Course Material of ESDP on Food Processing in Hindi + English

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FOOD PRESERVATIONWHAT ?“ ANY OPERATION WHICH IS CARRIED OUT TOPREVENT THE UNDESIRABLE CHANGE OF FOOD TOBRING OUT THE DESIRABLE CHANGE IN FOODPRODUCTS.”WHY PRESERVE ?1.TO INCRESE THE SHELF LIFE OF FOOD2.MAKE AVAILABLE IN OFF SEASON OR ALL YEAR AROUND3. MAKE AVAILABLE IN AERAS WHERE IT IS NOT PRODUCE4.TO FACILITATE HANDLING5.TO REDUCE THE WASTAGE OF SURPLUS FOODBEFORE PRESERVATION POINTS TO KEEP IN MIND ?1.POTABLE2.NUTRITIOUS3.SAFE4.STABLE/ STORAGE5.COST SHULD BE LOWSPOILAGE WHY ?1.GROWTH & ACTIVITY OF MICROORGANISIM.2.CHEMICAL CHANGE--- ENZYMATIC ETC.3.BIOLOGICAL AGENT—INSECT,RODENTS ETC.4.PHYSICAL CHANGE SUCH AS THOSE CAUSED BYFREEZING , BURNING, DRYING, PRESSURE ETC.32
CLASSIFICATION OF FOOD ON THE BASES OF SHELFLIFE:1.PERISHABLE-=1-7 DAYS MEAT,FISH,POULTRY, SOMEF&V. ETC.2.SEMI-PERISHABLE=1-7 WEEKS POTATOES,APPLE, ETC.3. SHELF STABLE=MONTHS OR YEARSUGER,FLOUR,DRYBEANS.DRYFRUITS ETC.METHODS OF FOOD PRESERVATION:1.ASEPSIS OR KEEPING OUT MICROORGANISM2.REMOVAL OF MO BY FILTRATION3.BY CREATING ANAEROBIC CONDITION4.BY CREATING MA/CA (MAP)5. LOW TEMP.a.REFRIGARATION` b.FREEZING6.HIGH TEMP.a.BLANCHING-MILDEST FORM OF HEAT-INACTIVTEENZYME & MO. OF F&Vb.PASTURIZATION-MILD HEAT , MO NO. REDUCE-REFRIGERATION.c.COMMERCIAL STERILIZATION-ALL PATHOGENIC&TOXIN FORMING MO DESTROYED.d.STERILIZATION-COMPLETE DESTRUCTION OFMO.(AT 121oC for 15 MIN.33
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Page 37 and 38: CHARECTERISTICS OF FEW POPULAR FRUI
Page 39 and 40: FOOD PACKAGINGWHAT ?“ -AN INTEGRA
Page 41 and 42: PACKAGE FOR FOOD PRODUCTS1. TIN PLA
Page 43 and 44: FLOW CHART FOR THE PREPARATION OF G
Page 45 and 46: FLOW CHART FOR THE PREPARATION OF M
Page 47 and 48: FLOW CHART FOR THE PREPARATION OF M
Page 49 and 50: FLOW CHART FOR THE PREPARATION OF P
Page 51 and 52: 6. Copperm brass or iron equipments
Page 53 and 54: THE FIRST SCHEDULEFrom ‘A’See c
Page 55 and 56: provides springboard from the prese
Page 57 and 58: There are many ways in which one ca
Page 59 and 60: SALES PROMOTIONAfter the product ha
Page 61 and 62: PRODUCTION PLANNING & CONTROLProduc
Page 63 and 64: A PROJECT PROFILE FOR MANUFACTURE O
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Page 69 and 70: arrangement, collection tank,etc.)
Page 71 and 72: 6. Consumable 2,000/-7. Sales expen
Page 73 and 74: X. LIST OF MACHINERY & RAW MATERIAL
Page 75 and 76: II. Market Potential:The per capita
Page 77 and 78: 10-11 30 Trial Production11-12 15 C
Page 79 and 80: 6. Oil spraying machine for salted
Page 81 and 82: VIII.MACHINERY UTILIZATION:It is ex
Page 83: ISO 9001/14001/HACCP Certification

Course Material of ESDP on Food Processing in Hindi + English

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