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

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

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