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Modern Technology of Agro Processing and Food Packaging Products with Project Profiles

EIRI Team — Sat, 22 Feb 2014 12:45:47 +0000

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.

agro food processing and packaging technology book

EIRI Team — Sat, 15 Feb 2014 11:01:57 +0000

AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY

FOOD LAWS

Introduction
Food safety and standard act
The ABCD of FSSA
Salient features of FSSA
Responsibilities of the food business operator
Improvement notices
Offences and penalties
Licensing and registration
Nutrition labelling
Requirements
Content on label
Hazard analysis and critical control point (HACCP) IS 15000)
Principles of HACCP
Features
Some salient points are
Benefits of HACCP
License process
Food safety management systems certification scheme (IS/ISO 22000)
Features
Benefits
Licence procedure
ISI Mark: Bureau of Indian Standards (BIS, 1986)
Features
License procedure
Weight and Measure Act
Regulations
Package Commodity Act
Regulations

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

Introduction
Materials and methods
Raw materials
Dehulling and milling
Formulations used
Extrusion conditions for lab scale extruder
Spicing of samples
Sensory evaluation
Physical characteristics
Proximate composition
Consumer acceptability of extruded snacks
Results
Sensory evaluation
Physical parameters of the extrudates
Proximate composition of the extrudates
Consumer evaluation of products

POTATO CHIPS

Introduction
Materials and methods
Procurement of raw material
Preparation of potato chips
Fat analysis
Sensory Evaluation
Statistical analysis
Results and discussion

READY TO EAT PROTEIN RICH FOOD BARS

Introduction
Formulation and preparation of protein rich food bars
Results
Organoleptic evaluation of protein rich rood bars
Proximate chemical composition, mineral content and IVPD of most acceptable protein in rich food bars

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

Introduction
Digital image processing
Fundamental steps in image processing
Image acquisition
Image preprocessing
Image segmentation
Image representation and descriptioner
Image recognition and interpretation
Elements of digital image processing system
Automatic grading and sorting of food products using computer vision systems
Bakery products
Fruits
Vegetables
Grains
Limitations of the system

IQF FREEZING AND APPLICATION

IQF Spiral Freezers
Applications
Benefits
Low operation cost
Impingement Polybelt Tunnel Freezer
Applications
Modular IQF fluidized tunnelfreezer
Multipass belt tunnel freezer
Applications
Tray IQF fluidized tunnel freezer
Applications
Drag-thru-dolly tunnel freezer
Application

FOOD CANNING

Plant site
Factory building
Water supply and drainage
Workers
Machinery and equipment
Canning method
Key processes
Sorting and grading
Washing
Peeling, coring and pitting
Hand peeling
Peeling, coring and pitting by machine
Peeling by heat
Lye peeling
Blanchng
Can filling
Syruping or brining
Lidding or clinching
Exhausting
Sealing
Processing/Manufacturing
Heat penetration in cans
Manufacturing processes
Non-acid Vegetables
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
Cooling Testing
Labelling, storing and packing

FRUITS CANNING TECHNOLOGY

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
Cutting and pitting by hand
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 of steam and lye
Sorting
Grading
Exhausting
Closing
Processing
Cooling
Storage
Pears
Grading
Peeling and coring
Grading and filling
Syrupping
Exhausting
Closing
Process
Cooling

PREPARATION OF FRUIT JUICES, SQUASHES & CORDIALS

Sherbet
Eqipment for fruit juices
Washing equipment
Sorting equipment
Extraction equipment
Halving and turning machines
Continuous screw expeller press
Plunger type press
Roller type press
Double operation
Basket press
Rack and cloth press
Straining or screening equipment
Setting or sedimentation
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 methd or Holding pasteurization
Pasteurization by over flow method
Preparation of fruit beverages
Fruit beverages
Squashes and cordials
Orange 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

TECHNOLOGY OF VEGETABLES CANNING

Comparison offruits and vegetables
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
Preheating
Peeling
Inspection and trimming
Size grading
Filling
Sealing and processing
Cooling
Carrots
Washing
Grading
Blanching
Peeling
Slicing of dicing
Canning

POULTRY PROCESSING

Slaughter and bleeding
Scalding
Defeathering
Evisceration
Chilling
Packaging
Nutritive value
Eggs and egg products
Nutritive value
Egg quality
Evaluation of egg quality
Egg grading
Egg processing
Egg freezing
Dried eggs
Egg substitutes
Other products
Leavening power
Binding and thickening
Emulsifying power
Tenderizing
Moisture refention
Flavour
Nutrition
Colour

AQUA FARM

Selection of region
Site selection
Soil
Water
Land
Other factors
Design of aqua farm
Design of earthen ponds
Size and depth
Earthen embankment
Type and shape
Inlet and outlets
Free board
Design of hatchery
Deterination of main parameters
Other facilities
Estimation in fish farm construction

PULSE PRODUCTION

Improved varieties
Ridge/raised bed planting
Bio-fertilizers
Foilar spray of urea
Sulphur application
Weed Management
Seed priming
Remunerative cropping systems
Integrated wilt management
Integrated management of helicoverpa
IIPR Mini Dal Mill

PRODUCTION PROCESS OF LARGE CARDAMOM

Growth requirements
The plant
Wild relatives
Varieties
Propagation
Inflorescence and pollination
Nutrient management
Disease management
Insect pest management
Flowering and harvest
The fruit
Production
Post-harvest processing
Benefit Cost analysis
Trade

RICE-FISH POULTRY FARMING

Field layout
Fish
Poultry
Productivity of the system
Economics
Employment generation
Water requirement
Nutritional status of soil

ORGANIZED DAIRY FARMS

Components of animal shelter
Foundation
Pillars
Walls
Loft
Roof
Feeding manager
Stall
Stanchion
Passages
Water provision
Night lighting
Manure pits
Calf stalls
White washing
Loafing yard
Other facilities
Surroundings
Dairy animal shelter models
Model for specialized large herd of 100 cows and 72 followers in hot and dry or hot and humid climatic zone

POLYHOUSE TECHNOLOGY FOR PRODUCTION OF VEGETABLES

Polyhouse
Polyhouse/greenhouse construction tips
Plastic low tunnels
Sil trench
Site selection
Raising off season nursery
Raising plant propagation material
Production of fresh vegetables
Vegetable seed production in polyhouse
Maintenance of germplasm
Production of breeder seeds
Hybrid (F1) seed production
Benefits of poly/green house in temperate regions

PRODUCTIVITY OF GOATS

Criteria for selection of good goats
Features of unproductive goats
Criteria for checking the general health of goats
Housing of goats
Advantages of artificial insemination in goats
Milk secretion is different in goats
Milking of goats
Machine milking of goats
Criteria for producing betterquality milk from goats
Quality testing of goat milk
Chevon production in goats
Comparison of goat meat with chicken and mutton
Steps for prevention of disease in goats
Difference between goats and sheep

CONTINUOUS PROCESSING OF RTD TEA AND COFFEE BEVERAGES

The integrated Extraction System (IES)
Concentration of tea and coffee extracts
High quality tea concentrates
High quality coffee concentrates

COLD CHAIN SUPPLY

Current state of Indian agricultural industry
The Indian food processing industry
The food supply chain
Food supply chain cluster
The cold chain
Supply chain expertise
Food packaging
Standards
Food safety and hygiene
Importance of freezing and cold chain in food production and distribution
Spoilage
Microbial Spoilage
Autolytic Spoilage (enzymatic)
Oxidative Spoilage
Refrigeration and freezing
Quality of frozen food vs. fresh

PROCESSING AND PRESERVATION OF FISH

Drying
Natural drying
Mechanical drying
Solar drying
Salting
Smoking
Fermenting
Boiling
Canning

UHT PLANT FOR MILK IN ASEPTIC POUCHES

Complete unit of UHT Plant
Economical
Principle of operation
UHT sterilizer
Automatic UHT plant
Balancing equipment
The process of sterilization
Cleaning
Homogenizer
Functional description
CIP system
Functional description
Coding unit
Film web controller
Pouch counter
Specifications for packaging material
Recommendations of the packaging film

PLANT ECONOMICS OF AQUACULTURE SHRIMP FARMING