or flavor/color changes over time if not controlled.
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Grape juice processing
- 1. Grape juice production process 2
- 2. INGREDIENTS
- 3. Small scale juice making
- 4. 1. Raw materials 2. Selective 3. Wash 4. Mix and Grind 5. Filter 6. Grape juice product
- 5. 1.Raw materials 2.Washing Soak in brine water and rewash with running water 3.Grinding Add water and grind 4.Filter 5.Product Add stevia powder and use
- 6. โฌข Full ripe, strong color and no disease or pests โฌข Destem and remove overripe or rotten grapes 1. Fresh Grapes 2. Selective
- 7. 3. Wash โฌข Soak continue in the brine solution for 10 - 15 minutes โฌข Rinse under running water 3-4 times 4. Extracting juice โฌข Add them to a juicer or blender and begin juicing
- 8. 5. Mixing โฌข Add stevia solution or less salt 6. Grape juice product โฌข Serve grape juice immediately before it begins to oxidize
- 10. 1. Fresh grapes 2. Selective 3. Wash 4. Crush 5. Heating (T=60-63oC) 6. Enzyme treatment 7. Filtering 8. Press 9. Mix 10. Remove residue 11. Heating T=80-85oC & t=2 min 12. Refined 13.Pasteuriz ation 14. Pouring 15. Grape juice products
- 11. 1. Fresh Grapes 2. Selective โฌข Remove damaged materials โฌข Transported on rubber conveyor belts, workers standing on both sides to manipulate Be stored at: โฌข T: -1 to 0.5oC โฌข O2: 2 to 5% โฌข CO2: 1 to 3%
- 12. 3. Wash โฌข Remove impurities of dirt and pesticides remaining. โฌข Reduce microorganisms. 4. Crush โฌข To increase pressing efficiency Air blower washer Shaft Crusher
- 13. 5&6. Heating And Enzyme treatment Enzymes: PECTINASE Aim: breaks down Protopectin (the substance that binds the cells in the flesh) causing the cells to separate and the tissue to become loose
- 14. Mix with other additives such as stevia syrup (sweetener) Separate the liquid from the material. Remove grape seeds, improve pressing efficiency Making the grape juice clearer and easier for the refining process.
- 15. 11. Second Heating โฌข The juice is heated very quickly at 80 โ 85 Celsius degree (for 2 minutes) in a plate heat exchanger. โฌข Then cool rapidly down to 2.2 Celsius degree. 12. Refined โฌข Purpose to do in juice
- 16. 13. Pasteurization โฌข Kill microorganisms, inactivate enzymes, prolong storage time. โฌข Pasteurization temperature: 135oC, time: 5 seconds 14. Pouring โฌข Put into cans, then cooled under sterile conditions and sealed in pre- sterilized cans Extraction Line of Filting Fruits Into Glass Bottles
- 17. 15. Product