fruit beverages and processing with mango products (hand book)

FRUIT BEVERAGES AND PROCESSING WITH MANGO PRODUCTS


MANGO
 

• Origin, History and Distribution
• Area and production
• Importance and uses
• Botany
• Flowering and Fruiting
• Flower bud Differentiation
• Pollination
• Climate
• Selection of site and soils
• Varieties
• Planning and Planting
• Care of the young Orchard
• Propagation Techniques
• Raising of Rootstock
• Orchard Cultural practices
• Top working of inferior mango trees
• Rejuvenation of old mango trees
• Interculture
• Irrigation
• Manuring and fertilization
• Deficiencies and importance of essential elements
• Intercropping
• Harvesting and Handling of Fruits
• Harvesting and yield
• Plant Protection Measures

PRESERVATION TECHNOLOGIES
 

• Fruit quality
• When to Pick
• Quality Measurements
• Harvesting and Preprocessing
• Reception-Quality and quantity
• Temporary storage before processing
• Washing
• Sorting
• Trimming and Peeling (skin removal)
• Cutting
• heat blanching
• Ascorbic/citric acid dip
• Sulphur dioxide treatment
• Sugar Syrup
• Fresh Fruit Storage
• Fruit drying and dehydration technology
• The sequence of operations employed in the manufacture of dried/dehydrated fruits
• Processing of fruit bars
• Osmotic dehydration in fruit and vegetable processing
• Drying
• Appertisation
• Extraction of juices
• Further developments
• Apricot processing
• Reconstitution test for dried/dehydrated products
• Handling, sorting, packing and storage of dried and dehydrated fruit and vegetables
• Deterioration of dried fruit during storage
• Equipment for dry sulphuring of fruit before dehydration/drying
• Solar dryer with air heater tunnel type, community or business level
• Technology of semiprocessed fruit products
• Technical processes for preservation of semiprocessed fruit products
• Jams
• Marmalade
• Fruit paste
• General procedure for the preparation of jams, jellies and marmalade
• Basic recipes
• Processing of pineapple papaya jam
• Evaluation of finished products
• Pineapple jam making
• Gelified sugar fruit preserves
• Technology of special fruit jams
• Non-gelified sugar fruit preserves
• Technology of special non-gelified fruit marmalades
• Technology of fruit in syrup products
• Fruit Juice Technologies
• Technological steps for processing of fruit juices  without pulp
• Banana and plantain processing technologies
• Industrial Processing
• Banana Flour
• Banana Beverages
• Jam
• Product Stability and Spoilage Problems
• Quality Control Methods
• Preparation Methods for Fresh Bananas and Plantains
• Boiling or Steaming
• Roasting or Baking
• Frying
• Pounding
• Mango and guava processing technologies
• Mango Processing Technologies
• Green mango processing Chutney
• Drying/dehydration
• Ripe mango processing
• Puree
• Slices
• Beverages
• Guava processing technologies
• Guava Puree
• Guava Juice and Concentrate
• Recent trends in fruit and vegetable processing
• New Products
• A Fresh Look at Dried Fruit
• Citric Acid and its Use in Fruit and Vegetable Processing
• Cherry and Apricot Oils are Safe for Food use
• The use of fruit juices in confectionery products

MANGO PROCESSING UNIT MANGO JUICE IN BAGS HOT FILL PROCEDURE
 

• a) Main production equipment
• b) Packaging materials

FRUIT AND VEGETABLE PROCESSING FLOW SHEETS (SIMPLE PROCESSING)
 

• Processing Mango Bars
• Processing of dried mango slices
• Processing of mango juice
• Processing of mango jam

FRUITS/VEGETABLES PROCESSING (DRYING/DEHYDRATION)
 

• Processing Flow sheet for Dried/Dehydrated Plums(Prunes)
• Processing flow sheet for dried/dehydrated apples
• Processing flow sheets for dried/dehydrated leeks
• Processing flow sheet for dried/dehydration potatoes

JUICES, FRUITS IN SYRUP, SAUCES, JAMS, PULPS AND NECTARS, CANNED PRODUCTS PROCESSING
 

• Flow sheet for orange juice processing
• Flow sheet for processing mango juice
• Flow sheet for processing of pineapple juice
• Flow sheet for processing of mango slices in syrup
• Flow sheet for processing of pineapple rings in syrup
• Simplified technological flow sheet for fruit jams processing
• Processing flow sheets for manufacturing jams from berries
• Flow sheet for mango and guava processing pulps and nectars
• Technological flow sheet for pineapple canning
• Flow sheet for the processing of passion fruit

STANDARDS FOR GRADES OF DRIED APRICOTS
 

• Definition of the product
• General quality requirements
• Grading
• Extra Category
• Category I
• Category II
• Size grading
• Tolerances
• Category Extra
• Category I
• Category II
• Homogeneity
• Packing
• Marks

RECIPE GUIDELINES: DRIED FRUIT AND VEGETABLES
 

• Recipe guidelines-Fruit preserves without sucrose
• Strawberry Jam with Resunett and Sorbitol
• Berry jam with Rsunett, cyclamate and sorbitol
• Red currant jam with Rsunett and Sorbitol
• Dried plum (Prune) Puree
• Recipes
• Apricot Fruit Preserves
• Methods for drying some vegetables and fruits
• Garlic
• Beetroot
• Turnip
• Sweet Pepper
• Banana
• Glossary
• Carrot Dehydration
• Technological flow sheet for dried/dehydrated mulberries

MANGO PRODUCTS
 

• Introduction
• Puree (Pulp)
• Beverages
• Nectar
• Juice
• Squash
• Blends
• Mango papaya blended beverage
• Mango pear blended beverage
• Mango pineapple blended beverage
• Other products from ripe mangoes
• Jam
• Slices
• Leather (Aam Papad)
• Raw Mango products
• Slices
• Amchoor

METHOD OF PREPARATION AND KEEPING QUALITY OF RECONSTITUTED SKIM MILK BASED MANGO BEVERAGE
 

• Introduction
• Materials and methods
• Preparation/preservation of the mango pulp
• Preparation of Reconstituted Skim Milk
• Preparation of reconstituted skim milk based mango beverage
• Storage studies
• Microbiological Count
• Organoleptic Evalution
• Results and discussion
• Microbiological Count
• Organoleptic evaluation
• Conclusion

PROCESSING TECHNIQUES OF MANGO BEVERAGES
 

• Constituents (per 100 g of edible pulp)
• Extraction and Preservation of Pulp
• Preparation of Beverages
• Mango juice
• Mango RTS Drink
• Mango squash
• Mango Juice concentrate
• Mango Juice Powder

READY TO SERVE (RTS) BEVERAGE BASED ON POMEGRANATE AND MANGO
 

• Introduction
• Materials and methods
• Results and discussion
• Sensory evaluation of ready to serve (RTS) beverage
• Chemical composition of RTS beverage

MANGO (MANGIFERA INDICA L.) VARIETIES FOR WINE MAKING
 

• Introduction
• Materials and methods
• Results and discussion

MEMBRANE TECHNOLOGY IN FRUIT AND VEGETABLE PROCESSING
 

• Contribution of DFRL
• Processing
• Ultrafiltration
• Physico Chemical Evaluation
• Evaluation of RO Membranes
• Sensory Evaluation
• Evaluation of Shelf life
• Conclusion

VALUE AADDITION TO FRUITS AND VEGETABLES BY MECHANICAL WASHING
 

• Introduction
• Materials and methods
• Experimental Technique
• Performance evaluation
• Results and discussion
• Capacity of Water
• Washing Efficiency
• Washing Efficiency of Mango
• Washing Efficiency of Potato
• Washing efficiency of Tomato
• Performance index of washer
• Conclusions

PACKAGING OF FRUIT JUICES
 

• Objectives
• Studies on the storage of non coloured fruit pulps and juices
• Suitability of different containers for storing coloured juices/pulps
• Phalsa Juice
• Plum pulp
• Recommendations

FLEXIBLE PACKAGES FOR FRUIT AND VEGETABLE PULPS
 

• Mango
• Guava
• Others

DEVELOPMENTS IN PACKAGING OF LIQUID FOODS

DRYING OF FRUITS AND VEGETABLES

DEHYDRATION FRUITS AND VEGETABLES BY VACUUM DRYING METHOD

FRUIT DRINK RASNA TYPE MANGO AND PINEAPPLE PULP AND CONCENTRATES

JAM, JELLY, CHUTNEY, PICKLES AND SQUASHES

MANGO PAPPAD (AAM PAPPAD)

MANGO PULP PROCESSING AND CANNING

MANGO POWDER

MANGO KERNEL SEED POWDER (STARCH)


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