1

EXPERIENTIAL LEARNING PROGRAM (ELP) REPORT ON PRODUCTION

FOOD PRODUCTION TECHNOLOGY (AGRI4015)
FOR

Project Report submitted in partial fulfillment for the award

of the degree of
B.Sc. (HONS.) AGRICULTURE
(2019-2023)
Submitted by:
Sajid Ansari
(19SBAS2080042)
Aditya Kumar
(19SBAS2080023)

IN
AGRICULTURE

Under the Supervision of

Dr. Krishna Kumar
(Assistant Professor)
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SCHOOL OF AGRICULTURE

BONAFIDE CERTIFICATE
Certified that the project report on the topic, “Food Production Technology” is the
bonafide work of SAJID ANSARI, ADITYA KUMAR, who carried out the project work
under my supervision.

(Sahadeva Singh ) (Dr. Krishna Kumar)

Signature of Dean of school Signature of Supervisor
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Sr. No. CONTENTS P. NO.

Acknowledgement
1. Introduction of Food Processing and Aims and Objectives 6-7
2. Degree of Perishability on modify food, causes of Quality 8-9
deterioration of food
3. Method of food Processing And Prevention 10-11
4. Preparation of Apple Jam 12-14
5. Preparation of Tofu 15-17
6. Preparation of Mixed Food 18-20
7. Preparation of Jelly 21-23
8. Preparation of Squash 24-26
9. Preparation of Mix Wine 27-28
10. Preparation of Cake 29-30
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ABBREVIATIONS

⁰C : Degree Celsius
g : Gram
no. : Number
/ : Per
etc. : Et cetera
i.e. : That is
N : Nitrogen
P : Phosphorous
K : Potassium
@ : At the rate
C/N : Carbon and Nitrogen ratio
% : Percent
× : Multiplication
Rs : Rupees
SRF : Senior Research fellow
Kg : Kilogram
KMS : Potassium Metabisulfite
e.g. : Example
hrs : hours
fig. : Figure
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ACKNOWLEDGEMENT

We the students of 4th year B.Sc. Agriculture (Hons.) feel highly delighted enough after the
accomplishment in our module Food Processing.
Our journey towards the accomplishment would not have been possible without the support and
guidance of our teachers and groupmates. We are very much grateful to our Shobhit Pundir and
Vaibhav Gupta whose experimentation has proved our hard work worthy enough. We would also
like to thank staff of LIL Farm who provided sufficient guidance in our entire programme. We
feel so pleasured to offer gratitude to Dr. Ravi Kumar, Coordinator Director of School of
Agricultural sciences, Galgotias University, for their keen interest, whose trust served as a
constant inspiration and support during the module which brought a great motivation in our
assignment.
I am thankful to Dr. Sahadeva Singh (Dean of School of Agriculture) who guided and
supervised me in this project. This report would have been incomplete without the help of Dr.
Mahesh Singh, Dr. Kumud Shukla, Dr. Krishna Kumar (Our Supervisor) as he provided me
with his continuous support and guidance while pursuing the training.
I am immensely grateful to Shobhit pundir (Head-LIL Farm, Dhoolkoot) who provided me with
this opportunity to get a practical exposure at LIL Farm, Dehradun. I would also like to thank
Dr. Ravi Kumar (ELP Coordinator) for their valuable guidance to complete the project.

THANK YOU!!
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1.Introduction of food processing & aims and objectives of food

processing and preservations
Introduction
Food processing refers to the techniques and methods used to transform raw ingredients into
food products that are safe, nutritious, and palatable. Food processing includes a wide range of
activities such as washing, cleaning, cutting, cooking, pasteurizing, preserving, and packaging .

Aim and objectives of Food Processing

 Improve Food Safety

Food safety is a critical objective of food processing. Contaminated food can cause foodborne
illnesses, which can have severe health consequences. Food processing techniques such as
pasteurization, canning, and irradiation are used to eliminate harmful microorganisms and
pathogens from food products.

 Extend Shelf Life

Food processing also aims to extend the shelf life of food products by slowing down the spoilage
process. This is achieved through techniques such as dehydration, canning, refrigeration, and
freezing. These techniques help to preserve the nutritional value and freshness of the food
product.

 Improve Nutritional Value

Food processing can also be used to enhance the nutritional value of food products. For example,
fortification involves adding nutrients such as vitamins and minerals to food products to improve
their nutritional value. Food processing can also help to break down anti-nutrients that can hinder
nutrient absorption.

 Enhance Palatability
Food processing can also be used to enhance the sensory properties of food products such as
taste, texture, and appearance. Techniques such as marinating, seasoning, and adding flavors are
used to improve the taste of food products. Similarly, techniques such as freezing, whipping, and
emulsifying are used to improve the texture of food products.
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Benefits of Food processing

The important benefits of food processing include:

 Food processing reduces the number of harmful bacteria in food that can cause diseases.
For e.g., drying, pickling dehydrates the food product and alters the pH that prevents the
growth of harmful microorganisms.
 It also improves the shelf-life of food products.
 It reduces health inequalities and major health concerns.

Drawbacks of Food Processing

The important drawbacks of food processing include:

 Processed food contains artificial ingredients.

 Many resources are spent in making the food pleasant to the brain that leads to
overconsumption.
 Processed foods are the biggest source of added sugar that is very unhealthy.
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2.Degree of perishability of unmodified food, causes of quality

deterioration of food
Introduction
If food items are kept for a long period of time and not stored properly, they get spoil such food
items are bad for health. When food items kept for a long time gets spoil as germs start growing
on it. Once the food is spoiled, it cannot be eaten and must be thrown away. Spoilage is a process
in which food items deteriorate to the point in which it is not edible to human.

Causes of Spoilage

The food and water may be infected by germs. Flies carry germs. When they sit on our food,
they pass on these germs to our food. There are various factors which are responsible for food
spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.

 Bacteria
They are the most abundant microorganisms found on the earth. They are tiny in size and vary
in shape. Some bacteria are useful also. They help to convert milk into curd.

 Protozoa
They are single-celled microorganisms that cause disease like food poisoning etc.

 Fungi
They are found in damp and warm places and grow on the dead and rotting matter.

 Temperature
Temperature is one of the major factors which is responsible for food spoilage.
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Signs of food spoilage

Signs of food spoilage include an appearance different from the fresh food, such as a change in
color, a change in texture, an unpleasant odour or taste.

Activity I

 Aim: To study the growth of fungus.

 Materials: Piece of bread

 Method: Take a piece of bread. Make it moist and keep it in a warm corner of the
room for 3-4 days. Observe it after 3-4 days.

 Observation: Presence of greenish patch growing on the bread.

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3.Method of food processing and prevention

Preservation of food is achieved by application of physical, chemical and/or biological
methods are as follows:
Physical methods
• Cooling to→ Low temperature refrigeration (0 to 7°C) - preserves for shorter period (days) →
Freezing - preserves for several months
• Heating → pasteurization, cooking, sterilization etc
• Exposure to ionizing radiation → U.V., γ, etc
• Application of high pressure
• Drying → removal of water to a level which does not support the growth of microorganism
Chemical methods
• Quite often it is either impossible or undesirable to employ conventional physical methods of
the preservation.
• In such situation one must opt for chemical methods of preservation.
• It involves application of chemical additives which act as antimicrobial agents.

Biological methods
Souring (fermentation) lactic and acetic acid, e.g., cheese and cultured milk.

As ancient cultures were adapting, they discovered techniques that have now
become basic methods of food preservation.

 Drying

The earliest form of curing meat was dehydration using the sun or wind. Dehydration dates to the
Middle East and oriental cultures that dried foods in the hot sun as early as 12,000 B.C. In
regions without enough sunlight or wind, “still houses” were built and heated using fire to dry
fruits, vegetables, and herbs.

 Curing
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As a form of dehydration, early cultures used salt to help dry out foods. The curing of meats and
seafood not only preserves the taste and texture but also prevents the growth of harmful
pathogens that need moisture to survive.

 Freezing

In climates that experience freezing temperatures, freezing was an obvious method of

preservation. Food was buried underground or in the snow for preservation throughout
the winter. This method led to the construction of “icehouses” or “iceboxes” for storage
until the 1800’s when artificial refrigeration was invented.

 Fermenting
A valuable method of preservation, fermentation prevents food from spoiling by using
microorganisms to destroy harmful pathogens. The production of acid or alcohol during
fermentation creates vitamins making fermented foods more nutritious and flavourful.

 Pickling
A form of fermentation, pickling preserves foods in vinegar produced by starches or
sugars. Pickling may have originated when food was placed in soured wine or beer to
preserve it. It is believed Indians were the first people in Asia to make cucumber pickles
more than 3,000 years ago.

 Sugaring
Known to the earliest cultures, sugaring preserves food in honey or sugar. The sugar not
only sweetens but draws out water from harmful pathogens, which dehydrates and
destroys them. The ancient Greeks and Romans mastered the technique of using heated
sugar and fruit pectin which we have come to know as jams, jellies, and preserves.

 Canning
Dating back to the 1790s, canning is the newest method of food preservation which
involves the heating and cooling of food in jars or cans. Heating destroys harmful
pathogens, while cooling creates a vacuum seal to prevent contamination and
deterioration.
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4.To study about the preparation of Apple jam

Introduction
Apple (Malus domestica) is commercially the most important temperate fruit and is fourth
among the most widely produced fruits in the world after banana, orange and grape.
It is mostly grown in the states of Jammu & Kashmir, Himachal Pradesh, Uttaranchal, Arunachal
Pradesh and Nagaland.

JAM
Jam is a spreadable product.
Prepared by boiling the fruit pulp with sufficient quantity of sugar to a reasonably thick
consistency, firm enough to hold the fruit tissues in position.
Fruit may be rich in pectin and acid content.

Ingredients
Apple- 1Kg, Sugar- 1Kg, Lemon-2, (at the place of citric acid).

Process:-2
RIPE FIRM FRUITS
│
WASHING
│
PEELING
│
PULPING
│
ADDITION OF SUGAR (ADD WATER IF NECESSARY)
│
BOILING
│
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ADDITION OF CITRIC ACID

│
JUDGING OF END POINT (By further cooking up to 105c or 68-70%TSS or by sheet test)
│
FILLING INTO STERILIZED BOTTLES
│
COOLING
│
WAXING
│
CAPPING
│
STORAGE
(At ambient temperature)

Procedure:
Step 1:- Peel the apple (1kg) with the help of knife.
Step 2:- Weight the peeled apple (800g).
Step 3:- Put the pan over the gas stove.
Step 4:-Put the apple in the pan with adding 100ml of water.
Step 5:- Stir the mixture of apple and water continuously.
Step 6:- when apple gets mixed add sugar as per requirement (600g).
Step 7:- Stir continuously up to 20min. then add citric acid (if citric acid is not available then add
lemon juice).
Step 8:- Testing for thickness if still it is not up to mark then again stir the jam for 4-5 min.
Step 9:- Test the jam on refractometer, if the TSS is more than 67% then your jam is ready to
pack.
Step 10:- Pack the jam in jar in the aseptic condition for the better preservation.
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5.To study about the preparation of tofu (soya paneer)

Tofu is a delicious and nutritious, protein-rich food made from the

curds of soy milk.
 Tofu also called bean curd is a food made by coagulating soy-
milk and then pressing the resulting curds into soft white blocks.

 It provides an excellent soy protein alternative to many traditional

foods.

Required materials:
Soybean 500g, citric acid (lemon-5) spoon-2, pan-1, plate-2, bowl-2, cloth-1m.

Process:
Soybean

Washing

Soaking (8hrs)

Washing

Draining

Crushing (grinding)

Cooking

Filtering

↓
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Moding

Procedure:
Step1: Keep the soya (500g) in water for 8-10hours.
Step2: Take out the soya from water
Step3: Rub the soy with both hands to remove the peels (outer cover) of soya.
Step4: Boiled water@1kg/6l of raw soya. We have used 3ltr water for 500g soya.
Step5: Finally crush the soya with the help of mixer grinder for making paste.
Step6: After grinding mix the remaining hot water in the soya paste.
Step7: Now put the slurry (mixer of soya paste and hot water) over stop and continuously mix it
for 20-25 min.
Step8: After boiling, filtered the slurry with the help of muslin cloth, the filtered liquid is the
milk.
Step9: After filtering, measured the quantity of milk and added citric acid (lemon juice) @2g/l
of milk mix the solution very well at the temperature 75-80°c.
Step10: Stir it with the help of spoon for forming coagulation.
Step11: Filtered the coagulation material with the help of muslin cloth.
Step12: The residue in the muslin cloth was the tofu. It also called chena.
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6.To study about the preparation of mix pickles.

INGREDIENTS-

 Carrots = 1.5 Kg
 Cauliflower = 1 Kg
 Lemon = 0.5 Kg
 Green Chilies = 0.5 Kg
 Peas = 0.5 Kg
 Total 4 Kg Vegetables
 Salt= 400 g
 Red Chillies Powder = 10 g
 Turmeric Powder = 10 g
 Black Peppers = 10 g
 Sonf = 20 g
 Kalwanji = 20 g
 Mathrae = 20 g
 Mixed Spices (Ground) = 10 g
 Edible Oil for Frying = 150 mL
 Vinegar to Cover the Pickle in Jar
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Procedure

o Wash and cut all vegetables in desired sizes.

o Weigh each vegetable according to the recipe.
o Blanch the vegetables for 1-2 minutes to minimize enzyme activity.

BLANCHING

o Cut the lemons into two halves, extract the juice, and keep the peels.
o Place the blanched vegetables in potassium metabisulphite solution (0.1%) for 2-3 minutes.
o Dry by placing on muslin cloth under the fan.

DRYING

 Mix and fry the mixture of vegetables, lemon rinds and all spices in a small quantity of
oil to reduce moisture content (in case of oil, lemon juice will also be added in frying
step).
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MIXING OF INGREDIENTS

 Place all fried mixture in a porcelain or glass jar and add vinegar and lemon juice to cover.

PACKING IN THE JAR

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7.To study about the preparation of jelly

A jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing
fruit extract, free from pulp, after the addition of sugar and acid.

Raw material and Equipment

Fruit/vegetable, sugar, Hydrochloric acid, Citric acid, Peeler, Pulper, Filter cloth, Pans of
suitable size, Heaters/Gas, Thermometer, Measuring cylinder.

PROCESS:
Fruit
(Firm, not over-ripe)

│
Washing

│
Cutting in to thin slices

│
Boiling with water

(1.5 times the weight of fruit for about 20-30 min.)

ADDITION OF CITRIC ACID DURING BOILING

(2g per kg of fruit)

│
STRAINING OF EXTRACT

│
PECTIN TEST
(For addition of sugar)

│
ADDITION OF SUGAR

│
BOILING
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│
JUDGING OF END POINT

│
REMOVAL OF SCUM OR FOAM

│
COLOUR AND REMAINING CITRIC ACID ARE ADDED

│
WASHING

│
CAPPING

│
STORAGE AT AMBIENT TEMPERATURE

PROCEDURE:

 Take about 1 kg of fruit and boil in 1.5 ltr of water for 20 – 30 min.
 Add to it about 2g/kg of citric acid and strain it.
 Determine the pectin content using alcohol or Jelmeter test.
 Add the required amount of sugar (1:1 for extracts rich in pectin; 1:0.75 for extract moderate
in pectin; and 1:0.5 for extract poor in pectin.
 Boil the mixture judge the end point using sheet test as mentioned in the preparation of jam.
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 Add the calculated amount pulp and sugar to about 2 ltr of water and boil it to 105°C so that
the sugar dissolves completely. Add citric acid and juice to the sugar syrup and judge the end
point by measuring its TSS or using sheet test.

8.To study about the preparation of squash

In India cold drinks are in demand practically throughout the year. Among these fruit juices acid
squashes have an important place. These are quite popular being rich in essential vitamins,
minerals and other nutrient.
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Squash is a type of fruit beverage which contains at least 25 per cent of fruit portion (juice/pulp)
and not less than 40 per cent of total soluble solids (sugar). In also contains edible acid in the
range of 1-2 per cent.

Squash can be prepared from fruits such as mango, orange, pineapple, litchi, lemon etc.

Requirement
Ripe fruits, Juice extractor, Pulper, Knives, Bottles.

Ingredient
Orange 1kg, sugar 1.5kg, water 0.750ml, citric acid 25-28g

Procedure
 Select good quality fully ripe fruits.
 Wash and peel the fruit and extract juice as in orange, juice can be recovered and in mango,
pulp can be extracted.
 Mix the pulp well to make it a smooth paste.
 Take sugar, water, and citric acid.
 Mix the ingredients and give one or two boils to dissolve the sugar.
 Cool the sugar syrup, and add the fruit pulp.

 Mix the pulp and sugar thoroughly and pass through a muslin cloth;
 Add approved colour and flavour.
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 Fill the squash in sterilized bottles and seal it with pilfer proof (PP) Cap and store in cool dry
place.

9.To
study about the preparation of mix wine
Ingredients

 10 Cup Mixed Fruits (apples, pineapples, pears, cherries, mango, bananas, grapes)
 7 Cup White Sugar
 1/4 Cup Yeast
 1/2 Cup Whole wheat

 10 Cup Boiled and Cooled Water

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How to Make Mixed Fruit Wine

1. Boil three liters of water in a large pot. Then leave to cool.

2. Take a well washed, and completely dried and wiped porcelain or glass pot that has a lid.
3. Pour the boiled and cooled water into the pot.
4. Wash and pat dry all the fruits.
5. Remove skin and core the pineapple. Deseed and chop apples, pears, cherries, mangoes
and grapes (if it has seeds).
6. Also chop the bananas.
7. Place chopped fruits into pot.
8. Add the rest of the ingredients and stir well.
9. Keep covered with the lid.
10. For one week, you need to open the lid- once a day and stir with a long wooden spoon.
11. Then tightly cover the lid and wrap the top portion with a thick cotton or muslin cloth.
12. Again, for one week, just shake the pot in a steady circular clockwise motion- without
opening the lid.
13. Leave it to rest for a month in a place with no disturbance and that which is free from
dust.
14. After one month, open and strain the liquid into a large bowl. To strain, pour the liquid
fruit mix through a muslin cloth.
15. Pour into sterilized glass bottles and serve as required.

Tip

The recipe holds a collection of fruits that was available to our chef. You can include any fruit
that is available at the time of wine preparation. This could include guavas, strawberries, peaches
or anything that you like. Best if kept untouched and undisturbed in the glass or porcelain pot for
a year or so. It matures well and gives a body to the wine.
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10.To study about the preparation of cake

Introduction
Baking industry is the most stable sector in the food manufacturing industries. The principal
basis for most products in this range is wheat flour. Addition of water and various other
ingredients give us variety of products like cookies, crackers, cakes, pastries, and biscuits.
Biscuits are flat, crisp, baked good, whereas cookies are softer and thicker. Cookies and cakes
are the some of the oldest snack foods known to the human. These types of flour confections are
palatable, easy to carry and don’t require further preparation before consumption and thus they
are considered as staple snacks.

Product Characteristics
Cake is made by the formation of batter from soft/weak wheat flour. Cake is a traditional
centrepiece of festivities and joyous celebrations. Cakes are relatively higher both in sugar and
shortenings. Cake is a complex emulsion and foam system with appreciable amount of
incorporated air as a small bubble into the batter.
Cakes are products leavened mainly by baking powders, sometimes by air incorporation, and
occasionally by yeast. Although difficult to define, cakes can be divided into two categories.
First, cakes that are higher in fat and whose structure depends on fat-liquid emulsion created
during batter mixing (e.g. fruit slab, Dundee, ginger cake). These types of cakes are
characterized by high level of sugar in the formula in which starch gelatinizes during baking.
Cakes set when baked giving a light product.
Second, those with less fat (un-shortened cake), or even none at all, but rich in eggs that can
aerate to a foam during mixing and gives a characteristic spongy crumb to product such as angel
food cake, Victoria sponge.
Ingredients
The Flour, sugar, shortening and eggs or skim milk powder are essential ingredients. Whereas
baking powder, milk, fruits, and flavouring substances are optional ingredients.
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 Flour: It builds the structure of cake and holds other ingredients together in an evenly
distributed condition in the cake. Flour for cake making should have protein content of 7 to 9
per cent. Short patent flour with fine granule structure made from soft wheat is ideally suited
for cake making. Cakes flours are bleached to a greater degree in order to brighten the colour.
Bleaching also modifies the gluten forming properties (starch gelatinizes faster).
 Sugar: Sucrose is most widely used sweetening agent in cake making. Finely
granulated sugar ensures even grain and soft texture in cakes. Sugar has tenderizing action on
flour proteins and makes the cake tender. It helps to retain moisture in cakes and improve its
shelf-life. The golden crust colour of cake is due to caramelization of sugar.

 Shortenings for cakes should have good creaming and emulsifying properties. Fats have a
tenderizing action on flour proteins and thus make the cake tender by holding air cells
incorporated during creaming process. It also acts as a moisture retainer and helps to keep the
cake moist and thus improves the shelf-life of cakes. Fat used in cake making should be of
plastic nature which could incorporate and hold minute air cells during creaming operation.
 Eggs and flour form the necessary framework to support the cake structure. Eggs provide
moisture to the cakes. Lecithin of egg yolk acts as emulsifier and later adds to colour. Egg
improves taste, flavour, and nutritional value.
 Milk adds richness and structure to the cake. Milk proteins have binding action on flour
protein which creates toughness in cakes. Milk sugar lactose improves the crust colour,
moisture retention property and flavour. Milk solids also improve the nutritive value.
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 Water: formation of gluten, release of CO 2 gas from baking powder and formation
of vapour pressure are made possible by presence of water. Water regulates the consistency
of batter which affects the volume and texture of the cakes.
 Salt enhances the natural flavour of other ingredients used in cake making. It also controls
development of crust colour by lowering the caramelization temperature of sugar. It may be
used at the rate of 0.7 to 1.2% depending upon flavour.
 Baking powder of various types, when moistened with water and heated, evolve CO 2 gas
which expands during baking and impart volume to cakes.
 Flavourings: Cocoa, chocolate, vanilla etc are added as flavours.