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Food Products Preservation Books & Project Reports

Our range of products include vegetables canning preservation book, agro processing book, citrus processing books, disinfectants antiseptics formulations books, fruits and vegetables processing project report and project report on kurkurae and namkeen.
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Vegetables Canning Preservation Book
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Vegetables Canning Preservation Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationVegetables Canning Preservation Book
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.

Additional Information:
  • Item Code: 9788186732502
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Agro Processing Book
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Agro Processing Book

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
BindingPB
ApplicationAgro Processing Book
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).

Additional Information:
  • Item Code: 9789380772288
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Citrus Processing Books
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Citrus Processing Books

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Product Details:
LanguageEnglish
AuthorEIRI Board
PublisherEngineers India Research Institute
ApplicationCitrus Processing Books
BindingPB
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.

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Disinfectants Antiseptics Formulations Books
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Disinfectants Antiseptics Formulations Books

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Product Details:
AuthorEIRI Board
LanguageEnglish
PublisherEngineers India Research Institute
BindingPB
ApplicationDisinfectants Antiseptics Formulations Books
This book presents all the relevant informations in relation to disinfectant, phenyl and antiseptics. These are used in an empirical way for at least several thousand years. Over this long period of time these are playing a dominant role.These are occupy uniqueness in the field of providing high capital saving from small investment and also help support to new entrepreneurs. This book covers processing details, economical method, latest technology and formulations, also covers details of plant and machinery suppliers and their addresses.This book contains details of raw materials suppliers along with their addresses in a most lucid manners.

The book covers 22 chapters on:
  • Disinfectants
  • Types of Disinfectants
  • Bacteria and Diseases
  • Pine Oil Disinfectants
  • Coal tar Disinfectants
  • Manufacture of Black Fluid (Phenyl)
  • Coal Tar Disinfecting Soaps
  • Perfumed Phenyl
  • White Phenyl
  • Black Phenyl
  • Floor Cleaner
  • Toilet Cleaner-Harpic Type Liquid Toilet Cleaner
  • Antiseptic Lotion
  • Naphthalene Balls
  • Start Disinfectant Industry in Medium Scale
  • Quaternary Ammonium Disinfectants
  • Start Disinfectant Industry in Cottage and Small Scale
  • Cresol based Disinfectants
  • Methods and Preparations of Disinfectants
  • Common Use of Disinfectants
  • Some Prominent Formulations of Disinfectants
  • Formula for Disinfectant
  • Formula for White Phenyl
  • Formula for Disinfecting Fluid
  • Formula for Deodorant for water Closet
  • Formula for Blue Sanitary Powder
  • Formula for Pink Carbolized Sanitary Powder
  • Formula for General Disinfectant
  • Formula for Atomizer Liquid for Sick Room
  • Formula for Disinfecting Coating
  • Formula for Lilac-Odour Disinfectant
  • Formula for Soluble Cresylic Disinfectant
  • Formula for Acid Cleaner Disinfectant (Liquid)
  • Formula for sample of Disinfectants
  • Formula for Cresylic Disinfectants
  • Formula for Disinfectant Emulsion
  • Formula for Powder Form of Disinfectant
  • Formula for Blue Sanitary in Powder Form
  • Formula for Pink carbolised sanitary in Powder Form
  • Formula for Household Disinfectant
  • Machinery and Equipments Details with Technical
  • Appendix: Directory Section (a) Addresses of Raw Materials Suppliers, (b) Addresses of Plant and Machinery Suppliers

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Fruits and Vegetables Processing Project Report
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Fruits and Vegetables Processing Project Report

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Product Details:
Service Duration1-2 Days
Type of Service ProviderIndividual Consultant
Mode of ServiceOffline
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.

Additional Information:
  • Item Code: Fruits
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Project Report On Kurkurae And Namkeen
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Project Report On Kurkurae And Namkeen

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Product Details:
Service Duration1-3 days
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
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

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Project Report Of Automatic Line For Processing Fresh
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Project Report Of Automatic Line For Processing Fresh

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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.

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Project Report of Cocoa Butter and Cocoa Powder
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Project Report of Cocoa Butter and Cocoa Powder

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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

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Project Report of Soya Milk and Paneer
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Project Report of Soya Milk and Paneer

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Product Details:
Service Duration1-5 Days
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
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

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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:
Service Duration2-4 Days
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
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

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Project Report on Cashew Nut Processing
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Project Report on Cashew Nut Processing

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Product Details:
Service Duration1-3 Days
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
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

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Project Report on Spices Grinding
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Project Report on Spices Grinding

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Product Details:
Service Duration1-4 Days
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
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

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Project Report on Onion and Garlic Powder with Grape
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Project Report on Onion and Garlic Powder with Grape

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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

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Project Report on Frozen French Fries
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Project Report on Frozen French Fries

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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

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Project Report on Pasta Production Plant (Short Pasta)
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Project Report on Pasta Production Plant (Short Pasta)

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Product Details:
Service Duration1-3 Days
Type of Service ProviderIndividual Consultant
Mode of ServiceOffline
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

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Project Report on Chitin & Chitosan from Prawn Shell Waste
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Project Report on Chitin & Chitosan from Prawn Shell Waste

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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. Chitosan is deacetylated chitin, and is polymer of (1-4) acetyl -d glucosamine. It has multifarious uses in the cosmetic, pharmaceutical and medical industries. It is even considered as a wonder drug of the twenty-first century due to its versatile utility.

Introduction:
  • Properties & Characteristics
  • Uses and Applications
  • medical and pharmaceutical uses
  • chitin synthesis inhibitors
  • b. I. S. Specification
  • Market Survey
  • Present manufacturers of chitin and chitosan foreign producers of chitin & chitosan raw materials
  • Chitin contents of some organisms
  • manufacturing process process flowsheet for manufacturing of chitin- from prawn fish shell wastes chitosan manufacturing from chitin the process

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Project Report on Khandsari Sugar (500 TCD)
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Project Report on Khandsari Sugar (500 TCD)

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Product Details:
Mode of ServiceOffline
Type of Service ProviderIndividual Consultant
LocationNew Delhi
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

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    Project Report
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    Project Report

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    Product Details:
    Service Duration1-4 Days
    Type of Service ProviderIndividual Consultant
    Mode of ServiceOffline
    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 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. 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 freshner and believed to increase appetite by improving digestion system.

    Introduction:
    • Type of Snuff Nicotiana
    • Nicotiana Rustica

    Product Use:

    • B.i.s. Specifications
    • Market Survey
    • Market Position With Demand
    • India Export of Agro Food Products /countrywide
    • Present Manufacturers/exporters
    • Formulation Process In Detail
    • Manufacture of High Quality Kimam
    • Process Flow Diagram For Manufacturing
    • Principles of Plant Layout
    • Plant Location Factors
    • Explanation of Terms Used In The Project Report
    • Implementation Schedule
    • Effluent Treatment and Disposal
    • Equipment Requirements
    • Manpower
    • Suppliers of Raw Materials
    • Flavors/colours/preservatives/essence & Emulsions
    • Manufacturers of Small Tin Containers
    • Plant and Machinery Suppliers
    • Complete Food Packaging Machinery
    • The Arecanuts (grading and Marking) Rules

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    Project Report on Baby Cereal Food & Milk Powders
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    Project Report on Baby Cereal Food & Milk Powders

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Barley Malt
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    Project Report on Barley Malt

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    Product Details:
    Service Duration1-4 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    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.

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    Project Report on Maize Processing Plant
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    Project Report on Maize Processing Plant

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    Product Details:
    Service Duration1-3 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    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

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    Project Report on Chitosan (Food and Industrial Grade)
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    Project Report on Chitosan (Food and Industrial Grade)

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Yeast Dry Powder from Maize
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    Project Report on Yeast Dry Powder from Maize

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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.

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    Project Report On Banana Powder For Babies & Banana Juice
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    Project Report On Banana Powder For Babies & Banana Juice

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Silver Coated Cardamom (Elaichi)
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    Project Report on Silver Coated Cardamom (Elaichi)

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    Product Details:
    Service Duration1-4 Days
    Mode of ServiceOffline
    LocationNew Delhi
    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

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    Project Report on Maize & Its Bye Products
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    Project Report on Maize & Its Bye Products

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Potato Starch Market Research Report
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    Potato Starch Market Research Report

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    Product Details:
    Service Duration1-4 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    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% .

    Additional Information:
    • Item Code: 9789380772523
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    Bakery Industrial Project Reports
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    Bakery Industrial Project Reports

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    Introduction:
    • Properties
    • BIS (Bureau of Indian Standard) Specifications & Requirements
    • Uses & Applications
    • Present Indian Market Position
    • Expected Future Demand
    • Export & Import Statistics Data
    • Names and Addresses of Existing Units (Present Manufactures)
    • List of Plant & Machineries
    • Miscellaneous Items and Accessories
    • Instruments, Laboratory Equipments and Accessories
    • Electrification, Electric Load and Water
    • Maintenance, Suppliers/Manufacturers of Plant and Machineries
    • Process of Manufacture with formulae if applicable
    • Flow Sheet Diagram
    • List of Raw Materials
    • Availability of Raw Materials
    • Requirement of Staff & Labour
    • Personnel Management
    • Skilled & Unskilled Labour
    • Requirement of Land Area
    • Built up Area
    • Plant Layout.

    Along with financial details as under:
    • Summary of Capital Cost of Project
    • Land & Side Development Exp.
    • Buildings
    • Plant & Machineries
    • Misc. Fixed Assets
    • Technical Know how Fees & Exp.
    • Preliminary Expenses
    • Pre-operative Expenses
    • Provision for Contingencies
    • Below mentioned financial statements (Annexure) will be for 5 to 10 Years

    Production Description:

    • Annexure: Consumables, Store etc
    • Annexure: Employees Expenses
    • Annexure: Fuel Expenses
    • Annexure: Power/Electricity Expenses
    • Annexure: Repairs & Maintenance Exp

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    Project Report On Virgin Coconut Oil
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    Project Report On Virgin Coconut Oil

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report On Protein From Soya Bean
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    Project Report On Protein From Soya Bean

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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)

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    Project Report on Bread Plant
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    Project Report on Bread Plant

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    Product Details:
    Service Duration1-3 Days
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    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

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    Project Report on Activated Carbon from Coconut Shell
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    Project Report on Activated Carbon from Coconut Shell

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Sea Food Processing Industry
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    Project Report on Sea Food Processing Industry

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Ginger & Garlic Paste
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    Project Report on Ginger & Garlic Paste

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    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

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    Project Report on South Indian Snacks and Spices
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    Project Report on South Indian Snacks and Spices

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Nicotine Sulphate from Waste Dust
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    Project Report on Nicotine Sulphate from Waste Dust

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    Product Details:
    Service Duration1-3 Days
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Project Report on Stevia (Cultivation Especially Morita )
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    Project Report on Stevia (Cultivation Especially Morita )

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    Product Details:
    Mode of ServiceOffline
    Type of Service ProviderIndividual Consultant
    LocationNew Delhi
    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

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    Book on Breakfast, Dietary Food, Pasta
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    Book on Breakfast, Dietary Food, Pasta

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    The book covers Introduction to Cereals, Nutrient Composition of Cereal Grains, Structure of Cereal Grains, Milling of Wheat, Types and Grades of Flour, Processing and Parboiling of Rice, Processing of Maize, Processing of Sorghum, Processing of Barley, Processing of Oats, Bread Making, Baked Products from Soft wheat, Macaroni Products, Cookies, Cakes and Other Flour Confectionery, Manufacture of Baked Products, Pasta, Oats, Breakfast Cereals, Snack Foods, Special, Dietary Foods and Ingredients, Fermented Cereal Products, Pet Foods, Commercial Baking Technology, Pasta Technology, Packaging of Cereals and Cereal Products.

    Processing And Parboiling Of Rice:
    • Cleaning
    • Dehusking
    • Hand Pounding
    • Mechanical Hullers
    • Stone Dehullers
    • The Engleberg Paddy Huller
    • The Rubber Roll Dehuller
    • Milling
    • By Products of Rice
    • Rice Hulls
    • Rice Bran
    • Rice Polishings
    • Aging of Rice
    • Parboiling of Rice
    • Processed Rice Products
    • Precooked and Instant Rice (Quick cooking Rice)
    • Canned Rice Products
    • Breakfast Foods and Snack Foods
    • Parched Extrusion Paddy/Puffed Rice from Paddy
    • Puffed Rice from Parboiled Rice
    • Flaked Rice
    • Noodles (Rice Pasta)
    • Fermented Rice Products
    • Rice Flours and Starch
    • Baked Rice Products

    Processing of Maize:
    • Dry Milling
    • Wet Milling
    • Steeping
    • Milling
    • Screening, Centrifugation and Washing
    • Maize Products

    Processing Of Sorghum:
    • Cleaning and Dehulling Through Hand Pounding
    • Decortication or Attrition Milling
    • Grinding and Pulverizing
    • Dry Milling
    • Wet Milling
    • Processing Melted Grains
    • Processed Sorghum Based Products

    Processing of Sorghum:
    • Milling
    • Blocked and Peart Barley
    • Barley Grits
    • Barley Flour
    • Barley Flakes
    • Malting
    • Grain Selection
    • Preparation and Storage
    • Steeping
    • Germination
    • Kilning
    • Dressing
    • Uses of Barley Malt

    Processing of Oats:
    • Milling
    • Cleaning
    • Grading
    • Impact Dehulling
    • Stabilization
    • Cutting, Grading and Cleaning Groats
    • Use of Oat Mill Products

    Bread Making:
    • Ingredients
    • Essential
    • Optional
    • Wheat Flour
    • Colour
    • Strength
    • Tolerance
    • High absorption
    • Water
    • Salt
    • Sugar
    • Fat
    • Glycerol Monostearate (GMS)
    • Milk
    • Increased Absorption and Dough Strengthening
    • Increased Mixing Tolerance
    • Longer Fermentation
    • Better Crust Colour
    • Better Grain and Texture
    • Increased Loaf Volume
    • Better Keeping Quality
    • Better Nutrition
    • Yeast
    • Improvers
    • Preservatives
    • Formula Construction
    • Example Problem
    • Processing Methods of Bread
    • Basic Operation in Bread Making
    • Sieving
    • Weighing
    • Preparation of Different Solutions
    • Mixing
    • Fermentation
    • Knock back
    • Scaling or Dividing
    • Rounding
    • Intermediate Proof
    • Moulding
    • Final Proof
    • Baking
    • Size and Shape of Loaf
    • Total Sugars in Dough at Baking Time
    • Cooling and Slicing
    • Packaging

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