Effect of Edible Coating on Quality Characteristics of Jaggery

This book is all about the storage and quality management. Basically retailers face difficulties to store the Jaggery (GUR) during rainy and summer season due to deterioration and lequifaction of jaggery. To identify the possible solutions to reduce the wastage of Jaggery and to solve the problems of jaggery retailers I worked under Post Harvest & Food Engineering Department of Agricultural Engineering for 6 Months. After a lot of research I found the economic and feasible solution to all the problems related to storage and quality maintenancement. I conducted several experiments and finally I got the favorable results that by applying Whey Protein Edible Coating we can increase the Shelf life of Jaggery during every season and we can reduce the degradation of Physical & Chemical qualities of jaggery as well.