Food Products Preservation Books & Project Reports

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

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

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

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

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