MODERN TECHNOLOGY OF AGRO PROCESSING AND FOOD PACKAGING PRODUCTS WITH PROJECT PROFILES (hand book)

MODERN TECHNOLOGY OF AGRO PROCESSING AND FOOD PACKAGNG 

PRODUCTS WITH PROJECT PROFILES


PROCESSING OF GINGER

Fresh immature ginger
Preserved ginger
Fresh mature ginger
Dried ginger (saunth)
Seed ginger
Processing of fresh ginger
Types of preserved ginger
Preserved ginger
Ginger in sugar syrup
Ginger in brine
Dry ginger
Crystallised ginger
Raw dried ginger
Treated or bleached dry ginger
Powder form
Processing methods
Indian preserved ginger
Procedure for processing of dry ginger
Selection of rhizomes
Washing 
Trimming
Peeling
Killing of rhizomes
Preparation of ginger rhizomes for drying
Drying of processed ginger
Peeling method for large scale production
Manual handling 
Mechanical handling 
Dry method of processing
Wet method of processing 
Manually perated machine
Power driven machine
Liming of ginger rhizomes
Quality requirements of dry ginger 
Quality character requirements of dried ginger
Factors influencing ginger quality

MANUFACTURE OF STARCH 


AONLA PROCESSING TECHNOLOGY

Post harvest handling
Grading
Packaging
Processing
Processed products of aonla
Pulp extraction technique
Storage
Storage at ambient temperature
Storage in zero energy cool chambers
Storage at low temperature
Storage in brine solution
Preservation in steeping solution
Storage by application of chemicals
Pre-harvest application
Post harvest application

CULTIVATION OF PINEAPPLE

Kew
Mauritius
Area of cultivation
Season
Pineapple
Propagation and planting 
Cultivation
Water management
Fertilizer and nutrient management
Interculture
Harvesting and marketing

TECHNOLOGY OF PANEER AND CHANNA MANUFACTURE AND STORAGE 

Introduction
Definition
Requirements
Appearance
Flavour
Texture
Manufacture of Paneer
Storage
Manufacture of channa
Packaging the storage 

TECHNOLOGY OF BUTTER MANUFACTURE AND STORAGE 

Introduction
Definition of butter
Classification
Food and nutritive value 
Production of butter 
Storage of butter
Uses of butter

TECHNOLOGY OF GHEE MANUFACTURE AND STORAGE 

Introduction
Definition
Chemical composition of ghee
Food and nutritive value 
Physico chemical constants
Flow diagram of ghee production
Advantage
Disadvantage
Creamery butter method
Advantage
Pre-stratification method
Advantage
Direct cream method
Advantage
Disadvantage
Final temperature of clarification
Cooling and granulation (crystallization)
Packaging of ghee 
Storage of ghee
Renovation of ghee
Neutralizing high acid ghee
Problems of adulteration of ghee
The main adulterants of ghee
The AGMARK ghee grading scheme
Objective 
Uses of ghee 

PROCESSING OF DEHYDRATED FRUITS 

Techniques used for the dehydration of fruits
Nutrient content of dehydrated fruits
Packaging materials used for dehydrated fruits
Storage behaviour of the dehydrated fruits
Chemical changes
Microbial changes
Organoleptic changes
Utilization of dehydrated fruits 

FRUIT FLAVOURED BEVERAGES

Introduction
Materials and methods
Milk 
Fruit juices
Flavours and colours
Whey protein concentrate (WPC)
Removal of casein
Cream Separation
Concentration
Enrichment of beverage by addition of WPC
Storage study of whey beverage
Results and discussion
Whey protein concentrate
Effect of WPC on sensory attributes
Effect of acidity and pH on storability of beverage
Effect of refrigerated storage on sensory attributes of beverages
Effect of room temperature storage on sensory attributes of beverage
Cost of production profile of whey beverage 

FUNCTIONAL FOODS 

Introduction
The intersection of food and genes
Regulations related to functional foods 
Limitations of current policies
Process for bringing functional foods to market
Safety issues and efficacy of functional foods 
Role of research
The future 

PREPARATION OF BANANA FLOUR 

Introduction
Materials and methods 
Results and discussion
Drying behaviour
Effect of process variables on physical parameters of banana flour
Effect of process variables on blochemical parameters

SOY FORTIFIED CAKE 

Introduction
Advantages of soy supplementation
Formula and process for making soy fortified cake 
Product quality

PRODUCTION OF MEAT ANALOGUES

Meat analogues and its characteristics
Developments in meat analogues production
Sources of raw materials for meat analogues production
Vegetable proteins
Milk proteins
Microbial sources
Animal proteins
Brewery byproducts 
Other ingredients
Fat
Salt
Binders and fillers
Seasoning and flavouring 
Other ingredients 
Production of meat analogues
Types of meat analogues
Gel type products 
Spun fiber type products
Thermoplastic extruded type products 
Nutritional characteristics of meat analogues 

GUAVA-PAPAYA FRUIT BAR

Introduction
Materials and methods
Results and discussion

SOY YOGHURT 

Introduction
Production of soy yoghurt 
Changes during fermentation
Bifidus soyyoghurt 
Properties of soy yoghurt 
Storage stability of soy yoghurt 
Soy yoghurt like products 

ACTIVE PACKAGING 

How Active Packaging Works 
Objectives of Active Packaging 
Types of Food Products Suitable for Active Packaging 
Fruits and Vegetables
Meat and Fish Products 
Cereals and snack foods 
Dairy products 
Types of Active Substances
Oxygen Scavenger
CO2 Generating or Scavenging 
Ethylene Absorbent 
Moisture Scavenging
Antimicrobial agents
Forms of Active Packaging 
Sachets
Composite films 
Moisture Control Films 
Oxygen Scavenging Films
Antimicrobial Films 
Edible Coatings as Active Packaging Material
Conclusion

FLEXIBLE PACKAGES FOR FRUIT AND VEGETABLE PULPS

Mango
Guava
Others

FOOD PACKAGES OUT OF FLEXALCON

Introduction
Forming technology
Clossing technique
Heat preservation
Flexalcon packages also allow high short boilings
Practical application possibilities
A few cases to point 

ALUMINIUM CANS FOR HEAT STERILIZED FOOD PRODUCTS 

In South East Asia
In the United States
Position and rate of growth in Europe
Characteristics
Aluminium material
Easy opening 
Emplying out contents
External decoration
Recent innovations
New forms
New opening closing concept
Material recyclability
Conclusion 

FOIL BAG, POUCH AND ENVELOPE PRODUCTION

Bags
Constructions
Typical closures
Some uses
Some features
Envelope making
Pouch making 
Folding carton production
Foil/fibre can and drum production

ALUMINIUM FOIL IN PACKAGING TECHNOLOGY AND APPLICATIONS 

Introduction
Technology of producing aluminium foil packaging material 
Plain foil main quality parameters
Manufacturing of foil 
Process control to influence quality parameters
Development of optimum mechanical properties 
Control of foil porosity 
Control of stickiness and oilness 
Accurate gauge and flatness control 
Control of visual appearance 
Surface reactivity
Properties of plain and converted foil packaging material 
Application of aluminium foil based packaging 
Conclusion

ALUMINIUM IN FLEXIBLE PACKAGING 

Introduction
Benefits of aluminium based packaging materials
Technical  properties of aluminium foil 
Some technical applications of aluminium foil 
Other way of classifying applications
Why aluminium is preferred in various applications 
Aluminium confectionery
Pharmaceutical tablets
Various popularly known product groups and structures 
Push through blister
Peel push blister
Cold formed foil blister
Strip pack
Strip pack
Blister
Blister peel push
Cold formed blister
Wrinkle walled
Enormous choice
Schets and pouches 
Other advantages
Smooth wall containers
Foil lined liquid containers 
Foil heat sealed closures
Wet lamination
Dry bond lamination
Hot melt lamination 
Extrusion lamination
Coating
Primer coating
Protective coating
Heat sealable and self adhesive coating 
Heat sealable coating of aluminium foil 
Extrusion coating of paper, aluminium foil and laminated strips 
Coating of hot melt
Printing process 
Computer aided design
Digital engraving 
Metal printing 
Offset lithography
Emboning
Machines and equipment for the manufacture of
flexible packaging material
Wet laminating machine
Dry laminating machine 
Hot coating laminating machine 
Extrusion laminating machines
Coating machine 
Printing machines 
Modern trends in packaging 
New Technologies
Solventless lamination
Advantages of solventless lamination 
Digital printing 

NANOTECHNOLOGY IN FOOD PACKAGING 

Nanoparticles reinforced materials for improved packaging properties 
Polymer composites with nanoclay
Nano bio degradable packaging 
Antimicrobial nanopackaging materials
Polymer composites with nano metals or metal oxides 
Coatings containing nanoparticles 
Antimicrobial nanoemulsions 
Intelligent packaging concepts based on nanosensors 
Grain Processing industry 
Processing or refining of grains 
Effect on the proximate composition 
Effect on vitamins 
Effect of minerals 
Effect f amino acids 

PACKAGING OF FRESH MEAT

Product characteristics
Packaging Principles 
Packaging Materials and Techniques 
Tray with overwrap
Shrink film overwrap
Vacuum packaging 
Controlled atmosphere packaging (CAP)

PACKAGING OF SHRIMPS

Introduction
Product Forms
Processing and Packaging 
Glazing 
Code Slip 
Inner Wrap
Primary Carton
Master Carton
Closure and Reinforcement 
Marking 
Storage and Transportation 
Quality Control and Inspection System 
New Trends
Packaging Requirements for IQF Shrimps
Consumer Packs for IQF Shrimps
Deep Drawn Plastic Pouches 
Printed Preformed Pouches 
Flexible Vacuum Packed Pouches in Paper Board Cartons 
Labelling and Marketing for IQF Shrimps 

PACKAGING OF FRUIT JUICES 

Objectives
Studies on the storage of non coloured fruit pulps and juices 
Suitability of different containers for storing coloured juices/pulps 
Phalsa Juice 
Plum pulp

PACKAGING OF BISCUITS, BREAD AND CONFECTIONERY

Bread
Confectionery

PLANT ECONOMICS OF ALUMINIUM BEVERAGE CANS 

Plant & machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment 
Turn over/annum

PLANT ECONOMICS OF AMLA FRUIT PRODUCTS 

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum 


PLANT ECONOMICS OF BANANA POWDER(DRIED BANANA)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum 


PLANT ECONOMICS OF BUFFALO MEAT/FROZEN MEAT WITH SLAUGHTER HOUSE 

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum 


PLANT ECONOMICS OF DAIRY PRODUCTS (GHEE, BUTTER, MAYA, PENDA & MANY MORE)

Plant & Machinery
Fixed Capital
Raw materials
Total working capital/Annum
Total Capital Investment
Turn Over/Annum 


The book Modern Technology of Agro Processing and Food Packaging Products with Project Profiles  covers  Processing of Ginger, Manufacture of Starch, Aonla Processing Technology, Cultivation of Pineapple, Technology of Paneer and Channa Manufacture and Storage, Technology of Butter Manufacture and Storage, Technology of Ghee Manufacture and Storage,Processing of Dehydrated Fruits, Fruit Flavoured Beverages, Functional Foods, Preparation of Banana Flour, Soy Fortified Cake, Production of Meat Analogues, Guava Papaya Fruit Bar, Soy Yoghurt, Active Packaging, Flexible Packages for Fruit and Vegetable Pulps,  Food Packages Out of Flexalcon, Aluminium Cans for Heat Sterilized Food Products, Foil Bag, Pouch and Envelope Production,  Aluminium Foil in Packaging Technology and Applications, Aluminium in Flexible Packaging, Nanotechnology in Food Packaging, Packaging of Fresh Meat, Packaging of Shrimps, Packaging of Fruit Juices,  Packaging of Biscuits, Plant Economics of Aluminium Beverage Cans,  Plant Economics of Amla Fruit Products, Plant Economics of Banana Powder (Dried Banana),Plant Economics of Buffalo Meat/Frozen Meat with Slaughter House, Plant Economics of Dairy Products (Ghee, Butter, Maya, Penda & Many More)