Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.  They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes. These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.

2.  Food processing wastes are those end products
of various food processing industries that have
not been recycled or used for other purposes.
 They are the non-product flows of raw materials
whose economic values are less than the cost of
collection and recovery for reuse; and therefore
discarded as wastes.
 These wastes could be considered valuable by-
products if there were appropriate technical
means and if the value of the subsequent
products were to exceed the cost of
reprocessing.

3.  Waste management is the collection of all
thrown away materials in order to recycle
them and as a result decrease their effects on
our health, our surroundings and the
environment and enhance the quality of life.

4.  During the canning of fruits & vegetables and the
preparation of juices, squashes, jam, jelly, dried
product etc large quantity of waste material are left
over, and these have to be utilized for the
manufacture of the byproduct in order to reduce
the cost of production of the main product.
 The waste can be successfully utilized by setting up
a byproduct industry is should fairly costly venture
and its success depends upon the ready availability
of large quantity of the waste material in the
neighbourhood.
 Industry should used byproduct of a industry as
raw material in their production.

5.  Candied peel
 Oils
 Pectin
 Reformed fruit pieces
 Enzymes
 Wine/vinegar

6.  Peel from citrus fruits (orange, lemon, grapefruit) can
be candied for use either in baked goods or as snack
food. Shreds of peel are used in marmalades and the
process is similar to candying.
 In this, the process involves boiling the slices or shreds
of peel in 20% sugar syrup for 15-20 min. and then
increase to 65-70 brix as food is soaked for 4-5 days. It
is then removed ,rinsed and given a final drying in the
sun or hot drier.

7.  The stones and peel of fruit contains appreciable quantities of
oil or fat, used for culinary or toiletry applications.
 Palm kernel oil is well established as both as cooking and
industrial oil.
 The process in summary involves grinding the seeds/ nuts to
release the oil without a significant rise in temprature which
would spoil delicate flavours.

8.  Fruit pulp can be recovered and formed into synthetic
fruit pieces.
 The process involves boiling the fruit pulp to
concentrate and sterlise it. Sugar may also be added .
A gelling agent, sodium algiate is then mixed and
cooled pulp this is then mixed with a strong solution
of calcium chloride. The calcium and the alginate
combine to form a solid gel structure and pulp can be
reformed in fruit pieces.

9.  Three most important enzyme from fruits are papain
from papaya, bromelain from pineapple and ficin from
figs.
 Each is protein degrading enzyme used in such
applications as meat tenderizers, washing powders,
leather tanning and beer brewing.

10.  Although these are produced from fresh, high quality fruit
juices to obtain high quality.
 Solid waste should be shredded and then boiled for 20-30
min. to extract the sugar from the fruit and to sterlise the
liquid.
 Several batches of waste may be boiled in same liquid to
increase sugar conc. Then filtered through cloth to remove
the solids and cooled ready for inoculation with yeast.
 Liquid waste should be separated and the boiled for 1-15
min. and then inoculated with wine yeast and fermented.

11.  The pomace left after extraction of
apple juice can be dried and
utilized for the preparation of
pectin.
 Kernels of white apricot are sweet
and can be added, after removing
their outer coat, to apricot jam to
improve appearance and consumer
appeal.

12.  Abstract: Physical properties of apricot kernel are
necessary for the design of equipments for processing,
transportation, sorting and separating. In this paper the
physical properties of apricot kernel have been evaluated
as a function of moisture content varying from 3.19% to
17.46% (w.b.). With increasing in moisture content, kernel
length, width, thickness, Geometric mean diameter and
surface area increased; the sphericity varying from 59.79 %
to 62.21%; mass, thousand grain mass, volume and true
density increase from 0.380 to 0.448 (gr), 381.6 to 447.9
(gr), 0.442 to 0.463 (cm ) and 882.588 to 983.383 (kg/m )
respectively; The 3 3 porosity and bulk density decreased
from 52.68% to 51.33% and 471.6 to 406.8 (kg/m )
respectively; the 3 coefficient of static friction on all
surfaces increased as the moisture content increased; and
the rupture strength in weakest direction (through length)
decrease from 23.443 to 16.620 (N).

13.  Stem- cream of tarter.
 Seeds- separate and pressed to extract
oil, oil cake.
 Tartaric acid recover by crystallization.
 Tannin extract can be extracted from the
hulls of the decorticated grape seeds.
 Pomace left after preparation of grape
juice and wines is main waste product.
 From the pomace seeds can be
separated and pressed to extract an oil
which is edible in refined state.
 The oil cake can be used as cattle feed.
 The pomace can be used for preparation
of jelly.

14.  Core, seeds and peel utilized
for preparation of guava
cheese.
 Guava is rich in pectin so used
commercial production of
pectin from peel.
 Waste material: thick rind
with inner paragons.
 good raw material for high
class jelly(rich in pectin).
 Seeds are starchy so used for
flour making.

15.  Peel used as banana cheese similar like guava
cheese.
 Pseudo stem:-raw material for preparation of
paper pulp and also fibre in cloth.
 peel:- molasses for cattle and fermentation
into alcohol.
 Dried stone kernel:- flour making(5.56%
protein,16.1% fat,0.35% mineral,69.2%
carbohydrate.),good manure for plant
 Kernel oil:- soap and oil industry

16.  Abstract: The starches separated from kernels of five different Indian mango cultivars
(Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical,
morphological, thermal and rheological properties. Mean granule length and width of
the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1
μm, respectively. The shape of starch granules varied from oval to elliptical. Amylose
content of mango kernel starches from different cultivars ranged from 9.1 to 16.3%.
Totapuri kernel starch, with the largest mean granular size, had the highest amylose
content, while Chausa kernel starch, with the lowest mean granular size had the lowest
amylose content. The transition temperatures (To, Tp and Tc) and enthalpy of
gelatinization (ΔHgel) were determined using differential scanning calorimetry
(DSC). To, Tp and Tc varied from 73.4 to 76.3, 78.1 to 80.3 and 83.0 to 85.7 °C,
respectively. Chausa kernel starch showed the highest To, Tp, Tc, ΔHgel and peak height
index among starches from different mango cultivars. The rheological properties of the
starches from different mango cultivars measured using a dynamic rheometer, showed
significant variations in the peak G′, G″ and peak tan δ values. Totapuri kernel starch
showed the highest peak G′, G″, breakdown in G′ and lowest peak tan δ values. The
large-size granules of Totapuri kernel starch appeared to be associated with higher
values of peak G′ and G″. The turbidity of the gelatinized aqueous starch suspensions,
from all mango cultivars, increased with increase in storage period. Dashehari starch
paste showed lower turbidity values than other mango cultivars.

17.  Juice from waste part fermented into alcohol
and used in automobile.
 Core used as candy also recover juice and
also for preparation of jam with high quality
of pectin.
 Vinegar also prepared.
 Citric acid was also recovered from juice by
neutralizing it with CaCo3 and treating the
calcium nitrate formed to get citric acid from
lemon juice.

18.  By products: peel, rags and seed.
 Essential oil for cosmetics
industry, perfumer, confectionary.
 Peel oil of high quality: used
flavouring material in juice
beverages.
 Deoiled peel: citrus pectin.
 Rag: cattle feed
 Citrus seed: oil (0.54%), limoline
used in mosquito repellent.
 Citric acid also prepared from
citrus by fermentation.

19. Abstract:
Oil extracted from Citrus reticulata (mandarin orange)
seeds was investigated as a potential feedstock for
the production of biodiesel. The biodiesel fuel was
prepared by sodium methoxide-catalyzed
transesterification of the oil with methanol. Fuel
properties that were determined include cetane
number, cloud, pour, and cold filter plugging points,
kinematic viscosity, oxidative stability, flash point,
sulfur content, ash content, density and acid value.
The citrus seed oil methyl esters were found to
satisfy both ASTM D6751 and EN 14214 biodiesel
standards. The NMR spectra of the methyl esters of C.
reticulata seed oil are reported.

21.  “Food” means any substance, whether processed,
partially processed or unprocessed, which is
intended for human consumption and includes
primary food, Genetically modified or engineered
food or food containing such ingredients, infant
food, packaged drinking water, alcoholic drink,
chewing gum, and any substance, including
water used into the food during its manufacture,
preparation or treatment but does not include
any animal feed, live animals unless they are
prepared or processed for placing on the market
for human consumption, plants , prior to
harvesting, drugs and medicinal products ,
cosmetics, narcotic or psychotropic substances.

22.  Food safety means an assurance that the food is
acceptable for human consumption according to
its intended use.
 “Standard”, in relation to any article of food,
means the standards notified by the Food
Authority.
 It is of vital importance to all consumers & food
business operators- engaged in production,
processing, distribution & sale.
 It provides confidence to consumers that the
food they buy and eat will do no harm to them
and that they are protected from
adulteration/fraud.

23.  Prevent contaminating food with pathogens spreading
from people, pets, and pests.
 Separate raw and cooked foods to prevent contaminating
the cooked foods.
 Cook foods for the appropriate length of time and at the
appropriate temperature to kill pathogens.
 Store food at the proper temperature.
 Do use safe water for cooking food stuffs

24.  To meet a country’s sanitary and phytosanitary
requirements, food must comply with the local laws
and regulations to gain market access.
 These laws ensure the safety and suitability of food for
consumers.

25.  The Food Safety & Standards Act was enacted by
Government of India on 24th August, 2006
 For implementation/ enforcement , the Food
Safety & Standards Authority of India (FSSAI) was
constituted on 5.09.2008.
 Mandate :
Laying down science based standards for
articles of food and to regulate their
manufacture, storage, distribution, sale and
import, to ensure availability of safe and
wholesome food for human consumption and for
matters connected therewith or incidental
thereto.

26. After commencement of FSS Act, 2006,
following central acts was repealed:
 Food Adulteration Act,1954
 Fruit Products Order ,1955
 Meat Food Products Order,1973,
 Vegetable Oil Products (Control) Order,
1947
 Edible Oils Packaging (Regulation)Order
1988
 Solvent Extracted Oil, De- Oiled Meal and
Edible Flour (Control) Order, 1967
 Milk and Milk Products Order, 1992

27.  With the enactment of FSSA-2006 , the Govt. of India
has created Food Safety & Standards Authority of India
(FSSAI) as a single reference point for all matters
relating to food safety & standards , by moving from
multi-level, multi-departmental control to a single line
of command.
 FSSAI has been created for laying down science
based standards for articles of food and to regulate
their manufacture, storage, distribution, sale and
import to ensure availability of safe and wholesome
food for human consumption

28.  Framing of Regulations to lay down the Standards and guidelines in relation to
articles of food and specifying appropriate system of enforcing various standards
thus notified.
 Laying down mechanisms and guidelines for accreditation of certification bodies
engaged in certification of food safety management system for food businesses.
 Laying down procedure and guidelines for accreditation of laboratories and
notification of the accredited laboratories.
 To provide scientific advice and technical support to Central Government and State
Governments in the matters of framing the policy and rules in areas which have a
direct or indirect bearing of food safety and nutrition.
 Collect and collate data regarding food consumption, incidence and prevalence of
biological risk, contaminants in food, residues of various, contaminants in foods
products, identification of emerging risks and introduction of rapid alert system.
 Creating an information network across the country so that the public, consumers,
Panchayats etc receive rapid, reliable and objective information about food safety
and issues of concern.
 Provide training programmes for persons who are involved or intend to get involved
in food businesses.
 Contribute to the development of international technical standards for food, sanitary
and phyto-sanitary standards.
 Promote general awareness about food safety and food standards.

29. Fruit Products Order -1955,
promulgated under Section 3 of
the Essential Commodities Act -
1955, with an objective to
manufacture fruit & vegetable
products maintaining sanitary and
hygienic conditions in the
premises and quality standards
laid down in the Order. It is
mandatory for all manufacturers
of fruit and vegetable products
including some non fruit products
like non fruit vinegar, syrup and
sweetened aerated water to obtain
a license under this Order.

30.  Following minimum requirements are laid down in the
Fruit Product Order for hygienic production and quality
standards:
 Location and surroundings of the factory
 Sanitary and hygienic conditions of premises
 Personnel hygiene
 Portability of water
 Machinery & Equipment with installed capacity
 Quality control facility & Technical staff
 Product Standards
 Limits for preservatives & other additives

31. The Order lays down specifications and quality control requirements on
production and marketing of the following food products:
 Fruit Juice, Pulp Concentrate, Squashes, Cordials, Crush, Fruit Syrups, Nectar,
Aerated water containing Fruit Juice or Pulp and Ready to serve Beverages
 Fruit Nectar, Canned Mango Pulp (Natural & Sweetened), and Sweetened
Aerated Waters with no Fruit Juice or Fruit Pulp or containing less than 10%
of Fruit Juice or Pulp
 Sweetened Aerated Water with 10% or more of Fruit Juice of Fruit Pulp ƒ
Barley Waters (Lemon, orange, grape fruits etc)
 Synthetic Syrup, Ginger Cocktail, Ginger Beer, Ginger Ale and Sharbats 5)
Bottled and Canned Fruits and Vegetables
 Pickles in Citrus Juice or in Brine
 Jams and Fruit Cheese 8) Dehydrated Onions
 Fruit Jellies and Marmalades
 Sun-dried and Dehydrated Vegetables
 Candied and Crystallised or Glazed Fruit and Peel
 Mango Cereal Flakes Preserves
 Sun-dried and Dehydrated Fruits
 Fruit Chutneys
 Oil Pickles
 Tomato Juice and Soups
 Vegetable Soups

32. With regard to packing, marking and labelling of
containers of fruit products, the following
requirements have to be fulfilled:
 Packed shall bear the label as approved by the
Licensing Officer.
 The bottle shall be so sealed that it cannot be
opened without destroying the license number of
the special identification mark of the
manufacturer.
 The label should not contain any statement,
claim, design or device, which is false or
misleading in any particular concerning the fruit
products etc.
 Every beverage should contain at least 25% of
fruit juice in its composition otherwise it will be
treated as synthetic and in case of artificial
flavours the words 'Artificially Flavoured' shall
also be added.

33.  AGMARK is a certification mark employed on
agricultural products in India, assuring that they
conform to a set of standards approved by
the Directorate of Marketing and Inspection, an
agency of the Government of India.
 The AGMARK Head Office at Faridabad
(Haryana) is legally enforced in India by
the Agricultural Produce (Grading and Marking)
Act of 1937 (and amended in 1986).
 The present AGMARK standards cover quality
guidelines for 222 different commodities
spanning a variety of pulses, cereals, essential
oils, vegetable oils, fruits and vegetables and
semi-processed products like vermicelli.

34.  The Act was promulgated by Parliament in 1954 to make
provision for the prevention of adulteration of food.
Broadly, the PFAAct covers food standards, general
procedures for sampling, analysis of food, powers of
authorized officers, nature of penalties and other
parameters related to food.
 It deals with parameters relating to food additives,
preservative, colouring matters, packing & labelling of
foods, prohibition & regulations of sales etc. The
provisions of PFAAct and Rules are implemented by
State Government and local bodies as provided in the
rules

35.  The act clearly defines “What is meant by Food Adulteration and what is the
punishment given to person/manufacturer involved in the crime? The food is
considered adulterated if it fulfills any of the below:
 If food is sub-standard rotten, decomposed or obtained from diseased animal or is
insect- infested or is otherwise unfit for human consumption.
 If food contains any other substance which affects, or if the article is so processed as
to affect, injurious in the nature, substance or quality thereof
 if the article has been prepared, packed or kept under insanitary conditions whereby
it has become contaminated or injurious to health;
 if the article contains any poisonous or other ingredient which renders it injurious to
health
 if any colouring matter other than that prescribed in respect there of is present in the
article, or if the amounts of the prescribed colouring matter which is present in the
article are not within the prescribed limits of variability
 if the article contains any prohibited preservative or permitted preservative in excess
of the prescribed limits;
 if the quality or purity of the article fall below the prescribed standard.

36. HACCP Is:
 A system of control based on prevention of
problems by identifies specific hazards and
control measures to ensure total food safety
management.
 The system requirements are generic and
applicable to all food organisations
concerned with the food chain from
production preparation, processing,
packaging, storage and distribution until the
point of customer consumption.

37.  Look at your Process/ Product from A to Z
 Decide where hazards could occur
 Put in controls and monitor them
 Write it all down and keep records
 Ensure that it continues to work effectively.

38.  Maximize product safety.
 Improved management responsibility.
 Improved process control.
 Improved inspection testing.
 Moving the company towards a Quality
Management System.

39. 1.Hazard analysis, preventive measures.
2. Identify critical control points (CCP).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions to be taken when monitoring indicates
deviation from critical limits.
6. Establish procedures for verification that HACCP is working
correctly
7.Establish filing and record-keeping procedures

40.  Assess the food safety hazards that are reasonably likely to
occur and that must be controlled, upon experience, illness
data, scientific reports, or other information.
 Hazards can be biological, chemical, or physical.
 Use the process flow chart.
 Summarize the information in a Hazard Analysis
Worksheet.

41.  Identify the Critical Control Points (CCP’s) in the
process that will help you eliminated or minimize the
hazards.
 The number of CCP’s identified depends on the
product being produced, the ingredients (if any)
used, and the processing methods employed.

42.  Critical limits are not tolerances beyond which the related
CCP is out of control & a potential hazard can exist.
 CCP limits cannot be average values or ranges of values.
 Critical limits must be validated by the processor or be
supported by scientific data or literature.

43.  Monitoring is a scheduled observation of a CCP and its limits.
 The procedure must be reliable enough and performed often
enough to ensure that the hazard is under control.
 Determine what will be monitored, how it will be monitored,
when it will be monitored, and who will perform the
monitoring.

44.  When there is deviation from an established CCP,
corrective actions must be taken to prevent a product that
may be unsafe.
 Corrective action must include correcting the problem and
putting the process back in control, and placing the
product on hold pending evaluation of safety.
 Corrective action steps taken must be documented.

45. Verification
 Application of methods, procedures, tests
and other types of evaluation, in addition
to monitoring, to determine compliance
with the HACCP plan.
Establish Verification Procedures

46.  The HACCP plan must be on file at the facility.
 It must include documentation relating to CCP’s and any
action on deviations and/or disposition of product.
 Record reviews must be conducted periodically by qualified
staff members of HACCP plan to ensure it’s working
properly.

47.  Limits financial, legal and environmental liabilities.
 Promotes leading best practices.
 Improves market access for identity preserved (IP) or branded products.
 Develops new relationships between processors and producers.
 Unique to each operation and accommodates different situations and time.
 Flexibility of time frames for accomplishing stated goals and standards.
 Tracks products in all aspects of the producer’s operations.
 Identifies production inadequacies and improves operational efficiencies.

48. Abstract: This article discusses the nature and role of
Hazard Analysis Critical Control Point (HACCP) as a food
safety control system and, in particular, its role as an
element of public food safety regulation. The notion of
efficiency in food safety regulation is discussed and
related to the nature of food safety controls. It is
suggested that, if appropriately applied, HACCP is a more
economically efficient approach to food safety regulation
than command and control (CAC) interventions. The
economic implications of HACCP are discussed with
reference to estimates of the costs and benefits, in
particular for the food industry. Finally, the use of HACCP
as an international trade standard and the facilitation of
trade in processed food products is considered.


49. 1. “Best before” means the date which signifies the end of the period under
any stated storage conditions during which the food shall remain fully
marketable and shall retain any specific qualities for which tacit or express
claims have been made and beyond that date, the food may still be
perfectly safe to consume, though its quality may have diminished.
However the food shall not be sold if at any stage the product becomes
unsafe.
2. “Date of manufacture” means the date on which the food becomes the
product as described;
3. “Date of packaging” means the date on which the food is placed in the
immediate container in which it will be ultimately sold;
4. “Infant” means a child not more than twelve months of age;
5. “Lot number” or “code number” or “batch number” means the number
either in numericals or alphabets or in combination thereof, representing
the lot number or code number or batch number, being preceded by the
words

50.  Every bottle in which any fruit product is packed shall be so sealed that it cannot be opened
without destroying the licensing number and the special identification mark of the manufacture
to be displayed on the top or neck of the bottle.
 For Canned fruits, juices and vegetables, sanitary top cans made up of suitable kind of tin plates
shall be used.
 For Bottled fruits, juices and vegetables, only bottles/ jars capable of giving hermetic seal shall be
used.
 Juices, squashes, crush, cordials, syrups, barley waters and other beverages shall be packed in
clean bottles securely sealed. These products when frozen and sold in the form of ice shall be
packed in suitable cartons. Juices and Pulps may be packed in wooden barrels when sulphited.
 For packing Preserves, Jams, Jellies, and Marmalades, new cans, clean jars, new canisters, bottles,
chinaware jars, aluminium containers may be used and it shall be securely sealed.
 For Pickles, clean bottles, jars, wooden casks, tin containers covered from inside with polythene
lining of 250 gauge or suitable lacquered cans shall be used.
 For Tomato Ketchups and Sauces, clean bottles shall be used. If acidity does not exceed 0.5% as
acetic acid, open top sanitary cans may also be used.
 Candied fruits and peels and dried fruits and vegetables can be packed in paper bags, cardboard
or wooden boxes, new tins, bottles, jars, aluminium and other suitable approved containers.
 Fruits and Vegetable products can also be packed in aseptic and flexible packaging material
having food grade quality conforming to the standards laid down by BIS.

51. In addition to the General Labelling requirements specified,food shall carry
the following information on the label, namely,—
1. The Name of Food: The name of the food shall include trade name or
description of food contained in the package.
2. List of Ingredients: Except for single ingredient foods, a list of ingredients
shall be declared on the label in the following manner:—
(a) The list of ingredients shall contain an appropriate title, such as the term
“Ingredients”;
(b) The name of Ingredients used in the product shall be listed in descending
order of their composition by weight or volume, as the case may be, at the
time of its manufacture;
(c) A specific name shall be used for ingredients in the list of Ingredients.
(d) Added water shall be declared in the list of ingredients except in cases
where water forms part of an ingredient, such as, brine, syrup or broth,
used in the compound food and so declared in the list of ingredients.

52. Nutritional information – Nutritional Information or
nutritional facts per 100 gm or 100ml or per serving of
the product shall be given on the label containing the
following:—
(i) energy value in kcal;
(ii) the amounts of protein, carbohydrate (specify quantity
of sugar) and fat in gram (g) or ml;
(iii) the amount of any other nutrient for which a nutrition
or health claim is made.
4. Declaration regarding Veg or Non veg –symbols of
veg and non veg should be given.

53. Abstract:
Consumer concerns related to food safety scandals and
globalization of food production have resulted in a global and
interconnected system for the production and distribution of
food. In the last decade many public and private standards on
food safety and quality have been developed as a result of these
developments. Currently, there is proliferation of standards
worldwide. One effect is that, in particular, companies from
developing countries and emerging economies have problems to
comply with these standards. Another important effect is
increasing marginal costs of certification and accreditation,
which also puts pressure on company profits in industrialized
countries. The combined impacts of these effects ask for
strategies to revalue the cost/effectiveness of the certification
and accreditation system.


54.  Unnevehr, L. J., & Jensen, H. H. (1999). The economic implications of using
HACCP as a food safety regulatory standard. Food policy, 24(6), 625-635.
 Rashid, U., Ibrahim, M., Yasin, S., Yunus, R., Taufiq-Yap, Y. H., & Knothe, G.
(2013). Biodiesel from Citrus reticulata (mandarin orange) seed oil, a
potential non-food feedstock. Industrial crops and products, 45, 355-359.
 Trienekens, J., & Zuurbier, P. (2008). Quality and safety standards in the food
industry, developments and challenges. International Journal of Production
Economics, 113(1), 107-122.
 Fathollahzadeh, H., Mobli, H., Jafari, A., Rafiee, S., & Mohammadi, A. (2008).
Some physical properties of tabarzeh apricot kernel. Pakistan Journal of
nutrition, 7(5), 645-651.
 Kaur, M., Singh, N., Sandhu, K. S., & Guraya, H. S. (2004). Physicochemical,
morphological, thermal and rheological properties of starches separated
from kernels of some Indian mango cultivars (Mangifera indica L.). Food
Chemistry, 85(1), 131-140.
 R, Sasikumar. (2016). Postharvest technology of fruits and vegetables.
Biotech books, New Delhi.
 http://www.fssai.gov.in/home/about-us/introduction.html