Project report on Fruits and Vegetable Drying - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/fruits-and-vegetable-drying/ We Create Industrialist Mon, 28 Mar 2022 11:20:46 +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 Fruits and Vegetable Drying - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/fruits-and-vegetable-drying/ 32 32 PROCESSED VEGETABLE & FRUIT https://projectreports.eiriindia.org/product/processed-vegetable-fruit/ Mon, 28 Mar 2022 11:20:45 +0000 https://projectreports.eiriindia.org/?post_type=product&p=15387 Seasonal vegetables are part and parcel of household diet across India and fruits consumption is also picking up due to increasing income and health consciousness. Therefore, demand for fruits and vegetables are prevalent across length and breadth of the country throughout the year. However, due to specific climatic requirements availability/supply of most of these crops is seasonal. Price fluctuations between on and off season further makes it more complicated for both producers and consumers as producers get extremely low price during production season and consumers pay accessibly high price during off season. Therefore, preservation through dehydration technique can play an important role in bringing the demand and supply gap narrower and make win-win situation for both producers and consumers.

India is the world’s second-largest producer of fruits and vegetables. To reduce wastage of fresh fruits and vegetables, and to add value to them, processes like canning, dehydration, pickling, provisional preservation and bottling have been introduced. However, percentage of processing of fruits and vegetables is currently less than 3% as compared to countries like China (23%), the United States (65%) and Philippines (78%).

The Indian fruit and vegetable processing industry experiences conducive growth environment, wing to the abundant supply of raw materials and favourable government policies like Pradhan Mantri Kisan Sampada Yojana (PMKSY). Rising consumer affordability and rapid urbanization resulted in lifestyle changes, following which the preference for processed fruits and vegetables increased substantially.

Nevertheless, several factors like the lack of required infrastructure, and higher cost of processed fruits and vegetables are the major hurdle to the growth of the industry. The industry is witnessing an increased application of innovative technology to increase productivity. Artificial intelligence (AI) is being implemented to examine fresh fruits and vegetables for defects, and accurately predict the exact date of decay.
Currently, commercial processing of fruits and vegetables is extremely low in India, at around 2.2% of the total production as compared to countries like Philippines at 78%, China at 23% and the United States (U.S.) at 65%

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. The industry is poised for huge growth, increasing its contribution to world food trade every year.
In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry.

Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed. This is important because food poisoning bacteria cannot grow in more acidic fruit products. Even if a processor makes a mistake in processing, fruit products cannot cause food poisoning. If the mistake allows moulds and yeasts to grow, they produce obvious signs of spoilage, which stops consumers eating the food. If a contaminated product is eaten, yeasts and moulds rarely cause food poisoning.

Vegetables are less acidic than fruits and food poisoning bacteria are able to grow in many vegetable products. Some types of bacteria produce poisons in the food without signs of spoilage and consumers may be unaware of the contamination and eat the poisoned food.

It is therefore especially important that vegetable processors carefully follow the correct processing methods and pay strict attention to hygiene and sanitation to reduce the risk of harming their customers.

Characteristics of fruits and vegetables

After harvest, micro-organisms and naturally occurring enzymes rapidly change the colour, flavour and texture of fruits and vegetables. The speed varies with different types of crop, but, compared to other crops (such as cereals), there is a limited amount of time available before they must be processed.

Other problems that face fruit and vegetable processors include:

• Most fruits and vegetables are seasonal. For a business to operate throughout the year, crops must be either part-processed for temporary storage, or a succession of crops must be processed as they come into season

• Raw materials have to be bought during a relatively short harvest period when prices are lowest. There is therefore the need to have sufficient cash available to buy a year’s supply of crop.

In FY 2019, ~8.31 Million Tons of fruits and vegetables were processed in India, which is expected to reach 16.39 Million Tons by 2024, expanding at a CAGR of ~14.84% during the FY 2020-FY 2024 period.

It is intended to prepare a Feasibility Report to install a Vegetable & Fruit Processing production facility with an installed capacity of 750000 Kgs / Year as a Green Field Project.

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]]> INTRODUCTION
MARKET OVERVIEW
FRUITS & VEGETABLES AVAILABILITY
BIS SPECIFICATION/CERTIFICATION
PROCESSING/PRODUCTION FACILITIES REQUIREMENT
THE SITE
THE BUILDING
ROOFS AND CEILINGS
WALLS, WINDOWS AND DOORS
FLOORS
SERVICES
LIGHTING AND POWER
WATER SUPPLY AND SANITATION
EQUIPMENT MAINTENANCE
PROCESSING, PACKAGING AND STORAGE
HEALTH AND SAFETY
QUALITY ASSURANCE
RAW MATERIALS HANDLING
BASIC RULES OF HYGIENE AND SANITATION
PRODUCTION PLANNING
TYPICAL LOSSES DURING PROCESSING OF FRUITS AND VEGETABLES
PROCESSING STEPS/PROCESS FLOW
PLANT & MACHINERY
PLANT & MACHINERY SUPPLIER/TURNKEY CONSULTANTS
PROJECT CYCLE
UTILITY REQUIREMENT (ESTIMATED) – MONTH
WASTE GENERATION & MANAGEMENT/GREEN BELT
ANTICIPATED ENVIRONMENTAL IMPACTS
MITIGATION MEASURES (PROPOSED)
PROPOSED IMPLEMENTATION SCHEDULE
PROJECT FINANCIALS
PRELIMINARY PLANT LAYOUT

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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]]> FRUITS AND VEGETABLES DEHYDRATION UNIT https://projectreports.eiriindia.org/product/fruits-and-vegetables-dehydration-unit/ Sat, 11 May 2019 06:57:49 +0000 https://projectreports.eiriindia.org/?post_type=product&p=12837 In India, Dehydration of fruits and vegetable has a bright prospects over other foods because India has diverse geographical and climatic conditions and produces a wide range of fruits and vegetables throughout the year. Here almost all type of fruits and vegetables are grown all over the country. These fruits and vegetables are valuable foods. They are a rich source of calcium, phosphorus, iron and vitamins.

Dehydrated fruits & vegetables include a no. of articles mainly, fruit juices, dehydrated fruits and vegetables, squashes, cordials, Beverages, jam, jellies, mermalades, chutney, sauces, pickles, vinegar, pectin etc.

Dehydration is at present defined industrially as drying by artificially produced heat under carefully controlled conditions of temperature, humidity, and air flow. The term `dried' is applied to all dried products regardless of the method of drying.

Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

The keeping quality of a food material is greatly influenced by its water content. Fruits and vegetables containing high percentage of water deteriorate more rapidly than cereals, and root crops. Preservation of foods by sun drying is perhaps the oldest method known. Fruits like figs, amla, mango banana, coconut etc. and vegetables like tapioca, chillies, peas, turmeric and ginger are preserved by sun drying. The use of machinery for drying and the development of the dehydration industry are comparatively recent and like canning dehydration is assuming increasing importance as a process of good preservation.

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]]> INTRODUCTION
USES AND APPLICATIONS
QUALITY CONTROL
TECHNICAL ASPECTS
DEHYDRATED FOODS
PRINCIPLE
BASES & PRESUMPTION
SPECIFICATIONS
BLANCHING TIME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN
MARKET SURVEY
PRESENT STATUS
FUTURE SCOPE
EXPORT DATA OF DEHYDRATED VEGETABLES
PRODUCTION, INSTALLED CAPACITY AND CAPACITY UTILIZATION OF PROCESSED FRUITS & VEGETABLES
APPARENT CONSUMPTION OF PROCESSED FRUITS & VEGETABLES
ESTIMATED DEMAND
OVERVIEW OF FOOD PROCESSING IN INDIA
FOOD PROCESSING SECTOR IN INDIA
FRUIT AND VEGETABLE PROCESSING– NATIONAL ENVIRONMENT
MAJOR CHALLENGES, CONSTRAINTS AND CONCERNS
MANUFACTURERS/SUPPLIERS OF FRUITS AND VEGETABLE DEHYDRATION
SPECIFICATION FOR DEHYDRATED GARLIC
DEHYDRATION AND ITS BENEFITS
BENEFITS OF DEHYDRATION:
TYPES OF DRYING FRUITS AND VEGETABLES
NATURAL SUN DRYING
DRYING WITH A FOOD DEHYDRATOR
OVEN DRYING
TABLE. POUNDS OF DEHYDRATED FOOD FROM FRESH FRUITS AND VEGETABLES
COMPOSITION OF ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
COMPOSITION AND EVERY VALUE OF RAW AND DEHYDRATED ONION
(PER 100 GM OF ONION)
MANUFACTURING PROCESS OF FRUITS AND VEGETABLE DEHYDRATION
COMPARISON WITH CANNED FRUITS AND VEGETABLES
FOOD VALUE OF DEHYDRATED FRUITS AND VEGETABLES
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF POTATO DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GARLIC DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRATION PRACTICES FOR ONION
SOLAR DRYING
CONVECTIVE AIR DRYING
FLUIDIZED BED DRYING
MICROWAVE AND FREEZE DRYING
INFRA RED DRYING
VACUUM DRYING
FREEZE DRYING
OSMOTIC DEHYDRATION
PREPARING VEGETABLE FOR DEHYDRATION
STEPS FOR STEAM BLANCHING
STEPS FOR WATER BLANCHING (VEGETABLES ONLY):
METHODS OF DEHYDRATION
SUN DRYING:
SOLAR DRYING:
ROOM TEMPERATURE DRYING:
FREEZE DRYING:
DRUM DRYING:
OSMOTIC DRYING:
PROCESS DESCRIPTION OF FRUITS AND VEGETABLE DEHYDRATION
PREDRYING TREATMENTS –
DRYING OR DEHYDRATION –
POSTDEHYDRATION TREATMENTS –
DETAILS FRUITS AND VEGETABLE FOR DRYING
TABLE. FRUITS AND VEGETABLES SUITABLE FOR DRYING
DEHYDRATION OF BITTER GOURD
PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
APPROXIMATE COMPARATIVE FOOD VALUES OF SEVERAL FRESH
AND DEHYDRATED VEGETABLES (TO 5% MOISTURE BASIS)
WASHING
PEELING
SLICING, DICING, AND SHREDDING.
BLANCHING
SULFITING.
TRAYS.
TRAY LOAD.
DRYING TEMPERATURES.
VACUUM DRYING.
MOISTURE CONTENT.
ENZYME TESTS.
DRYING RATIOS.
REFRESHING AND COOKING RATIOS.
BEANS
BITTER GOURD (KERELA)
BRINJAL
CABBAGE
CARROT
CAULIFLOWER
GARLIC
KNOL KHOL
OKRA
ONION
PEAS
POTATO
PUMPKIN
SPINACH (PALAK):-
TOMATO
TURNIP
GENERAL
PEPPERS AND PIMIENTOS
SWEET CORN
PACKING AND STORAGE
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF FRUITS
& VEGETABLES BY VACUUM DRYING METHOD
PLANT LAYOUT
SUPPLIERS OF PLANT & MACHINERIES
PLANT AND MACHINERY SUPPLIERS OF COLD STORAGE UNIT
ROTARY WASHER
BLANCHING EQUIPMENTS
TRAY DRYER
BOILERS
TUNNEL DRYER
LABORATORY TESTING EQUIPMENT
MATERIAL HANDLING EQUIPMENTS
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF VEGETABLES

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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]]> CANNING OF FRUITS AND VEGETABLES https://projectreports.eiriindia.org/product/canning-fruits-vegetables/ Thu, 25 Sep 2014 08:16:10 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2763 Canning  or  hermetic sealing is one of the  most  important commercial  processes  developed in vegetables.  The  canning  or hermetic  sealing  in  metal  or  glass  containers  after   heat sterilization   food   preservation  in  assured  both   by   the destruction  of  spoilage organisms present in materials  and  by preservation  of infection from outside sources.  Almost all  the methods of preservation, excepting cold storage and  dehydration, are covered by the term canning, and the material handled cover a wide  range  and  include fruits and vegetables,  fish  and  meat products,  and  milk and dairy products, but not powder  and  dry solids  such  as biscuit, cocoa and coffee, which are  sealed  in tinplate  container  for protection against  insects,  dust,  and moisture.

  Project Report Covers:

  •     Introduction
  •     Uses and Applications
  •     Properties
  •     Market Survey with future aspects
  •     Present Manufacturers
  •     B.I.S. Specifications
  •     Manufacturing Process with Formulae
  •    Cost Economics with Profitability Analysis
  •     Capacity
  •     Land & Building Requirements with Rates
  •     List & Details of Plant and Machinery with their Costs
  •     Raw Materials
  •     Details/List and Costs
  •     Power & Water Requirements
  •     Labour/Staff Requirements
  •     Utilities and Overheads
  •     Total Capital Investment
  •     Turnover
  •     Cost of Production
  •     Break Even Point
  •     Profitability
  •     Land Man Ratio
  •     Suppliers of Plant & Machineries and Raw Materials.

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]]> FRUITS AND VEGETABLES DRYING BY FREEZE DRYING METHOD https://projectreports.eiriindia.org/product/fruits-vegetables-drying-freeze-drying-method/ Mon, 26 May 2014 09:18:53 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2075 Preservation  of foods by drying them is perhaps the  oldest method known.  Large quantities of fruits are dried in the sun in different  parts of the world such as Asia Minor, Greece,  Spain, and   other   Mediterranean   countries,   Arabia,   Afghanistan, Australia,  etc.  The modern method of dehydration,  i.e.  drying fruits and vegetables under controlled conditions of  temperature and  humidity  is,  however,  assuming  importance  as  a   major industry.   The  dehydration industry got an impetus  during  the World  War II.  On account of their concentrated form, low  cost, convenience and easy transportability, dried fruit and  vegetable products  and also other dehydrated foods became  highly  popular among the armed forces.

PROJECT REPORT COVERS:

  •     Introduction
  •     Uses and Applications
  •     Properties
  •     Market Survey with future aspects
  •     Present Manufacturers
  •     B.I.S. Specifications
  •     Manufacturing Process with Formulae
  •    Cost Economics with Profitability Analysis
  •     Capacity
  •     Land & Building Requirements with Rates
  •     List & Details of Plant and Machinery with their Costs
  •     Raw Materials
  •     Details/List and Costs
  •     Power & Water Requirements
  •     Labour/Staff Requirements
  •     Utilities and Overheads
  •     Total Capital Investment
  •     Turnover
  •     Cost of Production
  •     Break Even Point
  •     Profitability
  •     Land Man Ratio
  •     Suppliers of Plant & Machineries and Raw Materials.

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]]> VEGETABLES FRESH AND FROZEN (EXPORT) https://projectreports.eiriindia.org/product/vegetables-fresh-frozen-export/ Mon, 28 Apr 2014 12:14:39 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1878            Preservation  of foods by drying them is perhaps the  oldest method known.  Large quantities of fruits are dried in the sun in different  parts of the world such as Asia Minor, Greece,  Spain, and   other   Mediterranean   countries,   Arabia,   Afghanistan, Australia,  etc.  The modern method of dehydration,  i.e.  drying fruits and vegetables under controlled conditions of  temperature and  humidity  is,  however,  assuming  importance  as  a   major industry.   The  dehydration industry got an impetus  during  the World  War II.  On account of their concentrated form, low  cost, convenience  and easy transportability, dried vegetable  products and  also other dehydrated foods became highly popular among  the armed forces.

PROJECT REPORT COVERS:

  •     Introduction
  •     Uses and Applications
  •     Properties
  •     Market Survey with future aspects
  •     Present Manufacturers
  •     B.I.S. Specifications
  •     Manufacturing Process with Formulae
  •    Cost Economics with Profitability Analysis
  •     Capacity
  •     Land & Building Requirements with Rates
  •     List & Details of Plant and Machinery with their Costs
  •     Raw Materials
  •     Details/List and Costs
  •     Power & Water Requirements
  •     Labour/Staff Requirements
  •     Utilities and Overheads
  •     Total Capital Investment
  •     Turnover
  •     Cost of Production
  •     Break Even Point
  •     Profitability
  •     Land Man Ratio
  •     Suppliers of Plant & Machineries and Raw Materials.

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]]> 8 Project Reports on Mango and Mango https://projectreports.eiriindia.org/product/8-project-reports-mango-mango/ Thu, 27 Mar 2014 11:23:16 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1633 Following are the 8 Project Reports:

  • Fruit Drink Rasna Type
  • Mango Pappad (Aam Pappad)
  • Mango Powder
  • Mango Processing & Canning (Mango Pulp)
  • Mango Juice
  • Pectin From Mango Peels
  • Pickles, Murabbas and Sauces etc. (E.O.Unit)
  • Mango Kernel Seed Powder

 

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]]>
  • Fruit Drink Rasna Type
  • Mango Pappad (Aam Pappad)
  • Mango Powder
  • Mango Processing & Canning (Mango Pulp)
  • Mango Juice
  • Pectin From Mango Peels
  • Pickles, Murabbas and Sauces etc. (E.O.Unit)
  • Mango Kernel Seed Powder

    •  

     Each DETAILED FEASIBILITY REPORT covers
     

    • Introduction
    • Uses and Applications
    • Properties
    • Market Position
    • Present Manufacturers
    • Process of Manufacture
    • Formulations
    • B.I.S. Specifications
    • Process Flow Sheet Diagram,
    • Cost Economics with Profitability Analysis
    • Capacity
    • Land & Building Requirements with Rates
    • List & Details of Plant and Machinery with their Costs
    • Raw Materials Details/List and Costs
    • Power & Water Requirements
    • Labour/Staff Requirements
    • Utilities and Overheads
    • Total Capital Investment
    • Turnover
    • Cost of Production
    • Break Even Point
    • Profitability
    • Land Man Ratio
    • Suppliers of Plant & Machineries and Raw Materials

     

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    ]]>         28 Project Reports on Fruit Juices, Food Dehydration and Allied Products https://projectreports.eiriindia.org/product/28-project-reports-fruit-juices-food-dehydration-allied-products/ Thu, 27 Mar 2014 07:20:29 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1591 Following are the 28 Project Reports:

    • Banana Powder
    • Curcumin & Turmeric Oil from Turmeric
    • Dehydration of Jack Fruit
    • Dehydration of Figs By Sun Drying Method
    • Dehydration of Onion and Garlic
    • Desiccated Coconut Powder
    • Dry Ginger Powder and Oleoresin
    • Dry Ginger  (Ginger Powder)
    • Fruit Juices, Souashes etc.
    • Onions & Onion Powder
    • ECG Powder
    • Fruit Juice Powder
    • Fruits and Vegetable Dehydration
    • Glucose -D Powder
    • Garlic Flakes and Powder (Dehydrated)
    • Grape Dehydration

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    ]]>
  • Banana Powder
  • Curcumin & Turmeric Oil from Turmeric
  • Dehydration of Jack Fruit
  • Dehydration of Figs By Sun Drying Method
  • Dehydration of Onion and Garlic
  • Desiccated Coconut Powder
  • Dry Ginger Powder and Oleoresin
  • Dry Ginger  (Ginger Powder)
  • Fruit Juices, Souashes etc.
  • Onions & Onion Powder
  • ECG Powder
  • Fruit Juice Powder
  • Fruits and Vegetable Dehydration
  • Glucose -D Powder
  • Garlic Flakes and Powder (Dehydrated)
  • Grape Dehydration
  • Instant Food
  • Mango Powder
  • Mastad Powder
  • Milk Powder & Ghee
  • Mango Juice
  • Orange Juice
  • Pine Apple Juice
  • Potato Powder
  • Turmeric Powder (Edible Grade)
  • Tamarind Juice Powder
  • Tomato Powder
  • yeast Dry Powder from Maize

    •  

     Each DETAILED FEASIBILITY REPORT covers
     

    • Introduction
    • Uses and Applications
    • Properties
    • Market Position
    • Present Manufacturers
    • Process of Manufacture
    • Formulations
    • B.I.S. Specifications
    • Process Flow Sheet Diagram,
    • Cost Economics with Profitability Analysis
    • Capacity
    • Land & Building Requirements with Rates
    • List & Details of Plant and Machinery with their Costs
    • Raw Materials Details/List and Costs
    • Power & Water Requirements
    • Labour/Staff Requirements
    • Utilities and Overheads
    • Total Capital Investment
    • Turnover
    • Cost of Production
    • Break Even Point
    • Profitability
    • Land Man Ratio
    • Suppliers of Plant & Machineries and Raw Materials

     

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    ]]>         24 Project Reports Fruits/Veg. & Allied Food Dehydration https://projectreports.eiriindia.org/product/24-project-reports-fruitsveg-allied-food-dehydration/ Tue, 25 Mar 2014 10:53:51 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1575 Following are the  24   Project Reports:

    • Banana Powder
    • Curcumin & Turmeric Oil from Turmeric
    • Dehydration of Jack Fruit
    • Dehydration of Figs By Sun Drying Method
    • Dehydration of Onion and Garlic
    • Desiccated Coconut Powder
    • Dry Ginger Powder and Oleoresin
    • Dry Ginger (Ginger Powder)
    • Onions & Onion Powder
    • Egg Powder
    • Fruit Juice Powder
    • Fruits and Vegetable Dehydration
    • Glucose -D Powder
    • Garlic Flakes and Powder (Dehydrate

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    ]]>
  • Banana Powder
  • Curcumin & Turmeric Oil from Turmeric
  • Dehydration of Jack Fruit
  • Dehydration of Figs By Sun Drying Method
  • Dehydration of Onion and Garlic
  • Desiccated Coconut Powder
  • Dry Ginger Powder and Oleoresin
  • Dry Ginger (Ginger Powder)
  • Onions & Onion Powder
  • Egg Powder
  • Fruit Juice Powder
  • Fruits and Vegetable Dehydration
  • Glucose -D Powder
  • Garlic Flakes and Powder (Dehydrated)
  • Grape Dehydration
  • Instant Food
  • Mango Powder
  • Mustard Powder
  • Milk Powder & Ghee
  • Potato Powder
  • Turmeric Powder (Edible Grade)
  • Tamarind Juice Powder
  • Tomato Powder
  • Yeast Dry Powder from Maize

    •  

     Each DETAILED FEASIBILITY REPORT covers
     

    • Introduction
    • Uses and Applications
    • Properties
    • Market Position
    • Present Manufacturers
    • Process of Manufacture
    • Formulations
    • B.I.S. Specifications
    • Process Flow Sheet Diagram,
    • Cost Economics with Profitability Analysis
    • Capacity
    • Land & Building Requirements with Rates
    • List & Details of Plant and Machinery with their Costs
    • Raw Materials Details/List and Costs
    • Power & Water Requirements
    • Labour/Staff Requirements
    • Utilities and Overheads
    • Total Capital Investment
    • Turnover
    • Cost of Production
    • Break Even Point
    • Profitability
    • Land Man Ratio
    • Suppliers of Plant & Machineries and Raw Materials

     

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    ]]>         TECHNOLOGY OF FOOD PRESERVATION AND PROCESSING (Canning, Fermented Beverages, Fruit Concentrates, Pickles, Cold Storage & Fermented Alcoholic and Non-Alcoholic Beverages) https://projectreports.eiriindia.org/product/technology-food-preservation-processing-e-book/ Mon, 17 Feb 2014 07:12:54 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1212 TECHNOLOGY OF FOOD  PRESERVATION AND PROCESSING

    FOOD PRESERVATION AND PROCESSING

    FOOD ADDITIVES

    What are Food Additives ?
    Functions of Additives
    Safety of Additives
    When Food Additives should Not be used

    SPOILAGE OF FOODS

    Molds
    Yeasts
    Bacteria
    Enzymes
    Food Constituents
    Insects
    Spoilage
    Growth of Bacteria
    Reducing Growth Rate

    FOOD POISONING

    Poisoning by Chemicals
    Poisonous Plants and Animals
    Poisoning by Micro-Organisms and their Products
    Food Poisoning Micro Organisms
    Clostridium Botulinum
    Clostridum Perfringens (WELCLM)
    Staphylococcus Aures
    Bacillus Cereus
    Aspergillus Sp. (Fungal Food  Poisonings)
    Food Infection Micro-Organisms
    Salmonella Sp.
    Organisms in Which Proof is Inconclusive
    Milk Borne Organisms
    Organisms Uaually Transmitted by Means Other than Food
    Viruses
    Parasitic Infections
    Trichinella Spiralis
    Toxicants Naturally Occurring in Foods
    Favism
    Haemagglutinins
    Ackee Fruit Poisoning
    Presser Amines
    Fungal Toxins
    Seafood Toxins
    Toxicants in Certain Natural  Spices and Flavours
    Toxic Substances Found in Certain Food Fats
    Cyanogenetic Glucosides
    Tumerogens and Carcinogens
    Goitrogens
    Miscellaneous Organic Toxicants Occurring in Foods
    Toxic Minerals and Other Inorganic Compounds Occurring in Food and Water
    Antivitamins
    Radioactive Materials in Food
    National and International Actions

    SANITATION AND CLEANING REQUIREMENTS FOR FOOD PROCESSING PLANTS

    Value of Plant Sanitation
    Factors in-Plant Sanitation
    Plant
    Interior
    Interior
    Equipment
    Water Supply
    Rodents and Insects
    Contamination
    Cleaning Food Plants and Equipment
    Functions of Detergents
    Chemicals for Cleaning
    Sanitizer
    Standards of Cleanliness
    Clean up Crew

    INTRODUCTION TO QUALITY CONTROL, EVALUATION AND ASSURANCE

    Quality
    Standards for Quality
    Legal  Standards
    Methods for Determining Quality
    Subjective Methods
    Objective Methods
    Microscopic Methods
    Factors Affecting Quality
    Cultivar (Variety)
    Maturity
    Cultural Practives
    Harvesting and Handling
    Processing
    Shelf Life
    Basic Fundamentals for A Successful Quality Control Programme
    Board of Directors
    Organization Plan for a Food Processing Plant Showing Departments and Activities
    Organization
    Personnel
    Standards and Specifications
    Measurements
    The Laboratory
    Uses of the QC Laboratory
    The QC Laboratory
    The Grading Table
    The Analytical Bench
    The Taste Panel Table
    Microbiological and Physical Testing Table
    The QC Manager's Corner
    Basic Equipment

    METHODS OF PRODUCT DEVELOPMENT AND MARKETING TECHNIQUES

    Ingredients of New Foods
    Challenges Facing New  Foods
    Definition of Terms
    The New Foods
    Plant Proteins
    Problems of the Future
    Government Regulations Affecting New Foods
    General Regulations
    Food Additive Regulations
    Labelling Regulations
    State Regulations
    Marketplace
    Strategic Considerations Behind New Food Developments
    Technology's Role
    Protein Desire
    Universality
    Preservation
    Palatability and Nutrition
    Marketing of New Foods
    Marketing Premises
    Domestic Marketing
    Industrial Markets
    Future Marketing
    Institutional Markets
    Retail
    International Marketing

    FOOD GRADES, STANDARDS, LAWS AND REGULATIONS

    Introduction
    Types of Standards
    Definition
    Designation
    Composition
    Additives
    Quality
    Hygiene
    Pesticide Residues
    Packaging
    Marketing and Labelling
    Sampling, Analysis and Standards
    Permissive
    Mandatory
    Prohibitory
    Presumptive
    Recipe
    The Degree of Standardization Sought
    Complete
    Partial
    Minimum
    Platform
    Trading
    Commercial
    The Binding Force of the Standard
    Legal or Statutory
    Voluntary
    Draft
    Temporary
    The Field of Application of the Standard
    Factory
    Contractual
    Selection of Method
    National
    International
    Development of Grades and Standards of Quality
    Methods of Measurement
    Establishing a Scale
    Weighting of the Quality Characteristics
    Applications
    Food Laws and Regulations
    Food Laws
    Food Standards in India

    FOOD PRESERVATION PRINCIPLES AND METHODS

    Perishable Foods
    Semi-Perishable Foods
    Non-Perishable Foods
    Importance of Food Preservation
    Principles of Food Preservation
    Methods of Preservation
    Temporary Preservation
    Asepsis
    Low  Temperatures
    Exclusion of Moisture
    Mild Antiseptics
    Pasteurization
    Exclusion of Air
    Electromagnetic Radiation
    Permanent Prevention of Spoiling
    Sterilization or Processing by heat
    Sterilization or Processing Below 100 Degree C
    Effect of Acidification
    Use of Steam Under Pressure
    Permanent Preservation by Antiseptics
    Drying
    Prevention by Fermentation
    Exclusion of Air

    PRESERVATION BY SALTING

    Use of Salt

    PRESERVATION BY SUGAR

    Syrups for Canning
    Testing Syrup Strength
    Testing Syrup Strength
    Temperature Crrections
    High Solids-High Acid Foods
    Jam
    Jelly
    Marmalade
    Fruit Butter
    Fruit Leather
    Preserves
    Candied Fruits
    Fruit Confectioneries
    Jam
    Quality Attributes in Cases of Jams
    Preparing the Fruit for Jam Making
    Addition of Acid, Colour and Flavour
    Jelly
    Types of Jelly
    Preparation of Jelly
    Quality Attribute and Standard of Identity
    Individual Attributes
    Constituents of Jelly
    Fruit Jelly Calculations
    Unsugared Juinces
    Sugar Added to Juice Failure of Jellies to Set
    Cloudy or Foggy Jellies
    Formation of Crystals
    Syneresis or Weeping
    Pectin-Composition, Properties and uses
    Definitions
    Composition
    Jelly Grade (Firmness)
    Physical Properties of Pectin
    Uses of Pectin
    Setting Time (Jellies etc)

    PRESERVATION BY USING CHEMICALS

    Benzoic Acid
    Parabens
    Sorbates
    Propionates
    Sulphur Dioxide and Sulphites
    Nitrites
    Deithylpyrocarbonate (DEPC)
    Inorganic Agents Sulphur Dioxide
    Hydrogen Peroxide
    Chlorine
    Carbon Dioxide

    PRESERVATION BY DRYING

    Advantage of Dried
    Foods
    Sun-Drying
    Apricot
    Banana
    Date
    Fig
    Grape
    Jack Fruit
    Mango
    Peach
    Pear
    Other Fruits
    Mechanical
    Dehydration
    Direct Heated Driers
    Indirect Heated Driers
    Cabinet Driers
    Tunnel Driers
    Parallel Current Drying
    Counter Current  System
    Kiln Driers
    Spray Driers
    Air Lift Driers
    Foam Mat Driers
    Drum Driers
    Freeze Drying
    Packing and Storage
    Heat Treatment
    Fumigation
    Examination of Dried Fruits and Vegetables
    Packing Using Flexible Flims
    Food Dehydration
    Why Foods are Dried
    Heat and Mass Transfer
    Surface Area
    Temperature
    Air Velocity
    Dryness of Air
    Atmospheric Pressure and Vacuum
    Ivaporation and Temperature
    Time and Temperature
    Properties of Food Mateials
    Constituent Operation
    Solute Solution
    Binding of Water
    Cellular Structure
    Shrinkage, Case Hardening Thermoplasticity
    Food Porosity
    Chemical and Other Changes
    Reconstitutional Properties

    PRESERVATION BY FERMENTATION

    Definitions
    Role of Microorganisms
    Order of Fermentation
    Types of Fermentation of Sugar
    Fermentation Controls
    The pH Value of Food is a Controlling Factor
    Source of Energy
    Yeasts Activity Controlled by Oxygen Supply
    Temperature  Requirements
    Benefits from fermentation

    PRESERVATION BY ANTIBIOTICS AND IRRADIATION

    Preservation by Radiation

    PRESERVATION BY COLD

    Types of Cold Preservation
    Chill Storage
    Production of Low Temperature
    Air Circulation and Humidity
    Modified Atmosphere
    Various Changes Occur During Freezing and  Thawing
    Methods of Food Freezing
    Quick Fast Freezing
    Slow Freezing
    Air-Freezing
    Indirect Contact
    Indirect Contact Freezing
    Immersion Freezing

    PRESERVATION BY CONCENTRATION

    Methods of Concentration
    Kettle Evaporators
    Flash Evaporation
    Thin Film Evaporators
    Freeze Concentration
    Ultrafiltration and Reverse Osmosis
    Advantages

    PRESERVATION BY USE OF HEAT

    Factors Affecting  Heat  Resistance
    The Time Temperature Relationship
    Initial Concentration of Spores (Or Cells)
    Previous History
    Composition of Substrate in which Cells or Spores are Heated
    Types of Cell or Spore
    Determination of Heat Resistance Thermal: Death Time
    Heating Foods in Containers
    Determining the Rate of Heating of Food Products
    Plotting Heating and Cooling Data
    Calculating heating Rates
    Conduction heating Products
    Designing and Evaluating Heat Processes for Sterilization Prior to Canning

    COMMERCIAL CANNING

    Investment
    Factory Site
    Factory Building
    Water Supply and Drainage
    Labour
    Machinery and Equipment
    Canning Process
    Sorting and Grading
    Washing
    Peeling, Coring and Pitting
    Hand Peeling
    Peeling, Coring and Pitting by Machine
    Peeling by Heat
    Lye Peeling
    Blanching
    Can Filling
    Syrup or Brining
    Lidding or Clinching
    Exhausting
    Sealing
    Processing
    Heat Penetration in Cane
    Processing Methods
    Non acid Vegetable
    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
    Medium acid pH 5.0-4.5
    Acid pH 4.5-3.7
    Cooling
    Testing for Defects
    Labelling, Storing and Packing

    FRUIT AND VEGETABLE PRESERVATION

    Physical Methods
    Chemical Methods
    By Fermentation
    Drying
    Sun Drying
    Cabinet Drying
    Cabinet Drying
    Drum Drying
    Vacuum Puffing and Dehydration
    Foam mat Drying
    Evaporating Cooling Cool Chambers
    Freeze Drying
    Acclerated Freeze Drying (A.F.D.)
    Dehydro-freezing

    FERMENTED BEVERAGE

    Grape Wine
    Raw Material
    Fermentation
    Maturing
    Packing
    Malt Beverages
    Beer
    Malting
    Mashing
    Ageing or Maturing
    Finishing
    Vinegar
    Quality Standards
    Grain Strength
    Preparation of Vinegars
    Ageing
    Clarification
    Pasteurization
    Colouring
    Types of Vinegar
    Steps Involved in Vinegar Production
    Anaerobic Fermentation
    Aerobic Fermentation
    Out Line Scheme of Vinegar Production
    Problems of Vinegar Products
    Vinegar Uses in Preservation

    FRUIT CONCENTRATES

    Jelly
    Determination of Pectin Content
    Alcohol Test
    Jelmetre Test
    Inversion of Sugar
    Characteristics of an Ideal Jelly
    Essentials of Ideal jelly
    Fruits for Jelly
    Preparation of Jelly
    Selection of Fruits
    Preparation of Fruits
    Extraction of Pectin
    Effect of Heat on Pectin
    Straining and Clarification
    Pectin Requirement
    Theory of Jelly formation
    Oisen's Theory
    Fibril Theory
    Concentration of Sugar
    Effect of Acid (Acidity)
    Spencer's Theory
    Hinton's Theory
    Quantity of Sugar to be Added
    Cooking of Jelly
    Foaming
    Packing
    Sealing and Sterilization
    Difficulties in Jelly Making
    Failure of Jellies to Set
    Cloudy or Foggy Jellies
    Formation of Crystals
    Syneresis or Weeping
    Fermented Jellies
    Marmalades
    Jelly Marmalades
    Preparation
    Preparation of Shreads of Peel
    Cooking
    Cooling
    Flavouring
    Canning and Sterilization
    Darkening
    Jam Marmalade
    Jam
    Preparing the Fruit for Jam Making
    Addition Sugar
    Addition of Acid, Colour
    and  Flavour Acid
    Colour
    Flavour
    Boiling
    End Point
    Storage
    Process
    Problems in Jam Making
    Crystalization
    Sticks or Gummy Jam
    Premature Setting
    Surface Graining and Shrinkage
    Microbial Spoilage
    Tomato Paste
    Tomato Ketchup
    Tomato Sauce

    FRUIT BEVERAGES

    Fruit Juice
    Use of Fining Agents
    Finings are of Three Kinds
    Enzymes
    Finings Having Purely Physical Mechanical Action
    Chemical Finings
    Clarification by Freezing
    Clarification by Heating
    Cider
    Grape Juice
    Orange Juice
    Grape Fruit Juice
    Lemon Juice
    Tomato Juice
    Fruit Juice Squashes
    Essentials of Squash
    Steps in Squash Making
    Lime and Lemon Squash
    Orange Squash
    Cashew Apple Squash
    Jack Fruit Squash
    Sapota Squash
    Fruit Juice Cordials
    Lime Juice Cordial (CFTRI, 1990)
    Carbonated Beverages
    Tomato Products
    Tomato Juice
    Washing and Trimming
    Crushing
    Pulping
    Hot Pulping
    Advantages
    Cold Pulping
    Defects
    Common Salt and Sugar
    Packing

    PICKLES

    Problems in Pickling
    Role of Preservatives
    Salt
    Vinegar
    Lactic Acid
    Raw Material for Pickles
    Salt should be
    Colouring and Hardening Agents
    Equipment
    Cooking Utensils
    Pickling Process
    Dry Salting
    Fermentation in Brine
    Causes  of Spoilage
    Causes of Spoilage
    Scum Formation
    Cloudiness
    Blemishes
    Spoilage of Fermented Products

    COLD STORAGE

    Cellar Storage
    Refrigerator or Chilling Temperatures
    Use of Freezing Temperatures or Cold Storage Temperatures
    Low Cost Rural Oriented Technique for Storage of Vegetables

    FOOD STANDARDS AND LABELLING

    End user standards
    Health Ministry Standards
    Introduction
    Quality and its Down Gradation
    Quality Centres
    Prevention of Food Adulteration Act
    Agmark
    Fruit Products Order
    Bureau of Indian Standards
    Consumer Protection Act
    Export Inspection Council
    Other Quality Control Legislations
    Rule: A-18.06 Food Grains
    Rule A-07.03: Honey
    Food Labelling
    F.P.O. Labelling
    ISI Mark
    FPO Marketing
    Agmark Marking

    FRUITS AND FRUITS PRODUCTS

    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 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 Filing
    Syrupping
    Exhausting
    Closing
    Process
    Cooling
    Preparation of Fruit Juices, Squashes and Cordialis
    Sherbet
    Equipment for Fruit Juices
    Washing Equipment
    Sorting Equipment
    Halving and Turning Machine
    Continuous Screw Expeller Press
    Plunger Type Press
    Roller Type Press
    Double Operation
    Basket Press
    Rack and Cloth Press
    Staining or Screening Equipment
    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 Method or Holding Pasteurization
    Pasteurization by Overflow Method
    Preparation of Fruit Beverages
    Fruit Beverages
    Squashes and Cordials
    Orange More 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
    Fresh Okra
    Soaked 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
    Pre-heating
    Peeling
    Inspection and Trimming
    Size-Grading
    Filling
    Sealing and Processing
    Cooling
    Carrols
    Washing
    Grading
    Blanching
    Peeling
    Slicing or Dicing
    Canning

    CEREALS AND BAKED PRODUCTS

    Wheat
    Bran
    Germ
    Endosperm
    Classification
    Flour
    Preparation of Flour Starts with the Following Unit Operations
    Receiving
    Cleaning
    Conditioning
    Milling
    Bleaching and Maturing
    Enrichment
    Baking Formulation
    Ingredients
    Wheat Flour
    Yeast
    Water
    Milk and Milk Derivatives
    Fats
    Sugars
    Eggs
    Dough Conditioners
    Salt
    Processing
    Mixing
    Straight Dough Method
    Sponge Dough Method
    Leavening
    Yeast Fermentation
    Chemical Leavening
    Gas Production and Retention
    Dough Dividing and Rounding
    Intermediate Proofing
    Final Proofing
    Baking

    SUGARS AND SWEETENERS

    Cane Sugar Processing
    Weighing
    Cutting
    Crushing and Shredding
    Extraction of Juice
    Purification
    Evaporation
    Crystallisation
    Purity of Massecuite
    Separation of Crystals and Molasses
    Refining
    Beet Sugar
    Juice Extraction from beets
    Maize Sweeteners
    Acid-Conversion Method
    Acid Enzyme Conversion Method
    Enzyme enzyme
    Inversion Method

    MILK AND MILK PRODUCTS

    Palatability of Milk  Foods
    Digestibility
    Cleanliness
    Economy of Milk as Food
    Milk Products
    Butter
    Preparations
    Lassi or Chhachh
    Unfermented Milk Products

    MEAT AND MEAT PRODUCTS

    Composition of Meat
    Classification of Meat
    Mutton
    Pork
    Organs Meals
    Sausages
    Cooking of Meats
    Dry Heat Methods
    Moist Heat Methods
    Curing of Meat
    Smoking

    SEA FOODS

    Types of Fish
    Composition and Nutritive Value
    Preservation and Processing
    Freezing
    Canning
    Fish Products

    POULTRY, EGGS AND EGG PRODUCTS

    Classification
    Poultry Processing
    Slaughter and Bleeding
    Scalding
    Defeathering
    Evisceration
    Chilling
    Packaging
    Nutritive Value
    Eggs and Egg Product
    Nutritive Value
    Egg Quality
    Evaluation of Egg Quality
    Egg Grading
    Egg Processing
    Egg Substitutes
    Other Products
    Leaving Power
    Binding and Thickening
    Emulsifying Power
    Tenderizing
    Moisture Retention
    Flavour
    Nutrition
    Colour

    CANDIED FOODS

    Candy Making
    Cnfectioner's Glucose
    Dextrose
    Invert Sugar
    Bulk Storage of Fruits
    Syrup Treatment
    Draining and Drying
    Glaceing
    Crystallized Fruits
    Spoilage
    Petha (Benincase Cerifera): Preparations

    FERMENTED NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES

    Tea
    Green Tea Coffee
    Cocoa (Theobroma Cacao)
    Beer
    Wines
    Cider
    Branndy
    Whisky
    Gin
    Vinegar
    Vinegar Bacteria
    Malt Vinegar
    Alcoholic Fermentation
    Acetic Acid Fermentation
    Preparation
    Orieans Methods
    Quick Methods

    BY-PRODUCT UTILIZATION

    Characteristics of Food Wastes
    Fruits Wastes
    Vegetable Wastes
    Cereals and Field crop Wastes
    Apricot
    Seperation of Pits and Kernels
    Grape
    Mango
    Banana
    Citrus
    Utilization of Vegetable Waste
    Peas
    Tomato
    Other Vegetables

    PACKAGING AND PACKING MATERIALS

    Food Packaging
    Requirements and Functions of Containers
    Packaging Materials
    Metals
    Glass
    Papers
    Plastics and Films
    Laminates
    Edible Films
    Wooden Packaging

    POST HARVEST FOOD CONSERVATION

    Problems of Farm Level Storage in India

    EQUIPMENTS COMMONLY USED IN PRESERVATION OF FRUITS & VEGETABLES

    Food Dehydration
    Sun Dryer
    Solar Dryer
    Cabinet or Tray Dryer
    Tunnel Dryer
    Conveyor Dryer (Conveyor Band Dryer/Belt Dryer)
    Spray Dryer
    Freeze Dryer
    Drum Dryer
    Fluidized Bed Dryer
    Spouted Bed Dryer
    Flash Dryer
    Microwave Dryer
    Food Irradiation Technology
    Ionizing Radiation
    Sources of Radiations
    Process Control
    Food Freezing and Refrigeration
    Refrigeration Systems in Cold and Freezer Storage
    Compression Refrigeration System
    Ammonia Systems
    Food Canning
    During the Process
    Metal or Tin Cans
    Glass Cans

    FRUITS AND VEGETABLES

    Fruits
    Composition
    Nutritional Contribution
    Vegetables
    Leafy Vegetables
    Roots and Tubers
    Flavour
    Composition
    Nutritional Significance f Vegetables
    Preservation of Fruit & Vegetable
    Preservation or Delay of Microbiatal Decomposition
    Prevention or Delay of Self Decomposition of the Food
    Prevention of Damage due to Insects, Animals, Mechanical
    Methods of Preservation
    Jam
    Essentials of Ideal Jam
    Pectin
    Sugar
    Aci
    Water
    Colour Flavour and Preservative
    Steps in Jam Making
    Tests for Doneness of Jam
    Colour and Flavour
    Bottling
    Moramba
    Essentials of the Ideal Moramba
    Fruit
    Sugar
    Water
    Steps in Making Moramba
    Jelly
    Steps in Jelly Making
    Squash
    Essentials of Squash
    Steps in Squash Making
    Proportion of Sugar Based on Type of Fruit Juice
    Synthetic Syrups
    Method
    Marmalade
    Jam Marmalade/Jelly Marmalade
    Candied Peels
    Method
    Freezing
    Steps in Home scale Freezing of Vegetables
    Jelly Crystals
    Tomato Ketchup
    Tomato Chutney
    Apple Raisin Chutney
    Sauce
    Tamarind Sauce
    Fruit Toffee
    Guava Cheese
    Procedure
    Salads
    Nutritive Value of Salads
    Salad Dressing
    Essential in Making a Good Salad
    Salads and Salad Dressing
    Mixed Pulse and Vegetable Salad (Dinner Accompaniment)
    Sprouted Moong Salad (Dinner Accompaniment)
    Paneer, Apple and Pineapple Salad
    Russian Salad (Main dish/meal)
    Fruit Salad (Dessert)
    Tossed Salad (Dinner Accompaniment)
    Orange and Cabbage Salad (Dinner Accompaniment)
    Mixed Vegetable Salad with Curd Sauce
    Coleslaw (Dinner Accompaniment)
    Beverages
    Coffee
    Production
    Processing
    Roasting
    Chemical Composition of Coffee
    Coffee Making
    Vacuum Coffee
    Drip Coffee
    Percolator Coffee
    Steeped Coffee
    Espresso Coffee
    Iced Coffee
    Soluble Coffee
    Chicory (Cichorium Intybus)
    Tea (Camellia Sinensis)
    Processing
    Black Tea
    Green Tea
    Oolong Tea
    Composition of Tea
    Preparation of Tea
    Iced Tea
    Instant Tea
    Cocoa (Theobroma Cocoa)
    Production
    Processing
    Chocolate
    Compsition
    Cocoa Beverages
    Soft Drinks
    Ingredients
    Sugar
    Flavouring Materials
    Colouring Materials
    Acids and Preservatives
    Water
    Carbon Dioxide
    Alcoholic Beverages
    Wines
    Beer
    Sake
    Sonti
    Pulque
    Ginger
    Pilsener
    Bock Beer
    Coconut Sap
    Distilled Spirits
    Whisky
    Brandy
    Rum
    Gin
    Vodka
    Traditional Eastern Alcoholic Beverages

    COLD STORAGE

    Introduction
    Market Potential
    Basis and Presumptions
    Implementation Schedule
    Technical Aspects
    Process of Manufacture
    Motive Power
    Pollution Control
    Energy Conservation
    Quality Control and Standards
    Financial Aspects
    Fixed Capital
    Machinery and Equipment
    Working  Capital (Per Month)
    Raw Materials
    Utilities
    Other Contingent Expenses
    Total Capital Investment
    Financial Analysis

    READY TO SERVE CURRIED VEGETABLES

    Introduction
    Market Potential
    Basis and Presumptions
    Implementation Schedule
    Process of Manufacture
    Production Capacity
    Motive Power
    Pollution Control
    Quality Control and Standards
    Energy Conservation
    Financial Aspects
    Fixed Capital
    Working Capital
    (Per Month)
    Total Capital Investment
    Financial Analysis

    TOMATO PRODUCTS

    Introduction
    Basis and Presumptions
    Implementation Schedule
    Technical Aspects
    Process of Manufacture
    Tomato Juice
    Tomato Puree
    Tomato Ketchup
    Quality Control and Standards
    Pollution Control
    Recipe for Final Product
    Production Capacity (Per Annum)
    Motive Power
    Financial Aspects
    Machinery and  Equipment
    Working Capital (Per Month)
    Raw Material
    Machinery Utilization
    Financial Analysis

    SUPPLIERS  OF PLANT AND  MACHINERIES

    Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical

    and financial consultancy services.

    EIRI services are:

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

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

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

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

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    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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