�ݺ�ߣshows by User: nazmulhrt

Frying................................ppt

nazmulhrt@slideshare.net(nazmulhrt) — Tue, 04 Feb 2025 10:17:23 GMT

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02 Food Standards and Laws-current scenario in BD.ppt

nazmulhrt@slideshare.net(nazmulhrt) — Tue, 04 Feb 2025 10:15:54 GMT

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Traditional FPPT.....................pptx

nazmulhrt@slideshare.net(nazmulhrt) — Wed, 29 Jan 2025 09:15:28 GMT

The solar dryer reported in this paper was developed to enable farmers to add value to their produce by drying it at farm itself. It can also be used in cottage industries in remote places. The dryer has a multi-shelf design with intermediate heating, passive, integral, direct/indirect and portable solar dryer. Intermediate heating of air in-between trays results in uniform drying in all the trays. Since the dryer at the farm is not likely to be used throughout the year, it has been made portable. A novel feature of this dryer is that the product can be dried under shade or otherwise as per requirement. The design is low cost to make it economically viable. The maximum stagnation temperature was 75 °C in the month of November at Ludhiana (31°N). During experiments on drying of fenugreek leaves the moisture evaporation on first, second and third drying day was 1.4, 0.9 and 0.4 kg/m2 of aperture area. To overcome the problem of reduction in efficiency on second and third drying day, a semi-continuous mode of loading has been investigated, in which the efficiency remains almost the same on all drying days. The shelf life of the dried product is more than one year.

Handy Solar Dryer Presentation 15.10.2018.pptx

nazmulhrt@slideshare.net(nazmulhrt) — Wed, 29 Jan 2025 04:50:00 GMT

The solar dryer reported in this paper was developed to enable farmers to add value totheir produce by drying it at farm itself. It can also be used in cottage industries in remoteplaces. The dryer has a multi-shelf design with intermediate heating, passive, integral, direct/indirect and portable solar dryer. Intermediate heating of air in-between trays results in uni-form drying in all the trays. Since the dryer at the farm is not likely to be used throughoutthe year, it has been made portable. A novel feature of this dryer is that the product can bedried under shade or otherwise as per requirement. The design is low cost to make it econ-omically viable. The maximum stagnation temperature was 75 vC in the month of Novem-ber at Ludhiana (31vN). During experiments on drying of fenugreek leaves the moistureevaporation on first, second and third drying day was 1.4, 0.9 and 0.4 kg/m2 of aperturearea. To overcome the problem of reduction in efficiency on second and third drying day, asemi-continuous mode of loading has been investigated, in which the efficiency remainsalmost the same on all drying days. The shelf life of the dried product is more than one year.# 2003 Elsevier Ltd. All rights reserved. (PDF) Multi-shelf portable solar dryer. Available from: https://www.researchgate.net/publication/223610107_Multi-shelf_portable_solar_dryer [accessed Jan 29 2025].

Food Preservation by heat treatments.pptx

nazmulhrt@slideshare.net(nazmulhrt) — Wed, 29 Jan 2025 04:41:01 GMT

The safety and storage life of many perishable foods can be enhanced by the use of high temperatures to inactivate undesirable disease and spoilage-causing microorganisms and to inactivate enzymes in food that can cause spoilage. Three categories of thermal preservation of foods are Blanching Pasteurization Commercial Sterilization 5.1 Blanching: Blanching is a form of thermal processing applied mainly to vegetables and some fruit by exposing them to heated or boiling water or even culinary steam for a short period of time. Blanching is a food processing operation designed to Inactivate enzymes in plant tissues so that enzymatic degradation does not occur in the interval between packaging and thermal processing or during frozen storage or in the early stages of food dehydration and after reconstitution of dehydrated plant foods Wilt vegetable products to enable packing of the products into containers so that proper fill weights can be achieved Drive off inter- and intracellular oxygen and other gases from plant tissues so that containers are not deformed by excessively high internal pressures due to expanding gases within the container and to permit formation of a vacuum in the container after thermal processing. 5.2 Pasteurization: Pasteurization is a thermal process that involves using temperatures of at least 72°C for 15 seconds (high temperature short time or HTST process), prior to packaging. Acid food products (pH < 4.6) are mainly pasteurized to inactivate spoilage-causing microorganisms. Pathogenic microorganisms cannot grow and do not survive very well in acid foods such as citrus juices or apple juice (with the exception of Escherichia coli 0157:H7). In low-acid food products such as milk, the basis for preservation by pasteurization is to inactivate pathogenic (disease causing) bacteria and viruses. Many spoilage-causing microorganisms can still survive typical pasteurization process conditions.For example, in milk, the proteolytic and lipolytic bacteria are more heat resistant and can survive the pasteurization process. This explains why the typical spoilage pattern of pasteurized milk reflects the proteolytic (protein degradation) and lipolytic (lipid degradation) action of the psychrotrophic, spoilage-causing bacteria. Because pasteurization does not kill all the psychrotrophic spoilage-causing bacteria in milk, pasteurized milk must be refrigerated to maintain shelf life quality. The durable life date on milk containers reflects the storage life that can be expected when milk is held at 4 °C or lower. 5.3 Commercial Sterilization (CS): The basis for preservation by Commercial Sterilization (CS) is to destroy both spoilage and disease causing microorganisms in low-acid and acid foods, thus rendering the food “commercially sterile”. 5.4 Commercially sterile means the condition obtained in a food that has been processed by the application of heat, alone or in combination with other treatments, to render the food

01 National Food Policy in Bangladesh.pptx

nazmulhrt@slideshare.net(nazmulhrt) — Wed, 29 Jan 2025 04:36:46 GMT

Bangladesh has made significant progress in boosting national food production. However, a large part of the population still lacks access to sufficient, safe and nutritious food. In light of renewed and increasing donor commitments to invest in food security, the country now has a unique opportunity to eradicate hunger and malnutrition. The National Food Policy and its Plan of Action have a central role to play in channelling funds in the most effective and strategic manner. Since the global food crisis of 2007-08, donor commitments to invest in food security and agricultural development have increased dramatically. For instance, in the July 2009 G8 summit in l’Aquila, donors committed to invest USD 20 billion in food security and agriculture over three years, both multilaterally and bilaterally. New funding arrangements have been created including the Global Agriculture and Food Security Program, the European Union Food Facility and the US Feed the Future initiative. The increased availability of funding for food security offers an enormous opportunity for Bangladesh. However, it might also present unprecedented challenges to channel resources efficiently and coherently. Food security is multisectoral by nature, and as such requires interdependent interventions across diverse sectors such as agriculture, health, nutrition, education and disaster management. Without strategic planning and coordination, it will thus be difficult to ensure resources are channelled to where they are needed most. Special care was taken to align the National Food Policy with Bangladesh’s overall development strategy. The document is consistent with all relevant sectoral policies and broader policy frameworks, thus making it a suitable instrument to align donors’ interventions with government priorities. The Plan of Action also identifies relevant actors and suggests a set of policy targets and indicators to monitor progress in the implementation of the National Food Policy. While progress has been achieved in increasing rice production, in reducing the prevalence of malnourishment and in lowering the number of underweight children, monitoring of the Plan of Action identified several areas that require increased attention by the Government of Bangladesh and international donors.policies and broader policy frameworks, thus making it a suitable instrument to align donors’ interventions with government priorities. The Plan of Action also identifies relevant actors and suggests a set of policy targets and indicators to monitor progress in the implementation of the National Food Policy. While progress has been achieved in increasing rice production, in reducing the prevalence of malnourishment and in lowering the number of underweight children, monitoring of the Plan of Action identified several areas that require increased attention by the Government of Bangladesh and international donors. Gaps that remain to achieve food security in Bangladesh fall into four categories:

Some tips on Success .ppt

nazmulhrt@slideshare.net(nazmulhrt) — Sun, 11 Aug 2024 04:53:02 GMT

Some tips on Success.

Sorting, grading, cleaning agent&washing).ppt

nazmulhrt@slideshare.net(nazmulhrt) — Thu, 08 Aug 2024 09:06:56 GMT

Sorting, grading, cleaning agent&washing)

Postharvest technology and manageent.ppt

nazmulhrt@slideshare.net(nazmulhrt) — Tue, 14 May 2024 01:03:03 GMT

Sorting In Bangladesh, sorting is practiced for most of the fruits and vegetables to remove damaged, diseased and insect infested produce on the basis of visual observation. However, in the advanced countries different types of sorters are used. The commonlyused sorting equipments are belt conveyor, push-bar conveyor and roller conveyor (Kitinoja and Kader 2003). 9.2 Washing Washing is a standard postharvest handling operation for many fruits and vegetables to remove adherences, dirt, latex and external pathogenic structures. Unfortunately, in Bangladesh fruits and vegetables are hardly washed before entering into the marketing channel, and this contributes to poor quality and considerable losses of the produce. Chlorination of wash water is very important in postharvest handling. Chlorine can reduce the spread of contamination form one item to another during the washing stage. The pH of the wash water should be maintained at 6.5 to 7.5 for best results. Typically 1 to 2 mL of chlorine bleach per liter of clean water provides 100 to 150 ppm total Cl (Kitinoja and Kader 2003). 9.3 Grading Grading is one of the important postharvest operations. In Bangladesh, grading is practiced in limited scale based on size, especially for mango, banana, pineapple, papaya and jackfruit. Otherwise, no grading standard is found available for most of the fruits and vegetables. In case of banana, the ‘Bepari’ prefers to purchase well-shaped and welldeveloped bananas. They usually purchase bananas on the basis of flatness of angularity of the fingers. They grade bananas based on bunch size into large, medium and small. Brinjal and cucumber are not properly graded by the growers. Regarding the grading of okra, the ‘Bepari’ prefers to purchase well-shaped okra pods. They rely on the visual/external quality parameters of okra pods like tenderness (by tip pinching), color, size and shape of the pods. However, tenderness is found to be the common means of judging the quality of the okra pods prior to taking decision on whether the produce to be purchased or not. There are no scientific methods of grading or grade standards of fruits and vegetables in Bangladesh. In this regard, the introduction of UREPGAP (common standards for agricultural farm management practices in the European countries) in the 1990s in Europe would be worth mentioning. Therefore, emphasis must be given to develop GAP (Good Agricultural Practices) for the horticultural produce in Bangladesh not only for export but also for domestic market development in order to ensure quality and safety in the horticultural supply chain. Sizing rings are used based on the size and shape of commodity to manually grade horticultural produce (FAO 1989). Automatic grading of fruits is also a common practice in the developed countries. Automatic rotary cylinder sizer is used to grade fruits in the developed countries (Reyes 1988). However, the advanced practice of grading fruits and

Osmotic dehydration-Dr.M.M.Molla (BARI).ppt

nazmulhrt@slideshare.net(nazmulhrt) — Tue, 14 May 2024 00:44:22 GMT

Insects Insects of different kinds are found to cause serious problems to okra crop. Fruit borer is found to be the major insect which causes severe damage to okra pods in Comilla. Higher doses of the insecticides are applied with shorter intervals to control insect pests by the growers. Diseases Diseases, namely yellow mosaic, rots and leaf curl are found to cause serious damage to okra crop. However, the most serious problem of okra cultivation is due to the infection by Yellow Mosaic Virus according to 96% of the growers of the surveyed Upazillas of Comilla. In Chandina Upazilla of Comilla, leaf curl (viral disease) is found to cause significant damage to okra crop. Control measures Most of the growers use chemicals for controlling insect and disease attacks. The commonly used insecticides and fungicides in the surveyed Upazillas are Dursban, Suntap, Sumithion and Carrate (insecticides), and Bavistin, Knowin Power, Indofil and Redomil (fungicides). Amongst the pesticides, Dursban, Bavistin and Knowin Powder are mostly used. The growers of the surveyed Upazillas are found to apply pesticides at the rates varied from 10-20 g/10-16 L of water (≈ 1-2 g/L water). The recommended doses of some important pesticides are: 2 mL/L (Dursban 20EC), 2.4 g/L (Suntap 50SP), 1 mL/L (Carrate 2.5 EC), 2.24 ml/L (Sumithion 50EC), 1 g/L (Bavistin 50WP), 2 g/L (Knowin 50WP) and 2 g/L (Redomil Gold) (Rahman 2008). The findings of the survey suggest that generally the growers use the recommended doses of pesticides except for the fact that the growers often use cocktail of pesticides with shorter interval to ensure total control of pests and diseases.In papaya, red mite and fruit fly are found to be the predominant insect pests in Pabna. Papaya mosaic and leaf curl are also found to be the most serious diseases in the papaya plantation in Ishurdi of Pabna, one of the leading papaya growing zones in Bangladesh. 3.7 Pest and diseases of orange Different types of bugs and beetles are found to cause damage to orange plants in Moulvibazar. Die back is observed to be the most serious disease in orange plantation in the Juri and Borolekha Upazillas of Moulvibazar. 3.8 Pest and diseases of brinjal Insects Insects of different kinds are found to cause serious problems to brinjal crop. The most serious insect of brinjal is shoot and fruit borer. To control insect damage, higher doses of insecticides with shorter intervals are very often practiced by the growers. Diseases In the case of brinjal, the major disease is wilt (64% in Raipura and 52% in Shibpur Upazillas of Norshingdi district). Control measures All the brinjal growers use pesticides to grow brinjal. The growers use insecticides and fungicides along with PGRs as cocktail. The major insecticides are of the Cypermethrin (Superthion) and Dimethoate (Tafgor 40EC) groups, whereas the major fungicides are Dithane M 45, Thiovit, Minicaper and Redomil. Presently, the consumers are re

Introduction to postharvest management and technology

nazmulhrt@slideshare.net(nazmulhrt) — Tue, 14 May 2024 00:26:14 GMT

The contribution of horticulture remains extremely important for ensuring food and nutritional security in Bangladesh. Horticultural crops in Bangladesh cover an area of 873 thousand hectares with a total production of 110 lakh metric tons (Monthly Statistical Bulletin 2009). The desired level of development in horticulture has not yet been achieved because of a number of constraints. Due to absence of proper postharvest management system, a bulk quantity of the harvested produce is damaged every year. More importantly, lack of proper storage and marketing facilities, and seasonal gluts force the farmers to sell their hard-earned produce at throw-away prices. The food and nutrition situation in Bangladesh is fragile due to inadequate and imbalanced diet intake. Consumption of a diversified diet to meet the needs of macro and micro nutrients needs to be promoted (Bhattacherjee et al. 2007; NFP 2008; BDHS 2009). Fruits and vegetables are highly valued in human diet mainly for vitamins and minerals. However, the present consumption of fruits and vegetables in Bangladesh is 126 g/day/capita (23 g leafy vegetables, 89 g non-leafy vegetables and 14 g fruit), which is far below the minimum average requirement of 400 g/day/capita (FAO/WHO 2003). However, according to HIES (2005), the consumption of fruits and vegetables including potato is 253 g/day/capita, which indicates a poor dietary status in Bangladesh. In this regard, the high levels of low birth weight (33%), underweight (41%), stunting (43%) and wasting (17%) among children less than five years; anemia among infants, young children, adolescent girls and pregnant women; and poor diet diversification are of particular concerns (BDHS 2009; BCIP 2010). The prevalence of overweight (12.5%) among women that has increased by 10% between 2004 and 2007 also indicate the existence of double burden of malnutrition in Bangladesh (BDHS 2009). A large proportion of Bangladeshi population is food insecure due to poor diet quality. The usual diet is heavily dependent on rice, and most of the energy in the diet is contributed by cereals. Rice accounts for 68% of the total calorie consumption in the year 2005. Therefore, even though rice is not a good source of protein, it constitutes about half of total protein consumption in the diet. High prevalence of micronutrient deficiency i.e. hidden hunger is common in the society, and the situation could be improved significantly by increasing the consumption of high quality and micronutrient-rich foods like fruits and vegetables. Due to tropical and subtropical climates, a variety of fruits and vegetables are grown in Bangladesh. Unfortunately, a considerable proportion of the harvested produce never reaches the consumers mainly because of postharvest losses. The estimated postharvest losses of fruits and vegetables lie in the range of 20-40% (Wills et al. 2004). Hence, there is general support among scientists for the proposition that