Making marmalades
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This slide will help us to know about- Marmalade – 1.Introduction 2.Ingredients 3.Jelly marmalade 4.Jam marmalade 5.Flowchart – Processing of marmalade
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![Dr. Kalam Agricultural College
Kishanganj
Submitted by –
PIYUSH GUPTA
DKAC/033/2017-18
Post-harvest Management and value Addition of Fruits and vegetables
AFS-322 [2(1+1)]
Assignment on –
Making Marmalades of Citrus Fruits
Submitted to –
Dr. D.P. Saha
Dr. S.S. Solankey](https://image.slidesharecdn.com/makingmarmalades-bypiyushgupta-200826152422/85/Making-marmalades-1-320.jpg)
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Status of Fruit and Vegetable Processing Industry
India is the second largest producer of fruits and vegetables globally but has a low per capita consumption rate. Over 30% of production is wasted due to inadequate processing facilities. The food processing industry plays an important role in conserving and utilizing fruits and vegetables through storage and off-season processing. However, commercial processing in India is less than 2% of production despite being one of the largest producers, due to challenges like a lack of infrastructure, skilled labor, and obsolete technology. The government has implemented several schemes to promote growth in the fruit and vegetable processing industry.
Status of Fruit and vegetable industry in India
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
marmalade
Marmalade is a fruit jelly where slices of fruit or peel are suspended. For citrus fruits like oranges and lemons, shredded peel is typically used. Marmalade has a sweet gel texture with pieces of fruit and rind suspended inside. There are two main types - jam marmalade which uses crushed fruit pulp, and jelly marmalade which uses fruit juice. The production process involves selecting and preparing the fruit, boiling it with water and sugar, testing for pectin, then adding the shredded peel and boiling until thickened. Defects can include crystallization, stickiness, microbial spoilage, or failure to set properly. India ranks 14th globally in marmalade production.
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 Beverages - RTS
Fruit beverages are made from fruit juices or pulp that undergo minimal processing like filtration and pasteurization before being mixed with ingredients like sugar, acid, and preservatives. Ready-to-serve beverages as specified by FSSA must contain at least 10% fruit content and 10% total soluble solids while having a maximum acidity of 0.3% citric acid. They also allow preservatives up to 70ppm sulfur dioxide and 120ppm benzoic acid since no dilution is needed before drinking. The document outlines specifications for fruit beverages and provides process flow sheets for making mango, orange, and jamun ready-to-serve beverages.
Fruits & vegetables
This document discusses the structure, composition and classification of fruits and vegetables. It begins by describing the simple and complex cell tissues that make up fruits and vegetables, including parenchyma, dermal, vascular, collenchyma and sclerenchyma tissues. It then examines the chemical composition of plant materials, listing the main components as carbohydrates, proteins, fats, vitamins, minerals, water and phytochemicals. The document proceeds to classify and describe different types of fruits and vegetables in detail. It explores the nutritional profiles, pigments, ripening processes, storage considerations and enzymatic and non-enzymatic browning reactions of fruits and vegetables.
Chilli Processing
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
Jam, jellies, marmalade, Preserves
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.
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Status of Fruit and Vegetable Processing Industry
India is the second largest producer of fruits and vegetables globally but has a low per capita consumption rate. Over 30% of production is wasted due to inadequate processing facilities. The food processing industry plays an important role in conserving and utilizing fruits and vegetables through storage and off-season processing. However, commercial processing in India is less than 2% of production despite being one of the largest producers, due to challenges like a lack of infrastructure, skilled labor, and obsolete technology. The government has implemented several schemes to promote growth in the fruit and vegetable processing industry.
Status of Fruit and vegetable industry in India
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
marmalade
Marmalade is a fruit jelly where slices of fruit or peel are suspended. For citrus fruits like oranges and lemons, shredded peel is typically used. Marmalade has a sweet gel texture with pieces of fruit and rind suspended inside. There are two main types - jam marmalade which uses crushed fruit pulp, and jelly marmalade which uses fruit juice. The production process involves selecting and preparing the fruit, boiling it with water and sugar, testing for pectin, then adding the shredded peel and boiling until thickened. Defects can include crystallization, stickiness, microbial spoilage, or failure to set properly. India ranks 14th globally in marmalade production.
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 Beverages - RTS
Fruit beverages are made from fruit juices or pulp that undergo minimal processing like filtration and pasteurization before being mixed with ingredients like sugar, acid, and preservatives. Ready-to-serve beverages as specified by FSSA must contain at least 10% fruit content and 10% total soluble solids while having a maximum acidity of 0.3% citric acid. They also allow preservatives up to 70ppm sulfur dioxide and 120ppm benzoic acid since no dilution is needed before drinking. The document outlines specifications for fruit beverages and provides process flow sheets for making mango, orange, and jamun ready-to-serve beverages.
Fruits & vegetables
This document discusses the structure, composition and classification of fruits and vegetables. It begins by describing the simple and complex cell tissues that make up fruits and vegetables, including parenchyma, dermal, vascular, collenchyma and sclerenchyma tissues. It then examines the chemical composition of plant materials, listing the main components as carbohydrates, proteins, fats, vitamins, minerals, water and phytochemicals. The document proceeds to classify and describe different types of fruits and vegetables in detail. It explores the nutritional profiles, pigments, ripening processes, storage considerations and enzymatic and non-enzymatic browning reactions of fruits and vegetables.
Chilli Processing
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
Jam, jellies, marmalade, Preserves
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.
Fruit beverages and drinks
Fruit Beverages and drinks, cordial, squashes, RTS, RTE, Natural fruit juices, Nectar, Crushes, diluted beverages
Freezing of Fruits and Vegetables
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
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.
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This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
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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)
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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.
Squash & syrups
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
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This document provides information about processing of spices and plantation crops. It discusses the history of spice production in India, value addition processes for spices like grinding and extraction of essential oils and oleoresins. Some common spices produced in India like black pepper, ginger and turmeric are described in terms of the value added products that can be made from them. The functions, nutritional importance and classification of spices are also summarized.
What is Jam?
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
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.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Scope of fruit and vegetable industry in india
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
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The document discusses various plantation crops grown in India including their processing methods. It provides area and production statistics for major crops like coconut, arecanut, cashewnut, tea, and coffee. For coconut, it describes the components and different processing steps to produce copra, coconut oil, and other products. Similar processing details are provided for arecanut and case studies on drying coconut kernels and developing a arecanut dehusking machine. Processing of palm products like neera, toddy and jaggery are also summarized along with a case study on palm jaggery preparation. The document concludes with a brief overview of tea processing steps.
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Introduction
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Containers for packing of canned products
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Tomato Processing
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
Fruit juice powder
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
Jam jelly & marmlade preparation abhay
This document provides information on the preparation of jam, jelly, and marmalade. It discusses the key ingredients and processes involved. Jam is made by boiling fruit pulp with sugar to a thick consistency. Jelly is made from a clear fruit extract solution with added sugar and acid. Marmalade contains shreds of citrus peel suspended in fruit pulp and sugar. The document outlines the ingredients and processes for making different varieties of jam, jelly, and marmalade at home or on an industrial scale.
Preservation as sugar concentrates
Sugar preserves food through osmosis, attracting water away from microorganisms. Jams, jellies, and marmalades require at least 68% sugar to prevent microbial growth. Pectin causes these foods to gel in the presence of sugar and acid. Common sugar preserves include jam, made from fruit pulp and sugar, and jelly, made from clear fruit extract, sugar, and acid. Both require precise ratios of ingredients like pectin, sugar, acid, and water to set properly without issues like crystallization.
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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.
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This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
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)
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.
Squash & syrups
This document discusses squash and syrups. It defines squash as a fruit-flavored concentrated syrup used to make beverages by combining one part concentrate with 4-5 parts water. Squash ingredients include fruit juice, water, sugar or substitutes, and sometimes food coloring or flavorings. Syrup is defined as a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. The document provides guidelines for making different types of syrups for canning fruits based on sugar concentration levels. It also lists various types of syrups and provides links to videos about making strawberry syrup and canning fruit in syrup.
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This document provides information about processing of spices and plantation crops. It discusses the history of spice production in India, value addition processes for spices like grinding and extraction of essential oils and oleoresins. Some common spices produced in India like black pepper, ginger and turmeric are described in terms of the value added products that can be made from them. The functions, nutritional importance and classification of spices are also summarized.
What is Jam?
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
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.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Scope of fruit and vegetable industry in india
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
Quality and Processing of Plantation crops
The document discusses various plantation crops grown in India including their processing methods. It provides area and production statistics for major crops like coconut, arecanut, cashewnut, tea, and coffee. For coconut, it describes the components and different processing steps to produce copra, coconut oil, and other products. Similar processing details are provided for arecanut and case studies on drying coconut kernels and developing a arecanut dehusking machine. Processing of palm products like neera, toddy and jaggery are also summarized along with a case study on palm jaggery preparation. The document concludes with a brief overview of tea processing steps.
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
Tomato Processing
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
Fruit juice powder
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
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Sugar preserves food through osmosis, attracting water away from microorganisms. Jams, jellies, and marmalades require at least 68% sugar to prevent microbial growth. Pectin causes these foods to gel in the presence of sugar and acid. Common sugar preserves include jam, made from fruit pulp and sugar, and jelly, made from clear fruit extract, sugar, and acid. Both require precise ratios of ingredients like pectin, sugar, acid, and water to set properly without issues like crystallization.
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Processing of Guava For Value Addition
Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated or grown wild throughout the tropical and subtropical regions of the world.
Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50 lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh weight) and some cultivars are also rich in vitamin A.
Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
Savan
Pectin was extracted from lemon and orange peels through a process involving drying and powdering the peels, boiling them in an acid solution, filtering, precipitating with ethanol, washing with acetone, and drying. Orange peels yielded 20.75% pectin while lemon peels yielded 15.25% pectin. This extracted pectin was then used to make jam. Analysis found the lemon jam had higher sensory scores than the orange jam. Both extracted pectin jams were lower in quality than a commercial pectin jam but using a combination of fruits or local raw materials could help improve the jams. In conclusion, extracting and using pectin from citrus peels is a
Jam, jelly, marmalade, chutney,
This document discusses various fruit and vegetable products including jam, jelly, marmalade, pickles, chutneys and sauces. It provides definitions, ingredients, and the technological processes for making each product. For jam, jelly and marmalade it describes the roles of pectin, theories of gel formation, and potential problems in production. Standard processes involve washing, peeling, boiling, adding sugar and acid, and filling into sterilized containers. Quality is ensured through testing viscosity, acidity, sugar content and sealing containers.
jam jelly and marmalade.pptx
jam jellies and marmalade their introduction, nutritional value, health benefits, process flow chart, manufacturing defects , etc.
fruitbeveragesanddrinks-181221191817 (1).pptx
This document discusses different types of fruit beverages and drinks. It describes ready-to-serve beverages which contain at least 10% fruit and are consumed without dilution. Natural fruit juices contain 100% fruit and may be pasteurized. Nectars are made from tropical fruit pulp, sugar, and acid and contain a minimum of 20% fruit. Dilutable beverages like cordials, squashes, and crushes are made from fruit juice or pulp and sugar syrup and are meant to be diluted before consumption. The document provides regulations for the different types and guidelines for production methods.
Intermediate foods- jam, jelly, marmalade,(201).pptx
Procedures for Preparation of jam ,jelly, marmalade,candy, preserve and problems facing in their preparation methods and examples and flow charts
Jellies, jams, marmalades
Jellies, jams, marmalades, and preserves are made from fruit juice or pulp cooked with sugar. Jelly is made from fruit juice, jam from fruit pulp, and marmalade suspends fruit or peel in jelly. Proper selection of fruits high in pectin and acid is important for forming gel. Pectin from underripe fruit causes gelation. Sugar aids gel formation and acts as a preservative. Local Philippine fruits rich in pectin for making jelly include anonas, bayabas, kamatis, and guyabano. Testing methods determine a fruit's pectin and acid levels, which indicate its suitability for jelly.
24 Hour Fruit Salad
This salad is defiantly not diet friendly, but it's only once a year at Christmas. It does take a full 24 hours to finish.
LEMON SQUASH
This document provides instructions for making lemon squash. It lists the key ingredients as lemon juice, sugar, water, and a preservative like potassium metabisulfite or sodium benzoate. The preparation method involves squeezing lemon juice, dissolving sugar in water by heating to make a syrup, mixing the syrup and juice, adding a preservative, bottling, and storing in the refrigerator. A flow sheet outlines the full process from washing and cutting lemons to extracting juice to mixing and bottling the final product. The document concludes that making lemon squash at home is beneficial based on its benefit-cost ratio.
FRUITS JELLY.pptx
This document provides information on fruit jelly, including its introduction, ingredients, production process, packaging, labeling, storage, and market. Fruit jelly is a semi-solid product made by boiling a clear fruit extract solution with added sugar and acid. The key steps in production are extraction of fruit juice, addition of pectin and acid, cooking to 65% total soluble solids, filling into sterile containers, sealing, and storing at 25-35°C. Packaging and labeling must meet FSSAI regulations. The market for jellies in India has grown at an annual rate of 8.24% from 2014-2019.
Tamarind industry
Tamarind is a tree that grows up to 3 meters tall, with reddish wood. Its fruit contains 16-18% acids like citric, tartaric, and malic acids. Tamarind juice is used as a laxative and for constipation. It helps remove toxins from the blood due to its acids and minerals. Tamarind is used to add acidity to dishes and make syrups and drinks. However, tamarind should be used carefully by those with diabetes or pregnant/nursing women due to potential blood sugar and safety issues. The document also provides tables on the nutritional composition of tamarind fruit and concentrates.
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.
Banana puree and beverages
Banana puree and beverages can be made from banana juice and used in drinks like squash, cordial, and ready-to-serve beverages. Clarified banana juice is prepared by washing, peeling, pulping, and filtering ripe bananas. This juice is then used to make products like banana squash containing at least 25% juice, banana cordial containing at least 25% juice and 30% total soluble solids, or ready-to-serve beverages containing at least 10% juice and 10% total soluble solids. These drinks provide nutritious alternatives to synthetic beverages.
22 Simple Smoothie Recipes
Like smoothies but don’t like the hassle? Here’s a list of 22 Simple Smoothie Recipes to get you going.
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.
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Intermediate foods- jam, jelly, marmalade,(201).pptx
Intermediate foods- jam, jelly, marmalade,(201).pptx
Making marmalades
- 1. Dr. Kalam Agricultural College Kishanganj Submitted by – PIYUSH GUPTA DKAC/033/2017-18 Post-harvest Management and value Addition of Fruits and vegetables AFS-322 [2(1+1)] Assignment on – Making Marmalades of Citrus Fruits Submitted to – Dr. D.P. Saha Dr. S.S. Solankey
- 2. Making Marmalades of Citrus Fruits
- 3. Contents Marmalade – Introduction Ingredients Jelly marmalade Jam marmalade Flowchart – Processing of marmalade
- 4. MARMALADE • This is a fruit jelly in which slices of the fruit (or) its peel are suspended. • The term is generally used for products made from citrus fruits like oranges and lemons in which shredded peel is used as the suspended material. • Citrus marmalades are classified into – (1) Jelly marmalade (2) Jam marmalade. • The FPO specifications for marmalade are TSS- 65% and fruit juice - 45% of the prepared product.
- 5. Ingredients Ingredients Quantity Pectin Extract 1 litre Sugar 750 gm Shredded Peel 62 gm
- 6. Jelly marmalade • It is prepared from the clarified pectin extract. • The following combinations give good quality of jelly marmalade: Sweet orange (Malta) and khatta or sour orange (Citrus aurantium) in the ratio of 2:1 by weight. Shreds of Malta orange peel are used. Mandarin orange and khatta in the ratio of 2:1 by weight. Shreds of Malta orange peel are used. Sweet orange (Malta) and galgal (Citrus limonia) in the ratio of 2:1 by weight. Shreds of Malta orange peel are used.
- 7. Jam marmalade • The method of preparation is practically the same as that for jelly marmalade. • In this case the pectin extract of fruit is not clarified and the whole pulp is used. • Sugar is added according to the weight of fruit, generally in the proportion of 1:1. • The pulp-sugar mixture is cooked till the TSS content reaches 65 per cent.
- 8. Fruit (firm, not over ripe) Washing Cutting into thin slices Boiling with water (1.5 times the weight of fruit for about 20-30 minutes) Addition of Citric acid during boiling (2g/kg of fruit) Flowchart – Processing of Marmalade
- 9. Pectin test (for addition of sugar) Addition of sugar Boiling Judging of end-point (sheet/drop/temperature test) Removal of scum or foam (one teaspoon edible oil added for 45 kg of sugar) Colour and remaining citric acid added Straining of extract
- 10. Filling hot into clean sterilized bottles Waxing (Paraffin wax) Capping Storage at ambient temperature
- 11. Thank you !