INTRODUCTION

Types of tofu
Benefits of tofu
Product Overview
Baked Goods
Breakfst Creals
Pasta
Beverages and Toppings
Meat, Poultry and Fish Products
Dairy type Products
Milk Blends

PROTEIN EXTRACTION TECHNOLOGY FROM SOY FLOUR

TECHNOLOGY OF SOYMILK WITH THEIR PRODUCTS

Composition and classification
Production Processes
The traditional process
Soybean Varieties
Storage
Cleaning
Dehulling
Blanching/Enzyme Inactivation
Grinding
Fibre Separation (decanting)
Deodorization
Standardization
Flavouring and Formulation
Fortification
Homogenization
UHT (Ultra-high temperature) Treatment
The INTSOY (Illinois) Process
Soymilk Related Products

COAGULATING DEVICE OF SOY MILK

Kinugoshi tofu

MANUFACTURE OF CALCIUM FORTIFIED SOY MILK

Standard Analytical Method for Determing calcium ion Concentration

MANUFACTURING PROCESS TO PREPARE FOOD PRODUCTS BY FERMENTING SOY MILK

Viability and Post Acidification properties of streptococcus thermophilus, selection of a strain of streptococcus thermophilus with reduced Post acidification
Streptococcus thermophilus viability and post acidification on Milk
Streptococcus thermphilus combined with Bifido bacterium viability and Post Acidification on a Substrate of plant origin
Fermentation of an Oat/Soy Mixture by an S thermophilus/Bifidobacterium Ferment
Oat/Soy Mixture: S Thermophilus/Bifidobacterium Ferment, Fruit Flavoured Product
Oat/Soy Mixture, Yoghurt Ferment
Oat/Soy Mixture: S thermophilus/L phantarum Ferment
Oat/Soy Mixture S thermophilus/L.casei Ferment
Almond/Soy mixture S thermophilus/L.casei/Bifidobacte-riumferment
Drink Oat or Almond or Rice/Soy Mixture, Yoghurt Ferment

CEREAL PRODUCT(MILK COATED)

TECHNOLOGY OF SUBSTITUTE OF MILK

The invention
Protein Sources
SPS ase
Process consideration

SOYBEAN MILK WITH ALCOHOLIC BEVERAGES

Evaluation

TOFU, SOYSAUCE, TEMPEL AND MISO

Soy sauce
Miso
Tempeh
MISO
Tofu
Introduction
Regular and siken tofu
KORI-TOFU
Deep fried Tofu
Fermented Tofu

LECITHIN ADDITIVE FOR COATINGS

Phosphatidylethanolamines should generally follow this formula
Phosphatidylcholines should generally follow this formula
Phosphatidylinositols should generally follow this formula
Phosphatidic acids should generallyfollow this formula
Test Methods
Leneta oil Stain Test
Staining and  cleaning
Method 2 Detergent Wash Durability
Method 3- Household Stain Test
Materials
coating Compositions (Paints)
Additives
Stains
Cleaning Compositions

LECITHIN ENZYMATIC MODIFICATION

Overview
Processes for Enzymatic Modification of Lecithin
Reaction in Aqueous Medium
Reaction in Organic Solvent
Enzymes
Phospholipases
Lipases
Immobilization of Enzymes
Hydrolyzed Lecithin Product
Exemplary Reactions
Reaction in Aqueous Medium, Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Simultaneous Addition of Enzymes
Reaction in Aqueous Medium Sequential Addition of Phospholipase D and Lipase
Reaction in Aqueous Medium, Sequential Addition of Phospholipase D, Phospholipase A2, and Lipase
Hydrolysis in Organic Solvent, Single Enzyme

FOOD PRODUCT LECITHIN

LECITHIN CONTAINING SURFACE RELEASE COMPOSITION

Anti-Stick Properties
Appearance of Composition
Viscosity
Type of Spray and Appearance on Pan
Flammability

CHOCOLATE COATING COMPRISING HYDROXYLATED LECITHIN

Milk Chocolate with Lecithin

MANUFACTURING PROCESS FOR DE-OILING CRUDE LECITHIN

LECITHINATED NOODLES AND PROCESS FOR MANUFACTURE

METHOD FOR THE CONVERSION  OF LECITHIN INTO LYSOLECITHIN

CHEWING GUM CONTAINING A LECITHIN/GLYCEROL TRIACETATE BLEND

METHOD OF PREPARING HEAT RESISTANT LECITHIN RELEASE AGENT

Phosphatide Release Agents with improved Heat Tolerance

SOYBEAN HYDROLYZATE

ODOURLESS SOYBEANS

SOYBEAN NOODLE

HYBRID SOYBEAN PRODUCTION

SOYBEAN MILK

Method of Measuring isoflavone compounds content

PLANT ECONOMICS OF SOYA OIL AND CATTLE FEED FROM SOYA BEAN (CUTTING INTO 4 PIECES METHOD)

Plant & Machinery
for Cattle feed
Fixed Capital
Raw Material
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF EXTRACTION OF SOYABEAN OIL FROM SOYABEAN SEEDS (EXPANDER EXTRUSION COOKING PROCESS) WITH SOYA GRITS

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

PLANT ECONOMICS OF FISH FEED FROM SOYABEAN

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

PLANT ECONOMICS OF LECITHIN POWDER (SOYA BASED)

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

PLANT ECONOMICS OF PROTEIN FROM SOYABEAN

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

PLANT ECONOMICS OF PROTEIN HYDROLYSATE FROM SOYABEAN/GROUND NUT

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

PLANT ECONOMICS OF SOYA MILK AND PANEER

Plant & Machinery
Soya Machinery
Manufacturers of Paneer
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SOYABEAN CULTIVATION

Land & Building
Fixed Capital
Raw Materials
Total Working Capital/Month
Total capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SOYABEAN NUGGETS

Plant & Machinery
Fixed Capital
Raw Materials
Total working capital/month
Total capital investment
Turn Over/Annum

PLANT ECONOMICS OF SOYA MILK, PANEER AND CURD

Production Capacity
Introduction
Market Potential
Basis & Presumptions
Implementation Schedule
Technical Aspects
Process of Manufacture
Potato Wafers
Quality Control and Standards
Production Capacity (Per Annum)
Pollution Control
Energy Conservation
Financial Aspects Fixed Capital Land & Building
Machinery & Equipment
Working Capital (Per Month)
Personnel (Salary & Wages)
Raw Material
Utilities
Other Contingent Expenses (P.M.)
Working Capital/Total Recuming Expenditure (P.M.)
Total working capital for 2 months
Total Capital Investment
Financial Analysis
Cost of Production (Per annum)
Turnover (Per Annum)

The post Technology of Soyamilk, Tofu, Hydrolyzate and allied Soyabean Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.

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.