food packaging – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Sat, 01 Jun 2019 03:55:32 +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 food packaging – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 Complete Hand Book On Packaging Technology And Industries Food Packaging, Cashew Packaging, Canned Food Storage, Packaging Of Dehydrated Products, Traditional Food Packaging Lined Cartons, Hollow Containers, Plastic Packaging https://projectreports.eiriindia.org/product/complete-hand-book-on-packaging-technology-and-industries-food-packaging-cashew-packaging-canned-food-storage-packaging-of-dehydrated-products-traditional-food-packaging-lined-cartons-hollow-cont/ Sat, 31 Oct 2015 13:19:53 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5843 The book covers Food  Packaging Technology, Bio based Plastics for Packaging, Metal Food Cans,  Tin Plate Containers for Pharmaceuticals, Foods and Cosmetics, Tinplate Container for Fruit and Vegetable Products packaging, Packaging of Cashews, Shelf life of Canned Food, Aerosol Containers packaging, Packaging of Paints, Manufacture of Crowns, Packages of Dehydrated Products, Traditional Food Packaging, Lined Cartons for Packaging of Food Products, Production of Hollow Containers, Plastics Packaging, Blow Moulded Plastic Containers, Printing of Flexible Packaging Materials,  Plant Economics of air Bubble Packaging Film, Plant Economics of Aluminium Beverage Cans, Plant Economics of Aluminium Foil Cutting and Roll Making, Plant Economics of Brake Oil, Coolant and Packing of Lube Oil and Greases, Plant Economics of Carton for Distillery, Plant Economics of Corrugated Boxes (Automatic Plant), Plant Economics of Cosmetics and Plastic Packaging Materials Manufacturing, Plant Economics of Disposable Plastic Cups, Glass etc.  Plant Economics of Flexible Packaging and Rotogravure Printing, Plant Economics of Folding Cartons/Mono Cartons, Plant Economics of Food Packaging, Industry,  Plant Economics of Jute Bags and Packaging Products,  Plant Economics of Mono Cartons with Printing, Plant Economics of Packaged Coconut Water (Coco Jal), Plant Economics of Packaged Drinking Water, Plant Economics of Paper Packaging, Project Profile of Pilfer Proof Caps,  Project Profile of Poly Packs of Polyethene Film, Project profile of Pouches filling and packaging of Edible Oil & Ghee,  Project Profiles of Printed Tin Containers,  Project profile of Processing and Retail Packing of Food Grain Pulses, Spices etc., Project Profiles of Rice Polishing and Packing,  Project Profiles of Sugar cane Juice in Tetrapack,  Project Profiles of Tea Packaging, Project Profiles of  Thermocole  Based Disposable Plates, Cups and Glasses.

The post Complete Hand Book On Packaging Technology And Industries Food Packaging, Cashew Packaging, Canned Food Storage, Packaging Of Dehydrated Products, Traditional Food Packaging Lined Cartons, Hollow Containers, Plastic Packaging appeared first on EIRI - eBooks and Project Reports.

]]> The book covers Food  Packaging Technology, Bio based Plastics for Packaging, Metal Food Cans,  Tin Plate Containers for Pharmaceuticals, Foods and Cosmetics, Tinplate Container for Fruit and Vegetable Products packaging, Packaging of Cashews, Shelf life of Canned Food, Aerosol Containers packaging, Packaging of Paints, Manufacture of Crowns, Packages of Dehydrated Products, Traditional Food Packaging, Lined Cartons for Packaging of Food Products, Production of Hollow Containers, Plastics Packaging, Blow Moulded Plastic Containers, Printing of Flexible Packaging Materials,  Plant Economics of air Bubble Packaging Film, Plant Economics of Aluminium Beverage Cans, Plant Economics of Aluminium Foil Cutting and Roll Making, Plant Economics of Brake Oil, Coolant and Packing of Lube Oil and Greases, Plant Economics of Carton for Distillery, Plant Economics of Corrugated Boxes (Automatic Plant), Plant Economics of Cosmetics and Plastic Packaging Materials Manufacturing, Plant Economics of Disposable Plastic Cups, Glass etc.  Plant Economics of Flexible Packaging and Rotogravure Printing, Plant Economics of Folding Cartons/Mono Cartons, Plant Economics of Food Packaging, Industry,  Plant Economics of Jute Bags and Packaging Products,  Plant Economics of Mono Cartons with Printing, Plant Economics of Packaged Coconut Water (Coco Jal), Plant Economics of Packaged Drinking Water, Plant Economics of Paper Packaging, Project Profile of Pilfer Proof Caps,  Project Profile of Poly Packs of Polyethene Film, Project profile of Pouches filling and packaging of Edible Oil & Ghee,  Project Profiles of Printed Tin Containers,  Project profile of Processing and Retail Packing of Food Grain Pulses, Spices etc., Project Profiles of Rice Polishing and Packing,  Project Profiles of Sugar cane Juice in Tetrapack,  Project Profiles of Tea Packaging, Project Profiles of  Thermocole  Based Disposable Plates, Cups and Glasses.

COMPLETE HAND BOOK ON PACKAGING TECHNOLOGY AND INDUSTRIES

(Food Packaging, Food Cans, Tin Plate Containers, Cashew Packaging, Canned  Food Storage, Aerosol Packing, Paint Packing, Crowns, Packaging of Dehydrated Products, Traditional Food Packaging, Lined Cartons, Hollow Containers, Plastic Packaging, Blow Moulded Plastic Container)

FOOD PACKAGING TECHNOLOGY

  • Introduction
  • Functions of Food Packaging
  • Microwavable soup and sandwich combination in which the package and product are specifically designed for thawing and heating in a home microwave oven.
  • Requirements for Effective Food Packaging
  • A modern high speed packaging line for filling paperboard based  cartons with liquid foods and beverages such as milk or soups.
  • Percentage of Packaging Used for Different Products
  • Plastic tubes containing dairy products with inner membrane seals for tamper evidency
  • Types of containers
  • Primary, Secondary, and Tertiary
  • Form fill seal packaging
  • Some standard designs for secondary corrugated shipping cartons based on international case code 0200
  • Automated palletizing and rotating stretch wrapping system for stabilizing unit (tertiary) loads prior to removal with a fork lift truck
  • A vacuum form fill seal (FFS) process commonly used to package processed
  • metals such as trank furters, mozzarella cheese, and other
  • products
  • Hemetic Closure
  • Metal sheets being prepared for can making
  • Food Packaging Materials and Forms
  • One method of forming pouches using vertical form fill seal machines Pouches can also be formed on horizontal machines
  • Projected Dollar Value of Packaging in the United States
  • Metal
  • Types of Steel base Required for General Classes of Food products
  • General Types of Can coatings
  • Metal Cans
  • Can Construction
  • Can Corrosion
  • Comparison of the steps in manufacturing three piece soldered side seam, three piece  welded side, drawn and redrawn two piece, drawn and ironed two piece metal cans.
  • A tin coated can acts as a galvanic cell where tin (Sn) is a sacrifical anode and protects the iron (Fe) from corrosion
  • Can sizing
  • Glass
  • Selected Standard can sizes and Volumes
  • Glass Containers
  • Forming glass containers by the blow and blow and press and blow techniques
  • Paper, Paperboard and Fiberboard
  • Plastics
  • Typical glass container closures commonly used for foods and beverages
  • General Characteristics of Packaging Films
  • Permeability and Chemical Properties of Packaging Films
  • Mechanical Properties of Packaging Films
  • Laminates
  • Retortable Pouches and Trays
  • Water Vapor Transmission Rate (WVTR) of Aluminium Foil Laminates
  • Flexible laminants are used to package a comple meal including retorted entree for military use by soldiers in the field
  • edible Films
  • Meal Ready to Eat Individual
  • Two or more different polymers can be  combined into a multiple laye film or sheet by forcng different melted plastics through a single slit die
  • Extruder “A”
  • Extruder “B”
  • Wood and Cloth Materials
  • Package testing
  • Method for determining the gas transmission rate (i.e. permeability) of a plastic film (specimen) by measuring the concentration of test gas in a reference gas which is separated from the test gas by the plastic film
  • Packages with special features
  • Microwave Oven Packaging
  • Cooked and processed meats packaged in shrink films
  • Typical manufacturing  technology for depositing very small amounts of aluminium on hightemperature plastic films used to heat foods by conduction in a microwave oven
  • High Barrier Plastic Bottles
  • Aseptic Packaging in Composite Cartons
  • Aseptic packaging system using form till seal technique
  • Military Food Packaging
  • Newer Methods of Cooking and Food Service
  • Packaging and Communication
  • Distribution Packaging
  • Color and Symbolism in Packaging for Asian Markets
  • Safety of food packaging
  • Migration from Plastics
  • Contamination
  • Environmental considerations
  • Composition of solid municipal waste by (A) type of material and (B) by type of product
  • Reduction in  the amount of packaging used (i.e source reduction) by making products more concentrated

BIO BASED PLASTICS FOR PACKAGING 

  • Introduction
  • Sources and classification
  • Optimal food packaging and chaltenges
  • Type of Food  and Packaging Requirement
  • Modifications
  • Bio Nano Composites
  • Use of Additives
  • Clay
  • Edible Films
  • Coatng of Films
  • Protein Films
  • Protein Films
  • PLA Silicate
  • Addition of Plasticizers
  • Structure of a multi layer film
  • Active packaging
  • Multilayer films
  • Protein coating on a synthetic film
  • Protein coating on a synthetic film
  • Compounding
  • Conclusion

METAL FOOD CANS

  • 3 Piece Soldered
  • Steel Food can Technologies
  • 3 Piece Welded
  • Drawn Cans
  • 2 Piece Single Draw
  • 2 Piece  DRD
  • 2 Piece DWI
  • Matching can to product
  • Fruit
  • Pressure Processed Products
  • Vegetables
  • Meats and  Fish
  • Shaped Cans
  • TFS
  • Printed Cans

TIN PLATE CONTAINERS FOR PHARMACEUTICALS, FOODS AND COSMETICS

  • Manufacturing Process
  • Can Sealants

TINPLATE CONTAINER FOR FRUIT AND VEGETABLE PRODUCTS PACKAGING 

  • Introduction
  • Modern Trends
  • Industry Trends
  • New State of Art Technologies
  • Tin Plate for Fruit and Vegetable Products
  • Composition of base steel plate
  • Different types of steel plate
  • Developments in tinplate manufacture
  • Designations and normal coating weights
  • Structure of tincoating
  • Light tin coated steel (LTS)
  • Double cold rolled tinplate (2 CR) or Double reduced tinplate (DR)
  • Developments in can fabrication
  • Two Piece Cans
  • Drawn Thin Redraw (DTR) and precision sidewall thickness control (PSTC) process
  • Packaging of fruit and vegetable products in tinplate container
  • Acid resistant facquered cans
  • Sulphur resistant lacquered cans
  • High Tin Fillet (HTF) can
  • Corrosion Problem in food cans and its inhibition
  • Quality control tests
  • Thickness of tinplate
  • Grain structure of tincoating
  • Coating continuity (porosty) test
  • Tin oxide
  • Chromium in passivation layers
  • Special property tests
  • Physical tests
  • Tests for lacquer
  • BIS specification for OTS can for fruit and Vegetable products
  • Tincoating
  • Standards for metal containers

PACKAGING OF CASHEWS

  • Introduction
  • Issues
  • Opportunity
  • Actions
  • Conclusion

SHELF LIFE OF CANNED FOOD

  • Optimum Storage Conditions
  • Typical shelf lives of canned foods under optimum storage conditions
  • Nutritional Aspects of Canned Foods
  • Processing Can Increase as Well as Decrease Nutritional Value in Foods
  • Increased Energy
  • Restoration
  • Food Tailoring
  • The effect of Heat processing on Nutrients
  • Vitamins and minerals
  • proteins
  • Carbhydrates and Fats
  • The effect of Storage on the Nutrient Content of Canned Food
  • Nutritional Value Research (NVR) Studies
  • Comparison of the Nutrient Content of Canned and Fresh Food as Eaten
  • The Products Tested
  • Study No. 2 (NVR II) Nutrient Content of Prepared
  • Canned Foods
  • Product Tested
  • Nutritional Value Research study (NVR I)
  • Nutritional Index (NI)

AEROSOL CONTAINERS PACKAGING 

  • Selection and Application
  • Container Selection
  • Container Application

PACKAGING OF PAINTS

  • Introduction
  • Tinplate Containers
  • Requirements of Oil Pant Packaging
  • Can Manufacturing Process
  • Stage (i)
  • Stage (ii)
  • Stage (iii)
  • Recent Trends

MANUFACTURE OF CROWNS

  • Introduction
  • Functions of a Closure System
  • Usage
  • Raw Materials
  • The Metal
  • Decorative/Protective Finishes
  • Functions
  • Attributes
  • Decoration System
  • Components of decoration system
  • Size
  • Coating
  • Inks
  • Varnish
  • Lacquer
  • Additives/Solvents etc.
  • Classification of Materials
  • Sealing Liner
  • Manufacturing process
  • Sheet Squaring/Trimming
  • Metal Decoration
  • Roller Coating
  • Litho Printing
  • Artwork
  • Colour Separation
  • Step and Repeat
  • The Plate Making
  • Printing
  • Sliting
  • Sheet Lubrication
  • Crown Forming
  • Crown Lining
  • Counting
  • Packing
  • Other System Components
  • Glass Bottles
  • The commonly Encountered defects
  • Crown Sealing
  • Hopper
  • Chute
  • Platform
  • Throat
  • Plunger
  • Springs
  • Compensation
  • Baseplate
  • Guides/Star wheels
  • Common Crowner Problems
  • Improper Crimping
  • Off Centred Crimping
  • Bottle Breakage
  • Bottles Hanging on Throat
  • Bottles Hanging on Platform
  • Bottle Neck Crushing
  • performance
  • Gas Retention
  • Crown
  • Bottles
  • Crowner
  • Storage & Transportation
  • Testing Variables
  • Corrosion
  • Information  Required
  • Rusting at What Stage
  • Pattern of Rusting
  • Basic Concepts Risk Factors
  • Humidity
  • Salinity
  • Acidic Ambient Conditions
  • Break in Protective Films
  • Dusting
  • Flow of Crowns
  • Quality Assurance
  • Quality Assurance Scheme
  • Raw Materials Inspection
  • Tinplate/Tfs
  • Decoration Materials Liquids
  • Decoration Material Inks
  • Liners
  • Process Control
  • Pre Squaring
  • Printing
  • Manufacturing
  • Finish Inspection
  • Parameters
  • Crown Defects
  • GMP
  • QC at Customer’s End
  • In Coming Checks
  • Storage
  • Process Control
  • Equipment
  • Post Filling Storage
  • Transport of filled Bottles
  • Retailer

PACKAGES OF DEHYDRATED PRODUCTS 

  • Orientation
  • Metallization
  • Co-extrusion of multilayer films
  • Stretch blow moulding
  • Thermoform fill sealing
  • Package forms and techniques
  • Aseptic packaging
  • Retortable containers
  • Modified and controlled atmosphere packaging
  • Skin, shrink and cling film packaging
  • Micro ovenable containers
  • Other package forms and components of plastics

TRADITIONAL FOOD PACKAGING

  • Introduction
  • Traditional food packaging technologies food systems
  • Women and Food Processing
  • Upgrading of Food Packaging
  • Food preservation principles and their integration with food packaging
  • Food Unit Operations
  • Cold preservation
  • heat preservation
  • Fermentation preservation
  • Reduction of available water
  • Pickling or Curing Preservation
  • Chemical preservation
  • Gas environemnt control
  • Combination and assorted methods
  • The influence of packaging on biochemical and microbiological changes in foods
  • Biochemical changes
  • Microbilogical changes
  • The influence of packaging on physical and chemical changes in food
  • Physical changes
  • Chemical changes
  • Toxicity
  • Trace Elements
  • The influence of packaging on flavour, colour, texture, moisture and oxygen transfer in foods
  • Retention or exclusionof volatile odours
  • Colour and texture
  • Moisture and oxygen transfer
  • Prevention of ingress of moisture
  • Preventionof loss of moisture
  • Intermediate conditions
  • A guide to the range of  foods and microorganisms on the equilibrium relative humidity scale
  • Air and oxygen transfer
  • Removal of oxygen
  • Building up of carbon dioxide
  • Gas tight packs
  • The influence of packaging on the resistance of a food product to temperature changes and light damage
  • Temperature
  • Light
  • Case studies of some traditional foods and their packaging
  • Indonesla
  • Sudan
  • Dried fruits and vegetables
  • Thailand
  • Mexico
  • Nigeria
  • India
  • The importance of food packaging in FAO programmes
  • new project proposals

LINED CARTONS FOR PACKAGING OF FOOD PRODUCTS 

  • Compansion between a standard lined carton and a bag in box
  • Concept of lined carton packaging system
  • Constituents of a lined carton packaging system
  • Manufacture of lined cartons
  • Sequence of Operation
  • Printng
  • Varnish /Lamination
  • Punching
  • Folding and Lining
  • Carton filling and sealing machines
  • Machine operation costs
  • Characteristics of machines
  • Sequence of operation
  • Vacuum and Gas Flushing
  • Cnstituents of the lined carton
  • Substance of board for weight of unit pack
  • Tests
  • Quality parameters of board
  • Performance properties of Lined cartons
  • Linears
  • Barrier properties of liners
  • Barier metallised film poperties
  • Peel bond strength of laminations
  • Criteria for the selection of liners
  • Versatility of lined cartons
  • Flexibility
  • Minimising Labour Expenses
  • Products
  • Easy Dispensability
  • Product Package Compatibility
  • Future prospects of the lined carton packaging system

PRODUCTION OF HOLLOW CONTAINERS

  • General
  • Fill products and dosing systems
  • Package production, filling and sealing takes place in the blow mold of a compact automated machine
  • The packages manufactured by this system can be recognized by their hermetic closures, which has been molded, after production of the hollow container, for the still warm upper part of the extruded parison
  • Usable resins
  • Process methods
  • Synchronized operation with single parison extrusion
  • Working process
  • Structural components for the manufacture of hollow containers
  • Plastic granulate or plastic powder is supplied via the hopper
  • The mold unit 5-7 is moved from the extrusion station under the blow/fill set 14
  • Upon extension of the fill noule out of mandrel cone, 9 the exhaust line 16 for the ballooning air used for the forming is freed
  • The blow/fill set 14 retracts to the upper basic position
  • Synchronized operation with central parison extrusion
  • In single parison extrusion up to six parisons are technically feasible, depending on the type of plastic material used.
  • The diameter of the central parison, after having been formed into an  oval by a parison clamp is slightly wider than the total width of the multicavity mold.
  • In central parison extrusion, a central parison, several mold cavities wide, is extruded
  • These ampoule blocks are made of extruded cental parisons
  • Synchronized operation with double shuttle moulds
  • With the double shuttle operation the machine output can be doubled
  • Continuous operation with single parison extrusion
  • Continuous operation with central parison extrusion
  • Special machines for various fil products
  • Packaging of explosive fill products
  • Aspetic packaging of liquids
  • The molded hermetic closure
  • Examples for use
  • The chemical industrial field is not only comprised of aggressive toxic or combustible chemicals
  • Daily products, baby food and soft drinks are packed under aseptic conditions
  • Only collapsible plastic packagings allow the application of infusions with giving sets.

PLASTICS PACKAG   

  • Introduction
  • Flexible packaging
  • Thrust areas
  • Retort Pouch Food Production
  • Breathable films
  • Multipurpose FFs  Machne
  • Hayssen Snack food packaging systems
  • Aseptic packaging
  • Aseptic filling operation
  • Factors of importance
  • Aseptic transfer
  • Internal storage, transport and handling
  • Bulk aseptic packaging Filler
  • Automatic filling
  • Multilayer barrier (PET bottles
  • Blow moulded industrial packaging
  • Sme new trends in blow moulding
  • Blow moulding foam technology (BFT)
  • 3-D blow mouldng of containers
  • Thin gauge form fill seal machines
  • Packaging for electrostatic discharge protection
  • Form, Fill And Seal (FFS) Line
  • Miscellaneous
  • Some uncommon sealing methods for plastics films and rigid containers
  • Biodegradable plastics (films)
  • Spray coated copolyester provides a moisture barrier on natural composite hot and cold cups now being introduced at fast outlets
  • Biodegradable polymers enhance the properties of fresh produce and meat trays now being  thermoformed out of starch
  • Recycling of tetrapack waste
  • Wrap up

BLOW MOULDED PLASTIC CONTAINERS High density polyethylene blow moulded products for entrepreneurs 

  • Versatile process of blow moulding
  • Versatile machinery of blow moulding
  • Versatile products out of blow moulding
  • Major applications of blow moulded products
  • Consumer goods
  • Industrial
  • Versatile advanages of blow moulded products
  • Blow moulding machinery India
  • New developments in blow moulding machinery
  • New developments in blow moulds
  • Blow Moulders
  • Conclusion

PRINTING OF FLEXIBLE PACKAGING MATERIALS

  • Printing on Films/Laminates
  • Flexographic printing
  • Gravure printing
  • Screen printing
  • Flexo  Graphic Printing
  • Lithographic Printing
  • Gravure Printing
  • Inks and varnishes for printing of flexible packaging
  • Flexographic Inks
  • Gravure inks
  • Water Based ink systems
  • Print Evaluation

PLANT ECONOMICS OF AIR BUBBLE PACKAGING FILM

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

PLANT ECONOMICS OF ALUMINIUM BEVERAGE CANS

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

PLANT ECONOMICS OF ALUMINIUM FOIL CUTTING AND ROLL MAKING 

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

PLANT ECONOMICS OF BRAKE OIL, COOLANT AND PACKING OF LUBE OIL AND GREASES

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

 PLANT ECONOMICS OF CARTON FOR DISTILLERY

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

PLANT ECONOMICS OF CORRUGATED BOXES (AUTOMATIC PLANT)

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

PLANT ECONOMICS OF COSMETICS AND PLASTICS  PACKAGING MATERIALS MANUFACTURING 

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

PLANT ECONOMICS OF DISPOSABLE PLASTIC CUPS, GLASS ETC

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

PLANT ECONOMICS OF FLEXIBLE PACKAGING AND ROTOGRAVURE PRINTING

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

PLANT ECONOMICS OF FOLDING CARTONS/MONO CARTONS

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

PLANT ECONOMICS OF FOOD PACKAGING INDUSTRY

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

PLANT ECONOMICS OF JUTE BAGS AND PACKAGING PRODUCTS 

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

PLANT ECONOMICS OF MONO CARTONS WITH PRINTING 

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

PLANT ECONOMICS OF PACCKAGED COCONUT WATER (COCO JAL)

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

PLANT ECONOMICS OF PACKAGED DRINKING WATER 

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

PLANT ECONOMICS OF PAPER PACKAGING 

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

PROJECT PROFILE  OF PILFER PROOF CAPS 

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

PROJECT PROFILE  OF POLY PACKS OF POLYETHENE FILM 

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

PROJECT PROFILE  OF POUCHES FILLING AND PACKAGING OF EDIBLE OIL & GHEE 

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

PROJECT PROFILE  OF PRINTED TIN CONTAINERS 

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

PROJECT PROFILE  OF PROCESSING AND RETAIL PACKING OF FOOD GRAIN PULSES, SPICES ETC.

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

PROJECT PROFILE  OF RICE POLISHING AND PACKING

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

PROJECT PROFILE  OF SUGAR CANE JUICE IN TETRAPACK

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

PROJECT PROFILE  OF  TEA PACKAGING 

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

PROJECT PROFILE  OF THERMOCOLE BASED DISPOSABLE PLATES, CUPS AND GLASSES

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

The post Complete Hand Book On Packaging Technology And Industries Food Packaging, Cashew Packaging, Canned Food Storage, Packaging Of Dehydrated Products, Traditional Food Packaging Lined Cartons, Hollow Containers, Plastic Packaging appeared first on EIRI - eBooks and Project Reports.

]]> 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

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

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

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

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

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

]]>  

Banana

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

Cultivation of Bananas

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

Banana and its Bye-products

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


Technology of Banana Products

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

Banana Chips Manufacturing

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


Paper and Boards from Banana Stem Waste

  • Technology Package
  • Uses
  • Economics

Fruit Juices and Wines Technology

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

Technology of Banana Dehydration

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

Physiology of the Banana Root System

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


Banana Beer Technology

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


Tissue Culture in the Banana Industry

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


Processing of Banana

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

The Ripening of Bananas

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


Banana Wine

  • Microbiological analysis
  • The volatile compounds in banana wine distillates

Technologies and Packages of  Banana

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

Making Export Quality Bananas

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


Dried and Dehydrated Products of Banana

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

Improvement of Banana

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


Banana and Its Byen Products (Project Profile)

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

Banana Fibre Extraction and Hand Made Paper

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

Banana Fibre Extraction and Weaving

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


Banana Plantation

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

Banana Powder (Dried Banana)

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

Banana Wafers

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


Organic Cultivation of Banana

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


Wine From Banana (Project Profile)

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

PREFACE

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

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

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