* Deptt. of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141 004.
** College of Agric. Engineering, Punjab Agricultural University, Ludhiana 141 004.
The total production of fruits and vegetables in Indiais about 114 million tonnes and 35% of this productionis wasted due to inadequate processing and storage facilities. Canning is an important and well-developed preservation technique for increasing the shelf life of fruits and vegetables. This paperdeals with the energy requirement for canning of tomato, potato, saag and cowpea. The energy use for canning tomato, potato, saag and cowpea was found to be 6.8, 11.55,3.58 and 6.16 MJ/kg, respectively. The use of suitable sorter, cleaner, peeler and cooker can reduce manual energy use significantly. Also, pollution in the industry can be decreased using diesel as a replacement of coal.
