PRESENTATION

EXPERIMENTAL LEARNING PROGRAMME (ELP) REPORT ON

TECHNOLOGY OF FOOD PROCESSING

Submitted by:
VIVEK KUMAR (18SBAS2080020)
PRIYA KUMARI (19SBAS2080080)
NISHANT KUMAR (19SBAS2080021)
ADITYA KUMAR (19SBAS2080023)
SAJID ANSARI (19SBAS2080042)

Sem – VIII Year- 4th

 ACKNOWLEDGEMENT

We the students of 4th year B.Sc. Agriculture (Hons.) feel highly delighted enough after the accomplishment
in our module Food Processing.
Our journey towards the accomplishment would not have been possible without the support and guidance of our
teachers and groupmates. We are very much grateful to our Shobhit Pundir and Vaibhav Gupta whose
experimentation has proved our hard work worthy enough. We would also like to thank staff of LIL Farm who
provided sufficient guidance in our entire programme. We feel so pleasured to offer gratitude to Dr. Ravi Kumar,
Coordinator Director of School of Agricultural sciences, Galgotias University, for their keen interest, whose trust
served as a constant inspiration and support during the module which brought a great motivation in our assignment.
I am thankful to Dr. Sahadeva Singh (Dean of School of Agriculture) who guided and supervised me in this project.
This report would have been incomplete without the help of Dr. Mahesh Singh, Dr. Kumud Shukla, Dr. Krishna
Kumar (Our Supervisor) as he provided me with his continuous support and guidance while pursuing the training.
I am immensely grateful to Shobhit pundir (Head-LIL Farm, Dhoolkoot) who provided me with this opportunity to
get a practical exposure at LIL Farm, Dehradun. I would also like to thank Dr. Ravi Kumar (ELP Coordinator) for
their valuable guidance to complete the project.

THANK YOU!!
 1. Introduction of food processing & aims and objectives of food processing and preservations

Introduction
Food processing refers to the techniques and methods used to transform raw ingredients into food products that are
safe, nutritious, and palatable. Food processing includes a wide range of activities such as washing, cleaning, cutting,
cooking, pasteurizing, preserving, and packaging .
Aim and objectives of Food Processing

Improve Food Safety

Extend Shelf Life
Improve Nutritional Value
Enhance Palatability
Benefits of Food processing
The important benefits of food processing include:
 Food processing reduces the number of harmful bacteria in food that can cause diseases. For e.g., drying,
pickling dehydrates the food product and alters the pH that prevents the growth of harmful microorganisms.
It also improves the shelf-life of food products. It reduces health inequalities and major health concerns.

Drawbacks of Food Processing

The important drawbacks of food processing include:

 Processed food contains artificial ingredients.

 Many resources are spent in making the food pleasant to the brain that leads to overconsumption.
 Processed foods are the biggest source of added sugar that is very unhealthy.
 3.
Introduction
If food items are kept for a long period of time and not stored properly, they get spoil such food
items are bad for health. When food items kept for a long time gets spoil as germs start growing on
it. Once the food is spoiled, it cannot be eaten and must be thrown away. Spoilage is a process in
which food items deteriorate to the point in which it is not edible to human.
Causes of Spoilage
The food and water may be infected by germs. Flies carry germs. When they sit on our food, they
pass on these germs to our food.
There are various factors which are responsible for food spoilage such as bacteria, mould,
protozoa yeast, moisture, light, temperature, and chemical reaction.
Signs of food spoilage

Signs of food spoilage include an appearance different from the fresh food, such as a change in color, a change
in texture, an unpleasant odour or taste.
Activity I

Aim: To study the growth of fungus.

Materials: Piece of bread
Method: Take a piece of bread. Make it moist and keep it in a warm corner of the room for 3-4 days. Observe it
after 3-4 days.
Observation: Presence of greenish patch growing on the bread.
 3. Method of food processing and prevention

Preservation of food is achieved by application of physical, chemical and/or biological methods are as follows:
Physical methods
•Cooling to→ Low temperature refrigeration (0 to 7°C) - preserves for shorter period (days) →
• Freezing - preserves for several months
•Heating → pasteurization, cooking, sterilization etc.
•Exposure to ionizing radiation → U.V., γ, etc.
•Application of high pressure
•Drying → removal of water to a level which does not support the growth of microorganism.
Chemical methods
•Quite often it is either impossible or undesirable to employ conventional physical methods of the preservation.
•In such situation one must opt for chemical methods of preservation.
•It involves application of chemical additives which act as antimicrobial agents.

Biological methods
Souring (fermentation) lactic and acetic acid, e.g., cheese and cultured milk.

As ancient cultures were adapting, they discovered techniques that have now become basic methods of
food preservation:

Drying
Fermenting
Pickling
Sugar
Canning
 4. To study about the preparation of Apple jam

Introduction
Apple (Malus domestica) is commercially the most important temperate fruit and is fourth among the most widely
produced fruits in the world after banana, orange and grape.
It is mostly grown in the states of Jammu & Kashmir, Himachal Pradesh, Uttaranchal, Arunachal Pradesh and
Nagaland.
Ingredients
Apple- 1Kg, Sugar- 1Kg, Lemon-2, (at the place of citric acid).

Process:

RIPE FIRM FRUITS

│
WASHING
│
PEELING
│
 PULPING
│
ADDITION OF SUGAR (ADD WATER IF NECESSARY)
│
BOILING

ADDITION OF CITRIC ACID

│
JUDGING OF END POINT (By further cooking up to 105c or 68-70%TSS or by sheet test)
│
FILLING INTO STERILIZED BOTTLES
│
COOLING
│
WAXING
│
CAPPING
│
STORAGE
(At ambient temperature)
 5. To study about the preparation of tofu (soya paneer)

Introduction:

 Tofu is a delicious and nutritious, protein-rich food made from the curds of soy milk.
 Tofu also called bean curd is a food made by coagulating soy- milk and then pressing the resulting
curds into soft white blocks.
 It provides an excellent soy protein alternative to many traditional foods.
Required materials:
Soybean 500g, citric acid (lemon-5) spoon-2, pan-1, plate-2, bowl-2, cloth-1m.
Procedure:
Step 1: Keep the soya (500g) in water for 8-10hours.
Step 2: Take out the soya from water
Step 3: Rub the soy with both hands to remove the peels (outer cover) of soya.
Step 4: Boiled water@1kg/6l of raw soya. We have used 3ltr water for 500g soya.
Step 5: Finally crush the soya with the help of mixer grinder for making paste.
Step 6: After grinding mix the remaining hot water in the soya paste.
Step 7: Now put the slurry (mixer of soya paste and hot water) over stop and continuously mix it for 20-25 min.
Step 8: After boiling, filtered the slurry with the help of muslin cloth, the filtered liquid is the milk.
Step 9: After filtering, measured the quantity of milk and added citric acid (lemon juice) @2g/l of milk mix the
solution very well at the temperature 75-80°c.
Step 10: Stir it with the help of spoon for forming coagulation.
Step 11: Filtered the coagulation material with the help of muslin cloth.
Step 12: The residue in the muslin cloth was the tofu. It also called chena.
 6. To study about the preparation of mix pickles.

INGREDIENTS-

 Carrots = 1.5 Kg
 Cauliflower = 1 Kg
 Lemon = 0.5 Kg
 Green Chilies = 0.5 Kg
 Peas = 0.5 Kg
 Total 4 Kg Vegetables
 Salt= 400 g
 Red Chillies Powder = 10 g
 Turmeric Powder = 10 g
 Black Peppers = 10 g
 Sonf = 20 g
 Kalwanji = 20 g
 Mathrae = 20 g
 Mixed Spices (Ground) = 10 g
 Edible Oil for Frying = 150 mL
 Vinegar to Cover the Pickle in Jar
Procedure

o Wash and cut all vegetables in desired sizes.

o Weigh each vegetable according to the recipe.
o Blanch the vegetables for 1-2 minutes to minimize enzyme activity.
o Cut the lemons into two halves, extract the juice, and keep the peels.
o Place the blanched vegetables in potassium metabisulphite solution (0.1%) for 2-3 minutes.
o Dry by placing on muslin cloth under the fan.
o Mix and fry the mixture of vegetables, lemon rinds and all spices in a small quantity of oil to reduce moisture content (in
case of oil, lemon juice will also be added in frying step).
 7. To study about the preparation of jelly

A jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing fruit extract, free from
pulp, after the addition of sugar and acid.
Raw material and Equipment
Fruit/vegetable, sugar, Hydrochloric acid, Citric acid, Peeler, Pulper, Filter cloth, Pans of suitable size, Heaters/Gas,
Thermometer, Measuring cylinder.
PROCEDURE:

➢Take about 1 kg of fruit and boil in 1.5 ltr of water for 20 – 30 min.
➢Add to it about 2g/kg of citric acid and strain it.
➢Determine the pectin content using alcohol or Jelmeter test.
➢Add the required amount of sugar (1:1 for extracts rich in pectin; 1:0.75 for extract moderate in pectin; and 1:0.5 for
extract poor in pectin.
➢Boil the mixture judge the end point using sheet test as mentioned in the preparation of jam.
➢Add the calculated amount pulp and sugar to about 2 ltr of water and boil it to 105°C so that the sugar dissolves
completely. Add citric acid and juice to the sugar syrup and judge the end point by measuring its TSS or using sheet test.
➢Boil the mixture judge the end point using sheet test as mentioned in the preparation of jam.
➢Add the calculated amount pulp and sugar to about 2 ltr of water and boil it to 105°C so that the sugar
dissolves completely. Add citric acid and juice to the sugar syrup and judge the end point by measuring its TSS
or using sheet test.
 8. To study about the preparation of squash

In India cold drinks are in demand practically throughout the year. Among these fruit juices acid squashes have an
important place. These are quite popular being rich in essential vitamins, minerals and other nutrient.
Squash can be prepared from fruits such as mango, orange, pineapple, litchi, lemon etc.
Requirement
Ripe fruits, Juice extractor, Pulper, Knives, Bottles.
Ingredient
Orange 1kg, sugar 1.5kg, water 0.750ml, citric acid 25-28g
Procedure

➢Select good quality fully ripe fruits.

➢Wash and peel the fruit and extract juice as in orange, juice can be recovered and in mango, pulp can be
extracted.
➢Mix the pulp well to make it a smooth paste.
➢Take sugar, water, and citric acid.
➢Mix the ingredients and give one or two boils to dissolve the sugar.
➢Cool the sugar syrup, and add the fruit pulp.
➢Mix the pulp and sugar thoroughly and pass through a muslin cloth;
➢Add approved colour and flavour.
➢Fill the squash in sterilized bottles and seal it with pilfer proof (PP) Cap and store in cool dry place.
 9.To study about the preparation of mix wine

Ingredients

 10 Cup Mixed Fruits (apples, pineapples, pears, cherries, mango, bananas, grapes)
 7 Cup White Sugar
 1/4 Cup Yeast
 1/2 Cup Whole wheat
 10 Cup Boiled and Cooled Water
How to Make Mixed Fruit Wine

1.Boil three liters of water in a large pot. Then leave to cool.

2.Take a well washed, and completely dried and wiped porcelain or glass pot that has a lid.
3.Pour the boiled and cooled water into the pot.
4.Wash and pat dry all the fruits.
5.Remove skin and core the pineapple. Deseed and chop apples, pears, cherries, mangoes and grapes (if it has
seeds).
6.Also chop the bananas.
7.Place chopped fruits into pot.
8.Add the rest of the ingredients and stir well.
9.Keep covered with the lid.
10.For one week, you need to open the lid- once a day and stir with a long wooden spoon.
11.Then tightly cover the lid and wrap the top portion with a thick cotton or muslin cloth.
12.Again, for one week, just shake the pot in a steady circular clockwise motion- without opening the lid.
13.Leave it to rest for a month in a place with no disturbance and that which is free from dust.
12.After one month, open and strain the liquid into a large bowl. To strain, pour the liquid fruit mix through a
muslin cloth.
13.Pour into sterilized glass bottles and serve as required.
 10. To study about the preparation of cake

Introduction
Baking industry is the most stable sector in the food manufacturing industries. The principal basis for most
products in this range is wheat flour. Addition of water and various other ingredients give us variety of products
like cookies, crackers, cakes, pastries, and biscuits. Biscuits are flat, crisp, baked good, whereas cookies are softer
and thicker. Cookies and cakes are the some of the oldest snack foods known to the human. These types of flour
confections are palatable, easy to carry and don’t require further preparation before consumption and thus they are
considered as staple snacks.
Ingredients
The Flour, sugar, shortening and eggs or skim milk powder are essential ingredients. Whereas baking powder,
milk, fruits, and flavouring substances are optional ingredients.
Flour: It builds the structure of cake and holds other ingredients together in an evenly distributed condition in
the cake. Flour for cake making should have protein content of 7 to 9 per cent. Short patent flour with fine granule
structure made from soft wheat is ideally suited for cake making. Cakes flours are bleached to a greater degree in order
to brighten the colour. Bleaching also modifies the gluten forming properties (starch gelatinizes faster).
Sugar: Sucrose is most widely used sweetening agent in cake making. Finely granulated sugar
ensures even grain and soft texture in cakes. Sugar has tenderizing action on flour proteins and makes the cake tender.
It helps to retain moisture in cakes and improve its shelf-life. The golden crust colour of cake is due to caramelization.
Shortenings for cakes should have good creaming and emulsifying properties. Fats have a tenderizing action
on flour proteins and thus make the cake tender by holding air cells incorporated during creaming process. It
also acts as a moisture retainer and helps to keep the cake moist and thus improves the shelf-life of cakes. Fat used in
cake making should be of plastic nature which could incorporate and hold minute air cells during creaming operation.
 Eggs and flour form the necessary framework to support the cake structure. Eggs provide moisture to the
cakes. Lecithin of egg yolk acts as emulsifier and later adds to colour. Egg improves taste, flavour, and nutritional
value.
 Milk adds richness and structure to the cake. Milk proteins have binding action on flour protein
which creates toughness in cakes.
Water: formation of gluten, release of CO 2 gas from baking of vapour pressure are made
powder and formation
possible by presence of water. Water regulates the consistency of batter which affects the volume and texture of
the cakes.
Salt enhances the natural flavour of other ingredients used in cake making. It also controls
development of crust colour by lowering the caramelization temperature of sugar. It may be used at the rate of
0.7 to 1.2% depending upon flavour.
Baking powder of various types, when moistened with water and heated, evolve CO 2 gas which expands during baking and impart
volume to cakes.
Flavourings: Cocoa, chocolate, vanilla etc are added as flavours.
THANK YOU.