fruit juice – EIRI – eBooks and Project Reports

FRUIT JUICE OF MANGO, ORANGE, SWEET LIME, LIME, PINEAPPLE PLANT (1200 LTR. PER HOUR CAPACITY) IN PET BOTTLES

EIRI Team — Mon, 04 Feb 2019 13:33:09 +0000

INTRODUCTION
TOP 10 BEST PACKED FRUIT JUICE BRANDS IN INDIA
10. SAFAL:
9. 24 MANTRA:
8. DEL MONTE:
7. MINUTE MAID:
6. CAPRI SUN:
5. B NATURAL:
4. CERES:
3. PAPER BOAT:
2. REAL:
1. TROPICANA:
USES AND APPLICATIONS
FRUIT JUICE BENEFITS:
AVAILABILITY OF RAW MATERIALS
B.I.S. SPECIFICATION
MARKET SURVEY
THE INDIAN FRUIT JUICES MARKET
GLOBAL MARKET OF FRUIT JUICE
BRANDED FRUIT JUICE SEGMENT
JUICY DETAILS
MANUFACTURERS/EXPORTERS OF FRUIT JUICES
REQUIREMENTS AND PRECONDITIONS IN FRUIT JUICE MANUFACTURE
GRINDING AND CRUSHING EQUIPMENT
PIVOTING CENTRIFUGAL MILLS (GRATING MILLS)
STRAINING AND JUICING EQUIPMENT
HYDROPRESSES
NATURALLY CLOUDY, UNFILTERED JUICES
NATURALLY CLOUDY, UNFILTERED APPLE JUICE
PROCESSING
OXIDATION PROTECTION
TECHNICAL OUTLINES OF FRUIT JUICE PROCESSING
METHOD OF PRODUCTION
PREPARATION OF RAW MATERIAL
JUICE EXTRACTION
FILTERING
BATCH PREPARATION
PASTEURISATION
FILLING AND BOTTLING
QUALITY CONTROL
THE USE OF CHEMICAL PRESERVATIVES IN FRUIT JUICES & FRUIT DRINKS
MANUFACTURING PROCESS
FILTRATION
PRESERVATION
PROCESS FLOW SHEET
PRODUCTION OF JUICE AND CONCENTRATES
I. ACCEPTANCE OF RAW MATERIAL
HYDRO-UNLOADING SYSTEM CONSISTS OF:
THE DELIVERY SCOPE OF DRY UNLOADING SYSTEM INCLUDES:
II. FRUIT PULP PREPARATION AND PROCESSING
III. JUICE YIELDING.
IV. PASTEURIZATION AND DEAROMATISATION
V. ULTRAFILTRATION
VI. CONCENTRATION
VII. STANDARDISATION AND STORAGE
MANUFACTURE IN GENERAL
CLEANING
SORTING
COMMINUTION
ENZYME TRETMENT OF PULP
PRESS AIDS
EXTRACTION
CITRUS
DECIDUOUS
CLARIFICATION
PASTEURIZATION
CHEMICAL PRESERVATIVES
INDIVIDUAL MANUFACTURING PROCESSES
PROCESSING OF PINEAPPLE
MANUFACTURING PROCESS OF SWEET LIME JUICE
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF LIME JUICE
PROCESS FLOW DIAGRAM OF LIME JUICE
PROCESSING DETAILS OF ORANGE JUICE
HARVESTING/COLLECTION
CLEANING/GRADING
EXTRACTION
CONCENTRATION
RECONSTITUTION
PASTEURIZATION
PACKAGING/FILLING
COMPLETE PLANT AND MACHINERY SUPPLIERS
SUPPLIERS OF PLANT & MACHINERY
ROTARY WASHER
PEELING MACHINE
FRUIT WASHER
JUICE EXTRACTOR
LABORATORY EQUIPMENTS/LABORATORY TESTING EQUIPMENTS
FILTER PRESS
JUICE HOMOGENIZER
SUPPLIERS OF RAW MATERIALS
PRESERVATIVES
SODIUM BENZOATE
PET BOTTLES OF DIFFERENT SIZES

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 FRUIT JUICE OF MANGO, ORANGE, SWEET LIME, LIME, PINEAPPLE PLANT (1200 LTR. PER HOUR CAPACITY) IN PET BOTTLES appeared first on EIRI - eBooks and Project Reports.

RTS JUICE PLANT

EIRI Team — Thu, 08 Feb 2018 07:22:56 +0000

Juice is a beverage made from the extraction or pressing out of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood (e.g., clam juice). Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without using fermentation (the approach used with wine production). The Food and Agriculture Organization of the United Nations (FAO) estimated the total world production of citrus fruit juices to be 12,840,318 tones in 2012. The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increased with country income level. To the American food industry, fruit juice is more profitable than only fruit.

Packaged juice market has charted a high growth trajectory, thanks to its easy availability, anytime-anywhere consumption, and convenience.

Within the beverages market, the fruit-based beverages category is one of the fastest growing categories, and has grown at a CAGR of over 30 percent over the past decade. As of March 2013, the Indian packaged juices market was valued at Rs 1,100 crore (~USD 200 million) and projected to grow at a CAGR of ~15 percent over the next three years.

The packaged fruit juices market can be divided into three sub-categories: fruit drinks, juices, and nectar drinks. Fruit drinks, which have a maximum of 30 percent fruit content, are the highest-selling category, with a 60 percent share of the market. Frooti, Jumpin, Maaza, etc. are the most popular products in this category. Fruit juices, on the other hand, are 100 percent composed of fruit content, and claim a 30 percent market share at present. In contrast, nectar drinks have between 25 and 90 percent fruit content, but account for only about 10 percent of the market.

The rising number of health-conscious consumers is giving a boost to fruit juices; it has been observed that consumers are shifting from fruit-based drinks to fruit juices as they consider the latter a healthier breakfast/snack option.

Dabur is the market leader in the Indian packaged juices market with its brands Real and Real Active. Other players include Parle, Fresh Gold, and Godrej. Some of the other brands of fruit juices and drinks include Frooti, Appy, Mazza, Minute Maid, Slice, Fresh Gold, and Del Monte. Considering the attractiveness of the segment, diversified consumer food companies such as ITC are working towards making a foray into packaged juices.

As per studies, the most preferred pack size is the individual (small) pack which is convenient, and easy to carry and consume. These are in great demand as out-of-home consumption is on the rise. Tetrapaks are most popular among manufacturers as well as consumers. Some companies are also offering their products in tins (eg Del Monte) and PET bottles (eg Mazza); however, they are more expensive than Tetrapaks, which adds to production costs, and, as a result, affects the market price.

Fruit juices have created a space for themselves in regular household menus, as a part of a family’s breakfast, social gatherings, and evening snacks. As a result, consumers are picking up multiple family packs at one go, which is an emerging consumption trend.

There are several reasons behind the growth of the Indian packaged juices category: Changing consumer lifestyles, increased health awareness, hygiene concerns, growing category of informed buyers, rising disposable incomes, booming modern retail, habitual purchase, and introduction to new flavours.

INTRODUCTION
TOP 10 BEST PACKED FRUIT JUICE BRANDS IN INDIA
USES AND APPLICATIONS
AVAILABILITY OF RAW MATERIALS
B.I.S. SPECIFICATION
OVERVIEW OF FRUIT BASED BEVERAGES
MARKET SURVEY
BRANDED FRUIT JUICE SEGMENT
MANUFACTURERS/EXPORTERS OF FRUIT JUICES
MANUFACTURE OF RTS JUICE
PROCESS FLOW SHEET
PROCESS OF FRUIT JUICE
FILTRATION
PRESERVATION
PROCESS FLOW SHEET
PRODUCTION METHOD OF FRUIT BASED BEVERAGES
MANUFACTURE OF PASSION FRUIT JUICE
PREPARATION AND PROCESSING OF FRUIT JUICE
MANUFACTURE IN GENERAL
CLEANING
SORTING
COMMINUTION
ENZYME TRETMENT OF PULP
PRESS AIDS
EXTRACTION
CITRUS
DECIDUOUS
CLARIFICATION
PASTEURIZATION
CHEMICAL PRESERVATIVES
INDIVIDUAL MANUFACTURING PROCESSES
1.   PROCESSING OF PINEAPPLE
SOURCES OF BEVERAGE JUICE
1.   CORES
2.   JUICE TRIMMINGS
3.   ERADICATOR MEAT
4.   SMALL FRUIT
5.   JUICE DRAINED FROM CRUSHED PINEAPPLE (KETTLE DRAINED)
6.   JUICE DRAINED FROM ERADICATOR MEAT
7.   JUICE DRAINING FROM CYLINDERS AND SLICES DURING PROCESSING
TRIMMING SLICING GRADING
AND PACKING OPERATIONS
JUICE PREPARATION
BLENDING
WASHING
SORTING
JUICE PROCESSING
UNCLARIFIED JUICE
"CRUSED" APPLE JUICE
CENTRIFUGED APPLE JUICE
FILTERED APPLE JUICE
QUALITY CONTROL IN FRUIT JUICES
PRESERVATIVES IN FRUIT JUICES AND FRUIT DRINKS
DETAILS & TECHNICAL SPECIFICATION OF PLANT
& MACHINERY FOR RTS JUICE
SCHEME OF TREATMENT
PROCESSING SECTION FOR JUICE PLANT
PLANT LAYOUT
SUPPLIERS OF PLANT & MACHINERY
ROTARY WASHER
PEELING MACHINE
FRUIT WASHER
JUICE EXTRACTOR
LABORATORY EQUIPMENTS/LABORATORY TESTING EQUIPMENTS
FILTER PRESS
JUICE HOMOGENIZER
AIR COMPRESSOR
BOILERS
PLATFORM WEIGHING MACHINE
SUPPLIERS OF RAW MATERIALS
PET PREFORMS

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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MANUFACTURE OF JUICE CONCENTRATE OF DRIED MAHUA FLOWER

EIRI Team — Fri, 22 Jul 2016 12:07:09 +0000

Madhuca indica J F Gmel.Syn. M. iatifolia Macb. Also known as mahua or “butter nut” is a largetropical evergreen tree of about 17-20m belongs to family Sapotaceae. It is found in the dry deciduous forests of India, Nepal and Srilanka. In India, it is mainly found in the states of uttar Pradesh, Madhya Pradesh, Orissa, Jharkhand, Chhattisgarh, Gujarat, Andhra Pradesh, Maharashtra, Bihar, West Bengal and Karnataka. This tree is mainly valued for its flower and seed. It is very important for poor and has religious and aesthetic value in the tribal culture. Mostly tribal people uses mahua flowers as a sweetener in the preparation of many local dishes like halwa, kheer, puri, and burfi. Mahua flowers are well known for their high reducing sugar and nutrient content. It is reported by various researchers that it contain sapogenins, triterpenoids, steroids, saponins, flavonoids and glycosides. The tribal consider the mahua tree and mahua drink as a part of their cultural heritage.

Mahua Flower: In Sanskrit madhu means honey and this is how the tree got its botanical name. Mahua flowers are small, cream coloured and produced in clusters at end of branches that appear in the months of March and April and fruits in the months of May and June. The mahua flower is edible and is a food item for tribals. These flowers are then collected in bamboo baskets mostly by tribal women and children. Flowers are then spread on pre cleaned ground for sun drying. During this process flowers shrink in size and turn reddish brown in colour. The characteristic odour increases after drying of flowers. These flowers are sweet in taste and have characteristic flavor.

Mahua flower (Madhuca indica) is the most important livelihood for the tribal’s Mahua is rich in reducing sugar, protein, vitamins and some minerals like Calcium, Phosphorus and Iron. So it is considered as the complete food for human beings. Apart from this it also has some medicinal effect which is useful in the treatment of several diseases like skin disease, piles, bronchitis and cough, pierced thorn, eye disease etc. Thus, mahua flower are used to make syrup for medicinal purposes and it can also be fermented for the production of alcoholic drink that is mahua (country liquor). The liquor produced is colourless, strong and has a whitish tinge. Along with these properties it can be processed into nutraceutical food products which mainly helps in fighting with the severe and most common problem in tribals which is “Malnutrition.”

Madhuca longifolia is an Indian tropical tree found largely in the central and north Indian plains and forests. It is commonly known as mahua, mahwa or Iluppai. It is a fast-growing tree that grows to approximately 20 meters in height, possesses evergreen or semi-evergreen foliage, and belongs to the family Sapotaceae. It is adapted to arid environments, being a prominent tree in tropical mixed deciduous forests in India in the states of West Bengal, Chhattisgarh, Jharkhand, Uttar Pradesh, Bihar, Maharashtra, Telangana, Madhya Pradesh, Kerala, Gujarat and Orissa

The mahuwa flower is edible and is a food item for tribals. They are used to make syrup for medicinal purposes.

They are also fermented to produce the alcoholic drink mahuwa, a country liquor. Tribals of Bastar in Chhattisgarh and peoples of Orissa, Santhals of Santhal Paraganas (Jharkhand), Koya tribals of North-East Andhra Pradesh (vippa saara: and tribals of North Maharashtra consider the tree and the mahuwa drink as part of their cultural heritage. Mahuwa is an essential drink for tribal men and women during celebrations. The main ingredients used for making it are chhowa gud (granular molasses) and dried mahuwa flowers.

The liquor produced from the flowers is largely colourless, with a whitish tinge and not very strong. The taste is reminiscent of sake with a distinctive smell of mahua flowers. It is inexpensive and the production is largely done in home stills.

Mahua flowers are also used to manufacture jam, which is being made by tribal cooperatives in the Gadchiroli district of Maharashtra.

INTRODUCTION
SPECIES OF MAHUA PLANT
CHEMICAL COMPOSITION AND COMPARATIVE NUTRITIONAL ANALYSIS
NUTRITIONAL AND MEDICINAL ASPECT OF MAHUA
USES AND APPLICATION
MARKET SURVEY
AVAILABLE TECHNOLOGIES AND SELECTION OF TECHNOLOGY
OVERVIEW OF FRUIT JUICE IN INDIA
PRESENT STATUS AND FUTURE PERSPECTIVE OF MAHUA FLOWER
MANUFACTURING PROCESS OF JUICE CONCENTRATE
FROM MAHUA FLOWER
IMPORTANT STEPS INVOLVED IN PROCESSING OF JUICE CONCENTRATE
DIFFERENT OPERATION AND THEIR DETAILS FOR MAHUA
JUICE EXTRACTION AND CONCENTRATION
METHOD OF CONCENTRATION
PROCESS FLOW DIAGRAM
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
ADDRESSES OF RAW MATERIALS SUPPLIERS
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)

APPENDIX – A :

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Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying)

EIRI Team — Thu, 20 Feb 2014 08:23:42 +0000

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

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

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

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

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

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

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

Processing of Peeled Tomatoes

Processing of Dried Tomatoes

Flow Sheet for Tomato Juice Processing

Flow Sheet for Processing of Tomato Ketchup or Sauce

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

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

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

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

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

Soups & Soup Mixes

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

Processing and Preservation of Tomatoes

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

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

Dehydration of Tomatoes (Tomato Powder)

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

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

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

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

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

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

Tomato Powder
– Plant Economics of Tomato Powder

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

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

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Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology

EIRI Team — Sat, 15 Feb 2014 11:09:39 +0000

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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agro food processing and packaging technology book

EIRI Team — Sat, 15 Feb 2014 11:01:57 +0000

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