Food Products Preservation Books & Project Reports

The book Modern Technology of Agro Processing and Food Packaging Products with Project Profiles covers Processing of Ginger, Manufacture of Starch, Aonla Processing Technology, Cultivation of Pineapple, Technology of Paneer and Channa Manufacture and Storage, Technology of Butter Manufacture and Storage, Technology of Ghee Manufacture and Storage, Processing of Dehydrated Fruits, Fruit Flavoured Beverages, Functional Foods, Preparation of Banana Flour, Soy Fortified Cake, Production of Meat Analogues, Guava Papaya Fruit Bar, Soy Yoghurt, Active Packaging, Flexible Packages for Fruit and Vegetable Pulps, Food Packages Out of Flexalcon, Aluminium Cans for Heat Sterilized Food Products, Foil Bag, Pouch and Envelope Production, Aluminium Foil in Packaging Technology and Applications, Aluminium in Flexible Packaging, Nanotechnology in Food Packaging, Packaging of Fresh Meat, Packaging of Shrimps, Packaging of Fruit Juices, Packaging of Biscuits, Plant Economics of Aluminium Beverage Cans, Plant Economics of Amla Fruit Products, Plant Economics of Banana Powder (Dried Banana),Plant Economics of Buffalo Meat/Frozen Meat with Slaughter House, Plant Economics of Dairy Products (Ghee, Butter, Maya, Penda & Many More).

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

From harvesting to manufacture of products, large quantities of waste materials comprising rejected leaves broken bits of lamina nidribs, stalks and stems accumulate such materials however can be utilized with considerable benefit. Nicotine are by far the most important by products derived. In addition many other chemicals like nicotine acid, nicotine sulphate, rutin, pectic and certain organic acids can be produced from these wastes. The average nicotine content in Indian waste is 1-3 % waste containing even less than 2 percent nicotine can be utilized. A simple and economic process by which about 95% of the nicotine present in waste can be recovered as nicotine sulphate has been developed by National Chemical Laboratory, Poona, and is being commercially exploited By Products Ltd., Guntur Urvakunj Products, Dharmaj (Gujarat) is also one of the nicotine sulphate manufacturing units. Nicotine sulphate is extensively used in the control of insect pest of agricultural importance. It is being manufactured from waste from the liquors obtained from factories making chewing and smoking. The waste macerated with water and lime and then steam distilled. The distillate is neutralized with sulfuric acid and concentrated.

Introduction:

• Uses and Applications
• Physiology & Technology Of Nicotine
• B.i.s. Specification
• Determination of Nicotine Content
• Sedimentation Test
• Market Survey
• Present Manufacturers/s of Nicotine Sulphate
• Chemical Composition
• Chemistry of Nicotine
• Raw Materials
• Manufacturing Process
• Process Flow Sheet For Nicotine Sulphate From
• Plant Layout
• Suppliers of Raw Materials
• Suppliers of Plant & Machinery

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.

Initially in long-long ago, people did not heard the name of dal moth, chur or bhujia like food products. But now days it is well known not in india but world wide. These are mainly consumed during breakfast period & are very much during social & cultural periods.

Introduction:

• Properties & uses
• B. I. S. Specifications
• Market position of namkeen
• Kurkure type snack food
• Itc’s entry into packaged namkeens may trigger another
• food war
• Marketing strategies of haldirams
• Over view of kurkure
• Present manufacturers of namkeens
• Manufacturing process of namkeen (bhujia, chanachur & dalmoth) manufacturing process of bikaneri bhujia
• Process flow diagram
• Manufacturing process of ganthia
• Process flow diagram
• Formulation and process of aloo bhujia
• Formulation and process of moong dal namkeen
• Formulation of namkeen chivda
• Formulation of chiwda namkeen
• Formulation of chickpea (besan) sev

Cocoa butter and cocoa powder with cultivation, Cocoa powder (cocoa) is the food prepared by pulverizing the material remaining after the part of fat (cocoa powder) is removed from chocolate. The v. S. Chocolate standards define three types of cocos based on their fat content.

Introduction:

• Properties, uses & application market survey production of cocoa in india
• Present manufacturers/suppliers of cocoa butter and powder b. I. S.
• Table-1 requirements for cocoa butter determination of refractive index sampling of cocoa butter
• Preparation of test samples and referee sample: Raw Materials
• Varieties & soil of cocoa
• Technique of cocoa cultivation
• Details of cultivation method of cocoa method of pruning and its details fertilizer application and schedule for cocoa
• Method of harvesting and processing of cocoa beans
• Cocoa pods & beans harvesting and splitting cocoa pods
• Processing the cocoa beans

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 favorable 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

Shipment Details:

• Manufacturers/suppliers of Isabgol
• Manufacture of Isobgol
• Manufacturing Diagram
• Principles of Plant Layout
• Plant Location Factors
• Explanation of Terms Used In The Project Report
• Complete Plant Suppliers
• Suppliers of Plant & Machinery

Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food, most of the spices are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome, leaves fruits and other parts of plants, which belong to varigated species and genera since time immorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices) cardamon (queen of spices), ginger, chilies and turmeric, which are produced in India import it great reputation, and these constitute.

Introduction:

• Method of Test For Spices and Condiments
• Terminology For Spices and Condiments
• Table-1 List of Spices and Condiments
• Market Survey
• Market Forecast-Spice & Extract Manufacturing
• Manufacturers/suppliers/exporters of Spices
• Importer of Spices
• Plant and Machinery Used
• Process of Manufacture
• Disintegrating and Powdering
• Principles of Operations
• Packaging of Ground Spices

Frozen French Fries is an important snacks food having good demand and is being appreciated by masses. Freezing food preserves it from the time it is prepared to the time it is eaten. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature (-196°C).

Introduction:

• B. I. S. Specifications
• Market survay
• Current features of competitive strategy
• Manufacturers/suppliers of re-bars
• Suppliers of structural steel sections
• Manufacturing process and quality control for re-bars
• Principles of steel making
• Reactions at slag-metal interface
• Importance of decarburisation reaction
• Refining by oxygen
• Preheating of charge in steel making
• Deoxidation of steel
• Scrap pre-heating
• Melting-refining of sponge iron
• Manufacturing process of re-bars and steel section
• Quality control
• Suppliers of plant and equipments (overseas)
• Suppliers of plant and machinery
• Complete plant & machinery suppliers for re-bars & steel sections
• Suppliers of raw materials
• Process flow chart
• Plant loyout

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

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases.

Production Description:

• Uses and applications
• Uses of malt and malt products (in order of use)
• Properties of malt and process control
• Malt and malt extract
• Malts
• Malt extract
• B. I. S. Specifications
• Specifications for malt
• Specification for barley malt
• Determination of yield
• Market position
• Malt industry slows down barley procurement
• Malt from barley and other cereals
• Manufacturers/suppliers
• Manufacturing process
• Demand for malt in country
• Market scenario of barley in India.

Chitin is a white, hard, inelastic, nitrogenous, polysaccharide found in the outer skeleton of insects, crabs, shrimps and lobsters and in the internal structures of invertebrates. It is the second most abundant organic compound next to cellulose. It is a macro molecular linear polymer of (1-4) n acetyl d glucosamine and is insoluble in water and many organic solvents. Chitin itself has only a few applications; it acts more as a precursor of chitosan, its most familiar derivative.

Introduction:

• Properties & characteristics
• uses and applications
• Medical and pharmaceutical uses
• Chitin synthesis inhibitors
• B. I. S. Specification
• Market survey
• Present manufacturers/suppliers
• Foreign producers of chitosan
• Raw materials
• Chitin contents of some organisms
• Structure and properties of chitosan oligosaccharide
• Chitosan oligosaccharide series
• Properties of chitosan oligosaccharides
• Bio activity reaction of chitosan and chitosan oligosaccharide
• Chitosan oligosaccharide
• Uses and application of chitosan oligosaccharide
• Grades of chitosan oligosaccharide
• Oligosaccharides as natural food preservatives
• Manufacturing process
• Process flowsheet for manufacturing of chitin from prawn fish shell wastes
• Chitosan manufacturing from chitin the process flow sheet diagram
• Detailed process (step by step)
• Production process and synthesis of oligosaccharides
• Process flow diagram for chitosan and chitosan oligomers (chitosan oligosaccharide)
• Deproteinization of chitin from shrimp head waste
• Production method of chitin and chitosan from shrimp shell in batch culture of lactobacillus plantarum
• Suppliers of plant and machinery
• Suppliers of raw materials
• Plant layout

Banana is a globally important fruit crop with 97.5 million tones of production. In India it supports livelihood of million of people. With total annual production of 16.91 million tones from 490.70 thousand ha., with national average of 33.5 T/ha. Maharashtra ranks first in production with 60 T/ha. Banana contributes 37% to total fruit production in India. Banana is one of the major and economically important fruit crop of Maharashtra. Banana occupy 20% area among the total area under crop in India. Maharashtra ranks second in area and first in productivity in India. Jalgaon is a major Banana growing district in Maharashtra which occupy 50,000 hectares area under Banana. But most of Banana is grown by planting suckers. The technology development in agriculture is very fast, it results in developing Tissue Culture Technique.

Introduction:

• Properties
• Composition of Ripe Banana Per 100 Gms
• Table Amino Acid Composition of The Proteins Of Ripe Bananas
• Uses & Application
• Method of Harvesting And Post Harvest Technology of Banana
• Market Survey
• Present Manufacturers Of Banana Juice & Powder
• Addresses of Banana Suppliers/exporters And Banana Products
• Manufacturing Processes of Banana Powder
• Process Flow Diagram of Banana Powder
• Details of Banana Powder
• Noval Process For The Manufacture Of Banana
• Juice and Powder
• Process Flow Diagram For Banana Juice and Banana Powder
• Manufacturing Process of Banana Pulp
• Process Flow Sheet
• B I S Specification
• Product Stability And Quality Control
• Complete Plant Suppliers

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:

• Occurance and Kinds of Corn
• Maize Bye Products
• Product Description And Use
• Properties
• Market Survey
• Lower Cereal Production And Stocks From Fast Month While Trade Forecast Released
• Name And Address of Manufacturers Of Liquid Glucose
• Indian Standards
• Specifications
• Manufactures of Starch And Allied Products
• Process Outline For Corn Milling
• Process Description
• Process Details of Maize/corn Starch Manufacturing
• Production of Starch Slurry
• Production of Starch
• Process Flow Diagram For The Mfg. Of Starch
• Raw Materials and Utilities
• Manufacturing Process For Liquid Glucose-g
• Manufacturing Diagram Of Liquid Glucose
• Maize Starch and Allied Products And Their Applications
• Turnkey Consultant For Settingup Maize Processing Unit
• Complete Plant and Machinery Suppliers For Starch (Maize)
• Suppliers of Raw Materials
• Suppliers of Plant & Machinery

Oil seeds constitute some of the most concentrated from of food in nature and contain fairly large quantities of protein besides the oil. Among the different constituents of the seed, only the oil has so far been considered of value for human consumption and the oil cake residues left behind after extraction have been used mainly as live-stock feed and manure

Introduction:

• Isolated soyaprotein
• Definition, composition & types of soy proteins
• Uses and applications
• Properties & characteristics
• B. I. S. Specification
• Market survey
• Present manufacturers/suppliers of soya protein
• Manufacturing process of protein from soyabean
• Some process details preparation of soy protein concentrates & soy protein isolates5
• Production processes of soya protein
• Proecess flow diagram for the manufacture of protein from soyabean
• 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 & machinery
• Addresses of plant & machinery suppliers (imported)

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

Garlic & Ginger Paste Are Very Versatile Products Which Are Used Extensively In Food Industries. 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:

• Uses and Application
• B.i.s. Specification
• Market Survey
• Present Manufacturing/exporters Of Ginger And Garlic Paste
• Manufacturing Process
• Raw Material
• Formulation of Garlic Paste
• Process Manufacturing Of Garlic Paste
• Manufacturing Process In Details
• Process Flow Diagram For Garlic Paste
• Raw Materials Calculations
• Formulation
• Process Flow Sheet
• Principles of Plant Layout
• Plant Location Factors
• Explanation of Terms Used In The Project Report
• Project Implementation Schedules
• Ginger Garlic Paste Making Machines Suppliers
• Raw Material Supplier Sodium Metabisulfite

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