Suresh Chandra

Value Addition And Quality Management During Processing And Preservation Suresh Chandra

Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber.