agro based and processed food products (hand book)

agro based and processed food products (hand book)
Author: EIRI Books
ISBN: 8186732896
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AGRO BASED AND PROCESSED FOOD PRODUCTS


Roller Flour Mills

  • Lower Production Costs Through
  • Automation to Govern the Complete Process to
  • Improved Working Conditions for Staff by
  • Ultimate Product Control by
  • Screen Room
  • Mill
  • Quality Assurance
  • Flour Silo

Milled Products of Wheat

  • Introduction
  • Traditional Products-Chapati and its Variants
  • Grinding in Hammer Mill Followed by 2 Reduction Passages
  • Phulka
  • Poori
  • Nan
  • South Indian Parotha
  • Traditional Flour based Confectionery Products
  • Conclusion


Flour Mix for Bakery Products

Traditional Wheat Products

  • Introduction
  • Traditional Wheat Products
  • Couscous
  • Ravioli
  • Noodles
  • Steamed Bread
  • Flat Breads
  • Future Trends
  • commercialisation of Traditional Products


Developments in Pasta and Special Food Products

  • Discontinuous Feeding and Mixing Plant
  • Automatic Storage, Mixing and Feeding Plant
  • continuous Long Goods Line
  • Continuous Short Goods Line
  • Ravioli
  • Stamped Goods
  • Multi Purpose Plant
  • Standard Short Goods
  • Instant Short Goods Macaroni
  • Direct Expanded Snacks
  • Shaped Snacks
  • Various Flakes
  • Baby Food
  • Instant Flour
  • Bread Crumbs
  • Couscous
  • Breakfast Cereals
  • soymilk and Other Soya Products from the Traditional Production to the New Manufacturing Process
  • Technology of the Future


Methods for Prolonging Shelf Life of Fresh Fruits and Vegetables

  • Introduction
  • Post harvest Handling Methods
  • Future Prospects


Technology of Fruit Juice and Pulp Concentrates

  • Trends in Fruit Juice Processing
  • Citrus Juice Processing
  • Citrus By products Recovery
  • Concentration Technology
  • Production Automation
  • Juice Quality Enhancement
  • Volatile Compounds
  • Important to Orange Flavour

Technology of Aroma Recovery For Fruit Juices

  • General Scheme of Evaporator types
  • Summary
  • Aroma Compounds in Natural Untreated Juices: Changing During Storage Time
  • Aroma Yield depending on Evaporation Rate


Palm Oil

  • Process Requirement to Produce
  • Edible Palm Oil
  • Harvesting and handling of Fresh Fruit Bunches
  • Sterilisation
  • Stripping
  • Digestion
  • Pressing
  • Clarification
  • Purification
  • Vacuum Drying
  • Oil Storage
  • Nut Recovery
  • Essential Features of the Indigenous Palm Oil Mill
  • Investment
  • Economics of Oil Palm
  • Product Utilisation
  • Red Palm Oil (RPO) as Naturitional Oil
  • Refined Bleached and Deodourised (RBD) Palm Oil
  • Speciality Fats from Palm Oil


Coconut Processing

  • Introduction
  • Production of Copra
  • Desiccated Coconut
  • Coconut Cream
  • Coconut milk
  • Blended Oils
  • Basic Information


Protein Foods from Oilseeds

  • Introduction
  • Control of Enzymes Contained in Soybeans and Quality Improvements of Their Products
  • Control of Lipoxygenase Hydroperoxide Lyase Pathways and Improvements of Grassy Beany Flavours
  • Control of Beta glucosidases and Improvements of Objectional After tastes and their Location in Soybeans
  • Necessity of the Control for Beta glucosidase Action
  • Flavour Improved Soy Milk Manufactured under Control of Enzyme Action
  • Control of Lypoxigenases and Improvements of Gel Hardness
  • Improvement of Functional and Nutritional properties through Genetic Engineering
  • Exchange of Domains
  • Deletion of Variable Domains and Insertion of Synthetic DNA Sequences
  • Manufacturing of Soy Sauce through Bioreactor

Livestock Feed Technology

Technological Innovation in Livestock Feeding Science
Manufacturing Technology


Post Harvest Technology of Prawn

  • Prawns of Commercial Significance
  • Harvesting of Prawns
  • Preprocessing of Prawns
  • Processing of Prawns
  • 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



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


Coconut Products and Technological Innovations

  • Copra
  • Sun drying
  • Kiln drying
  • Indirect hot air drier
  • Solar drying
  • Improvement in drying
  • Coconut Oil
  • Desiccated Coconut
  • Coir and Coir Products
  • Emerging Technologies in the Processing Sector
  • Wet Processing of Cocunut
  • Coconut Cream
  • Coconut Milk Based Consumer Products
  • Coconut Shelf Based Products
  • Coconut Shell Charcoal
  • Activated Carbon
  • Methods of Processing
  • Destructive Distillation of Shells
  • Coconut Shell Powder
  • Miscellaneous uses of Shells
  • Coconut Water
  • Coir Pith and Miscellaneous Products

Technology of Basmati Rice Processing

  • Cultivation
  • Procurement
  • Processing
  • Phase-1Paddy Storage
  • Pre Cleaning
  • Drying
  • Second Pre-Cleaning
  • Phase-II Producing Brown Basmati Rice
  • De Husking
  • Paddy Separation
  • Warehousing
  • Phase-III Converting Brown Basmati to White and Parboiled Basmati
  • Rice Polishing
  • Phase IV-Giving Silky ouch
  • Water Polishing
  • Phase-V Grading Basmati Kernels
  • Thickness/Length Grading
  • Phase VI-Adding Maximum Value to basmati
  • Colour Sorting and Grading
  • Final Inspection
  • Packing
  • Electronic Weightment and Bagging

Spirulina A Classical Health Food

  • Introduction
  • Production
  • Harvesting
  • Natritive Value
  • Conclusior

Pulse Production Technology

  • Choice of variety
  • Efficient agronomic management
  • Seed germination
  • Use of fertilizers
  • Rhizobium inoculation
  • Liming
  • Use of micronutrients in problematic soils
  • Response to irrigation
  • Weeding and interculturing
  • Plant protection measures


Fermented Soya Products

  • MISO
  • Tempe
  • Changes in soybeans during tempo preparation
  • Soya Sauce
  • Soybean Cheese (Sufu)


Brewing and Distilling

  • Introduction
  • Production and Trade
  • The Basics of Brewing
  • Raw Materials
  • Barley
  • Adjuncts
  • Hops
  • Water
  • Manufacturing hop pellets and hop extracts
  • Yeast
  • Additives
  • Mashing
  • Control of pH
  • Temperature Control
  • Protein Reactions
  • Examples of Mashing Procedures
  • Processing the Wort
  • Filtration
  • Boiling
  • Cooling
  • Composition of Wort
  • Fermentation
  • Storage
  • Typical Formula
  • Deterioration Process in Beer
  • Analytical Controls in Brewing
  • Modifications in Products and Processes
  • Variant Products
  • Variant Processes
  • Recent Improvements
  • Distilled Products

Processing of Hot Serve Cereals

  • Wheat Cereals
  • Corn Cereals
  • Oat Cereals
  • Other Grains as Hot Cereals
  • Pre-cooked Hot Cereals
  • Processing Ready to eat Breakfast Cereals
  • Flakes
  • formulas
  • Corn flakes
  • Wheat flakes
  • Method for preparing Cereal flakes
  • Bran flakes
  • Flakes from other grains
  • Shreds
  • Granules
  • Puffed Cereals
  • Oven puffed rice
  • Gun puffed products
  • Puffing by extrusion
  • Sugarcoated Products
  • Ovens

Special Dietary Foods and Ingredients

  • Introduction
  • Special Dietary Foods
  • Hot Cereals for Small Children
  • Quality Control
  • Junior Cereals
  • Beverages
  • Cereal Derived Supplements
  • Determining Fiber Content of Foods
  • Enhancing Fiber Consumption

Food Additives

  • Functions and Uses of Food Additives
  • Major uses of food additives
  • Antioxidants
  • Preservatives
  • Solvents
  • Colorants
  • Sweeteners
  • Flavouring agents and flavour enhancers
  • Emulsifiers and Stabilisers
  • Thus aditives should not be used

Use of Antimicrobials in Food Preservation

  • Introduction
  • Chemicals with Antimicrobial Properties
  • Organic acids
  • Benzoic acid
  • Citric acid
  • Sorbic acid
  • Propionic acid
  • Glacial acetic acid
  • Adipic acid
  • Fumaric acid
  • Malic acid
  • Sulphur Dioxide and Sulphites
  • Nitrites and Nitrates
  • Antimicrobials naturally present of formed in food
  • Lactoperoxidase system (LPS)
  • Lysozyme
  • Lactoferrin
  • Bacteriocins
  • Antibiotic
  • Other Preservatives
  • Hydrogen peroxide
  • Salt
  • Sugar
  • Conclusion


Role of Antioxidants in Food Preservation

  • Auto Oxidation
  • Mechanism
  • Requirements for an ideal Food Antioxidant
  • Lack of toxicity
  • Effectiveness in low concentrations
  • Ease of application
  • Most Common Uses of Antioxidants
  • stability at high temperature
  • Natural Antioxidants
  • Conclusion


Preservation of Fruits and Vegetables

  • Processing, Preservation and Storage
  • Drying
  • Sun drying
  • Cabinet drying
  • Drum drying
  • Vaccum Puffing and dehydration
  • Foam Mat drying
  • Evaporating cooling-Cool Chambers
  • Accelerated Freeze Drying (A.F.D.)
  • Dehydro Freezing
  • Canning
  • Dehydration and Concentration
  • Processed Products
  • Fruit and vegetables global marketing view
  • Preparation of Fruit Jam
  • Precautions
  • Essential constituents of a good jelly
  • cloudy or Foggy Jellies
  • Fruit Juices and Fruit Syrups
  • Sterilisation and Preservation
  • Other Methods of Preservation
  • The Concentration of Fruit Juices
  • Candied fruits
  • Soya Sauce
  • Preparation of Tomato Ketchup
  • Recipe
  • Fruit Juice Concentrate
  • Fruit Juice
  • 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

Beverages

  • Alcoholic Beverages
  • Wines
  • Beer
  • Distilled Spirits
  • Whisky
  • Brandy
  • Vodka


Sugars and Sweeteners

  • Cane Sugar Processing
  • Purification
  • Evaporation
  • Crystallisation
  • Beet Sugar
  • Maize Sweeteners

Milk and Milk Products

  • Milk Products
  • Butter
  • Ghee
  • Lassi or Chhachh
  • Unfermented Milk Products
  • Condensed Milk
  • Rabbri
  • Mallai
  • Paneer
  • Cottage Cheese
  • Ice Creams


Meat and Meat Products

  • Composition of Meat
  • classification of Meat
  • Mutton
  • Pork
  • Organs Meats
  • Sausages
  • Cooking of Meats
  • Dry Heat Methods
  • Moist heat Methods
  • Cooking Frozen Meat
  • Curing Frozen meat
  • Curring of Meat
  • Smoking


Sea Foods

  • Types of Fish
  • Composition and Nutritive Value
  • Preservation and Processing
  • Fish Products

Poultry, Eggs and Egg Products

  • Classification
  • Pountry Processing
  • Nutritive Value
  • Eggs and Egg Products
  • Nitritive Value
  • Egg Quality
  • Evaluation of Egg Quality
  • Egg Grading
  • Egg Processing
  • Egg Substitutes
  • Other Products
  • Leavening Power
  • Binding and Thickening
  • Emulsifying Power
  • Tenderising
  • Moisutrre Retention
  • Flavour
  • Nutrition
  • Colour


Candied Foods

  • Candy Making
  • Bulk Storage of Fruits
  • Syrup Teatment
  • Draining and Drying
  • Glaceing
  • Crystallised Fruits
  • Spoilage
  • Petha (Benincase cerifera)
  • Preparations


Fruits and Fruit Products

  • Canning of Fruits
  • Apples
  • Storage
  • 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
  • Grading and Filling
  • Syruping
  • Exhausting
  • Closing
  • Process
  • Cooling
  • Preparation of Fruit Juices, Squashes and Cordials
  • Sherbet
  • Equipment for Fruit Juices
  • Washing Equipment
  • Sorting Equipment
  • Extraction Equipment
  • Halving and Turning Machines
  • Continuous Screw Expeller Press
  • Plunger Type Press
  • Roller Type Press
  • Double Operation
  • Basket Press
  • Rack and Cloth Press
  • Straining or Screening Equipment
  • Filtration Equipment
  • Deaerator and Flash Pasteuriser
  • Fruit Beverages
  • Preparation and Preservation
  • Selection and Preparation of Fruit
  • Juice Extraction
  • Deaeration
  • Straining, Filtration and Clarification
  • Use of Fining Agents
  • Enzymes
  • Chemical Finings
  • Clarification by Freezing
  • Clarification by Heating
  • Preservation of Fruit Juices
  • Pasteurisation
  • Bottle Method or 'Holding' Pasteurisation
  • Pasteurisation by Over-Flow Method
  • Preparation of Fruit Beverages
  • Fruit beverages
  • Squashes and Cordials
  • Orange Squash
  • Extraction of Juice
  • Preparation of Squash
  • Grapefruit Squash
  • Lemon Squash
  • Lime Squash
  • Lime Juice Cordial
  • Jaman Squash or Syrup
  • Mango Squash
  • Peach Squash
  • Phalsa Squash
  • Pineapple Squash
  • Plum Squash
  • Syrups

Vegetables and Vegetable Products

  • Comparison of Fruits and Vegetables
  • Okra
  • Filling and Exhausting
  • Mushrooms
  • Sorting of Washing
  • Blanching
  • Size Grading
  • Filling
  • Canning
  • Peas
  • Vining
  • Cleaning
  • Grading
  • Blanching
  • Grading and Maturity
  • Brine
  • Fill of Cans
  • Exhausting
  • Cooling
  • Cabbage
  • Pumpkin
  • Washing and Preparation for Canning
  • Pulping
  • Canning
  • Beans
  • Vining
  • Grading
  • Blanching
  • Filling
  • Exhaust
  • Cooling
  • Potatoes
  • Washing
  • Preheating
  • Peeling
  • Inspection and Trimming
  • Size Grading
  • Filling
  • Sealing and Procesing
  • Cooling
  • Carrots
  • Washing
  • Grading
  • Blanching
  • Peeling
  • Slicing or Dicing
  • Canning
  •  
  • Processing of Foods using High hydrostatic Pressure
  •  
  • Introduction
  • Units of Pressure
  • Basic Principles
  • Effect of HHP on Water
  • Effect on Other Major Feed  Components
  • Effect on Microorganisms
  • General Applications
  • Rapid Freezing and Thawing Operations
  • Storage of Foods under Sub Zero Temperature under Non-Frozen State
  • Application to Foods Agricultural Produce
  • Animal Products
  • Extension of Refrigerated Shelf Life
  • Development of Seafods having Novel Texture
  • Equipment
  • Packaging and Storage
  • Advantages to the Food Industry
  • Pressure Processed Commercial Foods

Technology for Pellet Based Snacks

  • Pellets
  • Oil
  • Main types of oil
  • Flavour
  • Packaging Film
  • Technology
  • Frying and Dropping
  • Flavouring
  • Packaging
  • Weighing of the pellet
  • Forming and filling of the bag by means of a bag maker

Confectionery, Cocoa Coffee and Tea

  • Candy Products and Confectionery
  • Chewing Gum
  • Ice Cream Powder
  • Ice Cream Preparation
  • Water Ices and Sherbets
  • Cocoa and Chocolate Products
  • Different Kinds of Cocoa beans
  • Porto Cabello or Caracas
  • Trinidads
  • guayaquils (Ecuador)
  • Cubans
  • Paras (Brazil)
  • Grendadas
  • Javas
  • Bahias
  • Test for Ripeness of a Cacao bean
  • The (Cocoa) Cacao bean and its Products
  • Manufacture of Chocolate
  • Coffee
  • Tea
  • Green Teas
  • Oolong Teas
  • Black Teas

Plant Economics of Alcoholic Beverages and Vinegar from Coconut Water

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 Fruit 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 Make 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

  • Flour Mill Machinery
  • Bakery Machinery
  • Pasta Machinery
  • Fruit Processing Machinery
  • Feed Mill Machinery
  • Fish Processing Machinery
  • Tea Processing Machinery
  • Rice Mills/Cereal Mills
  • Grain Processing Machinery
  • Brewery Machinery
  • Distilling Machinery
  • Sugar Machinery
  • Dairy Machinery
  • Meat Processing Machinery
  • Confectionery Machinery
  • Poultry Processing Machinery
  • Vegetable Processing Machinery
  • Food Packaging Machinery
  • Food Processing Machinery
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