eChapters

11.1. Introduction

Food packaging is the integral part of the food industry. Packaging may be defined as the enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions: containment, protection, preservation, communication, utility and performance. If the device or container performs one or more of these functions, it is considered a package. The major roles of the packaging of food are the containment and preservation of foods by protecting the food from physical, chemical and microbial spoilage. Besides, packaging performs some other functions like communication which means giving the information about the product, transportation of the food production and so on. Food products are classified as perishable, semi- perishable and non-perishable food based on the spoilage. Selecting appropriate packaging material and packaging technique for various food products like meat and poultry, fruits and vegetables, milk and milk products, bakery and confectionery and beverages is essential to maintain the quality of food product. Selection of the ideal packaging material for specific food requires prior knowledge about the packaging materials and its properties, type of the food products and specific spoilage mechanism of the particular food. Above all, from economical point of view, packaging material cost and capital for the establishment of the packaging technique also plays crucial role in selection of a particular packaging material or technique. 

Introduction

The COVID 19 pandemic is threatening food systems and international food security. According to the World Food Programme (WFP), that says the amount of individuals facing crisis hunger is anticipated to virtually double this year to 265 million. Already, quite 820 million individuals don’t get enough food to eat, and another a hundred thirty five million individuals face acute hunger or starvation. Increase that, the economic destabilization caused by COVID-19, and another a hundred thirty million people are in danger of starvation by the top of 2020, says WFP. The quickness with that a health crisis transforms in an exceedingly hunger crisis shows however fragile is our food systems to shocks of any nature.

Introduction

Nutritional value of food stuff is defined by its ability to provide nutrients required by the body. Proteins, carbohydrates, fats, minerals and vitamins are main ingredients in food stuffs. Wheat is an important source of these nutrients. The distribution of nutrients within wheat kernel is typical of many cereals. Nutrients are generally found in the highest concentrations in the germ or embryo and in the aleurone cells surrounding the starchy endosperm followed by bran, whole wheat flour and white flour in decreasing order. Of special importance is that it contains the entire B complex, except for vitamin B12. B vitamins function as cofactors in many metabolic reactions involved in the release of energy. The germ, which includes the scutellum, is especially rich in vitamins B and E, high quality protein, unsaturated fats, minerals, and carbohydrates. The bran consists mostly of the insoluble carbohydrate cellulose, and contains incomplete protein, traces of B vitamins, and minerals including zinc and iron. The endosperm is the largest part of the grain, and consists mostly of the carbohydrate starch, incomplete protein, and trace amounts of vitamins and minerals. Significant variations in the content of grains occur because of variety, crop year, area, fertilizer, and soil type.

Abstract

Food lost during the production chain is referred to as postharvest loss. Reducing postharvest loss can effectively feed starving mouths while conserving resources and decreasing the pressure to produce more. There are five main areas where postharvest loss can be reduced – harvest, storage, transportation, processing, and retail. New approaches and technologies in each of these areas will increase the amount of food available for human consumption. The total loss due to poor post- harvest processing of agricultural products in India when valued in terms of monetary reflects a tremendous loss in the economy. Annual value of harvest and post-harvest losses of major agricultural produces at national level to be of the order of Rs. 92,651 Crore calculated using production data of 2012-13 at 2014 wholesale prices. Deficits in food items or financial loss should not have occurred if postharvest losses were reduced through proper processing and preservation from harvest to consumption. Both the government and private sector need to invest in research so as to improve and modernize post-harvest facilities for attaining more efficient market infrastructure and distribution channels. Research and extension activities have to be closely coordinated particularly in the public sector for the benefit of farmers, traders and consumers.

Abstract

Micronutrient (vitamin and mineral) deficiencies affect more than 2 billion people worldwide and are especially prevalent in developing countries including India. Conditions due to vitamin mineral deficiencies account for 7.3 percent of the global disease burden.Iron deficiency (anemia), vitamin A and iodine deficiency disorders continue to be a grim public health problem. Thus, elimination of vitamin and mineral deficiencies is essential to improve the overall health of the masses as well as to sustain economic growth and national development. Food fortification is an effective intervention to deliver vitamin and mineral rich foods to large populations. In addition to the prevention of vitamin and mineral deficiencies, food fortification is an effective measure to raise vitamin and mineral levels by moving the population towards consuming recommended dietary allowances for most micronutrients-making it a long–term and a sustainable strategy. India is the largest producer of milk in the world with 146.3 million tonnes and the consumption rate of milk and milk products by all age groups of people are high.Therefore, fortification of milk with mineral and vitamins could be a safe and effective strategy to fight these micronutrient deficiencies.

An ice cream plant is a highly interconnected operation in which quality, food safety, productivity, maintenance, cost, cold-chain performance, and business results influence one another. This chapter presents plant audits as management tools rather than simple compliance exercises. It provides a structured monthly audit system covering raw materials, production, quality assurance, hygiene, maintenance, productivity, cost control, warehouse operations, cold chain, documentation, and KPI performance. Department-wise scoring enables management to compare performance, identify weaknesses, prioritize corrective actions, and track improvement. The chapter also discusses common audit mistakes and best practices. A disciplined audit system strengthens accountability, reduces losses, improves operational control, and supports continuous improvement.

Shelf life is a critical measure of ice cream quality and depends on formulation, processing, hardening, packaging, storage, and distribution conditions. This chapter explains the concept of shelf life and follows the movement of ice cream through the storage and distribution chain. It identifies temperature fluctuation and thermal abuse as major causes of quality deterioration, particularly through ice recrystallization and structural damage. The chapter examines hardening, formulation stability, cold-chain controls, shelf-life KPIs, and formal shelf-life studies. Common defects and their causes are also discussed. By understanding how temperature and handling influence product stability over time, manufacturers can establish better controls and protect texture, flavour, appearance, packaging integrity, and consumer acceptance.

Introduction
Fruits and vegetables are an important part of the human diet as they provide the necessary nutrition, essential minerals, vitamins, antioxidants, dietary fiber, etc., required for maintaining proper health. India is the second largest producer of fruits and vegetables in the world after China. Comparison of area under horticultural crops during 2011-12 and 2021-22 indicate substantial improvement from 18.5 million ha to 27.6 million ha with a simultaneous increase in production from 215.04 million MT to about 333.25 million MT respectively in the country within a span of just one decade (Table 1.1). The credit for this spectacular growth in area and production goes to the sustained efforts of the central and state governments for the launch of several farmers’/ growers’ welfare schemes viz., National Horticulture Mission (NHM), Horticulture Mission for Northeast and Himalayan states (HMNEH), Mission for Integrated Development of Horticulture (MIDH); R&D support by the ICAR and State Agriculture & Horticulture Universities, extension agencies/Krishi Vigyan Kendra and proactive farmers and orchardists. However, the increase in production has still not kept pace with the improvement in infrastructure for post-harvest handling, management, processing, and value addition. Various studies still indicate that under normal conditions more than 15-20% of the produce goes to waste from production to consumption which in monetar terms accounts for huge economic losses. A recent study sponsored by the Ministry of Food Processing Industries Government of India and conducted by NABARD Consultancy Services has indicated that about 19.33 million MT worth Rs 58013.71 Crores of fruit & vegetables goes to waste annually as postharvest loss (4.87-15.05%) in various channels from harvesting to consumption (NABCONS,2022). The condition becomes even worse when there is a glut in the market, road blockades, or seasonal vagaries, and farmers are forced to leave their produce in the field itself without harvesting or dispose it at throwaway prices. Such a situation can, however, be controlled by diverting thisproduce to processing for conversion into a number of value-added products for its later use in human consumption. Thus, processing and preservation of horticultural crops have now become a necessity rather than a luxury.

Digitalization is transforming ice cream operations by connecting procurement, production, quality, cold chain, sales, distribution, finance, and management through integrated information systems. This chapter examines the transition from traditional manual operations to ERP-, AI-, IoT-, and data-driven management. It explains the costs of limited digitalization and the department-wise benefits of integrated systems, including better traceability, demand forecasting, inventory management, energy monitoring, cold-chain control, predictive maintenance, and profitability analysis. The chapter also explores artificial intelligence, business intelligence, IoT monitoring, and evidence from industry research. It emphasizes that technology alone is insufficient: standardized processes, accurate master data, user training, governance, and management discipline are essential for achieving measurable digital transformation.

Introduction
Freezing is one of the oldest and most widely used methods of food preservation, which allows the preservation of taste, texture, and nutritional quality in foods better than any other methods. The freezing process is a combination of the beneficial effects of low temperatures at which micro-organisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed. Freezing is generally referred to as a unit operation in which the temperature of food is reduced below the freezing point and a proportion of water undergoes a change in state to form ice crystals. Immobilization of water to ice and the resulting concentration of dissolved solutes in unfrozen water cause a lowering of water activity of the food. Thus, reduction in water activity and use of low temperatures coupled with some pre-treatments like blanching is the basis for food preservation by freezing. Fruits such as strawberries, oranges, raspberries, black currants, and vegetables like green peas, green beans, sweet corn, spinach, carrots, sprouts, and potatoes are examples of commercially frozen fruits and vegetables.
The frozen food market is one of the largest and most dynamic sectors o the food industry. Despite considerable competition between the frozen food industry and other sectors, large quantities of frozen foods are being consumed all over the world. The frozen vegetable industry mostly grew after the development of scientific methods for blanching and processing in the 1940s. The commercialization history of frozen fruits is older than frozen vegetables. The commercial freezing of small fruits and berries began in the eastern part ofthe United States in about 1905.

The word meat comes from the old english word mete, which referred to food in general. Most often this means the skeletal muscle and associated fat but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys and lungs etc. In other words we can say meat is those animal tissues which are suitable for use as food by the man. It is composed of numerous types of tissues like muscle tissues, epithelial tissues and nervous tissues but the major component of meat is muscle. Particularly skeletal muscle is the principal source of muscle tissue in meat while smooth muscle contributes little to meat. The muscle and connective tissues are the major compositional components and contributes towards qualitative and quantitative characteristics of meat. Broadly muscle can be classified into striated and smooth muscles. Striated muscles have transverse band pattern as seen in skeletal and cardiac muscle. However, smooth muscles do not show such pattern and mainly found as a component of blood vessels.

1. Introduction

Foods available in nature and, in some cases, the products made from it thereof contain quite an amount of water. This water not only adds volume to the food products but also provides a sight for attack by the micro organisms. Also, removal of water becomes essential if this water interferes with the end product chracteristics. There are several processes in food industries which are designed to get rid of this excess water, such processes are called concentration processes. The processes which can remove water from food substances are,- evaporation, freeze concentration and membrane based processes. All these process have their limitations in rendering solid content to the final product (Fig. 1). Perhaps, these limitations can be overcome by combinig the processes.

The objectives that are fulfilled by the concentration processes can be enumerated as follows:

Preservation of foods including meat and aquatic foods is a creation of conditions for the food articles in such a way to stop or greatly slow down the activities of micro-organisms, chemical and enzymatic reactions and physical forces to prevent the meat and aquatic foods from spoilage while maintaining its nutritional value and sensory attributes.

Significance of Meat Preservation

1. Meat and aquatic foods are perishable food items and are very prone to spoilage and rancidity development due to high nutrients, moisture and neutral pH.
2. Once meat and aquatic foods is exposed to microbial contamination, chemical and enzymatic reactions then it will be very difficult to attain asepsis.
3. To enhance the keeping quality of meat and aquatic foods so that it will be available for further processing.
4. It protects meat and aquatic foods from shrinkage, sweeting and other physical forces.
5. To protect human health by providing the wholesome meat and aquatic foods to the consumers.
6. By this way we can minimize utilization of energy in processing of meat and aquatic foods.

1. Introduction

Packaging is the integral part and cornerstone of food processing industry. The development of food processing industry goes hand in hand with advancement of packaging technology. Packaging Institute International has defined packaging as “enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions: containment, protection, preservation, communication, utility and performance”. Lockhart has defined packaging as “a socio-scientific discipline that operates in society to ensure the delivery of goods to the ultimate consumer of those goods in the best condition intended for their use”. Food packaging technology has came a long way from use of anything in hand for wrapping up a product to becoming a key element in product development and design.

Laboratory Tests

Sampling procedures

Samples from number of containers- As soon as the cans are received at the reception dock, remove the lid, mix contents of each can with a plunger and draw equal quantities from each container and mix together. Draw approximately 80 – 100 ml of sample for testing. If the cans are of same diameter, Alternatively, milk from different containers are first poured into a vat and then the sample is drawn by thorough mixing as above..

Samples from storage tank – Before drawing sample from storage tank, switch on the mechanical agitator and allow the contents to mix for 15-20 minutes. Discard first 1.0 L of milk. Transfer 250-500 ml of the mixed milk from the outlet valve into a sample bottle.

Samples from rail / road tankers- Open the lid of the tanker and insert a big plunger through the main hole and move it forward, downward and backward bring the plunger to the surface at each stroke. Continue mixing for 15-20 minutes. Draw proportionate quantities of sample with the help of suitable dipper from different levels. Draw 250-500 ml of well-mixed sample into the sample bottle. The total volume of individual composite sample should not be less than 150 ml.

Highlights • Banana leather can be enriched with microencapsulated ? – 3 fatty acid for value addition. • Blanching can destroy more than 80% of vitamin C content. • Henderson and Pabis model can better predict the drying kinetics of banana leather. Introduction The ever increasing demand for functional foods having numerous health benefits has been an active research ground for the food scientists around the globe. Till date, many food products have been formulated to deliver functionalities by value addition with bioactive compounds (Carvalho Barros et al., 2020). These products have been extensively studied and proved to be beneficial, especially for elder age group against various metabolic syndrome and health complications. Functional foods are edible products fortified with compounds having additional health and safety benefits such as vitamins, minerals, and bioactive compounds (Granato et al., 2020). One such example of a nutritionally dense food product with the potential of fortification to meet certain health benefits is fruit leather.

Introduction

Food is the basis to sustain a healthy life as evidenced from its consumption through centuries by human. There are plenty of plenty of foodstuffs available these days as part of new product development and flexible global participation of researchers and food technocrats. Their researches brings a lot reforms in traditional recipes through newest technological concepts (functional or nutraceutical) that address much of safety aspect for consumers health and is the prime focused concern for now (Keservani, et al 2014). Even than strict labeling policies is the present hour need to stay fit and fine. Safe and wholesome supply of foods, high pace food demands, increase in processing aspect, minimization of fraudulent practices are the key points that somehow require laws and standards during transportation, storage, marketing and storage.

Nation’s growth resides in their healthy people that contribute flawless to acquire achievements in overall growth of country. So availability of healthy food is must which can only be governed through strict standards and regulatory agency’s regulation. Journey of food from “Production to consumption”, “Farm to fork”, “Unstable to table” and “Boat to throat” are the activities where these agencies abide their regulations by way of laws and standards. Indian market somehow lacking its policy to organize food regulation appropriately hence is segmented in two types of food products viz;

Packaging is an integral part of fruit and vegetable processing. It has  major influence on storage life and on marketability of fresh as well as processed products. Packaging fulfills several functions including containment, facilitating transportation, protection of fruit/vegetable from further damage, protection of environment from contents of package (for example, if the contents are dirty), marketing, product advertising, and stock control.

Abstract

In the present horticultural scenario of India, this is the burning issue as how best the underutilized horticultural crops can be exploited. There is tremendous potential for these crops especially for diversification. These plants can generate employment for millions especially to the natives ofdeveloping counties besides nutritional security. Traditional wisdom of Indian farmers if used properly can pave the path for transforming the economy of developing nations. There are great opportunities for the people to identify crops, explore their market, standardize their cultivation and processing techniques, document them and provide jobs to millions. This will salvage the people from exploitation by multinational companies of developed nations and can give a new direction to sustainable agriculture.

6.0. Introduction

Food is the basic need of all living organisms and hence, its quality should be given top priority. Food processing involves number of unit operations for material handling and there are always chances that the food may be contaminated or adulterated. The food is said to be contaminated if food is injurious to health and contain filthy, putrid rotten odour of insect pests etc. and can affect a large number of the populations at a time and hazards may occur. However, a food is said to be adulterated if it contains any other substance which affects the nature and quality product or substance is substituted with cheaper substance. So, it is essential to set the minimum limits of the desirable characteristics required and the maximum limits of the undesirable components that the food should contain. This helps to set common standards for commodities and to prevent confusion among the consumers.