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FOOD TECHNOLOGY-I

A. K. Singh

P. N. Raju & A. Jana

FOOD TECHNOLOGY-I

A. K. Singh & P. N. Raju

Dairy Technology Division

NDRI, Karnal

A. Jana

Dairy Technology Department Anand Agricultural University, Anand

Editor

Index

Lesson

No

Lesson Name Page No

Module 1: Status of food processing industry and future prospects

1 Introduction to food processing in India 1-7

2 Status of food processing industry abroad 8-10

3 Magnitude and interdependence of dairy and food industry I 11-16

4 Magnitude and interdependence of dairy and food industry II 17-19

5 Recent developments and future growth in the food industry 20-25

Module 2: Post-harvest management of fruits and vegetables

6 Harvesting, transportation and storage of fruits and vegetables 26-31

7 Post-harvest processing I 32-34

8 Post-harvest processing II 35-38

Module 3: Processing of fruits and vegetables

9 Canning and other methods of thermal processing 39-45

10 Freezing: Principle, methods and applications 46-49

11 Drying: Principle, methods and applications 50-60

Module 4: Fruits and vegetables juice processing

12 General steps in juice processing 61-67

13 Equipment and methods of extraction, clarification and preservation 1 68-75

14 Processing of selected fruit juices I 76-81

15 Processing of selected fruit juices II 82-89

16 Concentration and drying of fruit juices 90-96

Module 5: Jam, jelly, marmalade, and glazed and crystallized fruits

17 Role of sugar and other ingredients in fruit preservation 97-105

18 Jam, Jelly and Marmalade 106-113

19 Fruit preserves 114-116

20 Glazed and crystallized fruits 117-119

Module 6: Tomato and tomato based products

21 Tomato juice extraction and juice characteristics 120-125

22 Tomato puree, paste, sauce and ketchup 126-134

23 Novel tomato products 135-139

Module 7: Beverages

24 Scope and classification of beverages 140-145

25 Additives for fruit-based beverages 146-156

26 Carbonated beverages 157-162

27 Fruit beverages and drinks 163-167

Module 8: Tea

28 Tea-Introduction and classification 168-172

29 Tea leaf processing 173-179

30 Specialty tea products 180-183

Module 9: Coffee

31 Coffee: Types and characteristics 184-186

32 Coffee processing 187-194

33 Instant coffee 1 195-199

Module10: Pickles and sauerkrauts

34 Principles and classification 200-203

35 Technology of selected pickles - I 204-207

36 Technology of selected pickles - II 208-211

Module 11: Confectionery products

37 Principles and classification 212-218

38 Candies 219-221

39 Chewing gums and bubble gums 222-226

40 Toffees and caramels 227-233

Module 12: Cocoa and chocolate products

41 Cocoa bean processing 234-236

42 Chocolate liquor, cocoa butter and cocoa butter replacers/extenders 1 237-245

43 Chocolate products I 246-252

44 Chocolate products II 253-261

Module 13: Functional foods

45 Present and future scope of functional foods 262-267

46 Phytochemicals in relation to human health 268-275

47 Milk ingredients as nutraceuticals 276-286

48 Future of functional ingredients 287-291

Module 1. Status of food processing industry

Lesson 1

INTRODUCTION TO FOOD PROCESSING IN INDIA

1.1 Introduction

India has emerged a leading producer of certain food products such as buffalo meat, black tea, milk, and fruit

and vegetables. The country is in possession of premium food products such as Basmati rice, Darjeeling tea and

Alphonso managoes to offer to the world.

1.2 Factors Influencing the Consumers to seek Processed Foods

Some of the factors which have led to the growth of processed foods in India are: a) Emerging urban and rural middle class population with requisite purchasing power. b) Socio-cultural changes, strongly influenced by the communication media. c) Changing demographic pattern. d) Increase in working women population. e) Consumer competitiveness with alternate and substitute products, and f) Entry of modern and self-service market outlets.

1.3 Constraints in Food Processing Sector

Despite being one of the largest producers of food items, only 2.0% of the total produce is processed as against

an average of 40.0% in many developing and 70.0% in most developed countries. Moreover, because of the

bottlenecks present in the supply chain, about 30.0% of the harvested produce is spoilt during distribution to the

consumers. The factors that have impeded the growth are summarized below: a) Non-availability of the right quality of processable raw materials. b) Seasonal excesses and scarcities of raw material causing wide fluctuations in the prices. c) High taxation. d) Complicated administrative and legislative processes. e) Streamlining of food laws.

f) Lack of interface between research institutions and the farmers and also between research institutions and

the processors. g) Indifference about the quality systems in the food processing sector. h) Lack of awareness of intellectual property rights, and i) Unpreparedness of the industry to meet the challenges posed by WTO agreement. FOOD TECHNOLOGY I 2

1.4 Status of Food Processing Industry in India

The food industry has a turnover of Rs. 2,50,000 crores and accounts for 26.0% of GDP and provides 61% of

employment. The processing of fruits and vegetables is as low as 2.0%, ~ 35.0% in milk, 21.0% in meat and

6.0% in poultry products. By international comparison, these levels are very low i.e. the processing of

agriculture produce is ~ 40.0% in China, 30.0% in Thailand, 70.0% in Brazil, 78.0% in Philippines and 80.0%

in Malaysia. The value addition to food production is only 20.0% in India as against 23.0% in China, 40.0% in

Phillippines and nearly 200% in UK. The annual wastage is estimated to be valued at ~ US $ 13 billion. A study

by the Confederation of Indian Industries and Mc Kinsey and Co. has predicted that the consumption of items

preferred by the lower and middle classes such as packaged attas, milk and bakery products and poultry items

will grow by over 15.0% a year. The current status of food processing industry is depicted in Table 1.

Table 1.1 Status of food production in India

Food item Year Quantity produced per

annum

Growth rate

(%)

Ranking in world

Fruits 2009-10 63.50 million tonnes 10.0 % 3rd

Mango 2010-11 16.18 million tonnes 1st

Banana 2007-08 10.4 million tonnes 1st

Vegetables 2009-10 126.0 million tonnes 13.28% 2nd Food grains 2010-11 235.0 million tonnes 6.2% 3rd

Rice 2010 94.5 million tonnes 2nd

Wheat 2010 84.0 million tonnes 2nd

Coarse cereals 2007-08 40.73 million tonnes

Pulses 2009-10 14.59 million tonnes

Oilseeds 2009-10 24.90 million tonnes

Maize 2010 30.00 million tonnes

Sugar cane 2010 340.00 million tonnes

Bakery products 1999 30 lakh tonnes 8.0% Biscuit 2nd

Chocolate products 2000 22,000 tonnes 10-12%

Milk 2011 120 million tonnes 1st

Black tea 2010 1.07 million tonnes 2.51% 1st

Breweries 1996 5.0 million hectolitres

Spices 2000 2.7 million tonnes 1st

Cashew 2010 6.3 lakh tonnes 1st

Mushroom 2000 1.0 lakh tonnes

Fish 2008-09 7.6 million tonnes 3rd

Eggs 2006-07 50.7 billion numbers

Broilers 2005-06 450 million

Chicken meat 2006-07 2.0 million metric tonnes

Meat and meat products 2008-09 6.50 million tonnes 4.0%

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1.4.1 Fruit and vegetable processing

Mango, banana, citrus, guava and apple account for 75.0-80.0% of fruit production. The installed capacity of

fruit and vegetable processing industry is about 2.1 million tonnes in 2006. The processing of fruit and

vegetables is about 2.2% of total production in India. The fruit and vegetable processing industry has registered

an average annual growth rate of 30.0% in 2008-

fruits and about 13.28% in vegetables. Some recent products introduced include vegetable curries in retortable

pouches, canned mushroom and mushroom products, dried fruit and vegetables and fruit juice concentrates.

Contract farming in wheat is practiced in Madhya Pradesh by HLL and by Pepsi Foods Ltd. in Punjab for

tomatoes, potatoes, food grains, spices and oilseeds are examples of contract farming in India that has promoted

cultivation of processable variety of farm produce.

1.4.2 Plantation

Tea, coffee, cashe

accounted for about 5.0-

exporter of cashew kernels and accounts for ~ 31.0% of the world production of raw cashew and nearly 48% of

-08.

1.4.3 Food grains

Grain processing is the biggest component in the food sector, sharing over 40.0% of the total value. There is

predominance of primary processing sector, sharing 96.0% of the total value; with secondary and tertiary sector

contributing about 4.0% of the total value addition.

In 1999-2000, there were 91,000 rice hullers, and 2,60,000 small flour mills engaged in primary milling. There

were ~ 43,000 modernized rice mills/huller-cum-shellers. An estimated 820 large flour mills in the country

converts ~ 10.5 million tonnes of wheat into wheat products. There are over 10,000 pulse mills, milling about

75.0% of pulse production of 14 million tonnes in the country.

Indian Basmati rice commands a premium in the international market. There is some headway in preparing

value added foods viz., breakfast cereals and rice analogue from broken rice.

1.4.4 Spices

FHV

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