Fruit & Vegetables processing:

Indian stands second in the world for production of fruit & vegetables the country actually produces about 50 million tones of fruits & 85 million tones of vegetables per year, but just about 2% if fruit goes for processing, while over 25% is spoiled due to improper handling & storage the rest is consumed in fresh from.

India is, therefore incurring a precious loss not only in terms of revenue, but also in terms of revenue, but also in terms of health because fruits & vegetables play a vital role in human diet as fresh food source of calories, vitamins, dietary fiber & special nutrients.

• An object of this course is basic & applied research work & development in the area of fruit & vegetables for minimizing wastage, maintaining quality & imparting convenience & value addition.
• Study of the pre & post harvest technologies for extension of storage life & better handling & transportation of fresh fruits & vegetables to sustain freshness & reduce spoilage.
• Study the low temp & modified atmosphere storage.
• Study the processed & value added products from fruits & vegetables with the idea of preservation, economic utilization of processing wastes.
• Pre & post harvest technologies for optimizing the storage life & facilitating the shipping of fresh

Mango & Banana to western countries

• A variety of processes for turning fruits into juice, juice concentrates beverages, squashes syrup & nectars, jam, jelly, marmalades & ketchup, sauce cereal flaked, fruit bar & toffee, tutti-frutti,
• candied fruits preserve, pickles, dehydrated fruits.
• Process for extraction of pectin from citrus peel & apple pomace of commercial value in making different product.
• Minimal process & modified atmosphere, technologies for over 30 vegetables to reduce the bulk certain the spoilage time & other vegetables to enhance shelf life, reduce handling cost & enable ready use.
• Dehydration of vegetables for formulation of ready to use veg & curry mixes to reduce bulk for storage, transport & packaging & increase storage life, like, garlic & onion powder.

Speciality Foods

The food consumer sector across the world is changing rapidly. The today’s market is “consumer Centric”. Today consumers are very health conscious. Indigenous technologies of India are emerging with special foods for specific health benefit & person, speciality foods are emerging has a new sector of this industry, specially food for space persons, astronauts, mountaineers, defense persons, disaster management are being developed at various national and international labs and organization. The college is making sincere efforts in developing new avenues of product and process development in this sector. The efforts are being made for use of low cost and adaptable process technologies for the some aspect.

Functional Foods:

The food that have been modified to provide health benefit besides their content of traditional nutriests. Eg. Yougurt.

These are conventional foods use in regular consumption which are having health benefit apart from providing basic function of nutrition.

It can be duplicated diagrammatically as, food Cereal processing

A center of excellence in food grain, quality. Product & development. Achievement of different processing.

• Parboiled of paddy to enhance the nutritive value of Rice.
• Processes for ready mixes for many popular & traditional foods
• Technology for processing coarse grain into valuable foods of mass consumption such as semolina & flakes.
• Wide-ranging equipment such as mini-mills, versatile mills, hand operated mills, hand operated mills & handles for the grain processing industry.

Specialty & Convenience Foods

• Noodles / Vermicelli from maize & rice
• Ready to Eat (RTE), Fat free foods from cereal
• Tamarind Powder
• Infant Foods
• Salted Weaving Food
• Geriatric Biscuits
• Orange Peel Curry

Instant traditional Foods:

Idli, Vada, Dosa, Chakali, Jilebi

Machinery

• Mini rice mill
• Centrifugal Sheller huller
• Simple Dhal Milling system
• Pulse dehusking machine

Spice & Flavor Technology

In spices:

• Species Oil pepper, ginger, turmeric, cardamom
• Spices oleoresins pepper, ginger, turmeric, chilles
• Enriched spice oleoresins curcumin & piperine.
• Pepper products-white pepper, dehydrated green pepper
• Turmeric Curing & polishing
• Garlic Paste a flavor Enriched garlic powder.
• Compounded asafetida kokum, concentrate, tamarind concentrate, & Spice Mixes, curry slabs

In Coffee

• Tea, Cocoa, Cashew & Areca nut
• Improved Coffee filter, ballooning techniques for storage for coffee bears
• Flavored tea, instant tea decaffeinated tea
• Curing of cocoa beans refined cocoa mass cocoa butter cocoa powder
• Areca nut drying & storage
• Study of development of processes for value added product
• Quality enhancement of finished product.
• Natural Food Color
• Chemical Composition of essential oils from spices, herbs & aromatic plants.

Department of Food Science & Technology

Meat, Poultry & Fish Technology:

In India, Organization & scientific development of the livestock sector began to receive duo to attention in the post independence era, with emphasis being laid on R & D work for better livestock production to combat mainutrition & protein hunger of the people. Research was initialized in the country on fish preservation & processing to meet the needs of the country for solving surplus fish which hastened the birth of the meat, fish & poultry technology.

Technology Development Meat & Poultry

• Development of designs for abattoirs & methods for hygienic processing of meat & poultry.
• Decontamination techniques for elimination of pathogenic micro-organisms.

Fish

• Tests to ascertain the freshness / spoilage of fish & scuttled fish
• Preservation of drip loss in frozen sharing
• Pre-processed dehydrated spice mix for fish curry & fish fry.

Food Quality & Safety Control & Food Trade

The value of the world food rate in 1997 was about $458 billion and is increasing every year, thanks to expanding world economy, liberalization in food trade, growing consumer demand and developments on food science, technology and transport and communication sectors.

Scientific developments have also allowed a better understanding of the nutritional qualities of the foods and their health implications. This has led consumers to become more discriminating in food maters and to demand production from inferior quality and unsafe foods. Consumer except the domestic and imported foods will meet basic quality and safety standards and requirements related to food hygiene and certification, use of food additives, limits for pesticide residues etc.

Access by developing countries to food export markets in general and of the industrialized world in particular, will depend on their capacity to meet the regulartory requirements of importing countries. For most developing countries, agriculture line at the centre of their economics and food exports are a major source of foreign exchange & income generation for rural and urban workers in agriculture and agro-industrial sectors. The long-term solution for developing countires to sustain a demand for their products in world markets lies in building up the trust and confidence of importers in the quality & safety of their food supply systems. This requires improvement within national food control systems and within industry food quality and safety Programmes. Such efforts will greatly help in increasing the relatively small share of developing countries in the international food trade.

Food in relation to Heath

Health is related to the food consumed. To maintain food health, ingesting a diet containing the nutrients in correct amounts is essential. a balanced diet is one which contains different types of food such quantities and properties so that the need for calories, proteins, fats, minerals and vitamins is adequately met and a small provision is made for extra nutrients to withstand short duration of leanness. Deficiency of any nutrients affects health of and individual.

Preservation process includes:

• Heating to kill to denature organisms (e.g. boiling)
• Oxidation (e.g. use of sulphur dioxide)
• Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc.)
• Dehydration (drying)
• Osmotic inhibition (e.g. use of syrups)
• Low Temperature inactivation (e.g. freezing)
• Ultra high water pressure (e.g. fraternized, a kind of “cold” pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety)

Food Preservation method:

• Drying
• Pickling
• Smoking
• Canning
• Freezing
• Radiations
• Vacuum Packaging
• High Pressure Processing
• Salt
• Chemical
• Sugar
• Using ultrasound dielectric, ohmic & infrared heating