INTRODUCTION

• Uses
• Green Onion as Alternative Medicine
• Topical Application of Green Onion for Sore Throat
• For Swoilen Feet
• Side Effects of Onion
• Dosage
• Toxicology
• Health Benefits of Onion
• Respiratory Disease
• Tooth Disorders
• Anemia
• Heart Disease
• Sexual Debility
• Skin Disorders
• Cholera
• Urinary System Disorders
• Bleeding Piles
• Onion powder
• Historical Uses
• Medicinal properties and health effects
• Raw Onions
• Health & Nutrition Benefits of Eating Onions
• Spanish Onions
• Eye irritation
• Propagation
• Varieties
• European Onions
• Storage
• Production trends
• Showing Major Onion Producing Countries of the World Country

ONION CULTIVATION

• Introduction
• Cultivares
• Types of onion cultivars (open pollinated cultivars are underlined)
• Soils and climate
• Planting systems
• Sowing
• Nutrient management
• Water management
• Weed control
• Disease control
• Purple blotch
• Stemphylium leaf blight
• Anthracnose
• Downy mildew
• Botrytis leaf blight
• Bulb rots
• Insect pest control
• Harvesting
• Curing
• Storing
• Marketing

ONION DEHYDRATION

• Composition of onion
• Proximate composition and energy values of raw and dehydrated onion
• Medicinal value of onion
• Dehydrated onion
• Onion varieties suitable for dehydration
• Dehydration practices for onion
• Solar drying
• Reported varietal studies for onion dehydration
• Convective air drying
• Chemical composition of onion, fresh and dried under various temperatures
• Fluidized bed drying
• Microwave and freeze drying
• Infra red drying
• Vacuum drying
• Freeze drying
• Osmotic dehydration

PROCESS OF ONION DEHYDRATION

• Processing Steps
• Ingle line onion dehydrator
• Power production and energy requirements
• The details of each stage of a typical process
• Geothermal Applications
• Onion Dehydration

EFFECT OF PROCESS PARAMETERS OF OSMOTIC DEHYDRATION OF SUMMER ONION

• Materials and Methods
• Experimental procedure for osmotic dehydration
• Measurement of total soluble solids
• Osmosis of onion slices
• Osmotic dehydration characteristics
• Results and Discussion
• Change in water loss of onion slice (7mm) with time in different sucrose solution
• Change in water loss of onion slice (7mm) with time in different salt solution
• Change in water loss of onion slices (7mm) within 24 hours time in different sucrose salt solution
• Change in solid gain of onion slices (7mm) within 24 hours time in different sucrose salt solution
• Influence of temperature on osmotic dehydration behavior
• Effect of immersion time and osmotic solution concentration (60 brix salt) on behavior of summer onion slices at different temperature
• Effect of immersion time and osmotic solution concentration (25’brix salt) on behavior of summer onion slices at different temperature
• Effect of immersion time and osmotic concentration (55:15 brix sucrose salt) on behavior of summer onion slices at different temperature
• Conclusions

ONION FLAKES

• Reduced Cooking Procedure
• Mash Formation
• Emulsifier if desired, emulsifier can optionally be added to the mash as a processing aid
• Other Optional Ingredients
• Drying the Mash to Form Dehydrated Onion Products
• Fabricated Chip Preparation
• Dough Formulation
• Optional Ingredients
• Dough Preparation
• Sheet
• Frying
• Fabricated Chip Characteristics
• Vlatile Organic Flavor Compounds
• Crispiness
• Fabricated Chip Stability
• Fabricated Chip Integrity
• Soluble Amyopection (Ap)
• Analytical Methods
• Fat Content
• Digestible Fat Content
• Non digestible Fat Content
• Moisture Content
• Volatile Flavour Compounds
• Firmness (Consistency) of Potato Mash by Back Extrusion Method
• Flake Color
• Hunter Color Determination
• Objective
• Soluble Amylose and Soluble Amylopectin
• Initial Hardness and Fabricated Chip Integrity
• Scope
• Water Activity (Aw)
• Fabricated Chip Thickness
• Water Absorption Index (WAI)
• Particle Size Distribution Test
• Sheet Strength Test
• Rheological Properties Using The Rapid Visco Analyzer (RVA)

HOMEMADE ONION FLAKES

• Ingredients
• Onions
• Directions: (basically the same as the garlic powder)

GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES

• Materials and methods
• Irradiation and Storage
• Microbiological Analysis
• Determinations of Water Activity, Water Content and Optical Index
• Pungency
• Statistical Analysis
• Results and discussion
• Microbial load of packaged onion flakes at retail
• Effect of gamms irradiation on microbial load of imported onion flakes
• Irradiation doses and water content (WC) of onion flakes
• Irradiation doses and water activity (aw) of onion flakes
• Irradiation doses and optical index of onion flakes
• Pyruvic acid content in onion flakes as a function of irradiation dose

ONION POWDER TECHNOLOGY

• Key Machines for our vacuum Dried Onion
• Powder Making Production line
• Stainless Steel Chain Hoister
• Onion Washing Machine
• Onin Picking Up Belt
• Onion Peeling Machine
• Working Principle
• Onion Slicing Machine
• Onion Original Smell Protetion Tank
• Vacuum Freezing Drying Machine
• Basic Structure
• Technical Parameter
• Drying Onion Grinding Machine (Capacity 80-160 Mesh)
• Dry Onion Powder Vacuum Packing Machine
• Onion Powder
• Sterilization Machine

USES FOR ONION POWDER

• Meat Rubs
• Bloody Marry Drinks
• Spice Mixes
• Dressings

ONION SEED PRODUCTION TECHNIQUES 

• Environmental requirements for onion seed production
• Cultivars
• Temperature
• Rainfall
• Soils
• Pollination
• Methods of onion seed production
• Bulb to seed method of onion seed production
• Mother bulb production
• Inappropriate broad leaved and appropriate dry grass for covering seed beds
• Grass cover removed after emergence on raised beds
• Preconditions and transpianting of seedlings
• Seedling stage
• Good qualities, disease free seedlings on raised beds and ready for transplant
• Bed irrigation
• Trimming
• Furrow/irrigated beds before uprooting and lightly trimmed seedlings
• Ridges preparation and field pre irrigation before transplanting
• Field pre irrigation
• Transplanting/spacing
• Bombay red and Adama red
• Fertilization
• Crop Management After Transplanting
• Irrigation
• Weeding/Cultivation
• Protection
• Disease free and quality onion bulb productions
• Mother Bulb Harvesting, Selection and Storage
• Maturity
• Bulb harvesting and curing
• Cutting necks from bulb after curing
• Appropriate cutting height of neck from bulb
• Bulb selection and large bulb rejected
• Bulbs rejected split, and whitish bulbs
• Bulb selection
• Bulb storage
• True Seed Production
• Quality and true to type bulbs selected and stored under good storage condition
• Bulb planting time
• Isolation
• Land preparation
• Planting/spacing
• Fertilizer
• Irrigation
• Weeding
• Pest control in onion
• Pollination
• Harvesting
• Symptom of Purple blotch (Altermaria pom) on onion
• Symptom of bulb rot (Sclerotium cepivorum) on  onion
• Quality onion seed production field, protected from diseases and insects
• Onion thrips (Thrips tabaci and its damage symptom on onion leaves
• Early damage symptom of downy mildew (Peronospors destructor) on onion
• Flowering onion pollinated by honey bees during the noon time
• Drying umbels
• Seed extraction
• A mature umbel ready for harvest
• Drying of the seed umbels under shade
• Seed drying
• Mowing and winnowing of umbels
• Soaking of seed with clean water
• Seed Storage
• Seed quality inspection and timings
• Separating clean seeds from light seeds and chaffs
• Seed stored in a sack
• Seed standard for onion seed production (FAO quality declared seed standards)

PROCESS OF PRODUCING LARGE DEHYDRATED ONION PIECES

• Vertical axial section of a raw, unpeeled onion as received from the grower
• An onion heart that has been peeled, rooted, and topped, as for conventional slicing and, in expanded view, rings for French frying cut therefrom
• A peeled onion and, in expanded view, random quarters cut therefrom and typical shells or pieces of onion layer formed from a quarter and
• An enlarged scale, a single shell and the epidermis and flesh portions thereof

PROCESS FOR CONTROLLING THE PINKING OF ONIONS 

• Elevation view of a three stage onion dryer illustrating an apparatus for spraying the onion pieces with a basic solution before entering the dryer
• Portion of the first stage of a dryer

DRYING TECHNOLOGIES

• The onion model for Drying Technology
• Onion model for drying technology
• Dryer
• Pinch analysis
• Heat and mass transfer approach in pinch technique for drying
• Production of animal feed before and after modifications according to results of pinch analysis

INFRARED DRYING OF ONION 

MICROWAVE DRYING OF ONION SLICES

• Material and Methods
• Materials
• Measurement of initial Moisture Content
• Microwave Drying Characteristics Water loss
• Mass reduction
• Microwave drying of onion
• Moisture Diffusivity
• Quality evaluation
• Colour measurement
• Water activity
• Rehydration ratio
• Specific energy consumption
• Results and Discussion
• Microwave drying of onion slices
• Moisture Diffusivity of onion slices
• Effective moisture  diffusivity of onion slices during microwave drying
• Effect of process parameter on quality
• Lightness of microwave dried onion slices
• Water activity
• Rehydrational characteristics of microwave dried onion slices
• Water activity (aw) of microwave dried onion slices
• Specific Energy Consumption
• Specific energy consumption of Osmo microwave and microwave dried onion slices at different power levels
• Conclusion
• Notations Used

PROCESS OPTIMISATION OF VACUUM DRYING OF ONION SLICES 

• Material and Methods
• Sample preperation
• Experimental design and statistical analysis
• Experimental design for vacuum drying of onion slice
• Final moisture content
• Colour in terms of nonenzymatic browning
• Flavour in terms of thiosulphinate content
• Rehydration ratio
• Results and discussion
• Experimental combination for vacuum drying of onion slices for factorial design
• Anova for the model selected and the responses
• Regression coefficients of the second order polynomials relating the responses with variables
• Final moisture content
• Colour development
• Flavour content
• Contour plots of moisture content for untreated dried  onion slices
• Rehydration ratio(RR)
• Contour plots of colour change for untreated treated dried onion slices
• Optimisation
• Contour plots of flavour content for untreated treated dried onion slices
• Conclusions
• Contour plots of rehydration ratio for untreated treated dried onion slices

PROCESS OF VACUUM TREATING ONIONS

APPARATUS FOR PEELING SKINS OFF THE BULBS OF ONIONS 

• Pnion peeling apparatus for practicing the method
• Embodiment of a freating chamber in which slitting and air blowing processes are done
• Plan view of an embodiment of a slitter
• Elevation of an air blowing device
• Enlarged perspective view of the slitter line showing the detailed structure

MAGNETIC DRIVEN ONION PEELER

• Product description
• Characteristics in short
• Economic impact
• Innovation
• Technology
• Quality
• Productivity
• Sustainability
• Capacity
• Product requirements
• Technical Data
• Motor power needed total
• Drive of cup chain and peeling wheel
• Centrifugal ventilator
• Voltage motors (standard)
• Volume of air
• Weight

FLAVORING MATERIAL PREPARED FROM ONIONS 

• Examples

PYRUVATE ENRICHED ONION EXTRACT 

• Schematic representation of one embodiment
• Preparation of the Extract
• Characterization of the Extract
• Antioxidant Activity
• Inhibition (%) of AbTS Radical Generation
• Total reducing power
• ORAC in terms of B Carotene retention
• Bioactivity and Toxicity in Mice Hepatocytes
• Cell assay data

ONION EXTRACT FOR TREATING DAMAGED SKIN TISSUE

• Onion Extract
• Fat (Oil) Phase
• Emulsifiers
• W/O Emulsifiers
• O/W Emulsifiers
• Additives
• Additional Active Ingredients
• Customary Additives
• Medicinal Application Observations with Patients with a Very Wide Variety of Scars
• Medicinal Application Observation for the Prevention and Treatment of Stretch Marks

ONIONS WITH HIGH STORAGE ABILITY

• Plant Development
• Plant Having Low Pungency and High SSC
• Storage decay

PACKAGING OF ONION PRODUCTS 

• Onion Bags
• Rigid Packages
• Onion Pre-packs
• Bulk Storage
• Storage at Low Temperature
• Recommended refrigerated storage conditions for onion bulb
• Recommended refrigerated storage conditions for Spring (green) onion
• Onion Storage at High-temperature
• Direct Harvest Storage
• Environmental regimes used during direct harvest storage system
• CA Storage of Onions
• Recommended controlled atmosphere composition for storage of onion bulbs
• Recommended controlled atmosphere composition for storage of Spring (green) onions

ONION WASTE TREATMENT

• Materials and methods
• Feedstock
• Seed Inoculum
• Table 26.1 Onon Wastes Characterization
• Table 28.2 Inoculum characterization
• Methods
• Experimental Studies
• Results and discussion
• Conclusions

PLANT ECONOMICS OF ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

PLANT ECONOMICS OF ONION DEHYDRATION

• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

PLANT ECONOMICS OF ONION, GARLICS AND GINGER DEHYDRATION PLANT

• Plant & Machinery
• For Onion Powder
• for Garlic Powder
• for Ginger Powder
• Fixed Capital
• Raw Materials
• for Onion Powder
• for Garlic Powder
• for Ginger Powder
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

PLANT ECONOMICS OF POTATO AND ONION FLAKES

• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

The post Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste appeared first on EIRI - eBooks and Project Reports.

Impact of Introduction of Hybrid Tomato
– Introduction
– Hybrid Vegetables
– Advantages of Hybrid Vegetables
– Constraints in the Expansion of Cultivation of Hybrid Vegetables
– Remedial Measures
– Vegetable Processing
– Tomato Quality
– Positive Impact
– Negative Impact
– Future Developments

Poly House Technology inVegetable Production
– Polyhouse Technology in Vegetable Production
– Advantages of poly house Cultivation
– Major Constraints

Canning and Bottling of Fruits and Vegetables
– Principle and Process of Canning
– Process
– Disadvantages
– Containers for Packing of Canned Products
– Canning of Fruits (and Tomatoes)
– Bottling of Fruits
– Canning and Bottling of Vegetables
– General considerations in Estabilishing a Commercial Fruit and Vegetable Cannery
– Causes of Spoilage of Canned Foods

Fruits and Vegetables Drying/Dehydration and Concentration
– Advantages of Dehydration over Sun-Drying
– Drying/Dehydration Techniques
– Shade Drying
– Osmotic Dehydration
– Atmospheric Drying of Foams
– Spoilage of Dried Products
– Reconstitution Test for Dried/ Dehydrated Products
– Reconstitution Test
– Food Concentration
– Methods of Concentration
– Changes during Concentration
– Intermediate moisture Foods (IMF)

Processing Technologies of Tomato and other Vegetables
– Vegetable Varieties
– Harvesting and Pre-Processing
– Reception
– Temporary Storage
– Washing
– Sorting
– Skin Removal/Peeling
– Size Reduction
– Blanching
– Canning
– On-line Simplified Methods for Enzyme Activity Check
– Catalase Test
– Fresh Vegetable Storage
– Vegetable Drying/Dehydration
– Vegetable Dehydration
– Technology for Vegetable  Powder Processing
– Packing and Storage of Dried and Powdered Vegetabes
– Potato Crisp/Chip Processing
– Selection and Storage
– Peeling
– Slicing
– Frying
– Storage Stability
– Vegetable Juices and Concentrated Products
– Vegetable Juice
– Tomato Juice
– Aseptic Filling
– Carrot Juice
– Red Beet Juice
– Sauerkraut Juice
– Concentrated Tomato Products
– Tomato Paste
– Concentrated Tomato Juice
– Tomato Juice
– Production Accidents and product Defects; Means to Avoid Them Tomato Juice
– Tomato Paste and Concentrated Juice
– Tomato Sauce
– Pickles and Sauerkraut Technology
– Vegetable Natural Acidification Technology
– Gherkins and Cucumbers
– Sauerkraut
– Shredded Sauerkraut
– Removal of External Leaves
– Whole Sauerkraut
– Other Acidified Vegetables
– Simplified Flow Sheet  For Whole Sauerkraut Processing
– Process
– Consumption of the Finished Products
– Finished Product Storage
– Artificial Vegetable Acidification Technology
– Cucumbers in Vinegar
– Size Grading
– Washing
– Salt (Sugar) Addition
– Spicing Addition
– Other Vinegar Pickles
– Vegetable Canning
– Canned Vegetables in Salt brine
– Canned Vegetables in  Concentrated Tomato Juice
– Canned Vegetables in Vegetable Oil
– General Heat Preservation  Operations-Canning
– Selection of Raw Material
– Preparation
– Filling
– Air Removal
– Double Seaming
– Heat Processing
– Cooling
– Storage
– General Technical Operations for Fruit and Vegetable Canning Lines

Technology of Tomato Products
– Flow sheet of Processing Operations for Tomato Products
– Manufacturing Equipment for Canned Tomato Products and Tropical Fruit Products
– Equipment Specifications

Processing of Peeled Tomatoes

Processing of Dried Tomatoes

Flow Sheet for Tomato Juice Processing

Flow Sheet for Processing of Tomato Ketchup or Sauce

Tomato Juice Processing Line
– Technology line for Tomato
Juice Concentration and Tomato Paste Pasteurization

Processing and Storage of Orange Fruited Tomato Cultivars into Puree
– Introduction
– Material and Methods
– Results and Discussion
– Organoleptic Evaluation of Puree

Tomato Paste Technology
– Introduction
– Material and Methods
– Results and Discussion

Technology of Tomato Puree
– Introduction
– Materials and Methods
– Processing
– Results and Discussion

Tomato Ketchup, Juice & Bottling Technology
– Tomato Juice
– Tomato Paste
– Tomato Cocktail
– Tomato Ketchup
– Chilli Sauce
– Tomato Sauce

Soups & Soup Mixes

Tomato Chutney, Cocktail, Soup, Chilli Sauce & other Processing

Processing and Preservation of Tomatoes

Effect of Storage on the Colour and Sensory Attribute of Tomato Puree
– Materials and Methods
– Measurement of Colour
– Results and Discussion

Value Addition of Fruits and Vegetables by Mechanical Washing
– Introduction
– Materials and Methods
– Results and Discussion
– Conclusions

Dehydration of Tomatoes (Tomato Powder)

Packaging and Storage
– Insect Infestation
– Packaging of Dried Fruit
– Packing of Dehydrated Vegetables
– Packing of Dried Eggs
– Packing of Dried Milk
– Packing of Yeast
– Packing of Dehydrated Meat
– Storage of Dried and  ehydrated Fruits
– Storage of Dehydrated Vegetables
– Storage of Dried Eggs
– Storage of Dry Milk
– Storage of Dehydrated Beef Serum and Hemoglobin
– Storage of Active Dry Yeast
– Compression of Dehydrated Foods

Condensed Tomato Soup
– Raw Materials
– The Manufacturing
– Quality Control

Products from Tomato Pulp
– Introduction
– Raw Material Quality
– Processing
– Flow Diagram

Manufacturing Tomato Sauces and Ketchup
– The Process
– The Problem
– The Solution
– Tomato Ketchup
– Raw Materials
– The Manufacturing
– Quality Control

Project Profile on Tomato Pulp/Puree
– Manufacturing Process
– Plant Economics of Tomato Pulp/Puree

Food Processing Unit
– Process of Manufacturing of Garlic Paste
–    Plant Economics of Food Processing Unit
–    (Garlic, Pineapple Canning & Tomato Processing)

Tomato Powder
– Plant Economics of Tomato Powder

Tomato Products (Project Profile)
– Manufacturing Process
– Tomato Juice
– Plant Economics of Tomato Products

Pineapple, Tomato, Fruit Juice and Other Products Bottling Plant
– Manufacturing Process
– Fruit Pulp Manufacturing (Mango)
– Mango Juice Manufacturing Process
– Washing
– Plant Economics of Pineapple Juice, Canning, Tomato Juice, Sauces & Others

The post Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) appeared first on EIRI - eBooks and Project Reports.

• Cytology
• Ploidy
• Breeding
• Introduction and Germplasm Collection
• Selection
• Clonal selection
• Method of Clonal Selection
• Merits of clonal selection
• Demerits of clonal selection
• Demerits of clonal selection
• Hybridization
• Size of Breeding Population
• Heterosis in Potato
• Mutation
• Plant Ideotype

NUTRITIVE VALUE

• Energy Value
• Carbohydrates
• Protein
• Fat
• Dietary Fibre
• Vitamins
• Minerals

GROWTH AND DEVELOPMENT

• Germination/Sprouting of Tubers
• Root, Haulms and Sprout Growth
• Dry Matter Production
• Dry Matter Partitioning
• Tuber Initiation and Growth
• Growth Parameters
• Bud Dormancy of Potato Tubers
• Compounds Bud Dormancy
• hloroethanol (CICH2CH2OH)
• Thiourea (NH2CSNH2)
• Gibberellings
• Breaking of Dormancy Through Gene Activation
• Factors Affecting Growth and Development
• Environmental Factors
• Light
• Temperature
• Heat Stress
• Frost
• Mechanism of Freezing
• Cold Stress
• Frost Tolerance
• CO2 supply
• Water Availability
• Water Stress
• Soil
• Nutrient Availability
• Role of Growth Regulators
• Effect of Promoters
• Gibberellins
• Kinins
• Effect of the Inhibitors
• Cycocel(CCC) and B-Nine(B9)
• Abscisic Acid
• Morphactins

AGRO TECHNIQUES

• Climate
• Temperature
• Light
• CO2
• Soil and Soil Preparation
• Planting
• Planting time
• Early Crop
• Spring Crop
• Planting Time for Hill Crop
• Planting Time for Plateau Region Kharif crop
• Rabi crop
• Planting time
• Methods of Planting
• Planting Vis-A-Vis Row Orientation
• Depth of Planting
• Planting Spacing in Relation to seed Size
• Seed Rate
• Whole Tuber
• Cut Potato Tubers
• Seed Dormancy
• Methods of breaking dormancy
• Single Treatment with Thiourea
• Double Treatment
• Triple treatment
• Treatment of Non-dormant Potato seed
• Interculture Operations
• Harvesting and Yield
• Potato Cultivation Under Specific Situations
• Cropping System

MANAGEMENT OF NUTRIENTS

• Nitrogen
• Agro Climatic Zone Wise Recommendation of Nitrogen
• Factors Affecting Nitrogen Response of Potato
• Methods of Application
• Foliar application of Urea
• Phosphorus
• Soaking of seed tubers
• Phosphorus Needs of Potato Crop (Zone Wise)
• Potash
• Potassium needs of Potato Crop (Zone Wise) Response of NPK
• Method and Time of Fertilizer Application
• Organic Manuring
• Micro Nutrients
• Diagnosis of Micro Nutrient Deficiencies of Soils and Plants
• Deficiency Symptoms of Micro Nutrient
• Plant Analysis
• Soil Analysis
• Factors Affecting Response of Potato to Micro Nutrients
• Application of Micro nutrients

MANAGEMENT OF WATER

WEED MANAGEMENT

• Methods of Weed Management
• Non Chemical Methods
• Chemical Methods
• Efficient use of herbicides
• Calibration
• Calculation of herbicides for application
• Integrated Weed Management
• Effect of Herbicides on Quality of Potato

SEED PRODUCTION

• Seed Potatoes
• Seed Plot Technique
• Planting
• Impact of the technique
• True Potato Seed (Botanical seed)
• Production of hybrid TPS
• Hybridization
• Seed extraction and storage
• Crop production through TPS
• Nursery
• Channel
• Development of Virus free seed of Potato and Testing for Viruses
• Maintenance of virus tested foundations
• Potato Biotechnology
• Elimination of pathogen through meristerm culture
• Potato meristem culture
• Establishment of in vitro cultures
• Steps involved in potato meristem culture
• Meristem Tip culture
• Micro propagation of mericlones
• Micro tubuer production
• Production of micro tubers
• Production of normal tubers
• Synthetic (artificial) seed
• Seed Certification
• The aspects taken into consideration for inspecting the crop they are

HANDLING OF POST HARVEST POTATO

• Significance
• Post Harvest Losses
• Enhancement of Shelf Life of Potato Tuber
• Avoid Mechanical Tuber Damage Including Internal Bruising
• Sorting and Grading of Tubers
• Wound Healing and Curing
• Dormancy
• Storage Temperature
• Treatment of Tubers Against Diseases and Insect
• Use of Growth Regulators Against Sprouting
• Regulation of Sprouting in Stored Potato
• Pre Harvest Application for Sprout Suppression
• Post Harvest Application for Sprout Suppressions
• Mode of Application
• Storage
• Controlled and Modified Atmosphere Storage of Potato
• Other Storage Methods of Potato
• Improvised Country Storage
• Viability of Stored Potato Seed
• Gamma Irradiation
• Change in Composition During Storage
• Percentage Dry Matter
• Carbohydrates
• Phenolic Compounds
• Glycoalkaloids
• Vitamins
• Processing
• Morphological characters
• Chemical composition
• Dry matter
• Reducing sugar content
• Varieties for processing
• Practical Aspect of Potato Processing
• Popular Potato Products
• Potato Flakes and Granules
• Potato Dice
• Potato Chips
• French Fries
• Canned Potatoes

PROSPECTS FOR POTATO EXPORTS

• Scenario of potato exports from India
• Future prospects for potato exports from India
• SWOT analysis for potato exports

QUALITY PARAMETERS THAT INFLUENCE EXPORT QUALITY OF POTATOES

• Potato varieties
• Tuber shape
• Tuber size
• Tuber skin colour
• Chemical composition
• Diseases
• Pest
• Physiological disorders
• Storability of potatoes
• Recommended Pre-Harvest
• Practices for Potatoes
• Soil characteristics and soil management

AREAS SUITABLE FOR PRODUCING SEED POTATOES

AREAS SUITABLE FOR PRODUCING PROCESSING POTATOES

GRADING OF POTATOES

PACKING OF POTATOES

POTATO STORAGE

• Refrigerated storage of potatoes
• Storage of potatoes at 10-12 DoC

QUALITY REQUIREMENTS

• For ware potatoes
• For processing potatoes
• Morphological characters
• Dry matter content
• Reducing sugars content

POTATO PROCESSING

• Important considerations in Potato Processing
• (A) Specific gravity and dry matter content
• (B) Sugar content
• (C) Discolouration
• (i) Enzymatic discolouration
• (ii) After cooking discolouration
• (ACD)
• (iii) Discolouration of fried products and dehydrated potatoes
• (D) Peeling Potatoes for Processing
• (1) Potato chips/wafers
• (i) Slicing
• (ii) Drying
• (iii) Frying
• (iv) Salting and addition of flavouring materials
• (v) Packaging and storage
• (2) French Fries (Frozen Potato Chips)
• (3) Potato Drying/Dehydration
• (i) Sun Drying
• (ii) Solar Drying
• Solar dehydration of partially cooked potatoes
• (iii) Dehydrated Diced Potatoes
• -Flow Sheet for Processing of Dehydrated Diced Potatoes
• (4) Potato Flour
• (5) Canned Potatoes
• Flow Sheet for Processing of Canned Potatoes

DEHYDRATION OF VEGETABLES

• Dehydration of Various Vegetables
• Asparagus
• Beans, Baked
• Beans, Greek
• Beans, Lima
• Beets
• Broccoli
• Brussels Sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Corn, Sweet
• Garlic
• Greens
• Mushrooms
• Onions
• Peas
• Peppers and Pimientos
• Potatoes (Lrish or White)
• Potato Granules
• Potato Flakes
• White Potato Flour
• Sauerkraut
• Sweet Potatoes
• Tomatoes

POTATO BASED TEXTURED SNACKS

• Raw Materials
• Potato Flakes
• Methods of Manufacture
• Forming and Frying of Wet Dough
• High shear Dry Extrusion
• Low shear Pellet Extrusion
• Potato Chip Manufacture
• Similar Products Using a Basis Other Than Potatoes

POTATO CHIPS/WAFFERS

• Steps in the Process of Manufacture Employed as Follows
• Process of Manufacture
• Details of Machinery
• Operation
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

POTATO CHIPS (AUTOMATIC PLANT) WITH IMPORTED MACHINERY

• Packaging Requirements for Fried Potato Chips
• Physico chemical Changes during storage
• Transparent and Opaque Package
• Packaging Materials
• Packaging and Storage studies
• Manufacturing Process
• Treating with chemicals
• Chip Frying
• Batch Frying method
• Method of Batch processing
• Packaging
• Woring of Imported continuous Potato Producing Unit
• Imported Plant & Machinery
• Optional Equipment Available
• Packaging Section
• Investment
• Potato Chips (Imported Plant)

PACKAGING OF SNACK FOODS

• Introduction
• The Product Group
• Packaging Materials for Snack Foods
• Packaging Systems

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Sample Chapter

The potato is one of the most important food crops both in developed as well as in developing countries. Due to its diversified uses in developed countries as food, feed raw material for producing starch. The potato was generally regarded to be a crop suited for western world.
Developing countries today produce 37% of world’s total output of potatoes. This spectacular growth of potato in developing countries, affirms its increasing importance as a source of food for the ever growing populations, rural employment, and income. In order of importance for food production in comparison to 20 other major food crops on fresh weight basis, potato ranks 6th in the developing countries, 4th in developed countries, 4th in the world and 3rd in India.
Most European varieties, introduced earlier in India performed poorly because conditions in India are entirely different than those prevalent in temperate countries. A need was therefore, felt that potato cultivation in India can not depend on exotic varieties and technologies and the country must have its own research and development programme for potato. As  a result of organized potato research on developing indigenous varieties and agro-techniques, the increase in area, production and yield of potato during last 50 years has been almost phenomenal. This also resulted in development of 35 improved varieties that could give economical yield under different agro-climatic regions of the country and also fit well in intensive cropping systems.
“Seed Plot Technique” which made it possible to raise, evaluate and multiply breeding material in the North Western plains during low aphid periods was a major achievement. Tissue culture to conserve potato biodiversity, eliminate viruses by meristem culture, and micro-propagation of disease free potato seed, are being used extensively. Development of late blight forecasting system authorized plant pathologists to issue warning about appearance of late blight, 7 to 10 days in advance so that remedial measures can be taken to protect potato crop from this dreaded disease.
The above indigenous technological advances made it possible to extend potato cultivation in almost all parts of the country except warm plains of Tamil Nadu, Kerala and Andhra Pradesh. However, hybrids are 2 Potato and Potato Processing Technology Introduction 3 now available that can withstand the high temperatures in such areas and still give reasonably high yields and await release as soon as suitable agro-techniques will be standardized.
Potato is a nourishing and wholesome food. It’s low energy density is advantageous when eaten without much added fat. Potato protein is superior to that of cereals and rich in essential amino acid ‘lysine’. To a large portion of our population to whom citrus fruits are out of reach, potato remains a cheap and rich source of vitamin C. There is a misconception that potato causes obesity. In fact, being a low energy and low fat food it simply can not cause fattening. Because of its good
qualities like easy digestibility and the ability to blend well with almost all foods of plant and animal origin. Potato is readily accepted as a majorpart of a meal, and meal without potato is considered incomplete.
The conditions under which potatoes are grown in India are very different from those in Europe and North America. In the Western countries potato is grown in the summer (under long days) mostly as a rain-fed crop. It is a long duration crop of 120—180 days. Harvesting is followed by the cool season during which it is easy to store potatoes. In India, it
is mostly grown as a winter crop (under short days) under irrigated condition, in the plains. The short days suppress growth of the tops and hasten tuberization while rapidly rising temperatures hasten senescence.
It is a short duration crop of 70—100 days. The plants receive much less sunshine and are often exposed to water stress despite irrigation, because of the high evaporative demand of the dry season. After harvest, the temperatures rise rapidly making post harvest handling and storage very difficult. As such, the varieties and production technology developed for
long day rainfed conditions were inherently unsuitable for India.
The disease and pest spectrum is also very different. Thus, there was a need for extensive research on all aspects of the crops. The Indian scientists took up this challenge successfully and their hard work resulted in a revolution in potato production which is much more remarkable than that of any of the green revolution.
Potato is a staple food in European countries and North America, a vegetable in the developing countries and a delicacy in some other countries. As per estimate, an adult’s (male) total daily energy requirement of 2550 calories could be met by consuming about 3.3 kg of boiled potatoes. Potato has very high biological value next to egg and higher than soybean, maize, wheat flour, peas and beans.
There are some quality preferences of consumers for example, white skinned potatoes are preferred in India. The potato grown in the hills (pahari aaloo) fetches premium price in the market. Recently demand for fast foods have given a big boost to potato processing both in the developing countries and developed countries. It increased from 2% in 1961-63 to 6% in 1991-92 and 4% to 14% in developed countries in the corresponding years. The demand for starch in India is expected to increase from the current level of 25,000 t to around 1,00,000 t because of increased demand for paper and corrugated board.
Even though potato is a bulky and semi perishable commodity, international trade in potatoes takes place at a significant scale. The imports and exports of table and seed potatoes were about 1.2 per cent of total world output in 1950 but the volume of trade had increased by more than 100 per cent in 1997. The bulk of potato exports originate from developed countries which account for 80 per cent of global shipments.
During 1996, a total of 7265 thousand tonnes (2.4% of world output) was exported. The percentage shares of top ten countries in world exports were Netherlands 18.6, Germany 13.4, Belgium, France 9.6, Canada 7.7, Egypt 5.7, Italy 4.2, USA 3.9, Turkey 3.3 and Cyprus 2.5 as per FAO estimate. The imports also followed a some what similar trend. The Netherlands dominates the world seed potato exports viz. in 1998, she exported over 226 thousand tonnes of seed potatoes to 33 European, 16 African, 17 Asian and 12 American countries.
The potato crop has made successful strides over the last fifty years and improvement has taken place on account of improved varieties, having sound seed production systems, resource use efficiency, better input supply and utilization despite the fact that the role and potential of potatoes has not been fully appreciated so far as feeding the teeming millions is concerned. An estimate suggests that the world population would be close to 10 billion by 2050 and 95 per cent of the incremental population growth would take place in the developing world. Consequently the human
pressure on land would increase tremendously in the time to come. In order to avert malnutrition and hunger it is imperative to exploit our land resources in such a sustainable way that the increase in food stock not only keeps pace with the population growth but is rather on the higher side. The potato crop can alleviate the situation substantially in this regard.

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