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Although it is the fourth most abundant element in the earthís crust, it is found in very low concentrations in surface waters and the ocean. It is found in many enzymes that are involved in energy transformations, making them necessary for bacteria, plants, and animals.

Salinity is a measure of the total concentration of dissolved solids, which is usually expressed in parts per thousand (ppt). Chloride, sulphate, bicarbonate, and bromide are anions (- charged). Cations that are positively charged are sodium, magnesium, calcium, potassium, and strontium. The main solids are sodium and chloride.

The presence of humic acids, fulvic acids, metallic ions, suspended matter, plankton, weeds, and industrial effluents all contribute to the colour of natural water.

Since shrimps live and grow in water, water quality has an impact on their growth and survival. Water of good quality means that the parameters influencing shrimp growth and survival rates are within the optimal range of shrimp requirements. Each water quality parameter can have a direct impact on the health of the animals. Shrimp suffer from stress and disease when exposed to improper levels of dissolved oxygen, ammonia, nitrite, or hydrogen sulphide. Water quality parameters, however, influence each other in the complex and dynamic environment of aquaculture ponds. 

Jamun (Syzygium cuminii L. Skeels) is an evergreen tropical tree which belongs to family ‘Myrtaceae’. It is commonly known as java plum, jambul, jamun, black plum, faux pistachier, Indian blackberry, doowet and jambolan. Jamun is native to the subtropical Himalayas, India, Sri Lanka, Malaysia and Australia. Its fruits are delicious and have great importance in folk medicine (Ayyanar and Subash, 2012).

Food and nutrition are necessary for all living beings to maintain good health[1]. Thermal treatment is commonly used for preservation of food. Although application of thermal treatment can ensure food safety, it may cause undesirable changes in the nutritional, sensory and functional properties of food products[2]. Due to growing awareness of connection between the diet and the health, there is an increase in demands for fresh-like, palatable, additive-free and microbiologically safe food products with high nutritional value and quality[3].

Food preservation methods are important in order to avoid glut or shortage of food in the market. In addition it helps to increase the shelf life, maintain the nutritional and sensorial quality, facilitate transportation and improve the overall value of the commodity. Even though various methods of food preservation are available now. Most of the conventional methods are thermal preservation methods which may result in the loss of volatile nutrients and flavour, different sensorial modifications, microbial spread with or without gas production, damage to the microstructure, rupture of coating or packaging surfaces and microbial recontamination caused by non-hermetic closure.

A number of quality management tools are being used in food processing industry. Often selection of such tools are tough as it involves several factors for decision-making. The problem of choice of quality management and tools can be solved by selection on the basis of the objective decision making process rather than on the opinion of the decision makers (Sukkarn and Thawesaengskulthai, 2015).

Probiotics have been newly defined as ‘live microbes which passage the gastrointestinal tract and in doing so benefit the health of the consumer differing from the earlier definitions which focused on probiotic interfaces with original intestinal microbes (Fuller, 1989). These definitions of probiotic bacteria generally agree that probiotic bacteria should be living organisms toward consult health benefits. Probiotics have been reported to play a therapeutic role by modulating immunity, lowering cholesterol, improving lactose tolerance and preventing some cancers (Kailasapathy and Chin, 2000).

In India after rice wheat (Triticum aestivum L.) is the second most important cultivated food crop belonging to family poaceae. Total production of wheat was 760 million tons in India during 2016-2017 (FAOSTAT, 2017) which is second largest in the world after china. In India highest producing state of wheat is Uttar Pradesh followed by Punjab, Haryana, Madhya Pradesh, Rajasthan etc. Wheat is categorize into seven commonly known wheat classes those are hard red spring, hard red winter, soft red winter, hard white, soft white, durum and mixed wheat (Khamis, 2014). 

Most of the starch sources are cereals (40 to 90%), tubers (65 to 85%), roots (30 to 70%), legumes (25 to 50%) which contain nearly 70% of starch on dry basis (Santana & Meireles, 2014). Major application of starch is seen in food production, where it is used as a thickening agent, for stabilization, adsorption, gelling, for binding aromatic compounds and as a film forming agent as well (Subaric et al., 2007). About 0.8-3.2 tons of CO2 per ton of plastic can be saved by using starch-based plastics (Patel 1999).

Drying is basically the unit operations which is used in many of the food industry nowadays. It can be desirably known as the process of removing moisture to relent a hard products. It is the transfer of energy source, mostly it derives heat from the outer environment to the dryer in which the food products is placed.

As a result of a number of health advantages provided by functional foods, a substantial rise in their popularity has been seen in recent years (Keservani et al., 2010).

Diverse categories of Food Products such as canning, preservation of fruits and vegetables, processing of poultry products, dairy goods and many more present different challenges for wastewater disposal and regular use of water. A significant source of environmental pollution is the dissipated water generated from food product development and other agricultural tasks. This waste is being considered the most strenuous and requires a high amount of capital to convert this waste into reusable waste and the main reason behind this is different nutritional components such as inorganic and organic carbon compounds, nitrogenous elements, suspended and dissolved solids, high amount of biochemical and chemical oxygen demands (BOD & COD).

The proposal presented takes into account the rationale of using natural source of immunity, discarding any preservatives or artificial flavors and additives. Collection of fresh produce followed by processing of fruits and vegetables, in the form of a veggie mix slushy which is ready to eat, ready to cook and easy to digest, through the use of sustainable retorting technology. The proposal takes into account the major problems regarding food for the elder like lack of digestion, in sufficient appetite, lack of value in terms of vitamins and minerals of food, also targeting the notion of feeling sick by taking multi vitamin and immunity tablets on a regular basis.

In India the problems of protein energy malnutrition, anemia, and vitamin A deficiency are more prevalent among children and adolescents (Udayasree, Manjula, & Sowjanya, 2013). To overcome these problems, the need of nutritional compositions rich foods came into existence. One of such foods which constitute the most significant attention of nutrients is “Spirulina”. Spirulina is a common name for supplements derived mainly from two Cyanobacteria species, i.e. Arthrospira maxima and Arthrosepira platensis, which are human and animal.

Fermentation is one of the ancient techniques that been routinely used to maintain the quality of food products. This process involves the breakdown of complex substances like carbohydrates into smaller ones which assist in extending the shelf life of food products. Fermented foods and beverages shared the major portion of the human diet which positively affect the body. Beer is a low alcoholic drink in which malt, hops and other adjuncts like aromatic herbs, honey and others are fermented with yeast to obtain a product that offers unique flavour, taste and aroma (Sohrabvandi et al., 2012).

Lanolin, commonly known as Wool grease is primarily a lipid secretion from sebaceous glands of wool bearing animals. The role of Lanolin in nature is to protect wool and skin of animal from climate and the environment. It is an excellent emollient, self-emulsifying and dermatological safe for skin applications. Lanolin is a complex matrix since it is a mixture of high molecularweight esters of fatty acids with fatty alcohols, sterols, tri-terpene alcohols; diesters, long-chain alcohols & diols, long-chain fatty acids and hydroxy acids and is therefore difficult for effective matrix clean-up. Because of its water proofing and antimicrobial properties, lanolin is used mainly in cosmetic and pharmaceutical applications.

Most traditional food processing techniques like boiling, cooling, freezing, and blanching are used in a home kitchen. But now-a-days, food processing and preservation industries combine these techniques with other processing operations by using different technical prospects. As a subset of traditional processing technologies, modern processing technologies include hot air sterilization, vacuum cooking and pulsed electric-field technology as well as high pressure treatment, extrusion, microwave processing, and pulsed electric field technology.

Pre-harvest factors are responsible for the majority of post-harvest losses. Fruits which have already been infected with insects and pathogens, have been poorly irrigated and fertilized, or are of low quality before harvesting will never benefit with post-harvest cures. As a result, the process of accomplishing production quality, as well as harvesting, processing, and selling, must be taken into account.