Importance of Food Technology: Today & Tomorrow in Telangana State
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The document discusses the importance of food technology in Telangana State, India. It notes that food technology offers sustainable livelihoods and economic development for rural communities by benefiting farmers through higher yields and returns, consumers through greater access to safe and affordable food varieties, and the overall economy through new business and employment opportunities. It also highlights that Telangana has diverse agricultural resources but wastes 20-30% of food due to lack of processing infrastructure, and that skilled professionals are needed to develop the food processing sector and meet governmental objectives.
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This document discusses three common methods for food preservation: canning, freezing, and drying. Canning involves heating food in sealed jars to kill microorganisms through water-bath or pressure canning methods. Freezing preserves food by quickly freezing it at zero degrees to stop spoilage. Drying removes moisture from food through methods like using an electric dehydrator or sun drying while keeping the temperature high enough to dry but not cook the food.
Processing, Dehydration, Canning, Preservation of Fruits & Vegetables
This document provides information about a book titled "The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables". The book discusses various methods of processing, preserving, and extending the shelf life of fruits and vegetables, including dehydration, canning, fermentation, and freezing. It covers topics like fruit and vegetable cultivation, chemical and heat preservation techniques, equipment used, and procedures for various products like jams, juices, sauces, and pickles. The book aims to be a standard reference for professionals, entrepreneurs, and students interested in fruits and vegetable processing.
Presentation food science & technology
University of Poonch, Rawalakot.
Internship report at Shezan international LTD.
By Nasir
special thanks to : M.Nadeem Ashraf
Fruits, Vegetables & Food Processing with Canning & Preservation
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
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Food Storage Powerpoint
The document discusses various methods for reducing food waste, including proper food storage techniques. It notes that over 96 billion pounds of food are wasted in the US each year. An experiment tested different food storage methods on produce like bananas and carrots, finding that unwashed, ziploc-bagged produce stored refrigerated lasted the longest before spoiling. The document advocates for better food storage habits to reduce waste and help feed the millions living in poverty.
Vegetables ppt
1) The document is a lesson plan for a 5th grade class to learn about vegetables and favorite foods.
2) The lesson aims to teach students to name vegetables, say their favorite food, and ask and say what foods they like or dislike.
3) Activities include identifying vegetables like tomatoes, carrots, bell peppers, and corn, completing sentences about vegetables, and asking each other about favorite foods and food preferences.
Storage and preservation of food
The document discusses proper food storage and preservation methods to prevent spoilage. It states that microorganisms and improper storage can spoil food, causing health issues. Various traditional methods are described to control microbes and moisture, including sun drying, smoking, salting, and freezing. Commercial techniques like canning and pasteurization use high heat to kill microbes. Proper storage also protects against pests like insects and rats. Controlling moisture, temperature, and microbes through various traditional and commercial methods can prevent food spoilage and ensure long-term availability and safety.
Food preservation
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
Introductory Chemistry Chapter 1 Power Point
Power point slides for my Introductory Chemistry course, Spring 2007, corresponding to chapter 1 in the textbook.
Food Preservation Methods and Food Processing
Microbes are important to our food; however, there are processes that can eliminate the "bad bugs" from our food. Dive into this presentation for a look at 8 different methods of food preservation. Take a look at 2 different ways of meat processing and view those differences.
Fn1 ppt. fruits and vegetables
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Importance of food preservation
This document discusses food preservation. It defines food preservation as a process that prevents food and vegetables from spoiling while also preserving their color, taste, and nutritive values. This allows food products to last for long periods of time and increases their shelf life. Different types of foods like fruits, vegetables, and meat are classified as perishable, while processed foods like cheese and ice cream are semi-perishable and can last up to two months. Shelf-stable foods like grains can last over six months. Food preservation allows people to enjoy different types of foods in any season, eat foods not available in their local area, and easily store food without worry.
Importance of food preservation
This document describes importance of food preservation.
It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
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The articles touched upon various technological transfers, including value addition, nutrition, diet diversity, women empowerment, doubling farm income, livelihood activities, and the development of sustainable agriculture, to farmers, prospective entrepreneurs, rural youth, women SHGs, students, and FPOs.Poshadri Telugu popular articles Jan to Dec 2023.pdf
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Shelf life of food
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
Contamination, preservation, and spoilage of fruits and vegetables
This document discusses the microbiology of fruits and vegetables from harvesting through processing and preservation. It notes that fruits and vegetables can become contaminated during harvesting from various sources like soil, water, handling etc. and that proper cooling, washing, sorting and sanitization can reduce microbial loads. It describes how different preservation methods like canning, freezing, drying use processes like heating, chilling and addition of preservatives to control microbial growth. Overall, the key points are that proper handling and use of techniques like cooling, washing, heating and addition of preservatives are important to control microbes during processing and preservation of fruits and vegetables.
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
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2. Using smooth, impervious materials for floors, walls, and ceilings that are resistant to chemicals and moisture. Junctions should be sealed to prevent accumulation of dirt and bacteria.
3. Maintaining proper ventilation, air filtration, temperature, and humidity controls to minimize odors and ensure an optimum environment for personnel and food processing. Drainage systems should be covered and sloped to remove water efficiently.
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The document discusses various sources and factors that can lead to contamination of foods, including microorganisms that naturally occur on plants and animals, as well as contamination that can arise from sewage, soil, water, air, and during the handling and processing of foods. Common microorganisms that may contaminate foods include species of Pseudomonas, Alcaligens, Flavobacterium, Micrococcus, Lactic acid bacteria, Staphylococci, Salmonella, and various bacteria, yeasts, molds, and viruses. Proper handling, cleaning, sanitization and packaging can help reduce contamination during food production and processing.
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This document discusses intermediate moisture foods (IMF), which are foods with a water activity between 0.6-0.9 that prevents microbial growth. Examples include jams, jellies, candies, baked goods, honey, and dried meats. IMF have 10-50% moisture. Water activity measures the availability of water for microbial growth. IMF provide food preservation by controlling water activity and may include additional preservatives. While IMF don't require refrigeration, they can contain high sugar or salt and their texture may deteriorate if not properly handled.
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This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
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This document discusses the principles of food preservation. It outlines four main approaches: 1) preventing or delaying microbial decomposition through asepsis, removal of microorganisms, or hindering their growth; 2) preventing self-decomposition of food by inactivating enzymes or chemical reactions; 3) preventing damage from insects, animals or mechanical causes; and 4) introducing few spoilage organisms, avoiding actively growing organisms, and using unfavorable conditions or actual damage to organisms to delay microbial growth. The key is lengthening the lag phase of microbial growth as much as possible to delay spoilage.
Agricultural Engineering Students - During Covid-19 Pendemic - Nutrition
1. The document provides recommendations for agricultural engineering students during and after the COVID-19 pandemic, including finding areas of interest, designing their career, and accomplishing self-learning projects.
2. It suggests projects like studying successful natural resource management projects, noting dietary habits, preparing for interviews, exploring education abroad, and developing communication and computer skills.
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The document discusses value chain focused agro enterprise development. It defines value chain as the series of activities that add value to raw materials culminating in a finished product for end users. Developing value chains can benefit farmers through higher returns and yields, consumers through better access and prices, and the economy through new business and employment. The document then outlines various opportunities for value chain management in agro processing like contract farming, grading, standardization and rural warehouses. It analyzes the strengths, weaknesses, opportunities and threats to the food processing sector in India. Finally, it discusses the needs and desires of consumers and challenges facing the market.
PROMOTION OF ENTREPRENEURSHIP AND RURAL AGRO PROCESSING
The document discusses opportunities for promoting entrepreneurship and rural agro-processing in India. It notes that food processing accounts for 32% of India's total food market and is expected to employ 9 million people by 2024. Value addition through processing, packaging, and marketing can benefit farmers through higher returns, consumers through better prices and new products, and the economy through new business opportunities. The document outlines various schemes and initiatives by the government to promote rural agro-processing, including support for food product clusters, individual and cooperative micro processing units, common infrastructure development, and seed capital for self-help groups. Case studies show the financial benefits achieved by various agro-processing projects.
PROMOTING WOMEN EMPOWERMENT AND DIETARY DIVERSITY IN TRIBAL HAMLETS OF ADILABAD
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Contamination, preservation, and spoilage of fruits and vegetables
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Contamination, preservation, and spoilage of cereals
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Importance of Food Technology: Today & Tomorrow in Telangana State
- 1. A.Poshadri M.Tech (Food Tech.) Officer In-Charge & DDO College of Food Science & Technology Prof. Jayashankar Telangana State Agricultural University, Hyderabad, TS Email: poshadri_fst@yahoo.co.in 9492828965 Importance of Food Technology Today & Tomorrow in Telangana State
- 2. • Food Technology offers an opportunity for the creation of sustainable livelihoods and economic development for rural communities and benefits all the sections of the society. It helps the: • Farmers–get better returns, higher yield, and lower the risks drastically, • Consumers-have access to a greater variety, safety food, better prices and new products, • Economy-gets benefitted with new business opportunities for the entrepreneurs and the work force gets employment
- 3. • The newly formed state of Telangana is bestowed with diverse land and natural resources amenable to year round production of cereals, pulses, oil seeds and different varieties of fruits and vegetables. • It also has a dairy, poultry and animal products sector which is a sunrise area is having immense potential but yet to be explored. • An estimated 20-30 per cent of food produced in Telangana State is wasted due to in adequate cold chain infrastructure and an organized food processing industry with a large number of intermediaries. • To make farming a sustainable livelihood option it is necessary to increase food production and convert the surplus food production into value added shelf stable food products • This situation demands skilled human resource to translate the objectives and to cater the needs of various governmental organisations Telangana State Food Processing status
- 4. What a world without Food Technologists/ Food scientists would look like -No way to keep food fresh & safe -No check on Food adulteration -No check on misuse of food additives (like Food Colors, Flavours, Preservatives and MSG etc) - No access to safe & quality foods - Nutritional security would be a big question mark - Nutrition would be a guessing game - Food would look and taste bad - Food would cost a lot more - Meal would take all day to prepare - Food would be unsafe to eat - There wouldn't be enough food for everyone