Processing & Value Addition of Fruits and Vegetables

Processing & Value Addition of Fruits and Vegetables

by Mridula Devi, Deepika Goswami, R.K. Vishwakarma el. all
  • ISBN: 9789388892599
  • Binding: Hardbound
  • Year: 2021
  • Language: English
PRICE:  US $ 200.00
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This book entitled 'Prodessing and value addition of fruits and vegetables' comprehensively covers all the aspects of selected fruits and vegetables involved in their post-hervest operations viz. minimal processing drying and dehydration processing for different value added products, regulatory guidelines for quality and addiltives of processed products, machineries and required equipments etc. this book also give an extensive insight into one more impotant aspect that is financial evaluation for the establishment of processing units for fruits and vegetables.

Besides presenting the scientific know-how for the development of various processed products from fruits and vegetables the utillization of by - products has also been covered elaborately. Every subject is well described in a systematic manner and well-illustrated covering all aspects and recent updates. This book hold the promise of being highly helpful for farmers, food processors. entrepreneurs, aclademicians and students and other readers working in the area of fruits and vegetables processing.

Dr. Mridula D. belongs to Agricultural Research Service (ARS), presently Principal Scientist (Food & Nutrition) in Division of Food Grains & Oilseeds Processing, ICARCentral Institute of Post-harvest Engineering and Technology (ICAR-CIPHET), Ludhiana, Punjab, which is a nodal institute to undertake the lead researches in Post Harvest Management and Value Addition. Dr. Mridula has got her Master’s and Ph.D. degree in the area of food and nutrition from Banaras Hindu University, Varanasi, (U.P.). Her areas of expertise are extrusion processing, multi-nutrients cereal fortification, functional aspects of foods, novel product development, processing of flaxseed, pulse processing, etc. She has 22 years of research experience in the areas of food processing and value addition and so far contributed in more than 22 research projects. During this period at ICAR-CIPHET, she has developed more than 20 process protocols, contributed in development of 5 food processing machines, contributed to 4 Indian patents, published more than 75 research papers in International and National Journals, eight books, seven technical bulletins, 16 book chapters and more than ninety technical popular articles, more than ninety conference presentations/ abstracts. Dr. Mridula has contributed in licensing of nine developed process/technologies to more than 20 entrepreneurs. She has been the Mukhya Sampadak of CIPHET Rajbhasha Patrika ‘Krishi Prashanskaran Darpan’ and edited 15 issues of this publication. Presently, she is the Life Member of six Scientific Societies of India and Sampadak of ICAR-CIPHET publication ‘Prasanskaran Pragati’ and edited 4 issues of this publication so far. Dr. Mridula is the recipient of the ICAR Award for Team Research in Agriculture and Allied Sciences (Engineering and Technology) for the Biennium, 2005-2006; Young Scientist Award-2008 from Bioved Research Society, Allahabad (U.P.), Young Scientist Award-2008 from ICARCIPHET, Ludhiana; Fellowship Award-2013 from Bioved Research Society, Allahabad (U.P.), and many Best Papers/Poster Award from various Scientific Organizations. 

Dr. Deepika Goswami, Scientist (Food Science and Technology) in Food Grains and Oilseeds Processing Division of ICAR-Central Institute of Post Harvest Engineering and Technology (CIPHET), Ludhiana, Punjab (India). Dr. Deepika Goswami obtained B.Sc. Degree (Home Science) and M.Sc. (Food Technology) from Govind Ballabh Pant University of Agriculture & Technology (GBPUAT), Pantnagar, India and Ph.D. Degree in Food Technology from Punjab Agricultural University, Ludhiana, India. She has 10 years of research experience in food science and technology. She has contributed several book chapters. Her areas of expertise are millet processing and value addition, pulses and by-product processing and value addition, novel product development and baking. Dr. Deepika Goswami has so far developed various products/processes related to millets and pulses, more than 25 research papers/popular articles, several chapters in compendium. She has over 10 presentations (awarded best paper award) in national and international conferences. She has coordinated more than 10 entrepreneurship development programmes. She is member of professional societies, such as Association of Food Scientists and Technologists (India) and Indian Society of Agricultural Engineers.

Dr. Rajesh Kumar Vishwakarma is Principal Scientist (Agricultural Structures and Process Engineering), at ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana (ICAR-CIPHET), which is a nodal Institute to undertake lead researches in Post-harvest management and value addition. Dr. Vishwakarma has B. Tech. (Ag. Engg) and M. Tech. (Process and Food Engineering) from Govind Ballabh Pant University of Agriculture and Technology, Pantnagar and Ph.D. in Chemical Engineering from Punjab University, Chandigarh. He has 20 years of research experience in Food Process Engineering. His areas of expertise are design of food processing equipment, drying and dehydration, novel product development, storage of fruits & vegetables, assessment of post-harvest losses, milling of pulses, processing of makhana, etc. So far he has developed more than 15 food processing machines, 6 process protocols, 4 pilot plants and contributed to 12 Indian patents with over 30 research papers published in International and national journals.  He received National NRDC award for development of makhana popping machine. Dr. Vishwakarma has helped to establish more than 20 food processing industries. At present he is Lead Centre Platform Coordinator of Consortium Research Project on Secondary Agriculture. 

  •  Processing and Value Addition of Fruits and Vegetables for Sustainable Growth and Profitability
  • Storage Aspects of Fruits and Vegetables
  • Application of Drying and Dehydration in Fruits and Vegetables Processing
  • Minimal Processing of Fruits and Vegetables
  • Processing and Value Addition of Selected Fruits and Vegetables                                     
  • Mango
  •  Apple
  • Guava
  • Amla
  • Tomato
  • Onion
  • Potato
  • Beetroot
  • Carrot
  • Green Chillies
  • Garlic
  • Ginger
  • Financial Evaluation for Establishment of a Fruits and Vegetables ProcessingUnit
  • Machines and Equipments for Fruits and Vegetables Processing
  • Requirements for Processed Products from Fruits and Vegetables (Annexure-I)
  • Food Additives for use in Selected Fruits and Vegetables Products (Annexure-II)
  • Glossary
  • About the Authors