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ALPHABETICAL DIET

 ALPHABETICAL DIET Alphabetical diet is one in which one's take one letter diet for 26 days regularly. It starts from A and end in Z. It is basically a cooking and eating challenge and allows a variety of diet in every day life. It is not a weight loss plan. Here we discuss food and drinks available in Pakistan. LETTER 'A' APPLES Pakistan is the 10th largest apple producing country globally. The popular varities included Granny Smith, Golden Delicious, KallaKaku, Pink Lady and Red Delicious. Apples contain pectin, a natural fibre found in plants.It has a cholesterol lowering effect. Apples are low on the glycaemic index (GI) prevents diabetes. Apples are rich in polyphenols ' querctin' lower risk of hearth diseases and respiratory problems.  APRICOTS The apricot's native region is Central Asia. It is a fruit with a firm exterior and a soft interior that is smaller than a peach but looks remarkably similar. Apricots are a great food for supporting eye health sinc...
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JAGGERY PROCESSING

 JAGGERY PROCESSING


HARVESTING

Sugar cane is harvested by mechanical harvester, chopping the stems and leavening the roots.

Then, cut the stalks into short pieces known as billets.

Billets are loaded into bins and transport to sugar mills.

WASHING

Sugar cane arrived and washed to remove excess soil and rocks.

Cane is cleaned by flooding the carrier with warm water and sprayed by placing on agitating conveyers.

CRUSHING

First step in jaggery manufacturing operation is the weighing of cane and then transferred to crusher to extract the juice from cane stalks.

JUICE STORAGE TANK

Crushed juice is stored in storage tank and the pH at this stage is 5.2-5.3 and store for 2-3 hrs.

Clarification process is done in this tank to remove impurities.

The addition of lime in this tank improve the consistency of jaggery by increasing crystallization of sucrose.


CHURNING

The juice from storage tank fed to the churner, where further impurities are removed.

The pH of the juice in churner is around 5.8-6.0.

Mucilage of okra is added as flocculent, which interrupts dirt and forms colloid suspension.


JUICE BOILING

The juice pH in the boiling stage is 5.5.

Juice is heated and stirred in large big pan at 105-106 0C

COOLING

CHURNING

Liquid syrup is allowed to cool down at room temperature then stored in large barrels for 72 hrs.

Juice is again heated in the churner and boiled for evaporation

At this stage, the temperature is 118-1200C

BOILING

COOLING

Slight heated the juice and add citric acid, benzoic acid and potassium metabisulphite as preservative.

The juice is immediately removed and cooled with constant stirring. As temperature falls, jaggery begins to crystallize.


FILLING

MOULDING

The liquid is then poured and packaged in air tight bottle and container.

After 30-40 min, semi-solid jaggery is put in galvanized moulds and then separate it form and wrapped in plastic and store in cool and dry place.

LIQUID JAGGERY

SOLID JAGGERY


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