Potato and Onion – EIRI – eBooks and Project Reports

Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste

EIRI Team — Fri, 12 Sep 2014 12:35:08 +0000

The book covers Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion, Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue, Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins), Plant Economics of Onion Dehydration, Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

INTRODUCTION

Uses
Green Onion as Alternative Medicine
Topical Application of Green Onion for Sore Throat
For Swoilen Feet
Side Effects of Onion
Dosage
Toxicology
Health Benefits of Onion
Respiratory Disease
Tooth Disorders
Anemia
Heart Disease
Sexual Debility
Skin Disorders
Cholera
Urinary System Disorders
Bleeding Piles
Onion powder
Historical Uses
Medicinal properties and health effects
Raw Onions
Health & Nutrition Benefits of Eating Onions
Spanish Onions
Eye irritation
Propagation
Varieties
European Onions
Storage
Production trends
Showing Major Onion Producing Countries of the World Country

ONION CULTIVATION

Introduction
Cultivares
Types of onion cultivars (open pollinated cultivars are underlined)
Soils and climate
Planting systems
Sowing
Nutrient management
Water management
Weed control
Disease control
Purple blotch
Stemphylium leaf blight
Anthracnose
Downy mildew
Botrytis leaf blight
Bulb rots
Insect pest control
Harvesting
Curing
Storing
Marketing

ONION DEHYDRATION

Composition of onion
Proximate composition and energy values of raw and dehydrated onion
Medicinal value of onion
Dehydrated onion
Onion varieties suitable for dehydration
Dehydration practices for onion
Solar drying
Reported varietal studies for onion dehydration
Convective air drying
Chemical composition of onion, fresh and dried under various temperatures
Fluidized bed drying
Microwave and freeze drying
Infra red drying
Vacuum drying
Freeze drying
Osmotic dehydration

PROCESS OF ONION DEHYDRATION

Processing Steps
Ingle line onion dehydrator
Power production and energy requirements
The details of each stage of a typical process
Geothermal Applications
Onion Dehydration

EFFECT OF PROCESS PARAMETERS OF OSMOTIC DEHYDRATION OF SUMMER ONION

Materials and Methods
Experimental procedure for osmotic dehydration
Measurement of total soluble solids
Osmosis of onion slices
Osmotic dehydration characteristics
Results and Discussion
Change in water loss of onion slice (7mm) with time in different sucrose solution
Change in water loss of onion slice (7mm) with time in different salt solution
Change in water loss of onion slices (7mm) within 24 hours time in different sucrose salt solution
Change in solid gain of onion slices (7mm) within 24 hours time in different sucrose salt solution
Influence of temperature on osmotic dehydration behavior
Effect of immersion time and osmotic solution concentration (60 brix salt) on behavior of summer onion slices at different temperature
Effect of immersion time and osmotic solution concentration (25’brix salt) on behavior of summer onion slices at different temperature
Effect of immersion time and osmotic concentration (55:15 brix sucrose salt) on behavior of summer onion slices at different temperature
Conclusions

ONION FLAKES

Reduced Cooking Procedure
Mash Formation
Emulsifier if desired, emulsifier can optionally be added to the mash as a processing aid
Other Optional Ingredients
Drying the Mash to Form Dehydrated Onion Products
Fabricated Chip Preparation
Dough Formulation
Optional Ingredients
Dough Preparation
Sheet
Frying
Fabricated Chip Characteristics
Vlatile Organic Flavor Compounds
Crispiness
Fabricated Chip Stability
Fabricated Chip Integrity
Soluble Amyopection (Ap)
Analytical Methods
Fat Content
Digestible Fat Content
Non digestible Fat Content
Moisture Content
Volatile Flavour Compounds
Firmness (Consistency) of Potato Mash by Back Extrusion Method
Flake Color
Hunter Color Determination
Objective
Soluble Amylose and Soluble Amylopectin
Initial Hardness and Fabricated Chip Integrity
Scope
Water Activity (Aw)
Fabricated Chip Thickness
Water Absorption Index (WAI)
Particle Size Distribution Test
Sheet Strength Test
Rheological Properties Using The Rapid Visco Analyzer (RVA)

HOMEMADE ONION FLAKES

Ingredients
Onions
Directions: (basically the same as the garlic powder)

GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES

Materials and methods
Irradiation and Storage
Microbiological Analysis
Determinations of Water Activity, Water Content and Optical Index
Pungency
Statistical Analysis
Results and discussion
Microbial load of packaged onion flakes at retail
Effect of gamms irradiation on microbial load of imported onion flakes
Irradiation doses and water content (WC) of onion flakes
Irradiation doses and water activity (aw) of onion flakes
Irradiation doses and optical index of onion flakes
Pyruvic acid content in onion flakes as a function of irradiation dose

ONION POWDER TECHNOLOGY

Key Machines for our vacuum Dried Onion
Powder Making Production line
Stainless Steel Chain Hoister
Onion Washing Machine
Onin Picking Up Belt
Onion Peeling Machine
Working Principle
Onion Slicing Machine
Onion Original Smell Protetion Tank
Vacuum Freezing Drying Machine
Basic Structure
Technical Parameter
Drying Onion Grinding Machine (Capacity 80-160 Mesh)
Dry Onion Powder Vacuum Packing Machine
Onion Powder
Sterilization Machine

USES FOR ONION POWDER

Meat Rubs
Bloody Marry Drinks
Spice Mixes
Dressings

ONION SEED PRODUCTION TECHNIQUES

Environmental requirements for onion seed production
Cultivars
Temperature
Rainfall
Soils
Pollination
Methods of onion seed production
Bulb to seed method of onion seed production
Mother bulb production
Inappropriate broad leaved and appropriate dry grass for covering seed beds
Grass cover removed after emergence on raised beds
Preconditions and transpianting of seedlings
Seedling stage
Good qualities, disease free seedlings on raised beds and ready for transplant
Bed irrigation
Trimming
Furrow/irrigated beds before uprooting and lightly trimmed seedlings
Ridges preparation and field pre irrigation before transplanting
Field pre irrigation
Transplanting/spacing
Bombay red and Adama red
Fertilization
Crop Management After Transplanting
Irrigation
Weeding/Cultivation
Protection
Disease free and quality onion bulb productions
Mother Bulb Harvesting, Selection and Storage
Maturity
Bulb harvesting and curing
Cutting necks from bulb after curing
Appropriate cutting height of neck from bulb
Bulb selection and large bulb rejected
Bulbs rejected split, and whitish bulbs
Bulb selection
Bulb storage
True Seed Production
Quality and true to type bulbs selected and stored under good storage condition
Bulb planting time
Isolation
Land preparation
Planting/spacing
Fertilizer
Irrigation
Weeding
Pest control in onion
Pollination
Harvesting
Symptom of Purple blotch (Altermaria pom) on onion
Symptom of bulb rot (Sclerotium cepivorum) on onion
Quality onion seed production field, protected from diseases and insects
Onion thrips (Thrips tabaci and its damage symptom on onion leaves
Early damage symptom of downy mildew (Peronospors destructor) on onion
Flowering onion pollinated by honey bees during the noon time
Drying umbels
Seed extraction
A mature umbel ready for harvest
Drying of the seed umbels under shade
Seed drying
Mowing and winnowing of umbels
Soaking of seed with clean water
Seed Storage
Seed quality inspection and timings
Separating clean seeds from light seeds and chaffs
Seed stored in a sack
Seed standard for onion seed production (FAO quality declared seed standards)

PROCESS OF PRODUCING LARGE DEHYDRATED ONION PIECES

Vertical axial section of a raw, unpeeled onion as received from the grower
An onion heart that has been peeled, rooted, and topped, as for conventional slicing and, in expanded view, rings for French frying cut therefrom
A peeled onion and, in expanded view, random quarters cut therefrom and typical shells or pieces of onion layer formed from a quarter and
An enlarged scale, a single shell and the epidermis and flesh portions thereof

PROCESS FOR CONTROLLING THE PINKING OF ONIONS

Elevation view of a three stage onion dryer illustrating an apparatus for spraying the onion pieces with a basic solution before entering the dryer
Portion of the first stage of a dryer

DRYING TECHNOLOGIES

The onion model for Drying Technology
Onion model for drying technology
Dryer
Pinch analysis
Heat and mass transfer approach in pinch technique for drying
Production of animal feed before and after modifications according to results of pinch analysis

INFRARED DRYING OF ONION

MICROWAVE DRYING OF ONION SLICES

Material and Methods
Materials
Measurement of initial Moisture Content
Microwave Drying Characteristics Water loss
Mass reduction
Microwave drying of onion
Moisture Diffusivity
Quality evaluation
Colour measurement
Water activity
Rehydration ratio
Specific energy consumption
Results and Discussion
Microwave drying of onion slices
Moisture Diffusivity of onion slices
Effective moisture diffusivity of onion slices during microwave drying
Effect of process parameter on quality
Lightness of microwave dried onion slices
Water activity
Rehydrational characteristics of microwave dried onion slices
Water activity (aw) of microwave dried onion slices
Specific Energy Consumption
Specific energy consumption of Osmo microwave and microwave dried onion slices at different power levels
Conclusion
Notations Used

PROCESS OPTIMISATION OF VACUUM DRYING OF ONION SLICES

Material and Methods
Sample preperation
Experimental design and statistical analysis
Experimental design for vacuum drying of onion slice
Final moisture content
Colour in terms of nonenzymatic browning
Flavour in terms of thiosulphinate content
Rehydration ratio
Results and discussion
Experimental combination for vacuum drying of onion slices for factorial design
Anova for the model selected and the responses
Regression coefficients of the second order polynomials relating the responses with variables
Final moisture content
Colour development
Flavour content
Contour plots of moisture content for untreated dried onion slices
Rehydration ratio(RR)
Contour plots of colour change for untreated treated dried onion slices
Optimisation
Contour plots of flavour content for untreated treated dried onion slices
Conclusions
Contour plots of rehydration ratio for untreated treated dried onion slices

PROCESS OF VACUUM TREATING ONIONS

APPARATUS FOR PEELING SKINS OFF THE BULBS OF ONIONS

Pnion peeling apparatus for practicing the method
Embodiment of a freating chamber in which slitting and air blowing processes are done
Plan view of an embodiment of a slitter
Elevation of an air blowing device
Enlarged perspective view of the slitter line showing the detailed structure

MAGNETIC DRIVEN ONION PEELER

Product description
Characteristics in short
Economic impact
Innovation
Technology
Quality
Productivity
Sustainability
Capacity
Product requirements
Technical Data
Motor power needed total
Drive of cup chain and peeling wheel
Centrifugal ventilator
Voltage motors (standard)
Volume of air
Weight

FLAVORING MATERIAL PREPARED FROM ONIONS

Examples

PYRUVATE ENRICHED ONION EXTRACT

Schematic representation of one embodiment
Preparation of the Extract
Characterization of the Extract
Antioxidant Activity
Inhibition (%) of AbTS Radical Generation
Total reducing power
ORAC in terms of B Carotene retention
Bioactivity and Toxicity in Mice Hepatocytes
Cell assay data

ONION EXTRACT FOR TREATING DAMAGED SKIN TISSUE

Onion Extract
Fat (Oil) Phase
Emulsifiers
W/O Emulsifiers
O/W Emulsifiers
Additives
Additional Active Ingredients
Customary Additives
Medicinal Application Observations with Patients with a Very Wide Variety of Scars
Medicinal Application Observation for the Prevention and Treatment of Stretch Marks

ONIONS WITH HIGH STORAGE ABILITY

Plant Development
Plant Having Low Pungency and High SSC
Storage decay

PACKAGING OF ONION PRODUCTS

Onion Bags
Rigid Packages
Onion Pre-packs
Bulk Storage
Storage at Low Temperature
Recommended refrigerated storage conditions for onion bulb
Recommended refrigerated storage conditions for Spring (green) onion
Onion Storage at High-temperature
Direct Harvest Storage
Environmental regimes used during direct harvest storage system
CA Storage of Onions
Recommended controlled atmosphere composition for storage of onion bulbs
Recommended controlled atmosphere composition for storage of Spring (green) onions

ONION WASTE TREATMENT

Materials and methods
Feedstock
Seed Inoculum
Table 26.1 Onon Wastes Characterization
Table 28.2 Inoculum characterization
Methods
Experimental Studies
Results and discussion
Conclusions

PLANT ECONOMICS OF ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

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

PLANT ECONOMICS OF ONION DEHYDRATION

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

PLANT ECONOMICS OF ONION, GARLICS AND GINGER DEHYDRATION PLANT

Plant & Machinery
For Onion Powder
for Garlic Powder
for Ginger Powder
Fixed Capital
Raw Materials
for Onion Powder
for Garlic Powder
for Ginger Powder
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF POTATO AND ONION FLAKES

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

The post Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste appeared first on EIRI - eBooks and Project Reports.

Practical Project Execution Know-How Report on POTATO STARCH (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2019)

EIRI Team — Fri, 28 Mar 2014 10:12:13 +0000

PUBLISHER: ENGINEERS INDIA RESEARCH INSTITUTE (EIRI), An experienced industrial consultants working over 35 years and heve published over 175 technology publications

Native Potato Starch is basically a carbohydrate, consisting of amylose and amylopectin. The quality and consistency of native Potato Starch produced by Siddharth Starch has made it a role model among Potato Starch users in India. In spite of being sole manufacturer of native Potato Starch in India, Siddharth Starch is supplying native Potato Starch to Indian customers at most competitive price. (there are other manufacturer of potato starch in INDIA such as Crystal agro product and Purthvi foods Gujarat) Siddharth Starch is also very responsive to needs of its clients and uses its laboratory and R&D facilities to tailor make modifications as required by Potato Starch users. Presently Siddharth Starch is manufacturing Potato Starch from recovery system installed in Potato processing companies

Potato is widely consumed as food all over the world. It contains the starch as a major carbohydrate. Surplus and cull potatoes are used as feed for live stock and also as raw material for the manufacture of starch, ethyl-alcohal and a few other industrial products like, dextrose, liquid Glucose etc.

The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch is comprising 65-80% of the dry weight of the tuber, is calorifically the most important nutritional component. In the raw tuber , it is present as microscopic granules in levcoplasts lining the interior cell walls of parenchyma tissue. The granule is ellipsoidal in shape, 100N*60N, with striations like an oyster shell. Under polarized light, the granule shows an irregular black cross.

Electron micrographs reveal a surprising smooth surface structure. The ratio of amylase to amylopectine in potato starch is 24:76 and the gelatinization temperature ranges from 56oC to 69oC with water this starch forms a translucent paste of high viscosity. Freshly harvested mature tubers contain more sugars than the large ones. A slight rise in total sugars is observed when tubers are stored at 20-30oC. However when the storage temperature is 4o or less., the total reducing sugars increase, the rate and extent of increase being greater when lower the temperature down to the freezing point. The maximum sugar concentration (3 to 10%) is reached after 4-8 weeks.

Potato starch is produced from varieties selected and grown for their high starch, low protein and low fibre contains. In USA and else where, only surplus potatoes and tubes unsuitable for table use are used for starch production.

For starch manufacture, potatoes are washed and milled in a rasp or hammer mill to disintegrate the cells and liberate starch. Sulphur dioxide is added to inhibit the action of oxidizing enzymes and the slurry is passed through centrifugal separator to remove ‘protein water’. The residual cake is mixed with water and the suspension pumped on to starch tables, where starch settles and major part of the fibre and soluble salts pass off. The cake is scrap off the table, mixed with water and passed through rotary vacuum filters. The cake obtained is the pure starch.

The raw material required for the manufacture potato starch is selected varieties of potato having high starch and low protein and low fibre contents.
•   Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts).
•   To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
•   Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm.
•   Potatoes contain around 20% starch, 2% fibres and 1% protein.
•   Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour.
•   Potato starch absorbs and retains moisture to a far greater degree than wheat flour.
•   The cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.
•   Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes.
•   Potato starch is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape.
•   Potato starch was also used in one of the earlier color photography processes.
•   Potato starch also lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.
•   Potato starch is gluten free, it is very useful for people with gluten intolerance or wheat sensitivity. It is also a good source of energy.
•   The granule size of potato starch is definitely larger than other starches.
•   Compared to other starches, potato starch has a higher phosphorus content. Due to higher phosphorus content, potato starch exhibits extremely high viscosity.
ESTIMATED FUTURE DEMAND IN 10 YEARS

The future demand for potato starch depend upon the projected growth, estimated penetration and quantity consumption in various types/sizes of products. Based on the present demand for potato starch having been estimated at 150,000 tons for 2014, the estimated demand for potato starch in the next 10 years has been derived by supplementing the demand with the assumed growth rates on the present estimated consumption in specified product/categories. The annual growth rates for future demand assessment by product category have been taken approximately as 5% .

Why to Buy this Report:
•   This detailed research report helps you get a detailed picture of the POTATO STARCH industry by providing overview of the industry along with the market structure, classification and technology details with complete latest cost economics and profitability analysis.
•   The report provides market analysis covering major growth driving factors for the industry and latest market trends in the industry
•   This report helps to understand the present status of the allow wheels industry by elucidating a comprehensive market with future demand and supply analysis and scrutiny of the demand supply situation with technology details to start and setup the industry.
•   The report provides forecasts of key parameters which helps to anticipate the industry performance
Our Approach:
•   Our research reports broadly cover Indian markets, present analysis, outlook and forecast for a period of five years.
•   The market forecasts are developed on the basis of secondary research and are cross-validated through interactions with the industry players
•   We use reliable sources of information and databases. And information from such sources is processed by us and included in the report
•   EIRI have experienced technologists with its team to provide you the all genuine data.

POTATO STARCH

CONTENTS

INTRODUCTION
PROPERTIES
Chemical Formula- (C6H10O5)n
Potato starch in food applications
PRESENT CONSUMPTION PATTERN
Category wise estimated consumption Pattern of potato
USES OF STARCH:
B.I.S. SPECIFICATION
MARKET SURVEY
WORLD WIDE PRODUCTION OF STARCH FROM DIFFERENT SOURCE
PRODUCTION OF STARCH IN VARIOUS GEOGRAPHIC AREAS
ESTIMATED FUTURE DEMAND IN 10 YEARS
POTATO STARCH PRODUCTION IN MT. FROM 2008 TO 2017
IMPORT STATICS OF POTATO STARCH from 1991 to 2012
EXPORT STATICS OF POTATO STARCH from 1995 to 2012
Growth in processed food industry vis-a-vis starch industry
Starch Industry in India;
Present status:
Present status of Potato Starch in china till 2014
Consumption:
Imports Potato Starch 2014
Synthesis of raw material specificities and uses
USES OF STARCH PRODUCTS
The different uses of the starch products are presented in the table below
PRESENT CONSUMPTION PATTERN
Category‐wise estimated consumption Pattern of potato
World market for starch by raw materials, 2008
Overall organisation of the potato starch supply chain
Starch production in the EU – 2011
Based on figures obtained from EU Commission and USDA a different estimate    for starch production 2000 by starch origin is:
STARCH INDUSTRY: AN OVERVIEW
Global starch market by 2015
Indian starch industry
Polymeric Used of Starch in: Starch Industry in India
State-wise List of Starch Industries in India
Major End – Users of Starch and Starch based Products
Global starch market to reach 133.5 million metric tons by 2018
Potato starch packaged for shipping
Promising Future
Future Beholds for Modified Starch Market
Modified Starch Market
Segmentation and Forecasting
Food: Brewery, bakery, confectionary and processed foods from 2012 to 2017
Non-Food: Detergent, paper, chemicals and pharmaceuticals from 2012 to 2017
Import data of Potato starch from 2004 to 2013
Export data of ‘Potato Starch’ in 2013
MANUFACTURERS/EXPORTERS/SUPPLIERS OF POTATO STARCH
RAW MATERIALS
Indian Production of Potato in 2012-13
MARKET SURVEY
Scenario of Potato Sector from 2007-09
Fig. 1. Potato production growth (%) over continents during TE 1998 and TE 2009
Potato in Agricultural Economy in 2008
PROCESS OF MANUFACTURE
Potato Starch –
IS this Company Can provide machine (GELGOOG)
PROCESS FLOW SHEET FOR MANUFACTURE
OCCURRENCE OF STARCH
THE BASIS FOR STARCH QUALITY IS LAID IN THE POTATO CLAMP.
REFINING BEGINS ALREADY DURING RAW MATERIAL INTAKE.
EFFICIENT WASHING MAKES REFINING EASIER.
RASPING.
USE OF SULPHUR.
EXTRACTION.
Operating Principle of a Starch Extractor.
CONCENTRATING THE CRUDE STARCH SLURRY.
REFINING
HYDROCYCLONES.
COOLING
CIP – CLEANING IN PLACE.
DRYING AND SIFTING.
Composition of potato starch
Size distribution.
PROPERTIES OF STARCH
STARCH CONTENT OF POTATOES VERSUS DENSITY ACCORDING TO
EU-DIRECTION
SPECIFICATIONS OF POTATO STARCH
MANUFACTURING PROCESS OF POTATO STARCH
STARCH PROCESSING PLANT LAYOUT
EFFLUENT TREATMENT AND DISPOSAL
Effluent treatment plant specification and norms
STANDARDS
Tolerance Limits for Industrial Effluent Discharge
WASTE TREATMENT
Primary Treatment
Secondary Treatment
Tertiary Treatment
Solids Concentration
Typical Waste Solids Characteristics
EQUIPMENT REQUIREMENTS
MANPOWER
GENERAL
BASIS OF ESTIMATION
General plant layout
GMP/GHP Criteria for Starch
2.     Design and Facilities
2.1    Location
2.2    Premises and rooms
Design and layout
Internal Structures & Fittings
2.3    Equipment
2.4     Containers for waste and inedible substances
2.5    Facilities
Water supply
Drainage and waste disposal
Cleaning
Personnel hygiene facilities and toilets
Temperature control
Air quality and ventilation
Lighting
Storage
3.     Control of operation
3.1    Time and temperature control
3.2    Control of other Specific process steps
3.3    Specifications
3.4    Microbiological cross contamination
3.5    Physical and chemical contamination
3.6    Incoming materials requirements
3.7    Packaging
3.8    Water
Water, Ice and steam in contact with food
Water, Ice and steam not in contact with food
3.9    Management and supervision
3.10 Documentation and records
3.11   Product Recall & Traceability
3.12   Storage
4       Maintenance and sanitation
4.2    Pest Control
4.3    Waste management
5       Personal hygiene
6.     Quality Control
7.     Transportation
8.       Product information and consumer awareness
9.       Competence & Training
10.   Temporary / mobile premises; vending machines

Turnkey Consultant For Setting-Up Starch Processing Unit
List Of Some Starch Processing Industries
Suppliers Of Complete Plant
And Machinery For Potato Starch
Suppliers Of Raw Materials
Hydrochloric Acid
Sulphuric Acid
Soda Ash
Caustic Soda
Activated Carbon
Other Plant And Equipments Suppliers
Boiler
Tanks
Tray Drier
Disintegrators
Pulveriser/Grinder
Industrial Etp Plant Manufacture/Supplier
Mixer
Reactor
Weighing Machines
List Of Food And Agro Processing Consultants
Implementation Schedule
Project Implementation Will Take A Period Of 12 Months.
Details Of Plant & Machinery
Potato Starch Factory
Section : 1.00
Potato Steeping
Section : 2.00
Section : 3.00
Washing
Section : 4.00
Fibre Milling And Washing
Section : 5.00
Starch Separation And Refining
To Filter Out Particles That Could Block Separator Nozzles.
Section : 6.00
Juice Concentration
Section : 7.00
Dewatering And Drying
Section : 8.00
Steeping Water Concentration
Section : 9.00
Section : 10.00
Animal Feed Dewatering And Drying
Section : 11.00
Starch Dewatering And Drying
1 Buffer Tank With Ventilator
For Sifted Starch.
Section : 12.00
Handling/Holding & Storage Equipments

Along with financial details as under:

Summary of Capital Cost of Project
Land & Side Development Exp.
Buildings
Plant & Machineries
Misc. Fixed Assets
Technical Know how Fees & Exp.
Preliminary Expenses
Pre-operative Expenses
Provision for Contingencies

below mentioned financial statements (Annexure) will be for 5 to 10 Years
Annexure ::         Cost of Project and Means of Finance
Annexure ::         Output, Profitability and Cash Flow Chart
Annexure ::         Assessment of Working Capital requirements
Annexure ::         Sources of Finance
Annexure ::         Balance Sheets
Annexure ::         Break-Even Analysis and profitability analysis.
Annexure ::         Quantitative Details-Output/Sales/Stocks
Annexure ::         Sales Realisation
Annexure ::         Raw Material Cost
Annexure ::         Other Raw Material Cost
Annexure ::         Packing Material Cost
Annexure ::         Consumables, Store etc.,
Annexure ::         Employees Expenses
Annexure ::         Fuel Expenses
Annexure ::         Power/Electricity Expenses
Annexure ::         Repairs & Maintenance Exp.
Annexure ::         Other Mfg. Expenses
Annexure ::         Administration Expenses
Annexure ::         Selling Expenses
Annexure ::         Depreciation Charges – Profitability
Annexure ::         Depreciation Charges
Annexure ::         Interest and Repayment – Term Loans
Annexure ::         Tax on Profit
Annexure ::         Assumptions for Profitability workings
Annexure ::         Assessment of Working Capital

Total No. of Pages : 169
ISBN: 9789380772523

The post Practical Project Execution Know-How Report on POTATO STARCH (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2019) appeared first on EIRI - eBooks and Project Reports.

14 Project Reports on Potato and Potato Based Industries

EIRI Team — Tue, 25 Mar 2014 10:15:39 +0000

Alcohol from Potatoes
Dextrose Powder from Potatoe
Frozen Finger Chips
IMFL (Whisky) from Potatoes
Liquid Glucose
Potato Chips/Waffers
Potato Powder (Automatic Plant)
Potato Starch
Potato Chips
Potato and Onion Flakes
Potable beer (Alocholic) Based on Potato & Barley/Malt
Potato Powder (Automatic Plant)
Sago Seeds (Saboo Dana)
Vodka from Potatoes

Each DETAILED FEASIBILITY REPORT covers

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

The post 14 Project Reports on Potato and Potato Based Industries appeared first on EIRI - eBooks and Project Reports.

POTATO CHIPS

EIRI Team — Fri, 14 Mar 2014 08:23:00 +0000

Potato is widely consumed as food all over the world. Cooked potatoes, in various forms are offered in restaurants and refreshment stalls and variety of processed potato products are available in the market. Surplus and cull potatoes are used as feed for livestock and also as raw material for the manufacture of starch, ethyl alcohol and a few other industrial products.

Project Reports Cover:

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

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Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.)

EIRI Team — Thu, 20 Feb 2014 06:58:04 +0000

DESCRIPTION OF PLANT AND FLOWER PARTS

Cytology
Ploidy
Breeding
Introduction and Germplasm Collection
Selection
Clonal selection
Method of Clonal Selection
Merits of clonal selection
Demerits of clonal selection
Demerits of clonal selection
Hybridization
Size of Breeding Population
Heterosis in Potato
Mutation
Plant Ideotype

NUTRITIVE VALUE

Energy Value
Carbohydrates
Protein
Fat
Dietary Fibre
Vitamins
Minerals

GROWTH AND DEVELOPMENT

Germination/Sprouting of Tubers
Root, Haulms and Sprout Growth
Dry Matter Production
Dry Matter Partitioning
Tuber Initiation and Growth
Growth Parameters
Bud Dormancy of Potato Tubers
Compounds Bud Dormancy
hloroethanol (CICH2CH2OH)
Thiourea (NH2CSNH2)
Gibberellings
Breaking of Dormancy Through Gene Activation
Factors Affecting Growth and Development
Environmental Factors
Light
Temperature
Heat Stress
Frost
Mechanism of Freezing
Cold Stress
Frost Tolerance
CO2 supply
Water Availability
Water Stress
Soil
Nutrient Availability
Role of Growth Regulators
Effect of Promoters
Gibberellins
Kinins
Effect of the Inhibitors
Cycocel(CCC) and B-Nine(B9)
Abscisic Acid
Morphactins

AGRO TECHNIQUES

Climate
Temperature
Light
CO2
Soil and Soil Preparation
Planting
Planting time
Early Crop
Spring Crop
Planting Time for Hill Crop
Planting Time for Plateau Region Kharif crop
Rabi crop
Planting time
Methods of Planting
Planting Vis-A-Vis Row Orientation
Depth of Planting
Planting Spacing in Relation to seed Size
Seed Rate
Whole Tuber
Cut Potato Tubers
Seed Dormancy
Methods of breaking dormancy
Single Treatment with Thiourea
Double Treatment
Triple treatment
Treatment of Non-dormant Potato seed
Interculture Operations
Harvesting and Yield
Potato Cultivation Under Specific Situations
Cropping System

MANAGEMENT OF NUTRIENTS

Nitrogen
Agro Climatic Zone Wise Recommendation of Nitrogen
Factors Affecting Nitrogen Response of Potato
Methods of Application
Foliar application of Urea
Phosphorus
Soaking of seed tubers
Phosphorus Needs of Potato Crop (Zone Wise)
Potash
Potassium needs of Potato Crop (Zone Wise) Response of NPK
Method and Time of Fertilizer Application
Organic Manuring
Micro Nutrients
Diagnosis of Micro Nutrient Deficiencies of Soils and Plants
Deficiency Symptoms of Micro Nutrient
Plant Analysis
Soil Analysis
Factors Affecting Response of Potato to Micro Nutrients
Application of Micro nutrients

MANAGEMENT OF WATER

WEED MANAGEMENT

Methods of Weed Management
Non Chemical Methods
Chemical Methods
Efficient use of herbicides
Calibration
Calculation of herbicides for application
Integrated Weed Management
Effect of Herbicides on Quality of Potato

SEED PRODUCTION

Seed Potatoes
Seed Plot Technique
Planting
Impact of the technique
True Potato Seed (Botanical seed)
Production of hybrid TPS
Hybridization
Seed extraction and storage
Crop production through TPS
Nursery
Channel
Development of Virus free seed of Potato and Testing for Viruses
Maintenance of virus tested foundations
Potato Biotechnology
Elimination of pathogen through meristerm culture
Potato meristem culture
Establishment of in vitro cultures
Steps involved in potato meristem culture
Meristem Tip culture
Micro propagation of mericlones
Micro tubuer production
Production of micro tubers
Production of normal tubers
Synthetic (artificial) seed
Seed Certification
The aspects taken into consideration for inspecting the crop they are

HANDLING OF POST HARVEST POTATO

Significance
Post Harvest Losses
Enhancement of Shelf Life of Potato Tuber
Avoid Mechanical Tuber Damage Including Internal Bruising
Sorting and Grading of Tubers
Wound Healing and Curing
Dormancy
Storage Temperature
Treatment of Tubers Against Diseases and Insect
Use of Growth Regulators Against Sprouting
Regulation of Sprouting in Stored Potato
Pre Harvest Application for Sprout Suppression
Post Harvest Application for Sprout Suppressions
Mode of Application
Storage
Controlled and Modified Atmosphere Storage of Potato
Other Storage Methods of Potato
Improvised Country Storage
Viability of Stored Potato Seed
Gamma Irradiation
Change in Composition During Storage
Percentage Dry Matter
Carbohydrates
Phenolic Compounds
Glycoalkaloids
Vitamins
Processing
Morphological characters
Chemical composition
Dry matter
Reducing sugar content
Varieties for processing
Practical Aspect of Potato Processing
Popular Potato Products
Potato Flakes and Granules
Potato Dice
Potato Chips
French Fries
Canned Potatoes

PROSPECTS FOR POTATO EXPORTS

Scenario of potato exports from India
Future prospects for potato exports from India
SWOT analysis for potato exports

QUALITY PARAMETERS THAT INFLUENCE EXPORT QUALITY OF POTATOES

Potato varieties
Tuber shape
Tuber size
Tuber skin colour
Chemical composition
Diseases
Pest
Physiological disorders
Storability of potatoes
Recommended Pre-Harvest
Practices for Potatoes
Soil characteristics and soil management

AREAS SUITABLE FOR PRODUCING SEED POTATOES

AREAS SUITABLE FOR PRODUCING PROCESSING POTATOES

GRADING OF POTATOES

PACKING OF POTATOES

POTATO STORAGE

Refrigerated storage of potatoes
Storage of potatoes at 10-12 DoC

QUALITY REQUIREMENTS

For ware potatoes
For processing potatoes
Morphological characters
Dry matter content
Reducing sugars content

POTATO PROCESSING

Important considerations in Potato Processing
(A) Specific gravity and dry matter content
(B) Sugar content
(C) Discolouration
(i) Enzymatic discolouration
(ii) After cooking discolouration
(ACD)
(iii) Discolouration of fried products and dehydrated potatoes
(D) Peeling Potatoes for Processing
(1) Potato chips/wafers
(i) Slicing
(ii) Drying
(iii) Frying
(iv) Salting and addition of flavouring materials
(v) Packaging and storage
(2) French Fries (Frozen Potato Chips)
(3) Potato Drying/Dehydration
(i) Sun Drying
(ii) Solar Drying
Solar dehydration of partially cooked potatoes
(iii) Dehydrated Diced Potatoes
-Flow Sheet for Processing of Dehydrated Diced Potatoes
(4) Potato Flour
(5) Canned Potatoes
Flow Sheet for Processing of Canned Potatoes

DEHYDRATION OF VEGETABLES

Dehydration of Various Vegetables
Asparagus
Beans, Baked
Beans, Greek
Beans, Lima
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Corn, Sweet
Garlic
Greens
Mushrooms
Onions
Peas
Peppers and Pimientos
Potatoes (Lrish or White)
Potato Granules
Potato Flakes
White Potato Flour
Sauerkraut
Sweet Potatoes
Tomatoes

POTATO BASED TEXTURED SNACKS

Raw Materials
Potato Flakes
Methods of Manufacture
Forming and Frying of Wet Dough
High shear Dry Extrusion
Low shear Pellet Extrusion
Potato Chip Manufacture
Similar Products Using a Basis Other Than Potatoes

POTATO CHIPS/WAFFERS

Steps in the Process of Manufacture Employed as Follows
Process of Manufacture
Details of Machinery
Operation
Plant Economics
Land & Building
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

POTATO CHIPS (AUTOMATIC PLANT) WITH IMPORTED MACHINERY

Packaging Requirements for Fried Potato Chips
Physico chemical Changes during storage
Transparent and Opaque Package
Packaging Materials
Packaging and Storage studies
Manufacturing Process
Treating with chemicals
Chip Frying
Batch Frying method
Method of Batch processing
Packaging
Woring of Imported continuous Potato Producing Unit
Imported Plant & Machinery
Optional Equipment Available
Packaging Section
Investment
Potato Chips (Imported Plant)

PACKAGING OF SNACK FOODS

Introduction
The Product Group
Packaging Materials for Snack Foods
Packaging Systems

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Sample Chapter

The potato is one of the most important food crops both in developed as well as in developing countries. Due to its diversified uses in developed countries as food, feed raw material for producing starch. The potato was generally regarded to be a crop suited for western world.
Developing countries today produce 37% of world’s total output of potatoes. This spectacular growth of potato in developing countries, affirms its increasing importance as a source of food for the ever growing populations, rural employment, and income. In order of importance for food production in comparison to 20 other major food crops on fresh weight basis, potato ranks 6th in the developing countries, 4th in developed countries, 4th in the world and 3rd in India.
Most European varieties, introduced earlier in India performed poorly because conditions in India are entirely different than those prevalent in temperate countries. A need was therefore, felt that potato cultivation in India can not depend on exotic varieties and technologies and the country must have its own research and development programme for potato. As a result of organized potato research on developing indigenous varieties and agro-techniques, the increase in area, production and yield of potato during last 50 years has been almost phenomenal. This also resulted in development of 35 improved varieties that could give economical yield under different agro-climatic regions of the country and also fit well in intensive cropping systems.
“Seed Plot Technique” which made it possible to raise, evaluate and multiply breeding material in the North Western plains during low aphid periods was a major achievement. Tissue culture to conserve potato biodiversity, eliminate viruses by meristem culture, and micro-propagation of disease free potato seed, are being used extensively. Development of late blight forecasting system authorized plant pathologists to issue warning about appearance of late blight, 7 to 10 days in advance so that remedial measures can be taken to protect potato crop from this dreaded disease.
The above indigenous technological advances made it possible to extend potato cultivation in almost all parts of the country except warm plains of Tamil Nadu, Kerala and Andhra Pradesh. However, hybrids are 2 Potato and Potato Processing Technology Introduction 3 now available that can withstand the high temperatures in such areas and still give reasonably high yields and await release as soon as suitable agro-techniques will be standardized.
Potato is a nourishing and wholesome food. It’s low energy density is advantageous when eaten without much added fat. Potato protein is superior to that of cereals and rich in essential amino acid ‘lysine’. To a large portion of our population to whom citrus fruits are out of reach, potato remains a cheap and rich source of vitamin C. There is a misconception that potato causes obesity. In fact, being a low energy and low fat food it simply can not cause fattening. Because of its good
qualities like easy digestibility and the ability to blend well with almost all foods of plant and animal origin. Potato is readily accepted as a majorpart of a meal, and meal without potato is considered incomplete.
The conditions under which potatoes are grown in India are very different from those in Europe and North America. In the Western countries potato is grown in the summer (under long days) mostly as a rain-fed crop. It is a long duration crop of 120—180 days. Harvesting is followed by the cool season during which it is easy to store potatoes. In India, it
is mostly grown as a winter crop (under short days) under irrigated condition, in the plains. The short days suppress growth of the tops and hasten tuberization while rapidly rising temperatures hasten senescence.
It is a short duration crop of 70—100 days. The plants receive much less sunshine and are often exposed to water stress despite irrigation, because of the high evaporative demand of the dry season. After harvest, the temperatures rise rapidly making post harvest handling and storage very difficult. As such, the varieties and production technology developed for
long day rainfed conditions were inherently unsuitable for India.
The disease and pest spectrum is also very different. Thus, there was a need for extensive research on all aspects of the crops. The Indian scientists took up this challenge successfully and their hard work resulted in a revolution in potato production which is much more remarkable than that of any of the green revolution.
Potato is a staple food in European countries and North America, a vegetable in the developing countries and a delicacy in some other countries. As per estimate, an adult’s (male) total daily energy requirement of 2550 calories could be met by consuming about 3.3 kg of boiled potatoes. Potato has very high biological value next to egg and higher than soybean, maize, wheat flour, peas and beans.
There are some quality preferences of consumers for example, white skinned potatoes are preferred in India. The potato grown in the hills (pahari aaloo) fetches premium price in the market. Recently demand for fast foods have given a big boost to potato processing both in the developing countries and developed countries. It increased from 2% in 1961-63 to 6% in 1991-92 and 4% to 14% in developed countries in the corresponding years. The demand for starch in India is expected to increase from the current level of 25,000 t to around 1,00,000 t because of increased demand for paper and corrugated board.
Even though potato is a bulky and semi perishable commodity, international trade in potatoes takes place at a significant scale. The imports and exports of table and seed potatoes were about 1.2 per cent of total world output in 1950 but the volume of trade had increased by more than 100 per cent in 1997. The bulk of potato exports originate from developed countries which account for 80 per cent of global shipments.
During 1996, a total of 7265 thousand tonnes (2.4% of world output) was exported. The percentage shares of top ten countries in world exports were Netherlands 18.6, Germany 13.4, Belgium, France 9.6, Canada 7.7, Egypt 5.7, Italy 4.2, USA 3.9, Turkey 3.3 and Cyprus 2.5 as per FAO estimate. The imports also followed a some what similar trend. The Netherlands dominates the world seed potato exports viz. in 1998, she exported over 226 thousand tonnes of seed potatoes to 33 European, 16 African, 17 Asian and 12 American countries.
The potato crop has made successful strides over the last fifty years and improvement has taken place on account of improved varieties, having sound seed production systems, resource use efficiency, better input supply and utilization despite the fact that the role and potential of potatoes has not been fully appreciated so far as feeding the teeming millions is concerned. An estimate suggests that the world population would be close to 10 billion by 2050 and 95 per cent of the incremental population growth would take place in the developing world. Consequently the human
pressure on land would increase tremendously in the time to come. In order to avert malnutrition and hunger it is imperative to exploit our land resources in such a sustainable way that the increase in food stock not only keeps pace with the population growth but is rather on the higher side. The potato crop can alleviate the situation substantially in this regard.

The post Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.) appeared first on EIRI - eBooks and Project Reports.

agro food processing and packaging technology book

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

AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY

FOOD LAWS

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

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

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

POTATO CHIPS

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

READY TO EAT PROTEIN RICH FOOD BARS

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

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

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

IQF FREEZING AND APPLICATION

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

FOOD CANNING

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

FRUITS CANNING TECHNOLOGY

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

PREPARATION OF FRUIT JUICES, SQUASHES & CORDIALS

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

TECHNOLOGY OF VEGETABLES CANNING

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

POULTRY PROCESSING

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

AQUA FARM

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

PULSE PRODUCTION

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

PRODUCTION PROCESS OF LARGE CARDAMOM

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

RICE-FISH POULTRY FARMING

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

ORGANIZED DAIRY FARMS

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

POLYHOUSE TECHNOLOGY FOR PRODUCTION OF VEGETABLES

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

PRODUCTIVITY OF GOATS

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

CONTINUOUS PROCESSING OF RTD TEA AND COFFEE BEVERAGES

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

COLD CHAIN SUPPLY

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

PROCESSING AND PRESERVATION OF FISH

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

UHT PLANT FOR MILK IN ASEPTIC POUCHES

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

PLANT ECONOMICS OF AQUACULTURE SHRIMP FARMING