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

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