Processing value addition horticultural de sharma (9 resultados)

Condición: New.

Condición: New.

Hardcover. Condición: New. ISBN:9789358874914.

Hardcover. Condición: New. Contents: 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.…

Hardcover. Condición: Brand New. 386 pages. 9.02x0.79x10.83 inches. In Stock.

Condición: New. 2025. hardcover. . . . . . Books ship from the US and Ireland.

Condición: New. 2025. hardcover. . . . . .

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is a comprehensive guide designed to equip students, researchers, and agri-entrepreneurs with essential knowledge and skills in post-harvest management and value addition. It explores the importance and scope of preserving fruits and vegetables in the context of reducing post-harvest losses, enhancing food security, and supporting agro-based industries.The content is organized to cover the full spectrum of preservation technologies from traditional to modern including heat processing, chemical preservation, freezing, drying, and the use of salt, vinegar, and sugar. Special focus is given to practical methods like canning, juice and beverage production, and the processing of tomato, mushroom, and plantation crops. It also addresses current trends in food quality, spoilage control, and regulatory frameworks, including food laws and India Agricultural Export Policy (AEP).With clear explanations of unit operations, quality control measures, and entrepreneurship guidelines for setting up food processing units, this book bridges the gap between academic knowledge and field-level applications. It serves as a valuable resource for students of agriculture, food science, horticulture, and professionals involved in food processing and agribusiness. 386 pp. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book is a comprehensive guide designed to equip students, researchers, and agri-entrepreneurs with essential knowledge and skills in post-harvest management and value addition. It explores the importance and scope of preserving fruits and vegetables in the context of reducing post-harvest losses, enhancing food security, and supporting agro-based industries.The content is organized to cover the full spectrum of preservation technologies from traditional to modern including heat processing, chemical preservation, freezing, drying, and the use of salt, vinegar, and sugar. Special focus is given to practical methods like canning, juice and beverage production, and the processing of tomato, mushroom, and plantation crops. It also addresses current trends in food quality, spoilage control, and regulatory frameworks, including food laws and India Agricultural Export Policy (AEP).With clear explanations of unit operations, quality control measures, and entrepreneurship guidelines for setting up food processing units, this book bridges the gap between academic knowledge and field-level applications. It serves as a valuable resource for students of agriculture, food science, horticulture, and professionals involved in food processing and agribusiness.…