Industrial Processing of Fruits and Vegetables
by Patil, J.V. & U D Chavan
ISBN: 9788170358787
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 17995.00
Biblio : xiv+570p., 12 col. plts.,figs., tabls.,ind., 25 cm
Author Profile
Dr. U.D. Chavan obtained his B. Sc. and M. Sc. (Agri. In Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1985 and 1987 respectively. He received his Ph. D. degree in Food Science From Memorial University of Newfoundland St. John’s Canada in 1999. Now he is working as a Senior Cereal Food Technologist in the Department of Food Science and Technology at Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist, Ahmednagar, Maharashtra. <BR> Dr. J.V. Patil obtained his B.Sc., M.Sc., and Ph.D. degrees (Agri. In Botany, Cytogenetics and Plant Breeding) from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1979, 1981 and 1992 respectively. Now he is working as a Director of National Research Center for Sorghum, Rajendranagar, Hyderabad from August, 2010.
About The Book
The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased to the extent of their existing losses. This will help to increase the per capita availability of fruits and vegetables. <BR> In this book total 50 fruits and vegetables crops, 57 chapters, 51 photographs (equipments and Product) and their processing 193 flow charts, general information, medicinal use, health benefits, culinary uses and nutritional values are given. The step by step procedure of manufacturing food product is outlined. Government rules and regulations and standards are also given. This book has been mainly designed to serve as a text and reference book for the students in the field of Food Science and Technology, postharvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.
Table of Contents
Acknowledgement v <BR> Foreword vii <BR> Preface ix <BR> 1. Fruits and Vegetables in Human Nutrition 1 <BR> 2. Principles of Preservation of Fruits and Vegetables 5 <BR> 3. Raw Material for Processing 9 <BR> 4. Aonla 15 <BR> 5. Apple 30 <BR> 6. Apricot 38 <BR> 7. Bael 41 <BR> 8. Banana 46 <BR> 9. Barley 54 <BR> 10. Ber 60 <BR> 11. Cashewnut 72 <BR> 12. Citrus Fruits 76 <BR> 13. Coconut 88 <BR> 14. Custard Apple 94 <BR> 15. Fig 100 <BR> 16. Grape 106 <BR> 17. Guava 125 <BR> 18. Jackfruit 133 <BR> 19. Jamun 137 <BR> 20. Karonda-Plum Phalsa 144 <BR> 21. Mango 157 <BR> 22. Papaya 169 <BR> 23. Pear 185 <BR> 24. Pineapple 190 <BR> 25. Pomegranate 195 <BR> 26. Sapota 205 <BR> 27. Strawberry 212 <BR> 28. Tamarind 218 <BR> 29. Umber 229 <BR> 30. Woodapple 232 <BR> 31. Bitter Gourd 238 <BR> 32. Bottle Gourd 245 <BR> 33. Brinjal 251 <BR> 34. Cabbage 255 <BR> 35. Cardamom 259 <BR> 36. Carrot 262 <BR> 37. Cauliflower 271 <BR> 38. Chilli 276 <BR> 39. Cucumber 282 <BR> 40. Garlic 286 <BR> 41. Ginger 292 <BR> 42. Leafy Vegetables 300 <BR> 43. Okra 304 <BR> 44. Onion 308 <BR> 45. Peas 314 <BR> 46. Potato 319 <BR> 47. Pumpkin 331 <BR> 48. Ridge Gourd 337 <BR> 49. Sweet Potato 340 <BR> 50. Sweet Turnip 350 <BR> 51. Tomato 355 <BR> 52. Turmeric 365 <BR> 53. Fruit Products 372 <BR> 54. Weaning Foods 383 <BR> 55. Mineral and Vitamins 386 <BR> 56. Flavouring Compounds 396 <BR> 57. Food Quality Control and Regulations 413 <BR> Bibliography 441 <BR> Appendices 455 <BR> Appendix–I Discoveries and Definitions of Food Science and Technology 457 <BR> Appendix II Abbreviations Used in Food Science and Technology 522 <BR> Appendix–III Conversion Factors (Weights and Measures) 544 <BR> Appendix–IV Equipments and Machinery Used in Fruit and Vegetable Processing Industry 545 <BR> Appendix–V Addresses for Suppliers of Equipments/Machinery/Books 547 <BR> Appendix–VI Project Reports (Standard Format) of Processing Industries 553 <BR> Index 563
