HandBook on Agro Food Processing and packaging Technology

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AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY BOOK COVERS


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FOOD LAWS

Introduction
Food safety and standard act
The ABCD of FSSA
Salient features of FSSA
Responsibilities of the food business operator
Improvement notices
Offences and penalties
Licensing and registration
Nutrition labelling
Requirements
Content on label
Hazard analysis and critical control point (HACCP) IS 15000)
Principles of HACCP
Features
Some salient points are
Benefits of HACCP
License process
Food safety management systems certification scheme (IS/ISO 22000)
Features
Benefits
Licence procedure
ISI Mark: Bureau of Indian Standards (BIS, 1986)
Features
License procedure
Weight and Measure Act
Regulations
Package Commodity Act
Regulations

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

Introduction
Materials and methods
Raw materials
Dehulling and milling
Formulations used
Extrusion conditions for lab scale extruder
Spicing of samples
Sensory evaluation
Physical characteristics
Proximate composition
Consumer acceptability of extruded snacks
Results
Sensory evaluation
Physical parameters of the extrudates
Proximate composition of the extrudates
Consumer evaluation of products

POTATO CHIPS

Introduction
Materials and methods
Procurement of raw material
Preparation of potato chips
Fat analysis
Sensory Evaluation
Statistical analysis
Results and discussion

READY TO EAT PROTEIN RICH FOOD BARS

Introduction
Formulation and preparation of protein rich food bars
Results
Organoleptic evaluation of protein rich rood bars
Proximate chemical composition, mineral content and IVPD of most acceptable protein in rich food bars

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

Introduction
Digital image processing
Fundamental steps in image processing
Image acquisition
Image preprocessing
Image segmentation
Image representation and descriptioner
Image recognition and interpretation
Elements of digital image processing system
Automatic grading and sorting of food products using computer vision systems
Bakery products
Fruits
Vegetables
Grains
Limitations of the system

IQF FREEZING AND APPLICATION


IQF Spiral Freezers
Applications
Benefits
Low operation cost
Impingement Polybelt Tunnel Freezer
Applications
Modular IQF fluidized tunnelfreezer
Multipass belt tunnel freezer
Applications
Tray IQF fluidized tunnel freezer
Applications
Drag-thru-dolly tunnel freezer
Application

FOOD CANNING

Plant site
Factory building
Water supply and drainage
Workers
Machinery and equipment
Canning method
Key processes
Sorting and grading
Washing
Peeling, coring and pitting
Hand peeling
Peeling, coring and pitting by machine
Peeling by heat
Lye peeling
Blanchng
Can filling
Syruping or brining
Lidding or clinching
Exhausting
Sealing
Processing/Manufacturing
Heat penetration in cans
Manufacturing processes
Non-acid Vegetables
Effect of altitude on processing time
Effect of altitude on processing pressure and temperature
Effect of acidity on sterilization
Effect of processing on strain in can
Cooling Testing
Labelling, storing and packing

FRUITS CANNING TECHNOLOGY


Canning of fruits
Apples
Storage
Washing
Grading
Peeling and coring
Blanching
Canning
Filling
Exhausting
Sterilizing
Cooling
Mangoes
Oranges
Papaya
Pineapple
Harvesting
The Ginaca machine
Trimming
Slicing
Grading and packing
Prevacuumizing
Syruping
Double seaming
Processing
Cooling
Crushed pineapple
By products
Peaches
Grading
Cutting and pitting
Cutting and pitting by hand
Cutting and pitting by machine
Peeling and washing of clingstone of peaches
Slicing
Cans
Filling
Syruping
Peeling and washing, freestone peaches
Steaming
Scalding in water
Combination of steam and lye
Sorting
Grading
Exhausting
Closing
Processing
Cooling
Storage
Pears
Grading
Peeling and coring
Grading and filling
Syrupping
Exhausting
Closing
Process
Cooling

AND MORE.....


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