Contents: Foreword/V. Subrahmanyan. Welcome speech/V. Subrahmanyan. Address/Sardar Lal Singh. Address/K.U. Patel. Address/M.B. Ghatge. Inaugural address/S.S. Bhatnagar. Vote of thanks/Girdhari Lal. I. Raw materials including minor fruits and vegetables, their survey, quality, etc.: 1. The need for horticultural development for the benefit of preservation industry in India/R.C. Bhutiani. 2. Problems of fruit and vegetable preservation in West Bengal/S.K. Mukerjee. 3. Some studies on the quality of Punjab Guavas (Psidium Guajava)/Riaz-ur-Rahman, Saeed Ahmed and Musahib-ud-Din Khan. 4. Need for horticultural research for improving the quality of fruits and vegetables for the preservation industry/K. Kirpal Singh. 5. Raw materials for fruit and vegetable preservation—the need and scope of a census/P.V. Surya Prakasa Rao. 6. Some minor fruits and vegetables of South India and their utilization/L. Venkatarathnam. II. Advancement in scientific and technical knowledge of the Indian fruit and vegetable preservation industry: 1. Precooked dehydrated soup powders/W.B. Date, D.S. Bhatia and V. Subrahmanyan. 2. Some important aspects of the researches in fruit and vegetable preservation at the Central Food Technological Research Institute, Mysore/Girdhari Lal. 3. Utilization of cashew apples/N.L. Jain, D.P. Das and Girdhari Lal. 4. Dried fruits and vegetables for the preservation industry/Dyal Singh Johar. 5. Technology of fruit wines, ciders, beers and liquors in India/Dyal Singh Johar. 6. Brining and pickling of fruits and vegetables/Dyal Singh Johar and J.C. Anand. 7. Some aspects of canned food storage problem in India/H.A.B. Parpia. 8. Scope for the development of canning baked beans in tomato sauce in India/G.S. Siddappa. 9. Pectin content of some citrus fruits of the Punjab/Muhammad Latif Rasulpuri and Musahib-ud-Din Khan. 10. Pectin jelly powders/Muhammad Latif Rasulpuri and Musahib-ud-Din Khan. 11. An appraisal of pectin manufacture in India/S.H. Zaheer, S. Raghavendra Rao and A. Rahman. III. Quality control of manufacturing processes: 1. Control of enzymes and its significance on the quality of fruit and vegetable products/L.V.L. Sastry. 2. Metallic contamination in preserved fruits and vegetables/G.S. Siddappa and Raja Rao. IV. Sanitation and microbiological problems in relation to the quality and shelf-life of processed fruit and vegetable products: 1. Studies on bacteriology of canned vegetables of Indian origin/A.N. Bose and J.M. Ayan Dutt. 2. Heat resistance of aerobic bacterial spores/V. Iyer and J.V. Bhat. 3. Towards preserving cashew kernels against insect attack/P.R. Parameswaran Pillai. 4. Insecticide residues on fruit and vegetable products/S.V. Pingale, S.K. Majumder and M. Muthu. 5. Prevention of insect contamination to the fruit and vegetable products/S.V. Pingale and M.V. Sharangapani. V. Additives and preservatives: 1. Role of additives and preservatives in food products/R.C. Bhutiani. 2. Role of saffron, nutmeg, and other additives in foods/V. Iyer, Rajul Broker, Maya G. Bhat and J.V. Bhat. 3. A practical possibility of enriching common salt with ascorbic acid/P.B. Rama Rao, S. Balakrishnan and R. Rajagopalan. VI. Nutritive value of preserved products: 1. Fortification of fruit juice beverages with ascorbic acid with special reference to jack fruit squash/B.S. Bhatia, G.S. Siddappa and Girdhari Lal. 2. The effect of processing on the nutritive value of foods/R.C. Bhutiani. 3. Effect of storage temperature on the nutritive value and acceptability of canned guava and jack fruit/G.A. Dhopeshwarkar, N.G. Magar, J.S. Pruthi and Girdhari Lal. 4. Effect of processing operations on the nutritive value of canned Badami (Alphnoso) and Raspuri (Peter) mangoes/J.S. Pruthi, Girdhari Lal, G.A. Dhopeshwarkar and N.G. Magar. 5. Vitamin C in canned oranges/G.S. Siddappa and B.S. Bhatia. 6. Nutrition and preserved foods/U.P. Verma. 7. Ascorbic acid contents of some varieties of Ber (Zizyphus Jujuba) grown in the Punjab/Riaz-ur-Rahman, M. Abdur Rashid and Musahib-ud-Din Khan. VII. Application of refrigerated storage of fruits and vegetables for the benefit of the preservation industry: 1. Cold storage and freezing preservation of fruits and vegetables/P.B. Mathur and H.C. Srivastava. 2. Quick freezing for obtaining better juice extraction from fruits/P.B. Rama Rao, S. Balakrishnan and R. Rajagopalan. 3. Application of refrigeration to the storage and transport of fruits and vegetables/S.A. Trout. 4. Application of refrigerated storage of fruits and vegetables for the benefit of the preservation industry in India/K. Kirpal Singh. VIII. Containers (tin, glass, plastics, paper, etc.) for fruit and vegetable products: 1. Lacquered food containers/J.S. Aggarwal. 2. Glass containers for the fruit preservation industry/Atma Ram and Sudhir Sen. 3. The part played by the container in relation to the quality of the finished product/T.M. Rama Aiyangar. IX. Plant and equipment in the processing of fruits and vegetables: 1. Evaporators for fruit juice concentration in India/B.H. Krishna and S.K. Lakshminarayana. X. Technical information service and publicity for the Indian fruit and vegetable preservation industry: 1. Publicity in aid of industry/V. Balu. 2. Effective publicity for the Indian fruit and vegetable products/R.C. Bhutiani. XI. General—some other aspects of the industry: 1. Market for preserved fruits and vegetables/V. Balu. 2. Extension of fruit and vegetable preservation in India/P.H. Bhat. 3. Present status of fruit and vegetable preservation industry in India/R.C. Bhutiani. 4. Role of mechanization versus manpower in fruit and vegetable preservation industry/R.C. Bhutiani. 5. Labelling of foodstuffs/N.V.R. Iyengar and A.N. Sankaran. 6. Thermal processing of canned foods/N.L. Jain. 7. Some bacteriological considerations in safe processing of fruits and vegetables/Dyal Singh Johar and J.C. Anand. 8. Preserved food products for Indian homes/Flemmie Kittrell. 9. Production, planning and cost accounting in the fruit preservation industry/Lakshminarayana Setty, S. Ranganna and G.L. Tandon. 10. Chutney export trade/S. Mordecai. 11. Production and sales problems of the fruit and vegetable processing plants in India/S. Ranganna. 12. What it needs to develop a good label/S. Ranganna and G.L. Tandon. 13. Movement of fruit and vegetable products by rail/S.R. Tandon. 14. Problems of the Indian fruit preservation industry and suggestions for their solution/L.J. de Souza. 15. Horticulture and fruit preservation industry in India/Sardar Lal Singh. 16. Some general considerations for the site of canning factory and maintenance of processing machinery/S.T. Naik. 17. Fruit and vegetable preservation industry in India—some of its problems and possibilities/P.V. Surya Prakasa Rao. 18. Fruit squashes/G.N. Revie. 19. Problems of the food preservation industry—the non-technical aspects of it/N.S. Pochkhanwala. 20. Prospects for the future development of the canning industry/S. Kelly. 21. Resolutions and president’s concluding remarks. Vote of thanks/R.C. Bhutiani. Index.
"This is a comprehensive book useful for the teachers and industry of horticulture and food technology. In this book the first priority was given to the industry, in view of the fact that it handles not only the most perishable but also some of the most nutritious food materials which going waste.
The fruit and vegetables preservation industry is still in its infancy and the book discuss its problems and trying to solve them.
The book will be highly useful for the industrialists, teachers, students and other persons who are interested in preservation of fruits and vegetables.
A select bibliography and an exhaustive subject index have been appended to the text." (jacket)