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Edition : 1 | Volume : 1
Publishing Year : 2025
Langage : English
Publisher : South India Book Traders
Author/s :
Dr. Nikita Wadhawan , Dr. Lokesh Gupta , Dr. Narotam Soni
Availability :
Hard Bond
ISBN: 9788198128904
Publishing Year: 2025
Paper Back
ISBN: 9788198128928
Publishing Year: 2025
Text Book on Food Science and Technology This book has been meticulously crafted to align with the course curriculum of ICAR and NEP 2020 regarding food processing technologies, catering specifically to students and participants of various competitive exams related to the field of Food Processing. Recognizing a longstanding gap in the literature available to students and exam aspirants in these field, we endeavour to address this deficiency by creating this comprehensive resource. Written in a clear and accessible language, we aim to ensure that all students, regardless of their level of expertise, could benefit from its content. Extensive effort went into the development of this book, involving thorough brainstorming, discussions, and allocation of time and resources. Our primary objective was to compile all relevant sources pertaining to the common syllabi, consolidating the latest knowledge strands, elements, and technologies within the subject matter into a single, cohesive guide. Designed to cater to the needs of students pursuing degree in Food Technology, Food Nutrition and dietetics, and numerous competitive exams as ASRB NET, JRF, Food Safety Officers, Technical officer for FSSAI and other relevant compition exams this book serves as an indispensable companion throughout their academic journey. We are confident that it will fulfil its intended purpose admirably, providing students and aspirants of exams with a valuable resource to enhance their understanding and mastery of food processing. In closing, we express our gratitude to all our seniors and mentors whose guidance and support played an instrumental role in bringing this book to fruition. Their invaluable contributions have helped to ensure that this resource meets the needs and expectations of the end user in the field of Food Process Technology.
Dr. Nikita Wadhawan
Nikita Wadhawan, Ph. D (Foods & Nutrition), is presently working
as Associate Professor & Head in the department of Dairy and Food
Technology, CDFT, Udaipur. Has more than 15 years of experience in teaching UG
and PG classes at the College of Dairy and Food Technology and College of Home
Science. She carries a wide experience in the field of teaching, research and
extension. She has completed PGDM, Nutrition and Dietetics, IHCA, Chennai and Executive Master
Program in Business Administration (EMPBA) and Quality management, New Delhi.
She was awarded Senior Research Fellowship from ICMR, New Delhi for pursuing
Ph. D Research. Developed entrepreneurs in the field of maize processing who
are now earning. Attended and organized number of conferences and schools in
the field of food processing. During her career she has actively participated
and presented papers at workshops and seminars related to Clinical Nutrition
and Processing &Technology at National and International level. She has
published more than 42 research publications, 14 popular articles,5 chapters
and 10 e-compendiums 14 technical bulletins and 2 manuals etc. Has received
number of awards for her outstanding contribution in the field of Food
Technology and nutrition at National and international platforms. Is presently
the Food Safety Supervisor, FSSAI and Master Trainer, Grain Processing, PMFME,
Rajasthan state. She was Co-PI in RKVY sponsored Project Centre of Excellence
on Maize where in about 21 commercialized recipes of maize were developed and
standardized. She has also worked as Co-PI in DST sponsored project on Development
of Designer Health Foods and then promotion among rural women for management of
non-communicable diseases. Presently acting as PI for the project entitled Development
of Protocols for Procurement, Safe storage and Milling Out-turn of Major Pulses,
from DoCA, MoCA, Food & Public Distribution, GOI
Table of Contents..
1. INTRODUCTION TO FOOD PROCESSING IN INDIA
2. STATUS OF FOOD INDUSTRY IN INDIA AND ABROAD
3. MAGNITUDE AND INTERDEPENDENCE OF DAIRY AND FOOD INDUSTRY - I
4. MAGNITUDE AND INTERDEPENDENCE OF DAIRY AND FOOD INDUSTRY - II
5. RECENT DEVELOPMENTS AND FUTURE GROWTH IN THE FOOD INDUSTRY
6. POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES
7. POST HARVEST PROCESSING - I
8. POST HARVEST PROCESSING - II
9. CANNING AND OTHER METHODS OF THERMAL PROCESSING
10. FREEZING: PRINCIPLE, METHODS AND APPLICATIONS
11. DRYING: PRINCIPLE, METHODS AND APPLICATIONS
12. GENERAL STEPS IN JUICE PROCESSING
13. EQUIPMENTS AND METHODS OF EXTRACTION, CLARIFICATION AND PRESERVATION
14. PROCESSING OF SELECTED FRUIT JUICES - I
15. PROCESSING OF SELECTED FRUIT JUICES - II
16. CONCENTRATION AND DRYING OF FRUIT JUICES
17. ROLE OF SUGAR AND OTHER INGREDIENTS IN FRUIT PRESERVATION
18. JAM, JELLY AND MARMALADE
19. FRUIT PRESERVES
20. GLAZED AND CRYSTALLIZED FRUIT
21. TOMATO JUICE EXTRACTION AND JUICE CHARACTERISTICS
22. TOMATO PUREE, PASTE, SAUCE AND KETCHUP
23. NOVEL TOMATO BASED PRODUCTS
24. SCOPE AND CLASSIFICATION OF BEVERAGES
25. ADDITIVES FOR FRUIT BASED BEVERAGES
26. CARBONATED BEVERAGES
27. FRUIT BEVERAGES AND DRINKS
28. TEA: INTRODUCTION AND CLASSIFICATION
29. TEA LEAF PROCESSING
30. SPECIALTY TEA PRODUCTS
31. COFFEE - TYPES AND CHARACTERISTICS
32. COFFEE PROCESSING
33. INSTANT COFFEE
34. PICKLES: PRINCIPLES AND CLASSIFICATION
35. TECHNOLOGY OF SELECTED PICKLES - I
36. TECHNOLOGY OF SELECTED PICKLES - II
37. CONFECTIONARY PRODUCTS: PRINCIPLES AND CLASSIFICATION
38. CANDIES
39. CHEWING GUMS AND BUBBLE GUMS
40. TOFFEES AND CARAMELS
41. COCOA BEAN PROCESSING
42. CHOCOLATE LIQUOR, COCOA BUTTER AND COCOA BUTTER REPLACERS/EXTENDERS
43. CHOCOLATE PRODUCTS - I
44. CHOCOLATE PRODUCTS - II
45. PRESENT AND FUTURE SCOPE OF FUNCTIONAL FOODS
46. PHYTOCHEMICALS IN RELATION TO HUMAN HEALTH
47. MILK INGREDIENTS AS NUTRACEUTICALS
48. FUTURE OF FUNCTIONAL INGREDIENTS
