INTEGRATED UNIT ON FAT POWDER & SOYA SAUCE POWDER, AMINO ACID FROM (PROTEIN SOURCE) PLANT GROWTH PROMOTERS, FRUIT AND VEGETABLE POWDER LIKE TOMATO POWDER, PINEAPPLE POWDER ETC.

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Amino acid

Amino acids are the main components of protein, protein are found in all living organism and play an important role in living cells. Approximately 20 amino acids are the common constituents of protein.

The general formula of an amino acid is

R————-CH——-COOH
|
NH2

All of the amino acids, except glycine have two optically active isomers symbolized by D-or L-before their names.

Amino Acids are the main components of the elementary nutrients of living organism. There are eight and possibly ten, amino acids that are essential for existence and must be ingested through food. The Nutritional value of protein is governed by the Quantitative and qualitative balance of individual essential amino acid.

Protein are metabolized continously by all living organism and are in dynamic equilibrium in living cell.

An organic acid containing both a basic amino group (NH2) on dipolar ions. The 25 amino acid that have been established as protein constituent, are a amino acid (i.e. the -NH2 group is attached to the carbon atom next to the L series), many other amino acids occur in the free state in plant or animal tissue 22 amino acid with structures identical with those that exist today have been identified in the pre-cambrian sedimentary rock indicating their presence atleast 3 million years ago. Amino acid are the main components of protein (qv.). Proteins are found in all living organisms and play an important role in living cells. Approximately 20 amino acids are the common constituents of proteins. Braconnot in 1820 isolated the simplest amino acid, glycine, from gelatin, the most recent one of nutritional importance is L-threonine which was found by rose in 1935 to a growth factor of rats. The presence of many uncommon amino acids has been reported in various living metabolites, such as antibiotics, some other microbiolozical products, and in non-proteinaceous substances of animals and plants, plant amino acid have been review recently by Bell. There are eight, and possibly ten, amino acids that are essential for existence and must be ingested through food. The nutritional value of proteins is governed by the quantitative and qualitative balance of individual essential amino acids. It has been clearly shown that the nutritional value of a protein can be improved by the addition of amino acids absent in that protein. Most of the amino acids absorbed through the digestion of proteins are used to replace body proteins. The remaining portion is metabolized into various bio-active substance such as harmones, purine and pyrimidine bases, the precursors of DNA, RNA and other nucleotides, or is consumed as a energy source.

The history of amino acid discoveries is closely related to advances in analytical methods initially, quantitative and qualitative analysis depended exclusively upon crystallization from protein hydrolysates. The quantitative precipitation of several basic amino acids including phosphotungstates, the separation of amino acid esters by vacuum distillation, and precipitation by sulfuric acid derivatives were developed successively during the last century. After World War II, analytical methods for amino acids were improved and new methods were introduced. The first was the microbiolozical assay using a lactic acid bacterium which requires all of the regular amino acids for its growth. This method is still used for the microdetermination of amino acids. Later, chromatographic separation using filter paper, ion exchange resins, and other absorbents were rapidly developed. Twenty years ago all L-amino acids from the synthesized racemic mixtures. Since 1956, methods of production of L-amino acid have changed extensively. The first important change was made by kinoshita and co-workers who invented a new fermentation process using corynebacterium glutamicum bacteria to produce many other amino acids. A number of useful amino acids e.g. L-lysine and L-theorine are now economically produced by fermentation. Recently L-lysine, L-aspartic acid and L-tryptopho have been produced lay rapid enzymatic conversion of easily available precursors. The progress of these biosynthetic procedures for various amino acids has been reviewed by Nakayama. Glycine, alamine, methionine, and some other amino acids are still produced by chemical synthesis. Chemical manufacturing procedures for amino acids are diocuned in a monography by Kaneko and co-workers. Most of the natural amino acids are currently available commercially and their uses are growing. Amino acids and their analogues have their own characteristic effects in flavoring nutrition, and pharmacology.

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Description

INTRODUCTION
AMINO ACID
FAT POWDER
FRUIT & VEGETABLE POWDER
TOMATO POWDER
SOY SAUCE
SOYA SAUCE
PROPERTIES OF SOYA SAUCE
USES AND APPLICATIONS
APPLICATION AND PHYSICAL PARAMETERS OF SOYA SAUCE POWDER
PHYSICAL PARAMETERS
CHEMICAL PARAMETERS
SOYA SAUCE POWDER
GRADES AND COMPOSITION OF SOY SAUCE
CHEMICAL COMPOSITION OF SOY SAUCE
TYPICAL COMPOSITIONS OF FIVE VARIETIES OF SOY SAUCE
APPLICATION OF AMINO ACID (PLANT GROWTH PROMOTER)
USES AND APPLICATION OF FRUIT JUICE POWDER
MANGO JUICE
AVERAGE CONSTITUENTS OF RAW MANGO
USES AND APPLICATION OF TOMATO POWDER
DEHYDRATED TOMATO POWDER IN FOOD PRODUCTION
DEHYDRATED TOMATO POWDER IN BEVERAGE
DEHYDRATED TOMATO POWDER IN PHARMACEUTICAL
DEHYDRATED TOMATO POWDER IN COSMETICS
DEHYDRATED TOMATO POWDER IN AGRICULTURE/ANIMAL FEED
TOMATO POWDER CAN BE USED VARIOUS WAYS, SUCH AS:-
TOMATO POWDER-PROPERTIES
PROPERTIES OF AMINO ACID
PK & PI VALUES AT 25OC AND SOLUBILITY TO AMINO ACIDS
CHEMICAL PROPERTIES:-
STRECKER SYNTHESIS:-
BUCHERER SYNTHESIS:-
A-AMINO ACIDS FORM COPPER SALTS:-
AMINO ACID MANUFACTURING METHODS, WEAKERS AND STRENGTH
DESCRIPTION OF FAT POWDER
MARKET OVERVIEW OF FRUIT & VEGETABLES POWDER
MARKET POSITION OF FAT POWDER
GLOBAL INSTANT FAT POWDER: SEGMENTATION
ON THE BASIS OF TYPE, THE INSTANT FAT POWDER IS SEGMENTED INTO-
ON THE BASIS OF END USE, THE INSTANT FAT POWDER IS SEGMENTED INTO-
ON THE BASIS OF SALES CHANNEL, THE INSTANT FAT POWDER IS
SEGMENTED INTO-
ON THE BASIS OF PACKAGING, THE INSTANT FAT POWDER IS
SEGMENTED INTO-
MARKET OVERVIEW OF AMINO ACID
MARKET OVERVIEW OF SOY SAUCE POWDER
MARKET POSITION OF TOMATO POWDER
TOMATO POWDER
DETAILED EXPORT DATA OF TOMATO POWDER
MANUFACTURER OF TOMATO POWDER
PRESENT MANUFACTURERS OF FAT POWDER
MANUFACTURING PROCESS OF AMINO ACID (GLUTAMIC ACID)
FROM PROTEIN SOURCE
PROCESS FLOW DIAGRAM
PRODUCTION OF AMINO ACIDS BY PROTEIN HYDROLYSIS
PRODUCTION OF AMINO ACIDS BY CHEMICAL SYNTHESIS
PRODUCTION OF AMINO ACIDS BY BIOTECHNOLOGY METHODS
AMINO ACID PRODUCTION PROCESSES
EXTRACTION FROM PROTEIN-HYDROLYSATES
CHEMICAL SYNTHESIS
MICROBIAL PROCESS
THE FERMENTATION PROCESS
AMINO ACID PRODUCING BACTERIA
PROCESSING DETAILS OF AMINO ACID BY PROTEIN HYDROLYSIS
MANUFACTURING PROCESS OF AMINO ACID BY PROTEIN HYDROLYSIS
PROCESS FLOW DIAGRAM OF AMINO ACID BY PROTEIN HYDROLYSIS
OTHER METHODS FOR THE PRODUCTION OF AMINO ACID
METHOD WITH A WILD MICROBIAL STRAIN:-
ISOLATION OF AMINO ACID FROM THE FERMENTATION BROTH:-
1. ION – EXCHANGE RESIN:-
2. PRECIPITATION:-
3. CRYSTALLIZATION:-
CHEMICAL SYNTHESIS:-
STRECKER SYNTHESIS:-
HYDANTOIN PROCESS:-
RACEMIZATION:-
THE INDUSTRIAL PRODUCTION METHOD IS BELOW:-
FLOW SHEET FOR DL-METHIONINE
PREPARATION OF LOW TRANS SPECIALITY FAT
SEQUENCE IN FRUIT POWDER
MANUFACTURING PROCESS OF FRUIT JUICE AND POWDER (FRUIT PULP MANUFACTURING (MANGO AND PINEAPPLE)
MANGO JUICE
WASHING
SORTING AND TRIMMING
EXTRACTION OF JUICE
BLENDING OF JUICES
PRE-HEATING
DE-AEREATION
FRUIT JUICE FLOW DIAGRAM
COMMUNICATION
CITRUS FRUIT JUICE:
CLARIFICATION
CONCENTRATION OF FRUIT JUICE
QUALITY CONTROL
COLOUR
ABSENCE OF DEFECTS
FLAVOUR
FLOW SHEET OF MANGO PULP
FLOW SHEET OF FRUIT JUICE CONCENTRATE FRUIT JUICE POWDER
MANUFACTURING PROCESS OF FRUIT JUICE POWDER FROM
FRUIT JUICE CONCENTRATE
SPRAY PROCESS ;
SPRAY DRIERS:
CONSTRUCTION:
ATOMISING DEVICE:
THREE MAIN TYPES OF ATOMISERS ARE EMPLOYED.
THE DRYING CHAMBER :
METHOD OF OPERATION :
PROCESS FLOW DIAGRAM OF FRUIT POWDER
MANUFACTURING PROCESS OF SOY SAUCE AND SOYA SAUCE POWDER
THE CULTURE INCLUDE
PROCESS FLOW DIAGRAM FOR SOYA SAUCE AND POWDER
PRODUCTION DETAILS OF SOY SAUCE
LARGE-SCALE SOY-SAUCE PRODUCTION
MAKING SOY-SAUCE AT HOME
CHINESE SOY SAUCE
MANUFACTURING PROCESS
PROCESS FLOWSHEET
FERMENTED SOYA PRODUCTS
FORMULATIONS
COMPOSITE SOY SAUCE
STALEY SOY SAUCE
CHINESE SOY SAUCE
PRODUCTION OF FERMENTED SOY SAUCE
KOJI PRODUCTION
FIG. FLOWSHEET FOR MANUFACTURE OF SOY SAUCE.
BRINE FERMENTATION
REFINING
SOY SAUCE PRODUCTION BY THE ACIDHYDROLYSIS PROCESS
MANUFACTURING PROCESS OF FAT POWDER
PROCESS FLOW SHEET FOR PREPARATION OF FAT RICH POWDERS.
FORMULATION OF FAT POWDER
FORMULATION AND PROCESS OF FAT POWDER FOR SOUP
FORMULATION AND PROCESS OF FAT POWDER FOR FODDER
MANUFACTURING PROCESS OF TOMATO POWDER
SUN-DRYING
MODERN METHOD OF DEHYDRATION (SPRAY DRYING)
DESCRIPTION OF PROCESS
THE VARIOUS STAGES ARE AS FOLLOWS:
SPRAY DRYING
NATUREL OF SPRAY DRYING
SPRAY DRYER SYSTEMS
SPRAY DRYING AIDS
MANUFACTURING PROCESS
FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER
OTHER RELATED INFORMATION ON TOMATO POWDER
A PROCESS FOR PREPARING TOMATO POWDER
PROCESS FOR DEHYDRATING TOMATO
PROCESS 1
PROCESS 2
PROCESS 3
PROCESS 4
PHYSIOCHEMICAL PROPERTIES OF TOMATO POWDER AS AFFECTED
BY DIFFERENT DEHYDRATION
MATERIALS AND METHODS
A. SOURCE OF MATERIAL AND SAMPLE PREPARATION
B. PRE-TREATMENTS GIVEN PRIOR TO DEHYDRATION PROCESS
C. CHEMICAL ANALYSIS
D. ESTIMATION OF LYCOPENE CONTENT BY HPLC METHOD
E. DEHYDRATION PROCESSES
F. PHYSICOCHEMICAL ANALYSIS
G. STORAGE STUDY
RESULTS AND DISCUSSION
B. EFFECT OF DEHYDRATION METHODS ON QUALITY CHARACTERISTICS
OF TOMATO SLICES
C. STORAGE STUDY
SPRAY DRYING TECHNIQUE OF FRUIT JUICE POWDER
PRINCIPLE OF SPRAY DRYING TECHNIQUE
SPRAY DRYER
BASIC STEPS OF SPRAY DRYING
CONCENTRATION OF FRUIT JUICE
ATOMIZATION
DROPLET-AIR CONTACT
DROPLET DRYING
SEPARATION OF DRIED PARTICLES
CARRIER AGENT
INLET TEMPERATURE
AIR DRY FLOW RATE
ATOMIZER SPEED
FEED FLOW RATE
TYPE OF CARRIER AGENT
CONCENTRATION OF CARRIER AGENT
CONCLUSION

DETAILS OF SPRAY DRYING
FIGURE: PROCESS STEPS OF SPRAY DRYING. (1) ATOMIZATION.
(2) SPRAY – HOT AIR CONTACT. (3) EVAPORATION OF MOISTURE.
(4) PRODUCT SEPARATION.
STAGE 1: ATOMIZATION
PRINCIPLE OF ATOMIZATION
CLASSIFICATION OF ATOMIZERS
ROTARY ATOMIZERS
RATIONALE FOR ATOMIZER CLASSIFICATION.
FIGURE: ROTARY ATOMIZER (MURALI ET AL., 2014).
PRESSURE NOZZLE (OR HYDRAULIC) ATOMIZER
FIGURE: PRESSURE NOZZLE.
TWO-FLUID NOZZLE ATOMIZER
FIGURE: (A) TWO‐FLUID NOZZLE; (B) SPRAY EMERGING FROM
TWO‐FLUID NOZZLE.
ULTRASONIC ATOMIZERS
FIGURE: ULTRASONIC ATOMIZER
ELECTROHYDRODYNAMIC ATOMIZERS
FIGURE: MECHANISM OF ELECTROSPRAYING.
STAGE 2: SPRAY-AIR CONTACT
FIGURE: SPRAY DRYER CONFIGURATIONS: (A) CO‐CURRENT (LEFT);
(B) COUNTER‐CURRENT (RIGHT)
EVAPORATION OF MOISTURE
STAGE 4: PARTICLE SEPARATION
CYCLONE SEPARATOR
BAG FILTER
FIGURE: A TYPICAL CYCLONE SEPARATOR
FIGURE: SCHEMATIC OF SPRAY DRYER WITH BAG FILTER
FIGURE: SCHEMATIC OF THE WORKING PRINCIPLE
OF ELECTROSTATIC PRECIPITATOR.
ELECTROSTATIC PRECIPITATOR
PLANT AND MACHINERY SUPPLIERS FOR FRUITS & VEGETABLES
POWDER & FAT POWDER
SUPPLIERS OF MACHINERY & EQUIPMENTS
HYDRAULIC JUICE EXTRACTOR
FRUIT PULPER
FILTER PRESS
VACUUM EVAPORATORS
SPRAY DRYERS
AUTOMATIC POWDER PACKING MACHINE
WEIGHING SCALE
STEAM BOILERS
GENERATOR SET
MACHINERY SUPPLIERS FOR SOY SAUCE
TURNOVER/ANNUM

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)

Additional information

Plant Capacity

5 Ton/Day
Land and Building

(2 Acres)
Plant & Machinery

US$ 657143
Rate of Return

40%
Break Even Point

46%

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