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Sri S.Chenna Kesava Reddy Mrs.R.Preethi Sagar

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Sri S.Chenna Kesava Reddy Mrs.R.Preethi Sagar DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY (STUDY MATERIAL) Course Title: Fruit and Vegetable Processing Course No: FDST 215 Credits: 3(2+1) Prepared by Sri S.Chenna Kesava Reddy Part-Time Teacher, CFST, Pulivendula & Mrs.R.Preethi Sagar Part-Time Teacher, CFST, Bapatla ACHARYA NG RANGA AGRICULTURAL UNIVERSITY COLLEGE OF FOOD SCIENCE & TECHNOLOGY PULIVENDULA -516 390 1 This page was created using BCL ALLPDF Converter trial software. To purchase, go to http://store.bcltechnologies.com/productcart/pc/instPrd.asp?idproduct=1 CONTENTS S.NO NAME OF THE LECTURE PAGE NO 1 Production and processing scenario of Fruits and vegetables in India and 4 world-scope of fruit and vegetable processing industry in India- present status, constraints and prospective. 2 Overview of Principles of preservation- Drying /dehydration-process-types 8 pretreatments required-factors affecting rate of dehydration- Reconstitution -coefficient of rehydration. 3 Freezing-process-types of freezing-changes during cold storage-thawing; 23 Canning of fruits and vegetables-process-unit operations. 4 Contraction -types of concentration-changes during concentration. 41 5 45 Chemical preservation-different types of chemicals used in processing of Fruits and vegetables-Preservation by Sulphur dioxide and Sodium benzoate- safe limits of usage. 6 48 Hurdle concept- Intermediate moisture foods. 7 Irradiation- process-principle and application in fruit and vegetable 51 Industry-safedoses of usage. 8 Processing Technology of Jam – What is Jam?-Ingredients and their role 52 in quality of Jam- Processing of Jam (flowcharts)-Tests for end point determination-Problems in Jam making. 9 Pectin-properties-theories –Olsen’s theory ,Spencer’s theory , Hinton’s 55 theory, Fibril theory. Processing of Jam(flowcharts)-Tests for end point determination-Problems in Jam making. 10 Jelly and Marmalades – Jelly- Difference between Jam and Jelly- 61 Processing of Jelly-End point determination-Failure of Jellies to set- Cloudy or foggy Jellies-Formation of crystals- Syneresis. 11 & Marmalades-what is a marmalade-types-Jam marmalade-Jelly marmalade- Problem in marmalade making. 12 Fruit preserves and candied fruits-What are fruit preserves?-Preparation 68 of fruits preserves-problems in making; Candied fruits-Preparation of candied fruits; Glazed fruit-preparation. & 13 Glazed fruit- preparation, Crystallized fruit-preparation-problems in preparation of preserves and candied fruit. 14 73 Chutneys-Preparation of chutney; Pickles-Types of Pickling-Pickling with salt-Dry salting-Brining. & 15 Pickling with Vinegar and fermentation – Saurkraut -Role of lactic acid bacteria in pickling; Pickling with oil –pickling with mixture of salt, oil and spices-Problems/ spoilage in pickles. 16 Sauces and Ketchups- what are sauces –difference between sauce and a 80 ketchup-classification of sauces-thick and thin sauces-processing of Tomato sauce/ketchup-Preparation of soya sauce(thin sauce)-problems in making of sauces. 17 Processing Technology of Fruit Beverage-Unit operations involved in 83 2 This page was created using BCL ALLPDF Converter trial software. To purchase, go to http://store.bcltechnologies.com/productcart/pc/instPrd.asp?idproduct=1 preparation of fruit beverage. & 18 Equipment used in the preparation of beverages – pulping-Screw type juice extractors-Burning machines-rollers-Taglith press by CFTRI. & 19 Basket press-Rack and cloth press-Hydraulic press-Deaerators-Sietz filters-Flash pasteurizers. 20 Types of Beverages-Processing technology of Beverages-Flow charts of 103 Juice-examples-RTS –Nectar. & 21 Processing of Beverages like Cordial-flow chart; Squash-flow chart; Crush-flow chart. & 22 Processing of Syrups- natural and synthetic- rose syrup –almond syrup- fruit syrup. Fruit juice concentrate. & 23 Fruit juice concentrate -Fruit juice powder- Lemon Barley water- Carbonated beverages. 24 Processing technology of Fruit Cheese- Processing of fruit cheese-guava 119 cheese- Processing of Fruit leather- mango leather. & 25 Fruit toffee- preparation of banana toffee-Processing of Fruit Butter. 26 Processing technology of vegetable wafers- potato wafers- preparation- 123 types of peeling- discolorations- slicing-Drying-Frying-Salting-packing. 27 Vegetable Papads-Processing of Papads-preparation-equipment used for 134 preparation- packing. 28 139 Processing of Soups- preparation of tomato soup-packing/canning preparation of soup powders-technology and equipment required. 29 Fermented products from fruits and vegetables –Vinegar –types of 140 vinegar-methods of vinegar production-Quick method-Orleans slow process-Generator process – problem in vinegar production. 30 Fermented fruit beverages – Wine- types of wines-equipment required 148 preparation- problems. & 31 Sparkling clear wines-Champagne and Cider; Fortified wines-Sherry, vermouths; orange wine , Perry ,Tokay, Port. 32 Cashew wine/ Brandy (Feni), Neera, Toddy, Arrack and different distilled 155 spirits –their source and alcohol percentages. 3 This page was created using BCL ALLPDF Converter trial software. To purchase, go to http://store.bcltechnologies.com/productcart/pc/instPrd.asp?idproduct=1 LECTURE -1 Production and processing scenario of Fruits and vegetables in India and world- scope of fruit and vegetable processing industry in India- present status, constraints and prospective. The Green Revolution and subsequent efforts through the application of science and technology for increasing food production in India have brought self-reliance in food. The impetus given by the Government, State Agricultural Universities, State Departments of Agriculture and other organizations through the evolution and introduction of numerous hybrid varieties of cereals, legumes, fruits and vegetables and Improved management practices have resulted in increased food production. However, the nation still faces the problem of the use of improper methods for the storage of food stuffs, leading to great wastage of the food produced. Such loses in the food front aggravate the existing syndromes of under nutrition and malnutrition. Fruits and vegetables, which are among the perishable commodities, important ingredients in the human dietaries. Due to their high nutritive value they make significant nutritional contribution to human well-being. They are the cheaper and better source, the protective foods. If they can be supplied in fresh or preserved form throughout the year for human consumption, the national picture will improve greatly. The perishable fruits and vegetables are available as seasonal surpluses during certain parts of the year in different regions and are wasted in large quantities due to absence of facilities and know-how for proper handling, distribution, marketing and storage. Furthermore, massive amounts of the perishable fruits and vegetables, produced during a particular season result in a glut in the market and become scarce during other seasons. Neither can they all be consumed in fresh condition nor sold at economically viable prices. In developing countries agriculture is the mainstay of the economy. As such, it should be no surprise that agricultural industries and related activities can account for a considerable proportion of their output. Of the various types of activities that can be termed as agriculturally based, fruit and vegetable processing are among the most important. Therefore, fruit and vegetable processing has been engaging the attention of planners and policy makers as it can contribute to the economic development of rural population. The utilization of resources both material and human is one of the ways of improving the economic status of family. In the post-green revolution era, even though food grains have been taken care of, fruits and vegetables for want of simple technologies of processing, preservation and transport to various places of need, have suffered post-harvest losses, estimated to be more than 25% and only about 1 % of the total fruits and vegetables produced are processed. All forms of preserved fruits are in the reach of only. the urban elite, and the rural masses who produce more than 90% of these fruits and vegetables are usually 4 This page was created using BCL ALLPDF Converter trial software. To purchase, go to http://store.bcltechnologies.com/productcart/pc/instPrd.asp?idproduct=1 deprived of their usage. India has made a fairly good progress on the Horticulture Map of the world with a total annual production of Fruits and Vegetables touching over 131 Million Tonnes during 1998- 99. Today, India is the second largest producer of the Fruits (44 Million Tonnes) and Vegetables (87.5 Million Tonnes) as mentioned in Indian Horticulture Database-2000 published by National Horticulture Board. Our share in the world production is about 10.1 per cent in fruits and 14.4 per cent in vegetables. The Horticulture crops cover about 8 per cent of the total area contributing about 20 per cent of the gross agricultural output in the country. India produces 41.7% of the World mangoes, 25.7% of the bananas and 13.6 per cent of the world onion. However, the productivity of fruits and vegetables grown in the country is low as compared to the developed countries. The overall productivity of the fruits is 11.8 tonnes per hac. and veoetables is 14.9 tonnes ner hac. Major World Producers of Fruits and Vegetables (1998-1999)* Fruits Vegetables Country Production Country Production ('000' Mtn) ('000' Mtn) WORLD 434703 WORLD 606053 INDIA 44042 INDIA 87536 CHINA 53926 CHINA 237136 BRAZIL 37179 USA 34924 USA 31494 TURKEY
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