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Processing
of Fruits and Vegetables for Value Addition
Vijay Sethi; Shruti
Sethi; B.C. Deka; Y.R. Meena |
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ISBN |
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8173871809 |
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Year
/ Edition |
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2005
/ First |
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Pages |
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176;
17 Colour Plated |
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Size
/ Format |
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8.5"
X 5.5" / Hardcover |
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Price |
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Rs.
450 |
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Availability |
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Yes |
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| Books
of Related Interest... |
India
is the second largest producer of both fruits and vegetables.
Fruits and vegetables are the reservoir of vital nutrients.
Being highly perishable, 20-40% of the total production
of fruits and vegetables goes waste from the time of
harvesting till they reach the consumers. It is, therefore,
necessary to make them available for consumption throughout
the year in processed or preserved form and to save
the sizeable amount of losses. At present, about 2%
of the total produce is processed in India mainly for
domestic consumption. Fruits and vegetables have great
potential for value addition and diversification to
give a boost to food industry, create employment opportunities
and give better returns to the farmers.
There has been a long-felt need for a book on this subject.
The present book, therefore, has been prepared to cover
in detail the topics of:
- Importance of fruits and vegetables in human diet
- Principles of food preservation and processing
- Low cost methods of preservation and processing
such as chemical preservation; preparation and preservation
of fruit pulps, juices and beverages; pickles, chutney
and sauces; preservation of vegetables by lactic
fermentation; drying and dehydration; jams, jellies,
marmalades and preserves,
- Other value added products
- Guidelines for safe food production, and
- Nutrients, dietary recommendations and deficiency
symptoms.
This book, simple and easy to follow, is intended
for the use of housewives, entrepreneurs, farm women,
teachers, students, processors, extension workers
and progressive farmers.
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| Preface
1. Importance of Fruits and Vegetables in Human Diet
2. Principles of Food Preservation and Processing
3. Low Cost Methods of Preservation and Processing
3. - Chemical Preservation
3. - Fruit pulps, juices
and beverages
3. - Pickles, chutneys
and sauces
3. - Preservation of vegetables
by lactic fermentation
3. - Drying and dehydration
3. - Jams, jellies, marmalades
and preserves
4. Other Value Added Products
5. Guidelines for Safe Food Production
6. Important Nutrients, Dietary Recommendations and
Deficiency Symptoms
Appendices
3. I. Synthetic sources
of different nutrients
3. II. Stability of vitamins
under different conditions
3. III. Nutritive contribution
from various processed products
3. IV. Role of common chemicals
used for preserving/processing fruits and vegetables
3. V. Permissible limits
of preservatives in food products
3. VI. Functional components
of food and their benefits
3. VII. Health benefits
of fruit and vegetable pigments
Index
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Dr.
(Ms.) Vijay Sethi is presently working as Head,
Division of Post Harvest Technology at Indian Agricultural
Research Institute, New Delhi. She is M.Sc. (Botany)
from Delhi University and Ph.D. (Horticulture) from
IARI, New Delhi. She has 39 years experience in research,
post-graduate teaching and extension activities in the
area of post harvest technology of horticultural crops.
The main area of her research work is on various facets
of Post Harvest Technology with special reference to
simple, low cost, low energy, viable and eco-friendly
technologies for reducing post-harvest losses, utilization
of horticultural wastes and processing of various fruits
and vegetables to value added products. She has guided
6 M.Sc. and 5 Ph.D. students. She has to her credit
95 research papers in several national and international
journals, 12 book chapters, 3 review articles, 3 bulletins,
1 laboratory manual, 4 training manuals, 130 popular
articles besides 100 seminar, symposia papers.
Dr. (Ms.) Shruti Sethi is presently
working as Scientist at Indian Agricultural Research
Institute, New Delhi. She has experience in teaching
and research on various aspects of post harvest technology.
She has obtained her M.Sc. (Food Science and Technology)
degree from G.B. Pant University of Agriculture and
Technology, Pantnagar and Ph.D. (Food Science and Technology)
from Punjab Agricultural University, Ludhiana. Her scientific
interests are in the field of development of innovative
convenience foods and post harvest value addition of
agricultural produce. She has to her credit a few research
papers, 15 popular articles and 3 book chapters.
Dr. Bidyut Chandan Deka is presently
working as Senior Scientist in Post Harvest Technology
at the Department of Horticulture, Assam Agricultural
University, Jorhat, Assam. He has 16 years experience
of teaching, research and extension. He has obtained
his B.Sc. (Agri.) and M.Sc. (Hort.) from Assam Agril.
University and Ph.D. (Post Harvest Technology) from
IARI, New Delhi. He has published 18 research papers,
11 popular articles, 2 research bulletins and presented
5 national and international seminar/symposia papers
apart from 1 Practical Manual on Post Harvest Management
of Horticultural Crops. He has developed a number of
technologies for low cost storage, short-term storage
and packaging of fruits and vegetables. He has guided
2 M.Sc. (Agri.) and one Ph.D. student.
Shri Y.R. Meena is presently working
as Director (Farm Information), Directorate of Extension
in Ministry of Agriculture at Pusa, New Delhi. He has
10 years of experience in extension activities. He obtained
his M.Sc. (Ag.) in Horticulture from Udaipur and now
doing Ph.D. in Horticulture from Meerut. He has published
more than 20 articles and 4 bulletins in horticulture
and allied subjects in various journals and newspapers.
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