eChapters

Principle
Pickle is an edible product preserved and flavoured in a solution of common salt and vinegar. Spices and oil are also added. They add to palatability of a meal, aid in digestion and are good appetizers too. Pickles are prepared from fruit and vegetables like cauliflower, reddish, carrot, green chili, turnip, cabbage, onion, mango, jackfruit, aonla and lemon etc. Commercial preservation of many pickle relied upon conversion of fermentable carbohydrates by lactic acid bacteria to organic acids during bulk storage and/or the addition of sufficient amount of sugar, vinegar and other ingredients to the fully cured and packed products to preclude any microbial growth. Organic acids, oil, salt and spices all have antimicrobial properties at suitable concentration especially in combination which preserves the pickles. Pickles in brine such as or after fermentation however, need some amount of preservative or pasteurization to prevent the spoilage.

Principle
Chutney and sauces are important food products prepared both in homes as well as commercially in India. They improve the digestion and are good appetizers. Tomatoes are a good source of vitamin C. Fresh tomatoes are very refreshing and appetizing but can not be stored for a long period. Often they are sold at distress prices during the peak harvest season and nearly 25% of the produce is spoiled due to mishandling and improper processing facilities. Such losses can be reduced by converting fresh tomatoes in to delicious product like paste, puree, juice, ketchup/sauce and powder. Generally, the sugar content in ketchup/sauce varies from 10-26%. The salt content of the product should be 1.3 to 3.4%. Good quality vinegar is essential for the preparation of high quality sauce/ketch up. It should contain 5.0-5.5% acetic acid or glacial acetic acid (100% acetic acid) and should be added when the product has thickened sufficiently. Tomato sauce/ketchup generally contains 1.25-1.50% acetic acid. In order to increase the viscosity and prevent the separation of pulp from clear juice, pectin can be added to extent of 0.1-0.2% pectin by weight of the finished product. Add 0.025% sodium benzoate as preservative to the product before bottling and then pasteurize.

Principle
Nectar: The term ‘fruit nectar’ is used to designate pulpy fruit juice blended with sugar syrup and citric acid to produce a ready-to-drink beverage. In this fruit beverage contains at least 20% juice/pulp and 15% total soluble solid and also 0.3% acid. It is not diluted before serving. Many fruit juices are either too acidic or strongly flavoured; these cannot be pleasant without dilution of blending or both. These strong, tart juices are delicious after dilution with thin syrup or blend juice e.g. apricot, guava and plum juice. Out of the tropical fruits, nectars made from banana, guava, mango and papaya are quite popular. The product is sealed in container or glass bottles and processed by heat to prevent spoilage. The fruit ingredients may be puree, pulp, juice or concentrated equivalent to 40 percent of the finished products. Apples, cherries and pineapples are used in combination with others fruits. The sweeteners are sugar, invert sugar syrup, dried corn syrup, glucose syrup and the optional ingredients are lemon juice, citric, malic and fumaric acids as acidifier and ascorbic acid as antioxidants (150 ppm) can be used.

Principle
Squash: A fruit juice squash essentially consists of juice containing moderate quantity of fruit pulp to which cane sugar is added for sweetening e.g. orange squash, plum squash. This is a type of fruit beverage containing at least 25 percent fruit juice/pulp and 40-50 percent total soluble solids, commercially. It also contains about 1.0 percent acid and 350 ppm SO2 or 600 ppm sodium benzoate. It is diluted before serving.
Mango, orange and pineapple are used for making squash commercially. It can also be prepared from lemon, lime, guava, pear, apricot, muskmelon, papaya etc., using potassium metabisulphate (KMS) as preservative, or from jamun, passion fruit, peach, phalsa, mulberry, raspberry, straw berry, grapefruit etc., with sodium benzoate as preservative.

Objective: Development of RTS beverage from seasonal fruits.
Material required
Fruit, juicer-mixer-grinder, preservatives, sugar, refractometer, pan and knife etc.
Principle
Ready To Serve(RTS): This a type of fruit beverage which contain at least 10% fruit juice and 10% total soluble solid besides about 0.3% acid. This is not diluted before serving.
Before undertaking the preparation of beverage, it is necessary to know techniques of extraction of pulp/juice from various fruits used for RTS.

Principle
Jelly: Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly should be transparent, well set, but not too stiff, and should have the original flavour of the fruit. It should be of attractive colour and keep its shape when removed from the mould. Pectin (0.5-1.0%), acid (0.5-0.75%), sugar (65%), and water are the four essential ingredients. Pectin test and determination of end-point of jelly formation are very important for the quality of the jelly. Some recipes for jelly making are given below:

Principle
Jam: Jam is a product made by boiling the fruit pulp with a sufficient quantity of sugar to reasonable consistency, firm enough to hold fruit tissues in position. Apple, pear, sapota, apricot, carrot etc. are used for preparation of fruit jam. Jam contains 0.5-0.6 % acid and invert sugar should not be more than 40 %.
Total soluble solids (TSS)
The TSS value is defined as the amount of sugar and soluble minerals present in fruits and vegetables. A refractometer is based on the principle of total refraction. This is done by placing a few drops of distilled water on the prism in the specimen chamber of the back the cover. The distilled water reading should be zero. If it is not so, it should be set to zero with the scale correction knob. The specimen chamber is now cleaned with muslin cloth or tissue paper. For determining the TSS, a drop of sample (jam, juice and syrup, etc.) is placed on the prism and the percentage of dry substance in it read directly on scale in refractometer.

Principles
The quality of foods can be defined as the ‘composite’ of those ‘characteristics’ that differentiate individual unit of a product and have significance in determining the degree of acceptability of that unit by the consumer. The overall quality refers to technological, physiological, chemical, microbiological, nutritional; and sensory parameters to achieve the wholesome food. Sensory quality attributes such as taste, colour, texture, flavour and overall quality of any food products were evaluated by 9- point Hedonic rating test is used for the purpose of evaluation. This test measures the consumer’s acceptability.

5.1 Introduction
Since the early days of human interaction with the environment, particularly in industrial settings, humans have continually been “shaped” to meet the demands of their surroundings. Historically, people have often endured significant discomfort and limitations without much complaint. In metaphorical terms, individuals have adapted by extending their reach to operate controls that were difficult to access, pushing their perceptual abilities to detect faint sounds or invisible signals, and compressing their bodies to fit into cramped workspaces. Cognitive abilities have also been stretched to accommodate monotonous or tedious tasks. However, as both work environments and machines have grown more complex, these challenges have become increasingly significant. A poor “fit” between the human operator and their environment has led to countless accidents, decreased productivity, and errors in many industries. The primary goal of ergonomics is to assess human capabilities and design the environment to align with these capabilities. Instead of attempting to adapt humans to jobs, ergonomics strives to “fit the job to the person.” This approach aims to optimize safety, efficiency, and comfort by aligning machine requirements with the operator’s abilities. By establishing a connection between humans and machines, ergonomics ensures that machines communicate information to the operator through their sensory systems, prompting a response that may alter the machine’s state. Key environmental factors such as temperature, humidity, lighting, sound, and visual conditions have a direct impact on both human well-being and the quality of production. The design of both the human workspace and the equipment used can be highly effective if the environment is conducive to the operator’s needs. Therefore, it is essential to study each environmental factor from an ergonomic perspective to ensure a comfortable and productive environment for workers. This includes designing jobs, equipment, and considering human anthropometric measurements in the design process.
5.2 Heat
Heat stress occurs as a result of the combined effects of environmental conditions, physical exertion, and clothing. The key environmental factors influencing heat stress include air temperature, humidity, radiant heat, and air movement, all of which can significantly affect work performance. Heat strain refers to the

4.1 Introduction
Workplace design focuses on the structure, dimensions, and layout (placement and orientation) of various elements that surround one or more workers. These elements may include seating (e.g., working chairs), work surfaces, desks, equipment, tools, controls, displays, passages, windows, heating and cooling systems, and more.
The goal of ergonomic workplace design is to enhance work performance in terms of both quality and quantity by achieving the following objectives:
• Reducing physical strain and workload on workers.
• Simplifying task execution by ensuring efficient information exchange with the surroundings and minimizing physical constraints.
• Promoting occupational health and safety.
• Ensuring the ease of use of workplace elements.
Designing an ergonomically sound workplace is a complex process requiring consideration of numerous interacting and variable components. It involves addressing multiple requirements, some of which may conflict. Workplace design must account for the relationship between its components, the worker, task requirements, environmental conditions, and the natural body movements and postures workers adopt.
4.2 Principles of Workstation and System Design Workstation Design Principles
1. Reduction of Static Muscular Work: The human body is built for movement, which aids in blood circulation, supplying oxygen and nutrients to tissues. Static pressure—whether from external sources (supporting surfaces) or internal sources (muscle tension)—hinders blood flow. Static muscle contraction increases both systolic and diastolic blood pressure, causing the heart to work harder. Workstations should minimize static pressure, as workers often spend extended periods at them. Guidelines for workstation design primarily focus on reducing static loads and promoting dynamic movement.

Introduction
Work study is a quantification method employed for examining a man’s job in an institution. It encompasses two techniques- they are method study and work measurement. With expansion in size along with complexity of organizations it is becoming very difficult to manage the affairs of a company. There is no quantification technique to compute the efficacy of the human work force. A manager can construct good plans about the requirement of goods and services only when he can predict the amount and type of human work force is essential. It is a very common execution from ages in the organizations but these are not providing the satisfactory results. So in order to attain the predicted results efficiently along with standards, organizations started employing work measurement techniques. Fig. 3.1: Work measurement
Meaning
Work measurement denotes quantity of time required for accomplishing a job without comprising in quality the minimum time needed for executing a task is termed as standard or allowed time. So work measurement aids individuals or corporations to enhance their achievement effectively by good plan and execution. It is very essential to employ these techniques because time is a scarce resource. Work study is investigating the human work with respect to physical, physiological, psychological and economical aspects. It investigates the factors affecting the work and workers efficacy and economy to provide necessary suggestions.

2.1 Time and Energy Requirements of Work
The time and energy requirements of work can vary significantly depending on several factors related to the nature of the work, the worker’s capabilities and motivation, and the workplace environment. Let’s explore each aspect:
1. Nature of the Work
Complexity: work that requires high levels of skill, expertise, and problemsolving will generally demand more time and energy.
Physical demands: jobs that involve manual labor or physically strenuous activities can be more energy-intensive.
Cognitive demands: intellectual or creative work can be mentally taxing, requiring concentration and focus for extended periods.
2. Worker Factors
Physical health: a worker’s overall health and fitness level can impact how much time and energy they can dedicate to their job.
Skill set and experience: experienced workers might complete tasks more efficiently, reducing time requirements.
Motivation: highly motivated individuals tend to invest more energy and time into their work.
Work-life balance: if a worker is dealing with excessive stress or personal issues, it can affect their ability to concentration and perform optimally.
3. Workplace Factors
Work environment: a comfortable, well-designed workspace can contribute to increased productivity and reduced fatigue.
Technology and tools: access to advanced tools and technology can streamline tasks and save time and energy.
Support and collaboration: a positive work culture and supportive colleagues can enhance job satisfaction and productivity.
Workload and deadlines: unrealistic workloads and tight deadlines can lead to stress and exhaustion.

Introduction 
Ergonomics is the science of adapting workplace conditions and job requirements to match the capabilities of the workforce. Its primary aim is to enhance comfort, improve health, and boost productivity in the work environment. To achieve these goals, ergonomics examines the interaction between workers and their tools, equipment, and furniture, ensuring they are aligned with the tasks being performed. It involves applying scientific knowledge about human behavior and physical needs to design objects, systems, and environments that promote efficiency and safety. Ergonomics is relevant to all activities involving people, including work systems, recreational pursuits, and health and safety measures. By focusing on the relationship between individuals and their work environments, ergonomics plays a crucial role in safeguarding both physical health and workplace safety. The foundation of good ergonomic practices lies in adapting tasks to suit the individual rather than forcing the individual to conform to the job. An ergonomically designed workplace incorporates tools and processes that accommodate workers’ physical abilities and limitations, reducing the risk of injuries and discomfort. The importance of ergonomics has grown as it highlights the connection between certain job activities and the risk of injury. The human body is not designed to remain in awkward or unnatural positions for extended periods without experiencing strain. Ergonomics helps identify harmful postures and movements and provides strategies to prevent associated pain and injuries. In office environments, ergonomic practices are essential for enhancing productivity. A well-designed ergonomic workplace can improve efficiency, boost employee morale, and contribute to overall worker well-being. The various environmental factors affect working people in one or the other way, it may be health, performance and comfort. However they are not independent because, although these aspects are considered independently but their effect likely to be combined. Although human beings are extremely adoptable but still they get affected of the ideal range of tolerance to environmental factors for comfort or for performance is very narrow. Although physiological effects of environmental

Quality control plays a vital role in ensuring food safety and freshness. Inspecting, testing, and grading fruits and vegetables is essential to confirm that food products meet safety standards. In today’s globalized food industry, quality control tests are conducted at various stages throughout the supply chain, from cultivation and harvesting to processing, packaging, transportation, and distribution.
In agriculture, the quality of grain is determined by its intended use. In ethanol production, factors such as starch content are crucial, while in food and feed manufacturing, properties like protein, oil, and sugar are of primary importance. In the milling industry, the soundness of grain is the most significant factor in determining its quality. For grain farmers, high germination percentages and seed dormancy are essential characteristics to monitor. For consumers, visual qualities such as color and flavor are key indicators of quality. Quality control ensures that the grain meets the needs of both producers and consumers while maintaining food safety.
RESOURCES FOR QUALITY CONTROL
PRE-HARVEST TESTING
Pre-harvest tests are essential tools that help growers assess the needs of their crops. These tests assist in making informed decisions regarding nutrition or pesticide applications, determining the optimal harvest windows, and supporting various farm management decisions. By conducting pre-harvest testing, farmers can enhance crop health, improve yields, and ensure that their crops are ready for harvesting at the best possible time.
Starch Iodine Test
Starch is a carbohydrate present in various plants, including apples. As apples ripen, the starch gradually converts into sugar. The amount of starch in an apple

In India, the procurement and disposal of food grains are governed by several guidelines to ensure food security and fair market practices. Procurement is typically managed by government agencies like the Food Corporation of India (FCI), which purchases grains directly from farmers at minimum support prices (MSP) to stabilize market prices. Farmers are encouraged to sell their produce through designated government procurement centers, ensuring fair prices.
The quality of food grains is a key consideration in procurement. Grains are tested for moisture content, cleanliness, and pest infestation before being accepted. Once procured, the grains are stored in government warehouses, with regular inspections to prevent spoilage and pest damage. For disposal, food grains are distributed through public distribution systems (PDS) to ensure availability to consumers at subsidized rates. Any surplus grains may be sold in open markets, or occasionally exported, to maintain a balance in supply and demand. Effective management ensures food security and minimizes wastage.
PROCUREMENT POLICY OF WHEAT AND RICE
State Government agencies and the Food Corporation of India (FCI) are responsible for purchasing wheat and paddy within the designated period, ensuring that the products meet the prescribed Fair Average Quality (FAQ) specifications and are procured at the Minimum Support Price (MSP) for the Central Pool. This procurement supports the distribution of food under the National Food Security Act (NFSA) and other welfare schemes (OWS).
The Government of India (GoI), in consultation with State Governments and FCI, finalizes procurement estimates for wheat and paddy before each marketing season. These estimates are based on anticipated production, marketable surplus, and the agricultural crop pattern. The procurement of paddy and wheat is carried out under both the Decentralized Procurement System (DCP) and the Non-DCP system.

Inventory management involves tracking the stock levels of products, ensuring that there is neither overstocking nor understocking, and maintaining an optimal supply to meet demand. Proper inventory management minimizes wastage and helps in cost control.
Logistics management focuses on the movement, storage, and distribution of goods. It ensures that products are delivered to the right place at the right time, maintaining quality while optimizing transportation and storage costs. It includes planning for transportation routes, warehousing, and managing the flow of goods. Collateral management, particularly in agriculture and finance, involves managing assets (like stored grains) as collateral for loans or credit. It ensures that these assets are properly valued, secured, and monitored throughout the loan term. Efficient collateral management minimizes risks for lenders while ensuring that borrowers can access necessary financing for agricultural operations or business growth.
INVENTORY MANAGEMENT IN GRAIN STORAGE
In grain storage, “inventory management” refers to the methodical process of tracking and controlling both the quantity and quality of grain stored in facilities such as warehouses or silos. This involves ensuring optimal stock levels by overseeing incoming deliveries, coordinating outgoing shipments, and actively preventing losses due to pests, moisture, and spoilage, while upholding quality standards throughout the storage period.
Inventory management encompasses the ordering, storage, use, and sale of a company’s inventory, which includes managing raw materials, components, and finished goods, as well as their warehousing and processing. Industries like automotive and healthcare depend on efficient inventory management to streamline production and prevent delays. While inventory management was

The inspection of storage facilities and the food products they contain is crucial for preserving grain intended for human consumption. Stored grain is not simply a passive substance; it is a living, breathing organic entity that undergoes deterioration during storage. This deterioration can occur in terms of quantity, through dry matter loss (DML), or quality, with issues such as discoloration, mold contamination, sprouting, and caking caused by microorganisms, invertebrate pests (insects and arachnids), and vertebrate pests (rodents and birds). Additional weight loss happens during the handling, transportation, and processing of stored grains.
To gather accurate data on all forms of loss, regular and thorough inspection and sampling are essential. These inspections are crucial for making informed management decisions regarding remedial actions against biological deterioration agents or the disposal of grain, taking into account the condition of both the commodity and the storage environment. Regular inspections help maintain a storage environment that supports grain quality by keeping track of any significant pest population increases, grain temperature, moisture migration, spillage, and grain residues.
Such inspections also encourage the general upkeep of the storage structure and its surroundings, which helps to minimize pest access. By addressing cracks and crevices in the storage fabric and removing old, often infested, bags and equipment, the risk of pest infestation is significantly reduced.
The inspection should address several factors:
• The presence of pests, if any
• Identification of species, population densities, and locations
• Damage inflicted prior to inspection
• The growth potential of pest populations or whether they will die out if conditions remain the same

Storage plays a crucial role between harvesting and the processing or direct consumption of food grains. In developing countries, its significance is amplified, especially since small and medium landholding farmers heavily rely on on-farm storage. In India, however, an annual storage loss of 14 million tons, worth approximately 7,000 crores, occurs due to post-harvest pest damage. The economic loss from storage pests is not only a result of consumption but also due to contamination and spoilage caused by the pests’ body parts, excreta, and hoarding. The lack of awareness about storage pests, their damage, and the use of improper storage techniques contribute to these massive losses.
The solution lies in constructing suitable storage structures, which are wellequipped and properly managed, and implementing strict hygiene standards in storage areas, along with efficient pest control measures. These combined efforts are essential to minimize storage losses. This section focuses on identifying major pests in storage and their management strategies.
SIGNIFICANT INSECT PESTS OF GRAINS THAT ARE STORED
The primary insect pests that affect stored grains include:
• Lesser grain borer (Rhizopertha dominica)
• Rice weevil (Sitophilus oryzae)
• Khapra beetle (Trogoderma granarium)
• Rust red flour beetle (Tribolium castaneum)
• Long headed flour beetle (Latheticus oryzae)
• Saw toothed beetle (Oryzaephilus surinamensis)
• Rice moth (Corcyra cephalonica)
• Almond moth (Cadra cautella)
• Angoumois grain moth (Sitotroga cerealella)