It has been found that when emulsifier was added to a cake formula, the fat, together with the air bubbles, became more highly dispersed.

Emulsifying agents for cakes were first offered in the 1930's. The materials permitted the baker to make cakes with higher percentages of sugar, water and fat i.e. the floor could be decreased relative to these ingredients. The surface active agent functions as an emulsifier and whipping agent making the batter easier to prepare by dispersing the ingredients and facilitating the incorporation of air bubbles. In the 1940's emulsifiers such as sorbitan monostearate and polyoxyethylene sorbitan monostearate became available as separate ingredients.

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Papaya is a popular fruit famous for its high nutritive and medicinal values. It comes early in bearing than any other fruit crop, produces fruits in less than a year and the production of fruits is quite high per unit area. Papaya is cultivated more or less on a commercial scale in the foothills and plain valleys. Papaya is a native crop of Mexico, and was introduced in India in the 16th century. Now it has become popular all over India and is the fifth most commercially important fruit of the country.

INTRODUCTION
VARIETIES
THE FOLLOWING IS THE COMPOSITION OF THE FRUIT.
SEX VARIATIONS IN PAPAYA
HOW TO DISTINGUISH BETWEEN MALE AND FEMALE PLANTS
MAKE FLOWER
FEMALE FLOWER
SEEDLESS PAPAYA
CLIMATE CONDITION, SOIL & PROPAGATION FOR PAPAYA FARMING
PAPAIN ENZYME
VARIETIES OF PAPAYA
PUSA VARIETIES:
COIMBATORE VARIETIES:
C. BENGALORE VARIETIES:
D. PANTNAGAR VARIETIES:
CO. 1
PERADENIYA
SELECTION NO. 7
PHILLIPPINES:
COORG HONEY DEW:
PRODUCTION TECHNOLOGY OF PAPAYA FRUIT
SOIL AND CLIMATE
LAND PREPARATION
RAISING OF SEEDLING
NUMBER OF SEEDLINGS REQUIRED
PIT PREPARATION
TIME OF SEED SOWING
TRANSPLANTING
TOP DRESSING OF FERTILIZERS
WEEDING
IRRIGATION AND DRAINAGE
REMOVAL OF EXTRA PLANTS
FRUIT THINNING
DISEASES AND PESTS MANAGEMENT
DAMPING OFF AND COLLAR ROT
REMEDY
ANTHRACNOSE
REMEDY
PAPAYA MOSAIC VIRUS
RING SPOT VIRUS
CONTROL MEASURE
MEALYBUG
REMEDY
NEMATODE
REMEDY
NUTRIENT DEFICIENCY PROBLEM
B DEFICIENCY
REMEDY
ZN DEFICIENCY
REMEDY
S DEFICIENCY
REMEDY
HARVESTING
DETAILS OF PAPAYA GROWING/FARMING
PLANTING IN PAPAYA FARMING:
PROPAGATION AND PLANTING
HARVESTING, PACKING, POST HARVEST HANDLING:
SPECIAL FEATURES:
RAISING SEEDLINGS IN A NURSERY
SIZE OF SEEDLINGS FOR TRANSPLANTING
LIFTING SEEDLINGS FROM THE NURSERY
PLANTING
NUMBER OF SEEDLINGS TO BE PLANTED
WEATHER AT PLANTING
SEASON OF PLANTING
IRRIGATION AND INTER-CULTURE
RAINFED PAPAYA PLANTATIONS
HARVESTING AND YIELD
PESTS AND DISEASES
USES AND APPLICATIONS
PROPERTIES OF PAPAYA
ANALYSIS OF THE FRUIT
PROPERTIES OF PAPAIN
B.I.S. SPECIFICATION
1.   SCOPE
2.   TYPES
3.  GRADES
4. REQUIREMENTS
USES AND APPLICATION OF PAPAIN
GLOBAL OVERVIEW OF PAPAYA
MARKET SURVEY
AGRICULTURE IN SURINAME
DETAILED EXPORT DATA OF PAPAIN
BASED ON THE END-USE INDUSTRY, THE GLOBAL PAPAIN MARKET
IS SEGMENTED INTO:
PRESENT MANUFACTURERS/SUPPLIERS OF PAPAIN
MANUFACTURING PROCESS OF PAPAYA FOR PAPAIN
PROCESS DESCRIPTION
RAISING THE PLANTATION
PLANTING SEASON:-
MANURES AND FERTILIZERS:
PAPAIN EXTRACTION:
T.N.A.A. SOLAR DRYER:
QUALITY OF PAPAIN
YIELD:
TAPPING
PROCESSING:-
DRYING OF LATEX
PAPAIN YIELD:
PURIFICATION:-
PACKING:
CFTRI PROCESS:
1.   TAPPING:-
PROCESSING
MANUFACTORING DIAGRAM
COLLECTION AND EXTRACTION METHOD OF PAPAIN
DRYING OF PAPAYA LATEX
SUN DRYING
OVEN DRYING
SPRAY DRYING
ENZYME ACTIVITY
METHOD OF PAPAIN EXTRACTION IN DETAILS
STEP -1
STEP-2
PAPAIN (IP)
PAPAIN CONCENTRATE
PROCESS FLOW DIAGRAM OF PROTEOLYTIC ENZYMES
PLANT LAYOUT
SUPPLIERS OF PLANT MACHINERY & EQUIPMENTS
TUBE WELL
AGRICULTURAL EQUIPMENT
SIEVING MACHINE
GRINDERS
TANKS
WEIGHING MACHINES
LABORATORY TESTING EQUIPMENTS
AUTOMATIC FILLING AND SEALING MACHINES
SUPPLIERS OF RAW MATERIALS (GLOBAL)
SUPPLIERS OF PLANT AND MACHINERY (GLOBAL)

APPENDIX – A:

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

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The typical composition of crude rice bran oil is 81.3-84.3% triglycerides, 2-3% diglycerides, 5-6% monoglycerides, 2-3% free fatty acids, 0.3% waxes, 0.8% glycolipids, 1.6% phospholipids, 4% unsaponifiables. In comparison with other vegetable oils, crude rice bran oil tends to contain higher levels of non-triglyceride components, most of which are removed during further refining processes. The free fatty acids, monoglycerides and diglycerides in rice bran oil are associated with enzymatic hydrolysis. The phospholispids predominantly include phosphatidylcholine, phosphatidylethanaolamine, and phosphatidylinositol. The wax content of rice bran oil can be somewhat variable, depending upon cultivar and processing parameters. Various sterols constitute the principal portion of the unsaponifiable fraction of nutraceutical interest. In recent years, many studies have been conducted in the area of utilization of these minor components as co-products of rice bran oil processing.

Oleic and linoleic fatty acids constitute more than 80% of the fatty acids of the glycerides. Rice bran oil is similar to peanut oil in fatty acid composition with a saturation level that is slightly higher than that of conventional soybean oil. The much lower linolenic acid content of rice bran oil makes it more stable to oxidation than soy oil.

The quality characteristics of properly refined rice bran oil include a maximum free fatty acid levels (as oleic acid) of 0.1%, a maximum peroxide value of 1.0 meq/kg, 0.05% moisture, an iodine value of 99–108, saponification value of 180-195, and a Lovibond color value of 3.5R. Appearance of rice bran oil ranges from cloudy to clear depending on the degree of dewaxing and winterization processes applied.

INTRODUCTION
USES AND SCOPE
MARKET POSITION
EDIBLE OIL DEMAND PROJECTION
LIST OF FEW RICE BRAN OIL PRODUCERS
IN THE COUNTRY
PRESENT GOVERNMENT POLICY
MODIFIED TECHNIQUE WITH MANUFACTURING
PROCESS FOR RICE BRAN OIL
B.I.S. SPECIFICATION FOR RICE BRAN OIL
B.I.S. SPECIFICATION
THEORY OF SOLVENT EXTRACTION
PROCESS OF MANUFACTURE
REFINING OF CRUDE RICE BRAN OIL
DEGUMMING
NEUTRALIZATION PROCESS
PROCESS FLOWSHEET
FLOW CHART OF A CONTINUOUS
EXTRACTION SYSTEM
MANUFACTURING PROCESS DESCRIPTION
SUPPLIER OF PLANT & MACHINERY
OF RICE BRAN OIL
GMP/GHP CRITERIA FOR FOOD
EFFLUENT TREATMENT AND DISPOSAL

APPENDIX – A :

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

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