Preface Dynamic changes in the environment greatly affect the Agriculture food value chain and Food operations play a vital role in the organization of the food sector as it is the key tool for transition to a green economy. Presently, in the current pandemic situation coupled with climate changes and resource limitations, the food consumption and lifestyle of consumers are undergoing major changes and these affect the food supply systems, especially when one considers their impact on the ecological systems. Reducing this impact on the environment and maintaining a healthy standard, on a global scale, is a major challenge. Most Food industries in the current age face this challenge and the aforementioned troubles require a solution that not only maintains the standard of production but also ensures the protection of the environment. This challenge is met by employing green strategies and the greening of the food processing sector is crucial in meeting these challenges. With the aid of these green approaches, concerns like waste generation, climate change, greenhouse emissions, energy consumptions, toxic chemicals, and carbon and water footprints are properly tackled. These Green strategies can have a direct and a significant impact on the environment and it could provide quite an effective approach for achieving sustainable systems, which would ensure growth of society along with protection to the environment. These Greener and Cleaner alternatives must be opted by the industries. The Objective of this book is to explain and discuss the various green processing strategies, so the Book has been divided into distinct sections which cover 5 sub themes i.e Green technologies in Food Production, Post Harvest Management and Value Addition for Sustainable Value Chains, Green and eco friendly techniques in food packaging, Waste management and valorization. The First section aims at obtaining insight in various green technologies like non thermal processing technologies. In the Second section, technologies related to waste valorization are discussed, and in Third Section, post harvest management and value addition are described in detail. The Last Section deals with the concerns of various stakeholders in this food value chain and also few topics related to eco friendly techniques.

ABSTRACT The global market for baked products has reached up to $495 billion in the year 2019. It is estimated that its value will reach up to $580 billion by the end of 2025 with a growth rate of 2.7 % between 2020 to 2025. Ovens are operated with the help of LPG/diesel/electricity. The hybrid ovens can give higher energy efficiency along with targeted quality parameters. The previous data such as oven temperature, heat supplied per unit time, the moisture content and variety of the raw material used can be provided to a specific computer programme. The heat recovering unit is a unit which captures the escaping hot air and the same may be reused by pumping the hot air to the front of the oven to preheat the incoming cold air. The biogas can be generated from the bakery waste. There will be 45 % or more methane production from bread and biscuit waste in the retention time of about 12 to 55 days in a biogas plant. To make the bakery fully operated on green technology, solar renewable energy can also be utilized.

ABSTRACT The food industry has many the environmental challenges in terms of emerging microbial strains, bacteria, viruses and accumulation of toxic chemicals. Ozone (O3), environmental bluish gas is an extremely potent oxidant, which is effective solution for disinfection, sanitization for various kinds of products. The application of ozone treatment in agro processing has become green technology with increasing acceptance. It can apply in liquid form, gaseous form to sanitize food, food packaging materials, process water and to disinfect equipments. Ozone can be generated by different methods such as ultraviolet radiation method, corona discharge method etc. In this chapter, ozone properties, its generation, antimicrobial power and advantages with application of ozone has covered. Fruits and vegetables treatment with ozone have shown increased shelf-life and many hazardless advantages of the products. Some products preserved with ozone. Anti microbial activity, no residues in foods, assurance about preservation of sensory, nutritional and physicochemical properties of food have made ozone application as a promising technology for all kinds of food products

ABSTRACT Packaging plays an important role in food industry. The huge waste of packaging generated every year poses a great threat to the environment. The recycling and reuse of the food packaging is limited. Plastic packaging in particular are the serious concern with respect to their disposal. This is the high time when eco-friendly green technologies for the food packaging should be explored. This chapter discusses various possibilities to use the green and eco-friendly approaches for food packaging. Keywords: Green packaging, bio-degradable, recycle, reuse, edible packaging.

ABSTRACT The ancient fruit “Jackfruit” is one of the most remunerative and important underutilized native fruits of India. It is extremely versatile sweet tasting fruit and vegetable rich in nutritional value. Modern technologies are evolved for the development of value-added products from jackfruit is studied in the present study. To prevent from post-harvest losses the wine production from jackfruit juice which is a very good substrate for fermentationcan be done at larger scale. Popularity of jackfruit from the limited regions can be explored over the country. There is a good scope and possibility of marketing the value added products in the country. Value addition is carried out by minimal processing by changing its form to a valuable product having more shelf life. The developed products enhance good income opportunities for farmers and also entrepreneurship opportunities for small and medium enterprises for the popularization of jackfruit to a wider region. Keyword: Jack Fruit, Value Addition, entrepreneurial opportunities.

ABSTRACT Fruits and vegetables are rich source of bioactive compounds such as polyphenols, antioxidants and flavonoids. Drying is one of the common methods for preservation of food and agricultural commodities. However, drying may negatively affect the product quality attributes. This article is a capsule overview of current state of art ultrasound (US) assisted drying on technical aspects and bioactivity of fruits and vegetables. US assisted drying is an economical and sustainable technique compared to other existing conventional techniques used for food processing and preservation. US as a pretreatment before drying of agricultural-products enhances drying efficiency, inactivate enzymes and improve overall quality of dried products. Current developments and available solutions in drying have shown that US assisted drying may be used to restrict the loss of crucial bioactive components occurring naturally in fruits and vegetables. US when combined with hot air drying helps in achieving adequate drying rate at lower temperatures and improves overall dehydration process. This technique has found no practical application commercially due to various difficulties in achieving high-intensity US in air. One practical benefit of using US assisted drying is the minimization of the drying time along with reduction in total energy consumption.

ABSTRACT Green technologies are required in the field of food processing and production in order to achieve food security and to reduce adverse environmental impact. Application of nano technology in food processing and production can advance the food safety and quality, increase the bioavailability of nutrients and thereby improving human health. Nanotechnology can be applied to achieve green perspective like development of biodegradable packaging materials thereby reducing adverse environmental effect. Use of naturally occurring nanoparticles as additives can reduce the use of chemicals in food products. This chapter deals with the potential of nanotechnology to achieve green aspects in food processing and production.Main focusses are on achieving food security and environmental sustainability. Chapter also describes about the principles of nanotechnology and methods to achieve green aspectin food sector with the application of nanotechnology. Application of nanotechnology in food processing and production along with safety, regulations and accompanying laws are discussed in this chapter.

ABSTRACT Approximately 30 % of fruits and vegetables are getting wasted each year in country like India. Not only that, there is a huge loss of agro based commodity during industrial processing and will be considered as industry generated waste. Utilization of such unexplored nutrients from agro processing sectors for making a sustainable food system will be a healthy approach to bring food security and nutrition to all of us. With this aim the present work addresses the utilization of jackfruit seeds, an agro-waste, to value added products. Jackfruit seed flour has a great potential in new food formulation along with wheat flour. The 15% (w/w) blending of jackfruit seed flour with wheat flour could be used in bread and the substituted bread is protein and fibre enriched. This attempt in developing such bakery items with blended flours could address the scarcity problem of non-wheat producing countries. Present study also looks into the alternate source of starch from spice processing industries. The nutrient starch could be explored for isolation from a nonconventional source from turmeric processing sector. The isolated starch could also be modified to enhance some of its functional properties and may be utilized in preparing value added product with a better acceptability and nutrition.Thus, the isolation of nutrients and value-added products out of fruits and vegetables and spice-processing waste would be a stepping stone to an initiative to zero hunger.

ABSTRACT Microencapsulation is one of the latest technologies used in the food, pharmaceutical, nutraceutical and cosmetic industry where it is used for maintaining the stability of the food ingredients and slow release of the active food ingredients. For many decades the encapsulation technique was used in the pharmaceutical industries, but from last three decades it has been effectively used in the food industries showing enhanced results in flavour masking and retention of bio- active components present in the food. The production of the microcapsules can be achieved by the various process technologies. The process technologies have been reviewed in this paper such as spray drying, extrusion, spray chilling, emulsions, fluidized bed coating, freeze drying, molecular inclusion, crystallization, co-acervation etc. the encapsulation of food materials has shown a promising result in the newly growing food processing industries. Some of the recent developments in the microencapsulation viz. sweetener immobilization, controlled release and the carrier materials are also being presented in the reviewed paper.

ABSTRACT Malting is the process accompanied by restricted sprouting of cereals in humid atmosphere along with controlled set of conditions. It is a process of soaking, germination and drying that causes changes to the microstructure of grains. Malting causes changes in functional and nutritive value of grains. Malting results in increase in protein content, mineral availability, in vitro protein digestibility, oil absorption capacity, water absorption capacity, water solubility index and fall in level of antinutritional factors, viscosity and bulk density. The malting conditions are significantly affected by varietal difference, maturity of grains and structural composition. Therefore, optimum malting conditions should be determined for grains in order to avail the health and nutrition benefits.

ABSTRACT The commencement of the 21st century has endorsed an extended requirement for safe and wholesome food. The fact is that consumer preferences, awareness and their concern towards food safety have been tremendously increased. Therefore, inactivation of pathogenic microorganisms through any treatment becomes essential for food processors to ensure that food is free from disease causing microorganisms and parallelly unaltered with respect to its organoleptic, functional and nourishing characteristic. Food industries predominantly adopt thermal inputs for the preservation of food. Thermal methods, however, lead to unfavourable changes in organoleptic and nutritional attributes, more particularly proteins and vitamins. Hence, there has been continuous development and advances in finding alternatives to conventional processing. Cold plasma technology is one such technique. Plasma can be defined as a quasi-neutral ionised gas and is more commonly termed as 4th state of matter. Advances in plasma engineering have made it possible to generate plasma at atmospheric pressure which ultimately resulted in broadening the spectra of research on cold plasma at various interfaces of biological sciences. This chapter summarises the overview of cold plasma technology processing, numerous findings related to its application in the area of food decontamination, food fortification, seed germination, milk and milk products and modification of starches. Keywords: cold plasma, non-thermal, plasma chemistry, fortification, modification, germination, plasma generation, novel

ABSTRACT The improper disposal of food waste poses an environmental threat. The management of food waste in a sustainable way is always a challenge. Food waste is generated at various stages starting from food production till consumption. The cooked food waste generated due to various reasons leads not only to a loss of the food produced but also the water and energy used to cook it. This cooked food leftover can be served to the needy people or if not possible, can be processed further. This chapter focuses on various technological options for the management of cooked food waste in a sustainable way. Keywords: Cooked food waste, Compost, Bokashi, Bio-surfactants, Environment

ABSTRACT Green packaging is a technique used to develop sustainable and eco-friendly packaging materials. In this review paper we have examined the data currently available on the use of plant by-products and plant extract in the development of green packaging. The use of plant fibres is especially beneficial because they often contain a high concentration of bioactive compounds. These compounds lend a preservative effect to the packaging material. Further we have also discussed the degradability of such packaging and the additives which need to be added in order to enhance their utility. Lastly, we have examined the possible applications of green packaging in the food industry. Keywords:GreenPackaging,Plantby-products,Fruitfibres,Biodegradability, Bioactive compounds, Nanocomposites, Renewable resources, Biopolymers

ABSTRACT Banana plants areextensively known for their fruits butby-products (pseudostem, root, leave, male banana flower, and banana peel) from banana farms also have potential applicability because recycleprocess of these wastes can convert waste of banana farms into an outstandingresource of valuable raw materials for other industries. This practice avoids huge losses of unused biomass and environmental hazards. Banana flowers are discarded in banana farms during the harvesting of banana fruit bunches and produce a great amount of agricultural waste. Consumption of banana flower as a vegetable is trendy in some parts of Asian countries but the cleaning process of banana flower is an unwieldy practice because of the time and the laborengaged in separating the calyx and the pistil portion of these flowersbefore processing. Itis an abundant source of well-balanced essential amino acids, unsaturated fatty acids, dietaryfiber, vitamins, minerals,and flavonoids. This flower also having tremendous medicinal properties as they possess several secondary metabolites. Thepresent review discusses the transformation of this agricultural waste into a different value-added product. The transformation of banana flowers into highly commercial outputs can be beneficial forsupplementary income to small scale farming industries. Keywords: Banana, Banana flower, By-product, Value-added product, Antioxidant, Pre-treatments, Processing.

ABSTRACT The rapid growth in population has created the need of industrialization and as a result there has been a significant increase in milk production and processing. Milk is a commodity which is consumed by persons of all age groups due to its nutritive value and health promoting attributes. However, the rapid growth in dairy sector has adversely affected the environment by emitting various greenhouse gases and thereby, resulting in global warming. Apart from it, there has been an increased usage of non- renewable resources like natural gas and coal in dairy sector. As a result, a viable balance has to be maintained between milk production and processing, environmental health and the rapidly growing population. This can only be achieved with the application of green or environment friendly technologies in all the stages of milk production and processing. This chapter will mainly deal with the various sources of greenhouse gases from dairy sector and on application of life cycle assessment and carbon foot printing for computing the impact of greenhouse gases on the environment. Also, this chapter will enclose various green technologies which can be applied in dairy sector to curb the greenhouse gas emissions. Keywords: Carbon footprint, LCA, Greenhouse gases, Green Technology, Milk production, Milk Processing