PROCESSING OF VEGETABLE CROPS

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VANGAPANDU THRIVENI

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Course name: Processing of Vegetable crops

Course code: HVSC-0513 Credit Hours: 2(1+1)

Course Outcome:

Upon completion of this course, students will be able to:

  • CO-1: Understand the principles and practices of processing in vegetable crops.
  • CO-2: Identify and analyze various factors influencing the vegetable preservation industry.
  • CO-3: Demonstrate knowledge of spoilage and biochemical changes in vegetable produce.
  • CO-4: Apply quality control measures and food safety practices in vegetable processing.

Program-Specific Outcomes:

PSO1 : Impart knowledge and understanding of fundamental concepts and techniques of maintaining and enhancing soil fertility, crop production, crop management, crop improvement, biodiversity and sustainability of agriculture worldwide.

PSO2 : Develop the ability to know farming practices and their scope to improve in the rural areas and the environments.

PSO3 : Apply knowledge of basic science through Agricultural microbiology, Plant biochemistry and Biotechnology.

PSO4 : Apply knowledge of Agri-business management and finance to develop profitable agricultural system.

PSO1 PSO2 PSO3 PS04
CO1 2 2 1 2
CO2 3 3 2 3
CO3 2 2 2 2
CO4 2 3 3 3

Syllabus

Course Code: HVSC 0513

Credit Hours: 1+1

Course Title: Processing of Vegetable Crops

Objective: To educate the students about the principles and practices of the processing in vegetable crops.

Theory

UNIT I

Present status—Present status and future prospects of vegetable preservation industry in India

UNIT II

Spoilage and biochemical changes- Spoilage of fresh and processed horticultural produce; biochemical changes and enzymes associated with spoilage of horticultural produce; principal spoilage organisms, food poisoning and their control measures. Role of microorganisms in food preservation.

UNIT III

Processing equipments - Raw materials for processing. Primary and minimal processing; processing equipments; Layout and establishment of processing industry, FPO licence.  Importance of hygiene; Plant sanitation.

UNIT IV

Quality control- Quality assurance and quality control, TQM, GMP. Food standards – FPO, PFA, etc. Food laws and regulations. Food safety – Hazard analysis and critical control points (HACCP). Labeling and labeling act, nutrition labeling.

UNIT V

Value addition-Major value-added products from vegetables. Utilization of byproducts of vegetable processing industry; Management of waste from a processing factory. Investment analysis. Principles and methods of sensory evaluation of fresh and processed vegetables.

Practical

Study of machinery and equipments used in processing of horticultural produce; Chemical analysis for nutritive value of fresh and processed vegetables; Study of different types of spoilages in fresh as well as processed horticultural produce; Classification and identification of spoilage organisms; Study of biochemical changes and enzymes associated with spoilage; Laboratory examination of vegetable products; Sensory evaluation of fresh and processed vegetables; Study of food standards – National, international, CODEX Alimentarius; Visit to processing units to study the layout, equipments, hygiene, sanitation and residual / waste management.

Suggested Readings

Arthey D and Dennis C. 1996. Vegetable processing. Blackie/ Springer-Verlag.

Chadha DS. 2006. The Prevention of food adulteration act. Confed. of Indian Industry.

Desrosier NW. 1977. Elements and technology. AVI Publ. Co

FAO. 1997. Fruit and Vegetable processing.

FAO. FAO. CODEX Alimentarius: Joint FAO/ WHO food standards programme. 2nd Ed.

Vol. VB. tropical fresh fruits and vegetables.

FAO. FAO. Food quality and safety systems- training manual on food hygiene and haccp.

FAO.

Fellow’s P. 1988. Food processing technology. Ellis Horwood International.

Frazier WC and Westhoff DC. 1995. Food microbiology. 4th Ed. Tata McGraw Hill.

Giridharilal GS Siddappa and Tandon GL. 1986, Preservation of fruits and vegetables. ICAR.

Gisela J. 1985. Sensory evaluation of food- theory and practices. Ellis Horwood.

Graham HD. 1980. Safety of foods. AVI Publ. Co.

Hildegrade H and Lawless HT. 1997. Sensory evaluation of food. CBS.

Joslyn M and Heid Food processing operations.AVI Publ. Co.

Mahindru SN. 2004. Food safety: concepts and reality. APH Publ. Corp. Ranganna S. 1986. Handbook of analysis and quality control for fruit and vegetable products. 2nd Ed. Tata-McGraw Hill Shapiro R. 1995. Nutrition labeling handbook. Marcel Dekker. Srivastava RP and Kumar S. 2003. Fruit and vegetable preservation: principles and practices. 3rd Ed. International Book Distri. Co

Session plan

Theory

Unit I: Present Status and Future Prospects of Vegetable Preservation Industry in India

Lecture 1:Introduction and History of  the vegetable preservation industry

lecture 1

https://www.youtube.com/watch?v=iSOqbz-JK6U&pp=ygVgUHJlc2VudCBzdGF0dXPigJRQcmVzZW50IHN0YXR1cyBhbmQgZnV0dXJlIHByb3NwZWN0cyBvZiB2ZWdldGFibGUgcHJlc2VydmF0aW9uIGluZHVzdHJ5IGluIEluZGlhhttps://www.youtube.com/watch?v=NNCbDW7i80E&pp=ygVgUHJlc2VudCBzdGF0dXPigJRQcmVzZW50IHN0YXR1cyBhbmQgZnV0dXJlIHByb3NwZWN0cyBvZiB2ZWdldGFibGUgcHJlc2VydmF0aW9uIGluZHVzdHJ5IGluIEluZGlh

Lecture 2: Overview of Present status and future prospects of the vegetable preservation industry in India.

present status

https://www.youtube.com/watch?v=BKp3B9Z57kc&pp=ygVgUHJlc2VudCBzdGF0dXPigJRQcmVzZW50IHN0YXR1cyBhbmQgZnV0dXJlIHByb3NwZWN0cyBvZiB2ZWdldGFibGUgcHJlc2VydmF0aW9uIGluZHVzdHJ5IGluIEluZGlhhttps://www.youtube.com/watch?v=fIBUMUXqeJk&pp=ygVgUHJlc2VudCBzdGF0dXPigJRQcmVzZW50IHN0YXR1cyBhbmQgZnV0dXJlIHByb3NwZWN0cyBvZiB2ZWdldGFibGUgcHJlc2VydmF0aW9uIGluZHVzdHJ5IGluIEluZGlh

Unit II: Spoilage and Biochemical Changes in Vegetable Produce

Lecture 3:

Understanding the concept of spoilage in fresh and processed vegetable produce

spoilage of fresh and processed horticultural produce

https://www.youtube.com/watch?v=OqIl8fBWJBs&pp=ygU1U3BvaWxhZ2Ugb2YgZnJlc2ggYW5kIHByb2Nlc3NlZCBob3J0aWN1bHR1cmFsIHByb2R1Y2U%3Dhttps://www.youtube.com/watch?v=7MpSOmTFVIw&pp=ygU1U3BvaWxhZ2Ugb2YgZnJlc2ggYW5kIHByb2Nlc3NlZCBob3J0aWN1bHR1cmFsIHByb2R1Y2U%3D

Lecture 4:Factors contributing to spoilage: Biochemical changes and enzymes associated with spoilage of horticultural produce

spoilage

https://www.youtube.com/watch?v=sBDWeZrlXJo&pp=ygU1U3BvaWxhZ2Ugb2YgZnJlc2ggYW5kIHByb2Nlc3NlZCBob3J0aWN1bHR1cmFsIHByb2R1Y2U%3Dhttps://www.youtube.com/watch?v=D0cBO5jrzCI&pp=ygVzRmFjdG9ycyBjb250cmlidXRpbmcgdG8gc3BvaWxhZ2U6IEJpb2NoZW1pY2FsIGNoYW5nZXMgYW5kIGVuenltZXMgYXNzb2NpYXRlZCB3aXRoIHNwb2lsYWdlIG9mIGhvcnRpY3VsdHVyYWwgcHJvZHVjZQ%3D%3Dhttps://www.youtube.com/watch?v=kKSJpypZTaU&pp=ygVzRmFjdG9ycyBjb250cmlidXRpbmcgdG8gc3BvaWxhZ2U6IEJpb2NoZW1pY2FsIGNoYW5nZXMgYW5kIGVuenltZXMgYXNzb2NpYXRlZCB3aXRoIHNwb2lsYWdlIG9mIGhvcnRpY3VsdHVyYWwgcHJvZHVjZQ%3D%3D

Lecture 5:Principal spoilage organisms, food poisoning and their control measures. Role of microorganisms in food preservation

principal of food spolage organisms

https://www.youtube.com/watch?v=BlKP35bct2o&pp=ygUcUHJpbmNpcGFsIHNwb2lsYWdlIG9yZ2FuaXNtcw%3D%3Dhttps://www.youtube.com/watch?v=bDA1HhqvaSY&pp=ygUpZm9vZCBwb2lzb25pbmcgYW5kIHRoZWlyIGNvbnRyb2wgbWVhc3VyZXM%3Dhttps://www.youtube.com/watch?v=3Hq3ud8k194&pp=ygUpZm9vZCBwb2lzb25pbmcgYW5kIHRoZWlyIGNvbnRyb2wgbWVhc3VyZXM%3Dhttps://www.youtube.com/watch?v=D1zmvsGVEig&pp=ygUrUm9sZSBvZiBtaWNyb29yZ2FuaXNtcyBpbiBmb29kIHByZXNlcnZhdGlvbg%3D%3Dhttps://www.youtube.com/watch?v=Xc8-gQwYj1s&pp=ygUrUm9sZSBvZiBtaWNyb29yZ2FuaXNtcyBpbiBmb29kIHByZXNlcnZhdGlvbg%3D%3D

Unit III: Processing Equipment and Industry Setup

Lecture 6:Raw materials; Primary and minimal processing techniques; processing equipment's used in the vegetable industry

vegetable processing - Fresh and minimally processed vegetables _ Britannica

https://www.youtube.com/watch?v=H38CsfeQabw&pp=ygUpUHJpbWFyeSBhbmQgbWluaW1hbCBwcm9jZXNzaW5nIHRlY2huaXF1ZXM%3Dhttps://www.youtube.com/watch?v=a02wf6Q-LwM&pp=ygU0cHJvY2Vzc2luZyBlcXVpcG1lbnRzIHVzZWQgaW4gdGhlIHZlZ2V0YWJsZSBpbmR1c3RyeQ%3D%3D

Lecture 7:Layout and establishment & FPO (Fruit Products Order) license of a vegetable processing industry

Layout and establishment & FPO (Fruit Products Order) license of a vegetable processing industry
https://r.search.yahoo.com/_ylt=AwrKDrahVa1kwOcUbEy7HAx.;_ylu=Y29sbwNzZzMEcG9zAzEEdnRpZAMEc2VjA3Ny/RV=2/RE=1689110049/RO=10/RU=http%3a%2f%2fecoursesonline.iasri.res.in%2fmod%2fpage%2fview.php%3fid%3d1034/RK=2/RS=qSTMYpuWbiK.z5TdEVKXoGh8CSI-
https://r.search.yahoo.com/_ylt=AwrKDrahVa1kwOcUeUy7HAx.;_ylu=Y29sbwNzZzMEcG9zAzMEdnRpZAMEc2VjA3Ny/RV=2/RE=1689110049/RO=10/RU=https%3a%2f%2fwww.foodtechlearning.xyz%2f2020%2f12%2ffpo-fruit-product-order-fpo-1955.html/RK=2/RS=8xXsoA4JRcWdDNtc3frJ1.JssAc-
https://www.youtube.com/watch?v=OLXq4nEWr9k&pp=ygUsTGF5b3V0IGFuZCBlc3RhYmxpc2htZW50ICB2ZWdldGFibGUgaW5kdXN0cnk%3D
https://www.youtube.com/watch?v=bH1Gz4i9ZA0&pp=ygUsTGF5b3V0IGFuZCBlc3RhYmxpc2htZW50ICB2ZWdldGFibGUgaW5kdXN0cnk%3D

Lecture8:Importance of hygiene and sanitation in processing plantsFOOD QUALITY CONTROL & PLANT SANITATION (FST 401) 3Units - ppt download

Unit IV: Quality Control and Food Regulations

Lecture 9:Quality assurance and quality control in vegetable processing; Total Quality Management (TQM) and Good Manufacturing Practices (GMP)2.-NATIONAL-REGULATIONS

Lecture 10:

Understanding food standards and their significance (FPO, PFA, etc.); Food laws and regulations applicable to vegetable processing

VSC-101_ Rules and Regulations for Vegetable Export and Processing Business Firm Name Registration

Unit V: Food Safety and Labelling

Lecture 11:Introduction to food safety systems: Hazard Analysis and Critical Control Points (HACCP)

https://www.fao.org/3/y1579e/y1579e03.htm

https://krishi.icar.gov.in/jspui/bitstream/123456789/20496/1/HACCP.pdf

Lecture 12:Labeling requirements and nutrition labeling for processed vegetable products

https://www.fda.gov/files/food/published/Food-Labeling-Guide-%28PDF%29.pdf

https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Labelling_Display_23_09_2021.pdf

Unit VI: Value Addition and Waste Management

Lecture 13:Major value-added vegetable products and their processing techniques; Utilization of byproducts in the vegetable processing industry

https://www.researchgate.net/publication/280296788_Utilization_of_By-Products_of_Fruit_and_Vegetable_Processing

Lecture 14:Management of processing industry waste

https://www.slideshare.net/KulwinderVerma/vegetable-waste-management

https://ndpublisher.in/admin/issues/IJFFv10n2c.pdf

https://www.researchgate.net/publication/344348523_Waste_Management_in_Horticulture_Processing_Industry

https://www.slideshare.net/manasicar/waste-management-in-processing-industry

Unit: VII: Sensory Evaluation

Lecture 15:Introduction to investment analysis in vegetable processing; Principles and methods of sensory evaluation for fresh and processed vegetables

sensory evolution mini review

Lecture 16:Introduction to national and international food standards (e.g., CODEX Alimentarius)

https://www.fssai.gov.in/cms/codexfaq.php

Lecture 1: Introduction to Practical Sessions and Laboratory Safety

Introduction to the practical component of the course and Overview of laboratory safety protocols and guidelines, Demonstration of proper handling of laboratory equipment and chemicals.

https://study.com/academy/lesson/laboratory-safety-techniques-protecting-people-and-equipment.html

Lecture 2:: Study of Vegetable Processing Machinery and Equipment

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=17104

Lecture 3: Chemical Analysis for Nutritive Value of Fresh and Processed Vegetables

https://www.sciencedirect.com/science/article/pii/S2451943X17300777

Lecture 4:Study of Different Types of Spoilage in Fresh and Processed Vegetables.

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5122

https://www.youtube.com/watch?v=8va4id8BA0o

Lecture 5: Classification and Identification of Spoilage Organisms

https://uomustansiriyah.edu.iq/media/lectures/6/6_2021_11_04!11_08_03_AM.pdf

Lecture 6: Study of Biochemical Changes and Enzymes Associated with Spoilage of the vegetable produce

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=1707

http://eagri.org/eagri50/HORT381/pdf/lec16.pdf

Lecture 8: Laboratory Examination of Vegetable Products

Hands-on laboratory exercises to examine various quality parameters of vegetable products

Testing for attributes such as color, texture, pH, and moisture content

Recording and interpretation of laboratory results

https://prsvkm.kau.in/sites/default/files/documents/a_food_technology_laboratory_manual_0.pdf

https://prsvkm.kau.in/sites/default/files/documents/a_food_technology_laboratory_manual_0.pdf

Lecture 9: Sensory Evaluation of Fresh Vegetables
Introduction to sensory evaluation techniques and Principles
Practical sessions on sensory evaluation of fresh vegetables
Evaluation and comparison of sensory attributes using appropriate sensory analysis methods

https://www.slideshare.net/EshfaqBhatt/sensory-evaluation-of-fruits-and-vegetables

https://egyankosh.ac.in/bitstream/123456789/12396/1/Unit-14.pdf

Lecture 10: Sensory Evaluation of Processed Vegetables

https://lup.lub.lu.se/search/files/5571319/1502388.pdf http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6033

https://www.researchgate.net/publication/256003503_Sensory_Evaluation_as_a_Tool_in_Determining_Acceptability_of_Processed_Local_Agricultural_Products

Lecture 11:Study of Food Standards – National food standards and regulations in vegetable processing

https://fssai.gov.in/upload/uploadfiles/files/Chapter3.pdf

http://www.eagri.org/eagri50/AENG252/lec20.html

Lecture 12: Study of International food standards, CODEX Alimentarius food standards

http://www.eagri.org/eagri50/AENG252/lec20.html

https://www.researchgate.net/publication/216271767_Mechanism_of_developing_and_fixing_food_standards

Lecture 13: Visit to Processing Units for Layout, Hygiene, Sanitation, and Waste Management

Lecture 14:Study of layout, hygiene, sanitation, and waste management practices in processing units

Lecture 15:Visit to processing units and industry establishments

Lecture 16:Examination of waste management practices and their compliance with industry standards

Lecture 16:Examination of waste management practices and their compliance with industry standards

CONTENT REVISED

Old New
MAVS 2108 Fundamentals of processing for vegetables HVSC-0513: Processing of Vegetable crops

 

EVALUATION CRITERIA

THEORY-50 Marks PRACTICAL-50 Marks
Internal-1: 10 1.   Internal: 25 1.1.Record: 5 1.2.Attendance: 5

1.3. Field performance: 10

1.4. Assignment: 5

Internal-2 (Continuous assessment through

presentation): 10

External: 30
- 2.    External: 25

 

Schedule for Internal practical evaluation for 25 marks

Evaluation criteria: Periodical evaluation either by conducting class test, quiz, attendance percentage, assignments etc. as mentioned below:

Total duration of the semester: 15 weeks

Sl.No. Registration

No.

4th week – 9

marks

8th week – 9

marks

12th week – 7

marks

Total – 25 marks
1
2
3

Question bank

Sl. NO MCQ Instructions Module No
1. The Art of Preserving Animal and Vegetable Substances” was written by whom?  

1

Napoleon Bonaparte
Nicholas Appert Yes
Peter Durand
Clarence Birdseye
2. Central food laboratory located at 1
New Delhi
Kolkata Yes
Mysore
Mumbai
3. In India first fruit and vegetable processing factory was established in the ……….year and place……..? 1
a.1936 in Kolkata
b.1945 in Chennai
c.1935 in Bombay YES
d.1955 in Banglore
4. ‘The maximum processed vegetable is? 1
Potato
Tomato Yes
Chilli
Peas
5. The food product order was effective since in year? 1
1956
1954
1955 Yes
1950
6. The recommended dose of vitamin-C per day is?  

1

40mg
60mg Yes
20mg
80mg
7. After filling in canning is used for covering the vegetable leaving a headspace should be- 1
0.3 -0.6cm Yes
0.9-1.0cm
0.2-0.5cm
0.3-0.7 cm
8. Headquarter of APEDA is located in- 1
Chennai
Kolkata
New Delhi
Modi Puram Yes
9.  Why Vegetables except e.g., tomato and rhubarb are processed at high temperature (116ᵒC) for longer time i.e., 30-60min – specified correct answer in below options. 1
a)      Vegetables are non-acidic &bacteria resistant to boiling temperature
b)      Vegetables grown near or under the soil surface and contamination with MOs present in the soil
c)      Vegetable requires more cooking than the fruits
d)      All of the above Yes
10. In Vegetables required quality traits for preservation by appertization…..?
a)      succulent, ripe and brittle 1
b)      Tender, ripe & firm Yes
c)      Tender, mature and Palatable
d)      Ripe, colour and firm
11. Removal of unwanted microorganisms by heat, radiation, chemicals or by filtering is known as-----? 1

 

a)      Pasteurization
b)      Carbonation
c)      Sterilization Yes
d)      Caramelization
12. Who is known as ‘Father of Canning’? 1
Louis Pasteur
Alexander Fleming
N. Appert Yes
P Srivastava
13. Retort Pouch Technology was a joint effort of US Natick Labs, Reynolds Metals Co. and Continental Flexible Packaging Co Developed for the Army as Meals or Ready- To-Eat (MRE’s). The invention received the IFT Industrial Achievement Award 1978It contributes how many layers of packing? 1
a)      Two layers
b)      Four layers Yes
c)      Five layers
d)      Three layers
14. IBPGRI Headquarters located at 1
a)      Kent (England)
b)      Palode (India)
c)      Washington (USA)
d)      Rome (Italy) Yes
15. Suitable varieties of pea  for canning is 1
a.       Alaska & Little  Marvel
b.      Bonville & Early Badger
c.       Lincoln &Asauji
d.      Aldermen & Early Superb Yes
16. ----------- is an edible product preserved and flavored in solution of common salt and vinegar, spices and oils are also added? 1
a)      Ketchup
b)      Sauce
c)      Pickle Yes
d)      Puree
17. The required concentration and temperature of brine in which pieces of vegetables are soaked for processing? 1
a)      1-5 % & 76-94֯C
b)      1-3 % & 82-87ᵒC
c)      1-5%& 74-82ᵒC
d)      1-3% & 79-82ᵒC Yes
18.        The art of preserving animal and vegetable substances for many years consist of ------of food preservation principles 1
i)       Substances to be preserved should be enclosed in bottles

ii)                  The bottle should be corked with great care

iii)               The bottle with the enclosed substance should be heated in a boiling water bath for longer duration

iv)                The bottle enclosed substances should be heated in boiling water bath for specific period

a.        i& ii
b.       i ,ii  &iii   
c.        i.ii,iii &iv
d.      i. ii & iv Yes
19. Who explained the cause of spoilage of stored food is the first recorded attempt 1
a)      Nicholas Appert
b)      Spallanzani
c)      Louis Pasteur
d)      Needham YES
20. Canned food could be processed by steam and water under pressure was reported by …..?
a)      Louis Pasteur & Shriver
b)      Winslow & R.C.Appert YES
c)      Shriver & N.C.Appert
d)      Papin & Shriver
1 In India first fruit and vegetable processing factory was established in the ……….year and place……..? 1
a)      a.1936 in Kolkata
b)      b.1945 in Chennai
c)      c.1935 in Bombay YES
d)      d.1955 in Banglore
2 Temporary preservation is also known as 1
a)      mallard reaction
b)      caramelization
c)      Asepsis Yes
d)      Appertization
3 Who explained the cause of spoilage of stored food is the first recorded attempt 1
a)      Nicholas Appert
b)      Spallanzani
c)      Louis Pasteur
d)      Needham YES
4. Lye peeling is done at a temperature of 1
a)      75ᵒC
b)      84ᵒC Yes
c)      93ᵒ C
d)      105ᵒC
5 Main advantages of primary processing are i) reduction of bulk, ii) prolong shelf life, iii) less transportation, iv) employment generation 1
a)      Only i)
b)      Only (iv)
c)only (iv) and (ii)
c)      All of the above Yes
6 ------------ defined as the ratio of the vapor pressure of solution to that of pure water at specific temperature? 1
a)      Water activity Yes
b)      Water potential
c)      Vapor deficit
d)      Water retention
7. The required concentration and temperature of brine in which pieces of vegetables are soaked for processing? 1
a)      1-5 % & 76-94֯C
b)      1-3 % & 82-87ᵒC
c)      1-5%& 74-82ᵒC
d)      1-3% & 79-82ᵒC Yes
8 Quality of vegetables is characterized by ---------- 1
a)      Shape
b)      Size
c)      Flavors, firmness, shape, size freeness from diseases etc Yes
d)      Only Firmness
e)      Color and composition
9. Freeze drying is also known as--------is characterized by heating (i.e. conduction, radiation, radio frequency, microwave etc) a moist frozen product in a vacuum chamber maintained at an absolute pressure below the vapor pressure of ice within the product. When the material is heated, ice sublimes. 1
a)      Lyophilization Yes
b)      Icing
c)      Cold sterilization
d)      Precooling
10 Process of sealing food stuff hermitically in containers & sterilization by heat for few minutes at high temperature for long storage is called “……”? 1
i)                   Sterilization
ii)                 Appertizing Yes
iii)               Pasteurization
iv)               Lyophilization
11 All most all the vegetables are in alkaline in nature except-…….. 1
a.       Rhubarb & Parsnip
b.      Tomato & Parsnip
c.       Tomato & rubharb Yes
d.      Parsnip & Romanian lettuce
12 Sterilization method is most commonly used for vegetable processing is…..? 1
a.       Aseptic canning
b.      Lyophilization
c.       Cold sterilization
d.      Canning Yes
13 For licensing a Food and Nutrition board  was established in the year…..? 1
a.       1943
b.      1973 YES
c.       1963
d.      1953
14 Inner side of tin or cans coated with the golden colour enamel in order to prevent the discoloration, corrosion and protect from metallic contamination is known as ………….?
a.       R-eamel
b.      Lacquering Yes
c.       C-enamel
d.      Caramelizing
15 The Salometer is calibrated from0-100ᵒ at ……….?
a.       15ᵒC Yes
b.      30ᵒC
c.       20ᵒC
d.      10ᵒC
16 Dipping of vegetables in boiling water with a temperature -------- for …….minutes is called Pre-cooking 1
a.       79-82ᵒC
b.      82.2-93.2ᵒC Yes
c.       82.2-116.3ᵒC
d.      96-121ᵒC
17. Vegetables suitable for freezing? 1
a.       Peas, carrot, onion
b.      Cauliflower, brussels sprouts & rubharb
c.       Beans, peas and lettuce
d.      Asparagus, brussels sprouts and beans Yes
18 Excellent variety of carrot for canning is 1
Pusa Kesar
Pusa Vasudha
Pusa Lal
Chantaney Yes
19. Canned food could be processed by steam and water under pressure was reported by …..? 1
a.       Louis Pasteur & Shriver
b.      Winslow & R.C.Appert YES
c.       Shriver & N.C.Appert
d.      Papin & Shriver
20.  ………………are used in canning of Rhubarb vegetable
a.       Sugar Yes
b.      Oil
c.       Brine
d.      Spice