The post KUTTU (BUCK WHEAT) SEED DEHULLING appeared first on EIRI - eBooks and Project Reports.

Today consumption of Disposable products is breaking records. Disposable products are easy to handle, economical and can be disposed easily. With the changing lifestyle of Mankind, the use of disposable products is raising like anything. Plastic Disposable products are very popular because it can be carried easily and very low in prices too.

The products include food containers and tableware – like plates, bowls, meal trays and cups – which decompose within 30-60 days after being discarded. The company sources processed bagasse from other organizations. This material is then moulded, dried, heated, and given other final touches. Heat-induced pressing during the manufacturing process gives structural strength to the cutlery. Additionally, the inter-fibre bonding makes the products water and oil resistant. It is a completely natural process and involves no binders, additives, coatings or chemical residues, resulting in a nontoxic, harmless and healthy alternative to plastic. The cutlery also does not impart colour, odour or taste to food. The products are microwave-safe and have an estimated shelf life of two years. Users cannot wash the tableware or containers after use; they have to be discarded.

The post TABLEWARE AND FOOD CONTAINERS FROM RICE STRAW appeared first on EIRI - eBooks and Project Reports.

Accounting for about 32 per cent of the country’s total food market, The Government of India has been instrumental in the growth and development of the food processing industry. The government through the Ministry of Food Processing Industries (MoFPI) is making all efforts to encourage investments in the business. It has approved proposals for joint ventures (JV), foreign collaborations, industrial licenses, and 100 per cent export oriented units.

Market Size

The Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. The Indian food processing industry accounts for 32 per cent of the country’s total food market, one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth. It contributes around 8.80 and 8.39 per cent of Gross Value Added (GVA) in Manufacturing and Agriculture respectively, 13 per cent of India’s exports and six per cent of total industrial investment. The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a Compound Annual Growth Rate (CAGR) of 20 per cent. India's organic food market is expected to increase by three times by 2020#.

The online food ordering business in India is in its nascent stage, but witnessing exponential growth. With online food delivery players like FoodPanda, Zomato, TinyOwl and Swiggy building scale through partnerships, the organized food business has a huge potential and a promising future. The online food delivery industry grew at 150 per cent year-on-year with an estimated Gross Merchandise Value (GMV) of US$ 300 million in 2016.

The post AGRO FOOD PROCESSING UNIT (FRUITS AND VEGETABLES PROCESSING) appeared first on EIRI - eBooks and Project Reports.

Pure 100% phosphoric acid is a white crystalline solid (monoclinic) that melts at 38.85oC to a syrupy liquid which has a strong tendency to super cool.

In dilute solutions, phosphoric acid has a pleasingly sour taste which is similar to but distinguishable from that citric, tartaric, lactic and acetic acids Rock phosphate is the major and essential raw material required for production as phosphoric acid by any route. Usually, when considering a phosphate rock as a potential raw material, the first approach is to analyze its chemical composition, i.e. the P2O5 content and its impurities.

Phosphoric acid (H3PO4) is produced by 2 commercial methods: wet process and thermal process. Wet process phosphoric acid is used in fertilizer production. Thermal process phosphoric acid is of a much higher purity and is used in the manufacture of high grade chemicals, pharmaceuticals, detergents, food products, beverages, and other nonfertilizer products.

There are two basic methods in commercial use for the production of phosphoric acid - the wet process and the furnace process. In the electric furnace process elemental phosphorous is produced by the electrothermic reduction of phosphate rock with carbon (coke). The silica added to the furnace charge behaves as a strong acid at the high temperatures (about 1500°C) employed in furnace operations and combines with the calcium constituent of the phosphate rock to form calcium silicate. The overall reaction, neglecting carbonates, fluorides, and other non-phosphatic constituents, may be expressed as follows:

In the manufacture of furnace phosphoric acid, the condensed elemental phosphorus is burned in air. The phosphorus oxide vapor (P.01o) formed reacts with water to produce phosphoric acid.

The phosphoric acid thus produced has very small amounts of impurities and the major industrial markets for this acid are in the manufacture of sodium phosphates and tetra potassium pyrophosphate for use in detergents and calcium phosphates for use as an animal feed supplement and in dentifrices, medicinal, glass, food, and plaster stabilizers.

INTRODUCTION
PHOSPHORIC ACID FROM ROCK PHOSPHATE
PHOSPHORIC ACID (ORTHO) FOOD GRADE (75%)
PRODUCT SPECIFICATIONS
PROPERTIES & SPECIFICATION OF PHOSPHORIC ACID
PURE PHOSPHORIC ACID:-
TYPICAL ANALYSIS OF PHOSPHORIC ACID
PROPERTIES
PHOSPHORIC ACID POSSESSES FOLLOWING PROPERTIES:-
USES & APPLICATIONS
PHOSPHORIC ACID IS USED IN A NUMBER OF AREAS, FEW OF ITS
USES ARE GIVEN BELOW:-
GRADES OF PHOSPHORIC ACID
REQUIREMENTS FOR ORTHOPHOSPHORIC ACID
B.I.S. SPECIFICATION
MARKET SURVEY
ANNUAL PRODUCTION OF PHOSPHORIC ACID
DETAILED IMPORT DATA OF PHOSPHORIC ACID
85 FOOD GRADE
EXPORT DATA FOOD GRADE PHOSPHORIC ACID
PRESENT MANUFACTURERS/EXPORTERS/SUPPLIERS OF PHOSPHORIC ACID
TECHNOLOGY OVERVIEW OF PHOSPHORIC ACID
WET ACID PROCESS
THERMAL PROCESSES
ELECTRIC FURNACE PROCESS
THE HARD PROCESS
THE IMPROVED HARD PROCESS
IHP PROCESS DESCRIPTION
MANUFACTURING PROCESS OF PHOSPHORIC ACID (FOOD GRADE)
BY THERMAL PROCESS
RAW MATERIAL REQUIREMENTS
PROCESS FLOW DIAGRAM
PURIFICATION OF PHOSPHORIC ACIDE
PROCESS IN DETAILS
TABLE (METRIC AND ENGLISH UNITS). CONTROLLED EMISSION
FACTORS FOR THERMAL PHOSPHORIC ACID PRODUCTION
EMISSIONS AND CONTROLS
DIFFERENT PRODUCTION PROCESSES
OF PHOSPHORIC ACID
IN EUROPE THE MORE CURRENT PROCESSES ARE THE FOLLOWING:-
TABLE: SHOWS THE VARIATION IN CHEMICAL ANALYSIS
OF VARIOUS PHOSPHATE ROCKS.
PRINCIPLES OF THE PROCESS
DIHYDRATE PROCESS
THE DISADVANTAGES ARE:-
DIHYDRATE PROCESS.
GRINDING
REACTION
FILTRATION
CONCENTRATION
HEMIHYDRATE (HH) PROCESS
CAPITAL SAVINGS.
PURER ACID.
LOWER ROCK GRINDING REQUIREMENTS.
FILTRATION RATE.
PHOSPHATE LOSSES.
SCALING.
FILTER CAKE IMPURITY.
CORROSION.
RECRYSTALLISATION PROCESSES
SEVERAL PROCESSES HAVE BEEN DEVELOPED BUT THERE ARE
ONLY THREE BASIC ROUTES:-
PURIFICATION OF GREEN PHOSPHORIC ACID
TO FOOD GRADE PHOSPHORIC ACID
STORAGE AND HANDLING OF PHOSPHORIC ACID
STORAGE CONSIDERATIONS
CONSTRUCTION MATERIALS
STORAGE TANK
• STAINLESS STEEL
• RUBBER-LINED CARBON STEEL
• FIBERGLASS REINFORCED POLYESTER (FRP)
HEALTH AND SAFETY INFORMATION
FIRE, EXPLOSION AND HEALTH HAZARD DATA
TOXICOLOGICAL INFORMATION
PERSONAL PROTECTIVE EQUIPMENT
TECHNOLOGY SUPPLIERS FOR PHOSPHORIC ACID
SUPPLIERS OF RAW MATERIALS
PHOSPHATE ROCK
SILICA SAND
LABORATORY CHEMICALS
SODIUM HYDRAUXIDE
CALCIUM HYDROXIDE
SULPHURIC ACID
PACKAGING MATERIALS (HDPE WOVEN LAMINATED BAGS)
SUPPLIERS OF PLANT AND MACHINERY
JAW CRUSHER
ELECTRIC ARC FURNACE
EVAPORATORS
FLUIDIZED BED DRYER
AIR COMPRESSORS
LABORATORY EQUIPMENTS
PACKAGING MACHINE
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
MATERIAL HANDLING EQUIPMENTS
STORAGE VESSEL
D.G. SETS

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

The post FOOD GRADE PHOSPHORIC ACID BY THERMAL PROCESS appeared first on EIRI - eBooks and Project Reports.

1.    INTRODUCTION
2.    PROPERTIES
3.    USES & APPLICATION
4.    B.I.S. SPECIFICATION
5.    MARKET SURVEY    21
6.    MANUFACTURING PROCESS
7.    PROCESS FOR THE PRODUCTION OF CARDANOL
8.    PROCESS ACCORDING TO THE METHOD
9.    DETERMINATION OF COLOR STABILITY
10.    CARDANOL BASED DIMERS
11.    PROCESS FLOWSHEET FOR THE MANUFACTURE OF CARDANOL RESIN
12.    COMPLETE PLANT AND EQUIPMENTS SUPPLIERS
FOR CARDANOL RESIN
13.    MANUFACTURERS/SUPPLIERS/EXPORTERS OF CARDANOL RESIN
14.    RAW MATERIAL SUPPLIERS
15.    PLANT & MACHINERIES SUPPLIERS ADDRESS
16.    PRINCIPLES OF PLANT LAYOUT
17.    PLANT LOCATION FACTORS
18.    EXPLANATION OF TERMS USED IN THE PROJECT REPORT
19.    PROJECT IMPLEMENTATION SCHEDULES
20.    GENERAL PLANT LAYOUT
21.    TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
22.    EQUIPMENT REQUIREMENTS
23.    LIST OF FOOD AND AGRO PROCESSING CONSULTANTS
24.    PLANT LAYOUT
25.    IMPLEMENTATION SCHEDULE
26.    CALCULATION

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

The post CARDANOL FROM C.N.S.L. OIL (CASHEWNUT SHELL LIQUID) appeared first on EIRI - eBooks and Project Reports.

Chakli a spiral shaped crisp deep fried snacks is one of the traditional Indian snacks item enjoyed during festival like Dewali. The snacks is known with different names and is prepared with wheat flour. It is known as Chakri in Gujarat, Chakli in Maharashtra and Northern India. To make crisp yet melt in mouth. Chakli, whole wheat flour is first steam cooked and then mixed with se same seeds, green chilli - ginger paste, spices and curd into dough. Raw chaklis are made from its dough by using a chakli maker and then they are deep fried until light brown.

Thepla are an inherent part of gujarati meals and are used for regular meals travelling and picnics eaten with pickles & curds. Theplas can be enjoyed hot or otherwise sometimes whole Jeera or til can be added to enhance the flavor of theplas.

Initially in long-long ago, people did not heard the name of Dal moth, chur or Bhujia like food products. But now days it is well known not in India but world wide. These are mainly consumed during breakfast period & are very much during social & cultural periods.  These are used as tasty & flavored food as well  as  in medicinal  way,  however,  a  little it  may  be,  according  to ayurveda)  because  of their  carminative  stimulative  digestive properties.  India  produces  almost all  these  types  of  salty processed  food  products  of grains all  these  types  of  salty
processed food products of grains like Grams, Pulses etc.

The main raw materials for these products are Gram pulses & spices.  The various food additives & colours may be used to provide sophistications in the products. the raw  material  are frequency available in India.

These salty food products get a broad market in foreign countries. These products are very much popular not only in India but also overseas countries. Hence, there are a lot of scope and market of these products & therefore, it will provide a very much profitable business.

INTRODUCTION
DRY SNACKS/NAMKEEN
B.I.S. SPECIFICATIONS
OVERVIEW OF INDIAN FOOD INDUSTRY
MARKET SURVEY
SNACKS FOODS AND TRENDS
MARKET POSITION OF SNACKS
MARKETING STRATEGIES OF HALDIRAMS
OBJECTIVES –
COMPETITORS OF HALDIRAM’S
MANUFACTURING PROCESS-
MARKETING-
EXPORT POTENTIAL
FORMULATION OF CHAKLI
FORMULATION OF KHAKHRA
FORMULATION OF GUJARATI METHI THEPLA
FORMULATION OF GHANTHIYA (TIKHA)
FORMULATION OF PURI (ROASTED)
FORMULATION PROCESS OF MASALA KHAKHRA
MANUFACTURE OF GANTHIA
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF CHAKLI
PROCESS FLOW DIAGRAM
FORMULATION & PROCESS OF BAKED PURI
MANUFACTURING PROCESS OF BIKANERI BHUJIA
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GANTHIA
PROCESS FLOW DIAGRAM
FORMULATION AND PROCESS OF ALOO BHUJIA
BIKANERI BHUJIA
GANTHIA
TIKHA GANTHIA
RETORT PACKAGING
RETORT PACKAGING AND PROCESSING
DETAILS OF RETORT STERILIZATION PROCESS
COMEUP VENT OPEN – SATURATED STEAM
COME UP VENT CLOSED – SATURATED STEAM
COOK – SATURATED STEAM
PRESSURE COOL FILL – SATURATED STEAM
PRESSURE COOL – SATURATED STEAM
ATMOSPHERIC COOL – SATURATED STEAM
DRAIN – SATURATED STEAM
VERTICAL FORM FILL SEAL (VFFS)
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERIES
FILLING & SEALING MACHINE
PACKAGING MACHINERY FOR DRY SNACKS PRODUCTS
SUPPLIERS OF RAW MATERIALS
SUPPIERS OF FLAVOURS AND OTHER RAW MATERIALS
PLANT & MACHINERY SUPPLIERS
FOR KURKURE TYPE DRY SNACK FOOD
KURKURE MAKING MACHINE
PACKING MACHINE
RAW MATERIAL SUPPLIERS FOR KURKURE TYPE SNACK FOOD

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

The post MANUFACTURING PLANT FOR CHAPATI, THEPLA AND OTHER SNACKS (CHAKRI, PURI AND KHAKHRA) appeared first on EIRI - eBooks and Project Reports.

That is why an amount of walnut is imported from other countries in high market prices. Therefore study and testing of the local germplasm, selection of high productive varieties and their extension in farms have great importance for filling this deficit. This article describes the materials of walnut germplasm study for Georgia. Prospective varieties and advanced selections are distinguished to each ecological zones of Georgia.

Several walnut selections of lateral type and semi-dwarf growth are bread from Georgian walnut breeding program.

The biological, agricultural and pomological description of selected varieties and new selections are also mentioned. The following varieties are recommended for production in various ecological zones of Georgia:
Aragvi, Kaspura, Ackuri, Vanta, Goruli, Liakhvi, Ujarma, Manglisuri and Gareji.
Georgian walnut ranks second in the top ten export products of Georgia for 2012. Exports of nuts from Georgia is worth $ 15 million and this represented 9% of the total export of Georgia.
According to the chairman of the Union of Manufacturers- Mamuka Todua, there is great potential in nuts production for Georgia due to increased demand in the global market. Georgian nuts are sold very well on the markets in Europe, Asia and Russia.

According to the International Food and Agriculture Organisation, main nuts producers with the most areas with nuts are: Turkey, with 345 hectares that produce 501.6 thousand tones, Italy, 69,000 hectares with a production of 112.3000 t, Azerbaijan - 19.5000 hectares -18.6 thousand tons, Spain- 12.1 thousand hektar-18.3 thousand tons, USA- 11.8 thousand hectares -28, 5 thousand tons, Iran- 11 thousand hectares, 12 thousand tons, Georgia and China – up to 8 thousand hectares - 12  thousand tons.

In recent years, the production of nuts has become one of the leading crops in Georgia. Statistics show that nut plantations in Georgia occupy 42.1% of the arable land and continue to grow in all areas of the country.

•    PROJECT AT A GLANCE
•    INTRODUCTION
•    ABOUT WALNUT
•    CHARACTERISTICS
•    TYPES
•    PRODUCTION
•    STORAGE
•    INDUSTRY OVERVIEW
•    FOOD INDUSTRY OVERVIEW
•    MARKET SIZE-GROWTH RATES OF DRY FRUIT & NUT
•    CONSUMPTION
•    POPULARITY
•    AWARENESS
•    CONSUMPTION
•    DEMAND
•    RETAILING
•    WALNUT FARMING AGRO PRACTICE AND PROCEDURE
•    ESTABLISHMENT CULTURAL PRACTICES
•    PRODUCTION CULTURAL PRACTICES
•    MARKETS AND MARKETING ISSUES
•    PRODUCTION REQUIREMENTS
•    SOIL SPECIFICATIONS WHICH ARE NON-LIMITING TO TREE GROWTH
•    NUTRIENT LEVELS (DRY WEIGHT) FOR WALNUT LEAVES
•    IRRIGATION
•    VARIETIES
•    AGRONOMY
•    PEST AND DISEASE CONTROL
•    TOP 10 WALNUT PRODUCING COUNTRIES – 2016
•    MAJOR EXPORTING COUNTRIES OF WALNUTS
•    EXPORT OF WALNUTS FROM INDIA
•    COUNTRY-WISE SHARE OF EXPORTS OF WALNUTS FROM INDIA (2015-2016)
•    ALL INDIA AREA, PRODUCTION AND PRODUCTIVITY OF WALNUT
•    USES AND APPLICATIONS/ PROPERTIES OF WALNUT
•    WHAT IS A WALNUT
•    ETYMOLOGICAL BACKGROUND
•    WALNUT PRODUCTION
•    WALNUT TRADE
•    IN SHELL WALNUTS
•    WALNUT KERNELS
•    NUTRITIONAL VALUE  (ANTIOXIDANTS)
•    MEDICAL BENEFITS AND CLAIMS
•    A WHOLE WALNUT KERNEL, WITH BOTH HALVES UNBROKEN.
•    MEDICINAL USES
•    AGMARK STANDARDS FOR WALNUT WALNUTS GRADING AND MARKING RULES
•    DETAILED PROCESS OF MANUFACTURE
•    PROCESSING OF WALNUT
•    HARVESTING/STORAGE:
•    PROCESS FLOW DIAGRAM OF “WALNUT”
•    PROCESSING & PACKING
•    SPECIFICATIONS OF PACKAGING MATERIALS FOR WALNUT
•    LIST OF MACHINERY USED IN WALNUT PROCESSING PLANT
•    WALNUT HULLER
•    WALNUT/PECAN ASPIRATOR
•    WALNUT PRE-CLEANER STAGES I AND II
•    WALNUT PRE-CLEANER STAGE III
•    WALNUT WASH CONVEYOR
•    WALNUT ROCK TANK
•    ASPIRATORS
•    SIZING DECKS
•    INSPECTION TABLES
•    HOPPER BOTTOM BINS
•    VIBRATING GRADER MACHINE
•    DRY FRUITS FEEDING IN FFS MACHINE
•    DOUBLE HEAD FILLING MACHINES FOR DRY FRUITS
•    WEIGHMETRIC FILLER MACHINE
•    BAND SEALER FOR STANDY POUCH
•    PRINCIPLES OF PLANT LAYOUT
•    PLANT LOCATION FACTORS
•    PRIMARY FACTORS
•    SPECIFIC FACTORS
•    EXPLANATION OF TERMS USED
•    IN THE PROJECT REPORT
•    PROJECT IMPLEMENTATION SCHEDULES
•    INTRODUCTION
•    PROJECT HANDLING
•    PROJECT SCHEDULING
•    PROJECT CONSTRUCTION SCHEDULE
•    TIME SCHEDULE
•    MACHINERY MANUFACTURERS AND SUPPLIERS
•    CURRENT MANUFACTURER /PROCESSOR
•    TURNKEY CONSULTANT FOR SETTINGUP
•    WALNUT PROCESSING UNIT
•    COMPLETE PLANT AND MACHINERY SUPPLIERS
•    EFFLUENT TREATMENT AND DISPOSAL
•    STANDARDS
•    TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
•    WASTE TREATMENT PRIMARY TREATMENT
•    ANAEROBIC TREATMENT
•    SECONDARY TREATMENT
•    TERTIARY TREATMENT
•    SOLIDS CONCENTRATION
•    TYPICAL WASTE SOLIDS CHARACTERISTICS
•    EQUIPMENT REQUIREMENT
•    EQUIPMENT REQUIREMENTS
•    PLANT LAYOUT
•    GMP/GHP CRITERIA FOR FOOD
•    DESIGN AND LAYOUT
•    INTERNAL STRUCTURES & FITTINGS
•    WATER SUPPLY
•    DRAINAGE AND WASTE DISPOSAL
•    CLEANING
•    PERSONNEL HYGIENE FACILITIES AND TOILETS
•    TEMPERATURE CONTROL
•    AIR QUALITY AND VENTILATION
•    LIGHTING
•    STORAGE
•    WATER, ICE AND STEAM IN CONTACT WITH FOOD
•    WATER, ICE AND STEAM NOT IN CONTACT WITH FOOD
•    WATER PIPES & STORAGE TANKS
•    UTILITIES
•    WATER
•    STEAM
•    SWOT ANALYSIS

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

The post WALNUT PROCESSING PLANT appeared first on EIRI - eBooks and Project Reports.

This emerging scenario has necessitated the realignment of the priorities and fine focusing of research agenda in the form of revised perspective plan through a fresh look at strengths, weaknesses, threats and opportunities that dairy sector offers. An important role now is to strengthen the dairy industry through technology and human resource development in the years ahead.

INTRODUCTION
USES AND APPLICATION
TYPES OF KHOA
B.I.S SPECIFICATIONS
ADVANCEMENT IN PANEER MANUFACTURE
PANEER FOR HEALTH
ADDITIVES AND STABILIZER FOR PANEER
DEVELOPMENT OF DAIRY IN INDIA
OVERVIEW OF MILK PRODUCTION IN INDIA
OPPORTUNITIES AND FUTURE PROSPECTS OF MILK AND MILK PRODUCTS
MARKET SURVEY
LIST OF DAIRY PRODUCTS PRODUCESS IN INDIA
INDIAN DAIRY INDUSTRY TILL 2020
MANUFACTURERS AND EXPORTERS OF KHOYA AND PANEER
PROCESS OF MILK STANDARDIZATION
FLOW DIAGRAM FOR MILK STANDARDIZATION
METHOD OF MANUFACTURE OF PANEER
PROCESS FLOW DIAGRAM
PROCESSING DETAILS FOR PANEER MANUFACTURING
MANUFACTURING PROCESS OF KHOA
PROCESSING AND EQUIPMENT DETAILS FOR KHOA
KHOA PRODUCTION METHODS AND PROCESSES
PLANT LAYOUT
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT & MACHINERY
COMPLETE PLANT & MACHINERY SUPPLIERS FOR DAIRY PRODUCTS
AVERAGE YIELD OF MILK PRODUCTS FROM 1 KGS. OF MILK

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

The post KHOA AND PANEER appeared first on EIRI - eBooks and Project Reports.

KATTHA is obtained mostly by crystallization in cold from  the water extractives of the heartwood of Acacia catechu Willd., fam. Leguminosae  commonly  known  as  KHAIR  tree,  which  is  widely distributed in India, form the north-west plains to eastwards  in Assam  and throughout the country, particularly in the  deciduous and  drier regions.  The other species namely, A.  chundra Willd and  A. catechuoides of KATTHA is carried out both, as a  cottage scale  industry in and around the organized sector.  The  general principle  of  extraction  of the  heartwood  and  of  consequent separation  of KATTHA ( containing most of catechin)  from  cutch (Principally  catechu-tannic acid) is the same in cottage  sector as  well  as large scale units.

In the conventional  process  of KATTHA  manufacture followed by cottage sector of  the  industry, during  separation of the crystalline KATTHA, the soluble  cutch-tans,  a valuable by-product are neither effectively removed  nor recovered, except by a few.

INTRODUCTION
PROPERTIES
USES
BIS SPECIFICATION
RAW MATERIALS
MANUFACTURING PROCESS OF KATTHA & CATECHU
PROCESS FLOW DIAGRAM
USES & APPLICATION
PRODUCT APPLICATIONS
EXTRACTION PROCESS SYSTEM
MARKET POTENTIAL
INDICATIVE BREAK UP OF PRESENT GLOBAL DEMAND
MANUFACTURERS/SUPPLIERS OF KATTHA
BROAD OUTLINE OF MANUFACTURING PROCESS
CURRENT SCENARIO
NATURAL HABITAL & CLASSIFICATION OF ACACIA
LOCATION OF PLANT
DETAILS OF MACHINERY AND EQUIPMENTS
SOLID LIQUID SEPARATION SYSTEM
BASKET CENTRIFUGE
DEPENDING UPON THEIR PROPERTIES, MAPS ARE USED
IN DIFFERENT INDUSTRIAL SECTORS
MARKET POTENTIAL
HERBAL EXTRACTION PROCESS
MAJOR HERBAL EXTRACT PRODUCERS
SUPPLIERS OF MAJOR MACHINERY SUPPLIERS
IMPLEMENTATION SCHEDULE
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF COMPLETE PLANT & MACHINERY
LIST OF HERBAL PRODUCTS MANUFACTURERS
COMPANY IN INDIA
SUPPLIERS OF RAW MATERIALS
IMPORTANT ADDRESSES
LIST OF KNOW HOW & MACHINERY SUPPLIER
IN INDIA & ABROAD

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

The post KATHA (CUTCH) AND ALLIED PRODUCTS appeared first on EIRI - eBooks and Project Reports.

Plastic container companies have many techniques at their discretion. The most popular of the techniques are extrusion blow molding, injection blow molding, stretch blow molding, injection molding and co-extrusion. Each has its strengths. And knowing these can help when you are buying plastic container distributor. To select the right company.

Injection blow molding is completed in three stages. First, melted plastic is injected into a shape to produce a parison. Compressed-air then blows through a key pin to increase the form. Eventually, the container is transferred to a third stop for ejection.

Injection molding is used to produce wide mouth containers such as tubs, plastic containers and vials. Content is inserted in to a cavity where pressure causes the resin to comply with the mold.

Thin wall injection molding is a specialized form of conventional injection molding that focuses on mass-producing plastic parts that are thin and light so that material cost savings can be made and cycle times can be as short as possible. Shorter cycle times means higher productivity and lower costs per part.

The definition of thin wall is really about the size of the part compared to its wall thickness. For any particular plastic part, as the wall thickness reduces the harder it is to manufacture using the injection molding process. The size of a part puts a limit on how thin the wall thickness can be. For packaging containers thin wall means wall thicknesses that are less than 0.025 inch (0.62mm) with a flow length to wall thickness greater than 200.

INTRODUCTION
FOOD PACKAGING AND PACKAGE LABELING
ADVANTAGE AND APPLICATION OF PLASTIC PACKAGING
TYPES OF FOOD CONTAINER
MARKET SURVEY
EXPORT DATA OF PLASTIC FOOD CONTAINER
IMPORT DATA OF PLASTIC FOOD CONTAINER
OVERVIEW OF PLASTIC FOOD CONTAINER
GLOBAL MARKET POSITION OF FOOD CONTAINER
PRESENT MANUFACTURERS OF PLASTIC FOOD CONTAINERS
MOLDING METHODS FOR PLASTIC CONTAINER
B.I.S. SPECIFICATION
RAW MATERIALS USED FOR THE MANUFACTURE
OF INJECTION MOLDED COMPONENTS
MANUFACTURING PROCESS OF PLASTIC FOOD CONTAINER
PROCESS FLOW DIAGRAM
DETAILS OF THIN WALL MOLDING
DETAILS OF INJECTION MOULDING
TROUBLE SHOOTING FOR INJECTION
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY

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

The post FOOD CONTAINERS BY INJECTION MOULDING appeared first on EIRI - eBooks and Project Reports.