eChapters

8.1 Introduction

Giving people and companies access to basic financial services is known as f inancial inclusion, and it has long been a problem on a global scale. Millions of people worldwide still lack access to basic banking services like savings accounts, loans, and insurance and are either underbanked or unbanked altogether. Fintech, or financial technology, has emerged as a key player in resolving this problem by providing creative ways to improve banking service accessibility and advance financial inclusion.

One of the main forces behind promoting equitable economic growth and lowering poverty is financial inclusion.

9.1 Introduction

In the 21st century, mass media plays an important role in disseminating quick information among many people and making communication easy. Today, Information and Communication Technology (ICT) plays a significant role in daily life. ICT is the abbreviation for Information Technology (IT), which offers the ability to access information using telecommunication. It is primarily dependent on communication technologies. This incorporates computer system, sound video show and Internet. Information and communication technology is used in the majority of fields, for example, Agriculture, Education, Medicine, Defence, E-administration, E-Commerce, Banking, Transport, and so forth. ICT is assuming an essential job.

10.1 Introduction

The incredible technology usage in e-commerce over the last several years has resulted in the fast growth of e-business enterprises. Technological innovation has created new opportunities for online businesses looking to provide value added services. Technology adoption, enhanced customer support, and creative product development have given businesses the necessary competitiveness. Consumers are more demanding than ever and more aware of their rights. E-commerce businesses are pressured to develop and provide value for their customers in novel ways.

11.1 Introduction

Gendered Advancements utilize strategies of sex and intersectional investigation to form modern information. It looks to saddle the inventive control of this sort of examination for advancement and revelation. The agent's address is, do considering these components include important measurements to investigate? Do they take research in unused bearings? To reply to these questions, Gendered Developments creates down-to-earth strategies of sex, sexual orientation, and intersectional examination for researchers and gives case ponders as concrete outlines of how this sort of investigation leads to revelation and advancement.

12.1 Introduction

Technological advancements have completely changed human existence, bringing about profound societal shifts and stimulating the economy. Empowering women will have a good impact on women's daily lives and is essential to the growth of any society. Women now have many possibilities to showcase their creativity, ideas, and technological prowess both in India and around the world thanks to the advancements and inventions in the field of information technology. This review's main goal is to investigate how women use digital technology in urban and rural areas. India is rapidly digitizing, embracing all facets of technological advancement, and as a result, offering plenty of job prospects for women.To reduce the disparity between genders in technology fields in Indian society, women's involvement in these fields, both in rural and urban areas, must be the main focus.

13.1 Introduction

13.1.1 Bridging the Gap: Towards a More Equitable Digital Landscape

In an age dominated by digital technologies, the concept of a more equitable digital landscape is paramount to ensuring that the benefits of technology are accessible to all segments of society. The term "digital landscape" encompasses not only the physical infrastructure, such as internet connectivity and hardware, but also the socio-economic and educational factors that influence individuals' ability to participate in the digital realm. The digital divide, often exacerbated by disparities in access to technology, internet connectivity, and digital literacy, presents a significant challenge. This paper, titled "Bridging the Gap: Towards a More Equitable Digital Landscape," seeks to explore the multifaceted nature of the digital divide and propose strategies to overcome these challenges.

14.1 Introduction

As discussed above, the development discourse on women nationally and internationally moved from Women in Development (WID) to Gender and Development (GAD) and Women's Empowerment. This was reflected in the Government Plans and Policy Documents throughout the past six decades. Since independence, many schemes have been launched for the emancipation of women in the country.

The social welfare method was superseded by the development strategy in the Fifth Five-Year Plan (1974-1979). This acknowledged the contribution and productive role of women. With its emphasis on work, education, and health, the Sixth Five-Year Plan (1980-1985) marks a turning point in the history of women's growth. The Seventh Five-Year Plan (1985-1990) prioritized projects aimed at improving women's status.

15.1 Introduction

15.1.1 Empowering Women for a Sustainable Future in India

Education and opportunity are key to a thriving future, and investing in women's education empowers not just them but also the next generation. India's vast natural resources offer countless benefits, but centuries of human activity have taken a toll. Unsustainable practices and mismanagement have degraded the environment, threatening the well-being of communities across the country. The evidence of environmental decline is undeniable. Over the past decade, the situation has worsened. Our actions are pushing us towards a potential environmental crisis. India, like the earth itself, sustains a multitude of activities. This has undeniably improved lives, particularly in recent decades.

16.1 Introduction

16.1.1 Definition of Sustainable Ecosystems

A sustainable ecosystem is a complex network of living organisms and their non-living environment that can maintain itself and its processes indefinitely. This includes the interaction of plant and animal life, water, air, soil, and other physical and chemical components. These interactions ensure a delicate balance that allows the ecosystem to thrive and provide essential resources for all living beings, including humans. 

17.1 Introduction

In an era where digital technologies permeate every facet of our lives, the discourse surrounding data privacy and security has never been more pertinent. However, within this discourse lies a critical blind spot the intersectionality of gender and technology. As we navigate the complexities of safeguarding personal data and ensuring online security, it is important to recognise and address the differential impacts experienced by individuals based on their gender identities. The combination of gender dynamics with data privacy and security unveils a multifaceted landscape characterised by unique challenges and opportunities. This intersectionality necessitates an examination that goes beyond conventional approaches, requiring a critical lens that acknowledges the diverse experiences and power dynamics at play.

18.1 Introduction

Unpacking the rural landscape having various challenges due to its complex and composite nature.

The development of successful plans and policies requires an awareness of the following issues.

18.1.1 Heterogeneity of Rural Areas

Rural landscapes are diverse, exhibiting variations in geography, culture, and economic activities. Addressing the unique needs of different regions requires a modulation approach (Cloke & Milbourne, 1992). Different topographies, such as hills and plains, have an effect on farming practices. Economic heterogeneity results from the use of various farming techniques and the presence of various sectors. Socially, these locations are characterised by diverse ethnic groups with a diversity of cultures. Access to healthcare and education is restricted by inequalities in infrastructure and services, which add to the uneven development.

1.1. Introduction: India’s present population, growth rate & projections

India is the second-most populous country in the world after China with its population of about 1.38 billion in the year 2020. The Population Division under the Department of Economic and Social Affairs, of the United Nations, has projected the country’s population to be growing to about 1.50 billion by the year 2030, and 1.64 billion by 2050, of course with its decreasing annual growth rate from 1.04 to 0.25% or so during the period of next thirty years (Fig. 1.1; UNDESA, 2019). The projection says the Indian population will exceed China by the year 2030 even with its decreasing rate i.e. India will be the most populous country by then. As agriculture and allied sectors are the backbone of this country and the largest livelihood source, it support this growing human and livestock population with diversified natural resources and varied agro-climatic conditions. However, the sustainability of agricultural production should be maintained in the face of perturbation and stress on the agro-ecosystem especially the degraded natural resource base and changing climate.

2.1. Introduction

Water plays a pivotal role in this earth system. The withdrawal of water for irrigation is about 70% of the global freshwater. Water use efficiency is less than 50% in many countries. It has been forecasted by the Food and Agricultural Organization (FAO, 2015) that global water requirements will be increased by 50% by the year 2050 to meet the demands of agricultural water use. This is so because food demand will be higher for the growing human population. We have entered into an earth system where everything living has evolved and developed (Cosgrove and Loucks, 2015). There has been a new geological scenario, some say Anthropocene (Crutzen, 2002; Williams et al., 2011). Consequently, freshwater will increasingly be a scarce and the costliest resource in the future, which needs to be managed properly.

3.1. Introduction

Rice is grown in varying geographical locations and climatic situations. Most of the rice area lies between the equator and 400 N latitude and between 700 and 1400 E longitude. It grows well from tropical to sub-tropical warm and temperate climatic regions up to 400 S and 500 N of the equator. However, the highest yields are obtained in the region between 300 and 450 N of the equator. The average yield generally increases as the countries are situated further away from the equator (Chatterjee and Maiti, 1985). In India, rice grows in regions from 80 N to 350 N latitudes under widely varying conditions of the land, rainfall, altitude and climatic conditions. It is grown at the sea level in river deltas as in parts of Kerala, as deepwater in states of West Bengal, Assam and Bihar; at high altitudes of 914 to 1524 m or even more as in Kashmir, and in the slopes of the Himalayas. A temperature range of 200 C to 37.70 C is required throughout the life period of rice crop.

4.1. Introduction

Globally, rice is cultivated on about 165 million ha of land, which provides around 787 million tons of paddy annually (FAO, 2023). In Asia, 708 million tons of paddy is produced from nearly 143 million rice-cultivated areas. Rice crop is grown in a wide range of climates, varied soil types, and hydrological situations. Rice is the lone cereal crop that grows well in floods.

The rice habitat can be divided into four groups based on the hydrology of the rice field: irrigated lowland rice (79~80 million ha), rainfed lowland rice (54~55 million ha), upland rice (14~15 million ha), and flood-prone rice (11~12 million ha) (Table 4.1) (Bouman et al., 2006).

5.1. Introduction

Rice-fallows are a rainfed rice mono-crop production system, where only a single crop (rice) is grown and these lands remain without any crop for the rest of the period of the year (fallow). An estimate shows that rice-fallow areas extended over 22.3 M ha in South Asia, maximum in India ( 88.3%) followed by Bangladesh (8.7%), Nepal (1.4%), Sri Lanka (1.1%), Pakistan (0.5%), and Bhutan (0.02%) (Gumma et al., 2016). The eastern part of India accounts for ~ 84% (9.7 million ha) of the country’s total rice-fallow area (i.e. 11.7 million ha) (Ali et al., 2014; Singh et al., 2017), despite high rainfall during rainy / monsoon season. The reasons are that after the rainy season, irrigation facilities are lacking, very fast depletion of the soil residual moisture due to temperature rise, the poor economic condition of the farmers, and a lack of awareness or knowledge of available technologies. Additionally, delayed harvesting of long-duration rice (150-160 days) results in late sowing of winter crops, which, in turn, exacerbates the temperature and moisture stresses in winter crops (Kumar et al., 2018a; 2018b). Overall, the challenges of growing another crop in rice-fallow areas are the lack of irrigation facilities including declining groundwater levels, the dominance of the long-duration rice varieties cultivation, higher evaporative loss of the residual soil moisture, degradation of soil quality, and poor financial conditions of the farming community with diminishing profit. Recently, climate change with erratic rainfall and delayed monsoon arrival added more challenges for these areas in several places. Deficit soil moisture imposes stress on the crops and negatively affects the winter crops productivity in the rice-fallow system, and several times it results in complete crop failure (Singh et al., 2012; Ghosh et al., 2016).

6.1. Introduction

The growing human population presents a number of issues, including food scarcity, malnutrition, inadequate natural resources (land and water) for agricultural production, and environmental deterioration (MacDonald, 2010). Today, viable intensification of agri-production systems can fulfill rising food, nutrition and environmental demands (Pretty and Bharucha, 2014). Production of rice (Oryza sativa L.), a vital element of food security, which feeds nearly half of the world's population, occupies 143 million hectares of land (FAOSTAT, 2023), and uses up to 90% of all irrigation water in Asia (Liu et al., 2018). For instance, it has been determined that systems for producing rice are one of the main industries that wastes water resources and greatly increases greenhouse gas emissions (FAO, 2013). Therefore, it is necessary to look for ways to manage the rice production system more effectively. In paddy rice systems, co cultivating aquatic animals (fish, shrimp, crab, shellfish, and ducks) and rice has been suggested as a way to reduce the risks of environmental pollution/ contamination linked with rice production while simultaneously optimizing the use of land and water resources to provide humans with both grains and meat (Hu et al., 2016; Ahmed and Garnett, 2011). Co-culture systems have drawn more interest recently due to their potential to reduce the stresses associated with environmental and food insecurity.

7.1. Introduction

The integrated farming system (IFS) is becoming increasingly important for effective farm resource management in order to increase farm productivity, reduce environmental degradation, improve the quality of life for resource-poor farmers, and ensure sustainability. Integration happens when one production sub-system's outputs (typically by-products) are used as inputs in another within the farm unit (Radhammani et al., 2003; Lightfoot and Minnick, 1991). IFS are a mixed farming system made up of at least two distinct but logically linked components of crop and animal enterprises. The integrated farming system is effective in reducing risk, increasing productivity and revenues, and improving the use of organic waste and agricultural leftovers.

8.1. Biofloc aquaculture

Among the innovations in the field of aquaculture, biofloc technology (BFT) has attracted great attention due to its ability to foster the goals of sustainable aquaculture (Khanjani et al., 2022a). If implemented correctly, BFT capitalizes on the existing organisms in water to significantly reduce water use and environmental impact and increase biosafety at farms (Avnimelech, 2012).

9.1. Introduction

Human dependence on natural processes for the goods and services provided by nature, especially food, fuel and fibre, has been a known fact. In recent times, the value of less tangible services, such as climate control, water f iltration, and soil fertility, as well as recreational and cultural services has been emphasized also. Ecosystem services underpin human existence, health, and prosperity. It has been beneficial to humans through the transformations of resources (or environmental assets, including land, water, vegetation, and the atmosphere) into a flow of essential goods and services like clean air, water, and food (Costanza et al., 1997). Ecosystem services are those functions of ecosystems- including agroecosystems that are useful to humans or supportive of human well-being (Kremen, 2005). Services provided by ecosystems receive little notice for their support to human civilization often leading to poor management of the ecosystems. Land use systems influence ecosystem functions, which determine the supply of ecosystem services. Land and water resources are under considerable pressure from the expansion of cultivated and residential lands. Diverse land use in agrarian landscapes not only fosters biodiversity, but also provides potential ecosystem services such as air cleaning by vegetation, natural water filtration by plant roots, natural pest suppression, soil conservation, nutrient retention, and crop pollination by insects, etc. Lowland floodplains or waterlogged land areas are generally more conscious of the benefits provided by ecosystem services. It is important to create awareness among the people on provisioning services provided by ecosystems, such as crops, biofuel, fresh water, natural medicine, wildlife, and several cultural services. Managing ecosystem services, which link human well-being to conservation outcomes, is essential for achieving the sustainable development goals (SDGs) of the United Nations (Zhang, 2017).

10.1. Introduction

Irrigation facilities are created by the Government at huge cost for supplying water to the farmers for raising crops to increase agricultural production. The major and medium irrigation projects are planned, constructed, managed, operated and maintained by the Irrigation Departments, wherein certain procedures and rules are evolved and followed to the delivery schedule of canals, frequency of supply and distribution of water to the farmers, and closing of canals. The creation of such facilities resulted in ushering the green revolution in the sixties and seventies in the production of food grains and also employment generation in the country, thereby improving the socio-economic condition of Indian farmers. However, optimized management of irrigation water is the key to the sustainable development of agriculture and livestock. Since management of water for irrigation is highly location-specific, depending upon agro-ecological and socio-economic conditions, type of irrigation project and land use pattern, it differs from project to project and region to region in the country.

Introduction

The food processing industry ranks fifth in size in the country and employs 16 lakh workers which is 19% of the country’s industrial labour. It accounts for 14% of the total industrial output with 18% of industrial GDP and 6.3% of countries GDP. So, food processing plays a vital role in India’s prosperity. The Food Processing Industry sector in India is one of the largest sector in terms of production, consumption, export and growth prospects. Food processing industry broadly comprises primary processing category and the other categories embracing the secondary, tertiary and further stages of downstream processing. Primary food processing is a major industry with lakhs of rice-mills/ hullers, flour mills, pulse mills and oil-seed mills. There are several thousands of bakeries, traditional food units and fruit/vegetable/spice processing units in the unorganized sector. In the organized sector, there are over 820 flour mills, 418 fish processing units, 6600 fruit/vegetable processing units and 171 meat processing units. Indian processing industries has installed capacity of 21 lakh tones; however these industries actually processed 9.8 lakh tones of the produce. So the total capacity utilization of industries is <30%. There are 70% units in home/cottage/ small scale sector and 30% units in large scale sector with capacity of 250 tonnes per annum and 30 tonnes/hr, respectively. Large scale contributes 70% of the production. The principal crops and commodities which constitute the primary base for the food processing industry and considered important sub-sectors in food processing industries are illustrated in Fig. 1.

Food Safety

The term “safe food” has different standards to different consumers rather than just being the food handled and prepared through proper cleaning, washing and cooking. Safe food means food prepared on clean and sanitized surfaces with equipment, utensils and dishes that also are cleaned and sanitized. Nowadays consumers are extra conscious about the safety and quality of food and for that reason food safety issues have changed, so have society’s methods for making food as safe as possible. Accordingly, “food safety” means assurance that food is acceptable for human consumption according to its intended use (FSSAI 2017).

Introduction

Many post-harvest treatments are applied to horticultural crops, either to maintain the quality (taste, colour, flavour, texture) or improve the visual appeal. Most important of these treatments are temperature management including the cold chain where the temperature of the crop is reduced rapidly and stabilize temperature after harvesting. Exposing the crop to high or low temperature and application of chemicals after harvest helps in managing/ prevent pest and diseases and sprouting occurrence respectively.

Harvested produce must be handled with care at every stage to avoid the mechanical damage and subsequent fungal/bacterial infection. Adopting appropriate post-harvest handling operation will minimize the all ill effects of post-harvest (Fig. 1).

India is bestowed with huge production of fruits, vegetables, cereals, millets, sugarcane along with meat production, milk production, fish production and poultry. Despite such a huge production in India, owing to perishable nature of these produce around 25-30 percent of the produce is being lost as post harvest loss. The one important reason for this may be the production of the crops are season specific and during the peak season the production is more while demand for consumption is less. It may be possible to cut down these losses to great extent, if these produces may be transported from the produces states to those who are not producing due to agro-climatic reasons. So for making transportation of the perishable a successful venture in decreasing post harvest loss, there must be proper cool chain management facilities both at producing site as well as marketing place. The aim of the cool chain management must be to keep the produce in saleable condition during entire storage periods. Some products are stored for short period whereas fresh fruits, vegetables require cold storage. Foods before keeping into the storage room need some pre-storage treatments for better results.

Introduction

Fruits and vegetables are essential constituents of daily diet and are highly demanded in the recent years from most of the population. They are reservoir of vitamins, essential minerals, antioxidants, bio-flavonoids, dietary fibres and f lavour compounds which fall easily victim to abiotic and biotic adversities. Fruits and vegetables are highly perishable and during the post- harvest, there are considerable losses due to microbes, insects, respiration and transpiration.

The important quality factors of fresh produce contributing to the marketability are texture, colour, appearance, flavour, nutritional value and microbial safety. These quality factors are measured by plant variety, ripening stage, maturity stage pre-harvest and post-harvest conditions. The Post-harvest losses of fruits and vegetables are a serious problem because it rapidly deteriorates them during handling, transport and storage. Edible coating over fruits and vegetables are used to improve their quality and shelf life.

Introduction

In this modern era, educated and health-conscious people are increasingly demanding such food products that preserve their nutritional value, retain a natural and fresh colour, flavour and texture, and free from chemical preservatives. Besides, urbanization has extensively affected the life-style of people all over the world. Competition has made their life extremely busy and time has become a very important factor. Hence, recently there has been increase in demand for ready-to-cook or ready-to-use fresh food products of fruits and vegetables along with convenience and safety. This new demand by consumers has opened a new avenue of food preservation known as minimal processing. The products prepared by this processing method are known as fresh cut or pre-pared products. Minimally processed products are also known as lightly processed, partially processed, fresh processed, fresh cut, and pre prepared. It can be defined in many ways for example as "least possible treatment to achieve a purpose". A more specific definition is as the method that "preserve foods but also retain to a greater extent their nutritional quality and sensory characteristics by reducing the reliance on heat as the main preservative action. In a broader way it can also be defined as the processed foods have been slightly altered for the main purpose of preservation but which does not substantially change the nutritional content of the food. Generally minimal processing involves cleaning, washing, trimming, coring, slicing, shredding before packaging and storage at specific temperature. Some of the examples of minimally processed fruits and vegetables include sliced mango cheeks/melons/papaya/apple, pieces of pomelo segments, peeled and cored pineapple, chilled peach, pomegranate arils dressing, shredded lettuce, shelled peas, cauliflower florets, peeled sliced potatoes, diced onion etc. Minimally processed products are important to food service industry such as eateries and catering companies as they offer many advantages over traditional products, with respect to convenience, expense, labor, and hygiene. Even if it is very much liked by people, the production of minimal processed products is limited due to rapid deterioration and short shelf life. Whereas most food processing methods stabilize the products and prolong their shelf-life, minimal processing of fruits and vegetables increases their perishability.

Need to Preserve Food

Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centers and rising gap between demand and supply have made this need even more relevant today. The hot and humid climate of a country like India is quite favorable for the growth of numerous insects and microorganisms that destroy stored crops and cause spoilage of food every year. Spoilage can also occur due to chemical and physiological changes in stored foods. Sea-foods, meat and poultry may carry harmful microbes and parasitic organisms that cause illnesses associated with their consumption. As in other parts of the world, India has also practiced various methods of food preservation such as sun drying, pickling and fermentation which were supplemented with more energy consuming techniques such as refrigeration, freezing and canning. Each of these methods has its merits and limitations. Man has always been on the search for newer methods to preserve foods with least change in sensory qualities. Radiation processing of food is one of the latest methods developed for this purpose.

Introduction

The health and wellness of human being is largely dictated by the consumption of nutritious foods. Understanding the role of foods in maintaining health and cure of diseases has its roots in the ancient Hippocratic and Vedic texts as well as in the canons of Traditional Chinese Medicine (Sharma et al., 2012). Presently, the transition from a traditional to modern lifestyle, consumption of diets rich in fat and calories combined with a high level of mental stress has been the major cause of lifestyle related diseases like coronary heart disease, obesity, diabetes, cancer and hypertension (Moczara et al., 2012; Sharma et al., 2018). Various studies have linked foods as helpful in combating a number of such degenerative diseases (Sharma, 2015).Therefore, the tenet "Let food be thy medicine and medicine be thy food", quoted by Hippocrates about 2,500 years ago is receiving overwhelming interest. There are number of scientific reports emphasizing the importance of consuming biologically active ingredients present in fruits, vegetables, whole grains and legumes to reduce the risk of chronic diseases (Hasler 2002; Das et al., 2011; Sharma and Sharma 2016). Such biologically active ingredients are now popularly known as neutraceuticals. Whereas, the functional foods are the foods that resemble traditional foods but possess demonstrated physiological benefits. In some countries, however, functional foods and nutraceuticals are used interchangeably. Regardless, the main focus of such products is to improve health and reduce disease risk through prevention. The main difference of this category with pharmaceuticals is that they are multi-targeted mixtures and present at low concentration while pharmaceuticals are uni-targeted pure compounds with high dose use. Hence, an overview on the concept of nutraceutical and functional foods, their classification, development and regulations is summarized in this article.

Introduction

It is the process of retaining food over a period of time without being contaminated by pathogenic organisms or chemicals and without losing its colour, texture, flavour and nutritious value. It involves preventing the growth of bacteria, fungi and other microorganisms, as well as retarding the oxidation of fats which causes rancidity.

Objective

• To increase its shelf life, retaining original nutritional values, colour, texture, and favour.

Introduction

Drying is one of the oldest methods of preserving food. Drying and dehydration both can be defined as the process of removing moisture from the foods. It is a simultaneous heat and mass transfer process, wherein heating medium or internal heat generation helps in evaporation of free water molecules from the product. Drying means removal of moisture of food upto a predetermined level where as in dehydration, complete removal of moisture upto bone dry weight of food material. Dehydrated foods have less than 2.5 % moisture content (dry basis) where as dried foods have dry basis moisture content more than 2.5 %. Drying operation consumes energy from 0.38 to 0.63 GJ/ton of food grain. Removal of water from foods using thermal energy thus makes it an energy intensive process. Modes of heat Transfer in various Driers are given in Table 1.Developments in dryer and methods, dryer selection based on form of raw material and typical residence time for various dryer are are given in Table 2,3 and 4, respectively.

Introduction

The drying of fruits and vegetables during the season of abundance in order to preserve them for consumption during season of shortage is an ancient practice. Thus, drying is one of the oldest methods of preservation of the food commodities. It is practiced from ancient times and is a very common method of preservation in the tropical countries like India where conditions are much more favorable for sun drying. All micro-organisms need moisture to grow. So the removal of water in the food is brought down below a certain level at which they are unable to grow. Moisture content from food can be removed by different methods like sun drying (very oldest method and most popular), solar drying, cabinet drying, mechanical drying, tunnel drying, poly tunnel drying, adiabatic drying, spray drying, osmotic drying, fluidized bed drying etc. Grains are mostly dried in the sun. The moisture content of the grains can be reduced to a limit that is safer for their storage by sun drying. Many fruits and vegetables can also be dried by using sun energy. Some coastal areas of the countries fishes are also dried by exposing to the sun. After drying, sometimes the dried products are converted into powder. However, these powders are very hygroscopic and should be packed in airtight. Mango powder is prepared by this technique, but expensive and not popular in India. Nowadays many artificial methods have been developed for removal of the moisture. The relationship between the moisture content and temperature of air during process is referred as Psychrometric relation. An instrument used to measure the humidity (Relative humidity) of the atmosphere is known as Psychrometer (Hygrometer). The residual moisture in vegetable should not be more than 6-8% and in fruits it should be in the range of 10-20%. The dried fruit can be used as such or after soaking while dried vegetable are usually soaked in water overnight and then cooked. Vegetable are considered to be dry when they become brittle. There are generally two drying methods for foods like 1) Natural drying and 2) Artificial drying. The preservation / stability of the dehydrated products is conferred by the abstraction of water, so that the product is unable to support the microbial growth, its chemical forms of deterioration is inhibited and the drastic reduction in the weight / volume facilitate easier handling and marketing. Among dehydrated products, dehydrated onions have largest share of 45%. India is the third largest exporter of the onions in the world next to the Netherland and Spain. Besides this, India exports dehydrated bell pepper, garlic and mushrooms.

Introduction

The process of concentrating a fruit juice / pulp, vegetable juice, medicinal plant extracts or milk to a reasonably thick consistency is called concentration. Thus, concentration is a water removal process from the liquid food materials. The basic principle of concentration is boiling the liquid under partial vacuum at low temperature till desired concentration is reached. With respect to water removal, the concentration process is similar to dehydration. The food concentration is distinguished from drying on the basis of the finished product where the final product called concentrate is still liquid. In concentration process, only liquid food is used while in drying both liquid as well as solid food can be used. Fruit juice concentrates, milk concentrate are valuable semi-processed products for use in the production of value added products like fruit juice beverages and fruit juice powders. Since the water content of single strength fruit juices is very high (about 75-90%), concentration of fruit juices not only provides microbiological stability but also permits economy in packaging transportation, and distribution of the finished product due to reduction in bulk by weight and volume.

Introduction

Fermentation is playing an important role in the human life and is evident from the fact that food can be both spoiled and made by fermentation. A wide range of the fermented food products are consumed by the consumers in their daily routine. It is one for the oldest and ancient method of food preservation. It may have been a mere accident when people first experienced the taste of fermented food. Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations. Fermentation, along with salting, cooking, smoking, and sun drying, is one of the earliest ancient traditions developed by cultures all around the world to extend the possible storage time of foods. Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks, and this has made fermented foods even more popular. Bread, beer, wine, and cheese originated long before Christ. Although modern food technology has contributed to the present day high standard of quality and hygiene of fermented foods, the principles of the age-old processes have hardly changed. In industrialized societies, a variety of fermented foods are very popular with consumers because of their attractive flavor and their nutritional value. During food fermentations, the controlled action of selected micro-organisms is used to alter the texture of foods, preserve foods by production of acids or alcohol, or to produce subtle f lavours and aromas which increase the quality and value of raw materials. After drying, fermentation is the world’s oldest food preservation method.

Introduction

Color is an important characteristic of food. Based on the color of the food, f irst impressions are made: Is the fruit immature, ripe, or overripe? Is the toast burnt? Is the food fresh? Based on these first impressions, a judgment is made whether the food is safe to eat or not and whether it can be expected to taste good or not. Since color is closely associated with expectations, the addition of color to food is a way to fulfill these expectations. Color is added to food for one or more of the following reasons:

1. To replace color lost during processing,

2. To enhance color already present,

3. To minimize batch-to batch variations, and

4. To color otherwise uncolored food.

Introduction

Packaging is one of the most important processes to maintain the quality of food products for storage, transportation and end-use. The basic functions of packaging are considered as protection, containment, information and convenience. Food packaging was initially considered to increase the marketable life of the food in a container by protecting it from the influence of the environmental factors. Then it was expected to be informative, easy-to handle and disposal-friendly with increased functionality. Current innovations of food packaging technology are geared to ensure one/ all of these properties along with better protection, more efficient quality preservation and enhanced safety of the packaged food. Innovative packaging technologiesalso prevent the rate of quality deterioration and facilitate easy handling of the produce during distribution and marketing. During distribution, the quality of the food product can deteriorate biologically and chemically as well as physically. Innovative packaging technologies are the most important and challenging technologies to overcome these limitations.These technologies require specific knowledge and appropriate training and understanding for rationally selecting the most suitable packaging for each product and intended use. Innovative packaging of foods includes active packaging, smart packaging, on-the-go packaging, intelligent packaging etc. which have been briefly discussed in this manuscript.

Introduction

How one can differentiates between sensory science and sensory evaluation? Perhaps the simplest way would be to think of sensory science as the fundamental physiological and psychological underpinnings of sensory evaluation. It could include our basic understandings of the mechanisms of taste and odour, kinesthetic and the various techniques of scaling and statistical analysis, whereas, sensory evaluation could designate the application of this knowledge and the development of specific methods for the evaluation of the discriminative, descriptive and affective nature of products, in a problem-solving situation. When the quantitative descriptive analysis (QDA) methodology was f irst described, it represented a decade of experimentation and study of the issue that were perceived at the time to be impediments to solving “the problem of flavour characterization” (Stone et al., 1974). As noted by Pangborn (1964), new developments and knowledge about sensory evaluation were beginning to have a positive effect on its acceptance by industry, but much more needed to be done if it was to contribute in a meaningful way. Today, it is indisputable that flavour is an important attribute affecting consumer acceptance of food. “Flavour is taste plus odour”. The perception of taste is merely the detection of non-volative tastants by the tongue. On the other word, the perception of odour is the detection of odoriferous volatile aroma compounds by the olfactory nerves ending in the nose. The combination of all possible flavour stimuli we could encounter is as vast as the galaxy. However, most of the attempts to define these experiences have historically been over simplified.

Introduction

Increased awareness about the food safety and various adulterations or crises reported in food industries, the food quality and its safety has emerged as the most important features of the modern food processing and preservation. The important historical dynamics which raised the concerns of food safety were motivated by accidents related to food borne pathogens and chemical contamination during the food processing and distributions. Many times, the terms food quality and safety are interchanged however, there is a difference in terms of their perception by the consumers and manufactures. In past few years, the food safety has become the characteristic of food quality and has been regulated by various national and international agencies. The increased concerns about the safe, nutritious and high quality food has over the time forced the public authorities to engage the food industries to construct the quality management systems in order to improve the food safety and build the consumers believe and trust towards processed foods. Food quality is a broader concept which includes food health quality attributes along with parameters like sensory characteristics like taste, smell and convenience like food preparation (Röhr et al., 2005). The food qualities like nutritional, convenience and sensory are not requested by the public laws but are desired by the consumers. The management systems for the quality assurance have evolved over the time and now we have systems like HACCP. ISO 9000 and ISO 14000 in place which are well known quality management modules to ensure the elimination of food hazards. On a broader scale of trading food several technical agreements under WTO (world trade organization) have been made which provide equal opportunities to all countries to trade the goods however, it imposes the similar food quality standards across all the participatory members. The responsibility of food safety is directly connected with all the stakeholders of the food chain which include manufactures, processors, farmers, food handlers and finally the consumers. Food contaminations may be a result of poor manufacturing practices and poor storage and handling practices at any stage in the food chain. To ensure the safety compliances, national food regulatory models plays a significant role. The guidelines issued by FAO/WHO, 2003 are focused on the public organizations, as well as food control authority self-assessment to ensure highest food quality and its safety from farm to fork. The base of the assessment includes 6 factors viz. food inspection, food quality management, food safety, official food control laboratories, food legislation food and quality information, education and communication (Shukla et al., 2014).For effective implementation of the food safety and quality module the countries have developed various food laws and legal norms which states the principles to be followed for raw materials, their processing and distribution in order to achieve the consumer expectations as well as the hidden food safety concerns.

The production of fruit and vegetables has recently increased significantly and even surpassed the total grain production in the country due to increased awareness of consumer and positive government initiatives (Schieber et al., 2001; Sagar et al., 2018; Malenica and Bhat, 2020). But due to limited production and area, the importance of excess production during a particular season and waste management arises at highest priority level. Moreover, fruits and vegetables waste are a serious problem for environment as most of themare being disposed of as landfills or directly disposed off to water bodies such as rivers (Wadhwa and Bakshi, 2013). Fruits and vegetables are perishable in nature and rich source of nutrients and vitamins, which results in microbiological contamination (Coman et al., 2019; Bas-Bellver et al., 2020). Foods wastes are usually organic residues generated by the processing of raw agricultural materials into food and are made up of liquid (wastewater) and solids (Bas-Bellver et al., 2020). The wastewater results from the cleaning processes or in the form of excessive or polluted process water. Its dry material content is typically less than 5% by mass. It possibly also contains organic or inorganic cleaning agents or disinfectants. Solid food wastes with an organic origin have remarkably high water content (mostly about 80% by mass). They are usually characterized by a constant quality and purity due to the forgone processes. The fact that these substances are removed from the production process as undesirable ingredients makes them, wastes.

Introduction

It is the process of retaining food over a period of time without being contaminated by pathogenic organisms or chemicals and without losing its colour, texture, flavour and nutritious value. It involves preventing the growth of bacteria, fungi and other microorganisms, as well as retarding the oxidation of fats which causes rancidity

Objective

• To increase its shelf life, retaining original nutritional values, colour, texture, and favour.

Introduction

Citrus fruits are acidic, exotic fruits with juicy, bitter, fruit segments inside. Citrus fruits commonly originated in tropical and sub-tropical regions of the world. They have long been valued as part of a nutritious and tasty diet. The f lavours provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for people. Citrus fruits have certain therapeutic properties such as antitumor, anti-inflammatory and anticancer, due to phytovitamins and nutrients present in them.

Food Business Regulatory System in India

In India Food Businesses are regulated by only One authority i.e. Food Safety and Standards Authority of India (FSSAI). This comes under the control of Ministry of Health and Family Welfare of the Govt. of India.

FSSAI – Food Safety and Standards Authority of India

The FSSAI or Food Safety and Standards Authority of India was incorporated under the Food Safety and Standards Act (FSSA) of 2006. It consolidated various acts & orders that were previously applicable and used to handle food related issues in different Ministries and Departments. The basic objective of formulating FSSAI has been to lay down science-based standards for items of food and to regulate their manufacture, storage, sale, distribution, and import to ensure the availability of adulteration-free and wholesome food for human consumption.

Abattoir: An establishment where animals are butchered is known as abattoir. It is also known as slaughterhouse.

Abiotic: Abiotic means any factor which is not biological / a biological and especially there is no involvement of the organisms in synthesis of certain compounds.

 Abnormal milk: It is milk that is not smooth and homogenous but is flaky, ropy, stringy, slimy, water, discoloured or bad flavoured. It may be due to animal sickness or disease or due to excessive medicines given or uncleaned milk condition.

 Abomasum: It is the fourth stomach of the Ruminants which is lying close to the

Omasum or the third stomach, in which digestion gets completed by the supply of the digestive juice. It is also called Reed stomach, rennet stomach, rennet-bag, or reed

tripe and maw (Plate 1).

 Abrassive peeler: It is equipment comprising a rotating drum lined with carborandum (an abrasive material) in which certain vegetables like potato and ginger are tumbled and exposed to the abrasive action of the carborandum lining, thereby facilitating separation of peel from the vegetables (Plate 2).

B cell: It is one of the lymphocytes that have antigen-binding antibody molecules on the surface, that comprise the antibody-secreting plasma cells when mature, and that in mammals differentiate in the bone marrow. It is also called B lymphocyte.

B.T.U.: It stands for British thermal unit. The heat required to raise the temperature of one pond of the water through 1oF is called BTU.

Baby back ribs: Meaty pork ribs cut from the lower back rib section.

Bacillary dysentery: It is a food borne illness characterized by very diarrhea and electrolyte loss alongwith intense abdominal pain, high fever and even death.

Bacillus spp: The genus Bacillus is generally aerobic, spore forming. Bacillus cereus also produces 2 types of toxins; a very fast aching emitting toxin which cause vomiting and a diarrhoeal toxin. Bacillus is a genus (Bacillus) of straight rod-shaped gram-positive usually aerobic bacteria producing endospores and including many saprophytes and some parasites produces disease (B. anthracis of anthrax).

Bacitracin: A polypeptide antibiotic isolated from a bacillus (Bacillus subtilis or B. licheniformis) and usually used against gram-positive bacteria.

Back Bacon / Canadianbacon: Bacon cut from the loin that has little fat and is cut into round or oblong slices.

Backward feed evaporator: In this evaporator, fresh feed enters the last and the coldest effect and continues on until the concentrated product leaves the first effect (Plate 54).

Bacon: Bacon is the meat cut from belly portion of hog carcass (a domestic swine esp. when weighing more than 120 pounds or 54 kilograms) and has high percentage of fat. It is cured and smoked.

C - enamel can: The sulphur resistant lacquer is golden coloured and the can coated with it are called C-enamel can or sulphure resistant can, used for packing non acid products (Plate 81).

CA storage: Storage of commodities under gaseous atmosphere like gas storage, where the composition of atmosphere is controlled accurately. MA and CA differ only in degree of control and CA is more exact. These storage methods in combination with refrigeration markedly enhance storage life of fruit and vegetables (Plate 82).

CAC: It stands for Codex Alimentarious commission (1962). It is a joint commission of FAO and WHO, comprising of 146 member countries. It ensures consumer food safety, establish fair practices in food trade and promote the development of international food standards. CAC make standards for food additives, veterinary drugs, pesticide residue and other miscellaneous substances that affect consumer safety. These are published in Codex Alimentarius.

Cacao: The dried partly fermented fatty seeds of Theobroma cacao of the family Sterculiaceae that are used in making cocoa, chocolate, and cocoa butter called also cacao bean (Plate 83).

CAD: CAD (computer-aided design) is the use of computer-based software to aid in design processes. CAD software is frequently used by different types of engineers and designers. CAD software can be used to create two-dimensional (2-D) drawings or three-dimensional (3-D) models (Plate 84).

Dahi: It is the product obtained from pasteurized or boiled milk by souring, natural or by harmless lactic acid or other bacterial culture. It is also called Curd (Plate 126).

Daidzein: These are the substance from which daidzein is derived and are isoflavone C15 H10 O4 found chiefly in legumes and esp. soybeans.

Dairy: It is a farm building often a single room in which milk is cooled and temporarily stored prior to collection for transportation to the commercial diary. Here the milk is treated and made into cream, butter and cheese. Or

Dairy: It is a farm building often a single room, in which the milk collected is pooled, temporarily stored prior to collection for retailing or direct sale to the consumer. OrDairy: It is a room, building, or establishment where milk is kept and butter / cheese is made or it is the department of farming / farm that is concerned with the production of milk, butter, and cheese oran establishment for the sale / and distribution of milk and milk products.

Dairy farm: It is a farm on which the principal activity is the milk production.

Dairy husbandry: It deals with care, breeding, feeding, milking of the diary cattle and the production and sale of the milk. It is the economical management of a dairy, including looking after the dairy cattle and proper disposal of milk and milk products.

Dairy products: These are the milk preparation, including butter, cream, cheese, ghee, yoghurt, pasteurized milk, tonned milk, butter milk etc processed and prepared in dairy. Ice cream and kulfi or sweets are not included in this.

Damage: Damage is a physical spoilage, often a partial deterioration, are subjectively judge and very difficult to measure and usually reported as % of the sample. Daminozide: It is a growth regulator which is used for red colour development in apple.

E numbers: Each food additive used in the food industry has been given a specific number code for their identification. These numbers are called as E numbers. These E numbers are used within the European Union. The word prefix “E” stands for Europe. They are commonly used on the food label through out the European Union. These are not used in Australia and New Zealand. The different food additives are given different E numbers depending upon the type of food additive like E100-E199 (food colours), E200-E299 (preservative), E300-E399 (antioxidants), E400-E499 (thickners, stabilizers, emulsifier), E500-E599 (pH regulator, anticaking agent), E600- E699 (flavour enhancers), E700-E799 (antibiotics), E900-E999 (miscellaneous like waxes, synthetic glazes, packaging gases, sweetners, foaming agents) and E1000-E1099 (additional chemicals).

Eovalue: It is the thermodynamic favourability of the reaction.

F- distribution: A probability density function that is used in analysis of variance and is a function of the ratio of two independent random variables each of which has a chi square distribution and is divided by its number of degrees of freedom.

F0 value: It is used to express F-value when z =10oC / 18oF and the temperature is 121.1oC. It is the number of minutes at a specific temperature (250oC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value.

Facing or lining board: The layer of the paper on which the flute is embedded is called facing or lining board (Plate 151).

Factor VIII: It is a glycoprotein based clotting factor of blood plasma that is essential for blood clotting and is absent or inactive in hemophilic patients. It is also called alsoantihemophilic factor

Facultative: Possessing the capacity to survive in more than one type of environment.

Faculative anaerobeic: Organisms that grow either with or without oxygen.

Facultative parasites: Facultative parasites can adapt to live on dead organic matter and often have a wide host range and can easily be cultured on artificial media. These organisms may be aerobic or anaerobic but under changed conditions, they changes to anaerobic or aerobic.

Galactan: It is a polysaccharide in which major monosaccharide subunit is galactose and often found among the pectic substances of cell walls.

Galactoblast: It is also called colostrums. It is female’s first milk after parturition.

Galactometer: It is an instrument used for recording the specific gravity of the milk.

Galactorrhea: A spontaneous flow of milk from the nipple is called galactorrhea.

Galactosamine: An amino derivative C6

Galactose: It is a reducing sugar and is monosaccharide. It is an aldohexose sugar obtained by hydrolysis of lactose.

Galactosidase: An enzyme (actase) that hydrolyzes a galactoside.

Galactoside: A glycoside that yields galactose on hydrolysis.

Galactosyl: A glycosyl radical C6 H11 O5 that is derived from galactose.

Galacturonic Acid: A crystalline aldehyde acid C6 H10 O7 that occurs in polymerized form in pectin.

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market. or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration.

Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins / lectins.