Organic production of Underutilized Medicinal, Aromatic and Natural Dye Plants (MADP),

Programme for Sustainable Livelihood in South Asia

(GCP/RAS/208/IFA)

Report on Amla products processing training Zhemgang, Bhutan

November, 22nd to 29th November 2010

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

SUBMITTED BY: JITENDRA KUMAR SINGH, 224-A/332, INSAF NAGAR, LUCKNOW, U.P., INDIA

CONTENTS

SUMMARY .................................................................................................. 4

1. INTRODUCTION ..................................................................................... 6

A. Key Tasks: ......................................................................................... 9

B, Capacity Building: ................................................................................. 9

2. ACTIVITIES IMPLEMENTEDAND OUTPUTS DELIVERED ........................................... 9

Key OUTCOMES of the session .................................................................... 11

2.2 KEY Discussions POINTS ..................................................................... 13

2.2.1 Amla PRODUCTS FOR common HOUSEHOLD uses ................................. 13

2.2.2 Marketing Strategies ...................................................................... 14

3. Conclusion and recommendation ................................................................ 14

3.1 Suggested Next Steps ........................................................................... 15

4. ANNEXTURE: I [TOR] ............................................................................... 16

5. Annextur: 2 ......................................................................................... 20

Schedule: ........................................................................................... 20

6. Annexure; 3 ......................................................................................... 21

List of participants ...................................................................................... 21

7. Anexture:4 .......................................................................................... 22

7.1.1 Flow diagram of preparation of fruit .............................................. 22

7.1.2 Flow diagram of Dehydration / Pulping of slices ............................... 23

AMLA PRODUCTS ..................................................................................... 23

7.2 AMLA JUICE ..................................................................................... 23

Amla Brahmi Juice ..................................................................................... 24

7.3 AMLA SYRUP ................................................................................... 24

7.4 AMLA JAM ....................................................................................... 25

7.5 AMLA CANDY ................................................................................... 26

7.6 AMLA PICKLE ................................................................................... 26

7.7 AMLA CHUTNEY ............................................................................... 27

7.8 AMLA POWDER ................................................................................. 28

7.9 Triphala ............................................................................................ 28

7.10 AMLA SQUASH/ Health drink .................................................................. 28

7.11 Amla Shampo ..................................................................................... 29

7.12 Amla Mixed Pickle ............................................................................ 29

7.13 Amla salted slices and brined amla ........................................................ 30

8. ANNEXURE; 5 ........................................................................................ 31

8.2.1 Heat treatment ............................................................................... 34

8.2.2 Irradiation .................................................................................... 36

8.2.3 Smoking ...................................................................................... 38

8.2.4 Drying and Dehydration ..................................................................... 40

8.2.4.2.1 Sun Drying ............................................................................. 41

8.2.4.2.2 Solar Drying ............................................................................ 42

8.2.4.2.3 Food Dehydrators ...................................................................... 42

8.2.4.2.4 Oven Drying ............................................................................ 43

8.2.5 Refrigeration ................................................................................. 53

8.2.6 Freezing ...................................................................................... 54

8.2.7 Canning ...................................................................................... 55

8.2.8 Sugaring and Salting ......................................................................... 57

8.2.9 Meat curing .................................................................................. 59

8.2.10 Pickling in vinegar ........................................................................... 60

8.2.11 Use of food additives ........................................................................ 61

8.2.12 Filtration ..................................................................................... 62

9. Annexture:6 ........................................................................................ 63

a. Microbial spoilage ............................................................................. 63

• Enzymes ........................................................................................ 65

• Oxidation by air ............................................................................... 65

c. Other factors ................................................................................... 65

10. Annexure; 7 ....................................................................................... 66

11. Annexure; 8 ...................................................................................... 68

SUMMARY

The Food and Agriculture Organization (FAO) of United Nations has been implementing a project under the title of “Organic Production of Under-utilised Medicinal, Aromatic and Natural Dye Plants Programme for Sustainable Rural Livelihoods in South Asia” (MADP Project) in India and Bhutan. The project is funded by a Technical Assistance Grant from International Fund for Agriculture Development.

The Royal Government of Bhutan (RGOB) is implementing the MADP project in two sites namely Trongsa and Zhemgang in Bhutan. A local NGO ‘Tarayana Foundation’ (TF), designated by the project partner is implementing the project activities in Trongsa cluster.

Amla ((Emblica officinalis L.), is growing in wild and abundantly in the Trongsa and Zhemgang district of Bhutan. A technical assistance was planned to develop range of Amla based products and provide training to the community members and official from Tarayana foundation and RGOB (Royal Government of Bhutan) as per the local taste and market requirement

Consultant who is specialized in Fruit and vegetable processing technology and has wide experience of Processing, Product Development, and Quality assurance conducted training which was organized in Zhemgang district from 22nd to 29th November. There were 31 participants including consultant in the training programme.

Training was conducted in class room on the board with chart papers and practical’s were also demonstrated. The participants were actively involved in the training and practical sessions.

The basic fundamentals of food processing, Food spoilage and food safety were covered. Dehydration part of fruit and vegetable was covered comparatively in much detail.

The practical session was done in a small kitchen which was not equipped for such type of product development work. With available resources and chemicals in possession of consultant (which he brought from Lucknow along with him) were used for the product development demonstration. The products with Amla were prepared are as follows

• Amla chutney • Amla jam • Amla Juice • Amla dehydration • Amla pickle • Amla Brahmi1 Juice • Amla candy

1 Centella asiatica

• Salty Amla slice • Amla Ginger chilli pickle

On the demand of participants few other products were also prepared i.e. • Orange juice, • orange jelly, • Dehydration of vegetables.

Also Idea of various products preparation was given to the participants so they can develop various types of products as per their taste in using Amla dry slices, Amla juice, and Amla powder, which is the key ingredients of Amla, based products. In technical sessions following subjects were covered which are annexed to this document

• Medicinal value of Amla, • Basics principles of food processing, • Food deterioration • Food poisoning

Training program has increased knowledge about food technology which will be useful to

the participants. They will be able to prepare many products in their homes without much

difficulty for their home consumption and for the market. Training program also will be

helpful in understanding various commercial food products available in the market. Their

awareness is also increased about Amla fruits, Amla products manufacturing and probable

uses of Amla. In period of time certainly they will be manufacturing some sort of Amla

based products on bigger scale. They require exposure of a food factory set up where they

can see how products are being manufactured on commercial scale. In Zhemgang area one

small community center of food processing can be opened where practical training can be

given and which can also run as manufacturing center,

CLASSROOM TRAINING BY THE CONSULTANT

1. INTRODUCTION

The Food and Agriculture Organization (FAO) of United Nations has been implementing a project under the title of “Organic Production of Under-utilised Medicinal, Aromatic and Natural Dye Plants Programme for Sustainable Rural Livelihoods in South Asia” (MADP Project) in India and Bhutan. The project is funded by a Technical Assistance Grant from International Fund for Agriculture Development.

The Royal Government of Bhutan (RGOB) is implementing the MADP project in two sites namely Trongsa and Zhemgang in Bhutan. A local NGO ‘Tarayana Foundation’ (TF), designated by the project partner is implementing the project activities in Trongsa cluster.

Developing suitable processing technologies for Amla (Emblica officinalis L.), which is found growing in wild abundantly has been identified as a major activity in the project with RGOB.

This technical assistance was planned to develop a range of Amla based products and provide training to the community members in appropriate processing technology as per the local taste and market requirements.

1.1 Purpose of the assignment: The purpose of the assignment was to develop a range of Amla based processed products, transfer of such processing technology and train the community members and official from TF and RGOB in Amla processing at the project site in Zhemgang, Bhutan. The key tasks of the assignment as envisaged in the Terms Of Reference (TOR) are mentioned below. The detailed scope of work is stated in the TOR (Annexure 1).

Key tasks:

A. Transfer of processing technology of Amla

a. To identify and shortlist the Amla based products which could be developed and promoted in the project site as per local tastes and market requirements.

b. To develop and demonstrate processing technologies of a range of such appropriate products using local resources and infrastructure.

c. To develop standard operating procedures for preparing such Amla based processed products and share the same with the trainees,

B. Capacity building -

a. To build the capacity of a select group of local community members and officials of TF and RGOB in basic principles of food processing and preparation of Amla based processed products.

b. To build the capacity of a select group of local community members and officials of TF and

RGOB in basic principles of food safety during production, storage and marketing of processed foods,

1.2 Current status of Amla utilization at Zhemgang, Bhutan

Zhemgang has vegetation ranging from sub-tropical forest to high mountain forests. The climatic conditions here are suitable for wild Amla. In India at those climatic conditions huge quantity of wild Amla is available. Local utilisation of Amla is minimal and there is very limited activity. (ITMS procures some Amla). Thus the quantity of Amla production in Bhutan has not been fully accounted. As per the discussion with the groups in Zhemgang hundreds of Amla trees are into the fruiting in Zhemgang Hills. Generally a 15 year old Amla plant yields more than 100 kgs of fruit. There may be many more plants in forest. As communication and movement on the hills are comparatively far less the plains, it is not easy to estimate the production of Amla. The Amla fruit of Zhemgang is smaller in size but seems it is free from all the pollutants & pesticides. These are suitable for most of the processing and for medicinal preparations. Only size of Amla fruit matters in Murabba (Amla Preserve) preparation. Most of the big companies in India who manufacture Chyawan prash2 use wild Amla from Madhya Pradesh and Andhra Pradesh forests. The reason behind it is that they are natural, perhaps containing more medicinal properties, free from pesticides and pollutants and are comparatively cheaper than the cultivated Amla. At present Amla from Zhemgang is not used for any commercial activity. The farmers are not aware of its food and nutraceutical values unlike India where Amla is consumed in almost every household during the season for making chutney which is eaten with the food and also used for house hold pickle manufacturing. If local demand of Amla increases then production can be taken in Bhutan by planting suitable quality of Amla varieties which not only will increase the production but also increase the quality of fruits. Amla plant starts fruiting within 5-6 years of plantation.

Most of the participants are doing some of the Fruit and Vegetable processing work in their houses like Processing and Dehydration of Turmeric, Dehydration of Lettuce, Pickle Manufactring, Cheese Manufacturing, Dehydration of Amla , Drying and Curing of Meat. They are well aware of the traditional food processing. This traditional methods of food preservation requires further improvements.

2 Chyawanprash is an Ayurvedic product using Amla as key ingredient

They are also into dehydration of Amla using traditional methods, by boiling in water and seprating seed by hand and drying in sun. The product shown during the training programme was black in colour and was attacked with black mold on it. This could have developed during dehydration process or during the stoage.

1.3 Amla availability and its present Market

A market survey3 showed that Amla is found in nine of the 14 Geogs the approximated total resource potential of Amla from Mongar is up to 14,170 kg.

According to the same survey, Amla

markets within the country are as

follows:

• ITMS which has developed a new product called Himalayan Gooseberry tea uses Amla. It is also used in other product formulations, such as in Medicinal powders, Incense sticks and other Powders. The Gooseberry tea market is expected to grow. In 2009, its projected requirement of Dried Amla was 1000 kg. It sources Amla from contract collectors in Langthel in Trongsa.

• Incense manufacturers use Dried Amla, called Churu locally. For example, Nado Incense unit in Thimpu uses up to 100 kg of Amla. Most of the Amla supplies come from imports and only small percentage is sourced in fresh form (dried not available) locally. But because of the drudgery of drying, incense units find it more convenient to source Amla from India even when the quality is not that good.

• During Buddhist rituals called Drubchens, substantial quantities of Mendrup (a mixture of many herbs - Amla is one of them) are used; Dried Amla amounting to 100s of kg is sourced from India to be used for this purpose.

• Bio Bhutan and Bhutan Agro Industries limited (BAIL) have expressed interest in making Amla juice, jam, pickle and health drinks.

3 Source: From Chheki Wangchuk, Netherlands Development Organization, Thimpu, Posted 14 May 2009

A. Key Tasks:

Purpose of the visit was to identify

a. Range of Amla based products, which could be developed and promoted in the project site as per the local taste and market requirements.

b. To develop standard Operating Procedures for preparing such products.

c. Transfer of such processing technology, and trfrom TF and RGOB in Amla

B, Capacity Building:

a. To build the capacity of select group of Local community members and officials in Basic principles of food processing.

b. Preparation of Amla based products

2. ACTIVITIES IMPLEMENT

The consultant visited the project site at Zhemgang, Bhutan from and conducted a training workshop on

The travel itinerary is in Annexurediscussed in detail in the following sections.

2.1 Training workshop on Amla processing

A three day’s training workshop on processing was arranged by Zhemgang, Bhutan. The training was led by the consultant and translated / facilitated by Mr Jigme Wangchuk, from National Organic Programme, Ministry of Agriculture (MoA). The participants this training programme were iby MoA and it included farmers and officials of the local NGO and Government as mentioned below.

• 30 nos of Participants from local community• Three field officers of Tarayana Foundation (NGO).

identify shortlist and develop:

products, which could be developed and promoted in the project site as per the local taste and market requirements. To develop standard Operating Procedures for preparing such Amla based

Transfer of such processing technology, and train the community members and officials Amla processing at project site in Zhemgang, Bhutan.

To build the capacity of select group of Local community members and officials in Basic principles of food processing.

based products

ACTIVITIES IMPLEMENTEDAND OUTPUTS DELIVERED

The consultant visited the project site at Zhemgang, Bhutan from 22nd to 29th November 2010and conducted a training workshop on Amla processing.

Annexure: 2. The activities implemented and outputs produceddiscussed in detail in the following

Amla processing

training workshop on Amla FAO at

The training was led by the consultant and translated / facilitated by Mr Jigme Wangchuk, from National Organic Programme, Ministry of

participants of this training programme were identified by MoA and it included farmers and officials of the local NGO and Government as mentioned below.

from local community. field officers of Tarayana Foundation (NGO).

products, which could be developed and promoted in the project

based processed

ain the community members and officials mgang, Bhutan.

To build the capacity of select group of Local community members and officials in

November 2010

outputs produced are

• Three extension officers of the Ministry of Agriculture (MoA). 2.1.1 Structure of the Training

Based on the requirement/ interest of the participants it was decided to break the workshop into six main sessions:

• Session 1: Introduction, nutrition and medicinal value of Amla [Day one- first half] • Session 2: Basic principles of food processing, [Day one- Second half] • Session 3: Basic principles of food processing Food spoilage and storage, [Day two- first

half] • Session 4: Preparation of Amla fruit for converting into various products [Day two-

Second half] • Session 5: Amla product manufacturing, practial session, [Day three- first half] • Session 6: Amla product manufacturing, practial session and review, [Day Three-

second half]

The probable oversights or mistakes during production process and during storage, contriburting to food spoilage was thoroughly discussed during the training programme. A full technical and practical session was devoted to discuss the production procees, storage, manufacturing of various Amla products, and its food and nutracetucal value.

2.1.1.1 Session 1: Introduction, Nutrition and Medicinal value of Amla

After the formal introduction of the consultant and participants, an introductory session expalaining the nutritional and medicinal value of Amla was conducted. The major discussion points in this session included -

a. What type of products can be made using Amla as base ingridients.

b. What are the medicinal value of those products as per the Indian ayurvedic books.

c. How a common person can prepare such products at home which could be used for curing common health problems.

d. Practical examples.

KEY OUTCOMES OF THE SESSION

• Most of the farmers were not aware that Amla fruit is having high medicinal value and is being used as the main ingridients in many ayurvedic preparations in India.

• Many Amla products can be manufactured which need not require drug licence.

• Many Amla products can be made in houses which need not require sophisticated machine and technology such as ‘Triphala’ powder, Amla grits, Amla slices, Amla pickle and Amla juices.

• Many home based products can be produced in large quantities and can be sold to companies and can be sold easily in Bhutan. Example Amla powder and Amla juice.

• Vitamin C is generally lossed during heating. But The Vitamin C in the Amla fruit is bonded with tannins that protect it from being destroyed by heat or light.

2.1.1.2 Session 2 and session 3:

Basic Principles Of Food Processing & Food Safety

In this session princples of food processing and food safety was explained in a simple way, using diagram, flow charts, examples so that farmers could understand the principles of food processing technology. Every household uses food processing princples and techniques while preparing food daily. Such practical examples were used to expalin the complex methodologies and techniques.

• Taking examples of common products, training was simplified. • Interective discussions was done, keeping in mind that the participants are not much

qualified to undersatnd complex principles.

• Many participants are engaged in dehydration of turmeric and supplying it to ‘Bio-Bhutan’, a company based at Thimphu. Recently they have received training4 on herb where they learned about herb collection, washing, blanching and dehydration.

• The care to be taken during processing, dehydration and storage of Amla products and food safety were explained to the participants.

2.1.1.3 Session 4: Preparation of Amla fruit for converting into various products

In this session various types of Amla products that can be prepared using simpler technology at home was explained to the participants. Following are the semi finished product which is used for preparation of any Amla product except ‘Chyawanprash’ (for which Amla paste is used now. But still smaller companies use Dry Amla).

• Dry Amla • Amla powder • Amla Pulp • Amla juice • Brined Amla

2.1.1.4 Session 5 & 6: Amla product

manufacturing - practical session

After explaining the manufacturing process in a classroom session, the methods of production were demonstrated using kitchen equipments and utensils. The participants were actively engaged in such practical sessions.

• Washing and Sorting • Blanching • Stone Removal • Slice Removal • Pulp Making • Amla Dehydration

4 Training given by Mr. Ben on Herb dehydration at same place which was finished the day consultant took over training programme on Amla.

List of Amla products with ingredients, quantities and how to manufacture was practically explained to the Participants.

The following Amla products were prepared by involving the participants.

• Amla pickle • Amla chutney • Amla jam • Amla Juice • Amla dehydration • Amla Brahmi5 Juice

2.1.1.5 Review and discussion

At the end of session 6, a review was done with the participants in an interactive session. The consultant attempted to clarify various doubts of the participants and answered the questions asked. The participants were also encouraged to contact the consultant regarding Amla processing or any other product processing through Email or telephone.

The key discussion points and the strategies discussed with the participants are mentioned below.

2.2 KEY DISCUSSIONS POINTS

2.2.1 Amla products for common household uses

Most of the common questions were about the common products that can be prepared at home. The various recipies of the few products used for improving common health i.e., for hair care, digestibility, constipation, were provided to the participants.,

2.2.2 Amla products for local and indian market

The second set of questions were mainly regarding the products that can be marketed in Bhutan and also exported to India.

There may be many products which could be sold in local markets such as Dry Amla, Amla powder. These products also have good markets in India..

5 Centella asiatica

As Amla is wildly available in Bhutan at cheaper price. The major costs would be the collection and processig. In India the average price of Amla is about Rs.12-15 per Kg due to which cost of final prduct is also increased. Amla Products prepared with wild Amla of Bhutan will be cheper. Thus it is posseble to export Dried Amla to India.

India has great demand of good quality dry Amla slices. However, in India most of the Amla is cultivated one and contains lot of pesticides and chemical in it. Whereas Amla from Bhutan is Organic by default and should be free from pesticide residues. Thus it may be sold in India at reasonably good prices claiming such additional product attributes, provided the dehydrated product is of good quality.

2.2.3 Marketing Strategies

Amla can be used for treatment of many diseases and has enourmous health benefits. In India people consume lot of Amla pickle, Amla chutny, Amla powder (for hair wash and for improving digestibility). Through conducting some awareness campaign/programmes about the health benefit of Amla , many households in Bhutan can be motivated to consume Amla . The RGOB can plan such awareness campaigns in future. In Bhutan, most of the people eat mainly non-vegetarian food which creates digestibility problems in long run. Such problems can be cured by using any of the Amla products, discussed above.

If a sizeable quantity of Amla is collected, processed and made available then many companies from India would be interested to buy the dried Amla products from Bhutan.

The food products from Druk, a company based at Shamshe, Bhutan has its presence in every nook and corner of India. Like wise the Amla products can also be also marketed through such companies.

2.2.4 Conclusion and recommendation

Thirty trainees which included community members, Government representatives and NGO officials, were trained in Amla processing technology at the MADP project site at Zhemgang. Their capacity in basic food processing principles, food safety and Amla processing was built through classroom training and practical demonstrations.

The production process of following six Amla based products were practically demonstrated during the training programme.

• Amla pickle • Amla chutney • Amla jam • Amla Juice • Amla dehydration

• Amla Brahmi6 Juice

During the training program participants were surprised to know the medicinal and nutraceutical value of Amla. With the feedback received from the participants during the training, it could be claimed that now certainly most of the trainees will be using Amla in their daily foods as chutney or some sort of preparations The following recommendations were made to further develop and promote Amla products in Bhutan and to further strengthen the knowledge and capacity of the trainees.

Suggested Next Steps

1. There are enormous possibilities of Amla products in local market as well as for other big town markets

2. The trainees require more practical guidance on the Amla and other herb processing techniques.

3. A visit to a factory, where the participants can see the plant and machine, manufacturing facility and display of various Amla products is also required.

4. A study of marketability of Amla products is needed. A joint team of farmers, Agriculture officials and market experts can be clubbed together for commissioning such a study.

5. Small community food processing centers can be developed in various clusters where farmers can use the facility for production of such Amla based products including others.

Jitendra Kumar Singh

December 2010-12-12

6 Centalla asiatica widely available and is used as a mild adaptogen, is mildly antibacterial, anti-viral, anti-inflammatory, anti-ulcerogenic, anxiolytic, a cerebral tonic, a circulatory stimulant, a diuretic, nervine and vulnerary.

3.3. ANNEXTURE: I [TOR]

Travel itinerary

4. ANNEXTUR: 2

SCHEDULE:

Date

Activity

Monday 22nd Nov Travel from Lucknow to Thimpu via New Delhi

Tuesday 23rd Nov Travel from Thimpu to Zhemgang

Wednesday 24th Nov GACP Training in Zhemgang

Thursday 25th Nov GACP Training in Zhemgang

Friday 26th Nov GACP Training in Zhemgang

Saturday 27th Nov Travel from Thimpu to Zhemgang

Sunday 28th Nov Debriefing with Tarayana Foundation and NOP

Monday 29th Nov Travel from Thimpu to Patna Via Kolkata

5. ANNEXURE; 3

LIST OF PARTICIPANTS

Participants List

Sl. No Name Dzongkhag Village

1 Kinga Trongsa langthel

2 Naelom

3 Sangay

4 Nima

5 Sonam Lhamo

6 Phurpa

7 Thinley

8 Tenzin

9 Kinley Wangmo Zhemgang Nangkhor

10 Tshewang Chozom

11 Tenzin Choden

12 Pema Lhamo

13 Sangay Choden

14 Nidup Lhamo Trong

15 Lekey Wangmo

16 Tshewang Lhamo

17 Karma Choden

18 Karma Lhamo

19 Tshewang Choden

20 Pasang Lhamo

21 Damchoe Lhamo

22 Tshewang Thinley Zhemgang Tingtibi

23 Pema Zangmo NOP HQ

24 Jigme Wangchuk NOP HQ

25 Passang tobgye Zhemgang APO

26 Dorji Leydra Zhemgang Nangkhor

27 Damanti Kumari Trongsa

28 Sonam Wangdi Zhemgang Field Officer

29 Karchung Trongsa Field Officer

30 Mr. Ben Heron FAO

31 Jitendra Kr. Singh Food Technologist. Consultant

6. ANEXTURE:4

6.1 Manufacturing Process of Amla

a. Collection of fruit: Only matured fruits are picked from the plant avoiding any kind of damaged to the fruit

b. Sorting; All damaged rotten, fruits, leaves, stems and foreign matters are segregated.

c. Washing: Fruits are washed in fresh water to remove any adhered dust particles etc.

d. Boiling /blanching of fruits: Fruit is boiled in water till it becomes sufficient soft to remove the stone. For paste/ Pulp manufacturing fruits are boiled till they become full soft so that slices can be made pulp.

e. Removal of stone and segregation of slices; After boiling the fruits, water is removed and allowed to cool and stones are removed by hand

f. Pulp making: Slices are crushed by hand or a mechanical pulper to a fine paste with equivalent of water mixed into slices.

g. Dehydration: Slices thus obtained after segregation of stones are dried in sun or into a cabinet drier till they become crispy.

6.1.1 Flow diagram of preparation of fruit

Collection of fruits

Sorting Washing Boiling

Removal of seeds

PulpmakingDehydration

of slices

6.1.2 Flow diagram of Dehydration / Pulping of slices

PREPARATION OF AMLA PRODUCTS

6.2 AMLA JUICE

Everyday consumption of Amla Juice on empty stomach gives all the benefits of fresh Amla fruit which is effective remedy for diabetes, hypertension, scurvy, obesity, stomach disorders, blood purification, and detoxification of harmful pollutants, skin, eyes & hair problems.

A good quality of Amla juice can be made by blending Amla pulp, Lime juice and ginger juice as below.

• Amla pulp: 20% ( 2 Kg) • Lime juice: 2% ( 0.2 Kg) • Ginger juice:1% (0.1 Kg) • Sugar: 1.35 kgs • Citric acid: 4 gram • Water: 7.8 liter

Slices

Dehydration

Powder Grits

Pulping

Chutney/Jam

PROCESS FLOW OF JUICE PREPARATION

• Fruit pulp/juice of Amla , Lemon and Ginger • Mixing of filtered sugar syrup solution( Sugar, water , Citric acid, heated to dissolve) • Mixing • Filling in glass bottles • Crown corking • Pasteurization (at about 90 degree centigrade for 25 minutes) • Cooling • Labeling • Storage

PROCESS FLOW OF MAKING AMLA PULP

• Sorting of rotten, diseased fruits • Washing • Boiling of fruit till it gets soften (to enable separation of stone and slices easily) • Removal of seed and separation of slices • Making pulp of slices

AMLA BRAHMI JUICE

200 grams of Fresh Brahmi leaves washed, Blanched and after making fine paste may be added as ingredients in above formulation.

JUICE CAN BE PACKED IN PET BOTTLES ALSO TAKING CARE THAT BOTTLES AND CAPS ARE

HEATED AT 85-90 DEGREE CENTIGRADE FOR 15 MINUTES AND PRODUCT IS FILLED AT 85-90

DEGREE CENTIGRADE AND CAPPED IMMEDIATELY. BOTTLES SHOULD BE COOLED NATURALLY

IN AIR.

6.3 AMLA SYRUP

Amla syrup contains 25% of fruit juice/pulp, 65% of total soluble solids and 1.3 to 1.5 % Citric Acid. Amla syrup is diluted before serving.

• Amla pulp: 50% ( 1 Kg) • Lime juice: 5% ( 0.1 Kg) • Ginger juice: 2% (0.04 Kg) • Sugar: 2.5 Kg • Citric acid: 5 gram • Water: 0.5 liter

• Potassium meta-bi-sulphite 350 ppm or sodium benzoate 600 ppm

PROCESS FLOW OF AMLA SYRUP

• Fruit pulp/juice • Mixing of filtered sugar syrup solution( Sugar + water + Citric acid + heated to just

dissolved) • Mixing • Filling in glass/PET bottles • capping • Labeling and Storage

6.4 AMLA JAM

Jam is a product made by boiling fruit pulp with sufficient sugar to a reasonable thick consistency, firm enough to hold the fruit tissues in position.

Jam contains 0.5-0.6 % acidity and invert sugar should not be more than 40%.

• Amla pulp: 1 Kg • Sugar: 0.75 Kg • Water: 150 ml

PROCESS FLOW OF JAM MANUFACTURING

• Fruit pulp • Addition of sugar and water • Boiling with continuous stirring • Judging of end point by cooking up-to 105 degree centigrade or TSS of 68-70% or by

sheet or flake test • Filling hot in sterilized bottles • Cooling and waxing • Capping and storage

Sheet or flake test: A small portion of jam is taken out during boiling, in a spoon or wooden ladle and cooled slightly. It is then allowed to drop. If the product falls off in a form of sheet or flakes instead of flowing in a continuous stream or syrup, it means that the end point has been reached and the product is ready, otherwise boiling is continued till the sheet test is positive.

6.5 AMLA CANDY

Amla Candy is dehydrated segments of Amla processed in sugar and cardamom. Ingredients:

• Slices of Boiled Amla Fruit: 1 Kg • Sugar: 250 gram • Cardamom: 5 gram

PROCESS FLOW OF CANDY MANUFACTURING

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices • Addition of Sugar and mixing • Keeping for overnight or 10 hours • Drying in Sun or Oven • Mixing of cardamom powder and little sugar powder for coating • Packing in air tight containers or Plastic packets • Storage in dry place

6.6 AMLA PICKLE

Amla Pickle is traditional recipes of India having Amla segments in salt, spices and mustard oil. Ingredients:

• Amla Fruit boiled slices: 10 kgs • Salt: 1.2 kgs • Spices:

o Dry Mustard powder: 100 grams o Thick powder of Fenugreek: 100 grams o Carom seed powder; 50 Grams (Trachyspermum copticum) o Kalaunji ( Nigella)powder; 50 grams o Red chili powder: 100 grams o Sodium benzoate; about 4.5 grams

• Mustard / edible oil: 1 liter

PROCESS FLOW OF AMLA PICKLE MANUFACTURING

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices • Addition of Salt, spices , Sodium benzoate and oil and mixing • Keeping for overnight or 10 hours • Packing in air tight containers • Storage in dry place

6.7 AMLA CHUTNEY

Amla chutney is sweet and spicy recipe enriched with benefits of ginger and garlic. Amla chutney is nutritious and very delicious.

• Amla Boiled Slices: 5 Kgs, • Sugar: 2.5 kgs • Ginger, cleaned, washed and shredded: 500 Grams, • Garlic: peeled and cut into small sizes: 50 grams, • Dry Fruit,

o Dry dated cut into small pieces: 250 grams o Resins; 100 grams,

• Spices, o Chili powder; 25 grams o Cloves, Cinnamon, cardamom ; each 5 grams finally ground

• Acetic acid; 50 malls • Class II Preservatives (Sodium Benzoate): 2 Grams.

PROCESS FLOW OF AMLA CHUTNEY MANUFACTURING

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices and making into paste • Addition of Salt, spices , Sodium benzoate and boiling for 10 minutes • Addition of sugar till thick consistency • Addition of sodium benzoate • Addition of Acetic acid and mixing • Packing in air tight containers • Storage in dry place

6.8 AMLA POWDER

Amla Powder is prepared from naturally growing wild Amla , which have many usage, i.e., for hair wash, using for constipation, indigestion, for daily requirement of Vitamin c and for making chutney and other ayurvedic preparations

PROCESS FLOW OF AMLA POWDER MANUFACTURING

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices • Drying in Sun or oven dehydration • Grinding into fine powder • Packing in air tight containers or plastic pouches • Storage in dry place

6.9 TRIPHALA

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine.

Triphala is the best formulation of Amla and has amazing remedial effects. It is a household name in India. As the name suggests it is a combination of 3 Fruits - Amla, Harad (chebulic myroblan) and Beheda (belleric myroblan) mostly powder of all the three in equal proportions are mixed for making Triphala powder.

6.10 AMLA SQUASH/ HEALTH DRINK

Amla Squash enriched with Ginger is a unique recipe. One part of it with five parts of water is diluted before serving and is good Amla beverage for every season Ingredients:

• Fresh Amla: 2 kgs • Sugar: 5 kgs • Ginger Juice: 250 mls • Sodium benzoate: 5 grams

PROCESS FLOW OF AMLA SQUASH MANUFACTURING

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices and making into paste • Dissolving paste into 5 times water, boiling for few minutes and filtering with fine cloth • Addition of Sugar, Ginger juice, and boiling for 2 minutes Addition of sodium benzoate • Packing in air tight Bottles. • Storage in dry place

How to prepare Ginger juice;

• Cleaning and washing of Ginger • Shredding and grinding into fine paste • Boiling for 5 minutes and filtering with Muslin/ fine cloth

6.11 AMLA SHAMPO

Amla shampoo is a multipurpose remedy commonly used by Indians for centuries. Prolonged use promotes hair growth, gives them shining, prevents Graying of Hairs and Hair Loss, & increases hair volume and also gives a good black color. In one cup of warm water one spoon of Dry Amla shampoo powder is added and is used as shampoo.

• Amla fine powder :250 grams • Shikakai powder:250 grams ( Acacia Concinna) • Soap nut powder: 250 grams( Sapindus mukorossi) • Henna dried leaf powder: 50 grams

6.12 AMLA MIXED PICKLE

Amla chutney is sweet and spicy recipe enriched with benefits of ginger and garlic. Amla chutney is nutritious and very delicious.

• Amla Boiled Slices: 2 Kgs, • Salt: • Ginger, cleaned, washed cubed: 500 Grams, • Green Chilies: washed and cut into 2-3 pieces sizes: 500 Grams

• Spices, Thickly powdered Mustard seed, Fenugreek, Azwain,( Carom seed) & Turmeric powder , each 25 grams,

• Oil: Mustard; 300 mls • Acetic acid; 30 mls • Class II Preservatives (Sodium Benzoate): 2 Grams.

PROCESS FLOW OF AMLA MIXED PICKLE

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices and making into paste • Addition of all the other ingredients ice, Ginger, chilly, Salt, spices , Sodium benzoate

and keeping for overnight • Addition of Acetic acid and oil • Packing in air tight containers • Storage in dry place

6.13 AMLA SALTED SLICES AND BRINED AMLA

After fruit preparation and segregation of slices they can be preserved in salt also instead of in sugar . They can be further used for pickle manufacturing, chutney preparations etc.

Process of manufacturing is simple.

• Amla Boiled Slices: 2 Kgs, • Salt:12%

PROCESS FLOW OF SALTED/BRINED AMLA

• Boiling of Amla till it gets softened • Removal of Stones and segregation of slices and making into paste • Addition of salt and mixing • Packing in air tight containers • Storage in dry place

Brined Amla can be stored straight way in 12% salt solution for long periods. While calculating calculate salt quantity on the basis of container where it has to be stored. Like a 20 liter container requires 2.4 kgs salt. Salt must be dissolved in sufficient quantity of water and be poured in the container after addition of fresh and washed Amla. Brine solution must submerge the Amla fruit fully.

7. ANNEXURE; 5

Preservation of Foods

Daily every human being consumes food in some form or other, i.e., Fresh Fruits, Dry Fruits, Cooked Foods, Frozen Foods, Baked Foods, Bottled and Canned Foods and most of them are made in our houses. All such food requires various degree of food technology which is known to men since he becomes aware of storing food for further consumption. Food preservation techniques such as , Dehydration of Fruits, Grains, Wine manufacturing, Preservation by sugar and honey, by addition of alcohol etc is known since thousands of years. Ayurvedic tradition of medicine manufacturing is thousand years old. (probably 3-4 thousand years) where all short of food technology was used which is still continuing and till date except usage of modern machines everything is same. Even some time it is argued usage of machines (especially concentration and grinding) is diluting the very nature of nutracutical structure of the products.

Modern food technology usage advance machines, refined ingredients, packaging, food safety systems which has preserved food for long time without much changing of food nature

7.1 PRESERVATION OF FOODS

• The need to preserve food

• Principles of preservations

• Conditions for the growth of the micro-organisms

• Ways of the prevention and their side effects

7.1.1 NEED TO PRESERVE FOOD

Food Preservation, processes involved in protecting food against microbes and other spoilage agents to permit its future consumption. The preserved food should retain a palatable appearance, flavor, and texture, as well as its original nutritional value. 7.1.2 THE FOLLOWING FOUR POINTS ARE THE MAIN REASONS OF FOOD

PRESERVATION:

� To protect food against microbes and other spoilage agents

� To ensure that food is safe for future consumption

� To prolong food storage time

� To allow many foods to be available year-round, in great quantity and the best-quality

FIGURE 1; SPOILED MAIZE COB

7.1.3 PRINCIPLES OF PRESERVATIONS

Micro-organisms, enzyme, chemical reaction of food components are the main causes of food spoilage.

So the principles of preservations are:

• Killing of micro-organisms

• Inhibition of microbial growth

• Removing micro-organisms

• Destroying enzyme

• Retardation of chemical changes

Conditions for the growth of micro-organisms

• Suitable Temperature : Some micro-organisms can grow at 50 - 60oC ; others have optimum growth temperatures of 25 - 40oC , and others grow well at 10 - 20oC, and survive at 0oC ;

• pH value : Most micro-organisms grow best at a pH of 6.6 to 7.5. Some micro-organisms grow at lower pH values. The spoilage of fruits is usually caused by yeasts and moulds, which can tolerate low pH. The spoilage of meat and fish is usually caused by bacteria ;

• Moisture (water activity of the food): The water activity of a food describes the amount of available water in a food. It is given by: Water activity = (water vapour pressure above the food at a certain temperature) / (water vapour pressure above pure water at the same temperature)

The micro-organisms cannot grow with the water activity less than 0.6 ;

• Nutrients : to supply energy, to supply nitrogen for protein synthesis and minerals ;

• Time: Some bacteria divide once every 20 minutes. If the food supply were adequate, a single bacterium could produce 2 million offspring in 7 hours. The growth rate declines as the food supply is exhausted ;

• A suitable atmosphere: Some micro-organisms such as mould and some bacteria cannot thrive in absence of oxygen. Yeast and few bacteria can thrive in either the presence or the absence of oxygen.

7.2 WAYS OF THE PREVENTION AND THEIR SIDE EFFECTS

• Heat treatment

• Irradiation

• Smoking

• Drying and dehydration

• Refrigeration

• Freezing

• Canning

• Sugaring and Salting

• Meat curing

• Pickling in vinegar

• Use of food additives

• Filtration

7.2.1 HEAT TREATMENT

1. Principle 2. Methods of heating • Blanching • Pasteurization • Commercial sterilization • Sterilization 3. Side effect 4. Examples

7.2.1.1 Principle

Food is heated up or cooked. Heat kills micro-organisms and their spores, alters protein structure, and destroys enzyme activity of micro-organisms in food.

7.2.1.2 Methods of heating

1. Blanching

• Mild heat treatment, usually applied to fruits and vegetables to denature enzymes • Often used before freezing of fruits and vegetables

2. Pasteurization

The process is named after the French chemist Louis Pasteur, who devised it in 1865 to inhibit fermentation of wine and milk. • Destroys pathogenic microorganisms and extends the shelf life of a food

• Pasteurized products still contain many viable organisms capable of growing and

causing spoilage defects • Usually pasteurization is combined with another

means of preservation like refrigeration • Levels of pasteurization used to thermally process

milk: a. Low Temperature Long Time (LTLT): 63° C

(145° F) for 30 min b. High Temperature Short Time (HTST): 72°

C(161° F) for 15 seconds (LTLT and HTST are equivalent thermal processes)

c. Ultra High Temperature(UHT): 138° C (280 ° F) (or higher) for 2 seconds

d. Concept of temperature-time processing conditions that give equal destruction of microorganisms

3. Commercial sterilization

a. All pathogenic and toxin-forming organisms are destroyed, as well as other types of organisms, which if present could grow in the food and cause spoilage under normal handling and storage conditions

b. These foods may contain a small number of heat resistant bacteria spores, but they will not multiply under normal handling and storage conditions

c. .Types of commercially sterile processes: canning, bottling, and aseptic processing

d. Most commercially sterile food products have a shelf life of 2 years or longer

4. Sterilization

Complete destruction of all microorganisms, including both vegetative cells and spores

MILK IN BOTTLES

7.2.1.3 Side effect

High temperatures can diminish product appearance, texture, and nutrient quality.

7.2.1.4 Examples: All forms of cooked food, milk sterilized by UHT (ultra high temperature), beer, wine

Milk is pasteurized by heating at a temperature of 63° C (145° F) for 30 minutes, rapidly cooling it, and then storing it at a temperature below 10° C (50° F). Beer and wine are pasteurized by being heated at about 60° C (about 140° F) for about 20 minutes; a newer method involves heating at 70° C (158° F) for about 30 seconds and filling the container under sterile conditions.

7.2.2 IRRADIATION

1. Principle 2. Irradiated foods are not radioactive 3. Type of radiation used for food preservation is ionizing radiation 4. Effect on nutritional quality 5. Disadvantage 6. Commercially available irradiated foods must be clearly labeled 7. Examples

7.2.2.1 Principle

Exposing food to ionizing radiation

Ionizing radiation or irradiation is used as a method to destroy enzymes and micro-organisms in food; kill mould; delay ripening of fruits and vegetables; inhibit sprouting in bulbs and tubers; remove insects from grain, cereal products, fresh and dried fruits, and vegetables; and destroy bacteria in fresh meats, all with minimal effect on the nutritive value of food.

7.2.2.2 Irradiated foods are not radioactive

a. Radiant energy disappears from the food once it is removed from the source of ionizing radiation because the food itself never comes into direct contact with the radiation source.

b. There is no radiation hazard from consuming irradiated foods

7.2.2.3 Type of radiation used for food preservation is ionizing radiation

a. Wavelengths of 2000 Angstroms (Å) (10-10) or less

b. Includes gamma rays, x-rays, and electrons 1. Gamma rays: radiation emitted from the excited nucleus of radioactive

elements, such as cobalt-60 and cesium-137 2. X-rays: produced by bombardment of heavy-metal targets with high-velocity

electrons 3. Electrons: produced by linear accelerators

7.2.2.4 Effect on nutritional quality

• Nutritional losses resulting from irradiation are considerably less than with other food processing techniques

• The chemical reactions associated with food irradiation do, in fact, produce very small amounts of new compounds called radiolytic products

7.2.2.5 Disadvantage

If irradiated food becomes contaminated, new pathogens have little competition and can multiply more rapidly. Therefore, strict sanitation and cooking standards, and limits on the amount of bacteria allowed in food, remain essential to ensure safe irradiated food.

7.2.2.6 Commercially available irradiated foods must be clearly labeled

The international symbol used to label irradiated foods is called the Radura

There are three components of the Radura symbol

1. The solid circle represents the energy source 2. The clam shell figure represents the food 3. The five openings in the outer circle represent rays from the energy source

7.2.2.7 Examples: Some fruit (peaches, strawberries, tomatoes), mushrooms, vegetables and potatoes (prevents sprouting)

7.2.3 SMOKING

1. Principle 2. Woods used for smoking

• Alder • Apple and Cherry • Hickory • Maple • Mesquite • Oak • Pecan

3. Smoking processing 4. Side effects 5. Examples

7.2.3.1 Principle

The smoke is obtained by burning hickory or a similar wood under low breeze/wind at about 93oC to 104oC.

Preservative action is provided by such bactericidal chemicals in the smoke as formaldehyde (HCHO) and creosote (antiseptic obtained from wood tar), and by the dehydration that occurs in the smokehouse.

7.2.3.2 Woods used for smoking

• Alder

The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor.

• Apple and Cherry

Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham.

• Hickory

Hickory is the king of the woods in the Southern barbeque belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any red meat or poultry.

• Maple

Mildly smoky and sweet, maple mates well with poultry, ham, and vegetables.

• Mesquite

The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pit masters use mesquite, despite a lot of stories about its prevalence in the Southwest.

• Oak

If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states.

• Pecan

The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory.

7.2.3.3 Smoking processing

smoked pork

7.2.3.4 Side effects

When foods are smoked they absorb various chemicals from the smoke including aldehydes and acids. The former causes many microbes to death and the latter, lowers the pH of the meat. Aldehydes are carcinogenic and people who eat a heavy diet of smoked foods suffer disproportionately from cancer of the mouth, stomach and esophagus.

7.2.3.5 Examples: Fish (Smoked salmon), ham, and sausage

Smoked salmon

Smoked ham Smoked sausage

7.2.4 DRYING AND DEHYDRATION

1. Principle 2. Drying methods 3. Advantage of drying 4. Side effects 5. Examples

• Dried fruits

7.2.4.1 Principle

Drying removes the moisture from the food so that bacteria, yeasts and moulds cannot grow and spoil the food. It also slows down the action of enzymes, but does not inactivate them. Dried food items can be kept almost indefinitely, as long as they are not rehydrated.

The process of drying foods removes roughly 80 to 90 percent of the water content of fruits and vegetables. Drying food is a combination of continuous mild heat with air circulation that will carry the moisture off.

Because drying removes moisture, the food becomes smaller and lighter in weight. When the food is ready for use, the water is added back and the food returns to its original shape.

7.2.4.2 Drying methods

• Sun drying • Oven /Microwave oven

7.2.4.2.1 SUN DRYING

The high sugar and acid content of fruits make them safe to dry in the sun. Vegetables and meats are not recommended for sun drying. Vegetables are low in sugar and acid. This increases the risks for food spoilage. Meats are high in protein making them ideal for microbial growth when heat and humidity cannot be controlled.

To dry in the sun, hot, dry, breezy days are best. A minimum temperature of 86°F is needed with higher temperatures being better. It takes several days to dry foods out-of-doors. Because the weather is uncontrollable, sun drying can be risky. Also, the high humidity in the South is a problem. Humidity below 60 percent is best for sun drying. Often these ideal conditions are not available when fruit ripens. Fruits dried in the sun are placed on trays made of screen or wooden dowels. Screens need to be safe for contact with food. The best screens are stainless steel, teflon coated fiberglass or plastic. Other metal screens should be avoided as they react with the food.

Outdoor Drying Rack

Place trays on blocks to allow for better air movement around the food. Because the ground may be moist, it is best to place the racks or screens on a concrete driveway or if possible over a sheet of aluminum or tin. The reflection of the sun on the metal increases the drying temperature. Cover the trays with cheesecloth to help protect the fruit from birds or insects. Fruits dried in the sun must be covered or brought under shelter at night. The cool night air condenses and could add moisture back to the food, thus slowing down the drying process.

7.2.4.2.2 SOLAR DRYING

Recent efforts to improve on sun drying have led to solar drying. Solar drying also uses the sun as the heat source. A foil surface inside the dehydrator helps to increase the temperature. Ventilation speeds up the drying time. Shorter drying times reduce the risks of food spoilage or mold growth.

Airflow

Homemade Solar Dryer PASTEURIZATION

Sun or solar dried fruits and vine dried beans need treatment to kill any insect and their eggs that might be on the food. Unless destroyed, the insects will eat the dried food. There are two recommended pasteurization methods: 1. Freezer method -Seal the food in freezer-type plastic bags. Place the bags in a freezer set at 0°F or below and leave them at least 48 hours. 2. Oven method -Place the food in a single layer on a tray or in a shallow pan. Place in an oven preheated to 160°F for 30 minutes. DRYING FOODS INDOORS

Most foods can be dried indoors using modern dehydrators, convection ovens or conventional ovens. Microwave ovens are recommended only for drying herbs, because there is no way to create airflow in them.

7.2.4.2.3 FOOD DEHYDRATORS

A food dehydrator is a small electrical appliance for drying food indoors. A food dehydrator

has an electric element for heat and a fan and vents for air circulation. Dehydrators are efficiently designed to dry foods quickly at 140°F.

7.2.4.2.4 OVEN DRYING

House oven can be used as a dehydrator. By combining the factors of heat, low humidity and air flow, an oven can be used as a dehydrator. An oven is ideal for occasional drying of fruit leathers, banana chips or for preserving excess produce like celery or mushrooms. Because the oven is needed for every day cooking, it may not be satisfactory for preserving abundant garden produce. Oven drying is slower than dehydrators because it does not have a built-in fan for the air movement. (However, some convection ovens do have a fan). It takes about two times longer to dry food in an oven than it does in a dehydrator. Thus, the oven is not as efficient as a dehydrator and uses more energy.

A. DRYING FRUITS

Dried fruits are unique, tasty and nutritious. Begin by washing the fruit and coring it, if needed. For drying, fruits can be cut in half or sliced. Some can be left whole. See the table “Drying Fruits at Home” later in this publication for specific directions for preparing each fruit. Thin, uniform, peeled slices dry the fastest. The peel can be left on the fruit, but unpeeled fruit takes the longer to dry. Apples can be cored and sliced in rings, wedges, or chips. Bananas can be sliced in coins, chips or sticks. Fruits dried whole take the longest to dry. Before drying, skins need to be "checked" or cracked to speed drying. To "check" the fruit place it in boiling water and then in cold water. Because fruits contain sugar and are sticky, spray the drying trays with nonstick cooking spray before placing the fruit on the trays. After the fruit dries for one to two hours, lift each piece gently with a spatula and turn.

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• PRETREATING THE FRUIT

Pretreatments prevent fruits from darkening. Many light-colored fruits, such as apples, darken rapidly when cut and exposed to air. If not pretreated, these fruits will continue to darken after they have dried.

For long-term storage of dried fruit, sulfuring or using a sulfite dip are the best pretreatments. However, sulfites found in the food after either of these treatments have been found to cause asthmatic reactions in a small portion of the asthmatic population. Thus, some people may want to use the alternative shorter-term pretreatments. If home dried foods are eaten within a short time, there may be little difference in the long- and short-term pretreatments.

a. Sulfuring -Sulfuring is an old method of pretreating fruits. Sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. Fruits must be sulfured out-of-doors where there is adequate air circulation.

b. Sulfite dip -Sulfite dips can achieve the same long-term anti-darkening effect as

sulfuring, but more quickly and easily. Either sodium-bisulfite, sodium sulfite or sodium meta-bisulfite can be used.

Directions for Use -Dissolve 3⁄4 to 1 1⁄2 teaspoons of sodium bisulfite in 50 mls of water. (If using sodium sulfite, use 1 1⁄2 to 3 teaspoons. If using sodium metabisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves. Remove fruit, rinse lightly under cold water and place on drying trays. Sulfited foods can be dried indoors or outdoors. (This solution can be used only once. Make a new one for the next batch.)

c. Ascorbic acid -Ascorbic acid (vitamin C) mixed with water is a safe way to prevent

fruit browning. However, its protection does not last as long as sulfuring or sulfiting. Ascorbic acid is available in the powdered or tablet form, from drugstores or grocery stores. One teaspoon of powdered ascorbic acid is equal to 3000 mg of ascorbic acid in tablet form.

Directions for Use -Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg of ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more acid.

d. Ascorbic acid mixtures -ascorbic acid mixtures are a mixture of ascorbic acid and sugar sold for use on fresh fruits and in canning or freezing. It is more expensive than and not as effective as using pure ascorbic acid.

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Directions for Use -Mix 1 1⁄2 tablespoons of ascorbic acid mixture with one quart of water. Place the fruit in the mixture and soak 3 to 5 minutes. Drain the fruit well and place on dryer trays. After this solution is used twice, add more ascorbic acid mixture.

e. Fruit juice dip -A fruit juice that is high in vitamin C can also be used as a

pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, grape and cranberry. Each juice adds its own color and flavor to the fruit.

Directions for Use -Place enough juice to cover fruit in a bowl. Add cut fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced. (The used juice can be consumed.)

f. Honey dip -Many store-bought dried fruits have been dipped in a honey solution. A

similar dip can be made at home. Honey dipped fruit is much higher in calories.

Directions for Use -Mix 1⁄2 cup sugar with 1 1⁄2 cups boiling water. Cool to lukewarm and add 1/2 cup honey. Place fruit in dip and soak 3 to 5 minutes. Remove, drain well and place on dryer trays.

g. Syrup blanching -Blanching fruit in syrup helps it retain color fairly well during drying and storage. The resulting product is similar to candied fruit. Fruits that can be syrup blanched include apples, apricots, figs, nectarines, peaches, pears, plums and prunes.

Directions for Use -Combine 1 cup sugar, 1 cup light corn syrup and 2 cups water in a saucepot. Bring to a boil. Add 1 pound of prepared fruit and simmer 10 minutes. Remove heat and let fruit stand in hot syrup for 30 minutes. Lift fruit out of syrup, rinse lightly in cold water, drain on paper toweling and place on dryer trays.

h. Steam blanching -Steam blanching also helps retain color and slow oxidation.

However, the flavor and texture of the fruit is changed.

Directions -Place several inches of water in a large saucepot with a tight fitting lid, and Heat to boiling. Place fruit not more than 2 inches deep, in a steamer pan or wire basket over boiling water. Cover tightly with lid and begin timing immediately. See below for blanching times. Check for even blanching half way through the blanching time. Some fruit may need to be stirred. When done, remove excess moisture using paper towels and place on dryer trays.

• DETERMINING DRYNESS OF FRUITS

Since dried fruits are generally eaten without being rehydrated, they should not be dehydrated to the point of brittleness. Most fruits should have about 20 percent moisture content when dried.

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To test for dryness, cut several cooled pieces in half. There should be no visible moisture in the fruit. Some fruits may remain pliable, but are not sticky or tacky. If a piece is folded in half, it should not stick to itself. Berries should be dried until they rattle when shaken. After drying, cool fruit 30 to 60 minutes before packaging. Packaging food warm can lead to sweating and moisture buildup. However, excessive delays in packaging could allow moisture to re-enter food. Sundried fruit must be pasteurized before it is packaged.

• CONDITIONING FRUITS

When dried fruit is taken from the dehydrator or oven, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is a process used to equalize the moisture and reduce the risk of mold growth. To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for seven to ten days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying. After conditioning, package and store the fruit.

B. DRYING VEGETABLES

Vegetables can also be preserved by drying. Because they contain less acid than fruits, vegetables are dried until they are brittle. At this stage, only 10% moisture remains and no microorganism can grow.

• PREPARING VEGETABLES

To prepare vegetables for drying, wash in cool water to remove soil and chemical residues. Trim, peel, cut, slice or shred vegetables according to the directions for each vegetable in the chart below. Remove any fibrous or woody portions and core when necessary, removing all decayed and bruised areas. Keep pieces uniform in size so they will dry at the same rate. A food slicer or food processor can be used. Prepare only as many as can be dried at one time.

• PRETREATING VEGETABLES

Blanching is a necessary step in preparing vegetables for drying. By definition, blanching is the process of heating vegetables to a temperature high enough to destroy enzymes

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present in tissue. Blanching stops the enzyme action which could cause loss of color and flavor during drying and storage. It also shortens the drying and rehydration time by relaxing the tissue walls so moisture can escape and later re-enter more rapidly. Vegetables can be water blanched or steam blanched. Water blanching usually results in a greater loss of nutrients, but it takes less time than steam blanching.

a. Water blanching -Fill a large pot 2/3 full of water, cover and bring to a rolling boil. Place the vegetables in a wire basket or a colander and submerge them in the water. Cover and blanch according to directions. Begin timing when water returns to boiling. If it takes longer than one minute for the water to come back to boiling, too many vegetables were added. Reduce the amount in the next batch.

b. Steam blanching - Use a deep pot with a tight fitting lid and a wire basket, colander or

sieve placed so the steam will circulate freely around the vegetables. Add water to the pot and bring to a rolling boil. Place the vegetables loosely in the basket no more than 2 inches deep. Place the basket of vegetables in the pot, making sure the water does not come in contact with the vegetables. Cover and steam according to the directions.

c. Cooling and Drying the Prepared Vegetables

After blanching, dip the vegetables briefly in cold water. When they feel only slightly hot to the touch, drain the vegetables by pouring them directly onto the drying tray held over the sink. Wipe the excess water from underneath the tray and arrange the vegetables in a single layer. Then place the tray immediately in the dehydrator or oven. The heat left in the vegetables from blanching will cause the drying process to begin more quickly. Watch the vegetables closely at the end of the drying period. They dry much more quickly at the end and could scorch.

• DETERMINING DRYNESS OF VEGETABLES

Vegetables should be dried until they are brittle or "crisp." Some vegetables would actually shatter if hit with a hammer. At this stage, they should contain about 10 percent moisture. Because they are so dry, they do not need conditioning like fruits.

• PACKAGING AND STORING DRIED FOODS

After foods are dried they are cooled and packed in clean moisture-vapor-resistant containers. Glass jars, metal cans or freezer containers are good storage containers, if they have tight-fitting lids. Fruit that has been sulfured or sulfited should not touch metal. Place the fruit in a plastic bag before storing it in a metal can. Dried food should be stored in a cool, dry, dark place. Most dried fruits can be stored for 1 year at 60° F, 6 months at 80° F. Dried vegetables have about half the shelf-life of fruits. Fruit leathers should keep for up to 1 month at room temperature. To store any dried product longer, place it in the freezer.

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DRYING FRUITS AT HOME

Fruit Preparation Pretreatment (Choose One) Drying Times Dehydrator*7 (hours) Sulphur

(hours) Steam (minutes)

Syrup (minutes)

Others

Amla Blanch fruit till it gets softened, segregate slice and remove stone

none none none None 12-20

Apples Peel and core, cut into slices or rings about 1/8 inch thick.

3⁄4 3-5 min, depending on texture

10 -ascorbic acid mixture -ascorbic acid solution -fruit juice dip -sulfite dip

6-12

Apricots Pit and halve. May slice if desired.

2 3-4 10 -ascorbic acid mixture -ascorbic acid solution -fruit juice dip -sulfite dip

24-36**8

Bananas Use solid yellow or slightly brown-flecked bananas. Avoid bruised or overripe bananas. Peel and slice 1⁄4-inch to 3/8-inch thick, crosswise or lengthwise.

-honey dip -ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip

8-10

Berries firm

Wash and drain berries with waxy coating (blueberries, cranberries, currants, gooseberries, huckleberries).

-Plunge into boiling water 15-30 seconds to "check" skins. Stop cooking action by placing fruit in ice water. Drain on paper towels.

24-36

Wash and drain. (boysenberries, strawberries)

-No pretreatment necessary

Cherries Stem, wash, drain and pit fully ripe cherries. Cut in half, chop, or leave whole.

10 (for sour cherries)

-Whole: dip in boiling water 30 seconds or more to check skins. -Cut and pitted: No -Pretreatment necessary.

24-36

7 * Drying times in a conventional oven could be up to twice as long, depending on air

circulation. 8 ** Drying times are shorter for slices and other cuts of fruit.

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Citrus Peel

Peels of, lime, lemon, can be dried. Thick-skinned peel dries better than thin-skinned .Wash thoroughly. Remove outer 1/6 to 1/8 inch of peel. Avoid white bitter pith.

-No pretreatment necessary.

8-12

Figs Select fully ripe fruit. Immature fruit may sour before drying. Wash or clean whole fruit with damp cloth. Leave small fruit whole, otherwise cut in half.

(whole) -Whole: Dip in boiling water 30 seconds or more to check skins. Plunge in ice water to stop further cooking. Drain on paper towels.

6-12**9

Grapes Seedless With seeds

Leave whole. Cut in half and remove seeds.

-Whole: Dip in boiling water 30 seconds or more to check skins. Plunge in ice water to stop further cooking. Drain on paper towels. -Halves: no pretreatment necessary.

12-30

DRYING VEGETABLES AT HOME DRYING VEGETABLES AT HOME (CONTINUED)

Blanching Time Drying Time Steam Water Dehydrator*10 Vegetable Preparation (minutes) (minutes) (hours)

Artichokes-Globe

Cut hearts into 1/8-inch strips. Heat in boiling solution of 3⁄4 cups water and 1 tablespoon lemon juice.

6-8 4-6

Asparagus Wash thoroughly. Cut large tips in half.

4-5 3 1⁄2 - 4 1⁄2 4-6

Beans, green Wash thoroughly. Cut in short pieces or lengthwise. (May freeze for 30 to 40 minutes after blanching for better texture.)

2-2 1⁄2 2 8-14

Beets Cook as usual. Cool; peel. Cut into Already cooked no further 10-12

9 * Because of variations in air circulation, drying times in conventional ovens could be up to

twice as long. Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity. ** Drying times are shorter for slices and other cuts of fruit.

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shoestring strips 1/8-inch thick. blanching required.

Broccoli Trim, cut as for serving. Wash thoroughly. Quarter stalks lengthwise.

3-3 1⁄2 2 12-15

Brussels Sprouts Cut in half lengthwise through stem.

6-7 4 1⁄2 - 5 1⁄2

12-18

Cabbage Remove outer leaves; quarter and core. Cut into strips 1/8-inch thick.

2 1⁄2-3** 11 1 1⁄2-2 10-12

Carrots Use only crisp, tender carrots. Wash thoroughly. Cut off roots and tops; preferably peel, cut in slices or strips 1/8-inch thick.

3-3 1⁄2 3 1⁄2 10-12

Cauliflower Prepare as for serving. 4-5 3-4 12-15

Celery Trim stalks. Wash stalks and leaves thoroughly. Slice stalks.

2 2 10-16

Corn, cut Husk, trim and blanch until milk does not exude from kernel when cut. Cut the kernels from the cob after blanching.

2-2 1⁄2 1 1⁄2 6-10

Eggplant Use the same directions as for summer squash

3 1⁄2 3 12-14

Garlic Peel and finely chop garlic bulbs. No other pretreatment is needed. Odor is pungent.

No blanching is needed. 6-8

Greens (chard, kale, turnip, spinach)

Use only young tender leaves. Wash and trim very thoroughly.

2-2 1⁄2** 12 1 1⁄2 8-10

Horseradish Wash; remove small rootlets and stubs. Peel or scrape roots. Grate.

none 4-10

Mushrooms (WARNING, see footnote***)13

Scrub thoroughly. Discard any tough, woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms or "buttons." Peel large mushrooms, slice.

none 8-10

Okra Wash, trim, slice crosswise in 1/8- to 1⁄4-inch disks.

none 8-10

Onions Wash, remove outer "paper shells." Remove tops and root ends, slice 1/8- to 1⁄4-inch thick.

none 3-9

Parsley Wash thoroughly. Separate clusters. none 1-2

11 ** Steam until wilted.

12 ** Steam until wilted.

13 *** WARNING: The toxins in poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only an expert can differentiate between poisonous and edible varieties.

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Discard long or tough stems.

Peas, Green Shell 3 2 8-10

Peppers, and Pimientos

Wash, stem, core. Remove "partitions." Cut into disks about 3/8 by 3/8 inch.

none 8-12

Potatoes Wash, peel. Cut into shoestring strips 1⁄4-inch thick, or cut in slices 1/8-inch thick.

6-8 5-6 8-12

Pumpkin and Hubbard Squash

Cut or break into pieces. Remove seeds and cavity pulp. Cut into 1-inch wide strips. Peel rind. Cut strips crosswise into pieces about 1/8-inch thick.

2 1⁄2-3 1 10-16

Squash: Summer Wash, trim, cut into 1⁄4-inch slices. 2 1⁄2-3 1 1⁄2 10-12

Tomatoes, for stewing

Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Cut into sections about 3⁄4-inch wide, or slice. Cut small pear or plum tomatoes in half.

3 1 10-18

7.2.4.3 Advantage of drying

• Drying loss of nutrition is very less in the food. • Nutritional Losses by Selected Preservation Processes

Preservation process Normal loss of nutrition Processing method

Canning 60-80% high temperatures

Freezing 40-60% water-logging and rupturing of cells

Comm'l Dehydrating 5-15% moderate heat and moderate air flow

In-home Drying 3-5% low heat and gentle air flow

7.2.4.4 Side effects The disadvantages of this preservation method include the time and labor involved in rehydrating the food before eating. Moreover, rehydrated food typically absorbs only about two-thirds of its original water content, making the texture tough and chewy.

7.2.4.5 Examples: Various dried food products such as fruit, coffee, milk, soups, fish, meat and vegetables

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Dried coffee Dried soups

Soup and milk are easy to dry and last for years. Dried fruits Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature's candy. Dried fruit tastes sweeter because the water has been removed thus concentrating the fruit's flavor. Dried fruit can be eaten as a snack or added to cereals, muffins or ice cream.

Drying tomatoes Dried tomatoes

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7.2.5 REFRIGERATION

1. Principle 2. Disadvantage 3. Different between refrigeration and freezing 4. Examples

7.2.5.1 Principle

Refrigeration is a process of lowering the temperature and maintaining it in a given space for the purpose of chilling foods, preserving certain substances, or providing an atmosphere conducive to bodily comfort. Storing perishable foods, furs, pharmaceuticals, or other items under refrigeration is commonly known as cold storage. Chilling slows down microbial activities and chemical changes resulting in spoilage.

In chilling, food is kept at 0oC - 4oC.

7.2.5.2 Disadvantage

Some spoilage microorganisms (psychrophiles) may still alive, so the food cannot be stored for long time. 7.2.5.3 Different between refrigeration and freezing

A. Refrigeration

• Provides cool storage of foods at temperatures ranging from 0oC to 4oC. • Water in the food is not frozen

a. Consequently, the shelf life of perishable products is extended only for days or a few weeks Growth of nearly all pathogenic microorganisms is prevented b. However, some spoilage microorganisms (psychrophiles) may thrive

B. Freezing

• Provides cold storage of foods at temperatures lower than -20oC • Most of the water in the food (about 95%) is frozen

a. Consequently, the shelf life of perishable products is extended for months and, in some cases, years

b. The rate of freezing is affected by several factors that may be controlled by the food manufacturer 7.2.5.4 Examples: Chilled meat, fruit, vegetables, etc. in a refrigerator.

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7.2.6 FREEZING

1. Principle 2. Chemical changes during freezing 3. Changes in food texture during freezing 4. Side effect 5. Examples

7.2.6.1 Principle

Freezing turns water in food to ice. Water is unavailable for reactions to occur, and for micro-organisms to grow .

Freezing preserves food by preventing microorganisms from multiplying. Because the process does not kill all types of bacteria, however, those that survive reanimate in thawing food and often grow more rapidly than before freezing.

In freezing, food temperature is reduced to about -17oC .However, the freezing compartments of some home refrigerators are not designed to give a temperature of -17°C, the temperature needed for prolonged storage of frozen foods. Hold frozen foods in these compartments only a few days.

7.2.6.2 Chemical changes during freezing

Enzymes are proteins present in plants and animals. While the plant or animal lives, enzymes help speed up the ripening and maturing processes. Even after we harvest plants or slaughter animals, enzyme reactions can continue and result in undesirable color, flavor and texture changes in the food. Freezing slows down, but does not destroy, enzymes in fruits and vegetables. That is why it is important to stop enzyme activity before freezing. The two methods you can use are blanching and adding chemical compounds such as ascorbic acid.

7.2.6.3 Changes in food texture during freezing

Freezing involves the change of water contained in the food from a liquid to a solid (ice). When water freezes it expands, and the ice crystals formed cause cell walls of food to rupture. As a result, the texture of the product will be much softer when it thaws.

These textural changes are most noticeable in fruits and vegetables that have high water content. For example, when frozen lettuce thaws, it turns limp and wilted. This is the reason vegetables with high water content, such as celery and salad greens, are not usually frozen . It is also the

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reason why many frozen fruits are best served while they still contain a few ice crystals. The effect of freezing on fruit tissue is less noticeable when fruit is still partially frozen.

Textural changes due to freezing are not as apparent in products that are cooked before eating because cooking also softens cell walls. Textural changes are also less noticeable in high-starch vegetables, such as peas, corn and lima beans.

7.2.6.4 Side effect

Freezing would cause low temperature injury.

Chilling injury in cucumber caused by low temperature. Note the watery surface.

7.2.6.5 Examples: Frozen meat, peas, vegetables, ice-cream

Ice-cream

7.2.7 CANNING

1. Principle 2. Vacuum Sealing 3. Advantage 4. Disadvantage 5. Examples

7.2.7.1 Principle

Canning is a process of preserving food by heating and sealing it in airtight containers. The process was invented (1809) by Nicolas Appert, a French confectioner.

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Heating destroys enzymes and micro-organisms. The sealing of cans ensures no micro-organism and oxygen can get in. Airtight containers make sure that no oxygen in the containers for bacteria to live and chemical changes.

7.2.7.2 Vacuum Sealing

Vacuum seal prevents air from getting back into the product carrying with it naturally occurring microorganisms to recontamination the food.

7.2.7.3 Advantage

Steel can be recycled to protect the environment.

The steel can recycling process

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7.2.7.4 Disadvantage

Food are not thoroughly heated or the containers are not properly canned may result in botulism or spoilage of canned food.

7.2.7.5 Examples: All kinds of tinned foods, such as soup, meat, beans

Canned food

7.2.8 SUGARING AND SALTING

1. Principle 2. Disadvantage 3. Examples

7.2.8.1 Principle

Food is treated with salt, strong salt solution or strong sugar solution

After adding salt or sugar, the water potential outside the micro-organisms is higher than that inside the micro-organisms. As a result water essential for enzyme action and microbial growth is removed by osmosis, the microbial can't continue to live.

7.2.8.2 Disadvantage

High concentration of salt and sugar makes the food very salty and sweaty respectively.

7.2.8.3 Examples: Bacon, salted fish, soy sauce

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Soy sauce

Examples: Jam, fruits in heavy sugar syrup

Jam

Fruits in heavy sugar syrup

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7.2.9 MEAT CURING

1. Principle 2. Two curing methods 3. Side effects 4. Examples

7.2.9.1 Principle

Meat is treated with salt or strong salt solution containing NaNO3, KNO3 and which may contain sugar and spices .

7.2.9.2 Two curing methods Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. Nitrite or nitrate are used for retarding rancidity, curing-pink color, killing bacterial Two curing methods Wet curing (or brine curing) and dry curing. In the wet curing, the curing ingredients were mixed with boiling water to form “pickling" brine. But in dry curing, the ingredients were simply rubbed into the meat several times over the period of the cure. 7.2.9.3 Side effects

The excessive intake of nitrites causes a fall in the level of haemoglobin in the blood. In long term this leads to malnutrition and reduced lifespan. Nitrates are harmless, but when nitrates are ingested in the diet they are reduced to nitrites in the body. Then nitrites may react to form nitrosamines.

In the stomach, nitrites are converted into nitrous acid:

Amines are formed during the digestion of proteins. Under certain conditions, nitrous acid reacts with secondary amines to form nitrosamine:

Many nitrosamines have been shown to cause cancer in animals.

7.2.9.4 Examples: Salted fish, pork shoulder, ham, corned beef, bacon, sausages, luncheon meat, Chinese-style preserved meats (sausage, duck and pork)

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Pork shoulder

7.2.10 PICKLING IN VINEGAR

1. Principle 2. Vinegar 3. Disadvantage 4. Examples

7.2.10.1 Principle

Food is kept in vinegar since micro-organisms cannot grow well in low pH value solutions.

7.2.10.2 Vinegar

Ordinary vinegar contains only 5 percent of acetic acid. Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Acetic acid is a clear, colorless liquid with a pungent vinegary odor.

7.2.10.3 Disadvantage

• Vinegar slows the growth of spoilage bacteria, gives flavor and softens bones. Vinegar, however, is only a temporary preservative, because enzymes continue to act, softening and spoiling the product.

• Some kind of vinegar such as apple cider vinegar will darken most vegetables and fruits.

7.2.10.4 Examples: Sauces, pickled onions and cucumbers

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Sauces

7.2.11 USE OF FOOD ADDITIVES

1. Principle 2. Types of additives 3. Functions of food additives 4. Side effect of food additives

7.2.11.1 Principle

Food Additives , natural and synthetic compounds added to food to supply nutrients, to enhance color, flavor, or texture, and to prevent or delay spoilage. Some additives can inactivates or kill micro-organisms, retard chemical spoilage.

7.2.11.2 Types of additives

• Natural additives

Some additives are manufactured from natural sources such as soybeans and corn, which provide lecithin to maintain product consistency, or beets, which provide beet powder used as food coloring.

• Artificial additives

Additives are not found in nature and must be man-made. Artificial additives can be produced more economically, with greater purity and more consistent quality than some of their natural counterparts.

7.2.11.3 Functions of food additives 1. Preserve food

2. Do not preserve food

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The ingredients of orange juice shows that a lot of additives were added in to the juice 7.2.11.4 Side effect of food additives

Additives can cause allergic reactions in some people. Colourings, in particular are thought to cause hyperactivity or asthmatic symptoms especially in children and young people.

7.2.12 FILTRATION

Principle

Filtration can remove microorganisms from the liquid.

Drinks such as beer can be sterilized by filtration to avoid quality changes which may impose from treatments such as heat sterilization. The fluid is filter through Millipore membrane which has pore diameter (e.g. 2 um) smaller than that of bacteria. Microorganisms can be effectively eliminated with this preservation procedure.

Filtration is used for clearing fluids such as beer.

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8. ANNEXTURE:6

SPOILAGE OF FOODS

• What is food spoilage • Causes of the spoilage of food • Microbial spoilage • Autolysis • Other factors • Three types of food decay • Example of food spoilage

8.1 What is food spoilage?

Food spoilage means the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat.

The picture of spoiled food

8.2 Causes of the spoilage of food

a. Microbial spoilage

There are three types of microorganisms that cause food spoilage -- yeasts, moulds and bacteria.

• Yeasts growth causes fermentation which is the result of yeast metabolism. There are two types of yeasts true yeast and false yeast. True yeast metabolizes sugar producing alcohol and carbon dioxide gas. This is known as fermentation. False yeast grows as a dry film on a food surface, such as on pickle brine. False yeast occurs in foods that have a high sugar or high acid environment.

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• Moulds grow in filaments forming a tough mass which is visible as `mould growth'. Moulds form spores which, when dry, float through the air to find suitable conditions where they can start the growth cycle again.

• Mould can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating mouldy food will be nausea or vomiting from the bad taste and smell of the mouldy food.

• Both yeasts and moulds can thrive in high acid foods like fruit, tomatoes, jams, jellies and pickles. Both are easily destroyed by heat. Processing high acid foods at a temperature of 100°C (212°F) in a boiling water canner for the appropriate length of time destroys yeasts and moulds.

Fungal Spoilage

Storage rots in grapes caused by Botrytis cinerea.

Storage rots in strawberry caused by Botrytis cinerea.

Blue mould rot in tomato caused by Penicilliumi spp. (also by Fusarium spp.)

Black mummy rot of grapes caused by Guignardia bidwellii

Watery soft rot in apple caused by Sclerotinia sclerotiorum.

Blue mould on oranges caused by Penicillium digitatum.

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8.3 Bacterial Spoilage

• Bacteria are round, rod or spiral shaped microorganisms. Bacteria may grow under a wide variety of conditions. There are many types of bacteria that cause spoilage. They can be divided into: spore-forming and nonspore-forming. Bacteria generally prefer low acid foods like vegetables and meat. In order to destroy bacteria spores in a relatively short period of time, low acid foods must be processed for the appropriate length of time at 116°C (240°F) in a pressure canner. (Temperatures higher than 100°C [212°F] can be obtained only by pressure canning.)

• Eating spoiled food caused by bacteria can cause food poisoning.

8.4 Autolysis

• Enzymes

Enzymes are proteins found in all plants and animals. If uncooked foods are not used while fresh, enzymes cause undesirable changes in colour, texture and flavour. Enzymes are destroyed easily by heat processing.

• Oxidation by air

Atmospheric oxygen can react with some food components which may cause rancidity or color changes.

c. Other factors

• Infestations (invasions) by insects and rodents, which account for huge losses in food stocks.

• Low temperature injury - the internal structures of the food are damaged by very low temperature.

8.5 Low Temperature Injury

Internal mahogany browning of potato caused by low temperature injury.

Chilling injury in cucumber caused by low temperature. Note the watery surface.

8.6 Types of food decay

There are three types of food decay:

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• Putrefaction

• Fermentation

• Rancidity 8.7 Example of food spoilage

• Microorganisms involved in food spoilage

• Common mould on bread

• Canned food spoilage

9. Annexure; 7

What is food poisoning?

• Staphylococcus

9.1 What is food poisoning?

Food poisoning (or food borne illness) is an illness that you may get after eating food contaminated by certain bacteria, parasites, viruses, or chemicals.

During October, 1997, there were hot news about Dreyer's Ice Cream Bars contaminated with Listeria

monocytogens, and Fantastar contaminated with fungus.

9.2 Common causes of food poisoning

Food poisoning is commonly caused by certain bacteria or their toxins, which are poisonous proteins produced by these bacteria.

Example of food poisoning caused by bacteria

9.3 Botulism

• Common causes of food poisoning • Example of food poisoning caused by bacteria • Botulism

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Botulism is an often fatal disease that results from eating improperly canned foods( spoiled canned food) , improperly processed, low-acid foods such as green beans, mush-rooms, spinach, olives and beef or fish contaminated with toxins released by the bacteria Clostridium botulinum.

• Clostridium botulinum causes Botulism

Clostridium botulinum is the spore-forming bacteria that is the cause of concern when home canning low acid foods. While the bacteria are destroyed at 100°C, it has the ability to form hardy spores that can survive boiling water processing. These spores can germinate and grow in a low acid environment in the absence of air. As they grow they give off a deadly toxin. Clostridium botulinum spores can be destroyed by heat processing at a temperature of 116°C. Foods that are low in acid such as meat, poultry, seafood or vegetables must be processed in a pressure canner in order to obtain temperatures of 116°C.

Clostridium botulinum is not a spoilage concern in high acid foods. The spores cannot grow or produce the deadly toxin in high acid foods. High acid foods can be safely heat processed in a boiling water canner.

• The symptoms of botulism

Generally, victims experience symptoms 12-36 hours after eating, although symptoms have started as long as 96 hours after an exposure. The effects of botulism include blurred or double vision, dilated pupils, droopy eyelids that are difficult to open, dry, sore mouth and throat, a weak grip, and muscle weakness. Other symptoms can include difficulty swallowing and speaking, difficult breathing, major muscle weakness and paralysis.

9.4 Staphylococcus

Staphylococcus is a bacterium which causes pimples, boils and septic wounds. It also causes food poisoning. Staphylococcus produces a toxin in infected food. It does not form spores, and it is quickly killed by boiling. The toxin is more persistent, and food must be kept at 100°C for 30 minutes to destroy the entire toxin. Many foods cannot be heated to such a high temperature, such as cream-filled pastries, and these may be a source of food-poisoning by Staphylococcus.

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10. ANNEXURE; 8

HEALTH BENEFIT14 OF AMLA AS PER THE INDIAN AYRVEDA SYSTEM

Iintroduction:

The Amla (Phyllanthus Embilca) is also called Amalki in Hindi. In Sanskrit its name is Amlaki, which translates as ‘the sustainer’ or ‘the fruit where the goddess of prosperity presides’. The English term for Amla is Indian gooseberry Amla is one of the richest natural sources of vitamin C, its fresh juice containing nearly twenty times as much vitamin C as orange juice. A single tiny Amla is equivalent in vitamin C content to two oranges.

It is an ingredient of many Ayurvedic medicines and a tonic, as it removes excessive salivation, nausea, vomiting, giddiness, spermatorrhoea, internal body heat a menstrual disorders and is a excellent liver tonic.

It is also a very important ingredient in the Chyavanprash, and a constituent of Triphala (three fruits) powder. The Amla fruit is considered to be so nourishing that the tree has been worshipped in India from ancient times. Ayurveda recommends taking Amla fruit throughout the winter months.

10.1 Common Name:

Hindi - Amla English - Gooseberry , Emblica Myrobalam Latin - Emblica offcinalis Gaerte Sanskrit - Amalki, Dhatri BBhutan- Churu

10.2 Amla in Worship:

Hindu scriptures provide some general guidelines for the use of plants in worship. Goddess Laxmi who is especially associated with this tree, is worshipped with its leaves, especially in the month of Marga Shirsha (November/ December).

10.3 Food value in Amla

The nutrition values of Amla are: moisture, 91.4; mineral matter, 0.7; fibre, 3.4; calorie, 96 (energy); protein, 0.9; fat, 0.1; carbohydrate, 6.9g.; calcium, 34; iron, 1.2; vitamin B-1, 0.02; vitamin B-2, 0.08, and vitamin C 463 mg./100gms. The fruit juice contains nearly 20 times as much vitamin C as orange juice and a single fruit is equal in antiscorbutic value to one or two oranges. 14 http://en.wikipedia.org/wiki/Phyllanthus_emblica

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10.4 Chemical Constituents:

11 compounds were isolated in Amla and identified as gallic acid (I), ellagic acid (II), 1-O-galloyl-beta-D-glucose (III), 3,6-di-O-galloyl-D-glucose (IV), chebulinic acid (V), quercetin (VI), chebulagic acid (VII), corilagin (VIII), 3-ethylgallic acid (3-ethoxy-4,5-dihydroxy-benzoic acid, IX), isostrictiniin (X) ascorbic acid

There are many benefits mentioned in ayurvedic texts and experienced by people in India for

thousands of years and now by people in the West as well.

a. Excellent source of vitamin c. Amla -Berry is rich in Vitamin C, containing about 720 to 921 mg. of Vitamin C for every hundred grams of edible material. It is the most concentrated form of Vitamin C found in the plant kingdom, and because the whole fruit is used rather than an active ingredient, it is easily assimilated by the human body. The Vitamin C in the Amlaki fruit is bonded with tannins that protect it from being destroyed by heat or light.

b. Enhances food absorption. The regular use of Amla gains vitality, can strengthen digestion, absorption and assimilation of food. It enhances all thirteen digestive fires (Agni). But it works more slowly and gently than ginger or other digestion-enhancing herbs, so it can be taken by people with a lot of Pitta without fear of creating excess stomach acid. In addition, it improves assimilation of iron for healthy blood.

c. Balances stomach acids. Because it improves digestion but does not heat the body, Amla -Berry is ideal for calming mild to moderate hyperacidity and other Pitta-related digestive problems.

d. Fortifies the liver. Amla -Berry helps purify the Rasa Dhatu (nutrient fluid) and Rakta Dhatu (blood), supporting the functions of the liver. It also stimulates the liver, helping it in eliminating toxins from the body. Research shows that it helps lower cholesterol.

e. Nourishes the brain and mental functioning. Amla -Berry is good for the brain. It is medhya (nurturing and enhancing coordination among dhi (acquisition), dhriti (retention), and smriti (recall), sharpening the intellect and mental functioning. It supports the nervous system and strengthens the senses.

f. Supports the heart. It is hridya, which means it nurtures the heart, blood and circulation. It supports the cardiovascular system. On the other hand, it sometimes acts as a cardiac stimulant.

g. Strengthens the lungs. The Amla -Berry pacify Kapha dosha ( Related with respiratory systems) as well. Therefore, Amla -Berry is a wonderful tonic for strengthening and nourishing the lungs (which are a major seat of Kapha dosha in the body), and the entire respiratory tract.

h. Regulates elimination. Amla -Berry pacify Apana Vata, thus helping with the downward flow of energy in the body. They keep the function of elimination regular and ease constipation.

i. Enhances fertility. By balancing Apana Vata and by nurturing all the DHATUS (body tissues), Amla -Berry also keeps menstruation regular and healthy. Amla -Berry supports the reproductive systems of both men and women and can help overcome difficulty in conceiving. It

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is a vrishya herb, which means that it enhances all the seven tissues (dhatus), including the reproductive tissue. This herb nurtures the ovaries and sperm, and it has a property called garbhasthapana, which means it enhances fertility and the possibility of conception. It is especially nurturing for women, strengthening the uterus and supporting reproductive health.

j. Helps the urinary system. Because it enhances all the thirteen agnis (digestive fires) and supports Apana Vata, Amla -Berry is especially supportive to the urinary system and mild burning sensation while urinating. It supports natural diuretic action, but does not force water from the body like diuretic pills.

k. Good for the skin. Because Amla -Berry strengthens digestion, helps the liver detoxify and is rich in Vitamin C and other minerals, it is very good for the complexion. Amla -Berry moisturizes the skin, cleanses the tissues of toxins, and supports immunity of the skin against bacterial infection. It helps enhance glow and luster.

l. Promotes healthier hair. Amla -Berry boosts absorption of calcium, thus creating healthier bones, teeth, nails and hair. It also helps maintain youthful hair color and retards premature graying, and supports the strength of the hair follicles, so there is less thinning with age.

10.5 Other uses of Amla

The fruits are used in the preparation of writing inks and hair dyes. The dried fruit is used as shampoo for the head. The leaves and fruits are used as fodder for cattle. The leaves contain a brownish yellow colouring matter. The wood is red, hard and close-grained; it is liable to split. It is used for agricultural implements, poles and inferior building and furniture work. It is durable under water and is suited for well-works.

10.6 Modern Research

Amla was shown to be an effective food supplement during the treatment of insulin Dependent Diabetes Mellitus, at a study in Coimbatore. A project to harness country's rich reserves of Indian gooseberry as a safe, natural and universally acceptable source of Vitamin C has been approved by the Union government.

"The Government's Agriculture and Processed Food Products Export Development Authority (APEDA) has entrusted the Centre of Food Technology at Allahabad University to standardise the processing of the gooseberry, also known as 'Amla ', Professor G K Rai said. Rai, who is the Director of the Institute of Professional Studies, under which the Centre of Food Technology functions, said the APEDA has also sanctioned a grant towards the project called "maximum vitamin retention and development of Amla products"

"At present all vitamin C supplements available are synthetic or artificially produced. Although these are effective, concerns have begun to emerge across the world over their possible ill-effects

10.7 Scientific Research on Amla

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Alma’s powerful antioxidant properties were first discovered in 1936. Biochem J. 1936 Jun;30(6):1014-20.

The Tannoid Principles of Amla are the chief antioxidant compounds in the fruit. Amla supports normal levels of HDL and LDL by supporting the normal peroxidation responses. Am J Geriatr Pharmaco therapy. 2007 Mar; 5(1):52-63

High in important antioxidant activity, Amla supports the body's normal protection mechanisms as it deals with oxidative stresses. Researchers at the Institute of Natural Medicine, University of Toyama, Japan called Amla a very useful antioxidant in support of normal oxidative stress levels during the body's natural aging process.

Several other research studies and published articles on Amla can be found on PubMed's website maintained by the National Institute of Health at pubmed.org.

ABOUT THE CONSULTANT

Consultant is qualified food technologist and has practical experience of Production, Product Development, and Quality Assurance In Food Processing Industries. He has worked in companies like WIMCO, Haldi ram, Capricorn Food Products etc. He has wide experience in product development of fruit and vegetable products. In past he has developed products for Parle, Godrej, Organic India, Dabur India ltd, and has simplified small food preservation technologies for rural village. His efforts have been recognized by Science & Technology, govt of U.P. India. He was also hired many times by USAID to provide training in fruit and vegetable preservation. Presently he is engaged as consultant to IL&FS which is PMA for Bihar govt, India for development of Food and Agro industries business in Bihar State. He looks after clusters like, Maize, Makhana, and Rice and is also responsible for putting up of a Product development and Food analysis laboratory and a modern food processing industry of Bihar govt. He can be approached at alchemistjk@gmail.com, his communication address is House no 224-A/332, Insaf Nagar, Lucknow. U.P. India.

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