Technology of Food Preservation and Processing

TECHNOLOGY OF
FOOD
PRESERVATION
AND PROCESSING
Written By :
EIRI Consultants and Engineers
Copy Reserved by Sudhir Gupta, Delhi
ISBN : 978-81-74453-38-9
4449, Nai Sarak, Main Road, Delhi-110 006 (India)

E-Mail : eiritechnology@gmail.com
Website: www.eiriindia.org
Click Here to Buy This Book Online
Preface
The book Technology of Food Preservation & Processing covers

almost all the basic and advanced details to setup own Food Preservation
Units. The new edition of the book is covering latest methods including
Food Preservation and Processing, Food Additives, Spoilage of Foods,
Food Poisoning, Sanitation and Cleaning Requirements for Food Processing
Plants, Introduction to Quality Control, Evaluation and Assurance, Method
of Products Development, Food Grades, Standards Laws and Regulation,
Food Preservation Principles and Methods, Presservation by Salting,
Presservation by Sugar, Preservation by Using Chemicals, Preservation
by Drying, Preservation by Fermentation, Preservation by Antibiotics and
Irradiation, Preservation by Cold, Preservation by Concentration,
Preservation by Use of Heat, Commercial Canning, Fruit and Vegetable
Preservation, Fermented Beverages, Fruit Concentrates, Fruit Beverages,
Pickles, Cold Storage, Food Standards and Labelling, Fruits and Fruit
Products, Vegetables and Vegetable Products, Cereals and Baked Products,
Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products,
Sea Foods, Poultry, Eggs and Egg Products, Candied Food, Fermented
Non-Alcoholic and Alcoholic Beverages, By-Product Utilization, Packaging
and Packing Materials, Post Harvest Food Conservation, Equipments
Commonly Used in Preservation of Fruits & Vegetables, Fruits and
Vegetables, Cold Storage, Ready to Serve Curried Vegetables, Tomato
Products.
The book has been written for the benefit and to prove an asset and a
handy reference guide in the hands of new entrepreneurs and well established
industrialists.
Director
4449, Nai Sarak, Main Road, Delhi - 110 006 (INDIA)

EMail : eiribooks@yahoo.com
CONTENTS CUM SUBJECT INDEX

Chapter Name
Page No. Chapter Name
Chapter - 1
Food Preservation and
Processing .............................1-2
Chapter - 2
Page No.
Poisoning by MicroOrganisms and their

Products . ................................... 19
Food Poisoning Micro-Organisms .
.................................................... 19
Clostridium Botulinum . ...............19
Food Additives . ................... 3-10
Clostridum Perfringens
(WELCLM) . ................................ 20
What are Food

Additives? . ................................. 3
Functions of Additives . ................ 8
Safety of Additives . .................... 9
When Food Additives
should Not be used . ...................10
Staphylococcus
Aures .......................................... 20
Chapter - 3 Spoilage
of Foods ............................. 11-17
Bacillus Cereus . ........................ 21

Aspergillus Sp. (Fungal
Food Poisonings) . ...................... 22
Food Infection MicroOrganisms . ................................ 22
Salmonella Sp. . ......................... 22
Molds .......................................... 11
Organisms in Which
Proof is Inconclusive . ................ 23
Yeasts . ....................................... 12
Milk-Borne Organisms . .............. 23
Bacteria . .................................... 12
Organisms Uaually
Transmitted by Means
Enzymes . ....................................14
Food Constituents . .....................14
Other than Food ..........................24
Insects . ...................................... 15
Viruses . ..................................... 24
Spoilage ......................................15
Parasitic Infections . ................... 25
Growth of Bacteria . .................... 15
Trichinella Spiralis . .................... 25
Reducing Growth Rate . ..............16
Toxicants Naturally
Occurring in Foods . ................... 26
Chapter - 4
Food Poisoning . ................ 18-36
Favism . ...................................... 26
Haemagglutinins . ...................... 27
Ackee Fruit Poisoning ................ 27
Poisoning by Chemicals . ............18
Presser Amines . ........................ 27
Poisonous Plants and

Animals . ......................................18
Fungal Toxins . ........................... 28

Seafood Toxins . ......................... 29
Chapter Name
Toxicants in Certain
Natural Spices and
Flavours . ................................... 29
Toxic Substances Found
in Certain Food Fats .................. 30
Cyanogenetic Glucosides .......... 31
Tumerogens and
Carcinogens . ............................. 31
Goitrogens . ................................ 31
Miscellaneous Organic
Toxicants Occurring in
Foods .......................................... 32
Toxic Minerals and Other Inorganic
Compounds
Occurring in Food and
Water .......................................... 33
Antivitamins . .............................. 34
Radioactive Materials
in Food ........................................ 35
National and International
Actions . .......................................36
Chapter - 5
Sanitation and Cleaning
Requirements for Food
Processing Plants ............. 37-46
Value of Plant
Sanitation . ................................. 37
Factors inPlant
Sanitation . ................................. 38
Plant ........................................... 38
Page No.
Functions of Detergents ............ 43

Chemicals for Cleaning ............. 44
Sanitizer . ................................... 45
Standards of
Cleanliness . .............................. 45
Clean-up Crew . ......................... 45
Chapter - 6
Introduction to Quality Control,
Evaluation and Assurance .
............................................ 47-63
Quality ....................................... 47
Standards for Quality . ............... 47
Legal Standards . ...................... 47
Methods for Determining
Quality ........................................ 48
Subjective Methods . ................. 48
Objective Methods . ................... 48
Microscopic Methods . ............... 49
Factors Affecting
Quality .......................................
Cultivar (Variety) . ......................
Maturity . ....................................
Cultural Practives . .....................
Harvesting and Handling ...........
Processing . ...............................
Shelf-Life . ..................................
Basic Fundamentals for
A Successful Quality
Control Programme . ..................
49
49
50
50
50
51
51
51
Rodents and Insects . .................40
Board of Directors .......................52

Organization Plan for
a Food Processing Plant
Showing Departments
and Activities . ............................ 53
Contamination . .......................... 41
Organization . ............................. 53
Interior ........................................ 38
Equipment . ................................ 39
Water Supply . ............................ 40
Cleaning Food Plants

and Equipment . ......................... 42
Chapter Name
Personnel . ................................. 53
Standards and
Specifications . ........................... 54
Measurements . ......................... 54
The Laboratory . ......................... 54
Uses of the QC
Laboratory . ................................ 54
Page No.
Marketplace ..................................70
Strategic Considerations
Behind New Food
Developments . ............................. 71
Technologys Role . ...................... 71
Protein Desire . ............................ 72
Universality . ..................................72
The QC Laboratory . .................. 55
Preservation . ............................... 72
The Grading Table . .................... 55
Palatability and
Nutrition . ...................................... 73
The Analytical Bench . ............... 56

The Taste Panel Table ............... 56
Microbiological and
Physical Testing Table ............... 56
Marketing of New Foods .............. 73

Marketing Premises . .................... 73
Domestic Marketing . .................... 75
The QC Managers
Corner . ...................................... 57
Industrial Markets . ....................... 75
Basic Equipment . ...................... 57
Institutional Markets . ................... 76
Chapter - 7
Future Marketing . .........................75

Retail ............................................ 76
International Marketing . ...............76
Methods of Product
Chapter - 8
Development and
Marketing Techniques ....... 64-76 Food Grades, Standards,
Laws and Regulations ....... 77-90
Ingredients of New
Foods ........................................... 64
Challenges Facing
New Foods . ................................. 64
Definition of Terms . ..................... 65
The New Foods . .......................... 66
Plant Proteins . ............................ 66
Problems of the Future . .............. 67
Government Regulations
Affecting New Foods . .................. 68
General Regulations . .................. 69
Introduction . ............................... 77
Types of Standards . .................... 78
Definition . ................................... 78
Designation . ............................... 78
Composition . .............................. 78
Additives ...................................... 78
Quality ......................................... 78
Hygiene ....................................... 78
Pesticide Residues . .................... 79
Packaging . .................................. 79
Food Additive
Regulations . ................................ 69 Marketing and Labelling ............. 79
Labelling Regulations . ................. 69 Sampling, Analysis
and Standards . ........................... 79
State Regulations . ....................... 70
Chapter Name
Page No.
Permissive
79
Chapter - 9
Mandatory
Prohibitory
79
80
Presumptive
Recipe
80
80
Food Preservation
Principles and Methods .... 91-98
The Degree of Standardization Sought
Semi-Perishable Foods
91
80
Non-Perishable Foods
91
Complete
Partial
80
80
Importance of Food
Preservation
92
Minimum
Platform
80
80
Principles of Food
Preservation
92
Trading
Commercial
80
81
Methods of Preservation
93
Temporary Preservation
93
The Binding Force of

the Standard
Asepsis
93
81
Low Temperatures
94
Legal or Statutory
Voluntary
81
81
Exclusion of Moisture
94
Mild Antiseptics
95
Draft
Temporary
81
81
Pasteurization
95
The Field of Application

of the Standard
Factory
Exclusion of Air
95
81
81
Electromagnetic
Radiation
95
Permanent Prevention
of Spoiling
95
Sterilization or Processing
by Heat
95
Sterilization or Processing
Below 100C
96
Effect of Acidification
96
Use of Steam Under

Pressure
97
Permanent Preservation
by Antiseptics
97
Drying
97
Prevention by
Fermentation
98
Exclusion of Air
98
Contractual
Selection of Method
82
82
National
International
82
83
Development of Grades
and Standards of Quality
83
Methods of Measurement
Establishing a Scale
83
84
Weighting of the Quality

Characteristics
84
Applications
Food Laws and
Regulations
84
Food Laws
85
Food Standards in India
86
85
Perishable Foods
91
Chapter Name
Chapter - 10
Preservation by
Salting............................... 99-103
Page No.
Constituents of Jelly . ............... 116

Fruit Jelly Calculations . ............ 117
Unsugared Juinces . ................. 118
Sugar Added to Juice .............. 118
Use of Salt . ................................ 99
Chapter - 11
Preservation by
Sugar .............................. 104-124
Failure of Jellies to Set . ............119

Cloudy or Foggy Jellies ........... 119
Formation of Crystals . ............. 120
Syneresis or Weeping . ........... 120
Syrups for Canning . ................. 104
PectinComposition,
Properties and Uses . ............... 121
Testing Syrup Strength ............ 105
Definitions . ............................... 121
Temperature Corrections ..........106
Composition . ............................ 123
High Solids-High Acid

Foods ........................................ 109
Jelly Grade (Firmness) . ............123
Jam . ..................... ................... 109
Physical Properties of
Pectin . ...................................... 123
Jelly .......................................... 109
Uses of Pectin ...........................123
Marmalade . ............................. 110
Setting Time (Jellies etc.) . ........124
Fruit Butter . ............................. 110
Chapter - 12
Fruit Leather . ........................... 110

Preserves . ............................... 110
Candied Fruits . ........................ 110
Preservation by Using
Chemicals . ......................125-130
Fruit Confectioneries . ...............110
Benzoic Acid ............................. 126
Jam ........................................... 111
Parabens . ................................. 126
Quality Attributes in
Cases of Jams . ........................ 111
Sorbates . .................................. 126
Preparing the Fruit for

Jam-Making . ............................ 112
126
Addition of Acid, Colour

and Flavour . ............................ 113
Jelly .......................................... 114
Types of Jelly . .......................... 114
Preparation of Jelly . ................. 114
Quality Attribute and
Standard of Identity . .................115
Individual Attributes . .................115
Propionates . .............................
Sulphur Dioxide and
Sulphites . ...................................127
Nitrites ........................................127
Deithylpyrocarbonate
(DEPC) . .................................... 127
Inorganic AgentsSulphur Dioxide . ....................... 127
Hydrogen Peroxide . .................. 128
Chlorine . ................................... 128
Carbon Dioxide . ........................ 129
Chapter Name
Chapter - 13
Preservation by
Drying .............................. 131-149
Advantage of Dried
Foods ......................................... 131
Sun-Drying . .............................. 132

Apricot ....................................... 133
Banana . .................................... 133
Date ........................................... 133
Fig . .............................................133
Grape . ........................................134
Jack Fruit . ..................................134
Mango . .......................................134
Peach . ........................................134
Pear ........................................... 135
Other Fruits ................................135
Mechanical
Dehydration . ..............................135
Direct Heated Driers . ................ 136
Indirect Heated Driers . ..............136
Cabinet Driers ............................136
Tunnel Driers . ............................137
Parallel Current Drying . .............138
Counter Current
System . ......................................138
Kiln Driers . ................................ 139

Spray Driers ...............................139
Air Lift Driers ..............................140
Foam Mat Driers . ...................... 140
Drum Driers . ............................. 140
Freeze Drying . .......................... 140
Packing and Storage ................ 140
Heat Treatment . .........................141
Fumigation . ............................... 141
Page No.
Examination of Dried
Fruits and Vegetables ............... 142
Packing Using Flexible
Flims .......................................... 142
Food Dehydration . .....................143
Why Foods are Dried . ...............143
Heat and Mass
Transfer . .....................................143
Surface Area . ............................ 144
Temperature ...............................144
Air Velocity . ............................... 144
Dryness of Air . .......................... 145
Atmospheric Pressure
and Vacuum . ............................. 145
Evaporation and
Temperature ...............................145
Time and Temperature . .............145
Properties of Food
Materials . .................................. 146
Constituent Operation . ..............146
Solute Solution . .........................146
Binding of Water . .......................147
Cellular Structure .......................147
Shrinkage, Case Hardening,
Thermoplasticity . .......................147
Food Porosity .............................148
Chemical and Other
Changes .....................................148
Reconstitutional
Properties . ................................ 148
Chapter - 14
Preservation by
Fermentation .................. 150-157
Definitions . .................................150
Role of Micro
organisms . ................................ 151
Order of Fermentation. ...............152
Chapter Name
Types of Fermentation
of Sugar . ................................... 152
Fermentation Controls . ............. 153
The pH Value of Food is a
Controlling Factor . .....................154
Slow Freezing . ..........................166

Air-Freezing . .............................166
Indirect Contact
Freezing .....................................166
Immersion Freezing . .................167
Source of Energy . ..................... 154

Yeasts Activity Controlled
by Oxygen Supply . .....................154
Temperature
Requirements . ...........................155
Benefits from
Fermentation . ........................... 155
Chapter - 15
Preservation by
Antibiotics and
Irradiation ....................... 158-160
Preservation by
Radiation . ................................. 159
Chapter - 16
Preservation by
Cold . ............................... 161-168
Types of Cold
Preservation ..............................161
Chill Storage . ........................... 162
Production of Low
Temperature ..............................162
Air Circulation and
Humidity . ...................................163
Modified Atmosphere . ..............163
Various Changes Occur
During Freezing and
Thawing . .................................. 164
Methods of Food
Freezing . .................................. 165
Quick Fast Freezing . ................ 165
Page No.
Chapter - 17
Preservation by
Concentration ............... 169-171
Methods of
Concentration . ......................... 169
Kettle Evaporators . .................. 169

Flash Evaporation . ................... 169
Thin-Film Evaporators ............. 170
Vacuum Evaporators . .............. 170
Freeze Concentration . ............. 171
Ultrafiltration and
Reverse Osmosis . ....................171
Advantages . ............................. 171
Chapter - 18
Preservation by Use
of Heat ..............
172-186
Factors Affecting Heat Resistance .

.................................................. 173
The Time-Temperature Relationship
. ................................................. 174
Initial Concentration
of Spores (Or Cells) . ................ 174
Previous History . ......................174
Composition of Substrate
in which Cells or Spores
are Heated . .............................. 175
Types of Cell or Spore ............. 177
Determination of Heat
Resistance:Thermal:
Death:Time . ............................. 177
Chapter Name
Page No.
Heating Foods in
Containers . ...............................181
Can Filling .................................191
Determining the Rate of

Heating of Food Products ........ 183
Lidding or Clinching . ................ 192
Plotting Heating and

Cooling Data . ........................... 183
Sealing . .....................................193
Calculating Heating
Rates .........................................185
Conduction Heating
Products ....................................185
Designing and Evaluating
Heat Processes for
Sterilization Prior to
Canning . ...................................185
Syrup or Brining . ...................... 192

Exhausting . .............................. 192
Processing . .............................. 194
Heat Penetration in
Cane ......................................... 194
Processing Methods . ............... 195
Non-acid Vegetables . ............... 196
Chapter - 19
Effect of Altitude on
Processing Time . ..................... 197
Effect of Altitude on
Processing Pressure
and Temparature . ..................... 197
Commercial
Canning . .......................... 187-202
Effect of Acidity on
Sterilization . ............................. 197
Investment . ................................ 187
Effect of Processing
on Strain in Can . ...................... 198
Factory Site . .............................. 187
Medium acid-pH 5.04.5 ......... 198
Factory Building . ....................... 188
Acid - pH 4.5-3.7 . .................... 199
Water Supply and

Drainage . ................................... 188
Cooling . ................................... 200
Labour ........................................ 188
Labelling, Storing and

Packing . ................................... 201
Machinery and
Equipment . ................................ 189
Testing for Defects . ................. 200
Chapter - 20
Canning Process . ...................... 189

Sorting and Grading . ................ 189
Washing . ................................... 190
Peeling, Coring and
Pitting ......................................... 190
Hand Peeling . ............................ 190
Peeling, Coring and
Pitting by Machine . .................... 190
Fruit and Vegetable

Preservation .................. 203-210
Physical Methods . ................... 203
Chemical Methods .
204
By Fermentation .
204
Drying .
204
Peeling by Heat . .........................190

Lye Peeling . ............................... 191
Blanching . ...................................191
Sun Drying .
205
Cabinet Drying .
205
Cabinet Drying . ....................... 205
Types of Vinegar . ..................... 215
Drum Drying . ........................... 205
Steps Involved in
Vinegar Production . ................. 216
Vacuum Puffing and

Dehydration . ............................ 205
Anaerobic Fermentation .......... 216
Foam-mat Drying . ................... 207
Aerobic Fermentation . ............. 216
Evaporating Cooling
Cool Chambers . ...................... 208
Out Line Scheme of

Vinegar Production . ................. 216
Freeze Drying . ......................... 208
Problems of Vinegar
Products . ................................. 217
Acclerated Freeze
Drying (A.F.D.) . ........................ 208
Dehydro-freezing . .................... 210
Chapter - 21
Fermented
Beverages ...................... 211-217
Grape Wine . ............................. 211
Raw Material . ........................... 211
Fermentation . .......................... 211
Maturing . ................................. 211
Packing . ................................... 212
Malt Beverages . ....................... 212
Beer .......................................... 212
Vinegar Uses in
Preservation . ........................... 217
Chapter - 22
Fruit Concentrates ........ 218-235
Jelly .......................................... 218
Determination of Pectin
Content . ....................................... 219
Alcohol Test . ............................ 219
Jelmetre Test . .......................... 219
Inversion of Sugar . .................. 219
Characteristics of an
Ideal Jelly . ................................... 219
Malting ...................................... 212
Essentials of Ideal
Jelly . ............................................ 220
Mashing . .................................. 212
Fruits for Jelly . ......................... 220
Ageing or Maturing . ................. 212
Preparation of Jelly . ................ 221
Finishing . ................................. 213
Selection of Fruits . .................. 221
Vinegar . ................................... 213
Preparation of Fruits . .............. 221
Quality Standards . ................... 214
Extraction of Pectin . ................ 221
Grain Strength . ........................ 214
Effect of Heat on
Pectin . .......................................... 221
Preparation of
Vinegars . ................................. 214
Ageing . .................................... 215
Clarification . ............................. 215
Pasteurization . ......................... 215
Colouring . ................................ 215
Straining and
Clarification . ............................. 222
Pectin Requirement . ................ 222
Theory of Jelly
Formation ..................................222
Chapter Name
Olsens Theory . ....................... 222

Fibril Theory . ........................... 223
Concentration of Sugar ........... 223
Effect of Acid (Acidity) ............. 223
Spencers Theory . ................... 224
Hintons Theory . ...................... 224
Quantity of Sugar to
be Added . .................................... 224
Cooking of Jelly . ...................... 224
Foaming .................................... 225
Packing ..................................... 225
Sealing and
Sterilization .................................. 225
Difficulties in Jelly
Making . ........................................ 226
Failure of Jellies to Set ............ 226
Cloudy or Foggy Jellies ........... 226
Formation of Crystals . ............. 227
Syneresis or Weeping . ............ 227
Page No.
Addition Sugar . ....................... 231

Addition of Acid, Colour
and Flavour Acid . .................... 231
Colour ...................................... 232
Flavour . ................................... 232
Boiling ...................................... 232
End Point . ............................... 232
Storage . .................................. 232
Process . .................................. 233
Problems in Jam
Making ..................................... 233
Crystalization . ......................... 233
Sticks or Gummy Jam . ............ 233
Premature Setting . .................. 233
Surface Graining and
Shrinkage . .............................. 234
Microbial Spoilage . ................. 234
Tomato Paste . ......................... 234
Tomato Ketchup . ..................... 234
Tomato Sauce . ........................ 235
Fermented Jellies . ................... 227
Chapter - 23
Marmalades . ............................ 228
Fruit Beverages ............ 236-245
Jelly Marmalades . ................... 228

Preparation . ............................. 228
Preparation of Shreads
of Peel . ........................................ 228
Cooking . .................................. 229
Cooling . ................................... 229
Flavouring . ............................... 229
Canning and
Sterilization .................................. 229
Darkening . ............................... 230
Jam Marmalade . ...................... 230
Jam ........................................... 230
Preparing the Fruit for
Jam-Making . ............................ 230
Fruit Juice . .............................. 236

Use of Fining Agents . ............. 237
Finings are of
Three Kinds . ........................... 237
Enzymes . ................................ 237
Finings Having Purely
Physical Mechanical
Action ....................................... 237
Chemical Finings . ................... 237
Clarification by
Freezing . ................................. 237
Clarification by
Heating . .................................. 237
Cider ........................................ 238
Grape Juice . ........................... 238

Orange Juice . ......................... 238
Grape Fruit Juice . ................... 238
Lemon Juice . .......................... 238
Tomato Juice . ......................... 238
Fruit Juice Squashes . ............. 239
Essentials of Squash . ............. 239
Steps in Squash Making ......... 239
Lime and Lemon Squash ........ 239
Orange Squash . ...................... 240
Cashew Apple Squash ........... 240
Jack Fruit Squash . .................. 240
Sapota Squash . ...................... 240
Fruit Juice Cordials . ................ 240
Lime Juice Cordial
(CFTRI, 1990). ........................ 240
Carbonated Beverages .......... 241
Tomato Products . .................... 243
Tomato Juice . .......................... 244
Washing and Trimming ........... 244
Crushing . ................................ 244
Pulping . .................................. 244
Hot Pulping . ........................... 244
Advantages . ........................... 244
Cold Pulping . .......................... 245
Defects . .................................. 245
Common Salt and
Sugar ....................................... 245
Packing . .................................. 245
Chapter - 24
Pickles . ...........................246-250
Problems in Pickling . ............... 246

Role of Preservatives . ............. 246
Salt ........................................... 246
Vinegar . ................................... 246
Lactic Acid . .............................. 247

Raw Material for
Pickles ...................................... 247
Salt should be . ........................ 247
Colouring and Hardening
Agents . .................................... 248
Equipment . .............................. 248
Cooking Utensils . .................... 248
Pickling Process . .................... 248
Dry Salting . ............................. 248
Fermentation in Brine . ............. 248
Causes of Spoilage . ................ 248
Scum Formation . ..................... 248
Cloudiness . .............................. 249
Blemishes . ............................... 249
Spoilage of Fermented
Products . ................................. 249
Chapter - 25
Cold Storage . .................251-253
Cellar Storage
(about 15C) . ........................... 251
Refrigerator or Chilling
Temperatures
(0C to 5C) . ............................ 251
Use of Freezing
Temperatures or Cold
Storage Temperatures . ............ 252
Low Cost Rural Oriented Technique
for Stronge of Vegetables . ....... 252
Chapter - 26
Food Standards
and Labelling . ................254-264
Market Standards . ................... 254
Chapter Name
Page No.
End-user Standards . ............... 254
Peeling and Coring . ................ 267
Health Ministry Standards ....... 254
Blanching . ............................... 267
Introduction . ............................ 255
Canning . ................................. 267
Quality and its Down

Gradation . ............................... 255
Filling ....................................... 267
Quality Centres . ...................... 256
Sterilizing . ............................... 268
Prevention of Food
Adulteration Act . ...................... 257
Cooling . ................................... 268
Agmark . ................................... 257

Fruit Products Order . ............... 258
Bureau of Indian
Standards . ............................... 259
Consumer Protection
Act ............................................ 259
Exhausting . ............................. 268
Mangoes . ................................ 268

Oranges . ................................. 269
Papaya . ................................... 270
Pineapple . ............................... 270
Harvesting . .............................. 271
The Ginaca Machine . .............. 271
Export Inspection
Council . ................................... 260
Trimming . ................................. 272
Other Quality Control

Legislations ...............................260
Grading and Packing . .............. 272
Rule: A-18.06 Food

Grains . ..................................... 260
Syruping . ................................. 272
Rule A-07.03: Honey ............... 260

Food Labelling . ........................ 261
F.P.O. Labelling . ....................... 261
ISI Mark . .................................. 261
FPO Marketing . ....................... 262
Agmark Marking . ..................... 262
Chapter - 27
Slicing ...................................... 272

Prevacuumizing . ...................... 272
Double Seaming . ..................... 272
Processing . ............................. 272
Cooling . ................................... 273
Crushed Pineapple . ................. 273
By-Products . ............................ 273
Peaches . ................................. 273
Grading . .................................. 274
Cutting and Pitting . ................. 274
Fruits and Fruits

Products ........................ 265-298
Cutting and Pitting

by Machine . ............................. 274
Canning of Fruits . .................... 265
Peeling and Washing of

Clingstone of Peaches ............ 274
Apples ...................................... 265
Slicing .
Storage .
Cans .
275
266
Washing .
266
Grading .
266
275
Filling .
275
Syruping .
275
Peeling and Washing,

Freestone Peaches . ................ 276
Roller-Type Press . ................... 283
Steaming . ................................ 276
Basket Press . .......................... 284
Scalding in Water . ................... 276
Rack and Cloth Press ............. 284
Combination Steam and

Lye ........................................... 276
Sorting ...................................... 276
Grading . .................................. 276
Exhausting . .............................. 277
Closing . ................................... 277
Processing . .............................. 277
Cooling . ................................... 277
Storage . ................................... 277
Pears ........................................ 278
Grading . .................................. 278
Peeling and Coring . ................. 278
Grading and Filling . ................. 278
Syrupping . ............................... 279
Exhausting . ............................. 279
Closing . ................................... 279
Process . .................................. 279
Cooling . ................................... 279
Preparation of Fruit
Juices, Squashes and
Cordialis . ................................. 280
Straining or Screening
Equipment . .............................. 284
Double Operation . ................... 283
Filtration Equipment . ............... 285

Deaerator and Flash
Pasteurizer . ............................. 285
Fruit Beverages . ...................... 285
Preparation and
Preservation . ........................... 286
Selection and Preparation
of Fruit ...................................... 286
Juice Extraction . ...................... 287
Deaeration . .............................. 287
Straining, Filtration and
Clarification . ............................. 287
Use of Fining Agents . .............. 288
Enzymes . ................................. 288
Chemical Finings . .................... 289
Sherbet . ................................... 280
Clarification by
Freezing . ................................. 289
Equipment for Fruit

Juices ....................................... 281
Clarification by
Heating . ................................... 289
Washing Equipment . ............... 281
Preservation of Fruit
Juices ....................................... 289
Sorting Equipment . .................. 282

Halving and Turning
Machines . ................................ 282
Continuous Screw
Expeller Press . ........................ 283
Plunger-Type Press . ................ 283
Pasteurization . ........................ 290

Bottle Method or
Holding Pasteurization ........... 291
Pasteurization by Over
flow Method . ............................ 291
Preparation of Fruit
Beverages . .............................. 291
Fruit Beverages . ...................... 291
Squashes and Cordials ........... 291
Chapter Name
Orange More Squash .............. 291

Extraction of Juice . .................. 291
Preparation of Squash ............ 292
Grapefruit Squash . .................. 293
Lemon Squash . ....................... 294
Lime Squash . .......................... 294
Lime Juice Cordial . ................. 295
Jaman Squash or
Syrup .
296
Mango Squash .
297
Peach Squash .
297
Phalsa Squash .
297
Pineapple Squash .
297
Plum Squash .
297
Syrups .
298
Chapter - 28
Vegetables and Vegetable
Products ........................ 299-312
Comparison of Fruits
and Vegetables . ...................... 299
Okra ......................................... 300
Page No.
Blanching . .................................303
Grading and Maturity . .............. 304
Brine ......................................... 304
Fill of Cans . ............................. 305
Exhausting . .............................. 305
Cooling . ................................... 305
Cabbage . ................................. 305
Pumpkin . ................................. 305
Washing and Preparation
for Canning . ............................. 305
Pulping . ................................... 306
Canning . .................................. 306
Beans . ..................................... 306
Vining ....................................... 306
Grading . .................................. 307
Blanching . ............................... 307
Filling ....................................... 307
Exhaust . .................................. 307
Cooling . ................................... 307
Potatoes . ................................. 307
Washing . ................................. 308
Pre-heating . ............................. 308
Peeling ...................................... 308
Inspection and
Trimming . ................................. 309
Size-Grading . .......................... 309
Filling ........................................ 310
Sealing and Processing .......... 310
Cooling . ................................... 310
Carrots . .................................... 310
Washing . ...................................310
Grading . ................................... 311
Blanching . ................................ 311
Peeling . ................................... 311
Slicing or Dicing . ..................... 311
Canning . .................................. 302
Peas ......................................... 302
Canning . .................................. 312
Fresh Okra . ............................. 300

Soaked Okra . .......................... 300
Filling and Exhausting ............. 301
Mushrooms . ............................. 301
Sorting of Washing . ................. 301
Blanching . ................................ 302
Size-Grading . ........................... 302
Filling ........................................ 302
Vining ....................................... 303

Cleaning . ................................. 303
Grading . .................................. 303
Chapter - 29
Sponge Dough
Method . ................................... 319
Cereals and Baked
Leavening . ............................... 319
Products ........................ 313-322
Yeast Fermentation . .................319
Chemical Leavening . ............... 320
Wheat ....................................... 313

Bran .......................................... 313
Germ ......................................... 313
Endosperm . ............................. 313
Classification . .......................... 313
Flour ......................................... 314
Preparation of Flour
Starts with the Following
Unit Operations . ....................... 314
Receiving . ............................... 314
Gas Production and

Retention . ................................ 320
Dough Dividing and
Rounding . ................................ 320
Intermediate Proofing .............. 320
Final Proofing . ......................... 321
Baking ...................................... 321
Cleaning . ................................. 314
Chapter - 30
Conditioning . ........................... 314
Sugars and
Sweeteners .................... 323-330
Milling ....................................... 315

Bleaching and Maturing ........... 315
Enrichment . ............................. 316
Baking Formulation . ................ 316
Ingredients . .............................. 316
Wheat Flour . ............................ 316
Yeast ......................................... 316
Water ........................................ 317
Milk and Milk
Derivatives . ............................. 317
Fats .......................................... 317
Sugars . ................................... 317
Cane Sugar Processing .......... 323

Weighing . ................................ 323
Cutting ...................................... 323
Crushing and
Shredding . ................................... 323
Extraction of Juice . .................. 323
Purification . ............................. 324
Evaporation . ............................ 324
Crystallisation . ......................... 325
Purity of Massecuite . ............... 325
Eggs ........................................ 318
Separation of Crystals
and Molasses .............................. 326
Dough Conditioners . ............... 318
Refining . .................................. 326
Salt .......................................... 318
Beet Sugar . ............................. 326
Processing . ............................. 318
Juice Extraction from

Beets . .......................................... 326
Mixing . ..................................... 318

Straight Dough
Method . ................................... 319
Maize Sweeteners . .................. 327

Acid-Conversion
Method . ................................... 328
Chapter Name
Acid Enzyme Conversion

Method . ................................... 328
Enzyme-enzyme
Inversion Method . .................... 329
Chapter - 31
Milk and Milk
Products ........................ 331-338
Palatability of Milk
Foods ....................................... 331
Page No.
Chapter - 33
Sea Foods . .....................346-350
Types of Fish . .......................... 346
Composition and
Nutritive Value . ........................ 347
Preservation and
Processing . ............................. 348
Freezing . ................................. 349
Canning . .................................. 349
Digestibility . ............................. 332
Fish Products . ......................... 349
Cleanliness . ............................. 332
Chapter - 34
Economy of Milk as
Food ......................................... 332
Milk Products . .......................... 332
Poultry, Eggs and Egg

Products ........................ 351-360
Butter ........................................ 332
Classification . .......................... 351
Preparations . ........................... 332
Poultry Processing . ................. 352
Lassi or Chhachh . ................... 335
Slaughter and
Bleeding . ................................. 352
Unfermented Milk
Products . ................................. 335
Chapter - 32
Scalding . ................................. 352

Defeathering . .......................... 352
Evisceration . ........................... 352
Meat and Meat

Products ........................ 339-345
Chilling . ................................... 353
Composition of Meat . .............. 339
Nutritive Value . ........................ 353
Classification of Meat . ............. 340

Mutton . .................................... 340
Eggs and Egg

Productd . ................................. 353
Pork .......................................... 341
Nutritive Value . ........................ 354
Organs Meats . ......................... 341
Egg Quality . ............................. 354
Sausages . ............................... 341
Evaluation of Egg
Quality . .................................... 355
Cooking of Meats . ................... 341

Dry Heat Methods . .................. 342
Moist Heat Methods . ............... 343
Curing of Meat . ....................... 344
Smoking . ................................. 345
Packaging . .............................. 353
Egg Grading . ........................... 356

Egg Processing . ...................... 356
Egg Substitutes . ...................... 358
Other Products . ....................... 358
Leaving Power . ........................ 359
Binding and Thickening ........... 359
Cider ........................................ 372
Emulsifying Power . .................. 359
Brandy . ................................... 372
Tenderizing . ............................. 359
Whisky . ................................... 372
Moisture Retention . ................. 359
Gin ........................................... 372
Flavour . ................................... 359
Vinegar . .................................. 373
Nutrition . .................................. 360
Vinegar Bacteria . .................... 373
Colour ....................................... 360
Malt Vinegar . ........................... 373
Chapter - 35 Candied
Foods . ............................ 361-365
Candy Making . ......................... 361
Confectioners Glucose ........... 362
Dextrose . ................................. 362
Alcoholic Fermentation ............ 373

Acetic Acid
Fermentation . .......................... 374
Preparation . ............................. 374
Orieans Methods . .................... 375
Quick Methods . ....................... 375
Invert Sugar . ............................ 362
Chapter - 37
Bulk Storage of Fruits . ............. 362
By-product
Utilization . ......................376-381
Syrup Treatment . ..................... 362

Draining and Drying . ................ 363
Glaceing . ................................. 363
Crystallized Fruits . ................... 364
Spoilage . ................................. 364
Petha (Benincase
Cerifera): Preparations ............ 364
Chapter - 36
Fermented Non-alcoholic
and Alcoholic
Beverages ...................... 366-375
Tea ........................................... 366
Green Tea . ............................... 367
Coffee ....................................... 367
Cocoa (Theobroma
Cacao) . .................................... 368
Beer .......................................... 369
Wines . .......................................370
Characteristics of Food
Wastes . ................................... 376
Fruits Wastes . .......................... 376
Vegetable Wastes . ................... 376
Cereals and Field-crop
Wastes . ................................... 377
Apricot ...................................... 377
Seperation of Pits and
Kernels ..................................... 377
Grape ....................................... 378
Mango ...................................... 378
Banana . ................................... 379
Citrus ........................................ 379
Utilization of Vegetable
Waste . .......................................381
Peas ......................................... 381
Tomato . .................................... 381
Other Vegetables . .................... 381
Chapter Name
Chapter - 38
Packaging and Packing
Materials ........................ 382-391
Food Packaging . ...................... 382
Requirements and
Functions of Containers .......... 383
Packaging Materials . ............... 384
Metals ....................................... 384
Glass . ...................................... 386
Papers . .................................... 387
Plastics and Films . .................. 388
Laminates .
389
Edible Films .
389
390
Wooden Packaging .
Chapter - 39
Post Harvest Food
Conservation ................ 392-395
Problems of Farm Level
Storage in India . ...................... 393
Chapter - 40
Equipments Commonly
Used in Preservation of
Fruits & Vegetables ....... 396-406
Food Dehydration . ................... 396
Sun Dryer . ............................... 396
Solar Dryer . ............................. 396
Cabinet or Tray Dryer . ............. 397
Tunnel Dryer . ........................... 397
Conveyor Dryer (Conveyor
Band Dryer/Belt Dryer) ............ 398
Spray Dryer . ............................ 398
Freeze Dryer . .......................... 399
Page No.
Drum Dryer . ............................ 399

Fluidized Bed Dryer . ............... 401
Spouted Bed Dryer . ................ 401
Flash Dryer . ............................ 402
Microwave Dryer . .................... 402
Food Irradiation
Technology . ............................. 403
Ionizing Radiation . .................. 403
Sources of Radiations ............. 403
Process Control . ..................... 404
Food Freezing and
Refrigeration . .......................... 404
Refrigeration Systems
in Cold and Freezer
Storage . ................................... 404
Compression Refrigeration System
.................................................. 404
Ammonia Systems . ................. 405
Food Canning .
406
During the Process .
406
Metal or Tin Cans .
406
Glass Cans .
406
Chapter - 41
Fruits and
Vegetables ..................... 407-459
Fruits ........................................ 407
Composition . ........................... 408
Nutritional Contribution ........... 408
Vegetables . ............................. 409
Leafy Vegetables . .................... 410
Roots and Tubers . ................... 410
Flavour . ................................... 410
Composition . ........................... 410
Nutritional Significance
of Vegetables . ......................... 410
Preservation of Fruit
& Vegetable . ............................ 412
Steps in Squash Making .......... 418
Preservation or Delay
of Microbiatal
Decomposition . ....................... 412
on Type of Fruit Juice . ................ 419
Prevention or Delay of
Self Decomposition of the
Food ......................................... 413
Prevention of Damage
due to Insects, Animals,
Mechanical . ............................ 413
Methods of Preservation ......... 413
Jam .......................................... 413
Essentials of Ideal Jam ........... 413
Pectin ....................................... 413
Suger ....................................... 413
Aci ............................................ 414
Water ....................................... 414
Colour Flavour and
Preservative . ........................... 414
Proportion of Sugar Based

Synthetic Syrups . .................... 419
Method . ................................... 419
Marmalade . ............................. 419
Jam Marmalade/Jelly
Marmalade .................................. 420
Candied Peels . ........................ 420
Method . ................................... 420
Freezing . ................................. 421
Steps in Home-scale
Freezing of Vegetables . .............. 421
Jelly Crystals . .......................... 421
Tomato Ketchup . ...................... 422
Tomato Chutney . ..................... 423
Apple Raisin Chutney . ............. 423
Sauce . ..................................... 424
Steps in Jam Making . .............. 414
Tamarind Sauce . ..................... 426
Tests for Doneness of

Jam .......................................... 415
Fruit Toffee . ............................. 426
Colour and Flavour . ................ 415
Procedure . .............................. 427
Bottling . ................................... 415
Salads ...................................... 428
Moramba . ................................ 415
Nutritive Value of
Essentials of the Ideal

Moramba . ................................ 415
Salads . ........................................ 428
Fruit .......................................... 415
Essential in Making a
Sugar ....................................... 415
Good Salad ................................. 429
Water ....................................... 415
Salads and Salad

Dressing . ................................. 429
Mixed Pulse and
Vegetable Salad (Dinner
Accompaniment) . .................... 429
Sprouted Moong Salad
(Dinner Accompaniment) ......... 430
Paneer, Apple and
Pineapple Salad . ..................... 431
Steps in Making
Moramba . ................................ 416
Jelly .
416
Steps in Jelly Making .

417
Squash .
418
Essentials of Squash .
418
Guava Cheese . ....................... 427
Salad Dressing . ....................... 428
Chapter Name
Page No.
Russian Salad (Main

dish/meal)
Iced Tea
446
431
Instant Tea
446
Fruit Salad (Dessert)
432
Tossed Salad (Dinner

Accompaniment)
Cocoa (Theobroma
Cocoa)
446
433
Orange and Cabbage Salad

(Dinner Accompaniment)
434
Mixed Vegetable Salad

with Curd Sauce
435
Coleslaw (Dinner
Accompaniment)
436
Beverages
437
Coffee
437
Production
438
Processing
438
Roasting
438
Chemical Composition
of Coffee
439
Coffee Making
440
Vacuum Coffee
441
Drip Coffee
441
Percolator Coffee
441
Steeped Coffee
442
Espresso Coffee
442
Iced Coffee
442
Soluble Coffee
442
Chicory (Cichorium
Intybus)
442
Tea (Camellia Sinensis)
443
Processing
443
Black Tea
443
Green Tea
445
Oolong Tea
445
Composition of Tea
445
Preparation of Tea
445
Production
447
Processing
447
Chocolate
448
Composition
448
Cocoa Beverages
448
Soft Drinks
449
Ingredients
449
Sugar
450
Flavouring Materials
450
Colouring Materials
450
Acids and Preservatives
450
Water
450
Carbon Dioxide
451
Alcoholic Beverages
451
Wines
451
Beer
453
Sake
455
Sonti
455
Pulque
455
Ginger
455
Pilsener
455
Bock Beer
455
Coconut Sap
455
Distilled Spirits
456
Whisky
456
Brandy
456
Rum
457
Gin
457
Vodka
457
Traditional Eastern
Alcoholic Beverages
457
Chapter Name
Chapter - 42
Cold Storage . ................ 460-471
Page No.
Implementation
Schedule
473
Process of Manufacture
473
Introduction
460
Production Capacity
473
Market Potential
460
Motive Power
473
Basis and Presumptions

Implementation
Schedule
461
Pollution Control
473
461
Technical Aspects
461
Quality Control and

Standards
474
474
461
Energy Conservation
Motive Power
464
Financial Aspects
474
Pollution Control
464
Fixed Capital
474
Energy Conservation
Quality Control and
Standards
464
Working Capital
(Per Month)
476
464
Total Capital Investment
478
Financial Aspects
464
Financial Analysis
478
Fixed Capital
464
Machinery and
Equipment
465
Working Capital
(Per Month)
468
Raw Materials
469
Introduction
480
Utilities
469
Other Contingent
Expenses
Basis and
Presumptions
480
469
Total Capital Investment
469
Implementation
Schedule
481
Financial Analysis
470
Technical Aspects
482
482
Tomato Juice
482
Tomato Puree
482
Tomato Ketchup
482
483
Chapter - 44
Chapter - 43
Ready to Serve Curried
Vegetables ..................... 472-479
Tomato
Products . ........................480-491
Introduction
472
Market Potential
472
Quality Control and

Standards
Basis and
Presumptions
Pollution Control
483
472
Recipe for Final Product
484
Chapter Name
Page No.
Raw Material
487
Machinery Utilization
489
Financial Analysis
489
Production Capacity
(Per Annum)
484
Motive Power
484
Financial Aspects
485
Machinery and
Equipment
485
Working Capital
(Per Month)
486
Chapter - 45 Suppliers of Plant

and Machineries ............ 492-494

Technology of Food Preservation and Processing

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Technology of Food Preservation and Processing

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TECHNOLOGY OF

EIRI Consultants and Engineers

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4449, Nai Sarak, Main Road, Delhi-110 006 (India)

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4449, Nai Sarak, Main Road, Delhi - 110 006 (INDIA)

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CONTENTS CUM SUBJECT INDEX

Page No. Chapter Name

Poisoning by MicroOrganisms and their

Food Additives . ................... 3-10

What are Food

Bacillus Cereus . ........................ 21

Milk-Borne Organisms . .............. 23

Other than Food ..........................24

Parasitic Infections . ................... 25

Growth of Bacteria . .................... 15

Trichinella Spiralis . .................... 25

Reducing Growth Rate . ..............16

Poisoning by Chemicals . ............18

Presser Amines . ........................ 27

Poisonous Plants and

Fungal Toxins . ........................... 28

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Page No. Chapter Name

Functions of Detergents ............ 43

Rodents and Insects . .................40

Board of Directors .......................52

Cleaning Food Plants

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Page No. Chapter Name

The QC Laboratory . .................. 55

The Grading Table . .................... 55

The Analytical Bench . ............... 56

Marketing of New Foods .............. 73

Industrial Markets . ....................... 75

Basic Equipment . ...................... 57

Institutional Markets . ................... 76

Future Marketing . .........................75

New Foods . ................................. 64

Definition of Terms . ..................... 65

The New Foods . .......................... 66

Plant Proteins . ............................ 66

Problems of the Future . .............. 67

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Page No. Chapter Name

The Degree of Standardization Sought

The Binding Force of

The Field of Application

Use of Steam Under

Weighting of the Quality

Food Standards in India

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Page No. Chapter Name

Constituents of Jelly . ............... 116

Use of Salt . ................................ 99

Failure of Jellies to Set . ............119

Syrups for Canning . ................. 104

Testing Syrup Strength ............ 105

Definitions . ............................... 121

Temperature Corrections ..........106

Composition . ............................ 123