technology of food processing industries (hand book)

technology of food processing industries (hand book)
Author: EIRI Books
ISBN: 9789380772011
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TECHNOLOGY OF FOOD PROCESSING INDUSTRIES

 

Food processing sector India′s investment destination

India has a major role in the future of global food business as it has a strong base in agriculture and provides a large and varied raw material base for Food Processing industry. It is a country of over 1.10 billion consumers and there is a largely untapped domestic market of 1000 million consumers in the food processing sector and two hundred million more consumers are expected to shift to processed food by 2010.

Major Intervention in the Sector

60 Agri Export Zones set up for end-to-end development for export of specific product from geographically contiguous areas. 58 Food Parks approved to enable small and medium food and beverage units to set up and to use capital intensive common facilities such as cold storage, ware house, quality control labs, effluent treatment plant, etc. with financial assistance from Ministry of Food Processing Industries. A National Institute of Food Technology Entrepreneurship & Management (NIFTEM), to produce world-class manpower, has been set up. Paddy Processing Research Centre (PPRC), Thanjavur, being developed into National Level Institute. Financial assistance has been provided for setting up new units, modernization of existing units in food processing sector. Financial assistance also provided for establishing/upgrading food analysis centers, quality laboratories, carrying out research, setting up training centers and running training programmes for entrepreneurs in this sector.

Development of Infrastructure Initiative

Widespread road and rail network. National Highway Development Project underway to convert more than 14,000 km of highways to 4/6-lanes connecting: (i) Four major cities of Delhi, Mumbai, Chennai and Kolkatta (ii) North-South (Srinagar to Kanyakumari) and East – West (Silchar to Porbandar) corridors and to Major Ports. Rural connectivity to unconnected habitations with 500 persons or more by 2007. Infrastructure for post harvest management, logistics (including cold chain) markets, retailing, food processing are priority areas. Attracting FDI & Private investment in infrastructure.

Exporting Excellence

India is self-sufficiencies in production of food grains. The Government laid special emphasis on the exports. As a result, India exports in the food sector witness rapid growth.

Fresh Fruits and Vegetables

The main fruits that enter the export market are mangoes, grapes, apples, citrus and other fruits like bananas, sapota, litchis etc. Besides, many nut crops like walnuts, pistachio, coconuts, almonds and Cashew nuts are also grown commercially and exported. Important vegetables exported include potatoes, onions, cauliflowers, cabbages, green peas, okra, green chillies etc. In addition, varieties of spices like ginger, garlic, black pepper, turmeric, cumin seed, cloves etc are commercially grown and exported.

The total quantity of fresh fruits and vegetables exported was about 1296530 metric tonnes valued at Rs. 1363.71 crore during the year 2004-05 and about 1465040 Metric tonnes valued at Rs.1658.71 crore in 2005-06 (an increase of about 21%).

Processed Fruits and Vegetables

Export of Processed fruits and vegetables valued at Rs. 1551.29 crore in 2004-06. This was increased to Rs. 2454.60 crore during 2005-06 (about 58% growth).

Export of other processed foods like groundnuts, jaggery & confectionery, cocoa product, cereal preparations, miscellaneous preparation etc is valued at Rs. 2137.85 crore in 2004-05 and Rs. 2613.93 crore in 205-06 (a growth of about 22%).

The book Technology of Food  Processing Industries  covers  Amla Candy,  Aseptic Processing and Packaging, Bael Fruit, Banana Dehydration, Citrus Fruits, Consumer Protection and Food Packaging (Rules and Regulations),  Dairy Products & Processing,  Dehydration of Red Chillies, Fermented Dairy Products,  Effluent Treatment Methods for Food Industries, Fabricated Chips, Preservation of Meat Products (Fermentation Technology), Food Processing, Small Scale Enterprises, Ice Cream Manufacture, Impact of Food Regulations on the Food System, Infrared Radiation0- An Innovative Technique in Food Preservation,  Manufacture of Nutritious Snack Foods,  Non-Alcoholic and Alcoholic Beverages (Fermented), Non-Thermal Food Preservation,  Noodles Manufacture,  Oils and Fats, Poly House Dried Mushroom Slices, Preparation of Diabetic Cookies,  Preservation of Meat, Fish and Eggs,  Preservation of Milk and Dairy Products,  Puffed Potato Cubes,  Pulses Processing, Ready Khaman Mix,  Sapota-Papaya Fruit Bar, Soya Products (Fermented), Sports Foods and Drinks,  Sugar and Sugar Products,  Surface Design in Food Packaging, Sweet Potato Products, Technologies and Packages of Banana, Tomato Puree, Bakery Project Profile.

 

Detailed Contents cum Subject Index of the Book

 

  • Amla Candy  
  • Introduction  
  • Material and Methods  
  • Result and Discussion  
  • Storage Study of Amla Candy
  • Summary and Conclusion
  • Aseptic Processing and Packaging
  • Introduction  
  • Aseptic Processing
  • Condition for Aseptic Processing
  • Advantages of Aseptic
  • Processing and Packaing
  • Difficulties with Aseptic
  • Processing and Packaing
  • Packaging for Aseptic
  • Processing
  • Sterilization of the Packaging
  • Materials
  • Sterilizing Agents
  • Aseptic Surge Tank
  • Aseptic Zone
  • Sterile Air
  • Pre Production Equipment
  • Sterilization
  • Innovative Application
  • Conclusions
  • Bael Fruit
  • Introduction
  • Bael" Fruit
  • Chemical Constituents "Bael"Fruit
  • Therapeutic Properties
  • Storage of Fruits
  • Processing of 'Bael'
  • Banana Dehydration
  • Material and Methods
  • Citrus Fruits
  • Processing of Citrus Fruit
  • Major Constains in Juice
  • Processing Juice Bitterness
  • Juice Extrection
  • Frozen Juice Concentrate
  • Squash, Cordial and Syrup
  • Wine
  • Therapeutic Blends  
  • Opportunities in Citrus Juice  
  • Processing
  • Sport or Isotonnesic Beverage
  • Energy Beverages
  • Nutraceutical/Herbal Beverages
  • Smart Beverages
  • Fun Beverages
  • Byproducts of Citrus Fruits
  • Citrus Peel Oil
  • Citrus Pulp
  • Consumer Protection and Food Packaging
  • (Rules and Regulations)
  • Dairy Products and Processing
  • Milk Components
  • Variability of Milk Components
  • Special of Mammal  
  • Concentrated Dairy Products  
  • Dried Dairy Products
  • Fermented Milk Products
  • Dehydration of Red    Chillies
  • Material and Methods
  • Fermented Dairy Products
  • Introduction
  • Direct Acidified Cheeses
  • Direct Acidified Dahl
  • Direct Acidified Yoghurt
  • Direct Acidification Torba Yoghurt
  • Direct Acidified Labneh
  • Direct Acidified Chakka
  • Effluent Treatment  
  • Methods for Food Industries
  • Introduction
  • Major Aim of Wastewater
  • Treatement
  • Primary Treatment of Wastewater
  • Secondary Effluent Treatment Method
  • Fabricated Chips
  • Process flow
  • Automation and Control
  • Extruded Potato Snacks
  • Preservation of Meat Products (Fermentation Technology)
  • Introduction  
  • Classification of Fermented
  • Meat Products
  • Ingredients and Additives
  • Starter Cultures for Meat
  • Fermentation
  • Sensory Attributes of Fermented Meat Products
  • Safety of Fermented Meat
  • Products
  • Adverse Effects of Fermentation
  • Food Processing
  • Small Scale Enterprises
  • Introduction
  • Rural Enterprises
  • Characteristics and Challenges
  • Selection of the Project by an Entrepreneur
  • Procedures for Fruit and Vegetable Preservation
  • Equipment and Other Materials
  • Required for Preservation of Foods
  • Preservation Technologies for Products
  • Preservation Technologies for Vegetables
  • Ice Cream Manufacture
  • Impact of Food
  • Regulations on the Food System
  • The Need for Food Regulations
  • Indian Food Laws-Limitations
  • Natural Versus Artificial
  • Food Additives
  • Non-Uniform Treatment of Risks
  • Contradictory Provisions
  • Organochlorine Pesticide
  • Residues
  • Utilisation of Edible Oilseed  
  • Flour
  • Obstacle to Innovation  
  • Need for Development of Standards
  • 'Sui Generis' Approach to New Products
  • Need for Public Involvement  
  • Concept of Food Safety Council
  • Infrafed Radiation
  • An Innovative Technique in Food Preservation
  • Introduction
  • Principle and Theory Radiators Used in
  • Infrared Drying
  • Benefits of Infrared Drying
  • Over Traditional Drying Methods
  • Application  
  • Manufacture of Nutritious Snack Food
  • Introduction  
  • Extrusion Process  
  • Raw Materials  
  • Nutrient Availability  
  • Anti-Nutritional Factors  
  • Quality Aspects
  • Espansion Ratios
  • Non-Alcoholic and Alcoholic Beverages (Fermented)
  • Tea  
  • Green Tea
  • Coffee  
  • Cocoa (Theobroma cacao)  
  • Beer
  • Wines
  • Non-Thermal  
  • Food Preservation
  • Introduction  
  • Non-Thermal Food-
  • Preservation Technologies  
  • Noodles Manufacture  
  • Introduction
  • Materials and Methods
  • Preparation of Noodles
  • Analysis
  • Cooking Quality Tests for Noodles
  • Results and Discussion
  • Oils and Fats  
  • Structure of Fat
  • Essential Fatty Acids
  • Saturated and Unsaturated
  • Acids
  • Storage
  • Characteristics
  • Extraction and Refining of Fats
  • Hydrogenation
  • Winterisation
  • Rancidity  
  • Flavour Reversion
  • Smoking Point
  • Role in Cookery  
  • Animal Fat  
  • Lard
  • Plant and Vegetable Oils  
  • Safflower Oil  
  • Poly House Dried  
  • Mushroom Slices
  • Introduction  
  • Materials and Methods  
  • Results and Discussion  
  • Preparation of Diabetic Cookies
  • Introduction  
  • Materials and Methods  
  • Results and Discussion  
  • Preservation of Meat, Fish and Eggs
  • Asepsis  
  • Application fo Heat
  • Use of Low Temperatures  
  • Preservation by Drying  
  • Use of Preservatives  
  • Spices
  • Antibiotics
  • Preservation of Fish
  • Preservation of Eggs
  • Preservation of Milk and Dairy Products
  • Preservation of Milk  
  • Preservation of Dairy Products  
  • Puffed Potato Cubes  
  • Review of Literature  
  • Blanching
  • Dehydration of Potato
  • Puffing
  • Textural Properties
  • Materials and Method
  • Development of the Products
  • Physical Properties  
  • Experimental Plan
  • Puffing Systems
  • Results and Discussion
  • Colour Studies
  • Sensory Evaluation
  • Summary and Conclusions
  • Pulses Processing  
  • Introduction
  • Selection
  • Storage Nutritive Value
  • Processing of Pulses
  • Important Terms Associated     with Pulse Processing
  • Toxins in Pulses
  • Pulse Products
  • Ready Khaman Mix
  • Introduction
  • Materials and Methods
  • Results and Discussions
  • General Characteristics
  • Sapota-Papaya
  • Fruit Bar
  • Introduction
  • Preparation of Fruit Bar  
  • Analysis
  • Results and Discussion
  • Soya Products (Fermented)
  • Sports Foods and Drinks  
  • Introduction  
  • Requirements of Different Athletes
  • Tenets in Designing Sports
  • Foods and Drinks
  • Characteristics of Sports Foods
  • Sports Nutrition
  • Sports Nutrition in     Mountaineering
  • Diet Recommendations for Athletes
  • Legislation for Sports  
  • Foods and Drinks
  • Sports Drinks and    Versus Energy Drinks
  • Sports Foods-A New  
  • Market for the Food Industry
  • Market Status of Sports Foods  
  • Sugar and Sugar Products
  • Types of Sugar  
  • Brown Sugars  
  • Liquid Sugars  
  • Processing of Sugar from Sugarcane
  • Refining of Sugar  
  • Physical and Chemical  
  • Properties
  • Types of Honey
  • Honey Products
  • Various Forms of Sugar Used in Cookery
  • Poly and Other 'Ols  
  • Some Interfering   
  • Substances Explained
  • Recipes for Fondant and Brittles  
  • Importance of Sugar
  • Surface Design in Food Packaging  
  • The Responsibilities
  • The Creation  
  • The Formula
  • The Brand
  • The Illustration  
  • The Text
  • The Colours
  • The Testing
  • Sweet Potato Products
  • Materials and Methods
  • Results and Discussion
  • Technologies and Package of Banana  
  • Pre Harvest Practices to Obtain Quality Banana
  • Post Harvest Package of Technologies
  • Tomato Puree
  • Introduction
  • Materials and Methods
  • Results and Discussion
  • Bakery Project Profile
  • Location
  • Statutory Procedures  
  • Arrangement of Finance  
  • Planning Layout
  • Selection of Equipment  
  • Electricity  
  • Total Space Required for the    Bakery
  • Working Capital  
  • Financial Projection
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