This document discusses unfermented beverages and focuses on fruit juices and neera. It defines various types of beverages and fruit juices. The preparation, clarification, preservation, and packaging processes for fruit juices are described in detail. Methods like pasteurization, addition of chemicals, sugar, and salt are used for preservation. Neera, a sap extracted from palm trees, is also discussed. It is a natural sweet drink and various value-added products can be made from neera like palm syrup, jaggery, honey, and vinegar. The document suggests neera could be promoted as a soft drink if filtered and preserved properly.
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.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
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.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Introduction of fruits.
Major fruit producing countries.
Important cultivated fruits of world.
Status of fruit production in world.
Major states of fruit producing in India.
Status of India in fruit production.
Major cultivated fruits in India.
Conclusion
Reference
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Introduction of fruits.
Major fruit producing countries.
Important cultivated fruits of world.
Status of fruit production in world.
Major states of fruit producing in India.
Status of India in fruit production.
Major cultivated fruits in India.
Conclusion
Reference
Pak J Pharm Sci. 2014 May;27(3):607-16.
Review: Ajwa date (Phoenix dactylifera)- an emerging plant in pharmacological research.
Mallhi TH1, Qadir MI2, Ali M2, Ahmad B3, Khan YH4, Rehman A1.
Author information
1College of Pharmacy, Government College University, Faisalabad, Pakistan.
2Institute of Molecular Biology & Biotechnology, Bahauddin Zakariya University, Multan, Pakistan.
3Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Pakistan.
4School of Pharmaceutical Sciences, University Sains Malaysia, Penang Pulau, Malaysia.
Abstract
Date Fruits are consumed in Arab areas for a long time as a part of essential diet. Phoenix dactylifera belongs to family Arecaceae and its leaves, barks, pits, fruits and pollens have anticancer, antioxidant, hepatoprotective, antidiabetic, antihypertensive, antiulcertavie, anti-inflammatory, antiproliferative, antimutagenic, antidiarheal, antibacterial, antifungal and antiviral potential. Besides these, Dates also increase level of estrogen, testosterone, RBCs, Hb, PCV, reticulocytes and platelet counts. It can also cure lead induced heamotoxicity, side effects of methylprednisolon, male and female infertility. It has also cerebroprotective, neuroprotective and haemopoietic activity. Phoenix dactylifera can be used for number of complications if further evaluated and isolated. The present paper is an overview of pharmacological properties of Phoenix dactylifera reported in literature.
The slides are about the cultivation techniques of Arabian date palm to provide primary knowledge to the interested people to grow the palm in small scale farm or backyard.
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A presentation made within the scope of the food chemistry course. The content of lipton ice tea drink, the reactions discussed in its making and its introduction
Fruits and vegetables juice processing .pptxosmanolow
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Beverages
It includes all drinks whether they are fermented or
unfermented, prepared from fruits or non-fruits,
sweetened or unsweetened
Tea
Coffee
Coca cola
Maaza
21
3. Fruit beverages : Prepared partly or fully from fruit
juices or pulps without additives.(Pure fruit juice , RTS
beverages , Squash)
Non fruit beverages : Beverages which does not contain
any fruit part (Pepsi , Coca cola etc)
Unfermented Juice /Pure Fruit Juice : Natural juice
pressed out of the fruit and practically its composition
remains unaltered during preparation and
preservation.(Apple juice,Orange juice etc)
31
4. Preparation of fruit juices
1. Selection and preparation of fruits
Freshly picked
Suitable variety at optimum stage of maturity
Avoid decayed or damaged fruits
2. Washing
Water
Dilute HCl (removing residues of Pb & As)
41
5. 3. Juice extraction
By crushing and pressing
Juice should not be unduly exposed to air (affect the color,
taste, aroma , vit. content)
4. Deaeration
Removal of dissolved O2 along with other gases
Subjected to high vaccum
5. Straining , filtration and centrifugation
Coarse suspended particles are removed
Seives or sedimentation
Seed, fruit tissue,pectic substances, colloidal suspension of
gums etc
51
6. Methode of juice clarification
i) By Sedimentation:
Settlement of coarse particles during storge and is
siphoned off for further use.
ii) By use of fining agents:
Produces a voluminous flocculant precipitate which
settles gradually at bottom of the container, carrying
down with it finely divided particles and colloidal
suspensions that are responsible for cloudiness or
haziness .
61
7. Fining agents
Enzymes
Pectinase , filtragol , proteolytic,pectin decomposing
etc
Fining agents having purely physical or mechanical
action
Spanish clay,Kaoline,Bentonite,China clay etc(0.5%-
1.0% conc.)
Chemical fining agents
colloidal substances carrying negative charges are
precipitated when charge is neutralized.(Gelatin &
Casein) 7
8. iii) Clarification by freezing:
To avoid crystal formation due to slow precipitation
d) Clarification by heating:
Colloidal materials coagulates and settle down
readily while heating(820C for 1-2 min)
81
9. Preservation of fruit juices
Pasteurization
High temperature >1000C
Bacillus subtilis and Baciliius mensentroides
LTLT ,HTST & UHT
Flash pasteurization-5.50C for 1 min (Higher than
normal pasteurization temp. for juices).
91
10. Advantages
Minimize loss of flavour, vitamins, nutrients etc.
Keeps the juice uniformly cloudy
Effect the economy in time and space
101
11. Preservation with chemicals
Chemical additives having prescribed limits of use as
per law ,added deliberately to the food for prevention or
delay of spoilage
111
12. Preservatives
Sodium benzoate
(permeability of cell membrane M.organism)
Sulphur Dioxide
(Sulphytosis , check carbohydrate and O2 supply)
Parabens
(Interfere with folic acid metabolism & stops the energy
process)
Nitrates
(affect genes,prevent replication)
Sorbates
(anti molds in bakery, affects enzyme activity,safest of all
other)1 12
13. Preservation with sugar
>66% sugar –little free moisture
Reduce water activity
Increase osmotic pressure
131
14. Preservation with salt
<12%
Increase cell permeability of microbes
Affect O2 solubility aerobic microbes die
Vegetable/mustard oils
Anti microbial compound-”Isothio cyanate”
1 14
17. Carbonated beverages
Adding dissolved carbon dioxide to the drinks under
pressure is called as carbonated beverages
Juice concentrate
Removal of water from solids of the juice
17
18. 1 18
Evaporative concentration
Converting the liquid into vapour at low temperature
under vaccum
Freeze concentration
Seperation of water by freezing difference in
freezing point of solvent and solute
Membrane concentration
Using membrane which permits only smaller
particles to pass through difference of particle size as
the basis of seperation.
19. Neera
1 19
Neera, otherwise called SweetToddy is a sap
extracted from inflorescence of various species of
toddy palms
Neera is a natural and non alcoholic beverage,
high in nutritional value and an instant thirst
quencher
20. 1 20
It is sweet, oyster white and translucent
This sweet sap of the palm, is fast becoming a
popular drink on account of its highly nutritive value,
delicious taste and agreeable flavor
This palm nectar is widely consumed in India, Sri
Lanka, Africa, Malaysia, Indonesia,Thailand and
Myanmar
21. Composition on neera
1 21
Neera is rich in carbohydrates,mostly sucrose
(table sugar), and has a nearly neutral pH. It has a
specific gravity ranging from 1.058 to 1.077.
The chemical percentage composition of neera
varies, depending on various factors, namely, place,
type of palm,mode and season of its collection.
23. 1 23
Production of neera
The sap is extracted and collected by a tapper. The sap
is collected from the cut flower of the palm
A container is fastened to the flower stump to collect
the sap
The white liquid that initially collects tends to be very
sweet and non- alcoholic
24. 1 24
Neera is brought down from the top of the tree in
either earthen pots or vessels, and then poured into
stainless steel containers and bigger vessels
Then it is filtered through a fine mesh cloth or wire-
mesh
Neera collected as above contains all the constituents
of a cool and healthy drink with food and mineral value
27. 1 27
Palm Syrup: Palm syrup is produced when fresh
neera is heated and concentrated into syrup.
Palm wine: Palm wine is an alcoholic beverage
created from the sap of various species of palm
tree such as the palmyra, date palms and
coconut palms.
Palm Jaggery: Neera converted into a solid or a
semisolid crystalline mass ready for direct
consumption is called Palm Jaggery. It has got
wide use as sweetening agent in Indian village
food products.
28. 1 28
Liquid Palm Jaggery:Palm Jaggery is in liquid
form or semi solid form. It is very fine and
Chemical free liquid syrup.
Palm Honey: It is thick liquid syrup like honey.
It is used as a table syrup as a sweetner in
confectionary items like ice creams. It is a rich
source of iron for anemic patients and hence it
is mainly used in pharmaceuticals formulation.
29. 1 29
Palm Candy: palm candy has also its
importance among the products of neera. It is
being produced and used since procuring
sweet neera .It has got its various uses in
Ayurvedic medicinal preparations.
Palm Vinegar: Coconut vinegar can also be
produced from the inflorescence sap other
than from matured coconut water.
30. 30
Neera can be promoted as a soft drink.
If neera could be filtered properly using
a simple scientific method and if some
preservatives added immediately after
extraction, neera could be bottled or
canned and stored for 45 days.