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    Vijay Gupta
    155 views13 pages
    The book AGRO BASED AND PROCESSED FOOD PRODUCTS” covers almost all the basic and advanced details to setup your own manufacturing industry. The main chapters are: Roller Flour Mills, Milled Products of Wheat, Flour Mix for Bakery Products, Traditional Wheat Products, Developments in Pasta and Special Food Products, Methods for Prolonging Shelf-life of Fresh Fruits and Vegetables, Technology of Fruit Juice and Pulp Concentrates, Technology of Aroma Recovery for Fruit Juices, Palm Oil, Coconut Processing, Protein Foods from Oilseeds, Livestock Feed Technology, Post-harvest Technology of Prawn, Manufacture and Quality of Tea, Coconut Products and Technological Innovations, Technology of Basmati Rice Processing, Spirulina: a Classical Health Food, Pulse Production Technology, Fermented Soya Products, Brewing and Distilling, Processing of Hot-serve Cereals, Special Dietary Foods and Ingredients, Food Additives, Use of Antimicrobials in Food Preservation, Role of Antioxidants in Food Preservation, Preservation of Fruits and Vegetables, Beverages, Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg Products, Candied Foods, Fruits and Fruit Products, Vegetables and Vegetable Products, Processing of Foods using High Hydrostatic Pressure, Technology for Pellet based Snacks, Confectionery, Cocoa, Coffee and Tea, Plant Economics of Alcoholic Beverages and Vinegar from Coconut Waier, Plant Economics of Aquaculture Prawn Farming, Plant Economics of Bakery Unit, Buns, Cake, Toffee, Plant Economics of Bread Plant, Plant Economics of Beer Industry (Export Oriented), Plant Economics of Confectionery Industry, Plant Economics of Corn Flakes, Plant Economics of Chewing Gum, Plant Economics of Cattle Feed, Plant Economics of Coconut Products & Bye Products Processing Unit, Plant Economics of Coir Pith, Plant Economics of Desiccated Coconut Powder from Coconut, Plant Economics of Dall Mill, Plant Economics of Dairy Products & Milk Packaging in Pouches, Plant Economics of Egg Powder, Plant Economics of Food Dehydration, Plant Economics of Fruii Juice Making & Packing in Plastic Containers, Plant Economics of Feed Mill for Mixed Feed (Poultry & Cattle), Plant Economics of Instant Noodles with Taste Maker Spice, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Meat, Plant Economics of Macaroni, Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of Fruits, Pickles etc.), Plant Economics of Palm Oil, Plant Economics of Protein and Protein based Products, Plant Economics of Poultry & Broiler (Hatchery) Farming, Plant Economics of Roller Flour Mill, Plant Economics of Modern Rice Mill, Plant Economics of Snack Food (Crax size), (Roll & Ball type), Plant Economics of Soybean Products, Plant Economics of Soya Milk & Soya Paneer, Plant Economics of Sugar Plant, Plant Economics of Tea Processing and Packaging; Plant Economics of Vermicelli, Plant Economics of Wheat Porridge (Dalia), Suppliers of Plant and Machinery, etc. The book has been written for the benefit and to prove an asset for entrepreneurs who want to setup their own industry.

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    AGRO BASED AND PROCESSED FOOD PRODUCTS

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    The book AGRO BASED AND PROCESSED FOOD PRODUCTS” covers almost all the basic and advanced details to setup your own manufacturing industry. The main chapters are: Roller Flour Mills, Milled Products of Wheat, Flour Mix for Bakery Products, Traditional Wheat Products, Developments in Pasta and Special Food Products, Methods for Prolonging Shelf-life of Fresh Fruits and Vegetables, Technology of Fruit Juice and Pulp Concentrates, Technology of Aroma Recovery for Fruit Juices, Palm Oil, Coconut Processing, Protein Foods from Oilseeds, Livestock Feed Technology, Post-harvest Technology of Prawn, Manufacture and Quality of Tea, Coconut Products and Technological Innovations, Technology of Basmati Rice Processing, Spirulina: a Classical Health Food, Pulse Production Technology, Fermented Soya Products, Brewing and Distilling, Processing of Hot-serve Cereals, Special Dietary Foods and Ingredients, Food Additives, Use of Antimicrobials in Food Preservation, Role of Antioxidants in Food Preservation, Preservation of Fruits and Vegetables, Beverages, Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg Products, Candied Foods, Fruits and Fruit Products, Vegetables and Vegetable Products, Processing of Foods using High Hydrostatic Pressure, Technology for Pellet based Snacks, Confectionery, Cocoa, Coffee and Tea, Plant Economics of Alcoholic Beverages and Vinegar from Coconut Waier, Plant Economics of Aquaculture Prawn Farming, Plant Economics of Bakery Unit, Buns, Cake, Toffee, Plant Economics of Bread Plant, Plant Economics of Beer Industry (Export Oriented), Plant Economics of Confectionery Industry, Plant Economics of Corn Flakes, Plant Economics of Chewing Gum, Plant Economics of Cattle Feed, Plant Economics of Coconut Products & Bye Products Processing Unit, Plant Economics of Coir Pith, Plant Economics of Desiccated Coconut Powder from Coconut, Plant Economics of Dall Mill, Plant Economics of Dairy Products & Milk Packaging in Pouches, Plant Economics of Egg Powder, Plant Economics of Food Dehydration, Plant Economics of Fruii Juice Making & Packing in Plastic Containers, Plant Economics of Feed Mill for Mixed Feed (Poultry & Cattle), Plant Economics of Instant Noodles with Taste Maker Spice, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Meat, Plant Economics of Macaroni, Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of Fruits, Pickles etc.), Plant Economics of Palm Oil, Plant Economics of Protein and Protein based Products, Plant Economics of Poultry & Broiler (Hatchery) Farming, Plant Economics of Roller Flour Mill, Plant Economics of Modern Rice Mill, Plant Economics of Snack Food (Crax size), (Roll & Ball type), Plant Economics of Soybean Products, Plant Economics of Soya Milk & Soya Paneer, Plant Economics of Sugar Plant, Plant Economics of Tea Processing and Packaging; Plant Economics of Vermicelli, Plant Economics of Wheat Porridge (Dalia), Suppliers of Plant and Machinery, etc. The book has been written for the benefit and to prove an asset for entrepreneurs who want to setup their own industry.

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    © All Rights Reserved
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    155 views13 pages

    Agro Based and Processed Food Products

    Uploaded by

    Vijay Gupta
    The book AGRO BASED AND PROCESSED FOOD PRODUCTS” covers almost all the basic and advanced details to setup your own manufacturing industry. The main chapters are: Roller Flour Mills, Milled Products of Wheat, Flour Mix for Bakery Products, Traditional Wheat Products, Developments in Pasta and Special Food Products, Methods for Prolonging Shelf-life of Fresh Fruits and Vegetables, Technology of Fruit Juice and Pulp Concentrates, Technology of Aroma Recovery for Fruit Juices, Palm Oil, Coconut Processing, Protein Foods from Oilseeds, Livestock Feed Technology, Post-harvest Technology of Prawn, Manufacture and Quality of Tea, Coconut Products and Technological Innovations, Technology of Basmati Rice Processing, Spirulina: a Classical Health Food, Pulse Production Technology, Fermented Soya Products, Brewing and Distilling, Processing of Hot-serve Cereals, Special Dietary Foods and Ingredients, Food Additives, Use of Antimicrobials in Food Preservation, Role of Antioxidants in Food Preservation, Preservation of Fruits and Vegetables, Beverages, Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg Products, Candied Foods, Fruits and Fruit Products, Vegetables and Vegetable Products, Processing of Foods using High Hydrostatic Pressure, Technology for Pellet based Snacks, Confectionery, Cocoa, Coffee and Tea, Plant Economics of Alcoholic Beverages and Vinegar from Coconut Waier, Plant Economics of Aquaculture Prawn Farming, Plant Economics of Bakery Unit, Buns, Cake, Toffee, Plant Economics of Bread Plant, Plant Economics of Beer Industry (Export Oriented), Plant Economics of Confectionery Industry, Plant Economics of Corn Flakes, Plant Economics of Chewing Gum, Plant Economics of Cattle Feed, Plant Economics of Coconut Products & Bye Products Processing Unit, Plant Economics of Coir Pith, Plant Economics of Desiccated Coconut Powder from Coconut, Plant Economics of Dall Mill, Plant Economics of Dairy Products & Milk Packaging in Pouches, Plant Economics of Egg Powder, Plant Economics of Food Dehydration, Plant Economics of Fruii Juice Making & Packing in Plastic Containers, Plant Economics of Feed Mill for Mixed Feed (Poultry & Cattle), Plant Economics of Instant Noodles with Taste Maker Spice, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Meat, Plant Economics of Macaroni, Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of Fruits, Pickles etc.), Plant Economics of Palm Oil, Plant Economics of Protein and Protein based Products, Plant Economics of Poultry & Broiler (Hatchery) Farming, Plant Economics of Roller Flour Mill, Plant Economics of Modern Rice Mill, Plant Economics of Snack Food (Crax size), (Roll & Ball type), Plant Economics of Soybean Products, Plant Economics of Soya Milk & Soya Paneer, Plant Economics of Sugar Plant, Plant Economics of Tea Processing and Packaging; Plant Economics of Vermicelli, Plant Economics of Wheat Porridge (Dalia), Suppliers of Plant and Machinery, etc. The book has been written for the benefit and to prove an asset for entrepreneurs who want to setup their own industry.

    Copyright:

    © All Rights Reserved
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    of 13

    AGRO BASED AND

    PROCESSED FOOD
    PRODUCTS

    Written By :

    EIRI Consultants and Engineers

    Copy Reserved by Sudhir Gupta, Delhi

    ISBN : 978-81-86732-89-2

    4449, Nai Sarak, Main Road, Delhi-110 006 (India)


    E-Mail : eiritechnology@gmail.com
    Website: www.eiriindia.org

    Preface
    The book AGRO BASED AND PROCESSED FOOD PRODUCTS covers
    almost all the basic and advanced details to setup your own manufacturing
    industry. The main chapters are: Roller Flour Mills, Milled Products of Wheat,
    Flour Mix for Bakery Products, Traditional Wheat Products, Developments
    in Pasta and Special Food Products, Methods for Prolonging Shelf-life of
    Fresh Fruits and Vegetables, Technology of Fruit Juice and Pulp Concentrates,
    Technology of Aroma Recovery for Fruit Juices, Palm Oil, Coconut Processing,
    Protein Foods from Oilseeds, Livestock Feed Technology, Post-harvest
    Technology of Prawn, Manufacture and Quality of Tea, Coconut Products
    and Technological Innovations, Technology of Basmati Rice Processing,
    Spirulina: a Classical Health Food, Pulse Production Technology, Fermented
    Soya Products, Brewing and Distilling, Processing of Hot-serve Cereals,
    Special Dietary Foods and Ingredients, Food Additives, Use of Antimicrobials
    in Food Preservation, Role of Antioxidants in Food Preservation, Preservation
    of Fruits and Vegetables, Beverages, Sugars and Sweeteners, Milk and Milk
    Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg
    Products, Candied Foods, Fruits and Fruit Products, Vegetables and
    Vegetable Products, Processing of Foods using High Hydrostatic Pressure,
    Technology for Pellet based Snacks, Confectionery, Cocoa, Coffee and Tea,
    Plant Economics of Alcoholic Beverages and Vinegar from Coconut Waier,
    Plant Economics of Aquaculture Prawn Farming, Plant Economics of Bakery
    Unit, Buns, Cake, Toffee, Plant Economics of Bread Plant, Plant Economics
    of Beer Industry (Export Oriented), Plant Economics of Confectionery Industry,
    Plant Economics of Corn Flakes, Plant Economics of Chewing Gum, Plant
    Economics of Cattle Feed, Plant Economics of Coconut Products & Bye
    Products Processing Unit, Plant Economics of Coir Pith, Plant Economics
    of Desiccated Coconut Powder from Coconut, Plant Economics of Dall Mill,
    Plant Economics of Dairy Products & Milk Packaging in Pouches, Plant
    Economics of Egg Powder, Plant Economics of Food Dehydration, Plant
    Economics of Fruii Juice Making & Packing in Plastic Containers, Plant
    Economics of Feed Mill for Mixed Feed (Poultry & Cattle), Plant Economics
    of Instant Noodles with Taste Maker Spice, Plant Economics of Indian Made
    Foreign Liquor, Plant Economics of Meat, Plant Economics of Macaroni,
    Plant Economics of Processed Food (Fruit Juice, Ketchup Jelly Canning of
    Fruits, Pickles etc.), Plant Economics of Palm Oil, Plant Economics of
    Protein
    and Protein based Products, Plant Economics of Poultry & Broiler (Hatchery)
    Farming, Plant Economics of Roller Flour Mill, Plant Economics of Modern
    Rice Mill, Plant Economics of Snack Food (Crax size), (Roll & Ball type),
    Plant Economics of Soybean Products, Plant Economics of Soya Milk &
    Soya Paneer, Plant Economics of Sugar Plant, Plant Economics of Tea
    Processing and Packaging; Plant Economics of Vermicelli, Plant Economics
    of Wheat Porridge (Dalia), Suppliers of Plant and Machinery, etc.
    The book has been written for the benefit and to prove an asset for
    entrepreneurs who want to setup their own industry.

    Director
    Nai Sarak, Main Road,
    Delhi-110 006 (India)
    E-mail : eiribooks@yahoo.com

    Click Here to Buy This Book Online

    Contents cum Subject Index


    Chapter-1
    ROLLER FLOUR MILLS
    1-4
    - Lower Production Costs Through 1
    - Automation to Govern the
    Complete Process to
    1
    - Improved Working Conditions
    for Staff by
    1
    - Ultimate Product Control by
    1
    - 1. Screen Room
    2
    - 2. Mill
    2
    - 3. Quality Assurance
    3
    - 4. Flour Silo
    4
    Chapter-2
    MILLED PRODUCTS OF
    WHEAT
    5-12
    - Introduction
    5
    - Traditional Products - Chapati
    and its Variants
    6
    - Grinding in Hammer Mill Followed
    by 2 Reduction Passages
    9
    - Phulka
    9
    - Poori
    10
    - Nan
    11
    - South Indian Parotha
    11
    - Traditional Flour-based
    Confectionery Products
    11
    - Conclusion
    12
    Chapter-3
    FLOUR MIX FOR BAKERY
    PRODUCTS

    13-16

    Chapter-4
    TRADITIONAL WHEAT
    PRODUCTS
    17-24
    - 1. Introduction
    17
    - II. Traditional Wheat Products
    18
    - A. Couscous
    18
    - 5. Ravioli
    19
    - B. Noodles
    20
    - C. Steamed Bread
    21
    - D. Flat Breads
    22
    - III. Future Trends
    24
    - IV. Commercialisation of
    Traditional Products
    24

    Chapter-5
    DEVELOPMENTS IN PASTA
    AND SPECIAL FOOD
    PRODUCTS
    25-33
    - 1. Discontinuous Feeding and
    Mixing Plant
    26
    - 2. Automatic Storage, Mixing
    and Feeding Plant
    26
    - 3. Continuous Long Goods Line 27
    - 4. Continuous Short Goods Line 27
    - 5. Ravioli
    28
    - 6. Stamped Goods
    28
    - 7. Multi-Purpose Plant
    28
    - Standard Short Goods
    29
    - Instant Short Goods Macaroni
    29
    - Direct Expanded Snacks
    29
    - Shaped Snacks
    30
    - Various Flakes
    30
    - Baby Food
    31
    - Instant Flour
    31
    - Bread Crumbs
    31
    - Couscous
    31
    - Breakfast Cereals
    32
    - Soymilk and Other Soya Products
    from the Traditional Production
    to the New Manufacturing
    Processes
    32
    - Technology of the Future
    32
    Chapter-6
    METHODS FOR PROLONGING
    SHELF-LIFE OF FRESH
    FRUITS AND VEGETABLES
    34-38
    - Introduction
    34
    - Post-harvest Handling Methods 34
    - Future Prospects
    38
    Chapter-7
    TECHNOLOGY OF FRUIT JUICE
    AND PULP CONCENTRATES 39-46
    - 1. Trends in Fruit Juice
    Processing
    39
    - II. Citrus Juice Processing
    41
    - III. Citrus By-products Recovery 41
    - IV. Concentration Technology
    43
    - V. Production Automation
    44

    Click Here to Buy This Book Online


    - VI. Juice Quality Enhancement
    - VII. Volatile Compounds
    Important to Orange Flavour

    44
    45

    Chapter-8
    TECHNOLOGY OF AROMA
    RECOVERY FOR FRUIT
    JUICES
    47-55
    - General Scheme of Evaporator
    types
    49
    - Summary
    53
    - Aroma Compounds in Natural
    Untreated juices: Changing
    During Storage Time
    54
    - Aroma Yield depending on
    Evaporation Rate
    55
    Chapter-9
    PALM OIL
    56-65
    - Process Requirement to Produce
    Edible Palm Oil
    56
    - Harvesting and Handling of
    Fresh Fruit Bunches
    57
    - Sterilisation
    58
    - Stripping
    58
    - Digestion
    58
    - Pressing
    58
    - Clarification
    59
    - Purification
    59
    - Vacuum Drying
    59
    - Oil Storage
    59
    - Nut Recovery
    59
    - Essential Features of the
    Indigenous Palm Oil Mill
    60
    - Investment
    60
    - Economics of Oil Palm
    61
    - Product Utilisation
    63
    - Red Palm Oil (RPO) as
    Nutritional Oil
    63
    - Refined Bleached and
    Deodourised (RBD) Palm Oil
    64
    - Speciality Fats from Palm Oil
    65
    Chapter-10
    COCONUT PROCESSING
    - Introduction
    - Production of Copra
    - Desiccated Coconut
    - Coconut Cream
    - Coconut Milk
    - Blended Oils

    66-70
    66
    66
    68
    68
    68
    69

    - Basic Information

    70

    Chapter-11
    PROTEIN FOODS FROM
    OILSEEDS
    71-81
    - Introduction
    71
    - Control of Enzymes Contained in
    Soybeans and Quality Improvements of Their Products
    72
    - 1. Control of LipoxygenaseHydroperoxide Lyase Pathways
    and Improvements of GrassyBeany Flavours
    72
    - 2. Control of Beta-glucosidases
    and Improvements of Objectional
    After-tastes
    73
    - (a) Compounds Responsible for
    the Objectionable After-tastes
    and their Location in Soybeans 73
    - (b) Necessity of the Control for
    Beta-glucosidase Action
    75
    - 3. Flavour-improved Soy Milk
    Manufactured under Control
    of Enzyme Action
    76
    - 4. Control of Lypoxigenases and
    Improvements of Gel Hardness 77
    - 5. Improvement of Functional and
    Nutritional Properties through
    Genetic Engineering
    78
    - (1) Exchange of Domains
    79
    - (2) Deletion of Variable Domains
    and Insertion of Synthetic DNA
    Sequences
    79
    - Manufacturing of Soy Sauce
    through Bioreactor
    81
    Chapter-12
    LIVESTOCK FEED
    TECHNOLOGY
    - Technological Innovation In
    Livestock Feeding Science
    - Manufacturing Technology

    82-84
    82
    83

    Chapter-13
    POST-HARVEST TECHNOLOGY
    OF PRAWN
    85-90
    - Prawns of Commercial
    Significance
    85
    - Harvesting of Prawns
    85
    - Preprocessing of Prawns
    86
    - Processing of Prawns
    86

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    - Factors that influence the Quality
    of Prawns during Preprocessing
    - Bacteria of Public Health
    Significance in Prawn
    - Present Quality Control
    Programme in India
    - Need for Quality Upgradation
    - Constraints in Seafood Industry
    affecting Quality
    - Critical Points Requiring Quality
    Management
    - Conclusion
    Chapter-14
    MANUFACTURE AND
    QUALITY OF TEA
    - Black tea
    - Sorting and grading
    - Cup characters
    - Green tea
    - Oolonga tea (Wulong tea)
    - Brick-tea
    - Let-pet or Leppet tea
    - Tea-tasting
    - Blending
    - Quality
    - Purity standard
    - Packing
    - Keeping-quality
    - World famous Trinitea

    87
    88
    88
    88
    89
    90
    90

    91-105
    91
    95
    96
    97
    98
    99
    99
    100
    102
    102
    103
    103
    103
    104

    Chapter-15
    COCONUT PRODUCTS AND
    TECHNOLOGICAL
    INNOVATIONS
    106-119
    - (1) Copra
    106
    - (a) Sun drying
    106
    - (b) Kiln drying
    107
    - (c) Indirect hot air drier
    107
    - (d) Solar drying
    107
    - (e) Improvement in drying
    108
    - (2) Coconut Oil
    108
    - 3. Desiccated Coconut
    109
    - 4. Coir and Coir Products
    110
    - Emerging Technologies in the
    Processing Sector
    110
    - (a) Wet Processing of Coconut 110
    - (b) Coconut Cream
    111
    - (c) Coconut Milk Based
    Consumer Products
    111
    - (d) Coconut Shell Based
    Products
    112

    1. Coconut Shell Charcoal


    2. Activated Carbon
    Methods of processing
    3. Destructive Distillation of
    Shells
    4. Coconut Shell Powder
    5. Miscellaneous Uses of Shells
    (e) Coconut Water
    (f) Coir Pith and Miscellaneous
    Products

    112
    114
    114
    115
    116
    116
    117
    118

    Chapter-16
    TECHNOLOGY OF BASMATI
    RICE PROCESSING
    120-126
    - Cultivation
    120
    - Procurement
    120
    - Processing
    121
    - Phase I
    121
    - Paddy Storage
    121
    - Pre-Cleaning
    121
    - Drying
    122
    - Second Pre-Cleaning
    122
    - Phase II- Producing Brown
    Basmati Rice
    122
    - De-Husking
    122
    - Paddy Separation
    122
    - Warehousing
    123
    - Phase III- Converting Brown
    Basmati to White and
    Parboiled Basmati
    123
    - Rice Polishing
    123
    - Phase IV- Giving Silky Touch
    124
    - Water Polishing
    124
    - Phase V- Grading Basmati
    Kernels
    125
    - Thickness/Length Grading
    125
    - Phase VI- Adding Maximum
    Value to Basmati
    125
    - Colour Sorting and Grading
    125
    - Final Inspection
    126
    - Packing
    126
    - Electronic Weightment and
    Bagging
    126
    Chapter-17
    SPIRULINA: A CLASSICAL
    HEALTH FOOD
    127-132
    - Introduction
    127
    - Production
    128
    - Harvesting
    130
    - Nutritive Value
    130
    - Conclusion
    132

    Click Here to Buy This Book Online


    Chapter-18
    PULSE-PRODUCTION
    TECHNOLOGY
    133-153
    - Choice of variety
    135
    - Efficient agronomic
    management
    136
    - Seed germination
    140
    - Use of fertilisers
    140
    - Rhizobium inoculation
    143
    - Liming
    146
    - Use of micronutrients in
    problematic soils
    146
    - Response to irrigation
    146
    - Weeding and interculturing
    147
    - Plant-protection measures
    148
    Chapter-19
    FERMENTED SOYA
    PRODUCTS
    154-161
    - MISO
    154
    - TEMPE
    156
    - Changes in soybeans during
    tempo preparation
    157
    - Soya Sauce
    159
    - Soybean Cheese (SUFU)
    160
    Chapter-20
    BREWING AND DISTILLING 162-205
    - Introduction
    162
    - Production and Trade
    163
    - The Basics of Brewing
    163
    - Raw Materials
    167
    - Barley
    167
    - Adjuncts
    168
    - Hops
    170
    - Water
    171
    - Manufacturing hop pellets and
    hop extracts
    172
    - Yeast
    174
    - Additives
    175
    - Mashing
    176
    - Control of pH
    176
    - Temperature Control
    177
    - Protein Reactions
    179
    - Examples of Mashing
    Procedures
    179
    - Processing the Wort
    181
    - Filtration
    181
    - Boiling
    182
    - Cooling
    184
    - Composition of Wort
    185

    Fermentation
    186
    Storage
    189
    A Typical Formula
    191
    Deterioration Process in Beer
    192
    Analytical Controls in Brewing 196
    Modifications in Products
    and Processes
    198
    - Variant Products
    198
    - Variant Processes
    200
    - Recent Improvements
    202
    - Distilled Products
    204
    Chapter-21
    PROCESSING OF
    HOT-SERVE CEREALS
    206-236
    - Wheat Cereals
    206
    - Corn Cereals
    207
    - Oat Cereals
    208
    - Other Grains as Hot Cereals
    213
    - Pre-cooked Hot Cereals
    213
    - Processing Ready-to eat
    Breakfast Cereals
    214
    - Flakes
    214
    - Formulas
    215
    - Corn flakes
    216
    - Wheat flakes
    218
    - Method for preparing Cereal
    flakes
    219
    - Bran flakes
    221
    - Flakes from other grains
    223
    - Shreds
    224
    - Granules
    228
    - Puffed Cereals
    229
    - Oven-puffed rice
    230
    - Gun-puffed products
    230
    - Puffing by extrusion
    232
    - Sugarcoated Products
    233
    - Ovens
    236
    Chapter-22
    SPECIAL DIETARY FOODS
    AND INGREDIENTS
    237-248
    - Introduction
    237
    - Special Dietary Foods
    237
    - Hot Cereals for Small Children 237
    - Quality Control
    239
    - Junior Cereals
    241
    - Beverages
    242
    - Cereal-Derived Supplements
    243
    - Determining Fiber Content
    of Foods
    244
    - Enhancing Fiber Consumption 247

    Click Here to Buy This Book Online


    Chapter-23
    FOOD ADDITIVES
    249-254
    - Functions and Uses of Food
    Additives
    249
    - Major uses of food additives
    250
    - Antioxidants
    250
    - Preservatives
    250
    - Solvents
    251
    - Colorants
    251
    - Sweeteners
    252
    - Flavouring agents and flavour
    enhancers
    252
    - Emulsifiers and Stabilisers
    253
    - Thus additives should not be
    used
    253
    Chapter-24
    USE OF ANTIMICROBIALS
    IN FOOD PRESERVATION 255-271
    - Introduction
    255
    - Chemicals with Antimicrobial
    Properties
    256
    - 2.1 Organic acids
    256
    - 2.1.1 Benzoic acid
    257
    - 2.1.2 Citric acid
    258
    - 2.1.3 Sorbic acid
    258
    - 2.1.4 Propionic acid
    259
    - 2.1.5 Glacial acetic acid
    259
    - 2.1.6 Adipic acid
    260
    - 2.1.7 Fumaric acid
    260
    - 2.1.8 Malic acid
    260
    - 2.2 Sulphur Dioxide and
    Sulphites
    261
    - 2.3 Nitrites and Nitrates
    262
    - 3. Antimicrobials naturally
    present of formed in food
    264
    - 3.1 Lactoperoxidase system
    (LPS)
    265
    - 3.2 Lysozyme
    265
    - 3.3 Lactoferrin
    266
    - 4. Bacteriocins
    267
    - 5. Antibiotic
    268
    - 6. Other Preservatives
    269
    - 6.1 Hydrogen peroxide
    269
    - 6.2 Salt
    270
    - 6.3 Sugar
    270
    - 7. Conclusion
    271
    Chapter-25
    ROLE OF ANTIOXIDANTS IN
    FOOD PRESERVATION
    272-277
    - Auto Oxidation
    273

    - Mechanism
    - Requirements for an ideal
    Food Antioxidant
    - 1. Lack of toxicity
    - 2. Effectiveness in low
    concentrations
    - 3. Ease of application
    - Most Common Uses of
    Antioxidants
    - 4. Stability at high temperature
    - Natural Antioxidants
    - Conclusion

    274
    275
    275
    275
    275
    275
    276
    276
    277

    Chapter-26
    PRESERVATION OF FRUITS
    AND VEGETABLES
    278-314
    - Processing, Preservation
    and Storage
    278
    - A. Drying
    278
    - Sun drying
    279
    - Cabinet drying
    279
    - Drum drying
    279
    - Vaccum Puffing and dehydration 280
    - Foam Mat drying
    280
    - B. Evaporating cooling
    Cool Chambers
    281
    - C. Accelerated Freeze Drying
    (A.F.D.):
    281
    - D. Dehydro-Freezing
    283
    - E. Canning
    284
    - F. Dehydration and
    Concentration
    288
    - G. Processed Products
    289
    - Fruit and vegetablesglobal
    marketing view
    289
    - Preparation of Fruit Jam
    289
    - Precautions
    293
    - Essential constituents of a
    good jelly
    294
    - Cloudy or Foggy Jellies
    295
    - Fruit Juices and Fruit Syrups
    296
    - Sterilisation and Preservation
    298
    - Other Methods of Preservation 299
    - The Concentration of
    Fruit Juices
    300
    - Candied fruits
    301
    - Soya Sauce
    302
    - Preparation of Tomato Ketchup 302
    - Recipe
    303
    - Fruit Juice Concentrate
    305
    - Fruit Juice
    306

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    -

    Squashes
    Steps in squash making
    Lime & Lemon Squash
    Orange Squash
    Cashew Apple Squash
    Jack Fruit Squash
    Sapota Squash
    Fruit Juice Cordials
    Carbonated Beverages
    Tomato Juice
    Tomato Cocktail

    Chapter-27
    BEVERAGES
    - Alcoholic Beverages
    - Wines
    - Beer
    Chapter-28
    SUGARS AND
    SWEETENERS
    - Cane Sugar Processing
    - Purification
    - Evaporation
    - Crystallisation
    - Beet Sugar
    - Maize Sweeteners
    Chapter-29
    MILK AND MILK
    PRODUCTS
    - Milk Products
    - Butter
    - Ghee
    - Lassi or Chhachh
    - Unfermented Milk Products
    - Condensed Milk
    - Rabbri
    - Mallai
    - Paneer
    - Cottage Cheese
    - Ice Creams
    Chapter-30
    MEAT AND MEAT
    PRODUCTS
    - Composition of Meat
    - Classification of Meat
    - Mutton
    - Pork
    - Organs Meats
    - Sausages
    - Cooking of Meats
    - Dry Heat Methods

    308
    308
    309
    309
    309
    310
    310
    310
    310
    313
    314
    315-323
    315
    315
    317
    324-330
    324
    325
    325
    326
    327
    328

    331-337
    332
    332
    333
    334
    335
    335
    336
    337
    337
    337
    337

    338-344
    338
    339
    339
    339
    340
    340
    340
    341

    Moist Heat Methods


    342
    Cooking Frozen Meat
    343
    Curing of Meat
    343
    Smoking
    344
    Chapter-31
    SEA FOODS
    345-349
    - Types of Fish
    345
    - Composition and Nutritive Value 346
    - Preservation and Processing
    347
    - Fish Products
    348
    Chapter-32
    POULTRY, EGGS AND
    EGG PRODUCTS
    350-358
    - Classification
    350
    - Poultry Processing
    350
    - Nutritive Value
    352
    - Eggs and Egg Products
    352
    - Nutritive Value
    352
    - Egg Quality
    353
    - Evaluation of Egg Quality
    354
    - Egg Grading
    354
    - Egg Processing
    355
    - Egg Substitutes
    356
    - Other Products
    357
    - Leavening Power
    357
    - Binding and Thickening
    358
    - Emulsifying Power
    358
    - Tenderising
    358
    - Moisture Retention
    358
    - Flavour
    358
    - Nutrition
    358
    - Colour
    358
    Chapter-33
    CANDIED FOODS
    359-362
    - Candy Making
    359
    - Bulk Storage of Fruits
    360
    - Syrup Treatment
    360
    - Draining and Drying
    361
    - Glaceing
    361
    - Crystallised Fruits
    361
    - Spoilage
    362
    - Petha (Benincase cerifera)
    Preparations
    362
    Chapter-34
    FRUITS AND FRUIT
    PRODUCTS
    - Canning of Fruits
    - Apples
    - Storage

    363-393
    363
    363
    364

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    -

    Washing
    Grading
    Peeling and Coring
    Blanching
    Canning
    Filling
    Exhausting
    Sterilising
    Cooling
    Mangoes
    Oranges
    Papaya
    Pineapple
    Harvesting
    The Ginaca Machine
    Trimming
    Slicing
    Grading and Packing
    Prevacuumising
    Syruping
    Double Seaming
    Processing
    Cooling
    Crushed Pineapple
    By-Products
    Peaches
    Grading
    Cutting and Pitting
    Cutting and Pitting by Hand
    Cutting and Pitting by Machine
    Peeling and Washing of
    Clingstone of Peaches
    Slicing
    Cans
    Filling
    Syruping
    Peeling and Washing,
    Freestone Peaches
    Steaming
    Scalding in Water
    Combination Steam and Lye
    Sorting
    Grading
    Exhausting
    Closing
    Processing
    Cooling
    Storage
    Pears
    Grading
    Peeling and Coring

    364
    364
    364
    365
    365
    365
    365
    366
    366
    366
    367
    368
    368
    368
    369
    369
    369
    369
    370
    370
    370
    370
    370
    370
    371
    371
    371
    371
    371
    372
    372
    372
    372
    372
    373
    373
    373
    373
    373
    374
    374
    374
    374
    374
    375
    375
    375
    375
    375

    Grading and Filling


    376
    Syruping
    376
    Exhausting
    376
    Closing
    376
    Process
    376
    Cooling
    377
    Preparation of Fruit Juices,
    Squashes and Cordials
    377
    Sherbet
    378
    Equipment for Fruit Juices
    378
    Washing Equipment
    379
    Sorting Equipment
    379
    Extraction Equipment
    379
    Halving and Turning Machines 379
    Continuous Screw Expeller
    Press
    380
    Plunger-Type Press
    380
    Roller-Type Press
    380
    Double Operation
    381
    Basket Press
    381
    Rack and Cloth Press
    381
    Straining or Screening
    Equipment
    381
    Filtration Equipment
    382
    Deaerator and Flash Pasteuriser 382
    Fruit Beverages
    382
    Preparation and Preservation
    383
    Selection and Preparation of
    Fruit
    383
    Juice Extraction
    384
    Deaeration
    384
    Straining, Filtration and
    Clarification
    384
    Use of Fining Agents
    385
    Enzymes
    385
    Chemical Finings
    385
    Clarification by Freezing
    386
    Clarification by Heating
    386
    Preservation of Fruit juices
    386
    Pasteurisation
    387
    Bottle Method or Holding
    Pasteurisation
    387
    Pasteurisation by Over-flow
    method
    388
    Preparation of Fruit Beverages 388
    Fruit Beverages
    388
    Squashes and Cordials
    388
    Orange Squash
    388
    Extraction of Juice
    388
    Preparation of Squash
    389
    Grapefruit Squash
    390

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    -

    Lemon Squash
    Lime Squash
    Lime Juice Cordial
    Jaman Squash or Syrup
    Mango Squash
    Peach Squash
    Phalsa Squash
    Pineapple Squash
    Plum Squash
    Syrups

    390
    391
    391
    391
    392
    392
    393
    393
    393
    393

    Chapter-35
    VEGETABLES AND
    VEGETABLE PRODUCTS
    394-406
    - Comparison of Fruits and
    Vegetables
    394
    - OKRA
    395
    - Filling and Exhausting
    395
    - Mushrooms
    396
    - Sorting of Washing
    396
    - Blanching
    396
    - Size-Grading
    397
    - Filling
    397
    - Canning
    397
    - Peas
    397
    - Vining
    398
    - Cleaning
    398
    - Grading
    398
    - Blanching
    398
    - Grading and Maturity
    399
    - Brine
    399
    - Fill of Cans
    399
    - Exhausting
    399
    - Cooling
    400
    - Cabbage
    400
    - Pumpkin
    400
    - Washing and Preparation for
    Canning
    400
    - Pulping
    400
    - Canning
    401
    - Beans
    401
    - Vining
    401
    - Grading
    401
    - Blanching
    401
    - Filling
    401
    - Exhaust
    402
    - Cooling
    402
    - Potatoes
    402
    - Washing
    402
    - Preheating
    403
    - Peeling
    403

    Inspection and Trimming


    404
    Size-Grading
    404
    Filling
    404
    Sealing and Processing
    404
    Cooling
    404
    Carrots
    405
    Washing
    405
    Grading
    405
    Blanching
    405
    Peeling
    405
    Slicing or Dicing
    406
    Canning
    406
    Chapter-36
    PROCESSING OF FOODS
    USING HIGH HYDROSTATIC
    PRESSURE
    407-417
    - Introduction
    407
    - Units of Pressure
    407
    - Basic Principles
    408
    - Effect of HHP on Water
    409
    - Effect on Other Major Feed
    Components
    409
    - Effect on Microorganisms
    410
    - General Applications
    411
    - RAPID Freezing and Thawing
    Operations
    411
    - Storage of Foods under
    Sub-zero Temperature under
    Non-frozen State
    413
    - Application to Foods
    Agricultural Produce
    413
    - Animal Products
    413
    - Extension of Refrigerated
    Shelf Life
    415
    - Development of Seafoods
    having Novel Texture
    415
    - Equipment
    416
    - Packaging and Storage
    416
    - Advantages to the Food Industry 417
    - Pressure Processed
    Commercial Foods
    417
    Chapter-37
    TECHNOLOGY FOR PELLET
    BASED SNACKS
    418-425
    - Pellets
    418
    - 2. Oil
    419
    - Main types of oil
    419
    - 3. Flavour
    420
    - 4. Packaging Film
    420
    - Technology
    421

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    -

    2. Frying and Dropping


    3. Flavouring
    Packaging
    Weighing of the pellet
    Forming and filling of the bag
    by means of a bag-maker

    422
    423
    424
    424
    425

    Chapter-38
    CONFECTIONERY, COCOA,
    COFFEE AND TEA
    426-467
    - Candy Products and
    Confectionery
    426
    - Chewing Gum
    449
    - Ice-Cream Powder
    449
    - Ice-Cream Preparation
    450
    - Water Ices and Sherbets
    451
    - Cocoa and Chocolate Products 452
    - Different Kinds of Cocoa Beans 452
    - Porto Cabello or Caracas
    452
    - Trinidads
    452
    - Guayaquils (Ecuador)
    452
    - Cubans
    453
    - Paras (Brazil)
    453
    - Grenadas
    453
    - Javas
    453
    - Bahias
    453
    - Test for Ripeness of a
    Cacao Bean
    453
    - The (Cocoa) Cacao Bean
    and its Products
    453
    - Manufacture of Chocolate
    457
    - Coffee
    465
    - Tea
    466
    - Green Teas
    467
    - Oolong Teas
    467
    - Black Teas
    467
    Chapter-39
    PLANT ECONOMICS OF
    ALCOHOLIC BEVERAGES
    AND VINEGAR FROM
    COCONUT WATER
    Chapter-40
    PLANT ECONOMICS OF
    AQUACULTURE PRAWN
    FARMING
    Chapter-41
    PLANT ECONOMICS OF
    BAKERY UNIT, BUNS,
    CAKE, TOFFEE

    468-469

    470-471

    472-473

    Chapter-42
    PLANT ECONOMICS OF
    BREAD PLANT

    474-475

    Chapter-43
    PLANT ECONOMICS OF
    BEER INDUSTRY
    (EXPORT ORIENTED)

    476-477

    Chapter-44
    PLANT ECONOMICS OF
    CONFECTIONERY
    INDUSTRY
    Chapter-45
    PLANT ECONOMICS OF
    CORN FLAKES

    478-479
    480-481

    Chapter-46
    PLANT ECONOMICS OF
    CHEWING GUM

    482-483

    Chapter-47
    PLANT ECONOMICS OF
    CATTLE FEED

    484-485

    Chapter-48
    PLANT ECONOMICS OF
    COCONUT PRODUCTS
    & BYE PRODUCTS
    PROCESSING UNIT

    486-488

    Chapter-49
    PLANT ECONOMICS OF
    COIR PITH

    489-490

    Chapter-50
    PLANT ECONOMICS OF
    DESICCATED COCONUT
    POWDER FROM COCONUT 491-492
    Chapter-51
    PLANT ECONOMICS OF
    DALL MILL

    493-494

    Chapter-52
    PLANT ECONOMICS OF
    DAIRY PRODUCTS &
    MILK PACKAGING
    IN POUCHES

    495-496

    Chapter-53
    PLANT ECONOMICS OF
    EGG POWDER

    497

    Chapter-54
    PLANT ECONOMICS OF
    FOOD DEHYDRATION

    498-499

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    Chapter-55
    PLANT ECONOMICS OF
    FRUIT JUICE MAKING &
    PACKING IN PLASTIC
    CONTAINERS

    Chapter-67
    PLANT ECONOMICS OF
    SNACK FOOD (CRAX SIZE),
    (ROLL & BALL TYPE)
    526-527
    500-501

    Chapter-56
    PLANT ECONOMICS OF FEED
    MILL FOR MIXED FEED
    (POULTRY & CATTLE)
    502-503
    Chapter-57
    PLANT ECONOMICS OF
    INSTANT NOODLES WITH
    TASTE MAKER SPICE
    Chapter-58
    PLANT ECONOMICS OF
    INDIAN MADE FOREIGN
    LIQUOR
    Chapter-59
    PLANT ECONOMICS OF
    MEAT
    Chapter-60
    PLANT ECONOMICS OF
    MACARONI

    504-505

    506-507
    508-509
    510-511

    Chapter-61
    PLANT ECONOMICS OF
    PROCESSED FOOD (FRUIT
    JUICE, KETCHUP JELLY
    CANNING OF FRUITS,
    PICKLES ETC.)
    512-513
    Chapter-62
    PLANT ECONOMICS OF
    PALM OIL

    514-515

    Chapter-63
    PLANT ECONOMICS OF
    PROTEIN AND PROTEIN
    BASED PRODUCTS

    516-519

    Chapter-64
    PLANT ECONOMICS OF
    POULTRY & BROILER
    (HATCHERY) FARMING

    520-521

    Chapter-65
    PLANT ECONOMICS OF
    ROLLER FLOUR MILL

    522-523

    Chapter-66
    PLANT ECONOMICS OF
    MODERN RICE MILL

    524-525

    Chapter-68
    PLANT ECONOMICS OF
    SOYBEAN PRODUCTS
    Chapter-69
    PLANT ECONOMICS OF
    SOYA MILK & SOYA
    PANEER
    Chapter-70
    PLANT ECONOMICS OF
    SUGAR PLANT

    528-529

    530-531
    532-533

    Chapter-71
    PLANT ECONOMICS OF
    TEA PROCESSING AND
    PACKAGING

    534-535

    Chapter-72
    PLANT ECONOMICS OF
    VERMICELLI

    536-537

    Chapter-73
    PLANT ECONOMICS OF
    WHEAT PORRIDGE
    (DALIA)

    538-539

    Chapter-74
    SUPPLIERS OF PLANT
    AND MACHINERY
    540-553
    - Flour Mill Machinery
    540
    - Bakery Machinery
    540
    - Pasta Machinery
    541
    - Fruit Processing Machinery
    542
    - Feed Mill Machinery
    543
    - Fish Processing Machinery
    543
    - Tea Processing Machinery
    543
    - Rice Mills/Cereal Mills
    544
    - Grain Processing Machinery
    545
    - Brewery Machinery
    546
    - Distilling Machinery
    547
    - Sugar Machinery
    548
    - Dairy Machinery
    548
    - Meat Processing Machinery
    549
    - Confectionery Machinery
    550
    - Poultry Processing Machinery
    550
    - Vegetable Processing Machinery 551
    - Food Packaging Machinery
    551
    - Food Processing Machinery
    553

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