Drying of Food – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Sat, 01 Jun 2019 03:47:09 +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 Drying of Food – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 DRY PASTA MANUFACTURING LINE (CAP: 200 KGS PER HOUR) https://projectreports.eiriindia.org/product/dry-pasta-manufacturing-line-cap-200-kgs-per-hour/ Sat, 03 Oct 2015 09:25:38 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5770     Pasta is a food product made by extruding and drying unleavened dough of wheat flour, and that forms the basis of much Italian cuisine, as well as Chinese, Japanese, Korean, and Southeast.

Asian cuisines, Macaroni is a dried food product made from semolina and shaped in the form of slender tubes.

It is popularly believed that Marco Polo, the 13th Century Italian explorer, introduced pasta to Europe from China. Italian pastas, such as spaghetti and macaroni, are traditionally made from semolina flour derived from durum (extra – hard) wheat.

Pasta may be added to soups; boiled and served with a sauce; served cold with other ingredients in a salad; stuffed with meat, cheese or vegetables and then boiled and baked. There are dozens of varieties of Italian pasta, and they are usually named for their sizes and shapes. Pasta is a highly nutritious food. A 56 - gram (2 - oz) serving of pasta has less than 1 - gram (0.04 - oz) of fat, no sodium, no cholesterol, and about 210 calories.

INTRODUCTION
HISTORY OF PASTA
NUTRITIONAL VALUE OF PASTA AND ITS PROPERTIES
RAW MATERIALS
MARKET SURVEY
OVERVIEW OF PASTA IN ETHIOPIA
FUTURE OF PASTA
MANUFACTURERS OF PASTA
SELECTION OF RAW MATERIALS
MANUFACTURING PROCESS OF SHORT CUT PASTA
(DURUM WHEAT SEMOLINA BASED)
PROCESS IN DETAILS
METHOD OF DOUGH PREPARATION
PROCESS FLOW DIAGRAM
INDUSTRIAL PRODUCTION METHOD OF PASTA
TECHNOLOGY AND PROCESS OF PASTA MAKING
DETAILS OF PASTA DRYING
ADVANCES IN DRYING TECHNOLOGY
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
SHORT CUT PASTA
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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]]> DRY FRUITS https://projectreports.eiriindia.org/product/dry-fruits/ Wed, 18 Mar 2015 09:33:22 +0000 http://projectreports.eiriindia.org/?post_type=product&p=4603 Existing Markets—India

Domestic demand for almonds has constantly in¬creased in India. Expected to increased by 5.6 per¬cent to 56,000 ton in 2010/11 and by 5 percent to 58,000 ton in 2011/12 according to Tree Nuts 2010 GAIN Report, India is almost a net importer of almonds with only 2% of domestic demand be¬ing grown in country. The domestic demand is being feed with imports mainly from the US, account¬ing for 74% of total imports.

EU has the second largest consumption of al¬monds per capita of 0.5kg after US. Imports were valued at 893 million Euro in 2009-10 with US holding a strong supplying position accounting for 60% of imports while industry while the rest is mostly consumed as snacks. EU has the second largest consumption of almonds per capita of 0.5kg after US. Imports were valued at 893 million Euro in 2009-10 with US holding a strong supply¬ing position accounting for 60% of imports while  around 30% come from intra EU imports. Main importers are Germany (26% of EU almond im¬ports), Spain (20%), France (11%) and Italy (10%) (The Eligible Nuts and Dried Fruits Market in the EU, 2010), CBI).

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT

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]]> Agro Based And Processed Food Products (Hand Book) https://projectreports.eiriindia.org/product/agro-based-processed-food-products-e-book/ Sat, 15 Feb 2014 10:56:24 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1138 AGRO BASED AND PROCESSED FOOD PRODUCTS

Roller Flour Mills

  • Lower Production Costs Through
  • Automation to Govern the Complete Process to
  • Improved Working Conditions for Staff by
  • Ultimate Product Control by
  • Screen Room
  • Mill
  • Quality Assurance
  • Flour Silo

Milled Products of Wheat

  • Introduction
  • Traditional Products-Chapati and its Variants
  • Grinding in Hammer Mill Followed by 2 Reduction Passages
  • Phulka
  • Poori
  • Nan
  • South Indian Parotha
  • Traditional Flour based Confectionery Products
  • Conclusion

Flour Mix for Bakery Products

Traditional Wheat Products

  • Introduction
  • Traditional Wheat Products
  • Couscous
  • Ravioli
  • Noodles
  • Steamed Bread
  • Flat Breads
  • Future Trends
  • commercialisation of Traditional Products


Developments in Pasta and Special Food Products

  • Discontinuous Feeding and Mixing Plant
  • Automatic Storage, Mixing and Feeding Plant
  • continuous Long Goods Line
  • Continuous Short Goods Line
  • Ravioli
  • Stamped Goods
  • Multi Purpose Plant
  • Standard Short Goods
  • Instant Short Goods Macaroni
  • Direct Expanded Snacks
  • Shaped Snacks
  • Various Flakes
  • Baby Food
  • Instant Flour
  • Bread Crumbs
  • Couscous
  • Breakfast Cereals
  • soymilk and Other Soya Products from the Traditional Production to the New Manufacturing Process
  • Technology of the Future


Methods for Prolonging Shelf Life of Fresh Fruits and Vegetables

  • Introduction
  • Post harvest Handling Methods
  • Future Prospects


Technology of Fruit Juice and Pulp Concentrates

  • Trends in Fruit Juice Processing
  • Citrus Juice Processing
  • Citrus By products Recovery
  • Concentration Technology
  • Production Automation
  • Juice Quality Enhancement
  • Volatile Compounds
  • Important to Orange Flavour

Technology of Aroma Recovery For Fruit Juices

  • General Scheme of Evaporator types
  • Summary
  • Aroma Compounds in Natural Untreated Juices: Changing During Storage Time
  • Aroma Yield depending on Evaporation Rate

Palm Oil

  • Process Requirement to Produce
  • Edible Palm Oil
  • Harvesting and handling of Fresh Fruit Bunches
  • Sterilisation
  • Stripping
  • Digestion
  • Pressing
  • Clarification
  • Purification
  • Vacuum Drying
  • Oil Storage
  • Nut Recovery
  • Essential Features of the Indigenous Palm Oil Mill
  • Investment
  • Economics of Oil Palm
  • Product Utilisation
  • Red Palm Oil (RPO) as Naturitional Oil
  • Refined Bleached and Deodourised (RBD) Palm Oil
  • Speciality Fats from Palm Oil

Coconut Processing

  • Introduction
  • Production of Copra
  • Desiccated Coconut
  • Coconut Cream
  • Coconut milk
  • Blended Oils
  • Basic Information

Protein Foods from Oilseeds

  • Introduction
  • Control of Enzymes Contained in Soybeans and Quality Improvements of Their Products
  • Control of Lipoxygenase Hydroperoxide Lyase Pathways and Improvements of Grassy Beany Flavours
  • Control of Beta glucosidases and Improvements of Objectional After tastes and their Location in Soybeans
  • Necessity of the Control for Beta glucosidase Action
  • Flavour Improved Soy Milk Manufactured under Control of Enzyme Action
  • Control of Lypoxigenases and Improvements of Gel Hardness
  • Improvement of Functional and Nutritional properties through Genetic Engineering
  • Exchange of Domains
  • Deletion of Variable Domains and Insertion of Synthetic DNA Sequences
  • Manufacturing of Soy Sauce through Bioreactor

Livestock Feed Technology

Technological Innovation in Livestock Feeding Science
Manufacturing Technology

Post Harvest Technology of Prawn

  • Prawns of Commercial Significance
  • Harvesting of Prawns
  • Preprocessing of Prawns
  • Processing of Prawns
  • Factors that influence the Quality of Prawns during Preprocessing
  • Bacteria of Public Health
  • Significance in Prawn
  • Present Quality Control Programme in India
  • Need for Quality Upgradation
  • Constraints in Seafood Industry Affecting Quality
  • Critical Points Requiring Quality Management
  • Conclusion


Manufacture and Quality of Tea

  • Black tea
  • Sorting and grading
  • Cup characters
  • Green tea
  • Oolonga tea (Wulong tea)
  • Brick tea
  • Let-pet or Leppet tea
  • Tea tasting
  • Blending
  • Quality
  • Purity standard
  • Packing
  • Keeping quality
  • World famous Trinitea

Coconut Products and Technological Innovations

  • Copra
  • Sun drying
  • Kiln drying
  • Indirect hot air drier
  • Solar drying
  • Improvement in drying
  • Coconut Oil
  • Desiccated Coconut
  • Coir and Coir Products
  • Emerging Technologies in the Processing Sector
  • Wet Processing of Cocunut
  • Coconut Cream
  • Coconut Milk Based Consumer Products
  • Coconut Shelf Based Products
  • Coconut Shell Charcoal
  • Activated Carbon
  • Methods of Processing
  • Destructive Distillation of Shells
  • Coconut Shell Powder
  • Miscellaneous uses of Shells
  • Coconut Water
  • Coir Pith and Miscellaneous Products

Technology of Basmati Rice Processing

  • Cultivation
  • Procurement
  • Processing
  • Phase-1Paddy Storage
  • Pre Cleaning
  • Drying
  • Second Pre-Cleaning
  • Phase-II Producing Brown Basmati Rice
  • De Husking
  • Paddy Separation
  • Warehousing
  • Phase-III Converting Brown Basmati to White and Parboiled Basmati
  • Rice Polishing
  • Phase IV-Giving Silky ouch
  • Water Polishing
  • Phase-V Grading Basmati Kernels
  • Thickness/Length Grading
  • Phase VI-Adding Maximum Value to basmati
  • Colour Sorting and Grading
  • Final Inspection
  • Packing
  • Electronic Weightment and Bagging

Spirulina A Classical Health Food

  • Introduction
  • Production
  • Harvesting
  • Natritive Value
  • Conclusior

Pulse Production Technology

  • Choice of variety
  • Efficient agronomic management
  • Seed germination
  • Use of fertilizers
  • Rhizobium inoculation
  • Liming
  • Use of micronutrients in problematic soils
  • Response to irrigation
  • Weeding and interculturing
  • Plant protection measures

Fermented Soya Products

  • MISO
  • Tempe
  • Changes in soybeans during tempo preparation
  • Soya Sauce
  • Soybean Cheese (Sufu)

Brewing and Distilling

  • Introduction
  • Production and Trade
  • The Basics of Brewing
  • Raw Materials
  • Barley
  • Adjuncts
  • Hops
  • Water
  • Manufacturing hop pellets and hop extracts
  • Yeast
  • Additives
  • Mashing
  • Control of pH
  • Temperature Control
  • Protein Reactions
  • Examples of Mashing Procedures
  • Processing the Wort
  • Filtration
  • Boiling
  • Cooling
  • Composition of Wort
  • Fermentation
  • Storage
  • Typical Formula
  • Deterioration Process in Beer
  • Analytical Controls in Brewing
  • Modifications in Products and Processes
  • Variant Products
  • Variant Processes
  • Recent Improvements
  • Distilled Products

Processing of Hot Serve Cereals

  • Wheat Cereals
  • Corn Cereals
  • Oat Cereals
  • Other Grains as Hot Cereals
  • Pre-cooked Hot Cereals
  • Processing Ready to eat Breakfast Cereals
  • Flakes
  • formulas
  • Corn flakes
  • Wheat flakes
  • Method for preparing Cereal flakes
  • Bran flakes
  • Flakes from other grains
  • Shreds
  • Granules
  • Puffed Cereals
  • Oven puffed rice
  • Gun puffed products
  • Puffing by extrusion
  • Sugarcoated Products
  • Ovens

Special Dietary Foods and Ingredients

  • Introduction
  • Special Dietary Foods
  • Hot Cereals for Small Children
  • Quality Control
  • Junior Cereals
  • Beverages
  • Cereal Derived Supplements
  • Determining Fiber Content of Foods
  • Enhancing Fiber Consumption

Food Additives

  • Functions and Uses of Food Additives
  • Major uses of food additives
  • Antioxidants
  • Preservatives
  • Solvents
  • Colorants
  • Sweeteners
  • Flavouring agents and flavour enhancers
  • Emulsifiers and Stabilisers
  • Thus aditives should not be used

Use of Antimicrobials in Food Preservation

  • Introduction
  • Chemicals with Antimicrobial Properties
  • Organic acids
  • Benzoic acid
  • Citric acid
  • Sorbic acid
  • Propionic acid
  • Glacial acetic acid
  • Adipic acid
  • Fumaric acid
  • Malic acid
  • Sulphur Dioxide and Sulphites
  • Nitrites and Nitrates
  • Antimicrobials naturally present of formed in food
  • Lactoperoxidase system (LPS)
  • Lysozyme
  • Lactoferrin
  • Bacteriocins
  • Antibiotic
  • Other Preservatives
  • Hydrogen peroxide
  • Salt
  • Sugar
  • Conclusion

Role of Antioxidants in Food Preservation

  • Auto Oxidation
  • Mechanism
  • Requirements for an ideal Food Antioxidant
  • Lack of toxicity
  • Effectiveness in low concentrations
  • Ease of application
  • Most Common Uses of Antioxidants
  • stability at high temperature
  • Natural Antioxidants
  • Conclusion

Preservation of Fruits and Vegetables

  • Processing, Preservation and Storage
  • Drying
  • Sun drying
  • Cabinet drying
  • Drum drying
  • Vaccum Puffing and dehydration
  • Foam Mat drying
  • Evaporating cooling-Cool Chambers
  • Accelerated Freeze Drying (A.F.D.)
  • Dehydro Freezing
  • Canning
  • Dehydration and Concentration
  • Processed Products
  • Fruit and vegetables global marketing view
  • Preparation of Fruit Jam
  • Precautions
  • Essential constituents of a good jelly
  • cloudy or Foggy Jellies
  • Fruit Juices and Fruit Syrups
  • Sterilisation and Preservation
  • Other Methods of Preservation
  • The Concentration of Fruit Juices
  • Candied fruits
  • Soya Sauce
  • Preparation of Tomato Ketchup
  • Recipe
  • Fruit Juice Concentrate
  • Fruit Juice
  • Squashes
  • Steps in squash making
  • Lime & Lemon Squash
  • Orange Squash
  • Cashew Apple Squash
  • Jack Fruit Squash
  • Sapota Squash
  • Fruit Juice Cordials
  • Carbonated Beverages
  • Tomato Juice
  • Tomato Cocktail

Beverages

  • Alcoholic Beverages
  • Wines
  • Beer
  • Distilled Spirits
  • Whisky
  • Brandy
  • Vodka

Sugars and Sweeteners

  • Cane Sugar Processing
  • Purification
  • Evaporation
  • Crystallisation
  • Beet Sugar
  • Maize Sweeteners

Milk and Milk Products

  • Milk Products
  • Butter
  • Ghee
  • Lassi or Chhachh
  • Unfermented Milk Products
  • Condensed Milk
  • Rabbri
  • Mallai
  • Paneer
  • Cottage Cheese
  • Ice Creams

Meat and Meat Products

  • Composition of Meat
  • classification of Meat
  • Mutton
  • Pork
  • Organs Meats
  • Sausages
  • Cooking of Meats
  • Dry Heat Methods
  • Moist heat Methods
  • Cooking Frozen Meat
  • Curing Frozen meat
  • Curring of Meat
  • Smoking

Sea Foods

  • Types of Fish
  • Composition and Nutritive Value
  • Preservation and Processing
  • Fish Products

Poultry, Eggs and Egg Products

  • Classification
  • Pountry Processing
  • Nutritive Value
  • Eggs and Egg Products
  • Nitritive Value
  • Egg Quality
  • Evaluation of Egg Quality
  • Egg Grading
  • Egg Processing
  • Egg Substitutes
  • Other Products
  • Leavening Power
  • Binding and Thickening
  • Emulsifying Power
  • Tenderising
  • Moisutrre Retention
  • Flavour
  • Nutrition
  • Colour

Candied Foods

  • Candy Making
  • Bulk Storage of Fruits
  • Syrup Teatment
  • Draining and Drying
  • Glaceing
  • Crystallised Fruits
  • Spoilage
  • Petha (Benincase cerifera)
  • Preparations

Fruits and Fruit Products

  • Canning of Fruits
  • Apples
  • Storage
  • Washing
  • Grading
  • Peeling and Coring
  • Blanching
  • Canning
  • filling
  • Exhausting
  • Sterilising
  • Cooling
  • Mangoes
  • Oranges
  • Papaya
  • Pineapple
  • Harvesting
  • The Ginaca Machine
  • Trimming
  • Slicing
  • Grading and Packing
  • Prevacuumising
  • 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 Steam and Lye
  • Sorting
  • Grading
  • Exhausting
  • Closing
  • Processing
  • Cooling
  • Storage
  • Pears
  • Grading
  • Peeling and Coring
  • Grading and Filling
  • Syruping
  • Exhausting
  • Closing
  • Process
  • Cooling
  • Preparation of Fruit Juices, Squashes and Cordials
  • Sherbet
  • Equipment 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
  • Filtration Equipment
  • Deaerator and Flash Pasteuriser
  • 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
  • Pasteurisation
  • Bottle Method or 'Holding' Pasteurisation
  • Pasteurisation 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

Vegetables and Vegetable Products

  • Comparison of Fruits 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 Procesing
  • Cooling
  • Carrots
  • Washing
  • Grading
  • Blanching
  • Peeling
  • Slicing or Dicing
  • Canning
  • Processing of Foods using High hydrostatic Pressure
  •  
  • Introduction
  • Units of Pressure
  • Basic Principles
  • Effect of HHP on Water
  • Effect on Other Major Feed  Components
  • Effect on Microorganisms
  • General Applications
  • Rapid Freezing and Thawing Operations
  • Storage of Foods under Sub Zero Temperature under Non-Frozen State
  • Application to Foods Agricultural Produce
  • Animal Products
  • Extension of Refrigerated Shelf Life
  • Development of Seafods having Novel Texture
  • Equipment
  • Packaging and Storage
  • Advantages to the Food Industry
  • Pressure Processed Commercial Foods

Technology for Pellet Based Snacks

  • Pellets
  • Oil
  • Main types of oil
  • Flavour
  • Packaging Film
  • Technology
  • Frying and Dropping
  • Flavouring
  • Packaging
  • Weighing of the pellet
  • Forming and filling of the bag by means of a bag maker

Confectionery, Cocoa Coffee and Tea

  • Candy Products and Confectionery
  • Chewing Gum
  • Ice Cream Powder
  • Ice Cream Preparation
  • Water Ices and Sherbets
  • Cocoa and Chocolate Products
  • Different Kinds of Cocoa beans
  • Porto Cabello or Caracas
  • Trinidads
  • guayaquils (Ecuador)
  • Cubans
  • Paras (Brazil)
  • Grendadas
  • Javas
  • Bahias
  • Test for Ripeness of a Cacao bean
  • The (Cocoa) Cacao bean and its Products
  • Manufacture of Chocolate
  • Coffee
  • Tea
  • Green Teas
  • Oolong Teas
  • Black Teas

Plant Economics of Alcoholic Beverages and Vinegar from Coconut Water

Plant Economics of Aquaculture Prawn Farming

Plant Economics of Bakery Unit, Buns, Cake, Toffee

Plant Economics of Bread Plant

Plant Economics of Beer Industry (Export Oriented)

Plant Economics of Confectionery Industry

Plant Economics of Corn Flakes

Plant Economics of Chewing Gum

Plant Economics of Cattle Feed

Plant Economics of Coconut Products & Bye Products processing unit

Plant Economics of Coir Pith

Plant Economics of Desiccated Coconut Powder from coconut

Plant Economics of Dall Mill

Plant Economics of Dairy Products & Milk Packaging In Pouches

Plant Economics of Egg Powder

Plant Economics of Food Dehydration

Plant Economics of Fruit Juice Making & Packing in Plastic Containers

Plant Economics of Feed Mill for Mixed Feed (Poultry & Cattle)

Plant Economics of Instant Noodles with Taste Maker Spice

Plant Economics of Indian Make Foreign Liquor

Plant Economics of Meat

Plant Economics of Macaroni

Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of  fruits, Pickles etc.)

Plant Economics of Palm oil

Plant Economics of Protein and Protein Based Products

Plant Economics of Poultry & Broiler (Hatchery) Farming

Plant Economics of Roller Flour Mill

Plant Economics of Modern Rice Mill

Plant Economics of Snack  Food (Crax Size) (Roll & Ball Type)

Plant Economics of Soybean Products

Plant Economics of Soya Milk & Soya Paneer

Plant Economics of Sugar Plant

Plant Economics of Tea Processing and Packaging

Plant Economics of Vermicelli

Plant Economics of Wheat Porridge (Dalia)

Suppliers of Plant and Machinery

  • Flour Mill Machinery
  • Bakery Machinery
  • Pasta Machinery
  • Fruit Processing Machinery
  • Feed Mill Machinery
  • Fish Processing Machinery
  • Tea Processing Machinery
  • Rice Mills/Cereal Mills
  • Grain Processing Machinery
  • Brewery Machinery
  • Distilling Machinery
  • Sugar Machinery
  • Dairy Machinery
  • Meat Processing Machinery
  • Confectionery Machinery
  • Poultry Processing Machinery
  • Vegetable Processing Machinery
  • Food Packaging Machinery
  • Food Processing Machinery

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]]> Cardanol from C.N.S.L. (Cashewnut Shell Liquid) https://projectreports.eiriindia.org/product/cardanol-c-n-s-l-cashewnut-shell-liquid/ Wed, 11 Dec 2013 10:14:28 +0000 http://projectreports.eiriindia.org/?post_type=product&p=317 Cardanol oil, a renewable raw material well known by product of the cashew industry, has been used as the starting material for the synthesis of novel fulleropyrrolidines cardanol based. In this work, cardanol has been used as building block for the preparation of target cardanol based precursors obtained by the way of the convenient transformation of the functional groups (aromatic ring, -OH group or the double bonds of the side chain) of the cardanolic structure. Pure 3-n-pentadecylphenol and its derivatives having homogeneous chemical composition, used as the precursor of any fulleropyrrolidines, have been prepared by hydrogenation of the un-saturated side chain and subsequent alkylation of the aromatic ring of cardanol. The reactivity of olefinic double bond present in the side-chain which can undergo easy transformation i.e. oxirane formation as well as metathesis reactions affording various interesting fulleropyrrolidines is also described.

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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]]> Onion dehydration https://projectreports.eiriindia.org/product/onion-dehydration/ Tue, 08 Oct 2013 15:18:43 +0000 http://projectreports.eiriindia.org/?post_type=product&p=81 Dehydrated vegetables are being increasingly used as they retain Their culinary quality and palatability, and bring about economy In storage space and transport cost. Besides, there is optimum Utilization of the product during the glut season, and saving of Packaging material and tinplate. Dehydrated onion is used Extensively in overseas countries as a condiment. Efforts are Also being made for export of dehydrated onions, which is being Produced by several manufacturers. This standard is intended to Help in the quality control of dehydrated onion. Dehydrated Onions have been produced in small quantities since the Nineteenth century is dehydrated onions were supplied to british Naval expeditions in the mid-nineteenth century and dehydrated Onions have been produced in sizable quantities during subsequent Wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when Rehydrated compared unfavorably with fresh vegetables or other Types of processed onions, their usage declined rapidly after Each war. However the processing techniques employed in the Production of dehydrated onions have been improved greatly since World war ii, particularly since the late nineteen fifties, and As a result the quality of dehydrated vegetables has much Improved. At the same time the demand for convenience foods have Been increasing and dehydrated onions have benefited accordingly.

Project Report covers:

  • Introduction
  • Uses and Applications
  • Properties
  • Market Survey with future aspects
  • Present Manufacturers
  • B.I.S. Specifications
  • Manufacturing Process with Formulae
  • Plant Layout
  • 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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