Government of India is promoting on development of startups in food processing sector. Being second largest producer of fruit and vegetables in the globe, Indian government choose food processing as “thrust and focus area” in 13th fifth-year plan. A questionnaire was developed to find the level of awareness in teaching faculty on food processing aspects. It was generally felt that faculty has minimal awareness on food processing areas. However results shown that they have high level of awareness on agricultural and food process aspects. In the light of faculty expected to be acting as mentors to promote thrust areas like food processing, a need is identified to train them. Aspects like surplus agri-products and production areas found to be known to people. However processed foods using technologies are not much known to the engineering faculty. To achieve the mission of Ministry of food processing industries, it is necessary to train manpower in the engineering colleges other than food processing institutes and farmers. Recommendations are made to strengthen the manpower in food processing entrepreneurship
: A restructured muskmelon gel was formulated based on muskmelon pulp by alginate texturization for subsequent stabilization. Since the viscoelastic properties of the gel is important for processing, investigation was undertaken to study the influence of alginate on the gel like behaviour of muskmelon pulp. Experimental data from dynamic rheometric experiments showed that both storage modulus (G ' ) and loss modulus (G '') at 25 o C of restructured pulp were higher than the nonrestructured pulp; statistical evaluation (P<0.05) indicated G ' values were significantly higher than G '' at all the frequencies tested. This implied that solid like properties were predominant. In addition low positive values of the slope of both modulii exhibited weak gel like properties for both the samples. The addition of sodium alginate and calcium to the pulp formed a complex increasing the firmness of muskmelon pulp. Effect of temperatures tested in the range of 25 to 85 0 C showed that the values of G ' or G '' were increasing for both the sample. Maximum storage modulus for both the samples was obtained at 85 0 C at any particular frequency. It may be concluded that addition of calcium/alginate complex increased the firmness of muskmelon pulp and changed its viscoelastic properties.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.