Food Products Preservation Books & Project Reports

The book covers Product Introduction, Food Colours, Food Additives and Bromi-Nated Vegetable Oil (B.V.O.), Methods of Preservation, Canning and Bottling of Fruits and Vegetables, Fruits and Vegetables Dryng/Dehydration Land Concentration, Frezing of Fruits and Vegetables, Fruit Beverages, Vinegar, Jam, Jelly and Marmalade, Pickles, Sauces/Ketchups & Chutney, Tomato Processing, Potato Processing, Processing of Mushroom, Fruits and Vegetables Other products, Quality Control in Food Processing Industry, Food Additives, Food Standards, Sauces Dressings and Pickles, Flavours, Syrups and Beverages, Canned Goods, Equipments Commonly used in preservation of fruits & vegetables, Packaging, Institutes Offering Food Science and Technology, Distribution Centre for fresh fruits and vegetables, Pack House and Cold Storage, Mango Pulp/Juice, Papaya Pulp, Guava Juice And other Fruit Products, Vacuum Fried Fruits and Vegetables, Dehydrated Vegetables onion, Potato, Peas, Fenugreesleaves and Other vegetables, Potato Chips/Finger Chips, Tomato Paste/Puree, Other Paste and Concentrates, Manufacture/Suppliers of Plant , Equipments & Machineries Manufacture/ Suppliers of Packaging Materials, Manufacturers/Suppliers of Raw Materials.

The book Citrus Fruits Cultivation & Processing Technology covers Citrus Industry in India, Background, Cultivation of Citrus Fruits, Technique of Hybridization, Influence of Climatic Factors, Soils Requirement of Different Citrus Species, Establishing an orchard, Seed Propagation, Citrus Rootstocks in India, Nutrition, Irrigation Requirement of Citrus Trees, Harvesting, Quality of Fruit, Post harvest Technology, Problems in Citriculture, The Extraction of Orange Products, Kagzi Lime Carbonated Beverage, Citric Acid from Citrus Processing Wastes, Utilization of Kinnow Waste in Value Added Products, Rangupur Lime (Citrus Limonia Osbeck) Preparation and Storage of Beverages, Citrus and Fortunella, Lists the Products which can be Obtained from Citrus Fruits, Citrus and Other Fruit Juices, Spray Drying Technology for Fruit Juice Drying, Processing of Citrus.

We can prepare detailed project reports on Fruits and Vegetables Processing, Dehydration, Canning & Preservation. Major vegetables grown are Potato, Onion, Tomato, Cauliflower, Cabbage, Bean, Cucumber, Gherkin, Peas, Garlic and okra. The major fruits grown in India are Mangos, Grapes, Apple, Apricots, Orange, Banana Fresh, Avocados, Guava, Lichi, Papaya, Sapota and Water Melons. Mango, accounts for 40 percent of the national fruit production and India is one of the leading exporters of fresh table grapes to the global market. The changing food habits are discernible. There has been a positive growth in ready –to-serve beverages, fruit juices and pulps, processed fruits and vegetables products, i.e., dried or preserved and dehydrated vegetables and fruits such as sauces, preserved onions, cucumbers and gherkins, green pepper in brine, dehydrated garlic and ginger powder, dried garlic and ginger, tomato products, pickels and chutneys, processed mushrooms and truffles and curried vegetables.

Automatic Line For Processing Fresh Ginger Into Dry Ginger, Ginger, Oil, Paste, Powder & Ginger Juice, A genus of rhizomatous herbs distributed in the tropics of the old world, chiefly in India, East Asia and Malaysia. Fourteen, species are reported to occur in India Z-official, which is the main source of ginger, is cultivated on a large scale in India. Bangladesh, Taiwan, Jamaica, Nigeria and Sieria, Leone, from which it is exported to other countries the world and ginger is cultivated also for internal consumption in Sri Lanka (Ceylon) and several East Asiatic countries and the crop has been introduced into Queens hand in Australia mainly for pickling.

Introduction:

• Uses and Application
• Properties
• Types of Ginger
• Composition of Ginger
• B.i.s. Specifications
• Forms of Ginger
• Properties and Benefits Of Ginger Juice
• Benefits of Ginger Juice
• Processing of Ginger
• Market Survey
• Importers of Ginger and Its Products
• Production and Marketing
• Table Production, Area and Yield of Ginger In Nepal
• Addresses of Some Confectioners (buyers) In India.

Soyabeans are very much popular as food crop in most of the countries all over the world where a large number of food products are prepared form soyabean seeds. As edible oil milk and milk products giving sources crop the soyabeans are getting wide acceptance. In India too since last few decades. Souyabean seeds have a high nutritional composition ;and can be converted in to various states, tastes, colours, flavours and other quality substances.

Introduction:

• Use and Applications
• Composition of Soybean
• Nutritive Value of Soybean
• Properties
• B.I.S. Specifications
• Soymilk
• Tofu (soya Paneer)
• Availability of Raw Material And Its Cultivation
• Uses and Composition
• Planning of New Soybean Products
• Market Survey
• Important Address
• Manufacturers/suppliers of Soy Milk And Paneer
• Presumption and Implementation
• Process of Manufacture

Cashew (Anacardium occidentale L.) a native of Eastern Brazil introduced to India just as other commercial crops like Rubber, Coffee, Tea etc. by the Portuguese nearly five centuries back. The first introduction of cashew in India was made in Goa from where it spread to other parts of the country. In the beginning it was mainly considered as a crop for afforestation and soil binding to check erosions. The nuts, apple and other by products of this crop are of commercial importance. Though its commercial exploitation began from the early 60’s, marginal lands and denuded forests were the areas set apart for the plantation development.

Introduction:

• Processes Used For Cashew Nut Shell Oil Production
• Properties of CNSL
• Uses and Applications of CNSL
• Uses & Application of Cashew Kernel B.I.S.
• Specifications
• Market Position of Cashews
• Cashew Nut Specifications And Variety Production of Cashew nut In India
• Cashew Export From India
• Vietnam Earns Over 1 Bln Usd From Cashew Nuts Exports In 7 Months
• Cashew Set to Sparkle On Festival Demand
• Market Position of CNSL In India
• Global Scenario of CSNL
• Present Manufacturers Of CSNL
• Process of Manufacture
• Quality Control (plant Sanitation)
• Other Patented Processes For Processing of Cashew Nuts

Onion and garlic powder with grape dehydration (raisins) garlic is one of the important species coming into allium group, whose botanical name is a. Sativum. A hardy perennial, c60 cm in height, native to central asia and cultivated all over india. Bulbs made up of cloves; leaves long, flat, acute, sheahing the lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.

Introduction:

• Composition & properties
• Uses and Application
• B. I. S. Specification
• Composition of dehydration onion
• Market position
• Present manufacturers /exporters and suppliers of onion powder
• Present 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
• Process of garlic powder in details
• Flow diagram for garlic flakes
• States which supply raw material (garlic bulb)
• Process of onion powder in details
• Dehydration method and dehydrator
• Flow sheet for onion dehydration
• Process of grape dehydration
• Flow sheet
• Details of dehydrated products
• Significance of dehydration
• Drying time and drying condition of fruits & vegetables
• Process description for dehydrated fruits & vegetables
• Packaging and storage technique
• Principles of plant layout
• Plant location factors
• Explanation of terms used in the project report
• Project implementation schedules
• Addresses of raw material suppliers
• Suppliers of plant and machinery

Pasta is a food product made by extruding and drying unleavened dough of wheat flour, and that forms the basis of much Italian cuisine, as well as Chinese, Japanese, Korean and southeast.
Asian cuisines, macaroni is a dried food product made from semolina and shaped in the form of slender tubes.
It is popularly believed that marco polo, the 13th century italian explorer, introduced pasta to europe from china. Italian pastas, such as spaghetti and macaroni, are traditionally made from semolina flour derived from durum (extra – hard) wheat.

Introduction:

• History of pasta
• Nutritional value of pasta and its properties
• Raw materials
• Market Survey
• Overview of pasta in ethiopia
• Future of pasta
• Manufacturers of pasta
• Selection of raw materials
• Manufacturing process of short cut pasta (durum wheat semolina based)
• Process in Details
• Method of dough preparation
• Process flow diagram
• Industrial production method of pasta
• Technology and process of pasta making details of pasta drying
• Advances in drying technology

Sugar has served mankind as a source of energy and as a sweeting agent the down of civilization. Sugar cane (saccharum officinarum) and sugar beet (betu vulgaris) are the two principal sources of the world's supply of sugar. Sugar cane is grown in tropical and sub-topical countries, while beet root is sugar from sugar cane originated in India, and from here it spread eastwards to malaya and china and westwards to persia and beyond. The process of obtaining sugar from beet was developed in france towards the end of the 18th century, and soon the beet become an important raw material for sugar production in many European countries.

Introduction:

• Product uses and applications
• B. I. S. Specification
• Market Survey
• Manufacturers/suppliers of khandsari sugars
• Process of manufacture
• Process flow chart using vegetable mucilagenous
• Process flow chart using sulphurisation
• Process in details
• Improvement in khandsari process by products of sugar industry
• Principles of plant layout
• Plant location factors
• Explanation of terms used in the project report
• Complete plant suppliers
• Suppliers of raw materials
• Suppliers of plant and machinery

Baby cereal food & milk powders (baby food products), Food is composed of three main groups of constituents i. E., carbohydrates, fat & protein. In addition to this there must be some inorganic minerals & organic substances e. G. Vitamins, iron, mg, etc. There may be some foods which contain less or higher of these essential nutritional components depending upon the nutritional value. They are enriched or fortified by other components to attain the required level of utrition. The baby-cereal-foods is that enriched food which has a requisite level of nutrition. This requisite level is prescribed by various dieticians & physicians for children. Various experts fixed a definite calorific value for infant food & based on this the various mixtures or formulae of foods are developed. This formula of infant food contains essential amino-acids, fats, proteins, vitamins & other essential minerals etc. Which are necessary for the normal growth of child.

Production Description:

• Uses and applications
• Compositions and properties
• Market position
• Manufacturing milk powder on commercial scale
• Present manufacturers and dealers
• B. I. S. Specifications
• Formulations
• Detailed process of manufacture of baby cereal food
• Detailed manufacturing process of milk powder
• Instant whole milk powder
• Laboratory control
• Selection of process of manufacture
• Milk selection
• Process flow sheet
• Complete plant suppliers
• Manufacturers/suppliers of plant & machinery
• Raw material suppliers

Maize processing plant (300 Ton/Day Maize Processing Plant) Starches / Modified Starches/ Liquid Glucose / Dextrose Monohydrate / Glucose Syrups / Corn Syrup Solids / High Maltose Corn Syrups / Malto Dextrine Powder / Corn Gluten Meal (60%) Maize Oil / Sorbitol Starch industry in India starch is an abundant carbohydrate distributed worldwide in plants. Starch has been a major ingredient in man's diet over the centuries. In addition it has become a major industrial raw material. Plant seeds, roots and tubers are all sources of industrial starch production. The commercial realities of the starch recovery process limit the industrial sources mainly to wheat, maize and tapioca. Indian starch industry mainly consumes maize as input raw material.

Introduction:

• Market survey name and address of manufacturers of liquid glucose liquid glucose and dextrose-an assessment of market
• Estimated demand for dextrose
• List of manufacturers of raw material-dextrose
• Indian standard specifications manufactures of starch and allied products
• Process description process flow diagram for the mfg. of starch raw materials and utilities
• Manufacturing process for liquid glucose-g
• Manufacture of dextrose monohydrate and dextrose anhydrous
• Manufacturing diagram of liquid glucose
• Manufacturing diagram of anhydrous dextrose
• Suppliers of raw materials
• Suppliers of plant & machinery

There are two types of yeast as compressed yeast. It is convenient to use dry yeast powder for bakeries because its handling is simple and its preservation easy. Dry yeast which can be contained in the form of pillets or flakes in packets or tins. Can be kept for some time in cool, dry conditions.

It is important to remember that:

• Approximately half as much dried yeast as fresh is required in any recipe.
• Reconstitution is necessary before using dried yeast.

Silver coated cardamom is a refreshing, exotic and aromatic mouth fresher coated with silver blended with finest seed from the green cardamom pad. It is a natural and refreshing mouth freshener, whose effects lasts all day. Elaichi has been used for generation in India. Every household in India uses Cardamom in some manner throughout the day Baba elaichi has been at the forefront when it comes to providing the people quality silver coated cardamom. Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

Introduction:

• Uses and Application
• Properties & Characteristics
• B.i.s. Specification
• Details of Mouth Freshner Flavour Other Details:
• Swot Analysis of Mouth Freshner
• Market Survey
• Global Market Position of Mouth Freshener
• Overview of Mints/gum/breath Freshener
• Present Manufacturers/suppliers of Mouth Freshener
• Health Benefits of Cardamom
• Types & Distribution of Cadamom
• Formulation of Silver Coated Elaichi (cardamom)
• Manufacturing Process of Silver Coated Cardamom
• Process Flow Diagram

The future demand for potato starch depend upon the projected growth, estimated penetration and quantity consumption in various types/sizes of products. Based on the present demand for potato starch having been estimated at 150,000 tons for 2014, the estimated demand for potato starch in the next 10 years has been derived by supplementing the demand with the assumed growth rates on the present estimated consumption in specified product/categories. The annual growth rates for future demand assessment by product category have been taken approximately as 5% .

Virgin coconut oil (VCO) extracted from fresh coconut meat without chemical processes is said to be the mother of all oils. It is rich in medium chain fatty acids, particularly lauric acid and is a treasure trove of minerals, vitamins, antioxidants and is an excellent nutraceutical.

Introduction:

• Types of Edible Coconut Oil
• Chemical Composition Of Coconut Oil
• Characteristics of Coconut Oil
• B.i.s Specification
• Virgin Coconut Oil
• Uses And Health Benefits of Virgin Coconut Oil
• Quality Standards of Virgin Coconut Oil
• Market Survey
• Present Manufacturers of Virgin Coconut Oil
• Technologies For Virgin Coconut Oil Production
• Classification & Composition of Coconut Flour
• Properties of Coconut Flour
• Uses And Applications of Coconut Flour
• Manufacturing Process of Virgin Coconut Oil
• Process Flow Diagram
• Analysis Of Different Processes For Producing Virgin Coconut Oil (vco)
• Manufacturing Process of Virgin Coconut Oil And Coconut Flour
• Process Flow Diagram
• Virgin Coconut Oil Extraction Methods
• Post Processing Stage Of Virging Coconut Oil
• Principles of Plant Layout
• Plant Location Factors
• Explanation of Terms Used in The Project Report
• Project Implementation Schedules
• Plant Layout
• Suppliers of Raw Materials
• Suppliers of Plant and Machinery

Modern days are changes with the advance of scientific discovery. due to the scarcity of time now human beings changes their food habits. no body can pay much more time for their preparation of food, every body wants to get ready made fresh food, such that human being can save their time. They do not want to loss their valuable time in the preparation of daily food. By this thiming now a days these different kind of food materials developed, like instant tea, instant coffee, instant milk, instant rice etc. On the above point of view bakery products are cheaper, largely accepted ready made food. Now the advancement of age use of bakery foods will gradually increases and utilization will be around the proportional of certain percentage of population increase.

Introduction:

• Bakery development
• Properties
• Uses and Applications
• Test of Bakery Products
• Determination of Moisture
• Determination of acid insoluble ash
• Determination of crude fibre
• Determination of acid insoluble ash
• Determination of volume/mass ratio for bread
• Sampling of bakery products
• Market survey of bread industry
• Bread manufacturers/suppliers
• Process of manufacture with formulation bread making process with formulation
• Process flow sheet flow chart bread manufacturing process
• Processing bread bread ingredients bread making flow chart bread making methods
• Principles of plant layout plant location factors
• Explanation of terms used in the project report
• Project implementation schedules
• Plant layout of bread making plant
• Complete plant and machinery suppliers for bread making unit
• Suppliers of raw materials plant and machinery

Carbon is probably the most widely distributed element in nature. It occurs in two allotropic crystalline forms viz. Graphite (hexagonal system) and diamond (isomeric system), the former is soft and black while diamond is hard and transparent. Charcoal, coke and carbon black, classified as emorphous carbon, are considered by some to represent a third allotropic form. They are said to be composed of very minute crystals of graphite by others. Carbon is an essential constituent of all vegetable and animal matter in which it occurs in combination with hydrogen, nitrogen, oxygen and other elements in immense variety of compounds. In combination with hydrogen it occurs as hydrocarbons in petroleum. it is also found in carbon dioxide in air (0. 03% as sodium bicarbonate in sea water, and as calcium and magnesium carbonate in sedimentary rocks such as chalk and dolomite.

Introduction:

• Uses & applications
• End-user industries of activated carbon
• Buyers in overseas countries
• properties
• B. I. S. Specifications
• Structure of activated carbon
• Adsorption mechanism of activated carbon
• Market survey
• Buyers addresses of activated carbon
• Manufacturers/suppliers of activated carbon
• Different types of activated carbon
• Manufacturing process of activated carbon (by steam activation)
• Process flow diagram for the manufacture of activated carbon from rice husk (by steam activation)
• Manufacturing process of activated carbon from coconut shell (by steam activation)
• Process flow diagram for the manufacture of activated carbon from coconut shell
• Manufacturing process of activated carbon from saw dust
• Process flow sheet for manufacture of activated carbon from saw dust
• Time for completion of project
• Process in details
• Quality control testing of activated carbon
• Plant layout
• State and control subsidy scheme for activated carbon project
• Complete plant suppliers for activated carbon
• Addresses of raw material suppliers
• Addresses of plant & machinery suppliers

South Indian Namkeen and Other Namkeen products are in demand from over many years in India and are being exporting to many countries. Dal Moth, Chanachur & Bhujia are the important names enhancing the flavour & taste as processed foods. These are food products having no historical background & becomes in market and in social & cultural synonym as the society became more advanced.

Introduction:

• Uses and Application of Instant Food Mix
• Properties & Uses
• Properties & Characteristics of Instant Food Mix
• B.i.s. Specifications
• Market Position Of Namkeen
• Itc’s Entry Into Packaged Namkeens May Trigger Another
• Food War
• Marketing Strategies of Haldirams
• Present Manufacturers/suppliers /exporters of Namkeens 34
• Manufacturing Process Of Namkeen(Bhujia,
• Chanachur & Dalmoth)
• Formulations and Manufacturing Process of South Indian Snacks
• Formulation of Thattai
• Manufacture of Roasted Cum Salted Ground Nut
• Manufacturing Process of Bikaneri Bhujia
• Process Flow Diagram
• Manufacturing Process of Ganthia
• Process Flow Diagram
• Formulation and Process of Aloo Bhujia

Stevia Cultivation (especially Morita Variety) And Extraction Of Stevia By Products/ Steviosides/ Sweetener For Food Industries/ Extracts For Healthcare Industries Etc. Stevia Is A Perennial Shrub That Extensively Grows In Places Like Brazil, Central America And Israel But Is Native To Paraguay. The Genus Stevia Belongs To Asteraceae Family, Tribe Eupatoriae And Comprises Of 240 Species. This Plant Grows Mostly At The Altitude Of 500 - 3000 M Above Sea Level In Semidry Mountainous Terrain. Different Species Of Stevia Contain Several Potential Sweetening Compounds; Stevia Rebaudiana (bertoni) Is The Sweetest Of All. For Centuries This Herbal Sweetener Has Been Used In Native Cultures To Counteract The Bitter Taste Of Various Plant Based Medicines And Beverages. Nowadays The Extraction Of Sweeteners From Stevia Leaves Is A Growing Industrial And Commercial Worldwide Sector; More Than 750 Tons Of Stevia Leaves Per Year Are Used As Crude Extract For Consumption And Extraction Of Glyco sides. The Sweetening Property Is Associated With Their Contents Of Several Glyco sides, Stevio side, Steviobio side, Rebaudio sides A To F, Dulcoside A And Steviol. These Glycosides And Their Derivatives Are Known To Account For 4% - 20% Of The Dry Weight Of Stevia Leaves.

Introduction:

• Application and Benefits
• Stevia Cultivation In India and Its Benefits
• Stevia Based Products For Diabetic Patients
• Market Survey
• Method of Cultivation And Propagation of Stevia
• Cultivation Method of Stevia (morita Variety) 56
• Stevia Extract Manufacturers/exporters/suppliers
• Manufacturing Process
• Flow Sheet
• Method of Comparasion of Chemical And Functional Properties of Different Varieties
• Industrial Consultants of Stevia
• Manufacturing Process of Stevia Extraction
• Process Flow Diagram
• Project Implementation Schedules
• Suppliers of Raw Materials
• Complete Plant and Machinery Suppliers
• Suppliers of Plant & Machinery