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 […]
Health
Pasteurization of Milk and its Advantages
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
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.
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
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
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
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
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 […]
Classification of Vegetable according to their Nutritive value.
Classification of Vegetable according to their nutritive value. Vegetables are plants or parts of plants served with the main course of a meal. Apart from the nutritive value, vegetables probably do more than any other group of foods to add appetising colour, texture and flavour to our daily food. Vegetables contain a wide range of […]
Psychological Functions of Food
Psychological Functions of Food In addition to satisfying physical and social needs, foods also satisfy certain emotional needs of human beings. These include a sense of security, Love and acceptance. Foe example Preparation of delicious foods for family members is a token of love and affection.