Agri And Food Processing – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Sat, 01 Jun 2019 04:02:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Agri And Food Processing – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 Modern Technology Of Fresh Processed Meat And Coated Poultry Products With Manufacturing Of Dried Meat Emulsions And Curing Of Poultry Products https://projectreports.eiriindia.org/product/modern-technology-of-fresh-processed-meat-and-coated-poultry-products-with-manufacturing-of-dried-meat-emulsions-and-curing-of-poultry-products/ Tue, 17 Nov 2015 07:25:51 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5880 The book Modern Technology of Fresh Processed Meat and Coated Poultry Products with Manufacturing of Dried Meat Emulsions and Curing of Poultry Products Emulsified Products, Muscle Proteins in Poultry Products, Occupational health Hazards among Meat Plant Workers, Mechanical Separation of Poultry Meat and its Use, Assurance of Quality and Quality process Control, Cleaning and Sanitation in Meat Plants, Poultry Feed, Commercial poultry Litter having Dried Citrus Peel, Manufacturing Process of Dried Meat Emulsions, Thermal Processing and Irradiation of Meat and Meat Products, Coated Poultry Products,  Marination, Cooking, and Curing of Poultry Products,  processing Water and Wastewater Treatment, Quality of Meat, Improving the Flavor of Poultry Meat, Chicken Nuggets/Asian small scale product(Fresh processed meat product, coarse mixture), Cured Chicken Meat Cuts, Precooked Cooked Products, Plant Economics of Buffalo Meat/Frozen meat with Slaughter House, Plant Economics of Chicken meat Processing Plant, Plant Economics of Chicken/Mutton (Sheep Meat) Processing, Plant Economics of Meat Chilling Frozen Meat, Plant Economics  of Oleoresins from Chilly, Plant Economics of Soy and Gluten  Based Mock. Meat.

The post Modern Technology Of Fresh Processed Meat And Coated Poultry Products With Manufacturing Of Dried Meat Emulsions And Curing Of Poultry Products appeared first on EIRI - eBooks and Project Reports.

]]> MODERN TECHNOLOGY OF FRESH PROCESSED MEAT AND COATED POULTRY PRODUCTS WITH MANUFACTURING OF DRIED MEAT EMULSIONS AND CURING OF POULTRY PRODUCTS

PREFACE

Fresh Processed Meat comprises meat mixes composed of finely comminuted, minced or sliced muscle meat, with varying quantities of animal fat adhering to the muscle meat or added separately. Flavouring is done by adding common salt and spices, curing is not practiced. In many products other non meat ingredients are added in smaller quantities for improvement of flavour and binding, in low cost versions larger quantities are added to extend the existing volume. The characteristic of this group is that all meat and non meat ingredients are added fresh (raw), either refrigerated or non-refrigerated. The heat treatment (frying, cooking) is only applied immediately prior to consumption to make the products palatable. In many instances, the consumer cooks the products prior to serving and products are consumed hot. Most of the fresh meat mixes are filled in casings, which defines such products as sausages. If other portioning is customary, the products are known as burgers, patties, kebab, etc.

The chicken meat industry also developed new products, which contributed significantly to meeting the global increase in demand for poultry meat. These can be compared to a few examples from the red meat and fish sector, e.g. breaded and fried meat slices of pork or mutton known as Escalope or Wiener Schnitzel and in the fish sector as fish fingers. The characteristic of such products is the coating of meat surfaces with flour, fat/flour mixes and/or breadcrumbs etc. In the poultry sector, similar products include chicken nuggets (ground meat mix), chicken sticks or fingers (muscle strips) or chicken schnitzel (breast muscle slices).

After the meat or meat mix is portioned, each portion is predusted by applying a thin layer of dry flour on the meat surface. This serves to firmly absorb the batter and the breading in the following steps of the processing. Battering consist of dipping the meat pieces in a semi liquid mixture of oil, eggs, water and spices, breaking is the coating with flour, fat/flour mixes and/or breadcrumbs. The final step in this process is heat treatment to stabilize the coatings on the meat surface. This short heat treatment in hot fat/oil (approx + 175 C) as part of the processing must be seen as a pre treatment only and does not cook the product. The final heat treatment is carried out by the consumer right before eating.

In large chicken industries, the above processes have been automated by using continuous processing lines. This industrial level processing mainly focuses on comminuted and reconstitued meat parts, in some cases mechanically deboned meat (MDM) is used for cost reduction.

The book Modern Technology of Fresh Processed Meat and Coated Poultry Products with Manufacturing of Dried Meat Emulsions and Curing of Poultry products contains 24 chapter on various aspects, i.e. Emulsified Products, Muscle Proteins in Poultry Products, Occupational Health Hazards amongh Meat Plant Workers, Mechanical Separation of Poultry Meat and its Use, Assurance of Quality and Quality process Control, Cleaning and Sanitation in Meat Plants, Poultry Feed, Commercial Poultry Litter Having Dried Citrus peel, Manufacturing Process of Dried Meat Emulsions, Thermal processing and Irradiation of Meat and Meat Products, Coated Poultry Products, Marination, Cooking, and Curing of Poultry prodeucts, Processing Water and Waste water Treatment, Quality of Meat, Improving the Flavour of Poultry Meat, Chicken Nuggets/Asian small scale product (Fresh processed meat product, coarse mixture), Cured Chicken Meat Cuts, Precooked Cooked Products, Plant Economics of Buffalow Meat/Frozen Meat with Slaughter House, Plant Economics of Chicken Meat Processing Plant, Plant Economics of Chicken/Mutton (Sheep Meat) Processing, Plant Economics of Meat Chilling Frozen Meat, Plant Economics of Oleoresins from (Chilly), Plant Economics of Soy and Gluten Based Mock Meat.

EMULSIFIED PRODUCTS

Product categories
View inside a mixer/blender showing the mixing paddles
Raw materials
Raw material condition
Maximum Recommended Length of Storage of Different Specifies of Meat at Various Temperatures for the Preservation of Optimum Quality
Bowl chopper with rotating blades contained under the hooded cover at the rear of the bowl.
Fat Melting Ranges of Speciies that Might Be Incorporated into an Emulsion Product
Processing procedures
Processing defects (formed products)
Uncured Poultry Roll (Boneless Breast Fillets)
Processing phases
Cured Turkey Ham (Boneless Thigh Muscles)
Processing Procedures
Bowl chopper with rotating blades contained under the hooded cover at the rear of the bowl
Common Curred Meat Defects
Poultry Frankfurter/Bologna (Boneless Breast, Thighs, Drumstick MJeat, Mechanically Separated Poultry, Trimmings)

MUSCLE PROTEINS IN POULTRY PRODUCTS

diagram illustrating how processing conditions and ingredients affect the functional properties of muscle proteins and the resulting quality attributes of finished poultry products
Protein composition of Poultry Skeletal Muscle
Organization of skeletal muscle structure
Schematic diagram of the myosin molecule
Salt concentration affects the water binding ability of raw turkey meat batters at pH 6.0
pH affects the water binding ability of raw turkey meat batters containing 0.5M NaCl.
pH affects the extractable protein content of turkey meat batters containing 0.5 MNaCL. Water binding was defined in this study as the ability of raw meat batter to hold added water upon centrifugation.
Electron micrograph showing the protein film formed on the surface of fat dropets in a highly comminuted poultry meat batter
Diagram illustrating the steps necessary to form a heat induced protein gel and subsequent quality of cooked poultry products
Electron micrograph of a cooked chicken meat batter made with 2.5% salt
Effect of cooking temperature on the ability of ground meat to hold water added after cooking

OCCUPATIONAL HEALTH HAZARDS AMONG MEAT PLANT WORKERS

Introduction
Injuries, Inflammation and Minor Cutaneous infections
Occupational Zoonoses Among Meat Plant Workers

MECHANICAL SEPARATION OF POULTRY MEAT AND ITS USE

Changes in labelling regulations
Use of mature fowl in baby foods
Kidney and reproductive organ removal
Bone and calcium content
Limitations on the use of mechanically separated poultry in products
Cholesterol, protein, and fat
Equipment
Example of machine for mechanical separation of poultry meat
Example of product from a modified separation
process that can be labeled as ground chicken
Types of mechanically separated poultry
Mechanical separation of poultry meat
Composition
Range of Composition of Mechanically Separated Poultry from Different Sources
Functional properties
Color and heme pigments
Flavor stability
Washing or surimi-like processing
Moisture, Fat, Protein, and Collagen Content of Raw and Cooked Mechanically Deboned Chicken Meat that was washed with Selected Washing Solutions
Examples of food products made with mechanically separated poultry meat
Textural Profile Analysis values from Mechanically Deboned Chicken Meat that was washed in Tap Water, Sodium Phosphate Buffer Solution, NaHCO3 Solution or Nacl Solution

ASSURANCE OF QUALITY AND QUALITY PROCESS CONTROL

Quality systems
The quality manual
Inspection systems
Process control
Current quality issues

CLEANING AND SANITATION IN MEAT PLANTS

General
Manual cleaning of working tables with brushes
Cleaning of wall with pressurized water care must be taken not to contaminate equipment
Effect of detergents (surfactants): Decrease of surface tension of water droplets and impact angle (below), dirt particles are easier loosened and removed from surface.
Foam cleaning
Disinfection techniques
Uncleaned (rinsed only) Many bacterial colonies (white spots)
After chemical cleaning Reduced numbers of bacterial colonies
After cleaning and disinfection very few bacterial colonies remaining
Effect of cleaning and disinfection on the number of bacteria image of impression plate samples taken from a meat container (plastic)
Disinfection of walls by using portable spray equipment for operator’s protection gloves and facemask are recommended
Disinfectants for the meat industry
Cleaning and disinfection plans

POULTRY FEED

Nutrient Requirements of Turkeys as Percentages or Units per Kilogram of Diet.
Nutrient Requirements of Broilers as Percentages or Units per Kilogram of Diet
Plasma
Materials and Methods
Nutrient Requirements of Leghorn-Type Laying Hens as Percentages or Units per Kilogram of Diet (90 percent dry matter)
Experimental treatments
Formula and nutrient analysis of diets on an as-is basis (%)
Feed manufacturing conditions of diets
Results
Least squares means of broiler performance consuming plasma in dry feed
Least squares means of body weight and survival
Materials and Methods
Experimental treatments
Results
Formula and calculated analysis of diets on an as-is basis (%)
Feed manufacturing conditions of diets

COMMERCIAL POULTRY LITTER HAVING DRIED CITRUS PEEL

A bar graph plot of test results from an efficiancy study of different litter materials on broiler performance , illustrating the percent of birds with carcass Grade A rating and the percent of birds without foot pad lesions or without breast blisters
A bar graph plot of data of foot pad scores from a poultry litter efficancy study
A bar graph plot of breast blister scores from the poultry litter efficacy study.
A plot of short term average bird weight and adjusted feed conversion data from an initial period of the litter material efficancy study.
Carcass Quality Results
Feed Conversion Results
Foot Pad Lesion Scores
Performance Data for Birds at 16 Days of Age
Analyses of Soiled Poultry Litter
Ammonia Levels
Coliform Counts
Nutrient and Nitrogen
Analysis

MANUFACTURING PROCESS OF DRIED MEAT EMULSIONS

Operational Example
A block diagram flow sheet illustrating the method of this method
A diagrqammaticillustration of an apparatus which may be used for forming the emulsion into a dried sheet product.
A comparative graph showing the effect of pH adjustment on vanation of moisture content with drying time for beef emulsion prepared with 1% salt and 10% added water.
A comparative graph showing the effect of water and fat addition to beef emulsion adjusted to pH 7.0 with KOH and 1% added salt on fat retentionin the dried product
Experimental Exakmples
Effect of pH and slat addition on final moisture content
Effect of pH on fat content of dehydrated beef
Effect of amount of water added to beef emulsion at pH 7 on fat content of dehydrated product andtexture of rehydrated meat

THERMAL PROCESSING AND IRRADIATION OF MEAT AND MEAT PRODUCTS

Introduction
Thermal Processing
Types of Thermal Processing
Irradiation
The currently accepted
irradiation doses by the PDA

COATED POULTRY PRODUCTS

Forming the product
Cut nuggets showing color and texture differences
Poultry Meat Content standards for certain Poultry Products
Prepare formulation
Flow diagram of coated poultry nugget and/or patty production
Formax F.200 forming machine
Formax forming machine mold plate
Formax F conveyor with Port fill
Formax F Conveyor with Poultry Plus
Nuggets in various shapes and colors
Formed chicken breast patties in two different shapes
Drum breader
Sprinkle applicator for predust
Batter application top submersion system
Batter application overflow system
Batter application on chicken system
Breader application
Breader application on battered chicken wings
Breader application Japanese bread crumbs
Diagram of an inline fryer
Diagram of extracted protein fibers and gelation bonds formed during cooking
Freezing and packaging
Diagram of the oxidation of unsaturated fats

MARINATION, COOKING, AND CURING OF POULTRY PRODUCTS

Introduction
Marination
Broiler market, percentage of product sold
domestically as marinated, unmarinated or mixed
Marination techniques
Vacuum blender used for mixing marinade and other ingredients with smaller particles of meat
Vacuum tumbler (in unloading position showing internal paddies) used for mixing marinade and other ingredients with larger meat particles or whole muscles
Injector showing conveyor belt full of whole breast muscles passing through injecting cabinet
Cooking
Stein JSO-IV in line Oven
Stein GCO Spiral Oven
Stein TFF-II Fryer, with top raised
Curing
Quality characteristics from meat curing reactions
Nitric oxide(NO) reaction pathway from fresh meat pigments to form curred meat pigments leading to the final cooked pigment form known as nitrosythemochrome
Reaction sequence from either sodium nitrate or sodium nitrite leading to the formation of nitric oxide (NO)
ALKAR batch oven with DDC computer controls for cooking and smoking of poultry products
ALKAR inline continuous cook/chill system with flow through processing for frankfurters or wieners

PROCESSING WATER AND WASTEWATER TREATMENT

Wastewater analytical measurements
Wastewater trteatment
Processing plant discharging into a municipal system (POTW, publicity owned treatment works)
Processing plant dischargeing to stream
Processing plant using land application
Average Concentration of Contaminants in Broiler Processing Wastewater Biochemical

QUALITY OF MEAT

Sensory quality attributes
Evaluating food with the five senses
Sample presentations and preparation
Sensory evaluation laboratory floor plan
Specific sensory test formats
Other profiling methods
Rating scales
Instrumental methods of analysis
Selected texture instrumental methods
Warner Bratzler shearing device
Warner Bratzler shear cell for an Instron UTM
Allow Kramer shear cell for an instron UTM
A typical texture profile analysis (TPA) curve pattern for chicken meat
Relationships between instrumental procedures and sensory panels for texture
Diagram of scheme to sample individual cooked breast muscle for sensory and instrumental tests
Instrumental Shear Values Corresponding to Sensory Tenderness Categories
Descriptive Texture Attributes and Definitions Used to Evaluate Intact Broiler Muscle
Spider web diagram of sensory evaluation of mechanically debonded broiler meat (MDBM ) and hand deboned fowl meat (HDFM)
A colorimeter being used to determine the numeric color value of a broiler breast fillet
Terms used for profiling the taste and Aroma of fresh and Reheated Chicken Meat

IMPROVING THE FLAVOR OF POULTRY MEAT

Cooked Ham/Entire muscle pieces formed together
Chicken Meat Bails

PRECOOKED COOKED PRODUCTS

Corned Chicken (traditional method, South America)

PLANT ECONOMICS OF BUFFALOW MEAT/FROZEN MEAN WITH SLAUGHTER HOUSE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF CHICKEN MEAT PROCESSING PLANT

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF CHICKEN/MUTTON (SHEEP MEAT) PROCESSING

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF MEAT CHILLING FROZEN MEAT

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF OLEORESINS FROM CHILLY

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF SOY AND GLUTEN BASED MOCK

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

The post Modern Technology Of Fresh Processed Meat And Coated Poultry Products With Manufacturing Of Dried Meat Emulsions And Curing Of Poultry Products appeared first on EIRI - eBooks and Project Reports.

]]> Start your own wheat flour mill (atta, maida, suji, bran & besan plant) with project profiles https://projectreports.eiriindia.org/product/start-your-own-wheat-flour-mill-atta-maida-suji-bran-besan-plant-with-project-profiles/ Sat, 31 Oct 2015 12:14:37 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5841 The book covers Nutrient Composition of Wheat Grain, Structure of Wheat, Ingredients made from wheat,  Types and Grades of Flour, Drum Wheat and Flour, Quality Characteristics of Wheat Varieties, Wheat Milling , Flour Preparation, Technology and Manufacture of Mini flour Mill, Food Grades, Standards, Laws and Regulations, Quality and Type of Wheat Flour for Various End-products, Wheat Germ: Technology for Separation and Stabilization, Milling of Wheat , Wheat processing Technology, Role of Wheat Flour, Selection of Packaging  Material for Storing Wheat Germ, Soft Wheat Based Products, Automatic Whole Wheat Chakki Plant,  5 Tons Wheat Flour Mills, 10 Tons Mini Wheat Flour Milling Machine, Wheat Milling Machine,  30 Tons Wheat Flour Mill Plant,  300-450 kg/h Wheat Flour Mill, 250 TPD Flour Mill Process Line, Grain Cleaning Equipment, Flour Milling Equipment, Packaging, Plant Economics of Chakki flour Mill, Plant Economics of Flour Mill (Atta, Maida, Suji, Brans),Plant Economics of Mini Flour Mill, Plant Economics of Roller Flour Mill (Atta, Maida, Suji), Plant Economics of Mini Flour Mill (Maize, Sorghum, Millet), Plant Economics of Roller Flour Mill (Mini) 50 TPD/Day, Plant Economics of Wheat Flour Mill (115 MT/Day), Plant Economics of Roller Flour Mill (300 MT/Day), Plant Economics of besan Plant, Plant Economics of Channa Dall and Basen, Supplier of Flour Mill Machinery.

The post Start your own wheat flour mill (atta, maida, suji, bran & besan plant) with project profiles appeared first on EIRI - eBooks and Project Reports.

]]> The book covers Nutrient Composition of Wheat Grain, Structure of Wheat, Ingredients made from wheat,  Types and Grades of Flour, Drum Wheat and Flour, Quality Characteristics of Wheat Varieties, Wheat Milling , Flour Preparation, Technology and Manufacture of Mini flour Mill, Food Grades, Standards, Laws and Regulations, Quality and Type of Wheat Flour for Various End-products, Wheat Germ: Technology for Separation and Stabilization, Milling of Wheat , Wheat processing Technology, Role of Wheat Flour, Selection of Packaging  Material for Storing Wheat Germ, Soft Wheat Based Products, Automatic Whole Wheat Chakki Plant,  5 Tons Wheat Flour Mills, 10 Tons Mini Wheat Flour Milling Machine, Wheat Milling Machine,  30 Tons Wheat Flour Mill Plant,  300-450 kg/h Wheat Flour Mill, 250 TPD Flour Mill Process Line, Grain Cleaning Equipment, Flour Milling Equipment, Packaging, Plant Economics of Chakki flour Mill, Plant Economics of Flour Mill (Atta, Maida, Suji, Brans),Plant Economics of Mini Flour Mill, Plant Economics of Roller Flour Mill (Atta, Maida, Suji), Plant Economics of Mini Flour Mill (Maize, Sorghum, Millet), Plant Economics of Roller Flour Mill (Mini) 50 TPD/Day, Plant Economics of Wheat Flour Mill (115 MT/Day), Plant Economics of Roller Flour Mill (300 MT/Day), Plant Economics of besan Plant, Plant Economics of Channa Dall and Basen, Supplier of Flour Mill Machinery.

START YOUR OWN WHEAT FLOUR MILL (ATTA, MAIDA, SUJI, BRAN, & BESAN PLANT) WITH PROJECT PROFILES

WHEAT

  • Total constituents (%) of wheat present in the main morphofogical parts
  • Structure of a wheat kernel (longitudinal section)
  • Wheat milling
  • Simplified flow diagram of the processes of flour milling
  • Wheat selection and blending
  • Cleaning
  • Wheat washing
  • Screens
  • Milling separators
  • Magnetic separators
  • Aspirations
  • Specific gravity separators
  • Dry scouring
  • Tempering
  • Conditioning
  • Warm conditioning
  • Hot conditioning
  • Steam conditioning
  • Milling Operations
  • Breaking
  • Sifting
  • Purifying
  • Reduction
  • Scratching
  • Entoleter
  • Air classification
  • Conveying system
  • Gluten
  • Flour treatments
  • Factors affecting gluten formation and development
  • Amount of water added to make the dough/batter
  • Kneading time and keeping time
  • Presence of fat/oil
  • Fineness of milling
  • Triticale
  • Wheat popcorn
  • Wheat flake processing
  • Products
  • Shredded products
  • Granular products
  • Biscuits, cookies and confectionery products
  • Gold fingers
  • Hand made vermicelli
  • Papad

NUTRIENT COMPOSITION OF WHEAT GRAIN

  • Chemical Composition of Whole Wheat Grain and its Various parts (per cent on dry matter basis)
  • Moisture
  • Protein
  • Gluten
  • Lipids
  • Carbohydrates
  • Distribution of Carbohydrates in wheat fractions
  • Vitamins
  • Distribution of B-Vitamins in the Wheat Kernel
  • Minerals
  • Mineral Composition of Wheat
  • Enzymes
  • amylase (Diastase)
  • Proteases
  • Lipase
  • Lipoxidase
  • Phenol and Aromatic Amine Oxidases
  • Peroxidases

STRUCTURE OF WHEAT

  • Endosperm
  • Bran Layer
  • Germ
  • Pericarp
  • Seed Coat and Nucellar Epidermis
  • Aleurone Layer
  • Morphology of the Wheat Grain
  • Germ or Embryo
  • Endosperm
  • Peripheral
  • Prismatic
  • Central

INGREDIENTS MADE FROM WHEAT

  • Introduction
  • Wheat
  • Commercial Wheat Varieties
  • Composition of Wheat
  • Ranges of major components in U.S. Wheat
  • Wheat endosperm proteins classified by Osbome’s Methods
  • Proteins
  • Carbohydrates
  • Essential amino acids in wheat fractions
  • Solubility and structural features of wheat proteins
  • Sugars and polysaccharides in wheat kernels
  • Lipids
  • Fatty acid composition of wheat and products
  • Minerals and vitamins
  • Mineral and phytate content of wheat kernels
  • Fiber
  • Pigments
  • Enzymes
  • Utilization of wheat
  • Products produced by conventional milling of wheat
  • Applications specific to soft wheat
  • Applications specific to hard wheats
  • Determining the Quality of wheat
  • What should be Tested
  • Tests for hardness
  • Quality Assurance Testing of Soft wheat
  • Quality Assurance Testing of Hard Wheat
  • Milling quality predictors
  • General Tests for Cereal Flours
  • Chemical and Physical Tests
  • Tests of Gluten Quality
  • Dough testing instruments

TYPES AND GRADES OF FLOUR

  • White flour
  • Breakdown of flour production
  • Brown flour
  • Whole  Meal Flour
  • Germ enriched Flour
  • Multigrain Flour
  • Organic Flour
  • Bread making Flour
  • Biscuit Flours
  • Plain or Self raising Flour
  • Cake Flours
  • Composite and Alternative Flours
  • Raw Mateials Suitable for Composite Products
  • Proportion of Non wheat Material (as per cent of totel flour) for Blending with wheat for breadmaking
  • Quality of Raw Materials
  • Grades of flour
  • Straight Flour
  • Patent Flours
  • Clear Flours
  • Red Dog Flours
  • Bran
  • Wheat Shorts
  • Germ

DURUM WHEAT AND FLOUR

  • Introduction
  • Materials and Methods
  • Results and Discussion
  • Wholemeal
  • Flour
  • Quality characteristics of bread wheat durum wheat and triticale
  • Changes in fat acidities of wholemeals/flours of bread wheat, durum wheat and triticale
  • Percent decrease in fat acidities in wholemeals/flours of bread wheat, durum wheat and tritical

QUALITY CHARACTERISTICS OF WHEAT VARIETIES 

  • Material and Methods
  • Results and discussion
  • Grain Characteristics
  • 1000 kernel weight
  • Test weight
  • Pearling Index
  • Physico chemical characteristics of grains of various varieties
  • Protein content
  • Ash content
  • Flour Characteristics
  • Protein content
  • Ash content
  • Physico chemical characteristics of flour of various varieties
  • Sedimentation value
  • Gluten content
  • Diastatic power
  • Rheological characteristics
  • Farinographic characteristics of flours of various varieties
  • Baking Characteristics
  • Bread quality
  • Bread making characteristic of flour of various varieties
  • Cookie quality
  • Cookie making characteristics of flour of various varieties

WHEAT MILLING 

  • Product and its applications
  • Technical aspects
  • Location
  • Process of Manufacture
  • Wheat
  • Quality Control and Standards
  • Pollution Control
  • Energy Conservation
  • Production Capacity
  • Utilities
  • Machinery and Equipment
  • Description

FLOUR PREPARATIONS 

  • Wheat
  • Bran
  • Germ
  • Endosperm
  • Classification
  • Hard wheats
  • Soft wheats
  • Durum wheat
  • Flour
  • Receiving
  • Cleaning
  • Conditioning
  • Milling
  • Milting of Wheat Flour
  • Specifications of wheat flour

TECHNOLOGY AND MANUFACTURE OF MINI FLOUR MILL 

  • Raw Material
  • Opportunity Rationable
  • Proposed product Mix
  • Production Process
  • Manufacturing Process of Wheat flour
  • Washing & Sorting
  • Conditioning
  • Gristing
  • Milling
  • Wheat Flour Making Machine
  • Packaging & Dispatching
  • Flour production process
  • Flour production process flow

FOOD GRADES, STANDARDS, LAWS AND REGULATIONS 

  • Introduction
  • Types of standards
  • Definition
  • Designation
  • Composition
  • Additives
  • Quality
  • Hygiene
  • Pesticide Residues
  • Packaging
  • Marketing and Labelling
  • Sampling, Analysis and Standards
  • Permissive
  • Mandatory
  • prohibitory
  • Presumptive
  • Recipe
  • The Degree of Standardization Sought
  • Complete
  • Partial
  • Minimum
  • Platform
  • Trading
  • Commercial
  • The binding force of the standard
  • Legal or Statutory
  • Voluntary
  • Draft
  • Temporary
  • Field of application of the standard
  • Factory
  • ContractualContractual
  • Selection of Method
  • National
  • International
  • Development of grades and standards of quality
  • Methods of Measurements
  • Establishing a Scale
  • Weighting of the Quality Characteristics
  • Applications
  • Food Laws and Regulations
  • Food Laws
  • Food Standards in India

QUALITY AND TYPE OF WHEAT FLOUR FOR VARIOUS END PRODUCTS 

  • How to measure wheat flour quality?
  • Flour Analysis Ash an index of flour extraction
  • Quality characteristics of wheat for different end uses
  • Protein the framework  of bread
  • Flour Treatments
  • Bleaching makes the flour whiter
  • Maturing strengthening of the flour
  • Malting Addition of malted barley flour
  • Enrichment Addition of nutrients to the flour
  • Type of Flour for various end products
  • Products of wheat flour in India
  • Chapati making machine
  • Process

WHEAT GERM: TECHNOLOGY FOR SEPARATION AND STABILIZATION 

  • Rich Source of Protein Comparison of proximate composition of wheat,
  • wheat flour, refined wheat flour and wheat germ
  • Technologies for Separation of wheat Germ
  • Stabilization of wheat germ

MILLING OF WHEAT 

  • Milling of Wheat
  • Composition of Endosperm, Germ and Bran of Wheat
  • Relationship Between the Physiological and Technological Parts of the Wheat Kernel
  • Milling Process
  • Traditional Milling
  • Modern Milling
  • Graining Cleaning
  • Conditioning or Tempering
  • Roller Milling
  • Debranning Diagram between Clean wheat and first Break
  • A Milling Diagram showing two parts of break rolls and three pairs of reduction rolls together with sifters
  • The Break System
  • The reduction system
  • End products of milling and Their Application
  • Millng Quality
  • Milling of Soft wheat vs Hard wheat
  • Flour Treatments Bleaching
  • Maturing

WHEAT PROCESSING TECHNOLOGY

  • Receipt
  • Pre cleaning
  • Fine cleaning
  • Grading
  • De stoning
  • Dust Collection
  • Storage Silos

ROLE OF WHEAT FLOUR 

  • Flour
  • Hard wheat
  • Soft wheat
  • Colour
  • Strength
  • Tolerance
  • Water Absorption
  • Uniformity
  • pH
  • Composition

SELECTION OF PACKAGING MATERIAL FOR STORING WHEAT GERM 

  • Materials and Methodology
  • Stabilization of wheat germ
  • ERH Studies of wheat germ
  • Selection of suitable packaging material
  • Results and Discussion
  • Calculated Permissible WTR of packaging material for raw and processed wheat germ
  • Water Vapour Transmission of various packaging material and its suitability for raw and processed wheat germ

SOFT WHEAT BASED PRODUCTS 

  • Cookies
  • Baked Product Classification
  • Batter type cookies
  • Foam Type Cookies
  • Rotary Mold Cookies
  • Wire Cut, Rout Press, and Rotary Molder
  • Typical Formula for Rotary mold Cookies
  • Cutting Machine Cookie
  • Wire cut Cookies
  • Sugar Wafers
  • Typical formula for Wafers or Ice Cream Cones
  • Sheeting and Gauging, Rotary Cutting, and Reciprocating Cutting
  • Cookie Ingredients Flour
  • Sugar
  • Shortening
  • Eggs
  • Milk Solids
  • Chemical Leavening Agents
  • Suggestions in Cookie
  • Making
  • Problems in Cookie Making
  • Cookie Dough Crumbles When handled and Rolled
  • Cookie Dough is Soft and Sticky
  • Cookie Dough is Tough and Resists Rolling Out
  • Cookies Shrink After Cutting
  • Cookies Spread Too Much During Baking
  • Cookies have Uneven Colour and May have spots
  • Cookies vary in size and shape
  • Crackers
  • Typical Saltine Cracker Formulab
  • Biscuits
  • Formulae for Sweet, Safty and Protein Enriched Biscuits
  • Mixing and Kneading
  • Sheeting and Shaping
  • Baking and Cooling
  • Packaging
  • Cakes and Pastries
  • Cake Types
  • Shortened
  • Unshortened Cake
  • Cake Making Ingredients
  • Essential Ingredients
  • Optional Ingredients
  • Structure Builders
  • Tenderizers
  • Moisteners
  • Driers
  • Flavours
  • Flour
  • Sugar
  • Shortening
  • Eggs
  • Milk
  • Water
  • Salt
  • Leavening Agents
  • Mechanical Aeration
  • Chemical Aeration
  • Vapour Pressure
  • Flavour
  • Cake Making Methods
  • Sugar batter Method
  • Flour Batter Method Advantages
  • Blending Method
  • Boiled Method
  • Sugar water Method
  • All in Process
  • Half a Minute at Low Speed
  • Two Minute at Fast Speed
  • Two Minutes at Medium Speed
  • One Minute at Slow Speed
  • Panning of Cake Batter
  • Baking
  • Baking and Cooking Losses
  • Characteristics of Cakes
  • External Characteristics
  • Volume
  • Colour of Crust
  • Symmetry of Foam
  • character of Crust
  • Internal Characteristics
  • Grain
  • Colour of Crumb
  • Aroma
  • Taste
  • Texture
  • Cake Faults and Remedies
  • Wrong Quality of Raw Material
  • Sugar
  • Shortening
  • Eggs
  • Baking Powder
  • Fruits
  • Improperly Balanced Formula
  • Baking Powder
  • Operational Mistakes
  • Types of Cakes
  • Formula for Sponge Cake and Agel Cake
  • Sponge Cake
  • Straight Sponge
  • Short Sponge
  • Angel Cake
  • Pound Cake
  • Other Baked Products
  • Pastry
  • Danish Pastry
  • Puff Pastry
  • Short Pastry
  • Hot Process Fie Paste
  • Wafers
  • Wafer Oven
  • Crisp Bread

AUTOMATIC WHOLE WHEAT CHAKKI PLANTS

  • Automatic Atta Chakki Plant
  • Bran Machine
  • Plan Shifter
  • Bran Machine
  • Plan Shifter
  • Roller Gear Set
  • Roll Arm
  • 18 Inch Into 5V Roll Pulley
  • High Speed Scourer
  • 18 inch into 5 V Roll Pulley
  • Roller Gear Set
  • Roll Arm
  • Intensive Dampner
  • Intensive Dampner

5 TONS WHEAT FLOUR MILLS

  • Flour mill basic info
  • Additional info
  • Product description
  • 5 Tons Wheat Flour Mills

10 TONS MINI WHEAT FLOUR MILLING MACHINE, WHEAT MILLING MACHINE 

  • Process Flow for 10T Wheat Flour Milling Machine
  • 10T Mini Wheat Flour Milling Machine Wheat Milling Machine
  • Wheat Flour milling machine have their new own characteristics
  • Main Parameters
  • Mini Wheat Milling Machine Pictures for Reference

30 TONS WHEAT FLOUR MILL PLANT 

  • Flour Mill Basic Info 30 tons wheat flour mil plant
  • Production Description

300-450 kg/h WHEAT  FLOUR MILL

  • The main Technical Specification and Targets of the function
  • Technological process
  • Structure and Adjustment of the Major Parts
  • Technological process
  • Feed control
  • Adjustment of roller gap
  • Flow Adjustment
  • Gap Adjustment
  • Fine adjustment
  • Adjustment during the operation
  • Adjustment of the wall board
  • Disassembly and assembly of the roller
  • Teeth of roller arrangement and the replace of the gear
  • Teeth of roller arrangement
  • Arrangement of the roller
  • Replacement of the gears
  • Transmission route and the adjustment of the belt
  • Transmission route
  • Adjustment of the transmission belt
  • Transmission route
  • Adjust the v-belt of the reel separator
  • Reel separator
  • Structure of the reel separator
  • Replacement of the silk
  • Replacement of the brush
  • Safe operation of the machine
  • Installation of the machine
  • Lubrication
  • Lubrication of the bearing
  • Lubrication of the gear
  • Lubrication of the other parts
  • Gap and dimension of the new machine
  • Inspect before running  inspect the tightness and reliability of the safe equipment
  • Inspect when running unloadly
  • Inspect after stopping the machine
  • Operation
  • Cleaning
  • Attentions
  • Common breakdown and method to settle
  • Trouble
  • Causes
  • Method to Settle
  • Trouble
  • Causes
  • Method to Settle
  • Stipulation of guaranteeing the repairment, replacement and return for the product quality
  • Packing list
  • Technical Data

250 TPD FLOUR MILL PROCESS LINE 

  • Flour mill basic info
  • Main Technical Parameters
  • Sngle Flour Milling Machine
  • Flour Milling Machine
  • Main Technical Data
  • M6FS Series flour milling machine
  • M6FC Series Flour Milling Machine
  • Main Technical Data
  • M6FX Series Flour Miling Machine
  • Main Technical Data

GRAIN CLEANING EQUIPMENT 

  • TQLZ Vibrating Separator
  • TQSF Series Gravity Grading Stoner
  • TQLM Series Horizontal Rotary Sieve
  • Advantages
  • FDMW Series Horizontal Wheat Scourer
  • TFXH Circular Aspiration Cleaning Machine
  • Advantages

FLOUR MILING EQUIPMENT

  • FMFG(Q) Series Roller Mill
  • Features
  • FQFD Series Purifier
  • FSFG Series plan sifter
  • FSFJ Series Double Bin Sifter
  • FSJZ Series Punchy Flour Loosner
  • FFPS Series Bran Brushing Machine
  • FFPD Series Bran Brusher
  • Features
  • Auxiliary machines of flour milling process machinery
  • Impulse Dust Filter
  • Wheat Washer
  • Intensive Dampening Machine
  • Centrifugal Fan
  • Flour Packing Machine Vibration Feeder

PACKAGING 

  • Packaging Needs of Whole Grains
  • Packaging Requirements of Flours
  • Recommended Packaging Materials
  • 1 Kg Unit Packs of Atta, Sooji and Maida
  • 5 kg Packs
  • 10 kg Packs
  • Basin
  • Fully Automatic Weigh Filler Machine
  • Technical Specifications

PLANT ECONOMIC OF CHAKKI FLOUR MILL 

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF FLOUR MILL (ATTA, MAIDA, SUJI, BRANS)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF MINI FLOUR MILL 

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ROLLER FLOUR MILL (ATTA, MAIDA, SUJI)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF MINI FLOUR MILL (MAIZE, SORGHUM, MILLET)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ROLLER FLOUR MILL (MINI) (50 TPD/DAY)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF WHEAT FLOUR MILL (115 MT/DAY)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ROLLER FLOUR MILL (300 MT/DAY)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF BESAN PLANT 

  • Introduction
  • Wheat is besan
  • Nutritional benefits of besan
  • Uses in Indan cuisine
  • Pakoras
  • besan Ladoo
  • Bikaneri Bhujia
  • Kadhi
  • Other Delicacies made of Besan
  • Besan for face, skin, and hair care
  • As a body pack and scrub
  • As a facial pack
  • As a hair pack
  • Make good use of gram flour
  • Manufacturing process
  • Plant Economics of Besan Plant
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Turn Over/Annum

PLANT ECONOMICS OF CHANNA DALL AND BASEN

  • Introduction
  • Process of manufacture
  • Manufacturing process of besan
  • Gram Pulse Dehusker
  • Gram (Chana)
  • Cleaning
  • Washing
  • Milling
  • Plant Economics of channa dall & besan
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

SUPPLIERS OF FLOUR MILL MACHINERY

  • Chakki Flour Mill Machinery
  • Flour Packaging Machine

 

The post Start your own wheat flour mill (atta, maida, suji, bran & besan plant) with project profiles appeared first on EIRI - eBooks and Project Reports.

]]> Technology of Spices (Masala) and Condiments (Cultivation, Uses, Extraction, Composition and Processing) https://projectreports.eiriindia.org/product/technology-spices-masala-condiments-cultivation-uses-extraction-composition-processing/ Sat, 13 Sep 2014 12:04:29 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2592 The book Technology of Spices (Masala) and Condiments with Project Profiles (Cultivation, Uses, Extraction, Compositions and Processing) covers Amla, Black Pepper, Cardamom, Chilli, Clove, Curcumin, Garlic, Ginger, Mint, Tamarind, Turmeric, Plant Economics of Amla Plantation, Processing and Preservation, Plant Economics of Black Pepper, Plant Economics of Clove Oil , Plant Economics of Curcumin, Plant Economics of Dry Ginger Powder and Oleoresin, Plant Economics of Drying of Red Chillies, Haldi, Dhania, Peas and Green Peas, Plant Economics of Peppermint Cultivation and Processing, Plant Economics of Tamarind Kernel Powder, Plant Economics of Turmeric Oil Extraction from Dry Turmeric.

The post Technology of Spices (Masala) and Condiments (Cultivation, Uses, Extraction, Composition and Processing) appeared first on EIRI - eBooks and Project Reports.

]]> The post Technology of Spices (Masala) and Condiments (Cultivation, Uses, Extraction, Composition and Processing) appeared first on EIRI - eBooks and Project Reports.

]]> Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste https://projectreports.eiriindia.org/product/complete-technology-book-plastic-processing-recycling-plastics-project-profiles-2/ Fri, 12 Sep 2014 12:35:08 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2589 The book Complete Book on Onion Cultivation, Dehydration, Flakes, Powder, Processing and Packaging Technology with Treatment of Onion Wastes covers  Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion,  Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying  of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue,  Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins),  Plant Economics of Onion Dehydration,Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

The post Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste appeared first on EIRI - eBooks and Project Reports.

]]> The book covers  Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion,  Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying  of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue,  Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins),  Plant Economics of Onion Dehydration, Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

INTRODUCTION

  • Uses
  • Green Onion as Alternative Medicine
  • Topical Application of Green Onion for Sore Throat
  • For Swoilen Feet
  • Side Effects of Onion
  • Dosage
  • Toxicology
  • Health Benefits of Onion
  • Respiratory Disease
  • Tooth Disorders
  • Anemia
  • Heart Disease
  • Sexual Debility
  • Skin Disorders
  • Cholera
  • Urinary System Disorders
  • Bleeding Piles
  • Onion powder
  • Historical Uses
  • Medicinal properties and health effects
  • Raw Onions
  • Health & Nutrition Benefits of Eating Onions
  • Spanish Onions
  • Eye irritation
  • Propagation
  • Varieties
  • European Onions
  • Storage
  • Production trends
  • Showing Major Onion Producing Countries of the World Country

ONION CULTIVATION

  • Introduction
  • Cultivares
  • Types of onion cultivars (open pollinated cultivars are underlined)
  • Soils and climate
  • Planting systems
  • Sowing
  • Nutrient management
  • Water management
  • Weed control
  • Disease control
  • Purple blotch
  • Stemphylium leaf blight
  • Anthracnose
  • Downy mildew
  • Botrytis leaf blight
  • Bulb rots
  • Insect pest control
  • Harvesting
  • Curing
  • Storing
  • Marketing

ONION DEHYDRATION

  • Composition of onion
  • Proximate composition and energy values of raw and dehydrated onion
  • Medicinal value of onion
  • Dehydrated onion
  • Onion varieties suitable for dehydration
  • Dehydration practices for onion
  • Solar drying
  • Reported varietal studies for onion dehydration
  • Convective air drying
  • Chemical composition of onion, fresh and dried under various temperatures
  • Fluidized bed drying
  • Microwave and freeze drying
  • Infra red drying
  • Vacuum drying
  • Freeze drying
  • Osmotic dehydration

PROCESS OF ONION DEHYDRATION

  • Processing Steps
  • Ingle line onion dehydrator
  • Power production and energy requirements
  • The details of each stage of a typical process
  • Geothermal Applications
  • Onion Dehydration

EFFECT OF PROCESS PARAMETERS OF OSMOTIC DEHYDRATION OF SUMMER ONION

  • Materials and Methods
  • Experimental procedure for osmotic dehydration
  • Measurement of total soluble solids
  • Osmosis of onion slices
  • Osmotic dehydration characteristics
  • Results and Discussion
  • Change in water loss of onion slice (7mm) with time in different sucrose solution
  • Change in water loss of onion slice (7mm) with time in different salt solution
  • Change in water loss of onion slices (7mm) within 24 hours time in different sucrose salt solution
  • Change in solid gain of onion slices (7mm) within 24 hours time in different sucrose salt solution
  • Influence of temperature on osmotic dehydration behavior
  • Effect of immersion time and osmotic solution concentration (60 brix salt) on behavior of summer onion slices at different temperature
  • Effect of immersion time and osmotic solution concentration (25’brix salt) on behavior of summer onion slices at different temperature
  • Effect of immersion time and osmotic concentration (55:15 brix sucrose salt) on behavior of summer onion slices at different temperature
  • Conclusions

ONION FLAKES

  • Reduced Cooking Procedure
  • Mash Formation
  • Emulsifier if desired, emulsifier can optionally be added to the mash as a processing aid
  • Other Optional Ingredients
  • Drying the Mash to Form Dehydrated Onion Products
  • Fabricated Chip Preparation
  • Dough Formulation
  • Optional Ingredients
  • Dough Preparation
  • Sheet
  • Frying
  • Fabricated Chip Characteristics
  • Vlatile Organic Flavor Compounds
  • Crispiness
  • Fabricated Chip Stability
  • Fabricated Chip Integrity
  • Soluble Amyopection (Ap)
  • Analytical Methods
  • Fat Content
  • Digestible Fat Content
  • Non digestible Fat Content
  • Moisture Content
  • Volatile Flavour Compounds
  • Firmness (Consistency) of Potato Mash by Back Extrusion Method
  • Flake Color
  • Hunter Color Determination
  • Objective
  • Soluble Amylose and Soluble Amylopectin
  • Initial Hardness and Fabricated Chip Integrity
  • Scope
  • Water Activity (Aw)
  • Fabricated Chip Thickness
  • Water Absorption Index (WAI)
  • Particle Size Distribution Test
  • Sheet Strength Test
  • Rheological Properties Using The Rapid Visco Analyzer (RVA)

HOMEMADE ONION FLAKES

  • Ingredients
  • Onions
  • Directions: (basically the same as the garlic powder)

GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES

  • Materials and methods
  • Irradiation and Storage
  • Microbiological Analysis
  • Determinations of Water Activity, Water Content and Optical Index
  • Pungency
  • Statistical Analysis
  • Results and discussion
  • Microbial load of packaged onion flakes at retail
  • Effect of gamms irradiation on microbial load of imported onion flakes
  • Irradiation doses and water content (WC) of onion flakes
  • Irradiation doses and water activity (aw) of onion flakes
  • Irradiation doses and optical index of onion flakes
  • Pyruvic acid content in onion flakes as a function of irradiation dose

ONION POWDER TECHNOLOGY

  • Key Machines for our vacuum Dried Onion
  • Powder Making Production line
  • Stainless Steel Chain Hoister
  • Onion Washing Machine
  • Onin Picking Up Belt
  • Onion Peeling Machine
  • Working Principle
  • Onion Slicing Machine
  • Onion Original Smell Protetion Tank
  • Vacuum Freezing Drying Machine
  • Basic Structure
  • Technical Parameter
  • Drying Onion Grinding Machine (Capacity 80-160 Mesh)
  • Dry Onion Powder Vacuum Packing Machine
  • Onion Powder
  • Sterilization Machine

USES FOR ONION POWDER

  • Meat Rubs
  • Bloody Marry Drinks
  • Spice Mixes
  • Dressings

ONION SEED PRODUCTION TECHNIQUES 

  • Environmental requirements for onion seed production
  • Cultivars
  • Temperature
  • Rainfall
  • Soils
  • Pollination
  • Methods of onion seed production
  • Bulb to seed method of onion seed production
  • Mother bulb production
  • Inappropriate broad leaved and appropriate dry grass for covering seed beds
  • Grass cover removed after emergence on raised beds
  • Preconditions and transpianting of seedlings
  • Seedling stage
  • Good qualities, disease free seedlings on raised beds and ready for transplant
  • Bed irrigation
  • Trimming
  • Furrow/irrigated beds before uprooting and lightly trimmed seedlings
  • Ridges preparation and field pre irrigation before transplanting
  • Field pre irrigation
  • Transplanting/spacing
  • Bombay red and Adama red
  • Fertilization
  • Crop Management After Transplanting
  • Irrigation
  • Weeding/Cultivation
  • Protection
  • Disease free and quality onion bulb productions
  • Mother Bulb Harvesting, Selection and Storage
  • Maturity
  • Bulb harvesting and curing
  • Cutting necks from bulb after curing
  • Appropriate cutting height of neck from bulb
  • Bulb selection and large bulb rejected
  • Bulbs rejected split, and whitish bulbs
  • Bulb selection
  • Bulb storage
  • True Seed Production
  • Quality and true to type bulbs selected and stored under good storage condition
  • Bulb planting time
  • Isolation
  • Land preparation
  • Planting/spacing
  • Fertilizer
  • Irrigation
  • Weeding
  • Pest control in onion
  • Pollination
  • Harvesting
  • Symptom of Purple blotch (Altermaria pom) on onion
  • Symptom of bulb rot (Sclerotium cepivorum) on  onion
  • Quality onion seed production field, protected from diseases and insects
  • Onion thrips (Thrips tabaci and its damage symptom on onion leaves
  • Early damage symptom of downy mildew (Peronospors destructor) on onion
  • Flowering onion pollinated by honey bees during the noon time
  • Drying umbels
  • Seed extraction
  • A mature umbel ready for harvest
  • Drying of the seed umbels under shade
  • Seed drying
  • Mowing and winnowing of umbels
  • Soaking of seed with clean water
  • Seed Storage
  • Seed quality inspection and timings
  • Separating clean seeds from light seeds and chaffs
  • Seed stored in a sack
  • Seed standard for onion seed production (FAO quality declared seed standards)

PROCESS OF PRODUCING LARGE DEHYDRATED ONION PIECES

  • Vertical axial section of a raw, unpeeled onion as received from the grower
  • An onion heart that has been peeled, rooted, and topped, as for conventional slicing and, in expanded view, rings for French frying cut therefrom
  • A peeled onion and, in expanded view, random quarters cut therefrom and typical shells or pieces of onion layer formed from a quarter and
  • An enlarged scale, a single shell and the epidermis and flesh portions thereof

PROCESS FOR CONTROLLING THE PINKING OF ONIONS 

  • Elevation view of a three stage onion dryer illustrating an apparatus for spraying the onion pieces with a basic solution before entering the dryer
  • Portion of the first stage of a dryer

DRYING TECHNOLOGIES

  • The onion model for Drying Technology
  • Onion model for drying technology
  • Dryer
  • Pinch analysis
  • Heat and mass transfer approach in pinch technique for drying
  • Production of animal feed before and after modifications according to results of pinch analysis

INFRARED DRYING OF ONION 

MICROWAVE DRYING OF ONION SLICES

  • Material and Methods
  • Materials
  • Measurement of initial Moisture Content
  • Microwave Drying Characteristics Water loss
  • Mass reduction
  • Microwave drying of onion
  • Moisture Diffusivity
  • Quality evaluation
  • Colour measurement
  • Water activity
  • Rehydration ratio
  • Specific energy consumption
  • Results and Discussion
  • Microwave drying of onion slices
  • Moisture Diffusivity of onion slices
  • Effective moisture  diffusivity of onion slices during microwave drying
  • Effect of process parameter on quality
  • Lightness of microwave dried onion slices
  • Water activity
  • Rehydrational characteristics of microwave dried onion slices
  • Water activity (aw) of microwave dried onion slices
  • Specific Energy Consumption
  • Specific energy consumption of Osmo microwave and microwave dried onion slices at different power levels
  • Conclusion
  • Notations Used

PROCESS OPTIMISATION OF VACUUM DRYING OF ONION SLICES 

  • Material and Methods
  • Sample preperation
  • Experimental design and statistical analysis
  • Experimental design for vacuum drying of onion slice
  • Final moisture content
  • Colour in terms of nonenzymatic browning
  • Flavour in terms of thiosulphinate content
  • Rehydration ratio
  • Results and discussion
  • Experimental combination for vacuum drying of onion slices for factorial design
  • Anova for the model selected and the responses
  • Regression coefficients of the second order polynomials relating the responses with variables
  • Final moisture content
  • Colour development
  • Flavour content
  • Contour plots of moisture content for untreated dried  onion slices
  • Rehydration ratio(RR)
  • Contour plots of colour change for untreated treated dried onion slices
  • Optimisation
  • Contour plots of flavour content for untreated treated dried onion slices
  • Conclusions
  • Contour plots of rehydration ratio for untreated treated dried onion slices

PROCESS OF VACUUM TREATING ONIONS

APPARATUS FOR PEELING SKINS OFF THE BULBS OF ONIONS 

  • Pnion peeling apparatus for practicing the method
  • Embodiment of a freating chamber in which slitting and air blowing processes are done
  • Plan view of an embodiment of a slitter
  • Elevation of an air blowing device
  • Enlarged perspective view of the slitter line showing the detailed structure

MAGNETIC DRIVEN ONION PEELER

  • Product description
  • Characteristics in short
  • Economic impact
  • Innovation
  • Technology
  • Quality
  • Productivity
  • Sustainability
  • Capacity
  • Product requirements
  • Technical Data
  • Motor power needed total
  • Drive of cup chain and peeling wheel
  • Centrifugal ventilator
  • Voltage motors (standard)
  • Volume of air
  • Weight

FLAVORING MATERIAL PREPARED FROM ONIONS 

  • Examples

PYRUVATE ENRICHED ONION EXTRACT 

  • Schematic representation of one embodiment
  • Preparation of the Extract
  • Characterization of the Extract
  • Antioxidant Activity
  • Inhibition (%) of AbTS Radical Generation
  • Total reducing power
  • ORAC in terms of B Carotene retention
  • Bioactivity and Toxicity in Mice Hepatocytes
  • Cell assay data

ONION EXTRACT FOR TREATING DAMAGED SKIN TISSUE

  • Onion Extract
  • Fat (Oil) Phase
  • Emulsifiers
  • W/O Emulsifiers
  • O/W Emulsifiers
  • Additives
  • Additional Active Ingredients
  • Customary Additives
  • Medicinal Application Observations with Patients with a Very Wide Variety of Scars
  • Medicinal Application Observation for the Prevention and Treatment of Stretch Marks

ONIONS WITH HIGH STORAGE ABILITY

  • Plant Development
  • Plant Having Low Pungency and High SSC
  • Storage decay

PACKAGING OF ONION PRODUCTS 

  • Onion Bags
  • Rigid Packages
  • Onion Pre-packs
  • Bulk Storage
  • Storage at Low Temperature
  • Recommended refrigerated storage conditions for onion bulb
  • Recommended refrigerated storage conditions for Spring (green) onion
  • Onion Storage at High-temperature
  • Direct Harvest Storage
  • Environmental regimes used during direct harvest storage system
  • CA Storage of Onions
  • Recommended controlled atmosphere composition for storage of onion bulbs
  • Recommended controlled atmosphere composition for storage of Spring (green) onions

ONION WASTE TREATMENT

  • Materials and methods
  • Feedstock
  • Seed Inoculum
  • Table 26.1 Onon Wastes Characterization
  • Table 28.2 Inoculum characterization
  • Methods
  • Experimental Studies
  • Results and discussion
  • Conclusions

PLANT ECONOMICS OF ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ONION DEHYDRATION

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ONION, GARLICS AND GINGER DEHYDRATION PLANT

  • Plant & Machinery
  • For Onion Powder
  • for Garlic Powder
  • for Ginger Powder
  • Fixed Capital
  • Raw Materials
  • for Onion Powder
  • for Garlic Powder
  • for Ginger Powder
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF POTATO AND ONION FLAKES

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

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]]> Meat Processing & Meat Products Handbook https://projectreports.eiriindia.org/product/meat-processing-meat-products-handbook/ Wed, 19 Feb 2014 12:31:20 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1263 Preservation of Meat, Fish and Eggs, Meat and Meat Products, Composition of Meat, Mutton, Pork, Organs Meats, Sausages, Raw Materials, Composition a nd Nutritive Value of Meat, Composition of Meat, Nutritional Value of Some Processed Meats, Toxic Compounds in Meat Products, Methods of Smoking, Meat Cookery and Cooked Meat Products, Action of Cooking, Improvement in Palatability, Destruction of Bacteria and Improving Stability, Types of Meats, Specific Cooking Methods, Cooked Meat Product Recipes, Frozen Boneless Pork Loin Roasts and Chops and much more...

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]]> MEAT PROCESSING AND MEAT PRODUCTS HAND BOOK

PRESERVATION OF MEAT, FISH AND EGGS

Asepsis
Application of heat
Use of low temperatures
Preservation by Drying
Use of Preservatives
Spices
Antibiotics
Preservation of fish
Preservation of eggs
Contents of egg:
Spray died whole egg.

MEAT AND MEAT PRODUCTS

Composition of Meat
Classification of Meat
Mutton
Pork
Organs Meats
Sausages
Cooking of Meats
Dry Heat Methods
Moist Heat Methods
Cooking Frozen Meat
Curing of Meat
Smoking

RAW MATERIALS

Composition and Nutritive Value of Meat
Copsition of Meat
Carbohydrates
Vitamins

NATRITIONAL VALUE OF SOME PROCESSED MEATS

Toxic Compounds in Meat Products

CURING

Ingredients Utilized in Meat Curing
Salt
Sugar, Corn Syrup Solids, and Honey
Nitrite and/or Nitrate
Nitrosamines
Levels of Nitrite and/or Nitrate
Phosphates
Sodium Ascorbate and Erythorbate
Potassium Sorbate
Monosodium Glutamate
Hydrolyzed Vegetable Proteins
Sodium and Potassium Lactate
Cured Meat Color
Muscle Pigments
Myoglobin
Role of Nitrite and/or Nitrate in Meat Color
Curing Methods
Dry Salt  Cure
Conventional Dry Curing
Pickle Cure
Thermal of Hot Cures

SMOKING

Purposes of Smoking
Composition of Smoke
Phenols
Alcohols
Organic Acids
Carbonyls
Hydrocarbons
Gases
Action of Smoke on Nutritive Value
Production of Smoke
The Nature of Smoke
Deposition of Smoke on Meats
Methods of Smoking
Types of Fuel
Cooking During Smoking
Temperature Conversion Tables
Liquid Smoke Preparations
Application of Liquid Smoke

MEAT COOKERY AND COOKED MEAT PRODUCTS

Action of Cooking
Denaturation and Changes in Solubility
Improvement in Palatability
Destruction of Bacteria and Improving Stability
Inactivation of Indigenous Enzymes
Surface Drying
Color Development
Methods of Cooking
Dry Heat Cookery
Moist Heat Cookery
Combination Methods of Cookery
Continuous Cooking Ovens
Microwave Cookery
Considerations in Selecting Cooking Methods
Types of Meats
Tender Cuts
Tough Cuts
Processed
Specific Cooking Methods
Broiling
Roasting
Frying
Braising
Pot Roasting
Stewing
Pressure Cooking
Simmering

COOKED MEAT PRODUCT RECIPES

Roast Beef
Raw Materials
Seasoning
Stuffing
Cooking
Chilling
Yield
Frozen Boneless Pork Loin Roasts and Chops
Raw Materials
Preparation and Stuffing
Cutting Loin into Chops
Government Specifications
Storage
Cooking
Frozen Boneless Pork Shoulder and Ham Rolls for Roast or Chops
Raw Materials
Preparation and Stuffing
Cutting Loin into Chops
Government Specifications
Storage
Cooking
Frozen Boneless Port Shoulder and Ham Rolls for Roast or Chops
Raw Materials
Preparation
Mixing
Stuffing
Freezing and Storage
Cooking
Frozen Boneless Beef Rolls for Grilling or Broiling
Raw Materials
Preparation
Stuffing and Pressure Packing
Freezing
Slicing Instructions
Cooking
Boneless Turkey Roasts
Raw Materials
Preparation of Meat
Typing the Roast
Processing
Cooking

RAW MATERILAS

Sausage and Canned Meals
Beef
Port
Veal and Mutton
Variety Meats
Mechanically Deboned Meat
Poultry Meat
Partially Defatted Tissue
Smoked Meats
Hams
Bellies
Pork Shoulders
Pork Loins
Processed Beef Cuts
Storage of Raw Materials
Certified Pork

SECTIONED AND FORMED MEAT FORMULATIONS

Sectioned and Formed Ham
Ingredients
Trimming and Cutting
Processing
Stuffing
Cooking and Smoking
Cooling
Beet Rolls
Ingredients
Preparation
Stuffing
Cooking and Cooling
Combination Ham-Soy Protein Isolate Product (66% Ham)
Ingredients
Processing
Stuffing
Cooking and Cooling
Combination Corned Beefsoy Protein Isolate Product (70% Corned Beef)
Ingredients
Processing
Cooking and Cooling
Combination Roast Beef-Soy Protein Isolate Product (70% Roast Beef)
Ingredients
Processing
Stuffing
Cooking and Cooling
Alternate Method for Beef-Soy Protein Isolate Product (70% Roast Beef)
Brine Preparation
Stuffing
Cooking and Cooling
Combination Roast Turkey Breast -Soy Protein Isolate Product (66% Turkey Breast)
Ingredients
Processing
Stuffing
Cooking and Cooling
Cooked Veal Rolls
Ingredients
Trimming and Cutting
Preparation
Stuffing
Cooking
Cooked Beef Rolls
Ingredients
Trimming and Cutting
Preparation
Stuffing and Pressure Packing
Cooking
Smoked, Chopped Turkey Loaf
Ingredients
Preparation
Stuffing
Smoking
Turkey Roll
Emulsion Preparation
Meat Preparation
Stuffing
Cooking
Turkey Ham
Ingredients
Trimming
Processing
Stuffing
Smoking
Turkey White Meat Turkey Ham Combination Roll
Ingredients
Emulsion Preparation
Meat Preparation
Stuffing
Smoking
Turkey Rolls
Types of Turkey Rolls
Improved 9-lb Turkey Roll
Ingredients
Preparation
Cooking
Oven Roasted Boneless Turkey Breasts
Raw Materials and Preparation
Trimming and Cutting
Processing
Stuffing
Cooking

SAUSAGES

Consumer Acceptance
Classification
Classification Using USDA Meat Inspection System
Steps in Processing
Grinding
Mixing
Chopping
Emulsifying
Stuffing
Linking and Typing
Smoking and Cooking
Chilling
Peeling and Packaging
Some Sausage Products
Coarse Ground Sausages
Fresh Pork Sausage
Whole Hog Sausage

FERMENTED MEAT PRODUCTS

Low Acid Products
High Acid Sausages
Semidry Sausage
Dry Sausage
Emulsion Type Products
Emulsification
Gelation
Emulsion Formation
Overchopping
Short Meat
Heat Breakdown

SAUSAGE FORMULATIONS

Ground Sausages
Instructions
Semidry or Summer Sausages
Instructions
Dry Sausages
Instructions
Emulsion-Type Sausages
Instructions
Liver Sausage and Braunschweiger
Instructions
Speciality Items
Instructions
Miscellaneous Sausages
Instructions
Mortadella
Instructions
Linguica (Portuguese Sausage)
Instructions

CASINGS, EXTENDERS AND ADDITIVES

Casings
Animal Casings
Regenerated Collagen Casings
Cellulosic Casings
Small Cellulose
Large Cellulose
Fibrous
Dry Sausage Fibrous
Clips and Thread Closures
Spices and Condiments
Additives
Ice or Water
Salt
Curing Salts
Ascorbates Erythorbates
Sugars
Phosphates
Glucono-d-lactone (GDL)
Acids and Liquid Smoke
Binders and Extenders
Soy Protein Extenders
Milk Protein Derived Extenders
Yeast Protein Derived Extenders
Sausage Flours and Starch
Colloids and Gums
Other Additives
Antioxidants
Bacterial Cultures
Flavor Enhancers

USE OF SPICES IN PROCESSED MEATS

Mustard
Black Pepper
White Pepper
Red Pepper
Paprika
Chili Pepper
Nutmeg
Mace
Coriander
Garlic
Sage
Cumin
Fennel
What and How you Taste
Flavors in Meat Products
Barbecue Sauce
Beef Stew
Beerwurst
Bologna
Cervelat
Chicken a la King
Chicken Loaf
Chill con Carne
Chorizo
Corned Beef
Cured Products (Ham, Bacon, Canadian Bacon)
Deviled Ham
Dry Sausage
Frankfurters (Hot Dogs)
Fresh Pork Sausage
Fried Chicken
Hamburger
Head Cheese
Italian Sausage
Knackwurst
Liver Spread
Liverwurst (Braunschweiger)
Luncheon Meat
Pastrami
Pepperoni
Pickled Fish
Polish Sausage (Kielbasa)
Pork and Beans
Salami (Cotto)
Salami
Scrapple
Sloppy Joe Sauce
Smoked Sausage
Smoked Pork Sausage
Summer Sausage (Beef Stick)
Swiss Steak
Vienna Sausage

CURED AND/OR SMOKED MEATS

Hams
Classification of Ham
Internal Temperature
Added Substance
Presence of Bone
Commercial Ham Manufacture
Curing
Smoking/Cooking
Cooked Ham
Baked Ham
Preparation
Country Ham
Preparation
Westphalian Ham
Preparation
Scotch Ham
Prosciutti Ham
Preparation
Honey Cured Hams
Preparation
Bacon
Canadian Bacon
Wiltshire Bacon
Beef Bacon
Jowl Bacon
Fat Backs and Heavy Bellies
Smoked Pork Loin
Picnic
Shoulder Butt
Corned Beef
Smoked Fresh Meat
Dried Beef
Procedure
Smoked and Cured Lamb
Smoked Tongue
Pickled Pigs Feet

REDUCED AND LOW FAT MEAT PRODUCTS

Effects of Reducing Fat
Effects of Fat on Flavor
Effect of Fat on Texture
Synthetic Fat Replacers
Fat Mimics
Hydrocolioids
Alginates
Carrageenan
Starches
Maltodextrins
Locust  Bean Gum
Guar Gum
Gellan Gum
Xanthan Gum
Konjac Flour
Cellulose and Cellulose Derivatives
Oat Bran and Oat Fiber
Animal Proteins
Gelatin
Milk Proteins
Serum Proteins
Plant Proteins
Soy Proteins
Yeast Hydrolysates
Hydrolyzed Vegetable Proteins
Frankfurters in the U.S. Market
Instructions

THE CANNING PROCESS

Cans
Types of Cans
Square and Puliman Base
Pear Shaped
Round Sanitary
Drawn Aluminium
Oblong
Can Materials
Retorts
Nonagitating Retorts
Continuous Agitating Retorts
Hydrostatic Retorts
Establishment of Retort Schedule
Pasteurized Canned Products
Closing
Pasteurizing Cook
Cooling
Storage and Shelf Life
Aseptic Canning

CANNED MEAT FORMULATIONS

Corned Beef Hash
Federal Meat Inspection Regulations
Preparation
Meat
Potatoes
Onions
Canning
Beef Stew
Federal Meat Inspection Regulations
Preparation
Meat
Potatoes
Carrots
Onions
Preparation
Canning
Chili Con Carne
Federal Meat Inspection Regulations
Preparation
Canning
Vienna Sausages
Federal Meat Inspection Regulations
Preparation
Canning
Meat Balls With Gravy
Federal Meat Inspection Regulations
Preparation
Canning
Sliced Dried Beef
Federal Meat Inspection Regulations
Preparation
Processing
Drying and Smoking
Canning
Luncheon Meat
Federal Meat Inspection Regulations
Preparations
Canning
Processing
Pasteurized
Potted Meat
Federal Mea Inspection Regulations
Preparation
Canning
Canned Hams-Pasteurized and Sterile
Federal Meat Inspection Regulations
Preparation
Smoking
Canning
Filling and Pressing
Closing
Processing
Pasteurized
Sterile
Plastic Packaged Hams
Preparation
Packaging
Processing

RESTRUCTURED MEAT PRODUCTS

Procedures
Chunking and Forming
Flaking and Forming
Tearing and Forming
Raw Materials
Tenderization
Size Reduction
Mixing
Stuffing and Reforming
Influence of Raw Materials on Selection of Processing Procedures
Desinewing
Mechanically Deboned Meat
Freezing and Storage
Restructured Meat  Formulations
Flaked and Formed Beef Steaks
Raw Materials
Processing
Flaked, Formed, and Diced Beef Steak
Raw Materials
Processing
Precautions
Flaked and Formed Breaded Veal Steaks
Raw Materials
Processing
Coating
Precautions
Flaked and Formed Breaded Pork Steaks
Materials
Processing
Coating
Precautions
Flaked and Formed Diced Pork
Materials
Processing
Precautions
Flaked and Formed Lamb Steaks
Materials
Processing
Precautions
Restructured Pork Roasts
Raw Materials
Processing
Precautions
Restructured Beef Roasts
Materials
Processing
Precautions

METHODS FOR TENDERIZATION OF MEATS

Rigor Mortis- Ageing and Conditioning
Electrical Stimulations (Es)
Tender Stretch Method
Tenderization with Salts and Acids
Providing Balanced Electrolytes
Proteolytic Enzymes-Ginger, Cucumis and Papain
Mechanical Methods
Tumbling, Massaging and Blade Tenderization
Pressure Treatment
Addition of Phosphates

QUALITY ASPECTS OF POULTRY MEAT AND ITS PRODUCTS

Physico-Chemical and Functional Properties of Poultry Properties of Poultry Meat
Composition of meat
pH
Water holding capacity
Shear force value
Emulsifying capacity
Emulsion stability
Cooking yield of poultry products
Microbiological Quality of Poultry and Poultry Products
Organoleptic Characteristics of Poultry and Poultry Products

DEVELOPMENTS IN MODIFIED ATMOSPHERE PACKAGING OF MEAT POULTRY AND FISH

Introduction
Modified Atmosphere Technology
Equipments and Films for Map
Effect of Gases on Map Foods
Effect of Oxygen (O2)
Effect of Nitrogen (N2)
Effect of Carbon dioxide (CO2)
Effect of Map on the Quality of Fresh Meats
Beef and Buffalo Meat
Pork Meat
Poultry Meat
Fish Meat
Effect of Map on Processed Meats
Sous Vide Products
Package Integrity and Quality of Map Foods
Cost Benefit Relationship
Conclusion

BROILLER CHICKEN

BUFFALOW MEAT PROCESSING

CHICKEN MEAT PROCESSING

CHICKEN/MUTTON (SHEEP MEAT) PROCESSING

CHICKEN SAUSAGES & CHICKEN HAMBURGER

FROZEN MEAT

PIGGERY MEAT PROCESSING

SUPPLIERS OF PLANT AND MACHINERIES

SUPPLIERS OF RAW MATERIALS

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]]> Technology of Chicken Meat and Poultry Products https://projectreports.eiriindia.org/product/technology-chicken-meat-poultry-products/ Wed, 19 Feb 2014 12:17:54 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1261 The Book Technology Of Chicken Meat And Poultry Products Covers  Introduction, Principles Of Meat Processing Technology, Pre-Slaughter Factors Affecting Poultry Meat Quality, Slaughter Through Chilling  Technology, Deboning Technology, Ingredients Of Non-Meat Ingredients, Manufacturing Meat From Poultry, Seasonings Used In Meat Processing, Heat Treatment Of Meat Products, Processed Meat Products Technology, Technology Of Washing Poultry During Processing, Manufacturing F Raw-Fermented Sausages, Manufacturing Technology Of Raw-Cooked Meat Products, Precooked Cooked Meat Products Technology, Processed Products From Chicken Meat, Manufacturing Of Meat Products, Unique Meat Products Technology, Fresh Poultry Meat Manufacturing Technology, Drying Of Meat Technology, Production Of Poultry Products, Plant Economics Of Chicken Farming (Hatchery), Plant Economics Of Chicken Meat Processing And Export, Plant Economics  Of Chicken Processing  With Slaughter House, Plant Economics Of Chicken Sausages & Hamburger, Plant Economics Of Piggery/Meat/Chicken Processing,Plant Economics Of Sausages, Salamis, Ham, Bacon & Chicken Loaf

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]]>  

TECHNOLOGY OF CHICKEN MEAT AND POULTRY PRODUCTS covers

INTRODUCTION

PRINCIPLES OF MEAT PROCESSING TECHNOLOGY

Meat processing technology
Equipment used in meat processing
Meat Gsrinder (Mincer)
Bowl cutter (bowl chopper)
Filling machine (sausage stuffer)
Clipping machine
Smokehuses
Smokehouses
Burning/smouldering of saw dust
Smoke generation through friction
Smoke generation through steam
Combined equipment
Brine Injector
Tumbler or Massager
Mixer/Blender
Emulsifying machine (colloid mill)
Ice flaker
Frozen meat cutter
Meat Processing Technologies Standard Praqctices
Cutting (reducing meat particle size)
Mincing (grinding) of lean and fatty animal tissues
Chopping animal tissues in bowl cutter (discontinuous process)
Chopping animal tissues in emulsifying machines (continuous process)
Frozen Meat Cutting
Cutting of fatty tissues
Salting/curing
Chemical aspects of salting
Chemical and toxicological aspects of curing

PRE-SLAUGHTER FACTORS AFFECTING POULTRY MEAT QUALITY

Harvesting
Feed withdrawal
Live production Management
Lighting and cooping
Environmental temperature
Carcass contamination
Short feed withdrawal
Long feed withdrawal
Feed withdrawal and microbiological  implications
Live shrink and carcass yield
Feed withdrawal andbiological implications
Injuries associated with catching and cooping

SLAUGHTER THROUGH CHILLING TECHNOLOGY

Slaughter
Unloading
Stunning
Killing
Feather removal
Scalding
Picking
Evlsceration
Chilling

DEBONING TECHNOLOGY

Adding value
Parts
Yield
Aging and deboning
Aging
Rigor mortis
Strategies to alleviate toughness
Portion control and uniformity

INGREDIENTS OF NON-MEAT

Categories of non-meat ingredients
Chemical substances used as ingredients
Non-meat ingredients of animal origin
Ingredients  of plant origin
Application of non-meat ingredients
Methods of application
During grinding
During chopping
Application to non comminuted meat
Treatment before application
Common salt (sodium chloride)
Levels used 1.5-3.0%
Seasonings (spices)
Water
Sodium Nitrite
Levels used 0.01-0.03%
Ascorbic acid, sodium ascorbate, erythorbate
Level used 0.03%
Phosphates
Levels used 0.05-0.5%
Sodium tripoly phosphate STPP (pH 9.8)
Sodium di-phosphate SDP (pH 7.3)
Milk protein
Gelatine
Blood proteins
Carrageenan
Transglutaminase
Vegetable oil
Sugars
Levels used 0.5-4.0%
Flavour enhancer
Food colourings
Preservatives
Antioxidants
Cereals, Legumes, Roots, Tubers and Vegetables
General
Cereals
Food Legumes
Roots and Tubers
Fresh
Flour
Starch
Gari
Vegetables and Fruits

MANUFACTURING MEAT FROM POULTRY

Examples for chicken cutting
Industrial method
Grading of chicken meat for large operations
Chicken white muscle meat with visible fat
(CH1) connectivetissue and skin removed
GRADE Chicken 2 Chicken muscle meat with adhering
Grading of chicken meat for small  operations

SEASONINGS USED  IN MEAT PROCESSING

Natural spices
Herbs
Vegetable bulbs
Extracts
Procession and handling

HEAT TREATMENT OF MEAT PRODUCTS

Heat treatment for microbial control
Enhancement of texture, flavour and colour through heat treatment
Heating parameters for meat products
Hurdle technology of heat treated products
Examples
Types of heat treatment
Reactions of microorganisms to thermal treatment

PROCESSED MEAT PRODUCTSTECHNOLOGY

Fresh processed Meat Products
Fresh sausages
Meat and non-meat ingredients
Processing of higher quality fresh sausages
Storage and preparation for consumption
Processing of local low-cost fresh sausages

TECHNOLOGY OF WASHING POULTRY DURING PROCESSING

Peroxycarboxylic Acid Antimicrobial Composition
Compositions of Carboxylic Acids and Peroxycarboxylic Acids
Liquid Peroxycarboxylic Acid Antimicrobial Composition
More About Liquid Peroxycarboxylic Acid Compositions
Other Fluid Compositions
Hydrogen Peroxide
Carrier
Adjuvants
Stabilizing Agents
Wetting or Defoaming Agents
Hydrotrope
Thickening or Gelling Agents
Formulation
Use Compositions
Methods Employing ixed Peroxycarboxylic Acid Compositions
Poultry Processing
Spraying Poultry
Immersing Poultry
Foam Treating Poultry
Gel Treating Poultry
Light Treating Poultry
Processing Poultry  Wash Water
Spray Application of a Mixed Peroxycarboxylic Acid Antimicrobial Composition Reduces Bacterial Pathogen Contamination on Poultry
Materials and Methods
Submersion Application of a Mixed Peroxycarboxylic Acid
Antimicrobial Composition Reduces Bacterial  Pathogen Contamination on
Poultry
Materails and Methods
Reduction of Spoilage or Decay Causing Bacterial on Poultry Carcasses
Materails  and Methods
Results
Recycling Mixed Peroxycarboxylic Acid Compositions in Poultry processing
Materials  and Methods
Results

MANUFACTURING OF RAW FERMENTED SAUSAGES

Biochemical processes in manufacture
Principles of manufacture
Raw materials
Importance of Bacterial
Importance of Salt, Curing Agents and Sugars
production methods
Drying/ripening

MANUFACTURING TECHNOLOGY OF RAW COOKED MEAT PRODUCTS

Classical raw cooked products
Principles of manufacture
Raw material and additives preparatory steps for processing
Other Animal Tissues
Additives and Spices
Additional measures for proper  cohesiveness and water binding
Technological procedures
Filling the product mixture into casings or other containers
Methods of heat treatment
Reddening
Hot-smoking
Cooking
Cooling of cooked products
Mode  of consumption
Raw cooked products othes than sausages

PRECOOKED COOKED MEAT PRODUCTS TECHNOLOGY

General principles of manufacture
Liver sausage/liver pate products
Animal tissues used and their origin
Coarse mixed liver products
Fine emulsion like liver sausage and liver pate
Impact of Heat Treatment on Product Quality
Blood sausage/blood products
Blood as a Raw material
Basic blood based products
Blood sausages
Traditional blood sausages
Central European blood sausages
Cooked  gelatinous meat mixes
Cereal sausage

PROCESSED PRODUCTS FROM CHICKEN MEAT

Chicken sausages
Sausages containing meat mixes including chicken meat
Sausages and other products with 100% chicken meat
Other chicken meat products
Coated /breaded products
Philippines delicacies with high sugar content
Chicken burgers, chicken longganisa
Chicken Nuggets

MANUFACTURING OF MEAT PRODUCTS

Traditional extended meat products
Extended Western style meat products (A.B.C.D. below)
Extenders
Fillers
Binders
Fresh coarsely ground meat products extended
Hamburgers (Burgers)
Chicken Burgers
Meat Balls (coarse)
Meat rolls, ground kebabs
Raw cooked meat products extended
Hot dogs, Viennasausages
Chicken viennas, Chicken hotdogs
Larger calibre sausages of the raw cooked type
Luncheon meat
Cooked Ham

UNIQUE MEAT PRODUCTS TECHNOLOGY

Spleenliver Sausage
Herb Sausage
Longganisa
Flossy Shredded Pork
Europe
South America

FRESH POULTRY MEAT MANUFACTURING TECHNOLOGY

DRYING OF MEAT TECHNOLOGY

Types of meat suitable for drying
Preparation of meat for drying
Meat drying techniques
Sun drying
Solar drying
Construction of solar dryers
Parameters of solar drying of fresh meat
Drying techniques using solar dryers
Quality of the Finished Product
Appearance
Colour
Texture
Taste and Flavour
Preparation of dried meat for consumption
Meat drying combined with additional treatments
Acceleration of meat drying by intensive salting
Charque
Pre-treated dried meats for snacks
Biltong
Pastirma
Jerky
Curing Preparation
Marinade method
Dry curing
Quick cook method
Dehydration
Consumption
Processed dried products combined with heat treatment

PRODUCTION OF POULTRY PRODUCTS

Ingredients and Reagents
Characteristicsof Raw materials
Chemicals and Ingredients
Buffer Preparation
Proximal Analysis
Moisture Determination
Protein Determination
Crude Fat Determination
Physical Measurements
pH Measurements
Expressible Moisture
Colour Measurements
Texture Measurements
Proximate Analysis of Samples
Pigment Removal
Effect of Water and Buffer Washings on Colour
Effect of Washing Variations
Buffer Washing
Water Washing
Effects of Water and Buffer Washings on Colour
Studies on the Effect of Various Types of Washings
Reduction in Volume of Buffer Applied in Washing
Reduction in the Water Washing Steps
Recovery of Precipitate from Butter Slurry
Recovery of Precipitate from Butter Slurry
Addition of Turkey Breast Muscle to Patties made with Washed MDTM from
Necks
Sensory Evaluation Studies
Patties Made with MDBM-Necks and MDTM Frames
Addition of Turkey Breast Muscle to Patties Made with Washed MDTM from Necks
Sensory Evaluation Studies
Juiciness Analysis
Texture Analysis
Flavour Analysis
Flavour Analysis
Colour Analysis
Overall Acceptability
Patties Made with MDTM necks and Ground Turkey Breast
Juiciness Analysis
Texture Analysis
Flavour Analysis
Overall Acceptability Analysis
Colour Analysis
Colour Preference Analysis
Composities

PLANT ECONOMICS OF CHICKEN FARMING (HATCHERY)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

PLANT ECONOMICS OF CHICKEN MEAT PROCESSING AND EXPORT

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

PLANT ECONOMICS  OF CHICKEN PROCESSING  WITH SLAUGHTER HOUSE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

PLANT ECONOMICS OF CHICKEN SAUSAGES & HAMBURGER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

PLANT ECONOMICS OF PIGGERY/MEAT/CHICKEN PROCESSING

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

PLANT ECONOMICS OF SAUSAGES, SALAMIS, HAM, BACON & CHICKEN LOAF

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
TurnOver/Annum

The Book Technology Of Chicken Meat And Poultry Products Covers  Introduction, Principles Of Meat Processing Technology, Pre-Slaughter Factors Affecting Poultry Meat Quality, Slaughter Through Chilling  Technology, Deboning Technology, Ingredients Of Non-Meat Ingredients, Manufacturing Meat From Poultry, Seasonings Used In Meat Processing, Heat Treatment Of Meat Products, Processed Meat Products Technology, Technology Of Washing Poultry During Processing, Manufacturing F Raw-Fermented Sausages, Manufacturing Technology Of Raw-Cooked Meat Products, Precooked Cooked Meat Products Technology, Processed Products From Chicken Meat, Manufacturing Of Meat Products, Unique Meat Products Technology, Fresh Poultry Meat Manufacturing Technology, Drying Of Meat Technology, Production Of Poultry Products, Plant Economics Of Chicken Farming (Hatchery), Plant Economics Of Chicken Meat Processing And Export, Plant Economics  Of Chicken Processing  With Slaughter House, Plant Economics Of Chicken Sausages & Hamburger, Plant Economics Of Piggery/Meat/Chicken Processing,Plant Economics Of Sausages, Salamis, Ham, Bacon & Chicken Loaf

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]]> Technology of Food Processing Industries (Hand Book) https://projectreports.eiriindia.org/product/technology-food-processing-industries-ebook/ Mon, 17 Feb 2014 07:18:49 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1214 TECHNOLOGY OF FOODS PROCESSING INDUSTRIES (EBook)

AMLA CANDY

Introduction
Material and Methods
Result and Discussion
Storage Study of Amla Candy
Summary and Conclusion

ASEPTIC PROCESSING AND PACKAGING

Introduction
Aseptic Processing of the Product
Condition for Aseptic Processing
Advantages of Aseptic  Processing and Packaging
Difficulties with Aseptic Processing and Packaging
Packaging for Aseptic Processing
Sterilization of the Packaging Materials
Sterilizing Agents
Aseptic Surge Tank
Aseptic Zone
Sterile Air
Pre Production Equipment Sterilization
Innovative Application
Conclusions

BAEL FRUIT

Introduction
Bael Fruit
Chemical Constituents "Bael" Fruit
Therapeutic Properties
Storage of Fruits
Processing of "Bael"

BANANA DEHYDRATION

Material and Methods

CITRUS FRUITS

Processing of Citrus Fruit
Major Constains in Juice Processing Juice Bittemess Juice Extrection
Frozen Juice Concentrate
Squash, Cordial and Syrup
Wine
Therapeutic Blends
Opportunities in Citrus Juice Processing
Sport or Isotonnesic Beverages
Energy Beverages
Nutraceutical/Herbal Beverages
Smart Beverages
Fun Beverages
Byproducts of Citrus fruits
Citrus Peel Oil
Citrus Pulp

CONSUMER PROTECTION AND FOOD PACKAGING (RULES AND REGULATIONS)

DAIRY PRODUCTS AND PROCESSING

Mlk Components
Variability of Milk Components
Special of Mammal
Concentrated  Dairy Products
Dried Dairy Products
Fermented Milk Products

DEHYDRATION OF RED CHILLIES

Material and Methods

FERMENTED DAIRY PRODUCTS

Introduction
Direct Acidified Cheeses
Direct Acidified Dahi
Direct Acidified Yoghurt
Direct Acidification
Torba Voghurt
Direct Acidified Labneh
Direct Acidified Chakka

EFFLUENT TREATMENT METHODS FOR FOOD INDUSTRIES

Introduction
Major Aim of Wastewater Treatment
Primary Treatment of Wastewater
Secondary Effluent Treatment
Method Extruded Potato Snacks

PRESERVATION OF MEAT  PRODUCTS (FERMENTATION TECHNOLOGY)

Introduction
Classification of Fermented Meat Products
Ingredients and Additives
Starter Cultures for Meat Fermentation
Sensory Attributes of Fermented Meat Products
Safety of Fermented Meat Products
Adversa Effects of Fermentation

FOOD PROCESSING SMALL SCALE ENTERPRISES

Introduction
Rural Enterprises Characteristics and Challenges
Selection of the Project by an Enterprenur
Procedures for Fruit and Vegetable Preservation
Equipment and Other Materials required for preservation of Foods
Preservation Technologies for Products
Preservation Technologies for Vegetables

ICE CREAM MANUFACTURE

IMPACT OF FOOD REGULATIONS ON THE FOOD SYSTEM

The Need for Food Regulations
Indian Food Laws Limitation
Natural Versus Artificial
Food Additives Non-Uniform  Treatment of Risks
Contradictory Provisions
Organochlorine Pesticide Residues
Utilisation of Edible Oilseed Flour
Obstacle to innovation
Need for Development of Standards
Sui Generis Approach to New Products
Need for Public Involvement
Concept of Food Safety Council

INFRAFED RADIATION AN INNOVATIVE TECHNIQUE IN FOOD PRESERVATION

Introduction
Principle and Theory
Radiators Used in Infrared Drying
Benefits of Infrared Drying over traditional drying methods
Application
Conclusion

MANUFACTURE OF NUTRITIOUS SNACK FOOD

Introduction
Extrusion Process
Raw Materials
Nutrient Availability
Anti Nutritional Factors
Quality Aspects
Espansion Ratios

NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES (FERMENTED)

Tea
Green Tea
Coffee
Cocoa (Theobroma cacao)
Beer
Wines

NON-THERMAL FOOD PRESERVATION

Introduction
Non-Thermal Food Preservation Technologies

NOODLES MANUFACTURE

Introduction
Materials and Methods
Preparation of Noodles
Analysis
Cooking Quality Tests for Noodles
Results and Discussion

OILS AND FATS

Structure of Fat
Essential Fatty Acids
Saturated and Unsaturated Acids
Storage
Characteristics
Extraction and Refining of Fats
Hydrogenation
Winterisation
Rancidity
Flavour Reversion
Smoking Point
Role in Cockery
Animal Fat
Lard
Plant and Vegetable Oils
Safflower Oil

POLY HOUSE  DRIED MUSHROOM SLICES

Introduction
Materials and Methods
Results and Discussion

PREPARATION OF DIABETIC COOKIES

Introduction
Materials and Methods
Results and Discussion

PRESERVATION OF MEAT, FISH AND EGGS

Asepsis
Application of heat
Use of Low Temperatures
Preservation by Drying
Use of Preservatives
Spices
Antibiotics
Preservation of Fish
Preservation of Eggs

PRESERVATION OF MILK AND DAIRY PRODUCTS

Preservation of Milk
Preservation of Dairy Products

PUFFED POTATO CUBES

Introduction
Review of Literature
Blanching
Dehydration of Potato
Puffing
Textural Properties
Materials and Methods
Development of the Product
Physical Properties
Experimental Plan
Puffing Systems
Results and Discussion
Colour Studies
Sensory Evaluation
Summary  and Conclusions

PULSES PROCESSING

Introduction
Selection
Storage
Nutritive Value
Processing of Pulses
Important Terms Associated with Pulse Processing
Toxins in Pulses
Pulse Products

READY KHAMAN MIX

Introduction
Materials and Methods
Results  and  Discussions
General Characteristics

SAPOTA-PAPAYA FRUIT BAR

Introduction
Preparation of Fruit Bar
Analysis
Results and Discussion

SOYA PRODUCTS (FERMENTED)

SPORTS FOODS AND DRINKS

Introduction
Requirements of Different Athletes
Tenents in Designing Sports Foods and Drinks
Characteristics of Sports Foods
Sports Nutrition in Mountaineering
Diet Recommendations for Athletes
Legislation for Sports Foods and Drinks
Sports Drinks and Vesus Energy Drinks
Sports Foods A-New Market for the Food Industry
Market Status  of Sports Foods

SUGAR AND SUGAR PRODUCTS

Types of Sugar
Brown Sugars
Liquid Sugars
Processing of Sugar from Sugarcane from Sugarcane
Refining of Sugar
Physical and Chemical Properties
Types of Honey
Honey Products
Various Forms of Sugar Used in Cookery
Poly and Other Oils
Some Interfering Substances Explained
Recipes for Fondant and Brittles
Importance of Sugar

SURFACE DESIGN  IN FOOD PACKAGING

The Responsibilities
The Creation
The Formula
The Brand
The Illustration
The Text
The Colours
TheTesting

SWEET POTATO PRODUCTS

Materials and Methods
Results and Discussion

TECHNOLOGIES AND PACKAGE OF BANANA

Pre Harvest Practices to Obtain Quality Banana
Post Harvest Package of Technologies

Pre-Harvest Practices to Obtain Quality Banana
Post Harvest Package of Technologies

TOMATO PUREE

Introduction
Materials and Methods
Results and Discussion

BAKERY PROJECT PROFILE

Location
Statutory Procedures
Arrangement of Finance
Planning Layout
Selection of Equipment
Electricity
Total Space Required for the bakery
Working Capital
Financial Projection

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.

EIRI services are:

Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to Financial Outlays and Sector – wise Classification are immensely useful for :

Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

 

Food processing sector India′s investment destination

India has a major role in the future of global food business as it has a strong base in agriculture and provides a large and varied raw material base for Food Processing industry. It is a country of over 1.10 billion consumers and there is a largely untapped domestic market of 1000 million consumers in the food processing sector and two hundred million more consumers are expected to shift to processed food by 2010.

Major Intervention in the Sector

60 Agri Export Zones set up for end-to-end development for export of specific product from geographically contiguous areas. 58 Food Parks approved to enable small and medium food and beverage units to set up and to use capital intensive common facilities such as cold storage, ware house, quality control labs, effluent treatment plant, etc. with financial assistance from Ministry of Food Processing Industries. A National Institute of Food Technology Entrepreneurship & Management (NIFTEM), to produce world-class manpower, has been set up. Paddy Processing Research Centre (PPRC), Thanjavur, being developed into National Level Institute. Financial assistance has been provided for setting up new units, modernization of existing units in food processing sector. Financial assistance also provided for establishing/upgrading food analysis centers, quality laboratories, carrying out research, setting up training centers and running training programmes for entrepreneurs in this sector.

Development of Infrastructure Initiative

Widespread road and rail network. National Highway Development Project underway to convert more than 14,000 km of highways to 4/6-lanes connecting: (i) Four major cities of Delhi, Mumbai, Chennai and Kolkatta (ii) North-South (Srinagar to Kanyakumari) and East – West (Silchar to Porbandar) corridors and to Major Ports. Rural connectivity to unconnected habitations with 500 persons or more by 2007. Infrastructure for post harvest management, logistics (including cold chain) markets, retailing, food processing are priority areas. Attracting FDI & Private investment in infrastructure.

Exporting Excellence

India is self-sufficiencies in production of food grains. The Government laid special emphasis on the exports. As a result, India exports in the food sector witness rapid growth.

Fresh Fruits and Vegetables

The main fruits that enter the export market are mangoes, grapes, apples, citrus and other fruits like bananas, sapota, litchis etc. Besides, many nut crops like walnuts, pistachio, coconuts, almonds and Cashew nuts are also grown commercially and exported. Important vegetables exported include potatoes, onions, cauliflowers, cabbages, green peas, okra, green chillies etc. In addition, varieties of spices like ginger, garlic, black pepper, turmeric, cumin seed, cloves etc are commercially grown and exported.

The total quantity of fresh fruits and vegetables exported was about 1296530 metric tonnes valued at Rs. 1363.71 crore during the year 2004-05 and about 1465040 Metric tonnes valued at Rs. 1658.71 crore in 2005-06 (an increase of about 21%).

Processed Fruits and Vegetables

Export of Processed fruits and vegetables valued at Rs. 1551.29 crore in 2004-06. This was increased to Rs. 2454.60 crore during 2005-06 (about 58% growth).

Export of other processed foods like groundnuts, jaggery & confectionery, cocoa product, cereal preparations, miscellaneous preparation etc is valued at Rs. 2137.85 crore in 2004-05 and Rs. 2613.93 crore in 205-06 (a growth of about 22%).

The book Technology of Food  Processing Industries  covers  Amla Candy,  Aseptic Processing and Packaging, Bael Fruit, Banana Dehydration, Citrus Fruits, Consumer Protection and Food Packaging (Rules and Regulations),  Dairy Products & Processing,  Dehydration of Red Chillies, Fermented Dairy Products,  Effluent Treatment Methods for Food Industries, Fabricated Chips, Preservation of Meat Products (Fermentation Technology), Food Processing, Small Scale Enterprises, Ice Cream Manufacture, Impact of Food Regulations on the Food System, Infrared Radiation0- An Innovative Technique in Food Preservation,  Manufacture of Nutritious Snack Foods,  Non-Alcoholic and Alcoholic Beverages (Fermented), Non-Thermal Food Preservation,  Noodles Manufacture,  Oils and Fats, Poly House Dried Mushroom Slices, Preparation of Diabetic Cookies,  Preservation of Meat, Fish and Eggs,  Preservation of Milk and Dairy Products,  Puffed Potato Cubes,  Pulses Processing, Ready Khaman Mix,  Sapota-Papaya Fruit Bar, Soya Products (Fermented), Sports Foods and Drinks,  Sugar and Sugar Products,  Surface Design in Food Packaging, Sweet Potato Products, Technologies and Packages of Banana, Tomato Puree, Bakery Project Profile.

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]]> TECHNOLOGY OF FOOD PRESERVATION AND PROCESSING (Canning, Fermented Beverages, Fruit Concentrates, Pickles, Cold Storage & Fermented Alcoholic and Non-Alcoholic Beverages) https://projectreports.eiriindia.org/product/technology-food-preservation-processing-e-book/ Mon, 17 Feb 2014 07:12:54 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1212 TECHNOLOGY OF FOOD  PRESERVATION AND PROCESSING

FOOD PRESERVATION AND PROCESSING

FOOD ADDITIVES

What are Food Additives ?
Functions of Additives
Safety of Additives
When Food Additives should Not be used

SPOILAGE OF FOODS

Molds
Yeasts
Bacteria
Enzymes
Food Constituents
Insects
Spoilage
Growth of Bacteria
Reducing Growth Rate

FOOD POISONING

Poisoning by Chemicals
Poisonous Plants and Animals
Poisoning by Micro-Organisms and their Products
Food Poisoning Micro Organisms
Clostridium Botulinum
Clostridum Perfringens (WELCLM)
Staphylococcus Aures
Bacillus Cereus
Aspergillus Sp. (Fungal Food  Poisonings)
Food Infection Micro-Organisms
Salmonella Sp.
Organisms in Which Proof is Inconclusive
Milk Borne Organisms
Organisms Uaually Transmitted by Means Other than Food
Viruses
Parasitic Infections
Trichinella Spiralis
Toxicants Naturally Occurring in Foods
Favism
Haemagglutinins
Ackee Fruit Poisoning
Presser Amines
Fungal Toxins
Seafood Toxins
Toxicants in Certain Natural  Spices and Flavours
Toxic Substances Found in Certain Food Fats
Cyanogenetic Glucosides
Tumerogens and Carcinogens
Goitrogens
Miscellaneous Organic Toxicants Occurring in Foods
Toxic Minerals and Other Inorganic Compounds Occurring in Food and Water
Antivitamins
Radioactive Materials in Food
National and International Actions

SANITATION AND CLEANING REQUIREMENTS FOR FOOD PROCESSING PLANTS

Value of Plant Sanitation
Factors in-Plant Sanitation
Plant
Interior
Interior
Equipment
Water Supply
Rodents and Insects
Contamination
Cleaning Food Plants and Equipment
Functions of Detergents
Chemicals for Cleaning
Sanitizer
Standards of Cleanliness
Clean up Crew

INTRODUCTION TO QUALITY CONTROL, EVALUATION AND ASSURANCE

Quality
Standards for Quality
Legal  Standards
Methods for Determining Quality
Subjective Methods
Objective Methods
Microscopic Methods
Factors Affecting Quality
Cultivar (Variety)
Maturity
Cultural Practives
Harvesting and Handling
Processing
Shelf Life
Basic Fundamentals for A Successful Quality Control Programme
Board of Directors
Organization Plan for a Food Processing Plant Showing Departments and Activities
Organization
Personnel
Standards and Specifications
Measurements
The Laboratory
Uses of the QC Laboratory
The QC Laboratory
The Grading Table
The Analytical Bench
The Taste Panel Table
Microbiological and Physical Testing Table
The QC Manager's Corner
Basic Equipment

METHODS OF PRODUCT DEVELOPMENT AND MARKETING TECHNIQUES

Ingredients of New Foods
Challenges Facing New  Foods
Definition of Terms
The New Foods
Plant Proteins
Problems of the Future
Government Regulations Affecting New Foods
General Regulations
Food Additive Regulations
Labelling Regulations
State Regulations
Marketplace
Strategic Considerations Behind New Food Developments
Technology's Role
Protein Desire
Universality
Preservation
Palatability and Nutrition
Marketing of New Foods
Marketing Premises
Domestic Marketing
Industrial Markets
Future Marketing
Institutional Markets
Retail
International Marketing

FOOD GRADES, STANDARDS, LAWS AND REGULATIONS

Introduction
Types of Standards
Definition
Designation
Composition
Additives
Quality
Hygiene
Pesticide Residues
Packaging
Marketing and Labelling
Sampling, Analysis and Standards
Permissive
Mandatory
Prohibitory
Presumptive
Recipe
The Degree of Standardization Sought
Complete
Partial
Minimum
Platform
Trading
Commercial
The Binding Force of the Standard
Legal or Statutory
Voluntary
Draft
Temporary
The Field of Application of the Standard
Factory
Contractual
Selection of Method
National
International
Development of Grades and Standards of Quality
Methods of Measurement
Establishing a Scale
Weighting of the Quality Characteristics
Applications
Food Laws and Regulations
Food Laws
Food Standards in India

FOOD PRESERVATION PRINCIPLES AND METHODS

Perishable Foods
Semi-Perishable Foods
Non-Perishable Foods
Importance of Food Preservation
Principles of Food Preservation
Methods of Preservation
Temporary Preservation
Asepsis
Low  Temperatures
Exclusion of Moisture
Mild Antiseptics
Pasteurization
Exclusion of Air
Electromagnetic Radiation
Permanent Prevention of Spoiling
Sterilization or Processing by heat
Sterilization or Processing Below 100 Degree C
Effect of Acidification
Use of Steam Under Pressure
Permanent Preservation by Antiseptics
Drying
Prevention by Fermentation
Exclusion of Air

PRESERVATION BY SALTING

Use of Salt

PRESERVATION BY SUGAR

Syrups for Canning
Testing Syrup Strength
Testing Syrup Strength
Temperature Crrections
High Solids-High Acid Foods
Jam
Jelly
Marmalade
Fruit Butter
Fruit Leather
Preserves
Candied Fruits
Fruit Confectioneries
Jam
Quality Attributes in Cases of Jams
Preparing the Fruit for Jam Making
Addition of Acid, Colour and Flavour
Jelly
Types of Jelly
Preparation of Jelly
Quality Attribute and Standard of Identity
Individual Attributes
Constituents of Jelly
Fruit Jelly Calculations
Unsugared Juinces
Sugar Added to Juice Failure of Jellies to Set
Cloudy or Foggy Jellies
Formation of Crystals
Syneresis or Weeping
Pectin-Composition, Properties and uses
Definitions
Composition
Jelly Grade (Firmness)
Physical Properties of Pectin
Uses of Pectin
Setting Time (Jellies etc)

PRESERVATION BY USING CHEMICALS

Benzoic Acid
Parabens
Sorbates
Propionates
Sulphur Dioxide and Sulphites
Nitrites
Deithylpyrocarbonate (DEPC)
Inorganic Agents Sulphur Dioxide
Hydrogen Peroxide
Chlorine
Carbon Dioxide

PRESERVATION BY DRYING

Advantage of Dried
Foods
Sun-Drying
Apricot
Banana
Date
Fig
Grape
Jack Fruit
Mango
Peach
Pear
Other Fruits
Mechanical
Dehydration
Direct Heated Driers
Indirect Heated Driers
Cabinet Driers
Tunnel Driers
Parallel Current Drying
Counter Current  System
Kiln Driers
Spray Driers
Air Lift Driers
Foam Mat Driers
Drum Driers
Freeze Drying
Packing and Storage
Heat Treatment
Fumigation
Examination of Dried Fruits and Vegetables
Packing Using Flexible Flims
Food Dehydration
Why Foods are Dried
Heat and Mass Transfer
Surface Area
Temperature
Air Velocity
Dryness of Air
Atmospheric Pressure and Vacuum
Ivaporation and Temperature
Time and Temperature
Properties of Food Mateials
Constituent Operation
Solute Solution
Binding of Water
Cellular Structure
Shrinkage, Case Hardening Thermoplasticity
Food Porosity
Chemical and Other Changes
Reconstitutional Properties

PRESERVATION BY FERMENTATION

Definitions
Role of Microorganisms
Order of Fermentation
Types of Fermentation of Sugar
Fermentation Controls
The pH Value of Food is a Controlling Factor
Source of Energy
Yeasts Activity Controlled by Oxygen Supply
Temperature  Requirements
Benefits from fermentation

PRESERVATION BY ANTIBIOTICS AND IRRADIATION

Preservation by Radiation

PRESERVATION BY COLD

Types of Cold Preservation
Chill Storage
Production of Low Temperature
Air Circulation and Humidity
Modified Atmosphere
Various Changes Occur During Freezing and  Thawing
Methods of Food Freezing
Quick Fast Freezing
Slow Freezing
Air-Freezing
Indirect Contact
Indirect Contact Freezing
Immersion Freezing

PRESERVATION BY CONCENTRATION

Methods of Concentration
Kettle Evaporators
Flash Evaporation
Thin Film Evaporators
Freeze Concentration
Ultrafiltration and Reverse Osmosis
Advantages

PRESERVATION BY USE OF HEAT

Factors Affecting  Heat  Resistance
The Time Temperature Relationship
Initial Concentration of Spores (Or Cells)
Previous History
Composition of Substrate in which Cells or Spores are Heated
Types of Cell or Spore
Determination of Heat Resistance Thermal: Death Time
Heating Foods in Containers
Determining the Rate of Heating of Food Products
Plotting Heating and Cooling Data
Calculating heating Rates
Conduction heating Products
Designing and Evaluating Heat Processes for Sterilization Prior to Canning

COMMERCIAL CANNING

Investment
Factory Site
Factory Building
Water Supply and Drainage
Labour
Machinery and Equipment
Canning Process
Sorting and Grading
Washing
Peeling, Coring and Pitting
Hand Peeling
Peeling, Coring and Pitting by Machine
Peeling by Heat
Lye Peeling
Blanching
Can Filling
Syrup or Brining
Lidding or Clinching
Exhausting
Sealing
Processing
Heat Penetration in Cane
Processing Methods
Non acid Vegetable
Effect of Altitude on Processing Time
Effect of Altitude on Processing Pressure and Temperature
Effect of Acidity on Sterilization
Effect of Processing on Strain in Can
Medium acid pH 5.0-4.5
Acid pH 4.5-3.7
Cooling
Testing for Defects
Labelling, Storing and Packing

FRUIT AND VEGETABLE PRESERVATION

Physical Methods
Chemical Methods
By Fermentation
Drying
Sun Drying
Cabinet Drying
Cabinet Drying
Drum Drying
Vacuum Puffing and Dehydration
Foam mat Drying
Evaporating Cooling Cool Chambers
Freeze Drying
Acclerated Freeze Drying (A.F.D.)
Dehydro-freezing

FERMENTED BEVERAGE

Grape Wine
Raw Material
Fermentation
Maturing
Packing
Malt Beverages
Beer
Malting
Mashing
Ageing or Maturing
Finishing
Vinegar
Quality Standards
Grain Strength
Preparation of Vinegars
Ageing
Clarification
Pasteurization
Colouring
Types of Vinegar
Steps Involved in Vinegar Production
Anaerobic Fermentation
Aerobic Fermentation
Out Line Scheme of Vinegar Production
Problems of Vinegar Products
Vinegar Uses in Preservation

FRUIT CONCENTRATES

Jelly
Determination of Pectin Content
Alcohol Test
Jelmetre Test
Inversion of Sugar
Characteristics of an Ideal Jelly
Essentials of Ideal jelly
Fruits for Jelly
Preparation of Jelly
Selection of Fruits
Preparation of Fruits
Extraction of Pectin
Effect of Heat on Pectin
Straining and Clarification
Pectin Requirement
Theory of Jelly formation
Oisen's Theory
Fibril Theory
Concentration of Sugar
Effect of Acid (Acidity)
Spencer's Theory
Hinton's Theory
Quantity of Sugar to be Added
Cooking of Jelly
Foaming
Packing
Sealing and Sterilization
Difficulties in Jelly Making
Failure of Jellies to Set
Cloudy or Foggy Jellies
Formation of Crystals
Syneresis or Weeping
Fermented Jellies
Marmalades
Jelly Marmalades
Preparation
Preparation of Shreads of Peel
Cooking
Cooling
Flavouring
Canning and Sterilization
Darkening
Jam Marmalade
Jam
Preparing the Fruit for Jam Making
Addition Sugar
Addition of Acid, Colour
and  Flavour Acid
Colour
Flavour
Boiling
End Point
Storage
Process
Problems in Jam Making
Crystalization
Sticks or Gummy Jam
Premature Setting
Surface Graining and Shrinkage
Microbial Spoilage
Tomato Paste
Tomato Ketchup
Tomato Sauce

FRUIT BEVERAGES

Fruit Juice
Use of Fining Agents
Finings are of Three Kinds
Enzymes
Finings Having Purely Physical Mechanical Action
Chemical Finings
Clarification by Freezing
Clarification by Heating
Cider
Grape Juice
Orange Juice
Grape Fruit Juice
Lemon Juice
Tomato Juice
Fruit Juice Squashes
Essentials of Squash
Steps in Squash Making
Lime and Lemon Squash
Orange Squash
Cashew Apple Squash
Jack Fruit Squash
Sapota Squash
Fruit Juice Cordials
Lime Juice Cordial (CFTRI, 1990)
Carbonated Beverages
Tomato Products
Tomato Juice
Washing and Trimming
Crushing
Pulping
Hot Pulping
Advantages
Cold Pulping
Defects
Common Salt and Sugar
Packing

PICKLES

Problems in Pickling
Role of Preservatives
Salt
Vinegar
Lactic Acid
Raw Material for Pickles
Salt should be
Colouring and Hardening Agents
Equipment
Cooking Utensils
Pickling Process
Dry Salting
Fermentation in Brine
Causes  of Spoilage
Causes of Spoilage
Scum Formation
Cloudiness
Blemishes
Spoilage of Fermented Products

COLD STORAGE

Cellar Storage
Refrigerator or Chilling Temperatures
Use of Freezing Temperatures or Cold Storage Temperatures
Low Cost Rural Oriented Technique for Storage of Vegetables

FOOD STANDARDS AND LABELLING

End user standards
Health Ministry Standards
Introduction
Quality and its Down Gradation
Quality Centres
Prevention of Food Adulteration Act
Agmark
Fruit Products Order
Bureau of Indian Standards
Consumer Protection Act
Export Inspection Council
Other Quality Control Legislations
Rule: A-18.06 Food Grains
Rule A-07.03: Honey
Food Labelling
F.P.O. Labelling
ISI Mark
FPO Marketing
Agmark Marking

FRUITS AND FRUITS PRODUCTS

Canning of Fruits
Apples
Storage
Washing
Grading
Peeling and Coring
Blanching
Canning
filling
Exhausting
Sterilizing
Cooling
Mangoes
Oranges
Papaya
Pineapple
Harvesting
The Ginaca Machine
Trimming
Slicing
Grading and Packing
Prevacuumizing
Syruping
Double Seaming
Processing
Cooling
Crushed Pineapple
By-Products
Peaches
Grading
Cutting and Pitting by Machine
Peeling and Washing of Clingstone of Peaches
Slicing
Cans
Filling
Syruping
Peeling and Washing Freestone Peaches
Steaming
Scalding in Water
Combination Steam and Lye
Sorting
Grading
Exhausting
Closing
Processing
Cooling
Storage
Pears
Grading
Peeling and Coring
Grading and Filing
Syrupping
Exhausting
Closing
Process
Cooling
Preparation of Fruit Juices, Squashes and Cordialis
Sherbet
Equipment for Fruit Juices
Washing Equipment
Sorting Equipment
Halving and Turning Machine
Continuous Screw Expeller Press
Plunger Type Press
Roller Type Press
Double Operation
Basket Press
Rack and Cloth Press
Staining or Screening Equipment
Filtration Equipment
Deaerator and Flash Pasteurizer
Fruit Beverages
Preparation and Preservation
Selection and Preparation of Fruit
Juice Extraction
Deaeration
Straining, Filtration and Clarification
Use of Fining Agents
Enzymes
Chemical Finings
Clarification by Freezing
Clarification by Heating
Preservation of Fruit Juices
Pasteurization
Bottle Method or Holding Pasteurization
Pasteurization by Overflow Method
Preparation of Fruit Beverages
Fruit Beverages
Squashes and Cordials
Orange More Squash
Extraction of Juice
Preparation of Squash
Grapefruit Squash
Lemon Squash
Lime Squash
Lime Juice Cordial
Jaman Squash or Syrup
Mango Squash
Peach Squash
Phalsa Squash
Pineapple Squash
Plum Squash
Syrups

VEGETABLES AND VEGETABLE PRODUCTS

Comparison of Fruits and Vegetables
Okra
Fresh Okra
Soaked Okra
Filling and Exhausting
Mushrooms
Sorting of Washing
Blanching
Size-Grading
Filling
Canning
Peas
Vining
Cleaning
Grading
Blanching
Grading and Maturity
Brine
Fill of Cans
Exhausting
Cooling
Cabbage
Pumpkin
Washing and Preparation for Canning
Pulping
Canning
Beans
Vining
Grading
Blanching
Filling
Exhaust
Cooling
Potatoes
Washing
Pre-heating
Peeling
Inspection and Trimming
Size-Grading
Filling
Sealing and Processing
Cooling
Carrols
Washing
Grading
Blanching
Peeling
Slicing or Dicing
Canning

CEREALS AND BAKED PRODUCTS

Wheat
Bran
Germ
Endosperm
Classification
Flour
Preparation of Flour Starts with the Following Unit Operations
Receiving
Cleaning
Conditioning
Milling
Bleaching and Maturing
Enrichment
Baking Formulation
Ingredients
Wheat Flour
Yeast
Water
Milk and Milk Derivatives
Fats
Sugars
Eggs
Dough Conditioners
Salt
Processing
Mixing
Straight Dough Method
Sponge Dough Method
Leavening
Yeast Fermentation
Chemical Leavening
Gas Production and Retention
Dough Dividing and Rounding
Intermediate Proofing
Final Proofing
Baking

SUGARS AND SWEETENERS

Cane Sugar Processing
Weighing
Cutting
Crushing and Shredding
Extraction of Juice
Purification
Evaporation
Crystallisation
Purity of Massecuite
Separation of Crystals and Molasses
Refining
Beet Sugar
Juice Extraction from beets
Maize Sweeteners
Acid-Conversion Method
Acid Enzyme Conversion Method
Enzyme enzyme
Inversion Method

MILK AND MILK PRODUCTS

Palatability of Milk  Foods
Digestibility
Cleanliness
Economy of Milk as Food
Milk Products
Butter
Preparations
Lassi or Chhachh
Unfermented Milk Products

MEAT AND MEAT PRODUCTS

Composition of Meat
Classification of Meat
Mutton
Pork
Organs Meals
Sausages
Cooking of Meats
Dry Heat Methods
Moist Heat Methods
Curing of Meat
Smoking

SEA FOODS

Types of Fish
Composition and Nutritive Value
Preservation and Processing
Freezing
Canning
Fish Products

POULTRY, EGGS AND EGG PRODUCTS

Classification
Poultry Processing
Slaughter and Bleeding
Scalding
Defeathering
Evisceration
Chilling
Packaging
Nutritive Value
Eggs and Egg Product
Nutritive Value
Egg Quality
Evaluation of Egg Quality
Egg Grading
Egg Processing
Egg Substitutes
Other Products
Leaving Power
Binding and Thickening
Emulsifying Power
Tenderizing
Moisture Retention
Flavour
Nutrition
Colour

CANDIED FOODS

Candy Making
Cnfectioner's Glucose
Dextrose
Invert Sugar
Bulk Storage of Fruits
Syrup Treatment
Draining and Drying
Glaceing
Crystallized Fruits
Spoilage
Petha (Benincase Cerifera): Preparations

FERMENTED NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES

Tea
Green Tea Coffee
Cocoa (Theobroma Cacao)
Beer
Wines
Cider
Branndy
Whisky
Gin
Vinegar
Vinegar Bacteria
Malt Vinegar
Alcoholic Fermentation
Acetic Acid Fermentation
Preparation
Orieans Methods
Quick Methods

BY-PRODUCT UTILIZATION

Characteristics of Food Wastes
Fruits Wastes
Vegetable Wastes
Cereals and Field crop Wastes
Apricot
Seperation of Pits and Kernels
Grape
Mango
Banana
Citrus
Utilization of Vegetable Waste
Peas
Tomato
Other Vegetables

PACKAGING AND PACKING MATERIALS

Food Packaging
Requirements and Functions of Containers
Packaging Materials
Metals
Glass
Papers
Plastics and Films
Laminates
Edible Films
Wooden Packaging

POST HARVEST FOOD CONSERVATION

Problems of Farm Level Storage in India

EQUIPMENTS COMMONLY USED IN PRESERVATION OF FRUITS & VEGETABLES

Food Dehydration
Sun Dryer
Solar Dryer
Cabinet or Tray Dryer
Tunnel Dryer
Conveyor Dryer (Conveyor Band Dryer/Belt Dryer)
Spray Dryer
Freeze Dryer
Drum Dryer
Fluidized Bed Dryer
Spouted Bed Dryer
Flash Dryer
Microwave Dryer
Food Irradiation Technology
Ionizing Radiation
Sources of Radiations
Process Control
Food Freezing and Refrigeration
Refrigeration Systems in Cold and Freezer Storage
Compression Refrigeration System
Ammonia Systems
Food Canning
During the Process
Metal or Tin Cans
Glass Cans

FRUITS AND VEGETABLES

Fruits
Composition
Nutritional Contribution
Vegetables
Leafy Vegetables
Roots and Tubers
Flavour
Composition
Nutritional Significance f Vegetables
Preservation of Fruit & Vegetable
Preservation or Delay of Microbiatal Decomposition
Prevention or Delay of Self Decomposition of the Food
Prevention of Damage due to Insects, Animals, Mechanical
Methods of Preservation
Jam
Essentials of Ideal Jam
Pectin
Sugar
Aci
Water
Colour Flavour and Preservative
Steps in Jam Making
Tests for Doneness of Jam
Colour and Flavour
Bottling
Moramba
Essentials of the Ideal Moramba
Fruit
Sugar
Water
Steps in Making Moramba
Jelly
Steps in Jelly Making
Squash
Essentials of Squash
Steps in Squash Making
Proportion of Sugar Based on Type of Fruit Juice
Synthetic Syrups
Method
Marmalade
Jam Marmalade/Jelly Marmalade
Candied Peels
Method
Freezing
Steps in Home scale Freezing of Vegetables
Jelly Crystals
Tomato Ketchup
Tomato Chutney
Apple Raisin Chutney
Sauce
Tamarind Sauce
Fruit Toffee
Guava Cheese
Procedure
Salads
Nutritive Value of Salads
Salad Dressing
Essential in Making a Good Salad
Salads and Salad Dressing
Mixed Pulse and Vegetable Salad (Dinner Accompaniment)
Sprouted Moong Salad (Dinner Accompaniment)
Paneer, Apple and Pineapple Salad
Russian Salad (Main dish/meal)
Fruit Salad (Dessert)
Tossed Salad (Dinner Accompaniment)
Orange and Cabbage Salad (Dinner Accompaniment)
Mixed Vegetable Salad with Curd Sauce
Coleslaw (Dinner Accompaniment)
Beverages
Coffee
Production
Processing
Roasting
Chemical Composition of Coffee
Coffee Making
Vacuum Coffee
Drip Coffee
Percolator Coffee
Steeped Coffee
Espresso Coffee
Iced Coffee
Soluble Coffee
Chicory (Cichorium Intybus)
Tea (Camellia Sinensis)
Processing
Black Tea
Green Tea
Oolong Tea
Composition of Tea
Preparation of Tea
Iced Tea
Instant Tea
Cocoa (Theobroma Cocoa)
Production
Processing
Chocolate
Compsition
Cocoa Beverages
Soft Drinks
Ingredients
Sugar
Flavouring Materials
Colouring Materials
Acids and Preservatives
Water
Carbon Dioxide
Alcoholic Beverages
Wines
Beer
Sake
Sonti
Pulque
Ginger
Pilsener
Bock Beer
Coconut Sap
Distilled Spirits
Whisky
Brandy
Rum
Gin
Vodka
Traditional Eastern Alcoholic Beverages

COLD STORAGE

Introduction
Market Potential
Basis and Presumptions
Implementation Schedule
Technical Aspects
Process of Manufacture
Motive Power
Pollution Control
Energy Conservation
Quality Control and Standards
Financial Aspects
Fixed Capital
Machinery and Equipment
Working  Capital (Per Month)
Raw Materials
Utilities
Other Contingent Expenses
Total Capital Investment
Financial Analysis

READY TO SERVE CURRIED VEGETABLES

Introduction
Market Potential
Basis and Presumptions
Implementation Schedule
Process of Manufacture
Production Capacity
Motive Power
Pollution Control
Quality Control and Standards
Energy Conservation
Financial Aspects
Fixed Capital
Working Capital
(Per Month)
Total Capital Investment
Financial Analysis

TOMATO PRODUCTS

Introduction
Basis and Presumptions
Implementation Schedule
Technical Aspects
Process of Manufacture
Tomato Juice
Tomato Puree
Tomato Ketchup
Quality Control and Standards
Pollution Control
Recipe for Final Product
Production Capacity (Per Annum)
Motive Power
Financial Aspects
Machinery and  Equipment
Working Capital (Per Month)
Raw Material
Machinery Utilization
Financial Analysis

SUPPLIERS  OF PLANT AND  MACHINERIES

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]]> ALOEVERA CULTIVATION, PROCESSINGS, FORMULATIONS AND MANUFACTURING TECHNOLOGY https://projectreports.eiriindia.org/product/aloevera-cultivation-processings-formulations-manufacturing-technology-e-book/ Sat, 15 Feb 2014 11:06:05 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1143 Numerous aloe species around the world are used for conditions ranging from dermatitis to cancer. Aloe gel’s greatest use is as a skin salve and vulnerary for minor burns, abrasions, canker sores and other epithelial injuries. There is growing experimental evidence for its use as an antiviral, an ulcer remedy and an adjuvant cancer treatment due to its immune modulating effects. Aloe latex is a potent laxative that can cause severe cramping and diarrhea; it should not be used during pregnancy, lactation or by children less than 12 years old. Allergic reactions to aloe have been reported. Long-term use of anthraquinone laxatives may result in laxative dependence, pseudomelanosis coli, dehydration, potassium depletion, weakness, and arrhythmias. Aloe should not be used as a laxative by persons with undiagnosed abdominal pain, appendicitis, or intestinal obstruction.

Ancient Egyptian papyrus and Mesopotamian clay tablets describe aloe as useful in curing infections, treating skin problems and as a laxative. Cleopatra was said to include aloe cream in her beauty regimen. Aloe was used by Hippocrates and Arab physicians, and was carried to the Western Hemisphere by Spanish explorers. Legend has it that Alexander the Great captured the island of Socotra in the Indian Ocean to secure its aloe supplies to treat his wounded soldiers.

Aloe is also popular in both traditional Chinese and Ayurvedic medicine. The Chinese describe aloe’s skin and the inner lining of its leaves as a cold, bitter remedy which is downward draining and used to clear constipation due to accumulation of heat (fire); the gel is considered cool and moist. In Ayurvedic medicine, the traditional medicine of India, aloe is used internally as a laxative, anti-helminthic, hemorrhoid remedy, and uterine stimulant (menstrual regulator); it is used topically, often in combination with licorice root, to treat eczema or psoriasis. In Arabian medicine, the fresh gel is rubbed on the forehead as a headache remedy or rubbed on the body to cool it in case of fever, as well as being used for wound healing, conjunctivitis, and as a disinfectant and laxative.
Today aloe vera gel is an active ingredient in hundreds of skin lotions, sun blocks and cosmetics. The gel’s use in cosmetics has been boosted by claims that it has similar anti -aging effects to vitamin A derivatives. Aloe first gained popularity in the United States in the 1930s with reports of its success in treating X-ray burns. Recently, aloe extracts have been used to treat canker sores, stomach ulcers and even AIDS. Some natural health enthusiasts promote aloe gel as a cleansing juice. Some naturopaths promote aloe juice as a way to prevent and treat renal stones. Many mothers keep a plant handy in the kitchen where it readily thrives in bright sunlight with little care. When faced with a minor burn, a fresh leaf can be cut and the gel of the inner leaf applied directly to the burn immediately after the injury. The inner leaf lining of the plant is used as a potent natural laxative. In a 1990 survey of members of a health maintenance organization, aloe vera was used by 64%; of these, 91% believed it had been helpful. Aloe is also an ingredient in Compound Benzoin tincture.

1. Introduction

2. Cultivation

  • Climate
  • Soil
  • Land preparation
  • Planting Time
  • Varieties/Genotype
  • Propagation
  • Planting Material
  • Spacing and Planting
  • Manuring
  • Irrigation
  • Interculture
  • Intercropping
  • Insect Pests and Diseases
  • Harvesting
  • Yield
  • Post-Harvest Management
  • Marketing
  • Processing
  • Chemical Composition
  • Unit Cost

3. Aloe vera Leaf Processor

4. Aloe vera Gel Extracting Apparatus

5. Aloe vera Plant Gel Separator

  • DESCRIPTIONS

6. Aloeferon, Manufacturing and its Application

  • Objects of the Method
  • Descriptions

7. Stabilized Aloe Vera Gel

  • Descriptions

8. Hypoallergenic Stabilized

  • Descriptions
  • Example

9. Aloe vera Gel Toothpaste

10. Protective Hand Lotion of Aloe vera Gel and Vitamin E Gel

11. Cosmetic Facial Preparation Containing Aloe vera

12. Cosmic Lotion

13. Cosmetic Composition

14. Conditioner that provides Skin like an Angel

15. Hair Cleanser

16. Hair Products

17. Dyeing Composition of Hair

18. Therapeutic Shampoo Composition

19. Whitening Compound

  • Methods
  • The Drawings
  • Descriptions

20. Organic Toothpaste

21. Shaving Composition
22. Detergent Compositions

  • Detergent Powder from Aloe vera
  • Descriptions
  • Examples

23. Disinfectant Cleaning Composition

24. Slimming Soap

25. Cleansing Composition with Orange Oil

26. Aloe vera Ointment

27. Therapeutic Composition for Treatment of Mucositis and Mucosal Disorder

  • Descriptions
  • Treatment options and published studies
  • Formulation 1: Gelatin Capsules
  • Formulation 2: Tablets
  • Formulation 3: Sugar-Free Chewable Wafer Tablets
  • Formulation 4: Suspensions
  • Formulation 5: Nasal Solution
  • Formulation 6: Mouth Wash
  • Formulation 7: Augmented Therapeutic Composition Tablets
  • Formulation 8: Augmented Therapeutic Composition Tablets with Cooling Effect
  • Assay

28. Herbal Composition for Treating Muscle

  • Aches and Joint Pain
  • An example of a poultice formulation
  • An example of a liquid herbal soak formulation

29. Immunomodulatory Polysaccharides from Aloe

  • Example 1: Isolation and Purification of Immuno-10
  • Limited Enzyme Digestion
  • Enzyme Deactivation
  • Decolorization and Filtration

30. Softening Composition

31. Antimicrobial Agents Isolated from Aloe vera

  • Aloe Plant Antimicrobial Agents
  • Source of the Aloe Bacteriocidal Activity
  • Aloe Bactericidal Activity is not from Previously
  • Identified Components
  • Isolation of Novel Aloe Constituents as
  • Antimicrobial Products
  • Chromatographic Separation
  • Aloe Plant Defense Proteins Capable of
  • Antimicrobial Activity
  • Materials and Methods
  • Plants
  • Microbial Isolation
  • Morphological and Biochemical Characterization
  • Isolation of DNA
  • DNA Fingerprinting
  • Morphological and Biochemical Characterization
  • DNA Fingerprinting Analysis
  • Population Dynamics Among Indigenous
  • Microflora Isolated from Aloe vera
  • Microbial Isolation
  • Population Enumeration
  • Spot Plates
  • Tissue Printing
  • Antibody Preparation
  • Immunoblotting

32. Antioxidant Compositions for the Eye

33. Burn Treatment

34. Decongestant Composition Containing Aloe vera

35. Extracts of Aloe for Oral Administration

  • Aloe
  • Plant Preparations, Purification and Extracts
  • Ginkgo biloba
  • Camellia sinensis
  • Oleacea europensis
  • Trifolium pratense
  • Litchi sinensis
  • Vitis vinifera
  • Brassica oleracea
  • Punica granatum
  • Petroselinium crispum
  • Passiflora incarnata
  • Medicago sativa
  • Valeriana officinalis
  • Castanea sativa
  • Harpagophytum procumbens
  • Hoodia gordonii
  • Melissa officinalis
  • Panax ginseng C.A.
  • Cyclopia sp L.
  • Aspalathus linearis L
  • Paullinia cupana
  • Opuntia ficus-indica
  • Caralluma fimbriata
  • Physiologically Active Agents
  • Chitosans
  • Physiologically Active Fatty Acids, their Salts and their Esters
  • Sterols and Sterol Esters
  • Industrial Application
  • Examples
  • Influence of Extracts on Feeding Behavior and
  • Responses of an Insect, Spodoptera littoralis,
  • to Glucose
  • Responses to Sugars
  • Comparison Examples C1-C8
  • Responses to Extracts in Combination with Either Sucrose or Glucose
  • Comparison Examples C9-C12
  • Response of Cannulated Insects to Glucose
  • Comparison Examples C13-C16
  • Electrophysiology: Neural Response to Glucose
  • Conclusion

36. Herbal Formulation

  • Method of Extraction
  • Preliminary Clinical Data
  • Case 1
  • Case 2

37. Nasal Spray

38. Non-irritating Antiperspirant

39. Non-Toxic Mucosal Disinfectant

40. Aloe vera Opthalmic Solution

  • Preparation of the Aloe Vera gel eye drops

41. Aloe Pectins and its Pharmaceutical Composition

  • Descriptions
  • Materials and Methods
  • Light and Electron Microscopy of Leaf Sections
  • Light Microscopy of Cell Wall Fibers
  • Extraction of Aloe Pectins
  • Pectin Purification by Ion Exchange Chromatography
  • Uronic Acid Assay
  • Sugar Composition and Linkage Analysis
  • Acidic Polysaccharide Gel Electrophoresis
  • Enzyme Digestion of Aloe Pectin
  • Acetylation, Methylation, and Total Phenol
  • Acetylation and Methylation
  • Determination of Total Phenol
  • Methylation, Acetylation, and Total Phenol
  • Molecular Weight Determination By Size Exclusion
  • Chromatography (SEC)
  • Viscosity
  • Calcium Gel Formation
  • Monovalent Cation-Based Gel Formation
  • Use of Aloe Pectin as An Encapsulating Agent for Controlled Release
  • Use of Monovalent Cation-Based Aloe Pectin
  • Gel as A New Matrix for Antigen and Antibody
  • Precipitation Reaction
  • Extraction by Supercritical Fluid
  • Extraction of Aloe Pectins with Enzymes
  • Extraction of Aloe Pectins with Microbes
  • Use of Monovalent Cation-Based Gel as a Storage Matrix
  • for Pharmacological Agent
  • Physical and Chemical Characterization of Aloe Pectins
  • Features Overview

42. Scar Reducing and Massage Emollients

43. Skin Therapeutic Mixture

44. Topical Analgesic Formulation

45. Topical Composition for Relief of Pain and

  • Minor Skin Irritations

46. Transdermal Formulation

47. Herbal Formulation Useful for Treatment of Skin Disorders

  • Formulations for alleviating muscular pain
  • Advantages

48. Neutraceutical Treatments for Diabetic and Non-Diabetic Wound Healing

49. Therapeutic Composition for Treatment of Arthritis and other Afflictions

50. Therapeutic Cream

51. Wound Healing

52. Clear Juice from the Leaves of the Aloe vera Plant

53. Drink Containing Mucilaginous Polysaccharides

54. Healthy Baby Beverage

  • Summary, ramifications, and scope
  • Additional ramifications

55. Nutritional Composition

56. Aloe vera Glove

57. Aloe vera Processed Leather and Leather Gloves, Garments, Shoes and Sandals

58. Gloves Containing Dry Aloe Powdered

59. Treating Textiles and Articles of Clothing

60. Additives for Sanitary Napkins

61. Insect Repellent

62. Uses of Denture Adhesive Containing Aloe Extract

63. Adhesive Agent and its Use

64. Scale Inhibitor from Aloe

  • EXAMPLE 1: Preparation of Bio-Inh1
  • EXAMPLE 2: Preparation of Bio-Inh2

65. Coating Containing Denatured Aloe vera

  • Comparative Example 2
  • Polyvinylpyrrolidone (PVP)
  • Paraffins

This volume contains 65 chapters on Aloe vera, i.e., Introduction, Cultivation, Aloe vera Leaf Processor, Aloe vera Gel Extracting Apparatus, Aloe vera Plant Gel Separator, Aloeferon, Manufacturing and its Application, Stabilized Aloe vera Gel, Hypoallergenic Stabilized Aloe vera Gel, Aloe vera Gel Toothpaste, Protective Hand Lotion of Aloe vera Gel and Vitamin E Gel, Cosmetic Facial Preparation Containing Aloe vera, Cosmic Lotion, Cosmetic Composition, Conditioner that provides Skin like an Angel, Hair Cleanser, Hair Product, Dyeing Composition of Hair, Therapeutic Shampoo Composition, Whitening Compound, Organic Toothpaste, Shaving Composition, Detergent Compositions, Disinfectant Cleaning Composition, Slimming Soap, Cleasning Composition with Orange Oil, Aloe vera Ointment, Treatment of Herps, Therapeutic Comopsition for Treatment of Mucositis and Mucosal Disroder, Cooling Towel, Topical Dermal Anaesthetic, Herbal Composition for Treating Muscle Aches and Joint Pain, Immunomodulatory Polysaccharides from Aloe, Softening Composition, Antimicrobial Agents Isolated from Aloe vera, Antioxidant Compositions for the Eye, Burn Treatment, Detergent Composition Containing Aloe vera, Extracts of Aloe for Oral Administration, Herbal Formulation, Nasal Spray, Non-irritating Antiperspirant, Non-toxic Mucosal Disinfectant, Aloe vera Opthalmic Solution, Aloe Pectins and its Pharmaceutical Composition, Scar Reducing and Massage Emollients, Skin Therapeutic Mixture, Topical Analgesic Formulation, Topical Composition for Relief of Pain and Minor Skin Irritations, Transdermal Formulation, Herbal Formulation Useful for Treatment of Skin Disorders, Neutraceutical Treatments for Diabetic and Non-diabetic Wound Healing, Therapeutic Composition for Treatment of Arthritis and other Afflictions, Therapeutic Cream , Wound Healing, Clear Juice from the Leaves of the Aloe vera Plant, Drink Containing Mucilaginous Polysaccharides, Healthy Baby Beverage, Nutritional Composition, Aloe vera Glove, Aloe vera Processed Leather and Leather Gloves, Garments, Shoes and Sandals, Gloves Containing Dry Aleo Powdered, Treating Textiles and Articles of Clothing, Additives for Sanitary Napkins, Insect Repellent, Uses of Denture Adhesive Containing Aloe Extract, Adhesive Agent and its Use, Scale Inhibitor from Aleo, Coating Containing Denatured Aloe vera.

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