This executive summary introduces AgriVenture Concepts, a project of Natural World Ingredients that aims to reduce post-harvest losses in agriculture and aquaculture. It does this through proprietary technologies like low-humidity air tunnel dehydration, protein coatings, and bacteria removal processes. These technologies can preserve fruits, vegetables, seafood and their byproducts for long-term storage and create new revenue streams. The summary also describes opportunities in soil amelioration, disease control, and value-added products from waste materials.
The document discusses pollution from various food processing industries. It focuses on the key resources (water, raw materials, energy) used and waste streams generated, including wastewater and solid waste. Wastewater issues vary by industry but often include high levels of biochemical oxygen demand, suspended solids, nutrients and pathogens. Solid waste includes organic materials from processing as well as packaging waste. The document outlines pollution issues and innovations for reducing pollution in the fruit/vegetable, meat/poultry/seafood, beverage and dairy sectors.
This document provides an overview of postharvest handling considerations for certified organic produce. It discusses the importance of planning for postharvest quality through cultivar selection and cultural practices. Proper harvest handling, cooling, and storage are key to maintaining quality, with temperature being the most important factor. Sanitation and water disinfection are also important for food safety, and chlorine or ozone can be used within limits. The goal is optimal quality organic produce through all postharvest stages.
The document discusses post-harvest management of maize in India. It notes that close to 30% of maize crops are lost due to inefficient post-harvest management practices. The losses occur primarily due to improper drying and storage techniques as well as poor handling. Effective post-harvest management requires lowering moisture content through appropriate drying, using good quality storage infrastructure, and providing a comprehensive set of value-added services under one system, including processing, price discovery tools, and preparing for bulk handling techniques and infrastructure. SSLL aims to bridge gaps in post-harvest management through its network of agri-logistics parks that offer drying, storage, testing, financing, processing, trading and other services.
This document discusses food safety and post-harvest handling for organic crops. It notes that foodborne illness causes significant deaths, illnesses, and costs annually in the US. The document outlines Good Agricultural Practices (GAPs) and the major areas of concern, including water, manure, worker hygiene, and facilities. Proper post-harvest handling like cooling, packaging, storage conditions and sanitation are essential to prevent contamination and quality loss. Food safety begins on the farm through sound production, harvesting, and post-harvest practices.
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
The document discusses opportunities in the Indian food processing industry. It notes that food production in India is likely to double in the next 10 years, with the food and grocery market projected to grow to $482 billion by 2020. However, it also reports that post-harvest losses of major agricultural produces in India are estimated at $13.6 billion annually due to lack of modern practices and infrastructure for storage, logistics, transportation, processing and distribution. The document outlines opportunities for investment and growth in the food processing sector to reduce losses and add value through cold chain infrastructure, packaging, new technologies and processing of fruits, vegetables, dairy and poultry. Fiscal incentives are provided by the government to encourage investment in this sector.
The document discusses pollution from various food processing industries. It focuses on the key resources (water, raw materials, energy) used and waste streams generated, including wastewater and solid waste. Wastewater issues vary by industry but often include high levels of biochemical oxygen demand, suspended solids, nutrients and pathogens. Solid waste includes organic materials from processing as well as packaging waste. The document outlines pollution issues and innovations for reducing pollution in the fruit/vegetable, meat/poultry/seafood, beverage and dairy sectors.
This document provides an overview of postharvest handling considerations for certified organic produce. It discusses the importance of planning for postharvest quality through cultivar selection and cultural practices. Proper harvest handling, cooling, and storage are key to maintaining quality, with temperature being the most important factor. Sanitation and water disinfection are also important for food safety, and chlorine or ozone can be used within limits. The goal is optimal quality organic produce through all postharvest stages.
The document discusses post-harvest management of maize in India. It notes that close to 30% of maize crops are lost due to inefficient post-harvest management practices. The losses occur primarily due to improper drying and storage techniques as well as poor handling. Effective post-harvest management requires lowering moisture content through appropriate drying, using good quality storage infrastructure, and providing a comprehensive set of value-added services under one system, including processing, price discovery tools, and preparing for bulk handling techniques and infrastructure. SSLL aims to bridge gaps in post-harvest management through its network of agri-logistics parks that offer drying, storage, testing, financing, processing, trading and other services.
This document discusses food safety and post-harvest handling for organic crops. It notes that foodborne illness causes significant deaths, illnesses, and costs annually in the US. The document outlines Good Agricultural Practices (GAPs) and the major areas of concern, including water, manure, worker hygiene, and facilities. Proper post-harvest handling like cooling, packaging, storage conditions and sanitation are essential to prevent contamination and quality loss. Food safety begins on the farm through sound production, harvesting, and post-harvest practices.
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
The document discusses opportunities in the Indian food processing industry. It notes that food production in India is likely to double in the next 10 years, with the food and grocery market projected to grow to $482 billion by 2020. However, it also reports that post-harvest losses of major agricultural produces in India are estimated at $13.6 billion annually due to lack of modern practices and infrastructure for storage, logistics, transportation, processing and distribution. The document outlines opportunities for investment and growth in the food processing sector to reduce losses and add value through cold chain infrastructure, packaging, new technologies and processing of fruits, vegetables, dairy and poultry. Fiscal incentives are provided by the government to encourage investment in this sector.
This document discusses India's production and post-harvest scenario for perishable goods and the need for cold chain management. It notes that India is a major producer of fruits and vegetables but suffers significant post-harvest losses of 3-18% due to lack of cold storage and processing. It then outlines various components of an integrated cold chain including pre-cooling, cold storage, distribution, and marketing. Specific technologies are described that can help reduce losses for small-scale farmers such as mobile cooling chambers, evaporative cooled storage structures, and earth tubes for cooling. Benefits of cooling produce and its effects on storage life are also summarized.
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
Waste from Food Industry and their Disposal: Some FactsIDES Editor
Due to increasing industrialization quantity of waste
water is increasing at alarming rate while compositions of
such waste are being more and more complex. Disposal of
such waste must follow suitable treatments so that qualities
of effluent for disposal follow requisite standards. Such
Standards for effluent are discussed and a case study for a
beverage producing plant is reported.
Fruits and Vegetables Processing Technology Mahmudul Hasan
Deterioration factors of Fruits and Vegetables and their control
Enzymes in plant tissues can cause undesirable changes like browning or desirable changes like ripening. Enzyme activity is controlled by factors like temperature, pH, and chemicals. Chemical changes like lipid oxidation and non-enzymatic browning also lead to food deterioration. Proper harvesting, handling, storage, and packaging can help control deterioration factors and maintain quality. Quality is assessed through measurements of color, texture, soluble solids, acidity, and sugar to acid ratio.
SAFETY FACTORS IN POST HARVEST TECHNOLOGYsubhashB10
This document discusses safety factors in post-harvest technology. It identifies three main categories of food safety hazards: physical, chemical, and biological. Physical hazards include things like metal fragments or glass that can contaminate produce. Chemical hazards are pesticides, cleaners, or heavy metals that can contaminate produce. Biological hazards include pathogens from soil, feces, parasites or viruses. The document recommends safety measures like employee hygiene, regular cleaning and sanitizing of equipment, use of food-grade packaging, washing produce with chlorinated water, refrigerated transport, and sanitizing of containers and surfaces.
Post-harvest physiological approaches for preservation of Fruits and Vegetablesrajsenthilnathan
This document discusses post-harvest physiological approaches for preserving fruits and vegetables. It outlines the importance of fruits and vegetables for their protective and nutritional properties. It then discusses various factors that contribute to the perishability of fruits and vegetables after harvest like their morphology and respiration. It lists the primary causes of post-harvest losses and why preservation is needed. Finally, it discusses various physiological approaches that can be used for preservation like temperature control, reducing oxygen availability, ethylene management, and delaying senescence.
Fruits and Vegetables Processing TechnologyMahmudul Hasan
This document discusses fruits and vegetables processing technology. It covers topics like the objectives of fruit and vegetable processing, crop production statistics, general properties and classification of fruits and vegetables, their chemical composition, sources of color and color changes, post-harvest physiological changes, and factors that affect nutrient retention like pH, air, light, heat, and cooking. The overall goal of fruit and vegetable processing is to supply safe, nutritious food to consumers throughout the year.
This document discusses various post-harvest treatments for fruits and vegetables. It describes physical treatments like heat treatment and edible coatings, chemical treatments using antimicrobial agents and gases like nitric oxide and sulfur dioxide, and gaseous treatments with ozone, ethylene and 1-MCP. Heat treatment helps reduce moisture loss and physiological activity in produce while edible coatings maintain freshness and reduce pathogens. Chemical treatments and gases can extend shelf life by slowing ripening and reducing decay. Irradiation in low doses inhibits sprouting and in medium doses reduces microbes. Overall, post-harvest treatments help preserve quality during storage and distribution.
What is food processing and their need in food industries, what are post-harvest losses and why to minimize them, post-harvest technology, types of food processing, the effect of food processing on food nutrients and traditional versus modern methods used in processing
This document provides an overview of post-harvest technology in horticulture. It defines post-harvest technology as the science and techniques applied to agricultural produce after harvest to protect, conserve, process, package, distribute, market and utilize it to meet nutritional needs. It discusses the necessities of post-harvest technology such as preventing losses, adding value and supporting local employment. It then outlines typical post-harvest operations and the primary and secondary causes of post-harvest losses. The document also shows annual wastage percentages for some commodities in India and discusses some relevant government schemes like Rashtriya Krishi Vikas Yojana and Pradhan Mantri Kisan Sampada Yojna that focus on post-harvest
Fruits and Vegetables Processing Technology Mahmudul Hasan
The document discusses proper storage of fruits and vegetables to extend their shelf life. The main goals of storage are to slow the biological processes of produce through controlling temperature, humidity, gases and preventing disease. Proper storage can be achieved through natural, artificial, ventilated and refrigerated methods. Controlled atmosphere and modified atmosphere storage involve specifically manipulating oxygen and carbon dioxide levels to slow ripening and reduce decay. Precise regulation of factors like gas composition, ethylene levels, and humidity are needed to safely prolong freshness without causing quality issues.
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.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
Pre and post harvest losses in crops By Allah Dad Khan Mr.Allah Dad Khan
Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35%. Key factors contributing to these losses include poor soil fertility management, improper fertilizer use, lack of plant nutrients, water issues, inadequate cultivation practices, mechanical damage during harvesting and handling, and suboptimal storage and transportation conditions. Addressing pre-harvest and post-harvest handling practices through better extension services, infrastructure, and training could help reduce significant losses in the agricultural sector.
Principles of processing and preservationMohit Jindal
Principles of processing and preservation
Status of Indian food industry with emphasis on State of Haryana. Definition of food food technology, food science, food preservation and food engineering basic considerations. Importance of food processing and preservation. Classification of foods on the basis of shelf life, pH, origin; Different types of food spoilage viz. microbiological, bio-chemical, chemical, physical and their effects on food quality. Principles of food preservation.
Preservation by sugar and salt
Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) like jam, jelly and marmalade. Techniques of pickling.
Preservation by Low Temperature
Low temperature required for different foods refrigeration refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage and thawing of frozen food.
Preservation by High Temperature
Pasteurization, Sterilization, Canning: their Definition, Method, advantages and disadvantages.
Moisture Removal
Evaporation, concentration, drying and dehydration, types of dryers, advantages and disadvantages, selection of dryers.
Food Additives including Chemical Preservatives-
Classification, functions and uses in foods
8. Preservation of foods by Radiation Irradiation of foods, Radiation doses for spices, onions, potatoes and meat. Concept of microwave heating effect on food quality
This document discusses strategies to reduce post-harvest losses of vegetables in developing countries. It states that post-harvest losses of vegetables in India are estimated to be 20-30% on average, but can be as high as 80-100% for some crops. Common causes of losses include mechanical damage, disease and decay from microbes like fungi and bacteria, moisture loss, and physiological and biochemical processes during ripening and senescence. Effective post-harvest management techniques include proper harvesting, sorting, packaging, pre-cooling, waxing, chemical treatments, controlled and modified atmosphere storage, and low-temperature storage.
Post harvesting management includes processes done immediately after harvesting produce like cooling, cleaning, sorting and packing. It is important as crops begin deteriorating after harvesting. Post harvesting largely determines final quality and minimizes 40% losses in fruits and vegetables due to improper handling, storage, packaging and transportation. Losses occur due to lack of infrastructure, technical support and organized marketing. Deterioration is caused by microorganisms, enzymes, insects and environmental factors like temperature and moisture. Proper post harvesting practices like pre-cooling, modified atmosphere packaging and storage in zero energy cool chambers can extend shelf life.
Medical, Plastic and Municipal Wastes Management (Rotary Kilns, Multiple-chamber incinerators, Hydroclave Treatment, General Waste, Fabric Filters, Formaldehyde Wastes, Solvents, Mercury, biogas plants , Commercial Waste, Hazardous Wastes, Proteins)
Waste management or Waste disposal is all the activities and actions required to manage waste from its inception to its final disposal. This includes amongst other things, collection, transport, treatment and disposal of waste together with monitoring and regulation. It also encompasses the legal and regulatory framework that relates to waste management encompassing guidance on recycling etc.
Plastic recycling is the process of recovering scrap or waste plastic and reprocessing the material into useful products. Since plastic is non-biodegradable, recycling is a part of global efforts to reduce plastic in the waste stream, especially the approximately eight million metric tonnes of waste plastic that enter the Earth's ocean every year. This helps to reduce the high rates of plastic pollution.
See more
https://goo.gl/BgJo0U
https://goo.gl/LmhZJm
https://goo.gl/Vycp7D
Contact us
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Medical Waste Management and Disposal, Waste Management Medical Waste, Medical Waste Industry, Biomedical Waste Management, Commercial Medical Waste Disposal, Waste Management, Medical Waste Disposal, Medical Waste Management Industry, Bio-Medical Waste Management, Biohazardous Waste & Medical Waste Disposal, Municipal Solid Waste Management, Waste Management Industry, Solid Waste Management, Municipal Waste Treatment, Municipal Solid Waste Management in India, Waste Collection & Disposal, Waste & Recycling, Municipal Solid Waste Disposal, Municipal Waste and Recycling Management, Waste Disposal and Recycling, Municipal Solid Waste Recycling (MSW) & Processing, Municipal Solid Waste (MSW) Recycling, Municipal Solid Waste Recycling Plants, Municipal Solid Waste Processing Plant, Solid Waste Recycling Plant, Solid Waste Recycling Process, Sustainable Recycling of Municipal Waste, Recycling of Municipal Solid, Processing and Recycling Municipal Waste, Solid Waste Management and Recycling, How to Start Medical Waste Disposal Business, Recycling Medical Waste, Starting Medical Waste Disposal Business, Medical Waste Management Business Plan, Medical Waste Disposal Business, Starting Profitable Recycling Business, Plastics Recycling Business Plan, Small Business Ideas in Waste Management Industry, Medical Waste Recycling, Medical Waste Recycling Process, Waste Management Business Plan, Recycling Waste Materials Business Plan, Plastic Waste Management, Plastic Waste Management in India
This document defines and provides examples of four types of sentences based on purpose: declarative, imperative, interrogative, and exclamatory. It also defines and gives examples of four types of sentences based on structure: simple, compound, complex, and compound-complex. Declarative sentences make statements, imperative sentences give commands, interrogative sentences ask questions, and exclamatory sentences show strong feelings.
The document provides a summary of media coverage secured for the Chiswick House Camellia Show in March 2015. Over 50 publications provided coverage, including features in national publications like the Sunday Times, Daily Telegraph, Financial Times, and Country Life. Local media like Time Out and Chiswick and Brook Green also covered the event. Broadcast coverage included features on the BBC Breakfast show and Chinese news channels reaching over 250 million viewers. The extensive media coverage helped exceed the attendance target of 4,000, with the final number being around 16,000 visitors.
This document discusses India's production and post-harvest scenario for perishable goods and the need for cold chain management. It notes that India is a major producer of fruits and vegetables but suffers significant post-harvest losses of 3-18% due to lack of cold storage and processing. It then outlines various components of an integrated cold chain including pre-cooling, cold storage, distribution, and marketing. Specific technologies are described that can help reduce losses for small-scale farmers such as mobile cooling chambers, evaporative cooled storage structures, and earth tubes for cooling. Benefits of cooling produce and its effects on storage life are also summarized.
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
Waste from Food Industry and their Disposal: Some FactsIDES Editor
Due to increasing industrialization quantity of waste
water is increasing at alarming rate while compositions of
such waste are being more and more complex. Disposal of
such waste must follow suitable treatments so that qualities
of effluent for disposal follow requisite standards. Such
Standards for effluent are discussed and a case study for a
beverage producing plant is reported.
Fruits and Vegetables Processing Technology Mahmudul Hasan
Deterioration factors of Fruits and Vegetables and their control
Enzymes in plant tissues can cause undesirable changes like browning or desirable changes like ripening. Enzyme activity is controlled by factors like temperature, pH, and chemicals. Chemical changes like lipid oxidation and non-enzymatic browning also lead to food deterioration. Proper harvesting, handling, storage, and packaging can help control deterioration factors and maintain quality. Quality is assessed through measurements of color, texture, soluble solids, acidity, and sugar to acid ratio.
SAFETY FACTORS IN POST HARVEST TECHNOLOGYsubhashB10
This document discusses safety factors in post-harvest technology. It identifies three main categories of food safety hazards: physical, chemical, and biological. Physical hazards include things like metal fragments or glass that can contaminate produce. Chemical hazards are pesticides, cleaners, or heavy metals that can contaminate produce. Biological hazards include pathogens from soil, feces, parasites or viruses. The document recommends safety measures like employee hygiene, regular cleaning and sanitizing of equipment, use of food-grade packaging, washing produce with chlorinated water, refrigerated transport, and sanitizing of containers and surfaces.
Post-harvest physiological approaches for preservation of Fruits and Vegetablesrajsenthilnathan
This document discusses post-harvest physiological approaches for preserving fruits and vegetables. It outlines the importance of fruits and vegetables for their protective and nutritional properties. It then discusses various factors that contribute to the perishability of fruits and vegetables after harvest like their morphology and respiration. It lists the primary causes of post-harvest losses and why preservation is needed. Finally, it discusses various physiological approaches that can be used for preservation like temperature control, reducing oxygen availability, ethylene management, and delaying senescence.
Fruits and Vegetables Processing TechnologyMahmudul Hasan
This document discusses fruits and vegetables processing technology. It covers topics like the objectives of fruit and vegetable processing, crop production statistics, general properties and classification of fruits and vegetables, their chemical composition, sources of color and color changes, post-harvest physiological changes, and factors that affect nutrient retention like pH, air, light, heat, and cooking. The overall goal of fruit and vegetable processing is to supply safe, nutritious food to consumers throughout the year.
This document discusses various post-harvest treatments for fruits and vegetables. It describes physical treatments like heat treatment and edible coatings, chemical treatments using antimicrobial agents and gases like nitric oxide and sulfur dioxide, and gaseous treatments with ozone, ethylene and 1-MCP. Heat treatment helps reduce moisture loss and physiological activity in produce while edible coatings maintain freshness and reduce pathogens. Chemical treatments and gases can extend shelf life by slowing ripening and reducing decay. Irradiation in low doses inhibits sprouting and in medium doses reduces microbes. Overall, post-harvest treatments help preserve quality during storage and distribution.
What is food processing and their need in food industries, what are post-harvest losses and why to minimize them, post-harvest technology, types of food processing, the effect of food processing on food nutrients and traditional versus modern methods used in processing
This document provides an overview of post-harvest technology in horticulture. It defines post-harvest technology as the science and techniques applied to agricultural produce after harvest to protect, conserve, process, package, distribute, market and utilize it to meet nutritional needs. It discusses the necessities of post-harvest technology such as preventing losses, adding value and supporting local employment. It then outlines typical post-harvest operations and the primary and secondary causes of post-harvest losses. The document also shows annual wastage percentages for some commodities in India and discusses some relevant government schemes like Rashtriya Krishi Vikas Yojana and Pradhan Mantri Kisan Sampada Yojna that focus on post-harvest
Fruits and Vegetables Processing Technology Mahmudul Hasan
The document discusses proper storage of fruits and vegetables to extend their shelf life. The main goals of storage are to slow the biological processes of produce through controlling temperature, humidity, gases and preventing disease. Proper storage can be achieved through natural, artificial, ventilated and refrigerated methods. Controlled atmosphere and modified atmosphere storage involve specifically manipulating oxygen and carbon dioxide levels to slow ripening and reduce decay. Precise regulation of factors like gas composition, ethylene levels, and humidity are needed to safely prolong freshness without causing quality issues.
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.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
Pre and post harvest losses in crops By Allah Dad Khan Mr.Allah Dad Khan
Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35%. Key factors contributing to these losses include poor soil fertility management, improper fertilizer use, lack of plant nutrients, water issues, inadequate cultivation practices, mechanical damage during harvesting and handling, and suboptimal storage and transportation conditions. Addressing pre-harvest and post-harvest handling practices through better extension services, infrastructure, and training could help reduce significant losses in the agricultural sector.
Principles of processing and preservationMohit Jindal
Principles of processing and preservation
Status of Indian food industry with emphasis on State of Haryana. Definition of food food technology, food science, food preservation and food engineering basic considerations. Importance of food processing and preservation. Classification of foods on the basis of shelf life, pH, origin; Different types of food spoilage viz. microbiological, bio-chemical, chemical, physical and their effects on food quality. Principles of food preservation.
Preservation by sugar and salt
Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) like jam, jelly and marmalade. Techniques of pickling.
Preservation by Low Temperature
Low temperature required for different foods refrigeration refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage and thawing of frozen food.
Preservation by High Temperature
Pasteurization, Sterilization, Canning: their Definition, Method, advantages and disadvantages.
Moisture Removal
Evaporation, concentration, drying and dehydration, types of dryers, advantages and disadvantages, selection of dryers.
Food Additives including Chemical Preservatives-
Classification, functions and uses in foods
8. Preservation of foods by Radiation Irradiation of foods, Radiation doses for spices, onions, potatoes and meat. Concept of microwave heating effect on food quality
This document discusses strategies to reduce post-harvest losses of vegetables in developing countries. It states that post-harvest losses of vegetables in India are estimated to be 20-30% on average, but can be as high as 80-100% for some crops. Common causes of losses include mechanical damage, disease and decay from microbes like fungi and bacteria, moisture loss, and physiological and biochemical processes during ripening and senescence. Effective post-harvest management techniques include proper harvesting, sorting, packaging, pre-cooling, waxing, chemical treatments, controlled and modified atmosphere storage, and low-temperature storage.
Post harvesting management includes processes done immediately after harvesting produce like cooling, cleaning, sorting and packing. It is important as crops begin deteriorating after harvesting. Post harvesting largely determines final quality and minimizes 40% losses in fruits and vegetables due to improper handling, storage, packaging and transportation. Losses occur due to lack of infrastructure, technical support and organized marketing. Deterioration is caused by microorganisms, enzymes, insects and environmental factors like temperature and moisture. Proper post harvesting practices like pre-cooling, modified atmosphere packaging and storage in zero energy cool chambers can extend shelf life.
Medical, Plastic and Municipal Wastes Management (Rotary Kilns, Multiple-chamber incinerators, Hydroclave Treatment, General Waste, Fabric Filters, Formaldehyde Wastes, Solvents, Mercury, biogas plants , Commercial Waste, Hazardous Wastes, Proteins)
Waste management or Waste disposal is all the activities and actions required to manage waste from its inception to its final disposal. This includes amongst other things, collection, transport, treatment and disposal of waste together with monitoring and regulation. It also encompasses the legal and regulatory framework that relates to waste management encompassing guidance on recycling etc.
Plastic recycling is the process of recovering scrap or waste plastic and reprocessing the material into useful products. Since plastic is non-biodegradable, recycling is a part of global efforts to reduce plastic in the waste stream, especially the approximately eight million metric tonnes of waste plastic that enter the Earth's ocean every year. This helps to reduce the high rates of plastic pollution.
See more
https://goo.gl/BgJo0U
https://goo.gl/LmhZJm
https://goo.gl/Vycp7D
Contact us
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Medical Waste Management and Disposal, Waste Management Medical Waste, Medical Waste Industry, Biomedical Waste Management, Commercial Medical Waste Disposal, Waste Management, Medical Waste Disposal, Medical Waste Management Industry, Bio-Medical Waste Management, Biohazardous Waste & Medical Waste Disposal, Municipal Solid Waste Management, Waste Management Industry, Solid Waste Management, Municipal Waste Treatment, Municipal Solid Waste Management in India, Waste Collection & Disposal, Waste & Recycling, Municipal Solid Waste Disposal, Municipal Waste and Recycling Management, Waste Disposal and Recycling, Municipal Solid Waste Recycling (MSW) & Processing, Municipal Solid Waste (MSW) Recycling, Municipal Solid Waste Recycling Plants, Municipal Solid Waste Processing Plant, Solid Waste Recycling Plant, Solid Waste Recycling Process, Sustainable Recycling of Municipal Waste, Recycling of Municipal Solid, Processing and Recycling Municipal Waste, Solid Waste Management and Recycling, How to Start Medical Waste Disposal Business, Recycling Medical Waste, Starting Medical Waste Disposal Business, Medical Waste Management Business Plan, Medical Waste Disposal Business, Starting Profitable Recycling Business, Plastics Recycling Business Plan, Small Business Ideas in Waste Management Industry, Medical Waste Recycling, Medical Waste Recycling Process, Waste Management Business Plan, Recycling Waste Materials Business Plan, Plastic Waste Management, Plastic Waste Management in India
This document defines and provides examples of four types of sentences based on purpose: declarative, imperative, interrogative, and exclamatory. It also defines and gives examples of four types of sentences based on structure: simple, compound, complex, and compound-complex. Declarative sentences make statements, imperative sentences give commands, interrogative sentences ask questions, and exclamatory sentences show strong feelings.
The document provides a summary of media coverage secured for the Chiswick House Camellia Show in March 2015. Over 50 publications provided coverage, including features in national publications like the Sunday Times, Daily Telegraph, Financial Times, and Country Life. Local media like Time Out and Chiswick and Brook Green also covered the event. Broadcast coverage included features on the BBC Breakfast show and Chinese news channels reaching over 250 million viewers. The extensive media coverage helped exceed the attendance target of 4,000, with the final number being around 16,000 visitors.
PR Report on Hogarth's House by Lucinda MacPherson 28 November 2011Lucinda MacPherson
Lucinda MacPherson organized several photoshoots of Hogarth's House during its restoration and arranged a photo call with award-winning press photographers prior to the house's reopening after a three-year restoration. This generated extensive media coverage, including interviews on ITV London Tonight and BBC Radio 4's Today program, as well as photo slideshows on BBC News and other websites. In total, Lucinda's PR work resulted in coverage in major national newspapers like the Guardian and Times as well as regional and international media, successfully promoting the reopening of William Hogarth's former home.
Dr. Nabila S Babar is a board certified internal medicine physician and addiction medicine specialist based in Mason, Ohio. She has over 25 years of experience working in both inpatient and outpatient settings in the US, New Zealand, and Pakistan. Her experience includes serving as a hospitalist, specialist physician, medical director, and public health internist. She is licensed to practice in Ohio, Indiana, and Kentucky.
Onward, Christian tourists - Israel News Haaretz Daily NewspaperElisa Moed
American Jewish immigrant Elisa Moed launched the website Travelujah to cater to a growing segment of independent Christian pilgrims visiting Israel. Travelujah serves as a one-stop-shop for Christians planning Holy Land trips by providing information, booking services, and an interactive community for sharing experiences. Moed saw potential to greatly increase Christian tourism to Israel and surrounding areas that are part of the Holy Lands. Travelujah focuses on the evangelical market and encourages user-generated content to spread information about unique Holy Land experiences. The website aims to facilitate Christian pilgrimages by addressing concerns about expenses, security, and logistics of traveling between Israel and neighboring regions.
Dr. Nabila S Babar is a board certified internal medicine physician licensed in Ohio, Indiana, and Kentucky. She has over 25 years of experience in both inpatient and outpatient care, including serving as a hospitalist, specialist physician, medical director, and public health internist. She completed her residency in internal medicine at Wright State University and received honors during her medical education in Pakistan.
Nabila S Babar is a physician licensed in Ohio, Indiana, and Kentucky who is board certified in internal medicine and addiction medicine. She has over 25 years of experience working in both inpatient and outpatient settings, including serving as a hospitalist, specialist physician, medical director of an addiction treatment center, and public health internist. Her educational background includes receiving multiple honors and awards for her performance in medical school in Pakistan and completing her residency in internal medicine in the United States.
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Marsha Cooper RN Curriculum Vitae adminMarsha Cooper
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This document describes a type of rubber sheet that is styrene butadiene rubber, has a shore hardness of 70A, is black in color, has a smooth finish and no backing, is 0.125 inches thick and 12 inches wide. It provides contact information for Mr. Nevzat Topcu who can be reached via email or LinkedIn to purchase the product or learn more details.
Autoradios DVD GPS de bonne qualité pour les voitures AUDI compatible Bluetooth / USB / SD / Ipod / AM / FM / TMC / WMA / JPEG / SD / USB / Commande au volant avec Ecran tactile et les fonctions TV et radio AM / FM / RDS intégrées.Un Acheté , Livraison Gratuite!!!!!!!
The document summarizes highlights from the Institute of Economic Studies (IES) in 2013-2014. It discusses the school's rigorous quantitative curriculum, international focus with English programs, talented student body, strong research output, successful alumni, and objectives to further improve programs and faculty. The IES aims to be the top school for economics and finance in the Czech Republic and Slovakia, with international partnerships and high-quality research.
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How Advance International can assist the European Union in creating sustainability within the commercial fishing industry & increase global food supply in a 100% natural way.
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3) Fish waste is also a source of aquatic biofuel, as oil can be extracted from waste through heating and a water separation process, then converted to biodiesel. This provides livelihood
Corporate presentation of SeatechEnergy.
Presenting the seaweed cultivation technology
Presenting the anaerobic digestion technology
Presenting the seaweed cultivation projects in Indonesia and India
2. Background
Today’s consumers are demanding foods and beverages that have high nutritional value providing healthy
food options for their families. Similarly, producers of fruits, vegetables and aquaculture products are under
increased pressure to consider ecological, environmental and economical factors which have resulted in
increased costs and correspondingly slim profit margins. Worldwide, millions of tons of fruits, vegetables
and aquaculture products are lost due to increased competition and compressed time-to-market
requirements. Further losses occurs in the food processing industries due to old habits and lack of smart
technologies.
About AgriVenture Concepts
The agricultural sector plays a very important role in society. 1
As global efforts are underway to ensure
adequate and sustainably produced food for more than 9 billion people by 2050, the issue of postharvest
losses has come to the forefront of the policy arena.These losses can occur for any number of reasons,including
crop damage, spillage during transport, and biodeterioration during storage. AgriVenture Concepts a project
of Natural World Ingredients, Inc. provides ways to reduce these losses is a triple-win that would mean
(1) improved food security, (2) greater food availability that alleviates pressure on prices, and (3)
conserved valuable land, water, and labor resources.
Business Opportunity
AgriVenture Concepts was created to bring unique and proprietary technologies for the purpose of
maximizing agriculture and aquaculture products.
• Agriculture: Our unique and proprietary dehydration technology allows fruits and
vegetables, which are not able to be sold in conventional methods to be processed
in an alternate method that preserves the quality and salability of the product while
also providing a multi-year shelf life.
• Aquaculture: The fishing industry worldwide has historically generated a high
waste-to-product ratio.This waste material is high in protein, nutrients and, in
some cases, valuable oils. Our unique and proprietary process allows the optimized
utilization of the fish waste providing significant financial returns. Additionally
key resources such as seaweed can also be processed to optimize financial returns.
• Specialized Services: AgriVenture Concepts provides unique processing methods
that allows recovery of valuable oils and by-products from fruit and vegetable seeds
producing a new revenue stream for growers.
• Disease Control: AgriVenture Concepts has established licensing arrangements
which provides effective and proven products to assist in disease control of agricultural
products.
• Soil Amelioration: Our fertile land has on average decreased in quality by 1% annually
since the 1950’s. AgriVenture Concepts specifically addresses soil issues in light of
past excessive use of fertilizer and pesticide in combination with ever increased pressure
on our scare suitable water sources for irrigation.
1
Source: International Food Policy Research Institute - 2012 Global Food Policy Report
AgriVenture Concepts
A Natural World Ingredients Project
Strictly Confidential Page 2 Property of Natural World Ingredients, Inc.
3. Strategy and Structure
Natural World Ingredients through it AgriVenture Concepts (AC) project has assembled a formidable
collection of licensing agreements,trade secrets,cooperative alliances and patent licenses established to bring
competitive advantage to the agriculture and aquaculture industries. AC is best defined as an intellectual
properties licensing entity ready to seek strategic alliances for know-how transfers and product sales to local
partners (“Partners”).
Our potential Partners are those agriculture and aquaculture entities who elect to acquire soil amelioration
services/technologies, dehydration services/technologies, dehydration products/technologies and/or disease
control products/technologies.
The market for these additional new food commodities is handled via our global Distribution Network
Services. The Distribution Services represents the exclusive export service provided to our customers by
AC whereby customers desire to sell their locally produced agriculture and/or aquaculture products outside
of the local marketplace. AC provides post production services such as milling, seed oil extraction and
packaging. Most significantly, AC has an existing sales network to effectively market and sell
dehydrated agriculture and aquaculture products globally.
Concept:
The Circular Economy approach start with an environmental soil enhancement product/technology followed
by low capital cost, low energy conservation concept for fruit, vegetables and fish that presently are lost.
These concepts can be equally applied to either whole crop or by-products derived from traditional processes
such as filleting, canning and juice extractions.
Technologies:
• Soil amelioration product and technologies
• Low humidity air tunnel dehydration product and technologies
• Protein coating product and technologies
• Bacteria removal water-based equipment, product and technologies
• Bacteria removal air-based equipment and technologies
• Gentle micronization/liberation technologies
Soil Amelioration:
The soil amelioration and soil enhancement technologies specifically address the concerns in heavily stressed
top soils.
• Restrain topsoil from water and wind erosion
• Retain nutrients
• Reserve moisture
• Reinforce flocculation
The use of the soil amelioration products and technologies for application do fit into a holistic sustainable
ecosystem. It has the potential of a new green revolution-type effect on crop production in the world.
Maximizing Fruits and
Vegetables Through Dehydration
Strictly Confidential Page 3 Property of Natural World Ingredients, Inc.
4. Researchers,industry and users must cooperate to accomplish such goal.It heralds a new phase in agricultural
science of equal importance perhaps with that brought about by the first application of the synthetically
compounded fertilizers 200 years ago!
Low Humidity Air Tunnel Dehydration Processing:
Traditional drying conservation process is founded in high-heat drying.These processes are both capital
intensive and plagued by high operating costs. The high heat also tends to destroy essential nutrients in
the food. It is not uncommon that just drying energy and capital costs of these raw materials represent
over 90% of the total production cost.
AC has conducted successful proof-of-principal production runs with a wide range of different raw materials
such as seafood by-products from the fillet processor, shrimp peel from the canning industry, orange peels
from the orange juice processor, apple pomace from apple juice processor, and a wide range of fresh fruits
and vegetables. Each unique process was developed with the goal of producing a new source of human
consumable food products with a minimum storage life of at least 36 months in ambient temperatures.
The proprietary method of dehydration is unique to current methods accomplishing preferred results
without the application of heat, light, or freezing. Food products are dehydrated using a simple airflow
system at a low relative humidity level. The dehydration air tunnel can be constructed from locally
available standard construction materials. The dehydration is accomplished via simple air movements
from circulation system fed by a de-humidification process.
Both capital cost and operational costs are extremely low in comparison. The air quality is insured by air
purification systems capable of removing air borne bacteria and spores.
Protein Coating:
The AC protein coating is a trade secret, edible film, which exhibits special properties when applied to
food products in conjunction with the dehydration technology. The AC protein coating does not mask
the organoleptic characteristics of the finished dehydrated products allowing colors, tastes and aromas
to be maintained as well as retaining a high nutritional value. The AC protein coating acts as a barrier
preventing oxidation and mold growth while allowing only moisture from inside the product to escape.
Bacteria Removal Water-Based Technologies
The introduction of certain bacteria eliminating water-based technologies is also incorporated into the
AC process. Two separate and distinct water processes are offered; one involves the generation of two
types of processing water. One side is alkaline water and the other is acidic water. Each side is produced
from ionizing tap water with an electrolyzed water machine. In many tests, a strong acidic ionized water
has been shown to completely destroy common food bacteria such as salmonella, e-coli and listeria as
well as spores. The other side, alkalized water, is an excellent surface cleaner for removing oil based her-
bicides and pesticides as well as working as a non-chemical general cleaner. Both sides of the electrolyzed
water reverts back to “normal” water after usage.
Maximizing Fruits and
Vegetables Through Dehydration
Strictly Confidential Page 4 Property of Natural World Ingredients, Inc.
5. Strictly Confidential Page 5 Property of Natural World Ingredients, Inc.
Maximizing Fruits, Vegetables and
Aquaculture Through Dehydration
Dehydrated Apples Dehydrated Carrots
Dehydrated Strawberries Dehydrated Tomatoes
Our secondary bacteria water based technology is a unique,
patented water processing method, with certifications, for the
removal of pre-processing bacteria.
Bacteria Removal Air-Based Technologies
The introduction of certain bacteria removal air-based technologies
is also incorporated into the AC process. The air ionization system
is a proprietary technology that mimic’s natures own way of
purifying air by providing balance of positive and negative ions.
Air ionization is a documented technology that simply and
efficiently eliminate particles, spores, gases and static electricity to
create a healthier indoor atmosphere for people,fresh produce and
equipment. In monitoring tests the system has shown to eliminate
micro-organisms up to 95%, odors up to 59%, and airborne
particles up to 69%.
AC’s ability to utilize the low-humidity air tunnel, protein-based
coatings, bacteria removal water-based technologies, and/or
bacteria removal air-based technologies along with AC’s know
how in such matter provides tailored solutions.
A Case Study of Fish:
Eighty percent (80%) or more of the “catch of the day” goes to
waste or at best is converted into low value by-products, such as
pet food or fertilizer. What happened to the rest of the fish, you
probably never wondered when purchasing a fresh salmon fillet in
the store!
The AC process will up-grade the fish by-products to a food grade
nutritional powder that can easily be re-constituted
(re-hydrated) at destination to a variety of local dishes.
Over eighty percent (80%) of the fish by-product consists
of water. Traditionally removal of water is expensive and
destructive of the many inherent nutrients. Nutrients are
sensitive to heat. Additionally, heat based drying requires costly
capital equipment and high operating costs.
Until now,this valuable resource has not been available for human
consumption. Most regions have laws prohibiting the disposal of
the fish waste. These laws are rarely enforced due to lack of viable
alternatives. Present processes, via heat and chemicals, has
Coho Salmon
Coho Salmon
Dehydrated Flakes
Coho Salmon
Micronized Powder
Dehydrated Shrimp Shells Micronized Shrimp Shells
Natural Seaweed Dehydrated Seaweed
6. Strictly Confidential Page 6 Property of Natural World Ingredients, Inc.
Minimizing Cell Destruction
Through Proprietary Technology
limited the source to low value “waste streams”such as fertilizer and generic low quality fish meal and oil.
In conclusion, the AC process, incorporating all or some of our unique and proprietary processes (protein
coating, air tunnels, air-based and water-based bacterial removal systems) along with our experience
and process know-how,is able to provide a process to convert this by-product material into high-quality
food grade products.
A Revolutionary Milling Technology:
A critical element of this unique and proprietary
process involves a specialized micronization
technology known as the Hurricane Comminution
Reactor (HCR). This unique patent-pending
mill has the ability to suspend material in a vortex
of fluid (most commonly air) that is directed
through the mill in a non-linear pattern.
The stress that is directed onto the material
being processed comminute the material along
natural structural planes. The HCR allows precise control of velocity that best suits the material’s
density and flexibility to “tease it apart”.
The patent pending HCR milling technology allows for a gentle micronization without destroying the cell
structures thereby uniquely keeping for example the fatty acids intact in the final fish powder for long
term ambient room temperature storage.
Traditional milling (destruction), being mainly a two dimensional destructive force, tend to inject both heat
and high impact/shearing forces into the material that rupture cell structures and initiate rapid degradation
of air sensitive fatty acids (omegas) in the fish powder.
Furthermore, the HCR milling technology (liberation) “gently” stresses cell structures apart along natural
boundaries and thereby take advantage of nature’s own protection against oxidation and losses. Valuable
nutrients are intact inside the micronized power that also easily rehydrates.
The HCR technology provides a unique opportunity to produce cold-pressed organic seed oils and to convert
press cake to valuable powder commodities. The AC team has significant experience in seed oil liberation
and oil pressing.
Low oil content seeds such as grape seeds and blueberry seeds are traditionally solvent extracted. The HCR
process enables an organic approach via an initial liberation and later concentration of the oil bearing
components of any seed. The concentration allows an organic cold press technology to economically compete
successfully with less expensive solvent extraction without any risk of harmful chemical residues.The result
is a highly valued organic oil produced at or below solvent extraction costs.
7. Strictly Confidential Page 7 Property of Natural World Ingredients, Inc.
Proprietary Technology for
Disease Control
As an authorized representative of Ocion Water
Sciences Group, AC provides new and innovative
technology for disease control of agricultural products
worldwide.
OCION technology makes water safe by specializing in
water solutions for agricultural, industrial and
recreational purposes. It protects against the ravages of
algae, bacteria and other undesirable microbes. It keeps
irrigation lines clean and efficient. It manages organic
waste and stifle noxious gases. It prevents and controls
crop diseases.
Naturally Control Plant Diseases
OCION is a unique mineral-based foliar spray that
offers superior performance at low doses to control and
prevent fungal and bacterial plant diseases in
greenhouses, nurseries and fields.
OCION can be used on a wide range of food crops,
non-food crops, annuals & perennials, tropical foliage
plants, potted flowering plants, shrubs, vines, trees and
turfgrasses, and is suitable for commercial greenhouses,
nurseries, and field applications.
Product Benefits
• Utilizes the natural antimicrobial properties of
mineral ions
• Presents minerals in their most biologically
active form
• Liquid concentrate provides dust-free mixing
and application
• Superior biological efficacy of pathogen control
with low application rates
• Effective against a wide range of bacterial
and fungal plant diseases
• Controls nuisance algae growth in turfgrass
Environmentally responsible, safe, and cost
effective.
Grapes
Greenhouse crops
Potato crops
Sugar Beet crops
Olive crops
Blueberry crop