FOOD PRESERVATION

Introduction:The green revolution and subsequent efforts through the application of

science and technology for increasing food production in India have brought self reliance in
food. The impetus given by the Government, state Agriculture universities, states Department of
Agriculture and other organization through the evolution & introduction of numerous hybrid
verities of cereals legumes , fruits and vegetables and improved managements practices have
resulted in increasing food production.
Fruits & vegetables, which are among the perishable commodities, are important
ingredients in the human dietaries. Due to their high nutritive value they make significant
nutritional contribution to human well-bring they are the cheaper and better source of protective
foods.
The perishable fruits and vegetables are available as seasonal surpluses during parts of
the year in different regions and wasted in large quantities due to absence of facilities and
knowhow for proper handling distribution, marketing and storage.
Through the country in the second largest producer of fruits and vegetables in the world.
More than 25 percent of fruits and vegetables production is unfortunately wasted due to
inadequate facilities for processing. The food preservation & processing industry has now
become more of a necessity than being a lumery. Fruits and vegetable processing was first started
in an organized manner in 1857, mainly to make pickles and chutneys with a view to meeting the
expert requirement and canning of &vegetables was started in 1927.

Principle of preservation
Principle preservation is defined as the technique of extending storage life of produce
without deterioration in edible quality for its future use.
It is based on minimize damage by spoilage causing agents. The broad principles
involved in preservation of spoilage of horticultural produce are as under:-

1) Prevention or delay of microbial decomposition

2) Prevention or delay of self decomposition of food
3) Prevention or minimization damage by insect pest and disease
Objective:The main objective of fruits and vegetable processing is to supply whole some safe nutritions
and acceptable food to consumers throughout the year fruit and vegetable processing projects
also aim to replace imported products like squads farms, tomato, sauces, pickles etc. the fruit and
vegetable processing activities have been setup or have to the established in developing countries
for one or other of the following reason:* Diversification of the economy in order to reduce present independence on one export
commodity.
* Reduce fruits &vegetable lomes
* Reduction of imports and meeting export demand.
* Stimulate agricultural production by obtaining marketable products
* Generate both rural and urban employment
* Develop new value added products

Traditional technique:New technique of food preservation because available to the home chef from the down
of agriculture until the industrial revolution.
i) Drying - drying is one of the oldest techniques use to hamper the decomposition of food
products. Vegetables & fruits are naturally dried by the scene and wind , but in the middle
ages still house were built in areas that did not have enough.
ii) Refrigeration: - Refrigeration preserve foods by slowing down and reproduction of micro
organism & the action of enzyme that cause food to rot.
iii) Freezing: - Freezing is also one of the most commonly used processes both commercially
and domestically.
iv) Heating:- Heating to temperatures which are sufficient to kill microorganism is a method
used with perpetual stews.

General method of fruit preservation:Now a days ready to serve fruits products are becoming popular in the urban market due
to their nutritive value, refreshing qualities & chancing life style of city dwellers. People give
preference to processed fruit products over synthetic because of their artificial, color, flavor &
nutrition, fruits can be preserves.
Some important factors:

Selection
Sorting & washing
Extractions & equipments
Machines & equipments
Clarification & filtration of juice
Preparation
Adding additives
Exhausting

Method of food preservation are essential 2 types:1)

2)
1.
2.

Physical methods
Chemical method
Physical methods involves various process:Refrigeration
Drying & dehydration
Freezing
Irradiation
Pasteurization
Sterization
Chemical method involves various process for preserve fruits:-

Salt

potassium one tabisulphite &

Sugar

sodium benzoate

Vinegar

fermentation

Scientific past harvest handling:1) Picking

2) Pre-cooling
3) Washing & cleaning

4)
5)
6)
7)

Sorting, grading, sizing

Waxing
Packing
Storage

1)

Picking:- injury cause by rough handling contributes to fast ripening, fungus infection &

rot detachment of stem at the time of harvest causes

2)

Precooking:- Precooking is important for most of fruits & vegetable because they may

detoreiote as much in 1 hrs. in adding to removal of field need from the precooking reduces
damage from vibration transmits. There are many method of precooking size. 1) cold air, 2) cold
water, c) direct content with ice, evaporation of water from the produce.
3) Working Before, fresh, fruits 7 vegetables typically involves the remove of soil, dust insect
pest resideeren chlorine in fresh water.
4) Sorting & grading & sizing:- sorting in one hand to remove there its which are unsuitable
market or storage. Due damage by insect, diseases pr mechanical injuring.
Now-a-days a some of private companies are excel engaged in tonnu facture the
also having the facility of working waking and drying in addition to sizing.
5) Waxing:- A or consideration in worern fresh fruits marketing system predominate method used
to fresh fruits & vegetable quality during handing.
6) Packing- proper or scientific packing of fresh fruits reduces the wastage of commodities by
protecting them from mechanical damage, moisture loss & undesirable physiological changes &
during the cause of storage.
There are following benefits:

Protection from mechanical damages & moisture loss

Proper handling
Reduced cost of handling transport & working
Improve sale

Through these process the procedure of edible production are:-

1) Jam
2) Jelly
3) Sweet chutney
4) Murabha
5) Candy
6) Juice
7) Squace
8) Pickle
9) Tomato puree
Preparation of goose berry pickle:Gooseberry is rich in vitamin C. it is also known as poors
Apple. This easily available in Dehradun. Gooseberry pickle is in good demand in & it brings a
food profit in the market.

Raw material
Amla
Sugar
Ginger
Salt
Chilly powder
Garam masala
Chura
Kismis
Acitic acid
Mustard oil

Quantity
4kg
4kg
100gm
100gm
50gm
100gm
100gm
100gm
8-10gm
500ml

Procedure :1) First we weight the dry goose berry.

2) Mix the fruits with all the ingredients except mustard oil.
3) The mustard oil is first heated and in allows to cooled down.
4) The mustard oil is they pour into the mixture and properly mixed.
5) The pickle is ready for use in 2-3 weeks.
2) Lemon / Lime juice:
Ingredients
a) Juice 1 lit.
b) Water 2 lit.
c) Sugar 1.78 kg
d) KMS 2.5 half teaspoon.
Method / procedure:
1) 1) Clean the lime
2) Drain water
3) Dry the lime
4) Extract the juice by plastic juicer
5) Strain the juice by muslin cloth
6) Make super syrup
7) Add sugar and water and boil fill sugar completely dissolves and strain continuously.
8) Strain the sugar and keep it till it completely cool water
9) Mix the lime juice and sugar syrup
10) Add KMS by dissolving little water
11) strain it and fill in sterilized bottle and store in cook dry place

Jam:Jam is a product made by boiling fruit pulp with sufficient sugar to a season ably which
consistency firm enough to hold the fruit tissues in position. Jam contains 0.5-0.6 percent acid
and invert sugar should not be more than 40%.
TECHNOLOGYCAL FLOW SHEET FOR PROCESSING OF JAM
RIPE FIRM FRUITS

WASHING

PEELING

PULPING

ADDITION OF SUGAR

BOILING

ADDITIONAL OF CITRICACTD
Flow chart:Dry the goose berry fruit

Mix gooses berry with the ingredients.

heat the mustard oil and cool it down

Pour the mustard oil the mixture

The pickle is ready in 2-3 weeks

Packing tightly
Causes of spoilage in pickles:Scum formation:- when vegetables are place in brine for fomentation a while scum is formed
on the surface due to the growth of wild yeast and retards the growth of picric acid, bacteria
and this action may help the growth of putrefactive bacteria which cause the vegetables
become soft & slippery

Problem of Your production:-

(i)

Crystallization:- The final product should contain 30 to 50% invert sugar.

If the percentage is less than 30, cane sugar may crystallize out on
storage.
Sticky or gummy farm: Because of high percentage of total soluble solids

(ii)

jams lend to become gummy or sticky. This problem can be solved by

(iii)

addition of pectin or citric acid.

Premature Setting:- This is due to low total soluble solids and high pectin

(iv)

content in the jam and can be prevented by adding more sugar.

Surface graining & shrinkage:- This is caused by evaporation of moisture

(v)

during storage of jam.

Microbial spoilage.

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. A perfect jelly should be transparent, well set but not too stiff and should
be of attractive colour & keep its shape when removed from the moved.

TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JELLY

FRUIT
WASHING
CUTTING INTOTHINSLICES
BOILING WITH WATER

AFFITION OF CITRICACID DURING BOILING

STRAINING OF EXTRACT
PECTIN TEST
ADDITION OF SUGAR
BOILING
TUDGING OF AND POINT
REMOVAL OF SCUM OF FOAM
COLOUR AND REMAINING CITRICAID ADDED
FILLING HOT INTO CLEAN STERITED BOTTLES
WAXING
CAPPING
STORAGE AT AMBIENT TEMPERA TURK

TANCO PICKLE:- Mango peeled and sliced 1 kg. salt 200g red chilli powder
log asafetida 5g fenugreek, black pepper, Cardamour (large)
cimanuon (powdered each 10 g clove (headless) 6 numbers.
PROCESSING FLOW SHEET FOR MANGO PICKLE
MANGO

cuin and

WASHING
PEELING
SLICING
PUTTING SLICES IN JAR
SPRINKLING SALT
PUTTING IN SUN FOR ONE WEEK
MIXING SPICES
STURAGIATAMBIENT TEMPARATURE

Green Chllie pickle:- Green Chillies 1 kg salt 150 of mustard (ground) 100 g line
juice 200 ml or amchur 200g, fenugreek aniseed cardamom (large), turmeric,
cumin powered) each 15g mustered oil 400ml.
PROCESSING FLOWSHEET FOR GREEN CHILLI PICKLE

GREEN CHILLIES
Washing
Drying
Making incision
Mixing all spices a little lime juice
Mixing with chillies
Filling into far
Adding lime juice & oil
Storage

PROCESING FLOWSHEET FOR TAMATO KETCHUP

Tomatoes
Washing
Sorting and trimming
Cutting and chopping
Heating at 70-900
Pulping or extracting of juice/pulp

Straining tomato pulp/juice

Cooking pulp with one third quantity of sugar
Putting spice bag in pulp & pressing occasionally
0Cooking to one-third of original volume of pulp
Removal of spice bag
Addition of remaining sugar salt
Cooking
Judging of end point
Addition of vinegar/acitic acid preservation
Filling not into bottles at about 880c
Crown corking
Pasteurization
Cooling
Storage
Tomato chutney:Tomato 1kg , sugar500g , 25g , onion (chopped) 100g , ginger
(chopped) 10g , garlic 5g , red chilli power 10g , cinnamon , black pepper
cardamom (large) , aniseed , cumin (powered) 10g each , vinegar 100ml and
sodium benzoate 0.5g perky final product.
Processing flow sheet for tomato chutney .
Tomato

Washing
Shorting
Blanching for 2 minitue
Putting quickly in cold water
Peeling
Crushing
Addition of salt &vinegar & cooking for 5 minutes
Addition of preservative
Filling hot into bottle
Sealing
Storage at ambient temperature