A complete hand book on food technology with canning, preservation and dehydration (processing technologies of fruit juices, pickles, banana, ginger paste, maize, pineapple, potato chips, sugarcane syrup, seafood, pulses, vegetable crops, jamun, milk and other allied products)
The book covers Food Safety Guidelines, Halal Certification, Artificial Sweetened Flavoured Milk, Banana Wine, Banana Processing and Waste Utilization, Canning of Fruit and Vegetable, Ber (Indian Jujube) Dehydration, Drying and Dehydration of Fruit and Vegetables, Fruit Beverages (Fruit Juices, Squashes, Syrups etc.), Pickles Manufacturing with Formulations, Ginger Paste, Kheer from Dairy Milk and Soyamilk, Leaf Protein Concentrates, Maize Processing, Mushroom Processing & Dehydration, Orange Juice Beverage, Processing of Peach Appetizer, Preparation of Pineapple Powder, Preparation of Banana Toffee, Potato Chips, Retort Processed Poppy Seeds (Khus Khus Payasam), Radiation Processing Technology for Food Safety, Shelflife of Sugarcane Syrup, Sweet Orange for Ready for Serve Beverage, Stevia-A Natural Sweetner, Seafood Industry, Technology of Value Added Products, Technology of Processing Pulses (Dall Mill), Seabuckthorn Processing, Technology of Processing Maize, Vegetable Crops Processing, Jamun Processing (Jamun Pulp, Beverages etc.), Milk Processing Plant (Ultra High Temperature).
A Complete Hand Book on Food Technology with Canning, Preservation and Dehydration (Processing Technologies of Fruit Juices, Pickles, Banana, Ginger Paste, Maize, Pineapple, Potato Chips Sugarcane, Syrup, Seafood, Pulses, Vegetable Crops, Jamun, Milkand other Allied Products)
FOOD SAFETY GUIDELINES
- The food safety hot spots
- Emerging markets
- Meat/Poultry
- Fish/Seafood
- Fruits/Vegetables
- Developing markets
- Meat/Poultry
- Fish/Seafood
- Developed markets
- Meat/Poultry
- Fish/Seafood
- Fruits/Vegetables
- Hot spots in the emerging markets
- Hot spots in the developing markets
- Quick incident response
HALAL CERTIFICATION
- Processing and handling
- General guidelines
- Issuing authority
- Products qualified for certification
- Flow Chart of the Halal Certificate Process
- Halal Logo
- Making its mark felt
ARTIFICIAL SWEETENED FLAVOURED MILK
- Introduction
- Materials and Methods
- Saccharin
- Aspartame
- Cane Sugar
- Essences
- Colours
- Repasteurization of Mik
- Sensory Evaluation of Milk
- Statistical Analysis
- Results and Discussion
- Effect of Repasteurization on Toned Milk Flavoured Essences
- Effect of Repasteurization on Sensory Scores of Flavoured Doubled
- Toned Mix with different Essences
- Effect of Repasteurization on Sensory Scores of Flavoured Toned Milk with diffeent Essences
- Effect of Repasteurization of Sensory Scores of Flavoured Skim Milk with different Essences
- Effect of Repasteurization on Sensory Scores of Flavoured Double Toned Milk with difference Essences
- Effect of Repasteurization on Sensory Scores of Flavoured Skim Milk with diferrent Essences
BANANA WINE
- Introduction
- Materials and MethodsMust Preparation
- Physico Chemical Analysis of Banana Pulp
- Yeast Culture
- Inoculum Preparation
- Fermentation
- The steps involved in the preparation of banana wine
- Physico Chemical and Sensory Analysis of Banana Wine
- Results And Discussion
- The Chemical Composition of Banana
- Chemical Composition of Banana Fruit
- Chemical Compositionof Banana Wine
- Sensory Evaluation of Banana Wine
- Summary an Conclusion
BANANA PROCESSING AND WASTE UTILIZATION
- Production and Consumption
- Nutrition
- Nutrition Facts
- Banana Based Products
- Banana as a Food
- Process for Banana Ketchup
- The Process of Banana Flour
- Banana Jam
- The Process of Plantain Chips
- Banana Jelly
- Banana as Beverage
- Alcohol Production
- Random Medical Uses
- Anaemia
- Blood Pressure
- Brain Power
- Depression
- Hangovers
- Ulcers
- Smoking
- Stress
- Warts
- Waste Utilization
- As Animal Feed
- Banana Leaf
- As Source of Fibre
- The Process
- Product Range
- Other Uses
CANNING OF FRUIT AND VEGETABLE
- Steps for canning of fruits and vegetables
- Selection of fruits and vegetables
- Grading
- Washing
- By spray
- By soaking
- By agitating in water
- Peeling
- Hand Peeling
- Flame peeling
- Peeling by heat Isteam
- Mechanical Peeling
- Blanching or scalding
- Advantages
- Disadvantages
- Lye peeling
- Cooling
- Cutting of fruit and vegetable pieces or slices
- Filling of can
- Syruping and banning
- Objective
- Preparation of different strength of sugar syrup (percentage)
- Clinching
- Preparation of different strength of brine (percentage)
- Exhausting by heat treatment
- Sealing
- Processing
- Requirement of can sugar exhausting and processing temperature and time, according to fruits
- Requirement of can brine, exhausting and processing temperature and time, according to vegetables
- Cooling
- Storage
- Containers for packing of canned products
- Tin containers
- Flow sheet for processing technology of Fruit and vegetable Canning
- Size of cans
- Data on Chlorophyll, retention and autoxidation of fat in RTE Brahmi Chuthey packages in PFP pouches under storage at different Temperatures
- Tristimulus Colour Profile of RTE Brahmi Chutney packaged in PFP Pouches under storage at different Temperatures
- Glass containers
BER (INDIAN JUJUBE) DEHYDRATION
- Introduction
- Materials and Methods
- Syrup Preparation
- Osmotic Dehydration
- Sensory Evaluation
- Result and Discussion
- Sensory Evaluation of Products
- Conclusion
DRYING AND DEHYDRATION OF FRUIT AND VEGETABLES
- Advantages of dehydration over sun drying
- Drying/dehydration ha some advantages compared to other methods of preservation
- Procedure of Dehydration
- Selection of raw mateials
- Preparation of raw materials
- Blanching
- Sulphuring
- Sun drying
- Mechanical dehydration
- Packing and Storage
- Potato Chips
- Selection and preparation of potatoes
- Drying
- Banana Chips
- Selection and preparation of banana
- Dehydration of fruits
- Dehydration of Vegetables
- Flow sheet for Processing Technology of Fruits and Vegetables
- Drying
FRUIT BEVERAGES (FRUIT JUICES, SQUASHES, SYRUPS ETC.)
- Fruit Juices
- Selection and preparation of fruit
- Extraction of Juice
- Discolouration during extraction of juice
- Preservation technology
- Heat pasteurization
- Holding pasteurization
- Over flow pasteurization
- Additionof chemical preservative in pasteurized juice
- Fruit Squashes
- Bael squash
- Recipe
- Selection of fruits and extraction of bael pulp
- Flow Sheet for processing Technology of Fruit Squash
- Preparation of sugar syrup
- Preparation of squash
- Orange Squash
- Recipe
- Selection of fruits and extraction of juice
- Method 1
- Method II
- Preparation of sugar syrup
- Preparation of squash
- Lime Squash
- Recipe
- Selection of fruits and extraction of juice
- Preparation of sugar syrup
- Preparation of squash
- Mango Squash
- recipe
- Selection of fruits and extraction of juice or pulp
- Preparation of sugar syrup
- Preparation of squash
- Pineapple Squash
- Recipe
- Selection and preparation of fruit
- Extraction of juice
- Preparation of sugar syrup
- Preparation of squash
- Recipe
- Selection of fruits and extraction of juice
- Preparation of squash
- Phaisa Squash
- Recipe
- Selection and pneparation of fruits
- Extraction of Juice
- Preparation of sugar syrup
- Preparation of squash
- Jamun Squash
- Recipe
- Selection and preparation of fruits
- Extraction of Juice
- Preparation of sugar syrup
- Preparation of squash
- Ginger Squash
- Recipe
- Selection and preparation of ginger
- Extraction of juice
- Preparation of sugar syrup
- Preparation of squash
- Aonla Squash
- Recipe
- Selection and preparation of fruits
- Extraction of Juice/pulp
- Preparation of sugar syrup
- Preparation of squash
- Fruit Syrups
- Aonla syrup
- Recipe
- Bael Syrup
- Recipe
- Flow Sheet for processing Technology of Fruit Syrup
- Orange Syrup
- Recipe
- Lemon Syrup
- Mango Syrup
- Pineapple Syrup
- Jamun Syrup
- Phaise Syrup
- Ginger Syrup
- Ginger and Lime Syrup
PICKLES MANUFACTURING WITH FORMULATIONS
- Mango Pickle
- Preparations of fruits
- Preparation of spices
- Preparation of pickle
- Karonda Pickle
- Preparation of fruits and spices
- Preparation of pickle
- Cauliflower Pickle
- Preparation of vegetables
- Preparation of spices
- Preparation of pickle
- Turnip Pickle
- Preparation of turnip
- Preparation of spices
- Preparation of pickle
- Bean Pickle
- Selection and preparation of bean
- Preparation of pickle
- Red Chilli Pickle
- Preparation of red chilli and spices
- Preparation of pickle
- Jackfruit Pickle
- Selection and preparation of fruits
- Preparation of spices
- Preparation of pickle
- Lime Pickle
- Selection and preparation of fruits
- Mixed Pickle (Lime and Green Chilli)
- Preparation of chilli
- Mixed Vegetables Pickle
- Selection and preparation of vegetables
- Preparation of spices
- Preparation of picke
- Mixed Pickle in Spices (Lime Chilli and Ginger)
- Preparation of lime and chilli Same as lime and chilli pickle
- Aonla Pickle
- Selection and preparation of aonla fruit
- Preparation of spices
- Preparation of pickle
GINGER PASTE
- Introduction
- Materials and Methods
- Preparation of paste
- Rheological Measurement
- Physico-Chemical Properties
- Statistical Analysis
- Result and Discussion
- Rheological Behavior of Ginger Paste
- Fitting of various models at 35oC
- Herschel Buikley Model Coefficients for Ginger Paste
- Effect of temperature on consistency index and apparent viscosity
KHEER FROM DAIRY MILK AND SOYAMILK
- Introduction
- Materials and Methods
- Preparation of soymilk
- Blending of standardized milk and oymilk
- Preparationof kheer
- Preparationof kheer
- Nutritional properties
- Statistical anlysis
- Results and discussion
- Total Solid percentage in kheer Samples
- Moistue percentage in kheer samples
- Fat percentage in kheer samples
- Protein percentage in kheer samples
- Ash percentage in kheer samples
- Total cerbohydrate percentage in kheer samples
- Nutritional composition of different treatments
LEAF PROTEIN CONCENTRATES
- Isolation of Leaf protein
MAIZE PROCESSING
- Structure of the maize kernel
- Schematic diagram of Maize Kernel
- Weight distributionof main parts kernel weight while the of the kernel
- Importance of maize utilization and processing
- Maize germ oil
- Corn syrup and corn sugar
- Fermented maize products
- Cornflakes
- Flowchart for the production of corn flakes
- Maize flour
- Dry milling of corn/maize
- Schematic diagram for preparation of mixed fruit jam
- Wet milling of corn
- Steps in wet milling of corn/maize
- Utilization of maize as animal feed
MUSHROOM PROCESSING & DEHYDRATION
- Mushroom processing
- Canning
- Dehydration
- Freeze drying
- Freezing
- Steeping pilservation
ORANGE JUICE BEVERAGE
- Orange juice
- Formulation and Processing of the Beverage
- Sensory evaluation
- Analytical Procedures
- Flow Diagram of the Preparation of Whey based Orange Juice Beverage
- Result and discussion
- Formulation of Whey based Orange Juice Beverages and Corresponding Mean Sensory Scores
PROCESSING OF PEACH APPETIZER
- Introduction
- Materials and methods
- Preparation of pulp
- Peach appetizer
- Ready to Serve Feach Appetizer
- Analytical Methods
- Sensory Quality Evaluation
- Results and Discussion
- Determination of Physico Chemical composition
- Physical characteristics of Peach Fruit
- Sensory evaluation of peach appetizer
- Chemical characteristics of Peach Fruit
- Sensory quality assessment of peach appetizer
PREPARATION OF PINEAPPLE POWDER
- Materials and methods
- Moisture content
- Experimental procedure
- Osmoti dehydration of pineapple sinces
- Fluidized Bed Drying of Osmotically Dehydrated Pineapple Slices
- Results and Discussion
- Schematic view of fluidized bed dryer (Model Table Top CGMP model Powerpack)
- Physical properties of pineapple fruit
- Physical Properties of Fresh Pineapple Fruits
- Effect of different immersion time on sold gain water loss and weight loss
- Osmotic dehydration of fresh pineapple slices
- Mass transport during osmosis
- Effect of immersion time on solid gain
- Process flow chart for Making Pineapple Powder
- Effect of immersion time on weight loss
- Effect of immersion time on water loss
- Fluidized Bed Drying of Osmotically Dehydrated
- Pineapple slices
- Initial moisture content of osmotically dehydrated pineapple slices
- Fluidized bed drying
- Effect of drying time on moisture content
- Effect of drying air temperature on drying time
- Effect of immersion time on drying time
- Quality evaluationof pineapple powder
- Physical parameters
- Various physical parameters of pineapple powder
- Bulk density
- Recovery
- Solubility (WSI)
- Bio Chemical parameters
- Total sugar, reducing sugar and titrable acidity various bio chemical parameters of pineapple powder
- Organoletic evaluation
- Organoleptic sheet for pineapple powder
PREPARATION OF BANANA TOFFEE
- Introduction
- Materials and Methods
- Preparationof Banana Toffee
- Result and Discussion
- Chemical Composition of Banana Pulp
- Scores for organoleptic evaluation of Banana Toffee prepared with sugar level variation
- Flow diagram for Preparation of Toffee
- Scorves for organoileptic evaluationof toffees prepared with SMP level variation
- Chemical compositionof banana toffee
POTATO CHIPS
- Introduction
- Nutritional value of Potato
- Flow diagram for potato chips production
- Materials and methods
- Evaluation of physicochemical properties
- Evaluation of sensory characteristics
- Nine Point Hedonic Scale
- Results and discussion
- Evaluation of Physicochemical characteristics of Fried Chips
- Physico Chemical characteristics of fried chipstal stage
- Effect of ambient temperature on physico chemical properties of chips
- Physico Chemical characteristics of fried chips packed in combination Film (After two and four months Storage of Ambient Temperature)
- Physico Chemical characteristics of fried chips packed in HDPE bags (After two and four months storage of ambient temperature)
- Sensory Characteristics of fresh potato chips
- Effect of ambient temperature storage, treatment and packaging materials on sensory characteristics of potato chips
- Sensory Evaluation of fried chips packed in HDPE bags (After two and four months storage at Ambient storage at Ambient Temp)
RETORT PROCESSED POPPY SEEDS (KHUS KHUS PAYASAM)
- Introduction
- Traditional method of manufacture of khus khus payasam
- Traditional method of manufacture of khus khus payasam
- Shelf life
- Retort processed khus khus payasam
- Method of manufacture of retort processed khus khus payasam
- Retort processing
- Physico chemical characteristics of retort processed khus khus payasam
- Physicochemical and Rheological Characteristics of Khus Khus payasam
RADIATION PROCESSING TECHNOLOGY FOR FOOD SAFETY
SHEIFLIFE OF SUGARCANE SYRUP
- Introduction
- Materials and methods
- Physical changes in sugarcane syrup during storage
- Results and Discssion
- Physical parameters
- Flow chart for processing of sugarcane syrup
- Chemical analysis
- Chemical changes in sugarcane syrup during storage
- Sensory evaluation
- Microbiological changes in sugarcane syrup during storage
- Microbiological analysis
- Consumer preference test scores (%) of sugarcane syrup
- Consumer preference test scores (%) of sugarcane syrup
- Conclusion
SWEET ORANGE FOR READY FOR SERVE BEVERAGE
- Introduction
- Materials and methods
- Flow Chart
- Results and Discussion
- Varietal Performance in Sweet Orange for RTS
- Organolegtic evaluation of RTS
STEVIA A NATURAL SWEETNER
- Cultivation
- Extraction
- Medicinal uses
- Regulating Blood Sugar
- Production from Dental Decay
- Weight loss Aid
- Protection from skin Disorders
- Digestive Aid
- Lowering Blood Pressure
- Addictions
- Source of calcum
- Antimicrobial agent
- Applications
SEAFOOD INDUSTRY
- Safety first
- Rceiving area
- Ceiling, wall and floor of processing room
- Machinery
- Chill and ice rooms
- Process operations
- Sanitary facility
- Pest control
- General safety management
- Contamination and handing
- Inputs and harvesting area
- Seafood storage
- Transportation
- Packaging
- Traceability
- Health and hygiene requirement
- Causes of contamination
- Contamination due to aquatic environment
- Post harvest contamination
- Contamination during transport
- Some measures to prevent contamination during transportation
- Input at sea
- Keeping records
- Harvesting bi-valve molluses
- Seafood storage
- Frozen seafood
- Maintaining temperature
- Seafood disposal
- Skill and knowledge
TECHNOLOGY OF VALUE ADDED PRODUCTS
- Introduction
- Materials and methods
- Results and Discussion
- Physico Chemical Characteristics of Popped Sorghum
- Organoleptic Quality Evaluation of Popped Sorghum
- Sensory Qualities of Breads prepared from Wheat Sorghum Composite Flour
- Sensory Qualities and Sigread Factors of Cookies prepared from Wheat Sorghum Composite Flour
- Sensory Qualities of chakali prepared from sorghum Flour
TECHNOLOGY OF PROCESSING PULSES (DAL MILL)
- Pulse milling
- Chemical Composition of Arahar
- Milling procedure
- Dry milling of pulses
- Cleaning and grading
- Pitting
- Pretreatment with oil
- Conditioning
- Dehusking and Splitting
- Polishing
- CFTRI modern method of pulses milling
- Cleaning
- Pre conditioning
- Dehusking
- Lump breaking
- Conditioning and splitting
- Pulses processing machines
- Hand operated machines
- Power operated machines
- Power operated machines
- Comparative performance of machines
- Milling efficiency
- Research findings
- Research Priorities
SEABUCKTHORN PROCESSING
- Distribution
- Properties
- Nutrients and potential health effects
- Health applications
- Cancer Therapy
- Cardiovascular Diseases
- Gastric Ulcers
- Liver Cirrhosis
- Skin
- Uses
- Manufacture of sea buckthorn products
- Processing Method of Seabuckthom
TECHNOLOGY OF PROCESSING MAIZE
- Drying system
- In storage Drying
- Batch drying
- Batch in Bin drying
- Approximate time to batch in bin dry 1000 bushels to 13 percent M.C. with air flow of 30 cfm per bushel
- Continuous now dryer
- Corn dryer selection
- Amount of moisture that must be removed in drying shelled corn
- Airflaw
- Moisture removed by air at various drying temperatures and humidities
- Heat requirement
- Bin size
- Power requirement
- Composition of the corn kernel
- Milling techniques
- Dry milling of corn
- Cleaning
- Tempering or conditioning
- Degermination
- Drying
- Grading
- Aspiration
- Grinding and boiling
- Specifications for corn product flours
- Wet milling of corn
- Cleaning
- Steeping
- Specifications for various corn product flours
- Determination
- Germ separation
- Separation of hulls and fibre from starch and gluten
- Gluten starch Separation
- Starch Conversion
- Acid hydrolysis
- Starch hydrolysis
- Enzyme hydrolyses
- Wet miled products and uses
- Some products of corn wet milling and their uses
- Flowsheet of Corn Refining Process
- Tempering degerming process (T.D. Process)
- Description of the system
- Dry degerming systems
- Miag process
- Miag Process (Dry Method)
- Ocrim Process
- Quality aspects of corn milling (Dry)
VEGETABLE CROPS PROCESSING
- Introduction
- Vegetables as sources of nutrients
- Storage and Processing Technology
- Storage
- Prestorage treatments
- Field storage
- Controlled environment stores
- Controlled atmosphere (CA) storage
- Sub-atmospheric storage
- Compatibility of vegetable storage
- Processing
- Water and steam bleaching
- Microwave blanching
- Frozen products
- Canned products
- Fermented products
- Dehydrated products
- In package desiccants & packaged products
JAMUN PROCESSING (JAMUN PULP, BEVERAGES ETC)
- Introduction
- Materials and Methods
- Preparation of Sample
- Flowsheet for preparation of Wild Jamun Pulp
- Flow sheet for processing of RTS Deverages
- Chemical parameters
- Organoleptic Evaluation
- Statistical analysis
- Results and Discussion
- Nutritional evaluation of Wild Jamun Spinach RTS
- Mineral content
- Mineral content of wild Jamun spinach RTS
- Organoleptic Evaluation
- Organoleptic evaluation of wild Jamun spinach RTS
- Conclusion
MILK PROCESSING PLANT (ULTRA HIGH TEMPERATURE)
- Introduction
- Plant Layout
- Factory environments
- Installation
- Equipment
- Types of UHT plant
- Steam or hot water
- Electricity
- UHT plant with direct steam heating
- Principle of the hot water system connected to a pasteurizer
- UHT plant with indirect system
- Advantages of indirect UHT systems are
- Comparison of UHT systems
- UHT plant with combination of direct and indirect heatings
- Aseptic packaging
