Canning – Concept and Standards
Canning The process of sealing food stuffs hermetically in containers and sterilizing them by heat for long storage is known as canning. In 1804, Appert in France invented a process …
Read More In DetailFood Technology
Chilling and Freezing injury on Agricultural Crops and Management
Chilling and Freezing injury Symptoms of freezing, chilling injury Artichoke: Freezing injury will be initiated at 29.9°F (-1.2°C). Symptoms of light freezing injury are blistering of the cuticle and a …
Read More In Detail
Drying and Dehydration of fruits and Vegetables – Concept And Methods, Osmotic drying.
DRYING: Fruits and Vegetables drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the …
Read More In Detail
Fermented and Non- fermented Beverage
Fermented beverages : Fermented beverages are complex solutions of thousands of chemical compounds originating from the fruit itself, from the fermentation process, from the yeast and other microbial metabolism during …
Read More In Detail
Maturity index & Maturity of Fruits and Vegetables
Maturity index The factors for determining the harvesting of fruits, vegetables and plantation crops according to consumer‘s purpose, type of commodity, etc and can be judged by visual means (colour, …
Read More In Detail
Pre-harvest factors affecting post harvest quality and Maturity
In this post we are going to describe about Pre-harvest factors in details Quality of post harvest product Post harvest quality represents market quality, edible quality, transport quality, table quality, …
Read More In Detail