eChapters

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).

Zeatin: Zeatin is a cytokinin C10 H13 N5 O first isolated from the endosperm of Indian corn.

Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 682, 683 and 684).

Zein: Zein is a protein from Indian corn that lacks lysine and tryptophan and is used in making textile fibers, plastics, printing inks, edible coatings, adhesives and sizes.

Zeolite: It is clay embedded in the plastic film to adsorb ethylene. It is used in Japan. Zeolite is anhydrous silicates that is analogous in composition to the feldspars and used in water softening, adsorbents and catalysts. Or Zeolite is one of various hydrous silicates that are analogous in composition to the feldspars, occur as secondary minerals in cavities of lavas, and can act as ion-exchangers. These are used especially in water softening and as adsorbents and catalysts (Plate 685).

Zero 2: It is Australian oxygen scavenging plastic packaging materials.

1. Clean and wash the pulses, Mix the pulses with water, soak for 1 hour, 3 hours, 6hours, 9hours and overnight.
2. After soaking drain the water wash thoroughly and add fresh water keep it for boiling/cooking.
3. Study the effect of Acid and effect of Alkali on cooking time of pulses.

Ingredients; milk fat (cream)-12%, non-fat milk solids (skim milk powder)-11%, sugar-15%, stabilizer-0.2%, emulsifier-0.2%, flavors-a pinch Basic ice cream preparation: 1. Mix the ingredients 2. Pasteurization 3. Homogenization 4. Ageing (allowing to standby 24 hours at 4.440C) 5. Freezing (the mix is frozen at 5.5560c) 6. The freezing must be quick in order to prevent formation of large crystals. The ice cream is semi solid at this temperature. 7. The ice cream is finally frozen to a hard mass at about -30C.

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.

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).

Process of preservation of food stuffs such as fruits and vegetables whole or in pieces in sugar syrup or brine by heating them in hermetically sealed containers for long storage is known as canning. In other words canning is the process of sealing food stuffs hermetically in containers and sterilizing them by heat for long storage.

    1.    Vegetables are less acidic than fruits and food poisoning bacteria are able to grow in many vegetable products

    2.    Different levels of acidity in fruits

    3.    Water for cleaning of fruits and vegetables should contain about 200 ppm of chlorine (by mixing 1 litre of bleach into 250 litres of water)

    4.    Water that is used as an ingredient in fruits and vegetable product should not contain more than 0.5 ppm chlorine (by adding 2.5 ml of bleach to 250 litres of water), to avoid contaminating products with a chlorine smell

Introduction
Sterilization of culture media, containers, and instruments is crucial in bacteriological work to ensure the isolation and maintenance of pure cultures. Sterilization and sanitization are essential processes in a microbiology lab to prevent contamination and ensure accurate results. Sterilization refers to the complete elimination of all microorganisms, including bacteria, fungi, viruses, and spores, using methods like autoclaving, dry heat, filtration, and chemical agents. Sanitization, on the other hand, reduces microbial load to a safe level through cleaning and disinfection using alcohols, detergents, and UV light. These practices maintain aseptic conditions, protect lab personnel, and preserve sample integrity. Proper sterilization and sanitization are fundamental to microbiological research, clinical diagnostics, and industrial applications, ensuring reliable and reproducible experimental outcomes.
Preparations for Sterilization Before sterilization, cleaned and dried test tubes and flasks should be carefully plugged with clean, non-absorbent cotton. Pipettes should also be plugged at
the mouth end, and the plugs should remain in place during use to minimize oral contamination. Cotton plugs provide sufficient ventilation for bacterial growth while preventing external contamination.

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:

Introduction
This method is used to determine the ‘total bacterial count’ (living and dead  organisms) by direct microscopic examination in samples of broth culture, cell suspension and milk. Simple and Gram’s staining techniques are used to stain the cells. This method is simple and a rapid. A known volume (0.01 ml) of the sample is spread over a known area (1cm2) on a glass slide. The sample is allowed to dry; then stained and examined microscopically. The average number of cells per field is determined and is then calculated by applying microscopic factor.
Materials
1. Microscopic slide with one sq. cm. area marked
2. Breed’s pipette (0.01 ml)
3. Methylene blue or Newman’s stain
4. Culture of E.coli or Bacillus subtilis
Procedure
1. Measure the diameter of microscopic field with a stage micrometer using oil immersion objective and 10X eye piece.
2. Area of field πr2.
Determination of microscopic factor (MF)

    1.    Water activity (a_w) affects food chemistry and can be controlled by removal (dehydration or drying) or by chemically binding the water, reducing its activity. Water activity in foods ranges from 0.95 to 1.00 in fresh meats and vegetables to 0.20 in dried milk.

    2.    Water activity (a_w) may be defined in a number of ways, qualitatively, aw is a measure of unbound, free water in a system available to support biological and chemical reactions.

    3.    Water activity, not absolute water content, is what bacteria, enzymes, and chemical reactants encounter and is affected by at the micro environmental level in food materials.

    4.    Two foods with the same water content can have very different aw values depending upon the degree to which the water is free or otherwise bound to food constituents.

    5.    The term “water activity” is related to relative humidity. Relative humidity is defined as the ratio of the partial pressure of water vapour in the air to the vapour pressure of pure water at the same temperature.

    6.    Water activity or aw is a property of solutions and is the ratio of vapour pressure of the solution compared with the vapour pressure of pure water at the same temperature. Under equilibrium conditions water activity equals:

Introduction
Some species of rod shaped bacteria e.g. E.coli, Ps. fluorescence, Bacillus subtilis are known to be motile. Bacterial motility is generally associated with the presence of hair-like appendages called “Flagella”. There are several ways for determining the motility of a culture such as the wet mount method, hanging drop method and a culture method (on semisolid medium). Bacterial cells in suspension also exhibit a vibratory or oscillatory movement without changing their relative position. This is termed ’Brownian Movement’ and it should not be confused for true motility of bacteria. In motility the cells change their relative position and move across the microscopic field in different directions.
1. The Wet Mount Technique
This is the simplest and quickest way to determine the motility of bacteria.
Materials
1. Clean glass slide
2. Broth culture of bacteria (E.coli, Ps.fluroscenes)
3. Cover glass
Procedure
1. Place a drop of organisms on clean glass slide and cover with a cover glass.
2. Examine the slide with phase contrast microscope or bright field microscope with reduced light under oil-immersion.

Introduction
The characteristics of bacteria used in the study and identification of bacteria depend upon the behavior of populations or cultures rather than of individual organisms. Nutrient materials provided in a form, suitable for growth, are known as culture media. A Growth Media or culture medium is a liquid or gel designed to support the growth of microorganisms or cells.
I. Types of Culture Media
Different types of culture media may be used for cultivation of microorganisms such as liquid, solid and semi-solid.
i) Liquid Culture Media: Includes nutrient broth, Glucose broth, litmus milk etc. these media are used for the preparation of large number of microorganisms, fermentation studies and various other tests.
ii) Solid Media: A little agar, gelatin or silica gel; is added to a liquid medium to impart a degree of firmness to it. Nutrient agar, Blood agar, etc. are examples of solid media that are used for developing surface colony growth of bacteria and mold.
iii) Agar Slant Media: Test tubes or small bottles containing about 5ml. of solid medium, e.g. nutrient agar, dissolved and allowed to cool in a sloping position.
iv) Stab Media: Tubes or bottles containing agar medium are allowed to solidify in the upright position.
v) Semi solid Media: These are more jelly like due to lower percentage of the solidifiers. These media are particularly used for determining motility of bacteria.

Introduction
In order to study the cultural, morphological and physiological characteristics of an individual species, a pure culture of the microorganisms is required. Several different methods of separating the microorganisms from a mixed culture are available. The two most frequently used methods involve making a pour plate and/or streak plate. Isolated colonies are obtained from individual organisms after incubation.
Streak Plate Method
Plating is generally applied to the inoculation of a medium in petridish. Streak plate method is best for the separation of organisms from a mixed culture. In this method, agar medium is allowed to solidify as a thin layer in a petri dish and culture is streaked on the surface of agar medium and allowed to incubate to get isolated colonies.
Materials
1. Sterile petri plate
2. Wire loop
3. Nutrient agar medium
4. Bunsen burner
5. Mixed culture of E.coli and Micrococcus leutus

Introduction
A) Cultivation of Fungi
A fungus is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from the other eukaryotic life kingdoms of plants and animals. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protests is chitin in their cell walls. Similar to animals, fungi are heterotrophy; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the Eumycota (true fungi or Eumycetes), which share a common ancestor (form a monophyleticgroup), an interpretation that is also strongly supported by molecular phylogenetics. This fungal group is distinct from the structurally similar myxomycetes (slime molds) and oomycetes (water molds). The discipline of biology devoted to the study of fungi is known as mycology. In the past, mycology was regarded as a branch of botany, although now known fungi are genetically more closely related to animals than to plants.

Objective: Development of Potato chips
Potato is a perishable commodity and cannot be preserved longer in fresh form. Although for some time potatoes can be preserved by low temperature storage but this low temperature storage results in many undesirable biochemical changes in the quality of the potatoes. Another alternative for the preservation of potatoes is to conversion in the shelf stable value-added processed products. Further, value-addition and processing of potato will also ensure the availability of wholesome, safe, nutritious, and acceptable food to consumers throughout the year along with simultaneous reduction in post-harvest losses and profit to the farmers for their produce. Potatoes are processed into a great variety of products, including cooked potatoes, par-fried potato strips, French fries, potato chips, potato starch, potato granules, potato flakes and dehydrated diced potatoes and others. Globally, only two potato-based snack foods i.e., chips/ wafers and French-fried potato are the main value-added products of potato, accounting for more than 42% of the potato based processed products. Such type of fried products is loved for convenience and their premium taste, flavour, and texture. With the technological advancements, now potato processing is highly industrialized and market driven. Like other processed products, the finished product quality of potato based value-added products severely depends upon the quality of raw potatoes used. Therefore, the major challenge in potato processing is to fulfil the tuber quality requirements specifically, tuber morphology, reducing sugar (=0.1%) and dry matter content (=20%). Alternatively, we can infer that all type of potato is not suitable for processing. The crispy texture of potato chips is one of the most important quality indicators of the finished product, apart from colour, odour and flavour. Potato chips texture is often described in terms of crispness, hardness and crunchiness. This crispy/crunchy character is an important sensory characteristic on which consumers base their appreciation.

Objective: Production of Chocolate.
The major ingredient of chocolate is cocoa mass, which is mixed with sugar, and in case of milk chocolate, also with milk powder. The conching process then follows, which is important for the development of full chocolate flavour. Melted cocoa butter is added, the chocolate mass becomes liquid and is cooled, tempered and poured into moulds to form chocolate products.
Mixing of ingredients
Sugar, cocoa mass and milk powder are intensively mixed forming a dry powder. This powder is pre-ground in various types of mills and then finely ground in a 5-roll refiner. The size of particles in chocolate is between 15- 70 mm (average 25 mm). Small operators use vertical ball mills. Optimum flow properties are required for further processing. The yield value required differs according to the potential use (e.g. hollow moulding or enrobing). The particle size affects both the yield value and the plastic viscosity. In order to reduce recipe costs, the most expensive major constituent (i.e. fat) should be used in the smallest possible proportion which will give correct flow characteristics.