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Manufacturing Technology Hand Book of Gin, Rum, Whisky, Distillery Spirits, Brandy, Fruit Spirits, Flavours, Maturation and Blending with other Alcoholic Beverages (A Complete Hand Book on Distilled Spirits)

EIRI Team — Thu, 19 May 2016 11:53:15 +0000

The book Manufacturing Technology Hand Book of Gin, Rum, Whisky, Distillery Spirits, Brandy, Fruit Spirits, Flavours, Maturation and Blending with other Alcoholic Beverages (A Complete Hand Book on Distilled Spirits) covers Distilled Spirits, Rum, Whiskey, Manufacturing of Malt Whiskies, Processing of Grain Whisky, Grain Distillery Processing, Yeast and Fermentation, Flavour Production During Fermentation, Batch Distillation, Maturation and Blending, Cereal Based Spirit Technology, Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits, Brandy, Grape and Other Pomace Spirits, Fruit Spirits, Liqueurs and Their Flavorings, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Alcohol from Potato, Plant Economics of Beer Industry, Plant Economics of Rectified Spirit, Plant Economics of Bottling Plant (Country Liquor), Plant Economics of Bottling of Whisky, Plant Economics of Distillery, Plant Economics of Mlanufacture of Distilled Spirits and Alcoholic Beverage, Plant Economics of Bottling Plant (Whisky, Brandy, Rum, Vodka, Gin) from Rectified Spirit/ENA, Plant Economics of Grain Based Alcohol Distillery.

Distilled spirit, also called distilled liquor, distilled spirit fermentation and distillation process for producing whiskey (Credit. Encyclopaedia Britannica, Inc. Jalcoholic beverage (such as brandy, whisky, run, or arrack) that is obtained by distillation from wine or other fermented fruit or plant juice or from a starchy material (such as various grains) that has first been brewed. The alcoholic content of distilled liquor is higher than that of beer or wine.

The production of distilled spirits is based upon fermentation, the natural process of decomposition of organic materials containing carbohydrates. It occurs in nature whenever the two necessary ingredients, carbohydrate and yeast, are available. Yeast is a vegetative microorganism that lives and multiplies in media containing carbohydrates particularly simple sugars. It has been found throughout the world, including frozen areas and deserts.

Distilled spirits are all alcoholic beverages in which the concentration of ethyl alcohol has been increased above that of the original fermented mixture by a method called distillation. The principle of alcoholic distillation is based upon the different boiling points of alcohol (78.5oC, or 173.3oF) and water (100 0C, or 212oF). If a liquid containing ethyl alcohol is heated to a temperature above 78.5 oC but below 100 oC and the vapour coming off the liquid is condensed, the condensate will have a higher alcohol concentration, or strength.

The book contains the following 26 chapters on distilled Spirits, Rum, Whiskeys, Manufacturing of Malt Whiskies, Processing of Grain Whisky, Grain Distillery Processing, Yeast and Fermentation, Flavour Production During Fermentation, Batch Distillation, Maturation and Blending, Other Cereal Based Spirits, Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits, Brandy, Grape and other Pomace spirits, fruit spirits, liqueurs and their Flavourings, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Alcohol From Potato, Plant Economics of Beer Industry, Plant Economikcs of Rectified Spirit, Plant Economics of Bottling Plant (Country Liquor), Plant Economics of Bottling of Whisky, Plant Economics of Distillery, Plant Economics of Manufacture of Dikstilled Spirits and Alcoholic Beverage, Plant Economics of Bottling Plant (Whisky, Brandy, Rum, Vodka, Gin) from Rectified Spirit/ENA, Plant Economics of Grain Based Alcoholic Distillery.

DISTILLED SPIRITS

Gin
Unique Bombay Sapphire Distillation Process
Intinct
Simplified diagram showing the production of compound of compound gin
Example recipe for compound gin
Juniper (Juniperus communis)
Recipes
Basic Gin
British Gin
Cordial Gin
Cordial Gin
Fine Gin
London Gin
Basic Geneva
Plain Geneva
Fine Geneva (highly recommended)
English Geneva
Botanical names
Ternivka (Sloe Vodka)
Damson Gin
Pacharan is a Spanish liqueur
Production
Botanicals used in production of gin
RUM

Grades
Production method
Aromatic Compounds Present in Molasses
Pre treatments
Clarification
Dilution with water and nutrient addition
Composition of the Mash after Molasses Pretreatments
Fermentation Conditions
Yeast
yeasts Isolated from Molasses or Cane Juice
Desirable Properties of Distilling Yeast
Fermentation Rate and Efficiency
Embden Mayerhof Pamas Pathway of Glycolysis
Environment
Bacteria
Centrifugation
Distillation
Pot still Distillation
Continuous Distillation
Example of a 3 Distillation Column System for Rum
Aging
Oak Wood for Maturation
Contribution of Oak to the Aroma of Rum
Compounds Identified in Oak Wood
Reactions of Lignin components During Storage in 60% Ethanol Solutions
Flavor of Rum
Higher Alcohols
Pathways for Lignin Derived Compounds Formation
Diagram of the Formation of Higher Alcohols in Yeast Cells
Higher Alcohols in Rum
Organic Acids
Esters
Fatty Acids Present in Rum
Aromatic and other Carboxylic Acids Identified in Rum
Esters of Aliphatic Monocarboxylic Acids in Rum
Carbonyl Compounds
Carbonyl Compounds in Rum
Acetals
Formation of Acetal
Phenols
Volatile Phenols Identified in Rum
Odor Perception
Persistence of Odors
In cusine
WHISKEYS

Irish Whiskey
Five basic categories of Irish whiskey
The Whiskeys of America
Bourbon and Tennessee Whiskey
The six most aroma active compound of Bourbon whiskey
Anatomy of a whiskey cask and close up sketch of a stave top, showing where the cask head fits
American Rye and Corn Whiskies
Whiskies from Other Countries
Canada
Japan
Idia
Classification of Indian made whisky
Europe
MANUFACTURING OF MALT WHISKIES

Raw materials and processing
Air
Water
Water sourcing
Methods of pre treatment of water
Sources of water and their characteristics
Required characteristics of water for a malt whisky distillery supply characteristics
Methods of pre treatment of water
Process of sterilizing water
Water usage
Production (mashing) water
Product water
Entry routes of production water
Process water
Service water
Water conservation
Procurement of Barley
Ways of reducing water usage in malting and malt distilling
Barley harvesting and drying
Storage, cleaning and grading of Barley
Quality control
Control of barley variety
Control of barley storage, cleaning and grading
Control of viability
Control of domancy
Control of pregermination
Control of total nitrogen content and corn size, and extract prediction tests
Peat
Malting Technology
Steeping of barley
Barley grain structure
Germination
Science of germination
respiration and growth
Moisture control
Fermentability
Technology of germination
Separate steeping, germination & kilning
Combined germinating and kilning vessels
Combined steeping, germination and kilning vessels
Kilning
Science of kilning
Sulphur dioxide
Nitrosamines
Flavours
The effect of kilning on malt bacteria
Yeast nutrients
Malt rootlets (culms)
The technology of kilning
Separate kins
GKV and SKGV kilns
Nitrosamine control
Peating
Malt
Malt specification for Scotch malt whisky
Moisture
Friability
Typical malt distilling malt specification
Fermentability
Phenols
Sulphur dioxide and nitrosamines
Milling, mashing and wort recovery
The science of milling, mashing and wort recovery
Technology of milling, mashing & wort recovery
PROCESSING OF GRAIN WHISKY

Raw materials
Maize
Wheat
Wheat specifications
Wheat breeding
Barley
GRAIN DISTILLERY PROCESSING

General overview of process and principles
Processing options used in Scotch whisky grain distilleries
The main features of what might be regarded as a typical grain distillery process
Starch structure
Gelatinization
Composite photograph showing the phase changes that occur in cereal starch granules as they undergo gelatinization
A schematic representation showing the main features of a pasting curve produced by a Rapid Visco Analyser
The cooking process
Milling
Cooking
Principles of cooking
Cooking in the grain distillery
Range of cooking conditions operated at different Scotch grain whisky distilleries
Blow down and retrogradation
Retrogradation of starch
Problems with cooking
Conversion
Principles of conversion
Starch hydrolysis
Degradation of starch by a and B amylase
Proteolysis
Wort separation
Future developments
Wort filtration in a grain distillery
YEAST AND FERMENTATION

Yeast for alcohol fermentation
Yeast biochemistry
Products of yeast fermentation
Fermentability of wort
Yeast structures
Principal structures of an aerobically grown cell of distilling yeast Saccharomyces cerevisiae
BS, bud scar, CW cell wall, CM cytoplasmic membrane (cell membrane), Mt. mitochondrion, N nucleus, V. vacuole
Carbohydrate metabolism
Approxijmate sugar composition of all malt wort, expressed as percentage of total carbohydrate
Transport of fermentable sugars into Saccharomyces cerevisiae F fructose G, glucose, GP, glucose phosphate, M2 maltose M3 maltotriose
S, sucrose, CW cell wall CM, cytoplasmic membrane
Summary of Embden Meyerholf Parnas metabolic pathway
Nitrogen metabolism
Classification of amino acids by their rate of absorption from wort
Biosynthesis of amino acids or higher alcohols by Saccharomyces cerevisiae, Pathways generate an excess of ATP or oxidized NAD
Structural relationship between amino acids and higher alcohols
Relationship of valine biosynthesis to formation of isobutanol and diacetyl.
Fatty acid and ester production
Sulphur metabolism
Formation of esters by recycling of coenzyme A
Formation of esters and fatty acids as byproducts of yeast growth
oxygen metabolism
Formation of sulphur compounds as byproducts of synthesis of sulphur containing amino acids
FLAVOUR PRODUCTION DURING FERMENTATION

Factors affecting ester and higher alcohol production by yeast
Cultivation of distillery yeast
Rotary vacuum dryer for filtration of distillery yeast
Progress of fermentation
Design of fermentation vessels
Yeast quantity and quality
Production of carbon dioxide
BATCH DISTILLATION

Design of distillery
Heating source
Pot
Still design configuration
Swan neck
head
Lyne arm
Worm tub or condenser
Spirit safe
MATURATION AND BLENDING

Cooperage oak wood
Structure of wood
Cask manufacture
Timber processing
Stave cuts in timber processing
Bourbon cask construction
Sherry cask construction
Heat treatment chemistry
Degradation of wood polymers to yield flavour compounds
Destruction of resinous or unpleasant aroma in the wood
Production of a iayer of active carbon on the inner surface of casks
Control of heat treatment
Cask regeneration
Scotch whisky maturation
Maturation reactions
Additive activity
Subtractive activity
Evaporation
Adsorption/degradation by char
Chemical degradation
Masking
Cask types
Maturation in new charred casks
Maturation in ex sherry casks
Maturation in ex-bourbon casks
Maturation in refill casks
Maturation in regenerated caska
Other maturation variables
Maturation time
Fill strength
Warehousing
Warehouse types
Environmental conditions and evaporative losses
Effects on quality
Wood policy
Blending
Why blend
What does blending involve
The flavour specialist
The role of malt whiskies in the blend
The role of grain whiskies in the blend
Ratio of grain to malt whisky
Assessment of whiskies to be used in the blend
Strategy
Practicalties of blending
Innovation
Blending of whiskies other than Scotch
CEREAL BASED SPIRITS TECHNOLOGY

Akvavit (Aquavit) and Vodka
Formulations for (a) Akvavit and (b) flavoured vodka
Asian Grain Spirits
Distilled Spirits of China, Korea and Japan
Chinese Liquors
Basic outline of Chinese liquor manufacture
Some well known Chinese liquors
Japanese Shochu and Related Spirits
Types of shochu
Korean Soju and Related Spirits
Mechanism for the conversion of ferulic acid in awamori and Shochu
CANE SPIRITS, VEGETABLE BASED SPIRITS AND ANISEED FLAVORED SPIRITS

Arrack, Mezcal and Tequila
Simplified scheme for the production of mezcal and tequila
Aniseed flavored Spirits
Simplified diagram for the production of ouzo
BRANDY

The Base (Rebate) Wine
Requirements set for quality wine that is to be used as pot still brandy
Compounds that Influence the Quality of Brandy
The Distillation
Pot still setup for batch distillation
Double pot still at the University of Stellenbosch, South Africa for small scale continuous or batch distillation (b) Close up of boiler, showing oil heater unit below and condenser on the left
The First Distillation (Brouillis Production)
The Second Distillation (La Bonne Chauffe)
Effects of Distillation
Continuous Distillation
Coopering & Maturation
Compounds that can be extracted from oak extracted from oak during the maturation of brandy
Blending
Cognac
Armagnac
Other Brandies
Spain and Other Souther European Countries
The United States
South Africa
Pisco
Quality Control in Brandy Production
GRAPE AND OTHER PO9MACE SPIRITS

Production of Pomace Spirits
Types of Pomace Spirits and Sensory Characteristcs
FRUIT SPIRITS

Apple and Pear Spirits
Cider spirit and Calvados stil
Other Fruit Spirits
LIQUEURS AND THEIR FLAVORINGS

Fruit and Fruit Flavored Liqueurs
Examples of fruit liqueurs and liqueurs of the Curacao type
General scheme for fruit liqueur and fruit flavoured liqueur production
General scheme for the production of a Curacao style liqueur
Flower, Herb, Spice and Bitter Liqueurs
Characteristic coumarins and psoralens in authentic limoncello liqueur
Scheme for the production of a monastery type herb liqueur
Cocoa, Coffee and Tea Liqueurs
Nut and Emulsion Liqueurs
Production and Use of Essences and Concentrates
Schematic diagram of a Soxhiet extraction device
PLANT ECONOMICS OF INDIAN MADE FOREIGN LIQUOR

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

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING PLANT (COUNTRY LIQUOR)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING OF WHISKY

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

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF MANUFACTURE OF DISTILLED SPIRITS AND ALCOHOLIC BEVERAGE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING PLANT (WHISKY, BRANDY, RUM, VODKA, GIN) FROM RECTIFIED SPIRIT/ENA

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ALCOHOL DISTILLERY

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

The post Manufacturing Technology Hand Book of Gin, Rum, Whisky, Distillery Spirits, Brandy, Fruit Spirits, Flavours, Maturation and Blending with other Alcoholic Beverages (A Complete Hand Book on Distilled Spirits) appeared first on EIRI - eBooks and Project Reports.

Manufacturing Technology of Beer, Cereal based Beverages, Soy beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete Hand Book on Alcoholic Beverages)

EIRI Team — Thu, 19 May 2016 10:55:46 +0000

The book Manufacturing Technology of Beer, Cereal based Beverages, Soy beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete Hand Book on Alcoholic Beverages) covers Fermented Beverages, Malolactic Fermentation, Production of Biogenic Amines by Malolactic Bacteria, Acetic Acid and Other Fermentations, Usages of Preservatives, Beer (Brewery Plant), Beer Treatment (Fining, Filtration and Pasteurization), Cereal based and Other fermented Drinks, Soy Juice Beverages (Drinks), Fruit Wines and Other Nongrape Wines, Aromatized Wines, Low Alcohol and Non Alcoholic Beers, Vodka Production, Tea Beverages, Aluminium Beverage can, Plant Economics ENA Plant based on Maize, Plant Economics of IMFL & Country Liquor, Plant Economics of Alcoholic Beverages and Vinegar from Coconut Water, Plant Economic of Alcoholic Drinks from Ethyl Alcohol by Mixing of Various Flavours (Flavoured Alcoholic Beverages) Plant Economics of Beer Industry and Alcoholic Beverages, Plant Economics of Blending and Bottling Plant of Country Liquor from Grain based ENA (Fully Automatic), Plant Economics of Grain Based ENA Plant (ENA Plant Based on Maize), Plant Economics of Vodka, Plant Economics of Rectified Spirit and Ethanol from Molasses.

An alcoholic beverage is a drink which contains a substantial amount of the psychoactive drug ethanol (informally called alcohol) Drinking alcohol plays an important social role in many cultures, Alcohol has potential for abuse and physical dependence.

A distilled beverage or liquor is an alcoholic beverage produced by distilling (i.e. concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcohlloic beverages that have an alcohol content of at least 20% ABV are called spirits. For the most common distilled beverages. such as whiskey and vodka, the alcohol content is around 40%. The term hard liquor is lused in North America to distinguish distilled beverages from undistilled ones (implicity weaker). Vodka, gin, baijiu, tequila, whiskey, brandy, and soju are examples of distilled beverages. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack. Paracelsus gave alcohol its modern name, which is derived from an Arabic word that means finely divided.

The book contains the following 24 chapters on fermented beverages, Malolactic Fermentation with process and Microbial Stability, Production of Biogenic Amines by Malolactic Bacteria, Acetic Acid and Other Fermentations, Usages of Preservatives, beer (Brewery Plant), beer Treatment (Fining, Filtration and Pasteurization), Cereal based and other fermented Drinks, Soy Juice Beverages (Drinks), Fruit Wines and other Nongrape Wines, Aromatized Wines, Low Alcohol and Non- Alcoholic Beers, Vodka Production, Tea Beverages, Aluminium Beverage Can, Plant Economics ENA Plant Based on Maize, Plant Economics of I M F L & Country Liquor, Plant Economics of Alcoholic beverages and Vinegar from Coconut Water, Plant Economics of Alcoholic Drinks from Ethyl Alcohol by Mixing of Various Flavours (Flavoured Alcoholic Beverages), Plant Economics of Beer Industry and Alcoholic Beverages, Plant Economics of Blending and Bottling Plant of Country Liquor from grain based ENA (Fully Automatic), Plant Economics of Grain based ENA Plant (ENA Plant Based on Maize). Plant Economics of Vodka, Plant Economics of Rectified Spirit and Ethanol from Molasses.

FERMENTED BEVERAGES

Alcoholic Fermentation
Physiology and Morphology of Yeast
Nutritional Requirements of yeast
The Killer Factor
Fermentation Vessels
The Growth of a Yeast Population
An Overview of Alcoholic Fermentation
Flocculation
Aroma Compounds and Fermentation
Some odorous byproducts of fermentation
MALOLACTIC FERMENTATION

Malolactic Bacteria: Morphology and Physiologyl
Identification of Malolactic Bacteria
Factors Affecting the Growth of Malolactic Bacteria
pH
Sulfur Dioxide
Contact with yeast Lees
Temperature
Alcohol Concentration
Sorbic acid
Spontaneous Malolactic Fermentation
Inoculation with MLB Starter Culture
The Malolactic Fermentation Process
Production of Diacetyl
Microbial Stability
PRODUCTION OF bIOGENIC AMINES BY MALOLACTIC BACTERIA

Malolactic Fermentation and Aroma
Diacetyl
Hydrolysis of Grape Aroma Compounds
Production of Volatile Phenols
ACETIC ACID AND OTHER FERMENTATIONS

Acetic Acid Bacteria
Characteristics of acetic acid bacteria and Gluconobacter oxydans
Lactic Acid Bacteria
The Activities of Yeasts other than Saccharomyces
Film Forming Yeasts
Molds
Prevention of Spoilage
USAGES OF PRESERVATIVES

Sulfur Dioxide (SO2)
Various forms of free sulfur dioxide in solution
Binding of SO2 species by carbonyl compounds
The Roles of SO2
Possible ways in which sulfites may inhibit growth of microorganisms
Profile of the most common yeasts found in grape juice fermentations
Sorbic Acid
Formation of malodorous products from sorbic acid
DMDC (Velcorin)
Ascorbic Acid (Vitamin C)
Pimaricin (Natamycin)
BEER (BREWERY PLANT)

The basic brewing processes (optional items are given in square brackets)
Malting and Mashing
Schematic cross section through a barley grain
Barley germination
Glucose based carbohydrates in barley and malt
Grubbing the malt on kilchoman distillery malting floor
Grain washing drum
Conical steep
ECO steep
Germbox horizontal germination plant
Traditional and modern maltings equipemnt
Summary of the Maillard reaction
Some characteristics of common barley malts
Boiling the Wort
Grist hopper and
Grist mill at Holden’s
Closed kettles with stacks
Hop back at Hardy’s and Hanson’s brewery
Detail of the gas heating
Electric heating
Enclosed kettle with stack at Hardy’s and Hanson’s brewery
Plate heat exchanger
Some prefermentation brewery equipment
Salt hydrolysis, effect of Ca on mash acidity and methods for reducing liquor or mash pH
Some bittering and aroma constituents of hops
Isomerization of humulone during boiling of hopped wort
Fermentation
Top Fermentation
Yorkshire square at hardy’s and Hansons Brewery
Enclosed fermentation vessel at Jennings Brewery
Union casks at Firestone Walker Brewery
Rousing fermenting wort in a vessel
Medium yeast propagation vessel at Belhaven Brewery. Smaller and larger vessels form the complete system
Rousing fermenting wheat beer wort
Some fermentation vessels and systems
Bottom fermention
BEER TREATMENT (FINING, FILTRATION AND PASTEURIZATION)

Beer styles
Abbey Beers
Altbier
Barley Wine
Bitter
Altbier
Bock, Doppelbock and Related Styles
Brown Ale
Cream Ale
Flavored Beers
Honey Beers
Lambic Beer
Malzbier
Marzenbier
Mild
Munchner
Old Ale, Strong Ale and Stock Ale
Pale Ale
Pilsener
Porter
Rauchbier
Red Beer
Roggenbier
Sahti and Koduolu
Saison
Scotch Ales
Sourish Shchi
Steam Beer
Steinbier
Wheat Beer
CEREAL BASED AND OTHER FERMENTED DRINKS

The Rice wines of Asia
Cloudy Rice Wines
Refined Rice Wines
The Traditional Korean Rice Wine Production process
Preparation of Nuruk
Simplified scheme for the production of traditional Korean rice wine
Preparation of nuruk
Brewing process
Filtration
Use of a traditional rice wine strainer to make chungju
Traditional Rice Wine in Japan
Traditional Chinese Rice Wine
Types of Japanese rice wine
Traditional Rice wine of Vietnam
Nature of the Rice Wine Starter
Flavored Korean Rice Wines
Native Fermented Drinks of Africa and South America
Scheme illustrating the production of tchapalo and similar drinks
African brews
Scheme showing traditional production of pulque
SOY JUICE BEVERAGES (DRINKS)

Tasking Soy Protein Beyond Milk
Space increase
Different methods
Emulsifying and stabilising
Albimin
water soluble
Total Protein
Glycine max
Globulins
Brine soluble
11S Glycinin
7S conglycinin
7S conglycinin enzymes
2 S BBL conglycinin
15S Glycinin polymer
Soy protein isolate that are usually recommended for
Beverage application
Stabilising droplets
Acidified drinks
Typical nutrient analysis
Nutritional information
Bioactive soy drinks
Logical platform
Market positioning of soy juice beverages
Fruit flavoured
soy beverages
Spin offs
Satiety worker
Formulation
Solubility index
Insoluble source
Nitrogen
Solubility
Index%
Processing suggestions for shelf -S table soy milk
Base soy milk formula suggestion
Typical neutral pH soy beverage formula
Nutraceutical soy juice beverage formula
FRUIT WINES AND OTHER NONGRAPE WINES

Comparison of fruit for Winemaking
Sugar and acid content of crushed fruit used to make fruit wines
Some characteristic phenolic substances of fruits used to make fruit wine
Total phenolic content and anthocyanin content of some fruits commonly used to make fruit wines
Making fruit wines
Characteristic aroma compounds of some fruits
Summary of processes used to make fruit wines and country wines
Infusion techniques for making fruit wines
Some anthocyanin derived pigments in soft fruit
Thermal degradation of anthocyanins from elderberry and strawberry
Country Wine Styles
AROMATIZED WINES

Vermouth
Two methods for the manufacture of vermouth
Short list of herbs used to make Vermouth and their typical aroma compounds and bitter agents
Some flavour compounds in vermouth
Other Aromatized Wines
Lignans, pentacyclic triterpenoids and phenolic compounds from botanicals used in the manufacture of vermouth
LOW ALCOHOL AND NON ALCOHOLIC BEER

Production of Low Alcohol Beverages by Limited or Checked Alcohol Methods
Spent grain (high gravity mash) method
Low alcohol beers from checked or limited fermentation methods
Dealcoholization Methods
Summary of methods for the dealcoholization of beer
Perspective section and horizontal half section through part of a spinning cone column device
VODKA PRODUCTION

Distillation
Plain vodka
Flavored and colored vodka
Distilling Femented fruit, Grains or Alcoholic Infusions
Natural Distilled Fruit Vodka or Liqueur
Commercial producers solve the problem by adding officialy approved food colorings
Distilling Infusions
Making Vodkas by Mixing Method
Natural fruit vodka
Making natural fruit Vodka
Sweet Vodkas
Use of Extracts and Essential Oils
General guidelines
TEA BEVERAGES

Chemical formula
Schematic chart of a working procedure of Test-2
Graph showing the results of the determination by high performance liquid chromatography (HPLC)
Graph showing the results of the determination by HPLC of strictinin contents and ellagic acid
Graph as determined in Test 11 that the occurrence or non occurrence of the secondayr sediment is piotted on the coordinate the abscissa axis
Graph as determined in Test 11 that the occurrence
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coordinate the abscissa axis
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coorrdinate the abscissa axis
Description
Dertermination of Strictinin Content
Test-1 (Sediment forming test
Test 2 (Analysis Test on Sediment Components)
Test-3 (Characteristic Property of Strictinin in Beverage Process)
Test 4 (Heat Decomposition Test of Strictin)
Test 5 (Comparison Test of pH at the Extraction)
Test 6 (Comparison of the Extracted Amount of strictinin in the Acidic Extraction)
Test-7 (Comparison of Extraction Time)
Test 8 (Ellagic Acid Adding Test)
Test 9 (Analysis of Components involved in the Sediment Formation in the HP 20 Unadsorbed Fraction)
Test 10 (Model Test Using Amino Acids and Proteins)
Test 11 (Correlation Between Strictinin Concentration in Tea and Sediment)
Test 12 (Correlation Between Strictinin Concentration in Tea and Sediment)
ALUMINIUM BEVERAGE CAN

Steps in Can Manufacture
Drawing and ironing
PLANT ECONOMICS OF ENA PLANT BASED ON MAIZE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF IMFL & COUNTRY LIQUOR

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC BEVERAGES AND VINEGAR FROM COCONUT WATER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC DRINKS FROM ETHYL ALCOHOL BY MIXING OF VARIOUS FLAVOURS (FLAVOURED ALCOHOLIC BEVERAGES)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY AND ALCOHOLIC BEVERAGES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BLENDING AND BOTTLING PLANT OF COUNTRY LIQUOR FROM GRAIN BASED ENA (FULLY AUTOMATIC)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ENA PLANT (ENA PLANT BASED ON MAIZE)

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

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT AND ETHANOL FROM MOLASSES

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

The post Manufacturing Technology of Beer, Cereal based Beverages, Soy beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete Hand Book on Alcoholic Beverages) appeared first on EIRI - eBooks and Project Reports.

Manufacturing Technology of Beer, Cereal Based Beverages, Soy Beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete hand book on Alcoholic Beverages)

EIRI Team — Tue, 17 Nov 2015 07:59:55 +0000

MANUFACTURING TECHNOLOGY OF BEER, CEREAL BASED, BEVERAGES, SOY BEVERAGES, FRUIT WINE, VODKA, TEA BEVERAGES AND OTHER ALCOHOLIC BEVERAGES (A COMPLETE HAND BOOK ON ALCOHOLIC BEVERAGES)

MALOLACTIC FERMENTATION

PRODUCTION OF bIOGENIC AMINES BY MALOLACTIC BACTERIA

Malolactic Fermentation and Aroma
Diacetyl
Hydrolysis of Grape Aroma Compounds
Production of Volatile Phenols
ACETIC ACID AND OTHER FERMENTATIONS

USAGES OF PRESERVATIVES

BEER (BREWERY PLANT)

BEER TREATMENT (FINING, FILTRATION AND PASTEURIZATION)

CEREAL BASED AND OTHER FERMENTED DRINKS

SOY JUICE BEVERAGES (DRINKS)

FRUIT WINES AND OTHER NONGRAPE WINES

AROMATIZED WINES

LOW ALCOHOL AND NON ALCOHOLIC BEER

VODKA PRODUCTION

TEA BEVERAGES

ALUMINIUM BEVERAGE CAN

Steps in Can Manufacture
Drawing and ironing

PLANT ECONOMICS OF ENA PLANT BASED ON MAIZE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF IMFL & COUNTRY LIQUOR

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC BEVERAGES AND VINEGAR FROM COCONUT WATER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY AND ALCOHOLIC BEVERAGES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ENA PLANT (ENA PLANT BASED ON MAIZE)

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

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT AND ETHANOL FROM MOLASSES

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

The post Manufacturing Technology of Beer, Cereal Based Beverages, Soy Beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete hand book on Alcoholic Beverages) appeared first on EIRI - eBooks and Project Reports.

ALCOHOL FROM GRAINS

EIRI Team — Sat, 25 Oct 2014 07:43:40 +0000

The term `alcohol' was first applied to the spirits of wine, ethyl alcohol, and now it refers to a series of substances with similar characteristics. Ethyl alcohol is the active constituent of al introcating liquors obtained by the fermentation of saccharin materials. It is present in the form of esters in several volatile oils, Ethyl alcohol has been described as one of the most erotic synthetic oxygen containing organic chemicals because of its unique combinations of properties as a solvent, a germicide, a beverage, an antifreeze, a fuel a depressant, and especially because of its versatility as chemical intermediate for other organicchemicals.

Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.

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ETHYL ALCOHOL FROM MOLASSES

EIRI Team — Sat, 18 Oct 2014 12:09:21 +0000

ALCOHOL

The term alcohol was first applied to the spirits of wine, ethyl alcohol, and now it refers to a series of substances with similar characteristics Ethyl alcohol is the active constituent of all intoxicating liquars obtained by the fermentation of saccharine materials. It is present in the form of esters in several volatile oils. It is now a days prepared in immense quantities, chiefly by fermentation and finds numerous industrial uses, and is also being used as a motor fuel.

Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.

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22 Project Reports on Alcohol, Beer, IMFL, Country Liquor, Wine

EIRI Team — Thu, 27 Mar 2014 09:27:32 +0000

Alcohol from Rice Straw
Alcohol from Molasses
Alcohol From Potatoes
Alcoholic Beverage and Vingar from Coconut Water
Alcoholic Drinks from Ethyl Alcohol By mixing of various flavours (Flavoured Alcoholic Beverages)
Beer Plant (E.O.U.)
Country Liquor
Cider Plant
Ethanol (Biofuel)
Grape Wine
Herbal Beer
Mineral Water (Packed in Bottles, Glasses, Jars)
Rectified Spirit for Potable Alcohol Industrial Alcohol & Medical Alcohol
Rectified Spirit from Rice/Paddy Straw
Indian Made Foreign Liquor (IMFL)
IMFL (Whisky) from Potatoes
Octalol (Octyl Alcohol) from Molasses
Potable beer (Alocholic) Based on Potato & Barley/Malt
Vodka from Potatoes
Whisky
Wine from Dates
Wine from Mahua Flowers

Each DETAILED FEASIBILITY REPORT covers Introduction

Uses and Applications
Properties
Market Position
Present Manufacturers
Process of Manufacture
Formulations
B.I.S. Specifications
Process Flow Sheet Diagram,
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials

The post 22 Project Reports on Alcohol, Beer, IMFL, Country Liquor, Wine appeared first on EIRI - eBooks and Project Reports.

Modern Technology of Food Additives, Sweeteners and Food Emulsifiers

EIRI Team — Tue, 25 Mar 2014 08:30:00 +0000

The book Modern Technology of Food Additives, Sweeteners and Food Emulsifiers covers Product Information, Biochemical Pathways for the Production of Flavour Compounds in Cheeses during Ripening, Sweetner (Natural Mixed), Artificial Sweeteners, Alternative Sweeteners, Stevia (Stevia rebaudiana) a Bio sweetener, Profiles of Sweeteners in Aqueous Solutions, Effect of Different Sweeteners in Low Calorie Yogurts, Effect of Dietetic Sweeteners on the Quality of Cookies, Rosogolla with Alternative Sweetener, Carbohydrate and Intense Sweeteners, Additives (Character), Food Additive, Food Additive having Carraghenate, Allium Thiosulinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation, Hydrocolloids in Food Industry, Xanthan Gum, Guar Foaming Albumin A Foam Stabillizer, Stabilizer Blends and their importance in ice cream industry, Evaluation of Gelling Properties of Tamarind Seed, Lecithin, the Multipurpose Emulsifier for Foods, Significance of emulsifiers and Hydrocolloids in Bakery Industry, Emulsifier of Food , Hydrated Emulsifier, Powder Emulsifier, Biocompatible emulsifier, Starches as Thickeners.

PRODUCT INFORMATION

Why are food additives used?
Where do food additives come from?
Plant sources
Nature-identical products
Modified Natural Substances
Man made products
How is the safety of food additives evaluated in the European Union?
Intolerance to food additives
Categories
Acids
Acidity regulators
Articaking agents
Antifoaming agents
Antioxidants
Bulking agents
Food coloring
Color retention agents
Emulsifiers
Flavors
Flavor enhancers
Flour treatment agents
Glazing agents
Humectants
Tracer gas
Preservatives
Stabilizers
Sweeteners
Tickeners
Sweeteners
Artificial or intense sweeteners
Bulk sweeteners
Sweeteners in food
Slimming and Sweeteners
Emulsifiers
What are emulsions
Emulsifiers in food
How Emulsifiers Work
Origin and manufacture of emulsifiers

BIOCHEMICAL PATHWAYS FOR THE PRODUCTION OF FLAVOUR COMPOUNDS IN
CHEESES DURING RIPENING

Metabolism of lactose, lactate and citrate
D-(+)Lactate
L-(+)-Lactate
Lipolysis and metabolism of fatty acids
Proteolysis and related events
Bitterness and other off flavours
Calabolism of Amino Acids and Related Events
Production of amines and pyrazines
Deamination and formation of neutral or acidic compounds
Transamination, the Strecker reaction and production of aldehydes
Catabolism of sulphur amino acids
Catabolism of phenylalanine, tyrosine and tryptophan
Catablism of arginine, aspartate, glutamate, andthreonine
Catabolism of branched chainamino acids
Conclusion

SWEETNER (NATURAL MIXED)

ARTIFICIAL SWEETENERS

Sucrose to glucose forenergy
Sugar Substitutes Sweeteners
Sweet Taste Is There A Distinction Between Artificial or Natural?
Research, regulation and the FDA-current approved artificial sweeteners
Neotame
Alternative Sweeteners
Future Sweeteners

ALTERNATIVE SWEETENERS

Cyclamate
Aspartame
Neohesperidan Dihydrochalcone
Miraculin
Monellin
Thaumatin I,II

STEVIA (STEVIA REBAUDIANA) A BIOSWEETENER)

Chemical constituents
Proximate composition of Stevia
Physiological and pharmacological actions
Human studies
Cariogenic and mutagenic effects
Stevia products
Medicinal values
Uses of Stevia
Conclusion

PROFILES OF SWEETENERS IN AQUEOUS SOLUTIONS

Material and Methods
Statistical Analysis
Results and Discussion
Conclusions

EFFECT OF DIFFERENT SWEETENERS IN LOW CALORIE YOGURTS

Artificial Sweeteners
Types of Artificial sweeteners
Aspartame
Acesulfame aspartame
Saccharin
Cyclamate
Sucratose
Accepted daily intake
Final Considerations

EFFECT OF DIETETIC SWEETENERS ON THE QUALITY OF COOKIES

Materials and Methods
Procurement of samples
Proximate analysis of wheat flour
Preparation of cookies
Analysis of cookies
Physical analysis
Sensory evaluation
Chemical analysis
Gross energy value
Statistical analysis
Results and Discussion
Chemical composition of wheat flour
Sensory evaluation of cookies
Physical tests of cookies
Chemical analysis of cookies
Calorific value of cookies
Conclusion

ROSOGOLLA WITH ALTERNATIVE SWEETENER

Materials and Methods
Preparation of Coagulant for Chhana
Preparation of Chhana for Rosogolla
Preparation of Control Rosogolla
Preparation of Experimental Rosogolla
Physico-Chemical Analysis
Sensory Evaluation
Consumer Preference
Cost Estimation
Experimental Design
Results And Discussion
Texture Analysis of Rosogolla
Hardness
Cohesiveness
Springiness
Gumminess
Chewiness
Yield of Rosogolla
Colour Score
Flavour Score
Taste Score
Mouthfeel
Overall Acceptibility
Shelf life Report
Cost Estimation
Conclusion

CARBOHYDRATE AND INTENSE SWEETENERS

Carbohydrate sweeteners
Sucrose
Glucose syrups/highfructose glucose syrups
Fructose (levulose)
Overview-Intense sweeteners
Sweetener approval
Labelling
Main intense sweeteners in use in soft drinks
Stability
Temperature
Phenylketonuria
Regulatory
Salt of aspartame and acesulfame
Alitame
Cyclamate
Sucralose
Neotame
Saccharin
Stevioside
New sweeteners/bulking agents used in soft drinks
The future

ADDITIVES (CHARACTER)

Antioxidants
Antioxidants
Preservatives
Emulsifiers and Stabilizers
Food Colours
Some Dyestuff Food Colours in Current use
Natural or Nature Identical Food Colours
Natural Colors for Beverages
Flavour Components of Herbs and Spices
Sequestrants
Anticaking agents
Acids, Buffers, and Bases
Humectants
Firming and Crisping
Agents
Sweeteners
Enzymes
Nutritive Additives
Vitamins
Trace Elements
Minerals
Essential Amino Acids
Essential Amino Acids
Essential Amino Acids
Flour and Bread Additives

FOOD ADDITIVE

Classification of food additives
Acidity regulator
Anti-caking agents
Antifoaming agents
Antioxidants
Some popular antioxidant foods
Antioxidant vitamins
Ascrbic acid -E300
Antioxidants benefits
Bulking agents
Colour retention agents
Colouring
Emulsifiers
Emulsifying salt
Firming agents
Flavors
Flavor enhancers
Flour treatment agents
Food acids
Gelling agents
Glazing agents
Humectants
Mineral salts
Preservatives
Propellants
Seasonings
Sequestrants
Stabilizers
Sweeteners
Commonly used sweeteners
Thickeners
Tracer gas
Vegetable gums
‘E’ numbering
Dangers of fod additives and preservatives
Effects of food additives
Cytotoxic effects of food additives
Food additives and safety
Conclusion
Colour additive to avoid
Flavourings & sweeteners to avoid

FOOD ADDITIVE HAVING CARRAGHENATE

Preparation of an Additive Subject of the method
Preparing a Fine Paste
Preparation of a Paste

ALLIUM THIOSULFINATES CHEMISTRY, BIOLOGICAL PROPERTIES AND THEIR POTENTIAL UTILIZATION IN FOOD PRESERVATION

Chemical Structure and Biosynthesis of Thiosulfinates
Chemical Structure of Other Organosulfur Compounds
Antibacterial Properties
Antifungar Properties
Antioxidant Properties
Concluding Remarks

HYDROCOLLOIDS IN FOOD INDUSTRY

Functional properties
Viscosity enhancing or thickening properties
Gelling properties
Surface activity and emulsifying properties
Hydrocolloids as edible films and coatings
Hydrocolloids as fat replacers
Origins and structures of hydrocolloids
Plant hydrocolloids
Hemicelluloses
b-DGlucans
Pectins
Exudate gums
Gum arabic
Tragacanth gum
Gum karaya
Gum ghatti
Mucilage gums
Psyllium gum
Yellow mustard mucilage
Flaxseed mucilage
Fructans
Seaweed hydrocolloids
Alginates
Carrageenans
Agar
Microbial hydrocolloids
Xanthan gum
Pullulan
Gellan gum
Animal hydrocolloids
Chitin and chitosa
Gelatin
Chemiclly modified hydrocolloids
Hydrocolloids in the production of special products
Soft gelatin capsules
Liquid core capsules
Jelly like foods
Fruit products
Frozen product
Candies
Fabricated foods
Health benefits of hydrocolloids
Hydrocolloid and the risk of cardiovascular disease (CVD)
Hydrocolloids and type 2 diabetes
Hydrocolloids as laxative and antidiarrhea

XANTHAN GUM

Chemistry and Structure of Xanthan Gum
Toxicology, safety and regulatry Status
Prperties of Xanthan Gum
Xanthan gm in food Applications
Bakery Products
Beverages
Dairy
Dressings
Pet Food
Syrups, Toppings, Relishes and Sauces

GUAR FOAMING ALBUMIN A FOAM STABILIZER

Materials and methods
Materials
Foaming Studies
Bubble size measurement
Enzyme-linked immunosorbent assay
Results and discussion
Effect of Nacl addition
Bubble size distribution
Immunological analysis

STABILIZER BLENDS AND THEIR IMPORTANCE IN ICE CREAM INDUSTRY

Formulation of Different Stabilizer Blends
Gelatin
Guar Gum
Locust Bean Gum
Carrageenan
Alginates
Xanthan Gum
Relationship Between ice cream composition and stabilizer concentration

EVALUATION OF GELLING PROPERTIES OF TAMARIND SEED

Materials and methods
Extraction of mucilage from tamarind seeds
Phytochemical Examination
Physicochemical characterization of mucilage
Determination of viscosity
Characterization of TSP
Evaluation of gelling property of the gels
Results and Discussions
Phytochemical characterization of TSP
Spectroscopy analysis
Conclusion

LECITHIN, THE MULTIPURPOSE EMULSIFIER FOR FOODS

The Occurrence in Living Matter
The Extraction of Lecithin by Man
The Practical Use of Lecithin by Man
The Return of Lecithin to Liing Matter

SIGNIFICANCE OF EMULSIFIERS AND HYDROCOLLOIDS IN BAKERY INDUSTRY

Emulsifiers
Role of emulisifiers in manufacture of baked goods
Bakery applications of selected emulsifiers
Hydrocoloids
Role of hydrocolloids in manufacture of baked goods
Bakery applications of selected hydrocolloids
Tree gum exudates
Algal sources
Seeds
Microbial sources
Modified polysaccharides
Animal sources
Conclusion

EMULSIFIER OF FOOD

Preparation

HYDRATED EMULSIFIER

Method 1
Method 2
Method 3

POWDER EMULSIFIER

Specific Embodiments of the method
Conclusions

BIOCOMPATIBLE EMULSIFIER

STARCHES AS THICKENERS

Materials and methods
Starches
Preparation and frozen storage of the white sauces
Rheological behaviour
Linear viscoelastic properties of white sauces
Syneresis of white sauces
Data treatment
Results and discussion
Starch pasting properties in the white sauces
Starch source
shearing speed
Linear viscoelastic properties
Freshly prepared sauces
Freeze/thaw stability of sauces
Sauce syneresis
Conclusion

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TECHNOLOGY OF FOOD PRESERVATION AND PROCESSING (Canning, Fermented Beverages, Fruit Concentrates, Pickles, Cold Storage & Fermented Alcoholic and Non-Alcoholic Beverages)

EIRI Team — Mon, 17 Feb 2014 07:12:54 +0000

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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The post TECHNOLOGY OF FOOD PRESERVATION AND PROCESSING (Canning, Fermented Beverages, Fruit Concentrates, Pickles, Cold Storage & Fermented Alcoholic and Non-Alcoholic Beverages) appeared first on EIRI - eBooks and Project Reports.

Bottling of Whisky

EIRI Team — Fri, 27 Dec 2013 06:44:02 +0000

The alcohol industry is very important for the government. It generates an estimated Rs. 16,000 crore per annum in spite of the fact that the per capita consumption of liquor in India is the lowest in the world. The total liquor industry is worth Rs. 2,000 crore. IMFL accounts for only third of the total liquor consumption in India. Most IMFLs are cheap and are priced below Rs. 200 per bottle. Alcohol sales proceeds account for 45% of the total revenue collection in the country. Whiskey accounts for 60% of the liquor sales while rum; brandy any vodka account for 17% 18% and 6% respectively. MNC’s share is only 10%and they have been successful only in the premium and super premium ranges. Post WTO the government may have opened India to foreign distilleries, but the duty has been increased from 222% to 464-706%.This is due to the fact that there is a 100% customs duty, 150%contravening duty, local taxes, distributor’s margin, retailer’s margin and publicity charges. The cost is finally borne by the consumer. Though the government claims that this is being done to protect the domestic liquor industry, the domestic industry accounts for 99% of the market share. This protectionist policy could prove to be counterproductive and lead to smuggling. As of now, only 45% of the sales are through legal channels and only 25% of this is duty paid for. Within India itself, the policy of alcohol retail differs form state to state. While some states like Maharashtra. Uttar Pradesh, and Tamil- Nadu have a liberal policy, come states like Haryana and Andhra

Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.

The post Bottling of Whisky appeared first on EIRI - eBooks and Project Reports.

Manufacture of Distilled Spirits & Alcoholic Beverages

EIRI Team — Tue, 17 Dec 2013 10:56:25 +0000

Whisky:-

Gin, vodka, and related spirits like aquarit are distinguishable from whisky, rum and brandy which themselves have a number of common characteristics. The most evident difference is in colour, with gin an vodka normally being colourless white whisky, rum and brandy vary in shade from straw-coloured to the deepest brown. This immediate difference is linked with distinguishing features of composition and flavour which are reflected in the methods of production of the two troup of sprits. The aurd whisky comes from the Gaelic word wisge-beatha, as the Irish called it, incoming the water of life.

Project Report Covers:

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