eChapters

SYNOPSIS

Food is an essential element without which human being cannot survive. We need it for our maintenance and growth everyday and through the longevity of our life. As we understand food, it is a bunch of essential elements which is essentially needed for the engine of human body to run non-stop. The understanding of food is much required by masses who consume it every day. The present paper attempts to describe the knowledge on food, feeling on food by consumers, prevailing food, hunger and malnutrition, healthy food and studies required on consumable foods.

Previous Year Questions

1. Differentiate between protective foods and energy foods. (10M, IFoS 2015)

2. What do you mean by ‘hunger’ and ‘hidden hunger’? Comment on various strategies in combating hunger. (15M, CSE 2021)

3. Classify foods on the basis of their function (5M, 2023)

Introduction

Terrorism has been experienced throughout human history by unlawful violence against innocent population to achieve financial or religious or political objective (Rakesh Gupta, 1998). Terrorism has no geographic or geopolitical boundaries and is adapting to changes in the socio-political environment. Progress in the area of science and technology have the potential to be used for both beneficial and harmful purposes leading to dual-use dilemma. Of late, more scenarios are witnessed where the applications of well-intentioned scientific research are being used for vicious purposes. Earlier, terrorism has been associated primarily with physical acts of violence and crime. Eventually the global militant and terrorism strategies evolved to chemical, nuclear, radioactive explosive agents to biological terrorism. Recently, cyber terrorism controlled by computers has seen a new form of criminal activities (www.hannover-re. com).

Introduction

A food safety system revolves around different aspects, beginning right from the farm, where the food is created and transported to where the customers purchase, eat and dispose. This includes production, processing, distribution, preparation, marketing, access, consumption, and disposal. These processes need to have numerous resources like people, business, farms, communities, interventions, policies, and politics. All steps ought to be coordinated for an organisation to make progress. In today’s world of processed foods and industrial farming practices, ingredients and preparation procedures are typically uncertain. In order to reduce the confusion of consumers and to provide quick, straightforward identification of the commodities they’re searching for, many items are now “certified” by revered organizations.

Food safety certification is a third-party verification, to ensure that commodities, processes or systems in the food supply chain meet accepted food safety standards. It is distinct from different systems like supplier declarations, laboratory test reports or inspection body reports. Food certification is predicated on the results of tests, inspections and audits and provides confidence to the buyer as a result of an organization’s commodities or system are being completely evaluated against accepted national and international business standards by a competent third body.

Introduction
Food Chains
Food chains are made up of organisms that eat and are devoured by one another as a means of transferring energy from the source in plants. “The transfer of energy from plants through a series of organisms with repeated eating and being eaten” is one definition of it.
A food chain is the movement of energy from producers at one trophic level to consumers at the next. In a food chain, energy moves only in one direction. An understanding of food chains can provide important insights into how ecosystems work.
• Grazing food chain
Grazing food chains and detritus food chains are the two main categories of food chains.
The food chain known as grazing begins with living green plants, moves through grazing herbivores, and ends with carnivores. Such a food chain places an immediate demand on ecosystems for solar radiation. From an energy perspective, these chains are very significant.

    1.    What is the percentage of water in an adult’s body weight
        a)    50%    b)    60%
        c)    90%    d)    70%
    2.    __________ is a direct reactant in hydrolytic processes of many foods
        a)    Water    b)    Moisture content
        c)    Both a&b    d)    None
    3.    The bond angle of the isolated water molecule (vapor state) is
        a)    109°    b)    104.5°
        c)    109°28'    d)     103.6°

• Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.
• Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering.
• Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage.
• Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology.
• Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids.

Some chemical and biochemical reactions that can lead to alteration of food quality or safety

1. Food is an essential part in everyday life.

2. The major biomolecules of the food which perform these functions called nutrients.

3. The study of various nutrients in relation to their effect upon the human body is called as nutrition.

4. Major nutrients: Carbohydrates, Lipids, Proteins, Minerals, Vitamins and water.

5. Insufficient food intake of necessary minimum amount of any nutrient leads tot state of malnutrition.

6. No food intake leads to starvation.

7. Water is not always included as nutrients, but it is essential that the diet provides sufficient water required for many functions of the body.

8. Lipids provide calories and essential fatty acids,

9. Lipids 98% of triglycerides + 2% phospholipids.

10. Lipids carry fat soluble vitamins.

Introduction

The process of concentrating a fruit juice / pulp, vegetable juice, medicinal plant extracts or milk to a reasonably thick consistency is called concentration. Thus, concentration is a water removal process from the liquid food materials. The basic principle of concentration is boiling the liquid under partial vacuum at low temperature till desired concentration is reached. With respect to water removal, the concentration process is similar to dehydration. The food concentration is distinguished from drying on the basis of the finished product where the final product called concentrate is still liquid. In concentration process, only liquid food is used while in drying both liquid as well as solid food can be used. Fruit juice concentrates, milk concentrate are valuable semi-processed products for use in the production of value added products like fruit juice beverages and fruit juice powders. Since the water content of single strength fruit juices is very high (about 75-90%), concentration of fruit juices not only provides microbiological stability but also permits economy in packaging transportation, and distribution of the finished product due to reduction in bulk by weight and volume.

1. The non-protein component in enzymes which is necessary for its biological activity is called
   1. Nucleic acid
   2. Lipids
   3. Phosphoric acid
   4. Coenzyme
2. The coenzymes are derived from
   1. Hormones
   2. Vitamins
   3. Lipids
   4. Carbohydrates

Introduction

Complex mixtures of synthetic and/ or natural ingredients are used to create f lavors through flavors and aromas. These ingredients can either be mixtures, like vanilla bean extract, or single substances, like benzyl acetate, depending on the application to enhance the flavor of (processed) food products. The introduction of the first synthetic flavor and scent chemicals, Vannillin and Coumarin, in 1868 marked a significant milestone in the food industry's ability to create flavors artificially.

Introduction Flavour has a significant impact on consumer pleasure and subsequent food intake. Chemical synthesis or extraction are used to create the majority of accessible fragrance molecules. Synthetic flavourings are frequently shunned by customers who believe that hese compounds are harmful or pose a health risk to them. (Teixeira et al., 2004). The association between flavour stability and food quality and acceptance has piqued researchers' interest, yet it's tough to control. Food manufacturing and storage procedures, packaging materials, and ingredients frequently alter overall flavour by lowering the intensity of aroma compounds or introducing off-flavor components (Lubbers et al.,1998). Because there are so many variables in flavours, they constitute extremely complicated systems. Some are more stable in water soluble carbohydrates, whereas others are more stable in lipid-based coatings. Physico-chemical characteristics, concentration, and interactions of volatile aroma molecules with food components are just a few of the aspects that determine the overall quality of the food. It's a good idea to encapsulate volatile components before using them in foods or beverages to prevent fragrance degradation or loss during processing and storage. Encapsulation is the process of coating or encasing one material or a mixture of components into another material or system. The coating substance is known as shell, wall material, carrier, or encapsulant, and the coated material is known as active or core material.

8.1. Introduction
Micronutrients are vitamins, minerals, and nutraceuticals that do not provide energy and do not raise any sensation of hunger known as “hidden hunger” or “insensible hunger”. Hidden hunger that causes micronutrient deficiency affects 2 billion people globally. Due to the deficiency of micronutrients, different diseases are noted among public health professionals that reflect poor community nutrition. To overcome these deficiency-related diseases, one of the important approaches is food fortification. Food fortification is a public health policy to reduce the number of individuals, who suffer from micronutrient deficiencies within a population. Common examples include iodine-tagged common salt, vitamin A-containing oil, and iron-enriched rice all of which are examples of food fortification. In the agricultural field, food fortification (FF) and/or food enrichment (FE) is the most efficient strategy to overcome various micronutrient deficiencies by the addition of essential micronutrients (vitamins and minerals) to enhance the nutritional value of cultivated crops. According to World Health Organization (WHO) and Food and Agricultural Organization (FAO) of the United Nations (UN), “Food fortification” is defined as “the practice of deliberately increasing the content of an essential micronutrient, i.e., vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimum risk to health” (Pant and Chinwan, 2014). “Fortificant” refers to the incorporation of substances in the food to provide micronutrients. “Micronutrients” refers to the important dietary components, including vitamins and minerals, that are required in very small amounts but are engaged in very critical roles in various body functions and disease prevention.

Previous Year Questions

1. What is food security? Why is it essential? Describe the current food security system in India. (10M, CSE 2022)

2. What is food security? Indicate the major constraints in food procurement and distribution. (10M, CSE 2017)

Difference Between Production and Productivity

• Production is total quantity produced in an area.

• Productivity is the quantity produced in one unit area.

• For example, total area is 10 hectares and the quantity produced is 15000 kg.

A series of efforts have been made to initiate the work on post harvest grain technology in India. The history of post harvest grain technology in India goes back as early as 1888 when COATS published several papers from Calcutta related to biology of stored grain pests. The first professional was appointed in the year 1905, known as Imperial Entomologist, Harold Maxwell Lefroy adorned with this post. Lefroy (1906) for the first time gave a tentative list of storage insects, which was further supplemented by Fletcher (1914). The problems of grain storage were discussed at the entomological meetings held at Pusa, Bihar in the years 1917, 1919 and 1923. The first step towards establishing an Institute in India was in the year 1950 when Central Food Technology Research Institute (CFTRI) was established at Mysore (Karnataka) with a mandate to train personnel and evolve technology related to food processing and preservation. The Central Warehousing Corporation was set up on 2^nd March 1957 under the Agricultural Produce (Warehousing and Development) Act 1956. The Food Corporation of India was established on 1^st January 1965.

In India, the farmers in traditional bulk and bag storage for food, feed and seed stored about 65-70 per cent of the total food grains and seed purposes till next harvest. Rest 30-35 per cent are procured and stored by food grain organizations, like Food Corporation of India (FCI), Central Warehousing Corporation (CWC), State Warehousing Corporations (SWCs), cooperatives, rural godowns and other state government agencies. In 1958, the Department of Food established a centre at Hapur known as Grain Storage Research and Training Centre (GSRTC) with the main objective to train the personnel of state government engaged in food procurement, storage and distribution. This centre was upgraded during 1968-1973 with the technical and financial assistance of UNDP and GSRTC and redesigned as Indian Grain Storage Institute (IGSI). The field stations at Ludhiana and Bapatla (later shifted to Hyderabad in March, 1979) were established in 1968-69. Subsequently, three stations were also established at Jabalpur (1980), Udaipur (1981) and Jorhat (1981).

Food Hygiene is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Since food hygiene has a direct effect on the health of individuals patronizing the catering facility, it is obligatory on the part of the management to lay down definite guidelines for maintaining hygienic conditions and ensuring their proper implementation. Cleanliness should be the basis of all food hygiene programmes and should be aimed at food protection as well as improving and maintaining the quality of food. 

Introduction

The right to food is the most fundamental among the human rights. Food production, distribution and consumption is an important issue for developing countries. The dimensions of food problem in Asia have been changing since the food crisis of sixties and seventies. The lesson of those years is well-learnt, and attaining self-reliance in food came to be recognized as a key goal of development. Most of the Asian countries have been suffering with many problems such as slow growth rate in cereal production, large share of agriculture in the gross domestic product, weak infrastructure, low purchasing power and massive rural poverty which had made the South Asia region as a whole food deficit (Plumb, 1998).The possibility of impending world food crisis looms largely from increasing pressure on national agricultural sector to meet the demands triggered by rising population, growth in people’s income and change in expenditure and consumption pattern (Ghosh, 2001).

SYNOPSIS

India has been conspicuous as one of the most malnourished nations, as every child out of two is malnourished. Moreover, the levels of under nourishment is substantially high among tribal communities. The present investigation has been made to examine the levels of food insecurity at the micro level in four regions identified in the tribal dominated areas of Maharashtra on the basis of macro level indicators. A comparison of food insecurity between the two communities reveals a high incidence of food insecurity among the tribal as compared to that of non-tribal. The nutritional status of tribal children is much lower than that of their non-tribal counterparts.

INTRODUCTION

Radiation processing is a promising technology for improving hygiene and increasing storage and distribution life of food products. Ionizing radiation can be used to bring about beneficial changes in food stuffs (Urbain 1995) and it has been suggested as a method of ensuring safety of meat products (Patterson and Stevenson 1995). Ionizing radiation interacts with an irradiated material by transferring energy to electrons and ionizing molecules by creating positive and negativities (Moseley 1989).

Fruit and vegetables play an important role in human nutrition. They are vital source of essential minerals, vitamins and dietary fibre and supply complex carbohydrate and protein. They are good source of calcium, phosphorus, iron and magnesium and contribute over 90% of dietary vitamin C. Green and yellow fruits and vegetables are a rich source of vitamin A (β-carotene). Thiamine, niacin and folic acid, which are required for normal functioning of the human body, are also present in significant qualities. Fruit is an important food in diet designed to reduce the risk of coronary heart disease in developed countries. It is not surprising, then, that certain fruit components exert pharmacological or therapeutic effect. The antioxidant properties of β -carotene may also a role in prevention of some forms of cancers. Packing and handling systems have been developed to move the product from farm to consumer expeditiously in order to minimize quality degradation. Food irradiation is a physical process like drying, freezing, thermal processing (canning and pasteurization) that can be used to disinfest, sterile and preserve food. The use of chemical preservatives to inhibit the growth of spoilage bacteria in modern food system has been recognized as deterrent to health. The present day, customer demands food products with no chemical preservatives, free from additives, natural with assured safety and better long shelf life.

The deterioration in foods during storage may include loses in organoleptic desirability, nutritional value, safety and aesthetic appeal. Food is subjected to physical, chemical and biological deterioration. Heat, cold, light, humidity, other radiation, gas composition, moisture, dryness, natural food enzymes, micro and macro organism, and industrial contaminants are adversely affect the food quality and their shelf life. The practice of drying, curing and fermentation are among the conventional methods of preservation used for thousand years.

Purpose of Law

The Food Laws or Regulations are made in order to protect people consuming these foods from undue risks, which may arise from processing, transport, retailing and consumption of food products which may undergo contamination, spoilage, inclusion of harmful chemicals/microbes or at harmful levels. Besides safety, consumers are also protected by these laws with respect to quality, quantity and substance that the food products are supposed to represent. Finally, laws also aim to protect the consumers from Nutrition and Health considerations with special consideration being given to vulnerable group such as infants, pregnant women etc.

Food additives are chemical substances added to foods to improve flavour, texture, colour, appearance and consistency or as preservatives during manufacturing or processing. Herbs, spices, hops, salt, yeast, water, air and protein hydrolysates are excluded from this definition.

In many countries, the use of food additives is regulated, and food additives must be declared on food labels by using their chemical names or numbers. the use of any new additive in a particular food, they ensure that:

INTRODUCTION

Food being the basic need of all humans and other living organisms, the production and processing of food is a continuous activity with several new procedures and technologies adoption; thereby the quality of food needs an emphasis which also protects the consumers by providing safe and suitable food. The contaminated foods, food borne illness outbreaks though at times referred to poor consumer handling, commitment for provision of safe food to consumers is also a Governments concern. In the recent years, food safety measures through Food Safety programmes and increase in awareness are being followed. The food production in our country is the most promising sector which is the cause for white revolution and green revolution. India ranks first in the world in production of cereals and milk and second largest producers of fruits and vegetables. India stands second in inland fish production. It is second largest exporter of rice and so on. Food processing sector has a great potential which covers a wide spectrum of products encompassing agriculture, horticulture, plantation, animal husbandry and fisheries. But the growth of food processing industries in our country is rather slow. However, to encourage, the government is providing lot of incentives in the recent years.

Introduction

Food quality control systems in all sectors of food chain around the globe are driven by guidelines to help the authorities to enforce rules and regulations to protect the public from fraud and deception in various levels of food production and facilitate fair trade. This also helps authorities to select suitable options of infrastructure and enforcement mechanics. Such documentation provide possible infrastructure and approaches to national food control systems to use them or further improve them wherever needed (Temesgen, 2015). To make a food control system most effective; it is strengthened by improving the existing fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement in many countries. Organisations like FAO and WHO help enforce food laws and regulations to meet a country’s sanitary as well as phytosanitary requirements.

Generally, food law may be divided in two parts: (i) a basic food act, and (ii) regulations. The Act itself give broad principles, while regulations contain detailed provisions governing the different categories of products coming under the jurisdiction of each set of regulations. Detailed provisions are needed for effective administration of and enlightened compliance with the basic food laws. In governments where there is a division between the responsibilities of the legislative and executive branches, the legislative branch enacts the basic law, while detailed regulations are elaborated and promulgated by the executive agency or agencies responsible for administering the law. Regular revisions of regulation is necessary because of novel scientific knowledge, change of processing technology, or quick action to protect public health. Such revisions can be made much more expeditiously by executive agencies than by legislative bodies. In some of the countries food standards are a part of the regulations; in the other countries they are separate enactments.

20.1. Introduction

Food laws and regulations are the legal standards of quality which regulate the manufacture and marketing of food products. The major objectives of enacting the food laws and regulations are:

1. To maintain quality of food produced

2. To prevent exploitation of the consumer by the sellers

3. To safeguard the health of the consumers and

4. To establish a standard of quality for different food products.

Introduction
Food laws and regulations are the legal standards of quality that regulate the manufacture, storage, distribution, sale, and marketing of food products. The major objectives of enacting the food laws and regulations are i) to maintain the quality of food produced ii) to safeguard the health of the consumers iii) to prevent exploitation of the consumer by the sellers and iv) to establish a standard of quality for different food products. In 2006 the government of India enacted the Food Safety and Standards Act, 2006 (FSSA) to consolidate all laws relating to food and to establish the Food Safety and Standards Authority of India (FSSAI) for laying down science-based standards for different articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. Various food laws enacted in our country before 2006 for different categoriesof food were:
• PFA (The Prevention of Food Adulteration Act),1954 (Act 37 of 1954)
• FPO (Fruit Products Order),1955
• Meat Food Products (Control) Order,1973
• Vegetable Oil Products (Control) Order,1998
• The Edible Oil Packing (Regulations) Order,1998
• Solvent Extracted Oil, De-oiled Meal and Meal and Edible Flour (Control) Order,1967

Introduction

Food is the basis to sustain a healthy life as evidenced from its consumption through centuries by human. There are plenty of plenty of foodstuffs available these days as part of new product development and flexible global participation of researchers and food technocrats. Their researches brings a lot reforms in traditional recipes through newest technological concepts (functional or nutraceutical) that address much of safety aspect for consumers health and is the prime focused concern for now (Keservani, et al 2014). Even than strict labeling policies is the present hour need to stay fit and fine. Safe and wholesome supply of foods, high pace food demands, increase in processing aspect, minimization of fraudulent practices are the key points that somehow require laws and standards during transportation, storage, marketing and storage.

Nation’s growth resides in their healthy people that contribute flawless to acquire achievements in overall growth of country. So availability of healthy food is must which can only be governed through strict standards and regulatory agency’s regulation. Journey of food from “Production to consumption”, “Farm to fork”, “Unstable to table” and “Boat to throat” are the activities where these agencies abide their regulations by way of laws and standards. Indian market somehow lacking its policy to organize food regulation appropriately hence is segmented in two types of food products viz;

All food legislation is predicated on the food law, which protects public health and consumers’ regarding food. The regulation is applied to stages beginning from producing the food, processing and finally distributing the food and feed, apart from domestic use by consumers.

Who discovered bacteria?

a) Leeuwen hock b) Ledge berg

c) Walkman and Zinder d) None

The fungi are usually:

a) Parasites or saprophytes b) Lithophytes

c) Epiphytes d) Insectivorous

According to Pasteur statements which one of the following is true

a) Living organisms discriminate between stereo isomers

b) Fermentation

c) Living organisms doesnít discriminate

d) Both a and b

The method to preserve foods in sealed glass bottles by heat in boiling water was developed by one among the following scientist?

a) Edward Jenner (1798) b) Francois Nicolas Appert (1804)

c) Lazzaro spallanzani (1765) d) None of the above

Nisin is produced by strains of

a) Streptococcus lactis b) Pseudomonas

c) E. coli d) Clostridium

Definition

Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Food packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed

Packaging may be defined as co-ordinated system of preparing foods for transport, distribution, storage, retailing and their use. It is also a means of ensuring safe delivery of goods to the consumer in sound condition without affecting adversely the quality of the product packed in it at a reasonable cost. Packaging thus has as “techno-economic function” aimed at maintaining the quality of food stuff packed, with a view to retain the quality for a reasonable period.

Packaging plays a vital and dominant role in marketing, in maintaining quality and in preserving the food.

Consequent to the increase in the consumer awareness of the healthy hazards, which may be posed by different types of packaging material. It becomes inevitable for the packers to use better quality, hygienic packaging material which could retain the quality of the product for a longer time without posing any health hazard. The choice of a suitable packaging becomes all the more necessary for a number of factors like physico-chemical characters and acceptability of the commodities packed in any packaging material. Apart from this the package should be of the right shape and size and must attract the consumer's eye which could offer an absolute confidence regarding the wholesomeness of the products pack in it.

Appealing packaging isthe current trend which influences consumer’s decision to purchase foods. These trends have evolved in the last four decades due to constant and drastic changes in the food packaging processes and mechanisms. These changes have shifted the focus of food packaging from the basic function of containment to extending shelf life.

12.1. Introduction

Food Packaging is a means to ensure safety and quality of food product throughout storage, transportation, handling, distribution, retailing, sales and in some cases till the intended use. International trades in food are generally guided by Codex Alimetarius Commission (CAC) (A joint body of World Health Organization and Food & Agricultural Organization). CAC works in harmonization within the context of food standards, food packaging and the applied rules. The mandate of Sanitary and Phytosanitary Measures (SPS Agreement) and Agreement on Technical Barriers to Trade (TBT Agreement) is to facilitate food trades and remove restraints at possible extent. Through these agreements, member countries have provision to apply quality and safety measures to safeguard the consumer. Such measures extend to every aspect of food and its packaging. On the other side, food packaging industries also progressed with sound technological advancement and sophistication in the last three decades. Innovations in food packaging attracted consumers due to convenience, availability, safety, quality and preservation throughout shelf life of the food product. 

Food Contact Materials (FCM)

Before food consumption, during production, processing, preparation, packaging, packing, transportation, storage, serving etc. food comes in contact o many materials, all these materials are called food contact materials (FCM). FCM may be containers used for transportation for example milk container, machineries for its production or processing, packaging materials for its packaging like cans of soft drinks, kitchenware used for its cooking, serving, heating, washing. The selection of FCM requires intense care because FCM can affect human health and also the quality of food. During contact with food, molecules can migrate from FCM to food. Hence, FCM should have the following common attributes:

1. FCM should be compatible with the materials used for production, processing, transport, storage, serving etc.

2. FCM should be inert and non-reactive.

3. FCM should withstand the chemical, Mechanical and Thermal variations.

4. FCM should be clean, hygienic and tamper proof.

5. FCM should not have blisters, cracks, sharp edges and visible defects. 6. FCM should be free from rust.

Packaging is essential for the safe and easy marketing of any food products and for the retention of their natural characteristics till consumed or utilized otherwise. Packaging is also an essential part of processing and distribution of foods. Packaging used for processed foods can contribute marketing to the retention of the quality characteristics. It must protect a variety of assaults including physical damage, chemical attack and contamination from biological vectors including microorganisms, insects and rodents. Environmental factors such as oxygen and water vapour will spoil foods if they are allowed to enter packages freely. Contamination of foods by microorganism can spoil foods or cause life-threatening diseases. With dehydrated food, packaging serves a multi protection role. Depending on the product being packed, packaging has to provide protection against moisture pick up, loss of volatile components, oxidation and damage of product itself. With the development of food industries, use of different types of plastic containers becomes widely popular owing to its several advantages.

Although packaging has, in recent years, been accused of using up valuable resources, it is nevertheless absolutely essential. Packaging is vital to protect and conserve the items contained within it. The dominant purpose of packaging is to protect the product so that it reaches the consumer in the same condition as when it was first made. However there is a lot more to the effectiveness and usefulness of packaging than just protection. When a consumer picks up their carton of freshly squeezed mango juice, they are not aware of the energy and money saved by the packaging they are grasping in their hands. In order to fully understand the essential role packaging plays in every day life, it is necessary to understand the guiding principles behind it.

Food Packaging

    1.    Food packaging : A wrap, pouch, bag, box, cup, tray, can, tube, bottle and jar are some of the many forms of packaging that contain food products. It must contain a food product as well as protect and preserve it for a specific length of time. Each package must, by law, display product information for the consumer.

    2.    Low Density Polyethylene (LDPE) is an economical material with low WVTR; however, it has high permeabilities to flavours/volatiles, poor grease resistance and are limp.
 
    3.    High-Density Polyethylene (HDPE) is stiffer, more translucent and has better barrier properties but needs higher temperature for sealing.

    4.    A copolymer of polyethylene and poly vinyl alcohol, and EVOH has outstanding gas barrier properties especially when dry.

    5.    High-density polyethylene is stiff, strong, tough, resistant to chemicals and moisture, permeable to gas, easy to process, and easy to form. It is used to make bottles for milk, juice, and water; cereal box liners; margarine tubs; and grocery, trash, and retail bags.

    6.    Low-density polyethylene is flexible, strong, tough, easy to seal, and resistant to moisture. Because low-density polyethylene is relatively transparent, it is predominately used in film applications and in applications where heat sealing is necessary. Bread and frozen food bags, flexible lids, and squeezable food bottles are examples of low-density polyethylene.

1.    Which of the following plastic film is not utilized for metalized flexible packaging?

(a) Polyester

(b) Low-density polyethylene

(c) Bakelite

(d) PVDC

2.    Tin-coating applied to steel base is carried out by

(a) Hot- dipping method

(b) Electrolytic deposition

(c) Cold-dipping method

(d) None of these

Introduction
Food Pipe Line refers to a post-harvest system that deals with ensuring the delivery of a crop/commodity from the time and place of harvest to the time and place of consumption, with minimum loss, maximum efficiency, and maximum returns to all concerned including the grower, processors, and consumer. The term ‘system’ represents a dynamic, complex aggregate of logically interconnected functions or operations within a particular sphere of activity. The term pipeline refers to the functional succession of various operations but tends to ignore their complex interactions.
Stages of the post-harvest system
The food commodities broadly undergo different stages/operations of postharvest systems right from harvest to consumption. However, the applicability of different stages varies with the type of crop. Different unit operations involved in the post-harvest system of food commodities are as under:
1. Harvesting
2. Threshing (food grains, pulses and oilseeds)
3. Drying (food grains, pulses and oilseeds)
4. Collection, Sorting, grading, packaging (Horticultural Crops)
5. Transportation and distribution
6. Storage (Godowns, cold stores, CA stores)
7. Processing

2.1 Introduction

Food Pipeline refers to a post harvest system which deals with ensuring the delivery of a crop from the time and place of harvest to the time and place of consumption, with minimum loss, maximum efficiency and returns to all concerned including grower, processors and consumer. The term system represents a dynamic, complex aggregate of locally interconnected functions or operations within a particular sphere of activity. While, the term pipeline refers to the functional succession of various operations but tends to ignore their complex interactions.

2.2 Stages of postharvest system

The food commodities broadly undergo different stages/operations of post harvest systems right from harvest till consumption.

1. Harvesting

2. Threshing (food grains, pulses and oilseeds)

3. Drying (food grains, pulses and oilseeds)

Food poisoning is an acute illness resulting from the ingestion of injurious agents such as chemical, heavy metals, parasites, microbial toxin, wild species of mushroom in food. Food poisoning is commonly caused by certain bacteria or their toxins, which are the poisonous proteins that these bacteria produce. Food borne pathogens are potential global problem, more than 90 per cent of the cases of food poisoning are caused by bacteria, Staphylococcus aureus, Salmonella spp, Clostridium perfringens, Campylobacter jejuni, Listeria monocytogenes, Vibrio parahaemolyticus, Shigella dysenteriae, Bacillus cereus and enteropathogenic E. coli. These bacteria are commonly found in many raw foods. Generally a large number of food poisoning bacteria must be present to cause illness. In most of these food poisonings, the food serves as a vehicle of transmission. The role of food here is significant, since the product not only may permit the survival of the pathogens, but also may provide a suitable medium for the rapid multiplication of microbes and production of toxin. A more serious aspect of microbial contamination is the possibility of serious health hazards due to potential pathogenic organisms gaining entry into foods due to low standards of hygiene and sanitation.

Food poisoning may be due to food intoxication or food infection. Food intoxication and food infection differ in many characteristics (Table 17.1). Food intoxication refers to food borne illness caused by the ingestion of a microbial toxin preformed in the ingested food (Botulism). The most serious food poisoning caused by toxins is botulism, an often fatal disease that results from eating improperly canned foods containing the bacteria Clostridium botulinum. Classically, food intoxication is caused by the growth of Clostridium botulinum, Staphylococcus aureus, Bacillus cereus in food. Clostridium botulinum produces a neurotoxin, while Staphylococcus aureus and Bacillus cereus cultures produce enterotoxins in food.

Drying is one of the oldest methods of preserving food. It is usually accomplished by the removal of water. Dried foods are preserved for long storage time because the available moisture is very low, so that the micro organisms cannot grow and enzyme activity is controlled. It is done by many methods. 1. Sun drying 2. Using mechanical dryers.

Selection fresh fruits/frozen stored fruits/chilled fruits/fruit pulp/sulphited fruit. Wash them to remove the dairt, dust, stems, leaves, stalks, undesirable portions.

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food’s texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.

    1.    Fortification of common salt is done with 
        a)    Potassium iodide    b)    Potassium iodate
        c)    Both a & b    d)    None
    2.    Vinegar is a 
        a)    Class-I preservative    b)    Class-II preservative
        c)    Natural preservative    d)    a & c
    3.    As per FSSAI regulations, the permitted level of Sulphur dioxide in RTS beverages is not more than ______ ppm
        a)    100    b)    70
        c)    150    d)    80
    4.    Sodium nitrite is a
        a)    Preservative    b)    Buffering agent
        c)    Curing agent    d)    Flavour enhancer