Project report on starches - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/starches/ We Create Industrialist Fri, 26 Jul 2019 06:28:16 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on starches - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/starches/ 32 32 MODIFIED STARCH https://projectreports.eiriindia.org/product/modified-starch/ Fri, 26 Jul 2019 06:28:16 +0000 https://projectreports.eiriindia.org/?post_type=product&p=12989 According to Visakh and Yu (2016), starch is an abundant, inexpensive, renewable, and biodegradable polymer. Polymers are made up of numerous molecules strung together to form long chains. Starch is the second most abundant natural polymer after cellulose. Starch can be obtained mainly from the roots, stalks and seeds of staple crops such as maize, wheat, potato, cassava and rice. In these plants, starch is produced in the form of granules, and the size, shape, morphology, and composition of these granules vary from plant to plant. Maize, or maize starch, makes up the majority of the world market for starch, and most of this is produced in the United States of America. Europe is the major producer of wheat and potato starches, whereas cassava starch is mainly produced in Asia. Other starches, such as those from rice and sweet potato, make up only a minor proportion of the total. The common industrial starches are typically derived from cereals (maize, wheat, rice, sorghum), tubers (potato, sweet potato), roots (cassava) and legumes (mung bean, green pea). Sago palm and sugar palm starch are examples of commercial starch derived from another source, the palm stem. It has been reported that the USA, followed by Europe, are the two largest producers of starch in the world and contribute about half of the globally produced commercial starch. Worldwide, the main sources of starch are maize (82%), wheat (8%), potatoes (5%) and cassava (5%) (Visakh and Yu, 2016). Starch is a versatile polymer and therefore an important industrial material in both the food and non-food industries. Approximately, 60 million tons are extracted annually worldwide from various cereals, tubers and root crops, of which roughly 60% is used in the food industry (for example, bakery products, sauces, soups, confectionery, sugar syrups, ice cream, snack foods, meat products, baby foods, fat replacers, coffee whitener, beer, soft drinks) and 40% is used in pharmaceuticals and other industries, such as fertilizers, seed coatings, paper, cardboard, packing materials, adhesives, textiles, fabrics, diapers, bioplastics, building material, cement, and oil drilling (Visakh and Yu, 2016). In terms of its chemical composition, starch is a polysaccharide consisting of D-glucose units, referred to as homoglucan or glucopyranose, and has two major biomacromolecules namely amylose and amylopectin. Amylopectin is generally the major component of starch and constitutes 65–85% of the matter in the starch granules (Fredriksson et al. 1998; Gérard et al. 2001; Hoover 2001, as cited by Bertoft, 2015). Amylopectin is a much larger molecule than amylose and is a heavily branched structure. Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. The purposes of this modification are to enhance its properties particularly in specific applications such as to improve the increase in water holding capacity, heat resistant behavior,
reinforce its binding, minimized syneresis of starch and improved thickening. Modified starches consist of starch with low to very low level of substituent group. Enzymatic modification of starch is hydrolysis of some part of starch into a low molecular weight of starch called maltodextrin, or dextrin using amylolytic enzymes. They are widely used for food and pharmaceutical industries. Starch is an abundant carbohydrate distributed worldwide in plants. Starch has been a major ingredient in man's diet over the centuries. In addition it has become a major industrial raw material. Plant seeds, roots and tubers are all sources of industrial starch production. The commercial realities of the starch recovery process limit the industrial sources mainly to wheat, maize and tapioca. Maize (Corn) contains about 70% starch, other components being protein, fibers and fat. The basis of the maize milling process is the separation of the maize kernel into its different parts. Maize starch is produced by the wet milling process, which involves grinding of softened maize and separation of corn oil seeds (germs), gluten (proteins), fibers (husk) and finally pure starch. The byproducts from maize based industries find various applications: i. Maize (Corn) Steep Liquor: It contains amino acids, proteins and are used by antibiotics drugs manufacturers. Also it is a large source of biogas, which is being used as fuel for driers, boilers etc. ii. Maize Gum: Corn Oil is produced by expelling oil from the germs. Corn Oil finds applications in food and other chemical industries. Maize oil cake obtained after expelling oil is used as cattle and poultry feeds. iii. Maize Gluten: Maize Gluten contains high protein content and it is used as cattle and poultry feeds. iv. Maize Husk: It contains starch, protein and fat as minor components and mainly consumed as cattle feed. Starch is a group of polysacchrides, composed of glucopyranose units joined together by-glucosidric linkages. It conforms to the molecular formula, (C6-H10O5)u, where n varies from a few hundred to over one million. Starch is found as the reserve carbohydrate in various parts of plants and is enzymatically broken down to glucose to other carbohydrates according to the metabolic needs of the plants. Industrially, starch is broadly divided into two types viz, natural and modified. Natural starches, also designated as unmodified starches or simply starches, are obtained from grains such as and sorghum. from roots like potato, tapioca and arrow root, and from the pith of the stems of certain palms such a sago. They are further classified into cereal starches and root starches. The characteristics of the natural starches are changed by chemical or enzymatic action and the products of these reactions are termed modified starches. This group includes dextrins, acid-modified starches, oxidized starches, starch esters, starch ethers, aldehyde starches and cationic starches. Starch occurs naturally in the plants and its percentage varies with the plant and also in different parts of the same plant. Corn (maize) sorghum grain wheat, rice, potato, tapioca, arrowroot and sago are among the important sources of natural starches. The grains of barley, rye, oat and the millets are also employed in the production of starches. The roots of tapioca plant (manihot utillissimax) froms one of the major sources of starch, ranking next to potato in the comimption by starch industry. Tapioca plant, also know as cassava and manioc, thrives in equatoraial regions between the Topic of Capricorn. There are as many as seventy five varieties of cassava plant of which two varieties viz., bitter and sweet are widely cultivated; the bitter is usually grown for the purposes if the manufacture of starch, as it contains a higher content of starch. The starch content of the plant varies between 12 and 33 per cent. The ratio of the percentage of amylase to amylopection has been found to be 16:84. More than hal of the total world arrange under the cultivation of cassava is confined to the African countries such as Gambia, Ghana, Kenya, Mauritius, Nigeria, Zambia, Nyssaland, Sierra Leone and Zanzibar and the rest come from the tropical regions of other continents. The cereal starches such as maize wheat, rice and sorghum are recovered by several processes, of which the wet-milling is by far the most important. Other processes commercially employed in the manufacture of unmodified starches are that alkali, Martin and batter in the order of decreasing importance. Of the material methods earlier used for the production of starch and which have now become obsolete, mention may be made of the Hakka, Alsation and Fescas processes. In all the above processes, Starch is recovered in five stages: a) Softening or steeping of the grains, after thorough washing in water. b) Tabling or centrifugation of the ground mass. c) Dewatering and drying of the final products. d) The recovery of important by products.

The post MODIFIED STARCH appeared first on EIRI - eBooks and Project Reports.

]]> INTRODUCTION
BYPRODUCTS FROM MAIZE
SPECIFICATION OF STARCH
PHYSICAL AND CHEMICAL MODIFICATION OF STARCH
TYPES OF DEXTRIN
DEXTRINS AND ITS USES
WHITE DEXTRINS ARE USED AS:
ADHESIVE INDUSTRY
CHEMICAL & DYES INDUSTRY
FOUNDRIES
TEXTILE INDUSTRY
COLOUR INDUSTRY
APPLICATION – ADHESIVES
OTHER APPLICATIONS
USES AND APPLICATION
IN GENERAL, MODIFIED FOOD STARCHES ARE USED FOR THREE REASONS:
LIQUID GLUCOSE SYRUP USES AND APPLICATIONS:
LIQUID GLUCOSE USES
USES OF DEXTROSE:-
PROPERTIES OF LIQUID GLUCOSE
PROPERTIES OF STARCH
PHYSICAL PROPERTIES
CHEMICAL PROPERTIES
STARCH GIVES A CHARACTERISTIC BLUE COLOR WITH IODINE.
MODIFIED STARCHES
PROPERTIES OF PREGELATINIZED STARCH
MAIZE STARCH AND ALLIED PRODUCTS AND THEIR APPLICATIONS
MAIZE STARCH
LIQUID GLUCOSE
MALTODEXTRIN
DEXTROSE MONOHYDRATE
MAIZE GLUTEN
MAIZE GERM
APPLICATIONS
SORBITOL
COSMETICS:
FOOD INDUSTRY:
PHARMACEUTICAL INDUSTRY:
TOBACCO INDUSTRY:
PAPER INDUSTRY:
PAINT INDUSTRY:
STARCH AND STARCH DERIVATION
FIGURE: STARCH AND STARCH DERIVATIVES
MACRONUTRIENTS
CARBOHYDRATES
GLUCOSE
STARCH
TABLE 1: STARCH CONTENT AND COMPOSITION IN DIFFERENT SOURCES
NATIVE STARCH
HYDROLYSED STARCH
MODIFIED STARCH
PHYSICAL MODIFICATION
CHEMICAL MODIFICATION
ENZYMATIC MODIFICATION
GENETIC/BIOTECHNOLOGICAL MODIFICATION
STARCH AND STARCH DERIVATIVE CLASSIFICATIONS
STARCH CLASSIFICATION BASED ON HARMONIZED SYSTEM (HS) CODES
MAIZE PRODUCTION IN SOUTH AFRICA
FIGURE: MAIZE PRODUCTION IN SOUTH AFRICA
FIGURE: MAIZE YIELD IN SOUTH AFRICA
STARCH AND STARCH DERIVATIVE APPLICATIONS
FOOD INDUSTRIES
NON-FOOD INDUSTRIES
STRUCTURE OF THE SOUTH AFRICAN
STARCH INDUSTRY
TONGAAT HULETT STARCH
INTRODUCTION
TONGAAT HULETT’S INPUTS
TONGAAT HULETTS PRODUCTION AND CAPACITY
GERMISTON
KLIPRIVIER
MEYERTON
BELLVILLE
TABLE 7: TONGAAT HULETT’S STARCH AND GLUCOSE VOLUMES
TONGAAT HULETT’S STARCH PRODUCTS
MODIFIED WAXY MAIZE STARCHES
FIGURE 26: SUMMARY OF TONGAAT HULETT’S STARCH VALUE CHAIN
OTHER MANUFACTURERS
WFM STARCH PRODUCTS
ITS PRODUCT LIST INCLUDES:
FIGURE 27: SUMMARY OF WFM STARCH PRODUCTS VALUE CHAIN
CHARKA
THE PRODUCTION PROCESS:
FIGURE 28: SUMMARY OF CHARKA’S VALUE CHAIN
NATAL STARCH
TOP PRODUCTS
POTENTIAL SOLUTIONS TO THIS DILEMMA ARE:
FIGURE 29: SUMMARY OF TOP PRODUCTS VALUE CHAIN
NOUKLOOF STORE
CONSOLIDATED STARCH INDUSTRIES
POTENTIAL NEW ENTRANTS
LIST OF STARCH DISTRIBUTORS IN SOUTH AFRICA
IMPORT ANALYSIS OF STARCH AND STARCH DERIVATION
TRADE ANALYSIS
SOUTH AFRICA’S STARCH IMPORT VOLUMES
MAIZE STARCH
FIGURE 31: MAIZE STARCH IMPORT VOLUMES INTO SOUTH AFRICA
WHEAT STARCH
FIGURE 32: WHEAT STARCH IMPORT VOLUMES INTO SOUTH AFRICA
POTATO STARCH
FIGURE 33: POTATO STARCH IMPORT VOLUMES INTO SOUTH AFRICA
CASSAVA STARCH
FIGURE 34: CASSAVA STARCH IMPORT VOLUMES INTO SOUTH AFRICA
OTHER STARCHES
FIGURE 35: OTHER STARCHES IMPORT VOLUMES INTO SOUTH AFRICA
DEXTRINS AND OTHER MODIFIED STARCH
FIGURE 36: DEXTRINS AND OTHER MODIFIED STARCH IMPORT VOLUMES
INTO SOUTH AFRICA
SUMMARY OF SOUTH AFRICA’S IMPORT VOLUMES
FIGURE 37: SUMMARY OF SOUTH AFRICA’S STARCH IMPORT VOLUMES
SOUTH AFRICA’S STARCH IMPORT VALUES
SUMMARY OF SOUTH AFRICA’S IMPORT VALUES
FIGURE 38: SOUTH AFRICA’S IMPORT VALUES OF VARIOUS STARCHES
TABLE 8: SOUTH AFRICA’S STARCH IMPORT VALUES IN RANDS 2009 – 2016.
SOUTH AFRICA’S STARCH IMPORTS PER REGION
MAIZE STARCH
FIGURE 39: MAIZE STARCH IMPORT VALUES PER REGION
WHEAT STARCH
FIGURE 40: WHEAT STARCH IMPORT VALUES PER REGION
POTATO STARCH
FIGURE 41: POTATO STARCH IMPORT VALUES PER REGION
CASSAVA STARCH 88
FIGURE 42: CASSAVA STARCH IMPORT VALUES PER REGION
OTHER STARCHES
FIGURE 43: OTHER STARCHES IMPORT VALUES PER REGION
DEXTRINS AND OTHER MODIFIED STARCHES
FIGURE 44: DEXTRINS AND OTHER MODIFIED STARCHES IMPORT VALUES
PER REGION
TECHNOLOGY/CAPITAL UTILISED
MARKET POTENTIAL OF STARCHES AND DERIVATIONS IN SOUTH AFRICA
FIGURE 45: NON-FOOD APPLICATIONS OF MODIFIED STARCH
A SUMMARY OF THE MAIN APPLICATIONS OF STARCHES:
TRADE ANALYSIS
SOUTH AFRICA’S STARCH EXPORT VOLUMES
MAIZE STARCH
WHEAT STARCH
FIGURE 47: WHEAT STARCH EXPORT VOLUMES
POTATO STARCH
FIGURE 48: POTATO STARCH EXPORT VOLUMES
CASSAVA STARCH
FIGURE 49: CASSAVA STARCH EXPORT VOLUMES
OTHER STARCHES 102
FIGURE 50: OTHER STARCHES EXPORT VOLUMES
DEXTRINS AND OTHER MODIFIED STARCHES
FIGURE 51: DEXTRINS AND OTHER MODIFIED STARCH EXPORT VOLUMES
SUMMARY OF SOUTH AFRICA’S EXPORT VOLUMES
FIGURE 52: SUMMARY SOUTH AFRICA’S STARCH EXPORT VOLUMES 104
5.2.2. SOUTH AFRICA’S STARCH EXPORT VALUES
FIGURE 53: SOUTH AFRICA’S EXPORT VALUES OF VARIOUS STARCHES
MORE DETAILS ON THE EXPORT VALUES ARE PROVIDED IN TABLE 9.
SOUTH AFRICA’S STARCH EXPORT VALUES PER REGION
MAIZE STARCH
WHEAT STARCH
POTATO STARCH
CASSAVA STARCH
OTHER STARCHES
DEXTRINS AND OTHER MODIFIED STARCHES
SUMMARY OF SOUTH AFRICA’S EXPORT VALUES
EXPORT VALUES IN 2016, THE SOUTH AFRICAN STARCH INDUSTRY EXPORTED:
EXISTING AND POTENTIAL DEMAND FOR STARCH LOCALLY
FIGURE 60: ESTIMATED STARCH CONSUMPTION IN SOUTH AFRICA IN 2016
TONGAAT HULETT’S CUSTOMERS
INVESTMENTS
IN TERMS OF SUPPLY OF MAIZE:
OVERALL GROWTH TRENDS IN THE MAIN APPLICATION INDUSTRY’S
INTERNATIONAL COMPETITION OF STARCH AND DERIVATION
STARCHES AND INULIN
DEXTRINS AND OTHER MODIFIED STARCHES
TRADE BALANCES OF VARIOUS STARCHES
THE TRADE BALANCE FIGURES SHOW THAT SOUTH AFRICA IS A:
COMPETITIVE AND COMPARATIVE ADVANTAGE
DEXTRINS AND OTHER MODIFIED STARCHES
FIGURE 80: SOUTH AFRICA’S EXPORT MARKET FOR DEXTRINS
AND OTHER MODIFIED STARCHES
INDUSTRY CAPACITY ANALYSIS
SOUTH AFRICA’S STARCH POTENTIAL
FIGURE 81: STARCH POTENTIAL
SOUTH AFRICA’S CURRENT STARCH CAPABILITIES
THE THREE BEST OPPORTUNITIES ARE:
SWOT ANALYSIS OF SOUTH AFRICAN STARCH INDUSTRY
MANUFACTURERS/SUPPLIERS OF MODIFIED STARCH
MANUFACTURING PROCESS OF DEXTRIN
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF MALTODEXTRIN
MANUFACTURING PROCESS OF GLUCOSE/CORN SYRUP
PROCESS FLOW DIAGRAM
MANUFACTURE OF CORN SYRUP
MANUFACTURE OF HIGH FRUCTOSE CORN SYRUP
PROCESS FLOW DIAGRAM OF FRUCTOSE SYRUP
MANUFACTURING PROCESS FOR LIQUID GLUCOSE-G
RAW MATERIALS
CONFECTIONERI GLUCOSE-D:
LOW CONVERSION
REGULAR CONVERSION
INTERMIDIATE CONVERSION
HIGH CONVERSION 166
MANUFACTURE OF DEXTROSE MONOHYDRATE AND DEXTROSE ANHYDROUS
DEXTROSE MANUFACTURE
MANUFACTURING DIAGRAM OF LIQUID GLUCOSE
MANUFACTURING DIAGRAM OF ANHYDROUS DEXTROSE
MANUFACTURING PROCESS OF PREGALATINIZED STARCH
MANUFACTURING PROCESS OF CATIONIC STARCH
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF OXIDIZED STARCH
ENZYME TECHNOLOGY
THERE ARE THREE STAGES IN THE CONVERSION OF STARCH:
TABLE ENZYMES USED IN STARCH HYDROLYSIS
STARCH OXIDATION
OXIDIZED STARCH PRODUCTION
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY

APPENDIX – A:

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

The post MODIFIED STARCH appeared first on EIRI - eBooks and Project Reports.

]]> Starch and Allied Products Manufacturing Technology https://projectreports.eiriindia.org/product/starch-allied-products-manufacturing-technology/ Wed, 03 Jan 2018 13:00:15 +0000 http://projectreports.eiriindia.org/?post_type=product&p=11169 The book contains chapters on Starch (Composition, Production, Modification and Starch Soup), Starch Structure, Manufacture of Starch from Maize (Structure, Composition and Quality), Manufacture of Acetylated Corn Starches, Activated Carbon from Corn Starch for Treating Dye Waste Water, Potato Starch Manufacture (Grinding, Juice Extraction and Fiber Extraction), Thickening Agent Based on Tamarind Seed Gum, Manufacture of Wheat Starch Technology, Sweet Potato Starch Extraction and its Properties, Starch from Sweet Potato Production Technology, Cassava and Tapioca Starch Manufacturing Technology, Development of a Cassava Starch Extraction Machine, Modification of Cassava Starch for Industrial Uses, Characterization of Chestnut (Castanea sativa, Mill) Starch for Industrial Utilization, Flours and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties, Rice Starch Production Technology, Preparation of Rice Starch, Rye Starch Manufacturing Technology, Oat Starch (Isolation, Modification, Chemical Composition, Applications and Properties), Barley Starch (Composition, Gelatinization, Acid Hydrolysis, Production and Uses), Chemical Modifications of Barley Starch, Starch from Ginger (Zingiber officinale) and Maize (Zea mays), Mung Bean Starch Manufacture, Tacca Starch, Project Profile on Carboxy Methyl Starch, Project Profile on Dextrin from Starch, Project Profile on Maize and its Bye-products, and Project Profile on Oxidized Starch.

The post Starch and Allied Products Manufacturing Technology appeared first on EIRI - eBooks and Project Reports.

]]> STARCH (COMPOSITION, PRODUCTION, MODIFICATION AND STARCH SOUP)

  • The reaction formula of starch
  • Microscopic pictures of starch granules according to AVEBE Stadex
  • Swelling and dispersion of starch granules during gelatinization according to AVEBE Stable food starches
  • Composition of Starch
  • Production of starch
  • Modification of Starch
  • Schematic Figure of wet milling process
  • Chemical modification
  • Acetylation
  • The mecanism of replacing hydroxylogroups according to the Modification and Chemical Characterization of Barley Starch
  • Hydroxypropyl
  • Acid/alkaline treatment
  • Oxidation
  • Stabilization
  • Cross linking modification
  • Physical and enzymatic modification
  • Processing the soup at Tetra Recart
  • Starches from suppliers
  • Experiment
  • Starch samples from suppliers
  • Summary table of the starch samples with their modification specifications
  • Viscosity-with and without applied shear rate
  • The Bostwick instrument measures the rate of the flow
  • Bostwick
  • pH 15
  • Microscopy
  • Sensory test
  • Production of the starch soup
  • The production procedure of starch soup
  • The recipe of the basic starch soup
  • Preparation of the soup
PREPARATION OF THE SOUP
  • Carbohydrate Chemistry
  • Open chain and pyranose ring structures of the hexose sugar D-glucose. The ring form is referred to as D-glucopyranose
  • Starch Polymer Biosynthesis
  • 1.4 and a-1.6 glycosidic bonds of starch
  • Properties of Amylose and Amylopectin
  • Characteristics of Amylose and Amylopectin
  • Amylose
  • 1.4 linkages of amylose
  • Amylose models Amyloe can be depicted as either a straight chain or a helix
  • Starch Lipid inclusion complex An amylose helix is complexed with the fatty acid chain of a monoglyceride
  • Amylopectin
  • Representation of a portion of an amylopectin molecule and enlargement of typical packed clusters Individual chains are helical, and pairs of chains are double helical
  • Approximate Amylose and Amylopectin Content of Common Food Starches
  • Starch Granules
  • Inteneral structure of the starch granule
  • Approximate Size and Shape of Common Food Starch Granules
  • Minor constituents of the starch granule
  • Cross section of a sorghum kernel treated with a amylase. Note the concentric rings in the broken starch granules
  • Model of the structure of amylopectin in starch granules
  • Proteins
  • Approximate Lipid and Protein Content of Common Food Starchese
  • Lipids
  • Ash
MANUFACTURE OF STARCH FROM MAIZE (STRUCTURE, COMPOSITION AND QUALITY)
  • Structure, Composition and Quality of Grain
  • Structure
  • Corn
  • Longtudinal Bisection of a steeped dent corn kernel
  • Weight and composition of component parts of dent corn kernels from eleven Midwest hybrids
  • Section of steeped corn homy endoperm
  • Composition
  • Corn
  • Proximate analysis of corn grain
  • Grain Quality
  • Corn
  • Grading standard for corn
  • Wet milling
  • Grain Cleaning
  • Flow diagram of the corn starch manufacturing process
  • steeping
  • Principles
  • Mechanics of Commercial Steeping
  • Detail of equipment arrangement and water and process stream flow employing the highdensity four stage separation centrifugation system
  • Sequencing of continuous countercurrent steeping
  • Details of countercurrent continuous advance steep battery operation
  • Design of tank for continuous steeping
  • Water Absorption and Solubles Removal
  • Effect of Sulfur Dioxide
  • Corn endosperm proteins extracted with different solvents
  • Role of Lactic Acid Bactena
  • Milling and Fraction Separation
  • Component Yields
  • Wet milling yieldsa of different corn phenotypes Germ Separation
  • Diagram of a Bauer attrition mill. Contiguration shown is used for fine milling degerminated residue With wider spacing of interiocking teeth and no impact ring it is used for degermination (firstbreak) milling
  • Cutaway diagram of a hydrocyclone separator
  • Battery of hydroclones used for separation of germ from milled steeped corn
  • Second Milling and Fiber Separation
  • Cutaway diagram of an Entoleter mill used for fine milling degerminated residue
  • DSM fiber washing unit employing weidge bar screening surface
  • Detail of wedge bar  screening surface and simulation of the unique slicing action of this screen
  • Starch Gluten Separation
  • Cutaway diagram of a Merco starch separation centrifuge
  • Removable metal (RC model) hydroclone starch washing separation modules individual 10 cm hydroclone tubes appear as spokes in the circular modules
  • Starch Processing
  • Product Drying, Energy use and pollution Control
  • Automation
  • The Products
  • Starch
  • Sweeteners
  • Ethanol
  • Analysis and properties of powdered corn and sorghum starches
  • Properties of commercial corn syrups
  • Corn Oil
  • Feed Products
MANUFACTURE OF ACETYLATED CORN STARCHES
  • Experimental Procedure
  • Materials
  • Preparation of Acetylated Starch
  • Determination of Acetyl Content and DS
  • Characterization of Starches
  • Results and discussion
  • Acetyl Content (%) and Degree of Substitution (DS)
  • Theacetyl content and DS of acetytated com starches obtained from different treatments
  • Starch Granule Morphology
  • Swelling Power and Solubility
  • Scanning electron micrographs of native and acetytated corn starches
  • Swelling power and solubility of native and acetylated corn starches obtained from different treatments
  • Paste Clarity
  • Effect of storage time on light transmittance (%) of starch pastes
  • Syneresis and freezethawstability study of native and acetylated corn starches
  • Syneresis and Freeze thaw Stability
ACTIVATED CARBON FROM CORN STARCH FOR TREATING DYE WASTE WATER
  • Materials and Methods
  • Raw materials
  • Methods
  • Physical characterization
  • Results and Discussion
  • FTIR analysis
  • Effect of concentration of Zinc Chloride solution used for producing activated carbons
  • Effect of time of impregnation on corn starch
  • Effect of activation temperature on activated carbon
  • Effect of activation time on activated carbon products
  • Effect of ph
POTATO STARCH MANUFACTURE (GRINDING, JUICE EXTRACTION AND FIBER EXTRACTION)
  • Structure and Chemical Composition of the Potato
  • Formation and Morphology of the Tuber
  • Anatomy of the Tuber
  • Longitudinal diagram of a potato tuber
  • Outer cell layers of a potato
  • Chemical Composition
  • Cells with starch
  • Composition of Potato
  • Differences Between Commercial Starches
  • New Development. The All amylopectin Potato
  • Differences between commercial starches
  • Brabender ViscoAmylograph curves for potato starch (with 20 (PS) and 10 (AS 10%) percent amylose) amylopectin potato starch (AS 0%) and waxy maize/corm starch
  • Potato Starch Processing
  • Composition of Potatoes
  • Three methods of potato processing
  • Evaluation of three starch processes
  • A schematic overview of a potato starch process
  • Grinding
  • Potato Juice Extraction
  • Rasp used for shredding potatoes
  • Continuous, decanter type centrifuge
  • Particle size (diameter) of ground potatoes
  • Fiber Extraction
  • Conical centrifugal sieves
THICKENING AGENT BASED ON TAMARIND SEED GUM 
  • Schematic illustration of the structure of tamarind seed gum
  • Materials
  • Preparation of tamarind kernel powder
  • Determination of chemical composition
  • Preparation of thickening agent
  • Preparation of printing pastes
  • Printing procedure
  • Evaluation of colour strength and fastness properties
  • Results and discussion
  • Characterization of tamarind kernel powder
  • Chemical compositions of tamarind kernel powder from different places
  • Effect of disperse printing on colour value
  • Colour value of printed polyester fabric using different areas of tamarind seeds
  • Comparison of printed polyester fabric using different areas of tamarind seeds
  • Effect of printing on fastness properties
  • Colour fastness to washing at 40oC (ISO 105-CO6 ATS 1994)
  • Colour Fastness to rubbing (ISO 105-x12 2001)
MANUFACTURE OF WHEAT STARCH TECHNOLOGY 
  • The Martin Process
  • The batter process
  • Granular and molecular structure of wheat starch
  • Granular structure
  • Molecular structures of the major wheat starch components
  • Haworth representations of amylose and amylopectin
  • Helical conformation of amylose, a left handed helix containing six anhydroglucose units per turn
  • Functionally of wheat starch granules, films and pastes
  • Granules
  • Films
  • Pastes
  • Improving and chemically moditying wheat starch for use in the food industry
  • Improving the functionality of wheat starch
  • syneresis of starch gel exemplified by release of water from hydrogen bonded amylose gel
  • Effect of molecular differences in starch components
  • Pregelatinised starch
  • Chemical modification of starch
  • Thin boiling starch
  • Dextrins
  • Starch ethers
  • Reaction of starch with  ethylene oxide (top) and ethylene chlorohydrins (bottom) to produce hydroxyethylated starch
  • Starch esters
  • Reaction of starch with phosphorus oxychloride showing the formation of a starch phosphate and a distarch phosphate
  • Reaction of starch with sodium trimetaphosphate (STMP) showing the formation of a monostarch phosphate and distarch phosphate
  • Starch acetates
  • Reaction of starch with acetic anhydride to form starch acetate and structure of a mixed acetate adipate starch
  • Starch adipates and succinates
  • Wheat starch syrups
  • Reaction of starch with succinic anhydride to form a distarch succinate-the normal product-and some monostarch succinate an acidic by product
  • syrups from acidic hydrolysis
  • Composition of acid converted corn starch hydrolyzates as determinedby chromatographic analysis
SWEET POTATO STARCH EXTRACTION AND ITS PROPERTIES 
  • Starch Extraction
  • Functional properties of enzymatically separated sweet potato starch
  • Pasting Properties of enzymatically separated sweet potato starch
  • Multipurpose mobile starch extraction plant for sweet potato starch extraction
  • Biochemical Constituents
  • Proximate composition of isolated starch
  • Size and shape
  • Physical characteristics of sweet potato starch
  • Crystalline structure
  • Physico chemical properties of sweet potato starches
  • Molecular weight
  • Amylose content
  • Physicochemical properties of starches from some selected sweet potato lines
  • Swelling and solubility
  • Water binding capacity
  • Digestibility
  • Degracdation by acid
  • Degradation by enzymes
  • Retrogradation
STARCH FROM SWEET POTATO PRODUCTION TECHNOLOGY
  • Materials
  • Methods
  • pH
  • Moisture Content
  • True density
  • Bulk density
  • Tapped density
  • Average diameter and size distribution of starch powders
  • Powder flow properties
  • Angle of repose
  • Hsusner’s ratio
  • Carr’s compressibility index
  • Evaluation of binder quality
  • Tablet formulations for evaluation of the binder quality of the starches
  • Bulk and tapped density of paracetamol granules
  • Tablet hardness
  • Tablet friability
  • Evaluation of disintegrant quality
  • Tablet formulations for evaluation of the disintegrant quality of the starches
  • Disintegration time
  • Evaluation of diluent quality
  • Influence of the starches as binder and disintegrant on in-vitro drug dissolution
  • calibration of UV spectrophotometer
  • Formulations for the evaluation of the starches binder quality
  • Formulations for the evaluation of the starches disintegrant quality
  • Dissolution test
  • Statistical analysis
CASSAVA AND TAPIOCA STARCH MANUFACTURING TECHNOLOGY
  • Introduction
  • Cassava wet starch processing
  • Cassava root
  • Peeling and Washing
  • Rasping
  • Extraction
  • Sedimentation
  • Packaging
  • Starch from Tapoic Starch
  • Cassava roots with conical, conical cylindrical, cylindrical and fusiform shapes (b) crossection of cassava roots and  (c) drawing of root cross section containing different comonents
  • Processing
  • A beam balance or Rieman balance for determining  cassava root starch content by specific gravity analysis
  • Basic process for isolating a high quality tapioca/cassava starch. The numbers in parentheses
  • Machinery of tapioca starch processing
  • General specification of native cassava starch
  • Tapioca Starch
  • Changes in granular structure of cassava starch extracted from roots
  • Modification
DEVELOPMENT OF A CASSAVA STARCH EXTRACTION MACHINE
  • Design Machine Features
  • The Hopper
  • Mixing Unit
  • Extraction Chamber
  • Pictonal view of cassava starch extraction machine
  • Discharge units
  • Frame
  • Power Unit
  • Operational Principle of the Machine
  • Design Analysis
  • Feeding Chute
  • Stirrers/Mixing Unit
  • Screw Conveyor
  • Power requirement
  • Shaft Selection
  • Machine Production Cost
  • Test Procedure
  • Exploded View of the Machine
  • Performance Evaluation of the Machine
MODIFICATION OF CASSAVA STARCH FOR INDUSTRIAL USES
  • Flow chart for the preparation of modified cassava starch
  • Cassava Starch Preparation
  • Preparation of Modified Cassava Starches
  • Preparation of Modified Starch with Ammounium Phosphate
  • Preparation of Modified Starch with Sodium Acetate
  • Preparation of Modified Starch with Sodium Acetate and Fumaric Acid
  • Preparation of Modified Starch with Sodium Acetate
  • Preparation of Modified Starch with Sodium Acetate and Fumaric Acid
  • Preparation of Modified Starch with Sodium Acetate and Adipic Acid
  • Chemical Analysis
  • Determination of Ash Content
  • Determination of pH
  • Determination of Gelatinization Temperature
  • Determination of Moisture Content
  • Determination of Swelling Volume Sweelling Powder and Solubility
  • Determination of Viscosity
CHARACTERIZATION OF CHESTNUT (CASTANEA SATIVA, MILL) STARCH FOR INDUSTRIAL UTILIZATION 
  • Material and methods
  • Chestnuts
  • Chestnut Flour
  • Chestnut Starch
  • Starch natural fermentation
  • Starch chemical characterization
  • Amylose and amylopectin contents
  • Granules microscopy
  • Granule susceptibility to dimethyisulfoxide (DMSO)
  • Swelling power and solubility
  • Chestnut starch pastes
  • Paste clarity
  • Paste elasticity
  • Gel strength
  • Viscographic analysis
  • Freeze thaw cycles
  • Paste enzymatic susceptibility
FLOURS AND STARCHES FROM IMPROVED BEAN (PHASEOLUS VULOGARIS L) VARIETIES
  • Sources of Beans and Sample Preparation
  • Starch Extraction
  • Physico chemical Properties of Bean Flours and Starch Extracts
  • Colour and pH Value Measurement
  • General scheme employed for the extraction of starch from haricot bean
  • Chemical Composition Assessment
  • Pasting Profiles
  • Swelling Power and Solubility Pattern
  • Water and Oil Absorption Capacity
  • Statistical Analysis
RICE STARCH PRODUCTION TECHNOLOGY 
  • Constituents of rice starch
  • Minor constituents
  • Structure and functionslity of rice starch
  • Granule shape and size
  • Scanning electron micrographs (SEM) of rice starch
  • Starch crystallinity Amylose
  • Cluster structure showing linear chains of amylopectin the C chain has the only free reducing group in the molecule
  • Amylopectin
  • Swelling power and solubility
  • Gelatinization and the structure of rice starch
  • Gelatinization pasting properties
  • Gelatinization rheological properties
  • Improving rice starch functionality for food processing applications
  • Chemical modification of rice starch
  • Acid thinned rice starch
  • Acetylated rice starch
  • Octenyl succinic anhydride modified starch
  • Hydroxypropylated rice starch
  • Cross linked rice starch
  • Physical modification of rice starch
  • Hydrothermal treatment
  • Extrusion
  • Sonication
  • Gamma irradiation
  • Genetic modification of rice starch
PREPARATION OF RICE STARCH
  • Traditional Method
  • Mechanical Method
  • Properties of Rice Starch
  • General Properties Unique to Rice Starch
  • Pasting Properties
  • Factors Affecting Rice Starch Properties
  • Rice Variety Common Versus Waxy
  • Ranges of physic chemical properties of common and Waxy starch
  • Protein Content
  • Method of Preparation
  • Modification
  • Rice Starch Applications
  • Rice starch Applications
RYE STARCH MANUFACTURING TECHNOLOGY
  • Isolation
  • Industrial
  • Laboratory
  • Pilot plant process for isolation of rye starch
  • Modification
  • Laboratory process for
  • isolation of rye starch
  • Applications
  • Properties
  • Microscopy
  • Composition
  • Composition of laboratory isolated rye starch
  • X-Ray Diffraction Patterns
  • Gelatinization Behavior
  • Retrogradation
  • Amylose Lipid Complex
  • Swelling Power and Amylose Leaching
  • Swelling power and solutibility determined for rye starch
OAT STARCH (ISOLATION, MODIFICATION, CHEMICAL COMPOSITION, APPLICATIONS & PROPERTIES) 
  • Isolation
  • Industrial
  • Laboratory
  • Modification
  • Isolation of oat starch using sodium hydroxide at low shear rate
  • Isolationof oat starch using protease
  • Applications
  • Properties of Oat Starch
  • Microscopy
  • Chemical Composition
  • Proximate Composition of native oat starches
  • Characterization of amylose amylopectin and intermediate material in three oat starches
  • X-Ray Diffraction
  • Gelatinzation
  • DSC parameters for gelatinization of oat starch in excess water
  • DSC parameters for the transition of the amylose lipd
  • Complex of oat starch in excess water
  • Swelling Power and Amylose Leaching
  • Swelling power and solubility of oat starches
BARLEY STARCH (COMPOSITION, GELATINIZATION, ACID HYDROLYSIS, PRODUCTION AND USES)
  • Barley Grain Structure and Composition
  • A iongitudinal section of a barley grain
  • Barley Starch
  • Isolation and Purification
  • Average chemical composition of hulled & hullless barley grains
  • Chemical Composition of Barley Starch
  • Carbohydrate Component
  • Scanning election micrographs of normal (CDC Dawn, Phoenix SR 93102, and SB 94860), waxy (CDC Alamo , CDC Candie, SB 94912, and SB 94917) and high amylose (SB 94893 and SB 94897)barley starches
  • Non-carbohydrate components
  • Granule Morphology
  • X-Ray Diffraction and Relative Crystallinity
  • Gelatinization
  • Acid Hydrolysis
  • Transmission electron microscopy of (a) waxy (b) normal and (c) highamylose barley starch granules
  • X-ray diffraction patterns and relative crystallinities of normal, waxy and high amylose starches
  • Production and Uses of Barley Starch
  • Extent of amylose leaching (AML) in normal waxy & high amylose barley starches at 90oC
  • Scanning electron micrographs of waxy normal and high amylose barley starches, hydrolyzed by PPA at 37oC for 1 hour
CHEMICAL MODIFICATIONS OF BARLEY STARCH 
  • Chemical reaction during the acetylation
  • Materials and methods
STARCH FROM GINGER (ZINGIBER OFFICINALE) AND MAIZE (ZEE MYAS)
  • Gelatinization Properties
  • Swelling and Solubility Properties
  • Pasting Properties
  • Materials and Methods
  • Preparation of Reagent Used
  • Isolation and Purification of Starch from Maize (Zea mays)
  • Isolation and Purification of Starch from Ginger (Zingiber officinale)
  • Determination of Swelling Power
  • Determination of Solubility Power
  • Gelatinization Temperature
  • Determination of Water Holding Capacity
  • Foam Capacity
  • Emulsion Capacity
  • Browring and Charring Temperature
  • Paste Clarity
MUNG BEAN STARCH MANUFACTURE 
  • Materials and Methods
  • Materials
  • Preparation of carboxymethyl mung bean starch (CMMS)
  • Preparation of hydroxypropylcarboxymethyl mung bean starch
  • Amounts of chemicals and condidition for mung bean starch modification
  • Preparation of carboxymethyl hydroxypropyl mung bean starch (CMHPMS)
  • Determination of degree of substitution (DS)
  • Determination of molar substitution (MS)
  • IR determination
  • Scanning electron microscope (SEM) analysis
  • X-Ray diffraction (XRD)
  • Viscosity
  • Water uptake
TACCA STARCH
  • Starch isolation
  • Tacca starch morphology
  • The photomorograph of Tacca starch
  • Physicochemical properties of tacca starch
PROJECT PROFILE ON CARBOXY METHYL STARCH 
  • Applications of CMS in nonfood industry
  • For Textile Sizing and Printing Industry
  • Used as warp size
  • Used a printing thickener
  • For Oil well Drilling industry
  • For paper making industry
  • For Detergent industry
  • For electric welding rods industry
  • Other Miscellaneous Applications
  • Process
  • Synonyms
  • Properties
  • Reasons to use
  • Applications
  • Packing
  • Plant Economics of Carboxy Methyl Starch
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON DEXTRIN FROM STARCH 
  • Manufacturing Process
  • White Dextrins
  • Yellow Dextrins (Canary Dextrins)
  • Plant Economics of Dextrin from Starch
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON MAIZE AND ITS BYE PRODUCTS
  • Byproducts from Starches
  • Natural Starches
  • Natural Starches
  • Tapioca
  • Cereal Starches
  • Raw Materials
  • Manufactures of starch and allied products
  • Maize Starch
  • Process outline for corn milling
  • Cleaning
  • Steeping
  • Steepwater Evaporation
  • SO2
  • Gem Separation
  • Germ Drying
  • Corn Oil
  • Fine Grinding and Screening
  • Fibre Drying
  • Primary Separation
  • Gluten Recovery
  • Multi Stage Hydrocyclone Unit
  • Gluten Dewatering and Drying
  • Starch Refining
  • Centrifuges and hydrocyclones
  • Starch dewatering
  • Starch Drying
  • Modification
  • Process Description
  • Cleaning and soaking
  • Steep liquor concentration
  • Crude gem oil recovery
  • Fibre Separation
  • Gluten separation and concentration
  • Mixed feed processing
  • Starch washing dewatering and drying
  • Corn Starch production
  • Plant economics of maize and its bye products
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON OXIDIZED STARCH
  • Oxidized Starch Products Specification
  • Process of Manufacture of Oxidized Starch
  • Hypochlorite oxidized starch
  • Plant Economics of Oxidized Starch
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

The post Starch and Allied Products Manufacturing Technology appeared first on EIRI - eBooks and Project Reports.

]]> Technology of Starch Manufacture (Applications, Properties and Compositions with Project Profiles) https://projectreports.eiriindia.org/product/technology-starch-manufacture-applications-properties-compositions-project-profiles/ Wed, 03 Jan 2018 12:56:32 +0000 http://projectreports.eiriindia.org/?post_type=product&p=11162 The book contains chapters on Manufacture of Extraction of Starch, Manufacturing of Sago Starch Technology, Production of Sago Starch (Extraction and Isolation), Tapioca Sago Processing and Technology, Manufacture of Carboxymethyl (CMS) Starch with its Properties, Tropical  Starch, Characteristics and Properties of Root Starches, Starch Production from Mango Seed Kernel, Biodegradable Starch, Production, Characterization, and Mechanical Properties of Starch, Manufacture and Applications of Starch (Processing, Uses and Applications), Resistant Starch-Classification, Structure, Production, High Fructose Corn Syrup: Production and Uses, Functions of Starch in Food Applications, Modified Food Starches, Starch Fatty Esters, Cyclodextrins: Properties and Applications, Amylose Rich Starch, Manufacturing of Various Sweeteners (Maltodextrins Glucose/corn Syrups, High-fructose Syrups, Crystalline Dextrose and Dextrose Syrups, Composition and Properties of Sweeteners from Starch, Processing Technology of Starch Noodles, Project Profile on Potato Starch, Project Profile on Sorbitol from Maize Starch, Project Profile on Starch from Maize, Project Profile on Starch from Tamarind Seeds, Project Profile on Starch from Tapioca.

The post Technology of Starch Manufacture (Applications, Properties and Compositions with Project Profiles) appeared first on EIRI - eBooks and Project Reports.

]]> TECHNNOLOGY OF STARCH MANUFACTURING APPLICATIONS, PROPERTIES AND COMPOSITIONS WITH PROJECT PROFILES
MANUFACTURE OF STARCH EXTRACTION
  • Material
  • Preparation of Flour
  • Proximate Composition
  • Process Standardization
  • Table. Nutritional Composition of Amaranth Cultivars
  • Pre-standardized methods of extraction of amaranth starch and their yield and protein percentage
  • Alkali Standardization for the extraction of starch from Amaranathus hypochondricus Anapurna
  • Flour Particle Size Standardization for the Extraction of Starch from Amaranthus hypochondricus Anapurna
  • Screen/Filter Mesh Size Standaridization for the Extraction of Starch from Amaranthus hypochondricus Anapurna
  • Process Standaridization for the Extraction of Starch from Amaranthus hypochondricus Anapurna, Amaranthus hypochondricus Durga and Amaranthus paniculates
MANUFACTURING OF SAGO STARCH TECHNOLOGY
  • Materials and Methods
  • Materials
  • Methods
  • Scanning Electron Microscopy
  • X-ray diffraction
  • Proximate analysis
  • Fractionation of starch
  • Determination of amylose
  • Intrinsic viscosity
  • SEM for sago starches (top picture sago 6 bottom picture sago 3)
  • Light scattering
  • Differential scanning calorimetry
  • Gel strengths
  • Viscograms
  • Results and discussion
  • Scanning electron microscopy
  • X-ray diffraction
  • Proximate composition of starches
  • Proximate composition
  • Amylose content in starch samples
  • Intrinsic viscosity and Mw for amylose and amylopectin
  • Determination of amylose
  • Intrinsic viscosity and molecular weight
  • Gelatinisation temperature and enthalpy for starchs amples
PRODUCTION OF SAGO STARCH (EXTRACTION AND ISOLATION)
  • Production (extraction and Isolation)
  • Physiochemical properties
  • Chemical modification in sago starch
  • Effect of galactomannans on thermal and reological properties of sago starch
  • Effect of cellulose addition on hydrolysis of sago starch
  • Gelatinisation of sago starch with sugar and salts
  • Effect of temperature and solute concentration on viscosity
  • Effect of freezing and thawing techniques
  • Effect of pH on phosphorylation of sago starch
  • Effect of retrogradation on enzyme susceptibily of sago starch
  • Effect of cross linking reagents and hydroxypropylation levels
  • Pharmaceutical applications
  • Tablet formulation
  • Starch based hydrogel as artificial skin
  • Antibacterial activity
  • As packaging material
  • Culture medium
  • Production of ethanol
  • Glucose production
  • Cyclodextrin production
  • Production of UV curable coatings
TAPIOCA SAGO PROCESSING AND TECHNOLOGY
  • Ingredients
  • Grinding
  • Peart making
  • Grading
  • Steaming
  • Cooling
  • Separating
  • Drying
  • Packaging
MANUFACTURE OF CARBOXYMETHYL(cms) STARCH WITH ITS PROPERTIES 
  • Materials and Methods
  • Preparation of carboxymethyl starch (CMS)
  • Statistical analysis
  • Sorghum carboxymethyl starch properties
  • Results and Discussion
  • Proximate composition of sorghum grains
  • Chemical composition of starch
  • Standardization of carboxymethyl starch production from native sorghum starch
  • Proximate Composition of hybrid sorghum CSH 9
  • Physio chemical composition of sorghum CSH 9 starch
  • Effect of reaction time and monochloroacetic acid concentration on DS of CMS
  • Properties of sorghum CMS starch
  • Swelling and solubility behaviour of CMS from sorghum
  • Chemical Composition of CMS starch from  sorghum
  • Effect of temperature on flow  behaviour of 10% sorghum starch solution  at different shear rates
  • Rheological properties of sorghum CMS
  • Effect of temperature on flow behaviour of 10% sorghum CMS starch solution at different shear rates.
TROPICAL STARCH 
  • Tree crops
  • Cereals
  • Herbs/shrubs
  • Pulses
  • Tropical root corps
  • Other minor sources
CHARACTERISTICS AND PROPERTIES  OF ROOT STARCHES
  • Arrowroot
  • Pacchyrrhizus
  • Arracacha
  • Chinese water chestnut
  • East Indian arrowroot
  • Glant taro
  • Coleus
  • Lotus root
  • Oca
  • Queensland arrowroot
  • Shoti
  • Swamp taro
  • Breadfruit
  • sago
  • Mango
  • Amaranthus
  • Tacca
  • Plantain
  • Okenia
  • Quinoa
  • Enset
  • Sorghum
  • Tef
  • Bamboo
  • Black pepper
  • Buffalo gourd
  • Chick pea, cow pea and horse gram
  • Winged bean
  • Baby lima bean
  • Velvet bean
STARCH PRODUCTION FROM MANGO SEED kERNEL
  • Materials/Instruments Used
  • Sample Collection
  • Sindhoori Mango
  • Mango Seed along with the Kernel
  • Process of Starch Isolation
  • Physicochemical Properties Analysis of Starch Ash Content (%)
  • pH
  • Amylose Content (%)
  • Confirmation Test of Starch
  • Effect of Solid Solvent Ratio on Yield of Starch
  • Determination of Optimum Solid Solvent Ratio
  • Percentage Yield of Different Variety of Mango
  • Percentage Yield of Starch
  • Material Balance
  • Physicochemical Properties Starch
  • Physicochemical properties of Starch
  • Purity Test
  • Material Balance
  • Comparison of Purity of Starch
  • Adhesive Produced
  • Adhesive Produced
BIODEGRADABLE STARCH 
  • Urethane bonds
  • Selected aspects of starch modification
  • Thermoplastic starch
  • Thermoplastic starch with nanoparticulate fillers
  • Oligoether with two isocyanste groups
  • Toluene 2-4 diisocyanate (TDI)
  • 1.4 butanediol polyadipate n=2000 (PBA 2000)
  • 2.2 bis(hydroxymethyl) propionic acid
  • Diphenylmethane 4,4 disocyanate (MDI)
  • Hexamethylene disocyanate (HDI)
PRODUCTION, CHARACTERIZATION, AND MECHANICAL PROPERTIES OF STARCH 
  • Materials and Methods
  • Materials
  • Starch Modification
  • Biopolymer production
  • Time course of biopolymer production
  • Characterization of the biopolymer
  • Gel filtration chromatography (GFC)
  • Fourier transform infrared (FT-IR)
  • Film Casting
  • Tensile Test
  • Water Absorbance Test
MANUFACTURE AND APPLICATIONS OF STARCH (PROCESSING, USES AND APPLICATIONS)
  • Manufacture
  • Sources
  • Extraction
  • Processing
  • Structure
  • Starch molecule
  • Starch granule
  • Hydrogen bonding
  • Modifications
  • Cross Linking
  • Stabilisation
  • Conversions
  • Acid hydrolysis
  • Oxidation
  • Dextrinisation
  • Enzyme hydrolysis
  • Lipophilic substitution
  • Pregelatinisation
  • Thermal treatment
  • Technical data
  • Structure function relationship
  • Native starches
  • Process tolerant starches
  • Nutrition
  • Fat mimetics
  • Resistant starch
  • Uses and applications
  • Starch selection
  • Ingredient factors
  • Acid
  • Sugars
  • Fats and oils
  • Process factors
  • Shelf stability
  • Effects of food processing
  • End use
  • Applications
  • Baked goods
  • Batters and breadings
  • Beverage emulsions and flavour encapsulation
  • Confectionery
  • Dairy products
  • Fruit preparations
  • Gravies, soups & sauces
  • Mayonnaise and salad dressings
  • Meat products
  • Savoury snacks
RESISTANT STARCH CLASSIFICATION, STRUCTURE, PRODUCTION
  • Types and structure of resistant starch
  • Concept and classification of resistant starch
  • Resistant starch 1
  • Resistant starch-ii
  • Resistant starch iii
  • Resistant starch iv
  • Significants of resistant starch
  • Occurrence of resistant starch in food
HIGH FRUCTOSE CORN SYRUP:PRODUCTION AND USES
  • Schematic of HFCS production from corn starch
  • Production and Ues of HFCS
  • Relative sweetness of selected sugar solutions (5%) and other sweeteners
  • Solubility of selected sugars at 50oC,Solubility measured as grams of sugar dissolved in 100 ml water
  • Public Health Concerns
  • Role in metabolic syndromes obesity,diabetes, and other cardiovascular diseases
  • Mercury contamination
  • Toxicity to honey bees
  • Food items that contain HFCS
FUNCTIONS OF STARCH IN FOOD APPLICATIONS 
  • Starch Structures Relevant to Foods
  • Gelatinization and Pasting
  • Changes During Cooking
MODIFIED FOOD STARCHES 
  • Why Starch is Modified
  • Derivatizations
  • Crosslinking
  • Crosslinking reagents
  • Monosubstitutions (stabilizations)
  • Acetylation
  • Hydroxypropylation
  • Monophosphorylation
  • Octenylsuccinylation
  • Conversion
  • Fluidity (thin-boiling) Starches
  • Dextrins
  • Oxidation
  • Physicial Modifications
  • Altered Flow Properties
  • Pregelatinization
  • Drum drying
  • Extrusion
  • Use of pregelatinized starches
  • Agglomeration
  • Cold water swelling Starches
  • Spray drying
  • Hot aqueous ethanol treatment
  • Other Physical Modifications
  • Annealing
  • Moist heat
  • Dry heat
  • Mechanical energy
  • Solvents
  • Radiation
  • Native Starch Thickeners
  • Applications
  • Canned Foods
  • Hot filled Foods
  • Frozen Foods
  • Salad Dressings
  • Baby Foods
  • Beverage Emulsions
  • Encapsulation
  • Baked Foods
  • Dry Mix Foods
  • Confections
  • Snacks and Breakfast Cereals
  • Ready to eat Breakfast Cereals
  • Fried or Baked Snacks
  • Meats
  • Surimi
  • Pet Food
  • Dairy Products
STARCH FATTY ESTERS
  • Experimental
  • Materials
  • Synthesis of the Starch Fatty Esters
  • Characterization of the Chemically Modified Starches
  • Fourier transform infraed (FTIR) spectroscopy
  • Hydrogen nuclear magnetic resonace (1H NMR) spectrometry
  • Thermogravimetric analysis (TG)
  • Solubility and reheological behavior of the starch esters in n-paraffin
  • Results and Discussion
CYCLODEXTRINS: PROPERTIES AND APPLICATIONS 
  • Bacteria which produce CDT Gase
  • Dextrin represents the initial starch hydrolyzate used for the reaction
  • Production
  • Properties
  • Solubility of cyclodextrins in water
  • Solubility of cyclodextrins in organic solvents
  • Toxicity and Metabolism
  • Acute toxicity of betacyclodextrin
  • Modified Cyclodextrins
  • Hydroxyalklcyclodextrins
  • Complex Formation
  • Formation and stabilization of complexes
  • The complexation reaction is an equilibrium reaction
  • Applications
AMYLOSE RICH STARCH
  • Starch and its constituents
  • Structure of starch molecule consisting two different types of linkage between glucose units
  • Formation of starch films
  • Film formation by amylose rich starch solution
  • Film formation by amylose rich starch  dispersion
  • Properties of starch films
  • Stress strain & mechanical properties
  • Comparison of material properties of films formed by some film forming polymers
  • Permeability properties
  • Appearance of amylose rich starch film stored for nine months at 25 and 60% RH
  • Crystallinity
  • Glass transition Temperature (Tg)
  • Starch film stability and factors affecting stability
  • Drying temperature
  • Air humidity
  • Spray rate
  • Plasticized films, and amount of plasticizer
MANUFACTURING OF VARIIOUS SWEETENERS (MALKODEXTRINS GLUCOSE/CORN SYRUPS, HIGH-FRUCTOSE SYRUPS, CRYSTALLINE DEXTROSE AND DEXTROSE SYRUPS 
  • Definitions
  • Manufacturing Processes
  • Maltodextrins
  • General process flow for starch derived sweeteners (corn/glucose syrups, high fructose syrups, dextrose, fuctose, maltodextrins and syrup solids)
  • Typical carbohydrate profile  of commercial
  • Glucose/corn Syrups
  • Acid catalyzed Hydrolysis
  • Typical corn/glucose syrup process
  • Composition of typical starch derived sweeteners
  • Typical acid converter
  • Carbon treatment and regeneration system
  • Acid Enzyme Processes
  • High fructose Syrups
  • High fructose syrup Process
  • Crystalline Fructose
  • Crystalline Dextrose and Dextrose Syrups
  • Fructose crystallization process
  • Oligosaccharide Syrups
COMPOSITION AND PROPERTIES OF SWEETENERS FROM STARCH  
  • Carbohydrate Profiles
  • Relationship between degree of conversion & functional property
  • Solids
  • Refractive index-dry substance tables for typical glucose syrups
  • Refractometer corrections for HFS 55. 0.05% ash (dry basis)
  • Relationship of refractive index to Brix for high fructose syrups
  • Viscosity
  • Viscosity (centipoises) of syrups of different DS and temperatures
  • Browning Reaction and Color
  • Color designations of glucose syrups
  • Fermentability
  • Fermentable extract value of corn syrup compared to dextrose
  • Theoretical versus actual fermentability
  • Foam Stabilization and Gel Strength
  • Estimating the freezing point depression of various sweeteners
  • Freezing Point Depression
  • Boiling Point Elevation
  • Gelatinization Temperature
  • Boiling point elevation of glucose syrups
  • Humectancy and Hygroscopicity
  • Crystallization
  • Sweetness
  • Relative sweetness values of various sweetener
PROCESSING TECHNOLOGY OF STARCH NOODLES
  • Categories
  • Materials for starch noodles different starch properties
  • Mung bean starch
  • Morphological property of mung bean starch
  • Chemical property of mung bean starch
  • Physical property of mung bean starch
  • Thermal property of mung bean starch
  • Molecular structure of mung bean starch
  • Rheological property of mung bean starch
  • Thixotropic flow properties
  • Modeling of flow behavior for mung bean starch dough
  • Flow behavior of pur mung bean starch slurry without starch paste
  • Pea starch
  • Sweet potato starch
  • Morphological property of sweet potato starch
  • Proximate analysis of sweet potato starch
  • Physical  property of sweet potato starch
  • swelling and solubility
  • Water binding capacity (WBC)
  • Syneresis
  • Crystaline structure
  • Pasting and gelatinization properties
  • Molecular structure
  • Rheological properties
  • Potato starch
  • Morphological property of potato starch
  • Physico chemical characteristics of potato starch
  • Thermal properties of potato starch
  • Rheological properties of potato starch
  • Corn starch
  • Morphological properties of corn starches
  • Physico chemical characteristics of corn starches
  • Thermal properties of corn starches
  • Rheological properties of corn starches
  • Processing technology
  • Traditional processing technology
  • Dropping method
  • Forming of starch dough
PROJECT PROFILE ON POTATO STARCH 
  • Process of Manufacture
  • Starch production
  • Step by Step
  • Starch Extraction
  • Potato starch production line
  • Plant Economics of Potato Starch
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON SORBITOL FROM MAZIZE STARCH 
  • Conversion of Maize Starch into liquid glucose
  • Sorbitol Syrup
  • Uses
  • Plant economics of sorbitol from maize starch
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON STARCH FROM MAIZE
  • Maize starch
  • Functional Advantages
  • Thickening and Gelling agent
  • Texture and clarity
  • Binder and stabilizer (Exciepient)
  • Sizing paper and Textiles
  • Corn Sweeteners
  • Ethanol
  • Cyclo Dextrines
  • Bio-Plastics
  • Handling and Storage
  • Manufacture of Starch
  • Corn starch processing line
  • Main Equipments
  • Main Capacity
  • Plant economics of Starch from maize
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON STARCH FROM TAMARIND SEEDS
  • Properties
  • Composition of tamarind starch powder
  • Applications of tamarind starch powder
  • Process of Manufacture
  • Plant economics of Starch from Tamarind seeds
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum
PROJECT PROFILE ON STARCH FROM TAPIOCA
  • Manufacturing Process
  • Plant economics of starch from tapioca
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

The post Technology of Starch Manufacture (Applications, Properties and Compositions with Project Profiles) appeared first on EIRI - eBooks and Project Reports.

]]> Practical Project Execution Know-How Report Maize and By Products Processing Plant-Starches, Dextrose, Monohydrate, Malto Dextrin Powder, Corn Gluten Meal, Sorbitol (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2020) https://projectreports.eiriindia.org/product/practical-project-execution-know-report-maize-products-processing-plant-starches-dextrose-monohydrate-malto-dextrin-powder-corn-gluten-meal-sorbitol-present-future-prospects-mark/ Mon, 31 Mar 2014 13:14:35 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1710 Starch and Glucose are reserved cargohydrates of plants  and are therefore widely distributed in their crude from. They can be found  in  almost all fruits, vegetables and crons.  There  is  no definite information as to how they were initially obtained . But different countries are known to be using different  agricultural sources  for  production of starch. While Japan and  thr  Europan countries  produce  starch  from  potatoes,  Amerada  from  corn, countries  like  Thailand,  and  Brazil  are  understood  to   be producing  starch  mainly  from tapioca. In the  case  of  India, starch is being produced form Maze as well as tapioca. While  the units  producing starch from maize are concentrated in the  large sector,  the units producing starch from tapioca are by ad  large concentrated in the small scale sector.

The processed food industry is mainly unorganized with 75% of the processing units belonging to the unorganized category, the organized category though small, is growing fast. The food production is expected to double in the next 10 years and the consumption of value-added food products is expected to grow at a much faster pace. The share and growth of value-added products is likely to be higher going forward as companies in the processing sector opt for higher margin products on ample supply of raw materials used for starch for food additives.

The post Practical Project Execution Know-How Report Maize and By Products Processing Plant-Starches, Dextrose, Monohydrate, Malto Dextrin Powder, Corn Gluten Meal, Sorbitol (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2020) appeared first on EIRI - eBooks and Project Reports.

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

MAIZE & BY-PRODUCTS PROCESSING PLANT
Starches /Dextrose Monohydrate /
Malto Dextrine Powder / Corn Gluten Meal (60%) / Sorbitol.

The processed food industry is mainly unorganized with 75% of the processing units belonging to the unorganized category, the organized category though small, is growing fast. The food production is expected to double in the next 10 years and the consumption of value-added food products is expected to grow at a much faster pace. The share and growth of value-added products is likely to be higher going forward as companies in the processing sector opt for higher margin products on ample supply of raw materials used for starch for food additives.

The Indian organized starch industry has an estimated size of around Rs 3,500 crore. The Indian starch Industry is predominantly based on corn, with negligible usage of wheat. Out of more than 1,000 downstream applications of starch, 40 have been commercialized in India. With companies globally focusing on innovations in their product portfolio through R&D, the demand for starch sweeteners and other derivatives has picked up in a number of industries in India as well as in the international markets. During the period 2011-12, the Indian starch industry grew at a CAGR of 21.8%; while starch demand grows at around 5% per annum.

Gujarat with a strong agricultural base, 3.6 million hectares of irrigated land and well developed agro research capabilities is well positioned to drive the growth of food processing industry. Gujarat offers a large number of incentives to set up food processing units. Hassle-free policies such as single window clearance, a strong agricultural marketing network with over 200 Agriculture Produce Marketing Committees (APMCs) and over 110 cold storages are some of the enablers that have facilitated the rapid growth of this industry. The state also provides financial incentives by offering interest subsidies to agro-industrial units and air & sea freight subsidies for agro exports.

Starches, modified starches and their application find great relevance in the rapidly developing and growing Indian food processing industry. The demand is likely to grow in coming years with already established mega food parks and upcoming projects in India. To tap opportunities in this industry, Anil Ltd has formed SPV for setting up Gujarat’s first mega food park. In the first quarter of 2011-12, Ministry of Food Processing Industries (MoFPI), Government of India, allotted the project of establishing mega food park at Savli near Vadodara to this SPV.

Starch and Glucose are reserved cargohydrates of plants  and are therefore widely distributed in their crude from. They can be found  in  almost all fruits, vegetables and crons.  There  is  no definite information as to how they were initially obtained . But different countries are known to be using different  agricultural sources  for  production of starch. While Japan and  thr  Europan countries  produce  starch  from  potatoes,  Amerada  from  corn, countries  like  Thailand,  and  Brazil  are  understood  to   be producing  starch  mainly  from tapioca. In the  case  of  India, starch is being produced form Maze as well as tapioca. While  the units  producing starch from maize are concentrated in the  large sector,  the units producing starch from tapioca are by ad  large concentrated in the small scale sector.

Commercially glucose is produced from starch only and these two products are generally made in the same unit side by side.

The  objective  of this article is to discuss  the  present status,  imports, exports and also the future prospects for  both starch as well as liquid glucose.

Why to Buy this Report:
•    This detailed research report helps you get a detailed picture of the MAIZE & BY-PRODUCTS PROCESSING PLANT Starches /Dextrose Monohydrate/Malto Dextrine Powder / Corn Gluten Meal (60%) / Sorbitol. 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.

MAIZE & BY-PRODUCTS PROCESSING PLANT Starches /Dextrose Monohydrate /
Malto Dextrine Powder / Corn Gluten Meal (60%) / Sorbitol.

[EIRI/EDPR/1421] J.C. 197

CONTENTS

INTRODUCTION
Starch Industry in India
Byproducts from Maize
1.0 Starches
1.1 Natural Starches
1.1 Natural Starches
1.2 Tapioca
1.3 Cereal Starches
1.4 Raw Materials
1.4.1 Maize
1.4.2 Sorghum Grains
1.4.3 Bajra
1.4.4 Small millets
1.4.5 Wheat
1.4.6 Chemicals
1.4.7 Tamarind Seed
PRODUCT DESCRIPTION AND USE
2.1:Product Description :
SIZE OF STARCH GRANULES:
SPECIFICATION OF STARCH
2.2  USES OF STARCH:
a)       Textile Industry:
b)       Food Industry:
c)       Paper Industry :
d)    Pharmaceutical Industry :
e)    Manufacture of glucose and dextrose by hydrolysis :
f)     Manufacture of modified starches ,such as:
g)    Miscellaneous other uses :
2.2.2   In addition to these uses, by products of starch are  also obtained during the wet     milling of maize.
a)      Concentrated steep liquor :
b)       Germ oil and Germ and cake :
c)       Gluten :
ECONOMIC SIZE UNIT AND PRODUCTION PATTERN
PHASED PRODUCTION PROGRAMME
Uses of Dextrose :-
PROPERTIES
PROPERTIES OF STARCH
Physical Properties
CHEMICAL PROPERTIES
Starch gives a characteristic blue color with iodine.
MARKET SURVEY
Growth in processed food industry vis-a-vis starch industry
All India Area, Production and Yield of Maize along with coverage under Irrigation from 2002 to 2012
Area, Production and Yield of Maize during 2009-11 in Major Producing States along with      coverage under Irrigation
SUPPLY & DEMAND: MAIZE FROM 2010 TO 2014
Lower cereal production and stocks from last month while trade forecast raised
Cereal Production, Utilization and Stocks from 2002 to 2013
World cereal production in 2012 falls
Total cereal utilization in 2012/13 down slightly from 2011/12
Falling wheat and coarse grain inventories against rising rice stocks till 2013
World trade to shrink in 2012/13 despite some upward adjustments since November
Starch and Glucose Industry in India;
Present status:
Production Installed capacity and capacity Utilization of Starch:
Percentage share of end-uses industry in the total demand of starch
FUTURE PROSPECTS OF LIQUID GLUCOSE
DRUGS AND PHARMACEUTICALS
Growth rates
CONCLUDING OBSERVATIONS:
Maize: International Market Profile
Origins and Varieties
Highlights:
Utilization pattern of maize
Starch industry: an overview
Global starch market
Indian starch industry
Key positives
Key risks and concerns
Outlook and valuation
MANUFACTURERS AND SUPPLIERS
STARCH
LIQUID GLUCOSE
LIST OF MANUFACTURERS OF RAW MATERIAL-DEXTROSE
SPECIFICATION
REQUIREMENT FOR MAIZE, TAPIOCA & ARROW ROOT STARCHES, EDIBLE GRADE
TABLE III REQUIREMENTS FOR MAIZE AND TAPIOCA STARCHES FOR USE INCOTTON     TEXTILE INDUSTRY
REQUIREMENTS OF TAMARIND STARCH FOR USEIN COTTON TEXTILE AND JUTE     INDUSTRIES
INDIAN STANDARDS
MANUFACTURES OF STARCH AND ALLIED PRODUCTS
Maize Starch
TAPIOCA STARCH
AMYLOSE MOLECULE OF STARCH
AMYLOPECTIN MOLECULE
PROCESS DESCRIPTION
5.1 CLEANING AND SOAKING
5.2 STEEP LIQUOR CONCENTRATION
5.3 CRUDE GEM OIL RECOVERY
5.4 FIBRE SEPARATION
5.5 GLUTEN SEPARATION AND CONCENTRATION
5.6 MIXED FEED PROCESSING
5.7 STARCH WASHING DEWATERING AND DRYING
PROCESS FLOW DIAGRAM FOR THE MFG. OF STARCH
RAW MATERIALS AND UTILITIES
RAW MATERIALS
a)  CORN:
b)  CLASSES :
i)  YELLOW CORN :
ii)  MIXED CORN :
SPECIAL GRADES FOR CORN:
A)  FLINT CORN :
B)  FLINT AND DENT CORN :
C)  WEEVILY CORN :
Maize processing process sheet
MANUFACTURE OF DEXTROSE MONOHYDRATE AND DEXTROSE ANHYDROUS
DEXTROSE MANUFACTURE
MANUFACTURING DIAGRAM OF ANHYDROUS DEXTROSE
Maize starch and allied products and their applications
Maize Starch
Applications
Maltodextrin
Dextrose Monohydrate
Maize gluten
Maize germ
Applications
Sorbitol
Applications:
Cosmetics:
Food Industry
Pharmaceutical Industry:
Tobacco Industry:
Textile Industry:
Paper Industry:
Paint Industry:
Turnkey Consultant for settingup Maize Processing Unit
List of some starch processing industries
Complete Plant and Machinery Suppliers for Starch (Maize)
SUPPLIERS OF RAW MATERIALS
Hydrochloric Acid
Sulphuric Acid
Soda Ash
Caustic Soda
Activated Carbon
SUPPLIERS OF PLANT & MACHINERY
Starch Making Plant And Equipments
Boiler
Tanks
Heat Exchanger
Centrifuges
Tray Drier
Disintegrators
Pulveriser/Grinder
Industrial ETP plant manufacture/supplier
IMPLEMENTATION SCHEDULE
Project implementation will take a period of 12 months.
LIST OF FOOD AND AGRO PROCESSING CONSULTANTS
MANUAL ON STANDARDS OF MAIZE
1. Important Parameters Responsible For Quality
1.1 Following Parameters are important in determination of quality of Maize
1.2 Following Safety parameters are important:
1.3 Parameters by which grades of Maize are differentiated:
2. Standards Applicable For Purchases By Food Corporation Of India (FCI).
2.1 The main objectives of the FCI are
SCHEDULE OF SPECIFICATIONS
DEFINITIONS:
3. Standards Applicable For Storage Of Maize
3.1.1 Standards of Central Warehousing Corporation
4. Standards Applicable For Domestic Market
4.1 The Prevention Of Food Adulteration Act, 1954 (Pfa Standards)
4.1.1. Quality Parameters:
4.1.2 Safety Parameters:

Poisonous Metals:
5. Standards For Grading :
Advantages Of Grading:
5.2. Agricultural Produce (Grading & Marking) Act, 1937 (Agmark Standards).     5.2.1 Agmark Standards Of Maize:
6. Standards Applicable For Interntional Trade.
6.1 Codex Alimentarius Commission (Cac)
6.1.1 Codex Standard For Maize (Corn))
SCOPE
Product Definition:
Quality factors – General
Quality factors – Specific
Toxic or Noxious Seeds
HYGIENE
Heavy Metals
Pesticide Residues:
General plant layout
STARCH PROCESSING PLANT LAYOUT
50 TPD MAIZE PROCESSING PLANT & MACHINERY
Specification of  Raw material
Specification of the Final Products
Specification of Chemicals and Utilities
QUALITY
Specification of Machinery and Equipment for the
Maize starch factory
SECTION:
MAIZE STARCH  FACTORY
SECTION : 1.00
MAIZE STEEPING
MAIZE STARCH FACTORY
SECTION : 2.00
SULPHUR DIOXIDE PLANT
MAIZE STARCH FACTORY
SECTION : 3.00
DEGERMINATION AND GERM WASHING
MAIZE STARCH FACTORY
SECTION : 4.00
FIBRE MILLING AND WASHING
MAIZE STARCH FACTORY
SECTION : 5.00
STARCH SEPARATION AND REFINING
MAIZE STARCH FACTORY
SECTION : 6.00
GLUTEN CONCENTRATION
MAIZE STARCH FACTORY
SECTION : 7.00
GERM  DEWATERING AND DRYING
MAIZE STARCH FACTORY
SECTION : 8.00
STEEPING WATER CONCENTRATION
MAIZE STARCH FACTORY
SECTION : 9.00
MAIZE STARCH FACTORY
SECTION : 10.00
ANIMAL FEED DEWATERING AND DRYING
MAIZE STARCH FACTORY
SECTION : 11.00
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 : 175
ISBN: 9789380772493

The post Practical Project Execution Know-How Report Maize and By Products Processing Plant-Starches, Dextrose, Monohydrate, Malto Dextrin Powder, Corn Gluten Meal, Sorbitol (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2020) appeared first on EIRI - eBooks and Project Reports.

]]> 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.

]]>