Course Material of ESDP on Food Processing in Hindi + English
Course Material of ESDP on Food Processing in Hindi + English Course Material of ESDP on Food Processing in Hindi + English
PERMITTED PRESERVATIVE IN FRUIT PRODUCTS(AS PER FPO,1955)a. BENZOIC ACID OR SALT THEREOF.(Na-BENZOATE)b.SULHUROUS ACID OR SALT THEREOF (KMS)1ppm KMS= 2ppm SO2 & 1ppm Na-B= 1ppm B. ACID ( 1ppm= 1mg/Kg)FRUIT PRODUCTS PRESERVATIVE ppm1.F & F PULP OR JUICEa.CHERRIES KMS 2500b.STRABERRIES &RUSPBERRIES KMS 1000c.OTHER FRUIT KMS 5002.F JUICE CONCENTRATE KMS 7503.DRIED Fa.APRICOTS,PEACHES,APPLESPEARS & OTHERS KMS 1000b.RAISINS KMS 3754.SQUASHES,CRUSHES,F SYRUPSCORDIALS, KMS 175OrNaB 6005.JAM,MARMALADE,PRESERVE,JELLY KMS 20ORNaB 2006.PICKLES,CHUTNEY KMS 50ORNaB 2607.TOMATO &OTHER SAUCES NaB 7508.TOMATO PUREE & PASTE NaB 2509.DEHYDRATED VEGETABLES KMS 100010.SYRUP & SHARBTAS KMS 175ORNaB 600COLOR(NOT MORE THEN 100ppm IN F &V )1. NATURALcarmine,carotinoid,chlorophyll,lact
FOOD PACKAGINGWHAT ?“ -AN INTEGRAL PART OF PRODUCTION.-PART OF PHYSICAL DISTRIBUTION-A TOOL FOR MARKETING”FUNCTIONS OF PACKAGE ?1.TO CONTAIN2.TO PRESERVE3. TO PROTECT4.TO PRESENT5.TO DISPENSEBEFORE PACKAGE POINTS TO KEEP IN MIND ?- PACKAGE IS SELECTED IN ACCORDANCEWITH THE PRODUCT CHARACTERISTICSPACKAGING CHARECTERISTIC OF A PRODUCT ARE:1. PHYSICAL1.PHYSICAL STATE2.WEIGHT3.STABILITY4.RIGIDITY5.SURFACE FINISH2. PHYSICO- CHEMICAL- EFFECT OF1. MOISTURE2. OXYGEN3. MOULD-BACTERIA, FUNGI4. AMBIENT TEMPRATURE37
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- Page 35 and 36: CLASSIFICATION OF FOOD ON THE BASES
- Page 37: CHARECTERISTICS OF FEW POPULAR FRUI
- 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
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- 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
FOOD PACKAGINGWHAT ?“ -AN INTEGRAL PART OF PRODUCTION.-PART OF PHYSICAL DISTRIBUTION-A TOOL FOR MARKETING”FUNCTIONS OF PACKAGE ?1.TO CONTAIN2.TO PRESERVE3. TO PROTECT4.TO PRESENT5.TO DISPENSEBEFORE PACKAGE POINTS TO KEEP IN MIND ?- PACKAGE IS SELECTED IN ACCORDANCEWITH THE PRODUCT CHARACTERISTICSPACKAGING CHARECTERISTIC OF A PRODUCT ARE:1. PHYSICAL1.PHYSICAL STATE2.WEIGHT3.STABILITY4.RIGIDITY5.SURFACE FINISH2. PHYSICO- CHEMICAL- EFFECT OF1. MOISTURE2. OXYGEN3. MOULD-BACTERIA, FUNGI4. AMBIENT TEMPRATURE37
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