Food PreservationIntroduction:-The green revolution and subsequent efforts through the application of science and technology for increasing food production in India have brought self reliance in food. The impetus given by the Government, state Agriculture universities, states Department of Agriculture and other organization through the evolution & introduction of numerous hybrid verities of cereals legumes , fruits and vegetables and improved managements practices have resulted in increasing food production.Fruits & vegetables, which are among the perishable commodities, are important ingredients in the human dietaries. Due to their high nutritive value they make significant nutritional contribution to human well-bring they are the cheaper and better source of protective foods.The perishable fruits and vegetables are available as seasonal surpluses during parts of the year in different regions and wasted in large quantities due to absence of facilities and knowhow for proper handling distribution, marketing and storage. Through the country in the second largest producer of fruits and vegetables in the world. More than 25 percent of fruits and vegetables production is unfortunately wasted due to inadequate facilities for processing. The food preservation & processing industry has now become more of a necessity than being a lumery. Fruits and vegetable processing was first started in an organized manner in 1857, mainly to make pickles and chutneys with a view to meeting the expert requirement and canning of &vegetables was started in 1927.Principle of preservationPrinciple preservation is defined as the technique of extending storage life of produce without deterioration in edible quality for its future use.It is based on minimize damage by spoilage causing agents. The broad principles involved in preservation of spoilage of horticultural produce are as under:-1) Prevention or delay of microbial decomposition 2) Prevention or delay of self decomposition of food 3) Prevention or minimization damage by insect pest and disease Objective:-The main objective of fruits and vegetable processing is to supply whole some safe nutritions and acceptable food to consumers throughout the year fruit and vegetable processing projects also aim to replace imported products like squads farms, tomato, sauces, pickles etc. the fruit and vegetable processing activities have been setup or have to the established in developing countries for one or other of the following reason:- * Diversification of the economy in order to reduce present independence on one export commodity.* Reduce fruits &vegetable lomes * Reduction of imports and meeting export demand. * Stimulate agricultural production by obtaining marketable products * Generate both rural and urban employment * Develop new value added products Traditional technique:- New technique of food preservation because available to the home chef from the down of agriculture until the industrial revolution.i) Drying - drying is one of the oldest techniques use to hamper the decomposition of food products. Vegetables & fruits are naturally dried by the scene and wind , but in the middle ages still house were built in areas that did not have enough. ii) Refrigeration: - Refrigeration preserve foods by slowing down and reproduction of micro organism & the action of enzyme that cause food to rot.iii) Freezing: - Freezing is also one of the most commonly used processes both commercially and domestically. iv) Heating:- Heating to temperatures which are sufficient to kill microorganism is a method used with perpetual stews.General method of fruit preservation:- Now a days ready to serve fruits products are becoming popular in the urban market due to their nutritive value, refreshing qualities & chancing life style of city dwellers. People give preference to processed fruit products over synthetic because of their artificial, color, flavor & nutrition, fruits can be preserves.Some important factors:- Selection Sorting & washing Extractions & equipments Machines & equipments Clarification & filtration of juice Preparation Adding additives Exhausting Method of food preservation are essential 2 types:-1) Physical methods2) Chemical method 1. Physical methods involves various process:- Refrigeration Drying & dehydration Freezing Irradiation Pasteurization Sterization 2. Chemical method involves various process for preserve fruits:-Saltpotassium one tabisulphite & Sugar sodium benzoateVinegarfermentationScientific past harvest handling:-1) Picking2) Pre-cooling3) Washing & cleaning 4) Sorting, grading, sizing5) Waxing6) Packing7) Storage1)Picking:- injury cause by rough handling contributes to fast ripening, fungus infection & rot detachment of stem at the time of harvest causes2) Precooking:- Precooking is important for most of fruits & vegetable because they may detoreiote as much in 1 hrs. in adding to removal of field need from the precooking reduces damage from vibration transmits. There are many method of precooking size. 1) cold air, 2) cold water, c) direct content with ice, evaporation of water from the produce. 3) Working Before, fresh, fruits 7 vegetables typically involves the remove of soil, dust insect pest resideeren chlorine in fresh water.4) Sorting & grading & sizing:- sorting in one hand to remove there its which are unsuitable market or storage. Due damage by insect, diseases pr mechanical injuring.Now-a-days a some of private companies are excel engaged in tonnu facture the also having the facility of working waking and drying in addition to sizing.5) Waxing:- A or consideration in worern fresh fruits marketing system predominate method used to fresh fruits & vegetable quality during handing.6) Packing- proper or scientific packing of fresh fruits reduces the wastage of commodities by protecting them from mechanical damage, moisture loss & undesirable physiological changes & during the cause of storage.There are following benefits:- Protection from mechanical damages & moisture loss Proper handling Reduced cost of handling transport & working Improve sale

Through these process the procedure of edible production are:-1) Jam2) Jelly3) Sweet chutney4) Murabha 5) Candy6) Juice7) Squace8) Pickle9) Tomato pureePreparation of goose berry pickle:-Gooseberry is rich in vitamin C. it is also known as poors Apple. This easily available in Dehradun. Gooseberry pickle is in good demand in & it brings a food profit in the market.

Raw materialQuantityAmla4kgSugar4kgGinger100gmSalt100gmChilly powder50gmGaram masala100gmChura100gmKismis100gmAcitic acid8-10gmMustard oil500ml

Procedure :-1) First we weight the dry goose berry.2) Mix the fruits with all the ingredients except mustard oil.3) The mustard oil is first heated and in allows to cooled down. 4) The mustard oil is they pour into the mixture and properly mixed.5) The pickle is ready for use in 2-3 weeks.

2) Lemon / Lime juice: Ingredients a) Juice 1 lit. b) Water 2 lit. c) Sugar 1.78 kg d) KMS 2.5 half teaspoon.

Method / procedure:1) 1) Clean the lime 2) Drain water 3) Dry the lime 4) Extract the juice by plastic juicer 5) Strain the juice by muslin cloth 6) Make super syrup 7) Add sugar and water and boil fill sugar completely dissolves and strain continuously. 8) Strain the sugar and keep it till it completely cool water 9) Mix the lime juice and sugar syrup 10) Add KMS by dissolving little water 11) strain it and fill in sterilized bottle and store in cook dry place

Jam:- Jam is a product made by boiling fruit pulp with sufficient sugar to a season ably which consistency firm enough to hold the fruit tissues in position. Jam contains 0.5-0.6 percent acid and invert sugar should not be more than 40%.TECHNOLOGYCAL FLOW SHEET FOR PROCESSING OF JAMRIPE FIRM FRUITS

WASHING

PEELING

PULPING

ADDITION OF SUGAR

BOILING

ADDITIONAL OF CITRICACTD

Flow chart:-Dry the goose berry fruit

Mix gooses berry with the ingredients.

heat the mustard oil and cool it down

Pour the mustard oil the mixture

The pickle is ready in 2-3 weeks

Packing tightlyCauses of spoilage in pickles:-Scum formation:- when vegetables are place in brine for fomentation a while scum is formed on the surface due to the growth of wild yeast and retards the growth of picric acid, bacteria and this action may help the growth of putrefactive bacteria which cause the vegetables become soft & slippery

Problem of Your production:-(i) Crystallization:- The final product should contain 30 to 50% invert sugar. If the percentage is less than 30, cane sugar may crystallize out on storage.(ii) Sticky or gummy farm: Because of high percentage of total soluble solids jams lend to become gummy or sticky. This problem can be solved by addition of pectin or citric acid.(iii) Premature Setting:- This is due to low total soluble solids and high pectin content in the jam and can be prevented by adding more sugar.(iv) Surface graining & shrinkage:- This is caused by evaporation of moisture during storage of jam.(v) Microbial spoilage.

Jelly:- A jelly is a semi-solid product prepared by boiling a clear strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly should be transparent, well set but not too stiff and should be of attractive colour & keep its shape when removed from the moved.

TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JELLYFRUIT

WASHING

CUTTING INTOTHINSLICES

BOILING WITH WATER

AFFITION OF CITRICACID DURING BOILING

STRAINING OF EXTRACT

PECTIN TEST

ADDITION OF SUGAR

BOILING

TUDGING OF AND POINT

REMOVAL OF SCUM OF FOAM

COLOUR AND REMAINING CITRICAID ADDED

FILLING HOT INTO CLEAN STERITED BOTTLES

WAXING

CAPPING

STORAGE AT AMBIENT TEMPERA TURK

TANCO PICKLE:- Mango peeled and sliced 1 kg. salt 200g red chilli powder log asafetida 5g fenugreek, black pepper, Cardamour (large) cuin and cimanuon (powdered each 10 g clove (headless) 6 numbers.

PROCESSING FLOW SHEET FOR MANGO PICKLEMANGO

WASHING

PEELING

SLICING

PUTTING SLICES IN JAR

SPRINKLING SALT

PUTTING IN SUN FOR ONE WEEK

MIXING SPICES

STURAGIATAMBIENT TEMPARATURE

Green Chllie pickle:- Green Chillies 1 kg salt 150 of mustard (ground) 100 g line juice 200 ml or amchur 200g, fenugreek aniseed cardamom (large), turmeric, cumin powered) each 15g mustered oil 400ml.

PROCESSING FLOWSHEET FOR GREEN CHILLI PICKLE

GREEN CHILLIES

Washing

Drying

Making incision

Mixing all spices a little lime juice

Mixing with chillies

Filling into far

Adding lime juice & oil

Storage

PROCESING FLOWSHEET FOR TAMATO KETCHUPTomatoes

Washing

Sorting and trimming

Cutting and chopping

Heating at 70-900

Pulping or extracting of juice/pulp

Straining tomato pulp/juice

Cooking pulp with one third quantity of sugar

Putting spice bag in pulp & pressing occasionally

0Cooking to one-third of original volume of pulp

Removal of spice bag

Addition of remaining sugar salt

Cooking

Judging of end point

Addition of vinegar/acitic acid preservation

Filling not into bottles at about 880c

Crown corking

Pasteurization

Cooling

Storage Tomato chutney:- Tomato 1kg , sugar500g , 25g , onion (chopped) 100g , ginger (chopped) 10g , garlic 5g , red chilli power 10g , cinnamon , black pepper cardamom (large) , aniseed , cumin (powered) 10g each , vinegar 100ml and sodium benzoate 0.5g perky final product.

Processing flow sheet for tomato chutney .Tomato

Washing

Shorting

Blanching for 2 minitue

Putting quickly in cold waterPeelingCrushingAddition of salt &vinegar & cooking for 5 minutesAddition of preservativeFilling hot into bottleSealingStorage at ambient temperature