Chemical Analysis of Value Added Dairy Products and Their Quality ...

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Chemical Analysis of Value Added Dairy Products and Their Quality AssuranceFruit and vegetable technologiesThe Indian Army operates on hazardous terrain inclusive of Siachen Glacier and the sandy desertsof Rajasthan. Similarly, the Indian Navy is a blue water navy and the operations go deeper in theoceans to protect the maritime zones used for international shipping. The concept of fruit and vegetablestorage as such has undergone a change and the troops favors precut fruits and vegetables in packagedform on operational rations due to the logistic utility and convenience. Therefore, minimal processingof precut fruits and vegetables needs to be emphasized and the unit packages can be formulated as perthe ration scales and logistic requirements.The futuristic technologies encompass non-thermal processing i.e. high pressure processing andpulsed electric field applications. Eco-friendly and energy saving technologies are envisaged to occupytheir rightful place in the area of fruit and vegetable products. Use of biodegradable packaging forfresh and processed fruits and vegetables is a certainty and an absolute necessity. It is a common siteto notice heavy accumulation of wastage and spent packaging material even in partially inhabitatedareas including the high altitude locations. Use of biodegradable plastics and other materials of organicor inorganic origin need to be stressed upon to minimize the pollution hazards in the army locationsas well as the high seas of naval operations.Minimal processing of fruits and vegetablesSupply of fruits and vegetables in precut and packaged form is a challenging task as the precuttingoperations impose severe physiological stress on the commodity. Minimal processing of fruits andvegetables had been contemplated as a ‘bridge technology’, touching technologies concerned withpost harvest handling of fresh produce on one side and conventional process technologies on theother side. It is well accepted notion that minimally processed products can be defined as ‘lightlyprocessed’ products. This does not describe either the living or non living nature of the plant tissue. Inother words, it enlarges the horizons of minimally processed products giving scope for use of minutethermal treatments and also application of anti-metabolic substances. As such the emphasis is on‘fresh like’ sensory attributes of the products and any minimal process strategy shall keep the same asthe main objective.Microbiological aspectsMinimally processed fruits and vegetables encounter incidence of enhanced microbial attacks dueto the elimination of natural barriers of the plant tissue and enhanced accessibility to moisture andnutrition on the surface of the plant tissue. A number of contaminating microorganism includingspoilage organisms and pathogens were isolated from precut fruits and vegetables. The minimallyprocessed products were successfully subjected to field trials in different Naval commands and thefield trials on zero energy cooling devices were successfully completed in the forward locations ofdesert areas in Rajasthan. Freezing of fruits and vegetables in whole or precut form is a major problemduring peak winters in high altitude locations such as Ladakh sector. Antifreeze containers with therated capacities of 30 and 80 kg were field evaluated in Ladakh sector and the feed back was highlyencouraging for the induction of the same in Armed Forces. As such, the time is ripe for considerationof supply of precut fruits and vegetables to Armed Forces in packaged form and the strategies of thetransport and storage are encompassed to make the supply chain flexible enough to be accommodatedin the existing infrastructure prevailing in the areas of army deployment.Ultra high pressure processingThe search for newer methods of food processing aims at processing of food without resortingto thermal processing. The concept of high pressure processing had emerged from the depth of theoceans as the sea beds are devoid of the usual microorganisms that one can find at sea level. Only afew microorganisms can survive under high pressure conditions and the lethality grows manifoldfrom 500 MPa onwards. Ultra high pressure processing is an innovative technological conceptunder the category of non thermal processing with minimal or no heat treatment. It is a process2
Novel and Emerging Food Technologies for Defence Food Suppliesaimed at controlling growth of microbial populations and also inactivation of quality deterioratingenzymes. High pressure processing involves instantaneous and uniform transmission of the pressurethroughout the product independent on the product volume. Upon reaching the desired pressurelevel, the pressure can be maintained without further inputs of energy. Liquid foods such as fruitjuices can be subjected to high pressure processing holding the required pressure for specific durationand decompressing for further aseptic filling as per the standard procedures of aseptic packaging.Apart from these aspects, high pressure processing can also be used for pressure shift freezing, highpressure thawing, texture modifications and enhancement of nutritive value of foods. High pressuresresult in the physical confirmation of biological entities such as proteins, resulting in positive changesin the bio-accessibility of nutrients.Infrared processing of cereals and pulsesThe infrared processing is also known as ‘micronising processes and is widely used for cookingcereals, oil seeds, pulses and also for the processing of cocoa. Micronisation is used for the developmentof different types of consumer foods, animal feeds inclusive of pet foods and several brewed products.It is one of the most flexible and efficient means of processing for the development of value addedproducts.Infrared radiation has wavelengths between 0.7 and 500 µm. Radiation with wavelengthsjust below 0.7 µm consists visible light, whereas radiation with wavelengths just above 500 µm ismicrowave radiation. Infrared radiation with shorter wavelengths transmits more thermal energy tofoods in shallow-bed radiators designed for in-depth processing. Such radiators are equipped withglass-encapsulated heaters operating at about 3,000 kW. Microniser consists of a long flat moving beltof approximately 5 meters in length onto which cereals (wheat, ragi, barley, soy, etc.) are fed at oneend. Above the belt and along its length are suspended gas burners which emit infrared energy onthe grains which is carried through the machine by the belt. Infrared energy is absorbed by the moistgrains, causing expansion of starch gelatinization. Extent of gelatinization depends upon magnitudeof infrared heat and the time the material takes to travel from one end to the other. The expandedgrain upon processing is subjected to flaking, cooling and subsequent packaging. Infrared processingimproves starch accessibility for easy digestion and the same could be attributed to opening up ofcrystalline starch structurally. Conventional cooking methods also improve the accessibility of starchfor digestion but the process may result in nutrient losses besides being a long duration process.Micronization is highly reliable and consistent “Short Time High Temperature Process” usinghumidity, temperature and mechanical pressure to achieve high levels of starch gelatinization andelimination of anti nutritional factors, without any significant loss in nutrient value. Infrared energymakes the starch soft and turgid, causing it to swell, fracture and gelatinize. Immediate rolling /flaking or secondary processing enhance the digestibility and nutritional value. The nutritive value orprotein quality of a food / feed protein depends not only on its content of amino-acids but also theirbio-availability. The products as such could be made ready-to-eat or instantized to suit the logisticrequirement of defence forces.Retort processing technologyRetort processing of foods in rigid, semi rigid and flexible packaging systems is the most acceptableform of food preservation. It represents a unique combination of product, process and packagetechnologies with potential, functional, quality and economical benefits. The increasing consumerawareness and inhibition/dislike to accept other methods of food preservation such as use of chemicalpreservatives, irradiation etc. has offered a vast scope for retort processed foods.Although retort pouch processing of foods is similar to conventional canning, it has certain majoradvantages like (i) Consumes less energy for processing (ii) enhances the quality attributes and (iii)reduces the cost of transportation and storage.Retort processing is generally carried out for low acid foods with a pH more than 4.5 at a temperatureof 121.1ºC using moist heat. During heat treatment, undesirable spoilage as well as pathogenic3
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