HRT 302 Mannual

Post harvest Management and Value Addition to Fruits and Vegetables
Exercise No.1 Date:
POSTHARVEST TREATMENTS TO FRUITS AND VEGETABLES
The storage life of marketable life of crops can be extended by various treatments
applied to them postharvest, namely,
1) Low temperature: Temperature management helps in controlling the rate of respiration,
transpiration and microbial growth. Hence, the most important is temperature management,
including the cold chain where the temperature of the crop is reduced rapidly directly after
harvesting to stabilize it; it is then maintained under these conditions until it reaches the
consumer. Where crops are exposed to temperatures below the freezing point of the cell sap
they are damaged, and this is called freezing injury. Generally, over the range of ambient
temperature down to the temperature at which the crop will freeze, the lower the temperature
the longer the storage life. However, certain crops are subject to what is commonly called
'chilling injury' and for such crops the above statement must be modified. Chilling injury is
where crops develop temperature-associated physiological disorders or abnormalities when
exposed to temperatures above those which would cause them to freeze. Chilling injury may
be apparent as failure to ripen in climacteric fruit and different forms of external or internal
discoloration or predisposition to microorganism infection. Crop susceptibility to chilling
injury is influenced by such factors as exposure time, cultivar and the conditions in which the
crop was grown.
Pre-cooling: It refers to rapid removal of field heat from freshly harvested commodities
before shipment, storage or processing.
To maximize the effect the crop should be brought to that temperature as quickly as
possible after harvest. Immediate cooling is beneficial to vast majority of commodities,
exceptions being melons and certain stone fruits. The different methods of pre-cooling are 1)
Hydro cooling, 2) Vacuum cooling, 3) Air pre-cooling, 4) Top ice or ice-packaging.
2) High temperature: Exposure to high temperatures after harvest generally reduces their
marketable life. This is because at higher temperatures the metabolic rate is normally higher
in living material. However, it has beneficial effects in few cases like, curing root crops
(potatoes, sweet potatoes, yams, cassava etc.), drying bulb crops ( onion and garlic),
controlling disease(anthracnose in mango – 53OC for 5 minutes +1000ppm benomyl) and
pests (vapour heat treatment in mango and papaya to control fruit fly) in some fruits.
3) Chemical treatments: Chemicals are applied to crops postharvest to control
microorganisms, delay or prevent sprouting or affect the crop's metabolism , to correct
nutrient imbalances in the crop which may shorten its storage life or cause physiological
disorders, and to prevent sprouting and regrowth of the crop. Strict legislation controls their
use to protect the consumer. Waxes and other coating materials are applied and again their
use is controlled by law. Crops may be exposed to certain gases such as ethylene, or in other
circumstances precautions have to be taken to protect the crops from gases including
ethylene.
a) Post-harvest diseases
b) Astringency removal
c) Fruit or vegetable coatings- Wax
4) Irradiation: Ionizing radiation can be applied to fresh fruits and vegetables to control
microorganisms and inhibit or prevent cell reproduction and some chemical changes. It can
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be applied by exposing the crop to radioisotopes (in the form of gamma rays) or to machines
which produce a high energy electron beam. Radiation doses are measured in Gray (Gy)
where 1 Gray=100rads.
Study Questions
1) Mention the various fungicides used in the post treatment of fruits and vegetables
along with concentrations, crop and the diseases controlled.
2) Mention the type of wax emulsion and the concentration used for various fruit and
vegetable treatments along with storage life of treated and untreated once.
3) Mention where irradiation (in fruit and vegetables) can be followed with the purpose
and the dose/s as per FSS regulations.
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Exercise No. 2 Date:

PACKAGING OF FRESH FRUITS AND VEGETABLES
Why packaging is necessary?

A significant percentage of produce buyer and consumer complaints may be traced to
container failure because of poor design or inappropriate selection and use. A properly
designed produce container should contain, protect, and identify the produce, satisfying
everyone from grower to consumer.
Containment: The container must enclose the produce in convenient units for handling and
distribution. The produce should fit well inside the container, with little wasted space. Small
produce items that are spherical or oblong (such as potatoes, onions, and apples) may be
packaged efficiently utilizing a variety of different package shapes and sizes. However, many
produce items such as asparagus, berries, or soft fruit may require containers specially
designed for that item. Packages of produce commonly handled by hand are usually limited
to 50 pounds. Bulk packages moved by forklifts may weigh as much as 1,200 pounds.
Protection: The package must protect the produce from mechanical damage and poor
environmental conditions during handling and distribution. To produce buyers, torn, dented,
or collapsed produce packages usually indicate lack of care in handling the contents. Produce
containers must be sturdy enough to resist damage during packaging, storage, and
transportation to market.
Because almost all produce packages are palletized, produce containers should have
sufficient stacking strength to resist crushing in a low temperature, high humidity
environment. Although the cost of packaging materials has escalated sharply in recent years,
poor quality, lightweight containers that are easily damaged by handling or moisture are no
longer tolerated by packers or buyers.
Produce destined for export markets requires that containers to be extra sturdy. Air-
freighted produce may require special packing, package sizes, and insulation. Marketers who
export fresh produce should consult with freight companies about any special packaging
requirements. Additionally, the APEDA and various state export agencies may be able to
provide specific packaging information.
Damage resulting from poor environmental control during handling and transit is one
of the leading causes of rejected produce and low buyer and consumer satisfaction. Each
fresh fruit and vegetable commodity has its own requirements for temperature, humidity, and
environmental gas composition. Produce containers should be produce friendly - helping to
maintain an optimum environment for the longest shelf life. This may include special
materials to slow the loss of water from the produce, insulation materials to keep out the heat,
or engineered plastic liners that maintain a favorable mix of oxygen and carbon dioxide.
Identification: The package must identify and provide useful information about the produce.
It is customary (and may be required in some cases) to provide information such as the
produce name, brand, size, grade, variety, net weight, count, grower, shipper, and country of
origin. It is also becoming more common to find included on the package, nutritional
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information, recipes, and other useful information directed specifically at the consumer. In
consumer marketing, package appearance has also become an important part of point of
sale displays.
Universal Product Codes (UPC or bar codes) may be included as part
of the labeling. The UPCs used in the food industry consist of a ten-
digit machine readable code. The first five digits are a number
assigned to the specific producer (packer or shipper) and the second
five digits represent specific product information such as type of
produce and size of package. Although no price information is
included, UPCs are used more and more by packers, shippers, buyers, and Example of UPC
retailers as a fast and convenient method of inventory control and cost accounting. Efficient
use of UPCs requires coordination with everyone who handles the package.
Selection of packaging for fresh produce
Packaging can be a major item of expense in produce marketing, so the selection of

suitable containers for commercial-scale marketing requires careful consideration. Besides
providing a uniform-size package to protect the produce, there are other requirements for a
container:
 it should be easily transported when empty and occupy less space than when full, e.g.
plastic boxes which nest in each other when empty, collapsible cardboard boxes, fibre
or paper or plastic sacks;
 it must be easy to assemble, fill and close either by hand or by use of a simple
machine;
 it must provide adequate ventilation for contents during transport and storage;
 its capacity should be suited to market demands;
 its dimensions and design must be suited to the available transport in order to load
neatly and firmly;
 it must be cost-effective in relation to the market value of the commodity for which
used;
 it must be readily available, preferably from more than one supplier.
Size and shape of packages: Packages should be of a size which can be easily handled and
which is appropriate to the particular marketing system. The size should be no larger than is
compatible with these requirements, especially with wooden boxes. The ratio of weight of the
container to that of the produce it contains is important. Where transport charges are
calculated on a weight basis, heavy packaging can contribute significantly to the final cost of
the saleable product.
The shape of packages is also significant because of the loading factor: the way the
load is positioned on the transport vehicle for maximum capacity and stability. Round
baskets, whether cylindrical or tapered, hold considerably less produce than do boxes
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occupying the same space. A cylindrical basket contains only 78.5 percent by volume
compared with a rectangular box occupying the same space.
The need for ventilation in packages: Suitable packaging for any product will consider the
need to keep the contents well ventilated to prevent the build up of heat and carbon dioxide.
The ventilation of produce in containers is a requirement at all stages of marketing, but
particularly during transport and storage. Ventilation is necessary for each package, but there
must also be an adequate air flow through stacked packages. A tight stack pattern is
acceptable only if packages are designed to allow air to circulate through each package and
throughout the stack. Sacks and net bags must be stacked so that air can circulate through the
contents.
The effectiveness of ventilation during transport also depends upon the air passing through
the load.
Packaging materials
Packaging for fresh produce is of several types:

1. Natural materials. Baskets and other traditional containers are made from bamboo, rattan,
straw, palm leaves, etc. throughout the developing world. Both raw materials and labour
costs are normally low, and if the containers are well made, they can be reused.
Disadvantages are:
 they are difficult to clean when contaminated with decay organisms;
 they lack rigidity and bend out of shape when stacked for long-distance transport;
 they load badly because of their shape;
 they cause pressure damage when tightly filled;
 they often have sharp edges or splinters causing cut and puncture damage.
2. Wood. Saw wood is often used to make reusable boxes or crates, but less so recently
because of cost. Veneers of various thicknesses are used to make lighter boxes and trays.
Wooden boxes are rigid and reusable and, if made to a standard size, stack well on trucks.
Disadvantages are:
 they are difficult to clean adequately for multiple use;
 they are heavy and costly to transport;
 they often have sharp edges, splinters and protruding nails, requiring some form of
liner to protect the contents.
3. Cardboard (sometimes called fibreboard). Containers are made from solid or corrugated
cardboard. The types closing with either fold over or telescopic (i.e. separate) tops are called
boxes or cases. Shallower and open topped ones are called trays. Boxes are supplied in
collapsed fore, (that is, flat) and are set up by the user. The setting-up and closing of boxes
requires taping, gluing, stapling or the fixing of interlocking tabs.
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Cardboard boxes are lightweight and clean, and can readily be printed with publicity and
information on contents, amounts and weights. They are available in a wide range of sizes,
designs and strengths.
Disadvantages are:
 they may, if used only once, prove an expensive recurring cost (if multiple use is
intended, the boxes may be easily collapsed when empty);
 they are easily damaged by careless handling and stacking;
 they are seriously weakened if exposed to moisture;
 they can be ordered economically only in large quantities; small quantities can be
prohibitively expensive.
4. Moulded plastics. Reusable boxes moulded from high-density polythene are widely used
for transporting produce in many countries. They can be made to almost any specifications.
They are strong, rigid, smooth, easily cleaned and can be made to stack when full of produce
and nest when empty in order to conserve space.
Disadvantages are:
 they can be produced economically only in large numbers but are still costly;
 they have to be imported into most developing countries, adding to the cost and
usually requiring foreign currency for their acquisition;
 they often have many alternative uses (as washtubs, etc.) and are subject to high
pilferage rates;
 they require a tight organization and control for use in a regular go-and-return service;
 they deteriorate rapidly when exposed to sunlight (especially in the tropics) unless
treated with an ultraviolet inhibitor, a factor adding to the cost.
Despite their cost, however, their capacity for reuse can make them an economical
investment. The Thailand study mentioned above showed plastic containers still usable after
more than 100 journeys.
5. Natural and synthetic fibres. Sacks or bags for fresh produce can be made from natural
fibres like jute or sisal or from synthetic polypropylene or polyethylene fibres or tapes.
"Bags" usually refers to small containers of up to about 5 kg capacities. They may be woven
to a close texture or made in net form. Nets usually have a capacity of about 15 kg. Bags or
sacks are mostly used for less easily damaged produce such as potatoes and onions, but even
these crops should have careful handling to prevent injury.
Disadvantages are:
 they lack rigidity, and handling can damage contents;
 they are often too large for careful handling; sacks dropped or thrown will result in
severe damage to the contents;
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 they impair ventilation when stacked if they are finely woven;

 they may be so smooth in texture that stacks are unstable and collapse; they are
difficult to stack on pallets.
6. Paper or plastic film. Paper or plastic film is often used to line packing boxes in order to
reduce water loss of the contents or to prevent friction damage.
Paper sacks can have walls of up to six layers of craft (heavy wrapping) paper. They can have
a capacity of about 25 kg and are mostly used for produce of relatively low value. Closure
can be done by machine-stitching across the top (recommended only for large-scale crop
production) or in the field by twisting wire ties around the top by means of a simple tool.
Disadvantages are:
 walls of paper are permeable by water or vapour and gases (walls may be
waterproofed by incorporating plastic film or foil, but sacks then retain gases and
vapour);
 heat can be slow to disperse from stacks of sacked produce, thus damaging fruit or
leafy vegetables;
 limited protection to contents if sacks are mishandled.
Plastic-film bags or wraps are, because of their low cost, widely used in fruit and vegetable
marketing, especially in consumer-size packs. In many developing countries, however, large
polythene bags are and should not be used to carry produce, especially to market.
Disadvantages are:
 they offer almost no protection from injury caused by careless handling;
 they retain water vapour thus reducing water loss from the contents; but where
temperature changes occur, they cause a heavy buildup of condensation leading to
decay;
 they cause a rapid buildup of heat if bags are exposed to sunlight;
 they permit only slow gas exchange; this combined with vapour and heat leads to
very rapid deterioration;
 they should not be used for carrying produce; even with perforations for ventilation,
plastic bags should not be used unless the package can be refrigerated.
Consumer packs wrapped in plastic are not recommended under tropical conditions except
perhaps in stores with refrigerated display cabinets.
Prevention of post-harvest food losses: a pictorial review
Deciding on packaging for fresh produce
Before deciding on what packaging to use, the grower or packing-house operator has to
consider many factors to ensure that the cost does not exceed the benefits. The decision
should be made after consultation with market operators, packaging suppliers, transport
operators and post-harvest extension advisers. Factors to consider are:
 the type of produce;
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 the present level of produce losses that occur during the marketing process;
 the comparative costs of the present and improved packaging;
 expected reduction of losses if packaging is improved (based on research results);
 expected increase in income from reduction of losses;
 is a standard type of package available? Cost-per-unit of packages declines
considerably when they are bought on a large scale; specially designed packaging is
costly;
 will there be a regular supply of the new packaging?
 is adequate storage and assembly space available for the protection of packaging
materials before use?
 is the change in packaging acceptable to the market?
Types of boxes and their dimensions for packing fruits and vegetables
Commodity Types of carton Inner dimension (cm) Capacity (kg) Other details
Apple Wooden box 45.0x30.0x27.5 16-18 Super large (51-
54*;85&above#)
45.0x30.0x25.0 “ Extra large (60-
63; 80-85)
45.0x30.0x30.0 “ Large (96;75-80)
45.0x30.0x27.5 “ Small (128-132;
65-70)
45.0x30.0x25.0 “ Extra small (160;
60-65)
45.0x30.0x25.0 “ Pitto (200; below
60)
C FB telescopic 50.0x30.0x29.0 16-18 Extra large (80:
80-85)
“ “ Large (100; 75-
80)
“ “ Medium (125; 70-
75)
“ “ Small (150; 65-
70)
“ “ Extra small
(175;60-65)
Mango Wooden crates 45x30x30 (Ratnagiri) 16-18 68-80
21.6x21.6x42 10-11
(Mahilabad)
Study Questions
1) Discuss the benefits of packaging fresh fruits and vegetables
2) Mention the various components of packaging and discuss about them
3) Draw the diagrams of various packages along with components of package
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4) What is IIP? Discuss the packages for fresh fruits and vegetables suggested by IIP to
APEDA in the form of project
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Exercise No.3a Date:

COLD STORAGE
Some general principles should be considered while planning cold storage room. The
site for storage should be selected bearing in mind, the production area, accessible to
highway or good roads. There should be availability of electricity and water.
In cold storage, the temperature control is very important. The temperature is brought
down by taking out the heat with the help of mechanical refrigeration. The refrigerated gas
(eg.Ammonia, Freon) takes out the heat from the chamber/storage as it expands. The
expanded gas is then compressed; the heat is removed from compressed gas by means of
running water or circulating air over the tubes containing the hot gas. The gas is liquefied and
the cycle is then repeated. This process is done by three main components of refrigeration;
they are 1) Evaporator, 2) Compressor and 3) Condenser.
In cold storage system accurate temperature control is possible. The ideal

environmental condition for fresh fruit in storage is the lowest temperature which does not
cause chilling injury to the produce. Relative humidity of the storage rooms also has
considerable bearing on the keeping quality of horticultural produce. In order to increase
relative humidity water may be sprayed in to the controlled storage chamber.
The ideal conditions for cold storage of some of the fruits and vegetables are given in
table 1 and 2
Study Questions
1. What is chilling injury? How to over come that?
2. Write the symptoms of chilling injury in banana, lime, grape, mango and tomato
3. Write briefly about controlled and modified atmosphere storage.
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Exercise No. 3b Date:

ZERO ENERGY COOL CHAMBER
Based on the principle of direct evaporative cooling, the scientists of the Indian
Agricultural Research Institute developed in 1981 a Zero Energy Cool Chamber. The greatest
importance of this low cost cooling technology lies in the fact that it does not require any
electricity or power to operate and all the materials required to make the cool chamber are
available easily and cheaply. It can be installed at any site by even an unskilled person, as it
does not require any specialized skill. Most of the raw materials used in the cool chamber are
also re-usable.
1. Basic principle: Evaporation of water produces considerable cooling effect and the faster
the evaporation, the greater the cooling. Evaporative cooling occurs when air that is not
already saturated with water vapour is blown across any wet surface. Thus an evaporative
cooler consists of a wet porous bed through which air is drawn, cooled and humidified by
evaporation of water. Theoretically the lowest temperature that can be reached by the
evaporation of water is the wet bulb temperature (Hall, 1975).
2. Raw materials: The raw material required for the construction of the cool chamber are;:
bricks, riverbed sand, bamboo, khaskhas (or any plant material of similar nature), gunny
bags/cloth, etc. The water supply can be had from a tap, a tubewell, a well, a pond, or a canal.
The water can be drawn from the source to the cool chamber with the help of a flexible
tube/pipe or any suitable container.
3. Design and construction: The floor of the storage space is made with a single layer of
bricks. The side walls are made with a double layer of bricks is filled with riverbed sand.
About 400 bricks are required to make a chamber of the dimensions 2m length, 1.05m width
and 1.0m height. The top of the storage space is covered with khaskhas/gunny cloth in a
bamboo frame structure. The cool chamber should be constructed under a shed with a lot of
aeration. The cool chamber site should be close to the source of water.
4. Cost estimates: The approximate cost of raw material to make a cool chamber of the
capacity to store about 100 kg of fruits and vegetables is roughly Rs.4740 as per details given
below:
Material Cost
a) Bricks (400) Rs.4000.00
b) Sand (10 bags) Rs. 500.00
c) Khaskhas (one piece) Rs. 40.00
d) Bamboo (5 pieces) Rs. 50.00
e) Gunny cloth/bags Rs. 50.00
f) Other accessories, viz., Rs. 100.00
nail, thread, wire, etc. --------------
Total Rs. 4740.00
--------------
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5. Operation: After construction, bricks of the walls and floor, the sand used in cavity and
the top cover made of khaskhas/gunny cloth and bamboo are completely wet by sprinkling
water till they are saturated. It should be ensured before the actual storage of fruits and
vegetables that the cool chambers are thoroughly wet. Once the cool chambers are
completely wet, sprinkling of water daily, once in the morning and once in the evening is
enough to maintain the required temperature and humidity. Water should be sprinkled
carefully in order to prevent flowing out of sand from the cavity of the walls and also to
avoid direct contact of water with stored fruits and vegetables. More watering than necessary
will result in flooding. The fruits and vegetables are to be placed in crates or in suitable
baskets (and not dumped inside) to avoid crushing and direct contact with wet bricks. It is
advisable to place a max & min. thermometer and wet & dry bulb thermometer to note the
temperature and relative humidity in the cool chamber.
6. Temperature and relative humidity: The average maximum temperature of the cool
chamber is considerably low compared to outside temperature throughout the year. During
summer when the maximum outside temperature was 44 0C, the cool chamber temperature
never recorded more than 280 C.
Study Questions
1. Draw a neatly labeled diagram of zero energy cool chamber
2. Which are the fruits and vegetables suitable for storing in ZECC?
3. What are the circumstances under which ZECC works more efficiently?
4. What are the differences between ZECC and cold storage?
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GROWTH REGULATORS/ TREATMENTS IN RIPENING PROCESS
Fruits can be classified into two groups: climacteric and non-climacteric. The former
can be defined as fruit which can be ripened after harvest and the latter as fruit which do not
ripen after harvest (crude way). The term climacteric was first applied to fruit ripening in the
mid 1920s by Kidd and West (1927), who observed an increase in the production of carbon
dioxide by Bramley's Seedling apples around the time of the normal commercial harvest.
Other fruits which have been shown to display typical climacteric respirational patterns
include annonas, apricot, avocado, blueberry, Cantaloupe melon, durian, kiwifruit, peach,
persimmon, plum, pome fruits and watermelon. Other fruits which can be classified as non-
climacteric include brinjal, blackberry, capsicum, cherry, citrus fruits, cucumber, grape, litchi,
olive, pineapple, pomegranate, raspberry, strawberry and tamarillo. In some cases there is a
conflict of opinion on classification. For example, fig and melon are classified as climacteric
by Wills et al. (1989), but Biale (1960) classified them both as non-climacteric. Grierson
(1993) said that parts of citrus fruits are climacteric and other parts of the same fruit are non-
climacteric.
Climacteric fruits are often harvested in an immature state and ripened postharvest.
Most will ripen normally on the tree after they have reached full maturity. However, avocado,
which is a climacteric fruit, do not normally ripen until they are harvested and can remain on
the tree in a mature but unripe condition until picked (Seymour and Tucker 1993). Ripening
involves a number of physical and chemical changes in fruit. These normally occur when the
fruit has developed to what is referred to as full maturity. However, immature fruit may be
harvested and exposed to certain postharvest conditions (temperature, gas content in the
atmosphere, humidity) which are conducive to ripening. The changes which can occur during
ripening may be independent of each other, but under the correct circumstances these
processes are initiated and proceed together, producing an acceptably ripe fruit. In other
circumstances a change such as reduction in acidity or change in colour may occur at a
different rate from other processes, producing a fruit which is fully ripe in all aspects except
that one.
Initiation of ripening occurs when a threshold level of ethylene is reached in the fruit
cells. This occurs naturally at a point during maturation. It can occur earlier if the fruit
undergoes stress, for example if it, or the tree it is growing on, is attacked by a disease-
causing microorganism. Ripening can also be initiated by exposing the fruit to exogenous
ethylene so that the threshold level infiltrates into the cells. As fruits approach maturity they
become more sensitive to ethylene-initiated ripening (Knee et al., 1987). In non-climacteric
fruits such as strawberries there is little change in ethylene production during ripening
(Marming 1993).
Sources of ethylene for ripening
Ethylene is used to initiate ripening in many fruit postharvest (climacteric fruits only)
and to degreen others to improve their appearance. The method selected for applying
ethylene depends on cost, convenience and safety factors.
a) Liquid: Compounds that decompose in or on the crop to release ethylene can have the
advantage of easy application. 2-chloroethyl phosphonic acid (Ethrel or Ethephon), has been
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used as a source of ethylene for decades and a voluminous literature exists on its application
and effects. These include initiation of flowering in pineapples, anti lodging agent in cereals,
stimulation of latex flow in rubber, enhanced degreening of citrus fruits and initiation of
ripening in climacteric fruit. Ethrel is hydrolysed in plant tissue to produce ethylene,
phosphate and chloride.
Ethylene can also be released from ethrel by mixing it with a base such as sodium
hydroxide. Ethrel 'C' will release 93 g from 1 litre (or 74.4 litres of ethylene gas litre -1)of
ethrel. It has been used in this way to initiate bananas to ripen by placing containers of ethrel
in a gastight room containing the fruit and then adding the base to the containers. It is a
simple effective method but tends to be expensive compared to other methods. Degreening of
lemons can be achieved by dipping fruit in 1000 ppm ethrel. This had the same effect as
exposing the fruit to 50 ppm ethylene gas for 24 hours (Amchem information sheet 46).
Direct dipping of crops which are to be eaten may be governed by food legislation in some
countries.
b) Large gas cylinders: Ethylene is available in large steel cylinders where it is stored under
pressure. Typical cylinders are number 1, which is 1520 mm high and 230 mm in diameter,
and number 3, which is 940 mm high and 140 mm in diameter. The former contains 15 kg
(12.9 m3) of ethylene and the latter 3 kg (2.6 m3). Because ethylene is highly flammable the
use of large cylinders of the pure gas is discouraged. In order to allow some margin for error
it is usually used diluted with nitrogen. Typical mixtures are 95% nitrogen and 5% ethylene
or 95.5% nitrogen and 4.5% ethylene. The method of application is to meter the gas into the
ripening room containing the fruit through a pipe. The volume of the room should have been
previously calculated and the volume of ethylene introduced calculated with a flow meter
and a stop-watch.
Small gas cylinders: These are steel cylinders which commonly contain 35litres of ethylene.
Two types are available. One type has a cover which, when it is punctured, releases all the
gas inside. The second type can be fitted with a metering device to allow for slow and
controlled release of the gas. The former is the type commonly used for initiating fruit to
ripen commercially. The way it is applied is to calculate the volume of the ripening room and
then release the gas from the correct number of cylinders to achieve the correct concentration
of ethylene required.
c) Ethylene generators: These are devices which are placed in ripening rooms. A liquid is
poured into them and they are connected to an electrical power source to produce ethylene
over a period of about 16 hours. The manufacturers provide no information on exactly what
the liquid is that they supply for use in the generators, or the process by which the ethylene is
generated. A possible way of generating ethylene would be to heat ethanol in a controlled
manner in the presence of a copper catalyst. Care should be exercised in doing this because
of the flammability of the alcohol.
The way to use generators is to calculate the volume of the store and place the correct
number of generators in the store to provide the required ethylene concentration. This method
has the advantage of supplying ethylene over 16 hours rather than in one dose from cylinders.
This means that there is a better chance of achieving the desired ripening or degreening effect
where there are problems of the room being perfectly gastight.
Study Questions
1) Discuss in detail the ethylene inhibitors and ethylene absorbents and their influence on
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ripening process.
2) Mention the ethylene concentration used to enhance the various fruits ripening process.
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INSTRUMENTS / EQUIPMENTS COMMONLY USED IN FOOD PRESERVATION
1. Brix hydrometer Used to measure the percentage of sugar

2. Jel meter Used to determine the (pectin) viscosity of fruit juice
3. Viscometer Used to measure the viscosity of liquid in cP (centiPoise)
4. Thermometer Used to know the temperature of the products
5. Hand refractometer Used to read the concentration of sugar in % or 0 Brix
(0-32%, 28-62%, 58-92%)
6. Abbe’s refractometer Used to read the concentration of sugar in %
(0-95oB)
7. Brinometer Used to know the concentration of brine in percent
8. Balance Used for weighing the chemicals and other materials
9. Knife Used for cutting the fruits and vegetables
10. Peeling knife (Peeler) Used for removing the peel of fruits and vegetables
11. Coring knife Used to remove the core of the fruits like tomato
12. Sieves Used for straining crushed material to extract juice
13. Screw type hand juice To extract juice from fruits eg. Orange
extractor
14. Electric juice extractor To extract juice from fruits and vegetables
15. Lime juice squeezer To extract juice from fruits
16. Cooking gas stove Used for cooking
17. Electric hot plates Used for cooking
18. Home can sealer or double Used to seal the cans
seamer
19. Crown corking machine Used for corking the bottles
20. Crown corks Used to cork the bottles
21. Capsuling machine Used to fit the capsule to the mouth of the bottle after
fixing cork
22. Can cum cork opener Used to open the bottles
23. Pressure cooker Used as container for cooking the products
24. Drying trays Used for drying the processed products
25. Waring blender / Mixer / To crush fruits and vegetables or mix the ingredients
Grinder
26. Mix-master Electrically operated multipurpose machine used
for whipping cream, beating eggs, butter mixing etc.
27. Fruit and vegetable slicer To cut vegetables and fruits having firm pulp, into slices.
Eg: Pineapple
28. Champion shredder or Used for slicing, dicing, crumbing, cutting chips
dicer etc. It has got different types of dices which can
be used according to the need
21
29. Hydraulic press Used to extract the juice from fruits by applying pressure
on the pieces of fruits kept in the chamber.
30. Autoclave (Horizontal / Equipments used to sterilize the materials,
Vertical) containers, etc., which are required for preservation
31. Dehydrator Ideal for drying fruits and vegetables at home
Study Questions
1. Draw the diagrams of equipments / instruments used in food preservation.
2. What is steam jacketed pan?
22
CONTAINERS FOR PROCESSED FRUIT AND VEGETABLE PRODUCTS
The processed products need to be packed in suitable containers to protect against

microorganisms, moisture, light, oxygen and filth. The primary objectives of packaging are
protection from spoilage; ease in distribution, display and handling; communication
between the manufacturer and customer and motivation of customer to buy again. The
packaging material employed varies with a) nature of the product, b) length of storage time,
c) distance to be transported.
Packaging material should have the following characters:
1. It should be easy for handling and stocking.
2. Sufficiently durable and have mechanical strength to resist piercing, puncturing etc.
3. Should protect the product against contamination from air, light, odour uptake etc.
4. Should retain the flavour.
5. Should be suitable for display and advertise.
Types of containers: Processed fruit and vegetable products are packaged in rigid and semi
rigid containers made of metal, glass, plastics, paper or paperboard, or combination of such
materials. Rigid containers have the most favorable properties such as, protectiveness,
impermeability and ease of sterilization. In addition, they are easily adapted to high speed
equipment for making, filling and handling. Commonly used containers are :
i) Metal containers, ii) Glass containers, iii) Flexible packaging material
I. Metal containers: The major categories of metal containers cans, boxes, collapsible tubes,
aerosols, cups and trays formed from sheet metal. Tin plate is one of the most important
packaging materials used in production of metal containers. Aluminum is other metal used
for this purpose. Metal containers are most widely used in canning industry.
o Advantage:
o Withstand high speed machines used for filling, closing and handling
o Corrosion, solder ability and magnetic handling capability
o Facilitates better stocking and display
o Reduces photochemical changes
o More durable and reusable
o Light in weight and easy to handle
Two Types: 1. Tin containers, 2. Aluminum cans
1. Tin containers: The common term tin can is a misnomer, since these are usually over 99
percent steel by weight (thin steel plate of low carbon content) with only a thin coating of tin
(0.0025mm) on the surface. Tin plate is made by rolling mild or low carbon steel in to sheets
or strips and coating both faces with commercially pure tin either by dipping in molten metal
or by electrodeposition.
The tin coating may need to be different for the internal (2.8gsm; gsm = gram per
square meter) and external (5.6gsm; to minimise rusting and external corrosion problems)
surfaces of the can. To satisfy this requirement, differentially coated plate is available and
widely used. Acid fruits in which colouring matter is insoluble in water are packed in plain
cans eg. Peach, pineapple, apricot, grape fruit etc. It is difficult to coat steel plate uniformly
with tin during the process of manufacture and therefore small microscopic spaces are always
23
left uncoated. The contents of can may react with these exposed parts and cause
discolouration of the product or corrosion of the tinplate. When corrosion is severe, the steel
is attacked & black stains of iron sulphide are produced. It is necessary, therefore to coat the
inside of the tin can with some product which would prevent discolouration but would not
impart its own flavour or injure the wholesomeness of contents. This is achieved by what is
known as lacquering (term ‘lacquer’ in UK = term ‘enamel’ in American canning). The
lacquer covers a wide range of organic coating materials made from natural and synthetic
resins. Lacquers used for food containers may be either oleoresins (natural fossil gums and
quick drying oils using white spirit as thinner) or synthetic lacquers (produced by chemical
synthesis – phenolic resins, epoxy resins, phenyl resins etc. which are used singly or in
combinations). Lacquer is applied in solution in alcohol. The plates are passed through a
long oven where they are heated to about 152 o C for 8 min. to 216 o C for 10min. to dry and
to bake the lacquer. Backing causes the lacquer to become a clear golden brown colour.
Types of lacquers: 1. Acid resistant 2. Sulphur resistant
Acid resistant cans (R-enamel lined cans / sanitary / standard enamel): These are gold
coloured enamel, tailored to resist the corrosive qualities of acid fruits with colouring matter
soluble in water eg. Red berries, black berries, beets, plums, winter squash, pumpkin,
coloured grapes, strawberry, etc. These highly coloured fruits retain their colour fairly
satisfactorily in lacquered cans which otherwise packed in plain tins can get bleached. R-
enamel can is made from an oleoresinous varnish of special composition, by baking the
coated piece.
Sulphur resistant cans: They are also of golden colour and the cans coated with it are called
‘C-enamel lined cans. They are used for non acid products (acid eats the lacquer) like peas,
corn, beans etc., to prevent the discolouration of the contents and the staining of the inside of
the containers. They are meant only for non-acid foods & should not be used for any highly
acid product, as acids ats the lacquer. C-enamel can is of phenolic lacquered can /
oleoresinous type containing zinc oxide or zinc carbonate material. Zinc oxide absorb
volatile sulphur compounds from proteinaceous foods such as leguminous vegetables and
thereby reduce the possibility of the production of visually unacceptable sulphide staining
within such cans. Zinc sulphide is opalescent whereas iron sulphide is black.
2) Aluminium cans:
Advantages
1. Lights in weight 4. Can be shaped to several different
2. Resistant to atmospheric corrosion forms.
3. Not stained by sulphide bearing
products
Dis-advantages
1. Requires heavier gauges to get the 2. Difficult to open by a standard opener
comparable strength to that of tin plates 3. Life is less as compared to tin plate
II. Glass containers: Major constituent is silicon or silicon dioxide. Glass was the first
packaging material among the packages
Advantages:
1. Doesn’t react with any food 3. Odourless and sanitary (free from
material dust)
2. Impermeable and non-porous 4. Transparent and therefore
inspection is facilitated
24
5. Easy to open and re-usable 6. Made of any size and shape.

Dis-advantage:
1. Fragile nature 3. Transmits light
2. High speed machine cannot be
employed
25
Types of bottles:
1. Narrow neck (crown bottle) used for preserving juice, squash, cordial etc.
2. Wide mouth (jam bottle) used for preserving jam and jelly
3. Wire bail jars: Ensures perfect sealing
III. Flexible packing materials:
Plastics have been playing a vital role in the field of flexible packing. The major
outlets for such material are the packing of processed fruits and vegetables like dehydrated
products, fruit juice concentrate, alcoholic beverages etc.
Advantages:
1. Plastic packages are corrosion resistant and leak proof.
2. Can be processed in to any desired shape or form, such as films, sheets, bottles
tubes, pouches, crates etc.
3. Plastics are light and less bulky than other packaging materials, which results in
saving in the cost of storage and transportation.
4. Some new plastics have excellent barrier properties to moisture, odour, oxygen
and other gases so that the desired shelf life of various products can be
maintained.
5. They can be sterilized by all conventional methods,
Dis-advantages:
1. They cannot resist piercing and puncturing
2. Cannot be reused.
Study Questions
1. What do you mean by tin can?

2. What is enamel? Name the compounds used for enamel coatings.
3. Why the flexible packaging materials have not been popular?
4. What are the advantages of glass containers over tin cans?
Exercise No. 7a Date:
PREPARATION AND PRESERVATION OF FRUIT JUICE AND SQUASH
Fruit juice, squash and cordials used as cold drinks are rich in minerals, vitamins and
nutritive factors. These drinks are delicious.
1. Unfermented Fruit Juice:
Unfermented juice or pure fruit juice is a natural juice pressed out of a fruit and remains
practically unaltered in its composition during its preparation and preservation.
2. Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages
1. Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages
(Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means an unfermented but
fermentable product which is prepared from juice or Pulp/Puree or concentrated juice or pulp
of sound mature fruit. The substances that may be added to fruit juice or pulp are water, peel
oil, fruit essences and flavours, salt, sugar, invert sugar, liquid glucose, milk and other
ingredients appropriate to the product and processed by heat, in an appropriate manner,
before or after being sealed in a container, so as to prevent spoilage.
2. The product may contain food additives permitted in these regulations including Appendix
A. The product shall conform to the microbiological requirements given in Appendix B. The
product shall meet the following requirements:—
(i) Total soluble solid (m/m) - Not less than 10.0 percent
(ii) Fruit juice content (m/m)
(a) Lime/Lemon ready to serve beverage - Not less than 5.0 percent
(b) All other beverage/drink - Not less than 10.0 percent
3. The container shall be well filled with the product and shall occupy not less than 90.0
percent of the water capacity of the container, when packed in the rigid containers. The water
capacity of the container is the volume of distilled water at 20ºC which the sealed container
is capable of holding when completely filled.
3. Fermented Fruit Beverage: This is a juice which has undergone alcoholic fermentation
by yeast. The product contains varying quantities of alcohol. Eg., Grape wine
4. Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water means the product
prepared from unfermented but fermentable fruit juice/puree or concentrate clear or cloudy,
obtained from any suitable fruit or several fruits by blending it with nutritive sweeteners,
water and with or without salt, aromatic herbs, peel oil and any other ingredients suitable to
the products.
A fruit juice squash consists essentially of strained juice containing moderate quantities
of fruit pulp and formulated suitably in respect of sugar acid ratio for getting proper taste
with the help of addition of sugar, water and fruit acid if necessary.
Example: Orange squash, lemon squash and mango squash
This is a fruit juice beverage which is considerably altered in composition before
consumption. It is a refreshing drink containing vitamins and minerals for health.
5. Cordial means a clear product free from any cellular matter, obtained by blending
unfermented but fermentable clarified fruit juice with nutritive sweeteners & water with or
without salt and peel oil and any other ingredients suitable to the products.
Name of the products Min (%) of fruit juice/ Total Soluble Acidity expressed
as Max (%) puree in the final product Solids Min (%) Citric Acid
(1) Squash 25 40 3.5
(2) Crush 25 55 3.5
(3) Fruit Syrup/Fruit Sharbats 25 65 3.5
(4) Cordial 25 30 3.5
(5) Barley Water 25 30 2.5
Any syrup/ sharbats containing a minimum of 10 percent of dry fruits shall also qualify to be
called as fruits syrups.
The container shall be well filled with the product and shall occupy not less than 90.0 percent
of the water capacity of the container, when packed in the rigid containers. The water
Use of Class II preservatives restricted:

The use of Class II preservatives shall be restricted to the following group of foods in
concentration not exceeding the proportions given below against each.
Sl. No. Article of Food Preservative Parts per million
1. Other non alcoholic wines, squashes, crushes, Sulphur dioxide 350
fruit syrups, cordials, fruit juices and barley water or
to be used after dilution Benzoic acid 600
2. Beer Sulphur dioxide 70
3. Cider -do- 200
4. Alcoholic Wines -do- 450
5. Ready to serve beverages Sulphur dioxide or 70
Benzoic Acid 120
6. Brewed ginger beer Benzoic Acid 120
7. Syrups and sharbats Sulphur dioxide 350
or
Benzoic acid 600
8. Fruit juice concentrates with preservatives for Sorbic acid and its sodium 100
conversion in juices, nectars for ready to serve potassium or calcium salts
beverages in bottles/ pouches selling through (calculated as sorbic acid)
dispensers
9. Fruit juices (tin , bottles or pouches ) -do- 200
10. Nectars, ready to serve beverages in bottles/pouches -do- 50
selling through dispensers
3.1.2 Colouring Matter

1) Unauthorized addition of colouring matter prohibited - The addition of colouring matter to
any article of food except as specifically permitted by these regulations is prohibited.
2) Natural colouring matters which may be used - Except as otherwise provided in these
Regulations and Appendices, the following natural colouring principles whether isolated
from natural colours or produced synthetically may be used in or upon any article of food.
(a) Carotene & Carotenoids including
(i) Beta-carotene;
(ii) Beta-apo 8'- carotenal;
(iii) Methylester of Beta-apo 8' carotenoic acid,
(iv) Ethylester of Beta-apo 8' carotenoic acid,
(v) Canthaxanthin;
(b) Chlorophyll;
(c) Riboflavin (Lactoflavin).
(d) Caramel.
(e) Annatto
(f) Saffron
(g) Curcumin or turmeric
Explanation - In the preparation of the solution of annatto colour in oil, any edible vegetable
oil listed in Chapter 2 to these regulations may be used either singly or in combination and
the name of the oil or oils used shall be mentioned on the label as provided in Regulation
2.4.2(10) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
3) Addition of inorganic colouring matters and pigments prohibited - Inorganic colouring

matters and pigments shall not be added to any article of food unless otherwise provided in
these Regulations and Appendices
4) Synthetic food colours which may be used

No Synthetic food colours or a mixture thereof except the following shall be used in food.
Sl Colour Common name Colour index (1956) Chemical class

No.
1. Red Ponceau 4R 16255 Azo
Carmoisine 14720 Azo
Erythrosine 45430 Xanthene
2. Yellow Tartrazine 19140 Pyrazolone
Sunset Yellow FCF 15985 Azo
3. Blue Indigo Carmine 73015 Indigoid
Brilliant Blue FCF 42090 Triarylmethane
4. Green Fast Green FCF 42053 Triarylmethane
5) Use of Lake Colours as colourant in foods

Aluminium Lake of Sunset Yellow FCF may be used in powdered dry beverages mix
(powdered soft drink concentrate) upto a maximum limit of 0.04 percent by weight. The
maximum limit of colour content in final beverage for consumption shall not exceed 8.3 ppm
and that of aluminium content shall not exceed 4.4 ppm of the final beverage for
consumption:
Provided that the powdered dry beverages mix (powdered soft drink concentrate)
label shall give clear instruction for reconstitution of product for making final beverage
(6) Use of permitted synthetic food colours prohibited - Use of permitted synthetic food
colours in or upon any food other than those enumerated below is prohibited :—
(i) Ice-cream, milk lollies, frozen desserts, flavoured milk, yoghurt, ice-cream mix-powder;
(ii) Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets,
savouries (dalmoth, mongia, phululab, sago papad, dal biji only);
(iii) Peas, strawberries and cherries in hermetically sealed containers, preserved or processed
papaya, canned tomato juice, fruit syrup, fruit squash, fruit crushes, fruit cordial, jellies, jam,
marmalade, candied crystallised or glazed fruits;
(iv) Non-alcoholic carbonated and non-carbonated ready to serve synthetic beverages
including synthetic syrups, sharbats, fruit bar, fruit beverages, fruit drinks, synthetic soft-
drink concentrates;
(v) Custard powder;
(vi) Jelly crystal and ice-candy;
(vii) Flavour emulsion and flavour paste for use in carbonated or non-carbonated beverages
only under label declaration as provided in regulation 2.4.5 (35) of Food Safety and
Standards (Packaging and Labeling) Regulations, 2011.
7) Maximum limit of permitted synthetic food colours - The maximum limit of permitted
synthetic food colours or mixture thereof which may be added to any food article enumerated
in regulation 3.1.2(6) and Appendix A of these Regulations shall not exceed 100 parts per
million of the final food or beverage for consumption, except in case of food articles
mentioned in clause (iii) of regulation 3.1.2 (6) where the maximum limit of permitted
synthetic food colours shall not exceed 200 parts per million of the final food or beverage for
consumption.
8) Colours to be pure - The colours specified in these Regulations, when used in the
preparation of any article of food shall be pure and free from any harmful impurities.
6. Synthetic Syrup or Sharbat

1. Synthetic syrup or sharbat means the syrup obtained by blending syrup made from sugar,
dextrose or liquid glucose.
It may also contain fruit juice and other ingredients appropriate to the product. It shall
be free from burnt or objectionable taints, flavours, artificial sweetening agents, extraneous
matter and crystallization. It may contain citric acid, permitted colours, permitted
preservatives and permitted flavouring agents. It shall also conform to the following
standards namely:—
Total soluble solids - Not less than 65 per cent by weight
7. Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree:
1. Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree (Canned, Bottled,
Flexible Pack and/or Aseptically Packed) means the unfermented product which is capable of
fermentation, obtained from the juice or pulp or puree of sound, ripe fruit(s) / vegetable(s),
from which water has been removed to the extent that the product has a total soluble content
of not less than double the content of the original juice/ pulp/ puree prescribed vide in
regulation 2.3.6 and 2.3.7. Natural volatile components may be restored to the concentrates
where these have been removed. It may be pulpy, turbid or clear and preserved by heat, in an
appropriate manner, before or after being sealed in a container, so as to prevent spoilage.
PREPARATION OF ORANGE SQUASH
FSSR specification: Minimum percentage of T.S.S in the final product (w/w) 40%
Minimum fruit juice in the end product (w/w) 25%
Materials required:
Pressure cooker, crown bottles, blender, muslin cloth, utensils, potassium
metabisulphite, funnel, sugar, orange fruits, stainless steel knife, vessels, juice extractor, mix
master.
Procedure:
1. Selection of fruits: Select fresh, fully ripe, sound fruits free from bruise.
2. Washing the fruits: Wash the selected fruits in running water thoroughly to remove any
dirt and extraneous matter.
3. Extraction of juice: Remove the peel of the loose skinned oranges and extract juice in
the screw press or waring blender. For tight skinned oranges, cut the fruit into halves and
express the juice in a cone type extractor or through glass juice extractor. The juice is
filtered through muslin cloth.
4. Addition of sugar, water, citric acid: The required quantity as per the recipe (sugar,
water and acid) area added and mixed well. The mixture is strained through muslin cloth.
Recipe
I II III
(33% juice) (57% juice) (40% juice)
Juice 2 kg 2 kg 1kg
Sugar 2.5 kg 1.5 kg 1 kg
Water 1.5 kg - -
Citric acid 90 g 40 g -
Lime, lemon or - - 500 ml
galpal juice
Essence: Peel emulsion of 2-4 oranges for every 100 fruits or a requisite quantity of fruit
essence or oil to be used.
Colour: Requisite quantity of edible orange colour (permissible brand) to give the desired
shade in the product.
5. Addition of chemical preservative: Add potassium metabisulphite (max. SO2 is 350ppm
or benzoic acid 600ppm) at the rate of 600 mg/kg of the finished product. Dissolve the
chemical in little quantity of mixture first and later this is mixed well with the other
quantity. Fill the squash in presterilised bottles leaving a head space of 1.2 to 2.5 cm.
6. Sealing, labeling and storage: Seal the bottles air tight either with crown cork seal or
with ordinary cork slightly wetted and pushed in. Label the bottles as per the
specification. Store the bottles in cool dry place.
OBSERVATIONS TO BE RECORDED
1. Weight of the fruit :
2. Weight of peel, pomace, seed :
3. Weight of juice :
4. Weight of sugar :
5. Weight of water added :
6. Weight of citric acid added :
7. Weight of potassium metabisulphite added :
8. Total weight of squash obtained. :
PREPARATION OF LIME JUICE CORDIAL
Definition: Cordial means a clear product free from any cellular matter, obtained by
blending unfermented but fermentable clarified fruit juice with nutritive sweeteners & water
with or without salt and peel oil and any other ingredients suitable to the products.
Cordial is sparkling, clean, sweetened fruit juice from which all the pulp and other
suspended materials have been completely eliminated. Cordial is normally made out of citrus
fruits like lemon and lime juice.
FSSR specifications:
1) Minimum percentage of TSS in the final product (w/w): 30%
2) Minimum percentage of fruit juice in the final product (w/w): 25%
Procedure
Extract the juice from limes as in squash and store it in glass containers after adding
potassium metabisulphite of 1.5 g/kg of juice. Allow the juice to settle for about a month.
Decant the clear juice without disturbing the sediment and strain it through fine muslin cloth.
Add the ingredients as per the recipe (for the clear juice)
Recipe (Lime juice cordial)
Medium sugar cordial High sugar cordial

Juice 1 kg 1 kg
Sugar 1.25 kg 2.25 kg
Water 1 kg 200 g
Mix the ingredients thoroughly with slight warming, if necessary. Strain the product
through a fine muslin cloth. Add potassium metabisulphite at the rate of 300 mg/kg of the
finished product (max. SO2 is 350ppm or benzoic acid 600ppm). Fill the products in pre-
sterilized bottles leaving sufficient head space, cork and seal them, store in a cool and dry
place.
Study Questions
1. What is the difference between cordial and a squash?
2. Which are the fruits suitable for making squash?
3. What is the principle of preservation in squash?
4. How does potassium metabisulphite act in the squash?
5. What are the advantages of potassium metabisulphite chemical preservative over sodium
benzoate?
PREPARATION OF FERMENTED BEVERAGES
Fermented fruit beverages: This is a juice which has undergone alcoholic fermentation by
yeast. The product contains varying quantities of alcohol, eg: grape wines and apple ciders.
Fermented beverage has been known to mankind from times immemorial Grape wine
is the most important among these. Wines made from fruits are named after the particular
fruit employed. Thus we have apple cider from apples, perry from pears and orange wine
from oranges. Starch and sugar also are fermented to get special type of liquors.
Preparation of grape wine
The wine is fermented alcoholic beverage produced from grape juice (without
distillation)
Method:
1. Obtain fully ripe grapes. Remove the stem and stalks etc. Crush the grape berries by
hand/wooden pestle or with a roller crusher if quantity to be crushed is large.
2. Do not wash grapes in water unless absolutely necessary to remove excessive mud, dust
etc. if any.
3. Test sugar content of the juice by Brix hydrometer in hydrometer cylinder. A scale
reading 23-240 Brix is satisfactory to produce wine containing up to 12% alcohol. Add
about 100 g of sugar in 1 litre of juice and mix well if the grape juice is fairly sweet and
the brix hydrometer is not available.
4. Transfer the mush (crushed grape mass) to the porcelain jar. The jar should not be filled
more than the three fourth. In case of red table wine, the juice is fermented along with the
pomace (skin of the grapes) for 3 days. Then strain it through muslin cloth and remove
the pomace. And for white table wine, pomace is kept only for 24hr and then juice is
alone be fermented later on. Cover the mouth of the jar with cotton plug.
5. Add 3 g of sodium metabisulphite (available with chemical suppliers) per 10 kg of grapes
to prevent the growth of wild yeast and bacteria during and after fermentation. Weigh the
preservative carefully. Dissolve in a small volume of juice and then mix this juice
thoroughly with the main bulk. Now allow the mush to stand for about 6 hr.
6. Add 100-200 ml yeast inoculum for every 10 litres of mush.
7. Allow the juice and pomace (skin of the grapes) in case of red table wine and juice alone
in case of white table wine to ferment for 3 days. Maintain its temperature to about 20-
250 C.
8. Now strain the juice through suitable strainer (thick cloth) Press well and squeeze to
extract the remaining juice leftover.
9. Pour the extracted juice in a plastic glass or wooden container with narrow mouth and
again allow it to ferment till all sugar is converted into alcohol. This might take another
week or so. At this stage, the wine becomes still (no gas bubbles can be seen rising) and
the yeast cells and other sediments settle at the bottom of the vessel.
10. Now siphon the clear wine into clean bottle. Fill them up completely to the brim. If some
space is left in the bottle at the top, the contact with the air may cause spoilage. Cork the
bottles tightly (narrow necked) and keep for about two weeks.
11. Again siphon the clean wine into fresh, thoroughly cleaned bottles. Cork the bottles well
and seal with wax or fix crown corks with crown corking machine.
12. Allow the wine to mature for 4-6 months (minimum) at room temperature in a cool place.
This develops the flavour and aroma in the wine.
Study Questions
1. What are the different types of grape wines?
2. What is the difference between beer, wine and brandy?
3. What are distilled liquors?
PREPARATION OF FRUIT JAM
1. Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously
packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its
pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or
liquid glucose to a suitable consistency. It may also contain fruit pieces and any other
ingredients suitable to the products. It may be prepared from any of the suitable fruits, singly
or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt
or objectionable flavours and crystallization.
A. The product shall conform to the microbiological requirements given in Appendix B. It
shall meet the following requirement:—
Total soluble solids (m/m) - Not less than 65.0 percent
3. The product shall be manufactured from not less than 45 percent, by weight, of original
prepared, fruit, exclusive of any added sugar or optional ingredients of finished product
except where fruit is strawberry or raspberry where it shall contain not less than 25 percent
fruit.
Plum, pear, apricot, loquat, sapota, apple, peach, karonda, carrot etc. can be used for
preparation of jams. Jams can also be prepared from tomato, mango, grapes, muskmelon etc.
Materials required: Waring blender, pressure cooker, vessels, stainless steel knives, pair of
spoons, sugar, citric acid, thermometer etc.
Procedure:
1. Selection of fruit: Select fully ripe fruit having good colour, flavour and aroma. If the
fruit is firm, tough and unripe, allow it to stand for a day or two to develop sweetness and
flavour. Unripe fruits should not be used. Wash the selected fruits thoroughly in fresh water.
Remove fruit stalk, if any. Trim the bruised and blemished portions.
2. Preparation of the fruit: Peel the fruits. Remove any stone and cores. Cut the fruit into
small pieces. If the fruit is tough and hard, boil it with small quantity of water to soften it.
3. Addition of sugar and acid: To the sour fruits, add an equal quantity of sugar by weight
of the pulp, while to the sweeter fruits, and only ¾ sugar to the weight of the pulp. Add citric
acid at the rate of 1.5 to 2.0 g/kg of the fruit.
4. Mixing: Mix the ingredients thoroughly and allow the mixture to stand for ½ to 1 hr so
that the sugar dissolves in the juice.
5. Cooking: Cook the mixture slowly with occasional stirring and crushing, till the
temperature reaches 105.50 C at (M.S.L.) or till the mass reaches the desired consistency. The
temperature is adjusted at different (M.S.L.) places by deducting 0.60 C for every 150 meters
rise in the altitude from the sea level.
1. Fruit, fruit pulp, juice (not dried) for conversion into Sulphur dioxide
jam or crystallized glace or cured fruit or other products :
a) Cherries -do- 2,000
b) Strawberries and raspberries -do- 2,000
c) Other fruits -do- 1,000
2. Jam, marmalade, preserve canned cherry and fruit jelly Sulphur dioxide 40
Or
Benzoic acid 200
3. Jams, jellies, marmalades, preserve, crystallized Sorbic acid 500
glazed or candid fruits including candid peels fruit bars and its sodium potassium or
calcium salts(calculated as
sorbic acid)
6. End point:
i. Temperature test: Boil the mass till it reaches the required temperature at that
particular altitude. Once this temperature is reached boiling can be stopped.
ii. Sheet test: When the mass has been boiling for sometime and has become
sufficiently thick in consistency, dip a spoon into it and let the produce run off in the
form of a sheet instead of flowing readily in a single stream, it means that the end
point has been reached and the product is ready for filling into containers. Otherwise,
continue boiling till the sheet test is satisfactory.
7. Filling and closing: Fill the hot jam into clean dry bottle or can, placed on an insulating
material like a wooden board or a thick pad of cloth (for preventing the breakage in the
case of glass bottle). Close the filled containers without delay.
8. Cooling: Invert the containers for about 5 minutes to sterilize the lid also and then allow
it to cool.
9. Labeling and storage: The filled bottles are labeled as per the specification like date of
manufacture, kind of product, net weight of the product and chemical preservative used.
The labeled bottles are stored in a cool dry place.
Observation of be taken:
1. Weight of the fruit
2. Weight of the pulp
3. Weight of the peel and seed
4. Percentage of wastage
5. Weight of sugar added
6. Weight of the citric acid added
7. End temperature of jam
8. Total quantity of jam prepared
9. Cost of jam per bottle
Study Questions
1. What is the T.S.S. % for jam prepared from a dry fruit?
2. Is blanching necessary while making jam from tomato?
3. What is the FSSR specification for a jam prepared from fresh fruit?
4. What is the sheet test?
5. How much sugar is added to 1 kg mango and pineapple pulp for making a jam?
6. Why raw fruits are not selected for making jam?
7. What is a mixed jam?
8. At what temperature jam boils at Dharwad/Vijayapura/Hanumanmatti?
PREPARATION OF GUAVA JELLY
1. Fruit Jelly means the product prepared by boiling fruit juice or fruit (s) of sound quality,
with or without water, expressing and straining the juice, adding nutritive sweeteners, and
concentrating to such a consistency that gelatinisation takes place on cooling. The product
shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
shall meet the following requirements:—
Total soluble solids (m/m) - Not less than 65.0 percent
3. The product shall be manufactured from not less than 45 percent, by weight, of original
prepared fruit, exclusive of any added sugar or optional ingredients of finished product.
Fruit jelly is a fruit product prepared by boiling a fruit with or without water. Then the
pectin solution is obtained by straining the extract. To the pectin extract of juice is added
sugar and acid and then the whole is concentrated by boiling to such a consistency that
gelatinization takes place on cooling.
Material required: Pressure cooker, jelly thermometer, jelly bottles, slicing machine,
stainless steel knives, jel meter, utensils, citric acid, sugar, vessels and coarse cloth.
Procedure:
1. Selection of fruits: Fruits selected should be fully developed and matured but not either
immature or over ripened. In immature fruits, the pectin is in the protopectin form, which is
insoluble in water and hence will not be good for extraction of pectin. In case of over ripe
fruits, the pectin is broken down to pectic acid and methyl alcohol, this also is not good for
pectin extraction. Therefore, fully matured fruits which are sound and healthy are selected.
2. Extraction of pectin: The selected fruits are thoroughly washed in running water. The
fruits are sliced either with stainless steel knife or in a slicing machine. The slices are covered
with water in a vessel. Citric acid at the rate of 1.5-2 g/kg of fruits is added. The slices are
boiled for ½ an hour with occasional stirring to avoid charring in the bottom. The extract is
filtered through coarse cloth.
3. Test for pectin

i) Alcohol test: To a tea spoon full of extract add two tea spoons full of methylated or
rectified spirit. Formation of one big clot or lump indicates high pectin in the extract.
Formation of many clots indicates medium pectin content and thin gelatinous precipitate
indicates poor pectin. If the material is poor in pectin, concentrate, till it gives test for pectin.
ii) Jel meter test: The jel meter works on the principles of viscosity. The clean extract (100-
700 F) is filled up to brim level in the capillary space of the jel meter and the same is allowed
to trickle down for one minute (under room temperature). After one minute the level at which
the extract stands gives the reading of sugar to be added as well the pectin content. If the
extracts completely falls down within a minute, it indicates the poor content of pectin and
such extract needs further boiling until required pectin strength is obtained in the extract.
4. Addition of sugar: The quantity of sugar to be added depends on the pectin strength of the
extract. To every cup (226 oz cup) of extract which contains high or medium quantity of
pectin ¾ to ½ cup of sugar is added, respectively. Sugar also can be added depending upon
the jel meter reading. If the jel meter is 1 ¼, for every 1 kg of pectin extract 1 ¼ kg of sugar
is added. If the jel meter reading is 1 or ½, for every 1 kg of extract 1 kg of sugar is added,
respectively.
5. Cooking the mixture: The mixture is boiled till 105.50C (at M.S.L) temperature is
reached. For other places of different altitude 0.6 0 C is reduced for every 150 meter rise in
sea level and the mixture is cooked at corresponding temperature of the place. During
cooking, care is taken to prevent charring of the mixture at the bottom by regular stirring of
the mixture.
6. Determining the end point:

i) Temperature test: When the mixture boils at the specified temperature for place,
the cooking is stopped.
ii) Sheet test: When the jelly is ready it falls down in the form of sheet when trickled
down from a spoon. If the jelly falls down in the form of drops, cooking is further
continued. Once the end point is reached, boiling should be immediately stopped.
7. Filling and sealing: The jelly is allowed to stand for a while. The scum which stands on
the top is carefully removed with the help of a ladle. The appearance of the jelly is spoiled if
scum is not removed. The clear jelly is filled in presterilised jelly bottles leaving 1/3 rd of an
inch head space. Once the jelly cools down to room temperature, the bottles are sealed air
tight. If this provision is not available, the paraffin wax sealing is done. The wax is melted
and poured over the cooled jelly forming a layer of 1/10”. This prevents any microbial
growth on the surface of the jelly.
8. Labeling and storage: The sealed bottles are labeled giving the specifications as required
like date of manufacture, kind of product, net weight of the end product and chemical
preservation used. The labeled bottles are stored in a cool dry place.
Observations to be recorded
1. Weight of the fruit taken :
2. Weight of the pulp extracted :
3. Quantity of sugar added :
4. Quantity of citric acid added :
5. Jel meter reading :
6. Thermometer reading :
7. Weight of the end product obtained :
8. Cost of jelly per bottle :
Study Questions
1. What is fruit jelly and how it differs from fruit jam?

2. Which are the fruits suitable for jelly making and why?
3. What happens if under ripe and over ripe fruits are selected for jelly making?
4. What happens if more sugar is added to a jelly?
5. What happens if more citric acid is added?
6. What is weeping jelly and what are the causes for it?
7. What is cloudy jelly and what are the causes for it?
8. What is the difference between fruit jelly and marmalade?
PREPARATION OF TOMATO KETCHUP
Definition: 1. Tomato Ketchup and Tomato Sauce means the product prepared by blending
tomato juice/Puree/Paste of appropriate concentration with nutritive sweeteners, salt, vinegar,
spices and condiments and any other ingredients suitable to the product and heating to the
required consistency. Tomato Paste may be used after dilution with water suitable for the
purpose of maintaining the essential composition of the product.
shall meet the following requirements:—
(i) Total Soluble solids (m/m) - Not less than 25.0 percent
Salt free basis
(ii) Acidity as acetic acid - Not less than 1.0 percent
Tomato ketchup is a condiment prepared by boiling the pulp and juice without seeds
+ skin, with a definite proportion of vinegar, sugar, salt and various spices containing not less
than 12% of tomato solids and 25% of total solids in the end product.
Materials required: Tomato fruits, waring blender, crown bottles, stainless steel knife,
coring knife, muslin cloth, pressure cooker, sugar, salt, vinegar, different specie (as per the
recipe), sealing machine, blotting paper.
Procedure:
1. Selection of fruit: Fully ripe, red tomatoes free from diseases and insect damage and
bruises are selected. Ripe fruits have the maximum flavour and sweetness.
2. Preliminary treatment: The selected fruits are washed in running water thoroughly to
remove the adhering dirt and other extraneous matter.
3. Blanching: The fruits are tied in a muslin cloth and immersed in boiling water for 1-2
minutes. Blanching should not be done more than this as it will cause bursting of the pulp.
Blanching helps in inactivation of enzymes apart from easy peeling of tomatoes.
4. Peeling: The blanched fruits are peeled carefully with stainless steel knife. The green
portion if any and the green core, is removed with coring knife.
5. Extraction of juice: The peeled fruits are chipped with the help of knife and put in the
waring blender to get a homogenous pulpy material. The extract is filtered through 2mm
sieve to separate out the seeds from the pulp. The clear pulp is further used.
6. Addition of sugar, salt, spices and vinegar: The required quantity of the above material
is calculated as per the recipe. Add 1/3 of the total sugar required to the pulp. Place the spices
viz. cloves, cardamom, black pepper, jeera, mace, cinnamon and red chillies in a cloth; after
making into fine powder tie the bag, immerse in the boiling pulp. The onion and garlic also
are chipped and tied in a separate bag and hung in the boiling pulp.
RECIPE
1. Tomato juice or pulp (fresh juice) 30 kg
2. Onion (chopped) 375 g
3. Garlic (chopped) 25 g
4. Cloves (wholes, headless) 10 g
5. Spices (coarsely powdered cardamom, black pepper, jeera in equal parts) 10 g
6. Mace (javatri) not ground 2.5 g
7. Cinnamon 10 g
8. Red chillies (powdered) 15 g
9. Ginger (green) 40 g
10. Salt 250 g
11. Sugar 2 kg
12. Vinegar (good quality 6% acetic acid) 1.2 ltr.
(N.B: Sugar can be added up to 1.5 kg to get slight sweeter ketchup)
7. Cooking: Heat the pulp till it thickens and is reduced to 1/3 of its original volume.
Remove the muslin bags and squeeze it well to remove the extract of the spices. Add vinegar,
salt and remaining sugar. Heat the mass for few minutes to dissolve the ingredients and the
final volume of the product is reduced to 1/3 of its original volume.
1. Tomato and other sauces Benzoic Acid 750ppm
8. Determining the end point:
i) Volume test: The end product must be 1/3 the volume of the original volume of the
pulp.
ii) Blotting test: Put a drop of the mass over a blotting paper. If all the free water in the
mass stands on the blotting paper, stop further boiling. If there is still spreading of
free water on the blotting paper, continue boiling. When the end point is reached,
boiling is stopped.
9. Addition of chemical preservatives: To the small quantity of the finished product add the
chemical preservative sodium benzoate at the rate of 285 mg/kg of the finished product. This
is mixed later in the other mass and dissolved well by stirring.
10. Filling and sealing: Fill the product into pre-sterilized bottles leaving ½” head space and
immediately corked and sealed air tight.
11. Pasteurization: The sealed bottles are pasteurized in boiling water for 30 minutes. The
bottles require a false bottom in the vessel to avoid bumping while pasteurization. This is
provided by keeping a waste cloth in the bottom.
12. Labeling and storage: The pasteurized bottles are dried with cloth and labeling is done
as per specification. The labeled bottles are kept in a cool dry place for storage.
1. Weight of the tomatoes

2. Weight of the minced pulp.
3. Weight of the peels, seeds and core
4. Weight of fine pulp
5. Weight of ketchup obtained
6. Calculate the quantity of ingredients required on the basis of the actual quantity of
pulp used.
7. Calculate the cost of each bottle of ketchup
Study Questions
1. Why spices are not directly mixed with tomato pulp and boiled?
2. Why is vinegar added after cooling?
3. Why is ketchup pasteurized?
4. Why should we not add salt at the beginning?
CANNING OF FRUITS
Canning: Canning as a method of food preservation involves application of heat high

enough to destroy or inactive essentially all possible micro organisms and enzymes followed
by sealing the food in air tight sterilized cans to prevent recontamination of food. Where
glass jars or bottles are used as containers in place of cans, the process is called bottling.
Fruits may be canned in tins or glass jars. Tin cans are made up of thin steel plate of
low carbon content, lightly coated on either side with tin metal. Cans require a can sealer or
can seamer for sealing the cans hermetically. A hand can seamer will suffice for domestic
use.
Steps in canning:
1. Select fresh, firm, fully developed evenly matured and sound fruits.
2. Wash the fruits thoroughly
3. Remove peel, stems, inedible portions, stones, slice as the case may be
4. Use cans and glass jars which have been previously heated for about 15 min. in
boiling water.
5. Transfer the prepared fruit into the containers.
6. Pour hot sugar syrup to cover the fruit leaving about 0.6 cm of head space.
7. Syrup can be classified as heavy (50%), medium (40%) and light (33%) depending
upon the requirement of a particular fruit.
8. Exhaust the filled can or jar (before sealing to drive out air from the fruit tissues).
This will take about 10 min.
9. Remove the can or jars one by one from water. Seal the jars with screw caps.
10. Cool the cans quickly, preferably in running cold water and take them out while still
they are warm.
Canning of sapota segments
Materials required: Cans (A-2 ½ size), brix hydrometer, thermometer, automatic sealing
machine, pressure cooker, spoons, sugar, vessels etc.
Procedure:
1. Selection of fruits: Fully ripe, fruits free from any disease, bruises are selected
2. Preparation of slices: The fruits are pealed carefully with stainless steel knife taking care
that there is minimum wastage of pulp, and fruit is not pressed or softened. The peeled fruits
are cut into eight uniform slices lengthwise. The seeds and other non-edible part are
removed.
3. Preparation of the syrup: The syrup of 560 Brix is required for this purpose. To get this
syrup add 5 cups of sugar in 4 cups of water. Mix thoroughly and warm a bit to dissolve the
sugar. To this add 56 g of citric acid. The syrup should be tested for its strength with the help
of the refractometer.
4. Filling slices and syrup: In A-2 ½ size can fill 280 g of fruits and fill the inter space
with the prepared syrup leaving 1.25 cm can head space.
5. Exhausting: Keep the filled cans in the vessel containing water and a false bottom for
exhausting. Heat the cans until the centre of the can reaches 80 0 C. Keep the cans in vessel
for sometime.
6. Sealing: The cans are sealed immediately under an automatic sealing machine. Sealing
should be done very carefully otherwise faulty sealing results in leakage of cans.
7. Pasteurization: Place the sealed cans in the same vessel with water used for exhausting.
Keep the level of water 2.5 to 5.00 cm above the top of the containers. Pasteurization should
be done for half an hour after the water starts boiling.
8. Cooling: Cool the pasteurized cans in running water.
9. Labeling and storage: Wipe the cans dry with cloth, any moisture left on the surface of
can result in rusting of the can which also results in leakage of the can. Label the can as per
specification and keep the cans in dry cool place for storage.
1. Weight of the fruits
2. Weight of slices
3. Weight of peel, seeds and other non-edible portion
4. Weight of sugar
5. Brix reading of the syrup
6. Number of cans filled
7. Cost of each can
8. Weight of water
Study Questions
1. What is canning?
2. What are the types of can used in canning?
3. What are reasons for exhausting?
4. What are uses of syrup in canning?
5. What are different types of spoilages in cans?
6. How do you prepare syrup of 300 brix?
7. What is use of refractometer and the principle of operation of refractometer?
8. Why pasteurization of cans is done?
Exercise no. 12b Date:
CANNING OF VEGETABLES (BEANS)
1. Selecting of material: Select fresh tender beans of good colour
2. Preparation of material: Wash the beans thoroughly in fresh water, cut them into 1”
long slices with the help of a stainless-steel knife.
3. Blanching: Wrap the cut pieces in a clean cloth and dip them in boiling water for 5
minutes.
4. Preparation of brine: Prepare common salt solution of 2.5%.
5. Filling and brining; Transfer the prepared vegetable into clean sterilized can; pour the
brine to cover the mass leaving about 0.6 cm head space.
6. Exhausting: Exhaust the filled cans to drive out air from the vegetable tissues. For this
purpose, place the filled cans into the open kettle containing boiling water for about 10 min.
Top of the can should be about 5 cm above the level of the water in the kettle. Place the lid
on the cans and continue to heat the water till the temperature of the can records 80 0C to 820
C.
7. Sealing: Remove the cans from the water while still they are hot, place a clean lid on the
filled can and seam it by means of a hand seamer.
8. Processing: Process the sealed cans for about 40 minutes at 115.6 0 F at 10 lb pressure/inch
in an autoclave.
9. Cooling and storage: Cool the cans immediately in cold water and store in cool, dry
place.
OBSERVATION TO BE RECORDED
Weight of beans =
Weight of salt =
Weight of water =
Slices/can =
Brine used/can =
Economics:
PREPERATION OF FRUIT CANDIES
1.1 Candied Fruits / Vegetables/ Rhizome / Fruit Peel means the product prepared from sound
and ripe fruits, vegetables, rhizomes or fruit peel, of any suitable variety, appropriately
prepared, by impregnating it with nutritive sweeteners to a concentration adequate to
preserve it.
1.2 Crystallised Fruit / Vegetable/ Rhizome / Fruit Peel means the product prepared from
candied product by coating with pure crystallised sugar or by drying the syrup on wet
candied fruit.
1.3 Glazed Fruit/ Vegetable/Rhizome / Fruit Peel means the product prepared from candied
product by coating it with a thin transparent layer of heavy syrup with or without pectin
which has dried to a more or less firm texture on the product.
1.4 The product may contain food additives permitted in these regulations including
Appendix A. The product shall conform to the microbiological requirements given in
Appendix B. It shall meet the following requirements:—
(i) The percentage of total sugar (w/w) - Not less than 70.0
(ii) Percentage of reducing sugar to total sugar - Not less than 25.0
The principle of candying involves covering the fruit with dilute hot syrup which is
generally concentrated day by day, so that the fruit is impregnated with sugar. It is important
to do this slowly in stages to give the sugar the time to penetrate as water from the fruit
diffuses out.
A fruit impregnated with sugar, drained and dried is named as candied fruit. They are not
sticky and plump, tender and exceedingly sweet with high flavour.
Method
1. Select only firm fruits for making candy. The fruit may be candied whole or in pieces.
The fruit is prepared exactly in the same manner as in the case of preserve, petha. Carrot,
ginger, mango, apple, pear, peach, plum & pineapple etc. are commonly used for
candying.
2. Prepare syrup exactly in the same way as in preserve. Add a small quantity of citric acid
or tartaric acid (1.0 – 1.6g per kg of sugar used). Place boiled and prepared fruit in a
syrup of 300 Brix and heat for 1-2 min. and put aside. Next day note the Brix of the syrup
and raise the sugar strength by ten brix. Increase the concentration of the syrup daily till it
reaches 700 Brix.
Steps to be remembered while making candied fruit:
1. The fruit should be ripe but still firm.

2. The fruit should not be allowed to become too soft, otherwise it would be difficult to dry
the product without impairing its shape.
3. The prepared fruit must always be covered with the syrup.
4. It should be turned from time to time to allow the whole fruit to dry. Ex. Petha candy.
Glazed fruit: A candied fruit dipped for a moment in boiling syrup to impart a glossy finish
to it, drained and dried is called glazed fruit.
Crystallised fruits: Candied fruit drained, dried and rolled in crystalline sugar is called a
crystallized fruit. It shall be coated with pure white crystallized sugar or by drying the syrup
on wet candied fruit. The finished product shall be translucent and not hard or granular.
Study Questions
1) What are the differences between candied fruit, crystallized fruit and glazed fruit?
2) Mention the steps for preparing petha
3) Mention the permissible ingredients in candied fruits as per FSSR
Exercise No.14 Date:
PREPARATION OF RAISIN
Raisin means the product obtained by drying sound, clean grapes of proper maturity
belonging to Vitis vinifera L. The product may be washed, with or without seeds and stems
and may be bleached with Sulphur Dioxide. The product shall be free from foreign matter,
living insects, mould, dead insects, insect fragments and rodent contamination. The product
shall have uniform colour, pleasant taste and flavour, free from odour and taste and evidence
of fermentation. The product shall be free from added colouring matter. The product may
contain food additives permitted in these regulations including Appendix A. The product
shall conform to the microbiological requirements given in Appendix B. The product shall
conform to the following requirements:—
(i) Moisture (m/m) - Not more than 15.0 percent
(ii) Damaged Raisins (m/m) - Not more than 2.0 percent
(iii) Sugared Raisins (m/m) - Not more than 15.0 percent
Explanation.- for the purpose of this paragraph,—
(i) 'Damaged Raisins' means raisins affected by sunburn, scars, mechanical injury which
seriously affects the appearance, edibility and keeping quality;
(ii) 'Sugared Raisins' means raisins with external or internal sugar crystals which are readily
apparent and seriously affect the appearance of the raisins.
Raisin is the second most important product of the grape after wine. In India raisins
are also known as Kismish or Manuk. A good raisin should be large and non-sticky with high
sugar content and good flavour. For raisin making the seedless grapes should have a T.S.S.
more than 200 Brix. Higher the T.S.S. better will be the quality as well as raisin yield. Also
the grapes should have a thin and non-leathery skin for quick and better drying.
There are two types of raisins prepared (1) Golden (yellow) coloured and (2) Green
coloured. The methods of preparation and various steps involved in this process are as
follows.
I. Selection of raw material: Thompson seedless, Arkavathi or other seedless varieties are
suitable for raisin making. Harvest the bunch at the highest degree brix (above 20 o Brix),
since the quality and drying ratio depends on the maturity of grapes.
T.S.S. of fresh grapes Anticipated yield of raisin (% of fresh grape)

18 o Brix 20%
20 o 22%
24 o 24%
28 o 26%
II. Preparation of bunches: Remove damaged, diseased and immature berries from
bunches. Damaged and diseased berries can be sticky and immature berries will yield raisins
of poor quality. The above procedure remains same for preparation of golden and green
raisins.
1. Golden colour raisins
Lye treatment: Prepare 0.3 percent sodium hydroxide solution (Caustic soda) in a stainless
steel container and boil. When it is boiling, dip the bunch for 3 second, and immediately rinse
in cold water. This treatment causes minute cracks on the berries and helps in quicker drying
and better penetration of sulphur fumes.
Sulphur treatment: Spread the lye treated bunches on perforated trays of wood or stainless
steel mesh and place inside air tight chambers (sulphur fumigation box). Spread the
calculated amount of sulphur (3 g sulphur/kg of grape) uniformly on a compact cotton layer
on porcelain plate and place inside the bottom of the chamber. Lit the cotton and close the
sulphur box. Expose the bunch to fumes of sulphur for four hours, subsequently remove the
bunches.
2. Green colour raisins
Bunch treatment: Dissolve ethyloliate (dipping oil) 1.5 kg and potassium carbonate 2.5 kg
in 100 litres of water. Dip the prepared bunches in the solution for 3 minutes.
Spraying of bunches while drying: Prepare the same solution mentioned above and spray
to the bunch spread on the driers on 3rd and 5th day.
III. Drying: Drying or dehydration can be achieved by sun, shade or oven drying. For better
keeping quality the raisins should contain 13 to 15 per cent moisture.
A ) Sun drying: Spread the sulphur treated bunches on a perforated plastic or wooden trays
and dry under direct sunlight. Drying may take about 10-12 days. The raisins thus obtained
will be amber to dark brown in colour and then turn black during subsequent storage. This is
followed only for golden colour raisins.
B) Shade drying: This method is most preferred for both golden and green colour raisins.
Spread the treated bunches as described above and keep in a well ventilated shaded place.
Drying takes about 15-20 days. These raisins obtained will be of attractive golden or greenish
colour based on the treatment done for different types.
In large scale production, racks are erected using iron angle/bars and shade nets are
covered on the racks for proper shading. Within the racks nylon nets are tied at different
heights to spread bunches in different layers (4-6 layers). This method is commonly practiced
in all grape growing areas.
C) Oven drying: This is followed only for golden raisins. Spread the sulphur treated
bunches as described in sun drying and keep inside the electrically operated and
thermostatically controlled oven (Hot air dryer). Initially, the drying is carried out at 60 0 C till
half of the drying is over and then at 50 0 C till drying is completed. Drying may take about
24-36 hrs. The raisins produced will be slightly greenish in colour. This is very costly
method.
IV. Processing of raisins: Soon after the drying is over the raisins are to be separated from
dried rachis. Now a days in large scale raisin making removing of rachis and grading (size) is
done mechanically. Once they are cleaned and graded based on the size, off coloured raisins
are removed manually.
V. Packaging and storage: After processing raisins are packed in corrugated fibre board box
with polyethylene sheet lining inside and stored in cool, dry places. For long term storage
cold storages can be used.
Yield of raisins: A yield of 20-25% of fresh grapes can be obtained depending on maturity.
Study Questions
1. Write the advantage and disadvantages of different drying methods?
2. What is the role of sulphur treatment in raisin preparation?
3. Why sulphur treatment is not followed in green colour raisin preparation?
PREPARATION OF DRIED AND DEHYDRATED PRODUCTS
Dehydrated Fruits:
1. Dehydrated Fruits means the product, prepared from edible part of suitable variety of
sound fruit, free from blemishes, insect or fungal infection, of appropriate maturity, from
which, moisture has been removed, under controlled conditions of temperature, humidity and
airflow, to the extent that the product is preserved.
2. It may be whole, sliced, quarters, pieces or powdered. The finished product shall have
uniform colour and shall be free from extraneous matter. The product shall have moisture
content not more than 20 percent m/m. When in powder form, it shall be free flowing and
free from agglomerates.
A. The product shall conform to the microbiological requirements given in Appendix B.
Dehydrated Vegetables:
1. Dehydrated Vegetables means the product, prepared from edible portions of suitable
variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably
prepared, from which moisture has been removed under controlled conditions of temperature,
humidity & airflow, to the extent that the product is preserved.
2. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered. The
finished product shall have uniform colour and shall be free from discolouration due to
scorching or enzymatic reaction. It shall be free from stalks, peels, stems and extraneous
matter. When in powder form, it shall be free flowing and free from agglomerates.
shall meet the requirements as given in the Table below
S. Name of Vegetables Moisture Sulphur Total Ash insoluble Peroxidase
No. not more than Dioxide ash not dilute HCl Test
(percent) not more more not more
than (PPM) than than
(per cent) (per cent)
1. Green Leafy Vegetables 7 2000 ppm - - Negative
2. (a) Tubers like Arvi 7 2000 ppm - - Negative
(b) Lotus Root Tapioca
(c) Yam
(d) Carrot
(e) Potato
3. Karela 6 - - - Negative
4. Cabbage 6 2000 ppm - - Negative
5. Okra 8 2000 ppm - - Negative
6. Other Vegetables 8 2000 ppm 5 0.5 Negative
7. Powders of onion and Garlic 5 - 5 0.5 Negative
8. Powders of other vegetables 5 2000 ppm 5 0.5 Negative
including tomatoes
The household art of drying food stuffs is very ancient. Drying, evaporation
dehydration, as the process is variously termed, has many advantages over the other methods
of preservation. The dried product has a weight only one fourth to one-fifth of that of the
fresh material.
Although, both words drying and dehydration means removal of water, the term dried
is generally used for the products dried in the sun and dehydration means the process of
drying by the application of artificial heat under controlled conditions of temperature,
humidity and air flow.
Drying is practiced in tropical and sub-tropical regions where there is plenty of

sunshine.
Equipment for sun drying: Drying trays made of wire gauze, wood strips or bamboo strips
fitted to wooden frames of the size 53.84 x 81 x 3 cm are quite handy. On a small scale, mat
in place of trays or even sheets of news papers well covered with a muslin cloth to protect
against flies and insects can be used.
General method of drying fruits

1. Select fresh, ripe, firm and sound fruits
2. Wash in running water to remove dirt
3. Peel and cut the fruits as needed
4. Dip in 1-2% solution of potassium metabisulphite. Fruits on dipping may lose some
sugar. Therefore exposing the prepared fruit to sulphur dioxide gas for 15-30 min. in a
sulphur box is recommended.
5. Drain and spread the fruit evenly on clean and dry trays.
6. Cover with loosely woven clean cloth or screen.
7. Place the trays of fruit under direct sunlight.
8. Turn fruit two or three times each day to speed up drying.
9. Continue drying until 2nd or 3rd day
10. Test for dryness by squeezing a handful
11. Take fruits from trays and keep in large containers for 8-10 days by covering with cloth
or wire screen. Stir 2 or 3 times daily. This will equalize the moisture.
12. Put dried fruit in air-tight jars or tins and store in a cool and dry place. Polythene bags
are another good material for packing.
General method for drying vegetables:
1. Wash vegetable thoroughly to remove dust, dirt, adhering soil and spray residue.
2. Different vegetables are prepared in different ways eg. Some are peeled and sliced, while,
some are kept whole. Root vegetables are peeled and sliced while some are kept whole.
Potatoes may be sliced, cabbage may be shredded.
3. Blanch or scald vegetables by partial cooking in steam, or boiling water prior to drying
followed by dipping in water. This loosens the skin, reduces drying time, inactivates
enzymes, retards objectionable flavours, improves colour, removes pungency and helps in
retention of some vitamins. For further items from 4 to 12 as mentioned under drying of
fruits can be followed. While cooking, dried vegetables have to be soaked over night in
water.
Study Questions
1) Discuss different methods of dehydration of fruits and vegetables and indicate the best
method in each case
2) What is osmotic dehydration?
3) Discuss the steps in dehydration of various fruits and vegetables
DEHYDRATION OF BANANA FRUIT
Drying of fruits and vegetables under controlled temperature, humidity is known as

dehydration. Dehydration is done by means of mechanical equipment known as dehydrator,
where the temperature humidity and rate of air flow are controlled.
1. Selection of material: Selection sound, fully mature fruits of good colour

2. Preparation of the material: Peel the fruits and cut them longitudinally into 12 to 15
mm slices.
3. Sulphuring: Arrange the cut slices in a single layer in galvanized iron trays, inside a
dehydrator or oven. Place few g of sulphur (100 g/25 kg of fruit) on the floor of the oven
and ignite the sulphur. Expose the slices to sulphur fumes for about 30 minutes.
4. Drying: Dry the slices in the oven maintaining the temperature at 55o to 600 C until the
constant weight is obtained.
5. Packaging and storing: Pack the finished product in dry, wide mouthed glass jars and seal
air tight with wax. Label the jars and store in cool dry place.
Recipe:
Weight of banana fruits :
Weight of slices :
Weight of final product :
Recovery-slices to final product :
Economics:
Cost of fruits
Cost of sulphur
Labour
Cost of bottles
Total cost
Cost per kg of product
Study Questions
1. Why are the fruits given sulphur treatment before drying?

2. Why are vegetables blanched before drying?
3. Why the dried vegetables are soaked before drying?
4. What are the different types of dried fruits and vegetables available in the local market?
PREPARATION OF LIME –CHILLY PICKLE
1. Pickle means the preparation made from fruits or vegetables or other edible plant material
including mushrooms free from insect damage or fungal infection, singly or in combination
preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion,
garlic, ginger, sugar jaggery, edible vegetable oil, green or red chillies, spices, spice
extracts/oil, limejuice, vinegar/ acetic acid, citric acid, dry fruits and nuts. It shall be free
from copper, mineral acid, alum, synthetic colours and shall show no sign of fermentation.
A. The product shall conform to the microbiological requirements given in Appendix B.
Pickles may be of combinations as given below:—
(i) Pickles in Citrus juice or Brine conforming to the following requirements:—
(a) Drained Weight - Not less than 60.0 percent
(b) Sodium Chloride content when packed in Brine - Not less than 12.0 percent
(c) Acidity as Citric Acid when packed In Citrus Juice - Not less than 1.2 percent
(ii) Pickles in Oil
(b) Fruit and Vegetable pieces shall be practically remaining submerged in oil
(iii) Pickles in Vinegar
(b) Acidity of vinegar as acetic acid - Not less than 2.0 percent
(iv) Pickle without medium means the pickles other than enumerated above. This may
contain ingredients given in Para 1 of this specification. Such pickles shall be
labelled as "(give name of vegetable or fruits) Pickle".
Preservation of food in common salt or vinegar is called pickling. Sometimes spices

and oil are also added depending upon the type of the pickle and kind and variety of fruit and
vegetable used.
1. Selection of fruit: Select sound fully matured and juicy limes having deep yellow colour
and green chillies of good size.
2. Preliminary treatment: Wash the lime and green chillies in cold running water.
3. Preparation and mixing: Remove the stalks of green chillies and take common salt of
good quality at the rate 250 g/kg of lime. Transfer the salt to a clean sterile wide mouthed
glass jar; squeeze some juice over the salt. Make deep longitudinal slit in green chillies and
add them to the jar, stir the mass well to effect thorough mixing. If the juice of limes is
sufficient to cover the mass completely, add cold boiled water acidified with 5% citric acid.
4 Curing: Keep the jar in the sun for a week with occasional shaking for softening the
material. This is indicated by the skin of the lime turning light brown and green colour of the
chillies also turning brown. Pickles at this stage are ready for use.
5. Storage: Keep off moisture from the pickle to prevent it from mould growth and spoiling.
Store in cool dry place.
Recipe followed
Wt. of fruits : lime =
Chillies =
Wt. of salt =
Yield =
Economics =
Study Questions
1) Discuss the causes of spoilage of pickles under Indian method of preparation
2) What are the actions of various preservatives in pickling?
3) Which are the lactic acid forming bacteria?
Exercise No.17 Date:
SPOILAGE MICROORGANISMS OF FRUIT AND VEGETABLE PRODUCTS
Spoilage of fruit and vegetable juices: Juices squeezed or extracted from fruits are more or
less acid, depending upon the product, the pH range from 2.4 for lemon to 4.2 for tomato
juice. Although molds can and do grow on the surface of such juices if the juices are exposed
to air, the high moisture content favours the faster growing yeasts and bacteria. Which of the
latter will predominate in juices low in sugar and acid will depend upon the temperature than
the composition. The removal of solids from the juices by extraction and sieving raises the
oxidation-reduction potential and favours the growth of yeasts. Most fruit juices are acid
enough and have sufficient sugar to favour the growth of yeasts within the range of
temperature that favours them. Therefore, the normal change to be expected in raw fruit
juices at room temperatures is an alcoholic fermentation by yeasts.
Vegetable juices contain sugars but are less acid than fruit juice having pH values in
the range of 5.0 to 5.8 for the most part. Vegetable juices also contain a plentiful supply of
accessory growth factors for microorganisms and hence support good growth of the
fastidious lactic acid bacteria. Acid fermentation of the raw juice by these and other acid-
forming bacteria would be a likely cause of spoilage, although yeasts and molds can grow.
Spoilage of fermented products (Pickles): Fermented pickles are subject to a number of

defects or diseases most of which are caused by microorganisms. Shriveling results from the
physical effect of too strong salt, sugar or vinegar solutions. Hollow pickles grow that way,
according to most authorities. Other workers believe that improper conditions during
fermentation, such as loose packing in the vat, insufficient weighing, too rapid a
fermentation, and too strong or too weak a brine.
Bitter Taste: This results from the use of strong vinegar. It can also be caused by cooking
the spices for a long time and also by overspicing.
Blackening: This is caused by iron (ferrous sulphide), which enters through the brine or from
the equipment. Sometimes, specific organisms also cause blackening. Black pickles may owe
their colour to the formation of hydrogen sulphide by bacteria.
Dull and Faded Products: Pickles become dull and faded due to either insufficient curing or
use of material of inferior quality.
Softness and Slipperiness: This is owing to the action of bacteria and is the most common
form of spoilage. It is invariably owing to inadequate covering with brine or owing to the use
of weak brine. By using a brine of proper strength and by keeping the pickle well below the
surface of the brine, this kind of spoilage can be eliminated.
Scum Formation: When vegetables are placed in the brine for curing, a white scum is
invariably formed on the surface owing to the growth of wild yeast. This scum may, be thin
or thick in appearance, varying from an almost imperceptible film to a thick wrinkled layer. It
retards the formation' of lactic acid. As this action may help the growth of putrefactive
bacteria, which causes the vegetable to become soft and slippery, it is essential to remove the
scum as soon as it is formed. Addition of about one per cent acetic acid helps to prevent the
growth of wild yeast on the brine, without in any way hindering the formation of lactic acid.
For this reason, some manufacturers add a small amount of vinegar to the brine in the initial
stage.
Cloudiness: When vegetables are placed in vinegar, it is generally presumed that the products
will not spoil. In the case of onion and some other vegetables, however, sometimes the
vinegar becomes cloudy and turbid, thereby spoiling the appearance of the pack. These raw
materials being of a very solid structure, the acetic acid in the vinegar may not penetrate deep
enough to prevent the activity of bacteria or other micro-organisms that may be present in
them with the result that fermentation starts from inside, rendering the vinegar cloudy. This
activity of micro-organisms can only be checked by proper brining. Cloudiness may also be
caused by the use of a vinegar of inferior quality or imitation vinegar, or possibly by
chemical action between the vinegar and the impurities such as calcium, magnesium and iron
compounds, that might be present in the salt used, or by reaction between vinegar and
minerals naturally present in the vegetable itself.
Blemishes in Pickled Onions: Blemishes may sometimes occur in the pickles and especially
in onion pickles in vinegar. In the case of onions, a white blotch is sometimes seen under the
first layer of the skin. This appears to be owing either to some kind of fermentation, or non-
removal of all the brine prior to the final pickling of cured onion in vinegar.
Spoilage in canned foods: Canned foods are liable to spoilage in storage for various reasons.
Fruits products often lose their normal and attractive appearance and become unsaleable,
although they may remain quite fit for consumption. The two important kinds of spoilage are:
(i) spoilage by micro-organisms, and (ii) spoilage owing to physical or chemical changes.
The former is more important. The appearance and smell of a spoilt can of food is different
from that of a good one. Spoilt cans of food should never be tasted, as a precautionary
measure, especially when spoilage is suspected to be owing to microorganisms. Various
indications of spoilage are as follows:
Swell: In a swelled can, the ends are tightly bulged. The bulge is due to the formation of
carbon-dioxide or other gases inside the can as a result of decomposition of the contents
caused by micro-organisms. If the bulged ends are pressed hard, they may go inward, but
when the pressure is released, they will get back to their original position and would remain
convex. The decomposed food in the can has an offensive and sour odour and is generally
discoloured. It is not fit for consumption and may even contain toxins produced by bacilli
like Clostridium botulinum.
Hydrogen swell: Hydrogen formed by the action of acids present in the fruit on the tinplate
causes the can to bulge at the ends. In such cases, the food remains generally free from
harmful micro-organisms and is still fit for consumption.
Springer: A mild swell at one or both ends of a can is called a 'springer'. It may be an initial
stage of hydrogen swell or may be caused by insufficient exhausting or by overfilling of the
can. The bulged ends (or at least one end) can be pressed back to the original position, but
will again become convex after sometime. Food in such cans generally remains fit for
consumption.
Flipper: A can with a mild positive pressure is called a 'flipper'. It may be an initial stage of
swell or hydrogen swell, but more frequently, it is owing to over-filling or under-exhausting.
Flat sour: This type of spoilage is caused mostly in non-acid foods like vegetables by micro-
organisms without production of gas. It is, therefore, difficult to detect it from the external
appearance of the can. It may be caused almost entirely by under-sterilization. In that case,
thermophilic bacteria would be of special significance. The product has a sour odour, and its
acidity will be much higher than that of the normal product. It is not fit for consumption.
Leaker: A very small leak may appear in the can owing to: (i) faulty seam, (ii) faulty lock
seam, or (iii) pinholes as a result of corrosion from the inside of the can or rusting of the can
from the outside.
Breather: There may be a very tiny leak in the can through which air may pass in but not the
micro-organisms. Consequently, air passes back and forth into the can. In this case, the
vacuum in the can is always nil, and the pressure inside the can is equal to that of the
atmosphere. The food remains fit for consumption. The damage to food in such cases is
usually owing to rusting of the can caused by oxygen in the air passing in through the tiny
leak.
Bursting of cans: Can may sometimes burst. This may be due to excess of pressure caused by
the gases inside, produced by decomposition of the food by microorganisms, or by hydrogen
gas formed by chemical action of acids of the food on the tinplate. In such cases, the canned
product becomes a total loss.
Discolouration of fruit products: Discolouration of canned foods may be owing to biological
causes or metallic contamination, or owing to both.
Corrosion and perforation of tinplate: Large quantities of canned fruit products are
sometimes lost because of corrosion and perforation of the cans. The loss is considerable in
the case of acid fruits like apples, plums and berries. Corrosion, however, also takes place
even in the case of less acid foods like pumpkin.
Spoilage by micro-organisms: In some cases, due to the action of micro-organism, gases are
formed inside the can. Where there is no gas production as in the case of flat sour spoilage,
the can retains its original shape without any bulging of the ends. Microbial spoilage of
canned foods is generally of two kinds: non-poisonous and poisonous.
Non-poisonous spoilage: This is usually due to under-sterilization. It is most commonly
caused by a variety of yeasts present in the product. Bacteria are very seldom present in
canned fruits of fancy; choice and standard grades, which are carefully packed. They,
however, appear occasionally in pie grade fruit. Spoilage in case is easily' detected by the
bulged appearance of their ends which is caused by the presence of carbon dioxide generated
inside.
Poisonous spoilage: This is caused by thermophilic bacteria. In this case, gas formation is
very rare, and the can retains its normal shape. The taste and flavour of the product inside do,
however, suffer. Almost all non-acid foods are liable to flat-souring. It usually occurs in pasty
and viscous materials and in solid packs, which are difficult to sterilize adequately, e.g.
spinach, sweet potato, etc.
Thermophilic bacteria are heat-resistant, and persist even at 100°C. If the can is
stacked in a pile without adequate cooling, the contents inside remain at a favourable
incubation temperature for a fairly long time, with the result that these bacteria multiply and
spoil the product. It is, therefore, quite essential to ensure that the cans are cooled to about
39°C before they are stacked.
Thermophilic bacteria grow by forming spores. Some species, which are facultative,
grow at 43°C while some other species, which are obligative, grow at 43°C to 77°C.
Obligative bacteria are more difficult to kill than the facultative ones. Some thermophiles
produce hydrogen, and some others hydrogen sulphide gas. The only way to get rid of them
is to clean and wash the material thoroughly before canning.
Spoilage by fungi: In the case of some fruits such as canned plums and berry fruits, the fruit
breaks down and becomes pulpy in the can due to the action of a species of fungi known as
Byssochlamys fulva.
Study questions
1) What is hydrogen swell? Discuss in detail about hydrogen swell.
2) Write a short note on spoilage of jams, jellies and preserves.

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Post harvest Management and Value Addition to Fruits and Vegetables

Exercise No.1 Date:

POSTHARVEST TREATMENTS TO FRUITS AND VEGETABLES

Exercise No. 2 Date:

Why packaging is necessary?

Packaging can be a major item of expense in produce marketing, so the selection of

Packaging for fresh produce is of several types:

 they impair ventilation when stacked if they are finely woven;

Exercise No.3a Date:

In cold storage system accurate temperature control is possible. The ideal

Exercise No. 3b Date:

Exercise No. 4 Date:

Sources of ethylene for ripening

Exercise No. 5 Date:

INSTRUMENTS / EQUIPMENTS COMMONLY USED IN FOOD PRESERVATION

1. Brix hydrometer Used to measure the percentage of sugar

Exercise No. 6 Date:

CONTAINERS FOR PROCESSED FRUIT AND VEGETABLE PRODUCTS

The processed products need to be packed in suitable containers to protect against

5. Easy to open and re-usable 6. Made of any size and shape.

1. What do you mean by tin can?

PREPARATION AND PRESERVATION OF FRUIT JUICE AND SQUASH

Use of Class II preservatives restricted:

3.1.2 Colouring Matter

3) Addition of inorganic colouring matters and pigments prohibited - Inorganic colouring

4) Synthetic food colours which may be used

Sl Colour Common name Colour index (1956) Chemical class

5) Use of Lake Colours as colourant in foods

6. Synthetic Syrup or Sharbat

Exercise No. 7b Date:

PREPARATION OF LIME JUICE CORDIAL

Recipe (Lime juice cordial)

Medium sugar cordial High sugar cordial

PREPARATION OF FRUIT JAM

PREPARATION OF GUAVA JELLY

3. Test for pectin

6. Determining the end point:

1. What is fruit jelly and how it differs from fruit jam?

PREPARATION OF TOMATO KETCHUP

8. Determining the end point:

1. Weight of the tomatoes

Canning: Canning as a method of food preservation involves application of heat high

Canning of sapota segments

1. Weight of the fruits

3. Weight of peel, seeds and other non-edible portion

5. Brix reading of the syrup

6. Number of cans filled

7. Cost of each can

CANNING OF VEGETABLES (BEANS)

1. Selecting of material: Select fresh tender beans of good colour

4. Preparation of brine: Prepare common salt solution of 2.5%.

PREPERATION OF FRUIT CANDIES

Steps to be remembered while making candied fruit:

1. The fruit should be ripe but still firm.

T.S.S. of fresh grapes Anticipated yield of raisin (% of fresh grape)

PREPARATION OF DRIED AND DEHYDRATED PRODUCTS

Drying is practiced in tropical and sub-tropical regions where there is plenty of

General method of drying fruits

General method for drying vegetables:

DEHYDRATION OF BANANA FRUIT

Drying of fruits and vegetables under controlled temperature, humidity is known as

1. Selection of material: Selection sound, fully mature fruits of good colour

1. Why are the fruits given sulphur treatment before drying?