eChapters

Nuclear Disasters

What is NUCLEAR ENERGY or NUCLEAR POWER?

It is the energy released in nuclear fission or nuclear fusion.
Motive power generated by nuclear reactor.
Where atomic energy of a substance get converted in to electrical energy.

WHO defines Disaster as “any occurrence, that causes damage, ecological disruption, loss of human life, deterioration of health and health services, on a scale sufficient to warrant an extraordinary response from outside the affected community or area”

    1.    Laminar flow hood works on the principle of 
        a)    High-efficiency particulate air filter
        b)    High-energy particulate air filter
        c)     High-efficiency pressure air filter
        d)     None
    2.    Most of the organisms are killed
        a)    121°C for 5 min.    b)    15lb/in²
        c)     a & b    d)     None
    3.    Autoclaving is not recommended for
        a)    Oils    b)    Powders
        c)     Sensitive fluids    d)     All

    1.    Life blood of food companies are
        a)    Existing products    b)    New Products
        c)     New packaging material    d)     Food technologists
    2.    New Products are developed to meet
        a)    Health & Nutritional requirements
        b)    Environmental & Social requirements
        c)     Convenience & handling
        d)     All
    3.    What are the characteristics of a line extension in a variant of an established line of food products 
        a)    Little research    
        b)    Minimum manufacturing changes
        c)     No change in logistics and supply chain
        d)     All
    4.    The following one is not a characteristic of new product development through line extension
        a)    New purchasing skills
        b)    No change in logistics and supply chain
        c)     No change in storage of RM &PM
        d)     Minimum R&D

    1.    Fortification of common salt is done with 
        a)    Potassium iodide    b)    Potassium iodate
        c)    Both a & b    d)    None
    2.    Vinegar is a 
        a)    Class-I preservative    b)    Class-II preservative
        c)    Natural preservative    d)    a & c
    3.    As per FSSAI regulations, the permitted level of Sulphur dioxide in RTS beverages is not more than ______ ppm
        a)    100    b)    70
        c)    150    d)    80
    4.    Sodium nitrite is a
        a)    Preservative    b)    Buffering agent
        c)    Curing agent    d)    Flavour enhancer

    1.    As per FSSAI, 2011 regulations, what is the fat and SNF content in buffalo milk
        a)    5 & 9    b)    6 & 8
        c)    6 & 9    d)    None
    2.    As per FSSAI, 2011 regulations, what is the fat and SNF content in  cow milk
        a)    4 & 9    b)    4 & 8.5
        c)    6 & 9    d)    None
    3.    As per FSSAI, 2011 regulations, what is the fat and SNF content in  standardized milk
        a)    4 & 9    b)    4.5 & 8.5
        c)    6 & 9    d)    None

    1.    Asepsis is a process of 
        a)    Removal of microorganisms    
        b)    Keeping out microorganisms
        c)    Hindering the growth & activity of microorganisms    
        d)    Killing the microorganisms
    2.    Self-decomposition of the food is prevented by
        a)    Inactivation of enzymes    b)    Delay of chemical reactions
        c)    a & b    d)    None
    3.    Commercially available fruit beverages are generally pasteurized at 
        a)    85°C for 25 to  30 min    b)    62.5°C for 25 to  30 min
        c)    71.1°C for 15 to  30 sec    d)    92.1°C for 15 to  30 min

India occupies second position among the silk producing countries of the world, next only to China. Sericulture as a farm enterprise is highly suited to rural poor, especially small and marginal farmers and other weaker sections of the society, since it requires low investments but provides good and quick returns at individual family level. Several socio-economic studies have established that cost-benefit ratio in sericulture is highest compared to agricultural crops. Though there are limitations to the number of broods that can be raised per year in Himalayan region due to ecological conditions, net returns from sericulture activities are quite remunerative and effectively supplement the rural economy through part-time employment opportunities and utilization of local resources.

Introduction

Ever since its discovery, silk as a unique product of a plant-animal interface, continues to reign supreme despite the onslaught of natural and man-made textile fibres, because it is exclusive and the most beautiful of all textile fibres. It is associated with comfort, festivity and fashion.

Sericulture has established itself as an economic activity with a rural-base. It presents an intriguing example of an agro-industry whose potential to act as a safety-net for the poor in rural areas is unquestionable. From “Soil to Silk” activities, sericulture creates around 6 million person-years of incomegenerating opportunities. It generates employment @ 11 man-days per kg of raw silk production in a year in associated upstream and downstream activities. Sericulture is thus a labour-intensive cottage industry in all its phases, namely, host plant cultivation, silkworm rearing, silk reeling, and other post-cocoon processes such as twisting, dyeing, weaving, printing and finishing.

Beekeeping symbolizes the biological interdependence between insects, pollination and production of seed. Honey bees have been tirelessly rendering this yeoman service to benefit human-kind since time immemorial. Beekeeping is defined as “the science and art of rearing honey bees for man’s economic benefits”. Since, honey producing bees are restricted to the genus Apis beekeeping is also called ‘Apiculture’. A suitable place selected for housing honey bee hives, equipments and related accessories is referred to as an “apiary”. The invention of movable hive with separable frames in 1851 by L.L. Langstroth gave beekeeping the impetus to flourish. Further fine-tuning of scientific rearing techniques in these movable hives helped in spreading beekeeping to the newer areas.

Honey Producing Species of Bee

About 20,000 bee species are found worldwide. However, only four species viz. the European honey bee (Apis mellifera Linnaeus), the oriental bee (A. cerana Fabricius), the dwarf bee (A. florae Fabricius), and the giant or rock bee (A. dorsata Fabricius) are commonly recognized as honey producing. Amongst these two, only A. cerana and A. mellifera are hived because these build multiple-combs in dark cavities. The other two build single comb nests in the open (Akratnakul 1987a, Ruttner 1987).

Abstract

The hilly regions of western Himalayas comprise of three states namely Jammu and Kashmir, Himachal Pradesh and Uttaranchal which are divided into High Altitude Temperate, High Hill Temperate and Valley Temperate zones. Through observations, trial and error, man has developed skills related to cultivation, utilization and livelihood. These were transmitted through generations and in this way, a system of traditional knowledge developed and moved forward for the benefit of the society. Food is the basic necessity for the survival of human beings. Since ancient times, various methods have been used to process and preserve foods especially in the Himalayan regions. The food habits and preparation of various dishes depend upon the availability of crops and surrounding vegetation. On the basis of the substrate used, traditional foods and beverages of Himalayan region are broadly classified as Cereal and Legume based, Milk based, Fruits and Vegetables, and others. Some of the popular traditional foods of Himalayan region are Aenkadu/Askalu, Bagpinni/ pinni, Chhangpa, Chaulai ka bhat, Kutu ki roti, Lesuwa roti, Tilkuta, Kaddu ke khwaire, Mooli ke khwaire, Sarson ki dhusi, Arbi ke sukhe danthal, Chaulai ki kheer, Ogal ka halwa. Traditional fermented foods and beverages are very popular in the tribal and rural areas of western Himalayas. Besides being source of nutrition, these fermented foods constitute staple food (Bhaturu) in larger part of western Himalayas while others are consumed during local festivals, marriages and special occasions. A variety of indigenous fermented foods and beverages available are; Kinema, Marcha, Phab, Bekanthu, Gundruk, Sinki, Soibun, Sura, Chhang, Daru, Angoori/ Kinnauri etc.Due to lack of proper scientific technology the quality of such foods especially beverages (many- a- times) is uncertain and their consumption leads to a higher incidence of fatal diseases among the consumers. This chapter briefly reviews the preparation, significance and quality of indigenous foods of Western Himalayas which offer tremendous opportunity for sustaining livelihood of the people of Himalayan region and stimulating agro-industrial development even in the developing countries, after upgrading and sustaining their quality.

The relationship between man and plant resources of his surroundings is intimate. Of the 350 tribes inhabiting different parts of India, about 171 dwell in Himalayan region. The inhabitants of the mountain areas use native flora for food, fodder, fiber, fuel, timber and for health care of both human beings and their livestock. These plant resources, particularly medicinal and aromatic plants (MAPs), not only meet their health care needs but also support their livelihood. Recently the demand of MAPs has transformed from local and traditional needs to global needs. This has adversely affected availability and quality of raw material as also livelihood and health options of the local people. Most of the raw materials are gathered from the forests, and only a few plants are under cultivation. To avoid rampant exploitation of MAPs from nature, there is an urgent need to establish procedures for their cultivation and organized marketing. The present article deals with strategies and actions to protect livelihood options of the indigenous communities inhabiting mountain areas in western Himalaya as well as promote sustainable utilization of MAPs through scientific and technological interventions.

Introduction

India and China are two major Medicinal and Aromatic Plants (MAPs) producing countries, providing 40% of the global diversity and availability of rare species. The Ministry of Environment and Forests, Government of India has identified and documented over 9,000 species of medicinal plants that are significant for the pharmaceutical industry (AICRPE 1996). Of these, 2,000 to 2,300 species are used in traditional medicines while at least 150 species are used commercially on a large scale (EXIM Bank 1997).

The Himalayan region is recognized amongst the 34 global biodiversity hotspots. The Indian Himalayan Region (IHR) comprises of five biogeographic provinces, covers approximately an area of 591 thousand km² and extends from Jammu and Kashmir in the north-west to the Arunachal Pradesh in the east. The IHR is a source of great diversity of food, fuel, fodder, timber, dye and medicinal plants. It comprises about 18% of India and is more than 2,800 km long and 220 to 300 km wide, with altitudinal range of 200–8,000 m. The IHR alone supports about 8,000 species of angiosperms, 44 species of gymnosperms, 600 species of pteridophytes, 1,737 species of bryophytes, 1,159 species of lichens and 6,900 species of fungi. The state Himachal Pradesh is divided into four conspicuous zones, namely Shivalik/lower montain zone, mid-hills/middle mountain zone, high hills/temperate zone and cold dry zone. Five rivers namely Satluj, Beas, Ravi, Yamuna and Chenab with a large number of their tributaries flow through the state. The flora of the state consists of about 180 families comprising about 1,038 genera and about 3,400 species. The region is facing greater and more difficult challenges than ever before in achieving balanced economic growth, alleviating poverty, and sustainably managing the renewable natural resources. People’s dependence on forest and related natural resources is historic, cultural, and inevitable as other viable alternatives for earning a living have been few. The consequence of this trend has been the commercialization of forest products, mainly non-timber forest products (NTFPs). The NTFPs are the major bioresources among various natural resources available and provide various ecosystems services to the mankind. Like other parts of the IHR, in Himachal Pradesh people earn their livelihood from the forests in many ways i.e., earning cash income; satisfying their needs for fuel, medicine, shelter, and supplementary food; using traditional agricultural inputs such as leaf litter, fodder, small tools, and water; and cultivating land inside the forest boundaries as forest encroachers. Their dependence on forest resources is both historic and cultural to the extant that it is an integral component of the forest ecosystem of the region. Although, large amounts of NTFPs are collected by different communities in the state, no comprehensive study on the amount collected, number of people engaged in collection and trading, and the marketing chain involved has been carried out to date. Therefore, the present study focuses on conservation and sustainable utilization and market potential of different tradable medicinal plants/(NTFPs) in Himachal Pradesh, north western Himalaya.

Northwestern Himalayan region is spread between 28°43^'-37°05^'N latitude and 72° 40^'-81°02^' E longitude covering an approximate area of 33 million ha. The major natural resources of western Himalayas are water, forests, floral, and faunal biodiversity. Although there is wide spectrum of farming systems diversity in the region, yet there are quite a few commonalities viz. crop diversity, including mixed cropping as well as crop rotation of subsistence nature rather than commercial nature of agriculture, maintenance of soil fertility through natural processes. The variability in agroclimatic conditions in the hilly regions of India due to geographical location and climatic conditions require micro planning for assuring sustainable agricultural production. Introduction of horticultural crops is more recent phenomenon and it has penetrated the traditional farming systems of Himachal Pradesh, Jammu and Kashmir and central Himalayan region for commercial benefits than the local consumption. Climatic conditions are optimal for growth of many food, medicinal and other commercial crops and live stock occur in these hills and the need is to exploit these opportunities for economic upliftment of the region, without degradation of natural resource base, therefore a long term development approach for sustainable farming system in these hills must have an eye on conservation farming for developing various production systems since this is a highly fragile system. The agriculture including livestock continues to be the dominant sector despite the fact that the area is exposed to adverse and harsh geophysical and agri-silviculture conditions. Strategies by planting fodder trees or grasses in the waste/ degraded lands (representing 7.9, 9.8 and 11.5% of the geographical area in Himachal Pradesh, Jammu and Kashmir and Uttarakhand, respectively), is needed for enhancing the fodder production. In addition, farm spaces on terrace risers and improved crop production technology coupled with integration of agroforestry will help in bridging the gap between demand and supply of the fodder. The indigenous agroforestry systems such as homestead (kyaroo), plantation crop combinations, scattered trees on farm lands/field bunds and bamboo grove are practiced by the farming community. The land management operations are predominated by different indigenous agroforestry practices which have proven potential and hold promise in alleviating the poverty among rural masses of this hilly region. The agroforestry systems provide unique opportunity for integration of different components in the farming systems, which help to optimize the ecosystem functioning and better management of land, water, and biological resources. These systems need to be further improved with suitable technological interventions considering the local population need, so that the socioeconomic status of the farming communities uplifted. Experiences gained in managing natural resources through well-tested agroforestry systems have been shared in this chapter.

Coldwater fishes exhibit enormous diversity and have great potential for generating livelihoods, mitigating poverty and unemployment. Coldwater fishery deserves attention for improving production by ensuring seed and feed supply. Other important issues in fisheries sector relate to marketing, value addition and farming. There is need to have separate action plan for low volume high values, and high volume low values fishes. Coldwater fishery sector can be strengthened using the available technologies such as hatchery and seed rearing, management protocol breeding and grow out protocols, fish specific feed formulations, exotic carp farming, and fish farming in polythene lined irrigation/ watershed tanks. The sustainable fishery development in hills requires attention on defining and granting appropriate ownership of resources, developing state of art infrastructure, initiation and implementation of fisheries conservation including focus on native and exotic species through enforcement of protective legislation. Strengthening of hill fishery education will play a central role. A “strength, weakness, opportunity and threat analysis” suggests an integrated approach by addressing the issues on genetic characterization and conservation, environmental impact analysis, development of niche specific aquaculture system, focus on post production and health management issues, implementation of demonstration programmes, enhancement of institutional capabilities, and development of human resources. Research areas relating to capture fisheries, culture fisheries, extension and transfer of technologies are also important.

Animal husbandry plays a vital role in the development of agriculture and is an integral component of rural economy especially in the hilly mountainous terrains of the country. Disasters, whether caused by unavoidable natural events or by avoidable, man-made events, always have been a part of human life. Hilly areas because of their geo-physical and climatic conditions are always prone to natural disasters like earthquakes, volcanic eruptions, cloud bursts and landslides etc. During the past few decades, disasters have killed millions of people and animals, adversely affecting the human and animal lives, resulting in substantial tangible and intangible losses in an unanticipated manner. Veterinary professionals by virtue of their strong scientific and technical competence play a pivotal role in human health by providing safe, wholesome and sound animal proteins which are valuable component in the prevention of malnutrition. Moreover, public health veterinarians are also actively concerned in protecting the environment by safe disposal of human and animal waste without adverse consequences. Thus, veterinarians always have a role to play in all stages of disaster mitigation and management; however the contribution of veterinarians will be most effective by integrating their expertise with other local, national and international groups and agencies involved in disaster management. In any country, funding for disaster relief should include veterinary management of disasters being recognized as a form of humanitarian assistance and a contribution to public health.

Yak is among the most remarkable domestic animals. It is adapted to thrive in the harsh environment of high altitude and sustains livelihood of highlanders. Yak is handicapped because of lack of veterinary assistance and declining pastoral biomass. Marketing facilities for yak-based products are limited and the production potential of yak husbandry is on decline. Dearth of locally available trained manpower and prevailing illiteracy are other hindering factors for development of yak husbandry. Research and development with focus on upliftment of yak husbandry and yak products are therefore important.

In spite of its importance, little has been done to assess interactions of climatic variability with productivity performance of different livestock species, sustainability of livestock production systems, livestock based livelihoods and application of science of climate change on small holder and subsistence livelihoods. The climate and its change affect all productive traits and physiological functions of farm livestock and related livelihoods. Heat stress is the most detrimental constraint to livestock production, particularly in mountainous regions. Introduction and selection for highly productive animals and breeds has increased their susceptibility to adverse impacts of climate change. It is necessary to incorporate resilience through selection and breeding for thermo-tolerance and development of adaptable breeds. Modifications in shelter designs and management of production facilities will also be helpful in mitigating adverse climate impacts on animal production and health. Modern animal husbandry practices that target increased per animal productivity allow efficient utilization of feed nutrients and increase returns from fewer animals. Livestock need to be looked for their immense contribution to nutritional security and livelihoods. A well designed livestock production system is among the best ways for sustaining and improving livelihoods and this chapter details the possible options.

Current and emerging animal nutrition, reproduction and health management technologies have the potential to improve efficiency of livestock production. However, the thermal stress or hyperthermia caused by elevated ambient temperature reduces feed intake, milk yield, growth rate and reproductive performance of livestock species. Livestock in tropical countries will be affected severely by the abrupt and fast-paced climate changes. The impact is not only on production traits, a number of animal species may become endangered. Many of the native livestock species still perform better under climatic stress and low-input conditions. It is necessary to catalogue the indigenous livestock genetic resources, elucidate their genetic make-up and regulation of key metabolic pathways of adaptation and productive attributes and using the inferences to develop strategies for utilizing livestock resources under climatic stress.

Use of insect-resistant varieties in integrated pest management is an economically and ecologically sound alternative to synthetic pesticides. A large number of germplasm lines of different fruit crops have been evaluated for resistance to pests, and a few genotypes with resistance to insects, mites and nematodes have been identified. The resistance of “Winter Majetin” apple variety against woolly apple aphid, Eriosoma lanigerum (Hausmann) was the first report of innate resistance to insect pests in fruit crops. Another successful example was the resistance to grape phylloxera, Daktulosphaira vitifoliae (Fitch), in which the susceptible European scions (Vitis vinifera) were grafted onto the resistant American rootstocks (Vitis labrusca) in late 1800s. Various leaf characteristics, such as hairiness, pubescence, thickness of veins, sponginess, stomatal density and fruit characteristics such as rough skin, have been reported to confer resistance to insect pests. High content of phenols, flavonols, potassium, calcium, and low carbohydrate and nitrogen contents have also been reported to confer insect resistance in various fruit plants. The germplasm has been screened against various pests under natural as well as artificial infestations. In apple, rootstocks (MM-series) resistant to woolly apple aphid have been developed. Molecular markers for three genes that confer woolly apple aphid resistance are located on two linkage groups (LG). Low infestation of the woolly apple aphid has also been recorded in Golden Delicious variety which incidentally is the most preferred host of apple fruit moth. The scab resistant apple selections, HCR21T200, HCR23T125, S80ER21T72 and TSR16T223 have also been found to be resistant to the European red mite, Panonychus ulmi (Koch). Peach varieties such as Flaming Gold, Stark Early Giant, Early White Giant and Flavour Crest are moderately susceptible to the peach leaf curl aphid, Brachycaudus helichrysi (Kalt.). Peach cultivar, Matchless has been reported tolerant to flat headed stem borer, Sphenoptera lafertei Thomson. Early maturing varieties of peach are reported to escape the fruit fly, Bactrocera dorsalis (Hendel) damage while Nemaguard, and Nemared rootstocks are resistant to important nematode pests. Almond varieties, Briggs Hard Shell, Katha 85, Ribba Selection and Tree No. 55 have been reported free from peach curl aphid infestation.

Resistance of some plants against a pathogen is due to their belonging to taxonomic groups which are outside the host range of the pathogen. Such resistance is called non host resistance. It is attributed either to genes for resistance (R genes) against the avirulence genes of the pathogen (true, race specific, cultivar-specific, or gene-for-gene type resistance), or to the plants escaping or tolerating pathogen infection due to various reasons (apparent resistance). There are two kinds of true resistance: partial (also called quantitative, polygenic, or horizontal resistance) and R gene resistance (also called race specific, monogenic, or vertical resistance). Several examples of true resistance attributable to, biochemical underpinning or genetic transformation of host plants of major fruit crops viz., apple, pear, apricot, plum, cherry, almond, mango, grapes, banana, citrus, papaya, guava and pomegranate against important plant pathogens are known. Much greater efforts need to be invested, however, for incorporating resistance to diseases in horticultural species because of their huge relevance to socio-economic well being of farming community of the hill regions. The effort in this chapter will be towards synthesizing information which officials of the administrative and development departments can use for drafting plans and policies for promoting protection and up gradation of livelihoods of hill farmers.

Temperate horticulture in Himalayan States forms the backbone of states economy by providing livelihood to more than 10 million people and draws about 60% of its Gross Domestic product (GDP) from the surrounding ecological resources. Being an important sector it has been given priority in recent years through various developmental programmes to harness the vast potential of natural resources, the topography, soil, climate and horticulture crop diversity. The outburst in climate and over population have become a major concern challenging natural resources of the Himalayan region for sustainable development of agriculture and improving livelihood of the local inhabitants. Depleting natural resources and vagaries of weather are negatively affecting long-term sustainability of Himalayan agri-horti production system. In spite of several chal-lenges the horticulture in temperate region has made some progress. The area, production productivity, availability and export of horticulture products have increased manifolds leading to improvement in employment and farm income. But still the temperate fruit industry is far behind and is facing the problem of low productivity and high cost production due to lack of elite planting material, old and senile orchards, rainfed farming, lack of efficient water, nutrient and canopy management, high infestation of insect and pests, poor transport and communication coupled with weak post harvest infrastructure. The modern new high yielding varieties and technological interventions developed especially the high density plantations; canopy & pollination management; fertigation, INM and water harvesting; cost effective and eco-friendly protection technologies and post harvest management and value addition have shown great potential to revolutionize the horticulture sector to bring paradigm shift from existing low quality lower productivity sector to high quality-higher productivity sector. The farmers have an opportunity and can take the advantage of emerging technologies in temperate horticulture to improve their nutritional and livelihood security.

Abstract

The Indian western Himalayas have wide variation in altitude, climate, soils, flora and fauna and socio-economic features. Livelihood options are limited due to small and fragmented holdings and inherent hill and mountain specificities. However, the physiographic and agro-climatic variability also offer opportunities of cultivating wide variety of profitable traditional and market oriented crops for exploiting niche advantage. Non-timber forest products play a vital role for livelihood security and demand that initiatives at local and governmental level are taken to develop and popularize technologies for collecting, processing and value adding to these products for commercial exploitation. Research and self help institutions are important in this context but strong regulatory policy framework is equally important. Further, need based and location specific trainings and demonstrations need to be organized to fill the knowledge void especially in traditional activities and emerging vocational enterprises. The national and international business concerns, engaged in exploiting natural resources such as hydro power and calcareous and limestone deposits should also engage more meaningfully in this task, under their corporate social responsibility (CSR) Livelihood generating scheme such as MNREGS should be extended to the non-conventional activities like weed eradication, management of wild (monkeys) and stray (cattle) animals that threaten livelihood security.

Zeatin: Zeatin is a cytokinin C₁₀H₁₃N₅O first isolated from the endosperm of Indian corn.

Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 260, 261 and 262).

Yabby: It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food.

Yakitori: A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori.

Yam: It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas.

Yautia: It is one of the aroid plants (Xanthosoma sagittifolium) chiefly of tropical America with starchy edible shaggy brown tubers that are cooked and eaten like yams or potatoes.

Yearling mutton: Meat obtained from 12-20 month aged sheep. It is also called Earling mutton.

Yeast: Unicellular plant body, very minute in size containing cell wall, cytoplasm with one or more vacuoles and a single nucleus, cause alcoholic fermentation (Plate 258). Yeast usually has little or no mycelium, and reproduces by budding. It results in production of yellowish surface froth or sediment that occurs in saccharine liquids (fruit juices) in which it promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is used in the making of alcoholic liquors and as a leaven in baking.

Xanthan gum: It is a polysaccharide that is produced by fermentation of carbohydrates by a gramnegative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonascompestris(Plate 257). Xanthan is not hydrolysed or degraded by humans.

Wafer: A thin crisp cake, candy, cracker or chips is known as wafer.

Waffle: A crisp cake of batter baked in a waffle iron is called waffle

Warner-Bartzler Shear: It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat

Vacreation: The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation.

Vacuum: The state of negative pressure. It is equal to atmospheric pressure minus absolute pressure.

Vacuum cooling: A technique of cooling vegetable (leafy vegetables, asparagus, brussels sprouts) having a high surface to volume ratio; rapidly and uniformly by boiling off some of their water at 1⁰C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling.

U value: U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties.

UHT milk: This milk is homogenized, heated to atleast 135^oC for about 2-3 second, cooled rapidly and then packed in sterilized containers aseptically. The milk in packs can be stored for several months without refrigeration. The nutrient loss is negligible. Used for making yogurt commercially as it does not need to be boiled again.

UHT pasteurization: The milk is heated to ~150^oC for a fraction of seconds practically no holding period. It is also called ultra pasteurization.

UHT sterilization: It is method in which food is sterilized, cooled and then aseptically placed in previously sterilized containers which are subsequently sealed in an aseptic environment.

Ultimate analysis: It is used for determination of a particular element or a compound in a food material.

Ultra heat treated milk: It is designation of the milk sold for liquid consumption after subjection to ultra high temperature to sterilize the milk by killing bacteria and other microbes including spores.

Table cream: It is also called coffee cream, single cream or homogenized cream. It is used in coffee and tests about 20% butter fat.

Table oil expeller: It is a type of the machine that is used for extraction of the oil from the oil seeds (Plate 230).

Saccharification: The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification.

Saccharimeter: A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale.

Saccharin: A crystalline compound C₇H₅NO₃S that is unrelated to the carbohydrates, is several hundred times sweeter than sucrose, and is used as a calorie free sweetener.

Saccharomyces: It is one of the genus (Saccharomyces) of the family Saccharomycetaceae and is usually unicellular yeasts (brewer's yeast) that are distinguished by their sparse or absent mycelium and reproduced asexually by budding.

Safe food: Food that provide maximum nutrition and quality while revealing a minimal hazard to public health and they assume any risk present to be minimal.

Safety: Safety is a component of quality. Many experts believe that food safety is the most important quality component since a lack of safety can result in serious injury and even death of the consumer.

R - Enamel can: The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments.

R value: R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties.

Rabbitto and putridity: The surface taint of the milk caused by Pseudomonas putrefaciens is called rabbitto and putridity.

Racking: An important operation for the wine production in which wine is siphoned off and is transferred to a fresh vat with the help of a false bottom. Racking is repeated decanting to remove the slowly setting cloud of the freshly fermented young wine. It is also called clarification. It is synonym to siphoning.

Rad: It is the unit of radiation dose being equivalent to the absorption of 100 erg/g of irradiated material.

Radappertization: It means complete sterilization of foods by using irradiation. It is equivalent to commercial sterility. High dose of the radiation (25-45 kGy) is required for killing all microbes.

Q₁₀value: The number of times a reaction rate change with a 10^oC change in temperature is called Q ₁₀value. If reaction rate doubles with 10^oC change in temperature, Q ₁₀= 2. It is also called temperature quotient.

Q-enzyme: It is a branching enzyme responsible for formation of 1-6 bonds in amylopectin.

QHV process: It stands for Quality Has Value Process.

QO₂ : It is a unit for measurement of respiration. Or It is the oxygen uptake in microlitres per milligram on dry weight per hour.

Quailing: In this practice the oranges are kept in the baskets in which they are harvested to allow the fruit to loose little moisture. It is done for a couple of hours before transport to packhouse. This practice would allow the fruit to lose a little moisture which is called quailing. This operation is done for oranges to prevent Oleocellosis.

Qualitative measurement: It is a subjective / objective measurement of the quality of the product for presence of certain compound. It gives the idea of the presence or absence of the particular compound. It deals with the nature of the substance and not its amount or quantity.

Quality: Quality is a measure of the degree of excellence or degree of acceptability by the consumer. The quality may also be defined in term of end use and may vary depending upon consumer’s perception and need. Or quality is the totality of features and characteristics of a product that bear on its ability to satisfy stated or implied needs. It is a term defined by the consumer, buyer, grader, or any other client based on subjective and objective measurements of the food product.

Pack inspection: It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation.

Package: The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed.

Package store: A store that sells bottled or canned alcoholic beverages for consumption off the premises.

Packaging: Packaging is an industrial and marketing technique for containing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. Packaging is defined as an enclosure of products, items or package in a wrapped pouch, bags, box, cup, bottle or any container form to perform one or more of the functions as containment, protection and preservation, communication and utility or performance. Technically, packaging is a system or method by which a product from the manufacturing point to the consumer level reaches in a safe and sound condition at an affordable cost. The primary purpose of the packaging is to protect the food product, to keep it in good condition and to preserve the flavour until it reaches the consumer. It is therefore, very essential that a suitable form of the packaging is chosen for a finished product. Packaging is an art, which determines the buying decision of a consumer. or Wrapping / placement of objects in paper / other packaging materials, keeping in box, etc is known as packaging which has two main functions, to assemble the produce / objects in convenient units for handling and to protect them during transporting, marketing and storage which results in extended shelf life of the produce. "Packaging" play a very important role not only in ensuring safety of the product during transportation, storage and distribution and in conveying information about the pack contents to the consumers, but also ensuring desired sensory characteristics and microbiological soundless till consumed.

Objective Methods: Objective Methods are used for evaluation of food quality. These are based on recognized standard scientific tests to any sample of the product without regard to its previous history. They represent the modern idea in quality control (QC) because the human element has been excluded. This method divided into three groups like physical, chemical and microbiological. The devices are used in this evaluation.

Obligate anaerobes: These microbes do no grow in the presence of oxygen.

Obligate parasite: Obligate parasites is host specific and grows on living host only and attach limited range of host and are very difficult or impossible to grow on artificial culture/media.

Obligate thermophile: These microorganisms grow at a temperature between 38-80^oC.

Oenology: Treatments used to prevent spoilage of wine is called oenology. It is synonym to that of enology.

Galactometer: It is an instrument used for recording the specific gravity of the milk.

Galactose: It is an aldohexose sugar obtained by hydrolysis of lactose.

Galactosidase: An enzyme (actase) that hydrolyzes a galactoside.

Galactoside: A glycoside that yields galactose on hydrolysis.

Galactosyl: A glycosyl radical C₆H₁₁O₅ that is derived from galactose.

Fº value: It is used to express F-value when z =10ºC / 18ºF and the temperature is 121.1ºC. It is the number of minutes at a specific temperature (250ºC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value. 

E numbers: Each food additive used in the food industry has been given a specific number code for their identification. These numbers are called as E numbers. These E numbers are used within the European Union. The word prefix “E” stands for Europe. They are commonly used on the food label through out the European Union. These are not used in Australia and New Zealand. The different food additives are given different E numbers depending upon the type of food additive like E100-E199 (food colours), E200-E299 (preservative), E300-E399 (antioxidants), E400-E499 (thickners, stabilizers, emulsifier), E500-E599 (pH regulator, anticaking agent), E600- E699 (flavour enhancers), E700-E799 (antibiotics), E900-E999 (miscellaneous like waxes, synthetic glazes, packaging gases, sweetners, foaming agents),  and E1000-E1099 (additional chemicals).

Dahi: It is the product obtained from pasteurized or boiled milk by souring, natural or by harmless lactic acid or other bacterial culture. It is also called Curd (Plate 68)

Dairy: It is a room, building, or establishment where milk is kept and butter / cheese is made or it is the department of farming / farm that is concerned with the production of milk, butter, and cheese or an establishment for the sale / and distribution of milk and milk products.

C - enamel can: The sulphur resistant lacquer is golden coloured and the can coated with it are called C-enamel can or sulphure resistant can, used for packing non acid products (Plate 35).

CA storage: Storage of commodities under gaseous atmosphere like gas storage, where the composition of atmosphere is controlled accurately. MA and CA differ only in degree of control and CA is more exact. These storage methods in combination with refrigeration markedly enhance storage life of fruit and vegetables (Plate 36).

B.T.U.: It stands for British thermal unit. The heat required to raise the temperature of one pond of the water through 1^° F is called BTU.
Baby back ribs: Meaty pork ribs cut from the lower back rib section.

Bacitracin: A polypeptide antibiotic isolated from a bacillus (Bacillus subtilis or B. licheniformis) and usually used against gram-positive bacteria.

Back Bacon / Canadian bacon: Bacon cut from the loin that has little fat and is cut into round or oblong slices.

Abnormal milk: It is milk that is not smooth and homogenous but is flaky, ropy, stringy, slimy, watery, discoloured or bad flavoured.
 
Abrassive peeler: It is equipment comprising a rotating drum lined with carborandum (an abrasive material) in which certain vegetables like potato and ginger are tumbled and exposed to the abrasive action of the carborandum lining, thereby facilitating separation of peel from the vegetables (Plate 1).

Absinthe: It is green liquor which is flavored with wormwood, anise, and other aromatic herbs. Its commercial production is banned in many countries for health concerns.

Naïve panel: It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study.

Nano technology: It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “ nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 10⁹. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959.

NaNO_2: Pink colour of cured meat is preserved by NaNO₂. It is effective against Cl. Botulinosm

Nanogram: It is one billionth of a gram.

Macaroni: Pasta made from semolina and shaped in the form of slender tubes.

Macaroni wheat: It is tetraploid wheat and is preferred for making macaroni, vermicelli etc.

Macaroon: A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut.

Mace: An aromatic spice consisting of the dried external fibrous covering of a nutmeg.

Macronutrient: A chemical element (as nitrogen, phosphorus, or potassium) of which relatively large quantities are essential to the growth and health of a plant or a substance (as protein or carbohydrate) essential in large amounts to the growth and health of an animal.

Magnesium silicate: It is use as glazing and polishing agents in confectionery products.

Magness - Taylor Pressure Tester: It is used to study the compression or firmness of peas, pear and apples.

Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office.

Labelling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labelling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or descriptive matter, written, printed, embossed, graphic, perforated, stencilled or stamped impressions. It is attached to container, cover, lid, or crown of a food package.

Laboratory: A place equipped for experimental study in a science or for testing and analysis. Broadly, it is a place providing opportunity for experimentation, observation, or practice in a field of study.

Lacquer: It is a colloidal dispersion of a solution of cellulose derivative, resin and plasticizer in solvent and diluents, where in all these constituents dried in air by evaporation of solvents, thus yielding a transparent, hard and water proof film.

Kalamata / calamata: It is brine cured black olive grown in Greece.

Kamucha: Tea cider or fermented tea beverages is known as kamucha.The fermentation process take place by the presence of yeast and bacteria

Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water. It is fermented to make ready to serve drink which is known as Kanji. Each kilogram of the grated carrots yield just 7-8 litres of kanji.

Karl Fischer Titration: Karl Fischer Titration is used for estimation of moisture content of foods (low moisture products).

Jaggery: Raw brown / unrefined brown sugar in lump made from palm sap (Plate 142).

Jam: A preserved product prepared on boiling pectin contained in fruit pulp with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 143).

Ice bank cooling: Storing of fruit and vegetable in storage chamber with positive ventilation and system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-1⁰C temperature with 90% RH in the chamber is maintained. Ice Bank Cooler / Air forced cooler leads to desiccation of the produce (Plate 139). So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank coolers are useful for strawberry.

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market, or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration.

Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins/lectins.

Haff disease: A pyrolysis due to the excessive consumption of various fresh water fish which contain the vitamin antithiamine.

We all are familiar with the word “quality”. If we bring some fruits or vegetables from the market, the other family members will reflect on their quality by making observations such as: fresh or stale, good or bad quality or inferior product, etc. These observations are perceptions of consumers based on the sensory attributes of the fruit or vegetable colour, appearance, touch, smell or taste.

The quality characteristics of food that are acceptable to consumers are comprehended under the term “Food Quality. It includes external factors such as appearance (size, shape, colour, gloss, and consistency); internal factors (chemical, physical, microbiological) and characteristics/ specifications prescribed under the Government laws/standards. If consumer’s perceptions regarding quality of food are not positive he or she either will not purchase the material or will be paying less compared to when the consumer has positive perception about the quality.

The relationship between quality, profitability and market share has been well established. In the quest of quality, the dairy business is passing through revolutionary changes and the need for such changes has been very well realized. The leaders have initiated the process of setting vision and are working hard to provide the basic infrastructure with necessary resources. This has become a point of vital importance as the nation has now captured the first rank in milk production globally and is now ready and set to march ahead in the global race for dairy products market. Our country has great potential to export the dairy products such as cheese particularly Mozzarella, Feta, and indigenous products such as ghee, khoa, chhana, paneer, and array of sweets. Food items or dairy products to be traded in the international markets should be manufactured in accordance with global accepted norms and standards. In order to improve the quality of milk and milk products the Government of India is focusing on “Clean Milk Production”. As a dairy technologists and entrepreneurs, we must ensure production of quality products.

There is no single factor as important in the production of fine quality dairy products as absolute and complete cleanliness.

R.B. Barrett

It is not enough to provide milk for man, it must be high quality milk. It would be impossible to provide man with milk and milk products of superior quality if we were unable to remove milk soil and to kill residual microorganisms. Respectively, these are the processes of cleaning and sanitizing.

To successfully provide the atmosphere for proper food safety, the basics must be thoroughly understood. The basics of food safety begin with good understanding of sanitation processes, food-handling procedures that protect from, or eliminate cross contamination problems and specific attention to inspection of and follow up for all processes. Food safety activities need to be programmed into available time of day scheduling just as production requirements do. Whether special personnel or separate shifts handle cleaning responsibilities or you clean as you go on the production line, time must be made available. Safe products leaving the facility must be the watch word of all employees involved with the process.

In order to ensure safe food supply a high level of sanitation should be maintained throughout the food production chain. The word ‘sanitation’ is derived from the Latin word “sanitas” which means “health”. To further apply this word to the food industry, sanitation is the creation and maintenance of hygienic and healthful conditions when processing, preparing and handling food. Sanitation is the application of science to provide wholesome food handled in a hygienic environment by healthy food handlers to prevent contamination by food spoilage microorganisms. Effective sanitation refers to the mechanisms, which accomplish these goals.