eChapters

1. Size reduction is also referred as

(a) Extraction

(b) Communication

(c) Leaching

(d) Distillation

2. Size reduction causes

(a) Decrease in the temperature of the product

(b) Increase in temperature of the product

(c) Increase in pressure

(d) Decrease in surface area

INTRODUCTION

Food processing is necessary for the conversion of raw food products in to finished products with desired textural, sensory and nutritional attributes. This is required to be done mainly due to seasonal production and facilitating non-seasonal availability of different commodities. Stages of processing are primary and secondary. In primary processing raw material is converted into food commodities, while in secondary processing commodities are converted into edible products. Processing is mainly done to convert the products into edible forms, to extend shelf life, availability, accessibility and also to provide variety into the form of value added products. Processing of products destroys inhibitors, microorganisms, retards physico-chemical and biochemical deterioration, maintains good sensory properties, preserves and enhances the nutritive value. Unit operations involve phase changes and sometimes chemical reactions also, which are undesirable as they cause inferior quality of the product (Gekas 1992). Different processes like separation, assembly, preservation and packaging are broader classification for unit operations in food processing (Saravacos and Kostaropoulos 2002).

4.1. Introduction

Food occupies first position among the basic needs of human beings. Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as over fire, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. These crude processing techniques remained essentially the same until the advent of the industrial revolution. However, the change in food habits and the quality consciousness of the consumers in the developed world raises the need of advancements in development of food processing like spray drying, juice concentrates, freeze drying and also introduces dried instant soups, reconstituted fruit juices, and self cooking meals such as ready-to-eat food rations etc., during 20th century.

Introduction: Food processing involves different steps from receiving raw material, preparing for product manufacture, and packaging to storage. All these steps are called unit operations. They are broadly categorized as raw
material preparation (receiving, sorting, grading, washing, peeling, blanching, slicing, cutting, dicing etc), processing (canning, drying, pulping, juicing, product manufacture like jam, jelly, preserves, candies, pickling, sauce making, etc.) and post-production handling including packaging and storage. A brief detail about each unit operation is discussed as under:
1. Raw Material Handling
Material handling includes varied operations such as hand or mechanical harvesting on the farm, transportation in trucks or refrigerated vehicles of perishable produce to the market or to the processing plant or to store/godowns. For conveying, a wide variety of mechanical conveyors is used depending on the type of material. Common conveyors used in the processing plant include screw conveyors, bucket conveyors, belt conveyors and vibratory conveyors. Throughout these operations, care is taken to maintain sanitary conditions, minimize bruises and product loss, maintain raw material quality like physical appearance, and vitamin contents, minimize microbial growth and minimize other detrimental changes to the product quality during handling etc. It also includes other unit operations like receiving, cleaning/washing, sorting, grading, peeling, halving, slicing, blanching etc for preparation of fruit and vegetables for processing.

1. Fundamental Concepts of Unit Operations

    1.    Process is the set of activities or industrial operations that modify the properties of raw materials with the purpose of obtaining products to satisfy the needs of a society.

    2.    Food process engineering includes the part of human activity in which the knowledge of physical, natural, and economic sciences is applied to agricultural products as related to their composition, energetic content, or physical state.

    3.    Food process engineering can also be defined as “the science of conceiving, calculating, designing, building, and running the facilities where the transformation processes of agricultural products, at the industrial level and as economically as possible, are carried out.

    4.    In a discontinuous operation the raw material is loaded in the equipment; after performing the required transformation, the obtained products are unloaded. These operations, also called “batch” or “intermittent,” are carried out in steps:

1.1. Origin and distribution
• South East Asia, with the greatest number of species found in Borneo, Java, Sumatra, and Malay Peninsula.
1.2. Varieties
• Neelum, Bangalora, Alphonso, Rumani, Banganapalli, Kalepad, Peter, PKM 1, PKM 2, Senthura, Jahangir, Mulgoa, Himayuddin, Paiyur 1, Mallika, Amrapali, Salem Bangalora, Arka Anmol, Arka Aruna, Arka Neelkiran, Arka Puneeth, Sindhu, Ratna and Arka Suprabath

Food Plant Hygiene

A. I.mportance of Food Plant Hygiene:

1. Ensures the Safety and Quality of Food Products: Proper hygiene practices within food processing facilities play a critical role in safeguarding the safety and quality of food products. By adhering to stringent hygiene protocols, including thorough cleaning, sanitation, and preventive measures, facilities can effectively prevent the contamination of food products by harmful microorganisms, chemicals, or physical hazards. This helps minimize the risk of foodborne illnesses and ensures that consumers receive safe and wholesome food products. Additionally, maintaining cleanliness and hygiene in food proce

1.1. Origin and distribution

• Originated in Western Ghats and Eastern Himalayas.

• Cultivated in Kerala, Karnataka, Tamil Nadu, Maharashtra, North Eastern States, and Andaman and Nicobar Islands.

• It is the king of spices.

1.2. Economic importance

• Spiciness is due to the chemical compound piperine

• In foods, used as a spice.

• High in antioxidant and anti-inflammatory properties.

• May benefit for brain.

• May improve blood sugar control and lower cholesterol levels.

• May have cancer fighting properties.

1.1. Introduction

• Horticulture contributes 30% GDP from 11.73% of its arable land area.

• Fruits and vegetables

? Second largest producer

? Immense significance to man.

? Given place of honour on being offered to God at every festival and also mentioned in epics like Mahabharata, Ramayana and writings of Sushrutha and Charaka.

? Rich source of carbohydrates, minerals, vitamins and dietary fibres

? Provide variety in taste, interest and aesthetic appeal.

• Benefits kidney functions, prevention of cancer and cardiac disorders through contribution of ascorbic acid, p-carotene and non-starch polysaccharides besides biochemical constituents like phenols, flavonoids and alkaloids.

• Very high post-harvest losses in fruits and vegetables (20-40%).