Course Material of ESDP on Food Processing in Hindi + English

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7.REMOVAL OF WATERa.DRYING OR DEHYDRATIONb.CONCENTRATION8.PRESERVATIVEa.NATURAL1.SALT2.SPICE3.CONDIMENTS4.SUGER ETC.b.ARTIFICIAL1.ACID- ACETIC ACID ,TARTRIC ACID ETC.2.SALTS OF BENZOIC ACID- Na-BENZOATE3.SO2 BY POT. METABY SULPHITE9.CANNING OR THERMAL PROCESSING:a. SELECTION OF RMb. SORTING &GRADINGc. CLEANINGd. PREPERATION OF RMe. BLEANCHING –BY WATER,STEAM,HOT AIR ETC.f. FILLING OF RM IN CANS- DRAINED WT.>50%g. COVERING WITH LIQUIDh. EXHAUSTING- BY HEAT, MECHNICAL,STEAMINJECTIONi. SEALING OR AIR TIGHTj. PROCESSING-TIME-TEMP COMBINATIONk. COOLINGl. STORAGE34
CHARECTERISTICS OF FEW POPULAR FRUIT ANDVEGETABLE PRODUCTS BEING MANUFACTUREDUNDER F.& V. PROCESSING INDUSTRY1.JAM2.JELLY3.MARMALADE4.SQUASHES:It is a mixture <strong>of</strong> fruit and suger cooked to the consistency <strong>of</strong> gelform.It is neither syrup nor gel and contains fruit pulp evenly held.It should have true fruit flavour ,kept well and should not crystalisesuger.: It is formed by cooking a clear fruit extract with suger to theconsistency <strong>of</strong> gel . A perfect jelly should be sparkinglytransparent and should not be gummy and sticky. It should be firmenough to retain and sharp edge when cut by knife.:Jelly+ shredded peels suspended: Fruit juice contaning a moderate amont <strong>of</strong> fruit pulp and suitablyformulated with suger and acid for proper taste.The fruit juice afterextraction is strained through a stainless steel sieve <strong>of</strong> 25 to 30mesh. Suger and citric acid are added in appropriate quantity.5.FRUIT PRESERVE: Preserve are made from fully matured fruits <strong>of</strong> suitable varietyand quality by cooking with suger either in whole in large pieces.6.FRUIT CANDY : Fruit candy is prepared almost in the same manner as preserve .The fruits are drained away from syrup ,washed and dried.7. TOMATO SAUCE: Washed tomato are bleanched ,peeled and chopped. Add suger,ground chilli and chopped onion . Keep a bag with contaningmace,cinamen, cumin, cardamom, black pepper, and ground ginger. boil the whole mass to a thick consistency. Add vinegar and boil.Cool.8.PICKLE: Pickling is done in two stage namely (A) curing which consist <strong>of</strong>salting with fermentation or without fermentation and (B) finishingand packing . In the pickling <strong>of</strong> F & V ,salt , vinegar, lactic acid ,spices and oil are used depending on local taste.35
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Page 35: CLASSIFICATION OF FOOD ON THE BASES
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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