Industrial training programme
|
|
|
- Geraldine Freeman
- 6 years ago
- Views:
Transcription
1
2 Industrial training programme Establishment And Location Of Centre For Technology And Development The centre for technology and development is a unit of society for economic and social studies (SESS) It is an independent organization working in the field of sustainable rural development through science and technology applications.
3 CTD(field station), Sahaspur, Dehradun(Uttrakhand), was established on1995. Low cost fruits and vegetables processing unit, Sahaspur was established under AICP on low cost processing and preservation of horticultural produce(1996). Manager- Mr. P. Bhandari Secretary Mr. D. Raghunandan Operation manager Mr. Vinod Uniyal Production manager Mr. Subodh Pundir
4 History The formation of CTD with several field stations in dehradun (UK), Mandi(HP), Ukhrul(Manipur) and Kavali(AP) was catalysed by the Delhi science forum, a reputed public- interest organisation focusing on S & T policy issues with the goal of putting forward & demonstrating alternating models for sustainable development. The field station at Sahaspur, Dehradun continues to operate under CTD aegis while other field station have been spun-off into independent registered societies. CTD/SESS is a multidisciplinary group of dedicated and experienced professionals with background in engineering, natural sciences, medicine, social sciences etc.
5 Objectives:- To provide the students opportunity to develop their skills. Internship will increase a students sense of responsibility and good work habit. To build the strength and team work spirit, self confidence in the students The students will be able instilled with good moral value such as responsibility, commitment and truthfully and trustworthy during their training.
6 Main activities : Promotion and handhondling of Micro and Small Enterprises Natural resource management Manufacture of FARMER s FOOD PRODUCT Regd. With KVIB, UCOST-TRC Empanelled Udyami Mitra Under Ministry of MSME, Govt. Of India
7 Production PRODUCT Squash Jam Marmalade Murabba RTS Pickle Guava cheese QUANTITY 15-20ton./yr. 7-11ton. /yr. 3-4ton/yr. 2-3ton/yr. 8-12ton/yr. 6-8ton/yr ton/yr.
8 Produce Squashes Ready to serve (RTS) drinks Murabba Pickle Jam Marmalade Guava cheese Wild apricot oil Almond oil Cannabis oil Reetha shampoo Fibre
9 Equipments and Machines used in processing Pulper Kettle Homogenizer Bottle Filling Machines Boiler Fibre unit Wild apricot oil expression Plant extraction unit
10 Pulper 16 and 32 mesh
11 Kettle
12 Homogenizer -
13 Bottle filling machine Automatic bottle filling machine 2 bottles filling machine
14 Boiler
15 Refractometer Hot Gun
16 Fibre unit
17 Oil expression
18 Threshing cum Winnowing Machine
19 Preservation:-preservation is defined as the technique of extending storage life of the product without deterioration in edible quality for its future use Methods of food preservation:- Physical methods- Refrigeration Freezing Pasteurization Sterilization Drying and dehydration Irradiation
20 Chemical methods Salt Sugar Vinegar potassium metabisulphite Sodium benzoate fermentation
21 Preserved raw material
22 Preparation of squash Mint Rhododendron Litchi Orange Mango Bael Strawberrry Lemon Guava Amla apricot
23 Ingredients for squash making Ingredients Pulp/juice water sugar KMS flavor Citric acid Quantity 300 l 350l 450 kg 90.0 g 100 ml 8 kg
24 Steps involved Take preserved pulp Heating of pulp to remove the preservative Addition of sugar syrup Addition of citric acid Addition of edible colour Addition of edible flavour
25 Addition of preservative (KMS) Straining of the prepared squash with muslin cloth Filling in sterilized bottles Capping Packing Transportation
26 photos
27
28
29
30 Pickle:- The preservation of food in common salt or oil or vinegar is known as pickling.it is one of the most ancient method of preserving fruits and vegetables. Pickles are good appetizers and add to palatability of a meal.they stimulate the flow of gastric juices and thus helps in digestion. Pickling is the result of fermentation by lactic acid forming bacteria,which are generally present in large number on the surface of fresh fruits and vegetables.
31 Mango Pickle Mushroom Pickle Mixed Pickle Chilli Pickle Amla Pickle Jackfruit Pickle
32 Ingredients :- Raw Material 100 kg Salt 15 kg Fenugreek 2.5 kg Turmeric 1.5 kg Red chilli Powder 1 kg Clove 250 g Black pepper 1.5 kg Cumin 1.5 kg Asafoetida 300 g Mustard Oil 35 l Vinegar 1 l Fennel 1 kg mustard seed 500 g
33 Heating of oil Cooling Mixing spices Mixing the preserved fermented pieces Addition of edible colour Filling in jars
34 Capping Labelling Sealing Packing Transportation/Storage
35
36
37 Mushroom Pickle (button mushroom) Ingredients:- Cumin Fennel Fenugreek Mustard oil Acetic acid Sugar Chilli powder Salt Spice blend 30g 40g 40g 400ml 10ml 200g 50g 250g 20g
38 Steps Wash the mushrooms and dip in 1% KMS for 2-5 min. Cut the mushrooms into 4-5 pieces. Boil in salty water to remove harmful organisms. Spray salt, keep in cool and hygienic place for hrs. Thoroughly mix all the ingredients. Transfer into glass jar Close with lid and set aside for 2-3 days.
39 Jam Jam is the product made by boiling fruit pulp with sufficient sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. Jam contains %acid and sugar should not be more than 40 %. TSS of jam is 68-70%.
40 Ingredients Pulp Sugar Pectin Edible colour Edible flavour Citric acid Sodium benzoate
41 Steps of preparation Preserved Pulp Boiling to remove preservative Addition of sugar syrup Addition of citric acid Addition of edible colour and flavour Judging the end point
42 Filling hot into sterilized bottles Cooling Capping Labelling Sealing
43 Marmalade Products made from citrus like oranges and lemons in which shredded peels are used as suspended material. Ingredients:- Pulp Shredded lemon peels Pectin sugar citric acid Edible colour and flavour
44 Steps followed Washing of ripe fruits Peeling outer yellow portion i.e., flavado thinly Cutting yellow portion into shreds Take fruit pulp Boiling Straining the extract Testing for pectin content Addition of sugar Cooking to C Addition of prepared shreds
45 Testing for end point Cooling C with continuous stirring Flavouring Filling in sterilised bottle Sealing Packaging Storing/transporting
46 Demonstration
47 Guava cheese TSS- not less than 75% Acidity % Benzoic acid- 200 ppm
48 Ingredients:- Pulp Butter/ghee Citric acid Pectin Sugar Salt Edible colour and edible flavour
49
50 Steps Boil the pulp Mix sugar and butter/ghee Stir it continuously with adding butter/ghee Check the end point Add salt, flavour and colour. Grease the tray with butter or ghee Spread prepared cheese on tray Cool it Cut into pieces Wrap into butter paper
51 Wild Apricot Oil expression
52
53
Shredded peel - 62 gm
PREPARATION OF JAMS, JELLIES, MARMALADES, CANDIES, CRYSTALLIZED AND GLAZED FRUITS, PRESERVES, CHUTNEYS, PICKLES, KETCHUP, SAUCE, PUREE, SYRUPS, JUICES, SQUASHES AND CORDIALS PREPAR ATION OF JAMS Jam is
Procurement. Aims and objectives 01/02/2013. Background
Final Report on Mini Research project entitled To standardize the technique of preparing the fruit leather by blending two indigenous fruit pulp viz Bael and Aonla Background India has a rich heritage
FRUITS & VEGETABLES PROCESSING HAND BOOK
FRUITS & VEGETABLES PROCESSING HAND BOOK Preservation Principles Physical Methods Chemical Methods Fermentation Other Methods Fruits & Vegetables Canning & Bottling Fod Processing Principles Canning in
Figure 1: Sorting the tomatoes. Processing unit at Walewela, Matale, Sri Lanka. Zul/ITDG
TOMATO PROCESSING Introduction The demand for tomato processing usually arises from a need to preserve the product for cooking purposes (inclusion in stews, soups, curries etc) out of season or to add
Post Harvest Management and Value Addition for Tribal Areas
Post Harvest Management and Value Addition for Tribal Areas Dr. Sanjaya Kumar Dash Orissa University of Agriculture and Technology Bhubaneswar OUTLINE Equipment Mahua seed decorticator Mahua stamen remover
INTRODUCTION. become one of the main stays among other agriculture produce. fruits and vegetables annually; out of which about 35 40% of these total
ELEMENTARY FOOD PRESERVATION 1 INTRODUCTION Pakistan is an agricultural country. Fruits and vegetables production has become one of the main stays among other agriculture produce. According to one survey,
MATERIALS AND METHODS
MATERIALS AND METHODS The study entitled Value addition of pineapple based food products. was carried out at Nutritional Research Laboratory Department of Foods & Nutrition, Ethelind school of Home Science
+91-8048765052 Shiva Engineers http://www.food-processing.net/ Shiva Engineers are counted amongst renowned manufacturers & exporters of technologically advanced Design, Manufacture, Supply, Erection &
Development of Value Added Products From Home-Grown Lychee
Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology
4-H Food Preservation Proficiency
4-H Food Preservation Proficiency OVERVIEW The 4-H Food Preservation Proficiency program helps you learn what you need to know about your 4-H project. Your project leader will assist you in setting and
Syrups and Cordials HOT METHOD
Syrups and Cordials Three methods of preparing juice for syrup making are described here, one hot and two cold, and the method used will depend on the facilities available in the kitchen. Fruits for syrup
Science & Technology of Jams and Jellies. Dr. Malcolm Bourne
Science & Technology of Jams and Jellies Dr. Malcolm Bourne Introduction Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product.
HAND BOOK OF FOOD DEHYDRATION AND DRYING
HAND BOOK OF FOOD DEHYDRATION AND DRYING FRUITS AND VEGETABLES DRYING/DEHYDRATION AND CONCENTRATION Advantages of dehydration over sun drying Drying/Dehydration Techniques Common driers types used for
4-H Food Preservation Proficiency Program A Member s Guide
4-H Food Preservation Proficiency Program A Member s Guide OVERVIEW The 4 H Food Preservation Proficiency program helps you learn what you need to know about your 4 H project. Your project leader will
GUIDE 7: Preparing and Canning Jams and Jellies 1
Revised 1994 GUIDE 7: Preparing and Canning Jams and Jellies 1 United States Department of Agriculture Extension Service MAKING JELLY WITHOUT ADDED PECTIN Use only firm fruits naturally high in pectin.
Guide 7, Preparing and Canning Jams and Jellies
Complete Guide to Home Canning Guide 7, Preparing and Canning Jams and Jellies (NOTE: This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and
TOMATO PROCESSING. Processing. Figure 1: Sorting the tomatoes in the processing unit at Walewela, Matale, Sri Lanka. Photo: Practical Action / Zul.
TOMATO PROCESSING Introduction The demand for tomato processing usually arises from a need to preserve the product for home use (inclusion in stews, soups, curries etc) out of season or to add value for
Value Added Products from Apple Pomace
Value Added Products from Apple Pomace R.R. Sharma Division of Food Science and Postharvest Technology Indian Agricultural Research Institute, New Delhi-110 012 Apple pomace is a major global waste product
Let s Preserve. Table 1. Recommended Processing Times in a Boiling-Water Canner for Jellies, Jams, and Spreads
Bulletin #4039 Let s Preserve Jellies, Jams, Spreads General Canning Procedures To sterilize empty jars, put them open-side-up on a rack in a boiling-water canner. Fill the canner and jars with water to
Jellies, Jams & Preserves
Jellies, Jams & Preserves Peggy Van Laanen Professor and Extension Nutrition Specialist; The Texas A&M University System pg 1 Many people prepare home-preserved jellies, jams, preserves and fruit spreads
CASHEW APPLE PROCESSING
1. Introduction CASHEW APPLE PROCESSING Cashew apple is a fruit that is normally used for brewing alcoholic beverages after separation of the nut. However, it can be processed to produce titbits in sugar
Food Preservation Skills Checklist Dehydration of Fruits and Vegetables
Food Preservation Skills Checklist Dehydration of Fruits and Vegetables Member s name: Note: This project requires blanching foods in boiling water or steam and the use of a dehydrator. It is only recommended
Aonla ( Emblica officinalis Gaertn) also known as
AJH eissn- 0976-724X RESEARCH PAPER THE ASIAN JOURNAL OF HORTICULTURE Volume 9 Issue 2 Dec., 2014 328-333 Visit us -www.researchjournal.co.in DOI : 10.15740/HAS/TAJH/9.2/328-333 Article history : Received
low and high temperature
Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module 10: Preservation of foods by Physical Methods low and high temperature CONTENTS Low Temperature Methods Refrigeration Freezing High Temperature Methods
Nominal 225kg Aseptic Brix Pizza Sauce packed in an Aseptic Bag placed in a mild steel drum
Product Description Nominal 225kg Aseptic 12-14 Brix Pizza Sauce packed in an Aseptic Bag placed in a mild steel drum Production Process The fresh tomatoes are received at the factory from the contract
LET S PRESERVE JELLIES, JAMS, SPREADS
EB665 grape jelly strawberry jam apple butter LET S PRESERVE JELLIES, JAMS, SPREADS General canning procedures Prepare products as described in the following pages. All products should be filled hot into
Studies on Preparation of Mango-Sapota Mixed Fruit Bar
Studies on Preparation of Mango-Sapota Mixed Fruit Bar R.F. Chavan 1*, V.G.Jadhao 1 and B.K. Sakhale 2 1 Department of Agricultural Engineering, MIT, Aurangabad (MS) 2 Department of Chemical Technology,
Trends of Beverages Less and More
Trends of Beverages Less and More ABCE Dubai 2018 Niels Østerberg Quality by Nature The sustainable way ORANA IS: Fruit Based Raw Materials. Tailor made For Beverage, Dairy, Bakery industries Fit to each
It deems appropriate to amend the notification of the Ministry of Public Health, Re: Jam, jelly, and marmalade in sealed containers.
(Unofficial) Notification of the Ministry of Public Health (No. 213) B.E. 2543 (2000) Re: Jam, jelly, and marmalade in sealed containers It deems appropriate to amend the notification of the Ministry of
Profile No.: 43 NIC Code: FRUIT BAR
Profile No.: 43 NIC Code: 10304 FRUIT BAR 1. INTRODUCTION: Fruit toffee and fruit bar are delicious and nutritious products. The manufacturing process is simple. And the commercial manufacturing is a highly
Recipes MANGOS ORANGE MANGO SOUP
NOTES & TIPS: An average mango will weigh about ½ to ¾ pound and yield about ¾ to 1 ¼ cups diced fruit. The juice will stain your clothing, so be careful eating. If the fruit is too ripe to delve into
Freezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
Make & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of turning heavy whipping cream (which comes from milk) into butter.
Jelly, Jam, Spreads. Let s Preserve
Let s Preserve Jelly, Jam, Spreads Canning Procedures Prepare products as described on the following pages. All products should be filled while hot into sterile half-pint or pint canning jars, leaving
PARTH FOODS. Manufacturer & Exporter of Dehydrated Onion, Garlic & Other Vegetables
P PARTH FOODS Manufacturer & Exporter of Dehydrated Onion, Garlic & Other Vegetables Quality is not an accident. We earned it by continuous and habitual intelligent efforts. Our story Introduction! Our
Practical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
Growing Dairy and Fruit Beverage Categories
Growing Dairy and Fruit Beverage Categories Agribusiness Supply Chain Conference, Bangladesh 2012 Sayef Nasir/2012-06- 16 Contents Tetra Pak Introduction Opportunities in Dairy & Fruit Beverage Liquid
Freezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. Shishir Sinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
TANYA JAMES, DIETITIAN
Food Preservation FOOD PRESERVATION TANYA JAMES, DIETITIAN Freezing Herbs Vegetables Fruits Benefits- preserves more nutrients and fresh flavour than heat processing. Added sugar and salt are not necessary.
P. Rajendran 1 *, R. Bharathidasan 2
Standardization and Preservation of Sugarcane Juice by Hurdle Technology P. Rajendran 1 *, R. Bharathidasan 2 1* Research Scholar, Department of Microbiology, Maruthupandiyar College, Thanjavur-613403,
FAIRTRADE COFFEE IN LATIN AMERICA AND THE CARIBBEAN
FAIRTRADE COFFEE IN LATIN AMERICA AND THE CARIBBEAN COFFEE NETWORK The Coffee Network groups together Fairtrade coffee organizations, members of CLAC, in Latin America and the Caribbean. The network was
DEVELOPMENT AND EVALUATION OF VALUE ADDED GUAVA (PSIDIUM GUAJAVA L.) NECTAR AND ITS NUTRITIONAL QUALITY
The Allahabad Farmer, Vol. LXXIV, No. 1, January - March, 2018 DEVELOPMENT AND EVALUATION OF VALUE ADDED GUAVA (PSIDIUM GUAJAVA L.) NECTAR AND ITS NUTRITIONAL QUALITY Maya, Dubey, Ritu P and Prasad, Ranu
Warning JAR CLEANING SAFE CANNING TIPS. Do not use over-ripe fruit. Bad quality degrades with storage.
Warning For a complete guide on safe canning and instructions for inspecting the jars for proper sealing and storing refer to the instruction booklet. Always ensure that the food has been processed to
2 (20 oz.) cans crushed pineapple, lightly drained 2 (3-ounce) pouches liquid pectin. 5 cups sugar 1 cup chopped roasted macadamia nuts
Coconut-Pineapple Conserve (Makes about 7 half-pint jars.) 2 (20 oz.) cans crushed pineapple, lightly drained 2 (3-ounce) pouches liquid pectin ¼ C. bottled lemon juice 1 ¼ cups shredded or flaked coconut
Processing of Fruits and Vegetables
Processing of Fruits and Vegetables Dr. R.R. Sharma Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi-110 012 (rrs_fht@rediffmail.com) India is
CCE FOOD PRESERVATION AND FOOD SECURITY. Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne
CCE FOOD PRESERVATION AND FOOD SECURITY Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne FOOD PRESERVATION AT CCE WHAT IS FOOD PRESERVATION? A key set of skills that can help improve
What s For dinner? The Foodiful team
Have afoodiful day What s For dinner? There are days when this question can cause panic in even the most passionate cook. That s why we re big fans of anything that can help us out in the kitchen. Consider
Studies on Sensory Evaluation of Jamun Juice Based Paneer Whey Beverage
Bulletin of Environment, Pharmacology and Life Sciences Bull. Env. Pharmacol. Life Sci., Vol 8 [2] January 2019 : 70-74 2019 Academy for Environment and Life Sciences, India Online ISSN 2277-1808 Journal
COLLEGE EMPLOYEE SATISFACTION SURVEY RESULTS Gallaudet University - Fall Comparison to 4-year, Private not-for-profit Institutions
- Fall 2017 - to 4-year, Private not-for-profit Institutions Section 1: Campus Culture and Policies RATE IMPORTANCE (1 = "Not important at all" / 5 = "Very important") AND SATISFACTION (1 = IMP Sign SAT
21 Healthy Recipes for Kids (especially for Fussy Eaters)
21 Healthy Recipes for Kids (especially for Fussy Eaters) www.bumpsnbaby.com /healthy-recipes-kids/ Navigate 21 Easy and healthy recipes for kids: #1. AVOCADO ROTI Ripe avocado 1 Wheat flour 1 and 1/4
Home Freezing Guide for Fresh Vegetables
Home Freezing Guide for Fresh Vegetables Freezing most vegetables at home is a fast, convenient way to preserve produce at its peak maturity and nutritional quality. We suggest grabbing - vegetables when
Thai Style Fish Cakes
Thai Style Fish Cakes with Lime Mayonnaise Type: Snack/Main Serves: 30 Recipe source: Taste.com.au Fresh from the garden: Garlic, chillies, ginger, coriander, shallots, egg, limes Baking trays Grater Frying
Development of a preserved product from underutilized passion fruit and evaluation of consumer acceptance
JOURNAL OF FOOD RESEARCH AND TECHNOLOGY Journal homepage: www.jakraya.com/journal/jfrt ORIGINAL ARTICLE Development of a preserved product from underutilized passion fruit and evaluation of consumer acceptance
Pickles, Relishes, Jellies, Jams, and Preserves
Pickles, Relishes, Jellies, Jams, and Preserves Pickled products truly add spice to meals and snacks. The skillful blending of spices, sugar, and vinegar with fruits and vegetables gives crisp, firm texture
DESIGN AND FABRICATION OF ARECA NUT PROCESSING UNIT
DESIGN AND FABRICATION OF ARECA NUT PROCESSING UNIT PROJECT REFERENCE NO.: 40S_BE_1160 COLLEGE : ST JOSEPH ENGINEERING COLLEGE, VAMANJOOR, MANGALURU BRANCH : DEPARTMENT OF MECHANICAL ENGINEERING GUIDE
think process! DONUT AND MORE
think process! DONUT AND MORE WP Kemper WP Kemper has been developing, manufacturing and installing machinery and systems for bakery production since 1898. Today we are one of the worldwide leading manufacturers
GENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
2. The proposal has been sent to the Virtual Screening Committee (VSC) for evaluation and will be examined by the Executive Board in September 2008.
WP Board 1052/08 International Coffee Organization Organización Internacional del Café Organização Internacional do Café Organisation Internationale du Café 20 August 2008 English only Projects/Common
+91-8048601849 The Scientific Apparatus Company http://www.pharmachemfood.com/ We are a prominent manufacturer and exporter of a wide range of pharmaceutical processing machinery and food processing machine.
Drew Baird`s HEALTHY SNACKS and Desserts
Drew Baird`s HEALTHY SNACKS and Desserts We ve put together a collection of nutritious snacks and healthy versions of your favourite treats! Including snacks throughout the day is a great way to keep you
Healthy Fatloss Recipes
Healthy Fatloss Recipes FOR YOUR PT CLIENTS 6 Recipe Sample Pack Medical Disclaimer The recipes within these pages are for information purposes only and in no way supersede any prior advice given by a
JAMS AND JELLIES 9. Methods for making jams and jellies and when the best fruits are available.
4-H Members Name: FOOD PRESERVATION Level 1 The Explorer level is the most basic of all levels. The youth begins to explore the boundaries of the project area, touching on many skills and knowledge areas
Let s Preserve. Pickles. Bulletin #4044. Containers, Weights and Covers for Fermenting. Recommended Varieties of Cucumbers. Quality.
Bulletin #4044 Let s Preserve Pickles Recommended Varieties of Cucumbers Use open-pollinated pickling, such as SMR 58, Wisconsin SMR 18, and Multipik, or hybrids, such as Premier, Bounty, Score, and Calypso.
10/2/2017. Most foods can be frozen Retains good color, flavor and nutritive value. Texture can be better than for other methods of food preservation
Adapted from: So Easy to Preserve, University of Georgia Cooperative Extension Service Food Preservation: Canning Salsa, Water-bath Food Preservation canning Most foods can be frozen Retains good color,
EFFECT OF DIFFERENT EXTRACTIONS OF JUICE ON QUALITY AND ACCEPTABILITY OF GUAVA JELLY
j. innov.dev.strategy. 3(4): 27-35(August 2009) EFFECT OF DIFFERENT EXTRACTIONS OF JUICE ON QUALITY AND ACCEPTABILITY OF GUAVA JELLY S. HOSSEN 1, M.S. KABIR 2, M. B. UDDIN 3, A.K.M.L. RAHMAN 4 AND M.R.A.
Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
Warning JAR CLEANING SAFE CANNING TIPS. Do not use over-ripe fruit. Bad quality degrades with storage.
Warning For a complete guide on safe canning and instructions for inspecting the jars for proper sealing and storing refer to the instruction booklet. Always ensure that the food has been processed to
DFRL s Technologies for Value Added Coconut Products. Dr. S.N.Sabapathi Defence Food Research Laboratory Mysore
DFRL s Technologies for Value Added Coconut Products Dr. S.N.Sabapathi Defence Food Research Laboratory Mysore 570 011 Introduction Food processing is mainly to preserve food as well as it is also needed
FRUIT RIPENING. Climacteric fruits are: *Mango *Banana *Papaya *Guava *Sapota *Kiwi *Fig *Apple *Passion fruit *Apricot *Plum *Pear
FRUIT RIPENING Ripening is the process by which fruits attain their desirable flavour, quality, colour, palatable nature and other textural properties. Ripening is associated with change in composition
Fall #4: Food Preservation
Rotation 2 Fall #4: Food Preservation Objectives Students will be able to:! explain one or more reasons for preserving food;! state one or more methods for preserving food. Oregon Content Standards: HE.03.HE.01-
19oz EQUALS. 14oz EQUALS. for more recipes, tips, tricks & videos, visit lentils.org or find us on social media. cooking lentils
MEDITERRANEAN > FLAVOURS OF THE MED 1 Mediterranean food pulls influence from a variety of cultures and cuisines including southern Europe (Greece, Southern Italy, Spain, Portugal), Northern Africa (Morocco,
WITH YOU IN EVERY WALK OF YOUR LIFE
WITH YOU IN EVERY WALK OF YOUR LIFE www.arnexports.com ARN Exports: Overview ARN Exports was started with highly professional experienced team and exports high quality of Coconut products, Egg, Vegetables
Modern Technology Of Milk Processing & Dairy Products (4th Edition)
Modern Technology Of Milk Processing & Dairy Products (4th Edition) Author: NIIR Board Format: Paperback ISBN: 9788190568579 Code: NI9 Pages: 550 Price: Rs. 1,475.00 US$ 150.00 Publisher: NIIR PROJECT
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
EXTENSION. Let s Preserve: Jams, Jellies & Preserves EC448. By Julie A. Albrecht, Extension Food Specialist. Ingredients
Jams, jellies and preserves are foods with many textures, flavors and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent. Fruit jelly
Proper storage of food
1 Proper storage of food Store foods correctly: In the correct place, e.g. store raw and cooked foods separately in the refrigerator At the correct temperature, e.g. leftover foods should be kept in the
Healthy Eating Starts Here: Steps to a Healthier You Eat More Vegetables and Fruit
Healthy Eating Starts Here: Steps to a Healthier You Eat More Vegetables and Fruit Developed by Registered Dietitians Nutrition Services Alberta Health Services 2014 Objectives By the end of this presentation,
cocoa mass, cocoa butter and cocoa powder
Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module 29: General aspects of cocoa bean processing: cocoa mass, cocoa butter and cocoa powder Paper Coordinator: Dr. P. Narender Raju, Scientist,
HOME-BASED FRUIT AND VEGETABLE PROCESSING: A Manual for Field Workers and Trainers. BOOK 2: Practical Guidance and Recipes
HOME-BASED FRUIT AND VEGETABLE PROCESSING: A Manual for Field Workers and Trainers BOOK 2: Practical Guidance and Recipes Written by Susan Azam Ali Edited by Charlotte Dufour Published by arrangement with
Post-Harvest-Multiple Choice Questions
Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under
CODEX STANDARD FOR QUICK FROZEN STRAWBERRIES 1 CODEX STAN
CODEX STAN 52 Page 1 of 6 CODEX STANDARD FOR QUICK FROZEN STRAWBERRIES 1 CODEX STAN 52-1981 1. SCOPE This standard shall apply to quick frozen strawberries (excluding quick frozen strawberry puree) of
We are one of the trusted Manufacturer of highquality
+91-8043043352 Smart Engineering http://www.smartengg.in/ We are one of the trusted Manufacturer of highquality Dairy and Beverage Equipment. We provide products with intelligent technology which are cost
Traditional Recipes from Kodo millet
IDRC International Development Research Centre CRDI Centre de recherches pour le developpement international Traditional Recipes from Kodo millet Dr. D. Malathi Ms. T. Thilagavathi Dr. G. Sindhumathi Revalorizing
Broths. Cream of Cucumber Soup serve 4-6. Start with an exceptional stock
Broths Start with an exceptional stock Chicken bones / meat bones 1tbsp olive oil Selection of vegetables rough chop- onions/celery/carrots/courgette/garlic/ 2 litres vegetable stock Thyme sprigs Oregano
Chetan Agro Industries
+91-8048762338 Chetan Agro Industries https://www.minioilpress.com/ We Chetan Agro Industries, manufacture and export a broad array of Oil Expellers, Oil Machinery, Oil Press, Rotary Oil Mill, Seed Cleaning
We are your reliable partners!
We are committed to showing the world the magnificence of Colombian products. Our business is based upon trust and quality. The goal is to add value to our products for all parties involved in the value
GARDENING WEEK 9 EXTENDING THE LIFE OF YOUR GARDEN: FOOD PRESERVATION AND SEED SAVING
GARDENING WEEK 9 EXTENDING THE LIFE OF YOUR GARDEN: FOOD PRESERVATION AND SEED SAVING What we would like you to learn: 1. Learn about the history of food preservation. 2. Learn about different ways to
TABLE OF CONTENTS APPLE BUTTER -- 2 BERRY FREEZER JAM -- 3 BLUEBERRY-SPICE JAM -- 4 DIET APPLE JELLY FROM BOTTLED JUICE -- 5
TABLE OF CONTENTS APPLE BUTTER -- 2 BERRY FREEZER JAM -- 3 BLUEBERRY-SPICE JAM -- 4 DIET APPLE JELLY FROM BOTTLED JUICE -- 5 DIET GRAPE JELLY WITH GELATIN 6 HONEYDEW JAM -- 7 PEACH-PINEAPPLE SPREAD 8 PEAR-APPLE
Notes to parents/carers:
Notes to parents/carers: Please name label ingredients and containers clearly. Ingredients with a * will be provided by school. Chilled food must be refrigerated in the food room before am tutor. Cooking
PickYourOwn.org. Where you can find a pick-your-own farm near you!
PickYourOwn.org Where you can find a pick-your-own farm near you! Click on the printer icon that looks like this: (at the top left, to the right of save a copy ) to print! See www.pickyourown.org/alllaboutcanning.htm
PRESERVING BERRY SYRUPS AT HOME FS238E
PRESERVING BERRY SYRUPS AT HOME By Kayla Wells-Moses, Extension Regional Specialist, Family and Consumer Sciences Educator, WSU Colville Reservation Extension FS238E Page 1 ext.wsu.edu FS238E Preserving
Contents. Introduction
Introduction This resource has been designed to support the Key stage 4 of the National Curriculum for England, with particular relevance to Science: Sc1 Scientific enquiry, Investigative skills and Sc4
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES MISSION STATEMENT We, the members of the Home Economics Department at the Immaculate Conception High School, inspired by the teachings
Wk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in
PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas
ACOS ETHIOPIA CASE STUDY
OUR HISTORY It was only 2005 when Acos Ethiopia came to light from a pioneering idea of forward thinking people, the Pedon family. Ethiopia then was an even more challenging environment than it is now,
Improving the Quality of Ghanaian Parboiled Rice. Training Manual
Improving the Quality of Ghanaian Parboiled Rice Training Manual The Role of Parboilers This publication is an output from the Crop Post-harvest Research Programme of the UK Department for International
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR. Course Guidelines
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR Course Guidelines Course Title Waiter-cum-Houseman Objective Skill development and certification for employment Eligibility Duration
Food Fingers & Fun. Healthy Eating for Preschool & Young School Age Children
Food Fingers & Fun Healthy Eating for Preschool & Young School Age Children Healthy Eating for Children Eating Well with Canada s Food Guide recommends the balance and variety of foods your child needs
Pankaj Jain Proprietor & Founder of Relitek Services is a Highly Technical & Qualified Engineer from the field of industrial electronics.
ICRO BREWERY Pankaj Jain Proprietor & Founder of Relitek Services is a Highly Technical & Qualified Engineer from the field of industrial electronics. His immense hard work & knowledge has created a very
CIPE BOOK E. R. KO YA R R A M U N DI RECIPE BO
. RECIPE BOOK. RECIPE BOOK YARRAMUN DI DAIRY-FREE CHOCOLATE MOUSSE BOYSENBERRY MEDLEY Prep time 15 mins // Cooking time 2 mins // Gluten Free 2 large avocados 1/4 cup cocoa 2 teaspoons vanilla extract