Expereriential Learning Programme On Food Processing: Mandan Bharti Agriculture College, Saharsa

EXPERERIENTIAL LEARNING PROGRAMME ON
FOOD PROCESSING
MANDAN BHARTI AGRICULTURE COLLEGE,SAHARSA
SUBMITTED TO: SUBMITTED BY:
DR.MANOJ KUMAR SUHANI SINGH
DR.U.K.SINGH
MR,PANKAJ KUMAR
ACKNOWLEDGEMENT
Myself SUHANI SINGH, Roll no: MBAC/17/2016-17, college:
Mandan Bharti Agriculture College, Agwanpur, Saharsa,
year:4th year, semester:8th ; would like to express my special
thanks of gratitude to Dr. Manoj kumar, Dr.U.K.Singh,Mr.
Pankaj Kumar , who have helped me to complete this project
on “PROCESSING AND PRESERVATION OF FRUITS &
VEGETABLES”.
Under their guidance I have gone through lots of experiential
learning of fruit as well as vegetable processing on
commercial level.
CERTIFICATE
This is to certify that Miss. Suhani singh
bearing Roll No. MBAC/17/2016-17, a
student of session 2016-17 B.Sc.(Ag.) of
MANDAN BHARTI AGRICULTURE
COLLEGE, AGWANPUR, SAHARSA
has completed her EXPERIANCE
LEANINNG Programme., Her work
produced in this report has been found
satisfactory.
We wish her every success in future.
TEACHER’S SIGNATURE
VISION
To improve the fruit & vegetable standard from farm to fork
To improve fruit & vegetable in terms of nutrition,

wholesomeness, safety employing applied sciences,
fundamental and technology driven.
To produce trained personnel of highest standards for the

benefit of the industry and society in the field of fruit &
vegetable Technology.
To provide leadership qualities in areas of education,

research, innovations and solutions in fruit & vegetable
processing technology and food engineering in order to
direct overall activity towards economic growth of state
O
BJECTIVES
To make the students well versed with the techniques of
quality and economic production of fruit and vegetable
product as per trends of market.
 To develop entrepreneurship and marketing
skills aimed at maximum economic returns.
FOOD PROCESSING
Food processing is the transformation of agricultural products
into food, or of one form of food into other forms .
IMPORTANCE OF FOOD PROCESSING

 Food processing enables extension of the shelf life of
foods.
 It improves the nutritional quality of foods.
 Processing techniques ensures the safety of foods by
reducing the number of harmful bacteria
 It destroys anti- nutritional factors.
INTRODUCTION
Tomato is a very popular vegetable throughout the

country and it is grown in many states. Apart from use
in vegetables, its downstream products like soup,
concentrates, sauce, puree, ketchup are also equally
popular and they have a longer shelf life unlike fresh
tomatoes. Tomato is perishable and needs to be
transported carefully to avoid damage during transit.
With the advent of new technology, many down the
line products are made and are consumed round the
year as table enrichers.
Demand and Supply
Tomatoes are available during the season at cheaper
rates and prices start shooting up during off-season.
But main reason for these products becoming popular
is their extensive use as enrichers along with bread and
other such preparations, in making some fast food
items like pizza, burger, hot dogs etc. and as additives
with many food preparations. Hence, these products are
witnessing increase in demand year after year. They
have already become popular in urban and semi-urban
areas and are now making in-roads in rural markets as
well. Thus, there is a good scope for these products
especially in semi-urban and rural areas.
Marketing Strategy
There are many established national as well as

regional brands but they have captured mainly the
urban and elite markets and for a quality product,
there is a vast market which can be penetrated by
offering competitive prices. Apart from a growing
household market, other lucrative segment is eateries,
restaurants, sandwich makers, fastfood joints etc.
OUR POTENTIAL QUALITY PRODUCTS
 Ketchup
 Sauce
 Juice
 Squash
MANUFACTURING TOMATO SAUCE AND
KETCHUP
Tomato sauces are used in many products including
frozen foods, pasta sauces
and pizza toppings, etc. A typical tomato sauce
would be based on sieved or whole
tomatoes, and/or tomato paste. It would also
contain water, sugar, vinegar, salt and
seasoning. The desired product viscosity would

normally be achieved using a
starch-based thickener.
Tomato ketchup is a condiment manufactured from
similar ingredients, although paste is
used rather than whole tomatoes. Premium quality
ketchups with a high solids content
derive their viscosity from a combination of water
retention of the fibrous strands in
the paste and the gelling effect of pectin found
naturally in tomatoes. High pressure
homogenization is also used to obtain the desired

viscosity. This is common with lower
solids content ketchups, which may also
contain starch-based thickeners
Ingredients required for preparation
of 1 kg tomato ketchup
S. No. Ingredient Amount
1 Tomato pulp 1 kg
2 Sugar 70 gm
3 Salt 10 gm
4 Chopped onion 1.5 gm
5 Chopped garlic 1.5 gm
6 Red chilli powder 0.5 gm
7 Cumin, Cardamom 0.40 gm each
8 Clove (headless) 1.5 gm
9 Cinnamon 1.5 gm
10 Vinegar 10 ml
FLOW CHART OF TOMATO KETCHUP
Grading of tomatoes
Washing
Crushing
Pulping
Addition of spices and other ingredients in
deseeded juice of tomatoes in cooking
Kettle
Homogenization Judging of end point (By
Refractometer)
Addition of preservatives
Bottling
Pasteurization
Cooling and storage
P REPARATION OF TOMATO
KETCHUP
Select fully ripe tomato
Washed
Crushed the tomato by the help of crusher.
Then transfer into hot break system after that depulper extract
the juice and remov pulp and seed.
Now all the extracted juice transfer in steam cooking kettle and
mix 1/3 rd sugar and recomended salt to it.
Now a bag was made which contained all the spices and put it in
steam cooking kettle.
Now spices bag was hanged on to the pulp and stirring occasionally
When the pulp becomes half then spice bag was removed by
pressing it gently
Then transfer it in homonizer , after attaining 105-106 degree
celcius temperature transfer it in filling container.
 When the mterials cooled then sodium benzoate and acetic acid
was added
Prepared ketch up was filled in dried sterile bottles.
prepared ketchup was filled in dry sterile
bottles.
WASHING CRUSHING
GRADING
COOKING IN CUTTING OF
FILLING OF KETCHUP IN
COOKING KETTLES SPICES
BOTTLES
Case study :-
INPUT COST OUT PUT COST
Components Cost (Rs.) Product Cost (Rs.)
Raw Materials (Tomato-100 1050/- 33 litter ketchup 140/litter product
kg)
Diesel (10 litters) 700/-
Spices 300/-
Bottle (66 bottle of 500 gm @
Rs 22/bottle) 1452/-
Others (Preservatives –
Sodium Benzoateetc.) 165/-
Total 3667/- 140x33= 4620/-
Net profit = Rs. 953.00 per cycle

CONCLUSION
Tomato (Lycopersicon esculentum Mill.) is
an important commercial
vegetable crop widely grown throughout
the world including tropical, subtropical,
and temperate regions. India is the second
largest producer of tomato
next to China in a big group of vegetables.
As a processing crop, tomato ranks
first among vegetables. The production of
this crop has tremendously increased
due to its multifarious uses in raw, cooked
and processed forms as soups, sauces,
ketchups, preserves and pickles.
THANK YOU

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EXPERERIENTIAL LEARNING PROGRAMME ON

MANDAN BHARTI AGRICULTURE COLLEGE,SAHARSA

SUBMITTED TO: SUBMITTED BY:

DR.MANOJ KUMAR SUHANI SINGH

To improve fruit & vegetable in terms of nutrition,

To produce trained personnel of highest standards for the

To provide leadership qualities in areas of education,

IMPORTANCE OF FOOD PROCESSING

Tomato is a very popular vegetable throughout the

There are many established national as well as

seasoning. The desired product viscosity would

homogenization is also used to obtain the desired

Net profit = Rs. 953.00 per cycle

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