Methods of Pasteurization Pasteurization is a process which consists of heating milk to a certain temperature for a definite time to ensure destruction of harmful bacteria. There are three methods of Pasteurization • Holding method or Batch process : In this method milk is held at 62.8 degrees centigrade for 30 minutes and then rapidly […]
Pasteurization of Milk and its Advantages Milk is a favourable medium for bacterial growth. Pasteurization destroys all pathogenic bacteria, including those causing typhoid, tuberculosis, diphtheria as well as yeasts and moulds. Advantages of Pasteurisation During pasteurization the nutritive value of milk is not altered to a great extent because the temperature employed is not high […]
Fruits : Pomes Pomes are fruits of apple and pear trees. The receptacle, surrounds the ovaries in the flower., enlarges ti become edible and juicy and encloses the cell containing the seeds. Fruits particularly citrus varieties and guava are a good source of Vitamin C. Yellow fruits like mango and papaya contain beta carotene. Banana […]
Fruits : Melons are commonly eaten raw. Melons belong to the same family as cucumbers. Melons are commonly eaten raw. Their flesh consists of about 94% water and only 5% sugar. The seeds striped of their hard coats may be eaten and also yield an edible oil.
Fruits : Drupes Drupes are edible fruits with a thin skin and juicy flesh enclosing a single seed ( stone ). Apricots, Cherries, Peaches and plums belong to this group.
Citrus Fruits These fruits belong to the genus Citrus which contains about 16 species of evergreen aromatic shrubs and trees mostly with thorny branches distributed throughout the tropical and subtropical regions of the world. The common citrus fruits are orange, Lemon and lime. The bright colour, pleasing flavours and sweetness makes them a favourite fruit. […]
Fruits :: Berries Berries are fruits with layers of pericarp ( fruit coat ) which are often homogeneous, except for the skin on the outside. The pericarp layers are pulpous and juicy. It contains seeds embedded in the pulp mass. The fruits have fragile cell structure that is damaged by rough handling or freezing.
Fruits and their Classification A fruit is a mature overy of a flower. The fleshy portion of the pericarp makes up the Chief edible portion of the fruit. A fruit is the edible and juicy product of a tree or plant and consist of the matured overy including its seeds and adjacent parts. Usually fruits […]
Eye is the organ of special sense of vision. It consist of eyeball accessory structure. Eye ball is almost spherical in shape. It is situated in anterior part of orbital cavity. Accessory structure of eyes are * Eyebrows * Eye lids. * Lachrymal apparatus * Extrinsic muscles of eye : There are six muscles moving […]
AGOMONI – Durga Puja is about ‘Inclusiveness.’ Artisans of every caste has a task.. It’s a festival which every bengali waits. The festival is started many days before the Durga puja in various forms. People from many states celerbates this is many way like dressed up in various forms and dance etc. Durga Puja is […]