eChapters

Types of Confectionery

Confectionery also called sweets or candy is sweet food product. Confectionery is divided into two broad and somewhat overlapping categories, Bakers’ Confections and Sugar Confections. Confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods. Many confections are considered to give empty calories.

Baker’s Confectionery

Baker’s confectionery also called flour confections includes principally sweet pastries, cakes, and similar baked goods. In the Middle East and Asia, flour-based confections are more dominant. Baker’s confectionery includes sweet baked goods, especially those that are served for the dessert course. Baker’s confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookie.

Abstract

Demand for starch is increasing day by day and is met by restricted range of crops. In recent years, substantial progress has been made in obtaining starch from non-conventional sources such as sweet potato, buckwheat, sago, water chestnut, which can be used as a substitute for conventional sources. So it is necessary to search for other underutilized and nonconventional sources of starch to meet the increased demand. Typha angustifolia, an aquatic weed containing appreciable amount of starch in its rhizome and roots, can be used for starch isolation to make its use in food and non-food derivatives. In many parts of the world, starch-rich roots of Typha angustifolia are eaten raw or boiled or dried roots are pulverized into a powder, and then, used as a thickener in soups or added to cereal flours to make biscuits and bread.

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 (Plate 614).

UHT milk: This milk is homogenized, heated to atleast 135oC 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 ~150oC 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.

Introduction and Relevance
UHT processing of milk was developed to produce a shelf-stable product with minimal chemical changes as encountered with sterilized milk. Aseptically packaged UHT milk can have a shelf life of 06 to 12 months and does not need to be stored in a refrigerator. Its role in the market varies by region. In countries like the India, USA and Canada, where UHT milk occupies a smaller segment of the liquid milk market, it is often used as a backup option, reserved for situations when pasteurized milk is unavailable. Conversely, in regions such as Europe, (particularly France, Belgium, Spain and Germany), Asia, (China, Japan, Thailand and Vietnam) Latin America and (Brazil) in UHT milk is the dominant form of milk available and is consumed regularly. In markets where it is a backup option, UHT milk requires long-term stability of 6–12 months, while in regions where it is used daily, a shorter shelf life of three months or less is often sufficient.
Ultra-High Temperature (UHT) treatment involves heating milk to very high temperatures, typically between 130°C and 150°C, for a brief period of few seconds. This process results in commercially sterile milk, meaning that while not all bacteria are destroyed, those capable of growing under ambient storage conditions are effectively eliminated. An essential component of UHT processing is aseptic packaging, where the sterilized milk is filled into presterilized containers in a sterile environment. This combination ensures that the milk remains free from contamination and maintains its extended shelf life without requiring refrigeration.
Standards for UHT processing vary globally. In the European Union, a minimum temperature of 135°C with an appropriate holding time is mandated. In the United States, the standard for ultra-pasteurization is 280°F (137.8°C) for 2 seconds. Many international standards recommend 135°C for at least 1 second, though some countries do not specify minimum conditions. However, this level of treatment is often regarded as insufficient for completely destroying the spores of spoilage organisms, highlighting the importance of precise temperature-time combinations and the critical role of aseptic packaging in ensuring product safety and stability.

Mango (Mangifera indica L.) is one of the most important tropical fruits of the world and is commonly known as the ‘King of fruits’ for its high quality fruits which are very popular among the Indians (Sharma et al., 2008). It is the oldest and extensively cultivated fruit crop in India having high socio-economic significance. India is the home of more than 1000 mango varieties, which originated in the Indo-Burma region (Mukherjee, 1958). India is the largest producer of mango, grown in about 2.3 million hectares with an annual production of 15.02 million tones. However, its productivity is only 6.5 tones per ha against 30 tones per ha in Israel (Bijay Jumar, 2010). Improvement of productivity in mango continues to be the foremost issue in mango production (Sauco, 1993). Of late, all the mango importing countries are considering the India as a source of quality mangoes due to its varietal wealth and availability. Hence, it is imperative to improve the productivity and quality of Indian mangoes to meet the global need (Balamohan et al., 2014).

10.1 Introduction
Developed in the 1950s, ultra-high temperature pasteurization typically involves no hold using a temperature range of 135°C to 150°C. Immediate aseptic packaging determines how well UHT heat treatment of milk works.
10.2 Uperization Developed in Switzerland, this is generally known as “ultra – pasteurization”. Milk is heated in this method under direct steam up to 150 °c for a fraction of a second. One is always learning from this. Fore warming milk to 50 °C is the first stage in the uperization process, meant to eliminate most of the dissolved oxygen and volatile off-flavours by vacuum treatment. In the second step, the milk is first preheated to roughly 80–90 °C and then heated on the uperization chamber under high-pressure steam to roughly 150 °C for ½ to ¾ a second. The product moves into an expansion chamber at almost atmospheric pressure after this heating, therefore inducing some evaporation of moisture. The good is then transferred to a chiller and subsequently into a storage chamber.
The advantages of uperization are
• Long keeping quality.
• Removal of feed and other volatile off-flavours:
• Appreciable homogenization effect.
• Reduction in acidity.
• Efficient destruction of microorganisms.
• Effect of uperization on nutritive value and flavour are not greater than that of pasteurization.

Abstract

Application of ultrasound is one of the most promising uses of novel technologies in food processing. Use of ultrasound at various stages of drying has resulted in significant decrease in drying time and improvement in quality characteristics of dried products. The chapter discusses the principle behind use of ultrasound, general application in food industry with detailed description of various drying processes and equipments assisted by ultrasound.

ABSTRACT

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

Introduction

Organic substances consumed for nutritional purposes can be called as “food”. Food contains biomolecules, like, protein, lipid and carbohydrate, inorganic minerals as salts, and organic substances, such as, vitamins, emulsifiers, acids, antioxidants, pigments, polyphenols and flavour-producing compounds. They can be of plant or animal origin. Depending on the durability in terms of suitability of consumption, foods can be perishable, semi-perishable and non-perishable. Food spoilage occurs due to chemical, microbial, or physical actions. eventually affecting its nutritional values, colour, edibility and texture (M. Rahman, 2007).

The cold chain is the lifeline of the ice cream industry because the product must remain continuously frozen from factory hardening until consumption. This chapter examines the complete cold-chain network, beginning with hardening and factory cold storage and extending through CFA or distributor cold rooms, refrigerated transport, retail freezers, and final consumer handling. It explains temperature requirements, monitoring systems, equipment selection, cold-room management, stock rotation, and quality assurance. Particular attention is given to Indian challenges such as power interruptions, inadequate freezer maintenance, poor retailer practices, and temperature abuse. The chapter demonstrates how disciplined cold-chain management protects texture, flavour, shape, overrun, shelf life, and ultimately consumer confidence

Beverage: It includes all drinks whether they are fermented or unfermented, prepared from fruits or non-fruit, sweetened or unsweetened eg. tea, coffee, coca cola, cider, maaza are all beverages.

Fruit Beverages : Beverage which is prepared partly or fully from fruit juice or pulps with or without additives eg. pure fruit juice, squash, cordial, RTS beverage etc.

Non-fruit Beverage : Beverage which does not contain any fruit part eg. Coca cola, pepsi, sherbet etc.

Unfermented Juice or Pure Fruit Juice: This is the natural juice pressed out of the fruit and practically its composition remains unaltered during preparation and preservation. No additives like sugar, acid, water etc. are added. eg apple juice, orange juice.

Fruit Juice Beverage: This is the fruit juice that has been considerably altered in composition by adding water, sugar, acid, flavour, colours, preservatives etc. before consumption. It may or may not be diluted before it is served as a drink eg. squashes, nectars, appetizers etc.

A. Mixing and Homogenization

1. I.ntroduction to Mixing and Homogenization

In the food industry, mixing and homogenization are fundamental procedures that are essential to the production of a wide range of food items. To produce the desired qualities and final result with uniformity and consistency, various ingredients are blended. Ensuring product quality, stability, and customer happiness are contingent upon these processes.

Importance of Mixing and Homogenization

Mixing and homogenization are paramount for several reason

A. Novel Dehydration Technologies

Dehydration, the process of removing moisture from food products, is crucial for enhancing shelf life, reducing weight and volume for transportation, and preserving nutritional value. Traditional dehydration methods, such as sun drying, air drying, and freeze drying, have been widely used for centuries. However, advancements in food technology have led to the development of novel dehydration technologies that offer improved efficiency, quality retention, and sustainability.1. Vacuum Microwave Dehydration

Vacuum microwave dehydration is a cutting-edge dehydration technique that combines the advantages of removing moisture from food products while preserving their color, flavor, texture, and nutritional content (fig 1).

A. Non-thermal Processing

Non-thermal processing encompasses a diverse range of food preservation and treatment techniques that do not rely on heat as the primary means of achieving microbial inactivation or quality preservation. Unlike conventional thermal methods such as pasteurization and sterilization, which involve exposing food to elevated temperatures for a specified duration, non-thermal processing methods operate at or near ambient temperatures. These innovative technologies offer several advantages, including the preservation of sensory attributes, retention of nutritional quality, and minimization of detrimental effects on food texture and f lavour (fig 1).

Distillation, leaching, and extraction

A. Distillation

Distillation is a widely used separation process in various industries, including chemical, pharmaceutical and food processing. It is particularly important in the production of alcoholic beverages, essential oils, and purified water. Distillation works on the principle of exploiting differences in the volatility of components in a liquid mixture to separate them based on their boiling points.

Principles of Distillation

Distillation is a time-tested and versatile separation technique employed across a myriad of industries for separating components of liquid mixtures. Its effectiveness lies in its ability to leverage differences in boiling points among the various constituents of a mixture.

1. Size reduction is also referred as

(a) Extraction

(b) Communication

(c) Leaching

(d) Distillation

2. Size reduction causes

(a) Decrease in the temperature of the product

(b) Increase in temperature of the product

(c) Increase in pressure

(d) Decrease in surface area

INTRODUCTION

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

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

1. Fundamental Concepts of Unit Operations

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

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

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

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

Food Plant Hygiene

A. I.mportance of Food Plant Hygiene:

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