College of Agricultural Engineering, Punjab Agricultural University, Ludhiana, 141 004
This paper reports about the energy use in making carrot preserve, apple-pineapple jam, tomato sauce and mango pickle. It is observed that the maximum manual energy is consumed in the operations of pricking, bottling and cutting for the carrot preserve, jam and sauce and mango pickle, respectively. The total energy use to preserve jam, sauce and pickle was observed to be 8306 7, 8620 3 6888 7 and 117 7 MJ respectively for one tonne of raw material
