Project report on frozen foods - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/frozen-foods/ We Create Industrialist Sat, 01 Jun 2019 03:47:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on frozen foods - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/frozen-foods/ 32 32 COLD STORAGE FOR FRUITS, VEGETABLES AND PULSES https://projectreports.eiriindia.org/product/cold-storage-for-fruits-vegetables-and-pulses/ Sat, 05 Mar 2016 11:08:38 +0000 http://projectreports.eiriindia.org/?post_type=product&p=6250 A contemporary research conducted by the Indian Institute of Management has accounted that around 12 per cent of perishable products get cold storage facility in India. These are mostly used for “potatoes” to meet India’s sturdy demand for chips. This has suffices in India becoming a significant contributor to food wreckage both at pre and post-harvest waste in cereals, pulses, fruits and vegetables. The study evaluates that India needs storage facilities for another 500 million metric tonnes of perishable products.

India has developed some recent supply chains linked to food processing companies, such as Nestlé and Del Monte. But these handle only a nominal of the country’s perishable food.
India needs to marshal large-scale investment into cold storage, refrigerated transport and other modern logistics to upgrade its food supply chain. That is the prime need if we want to really address the problem in right earnest. Apart from the investment, we need a strong mind of the political class and creative thinking on part of the policy planers. We have the resources but need to mobilize our determination. Finding the solution to this problem would rectify many a related issues, like poverty, hunger and malnutrition, and open the doors to a new India.

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]]> INTRODUCTION
•    USES
•    B.I.S. SPECIFICATIONS
•    CURRENT MARKET POSITION
•    SELECTION OF LOCATION FOR THE COLD STORAGE
•    INTERNATIONAL STANDARD
•    QUICK COOLING METHODS
•    TECHNICAL NOTE
•    SELECTION OF THE REFRIGERATION PLANT CAPACITY & MACHINERY
•    GOVT. FINANCIAL SUPPORT SCHEME
•    COMPLETE PLANT SUPPLIERS ON TURNKEY BASIS OF COLD STORAGES (CONTROLLED ATMOSPHERE)
•    SUPPLIERS OF PLANT & MACHINERIES
•    SUPPLIERS OF PLANT AND MACHINERY FOR COLD STORAGE PLANTS
•    LIST OF COLD STORAGES
•    SUPPLIERS OF RAW MATERIALS
•    LIST OF CONSULTANTS WHO CAN INSTALL COLD STORAGE
•    INDUSTRIAL ETP PLANT MANUFACTURE/SUPPLIER
•    LIST OF MACHINERY AND EQUIPMENTS
•    UTILITIES
•    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

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]]> agro food processing and packaging technology book https://projectreports.eiriindia.org/product/agro-food-processing-packaging-technology-e-book/ Sat, 15 Feb 2014 11:01:57 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1141 AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY FOOD LAWS Introduction Food safety and standard act The ABCD of FSSA Salient features of FSSA Responsibilities of the food business operator Improvement notices Offences and penalties Licensing and registration Nutrition labelling Requirements Content on label Hazard analysis and critical control point (HACCP) IS 15000) Principles of HACCP Features Some salient points are Benefits of HACCP License process Food safety management systems certification scheme (IS/ISO 22000) Features Benefits Licence procedure ISI Mark: Bureau of Indian Standards (BIS, 1986) Features License procedure Weight and Measure…

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]]> AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY

FOOD LAWS

Introduction
Food safety and standard act
The ABCD of FSSA
Salient features of FSSA
Responsibilities of the food business operator
Improvement notices
Offences and penalties
Licensing and registration
Nutrition labelling
Requirements
Content on label
Hazard analysis and critical control point (HACCP) IS 15000)
Principles of HACCP
Features
Some salient points are
Benefits of HACCP
License process
Food safety management systems certification scheme (IS/ISO 22000)
Features
Benefits
Licence procedure
ISI Mark: Bureau of Indian Standards (BIS, 1986)
Features
License procedure
Weight and Measure Act
Regulations
Package Commodity Act
Regulations

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

Introduction
Materials and methods
Raw materials
Dehulling and milling
Formulations used
Extrusion conditions for lab scale extruder
Spicing of samples
Sensory evaluation
Physical characteristics
Proximate composition
Consumer acceptability of extruded snacks
Results
Sensory evaluation
Physical parameters of the extrudates
Proximate composition of the extrudates
Consumer evaluation of products

POTATO CHIPS

Introduction
Materials and methods
Procurement of raw material
Preparation of potato chips
Fat analysis
Sensory Evaluation
Statistical analysis
Results and discussion

READY TO EAT PROTEIN RICH FOOD BARS

Introduction
Formulation and preparation of protein rich food bars
Results
Organoleptic evaluation of protein rich rood bars
Proximate chemical composition, mineral content and IVPD of most acceptable protein in rich food bars

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

Introduction
Digital image processing
Fundamental steps in image processing
Image acquisition
Image preprocessing
Image segmentation
Image representation and descriptioner
Image recognition and interpretation
Elements of digital image processing system
Automatic grading and sorting of food products using computer vision systems
Bakery products
Fruits
Vegetables
Grains
Limitations of the system

IQF FREEZING AND APPLICATION

IQF  Spiral Freezers
Applications
Benefits
Low operation cost
Impingement Polybelt Tunnel Freezer
Applications
Modular IQF fluidized tunnelfreezer
Multipass belt tunnel freezer
Applications
Tray IQF fluidized tunnel freezer
Applications
Drag-thru-dolly tunnel freezer
Application

FOOD CANNING

Plant site
Factory building
Water supply and drainage
Workers
Machinery and equipment
Canning method
Key processes
Sorting  and grading
Washing
Peeling, coring and pitting
Hand peeling
Peeling, coring and pitting by machine
Peeling by heat
Lye peeling
Blanchng
Can filling
Syruping or brining
Lidding or clinching
Exhausting
Sealing
Processing/Manufacturing
Heat penetration in cans
Manufacturing processes
Non-acid Vegetables
Effect of altitude on processing time
Effect of altitude on processing pressure and temperature
Effect of acidity on sterilization
Effect of processing on strain in can
Cooling Testing
Labelling, storing and packing

FRUITS CANNING TECHNOLOGY

Canning of fruits
Apples
Storage
Washing
Grading
Peeling and coring
Blanching
Canning
Filling
Exhausting
Sterilizing
Cooling
Mangoes
Oranges
Papaya
Pineapple
Harvesting
The Ginaca machine
Trimming
Slicing
Grading and packing
Prevacuumizing
Syruping
Double seaming
Processing
Cooling
Crushed pineapple
By products
Peaches
Grading
Cutting and pitting
Cutting and pitting by hand
Cutting and pitting by machine
Peeling and washing of clingstone of  peaches
Slicing
Cans
Filling
Syruping
Peeling and washing, freestone peaches
Steaming
Scalding in water
Combination of steam and lye
Sorting
Grading
Exhausting
Closing
Processing
Cooling
Storage
Pears
Grading
Peeling and coring
Grading and filling
Syrupping
Exhausting
Closing
Process
Cooling

PREPARATION OF FRUIT JUICES, SQUASHES & CORDIALS

Sherbet
Eqipment for fruit juices
Washing equipment
Sorting equipment
Extraction equipment
Halving and turning machines
Continuous screw expeller press
Plunger type press
Roller type press
Double operation
Basket press
Rack and cloth press
Straining or screening equipment
Setting or sedimentation
Filtration equipment
Deaerator and flash pasteurizer
Fruit beverages
Preparation and preservation
Selection and preparation of fruit
Juice extraction
Deaeration
Straining, filtration and clarification
Use of fining agents
Enzymes
Chemical finings
Clarification by freezing
Clarification by heating
Preservation of fruit juices
Pasteurization
Bottle methd or Holding pasteurization
Pasteurization by over flow method
Preparation of fruit beverages
Fruit beverages
Squashes and cordials
Orange squash
Extraction of Juice
Preparation of squash
Grapefruit squash
Lemon squash
Lime squash
Lime juice cordial
Jaman squash or syrup
Mango squash
Peach squash
Phalsa squash
Pineapple squash
Plum squash
Syrups

TECHNOLOGY OF VEGETABLES CANNING

Comparison offruits and vegetables
Okra
Filling and exhausting
Mushrooms
Sorting of washing
Blanching
Size-grading
Filling
Canning
Peas
Vining
Cleaning
Grading
Blanching
Grading and maturity
Brine
Fill of cans
Exhausting
Cooling
Cabbage
Pumpkin
Washing and preparation for canning
Pulping
Canning
Beans
Vining
Grading
Blanching
Filling
Exhaust
Cooling
Potatoes
Washing
Preheating
Peeling
Inspection and trimming
Size grading
Filling
Sealing and processing
Cooling
Carrots
Washing
Grading
Blanching
Peeling
Slicing of dicing
Canning

POULTRY PROCESSING

Slaughter and bleeding
Scalding
Defeathering
Evisceration
Chilling
Packaging
Nutritive value
Eggs and egg products
Nutritive value
Egg quality
Evaluation of egg quality
Egg grading
Egg processing
Egg freezing
Dried eggs
Egg substitutes
Other products
Leavening power
Binding and thickening
Emulsifying power
Tenderizing
Moisture  refention
Flavour
Nutrition
Colour

AQUA FARM

Selection of region
Site selection
Soil
Water
Land
Other factors
Design of aqua farm
Design of earthen ponds
Size and depth
Earthen embankment
Type and shape
Inlet and outlets
Free board
Design of hatchery
Deterination of main parameters
Other  facilities
Estimation in fish farm construction

PULSE PRODUCTION

Improved varieties
Ridge/raised bed planting
Bio-fertilizers
Foilar spray of urea
Sulphur  application
Weed Management
Seed priming
Remunerative cropping systems
Integrated wilt management
Integrated management of helicoverpa
IIPR Mini Dal Mill

PRODUCTION PROCESS OF LARGE CARDAMOM

Growth requirements
The plant
Wild relatives
Varieties
Propagation
Inflorescence and pollination
Nutrient management
Disease management
Insect pest management
Flowering and harvest
The fruit
Production
Post-harvest processing
Benefit Cost analysis
Trade

RICE-FISH POULTRY FARMING

Field layout
Fish
Poultry
Productivity of the system
Economics
Employment generation
Water requirement
Nutritional status of soil

ORGANIZED DAIRY FARMS

Components of animal shelter
Foundation
Pillars
Walls
Loft
Roof
Feeding manager
Stall
Stanchion
Passages
Water provision
Night lighting
Manure pits
Calf stalls
White washing
Loafing yard
Other facilities
Surroundings
Dairy animal shelter models
Model for specialized large herd of 100 cows and 72 followers in hot and dry or hot and humid climatic zone

POLYHOUSE  TECHNOLOGY FOR PRODUCTION OF VEGETABLES

Polyhouse
Polyhouse/greenhouse construction tips
Plastic low tunnels
Sil trench
Site selection
Raising off season nursery
Raising plant propagation material
Production of fresh vegetables
Vegetable seed production in polyhouse
Maintenance of germplasm
Production of breeder seeds
Hybrid (F1) seed production
Benefits of poly/green house in temperate regions

PRODUCTIVITY OF GOATS

Criteria for selection of good goats
Features of unproductive goats
Criteria for checking the general health of goats
Housing of goats
Advantages of artificial insemination in goats
Milk secretion is different in goats
Milking of goats
Machine milking of goats
Criteria for producing betterquality milk from goats
Quality testing of goat milk
Chevon production in goats
Comparison of goat meat with chicken and mutton
Steps for prevention of disease in goats
Difference between goats and sheep

CONTINUOUS PROCESSING OF RTD TEA AND COFFEE BEVERAGES

The integrated Extraction System (IES)
Concentration of tea and coffee extracts
High quality tea concentrates
High quality coffee concentrates

COLD CHAIN SUPPLY

Current state of Indian agricultural industry
The Indian food processing industry
The  food supply chain
Food supply chain cluster
The cold chain
Supply chain expertise
Food packaging
Standards
Food safety and hygiene
Importance of freezing and cold chain in food production and distribution
Spoilage
Microbial Spoilage
Autolytic Spoilage (enzymatic)
Oxidative Spoilage
Refrigeration and freezing
Quality of frozen food vs. fresh

PROCESSING AND PRESERVATION OF FISH

Drying
Natural drying
Mechanical drying
Solar drying
Salting
Smoking
Fermenting
Boiling
Canning

UHT PLANT FOR MILK IN ASEPTIC POUCHES

Complete unit of UHT Plant
Economical
Principle of operation
UHT sterilizer
Automatic UHT plant
Balancing equipment
The process of sterilization
Cleaning
Homogenizer
Functional description
CIP system
Functional description
Coding unit
Film web controller
Pouch counter
Specifications for packaging material
Recommendations of the packaging film

PLANT ECONOMICS OF AQUACULTURE SHRIMP FARMING

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF CANNING AND PRESERVATION OF VEGETABLES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF CANNING OF FRUITS AND VEGETABLES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF COLD  SUPPLY CHAIN 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF DAIRY FARMING (BUFFALOES KUNDI)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF DAIRY FARMING (JERSEY COWS) & MILK PROCESSING

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF FROZEN FOOD BY IQF TECHNOLOGY

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF FRUIT JUICE IN TETRAPACK

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF GRAM DALL/PULSE MILL 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF GREEN  HOUSE/POLY HOUSE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF MANGO PULP

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF NAMKEENS (KURKURE TYPE SNACK FOOD)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF PINEAPPLE, TOMATO, FRUIT JUICE AND OTHER PRODUCTS BOTTLING PLANT

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF POTATO CHIPS WITH NITROGEN PACKING (ON IMPORTED M/C)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF POULTRY AND HATCHERY FARMING

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF PROTEIN FROM SOYABEAN 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF READY TO EAT FOODS IN TETRA PACKS

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF RICE SORTING/GRADING PLANT 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SEEDS GRADING AND PROCESSING 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SNACK FOOD (CRAX SIZE) (ROLL AND BALL TYPE)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

SUPPLIERS OF PLANT AND EQUIPMENTS FOR FOOD PROCESSING AND ALLIED INDUSTRY 
The book Agro Food Processing and Packaging Technology covers Food Laws, Ready to Eat Snacks Extrusion Technology, Potato Chips, Ready to Eat Protein Rich Food Bars, Grading and Sorting Food Products Using Computer, IQF Freezing and Application, Food Canning, Fruits  Canning Technology, Preparation of Fruit Juices, Squashes & Cordials, Technology of Vegetables Canning, Poultry Processing, Aqua Farm,  Pulse Production, Production Process of Large Cardamom, Rice-Fish Poultry Farming, Organized Dairy Farms, Polyhouse Technology for Production of Vegetables, Productivity of Goats, Continuous Processing of RTD Tea and Coffee Beverages, Cold Chain Supply, Processing Preservation of Fish, UHT Plant for Milk in Aseptic Pouches,  Plant Economics of Aquaculture Shrimp Farming, Plant Economics of Canning and Preservation of Vegetables, Plant Economics of Canning of Fruits and Vegetables, Plant Economics of Cold Supply Chain  Plant Economics of Dairy Farming (Buffaloes Kundi), Plant Economics of Dairy Farming (Jersey Cows) & Milk Processing, Plant  Economics of Frozen Food by IQF Technology, Plant Economics of Fruit Juice in Tetrapack, Plant Economics of Gram Dall/Pulse Mill, Plant  Economics of Green House/Poly House, Plant  Economics of Mango Pulp, Plant Economics of Namkeens (Kurkure Type Snack Food), Plant Economics of Pineapple, Tomato, Fruit Juice and Other Products Bottling Plant,  Plant Economics of Potato Chips with Nitrogen Packing (On Imported M/C), Plant Economics of Poultry and Hatchery Farming, Plant Economics of Protein From Soyabean,  Plant Economics of Ready to Eat Foods in Tetra Packs, Plant Economics of Rice Sorting/Grading Plant,  Plant Economics of  Seeds  Grading and processing,  Plant Economics of Snack Food (Crax Size) (Roll and Ball Type), Suppliers of Plant and Equipments for Food Processing and Allied Industry.

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

Roller Flour Mills

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

Milled Products of Wheat

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

Flour Mix for Bakery Products

Traditional Wheat Products

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


Developments in Pasta and Special Food Products

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


Methods for Prolonging Shelf Life of Fresh Fruits and Vegetables

  • Introduction
  • Post harvest Handling Methods
  • Future Prospects


Technology of Fruit Juice and Pulp Concentrates

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

Technology of Aroma Recovery For Fruit Juices

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

Palm Oil

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

Coconut Processing

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

Protein Foods from Oilseeds

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

Livestock Feed Technology

Technological Innovation in Livestock Feeding Science
Manufacturing Technology

Post Harvest Technology of Prawn

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


Manufacture and Quality of Tea

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

Coconut Products and Technological Innovations

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

Technology of Basmati Rice Processing

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

Spirulina A Classical Health Food

  • Introduction
  • Production
  • Harvesting
  • Natritive Value
  • Conclusior

Pulse Production Technology

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

Fermented Soya Products

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

Brewing and Distilling

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

Processing of Hot Serve Cereals

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

Special Dietary Foods and Ingredients

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

Food Additives

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

Use of Antimicrobials in Food Preservation

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

Role of Antioxidants in Food Preservation

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

Preservation of Fruits and Vegetables

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

Beverages

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

Sugars and Sweeteners

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

Milk and Milk Products

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

Meat and Meat Products

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

Sea Foods

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

Poultry, Eggs and Egg Products

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

Candied Foods

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

Fruits and Fruit Products

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

Vegetables and Vegetable Products

  • Comparison of Fruits and Vegetables
  • Okra
  • Filling and Exhausting
  • Mushrooms
  • Sorting of Washing
  • Blanching
  • Size Grading
  • Filling
  • Canning
  • Peas
  • Vining
  • Cleaning
  • Grading
  • Blanching
  • Grading and Maturity
  • Brine
  • Fill of Cans
  • Exhausting
  • Cooling
  • Cabbage
  • Pumpkin
  • Washing and Preparation for Canning
  • Pulping
  • Canning
  • Beans
  • Vining
  • Grading
  • Blanching
  • Filling
  • Exhaust
  • Cooling
  • Potatoes
  • Washing
  • Preheating
  • Peeling
  • Inspection and Trimming
  • Size Grading
  • Filling
  • Sealing and Procesing
  • Cooling
  • Carrots
  • Washing
  • Grading
  • Blanching
  • Peeling
  • Slicing or Dicing
  • Canning
  • Processing of Foods using High hydrostatic Pressure
  •  
  • Introduction
  • Units of Pressure
  • Basic Principles
  • Effect of HHP on Water
  • Effect on Other Major Feed  Components
  • Effect on Microorganisms
  • General Applications
  • Rapid Freezing and Thawing Operations
  • Storage of Foods under Sub Zero Temperature under Non-Frozen State
  • Application to Foods Agricultural Produce
  • Animal Products
  • Extension of Refrigerated Shelf Life
  • Development of Seafods having Novel Texture
  • Equipment
  • Packaging and Storage
  • Advantages to the Food Industry
  • Pressure Processed Commercial Foods

Technology for Pellet Based Snacks

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

Confectionery, Cocoa Coffee and Tea

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

Plant Economics of Alcoholic Beverages and Vinegar from Coconut Water

Plant Economics of Aquaculture Prawn Farming

Plant Economics of Bakery Unit, Buns, Cake, Toffee

Plant Economics of Bread Plant

Plant Economics of Beer Industry (Export Oriented)

Plant Economics of Confectionery Industry

Plant Economics of Corn Flakes

Plant Economics of Chewing Gum

Plant Economics of Cattle Feed

Plant Economics of Coconut Products & Bye Products processing unit

Plant Economics of Coir Pith

Plant Economics of Desiccated Coconut Powder from coconut

Plant Economics of Dall Mill

Plant Economics of Dairy Products & Milk Packaging In Pouches

Plant Economics of Egg Powder

Plant Economics of Food Dehydration

Plant Economics of Fruit Juice Making & Packing in Plastic Containers

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

Plant Economics of Instant Noodles with Taste Maker Spice

Plant Economics of Indian Make Foreign Liquor

Plant Economics of Meat

Plant Economics of Macaroni

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

Plant Economics of Palm oil

Plant Economics of Protein and Protein Based Products

Plant Economics of Poultry & Broiler (Hatchery) Farming

Plant Economics of Roller Flour Mill

Plant Economics of Modern Rice Mill

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

Plant Economics of Soybean Products

Plant Economics of Soya Milk & Soya Paneer

Plant Economics of Sugar Plant

Plant Economics of Tea Processing and Packaging

Plant Economics of Vermicelli

Plant Economics of Wheat Porridge (Dalia)

Suppliers of Plant and Machinery

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

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