Project report on Vegetable Dehydration - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/vegetable-dehydration/ We Create Industrialist Sat, 22 Oct 2022 05:37:32 +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 Vegetable Dehydration - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/vegetable-dehydration/ 32 32 DEHYDRATED VEGETABLES https://projectreports.eiriindia.org/product/dehydrated-vegetables/ Sat, 22 Oct 2022 05:37:31 +0000 https://projectreports.eiriindia.org/?post_type=product&p=15509 Food drying / Dehydration of food is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria. Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. Dehydrated fruits are a good and healthy option to snack on for people who lead a busy life and don’t get proper time for meals. It contains high nutrients and good calories that are required in one’s daily diet. This also increases the shelf life of the fruits and vegetables.

Dehydrated fruits & vegetables are majorly used in ready to eat foods, fruit bars, soup, energy drinks, beauty products, aromatherapy oils, bakeries, organic paints, etc. It can also be sold individually like raisins, dried figs (Anjeer), banana chips dried mangoes, dried oranges, dates, coconut, sun-dried tomatoes, dried potato chips, amchur powder, chili powder, food flavoring etc. It is also used as flavoring by many kinds of manufacturers.

Dehydrated fruits and vegetables are mostly used by space stations, hikers, campers, hotels, restaurants, organic food retail stores, herbal tea manufacturers. It is a life saver in areas that are affected by disasters like earthquakes, flood, etc. as most of dehydrated products do not require any cooking or refrigeration.

According to IBEF (India Brand Equity Foundation), the Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. The Indian food processing industry accounts for 32 per cent of the country’s total food market, one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth. It contributes around 8.80 and 8.39 per cent of Gross Value Added (GVA) in Manufacturing and Agriculture respectively, 13 per cent of India’s exports and six per cent of total industrial investment. The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a Compound Annual Growth Rate (CAGR) of 20 per cent.

In India, Dehydration of fruits and vegetable has a bright prospects over other foods because India has diverse geographical and climatic conditions and produces a wide range of fruits and vegetables throughout the year. Here almost all type of fruits and vegetables are grown all over the country. These fruits and vegetables are valuable foods. They are a rich source of calcium, phosphorus, iron and vitamins.

Dehydrated fruits & vegetables include a no. of articles mainly, fruit juices, dehydrated fruits and vegetables, squashes, cordials, Beverages, jam, jellies, mermalades, chutney, sauces, pickles, vinegar, pectin etc.

Dehydration is at present defined industrially as drying by artificially produced heat under carefully controlled conditions of temperature, humidity, and air flow. The term `dried' is applied to all dried products regardless of the method of drying.

Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

The keeping quality of a food material is greatly influenced by its water content. Fruits and vegetables containing high percentage of water deteriorate more rapidly than cereals, and root crops. Preservation of foods by sun drying is perhaps the oldest method known. Fruits like figs, amla, mango banana, coconut etc. and vegetables like tapioca, chillies, peas, turmeric and ginger are preserved by sun drying. The use of machinery for drying and the development of the dehydration industry are comparatively recent and like canning dehydration is assuming increasing importance as a process of good preservation.

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]]> INTRODUCTION
• BENEFITS OF DEHYDRATION
• USES/APPLICATIONS
• BLANCHING TIME FOR VEGETABLES
• TYPICAL PERCENTAGE COMPOSITION
• OVERVIEW OF VEGETABLES SECTOR IN INDIA
• MARKET POSITION OF DEHYDRATED VEGETABLES
• MANUFACTURERS/SUPPLIERS OF VEGETABLE DEHYDRATION
• BIS CERTIFICATION MARKING
• DIFFERENT DEHYDRATION METHOD/PROCESS
• MANUFACTURING PROCESS
• PREPARING VEGETABLE FOR DEHYDRATION
• STEPS FOR STEAM BLANCHING
• METHODS OF DEHYDRATION
• PROCESS DESCRIPTION
• GUIDE LINES AND LICENSES FOR DEHYDRATION PLANT
• PRELIMINARY LAYOUT
• SUPPLIERS OF PLANT & MACHINERIES
• SUPPLIERS OF RAW MATERIALS
• PRINCIPLES OF PLANT LAYOUT
• ANTICIPATED ENVIRONMENTAL IMPACTS
• MITIGATION MEASURES (PROPOSED)
• PROPOSED IMPLEMENTATION SCHEDULE
• PROJECT FINANCIALS

APPENDIX – A:

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

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]]> VEGETABLE DEHYDRATION PLANT INCLUDING TOMATO POWDER https://projectreports.eiriindia.org/product/vegetable-dehydration-plant-including-tomato-powder/ Wed, 12 Aug 2015 07:12:56 +0000 http://projectreports.eiriindia.org/?post_type=product&p=5604          In India, Dehydration of fruits and vegetable has a bright prospects over  other foods because India has diverse geographical and climatic conditions and produces a wide range of fruits and vegetables throughout the year.  Here almost all type of fruits and vegetables are grown all over the country.  These fruits and vegetables are valuable foods.  They are a rich source of calcium, phosphorus, iron and vitamins.

Dehydrated fruits & vegetables include a no. of articles mainly, fruit juices, dehydrated fruits and vegetables, squashes, cordials, Beverages, jam, jellies, mermalades, chutney,  sauces, pickles, vinegar, pectin etc.

Dehydration is at present defined industrially as drying by artificially   produced heat under carefully controlled conditions of temperature,  humidity,  and air flow. The term `dried' is applied to all dried products regardless of the method of drying.

INTRODUCTION
USES AND APPLICATIONS
TOMATO POWDER-PROPERTIES
B.I.S. SPECIFICATIONS
QUALITY CONTROL
TECHNICAL ASPECTS
BLANCHIUNG TIUME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF   FOODS OF PLANT ORIGIN
MARKET SURVEY
PRODUCTION, INSTALLED CAPACITY AND CAPACITY UTILIZATION OF PROCESSED FRUITS & VEGETABLES            APPARE4NT CONSUMPTION OF PROCESSED FRUIT VEGETABLES
ESTIMATED DEMAND OF PROCESSED FRUIT & VEGETABLE
DEMAND SUPPLY GAP
MARKET POSITION OF TOMATO POWDER
DETAILED EXPORT DATA OF TOMATO POWDER
MANUFACTURER OF TOMATO POWDER
SPECIFIC4ATION FOR DEHYDRATED GARLIC
COMPOSITION OF ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
COMPOSITION AND EVERY VALUE OF RAW AND DEHYDRATED ONION (PER 100 GM OF ONION)
MANUFACTURING PROCESS OF VEGETABLE DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF POTATO DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GARLIC DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRAT4ION PRACTICES FOR ONION
PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF
FRUITS & VEGETABLES BY VACUUM DRYING METHOD
MANUFACTURING PROCESS OF TOMATO POWDER
SPRAY DRYING
MANUFACTURING PROCESS

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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]]> MULTIPURPOSE COLD STORAGE & DEHYDRATION AND CANNING OF FRUITS & VEGETABLES https://projectreports.eiriindia.org/product/multipurpose-cold-storage-dehydration-canning-fruits-vegetables/ Sat, 20 Sep 2014 08:06:56 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2703 Cold  storage  industry is a very  important  and  essential industry.   In  India,  fruits and  vegetables  are  produced  in plenty.  A large number of fruits and vegetables are exported  to other  countries and even in India itself fruits  and  vegetables are transported from one place to another.   This  transportation business takes some time.  So, it is desirable that fruits should be  kept at a place where they can remain safe, other wise a  lot of its will be wasted.  For this purpose, Cold Storage is used.

Inducements to build multipurpose cold storage facilities will encourage investments, reduce food wastage and furbish the supply chain in the world's 2nd largest producer of fruits and vegetables. With a view to obtaining faster development of cold storage capacity and to motivate entrepreneurs to invest more in this sector a new credit-linked capital subsidy scheme for construction of cold storages and warehouses. The scheme would be implemented by NABARD/NCDC/NHB. National Horticulture Board is providing capital subsidy to budding entrepreneurs for construction, expansion, upgradation and modernization of cold storages for horticulture products. This scheme is to assist setting up of cold storages in the country for diminishing post harvest losses. Cold Storages including controlled Atmosphere (CA) and Modified Atmosphere (MA) Stores, pre-cooling units and other Storages for other vegetables etc.

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]]> Introduction
Uses Of Cold Storage
Types Of Cold Storages
Overview Of Cold Storage In India
Existing Cold Storage In Kerala
Present Status And Future Prospect Of
Cold Chain Industry In India
Market Overview Of Indian Ware Housing
Classification Of Refrigerated Storage & Refrigerants
Cold Storage And Refrigeration Industry In India
Working Principal Of Cold Storage
Selection Of Location For The Cold Storage
Refrigerants
Properties Of Ammonia
Production Details And Process Of Manufacture
Optimum Storage Conditions For Vegetable R.H.’85-90′ Except. For ( * ) 90-95%
Process Description (Cold Storage)
Operating Conditions
Method To Produce Low Temperature In Cold Storages
Emerging Energy Saving Concepts And Practices
Advancing Refrigeration Technology
Nh3/Co2cascade System
Ammonia Absorption Refrigeration Plants (Aarp)
Energy Saving Strategy During Design & Construction
Air Distribution Network
Energy Saving During Application Phase
Energy Saving Lighting System
Typical Layout Of Multi Commodity Cold Store Facilities With Construction Details
Materials Of Thermal Insulation And Its Application
The Ancillary Materials To Be Used Include
For Insulated Panel Structure
Technical And Design Section
Cooling Coils
Hydro Cooling:
Components Of Refrigeration System
Compressors And Condensing Sets
Remote Condensers
Frozen Food
Quick Cooling Methods
Forced Air Cooling
Vacuum Cooling
Insulation
Insulation Thickness
Structure
Technical Note
Selection Of Site
Orientation And Building Form
Space Requirement
Design Of Building
Internal Racking System
Foundations
Thermal Insulation
Selection Of The Refrigeration Plant Capacity & Machinery
Concluding Remarks
Capacity Of The Cold Storage For Different Heights Of The Potato Cold Storage
Recommended Thickness Of Insulation For Potato
Cold Storage Building Section
Design Specification For Cold Storages
Of Different Capacities
Suppliers Of Plant & Machineries
List Of Consultants Who Can Install Cold Storage
Refrigerant (Freon) Gas

Appendix – A:

1. Cost Of Plant Economics
2. Land & Building
3. Plant And Machinery
4. Fixed Capital Investment
5. Raw Material
6. Salary And Wages
7. Utilities And Overheads
8. Total Working Capital
9. Cost Of Production
10. Profitability Analysis
11. Break Even Point
12. Resources Of Finance
13. Interest Chart
14. Depreciation Chart
15. Cash Flow Statement
16. Projected Balance Sheet

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]]> Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) https://projectreports.eiriindia.org/product/modern-technology-tomato-processing-dehydration-ketchup-juice-paste-puree-soup-drying/ Thu, 20 Feb 2014 08:23:42 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1307 The book Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup and Drying) covers  Tomato, Impact of Introduction of Hybrid Tomato, Poly House Technology in Vegetable Production, Canning and Bottling of Fruits and Vegetables, Fruits and vegetables Drying/Dehydration and Concentration, Processing Technologies of Tomato and other Vegetables, Technology of Tomato Products, Processing of Peeled Tomatoes,  Processing of Dried  Tomatoes, Flow Sheet for Tomato Juice Processing, Flow sheet for Processing of Tomato Ketchup or Sauce, Tomato Juice Processing Line, Processing and Storage of Orange Fruited Tomato Cultivars into Puree, Tomato Paste Technology, Technology of Tomato Puree, Tomato Ketchup, Juice & Bottling Technology, Soups and Soup Mixes, Tomato Juice Processing Line, Processing and Preservation of Tomatoes, Effect of Storage on the Colour and Sensory Attribute of Tomato Puree, Value Addition of Fruits and Vegetable by Mechanical Washing, Dehydration of Tomatoes (Tomato Powder), Packaging and Storage,  Condensed Tomato Soup, Products from Tomato Pulp, Manufacturing  Tomato Sauces and Ketchup, Project Profile on Tomato Pulp/Puree, Food Processing Unit, Tomato Powder, Tomato Products (Project Profile), Pineapple Tomato, Frut Juice and Other Products Bottling Plant.

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]]> Tomato
– Importance and Utility
– Origin and History
– Botany
– Climatic Requirements
– Soil and its Preparation
– Varieties
– Seed and Sowing
– Diseases and their control
– Insect Pests and their control

Impact of Introduction of Hybrid Tomato
– Introduction
– Hybrid Vegetables
– Advantages of Hybrid Vegetables
– Constraints in the Expansion of Cultivation of Hybrid Vegetables
– Remedial Measures
– Vegetable Processing
– Tomato Quality
– Positive Impact
– Negative Impact
– Future Developments

Poly House Technology inVegetable Production
– Polyhouse Technology in Vegetable Production
– Advantages of poly house Cultivation
– Major Constraints

Canning and Bottling of Fruits and Vegetables
– Principle and Process of Canning
– Process
– Disadvantages
– Containers for Packing of Canned Products
– Canning of Fruits (and Tomatoes)
– Bottling of Fruits
– Canning and Bottling of Vegetables
– General considerations in Estabilishing a Commercial Fruit and Vegetable Cannery
– Causes of Spoilage of Canned Foods

Fruits and Vegetables Drying/Dehydration and Concentration
– Advantages of Dehydration over Sun-Drying
– Drying/Dehydration Techniques
– Shade Drying
– Osmotic Dehydration
– Atmospheric Drying of Foams
– Spoilage of Dried Products
– Reconstitution Test for Dried/ Dehydrated Products
– Reconstitution Test
– Food Concentration
– Methods of Concentration
– Changes during Concentration
– Intermediate moisture Foods (IMF)

Processing Technologies of Tomato and other Vegetables
– Vegetable Varieties
– Harvesting and Pre-Processing
– Reception
– Temporary Storage
– Washing
– Sorting
– Skin Removal/Peeling
– Size Reduction
– Blanching
– Canning
– On-line Simplified Methods for Enzyme Activity Check
– Catalase Test
– Fresh Vegetable Storage
– Vegetable Drying/Dehydration
– Vegetable Dehydration
– Technology for Vegetable  Powder Processing
– Packing and Storage of Dried and Powdered Vegetabes
– Potato Crisp/Chip Processing
– Selection and Storage
– Peeling
– Slicing
– Frying
– Storage Stability
– Vegetable Juices and Concentrated Products
– Vegetable Juice
– Tomato Juice
– Aseptic Filling
– Carrot Juice
– Red Beet Juice
– Sauerkraut Juice
– Concentrated Tomato Products
– Tomato Paste
– Concentrated Tomato Juice
– Tomato Juice
– Production Accidents and product Defects; Means to Avoid Them Tomato Juice
– Tomato Paste and Concentrated Juice
– Tomato Sauce
– Pickles and Sauerkraut Technology
– Vegetable Natural Acidification Technology
– Gherkins and Cucumbers
– Sauerkraut
– Shredded Sauerkraut
– Removal of External Leaves
– Whole Sauerkraut
– Other Acidified Vegetables
– Simplified Flow Sheet  For Whole Sauerkraut Processing
– Process
– Consumption of the Finished Products
– Finished Product Storage
– Artificial Vegetable Acidification Technology
– Cucumbers in Vinegar
– Size Grading
– Washing
– Salt (Sugar) Addition
– Spicing Addition
– Other Vinegar Pickles
– Vegetable Canning
– Canned Vegetables in Salt brine
– Canned Vegetables in  Concentrated Tomato Juice
– Canned Vegetables in Vegetable Oil
– General Heat Preservation  Operations-Canning
– Selection of Raw Material
– Preparation
– Filling
– Air Removal
– Double Seaming
– Heat Processing
– Cooling
– Storage
– General Technical Operations for Fruit and Vegetable Canning Lines

Technology of Tomato Products
– Flow sheet of Processing Operations for Tomato Products
– Manufacturing Equipment for Canned Tomato Products and Tropical Fruit Products
– Equipment Specifications

Processing of Peeled Tomatoes

Processing of Dried Tomatoes

Flow Sheet for Tomato Juice Processing

Flow Sheet for Processing of Tomato Ketchup or Sauce

Tomato Juice Processing Line
– Technology line for Tomato
Juice Concentration and Tomato Paste Pasteurization

Processing and Storage of Orange Fruited Tomato Cultivars into Puree
– Introduction
– Material and Methods
– Results and Discussion
– Organoleptic Evaluation of Puree

Tomato Paste Technology
– Introduction
– Material and Methods
– Results and Discussion

Technology of Tomato Puree
– Introduction
– Materials and Methods
– Processing
– Results and Discussion

Tomato Ketchup, Juice & Bottling Technology
– Tomato Juice
– Tomato Paste
– Tomato Cocktail
– Tomato Ketchup
– Chilli Sauce
– Tomato Sauce

Soups & Soup Mixes

Tomato Chutney, Cocktail, Soup, Chilli Sauce & other Processing

Processing and Preservation of Tomatoes

Effect of Storage on the Colour and Sensory Attribute of Tomato Puree
– Materials and Methods
– Measurement of Colour
– Results and Discussion

Value Addition of Fruits and Vegetables by Mechanical Washing
– Introduction
– Materials and Methods
– Results and Discussion
– Conclusions

Dehydration of Tomatoes (Tomato Powder)

Packaging and Storage
– Insect Infestation
– Packaging of Dried Fruit
– Packing of Dehydrated Vegetables
– Packing of Dried Eggs
– Packing of Dried Milk
– Packing of Yeast
– Packing of Dehydrated Meat
– Storage of Dried and  ehydrated Fruits
– Storage of Dehydrated Vegetables
– Storage of Dried Eggs
– Storage of Dry Milk
– Storage of Dehydrated Beef Serum and Hemoglobin
– Storage of Active Dry Yeast
– Compression of Dehydrated Foods

Condensed Tomato Soup
– Raw Materials
– The Manufacturing
– Quality Control

Products from Tomato Pulp
– Introduction
– Raw Material Quality
– Processing
– Flow Diagram

Manufacturing Tomato Sauces and Ketchup
– The Process
– The Problem
– The Solution
– Tomato Ketchup
– Raw Materials
– The Manufacturing
– Quality Control

Project Profile on Tomato Pulp/Puree
– Manufacturing Process
– Plant Economics of Tomato Pulp/Puree

Food Processing Unit
– Process of Manufacturing of Garlic Paste
–    Plant Economics of Food Processing Unit
–    (Garlic, Pineapple Canning & Tomato Processing)

Tomato Powder
– Plant Economics of Tomato Powder

Tomato Products (Project Profile)
– Manufacturing Process
– Tomato Juice
– Plant Economics of Tomato Products

Pineapple, Tomato, Fruit Juice and Other Products Bottling Plant
– Manufacturing Process
– Fruit Pulp Manufacturing (Mango)
– Mango Juice Manufacturing Process
– Washing
– Plant Economics of Pineapple Juice, Canning, Tomato Juice, Sauces & Others

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]]> Potato and Potato Processing Technology Book (Potato and Potato Products Cultivation, Production, Manuring, Harvesting, Farming, Storage etc.) https://projectreports.eiriindia.org/product/potato-potato-processing-technology/ Thu, 20 Feb 2014 06:58:04 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1293 The book covers Introduction, Origin, Description of Plant and Flower Parts, Nutritive Value, Growth and Development, Agro-Techniques, Management of Water, Weed Management, Seed Production, Handling of Post Harvest Potato, Prospects for Potato Exports, Quality Parameters that influence Export Quality of Potatoes, Areas Suitable for Producing Seed Potatoes, Areas Suitable for Producing Processing Potatoes,  Grading of Potatoes, Packing of Potatoes, Potato Storage, Quality Requirements, Potato processing , Dehydration of Vegetables,  Potato Based Textured Snacks, Potato Chips/Wafers, Potato Chips (Automatic Plant) with Imported Machinery, Packaging of Snack Foods.

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]]> DESCRIPTION OF PLANT AND FLOWER PARTS

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

NUTRITIVE VALUE

  • Energy Value
  • Carbohydrates
  • Protein
  • Fat
  • Dietary Fibre
  • Vitamins
  • Minerals

GROWTH AND DEVELOPMENT

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

AGRO TECHNIQUES

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

MANAGEMENT OF NUTRIENTS

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

MANAGEMENT OF WATER

WEED MANAGEMENT

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

SEED PRODUCTION

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

HANDLING OF POST HARVEST POTATO

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

PROSPECTS FOR POTATO EXPORTS

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

QUALITY PARAMETERS THAT INFLUENCE EXPORT QUALITY OF POTATOES

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

AREAS SUITABLE FOR PRODUCING SEED POTATOES

AREAS SUITABLE FOR PRODUCING PROCESSING POTATOES

GRADING OF POTATOES

PACKING OF POTATOES

POTATO STORAGE

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

QUALITY REQUIREMENTS

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

POTATO PROCESSING

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

DEHYDRATION OF VEGETABLES

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


POTATO BASED TEXTURED SNACKS

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

POTATO CHIPS/WAFFERS

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

POTATO CHIPS (AUTOMATIC PLANT) WITH IMPORTED MACHINERY

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

PACKAGING OF SNACK FOODS

  • Introduction
  • The Product Group
  • Packaging Materials for Snack Foods
  • Packaging Systems

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Sample Chapter

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

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

]]> Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology https://projectreports.eiriindia.org/product/complete-book-banana-cultivation-dehydration-ripening-processing-products-packaging-technology-e-book/ Sat, 15 Feb 2014 11:09:39 +0000 http://projectreports.eiriindia.org/?post_type=product&p=1145 Banana is an important fruit crop of many tropical and subtropical regions of India. It is cultivated in India in an area of 565.1 thousand ha and total production is around 18,701.9 thousand tons. Main banana growing states are Tamil Nadu,
Maharashtra, Gujarat, Andhra Pradesh and Madhya Pradesh. The global production of banana is around 76,436 thousand tons of which India contributes 24.5%. Besides India, other major banana producing countries are Brazil, China, Philippines, Costa Rica and Ecuador.

Flour is produced from both plantains and eating bananas in many regions, which can then be used in soups, baking or as a drink. The banana can also be used to make vinegar and to brew alcoholic beverages. The stamina flowers can be used as a vegetable, after briefly heating them in salty water (to remove the bitterness). Bananas can also be used as a starch-rich animal feed (pig farming). The fresh leaves are high in protein content, and are preferred for their taste by cattle and chickens. The leaves are also commonly used as packing material and for roofing. Along with the pseudo-stem they offer excellent mulching material. The exclusive use of healthy seeds, and application of appropriate measures, offer the most effective preventative and thus alternative methods of controlling insects and nematodes. The application of waste from extensive shrimp farms in Ecuador (shrimp shells) has shown good results against nematodes beside being a good organic fertilizer.

The book contains the following chapter: Banana, Cultivation of Bananas, Banana and its Bye-products, Technology of Banana Products, Banana Chips Manufacturing, Paper and Boards from Banana Stem Waste, Fruit Juices and Wines Technology, Technology of Banana Dehydration, Physiology of the Banana Root System, Banana Beer Technology, Tissue Culture in the Banana Industry, Processing of Banana, The Ripening of Bananas, Banana Wine, Technologies and Packages of Banana, Making Export Quality Bananas, Dried and Dehydrated Products of Banana, Improvement of Banana, Banana and Its Bye Products (Project Profile), Banana Fibre Extraction and Hand Made Paper, Banana Fibre Extraction and Weaving, Banana Plantation, Banana Powder (Dried Banana), Banana Wafers, Organic Cultivation of Banana, Wine From Banana (Project Profile).

The post Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology appeared first on EIRI - eBooks and Project Reports.

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Banana

  • Introduction
  • World scenario .
  • Major producing states
  • Good Agricultural Practices (GAP)
  • Description of commercial banana varieties
  • Arrival pattern in market
  • Concentrated pockets
  • Criteria and description of grades
  • Harvesting season of crop in leading states
  • Catchment areas of market
  • Provisions concerning sizing
  • Packaging and its details
  • For export
  • For domestic market
  • Distribution of produce from primary to terminal market
  • Export and export potential
  • Domestic strength for exports
  • Documents required for exports Chain of events (from packhouse up to shipment)

Cultivation of Bananas

  • Introduction
  • Botany
  • Varieties and countries of origin
  • Uses and Contents .
  • Aspects of plant cultivation
  • Site requirements
  • Seeds and seedlings .
  • Methods of planting
  • Diversification Strategies
  • Three examples:
  • Nutrients and organic fertilisation management
  • Nutrient requirements
  • Organic fertilisation strategies
  • Biological methods of plant protection
  • Diseases
  • Pests
  • Monitoring and Maintenance
  • Crop Establishment
  • Crop Production
  • Harvesting and postharvest treatment
  • Harvesting
  • Preparation, transport and storage
  • Controlled ripening .
  • Product specifications and quality standards .
  • Processing
  • Handling
  • Packaging and storage.
  • Packaging
  • Storage

Banana and its Bye-products

  • Introduction
  • Biological Evolution and Nomenclature of Banana Plant
  • Banana Fruit
  • Moisture Content
  • Carbohydrates
  • Proteins
  • Fat
  • Pectins
  • Phenolic Compounds and Pigments
  • Vitamins and Minerals
  • Uses of Other Parts of Banana Plant
  • Banana Peel
  • Banana Leaves and Sheaths
  • Banana Pseudostem, Pith and
  • Male Bud


Technology of Banana Products

  • Introduction
  • Fruit Production—Present
  • Status
  • Post-harvest Biotechnology
  • Necessity
  • Processes to Extend
  • Shelf Life
  • Controlled Atmosphere
  • Radiation Preservation
  • Biochemical Mechanism
  • Precautions Required
  • Regulation of Endogenous Ethylene production
  • Value Addition—Process Development
  • Banana Products
  • Juice
  • Ripe Banana Powder
  • Sub-products

Banana Chips Manufacturing

  • Introduction
  • Fried banana chips .
  • Principles of preservation
  • Equipment needed
  • Selection of Raw Material
  • Preparation of Raw
  • Material
  • Ascorbic acid solution
  • Fruit juice dip
  • Honey dip
  • Fried banana chips
  • Plantain chips
  • Selection and preparation
  • of raw material
  • Soaking of slices
  • Fry
  • Oil, frying and quality control
  • Sun-dried banana chips
  • Equipment needed
  • Selection and preparation of raw material
  • Drying


Paper and Boards from Banana Stem Waste

  • Technology Package
  • Uses
  • Economics

Fruit Juices and Wines Technology

  • Indigenous Fruit Juices and Wines
  • Banana Beer and Wine
  • Banana Cultivars used
  • for Juice and Wine
  • Production
  • Physical and technical
  • characteristics of
  • bananas .
  • Chemical characteristics
  • of bananas
  • Volatile components
  • from fruits .
  • Nutrition facts
  • about bananas
  • Wine Fermentation
  • Alcoholic fermentation .
  • Yeasts
  • Wild Yeast
  • Saccharomvces
  • cerevisiae veast .
  • Factors that affect
  • fermentation
  • Juice clarification
  • Free available nitrogen
  • concentration
  • Temperature
  • Juice composition
  • Sulphur dioxide
  • Aeration
  • Acidity and pH
  • Ethanol and carbon dioxide
  • Minerals
  • Other fermentation
  • inhibiting factors
  • Fermentation
  • By-products
  • Esters
  • Aldehydes
  • Higher Alcohols
  • Glycerol
  • Microbial Spoilage In Wine
  • Commercial Enzymes
  • In Juice Processing and Winemaking
  • Role of pectolytic enzymes
  • Juice extraction from the fruit
  • Liquefaction
  • Maceration
  • Juice yield .
  • Aroma Extraction
  • Juice and wine
  • clarification
  • Juice filterability
  • Food Safety Aspects

Technology of Banana Dehydration

  • Introduction
  • Materials and methods
  • Materials
  • Moisture content determination
  • Experimental design and drying procedures
  • IR and hot air
  • predehydration
  • Freeze-drying
  • Quality evaluation
  • Colour
  • Thickness shrinkage
  • Crispness
  • Scanning electronic microscopy (SEM)
  • Statistical analysis
  • Results and discussion
  • Heating and drying rates of IR and hot air drying
  • Freeze-drying characteristics
  • Colour
  • Thickness shrinkage
  • Crispness of banana slices

Physiology of the Banana Root System

  • Introduction
  • How well does the banana root system work?
  • Oxygen supply
  • Roots as a “home” for microorganisms
  • Nutrient uptake by root systems
  • Water uptake and banana roots
  • Root signals


Banana Beer Technology

  • Raw material preparation Processing
  • Flow diagram
  • Packaging and storage


Tissue Culture in the Banana Industry

  • Introduction
  • Importance of Tissue Culture in Bananas
  • Rapid mass production of planting materials
  • Efficient distribution and transport of planting materials
  • Production of disease-free planting materials
  • Safe exchange of germplasm
  • Germplasm conservation
  • Tissue Culture in Crop Management
  • Pests and disease management
  • Tissue culture in cropping systems
  • Annual cropping/Crop timing
  • TC in Musa Improvement
  • Why TC technology is not adopted fully in other developing countries
  • Some problems associated with TC


Processing of Banana

  • Dried bananas
  • Processing
  • Sorting
  • Washing and peeling
  • Pulping and drying the fruits
  • Sorting and packaging
  • Labelling and storage
  • Quality requirements
  • Packaging and storage
  • Details given on packaging
  • Function of the product packaging
  • Transport packaging
  • Information printed on transport packaging
  • Storage
  • Banana marmalades
  • Processing
  • Sorting
  • Washing
  • Peeling and sorting
  • Pulping and adding sugar
  • Heating and boiling
  • Adding citric acid, pectin and spices (optional)
  • Cooling, labelling and storage
  • Quality requirements
  • Packaging and storage
  • Packaging types and material
  • Details given on packaging
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Canned bananas
  • Processing
  • Sorting .
  • Washing .
  • Peeling and sorting
  • Pulping .
  • Filling in jars or cans
  • Vacuum sealing, pasteurising or sterilising
  • Cooling
  • Labelling and storage
  • Quality requirements
  • Packaging and storage.
  • Packaging type and material
  • Details given on packaging
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Banana pulp
  • Processing
  • Banana pulp processing:
  • Manufacturing banana pulp
  • Quality requirements
  • Packaging and storage
  • Transport packaging
  • Storage
  • Training and informing of warehouse personnel
  • Annex: Quality Requirements
  • Definition
  • Quality characteristics regulations
  • a. Minimum characteristics
  • b. Classifications
  • Size classification regulations
  • Tolerance regulations
  • Presentation regulations
  • a. Uniformity
  • b. Packaging
  • c. Presentation
  • Regulations of carton labelling
  • a. Identification
  • b. Type of product
  • c. Origin of product
  • d. Commercial characteristics
  • e. Official stamp (optional)

The Ripening of Bananas

  • The chain from production to consumption
  • Country of origin
  • Transport (overseas)
  • Country of consumption
  • Cooling technology and product quality: Critical steps
  • Country of origin
  • Transport (overseas)
  • Country of consumption
  • The banana ripening process
  • Cooling and air techniques for banana ripening
  • Ripening system
  • Comapring Ripening Systems
  • The future for bananas ripening


Banana Wine

  • Microbiological analysis
  • The volatile compounds in banana wine distillates

Technologies and Packages of  Banana

  • Pre-Harvest Practices to Obtain Quality Banana
  • Post-Harvest Package of Technologies
  • Selection of Banana
  • Harvest Maturity
  • Harvesting and Handling
  • Packing of Hands
  • Post-Harvest Treatments
  • Method of packing
  • Pre-cooling
  • Method of Storage
  • Loading Into Container
  • Management In The Container
  • Post Transportation Care/Ripening

Making Export Quality Bananas

  • Codex Quality Standards For Export
  • Harvest Maturity
  • Maturity Indices
  • Varieties
  • Harvesting and Field Handling
  • Sorting and Grading
  • Packaging
  • Precooling
  • Storage
  • Modified atmosphere storage
  • Controlled atmosphere storage
  • Ripening


Dried and Dehydrated Products of Banana

  • Drying of Banana
  • Banana Flour
  • Procedure to make banana flour
  • Procedure to make Banana
  • Banana Fruit Bar
  • Procedure to make Banana fruit bar

Improvement of Banana

  • Introduction
  • Key Facts About Bananas
  • Genetics and Conservation of Banana Clones
  • Genetics of Diversity
  • Pre-Harvest Improvements
  • Germplasm Preservation
  • Micropropogation
  • Varietal Improvement by
  • Regeneration
  • Varietal Improvement by Genetic Transformation
  • Protoplast Culture
  • Synthetic Seeds
  • Cryopreservation.
  • Molecular Techniques
  • Genetic Markers
  • Characteristics of Ideal Genetic Markers
  • Marker-assisted Selection for Quality Improvement
  • Marker-Based Genetic Diversity
  • Markers for Genetic Fidelity
  • Post Harvest Improvements
  • Physiological Changes in Ripening Banana Fruit
  • Biochemical Changes in Ripening Banana Fruit
  • Nutritional Quality Improvements
  • Vaccine Production
  • Advantages of Plant-Derived Vaccines
  • Conclusions


Banana and Its Byen Products (Project Profile)

  • Introduction
  • Uses and applications
  • Manufacturing process
  • Process of manufacturing banana wafers
  • Manufacture of paper from banana pulp
  • Finishing
  • Banana Fibre Extracting Project (Wealth from Waste)
  • What is Banana fibre project?
  • Why for Banana fibre project?
  • How the process?
  • How the fibre is stored and packed?
  • Machinery
  • How many persons to operate the Machinery?
  • What is the space requirement needed?
  • Who can go for this Industry?
  • Is this project can be done in urban sectors?
  • What are the usages of Banana fibre?
  • About Marketing?
  • Details of Plant & Machinery
  • (Paper Manufacturing)
  • Banana Wafers or Chips Machinery
  • Automatic Plant of Banana Powder
  • Grand Total
  • Plant Economics of Banana Paper
  • Land & Building
  • Plant & Machinery
  • Fixed Capital
  • Working Capital
  • Requirement/Month
  • Raw Materials
  • Total Working Capital/ Month
  • Cost Of Project
  • Total Capital Investment
  • Turn Over/Annum

Banana Fibre Extraction and Hand Made Paper

  • Introduction
  • Properties and characteristics
  • Properties and Characteristics of Banana Fibre
  • Banana Fibre Extracting Project
  • ECO Machine
  • Usages
  • Banana fiber
  • Machinery process
  • Advantages of the machine over manual process
  • Employment opportunities
  • Demand and usages of banana fiber
  • Production made out of banana fiber
  • Manufacturing process of banana fibre
  • Plant economics of banana fibre and hand made paper
  • Land & building
  • Plant & machinery
  • Working capital
  • requirement/month
  • Raw materials
  • Total working capital/month
  • Total capital investment
  • Turn over/annum

Banana Fibre Extraction and Weaving

  • Introduction
  • Market potential
  • Plant capacity
  • Annual production
  • Raw materials
  • Suggested location
  • PROCESS
  • Banana Fibre Processing and Weaving
  • Machinery
  • Infrastructure
  • Total Capital Requirement
  • Fixed Capital
  • Working Capital
  • Operating expenses
  • Sales realisation


Banana Plantation

  • Introduction
  • Plant Economics of Banana Plantation
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital
  • requirement/annum
  • Raw materials
  • Total working capital/ annum
  • Cost of project
  • Total capital investment
  • Turn over/annum

Banana Powder (Dried Banana)

  • Introduction
  • Dehydration of banana
  • Method of dehydration
  • Pulverzing of dehydrated banana
  • Details of plant & machinery
  • Plant economics of banana powder (dried banana)
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital
  • requirement/month .
  • Raw materials
  • Total working capital/month
  • Cost of project
  • Total capital investment
  • Turn over/annum

Banana Wafers

  • Introduction
  • Properties
  • Composition of Fried Banana
  • Process of Manufacturing Of Banana Wafers
  • List of plant & machinery
  • Automatic banana wafer machine
  • Benefits of Automatic banana wafer machine
  • Robust Construction of commercial banana wafer machine
  • Uses of Banana Wafer Machine
  • Key Features of Banana wafer Machines
  • Plant economics of banana wafers
  • Land & building
  • Plant & machinery
  • Fixed capital
  • Working capital requirement/month
  • Raw materials
  • Total working capital/month
  • Cost of project
  • Total capital investment
  • Turn over/annum


Organic Cultivation of Banana

  • Introduction
  • Organic Farming
  • Organic Production
  • Climate and Soil
  • Land preparation
  • Varieties
  • Planting material
  • Planting and infilling
  • Intercropping
  • Manuring
  • Irrigation
  • Interculture operations
  • Propping
  • Mulching
  • Desuckering
  • Other operations
  • Plant Protection
  • Harvesting
  • Yield
  • Linkages


Wine From Banana (Project Profile)

  • Introduction
  • Manufacturing process
  • Plant economics of wine from banana
  • Land & building
  • Plant & machinery
  • Fixed capital .
  • Working capital
  • requirement/month
  • Raw materials
  • Total working capital/month
  • Total capital investment
  • Turn over/annum

PREFACE

Banana is an important fruit crop of many tropical and subtropical regions of India. It is cultivated in India in an area of 565.1 thousand ha and total production is around 18,701.9 thousand tons. Main banana growing states are Tamil Nadu,
Maharashtra, Gujarat, Andhra Pradesh and Madhya Pradesh. The global production of banana is around 76,436 thousand tons of which India contributes 24.5%. Besides India, other major banana producing countries are Brazil, China, Philippines, Costa Rica and Ecuador.

Flour is produced from both plantains and eating bananas in many regions, which can then be used in soups, baking or as a drink. The banana can also be used to make vinegar and to brew alcoholic beverages. The stamina flowers can be used as a vegetable, after briefly heating them in salty water (to remove the bitterness). Bananas can also be used as a starch-rich animal feed (pig farming). The fresh leaves are high in protein content, and are preferred for their taste by cattle and chickens. The leaves are also commonly used as packing material and for roofing. Along with the pseudo-stem they offer excellent mulching material. The exclusive use of healthy seeds, and application of appropriate measures, offer the most effective preventative and thus alternative methods of controlling insects and nematodes. The application of waste from extensive shrimp farms in Ecuador (shrimp shells) has shown good results against nematodes beside being a good organic fertilizer.
The book contains the following chapter: Banana, Cultivation of Bananas, Banana and its Bye-products, Technology of Banana Products, Banana Chips Manufacturing, Paper and Boards from Banana Stem Waste, Fruit Juices and Wines Technology, Technology of Banana Dehydration, Physiology of the Banana Root System, Banana Beer Technology, Tissue Culture in the Banana Industry, Processing of Banana, The Ripening of Bananas, Banana Wine, Technologies and Packages of Banana, Making Export Quality Bananas, Dried and Dehydrated Products of Banana, Improvement of Banana, Banana and Its Bye Products (Project Profile), Banana Fibre Extraction and Hand Made Paper, Banana Fibre Extraction and Weaving, Banana Plantation, Banana Powder (Dried Banana), Banana Wafers, Organic Cultivation of Banana, Wine From Banana (Project Profile).
Author

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]]> Onion dehydration https://projectreports.eiriindia.org/product/onion-dehydration/ Tue, 08 Oct 2013 15:18:43 +0000 http://projectreports.eiriindia.org/?post_type=product&p=81 Dehydrated vegetables are being increasingly used as they retain Their culinary quality and palatability, and bring about economy In storage space and transport cost. Besides, there is optimum Utilization of the product during the glut season, and saving of Packaging material and tinplate. Dehydrated onion is used Extensively in overseas countries as a condiment. Efforts are Also being made for export of dehydrated onions, which is being Produced by several manufacturers. This standard is intended to Help in the quality control of dehydrated onion. Dehydrated Onions have been produced in small quantities since the Nineteenth century is dehydrated onions were supplied to british Naval expeditions in the mid-nineteenth century and dehydrated Onions have been produced in sizable quantities during subsequent Wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when Rehydrated compared unfavorably with fresh vegetables or other Types of processed onions, their usage declined rapidly after Each war. However the processing techniques employed in the Production of dehydrated onions have been improved greatly since World war ii, particularly since the late nineteen fifties, and As a result the quality of dehydrated vegetables has much Improved. At the same time the demand for convenience foods have Been increasing and dehydrated onions have benefited accordingly.

Project Report covers:

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

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