banana flour – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Sat, 01 Jun 2019 03:55:12 +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 banana flour – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 Modern Technology of Agro Processing and Food Packaging Products with Project Profiles https://projectreports.eiriindia.org/product/modern-technology-agro-processing-food-packaging-products-project-profiles/ Sat, 22 Feb 2014 12:45:47 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1321 The book Modern Technology of Agro Processing and Food Packaging Products with Project Profiles  covers  Processing of Ginger, Manufacture of Starch, Aonla Processing Technology, Cultivation of Pineapple, Technology of Paneer and Channa Manufacture and Storage, Technology of Butter Manufacture and Storage, Technology of Ghee Manufacture and Storage,Processing of Dehydrated Fruits, Fruit Flavoured Beverages, Functional Foods, Preparation of Banana Flour, Soy Fortified Cake, Production of Meat Analogues, Guava Papaya Fruit Bar, Soy Yoghurt, Active Packaging, Flexible Packages for Fruit and Vegetable Pulps,  Food Packages Out of Flexalcon, Aluminium Cans for Heat Sterilized Food Products, Foil Bag, Pouch and Envelope Production,  Aluminium Foil in Packaging Technology and Applications,
Aluminium in Flexible Packaging, Nanotechnology in Food Packaging, Packaging of Fresh Meat, Packaging of Shrimps, Packaging of Fruit Juices,  Packaging of Biscuits, Plant Economics of Aluminium Beverage Cans,  Plant Economics of Amla Fruit Products, Plant Economics of Banana Powder (Dried Banana),Plant Economics of Buffalo Meat/Frozen Meat with Slaughter House, Plant Economics of Dairy Products (Ghee, Butter, Maya, Penda & Many More)

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]]> MODERN TECHNOLOGY OF AGRO PROCESSING AND FOOD PACKAGNG 

PRODUCTS WITH PROJECT PROFILES

PROCESSING OF GINGER

Fresh immature ginger
Preserved ginger
Fresh mature ginger
Dried ginger (saunth)
Seed ginger
Processing of fresh ginger
Types of preserved ginger
Preserved ginger
Ginger in sugar syrup
Ginger in brine
Dry ginger
Crystallised ginger
Raw dried ginger
Treated or bleached dry ginger
Powder form
Processing methods
Indian preserved ginger
Procedure for processing of dry ginger
Selection of rhizomes
Washing
Trimming
Peeling
Killing of rhizomes
Preparation of ginger rhizomes for drying
Drying of processed ginger
Peeling method for large scale production
Manual handling
Mechanical handling
Dry method of processing
Wet method of processing
Manually perated machine
Power driven machine
Liming of ginger rhizomes
Quality requirements of dry ginger
Quality character requirements of dried ginger
Factors influencing ginger quality

MANUFACTURE OF STARCH

AONLA PROCESSING TECHNOLOGY

Post harvest handling
Grading
Packaging
Processing
Processed products of aonla
Pulp extraction technique
Storage
Storage at ambient temperature
Storage in zero energy cool chambers
Storage at low temperature
Storage in brine solution
Preservation in steeping solution
Storage by application of chemicals
Pre-harvest application
Post harvest application

CULTIVATION OF PINEAPPLE

Kew
Mauritius
Area of cultivation
Season
Pineapple
Propagation and planting
Cultivation
Water management
Fertilizer and nutrient management
Interculture
Harvesting and marketing

TECHNOLOGY OF PANEER AND CHANNA MANUFACTURE AND STORAGE

Introduction
Definition
Requirements
Appearance
Flavour
Texture
Manufacture of Paneer
Storage
Manufacture of channa
Packaging the storage

TECHNOLOGY OF BUTTER MANUFACTURE AND STORAGE

Introduction
Definition of butter
Classification
Food and nutritive value
Production of butter
Storage of butter
Uses of butter

TECHNOLOGY OF GHEE MANUFACTURE AND STORAGE

Introduction
Definition
Chemical composition of ghee
Food and nutritive value
Physico chemical constants
Flow diagram of ghee production
Advantage
Disadvantage
Creamery butter method
Advantage
Pre-stratification method
Advantage
Direct cream method
Advantage
Disadvantage
Final temperature of clarification
Cooling and granulation (crystallization)
Packaging of ghee
Storage of ghee
Renovation of ghee
Neutralizing high acid ghee
Problems of adulteration of ghee
The main adulterants of ghee
The AGMARK ghee grading scheme
Objective
Uses of ghee

PROCESSING OF DEHYDRATED FRUITS

Techniques used for the dehydration of fruits
Nutrient content of dehydrated fruits
Packaging materials used for dehydrated fruits
Storage behaviour of the dehydrated fruits
Chemical changes
Microbial changes
Organoleptic changes
Utilization of dehydrated fruits

FRUIT FLAVOURED BEVERAGES

Introduction
Materials and methods
Milk
Fruit juices
Flavours and colours
Whey protein concentrate (WPC)
Removal of casein
Cream Separation
Concentration
Enrichment of beverage by addition of WPC
Storage study of whey beverage
Results and discussion
Whey protein concentrate
Effect of WPC on sensory attributes
Effect of acidity and pH on storability of beverage
Effect of refrigerated storage on sensory attributes of beverages
Effect of room temperature storage on sensory attributes of beverage
Cost of production profile of whey beverage

FUNCTIONAL FOODS

Introduction
The intersection of food and genes
Regulations related to functional foods
Limitations of current policies
Process for bringing functional foods to market
Safety issues and efficacy of functional foods
Role of research
The future

PREPARATION OF BANANA FLOUR

Introduction
Materials and methods
Results and discussion
Drying behaviour
Effect of process variables on physical parameters of banana flour
Effect of process variables on blochemical parameters

SOY FORTIFIED CAKE

Introduction
Advantages of soy supplementation
Formula and process for making soy fortified cake
Product quality

PRODUCTION OF MEAT ANALOGUES

Meat analogues and its characteristics
Developments in meat analogues production
Sources of raw materials for meat analogues production
Vegetable proteins
Milk proteins
Microbial sources
Animal proteins
Brewery byproducts
Other ingredients
Fat
Salt
Binders and fillers
Seasoning and flavouring
Other ingredients
Production of meat analogues
Types of meat analogues
Gel type products
Spun fiber type products
Thermoplastic extruded type products
Nutritional characteristics of meat analogues

GUAVA-PAPAYA FRUIT BAR

Introduction
Materials and methods
Results and discussion

SOY YOGHURT

Introduction
Production of soy yoghurt
Changes during fermentation
Bifidus soyyoghurt
Properties of soy yoghurt
Storage stability of soy yoghurt
Soy yoghurt like products

ACTIVE PACKAGING

How Active Packaging Works
Objectives of Active Packaging
Types of Food Products Suitable for Active Packaging
Fruits and Vegetables
Meat and Fish Products
Cereals and snack foods
Dairy products
Types of Active Substances
Oxygen Scavenger
CO2 Generating or Scavenging
Ethylene Absorbent
Moisture Scavenging
Antimicrobial agents
Forms of Active Packaging
Sachets
Composite films
Moisture Control Films
Oxygen Scavenging Films
Antimicrobial Films
Edible Coatings as Active Packaging Material
Conclusion

FLEXIBLE PACKAGES FOR FRUIT AND VEGETABLE PULPS

Mango
Guava
Others

FOOD PACKAGES OUT OF FLEXALCON

Introduction
Forming technology
Clossing technique
Heat preservation
Flexalcon packages also allow high short boilings
Practical application possibilities
A few cases to point

ALUMINIUM CANS FOR HEAT STERILIZED FOOD PRODUCTS

In South East Asia
In the United States
Position and rate of growth in Europe
Characteristics
Aluminium material
Easy opening
Emplying out contents
External decoration
Recent innovations
New forms
New opening closing concept
Material recyclability
Conclusion

FOIL BAG, POUCH AND ENVELOPE PRODUCTION

Bags
Constructions
Typical closures
Some uses
Some features
Envelope making
Pouch making
Folding carton production
Foil/fibre can and drum production

ALUMINIUM FOIL IN PACKAGING TECHNOLOGY AND APPLICATIONS

Introduction
Technology of producing aluminium foil packaging material
Plain foil main quality parameters
Manufacturing of foil
Process control to influence quality parameters
Development of optimum mechanical properties
Control of foil porosity
Control of stickiness and oilness
Accurate gauge and flatness control
Control of visual appearance
Surface reactivity
Properties of plain and converted foil packaging material
Application of aluminium foil based packaging
Conclusion

ALUMINIUM IN FLEXIBLE PACKAGING

Introduction
Benefits of aluminium based packaging materials
Technical  properties of aluminium foil
Some technical applications of aluminium foil
Other way of classifying applications
Why aluminium is preferred in various applications
Aluminium confectionery
Pharmaceutical tablets
Various popularly known product groups and structures
Push through blister
Peel push blister
Cold formed foil blister
Strip pack
Strip pack
Blister
Blister peel push
Cold formed blister
Wrinkle walled
Enormous choice
Schets and pouches
Other advantages
Smooth wall containers
Foil lined liquid containers
Foil heat sealed closures
Wet lamination
Dry bond lamination
Hot melt lamination
Extrusion lamination
Coating
Primer coating
Protective coating
Heat sealable and self adhesive coating
Heat sealable coating of aluminium foil
Extrusion coating of paper, aluminium foil and laminated strips
Coating of hot melt
Printing process
Computer aided design
Digital engraving
Metal printing
Offset lithography
Emboning
Machines and equipment for the manufacture of
flexible packaging material
Wet laminating machine
Dry laminating machine
Hot coating laminating machine
Extrusion laminating machines
Coating machine
Printing machines
Modern trends in packaging
New Technologies
Solventless lamination
Advantages of solventless lamination
Digital printing

NANOTECHNOLOGY IN FOOD PACKAGING

Nanoparticles reinforced materials for improved packaging properties
Polymer composites with nanoclay
Nano bio degradable packaging
Antimicrobial nanopackaging materials
Polymer composites with nano metals or metal oxides
Coatings containing nanoparticles
Antimicrobial nanoemulsions
Intelligent packaging concepts based on nanosensors
Grain Processing industry
Processing or refining of grains
Effect on the proximate composition
Effect on vitamins
Effect of minerals
Effect f amino acids

PACKAGING OF FRESH MEAT

Product characteristics
Packaging Principles
Packaging Materials and Techniques
Tray with overwrap
Shrink film overwrap
Vacuum packaging
Controlled atmosphere packaging (CAP)

PACKAGING OF SHRIMPS

Introduction
Product Forms
Processing and Packaging
Glazing
Code Slip
Inner Wrap
Primary Carton
Master Carton
Closure and Reinforcement
Marking
Storage and Transportation
Quality Control and Inspection System
New Trends
Packaging Requirements for IQF Shrimps
Consumer Packs for IQF Shrimps
Deep Drawn Plastic Pouches
Printed Preformed Pouches
Flexible Vacuum Packed Pouches in Paper Board Cartons
Labelling and Marketing for IQF Shrimps

PACKAGING OF FRUIT JUICES

Objectives
Studies on the storage of non coloured fruit pulps and juices
Suitability of different containers for storing coloured juices/pulps
Phalsa Juice
Plum pulp

PACKAGING OF BISCUITS, BREAD AND CONFECTIONERY

Bread
Confectionery

PLANT ECONOMICS OF ALUMINIUM BEVERAGE CANS

Plant & machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

PLANT ECONOMICS OF AMLA FRUIT PRODUCTS

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF BANANA POWDER(DRIED BANANA)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF BUFFALO MEAT/FROZEN MEAT WITH SLAUGHTER HOUSE

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF DAIRY PRODUCTS (GHEE, BUTTER, MAYA, PENDA & MANY MORE)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

The book Modern Technology of Agro Processing and Food Packaging Products with Project Profiles  covers  Processing of Ginger, Manufacture of Starch, Aonla Processing Technology, Cultivation of Pineapple, Technology of Paneer and Channa Manufacture and Storage, Technology of Butter Manufacture and Storage, Technology of Ghee Manufacture and Storage,Processing of Dehydrated Fruits, Fruit Flavoured Beverages, Functional Foods, Preparation of Banana Flour, Soy Fortified Cake, Production of Meat Analogues, Guava Papaya Fruit Bar, Soy Yoghurt, Active Packaging, Flexible Packages for Fruit and Vegetable Pulps,  Food Packages Out of Flexalcon, Aluminium Cans for Heat Sterilized Food Products, Foil Bag, Pouch and Envelope Production,  Aluminium Foil in Packaging Technology and Applications,
Aluminium in Flexible Packaging, Nanotechnology in Food Packaging, Packaging of Fresh Meat, Packaging of Shrimps, Packaging of Fruit Juices,  Packaging of Biscuits, Plant Economics of Aluminium Beverage Cans,  Plant Economics of Amla Fruit Products, Plant Economics of Banana Powder (Dried Banana),Plant Economics of Buffalo Meat/Frozen Meat with Slaughter House, Plant Economics of Dairy Products (Ghee, Butter, Maya, Penda & Many More)

The post Modern Technology of Agro Processing and Food Packaging Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.

]]> Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology https://projectreports.eiriindia.org/product/complete-book-banana-cultivation-dehydration-ripening-processing-products-packaging-technology-e-book/ Sat, 15 Feb 2014 11:09:39 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1145 Banana is an important fruit crop of many tropical and subtropical regions of India. It is cultivated in India in an area of 565.1 thousand ha and total production is around 18,701.9 thousand tons. Main banana growing states are Tamil Nadu,
Maharashtra, Gujarat, Andhra Pradesh and Madhya Pradesh. The global production of banana is around 76,436 thousand tons of which India contributes 24.5%. Besides India, other major banana producing countries are Brazil, China, Philippines, Costa Rica and Ecuador.

Flour is produced from both plantains and eating bananas in many regions, which can then be used in soups, baking or as a drink. The banana can also be used to make vinegar and to brew alcoholic beverages. The stamina flowers can be used as a vegetable, after briefly heating them in salty water (to remove the bitterness). Bananas can also be used as a starch-rich animal feed (pig farming). The fresh leaves are high in protein content, and are preferred for their taste by cattle and chickens. The leaves are also commonly used as packing material and for roofing. Along with the pseudo-stem they offer excellent mulching material. The exclusive use of healthy seeds, and application of appropriate measures, offer the most effective preventative and thus alternative methods of controlling insects and nematodes. The application of waste from extensive shrimp farms in Ecuador (shrimp shells) has shown good results against nematodes beside being a good organic fertilizer.

The book contains the following chapter: Banana, Cultivation of Bananas, Banana and its Bye-products, Technology of Banana Products, Banana Chips Manufacturing, Paper and Boards from Banana Stem Waste, Fruit Juices and Wines Technology, Technology of Banana Dehydration, Physiology of the Banana Root System, Banana Beer Technology, Tissue Culture in the Banana Industry, Processing of Banana, The Ripening of Bananas, Banana Wine, Technologies and Packages of Banana, Making Export Quality Bananas, Dried and Dehydrated Products of Banana, Improvement of Banana, Banana and Its Bye Products (Project Profile), Banana Fibre Extraction and Hand Made Paper, Banana Fibre Extraction and Weaving, Banana Plantation, Banana Powder (Dried Banana), Banana Wafers, Organic Cultivation of Banana, Wine From Banana (Project Profile).

The post Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology appeared first on EIRI - eBooks and Project Reports.

]]>  

Banana

  • Introduction
  • World scenario .
  • Major producing states
  • Good Agricultural Practices (GAP)
  • Description of commercial banana varieties
  • Arrival pattern in market
  • Concentrated pockets
  • Criteria and description of grades
  • Harvesting season of crop in leading states
  • Catchment areas of market
  • Provisions concerning sizing
  • Packaging and its details
  • For export
  • For domestic market
  • Distribution of produce from primary to terminal market
  • Export and export potential
  • Domestic strength for exports
  • Documents required for exports Chain of events (from packhouse up to shipment)

Cultivation of Bananas

  • Introduction
  • Botany
  • Varieties and countries of origin
  • Uses and Contents .
  • Aspects of plant cultivation
  • Site requirements
  • Seeds and seedlings .
  • Methods of planting
  • Diversification Strategies
  • Three examples:
  • Nutrients and organic fertilisation management
  • Nutrient requirements
  • Organic fertilisation strategies
  • Biological methods of plant protection
  • Diseases
  • Pests
  • Monitoring and Maintenance
  • Crop Establishment
  • Crop Production
  • Harvesting and postharvest treatment
  • Harvesting
  • Preparation, transport and storage
  • Controlled ripening .
  • Product specifications and quality standards .
  • Processing
  • Handling
  • Packaging and storage.
  • Packaging
  • Storage

Banana and its Bye-products

  • Introduction
  • Biological Evolution and Nomenclature of Banana Plant
  • Banana Fruit
  • Moisture Content
  • Carbohydrates
  • Proteins
  • Fat
  • Pectins
  • Phenolic Compounds and Pigments
  • Vitamins and Minerals
  • Uses of Other Parts of Banana Plant
  • Banana Peel
  • Banana Leaves and Sheaths
  • Banana Pseudostem, Pith and
  • Male Bud


Technology of Banana Products

  • Introduction
  • Fruit Production—Present
  • Status
  • Post-harvest Biotechnology
  • Necessity
  • Processes to Extend
  • Shelf Life
  • Controlled Atmosphere
  • Radiation Preservation
  • Biochemical Mechanism
  • Precautions Required
  • Regulation of Endogenous Ethylene production
  • Value Addition—Process Development
  • Banana Products
  • Juice
  • Ripe Banana Powder
  • Sub-products

Banana Chips Manufacturing

  • Introduction
  • Fried banana chips .
  • Principles of preservation
  • Equipment needed
  • Selection of Raw Material
  • Preparation of Raw
  • Material
  • Ascorbic acid solution
  • Fruit juice dip
  • Honey dip
  • Fried banana chips
  • Plantain chips
  • Selection and preparation
  • of raw material
  • Soaking of slices
  • Fry
  • Oil, frying and quality control
  • Sun-dried banana chips
  • Equipment needed
  • Selection and preparation of raw material
  • Drying


Paper and Boards from Banana Stem Waste

  • Technology Package
  • Uses
  • Economics

Fruit Juices and Wines Technology

  • Indigenous Fruit Juices and Wines
  • Banana Beer and Wine
  • Banana Cultivars used
  • for Juice and Wine
  • Production
  • Physical and technical
  • characteristics of
  • bananas .
  • Chemical characteristics
  • of bananas
  • Volatile components
  • from fruits .
  • Nutrition facts
  • about bananas
  • Wine Fermentation
  • Alcoholic fermentation .
  • Yeasts
  • Wild Yeast
  • Saccharomvces
  • cerevisiae veast .
  • Factors that affect
  • fermentation
  • Juice clarification
  • Free available nitrogen
  • concentration
  • Temperature
  • Juice composition
  • Sulphur dioxide
  • Aeration
  • Acidity and pH
  • Ethanol and carbon dioxide
  • Minerals
  • Other fermentation
  • inhibiting factors
  • Fermentation
  • By-products
  • Esters
  • Aldehydes
  • Higher Alcohols
  • Glycerol
  • Microbial Spoilage In Wine
  • Commercial Enzymes
  • In Juice Processing and Winemaking
  • Role of pectolytic enzymes
  • Juice extraction from the fruit
  • Liquefaction
  • Maceration
  • Juice yield .
  • Aroma Extraction
  • Juice and wine
  • clarification
  • Juice filterability
  • Food Safety Aspects

Technology of Banana Dehydration

  • Introduction
  • Materials and methods
  • Materials
  • Moisture content determination
  • Experimental design and drying procedures
  • IR and hot air
  • predehydration
  • Freeze-drying
  • Quality evaluation
  • Colour
  • Thickness shrinkage
  • Crispness
  • Scanning electronic microscopy (SEM)
  • Statistical analysis
  • Results and discussion
  • Heating and drying rates of IR and hot air drying
  • Freeze-drying characteristics
  • Colour
  • Thickness shrinkage
  • Crispness of banana slices

Physiology of the Banana Root System

  • Introduction
  • How well does the banana root system work?
  • Oxygen supply
  • Roots as a “home” for microorganisms
  • Nutrient uptake by root systems
  • Water uptake and banana roots
  • Root signals


Banana Beer Technology

  • Raw material preparation Processing
  • Flow diagram
  • Packaging and storage


Tissue Culture in the Banana Industry

  • Introduction
  • Importance of Tissue Culture in Bananas
  • Rapid mass production of planting materials
  • Efficient distribution and transport of planting materials
  • Production of disease-free planting materials
  • Safe exchange of germplasm
  • Germplasm conservation
  • Tissue Culture in Crop Management
  • Pests and disease management
  • Tissue culture in cropping systems
  • Annual cropping/Crop timing
  • TC in Musa Improvement
  • Why TC technology is not adopted fully in other developing countries
  • Some problems associated with TC


Processing of Banana

  • Dried bananas
  • Processing
  • Sorting
  • Washing and peeling
  • Pulping and drying the fruits
  • Sorting and packaging
  • Labelling and storage
  • Quality requirements
  • Packaging and storage
  • Details given on packaging
  • Function of the product packaging
  • Transport packaging
  • Information printed on transport packaging
  • Storage
  • Banana marmalades
  • Processing
  • Sorting
  • Washing
  • Peeling and sorting
  • Pulping and adding sugar
  • Heating and boiling
  • Adding citric acid, pectin and spices (optional)
  • Cooling, labelling and storage
  • Quality requirements
  • Packaging and storage
  • Packaging types and material
  • Details given on packaging
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Canned bananas
  • Processing
  • Sorting .
  • Washing .
  • Peeling and sorting
  • Pulping .
  • Filling in jars or cans
  • Vacuum sealing, pasteurising or sterilising
  • Cooling
  • Labelling and storage
  • Quality requirements
  • Packaging and storage.
  • Packaging type and material
  • Details given on packaging
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Banana pulp
  • Processing
  • Banana pulp processing:
  • Manufacturing banana pulp
  • Quality requirements
  • Packaging and storage
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Annex: Quality Requirements
  • Definition
  • Quality characteristics regulations
  • a. Minimum characteristics
  • b. Classifications
  • Size classification regulations
  • Tolerance regulations
  • Presentation regulations
  • a. Uniformity
  • b. Packaging
  • c. Presentation
  • Regulations of carton labelling
  • a. Identification
  • b. Type of product
  • c. Origin of product
  • d. Commercial characteristics
  • e. Official stamp (optional)

The Ripening of Bananas

  • The chain from production to consumption
  • Country of origin
  • Transport (overseas)
  • Country of consumption
  • Cooling technology and product quality: Critical steps
  • Country of origin
  • Transport (overseas)
  • Country of consumption
  • The banana ripening process
  • Cooling and air techniques for banana ripening
  • Ripening system
  • Comapring Ripening Systems
  • The future for bananas ripening


Banana Wine

  • Microbiological analysis
  • The volatile compounds in banana wine distillates

Technologies and Packages of  Banana

  • Pre-Harvest Practices to Obtain Quality Banana
  • Post-Harvest Package of Technologies
  • Selection of Banana
  • Harvest Maturity
  • Harvesting and Handling
  • Packing of Hands
  • Post-Harvest Treatments
  • Method of packing
  • Pre-cooling
  • Method of Storage
  • Loading Into Container
  • Management In The Container
  • Post Transportation Care/Ripening

Making Export Quality Bananas

  • Codex Quality Standards For Export
  • Harvest Maturity
  • Maturity Indices
  • Varieties
  • Harvesting and Field Handling
  • Sorting and Grading
  • Packaging
  • Precooling
  • Storage
  • Modified atmosphere storage
  • Controlled atmosphere storage
  • Ripening


Dried and Dehydrated Products of Banana

  • Drying of Banana
  • Banana Flour
  • Procedure to make banana flour
  • Procedure to make Banana
  • Banana Fruit Bar
  • Procedure to make Banana fruit bar

Improvement of Banana

  • Introduction
  • Key Facts About Bananas
  • Genetics and Conservation of Banana Clones
  • Genetics of Diversity
  • Pre-Harvest Improvements
  • Germplasm Preservation
  • Micropropogation
  • Varietal Improvement by
  • Regeneration
  • Varietal Improvement by Genetic Transformation
  • Protoplast Culture
  • Synthetic Seeds
  • Cryopreservation.
  • Molecular Techniques
  • Genetic Markers
  • Characteristics of Ideal Genetic Markers
  • Marker-assisted Selection for Quality Improvement
  • Marker-Based Genetic Diversity
  • Markers for Genetic Fidelity
  • Post Harvest Improvements
  • Physiological Changes in Ripening Banana Fruit
  • Biochemical Changes in Ripening Banana Fruit
  • Nutritional Quality Improvements
  • Vaccine Production
  • Advantages of Plant-Derived Vaccines
  • Conclusions


Banana and Its Byen Products (Project Profile)

  • Introduction
  • Uses and applications
  • Manufacturing process
  • Process of manufacturing banana wafers
  • Manufacture of paper from banana pulp
  • Finishing
  • Banana Fibre Extracting Project (Wealth from Waste)
  • What is Banana fibre project?
  • Why for Banana fibre project?
  • How the process?
  • How the fibre is stored and packed?
  • Machinery
  • How many persons to operate the Machinery?
  • What is the space requirement needed?
  • Who can go for this Industry?
  • Is this project can be done in urban sectors?
  • What are the usages of Banana fibre?
  • About Marketing?
  • Details of Plant & Machinery
  • (Paper Manufacturing)
  • Banana Wafers or Chips Machinery
  • Automatic Plant of Banana Powder
  • Grand Total
  • Plant Economics of Banana Paper
  • Land & Building
  • Plant & Machinery
  • Fixed Capital
  • Working Capital
  • Requirement/Month
  • Raw Materials
  • Total Working Capital/ Month
  • Cost Of Project
  • Total Capital Investment
  • Turn Over/Annum

Banana Fibre Extraction and Hand Made Paper

  • Introduction
  • Properties and characteristics
  • Properties and Characteristics of Banana Fibre
  • Banana Fibre Extracting Project
  • ECO Machine
  • Usages
  • Banana fiber
  • Machinery process
  • Advantages of the machine over manual process
  • Employment opportunities
  • Demand and usages of banana fiber
  • Production made out of banana fiber
  • Manufacturing process of banana fibre
  • Plant economics of banana fibre and hand made paper
  • Land & building
  • Plant & machinery
  • Working capital
  • requirement/month
  • Raw materials
  • Total working capital/month
  • Total capital investment
  • Turn over/annum

Banana Fibre Extraction and Weaving

  • Introduction
  • Market potential
  • Plant capacity
  • Annual production
  • Raw materials
  • Suggested location
  • PROCESS
  • Banana Fibre Processing and Weaving
  • Machinery
  • Infrastructure
  • Total Capital Requirement
  • Fixed Capital
  • Working Capital
  • Operating expenses
  • Sales realisation


Banana Plantation

  • Introduction
  • Plant Economics of Banana Plantation
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital
  • requirement/annum
  • Raw materials
  • Total working capital/ annum
  • Cost of project
  • Total capital investment
  • Turn over/annum

Banana Powder (Dried Banana)

  • Introduction
  • Dehydration of banana
  • Method of dehydration
  • Pulverzing of dehydrated banana
  • Details of plant & machinery
  • Plant economics of banana powder (dried banana)
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital
  • requirement/month .
  • Raw materials
  • Total working capital/month
  • Cost of project
  • Total capital investment
  • Turn over/annum

Banana Wafers

  • Introduction
  • Properties
  • Composition of Fried Banana
  • Process of Manufacturing Of Banana Wafers
  • List of plant & machinery
  • Automatic banana wafer machine
  • Benefits of Automatic banana wafer machine
  • Robust Construction of commercial banana wafer machine
  • Uses of Banana Wafer Machine
  • Key Features of Banana wafer Machines
  • Plant economics of banana wafers
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital requirement/month
  • Raw materials
  • Total working capital/month
  • Cost of project
  • Total capital investment
  • Turn over/annum


Organic Cultivation of Banana

  • Introduction
  • Organic Farming
  • Organic Production
  • Climate and Soil
  • Land preparation
  • Varieties
  • Planting material
  • Planting and infilling
  • Intercropping
  • Manuring
  • Irrigation
  • Interculture operations
  • Propping
  • Mulching
  • Desuckering
  • Other operations
  • Plant Protection
  • Harvesting
  • Yield
  • Linkages


Wine From Banana (Project Profile)

  • Introduction
  • Manufacturing process
  • Plant economics of wine from banana
  • Land & building
  • Plant & machinery
  • Fixed capital .
  • Working capital
  • requirement/month
  • Raw materials
  • Total working capital/month
  • Total capital investment
  • Turn over/annum

PREFACE

Banana is an important fruit crop of many tropical and subtropical regions of India. It is cultivated in India in an area of 565.1 thousand ha and total production is around 18,701.9 thousand tons. Main banana growing states are Tamil Nadu,
Maharashtra, Gujarat, Andhra Pradesh and Madhya Pradesh. The global production of banana is around 76,436 thousand tons of which India contributes 24.5%. Besides India, other major banana producing countries are Brazil, China, Philippines, Costa Rica and Ecuador.

Flour is produced from both plantains and eating bananas in many regions, which can then be used in soups, baking or as a drink. The banana can also be used to make vinegar and to brew alcoholic beverages. The stamina flowers can be used as a vegetable, after briefly heating them in salty water (to remove the bitterness). Bananas can also be used as a starch-rich animal feed (pig farming). The fresh leaves are high in protein content, and are preferred for their taste by cattle and chickens. The leaves are also commonly used as packing material and for roofing. Along with the pseudo-stem they offer excellent mulching material. The exclusive use of healthy seeds, and application of appropriate measures, offer the most effective preventative and thus alternative methods of controlling insects and nematodes. The application of waste from extensive shrimp farms in Ecuador (shrimp shells) has shown good results against nematodes beside being a good organic fertilizer.
The book contains the following chapter: Banana, Cultivation of Bananas, Banana and its Bye-products, Technology of Banana Products, Banana Chips Manufacturing, Paper and Boards from Banana Stem Waste, Fruit Juices and Wines Technology, Technology of Banana Dehydration, Physiology of the Banana Root System, Banana Beer Technology, Tissue Culture in the Banana Industry, Processing of Banana, The Ripening of Bananas, Banana Wine, Technologies and Packages of Banana, Making Export Quality Bananas, Dried and Dehydrated Products of Banana, Improvement of Banana, Banana and Its Bye Products (Project Profile), Banana Fibre Extraction and Hand Made Paper, Banana Fibre Extraction and Weaving, Banana Plantation, Banana Powder (Dried Banana), Banana Wafers, Organic Cultivation of Banana, Wine From Banana (Project Profile).
Author

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