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Food Processing Industry Books

Our range of products include potato processing technology book, agro food processing technology book, coffee processing book, indian sweets and namkeen industry books, banana products technology book and meat and poultry products technology book.
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Potato Processing Technology Book
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Potato Processing Technology Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationPotato Processing Technology
The book covers Introduction, Origin, Description of Plant and Flower Parts, Nutritive Value, Growth and Development, Agro-Techniques, Management of Water, 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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  • Item Code: 9788189765293
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Agro Food Processing Technology Book
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Agro Food Processing Technology Book

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LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationAgro Food Processing Technology Book
The book Agro Food Processing and Packaging Technology covers Food Laws, Ready to Eat Snacks Extrusion Technology, Potato Chips, Ready to Eat Protein Rich Food Bars, Grading and Sorting Food Products Using Computer, IQF Freezing and Application, Food Canning, Fruits Canning Technology, Preparation of Fruit Juices, Squashes & Cordials, Technology of Vegetables Canning, Poultry Processing, Aqua Farm, Pulse Production, Production Process of Large Cardamom, Rice-Fish Poultry Farming, Organized Dairy Farms, Polyhouse Technology for Production of Vegetables, Productivity of Goats, Continuous Processing of RTD Tea and Coffee Beverages, Cold Chain Supply, Processing Preservation of Fish, UHT Plant for Milk in Aseptic Pouches, Plant Economics of Aquaculture Shrimp Farming, Plant Economics of Canning and Preservation of Vegetables, Plant Economics of Canning of Fruits and Vegetables, Plant Economics of Cold Supply Chain Plant Economics of Dairy Farming (Buffaloes Kundi), Plant Economics of Dairy Farming (Jersey Cows) & Milk Processing, Plant Economics of Frozen Food by IQF Technology, Plant Economics of Fruit Juice in Tetrapack, Plant Economics of Gram Dall/Pulse Mill, Plant Economics of Green House/Poly House, Plant Economics of Mango Pulp, Plant Economics of Namkeens (Kurkure Type Snack Food), Plant Economics of Pineapple, Tomato, Fruit Juice and Other Products Bottling Plant, Plant Economics of Potato Chips with Nitrogen Packing (On Imported M/C), Plant Economics of Poultry and Hatchery Farming, Plant Economics of Protein From Soyabean, Plant Economics of Ready to Eat Foods in Tetra Packs, Plant Economics of Rice Sorting/Grading Plant, Plant Economics of Seeds Grading and processing, Plant Economics of Snack Food (Crax Size) (Roll and Ball Type), Suppliers of Plant and Equipments for Food Processing and Allied Industry.

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  • Item Code: 9789380772264
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Coffee Processing Book
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Coffee Processing Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
ApplicationCoffee Processing Book
bBindingPB

The book Start Your Own Coffee and Coffee Processing covers Coffee, Coffee processing, Coffee Roasting, Grinding and Packing, Processing of Coffee, Pollution Control in Coffee Processing, Freeze Drying Coffee Manufacturing unit (Processing) & Packaging in Glass Jars, Coffee Plantation, Instant Tea and Coffee (Premixed with Sugar and Milk), Tea & Coffee processing and Packaging, Instant Coffee, Coffee Roasting of Green Coffee beans.


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  • Item Code: 9789380772424
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Indian Sweets and Namkeen Industry Books
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Indian Sweets and Namkeen Industry Books

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationIndian Sweets and Namkeen Industry Books
Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighborhood even simply because he/she is the proud owner of a new car. There are several categories of Indian sweets like its varieties. They can be classified as: Kheer And Payasams, Laddu rr Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc. Snacks, namkins and pappads are popular food items in Indian diet. Pappad is essentially a thin wafer-like product, circular in shape, rolled from dough made from flour of pulses with salt, chilli and spices added to it. It is easy to digest and nutritious as well. There are many farsan items popular throughout the country and minor changes are made in some ingredients to suit the local tastes and preferences. Items like masala puffed rice, chevda, fried peas, dal-muth, roasted masala peanuts etc. fall under the category of farsan. Papad is eaten along with the main course as taste enricher, while farsan is a snack. Quality standards specified by BIS are available. Certification under PFA Act is compulsory. Indians seem to be snacking on ethnic foods with a vengeance. This is good news for the corporate sector, given that the past few years have seen a perceptible shift towards the branded sector at the cost of the unbranded segment. Product is the most important part of the marketing mix. It signifies what you are going to sell to the consumer. A comprehensive analysis of the Industry and Our Market Survey has given us a platform on which our product can be built. Our product will be built for the masses, and expansion shall be gradual, to cater to the entire country’s needs. In the same order of significance we need to provide all three to our consumers. Ours is a Company whose Product shall stand for something every Indian craves for. We are entering a market already dominated by a number of branded and unbranded players. Customers are extremely loyal to the namkeen they consume. So we thought about what would make these customers come to us? Initially housewives in India used to make Namkeen at home, but with changing times this is gradually fading away and people have started thinking that it is easier to buy Namkeen than make it at home. The book contains: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar-ka-Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa-based Sweet - Kalakand, Khoa-based Sweet - Gulab Jamun, Milk-based Sweet - Burfi, Chhana-based Sweet - Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.

Namkeen is a product, which needs three important things:
  • Taste
  • Quality
  • Variation

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  • Item Code: 9789380772196
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Banana Products Technology Book
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Banana Products Technology Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationBanana Products Technology Book
Complete Book on Banana Cultivation, Dehydration, Ripening, Processing, Products and Packaging Technology, 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 Technology, Technology of Banana Dehydration, Physiology of the Banana Root System, Banana Technology, Tissue Culture in the Banana Industry, Processing of Banana, The Ripening of Bananas, Banana, 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, From Banana (Project Profile). 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 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.

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  • Item Code: 9789380772219
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Meat And Poultry Products Technology Book
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Meat And Poultry Products Technology Book

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LanguageEnglish
AuthorEIRI Board
ApplicationMeat And Poultry Products Technology Book
PublisherEngineers India Research Institute
BindingPB
The Book Technology of Chicken Meat And Poultry Products Covers Introduction, Principles of Meat Processing Technology, Pre-Slaughter Factors Affecting Poultry Meat Quality, Slaughter Through Chilling Technology, Deboning Technology, Ingredients of Non-Meat Ingredients, Manufacturing Meat From Poultry, Seasonings Used In Meat Processing, Heat Treatment of Meat Products, Processed Meat Products Technology, Technology Of Washing Poultry During Processing, Manufacturing F Raw-Fermented Sausages, Manufacturing Technology Of Raw-Cooked Meat Products, Precooked Cooked Meat Products Technology, Processed Products From Chicken Meat, Manufacturing Of Meat Products, Unique Meat Products Technology, Fresh Poultry Meat Manufacturing Technology, Drying of Meat Technology, Production Of Poultry Products, Plant Economics of Chicken Farming (Hatchery), Plant Economics of Chicken Meat Processing and Export, Plant Economics of Chicken Processing With Slaughter House, Plant Economics of Chicken Sausages & Hamburger, Plant Economics of Piggery/Meat/Chicken Processing, Plant Economics of Sausages, Salamis, Ham, Bacon & Chicken Loaf.

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  • Item Code: 9789380772240
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Mango Products Book
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Mango Products Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationFruit Beverages and Processing with Mango
The book covers Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags “Hot Fill, Procedure, Fruit and Vegetable Processing Flow Sheets(Simple Processing), Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Canned Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines: Dried Fruit and Vegetables, Mango Products, Method of Preparation and keeping Quality of Reconstituted Skim Milk based Mango Beverage, Process Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera indica L.) Varieties for making, Membrane Technology in Fruit and Vegetable Processing, Value Addition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Pappad), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).

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  • Item Code: 9788189765248
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Tomato Canning and Preservation Technology Book
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Tomato Canning and Preservation Technology Book

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LanguageEnglish
AuthorEIRI Board
ApplicationTomato Processing and Dehydration
BindingPB
PublisherEngineers India Research Institute
Modern Technology of Tomato Processing and Dehydration (Ketchup, Juice, Paste, Puree, Soup And Drying), 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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  • Item Code: 9789380772233
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Toffee Chocolate Cookies Manufacturing Books
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Toffee Chocolate Cookies Manufacturing Books

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationToffee Chocolate Cookies Manufacturing Books
Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy (North America), sweets (UK and Ireland) and lollies (Australia and New Zealand) are also used for the extensive variety of confectionery.Generally speaking, confections are somewhat low in micronutrients but rich in calories. Specially formulated chocolate has been manufactured in the past for military use as a high density food energy source. Confectionery items include sweets, lollipops, candy bars, chocolate, candy floss, and other sweet items of snack food. The term does not generally apply to cakes, biscuits, or puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist. Speakers of American English do not refer to these items as "candy". The book Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gums, Lollipop and Jelly Products with Formulations covers Confectionery Products, Manufacture of Toffee, Gum and Jelly Products, Manufacturing Chocolate, Soy containing Chocolate Products, Coffee Flavoured Chocolate Bar, Preparing a Chocolate flavored Beverage, Hard Boiled Candy and Chewing Gum, Pharmaceutical Chewing Gum, Bubble Gum, Lollipop, Candy Manufacturing Technology and Candy Manufacturing Techniques, Process of Chocolate Bar Making, Lozenge Cutter Apparatus, Packaging Confectionery Product, Confectionary Package.

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Frozen Food Processing Books
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Frozen Food Processing Books

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Product Details:
LanguageEnglish
AuthorEIRI Board
ApplicationFrozen Food Processing
PublisherEngineers India Research Institute
BindingPB
The book Complete Hand Book on Frozen Food Processing and Freeze Drying Technology covers Freezing of Fruits & Vegetables, Preservation of Fruits and Vegetables, Freezing of Vegetables, Frozen Block Process for Vegetable or Fruit convenience Foods, Method for Producing Frozen Vegetable Food Material having soft texture, Preparation of Frozen Food (Cooked Burdocks), Seasoning Individually Quick Frozen Vegetables, Freezing of Bakery and Dessert Products, Banana Based Frozen Nondairy Dessert, Coated Frozen Cheese Granules, Aerated Frozen Dessert Compositions, Non-Fat Frozen Dairy Product, Method of Preparing a Frozen Dairy Desserts, ICE Cream Maker, Method of Making Frozen Patties, Method for Making Frozen Drinks, Frozen Dessert Dispensing Apparatus, Miscellaneous Laminated Frozen Food Product, Frozen Comestibles, Apparatus and Method for Dispensing Frozen Aquarium Food, Frozen Cat Food, Hard Frozen Food Containing Alcohol, High Protein Frozen Food Product, Microwave Heating of Certain Frozen Foods, Freeze Drying, Process and Apparatus for thawing frozen food, Frozen Food Masticating Machine, Apparatus for Defreezing Frozen Foods, Machine for Cutting Frozen Foods, Electrically Heated Frozen Food Server, Household Appliance for Making Frozen Food Products, Frozen Food Transport.

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Technology of Modern Rice Milling and Basmati Rice Books
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Technology of Modern Rice Milling and Basmati Rice Books

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationTechnology of Modern Rice Milling and Basmati Rice Books
Product Details:
  • The Culture of Rice
  • Climate
  • Soil Types
  • Water Requirements
  • Rotation Practices
  • Field Irrigation and Drainage Systems
  • Tillage
  • Seeding Procedures
  • Fertilizers
  • Pests of Rice
  • Harvesting
  • Drying and Storage
  • Varieties
  • Considerations Affecting the Grower
  • Structure and Composition
  • Structure of the RiceKernel
  • Important Components
  • Quality Factors
  • U.S.Standards
  • Additional Quality Factors
  • Food, Feed, and Beverage Applications of Rice
  • Animal Feed
  • Canned Rice
  • Fermented Rice Foods
  • Fermented and from Rice
  • Rice Cake
  • Bread
  • Noodles
  • Oriental style Snack Foods
  • Vinegar


Processing of Rice:

  • Introduction
  • Quality of Rice


Rice Milling:

  • Intake Paddy its Handling
  • Cleaning
  • Drying
  • Cracking of Paddy during drying and how to prevent it
  • Methods of Drying
  • Fuel for drying
  • Storage
  • Conditions for safe storage
  • Storage factilities
  • Milling of Rice
  • Types of Rice Mill
  • Huller mill
  • Battery of hullers
  • Sheller cum huller mill
  • Sheller cum cone polisher mill
  • Modern rice mill
  • Modern rice milling process: Operations and Equipments
  • Cleaning
  • Dehusking (shelling)
  • Husk separation
  • Paddy separation
  • Shelling of return paddy
  • Polishing
  • Grading
  • Weighing and bagging
  • Small Capacity Rice Mills
  • Engelberg huller
  • Mini rice mill
  • Centrifugal shelter
  • Factors That Affect Rice Outtum During Milling
  • Amount of husk in paddy
  • Degree of milling
  • Breakage of rice
  • By Products of Rice Milling
  • Husk
  • Bran
  • Broken rice
  • Quality Control Laboratory
  • Quality Control Laboratory
  • Sample preparation
  • Removal of dockage
  • Moisture content
  • Testing
  • Laboratory equipments


Modern Conventional Milling:

  • Abrasive Milling of Rice Lye peeling
  • Tubo milling
  • Extractive Milling
  • Rice Flour
  • Further processing of Rice
  • Boiling and Steaming
  • Parboiling
  • Quick cooking Rice
  • Shelf stable Cooked Rice
  • Rice Milk
  • Enrichment
  • Vitamins and Minerals
  • Amino Acids
  • Uses for By Products


Properties of Parboiled Rice:

  • Utilities
  • Steam
  • Water
  • Electricity
  • Cost
  • Cleaning System
  • Parboiling system (CFTRI process)
  • Boiler with husk fired cyclone furnace
  • Dry heat parboiling system (500-750 kg/hour)


Huller Use For Milling Parboiled Rice is the Chief Obstacle:

  • Use of Modified Huller


Technology of Basmati Rice Processing:

  • Processing
  • Phase I-Paddy Storage
  • Pre Cleaning
  • Drying
  • Second Pre-Cleaning
  • Phase-II-Producing Brown Basmati Rice
  • De Husking
  • Paddy Separation
  • Warehousing
  • Phase III-Convering Brown Basmati to White and Parboiled Basmati
  • Rice Polishing
  • Phase IV-Giving Silky Touch
  • Water Polishing
  • Phase V-Grading Basmati Kernels Thickness/Length Grading
  • Phase VI-Adding Maximum Value to Basmati Colour Sorting and Grading
  • Final Inspection

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Project Report on Corn Chips
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Project Report on Corn Chips

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Product Details:
Service Duration3-7 Days
Mode of ServiceOnline
LanguageEnglish
Type of Service ProviderResearch Company
LocationNew Delhi
A corn chip is a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid and very crunchy. Corn chips have the strong aroma and flavor of roasted corn, and are often heavily dusted with salt. In the US, Fritos is one of the oldest and most widely recognized brands of corn chips. While corn chips and tortilla chips are both made from corn, the corn in tortilla chips is subjected to the nixtamalization process, resulting in a milder flavor and aroma, and a less rigid texture. Tortilla chips also tend to be larger, thinner, and less salty than corn chips.

    Introduction:
    • Corn Chips
    • Composition of Corn
    • Nutritive Value of Corn
    • Uses and Application
    • Market Survey
    • Present Manufacturers of Corn Chips
    • Overview of Corn Supply
    • Raw Materials For Tortilla Chips
    • Manufacturing Process of Corn Chips
    • Process in Details
    • Process Flow Diagram
    • General Information on Tortilla/tortilla Chips
    • Manufacturing Process of Tortilla Chips Preparing The Masa (dough)
    • Grinding
    • Forming Chips

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    Project Report On and Mouth Freshener
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    Project Report On and Mouth Freshener

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    Product Details:
    Project Duration3-5 Days
    Type of Service ProviderIndividual Consultant
    LanguageEnglish
    Mode of ServiceOnline
    LocationNew Delhi
    Chuna, flavouring agents and perfumery compounds etc. It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Chewed either with pan or directly without any other thing. A mixture of nuts, seeds, herbs, and spices which is served after meals in India. Various versions are also served in the Middle East and parts of Southeast Asia, where they are treated as mouth fresheners. Some households and restaurants make their own mixtures with special house ingredients, and it is also possible to purchase packaged from spice stores and many markets in India. Outside of India, it is available at Indian specialty stores and through importers.

    Introduction:
    • Product Use
    • Market Survey
    • Present Manufacturers Of Mouth Freshners
    • Present Manufacturers
    • Manufacturing Process
    • Process Flow Diagram
    • Formulations
    • Formulation Of Mouth Freshners
    • Manufacturing Process Of Mouth Fresheners
    • Process Flow Diagram Of Mouth Freshener
    • Other Formulations Of Mouth Freshener
    • Pouch Filling
    • Process Flow Diagram For Manufacturing
    • Equipment Requirements
    • Central Exice Rules And Guideline Manufacturing
    • Form-1
    • Form-2
    • Suppliers Of Raw Materials
    • Flavours/colours/preservatives/essence & Emulsions
    • Suppliers Of Plant And Machinery
    • Complete Food Packaging Machinery0
    • The Arecanuts (grading And Marking) Rules
    • Schedule-I
    • Schedule-Ii

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    Project Report on Dehydration Industry Onion Chips
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    Project Report on Dehydration Industry Onion Chips

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    Product Details:
    Service Duration3-5 Days
    Mode of ServiceOffline
    LanguageEnglish
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    Tonion Chips & Powder And Garlic Powder (Dehydration Industry), Onion (Allium cepa) belongs to the family Alliaceous. Onion is a vegetable crop consumed all over the world but cannot be grown in abundance in every country. It is mainly grown for its bulb which is used for consumption, flavouring and seasoning in almost every home. As an item of world trade, onion ranks second in importance after tomatoes among the vegetables.

    Introduction:
    • Composition & Properties
    • Uses And Application
    • B.i.s. Specification
    • Composition Of Dehydration Onion
    • Market Position
    • World Production Of Onion
    • Export Of Vegetables
    • Present Manufacturers/s and Suppliers Of Onion And Garlic Powder
    • Present Manufacturers/s And Suppliers of Onion Powder
    • Present Manufacturers Of Onion Chips And Powder
    • Resent Manufacturers Of Garlic Dehydrated (flakes/powder)
    • Manufacturing Process Of Dehydrated Onion
    • And Garlic Powder
    • Operating Steps For Onion Dehydration
    • Process Flow Diagram Of Onion And Garlic Powder
    • Manufacturing Process Of Garlic Powder
    • Based On Central Food Technology
    • Research Institute, Mysore.
    • Process Flow Diagram
    • Process Of Garlic Powder In Details
    • Flow Diagram For Garlic Flakes

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    Plastic Processing and Plastic Recycling Books
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    Plastic Processing and Plastic Recycling Books

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    Product Details:
    LanguageEnglish
    AuthorEIRI Board
    PublisherEngineers India Research Institute
    BindingPB
    ApplicationPlastic Processing and Plastic Recycling Books
    Covers Plastic Processing Industries Technology, Non-woven PP Fabrics in Hygiene, Healthcare, Modical and Medicare, Polyethylene Greenhouses, New Trends in Plastics Packaging, Nylon Monofilaments, Plastic Batteries, Packaging of Edible Oil and Fat, PVC Highly Filled Tiles, Plastic Corrugated Pipes, PVC House with Braided Reinforcement, Recycling of Plastics (HDPE/PP/LDPE/LLDPE/ABS etc.), PET Preform and Bottle Blowing, Reverse Printed LDPE Extrusion Coating on 2 Sides of HDPE Woven Sacks, Refrigerator Inner Doors and Liners, Roll-O-Matic bag and In-Line Printing, PET Recycling, Synthetic Papers, Structural Foam Moulding,Technology for Manufacturing Oriented PVC-O Pipes, Wood Plastic Composites, Plant Economics of Acrylic Bath Tub and Shower Tray, Plant Economics of HDPE, PVC & CPVC Pipes and Fittings, Plant Economics of Pet Preform and Pet Jars (Cap-20 Ltrs), Plant Economics of Plastic Granules from Waste, Plant Economics of Plastic Moulded Unit (Chair, Tables & Vegetale Trays), Plant Economics of Plastic Water Storage Tanks, Plant Economics of Pyrolysis Plant from Plastic & Rubber, Plant Economics of Thermocole Based Disposable Plates, Cups and Glasses, Plant Economics of uPVC Doors and Windows Profiles, Plant Economics of Biodegradable/Compostable Plastics.

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    Project Report on Rice Flakes, Corn Flakes & Wheat Flakes
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    Project Report on Rice Flakes, Corn Flakes & Wheat Flakes

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    Product Details:
    Service Duration1-5 Days
    Mode of ServiceOnline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    Breakfast is one of the most important meals of the day as it replenishes our body's energy after an all-night fast. A healthy breakfast significantly improves mental and physical performance of both children & adults essentially breakfast should be low in fat, cholesterol and high in vitamins & minerals. Corn flakes are made from corn and are in addition fortified with vitamins and iron. Corn flakes & their variants and other options available as breakfast cereal: among the variety of breakfast cereals namely choco flakes, wheat flakes, oat flakes, muesli, milk fruit, chocolates etc are available, consumer voice selected & tested only the large selling variety of plain corn flakes which are consumed across the country.

    Introduction:
    • Uses and applications
    • Properties
    • B. I. S. Specifications
    • Present manufacturers of corn flakes
    • Market survey (rice flakes)
    • Present manufacturers of rice flakes
    • Present manufacturers of wheat flakes
    • Raw materials
    • Chemical composition of wheat
    • Manufacturing process
    • Process flow sheet for manufacture of corn flakes
    • Production details and process of manufacture
    • Manufacturing process of wheat flakes
    • Manufacturing process
    • Process flow diagram of wheat flakes wheat
    • Suppliers of raw materials
    • Suppliers of plant & machinery
    • Specifications of packaging materials for packing
    • List of machinery used
    • Inspection/grading conveyor
    • Dry fruit roaster
    • Tray dryer
    • Continuous coating pans (salt/spice/sugar)
    • Batch type coating pans (salt/spice/sugar)
    • Cooling tunnel for dry fruits
    • Bucket elevator for dry fruits feeding in FFS machine
    • Double head filling machines for dry fruits
    • Weigh metric filler machine
    • Band sealer for stand pouch
    • Specifications
    • Machinery manufacturers and suppliers
    • Turnkey machinery project /suppliers
    • General plant layout
    • Utilities
    • List of food and agro processing consultants
    • Plant layout
    • Implementation schedule
    • Effluent treatment and disposal

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    Project Report on Fast Food Restaurant
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    Project Report on Fast Food Restaurant

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    Product Details:
    Service Duration1-4 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu is cooked in bulk in advance and kept hot is finished and packaged to order and is usually available ready to take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

    Introduction:
    • Cuisine And Value Mealsvalue Meals
    • Major International Brands Of Fast Foods
    • Criteria For Recognition Of Fast Food Centre
    • B.i.s. Specifications
    • Market Survey
    • Fast Food In The Fast Lane
    • Some Amenities Provided By The Selected Government Approved Fast Food Centre Of India
    • Factors Affecting Demand For Fast Food Centre
    • Formulations Of Diffeent Vegetarian And Non-vegetarian Snacks, Dishes, And Other Products
    • Consultants For Fast Food Restaurants
    • Suppliers Of Plant & Machineries
    • Suppliers Of Equipment and Machinery
    • Bakery Manufacturers/s
    • Complete Plant & Machinery For Ice Cream

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    Project Report On
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    Project Report On

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    Product Details:
    Project Duration3-5 Days
    Type of Service ProviderIndividual Consultant
    Mode of ServiceOnline
    LocationNew Delhi
    The refined with catechu, chuna, flavouring agents and perfumery compounds etc. It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Either with or directly without any other thing. Various grades, specified by different numbers, constitutes different proportions. The higher the grade number, the higher it will contain content. If taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness. Kimam is the sweetened, usually taken by peoples who are not in regular routine. It is generally a mouth freshener and believed to increase appetite by improving digestion system.

    Introduction:
    • Type of Chewing and Snuff Nicotiana
    • Nicotiana Rustica
    • Uses & Application
    • Properties
    • Market Survey
    • Market Position With Demand
    • Manufacturers
    • Present Manufacturers/s
    • Raw Material & Its Availability
    • Slaked Lime
    • Manufacturing Process
    • Pouch Filling
    • Process Flow Diagram For Manufacturing
    • Process of Manufacture
    • Other Methods of Manufacturing
    • Pouch Filling
    • Formulations
    • Plant Layout
    • Suppliers of Raw Materials
    • Flavours/colours/preservatives/essence & Emulsions
    • Manufacturers of Small Tin Containers
    • Suppliers of Plant & Machinery
    • Complete Food Packaging Machineryers

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    Project Report on Mushroom Production Plant
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    Project Report on Mushroom Production Plant

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    Product Details:
    Service Duration2-5 Days
    Mode of ServiceOnline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    The use of the mushroom, that is the wild type found growing in pastures and upon lands where there is an abundance of decaying organic matter is very old. it was used by the egyptians, greeks, and romans in their artiquity and probably much earlier. it has been observed that uncivilized tribes at present eat the same class of fungi so there is no reason to doubt but that the same thing occurred with our early ancestors. The greeks and romans and those who followed had to depend upon such specimens as they could find as they recognized it as a plant without seed but knew of no means for its propagation.

    Introduction:
    • Uses and applications
    • Properties
    • Characteristics and conditions of manure for mushroom
    • B. I. S. Specifications
    • Market survey
    • Present manufacturers/suppliers/exporters
    • Export market for mushrooms
    • Exporters, buyers of button mushrooms natural compost
    • Method of mushrooms growing
    • Method of mushroom spawn production
    • Preparation of commercial spawn
    • Formulations
    • Diseases and pests of mushroom

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    Project Report on Isobgol Processing Unit
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    Project Report on Isobgol Processing Unit

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    Product Details:
    Project Duration3-5 Days
    Type of Service ProviderIndividual Consultant
    Mode of ServiceOffline
    LocationNew Delhi
    Isobgol (psyllium) is a natural gift to India especially to the North Gujarat and the southern part of Rajasthan since in no other part of the world the climatic conditions are such that which are favourable for growing Isobgol crop. Isobgol is a Persian name which means horse's ear. (ISOB means horse any gol means ear) The name completely suits the description of isobgol seed, as it is very much resembles horse's ear. The Isobgol seed has Two parts, the above thin white layer known as isobgol 'or'sat' isobgol' and the inner red known as gola.

    Introduction:
    • Raw Material Availability
    • Properties
    • Uses & Application Market Survey
    • The Present And Future Estimation Of Demand For Isobgol Husk.

    Shipment Details:

    • Manufacturers/suppliers of Isabgol
    • List of Importers of 'psyllium Husks'
    • Manufacture of Isobgol
    • Manufacturing Diagram
    • Principles of Plant Layout
    • Plant Location Factors
    • Explanation of Terms Used In The Project Report

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    Project Report on Walnut Processing Plant
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    Project Report on Walnut Processing Plant

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    Product Details:
    Service Duration1-3 Days
    Mode of ServiceOnline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia. It is used for food after being processed while green for pickled walnuts or after full ripening for its nutmeat. Nutmeat of the eastern black walnut from the Juglans nigra is less commercially available, as are butternut nutmeats from Juglans cinerea. The walnut is nutrient dense with protein and essential fatty acids.

    Characteristics:
    • Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for the meat after fully ripening.
    • Following full ripening, the removal of the husk reveals the wrinkly walnut shell, which is usually commercially found in two segments (three-segment shells can also form).
    • During the ripening process, the husk will become brittle and the shell hard.
    • The shell encloses the kernel or meat, which is usually made up of two halves separated by a partition.
    • The seed kernels-commonly available as shelled walnuts-are enclosed in a brown seed coat which contains antioxidants.
    • The antioxidants protect the oil-rich seed from atmospheric oxygen, thereby preventing rancidity.

    Introduction:
    • Project at A Glance
    • Market Size-growth Rates Of By Fruit & Nut
    • Export Of Walnuts From India
    • All India Area, Production And Productivity Of Walnut
    • Uses And Applications/ Properties Of Walnut
    • Agmark Standards For Walnut
    • Walnuts Grading And Marking Rules
    • Detailed Process Of Manufacture Processing Of Walnut
    • Process Flow Diagram Of “walnut” Processing & Packing
    • Walnut Processing Plant Layout
    • Specifications Of Packaging Materials For Walnut
    • List Of Machinery Used In Walnut Processing Plant
    • Principles Of Plant Layout
    • Plant Location
    • Explanation Of Terms Used In The Project Report
    • Project Implementation Schedules
    • Machinery Manufacturers And Suppliers
    • Current Manufacturer /processor
    • Turnkey Consultant For Settingup Walnut Processing Unit
    • Complete Plant And Machinery Suppliers
    • Industrial Etp Plant Manufacture/
    • Implementation Schedule
    • Effluent Treatment And Disposal
    • Waste Treatment Primary Treatment
    • Equipment Requirements
    • Plant Layout
    • Gmp/ghp Criteria For Food
    • Storage
    • Utilities
    • Industrial Etp Plant Manufacture

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    Project Report on Banana Chips (Using Microwave Drying)
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    Project Report on Banana Chips (Using Microwave Drying)

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    Product Details:
    Service Duration3-7 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    Banana is the one of richest iron source green vegetable. It can be preserved for 3 months or more by reducing moisture in it. this may be done by drying procedure or frying procedure. This is preserving art of green vegetable for long time. The keeping quality of food materials is greatly improved by the reduction in their water contents. Fruits, leafy vegetables, meat, fish, and dairy product containing high percentage of water deteriorate more rapidly than root crops and cereals which are comparatively dry. Drying by exposure to the sun is the method adopted in several countries for prolonging the storage life of fruits and fish. In India, more food is preserved by sun-drying than by any other means.

    Introduction:
    • Properties
    • Uses and Application
    • B.i.s Specification
    • Market Scenario of Banana
    • Market Position of Banana Chips
    • Manufacturing Process of Banana Chips Using
    • Microwave Drying
    • Process Flow Diagram
    • Difference Between Traditional Drying Machine And
    • Banana Chips Microwave Drying Machine
    • Comparision Of Production Method Of Banana Chips Using Hot Air Drying and Microwave Drying
    • Combined Hot Air Microwave Drying Method In Banana Chips Production

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    Project Report on Ready to Eat Premix Food
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    Project Report on Ready to Eat Premix Food

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    Product Details:
    Service Duration3-5 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    With a small beginning in 33 blocks in 1975, the Integrated Child Development Services (ICDS) Scheme, today, has become India’s flag shipprogramme for the integrated development of children from pre-natal to 6 years of age. It represents one of the world’s Largest and most unique programmes for early childhood development. ICDS is India’s response to the challenge of providing pre-school education to children on one and breaking the vicious cycle of malnutrition, morbidity, mortality, and reduced learning capacity on the other. One of the key objectives of the programme is to improve the nutritional and health status of children in the age group of 0-6 years. This objective is sought to be achieved by providing a package of six services comprising of supplementary nutrition, non formal pre-school education, nutrition and health education, immunization, health check ups, and referral services, to children below 6 years and pregnant women and lactating mothers. Implemented through a network of over one million village/habitation-level Anganwadi

    Introduction:
    • Specification of Ready to Eat Pre Mix Foods
    • Characteristics of Pre Mix Food
    • B. I. S. Specifications
    • Draft Framework and Guidelines on Icds (integrated Child Development Services)
    • Market Survey
    • Integrated Child Development Services (icds)
    • Sample Covered Under The Survey:
    • Raw Materials:-
    • Formulation Of Ready To Eat Premix Food Extruded Fortified Blended Food (febf)
    • Manufacturing Process of Ready to Eat Premix Food
    • Process Flow Diagram For Ready to Eat Premix Food
    • Process of Manufacture of Ready Moong Halwa
    • Process Flow Sheet For Preparation of Moong Dal Halwa
    • Manufacturing Process
    • Manufacturing Process

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    Project Report on Zarda, Khaini and Kiwam
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    Project Report on Zarda, Khaini and Kiwam

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    Product Details:
    Project Duration2-4 Days
    Type of Service ProviderIndividual Consultant
    LanguageEnglish
    Mode of ServiceOnline
    LocationNew delhi
    The refined with Catechu, Chuna, flavouring agents and perfumery compounds etc. It refreshens the mouth and gives the feeling of cold in throat when taken in small amount, is chewed either with pan or directly without any other thing, various grades, specified by different numbers, constitutes different proportions. The higher the grade number, the higher it will contain content, taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness. Kimam is the sweetened, usually taken by peoples who are not in regular routine. It is generally a mouth freshner and believed to increase appetite by improving digestion system.

    Introduction:
    • Type of Chewing and Snuff
    • Nicotiana Rustica
    • Product Use
    • B.i.s. Specifications
    • Market Survey
    • Market Position With Demand
    • India Export of Agro Food Products /countrywide
    • Present Manufacturers/exporters
    • Manufacturing Process

    Process In Detail:

    • Manufacture of High Quality Kimam
    • Flow Sheet For Less
    • Manufacturing Process Less
    • Pouch Filling
    • Process Flow Diagram For Manufacturing
    • Principles of Plant Layout
    • Plant Location Factors
    • Explanation of Terms Used Iin The Project Report
    • Implementation Schedule
    • Effluent Treatment and Disposal
    • Equipment Requirements
    • Manpower
    • Suppliers of Raw Materials
    • Flavours/Colours/preservatives/essence & Emulsions
    • Manufacturers of Small Tin Containers
    • Plant and Machinery Suppliers
    • Complete Food Packaging Machinery
    • Grading (commercial) Rules
    • The Arecanuts (grading and Marking) Rules

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