eChapters

Abstract

Garden peas of two cultivars (Pb-87 and Pb-88) were procured. Pods were shelled manually, grains were blanched and dehydrated. Other lot of peas of both the varieties was allowed to mature on the plant till the plant foliage dried up, harvested, pods were dried in shade for few days, shelled manually and grains were further dried in shade. Grits were prepared by grinding rice and pea (dhal) in a laboratory grinder to pass through 20 mesh sieve. Blends were prepared by mixing rice and pea grits in the ratio of 100:0, 85:15 and 70:30. The blends were subjected to extrusion cooking using Brabender single screw extruder. The extruder die pressure, specific energy consumption (SEC), expansion ratio, density, water absorption index (WAI), water solubility index (WSI) and organoleptic characteristics were studied. Addition of pea grits resulted in a decrease in die pressure in all the blends. Addition of pea grits showed a significant effect on SEC. A decrease in expansion with increase in the level of pea grits in blend was observed. The extrudates having lower expansion showed higher density values and vice versa. Effect of replacement of rice grits with pea grits on WAI was found to be significant. Level of pea grits significantly affected the WSI. Incorporation of pea grits in the rice grits significantly affected the sensory characteristics. Replacement of rice grits with mechanically dried pea grits resulted in deterioration of acceptability score, but addition of field dried pea grits improved the same.

Food Hygiene is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Since food hygiene has a direct effect on the health of individuals patronizing the catering facility, it is obligatory on the part of the management to lay down definite guidelines for maintaining hygienic conditions and ensuring their proper implementation. Cleanliness should be the basis of all food hygiene programmes and should be aimed at food protection as well as improving and maintaining the quality of food. 

Materials Required

Fruits/ vegetables, washing tanks/ containers, size grader, fruit waxes, packaging material, neem based fungicides etc. 

Procedure

    1.    Take available fruits or vegetables 
    2.    Wash them in plain water or chemical solution as told by the teacher
    3.    Shade dry the fruits / vegetables
    4.    Prepare suitable wax solution
    5.    Apply wax on to the fruits as told
    6.    Record the fruit weight before packing
    7.    Pack the fruits properly in the trays / boxes depending upon the type and purpose
    8.    Do curing if required 
    9.    Do pre-packaging, if desired
    10.    Label the package for desired information
    11.    Keep the fruits for storage
    12.    Record the observations pertaining to weight loss and rotting periodically depending upon the commodity and its shelf life.

Introduction Soil ecosystems are the foundation of human life support systems. Soil erosion, loss of soil organic matter and nutrient depletion are among the leading contributors to impaired soil health, reduced crop yields and poverty. Realizing the significant role that soils play in food and environmental security and in abating climate change, the United Nations declared 2015 as the Year of Soils. The International Union of Soil Sciences (IUSS), in 2002, proposed to observe the 5th December as “World Soil Day” [WSD] to create awareness among all stakeholders on the importance of soil as a critical component of the natural system and as a vital contributor to human commonwealth through its contribution to food, water and energy security and as a mitigation of biodiversity loss and climate change. These occasions remind all stakeholders associated with agriculture all over the world to put in all efforts to promote scientific management of soil resources for soil protection, conservation and sustainable productivity.

Noise has become a very important “stress factor” in the environment of man especially with regard to health. However, not much attention is being paid towards its elimination or control in dairy plants. The harmful effects of noise(s) in the workplace as an occupational hazard is really a cause of great concern. Apart from reducing the work efficiency, in the long run it causes serious auditory and non-auditory effects on the worker. Thus, it becomes imperative to set legal standards in workplaces to be monitored constantly to avoid or reduce the health hazards of the workers.

Noise and Noise Pollution

Noise is often defined as “Unwanted Sound” or “Undesirable Sound”. The “Noise Pollution” has been coined to signify the vast cacophony of sounds that are being produced in the modern life, leading to health hazards.

Abstract

Three-point bend test (three point bend ring-HDP/3PB) for five types (Good day, Butter bite, Marie, Krack Jack and Salted) of commercial biscuit brands (Britannia, Supreme, Parle, Lancer, Priya Gold and Dalmia) was developed using TA-XT2, texture analyzer and probable factors affecting the results were assessed. Maximum force to break the biscuits, number of fracture before break, thickness of biscuits and percent break point penetration were found in the range of 1006.5 to 3456.5g, up to 3, 4.2 to 6.3mm and 5.54 to 22.62%. The rupture of biscuits were observed on the basis of probe penetration into the biscuits and found that maximum resistance for penetration offered by Marie whereas minimum by salted biscuits, which was respectively the hard dough and fermented dough biscuit varieties. The analysis of variance for the results revealed that there is significant difference (P£0.01) in the maximum force of break for the biscuit types and brands individually or in combination. Difference in the thickness of biscuits was also found significant among types and commercial brands. The number of fractures was not consistent among the types as well as biscuit brands before reaching the maximum force of breaking the biscuit.

The financial and commercial book keeping that is generally practiced by dairies, the main purpose of which is to ascertain the total results of the business during a given period, does not answer the question whether the costs of processing of milk products and of the various operations involved in manufacturing, are reasonable. For this purpose, dairy plants have to keep detailed records of the expenditure incurred on different components and processes, for planning of production and controlling of costs. In large multi-product dairy plants, production is generally characterized by mixed and joint production and the different operating operations are interrelated. Thus, it becomes difficult to draw a distinction and allocate and apportion the consumption of various services and utilities to arrive at the cost of different operations of various products.
The Bureau of Indian Standards has developed three different sets of records on dairy accounts which may be used to record different information for cost and quality control. These records are:

Introduction

During the first 50 years of the 20th century, scientific focus was on the identification of essential elements and their role in the prevention of various dietary deficiency diseases. This emphasis on nutrient deficiencies or “undernutrition” shifted dramatically, however, during the 1970s when diseases linked to excess and “overnutrition” became a major public health concern. “Let food be thy medicine and medicine be thy food”, the age old quote by Hippocrates is the ideology of today’s health conscious population. Eli Metchnikoff, the Russian Nobel prize winner was the first one to recognize the beneficial role of selected bacteria on gastrointestinal tract of humans. Subsequently the “Theory of Longevity” by Metchnikoff was correlated with prolonged youth and a healthy old age, observed largely in Balkan peasants of those times, who used cultured milks in their diet (Kaufmann, 2008). Since then, the quest continues for understanding the role of wide range of food components and nutrients in enhancing health or preventing chronic diseases. The research in this field has resulted in a plethora of new labels for pro-, pre- and synbiotics.

Abstract

The waste utilization as derivative from different food processing sector has been emerged as the main challengeable problem around the world due to the generation of by-products at large quantities consisting seeds, peels, rags, unused flesh, bran, husk, germ, stalk etc. during various processing chain steps. Though these food by-products are potentially rich source of natural compounds which finds its wide utilization in different industries as affordable, cost-effective, novel ingredient comprising dietary fiber, phytochemicals, antioxidants, pectin, enzymes, organic acids, food additives, essential oils etc. subsequently after extractions, purified fractionation and fermentations methods. These food byproducts also have pharmaceutical and nutraceutical activity. A nutraceutical is like a medicine or food grade product, which not only provides physical benefits and nutritional supplements but also protects against various chronic diseases. This food processing waste utilization should be a topic of interest, by means of two ways, i.e., through waste quantity reduction and increased value-added food products production and also as renewable energy source. The purpose of this study is to highlight the opportunities to utilize food by-products from various food processing industries and to encourage the vital exploitation of the by-products containing large number of bio-active compounds having nutraceutical potential.

Materials Required

Tomato fruits, pulper, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid, muslin cloth etc.

Procedure
I. Puree

    1.    Extract fruit pulp by Hot process as told by the teacher.
    2.    Record the TSS of the pulp.
    3.    Concentrate the pulp by heating to 12º Brix (heavy puree)
    4.    Hot fill the boiling puree into pre-sterilized glass bottles (200 ml cap.)
    5.    Seal the bottles by crown corking
    6.    Heat process in boiling water in a big aluminium pan for 15-20 min. 
    7.    Cool the bottles to room temperature as quickly as possible.
    8.    Label and store at a dry place.

Abstract

There is an urgent need to – create market driven linkages rather than do it alone by building new infrastructure. A lot needs to be done to improve infrastructure in terms of reducing the logistics cost, eliminating middlemen influence and eliminating the wastage of basic inputs. There is a need to blend technologies based on principle of dovetailing production for masses with the advantage of mass production, particularly in the area of grain processing, packaging and marketing which would help combine livelihood, security with agricultural competitiveness. Risk in crop production is not new to any age and the farmers have been bearing it since times immemorial. The farmers should be allowed to maximize their grain. High performance continuous and batch dryers remove moisture in a way that is predictable and reliable. The problems associated with moisture content may be harmful to international trade in grain and need to be addressed adequately by the standardization institutions.

Definition

‘Whipping agent’ are a wide variety of materials to describe their role in confectionery manufacture as a means of holding air introduced into a product, to produce a uniform dispersion of air cells within the confection leading to a lower specific weight and considerable modification to the texture.

Stable foams cannot be obtained by whipping high concentration sugar solutions without the presence of a ‘surface-active’ agent.

Many types of proteins have whipping properties and those used in the sweet industry are:

(a) Egg albumen, crystal powdered and spray dried;

(b) High Bloom gelatine and gelatine hydrolysates;

(c) Skimmed milk in spray dried form;

(d) Whey, or whey in a mixture with skimmed milk;

Abstract

A survey of various wheat milling units (atta chakki) available around Indian Agricultural Research Institute, New Delhi was conducted to study the performance of these. The mills of various sizes (12", 16", 18", 20", 24" and 30" stone disc diameter) with horsepower ranging between 2 to 20 are in operation. Both horizontal and vertical disc types of mills are in use. The capacity of these units ranges between 10 kg/h to 200 kg/h. The stationary sieve, hand sieve, pedestal/exhaust fan are used for cleaning. The average wheat cleaning cost is Rs. 200 per ton. A small room of 8' x 10', 10' x 10' and 10' x 12' size is used for running the mills and storage of wheat grains. The grinding charges (Rs./q) of wheat, coarse grains (maize, sorghum, millet etc) and spices are 100, 200 and 1000, respectively. Sample of 500 g of wheat and flour were collected from each chakki and were analysed for wheat grain and flour quality. Infested, damaged grains were observed to be in 2-10% range. Sieve analysis of the flour was done and the average particle size, fineness modulus and uniformity index of the flour were calculated. Average particle size, fineness modulus and uniformity index were found in the range 0.1875 to 0.2023 mm, 1.052 to 1.297 and 0:1:9, respectively. Average particle size of the flour obtained from horizontal mills was found to be higher than vertical mills. Temperature of the flour at the outlet was observed in between 45 and 50°C at room temperature of 18.5°C.

A glucose syrup is defined as ‘A purified and concentrated aqueous solution of nutritive saccharides derived from starch’, and having the following characteristics:

1. Dry matter of not less than 70%.
2. A dextrose equivalent (DE), expressed as d-glucose, of not less than 20% based on dry matter.
3. A sulphated ash content of not more than 1% on a dry basis.

Starch has a DE value of zero, whilst dextrose, the final end product of starch hydrolysis, has a DE value of 100. For the lay person, the term dextrose equivalent or DE can be regarded as an indication of how far the conversion process from starch to dextrose has gone. While technically DE is a measure of the total reducing sugars present in a glucose syrup.

Introduction

Botanical name of cocoa is Theobroma cacao and family is Malvaceae. The cocoa bean, also cacao bean or simply cocoa or cacao, is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Cocoa flavour is the most distinct feature of chocolate, thus cocoa beans are the basis of chocolate. Dried cocoa beans are usually processed into cocoa butter, which contains fat between 56% and 58%, made up of a mixture of triglycerides. Cocoa butter with this composition is good for making chocolate and has favourable hardness and a melting point of body temperature. Theobroma cacao originated from the Jungle of the Amazon in Brazil. Theobroma cacao consists of two subspecies: the Cacao, a subspecies known as the Criollo, which can be found in Central and South America, and spharocarpum, which is also called theForastero. The Criollo has superior and fine flavour. The pods are red and the beans have no color. Forastero has a green pod

Dried Cocoa Bean have chemical composition as: The shell (testa) represents 10-14% dry weight of the cocoa bean, while the kernel or cotyledon is made up of most of the remaining 86-90%. The cotyledon confers characteristic flavours and aromas of chocolate and is composed of two types of parenchyma storage cells.

Before processing, the quality ofbeans is evaluated for the following indicators:

1. Degree of fermentation
2. Moisture content (maximum 6%)
3. Number of defects
4. Number of broken beans
5. Bean count (number per 100 g)

The development of a recipe for chocolate should be based on three criteria:

(i) The intended market or use;

(ii) The limitation being placed on material and production costs;

(iii) The desired quality.

The amount of fat present in the chocolate will affect the flow properties, and fat content must therefore be varied according to the intended use.

Some point to remember while manufacturing chocolate:

1. To maintain proper viscosity if fat content is increased then sugar content should also be increased.
2. Milk chocolate requires lower fat content than dark chocolate.
3. Addition of emulsifier like commercial lecithin can save upto 5% of added cocoa butter.

Chocolate is almost unique as a food in that it is solid at normal room temperatures yet melts easily within the mouth. This is because the main fat in it, which is called cocoa butter, is essentially solid at temperatures below 25^oC when it holds all the solid sugar and cocoa particles together. This fat is, however, almost entirely liquid at body temperature, enabling the particles to flow past one another, so the chocolate becomes a smooth liquid when it is heated in the mouth. Chocolate also has a sweet taste that is attractive to most people.

The first known cocoa plantations were established by the Maya in the lowlands of south Yucatan about 600 AD. Cocoa trees were being grown by the Aztecs of Mexico and the Incas of Peru when the Europeans discovered central America. The beans were highly prized and used as money as well as to produce a drink known as chocolatl. The beans were roasted in earthenware pots and crushed between stones, sometimes using decorated heated tables and mill stones, similar to those illustrated in Figure 1.1.

Food adulteration is an unethical and often criminal malpractice. It is very common in countries of the South-East Asia region. It frequently occurs where informal food production and marketing services are predominant and enforcement of food regulation is weak. The prohibited substances are either added or used to partly or wholly substitute healthy ingredients. This creates the impression of freshness in old food artificially. Adulteration in food is usually done for financial gain. The high target is spices due to the demand and also their high price. Sometimes it can happen due to lack of proper hygienic conditions of processing, storage, transportation and marketing. The consumer is either cheated financially or becomes a victim of illness or disease. In case, the consumers take a lot of precautions at the time of purchase of such products it would help them in avoiding the purchase of such adulterated food. The whole spices: Dirt, dust, other seeds; chili powder: brick powder, salt powder or talc, powder. In ghee/butter: vegetable ghee, animal fat, mashed potato, sweet potato, etc. ; ice cream and beverages:saccharin; honey: jaggery, sugar syrup. Food contaminants are not added to the foods. They are present in foods as a result of the production (crop farming, animal husbandry and aquaculture), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination. Usually it includes the presence of harmful chemicals or microorganisms in food, which if consumed can cause several debilitating illnesses. Many times, unknowingly, the contamination may occur during the production, processing, storage and marketing.

Even after public concern the scientists feel that the GMO foods are quite safe. According to them the genetically-engineered crops are very safe to eat as much as the non-GE of the same crop. According to them the environment has improved by reducing the use of pesticides. GMO stands for genetically modified organism. Soy, corn, or other crops are very common as GM crops which are made by genetically engineered DNA. Many have come to the conclusion that GM foods are safe, healthy and sustainable. However, some people are against them. There are many benefits of GM crops like less water or pesticides to be used. Genetically engineered crops fight diseases to save the foods. At the same time the industries/ farmers that grow them are also benefitted. These foods have higher nutritional profiles, both in the US and abroad like corn which is one of the most prominent GMO foods. Soy is found in tofu, vegetarian products, soybean oil, soy flour and many other products. The other major crops taken for genetic modification are Papayas, Canola and Cotton. For dairy products a lot of work is being done on the genetic engineering of animals in a big way. This is going to be the most intractable environmental challenge of the 21^st Century. Presently, around 92% of the U. S. corn (GE), 94% of soybeans and 94% of cotton are genetically engineered.