Technology of Food Processing Industries (Hand Book)

TECHNOLOGY OF FOODS PROCESSING INDUSTRIES (EBook)

AMLA CANDY

Introduction
Material and Methods
Result and Discussion
Storage Study of Amla Candy
Summary and Conclusion

ASEPTIC PROCESSING AND PACKAGING

Introduction
Aseptic Processing of the Product
Condition for Aseptic Processing
Advantages of Aseptic  Processing and Packaging
Difficulties with Aseptic Processing and Packaging
Packaging for Aseptic Processing
Sterilization of the Packaging Materials
Sterilizing Agents
Aseptic Surge Tank
Aseptic Zone
Sterile Air
Pre Production Equipment Sterilization
Innovative Application
Conclusions

BAEL FRUIT

Introduction
Bael Fruit
Chemical Constituents “Bael” Fruit
Therapeutic Properties
Storage of Fruits
Processing of “Bael”

BANANA DEHYDRATION

Material and Methods

CITRUS FRUITS

Processing of Citrus Fruit
Major Constains in Juice Processing Juice Bittemess Juice Extrection
Frozen Juice Concentrate
Squash, Cordial and Syrup
Wine
Therapeutic Blends
Opportunities in Citrus Juice Processing
Sport or Isotonnesic Beverages
Energy Beverages
Nutraceutical/Herbal Beverages
Smart Beverages
Fun Beverages
Byproducts of Citrus fruits
Citrus Peel Oil
Citrus Pulp

CONSUMER PROTECTION AND FOOD PACKAGING (RULES AND REGULATIONS)

DAIRY PRODUCTS AND PROCESSING

Mlk Components
Variability of Milk Components
Special of Mammal
Concentrated  Dairy Products
Dried Dairy Products
Fermented Milk Products

DEHYDRATION OF RED CHILLIES

Material and Methods

FERMENTED DAIRY PRODUCTS

Introduction
Direct Acidified Cheeses
Direct Acidified Dahi
Direct Acidified Yoghurt
Direct Acidification
Torba Voghurt
Direct Acidified Labneh
Direct Acidified Chakka

EFFLUENT TREATMENT METHODS FOR FOOD INDUSTRIES

Introduction
Major Aim of Wastewater Treatment
Primary Treatment of Wastewater
Secondary Effluent Treatment
Method Extruded Potato Snacks

PRESERVATION OF MEAT  PRODUCTS (FERMENTATION TECHNOLOGY)

Introduction
Classification of Fermented Meat Products
Ingredients and Additives
Starter Cultures for Meat Fermentation
Sensory Attributes of Fermented Meat Products
Safety of Fermented Meat Products
Adversa Effects of Fermentation

FOOD PROCESSING SMALL SCALE ENTERPRISES

Introduction
Rural Enterprises Characteristics and Challenges
Selection of the Project by an Enterprenur
Procedures for Fruit and Vegetable Preservation
Equipment and Other Materials required for preservation of Foods
Preservation Technologies for Products
Preservation Technologies for Vegetables

ICE CREAM MANUFACTURE

IMPACT OF FOOD REGULATIONS ON THE FOOD SYSTEM

The Need for Food Regulations
Indian Food Laws Limitation
Natural Versus Artificial
Food Additives Non-Uniform  Treatment of Risks
Contradictory Provisions
Organochlorine Pesticide Residues
Utilisation of Edible Oilseed Flour
Obstacle to innovation
Need for Development of Standards
Sui Generis Approach to New Products
Need for Public Involvement
Concept of Food Safety Council

INFRAFED RADIATION AN INNOVATIVE TECHNIQUE IN FOOD PRESERVATION

Introduction
Principle and Theory
Radiators Used in Infrared Drying
Benefits of Infrared Drying over traditional drying methods
Application
Conclusion

MANUFACTURE OF NUTRITIOUS SNACK FOOD

Introduction
Extrusion Process
Raw Materials
Nutrient Availability
Anti Nutritional Factors
Quality Aspects
Espansion Ratios

NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES (FERMENTED)

Tea
Green Tea
Coffee
Cocoa (Theobroma cacao)
Beer
Wines

NON-THERMAL FOOD PRESERVATION

Introduction
Non-Thermal Food Preservation Technologies

NOODLES MANUFACTURE

Introduction
Materials and Methods
Preparation of Noodles
Analysis
Cooking Quality Tests for Noodles
Results and Discussion

OILS AND FATS

Structure of Fat
Essential Fatty Acids
Saturated and Unsaturated Acids
Storage
Characteristics
Extraction and Refining of Fats
Hydrogenation
Winterisation
Rancidity
Flavour Reversion
Smoking Point
Role in Cockery
Animal Fat
Lard
Plant and Vegetable Oils
Safflower Oil

POLY HOUSE  DRIED MUSHROOM SLICES

Introduction
Materials and Methods
Results and Discussion

PREPARATION OF DIABETIC COOKIES

Introduction
Materials and Methods
Results and Discussion

PRESERVATION OF MEAT, FISH AND EGGS

Asepsis
Application of heat
Use of Low Temperatures
Preservation by Drying
Use of Preservatives
Spices
Antibiotics
Preservation of Fish
Preservation of Eggs

PRESERVATION OF MILK AND DAIRY PRODUCTS

Preservation of Milk
Preservation of Dairy Products

PUFFED POTATO CUBES

Introduction
Review of Literature
Blanching
Dehydration of Potato
Puffing
Textural Properties
Materials and Methods
Development of the Product
Physical Properties
Experimental Plan
Puffing Systems
Results and Discussion
Colour Studies
Sensory Evaluation
Summary  and Conclusions

PULSES PROCESSING

Introduction
Selection
Storage
Nutritive Value
Processing of Pulses
Important Terms Associated with Pulse Processing
Toxins in Pulses
Pulse Products

READY KHAMAN MIX

Introduction
Materials and Methods
Results  and  Discussions
General Characteristics

SAPOTA-PAPAYA FRUIT BAR

Introduction
Preparation of Fruit Bar
Analysis
Results and Discussion

SOYA PRODUCTS (FERMENTED)

SPORTS FOODS AND DRINKS

Introduction
Requirements of Different Athletes
Tenents in Designing Sports Foods and Drinks
Characteristics of Sports Foods
Sports Nutrition in Mountaineering
Diet Recommendations for Athletes
Legislation for Sports Foods and Drinks
Sports Drinks and Vesus Energy Drinks
Sports Foods A-New Market for the Food Industry
Market Status  of Sports Foods

SUGAR AND SUGAR PRODUCTS

Types of Sugar
Brown Sugars
Liquid Sugars
Processing of Sugar from Sugarcane from Sugarcane
Refining of Sugar
Physical and Chemical Properties
Types of Honey
Honey Products
Various Forms of Sugar Used in Cookery
Poly and Other Oils
Some Interfering Substances Explained
Recipes for Fondant and Brittles
Importance of Sugar

SURFACE DESIGN  IN FOOD PACKAGING

The Responsibilities
The Creation
The Formula
The Brand
The Illustration
The Text
The Colours
TheTesting

SWEET POTATO PRODUCTS

Materials and Methods
Results and Discussion

TECHNOLOGIES AND PACKAGE OF BANANA

Pre Harvest Practices to Obtain Quality Banana
Post Harvest Package of Technologies

Pre-Harvest Practices to Obtain Quality Banana
Post Harvest Package of Technologies

TOMATO PUREE

Introduction
Materials and Methods
Results and Discussion

BAKERY PROJECT PROFILE

Location
Statutory Procedures
Arrangement of Finance
Planning Layout
Selection of Equipment
Electricity
Total Space Required for the bakery
Working Capital
Financial Projection

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.

EIRI services are:

Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to Financial Outlays and Sector – wise Classification are immensely useful for :

Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

 

Food processing sector India′s investment destination

India has a major role in the future of global food business as it has a strong base in agriculture and provides a large and varied raw material base for Food Processing industry. It is a country of over 1.10 billion consumers and there is a largely untapped domestic market of 1000 million consumers in the food processing sector and two hundred million more consumers are expected to shift to processed food by 2010.

Major Intervention in the Sector

60 Agri Export Zones set up for end-to-end development for export of specific product from geographically contiguous areas. 58 Food Parks approved to enable small and medium food and beverage units to set up and to use capital intensive common facilities such as cold storage, ware house, quality control labs, effluent treatment plant, etc. with financial assistance from Ministry of Food Processing Industries. A National Institute of Food Technology Entrepreneurship & Management (NIFTEM), to produce world-class manpower, has been set up. Paddy Processing Research Centre (PPRC), Thanjavur, being developed into National Level Institute. Financial assistance has been provided for setting up new units, modernization of existing units in food processing sector. Financial assistance also provided for establishing/upgrading food analysis centers, quality laboratories, carrying out research, setting up training centers and running training programmes for entrepreneurs in this sector.

Development of Infrastructure Initiative

Widespread road and rail network. National Highway Development Project underway to convert more than 14,000 km of highways to 4/6-lanes connecting: (i) Four major cities of Delhi, Mumbai, Chennai and Kolkatta (ii) North-South (Srinagar to Kanyakumari) and East – West (Silchar to Porbandar) corridors and to Major Ports. Rural connectivity to unconnected habitations with 500 persons or more by 2007. Infrastructure for post harvest management, logistics (including cold chain) markets, retailing, food processing are priority areas. Attracting FDI & Private investment in infrastructure.

Exporting Excellence

India is self-sufficiencies in production of food grains. The Government laid special emphasis on the exports. As a result, India exports in the food sector witness rapid growth.

Fresh Fruits and Vegetables

The main fruits that enter the export market are mangoes, grapes, apples, citrus and other fruits like bananas, sapota, litchis etc. Besides, many nut crops like walnuts, pistachio, coconuts, almonds and Cashew nuts are also grown commercially and exported. Important vegetables exported include potatoes, onions, cauliflowers, cabbages, green peas, okra, green chillies etc. In addition, varieties of spices like ginger, garlic, black pepper, turmeric, cumin seed, cloves etc are commercially grown and exported.

The total quantity of fresh fruits and vegetables exported was about 1296530 metric tonnes valued at Rs. 1363.71 crore during the year 2004-05 and about 1465040 Metric tonnes valued at Rs. 1658.71 crore in 2005-06 (an increase of about 21%).

Processed Fruits and Vegetables

Export of Processed fruits and vegetables valued at Rs. 1551.29 crore in 2004-06. This was increased to Rs. 2454.60 crore during 2005-06 (about 58% growth).

Export of other processed foods like groundnuts, jaggery & confectionery, cocoa product, cereal preparations, miscellaneous preparation etc is valued at Rs. 2137.85 crore in 2004-05 and Rs. 2613.93 crore in 205-06 (a growth of about 22%).

The book Technology of Food  Processing Industries  covers  Amla Candy,  Aseptic Processing and Packaging, Bael Fruit, Banana Dehydration, Citrus Fruits, Consumer Protection and Food Packaging (Rules and Regulations),  Dairy Products & Processing,  Dehydration of Red Chillies, Fermented Dairy Products,  Effluent Treatment Methods for Food Industries, Fabricated Chips, Preservation of Meat Products (Fermentation Technology), Food Processing, Small Scale Enterprises, Ice Cream Manufacture, Impact of Food Regulations on the Food System, Infrared Radiation0- An Innovative Technique in Food Preservation,  Manufacture of Nutritious Snack Foods,  Non-Alcoholic and Alcoholic Beverages (Fermented), Non-Thermal Food Preservation,  Noodles Manufacture,  Oils and Fats, Poly House Dried Mushroom Slices, Preparation of Diabetic Cookies,  Preservation of Meat, Fish and Eggs,  Preservation of Milk and Dairy Products,  Puffed Potato Cubes,  Pulses Processing, Ready Khaman Mix,  Sapota-Papaya Fruit Bar, Soya Products (Fermented), Sports Foods and Drinks,  Sugar and Sugar Products,  Surface Design in Food Packaging, Sweet Potato Products, Technologies and Packages of Banana, Tomato Puree, Bakery Project Profile.