Non Alcoholic Beverages – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Sat, 01 Jun 2019 04:04:00 +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 Non Alcoholic Beverages – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 Technology Of Carbonated Drinks And Non-Carbonated Beverages With Formulations (A Complete Technology Book On Non-Alcoholic Beverages) https://projectreports.eiriindia.org/product/technology-carbonated-drinks-non-carbonated-beverages-formulations-complete-technology-book-non-alcoholic-beverages/ Mon, 20 Mar 2017 12:45:30 +0000 http://projectreports.eiriindia.org/?post_type=product&p=7659 The book covers  Processing of Fruit and Juice with their Types, Basics and Harvesting, Squashes Technology from Papaya, Banana and Carrot, Processing Technology of Fruit Processing and Juice Making Units,  Carbonated Soft Drinks , Acidulants,  Carbonated Drinks Manufacturing  Formula and Composition, Coca-Cola Type Formula,  Orange Drink, Soft Drinks Manufacture (Sunkist), Sierra Mist Lemon Lime Flavoured Drink,  Non-alcoholic beverage from sweet potato (lpomoea batatas L), Non-alcoholic Beverage made of Residues from King Palm,  Low Alcoholic Self carbobated Fermented Beverage,  Non carbonated Beverages, Flavors used in Non carbonated Beverages,  Microbiological Spoilage,  Syrup Preparation and Syrup Room Operations,  Filling Technology using Carbon Dioxide and Carbonation, Modern Filling Systems for Carbonated Soft Drinks, Can filling , Production Systems, Plant Economics of Carbonated Beverages,  Plant Economics of Cold/Soft Drinks, Plant Economics of Essence for Food,  Plant Economics of Flavours Manufacturings, Plant Economics of Fruit Juice in Tetrapack, Plant Economics of Jam, Jellies, Fruit Juice and Allied Products,  Plant Economics of Lemon Squash, Lime Squash, Lime Cordial,  Plant Economics of Liquid Flavours to Powder Form, Plant Economics of Packaged Drinking Water, Plant Economics of Orange Juice, Plant Economics of Soft Drink Concentrate,  Plant Economics of Soft Drinks (Non-Carbonated), Plant Economics of Squashes (Liquid & Powder).

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PROCESSING OF FRUIT  AND JUICE WITH THEIR TYPES, BASICS AND HARVESTING
  • Fruit types
  • The structure of the soft fruits
  • Apple (ripe fruit)
  • A typical stone fruit or drupe, e.g. the damson (Prunus) and structure of a ripe apple (Malus)
  • The basics of plant reproduction and fruit formation
  • Component parts of a typical citrus fruit
  • Respiration climacteric
  • Fruit types for processing
  • Details on fruit juice processing
  • Use  of centrifuges in processing
  • Clarifying decanter (horizontal scroll centrifuge)
  • Horizontal rotary press, Universal Fruit Press HP5000
  • Enzymes in fruit juice processing
  • Self cleaning clarifier
  • Extraction Process of citrus juices
  • Juice concentration by evaporation Method
  • Range of product concentrations technically attainable from depectinised juices
  • Flow diagram of the fruit juice concentration process
  • Volatile components
  • Rising film evaporator
  • Spinning cone column
  • Spinning cone column
  • Composition of fruit juice volatiles
  • Quality issues
  • Absolute requirements
  • Other quality considerations
SQUASHES TECHNOLOGY FROM PAPAYA, BANANA AND CARROT
  • Formulations of the squashes
PROCESSING TECHNOLOGY OF FRUIT PROCESSING  AND JUICE MAKING UNITS
  • Fruit and Vegetables as Raw Materials
  • Structure of the grape
  • Section through the grape
  • qanatomy of apple tissue
  • Fruit and vegetable juice
  • Manufacturing Process of Fruit and Berry Juices
  • Eccentric screw pump with force feed and connected macerator
  • GEA Westfalia Separator frupex line
  • Grape juice Process
  • Making date syrup
  • Processing dates/plums into juice
  • Description of line
  • Manufacturing Process for making dried plums into juice
  • Process for making cherries into juice
  • Process for making blackcurrent juice
  • Currants and strawberries as examples of berry fruits
  • Manufacture of puree
  • Tropical Fruits
  • Production diagram for making juice and purees from apricots
  • Mill juice production
  • Production of Vegetable juices
  • Process for making clear banana juice
  • Production diagram for producing juice from pomegranates
  • Pomace from decanter
  • Producing beetroot juice
  • Process for producing carrot juice
  • Process for making vegetable pulp concentrate
CARBONATED SOFT DRINKS 
  • Process and formulation of carbonated soft drinks
  • Water treatment
  • Water impurities and their effect
  • Diagram of a water treatment  process using rapid coagulation
ACIDULANTS
  • Citric acid
  • Acidulants used in beverage formulations
  • Tartaric acid
  • Palate acidity equivalents
  • Phosphoric acid
  • Lactic acid
  • Acetic acid
  • Malic acid
  • Fumaric acid
  • Ascorbic acid
  • Flavourings
  • Water miscible flavourings
  • Example of a water miscible flavouring peach
  • Colours
  • Cloud and flavour emulsions
  • Preservatives
  • Artificial (synthetic) colours permitted in soft drinks to a maximum level of 100 mg/1
  • Permitted food colourings derived from natural sources (EU Directive 94/36/EC)
  • Preservatives and their salts
CARBONATED DRINKS MANUFACTURING FORMULA AND COMPOSITION 
  • Sprite Type
  • Fenda Type
  • Cola Typa
  • Taste Orange
  • Litchy Type
  • Strawberry Type
  • Ingredient formulae for flavourings used in the notional pine apple and grapefruit crush (litres)
COCA-COLA TYPE FORMULA
  • Ingredients
  • History
  • Purported secret recipes
  • Merory recipe
  • Beal/This American Life recipe
ORANGE DRINK
  • Ingredients in Kool Aid and Tang orange  flavored drink mixes, in order of decreasing quantity
  • Object
  • Nutritional values of Kool-Aid and Tang Vitamin and mineral values are reported as percent daily values based on a 2,000 calorie diet
  • Ingredients and quantities used to prepare 8 ounces (250 ml) or orange flavored drink
  • Materials Needed
SOFT DRINKS MANUFACTURE (SUNKIST)
  • Ingredients
SIERRA MIST LEMON LIME FLAVOURED DRINK
  • Composition
NON ALCOHOLIC BEVERAGE FROM SWEET POTATO (LPOMOEA BATATAS L.)
  • Materials and methods
  • Results and Discussion
  • Characteristics of sweet potato non alcoholic beverage
  • Mean Score for sensory evaluation of beverage samples
NON ALCOHOLIC BEVERAGE MADE OF RESIDUES FROM KING PALM
  • Materials and methods
  • Centesimal composition and minerals in king palm leaf sheath juice
  • Centesimal composition
  • Minerals
  • Results and discussion
  • Phenolic compounds in juice from leaf sheath of king palm
  • Overall acceptability and frequency of consumption for two formulations  of non alcoholic beverage from frozen king palm leaf sheath juice
LOW ALCOHOLIC SELF CARBONATED FERMENTED BEVERAGE 
  • Low Alcoholic Self carbonated Fermented Beverage
  • Material and Methods
  • Results and Discussion
  • Percentage homology of yeast isolate based on nucleotride sequence
  • Effect of blending  on sensory scores of low alcoholic self carbonated beverage
  • Effect of storage on physico chemical characteristic of low alcoholic self carbonated carrot lemon (3.1) beverage
NON-CARBONATED BEVERAGES
  • Dilutable beverages 1964 UK reserved descriptions for dilutable fruit drinks
  • Principal ingredients of dilutable soft drinks
  • Fruit components
  • Typical concentrated juices and comminutes for manufacturing dilutable drinks
  • Simplified outline process for citrus comminute production
  • Carbohydrates
  • Comparison of degrees Brix, degrees Baume and physical characteristics of carbohydrate syrups
  • Comparison of carbohydrate sweeteners
  • Comparison of intense sweeteners
  • Other ingredients
  • Preservative levels
  • Convenient conversions for preservative materials
  • Manufacturing operations
  • Process for manufacture of dilutables
  • Pasteurisation
  • Homogenisation
  • Filling and packaging
  • Product range
  • Ready to drink non carbonated products
  • Formulations
  • Special problems
  • Manufacturing and packing
  • Packaging types
  • Fruit juices and nectars
  • Normal manufacturing and packing processes for  aseptic and non aseptic products
  • Flash pasteurisation
  • In-packi pasteurisation
  • Hot filling
  • High pressure pasteurisation
  • Packaging
  • Cans
  • Bulk packs
FLAVORS USED IN NON CARBONATED BEVERAGES
  • Tea
  • Chlorogenic acid and its analogues
  • Coffee
  • Citrus and Citrus Derived Beverages
  • Flavonoid glycoside, Rutin
  • Other Fruit Based Beverages
  • Key sulfur volatiles in fruits
  • S-sinapyl glutathione peptide from pine apple
  • Miscellaneous
  • Key Non volatile constituents of Energy  Drinks
  • Resveratrol structure
MICROBIOLOGICAL SPOILAGE 
  • Bottled waters
  • Examples of identified microrganisms isolated from bottled waters
  • Control of contaminations
  • Carbonation
  • Soft drinkis and alcoholic beverages
  • manufacture of soft drinks
  • Categories and typical properties of soft drinks
  • Soft drink manufacturing processes
  • Ingredients and manufacture of alcoholic beverages
  • Examples of alcoholic beverages produced in a brewery environment
  • Blended products not involving a yeast  fermentation
  • Traditional type  ciders
  • Spoilage microbes in soft drinks
  • Yeasts and soft drink spoilage
  • Examples of metabolities and quality changes associated with common spoilage microbes
  • Examples of yeast species found in soft drink factory environments
SYRUP PREPARATION AND SYRUP ROOM OPERATIONS 
  • Poor pipe joint
  • Syrup composition
  • Syrup rooms and proportioning systems
  • Mojonnier system
  • The modern syrup room
  • Volumetric flow meter system
  • Mass flow meter skid
  • Continuous blending system
  • Valve matrix
  • Pigging system schematic
  • Instrumentation
  • Sugar
  • Tanker unloading bulk sugar
  • Sugar dissolving system
  • Pre mixes
  • Pasteurisation
  • Tunnel pasteuriser
  • Convection flow in a can during tunnel pasteurisation
  • Time temperature graph for a tunnel pasteuriser
  • CIP system schematic
  • Syrup room building design
  • Schematic of a syrup mixer and carbonator
  • Future developments
  • Flash pasteuriser exploded drawing
FILLING TECHNOLOGY USING CARBON DIOXIDE AND CARBONATION
  • Carbonated bubble
  • Carbon dioxide
  • Carbon dioxide phase diagram
  • Production of carton dioxide
  • Fermentation
  • Various carbon dioxide production systems
  • Typical carbon dioxide fermentation recovery system
  • Carbon dioxide production by flue gas recovery
  • Membrane CO2 recovery system
  • Commodity specification for carbon dioxide
  • Possible trace impurities by source type (excluding air, gases and water)
  • Carbon dioxide delivery schematic
  • Carbonation
  • Refrigerated carbonation system
  • Carbonation systems
  • Typical carbonation system
  • Simple in line caronator
  • Bubble growth
  • Principles of gravity filling
  • Gravity filling cycle
  • Couner pressure filling cycle diagram
  • Bottle evacuation
  • Counter pressure filling cycle
  • Infeed worm & starwheel
  • Filler bowl level control
MODERN FILLING SYSTEMS FOR CARBONATED SOFT DRINKS
  • De-aerator & carbonator
  • Carbon dioxide solubility in water
  • Krones VKPV-CF counter pressure filler
  • Level filling
  • Mechanically operated valve
  • Mechanical filling valve with pneumatic control
  • Filling valve pneumatically actuated with level probe
  • Glass bottle filling
  • Decelerating bottle stop
  • Bottle transfer in filler
  • Bottle lifters
  • CO2 flushing
  • PET (polyethylene terephthalate) bottle filling
  • Full PET bottle conveying
  • Bottles on the filler carousel sealed against centring bel
  • Two views of air veying empty PET bottles
  • Emply PET bottle transfer into the filler
  • Filler carousel
  • Neck lifts
CAN FILLING 
  • The volumetric can (VOC) filler
  • Filler bowl level control
  • System expansion the VOC-C can filler
  • Product level and pressure control system in a freestanding product tank
  • Filling
  • Snifting
  • Recharging the metering chamber
  • CIP cleaning
  • CIP cleaning phase All areas that could be in contact with product are cleaned with a continuous flow during the CIP cycle
PRODUCTION SYSTEMS
  • Philosophy of line layouts
  • Glass bottle filling lines
  • Accumulating conveyor designs
  • Structure of a typical PET bottle compact filling line
  • Typical returnable glass production line schematic
  • Robot palletiser
  • Empty bottle inspection principles
  • Bottle jetting action by rotating cross flow spray nozzles
  • Can filling lines
  • typical can line
  • PET bottle filling lines
PLANT ECONOMICS OF CARBONATED BEVERAGES 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF COLD/SOFT DRINKS
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF ESSENCE FOR FOOD 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF FLAVOURS MANUFACTURINGS 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF FRUIT JUICE IN TETRAPACK
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF JAM, JELLIES, FRUIT JUICE AND ALLIED PRODUCTS
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF LEMON SQUASH, LIME SQUASH, LIME CORDIAL
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF LIQUID FLAVOURS TO POWDER FORM
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF PACKAGED DRINKING WATER 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF ORANGE JUICE 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF SOFT DRINK CONCENTRATE 
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF SOFT DRINKS (NON-CARBONATED)
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PLANT ECONOMICS OF SQUASHES (LIQUID & POWDER)
  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

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]]> Modern Technology of Food Additives, Sweeteners and Food Emulsifiers https://projectreports.eiriindia.org/product/technology-food-additives-sweeteners-food-emulsifiers/ Tue, 25 Mar 2014 08:30:00 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1553 The book Modern Technology of Food Additives, Sweeteners and Food Emulsifiers  covers  Product Information, Biochemical Pathways for the Production of Flavour Compounds in Cheeses during Ripening, Sweetner (Natural Mixed), Artificial Sweeteners, Alternative Sweeteners, Stevia (Stevia rebaudiana) a Bio sweetener, Profiles of Sweeteners in Aqueous Solutions, Effect of Different Sweeteners in Low Calorie Yogurts, Effect of Dietetic Sweeteners on the Quality of Cookies, Rosogolla with Alternative Sweetener, Carbohydrate and Intense Sweeteners, Additives (Character), Food Additive, Food Additive having Carraghenate, Allium Thiosulinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation,  Hydrocolloids in Food Industry, Xanthan Gum, Guar Foaming Albumin A Foam Stabillizer, Stabilizer Blends and their importance in ice cream industry, Evaluation of Gelling Properties of Tamarind Seed, Lecithin, the Multipurpose Emulsifier for Foods, Significance of emulsifiers and Hydrocolloids in Bakery Industry, Emulsifier of Food , Hydrated Emulsifier, Powder Emulsifier, Biocompatible emulsifier, Starches as Thickeners.

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]]> The book Modern Technology of Food Additives, Sweeteners and Food Emulsifiers  covers  Product Information, Biochemical Pathways for the Production of Flavour Compounds in Cheeses during Ripening, Sweetner (Natural Mixed), Artificial Sweeteners, Alternative Sweeteners, Stevia (Stevia rebaudiana) a Bio sweetener, Profiles of Sweeteners in Aqueous Solutions, Effect of Different Sweeteners in Low Calorie Yogurts, Effect of Dietetic Sweeteners on the Quality of Cookies, Rosogolla with Alternative Sweetener, Carbohydrate and Intense Sweeteners, Additives (Character), Food Additive, Food Additive having Carraghenate, Allium Thiosulinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation,  Hydrocolloids in Food Industry, Xanthan Gum, Guar Foaming Albumin A Foam Stabillizer, Stabilizer Blends and their importance in ice cream industry, Evaluation of Gelling Properties of Tamarind Seed, Lecithin, the Multipurpose Emulsifier for Foods, Significance of emulsifiers and Hydrocolloids in Bakery Industry, Emulsifier of Food , Hydrated Emulsifier, Powder Emulsifier, Biocompatible emulsifier, Starches as Thickeners.

 

PRODUCT INFORMATION

Why are food additives used?
Where do food additives come from?
Plant sources
Nature-identical products
Modified Natural Substances
Man made products
How is the safety of food additives evaluated in the European Union?
Intolerance to food additives
Categories
Acids
Acidity regulators
Articaking agents
Antifoaming agents
Antioxidants
Bulking agents
Food coloring
Color retention agents
Emulsifiers
Flavors
Flavor enhancers
Flour treatment agents
Glazing agents
Humectants
Tracer gas
Preservatives
Stabilizers
Sweeteners
Tickeners
Sweeteners
Artificial or intense sweeteners
Bulk sweeteners
Sweeteners in food
Slimming and Sweeteners
Emulsifiers
What are emulsions
Emulsifiers in food
How Emulsifiers Work
Origin and manufacture of emulsifiers

BIOCHEMICAL PATHWAYS FOR THE PRODUCTION OF FLAVOUR COMPOUNDS IN
CHEESES DURING RIPENING

Metabolism of lactose, lactate and citrate
D-(+)Lactate
L-(+)-Lactate
Lipolysis and metabolism of fatty acids
Proteolysis and related events
Bitterness and other off flavours
Calabolism of Amino Acids and Related Events
Production of amines and pyrazines
Deamination and formation of neutral or acidic compounds
Transamination, the Strecker reaction and production of aldehydes
Catabolism of sulphur amino acids
Catabolism of phenylalanine, tyrosine and tryptophan
Catablism of arginine, aspartate, glutamate, andthreonine
Catabolism of branched chainamino acids
Conclusion

SWEETNER (NATURAL MIXED)

ARTIFICIAL SWEETENERS

Sucrose to glucose forenergy
Sugar Substitutes Sweeteners
Sweet Taste Is There A Distinction Between Artificial or Natural?
Research, regulation and the FDA-current approved artificial sweeteners
Neotame
Alternative Sweeteners
Future Sweeteners

ALTERNATIVE SWEETENERS

Cyclamate
Aspartame
Neohesperidan Dihydrochalcone
Miraculin
Monellin
Thaumatin I,II

STEVIA (STEVIA REBAUDIANA) A BIOSWEETENER)

Chemical constituents
Proximate composition of Stevia
Physiological and pharmacological actions
Human studies
Cariogenic and mutagenic effects
Stevia products
Medicinal values
Uses of Stevia
Conclusion

PROFILES OF SWEETENERS IN AQUEOUS SOLUTIONS

Material and Methods
Statistical Analysis
Results and Discussion
Conclusions

EFFECT OF DIFFERENT SWEETENERS IN LOW CALORIE YOGURTS

Artificial Sweeteners
Types of Artificial sweeteners
Aspartame
Acesulfame aspartame
Saccharin
Cyclamate
Sucratose
Accepted daily intake
Final Considerations

EFFECT OF DIETETIC SWEETENERS ON THE QUALITY  OF  COOKIES

Materials and Methods
Procurement of samples
Proximate analysis of wheat flour
Preparation of cookies
Analysis of cookies
Physical analysis
Sensory evaluation
Chemical analysis
Gross energy value
Statistical analysis
Results and Discussion
Chemical composition of wheat flour
Sensory evaluation of cookies
Physical tests of cookies
Chemical analysis of cookies
Calorific value of cookies
Conclusion

ROSOGOLLA WITH ALTERNATIVE SWEETENER

Materials and Methods
Preparation of Coagulant for Chhana
Preparation of Chhana for Rosogolla
Preparation of Control Rosogolla
Preparation of Experimental Rosogolla
Physico-Chemical Analysis
Sensory Evaluation
Consumer Preference
Cost Estimation
Experimental Design
Results And Discussion
Texture Analysis of Rosogolla
Hardness
Cohesiveness
Springiness
Gumminess
Chewiness
Yield of Rosogolla
Colour Score
Flavour Score
Taste Score
Mouthfeel
Overall Acceptibility
Shelf life Report
Cost Estimation
Conclusion

CARBOHYDRATE AND INTENSE SWEETENERS

Carbohydrate sweeteners
Sucrose
Glucose syrups/highfructose glucose syrups
Fructose (levulose)
Overview-Intense sweeteners
Sweetener approval
Labelling
Main intense sweeteners in use in soft drinks
Stability
Temperature
Phenylketonuria
Regulatory
Salt of aspartame and acesulfame
Alitame
Cyclamate
Sucralose
Neotame
Saccharin
Stevioside
New sweeteners/bulking agents used in soft drinks
The  future

ADDITIVES (CHARACTER)

Antioxidants
Antioxidants
Preservatives
Emulsifiers and Stabilizers
Food Colours
Some Dyestuff Food Colours in Current use
Natural or Nature Identical Food Colours
Natural Colors for Beverages
Flavour Components of Herbs and Spices
Sequestrants
Anticaking agents
Acids, Buffers, and Bases
Humectants
Firming and Crisping
Agents
Sweeteners
Enzymes
Nutritive Additives
Vitamins
Trace Elements
Minerals
Essential Amino Acids
Essential Amino Acids
Essential Amino Acids
Flour and Bread Additives

FOOD ADDITIVE

Classification of food additives
Acidity regulator
Anti-caking agents
Antifoaming agents
Antioxidants
Some popular antioxidant foods
Antioxidant vitamins
Ascrbic acid -E300
Antioxidants benefits
Bulking agents
Colour retention agents
Colouring
Emulsifiers
Emulsifying salt
Firming agents
Flavors
Flavor enhancers
Flour treatment agents
Food acids
Gelling agents
Glazing agents
Humectants
Mineral salts
Preservatives
Propellants
Seasonings
Sequestrants
Stabilizers
Sweeteners
Commonly used sweeteners
Thickeners
Tracer gas
Vegetable gums
‘E’ numbering
Dangers of fod additives and preservatives
Effects of food additives
Cytotoxic effects of food additives
Food additives and safety
Conclusion
Colour additive to avoid
Flavourings & sweeteners to avoid

FOOD ADDITIVE HAVING CARRAGHENATE

Preparation of an Additive Subject of the method
Preparing a Fine  Paste
Preparation of a Paste

ALLIUM THIOSULFINATES CHEMISTRY, BIOLOGICAL PROPERTIES AND THEIR POTENTIAL UTILIZATION IN FOOD PRESERVATION

Chemical Structure and Biosynthesis of Thiosulfinates
Chemical Structure of Other Organosulfur Compounds
Antibacterial Properties
Antifungar Properties
Antioxidant Properties
Concluding Remarks

HYDROCOLLOIDS IN FOOD INDUSTRY

Functional properties
Viscosity enhancing or thickening properties
Gelling properties
Surface activity and emulsifying properties
Hydrocolloids as edible films and coatings
Hydrocolloids as fat replacers
Origins and structures of hydrocolloids
Plant hydrocolloids
Hemicelluloses
b-DGlucans
Pectins
Exudate gums
Gum arabic
Tragacanth gum
Gum karaya
Gum ghatti
Mucilage gums
Psyllium gum
Yellow mustard mucilage
Flaxseed mucilage
Fructans
Seaweed hydrocolloids
Alginates
Carrageenans
Agar
Microbial hydrocolloids
Xanthan gum
Pullulan
Gellan gum
Animal hydrocolloids
Chitin and chitosa
Gelatin
Chemiclly modified hydrocolloids
Hydrocolloids in the production of special products
Soft gelatin capsules
Liquid core capsules
Jelly like foods
Fruit products
Frozen product
Candies
Fabricated foods
Health benefits of hydrocolloids
Hydrocolloid and the risk of cardiovascular disease (CVD)
Hydrocolloids and type 2 diabetes
Hydrocolloids as laxative and antidiarrhea

XANTHAN GUM

Chemistry and Structure of Xanthan Gum
Toxicology, safety and regulatry Status
Prperties of Xanthan Gum
Xanthan gm in food Applications
Bakery Products
Beverages
Dairy
Dressings
Pet Food
Syrups, Toppings, Relishes and Sauces

GUAR FOAMING ALBUMIN A FOAM STABILIZER

Materials and methods
Materials
Foaming  Studies
Bubble size measurement
Enzyme-linked immunosorbent assay
Results and discussion
Effect of Nacl addition
Bubble size distribution
Immunological analysis

STABILIZER BLENDS AND THEIR IMPORTANCE IN ICE CREAM INDUSTRY

Formulation of Different Stabilizer Blends
Gelatin
Guar Gum
Locust Bean Gum
Carrageenan
Alginates
Xanthan Gum
Relationship Between ice cream composition and stabilizer concentration

EVALUATION OF GELLING PROPERTIES OF TAMARIND SEED

Materials and methods
Extraction of mucilage from tamarind seeds
Phytochemical Examination
Physicochemical characterization of mucilage
Determination of viscosity
Characterization of TSP
Evaluation of gelling property of the gels
Results and Discussions
Phytochemical characterization of TSP
Spectroscopy analysis
Conclusion

LECITHIN, THE MULTIPURPOSE EMULSIFIER FOR FOODS

The Occurrence in Living Matter
The Extraction of Lecithin by Man
The Practical Use of Lecithin by Man
The Return of Lecithin to Liing Matter

SIGNIFICANCE OF EMULSIFIERS AND HYDROCOLLOIDS IN BAKERY INDUSTRY

Emulsifiers
Role of emulisifiers in manufacture of baked goods
Bakery applications of selected emulsifiers
Hydrocoloids
Role of hydrocolloids in manufacture of baked goods
Bakery applications of selected hydrocolloids
Tree gum exudates
Algal sources
Seeds
Microbial sources
Modified polysaccharides
Animal sources
Conclusion

EMULSIFIER OF FOOD

Preparation

HYDRATED EMULSIFIER

Method 1
Method 2
Method 3

POWDER EMULSIFIER

Specific Embodiments of the method
Conclusions

BIOCOMPATIBLE EMULSIFIER

STARCHES AS THICKENERS

Materials and methods
Starches
Preparation and frozen storage of the white sauces
Rheological behaviour
Linear viscoelastic properties of white sauces
Syneresis of white sauces
Data treatment
Results and discussion
Starch pasting properties in the white sauces
Starch source
shearing speed
Linear viscoelastic properties
Freshly prepared sauces
Freeze/thaw stability of sauces
Sauce syneresis
Conclusion

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]]> Start Your Own Coffee and Coffee Processing (HandBook) https://projectreports.eiriindia.org/product/start-coffee-coffee-processing/ Tue, 25 Mar 2014 08:18:42 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1549 The book Start Your Own Coffee and Coffee Processing covers Coffee, Coffee processing, Coffee Roasting, Grinding and Packing, Processing of Coffee , Pollution Control in Coffee Processing, Freeze Drying Coffee Manufacturing unit (Processing) & Packaging in Glass Jars, Coffee Plantation, Instant Tea and Coffee (Premixed with Sugar and Milk), Tea & Coffee processing and Packaging, Instant Coffee, Coffee Roasting of Green Coffee beans.

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]]> The book Start Your Own Coffee and Coffee Processing covers Coffee, Coffee processing, Coffee Roasting, Grinding and Packing, Processing of Coffee , Pollution Control in Coffee Processing, Freeze Drying Coffee Manufacturing unit (Processing) & Packaging in Glass Jars, Coffee Plantation, Instant Tea and Coffee (Premixed with Sugar and Milk), Tea & Coffee processing and Packaging, Instant Coffee, Coffee Roasting of Green Coffee beans.

 

COFFEE

Introduction
Climate
Soil
Varieties
Old chiks
Coorgs
Kents
Robusta
Nursery Raising and Planting
Seed and sowing
Collection and preparation of seed
Site
Seed bed
Sowing
Basket nursery
After care of seedlings
Planning and preparation of  land
Contour planting
Formation of terraces
Spacing
Pits planting inthe field
Planting shade trees
Plantation Management
After care of planting
Soil management
Digging
Soil stirring
Trenching
Mulching
Shade Management
Weed Control
Irrigation
Liming
Fertilizers and Manures
Method of application
Foliar application
Training and pruning
Disease and Pest Control
Diseases
Leaf rust
Control
Black rot or Koleroga
Control
Anthracnose
Radcliffe disease
Control
Stalk rot of berries and leaves
Control
Brown blight
Control
Root rot
Stump rot or brown root rot
Control
Wilt or fussrial root rot
Control
Berry blotch
Control
Pests
White stem borer
Control
Mealy bugs
Control
Hairy caterpillar
Green bug
Control
Short hole borer
Control
Nematodes
Harvesting
Processing
Storage

COFFEE PROCESSING

Product Introduction
Botany
Processing
Harvesting
Preparation of Parchment Coffee
Classification
Pulping
Demucilaging and Washing
Chemical Characteristics of Fermentation
Natural Fermentation
Treatment with Alkali
Enzymatic Removal of Mucilage
Attrition Method
Post fermentation Soaking
Speed of Processing
Preparation of Cherry Coffee
Drying
Sun Drying
Machine Drying
Hulling
Polishing, Grading, and Sorting
Polishing
Grading
Sorting
Packing and Storage
Products
Roasted and Ground Coffee
Roasting Equipment
Grinding
Chemical Characteristics of Coffee
Moisture
Nitrogenous Compounds
Chlorogenic Acid
Coffee Oil
Coffee Aroma and Volatile Compounds
Changes During Roasting
Brewing of Coffee
Cup Tasting of Coffee
Acidity and Sourness
Bitterness
Astringency
Staling
Soluble Coffee
Slurry Method
Percolation Method
Wetting
Extraction
Hydrolysis
Extraction Equipment
Drying of Coffee Extract
Spray drying
Freeze Drying of Coffee
Aromatization of Soluble Coffee Powder
Agglomeration Technique
Other Convenience Products
Liquid Coffee
Coffee Brew Concentrate
Additives Used in Coffee
Ready Mix Coffee Beverage
Monsooned Coffee
Coffee Paste
Fortified Coffee Beverages
Coffee Brewing Bag
Decaffeinated Coffee
Decaffeinated Coffee
Decaffeination Using  Organic Solvents
Water Decaffeination
Decaffeination Employing Supercritical Carbon Dioxide
Decaffeinated Soluble Coffee
Health Coffees
Carbonated Coffee
Espresso Coffee

COFFEE ROASTING, GRINDING AND PACKING

Production Description and Application
Raw and Auxiliary Materials
Production Process
Machinery and Equipment

PROCESSING OF COFFEE

Preparation of Parchment Coffee
Pulping
Demucilaging & Washing
Natural Fermentation
Treatment with Alkali Enzymatic Removal of Mucilage
Removal of Mucilage by Friction
Drying
Preparation of Cherry Coffee
Curing Works
Instant Coffee Selection of Units for In-depth Studies

POLLUTION CONTROL IN COFFEE PROCESSING

General
Instant Coffee Manufacturing plant
Waste Water  treatment practices
Air Pollution and its Control
Waste Water Treatment Method
Waste Water Treatment Methods Used in other Countries
Pollution Issues and its Control in Coffee Curing works
Suggested Method of Treatment of Waste Water
Quality of Raw Waste Water
Treatment objectives

FREEZE DRYING COFFEE MANUFACTURING UNIT (PROCESSING) & PACKAGING IN GLASS JARS

Introduction
Freeze Drying Coffee
Coffee Growing and processing
Manufacturing Process of Freeze Drying Coffee Processing and Packaging
Plant Economics of Freeze drying Coffee Manufacturing Unit (Processing) & Packaging in Glass Bottles
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

COFFEE PLANTATION

Introduction
Climate
Soil
Varieties
Nursery Raising and Planting
Collection and Preparation of Seed
Site
Seed bed
Sowing
Basket Nursery
After care of Seedlings
Planning and Preparation of Land
Contour Planting
Formation of Terraces
Spacing
Pits Planting in the Field
Planting Shade Trees
Plant Economics of Coffee Plantation
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

INSTANT TEA AND COFFEE (PREMIXED WITH SUGAR AND MILK)

Introduction
Coffee
Introduction
Technique of Instant Tea Extraction
Plant Economics of Instant Tea and Coffee (Premixed with Sugar and Milk)
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

TEA & COFFEE PROCESSING AND PACKAGING

Introduction
Tea Growing and Processing
Manufacturing Process
Tea procurement
Blending
heaging
Packing
Coffee Processing and Packaging
Processing of Manufacturing
Plant Economics of Tea and Coffee processing & Packaging
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

INSTANT COFFEE

Instant Coffee Manufacture
Blends
Roasting
Grinding
Exraction
Drying
Plant Economics of Instant Coffee
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

COFFEE ROASTING OF GREEN COFFEE BEANS

Coffee Growing and processing
Manufacturing Process of Coffee Roasting
Plant Economics of Coffee Roasting of Green Coffee Beans
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

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]]> Modern Technology of Agro Processing and Food Packaging Products with Project Profiles https://projectreports.eiriindia.org/product/modern-technology-agro-processing-food-packaging-products-project-profiles/ Sat, 22 Feb 2014 12:45:47 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1321 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)

The post Modern Technology of Agro Processing and Food Packaging Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.

]]> 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)

The post Modern Technology of Agro Processing and Food Packaging Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.

]]> 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

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