Project report on Mango Powder - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/mango-powder/ We Create Industrialist Mon, 13 Jan 2020 06:51:38 +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 Mango Powder - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/mango-powder/ 32 32 MANGO/TOMATO PULP AND GINGER PASTE & POWDER https://projectreports.eiriindia.org/product/mango-tomato-pulp-and-ginger-paste-powder/ Mon, 13 Jan 2020 06:51:37 +0000 https://projectreports.eiriindia.org/?post_type=product&p=13387 India is the home of mangoes. A large number of varieties are found in almost all parts of the country. According to statistics collected by the Fruit Development Adviser, Government of India, out of the total fruit acreage of 12,79,000 ha mangoes alone covered 8,19,000 ha in 1948-49 i.e. nearly 70 per cent of total area under fruits. Uttar Pradesh, Tamil Nadu, Karnataka, Bihar and West Bengal lead in mango growing.

Among the numerous varieties, `Safaida' and `Duschri' of U.P. `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan' of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil nadu and Karnataka are the most important varieties for canning. The 'Bangalora' or `Totapari' mango which is an assured and heavy annual beater, and also yields an excellent pulp or juice, is sometimes canned to give a fairly good canned product. Juicy and fibrous varieties are not quite suitable for canning. They are mostly used for making juice, squash, nectar, chutney and pickles.

The mango is one of the oldest tropical fruits and has been cultivated by man for over 1000 years, originating apparently in Indo-Burma region. to the large population of Asia, particularly Southern Asia and Malaysia, the mango plays the role as the major fruit of the region, much as the apple looms in importance in North America and Europe.

The fruit is eaten in its raw, fresh form when ripe. Unripened fruits are commonly used for preparing jellies, jams and preserves. Mango blends well with numerious processed foods, such as ice creams. The pulp of the fruit is soft and tasty (pequant). Some persons not subtle presence of a turpentine like characteristics in some varieties although the aroma is delicately pleasant. It is also used to prepare squash, nectar beverages etc.

Fruit Juices are prepared from fruits which have characteristic flavour,aroma and posses a palatable balance between acidity and sugar, blending of juices form 2 or more varieties of fruits is often affected to secure this balance. Mango, pineapple, grape-fruit, orange, apple, lemon are the most important fruits used for the preparation of fruit juice. Their production is comparatively limited because of the high prices and the grater popularity of synthetic and aerated drinks among a bulk of population. Different forms of fruit juices are given below:-

1. UNFERMENTED JUICE OR PURE FRUIT JUICE

This is a natural juice pressed out of a fruit and remains practically unaltered in its composition during its preparation and preservation.

2. FRUIT JUICE BEVERAGE

This is a fruit juice which is considerably altered in composition before consumption. It may be diluted before being served.

3. FERMENTED FRUIT BEVERAGES

This is a juice width has under gone alcoholic fermentation by yeast. The product contains varying quantities of alcohol e.g. grape wines and apple ciders.

4. FRUIT JUICE SQUASH

This consists essentially of strained juice containing moderate quantities of fruit pulp to which cone sugar is added for sweetening e.g. orange squash, lemon squash and mango squash.

5. FRUIT JUICE CORDIAL

This is sparkling, clear, sweetened fruit juice which all the pulp and other suspended materials have been completely eliminated e.g. lime cordial.

6. SHERBET OR SYRUP

This is clear sugar syrup which has been artificially flavoured e.g. sherbets of sandal, sengtra and almond etc.

7. FRUIT JUICE CONCENTRATE

This is a fruit juice which has been concentrated by the removal of water either by heat or by freezing. Carbonated beverage and other products are made form this.

Tomatoes are amongst the most widely grown crop in India. The largest production centers are in southern and central India-Principally the states of Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh and Maharashtra. Tomatoes are produced and processed during the two main seasons across much of India-August to October (Kharif) and December to April (rabi). Where conditions suit, tomatoes are also grown during the off-season (May to July) including under protected cultivation though given the low volumes of production, prices are often the highest during this period.

India is the world’s second largest tomato producer but processes less than 1% of its production. This impacts farmers by way of high postharvest losses and low returns during periods of market glut. Indian tomato based product manufacturers import significant quantities of tomato pulp and paste at high prices which also entails an import duty of 30%. Existing Indian paste and pulp makers are unable to operate their units at optimum capacities due to a lack of fresh tomato at the required volumes at the right price. Further, the types of tomatoes currently grown in India are generally less suitable for processing due to their low quality parameters for paste and pulp production. The overall result of these constraints is a loss of value to all stakeholders involved with tomato production and processing and its wider impact on local and regional economic development.

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]]> INTRODUCTION
1. UNFERMENTED JUICE OR PURE FRUIT JUICE
2. FRUIT JUICE BEVERAGE
3. FERMENTED FRUIT BEVERAGES
4. FRUIT JUICE SQUASH
5. FRUIT JUICE CORDIAL
6. SHERBET OR SYRUP
7. FRUIT JUICE CONCENTRATE
GINGER PASTE
USES AND APPLICATIONS OF MANGO PULP
MANGO JUICE
MANGO PULP & SLICES
PROPERTIES AND COMPOSITION OF MANGO
B.I.S. SPECIFICATIONS
SPECIFICATION OF ALPHONSO MANGO PULP
COMPOSITION OF TOMATO
COMPOSITION OF RIPE-TOMATO (PER 100 GM)
VITAMINS
USES AND APPLICATION OF TOMATO PURE/PULP
(I) TO MAKE TOMATO JUICE:-
(II) TOMATO KETCHUP MAKING
(III) TOMATO SOUP:-
(IV) TOMATO CHUTNEY:-
(V) TOMATO COCKTAIL:-
USES AND APPLICATION OF GINGER PASTE
USE GINGER PASTE
1. MIX INTO STIR-FRIES
2. PREPARE WITH FISH
3. INCORPORATE INTO DESSERTS
4. STEEP IN TEA
5. SPICE UP A COCKTAIL
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE
FOLLOWING VALUES:-
VERITIES OF GINGER
MARKET OVERVIEW OF MANGO PULP
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
INDIA FACTS AND FIGURES:
WEATHER CONDITIONS
ESTIMATES
PULP SUPPLY
EXPORT OF MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
MARKET OVERVIEW OF TOMATO PASTE
LEADING INDIAN TOMATO PASTE MAKERS AND PRODUCT MANUFACTURERS
CURRENT TRENDS
MARKET POSITION OF GINGER PASTE
BUILDING THE MARKET
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
DETAILED EXPORT DATA OF GINGER PASTE
PRESENT MANUFACTURING/EXPORTERS OF GINGER PASTE
OVERVIEW OF GINGER PROCESSING IN INDIA
NUTRIENT COMPOSITION
BENEFICIAL QUALITY OF GINGER
OVERVIEW OF PROCESSED FRUITS AND VEGETABLES
TOP 5 STATES CONTRIBUTING TO PROCESSED FRUITS AND VEGETABLES
INDICATIVE PROCESSING OPPORTUNITIES
OPPORTUNITIES IN FRUITS & VEGETABLES PROCESSING AT A GLANCE
EXPORTS
KEY STATES FOR TOP 5 FRUITS IN INDIA
MARKET POSITION OF FRUITS PULP
GROWING DEMAND FOR FRUIT PULP IN BABY FOOD AND ORGANIC FOOD
PRODUCTS TO BOOST REVENUE GROWTH OF THE GLOBAL FRUIT PULP MARKET
MAIN FACTORS DRIVING INCREASING ADOPTION OF FRUIT PULP ACROSS THE GLOBE
GLOBAL MARKET PROCESSING OF TOMATOES PROCESSING
2016 CALIFORNIA TOMATO PASTE PROCESSING CAPACITY
CANNED MANGO PULP
MANUFACTURING PROCESS OF MANGO PULP
WASHING / SORTING
CRUSHING AND DESTONING
THERMAL TREATMENT
CREAMING / FILTERING
DEAERATION
PASTEURIZATION/STERILIZATION
PACKAGING
MANUFACTURING PROCESS OF MANGO PULP (CFTRI PROCESS)
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
SYSTEMATIC FLOW SHEET OF MANGO PULP PRODUCTION
ESSENTIAL REQUIREMENTS
QUALITY STANDARDS
LAND
BUILDING
PLANT AND MACHINERY
RAW MATERIAL
CANS
WAGES & SALARIES
UTILITIES
WEIGHT PER PACK
STORAGE RECOMMENDATIONS
SHELF LIFE
MANGO PULP
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
AVAILABILITY OF MANGO
COMPARISON TABLE OF DIFFERENT VARIETIES OF MANGOES
AVERAGE CONSTITUENTS OF RAW MANGO
RAW MANGO
CARBOHYDRATES (GM)
PROCESSING DETAILS OF MANGO PULP
THE MANUFACTURING STEPS FOR MANGO PRODUCTS.
1. FRUIT SELECTION. SEVERAL REQUIREMENTS NEED TO BE MET:
2. WASHING
3. BLANCHING
4. PEELING AND CUTTING
5. PULPING
6. THERMAL TREATMENT
7. ADDITIVES
8. PACKING
9. COOLING
CHEMICAL PRESERVATIVES
LABELLING & LASING
STORAGE
QUALITY CONTROL
ABSENCE OF DEFECTS
FLAVOUR
MANUFACTURING PROCESS OF TOMATO PULP
THE VARIOUS STAGES ARE AS FOLLOWS:-
EFFECT OF STORAGE ON THE COLOUR AND SENSORY ATTRIBUTES
OF TOMATO PUREE
MATERIALS AND METHODS
PROCUREMENT OF MATERIAL
HOT WATER BLANCHING
STEAM BLANCHING
MICROWAVE BLANCHING
MANUFACTURING PROCESS IN DETAILED
TOMATO PRODUCTS
TOMATO JUICE
WASHING THE TRIMMING
CRUSHING
PULPING
HOT PULPING
EXTRACTION OF JUICE
CONTINUOUS SPIRAL PRESS
COLD PULPING
TOMATO PUREE
PREPARATION
PULP CONCENTRATION
OPEN COOKERS
VACUUM PAN
PULP CONSISTENCY
METHOD- 1
METHOD – II
THE END POINT
PACKING
TOMATO PASTE
QUALITY CONTROL
PROCESS FLOW DIAGRAM FOR TOMATO PUREE
TECHNICAL ASPECTS FOR TOMATO PROCESSING
TOMATO JUICE
TOMATO PUREE
TOMATO KETCHUP
FPO SPECIFICATION
OPERATION IN TOMATO PROCESSING UNIT
TOMATO PROCESSING FOR JUICE
TOMATO PROCESSING FOR KETCHUP
TOMATO PROCESSING FOR PULP
TOMATO PROCESSING FOR PUREE
FRUIT PULP PROCESSING AND ASPECTS FOR QUALITY MAINTENANCE
FORMULATION AND PROCESS OF GINGER PASTE
FORMULATION-1
FORMULATION-2
MANUFACTURING PROCESS OF GINGER PASTE
PROCESS FLOW DIAGRAM
PROCESS IN DETAILS
FORMULATION
PROCESS FLOW SHEET
GINGER PASTE PACKING MACHINE
FEATURES:
PROCESS OF DRIED GINGER
THE PROCESS FOR DRIED GINGER:
QUALITY ASSURANCE OF DRIED GINGER
GRADING
PACKAGING
STORAGE
PROCESSING OF GINGER
THE MATURITY STAGE AT THE TIME OF HARVEST
NATIVE PROPERTIES OF THE TYPE GROWN
CLEANING
SORTING
PEELING
SLICING
DRYING
GRADING AND PACKAGING
DRIED GINGER
GINGER POWDER
GINGER PASTE
GINGER SYRUP
GINGER OIL
GINGER OLEORESIN
CONVERSION OF FRESH GINGER TO DRY FORM
THE PRIMARY PRODUCTS OF GINGER RHIZOMES ARE:
PROCESSING OF FRESH GINGER:
PEELING METHOD FOR LARGE SCALE PRODUCTION
MAINLY TWO METHODS ARE FOLLOWED FOR GINGER PROCESSING:-
1. MANUAL HANDLING
2. MECHANICAL HANDLING
QUALITY CHARACTER REQUIREMENTS OF DRIED GINGER
FACTORS INFLUENCING GINGER QUALITY
MANUFACTURING PROCESS OF GUAVA PULP
PROCESS FLOW DIAGRAM OF GUAVA PULP
MANUFACTURING PROCESS OF PAPAYA PULP
MANUFACTURING PROCESS OF GINGER POWDER
PROCESS FLOW DIAGRAM
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
CAN FILLING:-
CLINCHING:-
EXHAUSTING:-
RETORTING OR PROCESSING:-
COOLING:-
LABELING AND STORING:-
SPECIFICATIONS OF LACQUERED TIN CANS
TYPES AND APPLICATIONS OF TIN CANS
BEANS OTHER THAN FRESH GREEN BEANS: BAKED BEANS IN GRAVY
TESTING OF CANS
MECHANICAL DEFECTS:-
SIZE OF CANS:-
PROCESS FLOW DIAGRAM OF MANGO PULP
ANALYSIS OF MARKETING MIX OF VARIOUS MANGO PULP BRANDS
IN SOUTH GUJARAT
MARKETING MIX:
TABLE : RANKING OF MANGO PULP BRANDS ON VARIOUS FACTORS
BY RETAILERS
TABLE AVERAGE ANNUAL SALES VOLUME OF DIFFERENT TYPE
OF RETAIL OUTLETS (TINS)
TABLE : VARIANTS OF MANGO PULP OFFERED
TABLE : MOST PREFERRED VARIETY OF MANGO PULP ACCORDING
TO RETAILERS
LIST OF BUYERS
SUPPLIERS OF RAW MATERIALS
CANS (PACKAGING MATERIALS)
MANGOES AND OTHER FRUITS & SUGAR IS AVAILABLE ALL OVER INDIA
AND THEY CAN BE PURCHASED FROM ANY MARKET OR LOCALLY SUPPLIERS.
CITRIC ACID
FOOD PRESERVATIVE
SUPPLIERS OF PLANT AND MACHINERIES
FRUIT PROCESSING PLANT
FOOD PACKAGING MACHINES
BOILERS
SEAMING MACHINES
LABEL PRINTING MACHINES
TANKS
SUPPLIERS OF PLANT & MACHINERIES FOR GINGER PASTE AND POWDER
SUPPLIERS OF PLANT & MACHINERIES (IMPORTED)
RAW MATERIAL CALCULATION
MANGO PROCESSING FOR 3 MONTHS
TOMATO PROCESSING FOR 6 MONTHS
OTHER FRUIT PROCESSING FOR 3 MONTHS
GINGER PROCESSING (SEPARATELY)
GINGER PASTE
GINGER POWDER

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

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]]> AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY

FOOD LAWS

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

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

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

POTATO CHIPS

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

READY TO EAT PROTEIN RICH FOOD BARS

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

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

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

IQF FREEZING AND APPLICATION

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

FOOD CANNING

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

FRUITS CANNING TECHNOLOGY

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

PREPARATION OF FRUIT JUICES, SQUASHES & CORDIALS

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

TECHNOLOGY OF VEGETABLES CANNING

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

POULTRY PROCESSING

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

AQUA FARM

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

PULSE PRODUCTION

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

PRODUCTION PROCESS OF LARGE CARDAMOM

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

RICE-FISH POULTRY FARMING

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

ORGANIZED DAIRY FARMS

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

POLYHOUSE  TECHNOLOGY FOR PRODUCTION OF VEGETABLES

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

PRODUCTIVITY OF GOATS

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

CONTINUOUS PROCESSING OF RTD TEA AND COFFEE BEVERAGES

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

COLD CHAIN SUPPLY

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

PROCESSING AND PRESERVATION OF FISH

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

UHT PLANT FOR MILK IN ASEPTIC POUCHES

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

PLANT ECONOMICS OF AQUACULTURE SHRIMP FARMING

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

PLANT ECONOMICS OF CANNING AND PRESERVATION OF VEGETABLES

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

PLANT ECONOMICS OF CANNING OF FRUITS AND VEGETABLES

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

PLANT ECONOMICS OF COLD  SUPPLY CHAIN 

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

PLANT ECONOMICS OF DAIRY FARMING (BUFFALOES KUNDI)

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

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

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

PLANT ECONOMICS OF FROZEN FOOD BY IQF TECHNOLOGY

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

PLANT ECONOMICS OF FRUIT JUICE IN TETRAPACK

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

PLANT ECONOMICS OF GRAM DALL/PULSE MILL 

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

PLANT ECONOMICS OF GREEN  HOUSE/POLY HOUSE

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

PLANT ECONOMICS OF MANGO PULP

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

PLANT ECONOMICS OF NAMKEENS (KURKURE TYPE SNACK FOOD)

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

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

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

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

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

PLANT ECONOMICS OF POULTRY AND HATCHERY FARMING

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

PLANT ECONOMICS OF PROTEIN FROM SOYABEAN 

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

PLANT ECONOMICS OF READY TO EAT FOODS IN TETRA PACKS

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

PLANT ECONOMICS OF RICE SORTING/GRADING PLANT 

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

PLANT ECONOMICS OF SEEDS GRADING AND PROCESSING 

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

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

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

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

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]]> Mango powder and other freeze dried products https://projectreports.eiriindia.org/product/mango-powder-freeze-dried-products/ Thu, 10 Oct 2013 12:42:58 +0000 http://projectreports.eiriindia.org/?post_type=product&p=119 Mango (mangifera indica. L) is the most important fruit of asia And its total production currently ranks fifth among the major Fruit crops, world wide, after banana and plantains. The Nutritional importance of mango is mainly due to its b-carotene Content, which ranges from 800- 13000mg/100g of mango depending On the cultivars. India is also one of the largest producers and Consumers of dry mango powder. Andhra pradesh and uttar pradesh Are one of the major states to produce mango powder. Mango powder Is a dried spice, extensively used for its taste and flavor in Different cuisines . It is obtained by drying unripe mangoes and Then grinding them finely into a powder. Such practices in indian Villages are useful to reduce future losses of ripen mango after Huge production. It is used for its tangy flavor and a slight Tropical aroma. Solar energy was available for 8 to 9 months in A year with average 7-8 sunshine hours. The average solar energy Ranged between 450-500 cal/cm2-day. The average lowest Temperature was 150c and average highest temperature was 350c. The use of solar technology has often been suggested for the Dried fruit industry both to reduce energy costs and economically Speed up drying which would be beneficial to final quality. The Only alternative available is solar drying, which is most Important techniques of food preservation. To reduce the Processing losses during the drying and to retain the quality of Dried product, it is necessary to dry such fruit in the close Chamber which preventing product from dust, insect, larva, birds And animal.

Project Report covers:

  • Introduction
  • Uses and Applications
  • Properties
  • Market Survey with future aspects
  • Present Manufacturers
  • B.I.S. Specifications
  • Manufacturing Process with Formulae
  • Plant Layout
  • 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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