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The book 'Horticultural Crops' authored by P. C. Sharma and Anil Gupta is a comprehensive resource designed for students, researchers, budding entrepreneurs, and policymakers interested in the horticultural crop processing industry. This hardback edition delves into essential machinery and equipment used in food processing, providing critical insights into machinery for processing diverse horticultural crops. With a detailed overview of various analytical methods and practical applications, the book covers important topics including quality analysis laboratories, canning techniques, preservation methods, and the preparation of various horticultural products like jams, jellies, sauces, and dehydrated items. This guide stands as a vital tool to understand the tools of the trade and the processes that ensure value addition in the horticultural sector, making it invaluable for facilitating advancements in food technology.
Key Features
| Features | Description |
|---|---|
| Authors | P. C. Sharma & Anil Gupta |
| Type | Hardback Book |
| Target Audience | Students, Researchers, Young Entrepreneurs, Policymakers |
| Content Sections | Includes comprehensive analysis on equipment, quality testing, preservation methods, and product preparation. |
| Practical Applications | Methodologies for producing jams, jellies, sauces, and other processed fruit and vegetable products. |
| Eligibility | Valuable resource for those involved in horticultural crop processing machinery manufacturing. |
| Attributes | Description |
|---|---|
| Publisher | Self-Published |
| Language | English |
| ISBN | 978-93-XXXXXXX-X |
| Number of Pages | 500 |
| Dimensions | 8.5 x 11 inches |
| Publication Year | 2023 |
| Cover Type | Hardcover |
| Category | Agriculture, Food Science, Horticulture |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book includes discussions on various equipment and machinery essential for food processing units, including those required for quality analysis and specific methodologies for preserving horticultural crops.
This book is targeted at students, researchers, young entrepreneurs, and policymakers who are interested in horticultural crop processing and manufacturing machinery.
Readers will gain practical skills in preparing several related products such as jams, jellies, sauces, and various preservation methods for fruits and vegetables, which are crucial for the horticultural industry.
Yes, the book covers principles and guidelines for establishing food processing plants, as well as the necessary equipment and setup for efficient operations.
Absolutely, it includes a section on food laws and regulations, emphasizing the importance of compliance in the processing of horticultural products.
Brand: nipa
Country Of Origin: India
This book is expected to be of great utility to a diverse audience, including students, researchers, young entrepreneurs, and policymakers. The information provided on the machinery required for processing may offer guidance to those who are interested in manufacturing machinery for the horticultural crop processing industry.
This book is expected to be of great utility to a diverse audience, including students, researchers, young entrepreneurs, and policymakers. The information provided on the machinery required for processing may offer guidance to those who are interested in manufacturing machinery for the horticultural crop processing industry.
Content
Section 1
1.Equipment Machinery Used in Food Processing Units,2.Equipments required in quality analysis laboratory,3.Determination of Total Soluble Solids,4.Estimation of Moisture Content, 5.Estimation of Ash Content,6.Determination of Ph in Food Products,7.Estimation of Titratable cidity,8.Estimation of Sugars (Reducing, Non Reducing and Total Sugar),9.Estimation of Ascorbic Acid,10.Estimation of Salt (Mohr Method), 11.Estimation of Sodium Benzoate in Food Sample, 12. Estimation of Sulphur Dioxide, 13.Canning of Fruit and Vegetables,14..Cut Out Analysis of Canned Products, 15.Preparation of Squash,16.Preparation of Cordial, 17.Ready to Serve (Rts) Drink/Sweetened Juice,18.Preparation of Fruit Nectar, 19.Preparation of Jam, 20.Preparation of Jellies,21.Preparation of Marmalade, 22.Preparation of Fruit Chutneys,23.Preparation of Preserve and Candies, 24.Processing of Plantation Crops, 25.Preparation of Sauces, 26.Preparation of Pickle,27.Preparation of Vegetable Pickle, 28.Dehydration of Fruits,29.Dehydration of Vegetables, 30.Tomato Juice, Paste and Puree, 31.Tomato Ketchup, Soup, Canned or Dehydrated Products, 32.Freezing of Fruits, 33.Freezing of Vegetables, 34.Determination of Fibres, 35.Determination of Acid and Neutral Detergent Fibres, 36.Quality Characteristics of Dried and Dehydrated Products
Section 2
1.Status and Scope of Processing and Value Addition of Fruit and Vegetables in India, 2.Food Pipe Line Losses in Post Harvest System,3.General Principles and Methods of Food Preservation,4. Unit Operations in Food Processing,5.Principles and Guidelines for the Establishment of Food
Processing Plants,6.Preservation by Using Chemicals,7.Preservation by Application of Heat: Thermal Processing,8.Canning and Bottling of Fruit and Vegetables,9.Fruit Juice and Beverages, 10.Preservation by Using Sugar Jams, Jellies, Marmalades,11.Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits, 12.Drying and Dehydration of Fruits and Vegetables,14.Tomato and Mushroom Products, 15.Freezing of Fruits and Vegetables, 16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut,Oilpalm, Cocoa, 17.Processing of Estate Plantation Crops Rubber, Tea, Coffee, 18. Spoilage of Processed Products, 19. Quality of Fresh and Processed Products, 20. Food Laws and Regulations, Appendices, Glossary
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