Buy Now and Pay in EMI's

POSTHARVEST TECHNOLOGY OF HORTICULTURAL CROPS: PRACTICAL MANUAL SERIES VOL 02

S.K. Sharma, M.C. Nautiyal
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789389547078

  • Binding:

    EBook

  • Number Of Pages:

    237

  • Language:

    English

Individual Price: 1,295.00 INR 1,165.50 INR + Tax

Add to cart Contact for Institutional Price
 

“The book is ready reference practical manual for teachers as well as students of undergraduate programmes and postgraduate beginners in the discipline of horticulture and postharvest technology. Spread over 33 s, the book covers various topics i.e. acquaintance with equipments and machinery, maturity indices, pre-storage treatments, low cost storage technology, processing and value addition in fruits and vegetables including preparation of jam, jelly, marmalade, beverages, pickles, chutney, tomato products, canning of fruits and vegetables, cut out analysis and preparation of cider, vase life of flowers, physico-chemical and sensory analysis of fresh & processed products. Besides, ten annexures have also been given describing fruit products order, temperature corrections for measuring TSS, maturity indices, units of conversion, preparation of cleaning and chemical solutions, food additives, suppliers of machinery and equipments, important journals and conduct of a students in a laboratory. The contents of s have been put up in the simplest language giving separate instructions for the students and teacher as well as relevant information on the topics so that conduct of practical becomes easy and systematic. Coloured plates of some of the machinery and equipments have also been given so that their identification becomes easy even if the equipment or machinery is not available in a particular laboratory. The book is an initiative to fulfill the long pending requirement of teachers and students for conduct of practical s on various aspects of postharvest technology of horticultural crops. The book would be of great use to the students, researchers, teachers and all those who have interest in the subject.”

0 Start Pages

Preface Postharvest Technology is a very important branch of agriculture and its importance further increases in the field of horticulture, as the horticultural crops are highly perishable in nature. This necessitates undertaking continuous research on the preservation of these perishables. As such, there is no book or manual available which discusses the basics of undertaking laboratory or research experiments on various topics pertaining to the postharvest management of horticultural crops. The students, teachers and researchers often search a direct reference which is complete on the subject for an undergraduate or postgraduate student. The authors, therefore, made an attempt to meet out this need. This practical manual on “Postharvest Technology of Horticultural Crops” has been divided into 33 exercises covering various aspects of fresh fruit handling, acquaintance with various equipments and machines, preparation of value added products, nutritional analysis of various products, sensory quality analysis of various products etc. Effort has been made to put the contents in such a way that even any teacher who has only a superficial knowledge on the subject can also teach or conduct practical class after going through the information given in each exercise.

 
1 Acquaintance with Different Equipments and Machinery Used in Postharvest Technology

Materials Required Equipments and machinery used in Postharvest Technology laboratory for processing, packaging and quality analysis. Procedure     1.    Identify the equipments and machinery, note down the typical features about its shape, size, colour etc.

1 - 6 (6 Pages)
INR40.00 INR36.00 + Tax
 
2 To Study the Maturity Indices in Various Fruits and Vegetables

Materials Required  Fruits/vegetables, hand refractometers, fruit pressure tester, weighing balance, scale, chemicals and glassware required for analysis. Procedure     1.    Go to the orchard or vegetable field and collect samples of fruits and vegetables     2.    Apply the specific maturity indices to the samples

7 - 10 (4 Pages)
INR40.00 INR36.00 + Tax
 
3 To Study the Effect of Pre-Cooling on Storage Life of Fruits and Vegetables

Materials Required Fruits/vegetables, thermometer, refractometers, NaOH, Phenolphthalein, glassware, weighing balance, plastic crates for storage of commodity, water cooling facility. Procedure     1.    Harvest the fruit / vegetable     2.    Count No. of unmarketable fruits in every 100 fruits harvested     3.    Record the internal fruit temperature in about 5-10 randomly selected fruits with the help of a thermometer     4.    Pre-cool the commodity in cold water (<5ºC), air or refrigerator till the temperature reaches near its optimum storage temperature     5.    Record the internal fruit temperature     6.    Record the time required to pre-cool the commodity     7.    Keep the product for storage at ambient conditions alongwith control     8.    Record the difference in the shelf life and quality during storage

11 - 16 (6 Pages)
INR40.00 INR36.00 + Tax
 
4 To Study Various Pre-Treatments Given to Fruits and Vegetables before Storage and Marketing

Materials Required Fruits/ vegetables, washing tanks/ containers, size grader, fruit waxes, packaging material, neem based fungicides etc.  Procedure     1.    Take available fruits or vegetables      2.    Wash them in plain water or chemical solution as told by the teacher     3.    Shade dry the fruits / vegetables     4.    Prepare suitable wax solution     5.    Apply wax on to the fruits as told     6.    Record the fruit weight before packing     7.    Pack the fruits properly in the trays / boxes depending upon the type and purpose     8.    Do curing if required      9.    Do pre-packaging, if desired     10.    Label the package for desired information     11.    Keep the fruits for storage     12.    Record the observations pertaining to weight loss and rotting periodically depending upon the commodity and its shelf life.

17 - 24 (8 Pages)
INR40.00 INR36.00 + Tax
 
5 To Study Low Cost Storage Technology for Horticultural Crops

Materials Required Fruits/ vegetables, weighing balance, plastic crates, CFB boxes or other packaging material fruit pressure tester, hand refractometer, markers etc. Procedure     1.    Harvest the fruits     2.    Subject them to various pre-treatments (as discussed in previous exercise).     3.    Record their initial parameters i.e. weight, firmness, surface colour, TSS, rotting etc.      4.    Place properly packed commodity in storage alongwith a check under ambient conditions     5.    Record the observations regarding changes in quality during storage  

25 - 28 (4 Pages)
INR40.00 INR36.00 + Tax
 
6 Extraction and Preservation of Fruit Juices and Pulps

Materials Required Fruit, pulper, fruit mill, hydraulic press, screw type juice extractor, stainless steel pans, chemical preservatives, glass bottles, closures, crown corks, crown corking machine, plastic barrels. Procedure     1.    Select and weigh sound fruits/vegetables for extraction of juice/pulp.         2.    Wash and peel the fruits as required.     3.    Extract the juice by hot or cold process.     4.    Pasteurize the juice/pulp to inactivate the enzymes and partially kill microorganisms.     5.    Preserve the juice/pulp by heat processing after hot filling and hermetic sealing or by addition of permissible quantities of suitable preservatives.     6.    Label the bottles properly and keep them for storage

29 - 32 (4 Pages)
INR40.00 INR36.00 + Tax
 
7 Preparation of Beverages (RTS Drink, Squash/Cordial)

Materials Required Fruit juice/ pulp, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, bottling and sealing facilities, hand refractometer, homogenizer etc.   Procedure     1.    Extract the juice as discussed in previous exercise.     2.    Filter the fresh or preserved juice through muslin cloth.     3.    Calculate the quantities of juice, sugar, water, acid (if required), preservatives, colour, essence etc. required for preparation of a known quantity of                      squash as per FPO specifications.     4.    Prepare the beverage as directed by instructor     5.    Pack the beverage in bottles      6.    Seal the bottles and label them     7.    Take out one of the bottles and measure its TSS and titratable acidity.

33 - 42 (10 Pages)
INR40.00 INR36.00 + Tax
 
8 Preparation of Fruit Juice Concentrates

Materials Required Fruits juice, enzymes (pectinase, cellulase, pectinase CCM etc.), filter press, buchner filter apparatus, water bath, filter paper pulp, buchhi type rotary vacuum evaporator, freeze concentrator, membrane concentrator (whichever available), vacuum grease. Procedure     1.    Extract the juice as discussed in earlier exercises. Take a known quantity of juice in a conical flask.     2.    Add enzymes i.e. pectinase @ 0.2% to the juice and keep in a water bath at temperature of 40-50ºC for 2 hrs.     3.    Shake the flasks occasionally for uniform mixing of enzyme all throughout the flask during the enzymatic treatment.     4.    Leave the flasks undisturbed for 10-12 hrs for allowing the insoluble solids to settle at the bottom of the flask.     5.    Siphon the clear juice from the top of the flask.     6.    Pass this siphoned juice through filter press or through a 0.4-0.5 cm thick bed of filter paper pulp in a Buchner filter apparatus or filter press.     7.    Record the volume of the clarified juice obtained. Calculate the wastage.     8.    Concentrate the juice in rotary vacuum evaporator at 50+2ºC temperature and at 28-30” Hg vacuum to a TSS of about 50 to 70º Brix. Record the exact TSS.     9.    Record the volume of condensate obtained in the round bottom flask of the buchhi apparatus.     10.    Calculate the folds of concentration

43 - 48 (6 Pages)
INR40.00 INR36.00 + Tax
 
9 Preparation of Jam

Materials Required Fruit pulp, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc. Procedure     1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits should be taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.     2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size     3.    Boil the fruit pieces for about 20-25 min in boiling water and pass through pulper to get a good pulp.     4.    Weigh known quantity of fresh or preserved pulp and add about equal quantity of sugar (preferably in 45:55 ratio)     5.    Cook the mixture on gas flame by occasional stirring.      6.    When the mixture becomes thick, perform sheet test.     7.    Citric acid is added generally towards the end of cooking. Addition of all the acid in the beginning may result in stickiness and poor set.      8.    Remove from the flame when the mixture gives a clear sheet     9.    Flavours, colours etc may also be added towards the end of boiling.      10.    Fill the jam in glass jars (preferably pre-warmed in hot air).     11.    Close the jars with lug caps and allow to cool overnight.     12.    Label and store in a cool place.

49 - 54 (6 Pages)
INR40.00 INR36.00 + Tax
 
10 Preparation of Jelly and Marmalade

Materials Required Fruit extract, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc. Procedure for Jelly     1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits shouldbe taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.     2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size     3.    Boil the fruit pieces in water (about ½ to an equal weight of fruits for fruits like apple and 2-3 times the weight of sliced fruits in case of citrus fruits) for about 30 min. with occasional stirring. Strain the boiled mixture through coarse muslin cloth to get a clear pectin extract     4.    A second extract may also be taken by boiling the same mass again and straining.     5.    Add sugar (usually 3/4th to one part of the extract or in 45:55 ratio) to the pectin extract and boil in a stainless steel pan. Add required quantities of acid towards the end of boiling.     6.    Remove the scum rising on the top of boiling mass occasionally.     7.    To avoid charring, occasional stirring is also done.     8.    To avoid destruction of pectin the cooking should be completed fast     9.    Determine the end point of jelly as detailed ahead.     10.    Fill in hot dry glass jars and cool rapidly     11.    Pour a thin layer of hot molten paraffin wax seal to avoid moulding.        12.    Label and store in a cool place.

55 - 60 (6 Pages)
INR40.00 INR36.00 + Tax
 
11 Preparation of Lime Chilli-Ginger-Pickle

Materials Required Lime fruits, green chillies, ginger salt (common), stainless steel pans, kinives, weighing balance, spices etc.  Procedure     1.    Select sound and mature fruits of lime, mature but green chillies having good size and ginger rhizomes.     2.    Wash the lime fruits, ginger and chillies properly in running cold water.     3.    Cut the lime fruits into pieces / halves.      4.    Remove the stalks of the chillies and cut into longitudinal slices. Peel ginger and cut into long thin slices.     5.    Put the lime pieces, chilli and ginger slices in a wide mouthed pre-sterilized glass jar      6.    Add common salt @ 250g / Kg of material.     7.    Squeeze some of the juice over the slices     8.    Stir the mass well mixing thoroughly     9.    In case the juice does not cover the material completely, add pre-boiled and cooled 5% solution of citric acid.     10.    Keep the jar in Sun for about a week with occasional shaking of the material.     11.    When the lime pieces start turning light brown, the pickle is ready for consumption.

61 - 66 (6 Pages)
INR40.00 INR36.00 + Tax
 
12 Preparation of Fruit Chutney

Materials Required Fruits or fruit pulp, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid etc.  Procedure     1.    Extract fruit pulp as told in earlier exercises.      2.    Take a known quantity of freshly extracted or preserved pulp.     3.    Weigh sugar (about half the weigh of pulp).     4.    Heat pulp and sugar over a gas flame.     5.    Add spices, chillies, salt, citric acid (if required) etc. and cook     6.    Record the TSS to judge the end point. It should be more than 50o Brix.     7.    Add measured quantities of acetic acid and sodium benzoate at the end.     8.    Cool and pack in pre-washed and sterilized glass jars     9.    Label and store.

67 - 70 (4 Pages)
INR40.00 INR36.00 + Tax
 
13 Preparation of Tomato Products (Puree, Ketchup)

Materials Required Tomato fruits, pulper, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid, muslin cloth etc. Procedure I. Puree     1.    Extract fruit pulp by Hot process as told by the teacher.     2.    Record the TSS of the pulp.     3.    Concentrate the pulp by heating to 12º Brix (heavy puree)     4.    Hot fill the boiling puree into pre-sterilized glass bottles (200 ml cap.)     5.    Seal the bottles by crown corking     6.    Heat process in boiling water in a big aluminium pan for 15-20 min.      7.    Cool the bottles to room temperature as quickly as possible.     8.    Label and store at a dry place.

71 - 78 (8 Pages)
INR40.00 INR36.00 + Tax
 
14 Canning of Fruits and Vegetables

Materials Required Fruits or vegetables, stainless steel knife, steel pans, Can Body Reformer, Flanger, Double seamer, weighing balance, Refractometer / Salometer, sugar or salt etc.  Procedure     1.    Wash the selected fruit or vegetable (as the case may be)      2.    Cut into pieces or slices (the size and shape may depend on the fruit/ vegetable but it should not be too large or too small)     3.    Blanch the material in boiling water for 1-2 min for effective inactivation of enzymes.      4.    Prepare the sugar syrup of strength 40o Brix or brine of 1-3 % strength.     5.    Prepare the can body using a can body reformer and flange the ends in a flanger.     6.    Seal the base plate using first and second roller operations of the double seamer.      7.    Transfer the prepared fruits / vegetables into the cans.      8.    Pour in hot syrup or brine into the cans.     9.    Place the lid over the top of filled can. (follow the first roller operation of the double seamer, if the cans are OTS cans)     10.    Exhaust the cans in boiling water for about 10 min. to exclude any dissolved air out of the tissues or syrup/brine.     11.    When the temperature of the centre of can reaches 79-80 ºC for fruits or 82ºC for vegetables, remove the cans from the exhaust box and seal them properly (follow the second roller operation of the double seamer, if the cans are OTS can).     12.    Process the sealed cans at 100ºC and 115-121ºC for fruits and vegetables respectively for 15-30 min in case of fruits and 25-45 min. in case of vegetables.     13.    Cool the cans immediately in cold water and air dry them at room temperature.     14.    Label and store in a cool dry place.

79 - 82 (4 Pages)
INR40.00 INR36.00 + Tax
 
15 Cut Out Analysis of Canned Products

Materials Required Canned product, weighing balance, can cutter, vacuum/pressure guage, seam checking guage, Refractometer / Salometer etc.  Procedure     1.    Take a canned product say canned peach.     2.    Record the weight of the can (A)     3.    Record the information marked on the label i.e net  weight, date of packing, etc     4.    Observe the can externally for the concavity of the lid.     5.    Record the vacuum of the can by using a vacuum guage     6.    Cut the lid of the can with a can cutter     7.    Record the head space     8.    Put all the contents over a sieve and let the liquid drain     9.    Record the weight of empty can (B) to calculate net contents     10.    Record the drained weight of the pieces.     11.    Record whether the liquid is syrup or brine     12.    Record the TSS of the salometer reading of the liquid (as the case may be)

83 - 86 (4 Pages)
INR40.00 INR36.00 + Tax
 
16 Dehydration of Fruits and Vegetables

Materials Required Dehydrator, balance, thermometer, sulphur dioxide, blanching pan, fruits / vegetables, polythene or aluminium bags. Procedure     1.    Select sound fruits or vegetables      2.    Record their initial weight and wash them properly in plain water to remove any dirt or extraneous matter.      3.    Peel with stainless steel knife (as the case may be) and cut into thin uniform pieces or slices of  0.2-0.5 mm thickness     4.    Blanch the slices in boiling water for 1-2 min. to inactivate the enzymes followed by immediate cooling.     5.    Treat the slices with sulphur (sulphuring or sulphiting) in order to prevent darkening of the product during drying.      6.    Dry the slices in a mechanical air dehydrator at about 55 + 5oC temperature.     7.    Record the weight of the product after every 2 hr till it becomes (almost) constant i.e. when there no more (significant) loss of moisture from the product.     8.    Pack the product in ploythene or aluminium laminated pouches and seal them air tight.      9.    If it is to be converted into powder, the dried product can be ground in a grinder before packing.     10.    Label the packages and store them in a cool dry place.     11.    Plot the drying rate curve of the product on a graph paper and analyse it.     12.    Record the initial and final moisture content of the product (as discussed in Exercise No. 19). 

87 - 92 (6 Pages)
INR40.00 INR36.00 + Tax
 
17 Preparation of Fruit Wine (Cider)

Materials Required Apple (or any local fruit), fruit mill, hydraulic press, weighing balance, Refractometer/sugar pectinol, diammonium hydrogen phosphate, Saccharomyces cerevisiae culture, Potassium metabisulphite (KMS) etc. Procedure     1.    Take a known quantity of apple (or any other fruit) say 20 Kg     2.    Extract the juice as discussed in earlier exercises.     3.    Add about 200 ppm of kms.     4.    Add sugar syrup to increase the TSS to about 20 – 24ºBrix.     5.    To about 10 Kg of juice diammonium hydrogen phosphate (10 g) and pectinol (20-25 g are added).     6.    Take about 500 ml of this mixture in a conical flask and add pure Saccharomyces cerevisiae culture @ 1 % and plug the neck with cotton. Keep at 22-24ºC to complete the fermentation within one day and yeast culture is ready.     7.    Add this culture to about 10 Kg of must for further fermentation (i.e. culture is added @ 5% therefore 500 g is added to 10 Kg must).     8.    Record the TSS of the must before fermentation.     9.    Keep must for fermentation in big jars (narrow mouth) filled to about 75 % of their volume. Close the mouth of jars or bottles with cotton plug.     10.    Allow fermentation to take place at 22-24ºC for about 10–15 days.     11.    When no more bubbles are coming out of the jars, fermentation is complete. At this stage the TSS reaches about 7º Brix.     12.    Siphon the wine. Add filter aids if wine is not clear.     13.    Blend the wine with sweetening agents if required.     14.    Fill in beer bottles by keeping a head space of about 2.5 cm followed by crown corking them.     15.    Pasteurize the bottles by keeping at 62.5ºC for 20 min.

93 - 98 (6 Pages)
INR40.00 INR36.00 + Tax
 
18 To Study Extension of Vase Life of Flowers

Materials Required Cut flowers, 1000 ml conical flasks, scissor, tape, distilled water, chemicals, weighing balance, volumetric flasks, labels, thermometer (max. & min. type) and hygrometer.  Procedure     1.    Collect fresh spikes of flowers     2.    Cut at the base keeping about 25-60 cm of the cut flowers stick (uniformly for each flower).     3.    Prepare Pulsing/ Vase solutions.     4.    Put the prepared flower spikes in labeled conical flasks containing different Pulsing/ Vase solutions (for a known period of time).     5.    Record the weight of the spikes and other observations daily.     6.    Record the temperature and relative humidity of the storage chamber daily.     7.    Analyse the recorded data and draw conclusion about the best vase solutions for the selected cut flower.

99 - 102 (4 Pages)
INR40.00 INR36.00 + Tax
 
19 Determination of Moisture and Total Solids

Materials Required Fruit, vegetable or product sample, hot air oven, weighing balance, crucibles, petri plates, lead pencil / marker etc. Procedure     1.    Take crucibles  or petri plates and record the tare weight of crucibles / petri plates (C) and mark them     2.    Cut the sample into small and thin pieces (if solid)     3.    Put the sample into the crucibles / petri plates in three replications     4.    Record the weight of crucibles + sample (C + S)     5.    Put in hot air oven for drying at 70 + 2ºC.     6.    Record the loss in weight after every 1-2 hrs till it becomes constant     7.    Calculate the moisture and total solids. 

103 - 106 (4 Pages)
INR40.00 INR36.00 + Tax
 
20 Determination of Minerals as Total Ash

Materials Required Sample, hot air oven, weighing balance, crucibles, muffle furnace, lead pencil / marker etc. Procedure     1.    After following the procedure for the determination of moisture (in silica crucibles as given in previous chapter) the same sample can be used for the determination of ash.      2.    Heat the dried sample in the silica crucibles over a heater/hot plate/burner to burn the carbon.     3.    When it becomes completely black and no more smoke comes out of the sample, shift them to muffle furnace.     4.    After heating the samples in muffle furnace, all the marks of pen / pencil/ marker are lost, so one would not be able to identify the samples and error of weights may occur. Therefore, it is advised to place the samples in the furnace in one or two rows and draw the diagram on a piece of paper for identification purpose.

107 - 110 (4 Pages)
INR40.00 INR36.00 + Tax
 
21 Determination of Total Soluble Solids (TSS)

Materials Required Fruit/ sample, refractometers, thermometers, standard solutions of known TSS, temperature correction Tables. Procedure     1.    Calibrate refractometers of all ranges to be used.     2.    The TSS of the juices/pulps/fresh fruits can be measured with the one having lowest range i.e. 0-32º Brix while, for measuring the TSS of concentrates, syrups, squashes, jams, jellies etc. refractometers of the higher ranges are made use of.     3.    Put a drop of material on to the glass surface of refrectrometer’s prism, cover gently with the lid and observe the TSS against light.     4.    Measure the temperature of the liquid which is being evaluated and apply temperature corrections (Annexure III).     5.    Record the corrected value as the TSS of the sample.

111 - 114 (4 Pages)
INR40.00 INR36.00 + Tax
 
22 Determination of Titratable Acidity

Materials Required Sample, 0.1 N NaOH solution, 1% phenolphthalein indicator solution, beakers, conical flasks, pestle and mortar, funnels, volumetric flasks, pipettes, pH meter, shaker. Reagents     1.    0.1 N NaOH: Dissolve 4 g NaOH (AR) crystals in sufficient water to make up the final vol. 1 litre.     2.    1 % Phenolphthalein: Dissolve 1 g in 100 ml water. Readymade indicator solutions are more commonly used.   Procedure Preparation of sample: For fresh fruits and vegetables, prepare a well blended, uniform pulp in a pestle and mortar and for processed products, take out a representative sample and blend it well so that it becomes uniformly soluble when added to water. Filter through a fine muslin cloth or coarse filter paper if felt necessary. The liquid samples can be taken directly for estimation.     1.    Take out a known weight / vol. (say 20 g) of sample in a beaker (in 3 replicates).     2.    Make it to a known vol. (say 100 ml) with added distilled water.     3.    Take 10 ml of this aliquot in a conical flask.     4.    Add 1-2 drops of phenolphthalein indicator into the aliquot.     5.    Titrate against 0.1 N solution of NaOH till light pink coloured end point is obtained.     6.    For coloured products, i.e. tomato products where judgment of light pink colour is difficult, titration may be done over a shaker, and digital pH meter may be used for continuously measuring pH of aliquot which would show a steady increase with more and more addition of 0.1 N NaOH. Titre value may be recorded when pH of 8.3 is obtained.     7.    Record the titre value and calculate the acidity of the sample as per the given formula.

115 - 120 (6 Pages)
INR40.00 INR36.00 + Tax
 
23 Determination of Reducing and Total Sugars by Nelson - Somogyi Method

Materials Required Sample, reagents, beakers, conical flasks, pestle and mortar, funnels, volumetric flasks, pipettes, hot plate, weighing balance, spectrophotometer/colorimeter. Reagents     1.    0.1 N NaOH: Dissolve 4 g NaOH (AR) crystals in sufficient water to make up the final volume 1 Litre.     2.    1 % Phenolphthalein: Dissolve 1 g in 100 ml water. Readymade indicator solutions are more commonly used.     3.    Alkaline copper Tartarate         a.    Dissolve 12.5 g anhydrous sodium carbonate, 10 g sodium bicarbonate, 12.5 g potassium sodium tartarate and 100 g anhydrous sodium sulphate in about 400 ml of distilled water and make up the final volume to 500 ml.         b.    Dissolve 15 g copper sulphate in distilled water. Add one drop of sulphuric acid and make up to 100 ml in distilled water.     4.    Always prepare fresh Alkaline Copper Tartarate reagent by mixing 96 ml of sol. a. and 4 ml of sol. b. and before use.     5.     Arsenomolybdate Reagent: Dissolve 5.0 g ammonium molybdate (AR) in 90 ml of distilled water. Add about 5.0 ml of concentrated sulphuric acid and mix well. Add 600 mg of disodium hydrogen arsenate dissolved in 50 ml water. Mix well and incubate the prepared reagent at 37ºC for 24-48 hr or 55ºC for 30  min. with constant stirring.

121 - 126 (6 Pages)
INR40.00 INR36.00 + Tax
 
24 Determination of Ascorbic Acid

Materials Required Sample, reagents, beakers, conical flasks, pestle and mortar, funnels, volumetric flasks, pipettes, weighing balance, spectrophotometer/colorimeter. Reagents     1.    2% Metaphosphoric Acid Solution: Weigh 20 g of HPO3 and dilute to 1 litre in water or 4% oxalic acid.     2.    Dye Solution: Dissolve 100 mg of 2, 6 Dichlorophenol-indophenol dye (Phenolindo-2,6- dichlorophenol sodium salt, AR, C12H6Cl2NNaO2 2-3H2O) and 84 mg of sodium bicarbonate (sodium hydrogen carbonate AR, NaHCO3) in hot (85-95ºC) distilled water. Cool and make up the vol 100 ml. Filter and dilute 25 ml of the dye to 500 ml with distilled water.      3.    Standard Ascorbic Acid: Weigh 50 mg of ascorbic acid (AR) and make up to 50 ml with 2% metaphosphoric acid or 4% Oxalic acid solution (1000 ppm i.e. 1000 µg/ml). Dilute 4 ml of this solution to 100 ml with 2% HPO3 or 4% oxalic acid. (1ml = 40 µg ascorbic acid).

127 - 130 (4 Pages)
INR40.00 INR36.00 + Tax
 
25 Determination of Specific Gravity

Materials Required Specific gravity bottles, weighing balance, sample, pipettes, thermometer, distilled water  Procedure     1.    Take the sample and distilled water record their temperatures (they should be same for correct estimation). If the temperatures are not same bring both to 20ºC or the room temperature.     2.    Clean and dry the specific gravity bottles properly before use.     3.    Record the tare weight of the specific gravity bottle (T) alongwith the stopper.     4.    Carefully fill the specific gravity bottle with distilled water up to the brim and then place the stopper tightly so as to exclude extra water.      5.    Dry the exteriors of the bottle with a tissue paper     6.    Record the weight of (bottle + water) say A     7.    Similarly, fill the same specific gravity bottle with test sample and record the weight (bottle + sample) say B     8.    Calculate the specific gravity of solution using the following formula

131 - 134 (4 Pages)
INR40.00 INR36.00 + Tax
 
26 Determination of Relative Viscosity

Materials Required Ostwald viscometer, stop watch, sample, distilled water, thermometer. Procedure     a.    Take sample and distilled water. Record their temperatures (they should be same for correct estimation). If the temperatures are not same bring both to a specific temperature say 20ºC or the room temperature.     b.    Clean and dry the Ostwald viscometer properly before use     c.    Fill the ostwald viscometer with distilled water and record the time taken (T1) for the a known volume of water to flow through the orifice.     d.    Empty the viscometer and dry it     e.    Fill the ostwald viscometer with sample juice or liquid and record the time taken (T2) for the a known volume of sample to flow through the orifice of the same viscometer.     f.    Calculate the relative viscosity using the following formula

135 - 136 (2 Pages)
INR40.00 INR36.00 + Tax
 
27 Determination of Colour and Non-Enzymatic Browning

Materials Required Spectrophotometer, ethyl alcohol, beakers, pestle and mortar etc.  Procedure     1.     Preparation of sample extracts         a.    Liquids : Centrifuge the juice at 5000 rpm for 4-5 min., and collect the supernatant. For liquid samples prepare a 40 % solution in ethyl alcohol. To 30 ml of the sample add 45 ml of ethyl alcohol and mix thoroughly. Filter through Watman  No. 1 paper.         b.    Semi-solid samples: To 15 g of blended sample add 15 ml of distilled water and 45 ml of ethyl alcohol. Mix thoroughly and filter through Watman No. 1 paper.         c.    Dried products: Extract known quantity of sample (4-6 g) with 100 ml of 60% ethyl alcohol for 12 hrs and filter through Watman No. 1 filter paper.     2.     Measure the absorbance of the samples at 440 nm for non-enzymatic browning and 400 or 420 nm for measurement of colour.     3.     Prepare 60% ethyl alcohol solution as blank. Add 30 ml of distilled water to 45 ml of absolute alcohol and use as blank.

137 - 140 (4 Pages)
INR40.00 INR36.00 + Tax
 
28 Determination of Crude Fibre

Materials Required Sample, Liebig condenser, digestion flasks (700-750 ml cap), conical flasks, filtering cloth (thick linen cloth for clear filtration) reagents, muffle furnace, crucibles. Reagents     1.    0.255 N Sulphuric acid solution : Dilute 2.5 g (1.36 ml) of concentrated H2SO4 to 200 ml. Ensure correct concentration by titration.     2.    0.313 N Sodium hydroxide solution: 2.504 g NaOH / 200 ml water nearly free from sodium carbonate. Ensure correct concentration by titration.     3.    Asbestos Chips: gooch grade, medium fibre, acid wash and ignited     4.    10% Potassium sulphate (K2SO4) solution: Dissolve 10 g of Potassium Sulphate (AR) in water and make up to 100 ml.

141 - 144 (4 Pages)
INR40.00 INR36.00 + Tax
 
29 Determination of Crude Fat

Materials Required Soxhlet apparatus, petroleum ether, water bath, sample, grinder, weighing balance, filter paper, threads. Procedure     1.    Take the given sample and weigh it (A)     2.    Dry the samples in an oven till there is no more weight loss and weight it (B)     3.    Grind the sample into powder.     4.    Place a weighed quantity of sample in filter paper, wrap the paper and tie it tightly with a thread so that no powder comes out of the paper during extraction.      5.    Pour approximately 100 ml of anhydrous ether into the bottom flask. Turn the heaters on. Set the temperature at about 40ºC.       6.    The ether will evaporate and circulate through the sample and again will come back to the flask.      7.    Repeat the process for about 16 – 18 hrs for complete extraction.      8.    Remove the sample and evaporate most of the ether from the mixture of crude fat and ether obtained during extraction.     9.    Evaporate excess of ether from the crude fat sample by evaporation on a water bath. Evaporate till it is free from the fumes of ether. Record the weight (C).

145 - 148 (4 Pages)
INR40.00 INR36.00 + Tax
 
30 Determination of Sensory Quality on 9 Point Hedonic Scale

Materials Required Sensory scoring card, products, pen/ pencil for coding, plain water Procedure     1.    Assign codes to the samples i.e. a, b, c, …… or 1, 2, 3, ….. etc.     2.    Keep the coded samples randomly (eg. c, f, a, b, d, e) in a row for evaluation     3.    Start the evaluation of samples for various sensory attributes one by one.      4.    Evaluator should rinse his/ her mouth after each sample so as to avoid overlapping of taste, flavour etc.     5.    Assign marks from 1-9 based on pleasurable and un pleasurable experiences.     6.    Compute the means for a particular attribute on the basis of the evaluation of different evaluators (replications).     7.    Find out the best sample on the basis of highest average scores obtained.

149 - 152 (4 Pages)
INR40.00 INR36.00 + Tax
 
31 Determination of Sensory Quality by Triangle Test

Materials Required Sensory scoring card, products, pen/pencil for coding, plain water. Procedure     1.    Take the given two samples     2.    Make them three by duplicating/repeating either one of the two     3.    Assign codes to the samples eg. AAB, ABA, ABB,  BAB etc.     4.    Ask the evaluators to evaluate the samples for any differences between the 3 on the given Specimen Evaluation Card.     5.    Find out how many of the evaluators have chosen the odd sample correctly (say it is 16 out of 20 evaluators).     6.    Now find out the degree of difference in the samples indicated by the evaluators who correctly found the odd sample (Say it is much as per 3, moderate as per 8 and slight as per 5 out of the 16 correct evaluators.).     7.    Find out how many of the correct evaluators preferred A sample and how many the B sample (say 11 preferred A sample and 5 B sample).     8.    After going through Annexure II you may conclude that the two samples differed significantly from each other as 16 out of 20 evaluators found the odd sample correct. But, the preference was not significant as it should have been at least 13 out of 16 judges indicating same preference so as to make it significant. So, it may be concluded that the two samples differ significantly but both are acceptable.

153 - 156 (4 Pages)
INR40.00 INR36.00 + Tax
 
32 Determination of Sensory Quality by Ranking Test

Materials Required Sensory scoring card, products, pen/ pencil for coding, plain water. Procedure     1.    Assign codes to the samples i.e. a, b, c, …… or 1, 2, 3, ….. etc.     2.    Keep the coded samples randomly (eg. c, f, a, b, d, e) in a row for evaluation     3.    Start the evaluation of samples one by one.      4.    Evaluator should rank the samples on the basis of intensity of a single sensory attribute according to his / her preference.     5.    Compute the means on the basis of the evaluation of different evaluators (replications).     6.    List the samples in increasing or decreasing order of preference.

157 - 160 (4 Pages)
INR40.00 INR36.00 + Tax
 
33 Visit to a Fruit Processing Unit

Materials Required Record book Procedure     1.    Follow the instructions given by the teacher and the factory representative.     2.    Listen carefully to the explanations of the factory representative     3.    Observe the functioning of various equipments     4.    Ask queries wherever not understood properly.     5.    Note down the observations in your record book   Observations     1.    Name and address of the factory or processing unit     2.    Size of the Unit (Large, Small, Cottage, Home)     3.    FPO Licence No.         4.    List of products manufactured         5.    Height of the processing plant         6.    Information regarding raw material store, finished product storage         7.    List of equipments installed in the factory     8.    Water supply system          9.    Waste disposal system         10.    Hygiene in the surroundings         11.    Any other

161 - 164 (4 Pages)
INR40.00 INR36.00 + Tax
 
34 References

References 1.    Anonymous 2005. Package of Practices of Horticultural Crops. Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan HP, India 282p.   2.    Fellows P 1988. Food Processing Technology- Principles and Practices. Ellis Horwood Ltd., Chichester, England. 505p. 3.    FPO 1991. The Fruit Products Order 1955. Ministry of Food Processing Industries, Government of India, 49p. 4.    Hulme, AC 1971. The Biochemistry of Fruits and Their Products. Vol 1 & 2, Acad. Press London. 5.    Joshi VK 1998. Fruit Wines. Directorate of Extn. Edu., Dr Y S Parmar Univ. Hort. Forestry., Nauni, Solan, HP, India, 226p. 6.    Kader AA, Robert RF, Mitchell FG, Reid MS, Sommer NF and Thompson JF 1985. Postharvest Technology of Horticultural Crops. Coop. Ext.Univ. Calif. DANR Berkeley 94720. 192p.

 
9cjbsk

Browse Subject

Payment Methods