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Chopra, C. S.
- Waste Management in Fruit and Vegetables Processing Industry
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1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
2 Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
2 Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
Source
International Journal of Processing and Post harvest Technology, Vol 4, No 1 (2013), Pagination: 57-62Abstract
Waste management includes collection, transportation, processing, recycling or disposal and monitoring of waste matters. It is utmost important for protecting environment and public health. It is also used to recover value added products. Waste material generated from food processing and food service facilities can present treatment problems as they contain large proportions of carbohydrates, proteins, fat and mineral salts. Organic matter of the wastes must be subjected to biological stabilization prior to their disposal. Improper disposal of waste materials as practiced traditionally, is not only harmful but also uneconomic owing to unavailability of valuable components. Incineration is a commonly used method of waste disposal but it also generates toxic gases. Processing of fruit and vegetables generates varying level and kinds of wastage that can be managed differently. They can be used in composting, cattle feeding and biogas generation and certain types may also be utilized in production of value added products. With the rapid progress in establishment of agro-processing industries in our country on account of liberal government policies, the importance of waste management has become an essential and integral part of plant design as the inappropriate disposal of wastage has already caused great loss to environment and public health. Food processing is a capital intensive, high energy and water consuming, and moderate to highly polluting industry. However, one can minimize adverse effects on environment and public health and may also augment profit of processing unit by judicious disposal and utilization of waste materials.Keywords
Waste Management, Composting, Biogas, Valuable Component
- Reducing Post Harvest Losses of Litchi by Processing
Abstract Views :243 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 2 (2015), Pagination: 184-189Abstract
Litchi (Litchi chinensis Sonn.) is a subtropical crop, non-climacteric and drupe or stone fruit. It is conical, heart shaped or spherical with a thick leathery, indehiscent pericarp at maturity. Litchi is known for its pleasant flavour and juicy pulp (aril) with attractive red colour pericarp. It is also an excellent source of vitamins and minerals. India with annual production of 483.3 thousand metric tons from an area of 74.4 thousand hectares, is the second largest producer of litchi next to China. Litchi fruit has great commercial potential in the domestic as well as global markets. It is very delicate fruit and highly perishable in nature. Under ambient conditions, it looses upto 7-11 per cent weight within one day after harvest due to water losses. The attractive bright red colour turns to unpleasant brown colour within 24-48 hours which drastically reduces marketability of fruit. Thus, these are considered as the major causes of post harvest losses of litchi. The browned or fresh litchi has tremendous potential in the processing industry as it may be utilized for extracting certain chemicals of industrial importance or may also be converted into value added food products. Certain free and glycosidically-bound volatile compounds that produce strong litchi-like fruity aroma can be extracted from litchi fruit. Innovative and value added products like cordial, squash, nectar, burfee, chutney, dehydrated litchi, pulp, osmo-syrup, wine and juice can be prepared from litchi. Litchi seeds can also be used for production of sesquiterpene glucosides, cyclopropyl-containing fatty acid glucoside and some antioxidants. The dried litchi peel after grinding and thermally activation can be used for removal of acid blue 25 dye from aqueous solutions which helps in treating industrial effluents containing dyes.Keywords
Reducing, Post Harvest Losses, Litchi, Processing.References
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