Presentation - FT 502.pdf

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JoyjitMondal

Food technology

Food

OBE
Hamna, Prachi Fish,meat - as perishable raw material Recall, understand
Subhadeep, Priya Supply chain of fresh fish - river/lake to processing industrUnderstand, Analyse
Ankita, Anwesha Fish as Food - nutritional aspects of fresh and processed Recall, understand
Rupankar, Koyel Composition of meat as per various cut of dead caracass Recall, understand
Prerana, Dyuti Microbiological spoilage of fish and assessment of quality Understand, analyse
Gargi, Romani Chemical spoilage of fish and assessment of quality Understand, analyse
Anujit, Deepan Classification of fish with respect to location of fish and lifecycle of fish Recall, understand
Shubhangi, Souvik Chemical parameters for assessment of fish spoilage Understand, explain
Swapneel, Soureesh Canning of fish - suitable preservation technology Understand, explain
Renuka, Arnab Long-term and short-term preservation technology of fish Recall, understand, explain
Rittika, Prakriti Chilling- an effective preservation method of fresh fish Recall, understand, explain
Ayantika, Rishika Egg - nutritional properties Recall, understand
Soumyadeep, SayantikQuality analysis of egg Understand, explain

DeepShekhar, TirthankSuitable preservation technology of egg Understand, explain
Anuska, Stuti Comparative evaluation for nutritional properties between poultry meat and animal meaExplain
Arpita, Arindam By-products from meat-processing industry Recall, understand
Abhishek, Titikhya By-products from poultry-meat processing industry Recall, understand
Jaya, Anirban Egg - is it a shelf-stable product Understand, explain
Argha, Debtanya Adulteration in meat Understand, explain
Joyjit, Khalida Smoking - an effective preservation technology for meat Recall, understand
Subhradeep, Sudipta Physical and chemical tests for monitoring fish spoilage Understand, explain
Sukanya, Sweta Freezing of fish - Outline of processing Recall, understand, explain
Tathagata, Abhijit Post-mortem changes in colour of meat Recall, understand, explain
Sanandita, Karandeep Meat Alternatives Understand, explain
Sudipa, Oishik Egg-based products Understand, explain
Sampa, Mouli Utilization of fish-industry waste Understand, explain
Writam, Jaslok Shellfish and its processing Understand, explain
Mohit,Subrata Quality control of fish and fishery products Recall, understand, explain

Sukumar, Nusrat Meat -quality of packaged meat Recall, understand, explain
Debashree Minimal preservation technology for preservation of meat Understand, explain

Story of the Origin of Some Foods in Bengal.docx

Tapas Kumar Basu

Sorting In Bangladesh, sorting is practiced for most of the fruits and vegetables to remove damaged, diseased and insect infested produce on the basis of visual observation. However, in the advanced countries different types of sorters are used. The commonlyused sorting equipments are belt conveyor, push-bar conveyor and roller conveyor (Kitinoja and Kader 2003). 9.2 Washing Washing is a standard postharvest handling operation for many fruits and vegetables to remove adherences, dirt, latex and external pathogenic structures. Unfortunately, in Bangladesh fruits and vegetables are hardly washed before entering into the marketing channel, and this contributes to poor quality and considerable losses of the produce. Chlorination of wash water is very important in postharvest handling. Chlorine can reduce the spread of contamination form one item to another during the washing stage. The pH of the wash water should be maintained at 6.5 to 7.5 for best results. Typically 1 to 2 mL of chlorine bleach per liter of clean water provides 100 to 150 ppm total Cl (Kitinoja and Kader 2003). 9.3 Grading Grading is one of the important postharvest operations. In Bangladesh, grading is practiced in limited scale based on size, especially for mango, banana, pineapple, papaya and jackfruit. Otherwise, no grading standard is found available for most of the fruits and vegetables. In case of banana, the ‘Bepari’ prefers to purchase well-shaped and welldeveloped bananas. They usually purchase bananas on the basis of flatness of angularity of the fingers. They grade bananas based on bunch size into large, medium and small. Brinjal and cucumber are not properly graded by the growers. Regarding the grading of okra, the ‘Bepari’ prefers to purchase well-shaped okra pods. They rely on the visual/external quality parameters of okra pods like tenderness (by tip pinching), color, size and shape of the pods. However, tenderness is found to be the common means of judging the quality of the okra pods prior to taking decision on whether the produce to be purchased or not. There are no scientific methods of grading or grade standards of fruits and vegetables in Bangladesh. In this regard, the introduction of UREPGAP (common standards for agricultural farm management practices in the European countries) in the 1990s in Europe would be worth mentioning. Therefore, emphasis must be given to develop GAP (Good Agricultural Practices) for the horticultural produce in Bangladesh not only for export but also for domestic market development in order to ensure quality and safety in the horticultural supply chain. Sizing rings are used based on the size and shape of commodity to manually grade horticultural produce (FAO 1989). Automatic grading of fruits is also a common practice in the developed countries. Automatic rotary cylinder sizer is used to grade fruits in the developed countries (Reyes 1988). However, the advanced practice of grading fruits and

Postharvest technology and manageent.ppt

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Exquisite Culinary Journey: Chaîne des Rôtisseurs Cambodia Chapitre Dinner Menu 2024 Dive into the luxurious dining experience of the Chaîne des Rôtisseurs Bailliage Cambodia Chapitre Dinner, held on May 25th, 2024, at the prestigious Topaz Restaurant. This meticulously crafted menu showcases a symphony of flavors, blending local ingredients with global gourmet standards. From the delicate warmth of Gillardeau oysters to the rich, buttery textures of Tajima Wagyu, each course is paired perfectly with a selection of fine wines. Explore the full menu that promises a sensory journey through the finest culinary traditions and innovations. Perfect for gastronomy enthusiasts and members of the Chaîne des Rôtisseurs who appreciate the art of fine dining. Join us in celebrating a night of elegance, exceptional cuisine, and unforgettable memories.

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Presentation - FT 502.pdf

1. OBE Hamna, Prachi Fish,meat - as perishable raw material Recall, understand Subhadeep, Priya Supply chain of fresh fish - river/lake to processing industrUnderstand, Analyse Ankita, Anwesha Fish as Food - nutritional aspects of fresh and processed Recall, understand Rupankar, Koyel Composition of meat as per various cut of dead caracass Recall, understand Prerana, Dyuti Microbiological spoilage of fish and assessment of quality Understand, analyse Gargi, Romani Chemical spoilage of fish and assessment of quality Understand, analyse Anujit, Deepan Classification of fish with respect to location of fish and lifecycle of fish Recall, understand Shubhangi, Souvik Chemical parameters for assessment of fish spoilage Understand, explain Swapneel, Soureesh Canning of fish - suitable preservation technology Understand, explain Renuka, Arnab Long-term and short-term preservation technology of fish Recall, understand, explain Rittika, Prakriti Chilling- an effective preservation method of fresh fish Recall, understand, explain Ayantika, Rishika Egg - nutritional properties Recall, understand Soumyadeep, SayantikQuality analysis of egg Understand, explain

2. DeepShekhar, TirthankSuitable preservation technology of egg Understand, explain Anuska, Stuti Comparative evaluation for nutritional properties between poultry meat and animal meaExplain Arpita, Arindam By-products from meat-processing industry Recall, understand Abhishek, Titikhya By-products from poultry-meat processing industry Recall, understand Jaya, Anirban Egg - is it a shelf-stable product Understand, explain Argha, Debtanya Adulteration in meat Understand, explain Joyjit, Khalida Smoking - an effective preservation technology for meat Recall, understand Subhradeep, Sudipta Physical and chemical tests for monitoring fish spoilage Understand, explain Sukanya, Sweta Freezing of fish - Outline of processing Recall, understand, explain Tathagata, Abhijit Post-mortem changes in colour of meat Recall, understand, explain Sanandita, Karandeep Meat Alternatives Understand, explain Sudipa, Oishik Egg-based products Understand, explain Sampa, Mouli Utilization of fish-industry waste Understand, explain Writam, Jaslok Shellfish and its processing Understand, explain Mohit,Subrata Quality control of fish and fishery products Recall, understand, explain

3. Sukumar, Nusrat Meat -quality of packaged meat Recall, understand, explain Debashree Minimal preservation technology for preservation of meat Understand, explain

Presentation - FT 502.pdf

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