eBook Chapters

F- distribution: A probability density function that is used in analysis of variance and is a function of the ratio of two independent random variables each of which has a chi square distribution and is divided by its number of degrees of freedom.

F0 value: It is used to express F-value when z =10oC / 18oF and the temperature is 121.1oC. It is the number of minutes at a specific temperature (250oC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value.

Facing or lining board: The layer of the paper on which the flute is embedded is called facing or lining board (Plate 151).

Factor VIII: It is a glycoprotein based clotting factor of blood plasma that is essential for blood clotting and is absent or inactive in hemophilic patients. It is also called alsoantihemophilic factor

Facultative: Possessing the capacity to survive in more than one type of environment.

Faculative anaerobeic: Organisms that grow either with or without oxygen.

Facultative parasites: Facultative parasites can adapt to live on dead organic matter and often have a wide host range and can easily be cultured on artificial media. These organisms may be aerobic or anaerobic but under changed conditions, they changes to anaerobic or aerobic.

Galactan: It is a polysaccharide in which major monosaccharide subunit is galactose and often found among the pectic substances of cell walls.

Galactoblast: It is also called colostrums. It is female’s first milk after parturition.

Galactometer: It is an instrument used for recording the specific gravity of the milk.

Galactorrhea: A spontaneous flow of milk from the nipple is called galactorrhea.

Galactosamine: An amino derivative C6

Galactose: It is a reducing sugar and is monosaccharide. It is an aldohexose sugar obtained by hydrolysis of lactose.

Galactosidase: An enzyme (actase) that hydrolyzes a galactoside.

Galactoside: A glycoside that yields galactose on hydrolysis.

Galactosyl: A glycosyl radical C6 H11 O5 that is derived from galactose.

Galacturonic Acid: A crystalline aldehyde acid C6 H10 O7 that occurs in polymerized form in pectin.

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market. or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration.

Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins / lectins.

Ice Bank Cooler: Air forced cooler leads to desiccation of the produce. So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank Coolers are useful for strawberry.

Ice bank cooling: Storing of fruit and vegetable in storage chamber with positive ventilation and system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-10C temperature with 90% RH in the chamber is maintained. Ice Bank Cooler / Air forced cooler leads to desiccation of the produce (Plate 205). So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank coolers are useful for strawberry.

Ice cream cone: A thin crisp edible cone for holding ice cream and filled with ice cream.

Ice cream: Ice cream may be define as frozen dairy product made by suitable blending and processing of cream and other milk products together with sugar and flavour.

Ice point: It is the temperature of equilibrium between ice and water under normal atmospheric pressure (0oC).

Ichthylogy: It is the branch of the zoology that deals with the study of fishes (Pisces).

Jaboticaba: It is a Brazilian tree (Myrciaria cauliflora) of the myrtle family cultivated in warm regions for its edible purplish fruit.

Jack salmon /walleye: A large vigorous American freshwater food and sport fish (Stizostedion vitreum) that has large opaque eyes and is related to the perches but resembles the true pike called also walleyed pike

Jaggery: Raw brown / unrefined brown sugar in lumpmade from palm sap (Plate 209).

Jam: A preserved product prepared on boiling pectin contained fruit pulp having edible seed and skin with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 210).

Jam pack: The packing of the commodity tightly or in excess is called Jam pack.

Jamaica rum: Heavy bodied rum made by slow fermentation and marked by a pungent bouquet.

Jamboline: A type of glucose found in the jamun fruit help in cure of the diabetes in the patients.

K ration: It is a lightweight packaged ration of emergency foods developed for the U.S. armed forces in World War II (Plate 215).

Kairomone: A chemical substance emitted by one species and especially an insect / plant that possess an adaptive benefit (stimulus for oviposition) to another species.

Kaiser rolls: A round crusty roll often used for sandwiches (Plate 216).

Kalamata/calamata: It is brine cured black olive grown in Greece.

Kallikrein: A hypotensive protease that liberates kinins from blood plasma proteins and is used therapeutically for vasodilation.

Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water.

Kaposi’s sarcoma: It is a neoplastic disease that occurs in individuals coinfected with HIV and a specific herpes virus (species Human herpesvirus 8 of the genus Rhadinovirus), that affects skin and mucous membranes, and is marked by pink to reddish-brown or bluish plaques, macules, papules, or nodules.

L - Ascorbic acid: It is a white crystalline compound with a slightly acidic taste. It is readily soluble in water, alcohol, glycerin, propylene glycol and is insoluble in oils, fats, ether, benzene, chloroform.

Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office.

Labeling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labeling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or discriptivematter, written, printed, embossed, graphic, perforated, stenciled or stamped impressions. It is attached to container, cover, lid, or crown of ant food package.

Naïve panel: It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study.

Nano technology: It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 109. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. Nanotechnology is an anticipated manufacturing technology that allows through and inexpensive control of the structure of matter by working with atom. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959. Nanotechnology is sometimes termed as Molecular Manufacturing based nanotechnology “MNT”.

Obesity: A condition characterized by the excessive accumulation and storage of fat in the body. It is a physiological disorder having high body mass index (BMI), which can be expressed as a mathematical formula in which a person’s body weight in kilogram is divided by the square of his or her height in meters.

Objective Methods of quality evaluation: These are based on recognized standard scientific tests to any sample of the product without regard to its previous history. They represent the modern idea in quality control (QC) because the human element has been excluded. This method divided into three groups like physical, chemical and microbiological. The devices are used in this evaluation.

Obligate anaerobes: These microbes do no grow inthe presence of oxygen.

Obligate parasite: Obligate parasites is host specific and grows on living host only and attach limited range of host and are very difficult or impossible to grow on artificial culture/media.

Obligate thermophile: These microorganisms grow at a temperature between 38 80oC.

Oedema / edema: It is an abnormal infiltration and excess accumulation of serous f luid in connective tissue or in a serous cavity. Oedema meanswatery swelling of plant organs or parts. It is also called dropsy.

Pack inspection: It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation.

Package: The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed.

Package store: A store that sells bottled or canned alcoholic beverages for consumption off the premises.

Packaging: Packaging is an industrial and marketing technique for containing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. Packaging is defined as an enclosure of products, items or package in a wrapped pouch, bags, box, cup, bottle or any container form to perform one or more of the functions as containment, protection and preservation, communication and utility or performance. Technically, packaging is a system or method by which a product from the manufacturing point to the consumer level reaches in a safe and sound condition at an affordable cost. The primary purpose of the packaging is to protect the food product, to keep it in good condition and to preserve the flavour until it reaches the consumer. It is therefore, very essential that a suitable form of the packaging is chosen for a finished product. Packaging is an art, which determines the buying decision of a consumer. or Wrapping / placement of objects in paper / other packaging materials keeping in box, etc is known as packaging which has two main functions, to assemble the produces / objects in convenient units for handling and to protect them during transporting, marketing and storage which results in extended shelf life of the produce. “Packaging” play a very important role not only in ensuring safety of the product during transportation, storage and distribution and in conveying information about the pack contents to the consumers, but also ensuring desired sensory characteristics and micro-biological soundless till consumed.

Q fever: Q fever is caused by a rickettsia like Organism (RLO), a parasitic organism falling between bacteria and viruses. It is a disease that is characterized by high fever, chills, muscular pains, headache, and sometimes pneumonia, that is caused by a rickettsia (Coxiella burnetii) of which domestic animals serve as reservoirs, and that is transmitted to humans especially by inhalation of infective airborne bacteria as in contaminated dust.

Q value: It is the quantity of energy released in a nuclear reaction expressed in million electron volts (MeV).

Q10 value: The number of times a reaction rate change with a 10oC change in temperature is called Q10 value. If reaction rate doubles with 10oC change in temperature, Q10 = 2. It is also called temperature quotient.

Q-enzyme: It is a branching enzyme responsible for formation of 1-6 bonds in amylopectin.

QHV process: It stands for Quality Has Value Process.

R - Enamel can: The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments.

R factor: It is a group of genes present in some bacteria that provide a basis for resistance to antibiotics and can be transferred from cell to cell by conjugation.

R value: R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties.

Rabbitto and putridity: The surface taint of the milk caused by Pseudomonas putrefaciens is called rabbitto and putridity.

Racking: An important operation for the wine production which wine is siphoned off or bottom of the vat) and is transferred to a fresh vat with the help of a false bottom. Racking is repeated decanting to remove the slowly setting cloud of the freshly fermented young wine. It is also called clarification. It is synonym to siphoning.

Rad: It is the unit of radiation dose being equivalent to the absorption of 100 erg/g of irradiated material.

Saccharides: A monosaccharide sugar or combination of sugars is called saccharides.

Saccharification: The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification.

Saccharimeter: A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale.

Saccharin: A crystalline compound C7 H5 NO3 S that is unrelated to the carbohydrates, is several hundred times sweeter than sucrose, and is used as a calorie free sweetener.

Saccharomyces: It is one of the genus (Saccharomyces) of the family Saccharomycetaceae and is usually unicellular yeasts (brewer’s yeast) that are distinguished by their sparse or absent mycelium and reproduced asexually by budding.

Safe food: Food that provide maximum nutrition and quality while revealing a minimal hazard to public health and they assume any risk present to be minimal.

Safety: Safety is a component of quality. Many experts believe that food safety is the most important quality component since a lack of safety can result in serious injury and even death of the consumer.

T A Spoilage: The spoilage of low and medium acid canned foods by Clostridium thermosacharolyticum which breaks sugars and form acid and gas (moisture of H2 and CO2 ) resulted in swelling and in severe cases even bursting of can may occur and the spoiled food usually has a sour odour.

T cell: It is one of the lymphocytes (helper T cell) that differentiate in the thymus, possess highly specific cell-surface antigen receptors, and include some that control the initiation or suppression of cell-mediated and humoral immunity (regulation of T and B cell maturation and proliferation) and others that lyses antigen-bearing cells. It is also called T lymphocyte.

Table cream: It is also called coffee cream, single cream or homogenized cream. It is used in coffee and tests about 20% butter fat.

Table oil expeller: It is a type of the machine that is used for extraction of the oil from the oil seeds (Plate 313).

Table ready meat: Cooked and smoked sausages are called table ready meats.

Table wine: Table wine is a dry wine with low alcohol content. Dessert wines certified sweet wine.

U value: U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties.

Ubiquinone: It is one of the groups of lipid soluble quinones that are found especially in mitochondria and have a long isoprenoid side chain, and function in oxidative phosphorylation as electron carrying coenzymes in electron transport.

UHT milk: This milk is homogenized, heated to atleast 135oC for about 2-3 second, cooled rapidly and then packed in sterilized containers aseptically. The milk in packs can be stored for several months with out refrigeration. The nutrient loss is negligible. Used for making yogurt commercially as it does not need to be boiled again.

UHT pasteurization: The milk is heated to ~150oC for a fraction of seconds practically no holding period. It is also called ultra pasteurization.

UHT sterilization: It is method in which food is sterilized, cooled and then aseptically placed in previously sterilized containers which are subsequently sealed in an aseptic environment.

Ulcer: A break in skin or mucous membrane with loss of surface tissue, disintegration and necrosis of epithelial tissue (often with pus). It is something that festers and corrupts like an open sore.

Ulcerate: A tissue or skin thatbecomes affected with an ulcer is called ulcerate.

Ulceration: The process of becoming a tissue or skin ulcerated is called ulceration.

Vacreation: The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation.

Vacuum: The state of negative pressure.It is equal to atmospheric pressure minus absolute pressure.

Vacuum cooling: A technique of cooling vegetable (leafy vegetables, asparagus Brussels sprouts) having a high surface to volume ratio rapidly and uniformly by boiling off some of their water at 10C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling.

Vacuum drier: A drier used to dry heat sensitive products where low pressure lowers the temperature, helps to retain natural flavour and minimizes oxidation and browning is called vacuum drier (Plate 325).

Vacuum gauge: A gauge indicating degree of rarefaction (state or region of minimum pressure in a medium) below atmospheric pressure.

Vacuum packed: A packhaving much of the air removed before being hermetically sealed is called vacuum pack (Plate 326).

Wafer: A thin crisp cake, candy, cracker or chips is known as wafer.

Waffle: A crisp cake of batter baked in a waffle iron is called waffle

Warner-Bartzler Shear: It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat (Plate 331).

Wastage: Wastage is a term that can not be precisely defined by even moral value / judgment and defined on the context / situation on which it is used.

Waste water: Water that has been used in a manufacturing process and goes waste is called waste water. Wastewater i.e. effluent generated from various points at the plant such as outlet of Westfeling separator and Treatment tanks etc. is polluted and it must be given a treatment before draining so that pollution control board norms are met. It is achieved through a specific treatment in a plant called Effluent Treatment Plant. ETP treats the waste/polluted water coming from the plant and make it able to dispose off in the river by neutralizing its toxicity.

Water: Water (H2 O) is a clear transparent, colourless, odourless and tasteless liquid; neutral in reaction; boils at 100oC, freezes at 0oC and has maximum density (1 g/cm3) at 4oC. It exists as snow, ponds, lake, rivers, seas, oceans etc., also occurs as rain and is there in the form of moisture in atmosphere. Pure water is bad conductor of heat and electricity. Water is an essential part of the body structure as a carrier of nutrients and regulator of a number of body functions. Fruit and vegetables contain > 80% water and sometime upto 95% water e.g. cucumber, lettuce, marrow, lettuce, melon. The starchy tubers and seeds, for example yam, cassava and cork, contain less water, but even > 50%. So water content must be optimum at the harvesting time. The human body comprises of about 65 % water, while that of fruits and vegetables 80-90% water.

Xanthan gum: It is a polysaccharide that is produced by fermentation of carbohydrates by a gram-negative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonas compestris (Plate 340). Xanthan is not hydrolysed or degraded by humans.

Xanthine: A basic compound C5 H4 N4 O2 that occurs in animal or plant tissue, is derived from guanine and hypoxanthine, and yields uric acid on oxidation.

Xanthones: It is a group of yellow pigments e.g. mangiferin in mango,

Xanthophyll: Yellow hydroxyl carotene derivative (C40H550C) which is present in all green leaves together with chlorophyll and carotene. Xanthophyll is a pigment containing O2 derived from carotene.

Xeroderma pigmentosum: It is a genetic disorder inherited as a recessive autosomal trait that is caused by a defect in mechanisms that repair DNA mutations (as those caused by ultraviolet light) and is characterized by the development of pigment abnormalities and multiple skin cancers in areas exposed to the sun.

Yabby: It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food.

Yakitori: A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori.

Yam: It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas.

Yard–long bean: It is the edible 1 to 3 foot (0.3 to 0.9 meter) long thin stringless pod of a south Asian plant of a subspecies (Vigna unguiculata sesquipedalis) of the cowpea.

Yautia: It is one of the aroid plants (Xanthosomasagittifolium) chiefly of tropical America with starchy edible shaggy brown tubers that are cooked and eaten like yams or potatoes.

Yeanling: A young lamb or kid used for food is called yeanling. It is also called earling.

Yearling mutton: Meat obtained from 12-20 month aged sheep. It is also called Earling mutton..

Z -distribution: It is a probability density function and a normal distribution that has a mean equal to zero and a standard deviation equal to one and that is used in testing hypotheses about means or proportions of samples drawn from populations whose population standard deviations are known.

Zeatin: Zeatin is a cytokinin C10 H13 N5 O first isolated from the endosperm of Indian corn.

Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 343, 344 and 345).

Zein: Zein is a protein from Indian corn that lacks lysine and tryptophan and is used in making textile fibers, plastics, printing inks, edible coatings, and adhesives and sizes.

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market, or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration.

Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins/lectins.

Haff disease: A pyrolysis due to the excessive consumption of various fresh water fish which contain the vitamin antithiamine.

Ice bank cooling: Storing of fruit and vegetable in storage chamber with positive ventilation and system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-1⁰C temperature with 90% RH in the chamber is maintained. Ice Bank Cooler / Air forced cooler leads to desiccation of the produce (Plate 139). So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank coolers are useful for strawberry.

Jaggery: Raw brown / unrefined brown sugar in lump made from palm sap (Plate 142).

Jam: A preserved product prepared on boiling pectin contained in fruit pulp with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 143).

Kalamata / calamata: It is brine cured black olive grown in Greece.

Kamucha: Tea cider or fermented tea beverages is known as kamucha.The fermentation process take place by the presence of yeast and bacteria

Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water. It is fermented to make ready to serve drink which is known as Kanji. Each kilogram of the grated carrots yield just 7-8 litres of kanji.

Karl Fischer Titration: Karl Fischer Titration is used for estimation of moisture content of foods (low moisture products).

Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office.

Labelling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labelling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or descriptive matter, written, printed, embossed, graphic, perforated, stencilled or stamped impressions. It is attached to container, cover, lid, or crown of a food package.

Laboratory: A place equipped for experimental study in a science or for testing and analysis. Broadly, it is a place providing opportunity for experimentation, observation, or practice in a field of study.

Lacquer: It is a colloidal dispersion of a solution of cellulose derivative, resin and plasticizer in solvent and diluents, where in all these constituents dried in air by evaporation of solvents, thus yielding a transparent, hard and water proof film.

Macaroni: Pasta made from semolina and shaped in the form of slender tubes.

Macaroni wheat: It is tetraploid wheat and is preferred for making macaroni, vermicelli etc.

Macaroon: A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut.

Mace: An aromatic spice consisting of the dried external fibrous covering of a nutmeg.

Macronutrient: A chemical element (as nitrogen, phosphorus, or potassium) of which relatively large quantities are essential to the growth and health of a plant or a substance (as protein or carbohydrate) essential in large amounts to the growth and health of an animal.

Magnesium silicate: It is use as glazing and polishing agents in confectionery products.

Magness - Taylor Pressure Tester: It is used to study the compression or firmness of peas, pear and apples.

Naïve panel: It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study.

Nano technology: It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “ nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 10⁹. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959.

NaNO_2: Pink colour of cured meat is preserved by NaNO₂. It is effective against Cl. Botulinosm

Nanogram: It is one billionth of a gram.

Objective Methods: Objective Methods are used for evaluation of food quality. These are based on recognized standard scientific tests to any sample of the product without regard to its previous history. They represent the modern idea in quality control (QC) because the human element has been excluded. This method divided into three groups like physical, chemical and microbiological. The devices are used in this evaluation.

Obligate anaerobes: These microbes do no grow in the presence of oxygen.

Obligate parasite: Obligate parasites is host specific and grows on living host only and attach limited range of host and are very difficult or impossible to grow on artificial culture/media.

Obligate thermophile: These microorganisms grow at a temperature between 38-80^oC.

Oenology: Treatments used to prevent spoilage of wine is called oenology. It is synonym to that of enology.

Pack inspection: It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation.

Package: The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed.

Package store: A store that sells bottled or canned alcoholic beverages for consumption off the premises.

Packaging: Packaging is an industrial and marketing technique for containing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. Packaging is defined as an enclosure of products, items or package in a wrapped pouch, bags, box, cup, bottle or any container form to perform one or more of the functions as containment, protection and preservation, communication and utility or performance. Technically, packaging is a system or method by which a product from the manufacturing point to the consumer level reaches in a safe and sound condition at an affordable cost. The primary purpose of the packaging is to protect the food product, to keep it in good condition and to preserve the flavour until it reaches the consumer. It is therefore, very essential that a suitable form of the packaging is chosen for a finished product. Packaging is an art, which determines the buying decision of a consumer. or Wrapping / placement of objects in paper / other packaging materials, keeping in box, etc is known as packaging which has two main functions, to assemble the produce / objects in convenient units for handling and to protect them during transporting, marketing and storage which results in extended shelf life of the produce. "Packaging" play a very important role not only in ensuring safety of the product during transportation, storage and distribution and in conveying information about the pack contents to the consumers, but also ensuring desired sensory characteristics and microbiological soundless till consumed.

Q₁₀value: The number of times a reaction rate change with a 10^oC change in temperature is called Q ₁₀value. If reaction rate doubles with 10^oC change in temperature, Q ₁₀= 2. It is also called temperature quotient.

Q-enzyme: It is a branching enzyme responsible for formation of 1-6 bonds in amylopectin.

QHV process: It stands for Quality Has Value Process.

QO₂ : It is a unit for measurement of respiration. Or It is the oxygen uptake in microlitres per milligram on dry weight per hour.

Quailing: In this practice the oranges are kept in the baskets in which they are harvested to allow the fruit to loose little moisture. It is done for a couple of hours before transport to packhouse. This practice would allow the fruit to lose a little moisture which is called quailing. This operation is done for oranges to prevent Oleocellosis.

Qualitative measurement: It is a subjective / objective measurement of the quality of the product for presence of certain compound. It gives the idea of the presence or absence of the particular compound. It deals with the nature of the substance and not its amount or quantity.

Quality: Quality is a measure of the degree of excellence or degree of acceptability by the consumer. The quality may also be defined in term of end use and may vary depending upon consumer’s perception and need. Or quality is the totality of features and characteristics of a product that bear on its ability to satisfy stated or implied needs. It is a term defined by the consumer, buyer, grader, or any other client based on subjective and objective measurements of the food product.

R - Enamel can: The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments.

R value: R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties.

Rabbitto and putridity: The surface taint of the milk caused by Pseudomonas putrefaciens is called rabbitto and putridity.

Racking: An important operation for the wine production in which wine is siphoned off and is transferred to a fresh vat with the help of a false bottom. Racking is repeated decanting to remove the slowly setting cloud of the freshly fermented young wine. It is also called clarification. It is synonym to siphoning.

Rad: It is the unit of radiation dose being equivalent to the absorption of 100 erg/g of irradiated material.

Radappertization: It means complete sterilization of foods by using irradiation. It is equivalent to commercial sterility. High dose of the radiation (25-45 kGy) is required for killing all microbes.

Saccharification: The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification.

Saccharimeter: A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale.

Saccharin: A crystalline compound C₇H₅NO₃S that is unrelated to the carbohydrates, is several hundred times sweeter than sucrose, and is used as a calorie free sweetener.

Saccharomyces: It is one of the genus (Saccharomyces) of the family Saccharomycetaceae and is usually unicellular yeasts (brewer's yeast) that are distinguished by their sparse or absent mycelium and reproduced asexually by budding.

Safe food: Food that provide maximum nutrition and quality while revealing a minimal hazard to public health and they assume any risk present to be minimal.

Safety: Safety is a component of quality. Many experts believe that food safety is the most important quality component since a lack of safety can result in serious injury and even death of the consumer.

Table cream: It is also called coffee cream, single cream or homogenized cream. It is used in coffee and tests about 20% butter fat.

Table oil expeller: It is a type of the machine that is used for extraction of the oil from the oil seeds (Plate 230).

U value: U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties.

UHT milk: This milk is homogenized, heated to atleast 135^oC for about 2-3 second, cooled rapidly and then packed in sterilized containers aseptically. The milk in packs can be stored for several months without refrigeration. The nutrient loss is negligible. Used for making yogurt commercially as it does not need to be boiled again.

UHT pasteurization: The milk is heated to ~150^oC for a fraction of seconds practically no holding period. It is also called ultra pasteurization.

UHT sterilization: It is method in which food is sterilized, cooled and then aseptically placed in previously sterilized containers which are subsequently sealed in an aseptic environment.

Ultimate analysis: It is used for determination of a particular element or a compound in a food material.

Ultra heat treated milk: It is designation of the milk sold for liquid consumption after subjection to ultra high temperature to sterilize the milk by killing bacteria and other microbes including spores.

Vacreation: The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation.

Vacuum: The state of negative pressure. It is equal to atmospheric pressure minus absolute pressure.

Vacuum cooling: A technique of cooling vegetable (leafy vegetables, asparagus, brussels sprouts) having a high surface to volume ratio; rapidly and uniformly by boiling off some of their water at 1⁰C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling.

Wafer: A thin crisp cake, candy, cracker or chips is known as wafer.

Waffle: A crisp cake of batter baked in a waffle iron is called waffle

Warner-Bartzler Shear: It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat

Xanthan gum: It is a polysaccharide that is produced by fermentation of carbohydrates by a gramnegative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonascompestris(Plate 257). Xanthan is not hydrolysed or degraded by humans.

Yabby: It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food.

Yakitori: A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori.

Yam: It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas.

Yautia: It is one of the aroid plants (Xanthosoma sagittifolium) chiefly of tropical America with starchy edible shaggy brown tubers that are cooked and eaten like yams or potatoes.

Yearling mutton: Meat obtained from 12-20 month aged sheep. It is also called Earling mutton.

Yeast: Unicellular plant body, very minute in size containing cell wall, cytoplasm with one or more vacuoles and a single nucleus, cause alcoholic fermentation (Plate 258). Yeast usually has little or no mycelium, and reproduces by budding. It results in production of yellowish surface froth or sediment that occurs in saccharine liquids (fruit juices) in which it promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is used in the making of alcoholic liquors and as a leaven in baking.

Zeatin: Zeatin is a cytokinin C₁₀H₁₃N₅O first isolated from the endosperm of Indian corn.

Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 260, 261 and 262).

MAC: It stands for modified atmospheric coating.

Macaroni wheat: It is tetraploid wheat and is preferred for making macaroni, vermicelli etc.

Macaroni: Pasta made from semolina and shaped in the form of slender tubes (Plate 230).

Macaroon: A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut (Plate 231).

Mace: An aromatic spice consisting of the dried external fibrous covering of a nutmeg (Plate 232).

Mach number: It is a number representing the ratio of the speed of a body (flow velocity) to the speed of sound (sonic velocity) in a surrounding medium (as air).

Macro economics: Studies of economics in terms of whole systems esp. with reference to general levels of output and income and to the inter-relations among sectors of the economy.

Alstroemeria belongs to the family Alstromeriaceae. Alstroemeria flowers third in terms of popularity and foreign exchange earnings in Kenya after roses and statice. Alstroemeria is named after a Swedish botanist “Baron Klas von Alstroemer”. The popularity of this flower is still growing in the global perspective. It is one of the quickest growing flowers with varying colours like purple, lavender, salmon, red, pink, white, orange, yellow and bicolour. It is grown for cut flowers but is also popular as a potted plant. It is grown in the higher ranges of the Western Ghats, Himachal Pradesh, Jammu & Kashmir and Karnataka in India.

Alstroemeria belongs to the family Alstromeriaceae. Alstroemeria flowers third in terms of popularity and foreign exchange earnings in Kenya after roses and statice. Alstroemeria is named after a Swedish botanist “Baron Klas von Alstroemer”. The popularity of this flower is still growing in the global perspective. It is one of the quickest growing flowers with varying colours like purple, lavender, salmon, red, pink, white, orange, yellow and bicolour. It is grown for cut flowers but is also popular as a potted plant. It is grown in the higher ranges of the Western Ghats, Himachal Pradesh, Jammu & Kashmir and Karnataka in India.

ORIGIN AND DISTRIBUTION

The alstroemeria, sometimes called the Peruvian Lily, is native to Tropical America particularly Chile. There are some 30 species of alstroemeria that occurs in grasslands and Pampas of South America, Argentina, Bolivia, Brazil, Chile, Paraguay, Peru and Venezuela. In America, it flourishes in different climates from high in the Andes mountains to the deserts of Pacific coastline. Even deep into the tropics of Brazil, the plants flourish abundantly. It was introduced to Europe in 1753 when seeds were sent to Europe by Claus Alstroemeria of Sweden during his travels in South America. It was widely cultivated in England during the early 1800’s and it was John Hedgewood, the founder of the Horticultural Society who first introduced the white variety in 1832. Since then, the Alstroemeria has been hybridized extensively. It is named after a Swedish botanist, Baron Klas von Alstroemer, who brought the first seeds of A. oelegrina from South America to Europe. Columbia is the number one in the world as far as growing area of alstroemeria is concerned. The second and third positions are taken by the Netherlands and Japan respectively. Other producing countries are United Kingdom and Italy. Alstroemeria is a new introduction into the world floriculture scene.

Most commercial cultivars of alstroemeria are patented and protected through plant breeder’s rights. Because of the fact that quite a large number of new varieties and hybrids of alstroemeria are planted in various countries in each year, royalty is paid based upon their square footage under production or number of plants leased. The new Inca Collection bred by Konst Alstroemeria B.V. is a breakthrough in the presently dwarf alstroemeria assortment. The new extended range of alstroemeria cultivar offers the opportunity to grow these top quality perennials in the garden, pots and for cut flower. These dwarf type plants reaching a height from 20-50 cm, combine with the quality and colours of the long lasting flowers. New varieties have gained popularity in California (USA), New South Wales (Australia) and Spanish south east coastline, Sicily (Italy). However, for a very long time already alstroemeria has been cherished worldwide for its exotic flowers.

In India cultivation of alstroemeria has been started around Bengaluru, Pune and Hyderabad. It has been introduced in Palampur, Solan, Srinagar and hills of Uttrakhand and Ooty, to popularize this crop among growers for domestic and export markets (Singh, 2006).

INTRODUCTION

Alstroemeria is still a relatively new cut flower in the world market and the interest in it is continuously growing. This increase is due to the fact that this flower crop is fairly easy to cultivate and does not require special demands. Its flowers are beautiful and have a very long vase life. It is commonly known as Brazilian Parrot lily or Peruvian lily or Incan lily or Red Parrot Beak or New Zealand Christmas Bell. In the Dutch market, it is an important cut flower and gaining popularity in the international market. Recently some efforts have been made to popularize this flower in India as cut flower and pot plants by some multinational companies. Its cultivation has been started around Bangalore, Pune and Hyderabad. Recently it has been introduced in Palampur, Solan, Srinagar and Ooty, to popularize this crop among growers for domestic and export markets. This crop can be grown successfully on the hill areas of Uttaranchal. Mid and high hill areas are very suitable for growing it. Alstroemeria is a typical greenhouse crop, but can be grown in open under mild environments with partial modifications. It is a potential, low volume and high value crop for hill horticulture.

Introduction

Plant pathogens include fungi, bacteria, viruses, viroids, phytoplasma, and nematodes.

They have evolved different strategies for invading, feeding on, and reproducing inside plants.

Biotrophic pathogens require living tissue to grow and reproduce.

Necrotic pathogens kill host tissue at the onset of infection and feed on the dead tissue.

Viruses generally require living tissue for survival.

Common names:  Sessile joyweed, Joyweed, Dwarf copperleaf (English), Geluti (Hindi), Ponnanganni green (Tamil) Latin names: Alternanthera sessilis (L) Syn: Alternanthera nodiflora R. Br., Gomphrena sessilis (L), llecebrum sessile (L) Linnaeus belongs to family Amaramlnaceaes.

Habit and Habitat
 
Perennial herbs, pantropical, damp shady areas, swamps, pond margins, shallow ditches, road sides, low-lying waste lands, damp pastures, cultivated areas. In New Guinea, «a plant of damp places; ditches, wet headlands, roadsides; sometimes a weed of plantations, particularly at altitudes of 1500 m or higher. From near sea level to over 2000m» (Henty & Pritchard, 1975). In Tonga, «occasional as a waste area weed» (Yuncker, 1959).

Alternate bearing or biennial bearing is a term used in fruit crops to refers to trees that have an irregular crop load from year to year. It is a major problem in some of the fruit crops. Long term studies of flower and fruit production in some of the fruit crops demonstrated that the majority of shoots on a tree bear flowers and then fruits in one year, i.e. a greater than average crop and the next year most of the shoots will produce only leaves resulting in a smaller than average crop.Thus, it is characterized by heavy crop load in trees i.e. on year, followed by a light or no subsequent crop load i.e. off year. When on and off year sequence does not follow a systematic pattern it is called periodicity of cropping or irregular bearing. Phenomenon of alternation is more prominent in the perennial fruit crops particularly Anacardiaceae (mango, Pistachionut), Carylaceae (hazelnut), Oleaceae (Olives), Rosaceae (apple, Pear, Plum, Apricot, etc.), Rutaceae (orange, tangor, satsuma, etc.) and also in tamarind, Jamun etc.

Alternate bearing (AB) or biennial bearing (BB) is a major challenge to growers and traders of fruit crops. It is typically initiated by an abnormally heavy crop in trees (on year), followed by a light or no subsequent crop (off year).When on and off year sequence does not follow a systematic pattern it is called periodicity of cropping or irregular bearing. Alternate bearing is assigned due to genetic factor while irregular bearing may be due to lack of good orchard management practices. Alternation becomes entrained and difficult to change unless severe climatic events intervene, or drastic management interventions are made. A heavy “on” crop results in reduced vegetative shoot and root flushing, and less carbohydrate (energy reserves) build-up. Phenomenon of alternation is more prominent in the perennial fruit crops particularly in Anacardiacae (mango and pistachio), Carylaceae (Hazelnut), Oleaceae (olives), Rosaceae (apple, pear, plums, apricot etc), Rutaceae (orange, Tangor, Satsuma etc) and also tamarind, jamun etc. fruit crops. Within a tree species some cultivars are regular while others are alternate bearer e.g. in mango Amrapali is regular while Langra is strongly alternate bearer.

Marginal and sub marginal lands are being brought under cultivation to meet the demand of human and livestock in terms of rising demand of 6F viz., food, fodder, fuel wood, fibre and fertilizer. These in lands are unable to sustain productivity. Cultivation on such lands leads to imbalance in the ecosystem. In order to meet the above said demands and to conserve the natural resources, a diversified land use system needs to be adopted in different agro-ecological regions of the country as an alternative to conventional cropping systems. Through this approach, the biological productivity and quality of resource base of degraded lands can be significantly enhanced. Land use systems which are alternatives to crop production are called by the term ‘Alternate Land Use Systems’.

Milk is considered to be a perfect food which contains almost all the macroand micronutrients required for normal body growth. However, it is highly perishable in nature which poses problem during its storage. It gets spoiled within few hours after milking if not processed or cooled immediately. It can also be a source of several disease causing microbes as it is conducive for the growth of microorganisms.

Alternative agriculture is a production system that follows the concept of agroecology and does not use conventional methods. Natural farming, Bio-dynamic farming, Organic farming, Permaculture, Homa farming and many others are considered as alternative agriculture. In spite of some differences, these practices aim at preserving the environment and minimise the use or avoid synthetic agrochemicals. They rely on natural cycles, by using crop rotations, cover crops or no-tillage, etc.