Project report on Food Dehydration Unit - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/food-dehydration-unit/ We Create Industrialist Sat, 01 Jun 2019 04:06:34 +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 Project report on Food Dehydration Unit - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/food-dehydration-unit/ 32 32 MULTIPURPOSE COLD STORAGE & DEHYDRATION AND CANNING OF FRUITS & VEGETABLES https://projectreports.eiriindia.org/product/multipurpose-cold-storage-dehydration-canning-fruits-vegetables/ Sat, 20 Sep 2014 08:06:56 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2703 Cold  storage  industry is a very  important  and  essential industry.   In  India,  fruits and  vegetables  are  produced  in plenty.  A large number of fruits and vegetables are exported  to other  countries and even in India itself fruits  and  vegetables are transported from one place to another.   This  transportation business takes some time.  So, it is desirable that fruits should be  kept at a place where they can remain safe, other wise a  lot of its will be wasted.  For this purpose, Cold Storage is used.

Inducements to build multipurpose cold storage facilities will encourage investments, reduce food wastage and furbish the supply chain in the world's 2nd largest producer of fruits and vegetables. With a view to obtaining faster development of cold storage capacity and to motivate entrepreneurs to invest more in this sector a new credit-linked capital subsidy scheme for construction of cold storages and warehouses. The scheme would be implemented by NABARD/NCDC/NHB. National Horticulture Board is providing capital subsidy to budding entrepreneurs for construction, expansion, upgradation and modernization of cold storages for horticulture products. This scheme is to assist setting up of cold storages in the country for diminishing post harvest losses. Cold Storages including controlled Atmosphere (CA) and Modified Atmosphere (MA) Stores, pre-cooling units and other Storages for other vegetables etc.

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]]> Introduction
Uses Of Cold Storage
Types Of Cold Storages
Overview Of Cold Storage In India
Existing Cold Storage In Kerala
Present Status And Future Prospect Of
Cold Chain Industry In India
Market Overview Of Indian Ware Housing
Classification Of Refrigerated Storage & Refrigerants
Cold Storage And Refrigeration Industry In India
Working Principal Of Cold Storage
Selection Of Location For The Cold Storage
Refrigerants
Properties Of Ammonia
Production Details And Process Of Manufacture
Optimum Storage Conditions For Vegetable R.H.’85-90′ Except. For ( * ) 90-95%
Process Description (Cold Storage)
Operating Conditions
Method To Produce Low Temperature In Cold Storages
Emerging Energy Saving Concepts And Practices
Advancing Refrigeration Technology
Nh3/Co2cascade System
Ammonia Absorption Refrigeration Plants (Aarp)
Energy Saving Strategy During Design & Construction
Air Distribution Network
Energy Saving During Application Phase
Energy Saving Lighting System
Typical Layout Of Multi Commodity Cold Store Facilities With Construction Details
Materials Of Thermal Insulation And Its Application
The Ancillary Materials To Be Used Include
For Insulated Panel Structure
Technical And Design Section
Cooling Coils
Hydro Cooling:
Components Of Refrigeration System
Compressors And Condensing Sets
Remote Condensers
Frozen Food
Quick Cooling Methods
Forced Air Cooling
Vacuum Cooling
Insulation
Insulation Thickness
Structure
Technical Note
Selection Of Site
Orientation And Building Form
Space Requirement
Design Of Building
Internal Racking System
Foundations
Thermal Insulation
Selection Of The Refrigeration Plant Capacity & Machinery
Concluding Remarks
Capacity Of The Cold Storage For Different Heights Of The Potato Cold Storage
Recommended Thickness Of Insulation For Potato
Cold Storage Building Section
Design Specification For Cold Storages
Of Different Capacities
Suppliers Of Plant & Machineries
List Of Consultants Who Can Install Cold Storage
Refrigerant (Freon) Gas

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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]]> 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)

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]]> Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) https://projectreports.eiriindia.org/product/modern-technology-tomato-processing-dehydration-ketchup-juice-paste-puree-soup-drying/ Thu, 20 Feb 2014 08:23:42 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1307 The book Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) covers  Tomato, Impact of Introduction of Hybrid Tomato, Poly House Technology in Vegetable Production, Canning and Bottling of Fruits and Vegetables, Fruits and vegetables Drying/Dehydration and Concentration, Processing Technologies of Tomato and other Vegetables, Technology of Tomato Products, Processing of Peeled Tomatoes,  Processing of Dried  Tomatoes, Flow Sheet for Tomato Juice Processing, Flow sheet for Processing of Tomato Ketchup or Sauce, Tomato Juice Processing Line, Processing and Storage of Orange Fruited Tomato Cultivars into Puree, Tomato Paste Technology, Technology of Tomato Puree, Tomato Ketchup, Juice & Bottling Technology, Soups and Soup Mixes, Tomato Juice Processing Line, Processing and Preservation of Tomatoes, Effect of Storage on the Colour and Sensory Attribute of Tomato Puree, Value Addition of Fruits and Vegetable by Mechanical Washing, Dehydration of Tomatoes (Tomato Powder), Packaging and Storage,  Condensed Tomato Soup, Products from Tomato Pulp, Manufacturing  Tomato Sauces and Ketchup, Project Profile on Tomato Pulp/Puree, Food Processing Unit, Tomato Powder, Tomato Products (Project Profile), Pineapple Tomato, Frut Juice and Other Products Bottling Plant.

The post Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) appeared first on EIRI - eBooks and Project Reports.

]]> Tomato
– Importance and Utility
– Origin and History
– Botany
– Climatic Requirements
– Soil and its Preparation
– Varieties
– Seed and Sowing
– Diseases and their control
– Insect Pests and their control

Impact of Introduction of Hybrid Tomato
– Introduction
– Hybrid Vegetables
– Advantages of Hybrid Vegetables
– Constraints in the Expansion of Cultivation of Hybrid Vegetables
– Remedial Measures
– Vegetable Processing
– Tomato Quality
– Positive Impact
– Negative Impact
– Future Developments

Poly House Technology inVegetable Production
– Polyhouse Technology in Vegetable Production
– Advantages of poly house Cultivation
– Major Constraints

Canning and Bottling of Fruits and Vegetables
– Principle and Process of Canning
– Process
– Disadvantages
– Containers for Packing of Canned Products
– Canning of Fruits (and Tomatoes)
– Bottling of Fruits
– Canning and Bottling of Vegetables
– General considerations in Estabilishing a Commercial Fruit and Vegetable Cannery
– Causes of Spoilage of Canned Foods

Fruits and Vegetables Drying/Dehydration and Concentration
– Advantages of Dehydration over Sun-Drying
– Drying/Dehydration Techniques
– Shade Drying
– Osmotic Dehydration
– Atmospheric Drying of Foams
– Spoilage of Dried Products
– Reconstitution Test for Dried/ Dehydrated Products
– Reconstitution Test
– Food Concentration
– Methods of Concentration
– Changes during Concentration
– Intermediate moisture Foods (IMF)

Processing Technologies of Tomato and other Vegetables
– Vegetable Varieties
– Harvesting and Pre-Processing
– Reception
– Temporary Storage
– Washing
– Sorting
– Skin Removal/Peeling
– Size Reduction
– Blanching
– Canning
– On-line Simplified Methods for Enzyme Activity Check
– Catalase Test
– Fresh Vegetable Storage
– Vegetable Drying/Dehydration
– Vegetable Dehydration
– Technology for Vegetable  Powder Processing
– Packing and Storage of Dried and Powdered Vegetabes
– Potato Crisp/Chip Processing
– Selection and Storage
– Peeling
– Slicing
– Frying
– Storage Stability
– Vegetable Juices and Concentrated Products
– Vegetable Juice
– Tomato Juice
– Aseptic Filling
– Carrot Juice
– Red Beet Juice
– Sauerkraut Juice
– Concentrated Tomato Products
– Tomato Paste
– Concentrated Tomato Juice
– Tomato Juice
– Production Accidents and product Defects; Means to Avoid Them Tomato Juice
– Tomato Paste and Concentrated Juice
– Tomato Sauce
– Pickles and Sauerkraut Technology
– Vegetable Natural Acidification Technology
– Gherkins and Cucumbers
– Sauerkraut
– Shredded Sauerkraut
– Removal of External Leaves
– Whole Sauerkraut
– Other Acidified Vegetables
– Simplified Flow Sheet  For Whole Sauerkraut Processing
– Process
– Consumption of the Finished Products
– Finished Product Storage
– Artificial Vegetable Acidification Technology
– Cucumbers in Vinegar
– Size Grading
– Washing
– Salt (Sugar) Addition
– Spicing Addition
– Other Vinegar Pickles
– Vegetable Canning
– Canned Vegetables in Salt brine
– Canned Vegetables in  Concentrated Tomato Juice
– Canned Vegetables in Vegetable Oil
– General Heat Preservation  Operations-Canning
– Selection of Raw Material
– Preparation
– Filling
– Air Removal
– Double Seaming
– Heat Processing
– Cooling
– Storage
– General Technical Operations for Fruit and Vegetable Canning Lines

Technology of Tomato Products
– Flow sheet of Processing Operations for Tomato Products
– Manufacturing Equipment for Canned Tomato Products and Tropical Fruit Products
– Equipment Specifications

Processing of Peeled Tomatoes

Processing of Dried Tomatoes

Flow Sheet for Tomato Juice Processing

Flow Sheet for Processing of Tomato Ketchup or Sauce

Tomato Juice Processing Line
– Technology line for Tomato
Juice Concentration and Tomato Paste Pasteurization

Processing and Storage of Orange Fruited Tomato Cultivars into Puree
– Introduction
– Material and Methods
– Results and Discussion
– Organoleptic Evaluation of Puree

Tomato Paste Technology
– Introduction
– Material and Methods
– Results and Discussion

Technology of Tomato Puree
– Introduction
– Materials and Methods
– Processing
– Results and Discussion

Tomato Ketchup, Juice & Bottling Technology
– Tomato Juice
– Tomato Paste
– Tomato Cocktail
– Tomato Ketchup
– Chilli Sauce
– Tomato Sauce

Soups & Soup Mixes

Tomato Chutney, Cocktail, Soup, Chilli Sauce & other Processing

Processing and Preservation of Tomatoes

Effect of Storage on the Colour and Sensory Attribute of Tomato Puree
– Materials and Methods
– Measurement of Colour
– Results and Discussion

Value Addition of Fruits and Vegetables by Mechanical Washing
– Introduction
– Materials and Methods
– Results and Discussion
– Conclusions

Dehydration of Tomatoes (Tomato Powder)

Packaging and Storage
– Insect Infestation
– Packaging of Dried Fruit
– Packing of Dehydrated Vegetables
– Packing of Dried Eggs
– Packing of Dried Milk
– Packing of Yeast
– Packing of Dehydrated Meat
– Storage of Dried and  ehydrated Fruits
– Storage of Dehydrated Vegetables
– Storage of Dried Eggs
– Storage of Dry Milk
– Storage of Dehydrated Beef Serum and Hemoglobin
– Storage of Active Dry Yeast
– Compression of Dehydrated Foods

Condensed Tomato Soup
– Raw Materials
– The Manufacturing
– Quality Control

Products from Tomato Pulp
– Introduction
– Raw Material Quality
– Processing
– Flow Diagram

Manufacturing Tomato Sauces and Ketchup
– The Process
– The Problem
– The Solution
– Tomato Ketchup
– Raw Materials
– The Manufacturing
– Quality Control

Project Profile on Tomato Pulp/Puree
– Manufacturing Process
– Plant Economics of Tomato Pulp/Puree

Food Processing Unit
– Process of Manufacturing of Garlic Paste
–    Plant Economics of Food Processing Unit
–    (Garlic, Pineapple Canning & Tomato Processing)

Tomato Powder
– Plant Economics of Tomato Powder

Tomato Products (Project Profile)
– Manufacturing Process
– Tomato Juice
– Plant Economics of Tomato Products

Pineapple, Tomato, Fruit Juice and Other Products Bottling Plant
– Manufacturing Process
– Fruit Pulp Manufacturing (Mango)
– Mango Juice Manufacturing Process
– Washing
– Plant Economics of Pineapple Juice, Canning, Tomato Juice, Sauces & Others

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]]> Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.) https://projectreports.eiriindia.org/product/potato-potato-processing-technology/ Thu, 20 Feb 2014 06:58:04 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1293 The book covers Introduction, Origin, Description of Plant and Flower Parts, Nutritive Value, Growth and Development, Agro-Techniques, Management of Water, Weed Management, Seed Production, Handling of Post Harvest Potato, Prospects for Potato Exports, Quality Parameters that influence Export Quality of Potatoes, Areas Suitable for Producing Seed Potatoes, Areas Suitable for Producing Processing Potatoes,  Grading of Potatoes, Packing of Potatoes, Potato Storage, Quality Requirements, Potato processing , Dehydration of Vegetables,  Potato Based Textured Snacks, Potato Chips/Wafers, Potato Chips (Automatic Plant) with Imported Machinery, Packaging of Snack Foods.

The post Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.) appeared first on EIRI - eBooks and Project Reports.

]]> DESCRIPTION OF PLANT AND FLOWER PARTS

  • Cytology
  • Ploidy
  • Breeding
  • Introduction and Germplasm Collection
  • Selection
  • Clonal selection
  • Method of Clonal Selection
  • Merits of clonal selection
  • Demerits of clonal selection
  • Demerits of clonal selection
  • Hybridization
  • Size of Breeding Population
  • Heterosis in Potato
  • Mutation
  • Plant Ideotype

NUTRITIVE VALUE

  • Energy Value
  • Carbohydrates
  • Protein
  • Fat
  • Dietary Fibre
  • Vitamins
  • Minerals

GROWTH AND DEVELOPMENT

  • Germination/Sprouting of Tubers
  • Root, Haulms and Sprout Growth
  • Dry Matter Production
  • Dry Matter Partitioning
  • Tuber Initiation and Growth
  • Growth Parameters
  • Bud Dormancy of Potato Tubers
  • Compounds Bud Dormancy
  • hloroethanol (CICH2CH2OH)
  • Thiourea (NH2CSNH2)
  • Gibberellings
  • Breaking of Dormancy Through Gene Activation
  • Factors Affecting Growth and Development
  • Environmental Factors
  • Light
  • Temperature
  • Heat Stress
  • Frost
  • Mechanism of Freezing
  • Cold Stress
  • Frost Tolerance
  • CO2 supply
  • Water Availability
  • Water Stress
  • Soil
  • Nutrient Availability
  • Role of Growth Regulators
  • Effect of Promoters
  • Gibberellins
  • Kinins
  • Effect of the Inhibitors
  • Cycocel(CCC) and B-Nine(B9)
  • Abscisic Acid
  • Morphactins

AGRO TECHNIQUES

  • Climate
  • Temperature
  • Light
  • CO2
  • Soil and Soil Preparation
  • Planting
  • Planting time
  • Early Crop
  • Spring Crop
  • Planting Time for Hill Crop
  • Planting Time for Plateau Region Kharif crop
  • Rabi crop
  • Planting time
  • Methods of Planting
  • Planting Vis-A-Vis Row Orientation
  • Depth of Planting
  • Planting Spacing in Relation to seed Size
  • Seed Rate
  • Whole Tuber
  • Cut Potato Tubers
  • Seed Dormancy
  • Methods of breaking dormancy
  • Single Treatment with Thiourea
  • Double Treatment
  • Triple treatment
  • Treatment of Non-dormant Potato seed
  • Interculture Operations
  • Harvesting and Yield
  • Potato Cultivation Under Specific Situations
  • Cropping System

MANAGEMENT OF NUTRIENTS

  • Nitrogen
  • Agro Climatic Zone Wise Recommendation of Nitrogen
  • Factors Affecting Nitrogen Response of Potato
  • Methods of Application
  • Foliar application of Urea
  • Phosphorus
  • Soaking of seed tubers
  • Phosphorus Needs of Potato Crop (Zone Wise)
  • Potash
  • Potassium needs of Potato Crop (Zone Wise) Response of NPK
  • Method and Time of Fertilizer Application
  • Organic Manuring
  • Micro Nutrients
  • Diagnosis of Micro Nutrient Deficiencies of Soils and Plants
  • Deficiency Symptoms of Micro Nutrient
  • Plant Analysis
  • Soil Analysis
  • Factors Affecting Response of Potato to Micro Nutrients
  • Application of Micro nutrients

MANAGEMENT OF WATER

WEED MANAGEMENT

  • Methods of Weed Management
  • Non Chemical Methods
  • Chemical Methods
  • Efficient use of herbicides
  • Calibration
  • Calculation of herbicides for application
  • Integrated Weed Management
  • Effect of Herbicides on Quality of Potato

SEED PRODUCTION

  • Seed Potatoes
  • Seed Plot Technique
  • Planting
  • Impact of the technique
  • True Potato Seed (Botanical seed)
  • Production of hybrid TPS
  • Hybridization
  • Seed extraction and storage
  • Crop production through TPS
  • Nursery
  • Channel
  • Development of Virus free seed of Potato and Testing for Viruses
  • Maintenance of virus tested foundations
  • Potato Biotechnology
  • Elimination of pathogen through meristerm culture
  • Potato meristem culture
  • Establishment of in vitro cultures
  • Steps involved in potato meristem culture
  • Meristem Tip culture
  • Micro propagation of mericlones
  • Micro tubuer production
  • Production of micro tubers
  • Production of normal tubers
  • Synthetic (artificial) seed
  • Seed Certification
  • The aspects taken into consideration for inspecting the crop they are

HANDLING OF POST HARVEST POTATO

  • Significance
  • Post Harvest Losses
  • Enhancement of Shelf Life of Potato Tuber
  • Avoid Mechanical Tuber Damage Including Internal Bruising
  • Sorting and Grading of Tubers
  • Wound Healing and Curing
  • Dormancy
  • Storage Temperature
  • Treatment of Tubers Against Diseases and Insect
  • Use of Growth Regulators Against Sprouting
  • Regulation of Sprouting in Stored Potato
  • Pre Harvest Application for Sprout Suppression
  • Post Harvest Application for Sprout Suppressions
  • Mode of Application
  • Storage
  • Controlled and Modified Atmosphere Storage of Potato
  • Other Storage Methods of Potato
  • Improvised Country Storage
  • Viability of Stored Potato Seed
  • Gamma Irradiation
  • Change in Composition During Storage
  • Percentage Dry Matter
  • Carbohydrates
  • Phenolic Compounds
  • Glycoalkaloids
  • Vitamins
  • Processing
  • Morphological characters
  • Chemical composition
  • Dry matter
  • Reducing sugar content
  • Varieties for processing
  • Practical Aspect of Potato Processing
  • Popular Potato Products
  • Potato Flakes and Granules
  • Potato Dice
  • Potato Chips
  • French Fries
  • Canned Potatoes

PROSPECTS FOR POTATO EXPORTS

  • Scenario of potato exports from India
  • Future prospects for potato exports from India
  • SWOT analysis for potato exports

QUALITY PARAMETERS THAT INFLUENCE EXPORT QUALITY OF POTATOES

  • Potato varieties
  • Tuber shape
  • Tuber size
  • Tuber skin colour
  • Chemical composition
  • Diseases
  • Pest
  • Physiological disorders
  • Storability of potatoes
  • Recommended Pre-Harvest
  • Practices for Potatoes
  • Soil characteristics and soil management

AREAS SUITABLE FOR PRODUCING SEED POTATOES

AREAS SUITABLE FOR PRODUCING PROCESSING POTATOES

GRADING OF POTATOES

PACKING OF POTATOES

POTATO STORAGE

  • Refrigerated storage of potatoes
  • Storage of potatoes at 10-12 DoC

QUALITY REQUIREMENTS

  • For ware potatoes
  • For processing potatoes
  • Morphological characters
  • Dry matter content
  • Reducing sugars content

POTATO PROCESSING

  • Important considerations in Potato Processing
  • (A) Specific gravity and dry matter content
  • (B) Sugar content
  • (C) Discolouration
  • (i) Enzymatic discolouration
  • (ii) After cooking discolouration
  • (ACD)
  • (iii) Discolouration of fried products and dehydrated potatoes
  • (D) Peeling Potatoes for Processing
  • (1) Potato chips/wafers
  • (i) Slicing
  • (ii) Drying
  • (iii) Frying
  • (iv) Salting and addition of flavouring materials
  • (v) Packaging and storage
  • (2) French Fries (Frozen Potato Chips)
  • (3) Potato Drying/Dehydration
  • (i) Sun Drying
  • (ii) Solar Drying
  • Solar dehydration of partially cooked potatoes
  • (iii) Dehydrated Diced Potatoes
  • -Flow Sheet for Processing of Dehydrated Diced Potatoes
  • (4) Potato Flour
  • (5) Canned Potatoes
  • Flow Sheet for Processing of Canned Potatoes

DEHYDRATION OF VEGETABLES

  • Dehydration of Various Vegetables
  • Asparagus
  • Beans, Baked
  • Beans, Greek
  • Beans, Lima
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Corn, Sweet
  • Garlic
  • Greens
  • Mushrooms
  • Onions
  • Peas
  • Peppers and Pimientos
  • Potatoes (Lrish or White)
  • Potato Granules
  • Potato Flakes
  • White Potato Flour
  • Sauerkraut
  • Sweet Potatoes
  • Tomatoes


POTATO BASED TEXTURED SNACKS

  • Raw Materials
  • Potato Flakes
  • Methods of Manufacture
  • Forming and Frying of Wet Dough
  • High shear Dry Extrusion
  • Low shear Pellet Extrusion
  • Potato Chip Manufacture
  • Similar Products Using a Basis Other Than Potatoes

POTATO CHIPS/WAFFERS

  • Steps in the Process of Manufacture Employed as Follows
  • Process of Manufacture
  • Details of Machinery
  • Operation
  • Plant Economics
  • Land & Building
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

POTATO CHIPS (AUTOMATIC PLANT) WITH IMPORTED MACHINERY

  • Packaging Requirements for Fried Potato Chips
  • Physico chemical Changes during storage
  • Transparent and Opaque Package
  • Packaging Materials
  • Packaging and Storage studies
  • Manufacturing Process
  • Treating with chemicals
  • Chip Frying
  • Batch Frying method
  • Method of Batch processing
  • Packaging
  • Woring of Imported continuous Potato Producing Unit
  • Imported Plant & Machinery
  • Optional Equipment Available
  • Packaging Section
  • Investment
  • Potato Chips (Imported Plant)

PACKAGING OF SNACK FOODS

  • Introduction
  • The Product Group
  • Packaging Materials for Snack Foods
  • Packaging Systems

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Sample Chapter

The potato is one of the most important food crops both in developed as well as in developing countries. Due to its diversified uses in developed countries as food, feed raw material for producing starch. The potato was generally regarded to be a crop suited for western world.
Developing countries today produce 37% of world’s total output of potatoes. This spectacular growth of potato in developing countries, affirms its increasing importance as a source of food for the ever growing populations, rural employment, and income. In order of importance for food production in comparison to 20 other major food crops on fresh weight basis, potato ranks 6th in the developing countries, 4th in developed countries, 4th in the world and 3rd in India.
Most European varieties, introduced earlier in India performed poorly because conditions in India are entirely different than those prevalent in temperate countries. A need was therefore, felt that potato cultivation in India can not depend on exotic varieties and technologies and the country must have its own research and development programme for potato. As  a result of organized potato research on developing indigenous varieties and agro-techniques, the increase in area, production and yield of potato during last 50 years has been almost phenomenal. This also resulted in development of 35 improved varieties that could give economical yield under different agro-climatic regions of the country and also fit well in intensive cropping systems.
“Seed Plot Technique” which made it possible to raise, evaluate and multiply breeding material in the North Western plains during low aphid periods was a major achievement. Tissue culture to conserve potato biodiversity, eliminate viruses by meristem culture, and micro-propagation of disease free potato seed, are being used extensively. Development of late blight forecasting system authorized plant pathologists to issue warning about appearance of late blight, 7 to 10 days in advance so that remedial measures can be taken to protect potato crop from this dreaded disease.
The above indigenous technological advances made it possible to extend potato cultivation in almost all parts of the country except warm plains of Tamil Nadu, Kerala and Andhra Pradesh. However, hybrids are 2 Potato and Potato Processing Technology Introduction 3 now available that can withstand the high temperatures in such areas and still give reasonably high yields and await release as soon as suitable agro-techniques will be standardized.
Potato is a nourishing and wholesome food. It’s low energy density is advantageous when eaten without much added fat. Potato protein is superior to that of cereals and rich in essential amino acid ‘lysine’. To a large portion of our population to whom citrus fruits are out of reach, potato remains a cheap and rich source of vitamin C. There is a misconception that potato causes obesity. In fact, being a low energy and low fat food it simply can not cause fattening. Because of its good
qualities like easy digestibility and the ability to blend well with almost all foods of plant and animal origin. Potato is readily accepted as a majorpart of a meal, and meal without potato is considered incomplete.
The conditions under which potatoes are grown in India are very different from those in Europe and North America. In the Western countries potato is grown in the summer (under long days) mostly as a rain-fed crop. It is a long duration crop of 120—180 days. Harvesting is followed by the cool season during which it is easy to store potatoes. In India, it
is mostly grown as a winter crop (under short days) under irrigated condition, in the plains. The short days suppress growth of the tops and hasten tuberization while rapidly rising temperatures hasten senescence.
It is a short duration crop of 70—100 days. The plants receive much less sunshine and are often exposed to water stress despite irrigation, because of the high evaporative demand of the dry season. After harvest, the temperatures rise rapidly making post harvest handling and storage very difficult. As such, the varieties and production technology developed for
long day rainfed conditions were inherently unsuitable for India.
The disease and pest spectrum is also very different. Thus, there was a need for extensive research on all aspects of the crops. The Indian scientists took up this challenge successfully and their hard work resulted in a revolution in potato production which is much more remarkable than that of any of the green revolution.
Potato is a staple food in European countries and North America, a vegetable in the developing countries and a delicacy in some other countries. As per estimate, an adult’s (male) total daily energy requirement of 2550 calories could be met by consuming about 3.3 kg of boiled potatoes. Potato has very high biological value next to egg and higher than soybean, maize, wheat flour, peas and beans.
There are some quality preferences of consumers for example, white skinned potatoes are preferred in India. The potato grown in the hills (pahari aaloo) fetches premium price in the market. Recently demand for fast foods have given a big boost to potato processing both in the developing countries and developed countries. It increased from 2% in 1961-63 to 6% in 1991-92 and 4% to 14% in developed countries in the corresponding years. The demand for starch in India is expected to increase from the current level of 25,000 t to around 1,00,000 t because of increased demand for paper and corrugated board.
Even though potato is a bulky and semi perishable commodity, international trade in potatoes takes place at a significant scale. The imports and exports of table and seed potatoes were about 1.2 per cent of total world output in 1950 but the volume of trade had increased by more than 100 per cent in 1997. The bulk of potato exports originate from developed countries which account for 80 per cent of global shipments.
During 1996, a total of 7265 thousand tonnes (2.4% of world output) was exported. The percentage shares of top ten countries in world exports were Netherlands 18.6, Germany 13.4, Belgium, France 9.6, Canada 7.7, Egypt 5.7, Italy 4.2, USA 3.9, Turkey 3.3 and Cyprus 2.5 as per FAO estimate. The imports also followed a some what similar trend. The Netherlands dominates the world seed potato exports viz. in 1998, she exported over 226 thousand tonnes of seed potatoes to 33 European, 16 African, 17 Asian and 12 American countries.
The potato crop has made successful strides over the last fifty years and improvement has taken place on account of improved varieties, having sound seed production systems, resource use efficiency, better input supply and utilization despite the fact that the role and potential of potatoes has not been fully appreciated so far as feeding the teeming millions is concerned. An estimate suggests that the world population would be close to 10 billion by 2050 and 95 per cent of the incremental population growth would take place in the developing world. Consequently the human
pressure on land would increase tremendously in the time to come. In order to avert malnutrition and hunger it is imperative to exploit our land resources in such a sustainable way that the increase in food stock not only keeps pace with the population growth but is rather on the higher side. The potato crop can alleviate the situation substantially in this regard.

The post Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.) appeared first on EIRI - eBooks and Project Reports.

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

FOOD PRESERVATION AND PROCESSING

FOOD ADDITIVES

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

SPOILAGE OF FOODS

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

FOOD POISONING

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

SANITATION AND CLEANING REQUIREMENTS FOR FOOD PROCESSING PLANTS

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

INTRODUCTION TO QUALITY CONTROL, EVALUATION AND ASSURANCE

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

METHODS OF PRODUCT DEVELOPMENT AND MARKETING TECHNIQUES

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

FOOD GRADES, STANDARDS, LAWS AND REGULATIONS

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

FOOD PRESERVATION PRINCIPLES AND METHODS

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

PRESERVATION BY SALTING

Use of Salt

PRESERVATION BY SUGAR

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

PRESERVATION BY USING CHEMICALS

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

PRESERVATION BY DRYING

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

PRESERVATION BY FERMENTATION

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

PRESERVATION BY ANTIBIOTICS AND IRRADIATION

Preservation by Radiation

PRESERVATION BY COLD

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

PRESERVATION BY CONCENTRATION

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

PRESERVATION BY USE OF HEAT

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

COMMERCIAL CANNING

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

FRUIT AND VEGETABLE PRESERVATION

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

FERMENTED BEVERAGE

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

FRUIT CONCENTRATES

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

FRUIT BEVERAGES

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

PICKLES

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

COLD STORAGE

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

FOOD STANDARDS AND LABELLING

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

FRUITS AND FRUITS PRODUCTS

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

VEGETABLES AND VEGETABLE PRODUCTS

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

CEREALS AND BAKED PRODUCTS

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

SUGARS AND SWEETENERS

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

MILK AND MILK PRODUCTS

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

MEAT AND MEAT PRODUCTS

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

SEA FOODS

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

POULTRY, EGGS AND EGG PRODUCTS

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

CANDIED FOODS

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

FERMENTED NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES

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

BY-PRODUCT UTILIZATION

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

PACKAGING AND PACKING MATERIALS

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

POST HARVEST FOOD CONSERVATION

Problems of Farm Level Storage in India

EQUIPMENTS COMMONLY USED IN PRESERVATION OF FRUITS & VEGETABLES

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

FRUITS AND VEGETABLES

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

COLD STORAGE

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

READY TO SERVE CURRIED VEGETABLES

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

TOMATO PRODUCTS

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

SUPPLIERS  OF PLANT AND  MACHINERIES

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]]> 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

The post Agro Based And Processed Food Products (Hand Book) appeared first on EIRI - eBooks and Project Reports.

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]]> Mango powder and other freeze dried products https://projectreports.eiriindia.org/product/mango-powder-freeze-dried-products/ Thu, 10 Oct 2013 12:42:58 +0000 http://projectreports.eiriindia.org/?post_type=product&p=119 Mango (mangifera indica. L) is the most important fruit of asia And its total production currently ranks fifth among the major Fruit crops, world wide, after banana and plantains. The Nutritional importance of mango is mainly due to its b-carotene Content, which ranges from 800- 13000mg/100g of mango depending On the cultivars. India is also one of the largest producers and Consumers of dry mango powder. Andhra pradesh and uttar pradesh Are one of the major states to produce mango powder. Mango powder Is a dried spice, extensively used for its taste and flavor in Different cuisines . It is obtained by drying unripe mangoes and Then grinding them finely into a powder. Such practices in indian Villages are useful to reduce future losses of ripen mango after Huge production. It is used for its tangy flavor and a slight Tropical aroma. Solar energy was available for 8 to 9 months in A year with average 7-8 sunshine hours. The average solar energy Ranged between 450-500 cal/cm2-day. The average lowest Temperature was 150c and average highest temperature was 350c. The use of solar technology has often been suggested for the Dried fruit industry both to reduce energy costs and economically Speed up drying which would be beneficial to final quality. The Only alternative available is solar drying, which is most Important techniques of food preservation. To reduce the Processing losses during the drying and to retain the quality of Dried product, it is necessary to dry such fruit in the close Chamber which preventing product from dust, insect, larva, birds And animal.

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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