Project report on Ginger - Technology Book - Feasibility Report - Market Survey - Industrial Report

GINGER AND GARLIC PASTE

EIRI Team — Thu, 19 Nov 2020 05:10:30 +0000

INTRODUCTION
GINGER PASTE
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE
FOLLOWING VALUES:-
GINGER GARLIC PASTE
USES AND APPLICATION
GARLIC PASTE
GINGER PASTE
RAW MATERIALS
GARLIC AVAILABILITY AND USES
REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
B.I.S. SPECIFICATION
GARLIC PASTE
GINGER PASTE
CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER
GARLIC PASTE
OVERVIEW OF GINGER IN INDIA
TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
PRODUCTION TRENDS OF INDIAN GINGER
WORLD’S TOP FIVE GINGER PRODUCERS IN 2019
WORLD’S TOP FIVE GINGER EXPORTERS IN 2019
PRODUCTION OF GARLIC IN INDIA
COOKING PASTE MARKET IN INDIA
MARKET POSITION
RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
INDUSTRY OVERVIEW: FOOD PROCESSING
SWOT ANALYSIS
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
BASIC STEPS FOR GINGER GARLIC PASTE
FORMULATION OF GINGER GARLIC PASTE
MANUFACTURING PROCESS OF GINGER GARLIC PASTE
PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
MANUFACTURING PROCESS
FORMULATION OF GARLIC PASTE
GARLIC PASTE
OTHER INFORMATION
PROCESS MANUFACTURING OF GARLIC PASTE
PASTE MAKING MACHINE
MANUFACTURING PROCESS IN DETAILS
WASHING
PEELING
DEHYDRATION
MIXING
PROCESS FLOW DIAGRAM FOR GARLIC PASTE
GINGER GARLIC PASTE PACKING MACHINE
FEATURES:
FORMULATION
PROCESS FLOW SHEET
OTHERS FORMULATION OF GINGER PASTE
FORMULATION OF GINGER PASTE
FORMULATION OF GARLIC PASTE
SEQUENCES IN GINGER GARLIC PASTE
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE
SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
SUPPLIERS OF PACKAGING MACHINERY
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF GARLIC AND GINGER
SUPPLIERS OF SODIUM BENZOATE
SUPPLIERS OF XANTHAN GUM
SUPPLIERS OF SODIUM CHLORIDE
SUPPLIERS OF CITRIC ACID
SUPPLIERS OF PRINTED LAMINATED POUCHES

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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GINGER OIL EXTRACTION (GINGER ESSENTIAL OIL COMBINED WITH GINGER POWDER)

EIRI Team — Sat, 28 Apr 2018 12:40:21 +0000

Ginger, one the most important and oldest of spices consist of the prepared and sun dried rhizomes of Zengeber officenale race. The rhizomes know in the trade as hand or races reach the spice trade either, with the outer cortical layers intact (Coated a unnscraped ginger) or with the outer coating partially or completely removed. To improve their appearance some grades of ginger are bleached by various means by liming.

Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles and many popular soft drinks. Like most/pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries It dilates the superficial vescells of the spin, resulting first in a feeling of warmth, then in increased activity of the sweet glands and perspiration and finally in a marked cooling effect on the skin.

The odor of rhizomes is caused by the presence of volatile oil (1 to 3%) which can be isolated by steam distillation of the comminuated spice. The pungent principles on the other hand, are non-volatile and must be extracted by percolation with suitable solvent which procedure yields the so called oleoresin of ginger. Since the essential oil is contained chiefly in the epidermal tissue, great care should be exercised in the peeling of rhizomes and excessive scraping must be avoided Indeed, unpeeled ginger constitutes a must more suitable raw material for distillation purpose than peeled ginger.

According to the historical researches of Hoff mann ginger was continually known to and highty esteemed by ancient Greeks and Romans who obtained the spices from Arabian traders via Red sea. It was introduced to Germany and France in the ninth Century and to England in the 10th Century. The spaniards brought ginger to the west Indies and to Mexico soon after the conquest and as early as 1547 the spices was exported from Jamaica to Spain. Since the rhizomes can easily be transported in a living state for Considerable distance, the plant has been introduced to many tropical and sub tropical countries and is now Cultivated in several part of the world. The most important producing region being Jamaica. Cochin and Calicut (Malabar Coast, South India), Sierra Leone and Nigeria (W. Africa) Southern China and Japan, of these Jamaica produces what most connoisseurs consider the finest grade, possessing the most delicate aroma and flavour. The Cochin quality ranks perhaps second. It Exhibits a Characteristics lemon like by note, for which reason some experts prefer the Cochin ginger to that from Jamaica. As a matter of facts, Cochin ginger often brings a somewhat higher price on the world market than the Jamaican quality. West African ginger is usually considered third in the ranks of all ginger grades, it possess the greatest pungency and gives the highest yield of essential oil hence its present wide use for the extraction of oleoresin and for the distillation of oil. Moreover, the African ginger is usually lower priced than the other two grades.

There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the spiced trade, for the preparation of extracts and oleoresins and for the distillation of its volatile oil.

Commercial grades are known as scraped and coated ginger.Great care has to be exercised in the peeling operation because the essential oil and resin bearing cells are located chiefly in the epidermal tissue. Excessive scraping depreciates the quality of the spice substantially. Scraped ginger is a grade from which the cortex has been removed partly or entirely. In coated ginger on the other hand a good portion or all of the outer layer remain attached to the dried rhizome. In addition, there are bleached and unbleached ginger, the bleaching being accomplished by covery the rhizome with a coat of lime of chalk.

INTRODUCTION
CHEMICAL COMPOSITION
USES AND APPLICATION
GLOBAL OVERVIEW OF GINGER
STABLE MARKET IN CHINA
NIGERIA: GROWING GINGER MARKET
GERMAN DEMAND PEAKS IN WINTER MONTHS
BELGIAN MARKET SLOW
NETHERLANDS: NEW CHINESE GINGER HARVEST ARRIVED. TOO
EARLY = TOO WET
FRANCE
POLISH MARKET GROWS
ISRAEL: EXPENSIVE DOMESTIC PRODUCT
PERUVIAN ACREAGE DROPS
US: BETTER QUALITY FROM PERU AND BRAZIL
MARKET SURVEY
INDONESIA: THE ESSENTIAL OIL PRODUCTION CENTRE OF ASIA
INDONESIA: MANY ISLANDS, LARGE AND SMALL, SPREAD ALONG
THE EQUATOR
ESSENTIAL OIL PRODUCTION
BUYER’S ADDRESSES OF GINGER OIL
MANUFACTURERS OF GINGER ESSENTIAL OILS
B.I.S. SPECIFICATION
PRODUCTION PROCESS OF GINGER OIL
PREPARATION OF RAW MATERIAL
CLEANING
MILLING
LOADING OR CHARGING
BLEACHING OF GINGER
MANUFACTURING PROCESS OF GINGER OIL
PROCESSING DETAILS OF GINGER OIL EXTRACTION
PROCESS OF GINGER OIL EXTRACTION
METHODS OF EXTRACTION ESSENTIAL OILS AND THEIR DRAWBACKS
MACERATION:
COLD PRESSING:
SUPER CRITICAL CO2 EXTRACTION:
EXTRACTION OF ESSENTIAL OILS USING STEAM DISTILLATION METHOD:
EXTRACTION METHODS OF NATURAL ESSENTIAL OIL
SOURCES OF NATURAL ESSENTIAL OIL
METHODS OF PRODUCING ESSENTIAL OILS
HYDRODISTILLATION
MECHANISM OF DISTILLATION
HYDRO DIFFUSION
HYDROLYSIS
EFFECT OF HEAT
THREE TYPES OF HYDRODISTILLATION
WATER DISTILLATION
TRADITIONAL METHOD OF PRODUCING ATTAR USING HYDRODISTILLATION
TRADITIONAL BHATTI (FURNACE)
DISADVANTAGES OF WATER DISTILLATION
WATER AND STEAM DISTILLATION
COHOBATION
PROCESS DESIGN OF HYDRO-DISTILLATION IN GINGER OIL PRODUCTION
EXTRACTION OF GINGER OIL BY HYDRO-DISTILLATION
VAPOUR PRESSURE MEASUREMENT
QUALITY ANALYSIS
EFFECTS OF EXTRACTION TIME ON YIELD
EFFECTS OF PRESSURE ON YIELD
VAPOUR PRESSURE MEASUREMENT OF PURE WATER, GINGER OIL
AND MIXTURE OF GINGER OIL AND WATER UNDER VACUUM
IMPROVE DESIGN OF THE STEAM DISTILLATION EQUIPMENT
ADVANTAGE AND DISADVANTAGE OF DISTILLATION PROCESS
ADVANTAGES OF WATER AND STEAM DISTILLATION OVER WATER
DISTILLATION
DISADVANTAGES OF WATER AND STEAM DISTILLATION
DIRECT STEAM DISTILLATION
ADVANTAGES OF DIRECT STEAM DISTILLATION
DISADVANTAGE OF DIRECT STEAM DISTILLATION
FLOW DIAGRAM FOR GINGER OIL
SUPPLIERS OF PLANT AND MACHINERY (GLOBAL)
IMPLEMENTATION SCHEDULE
SUPPLIERS OF PLANT AND MACHINERY
GINGER WASHING MACHINE
GINGER SLICER
BOILER
STORAGE TANKS
CONTACTS FOR CERTIFICATION AND OTHER APPROVAL

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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AUTOMATIC LINE FOR PROCESSING FRESH GINGER INTO DRY GINGER, GINGER, OIL, PASTE, POWDER & GINGER JUICE

EIRI Team — Tue, 11 Nov 2014 11:54:53 +0000

A genus of rhizomatous herbs distributed in the tropics of the old world, chiefly in India, East Asia and Malaysia. Fourteen, species are reported to occur in India Z-official, which is the main source of ginger, is cultivated on a large scale in India. Bangladesh, Taiwan, Jamaica, Nigeria and Sieria, Leone, from which it is exported to other countries the world and ginger is cultivated also for internal consumption in Sri Lanka (Ceylon) and several East Asiatic countries and the crop has been introduced into Queens hand in Australia mainly for pickling.

Ginger is mentioned in the early literature of China and India as a spice. Thus it is one of the earliest of known spices. In the 16th century, the Spaniards introduced it into the West Indies and Mexico. The ginger of commerce is prepared from the underground stem or rhizome of Zingiber officinale Rescue. It is also used for medicinal purposes. Major ginger-producing areas of the world are India, Malaya, China, West Africa, and the West Indies.

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.

The post AUTOMATIC LINE FOR PROCESSING FRESH GINGER INTO DRY GINGER, GINGER, OIL, PASTE, POWDER & GINGER JUICE appeared first on EIRI - eBooks and Project Reports.

DRY GINGER (GINGER POWDER)

EIRI Team — Fri, 19 Sep 2014 10:22:22 +0000

Ginger one of the oldest and most important spices, consists of the prepared and semi-dried rehizones of zinziber officinale Hoscoe belonging to family zingiber areas. The rehizones known in the trade as hands or race reach the spice trade either with the outer cortical layer intact (coated of unscrapped ginger) or the outer cost partially or completely removed (uncoated or scraped ginger). The remove their appearances, some singer of particular grades are bleached also by various means one among which is called lime giving rise to process lining.

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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5 Project Reports on Ginger & Ginger Processing Industries

EIRI Team — Tue, 25 Mar 2014 11:21:44 +0000

Dry Ginger Powder and Olearesin
Dry Ginger (Ginger Powder)
Ginger Oil
Ginger Processing
Ginger Paste

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

The post 5 Project Reports on Ginger & Ginger Processing Industries appeared first on EIRI - eBooks and Project Reports.

Modern Technology of Agro Processing and Food Packaging Products with Project Profiles

EIRI Team — Sat, 22 Feb 2014 12:45:47 +0000

MODERN TECHNOLOGY OF AGRO PROCESSING AND FOOD PACKAGNG

PRODUCTS WITH PROJECT PROFILES

PROCESSING OF GINGER

Fresh immature ginger
Preserved ginger
Fresh mature ginger
Dried ginger (saunth)
Seed ginger
Processing of fresh ginger
Types of preserved ginger
Preserved ginger
Ginger in sugar syrup
Ginger in brine
Dry ginger
Crystallised ginger
Raw dried ginger
Treated or bleached dry ginger
Powder form
Processing methods
Indian preserved ginger
Procedure for processing of dry ginger
Selection of rhizomes
Washing
Trimming
Peeling
Killing of rhizomes
Preparation of ginger rhizomes for drying
Drying of processed ginger
Peeling method for large scale production
Manual handling
Mechanical handling
Dry method of processing
Wet method of processing
Manually perated machine
Power driven machine
Liming of ginger rhizomes
Quality requirements of dry ginger
Quality character requirements of dried ginger
Factors influencing ginger quality

MANUFACTURE OF STARCH

AONLA PROCESSING TECHNOLOGY

Post harvest handling
Grading
Packaging
Processing
Processed products of aonla
Pulp extraction technique
Storage
Storage at ambient temperature
Storage in zero energy cool chambers
Storage at low temperature
Storage in brine solution
Preservation in steeping solution
Storage by application of chemicals
Pre-harvest application
Post harvest application

CULTIVATION OF PINEAPPLE

Kew
Mauritius
Area of cultivation
Season
Pineapple
Propagation and planting
Cultivation
Water management
Fertilizer and nutrient management
Interculture
Harvesting and marketing

TECHNOLOGY OF PANEER AND CHANNA MANUFACTURE AND STORAGE

Introduction
Definition
Requirements
Appearance
Flavour
Texture
Manufacture of Paneer
Storage
Manufacture of channa
Packaging the storage

TECHNOLOGY OF BUTTER MANUFACTURE AND STORAGE

Introduction
Definition of butter
Classification
Food and nutritive value
Production of butter
Storage of butter
Uses of butter

TECHNOLOGY OF GHEE MANUFACTURE AND STORAGE

Introduction
Definition
Chemical composition of ghee
Food and nutritive value
Physico chemical constants
Flow diagram of ghee production
Advantage
Disadvantage
Creamery butter method
Advantage
Pre-stratification method
Advantage
Direct cream method
Advantage
Disadvantage
Final temperature of clarification
Cooling and granulation (crystallization)
Packaging of ghee
Storage of ghee
Renovation of ghee
Neutralizing high acid ghee
Problems of adulteration of ghee
The main adulterants of ghee
The AGMARK ghee grading scheme
Objective
Uses of ghee

PROCESSING OF DEHYDRATED FRUITS

Techniques used for the dehydration of fruits
Nutrient content of dehydrated fruits
Packaging materials used for dehydrated fruits
Storage behaviour of the dehydrated fruits
Chemical changes
Microbial changes
Organoleptic changes
Utilization of dehydrated fruits

FRUIT FLAVOURED BEVERAGES

Introduction
Materials and methods
Milk
Fruit juices
Flavours and colours
Whey protein concentrate (WPC)
Removal of casein
Cream Separation
Concentration
Enrichment of beverage by addition of WPC
Storage study of whey beverage
Results and discussion
Whey protein concentrate
Effect of WPC on sensory attributes
Effect of acidity and pH on storability of beverage
Effect of refrigerated storage on sensory attributes of beverages
Effect of room temperature storage on sensory attributes of beverage
Cost of production profile of whey beverage

FUNCTIONAL FOODS

Introduction
The intersection of food and genes
Regulations related to functional foods
Limitations of current policies
Process for bringing functional foods to market
Safety issues and efficacy of functional foods
Role of research
The future

PREPARATION OF BANANA FLOUR

Introduction
Materials and methods
Results and discussion
Drying behaviour
Effect of process variables on physical parameters of banana flour
Effect of process variables on blochemical parameters

SOY FORTIFIED CAKE

Introduction
Advantages of soy supplementation
Formula and process for making soy fortified cake
Product quality

PRODUCTION OF MEAT ANALOGUES

Meat analogues and its characteristics
Developments in meat analogues production
Sources of raw materials for meat analogues production
Vegetable proteins
Milk proteins
Microbial sources
Animal proteins
Brewery byproducts
Other ingredients
Fat
Salt
Binders and fillers
Seasoning and flavouring
Other ingredients
Production of meat analogues
Types of meat analogues
Gel type products
Spun fiber type products
Thermoplastic extruded type products
Nutritional characteristics of meat analogues

GUAVA-PAPAYA FRUIT BAR

Introduction
Materials and methods
Results and discussion

SOY YOGHURT

Introduction
Production of soy yoghurt
Changes during fermentation
Bifidus soyyoghurt
Properties of soy yoghurt
Storage stability of soy yoghurt
Soy yoghurt like products

ACTIVE PACKAGING

How Active Packaging Works
Objectives of Active Packaging
Types of Food Products Suitable for Active Packaging
Fruits and Vegetables
Meat and Fish Products
Cereals and snack foods
Dairy products
Types of Active Substances
Oxygen Scavenger
CO2 Generating or Scavenging
Ethylene Absorbent
Moisture Scavenging
Antimicrobial agents
Forms of Active Packaging
Sachets
Composite films
Moisture Control Films
Oxygen Scavenging Films
Antimicrobial Films
Edible Coatings as Active Packaging Material
Conclusion

FLEXIBLE PACKAGES FOR FRUIT AND VEGETABLE PULPS

Mango
Guava
Others

FOOD PACKAGES OUT OF FLEXALCON

Introduction
Forming technology
Clossing technique
Heat preservation
Flexalcon packages also allow high short boilings
Practical application possibilities
A few cases to point

ALUMINIUM CANS FOR HEAT STERILIZED FOOD PRODUCTS

In South East Asia
In the United States
Position and rate of growth in Europe
Characteristics
Aluminium material
Easy opening
Emplying out contents
External decoration
Recent innovations
New forms
New opening closing concept
Material recyclability
Conclusion

FOIL BAG, POUCH AND ENVELOPE PRODUCTION

Bags
Constructions
Typical closures
Some uses
Some features
Envelope making
Pouch making
Folding carton production
Foil/fibre can and drum production

ALUMINIUM FOIL IN PACKAGING TECHNOLOGY AND APPLICATIONS

Introduction
Technology of producing aluminium foil packaging material
Plain foil main quality parameters
Manufacturing of foil
Process control to influence quality parameters
Development of optimum mechanical properties
Control of foil porosity
Control of stickiness and oilness
Accurate gauge and flatness control
Control of visual appearance
Surface reactivity
Properties of plain and converted foil packaging material
Application of aluminium foil based packaging
Conclusion

ALUMINIUM IN FLEXIBLE PACKAGING

Introduction
Benefits of aluminium based packaging materials
Technical properties of aluminium foil
Some technical applications of aluminium foil
Other way of classifying applications
Why aluminium is preferred in various applications
Aluminium confectionery
Pharmaceutical tablets
Various popularly known product groups and structures
Push through blister
Peel push blister
Cold formed foil blister
Strip pack
Strip pack
Blister
Blister peel push
Cold formed blister
Wrinkle walled
Enormous choice
Schets and pouches
Other advantages
Smooth wall containers
Foil lined liquid containers
Foil heat sealed closures
Wet lamination
Dry bond lamination
Hot melt lamination
Extrusion lamination
Coating
Primer coating
Protective coating
Heat sealable and self adhesive coating
Heat sealable coating of aluminium foil
Extrusion coating of paper, aluminium foil and laminated strips
Coating of hot melt
Printing process
Computer aided design
Digital engraving
Metal printing
Offset lithography
Emboning
Machines and equipment for the manufacture of
flexible packaging material
Wet laminating machine
Dry laminating machine
Hot coating laminating machine
Extrusion laminating machines
Coating machine
Printing machines
Modern trends in packaging
New Technologies
Solventless lamination
Advantages of solventless lamination
Digital printing

NANOTECHNOLOGY IN FOOD PACKAGING

Nanoparticles reinforced materials for improved packaging properties
Polymer composites with nanoclay
Nano bio degradable packaging
Antimicrobial nanopackaging materials
Polymer composites with nano metals or metal oxides
Coatings containing nanoparticles
Antimicrobial nanoemulsions
Intelligent packaging concepts based on nanosensors
Grain Processing industry
Processing or refining of grains
Effect on the proximate composition
Effect on vitamins
Effect of minerals
Effect f amino acids

PACKAGING OF FRESH MEAT

Product characteristics
Packaging Principles
Packaging Materials and Techniques
Tray with overwrap
Shrink film overwrap
Vacuum packaging
Controlled atmosphere packaging (CAP)

PACKAGING OF SHRIMPS

Introduction
Product Forms
Processing and Packaging
Glazing
Code Slip
Inner Wrap
Primary Carton
Master Carton
Closure and Reinforcement
Marking
Storage and Transportation
Quality Control and Inspection System
New Trends
Packaging Requirements for IQF Shrimps
Consumer Packs for IQF Shrimps
Deep Drawn Plastic Pouches
Printed Preformed Pouches
Flexible Vacuum Packed Pouches in Paper Board Cartons
Labelling and Marketing for IQF Shrimps

PACKAGING OF FRUIT JUICES

Objectives
Studies on the storage of non coloured fruit pulps and juices
Suitability of different containers for storing coloured juices/pulps
Phalsa Juice
Plum pulp

PACKAGING OF BISCUITS, BREAD AND CONFECTIONERY

Bread
Confectionery

PLANT ECONOMICS OF ALUMINIUM BEVERAGE CANS

Plant & machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

PLANT ECONOMICS OF AMLA FRUIT PRODUCTS

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF BANANA POWDER(DRIED BANANA)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF BUFFALO MEAT/FROZEN MEAT WITH SLAUGHTER HOUSE

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF DAIRY PRODUCTS (GHEE, BUTTER, MAYA, PENDA & MANY MORE)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum

The book Modern Technology of Agro Processing and Food Packaging Products with Project Profiles covers Processing of Ginger, Manufacture of Starch, Aonla Processing Technology, Cultivation of Pineapple, Technology of Paneer and Channa Manufacture and Storage, Technology of Butter Manufacture and Storage, Technology of Ghee Manufacture and Storage,Processing of Dehydrated Fruits, Fruit Flavoured Beverages, Functional Foods, Preparation of Banana Flour, Soy Fortified Cake, Production of Meat Analogues, Guava Papaya Fruit Bar, Soy Yoghurt, Active Packaging, Flexible Packages for Fruit and Vegetable Pulps, Food Packages Out of Flexalcon, Aluminium Cans for Heat Sterilized Food Products, Foil Bag, Pouch and Envelope Production, Aluminium Foil in Packaging Technology and Applications,
Aluminium in Flexible Packaging, Nanotechnology in Food Packaging, Packaging of Fresh Meat, Packaging of Shrimps, Packaging of Fruit Juices, Packaging of Biscuits, Plant Economics of Aluminium Beverage Cans, Plant Economics of Amla Fruit Products, Plant Economics of Banana Powder (Dried Banana),Plant Economics of Buffalo Meat/Frozen Meat with Slaughter House, Plant Economics of Dairy Products (Ghee, Butter, Maya, Penda & Many More)

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