food processing and agro based industries (revised and enlarged edition) (hand book)

The book covers:

• New Developments in Technologies for Food Processing
• Technology and Market
• Development in Processing Technology
• Effective Use of Modern Technologies
• Increased Impetus on R & D
• Developments in Packaging Systems & Materials
• Freezing Processes
• Cryogenic Pulverization
• Dehydration
• Sterilization
• Processing of some sealected Food Items
• Meat Processing
• Dried Milk & Dried Egg
• Packaging of Food and Allied
• Packaging Material and Conditions
• Paper based Packaging Materials
• Properties of Common Flexible Packaging Materials
• Plastic based Food Packaging
• Other Requirements of Food Packaging Materials
• New Trends of Packaging
• Classification of Packaging Machinery
• Type of Processed Food Industries & their Products
• Status of Packaging Machinery Industry in India
• Composition of India Packaging Industry
• Packaging Material and Packaging Machinery for Major Processed Food Products
• Important Indian Manufacturers of Packaging Machines
• Mechanisms of Certain Packaging Machinery
• Milk
• Consutituents of Different types of Milk
• Indian Buffaloes
• Breeds
• Production Performance
• Milk Production
• Lactation Length
• Reproduction Performance
• Meat Production Performance
• Genetic Improvement Programmes
• Cross Breeding
• Genetic & Phenotypic Trends
• Strategies for Enhancing Genetic Improvement Associated Progency Testing
• Production Performance of Different Breeds of Buffaloes
• Co-Operative Role in Dairy Development
• Main Characters
• Increasing in Milk Protein by Feeding
• Soda Grain for Protein Boost
• Alternatives for Extra Rumen by Pass Energy
• Aseptic Packaging of Food and Beverages
• Dole Aseptic Canning
• Plastic Cup Lines
• Thermoform/Fill/Steal
• Deposit/Fill/Seal Systems
• Aseptic Packaging in Bottles
• Flavour Scaiping from Aseptic Packages
• Aseptic Packaging for Chilled Foods
• Bulk Aseptic Packaging
• Paper Board Composite Brick and Block Packaging
• Aseptic Processing
• Technology/Processing of Dairy and Milk Products
• Milk Shake
• Steps in Processing
• Dried Milk Shake Mix Powder
• Sterilized Cream
• Dahi from Sweet Cream Butter Milk
• Acidophilus Milk
• Flavoured type of Milk Beverage from Cheese Whey
• Yoghurt from Buffalo Milk
• Cheddar Cheese from Cow Milk
• Cheddar Cheese from Buffalo Milk
• Mozzarella Cheese
• Cottage Cheese
• Processed Cheese
• Surti Cheese
• Soft Cheese
• Ricotta Cheese
• Cheese Spread Powder
• Paneer
• Chhana Making
• Dried Chhana
• Preparation of Sandesh from Chhana
• Srikhand
• Khoa
• Utilization of Butter Milk and Soyabean for the Manufacture of Softy Ice Cream
• Coffee/Tea Whitener
• Gulabjamun Mix Powder
• Butter Powder from Buffalo Milk
• Utilization of Sour Buffalo Milk for the Manufacture of Edible Casein
• Frozen Yoghurt from Soyabean & Butter Milk
• Ice Cream Powder
• An Improved Infant Food Formula
• Increasing the Shelf Life of Ghee
• The Chemical Composition of Milk Human, Cow, Buffalo, Goat & Sheep
• Status of Major Minerals in Buffalo Milk & Comparison with Cow Milk
• Standards for Different Classes and Designations of Milk
• Standards of Various Milk Products
• Bacteriological Standards for Grading Milk
• Bacteriology Standards of Milk Products
• Equipments Standards for Satisfactory Sterility
• Recommended Programme of Bacteriological Quality Control at the Dairy Plant
• Pasteurized Milk
• Packaging of Dairy and Milk Products
• Form Fill and Seal (FFS) Systems
• Aseptic System
• Bulk Vending Booth
• Packing of Srikhand
• Butter
• Ghee
• Cheese
• Dried Milk Powder
• Ice Cream
• Packaging of indigenous Products
• Bread Making
• Process of Manufacture
• Dough Mixing
• Fermentation
• Sealing of Dividing
• Intermediate Proofing
• Moulding
• Baking
• Bread Spoilage
• Packaging of Bread
• Whole Wheat Bread
• Raisin Bread
• Egg Bread
• Cheese Bread
• Date Nut Bread
• Potato Bread
• Fruit Bread
• General Bread Defects its Causes and Remedy
• Effects of Storage on Changes in Fat Acidity of Bread Wheat, Durum Wheat and Triticale Wholemeals and Flours
• Sweet yeast Dough Products (Buns etc.)
• Buns
• Various types of Buns
• Babka
• Danish Pastry
• formulations
• Frozen Dough Products
• Pies and Puff Pastries
• Pie Crust
• Mixing Procedure
• Pie Crust (for Apple Pie) Dough
• Pie Making
• Puff Pastry
• Formulations
• Common  Faults & their Removal
• Cakes
• Functions of Various Ingredients
• Mixing of Came Betters
• Blending Method
• Whipping Method
• Creaming & Whipping Combination Method
• Choice of Mixing Method
• Formulations and Bleaching of Cake Recipes
• Balancing of Pound Cakes and Creamed Cake Mixes
• Balancing of High Ratio Cakes
• Angel Food Cake
• Method of Manufacture
• Formulations
• Pound Cake
• Varieties of Pound Cakes
• White Layer Cake
• Yellow Layer Cake
• Chocolate Cakes
• Devil's Food Cakes
• Sponge Cakes
• Chiffon Cake
• French Pastry
• Biscuits, Cookies and Crackers
• Biscuits
• Combination Biscuits
• Soda Crackers
• Cookies
• Formulation Aspects of Different Cookies
• Making up of Cookies
• Baking
• Decoration and Finishing
• Production Aspects of Different Cookies
• Sugar Cookies
• Coconut Cookies
• Jumble Cookies
• Ice Box Cookies
• Anise Cookies
• Spices Drops
• Sugar Wafers
• Biscuit Industry Scenario in India
• Present Status
• Zonewise Breakup of Market Share of Biscuits
• Buying Pattern of Biscuits
• Biscuits Brands
• Taxation
• Dereservation
• ISO 9000
• Technical Developments
• Conclusion
• Quality Control
• Flour
• Yeast
• Shortenings
• Sugars
• Milk
• Eggs
• Water
• Other Ingredients
• Fruit Juices, Squashes and Cordials
• Sherbat
• Equipment for Fruit Juices
• Washing Equipment
• Sorting Equipment
• Extraction Equipment
• Halving and Burring Machines
• Continuous Screw Expeller Press
• Plunger type Press
• Roller type Press
• Double Operation
• Crusher for Grapes, Berries
• Pressing
• Equipment for Setting & Sedimentation
• Fruit Beverages
• Preparation and Preservation
• James, Jellies and Marmalades
• Jams
• Analysis of different kinds of Jams
• Jellies
• Jam Marmalade
• Tomato Products
• Tomato Juice
• Tomato Puree
• Tomato Paste
• Tomato Cocktail
• Tomato Ketchup
• Recipes
• Recipe for Tomato Ketchup
• Chilli Sauce
• Tomato Sauce
• Tomato Soup
• Chutney, Sauces and Pickles
• Chutneys
• Recipes
• Apple Chutney
• Apricot Chutney
• Bamboo Chutney
• Mango Chutney
• Sweet Mango Chutney
• Sliced Mango Chutney
• Peach Chutney
• Plum Chutney
• Tomato Chutney
• Thin Sauce
• Soya Sauce
• Worcestershire Sauce
• Mushroom Ketchup (Sauce)
• Walnut Ketchups (Sauce)
• Thick Sauce
• Apple Sauce
• Tomato Sauce
• Fruit Sauce
• Soups and Soup Mixes
• Tomato Soup (Home scale and Large scale)
• Pickles
• Equipment
• Pickling Process
• Sweet Spiced Vinegar Recipes
• Packing Methods
• Drying/Dehydration of Fruits and Vegetables
• Home Made Drier
• Commercial Dehydraters
• Heating System
• Circulation of Air
• General Concentration
• Working Instructions
• Process Variations
• Processes for Vegetables
• Beans
• bitter gourd (karela)
• brinjal
• cabbage
• carrot
• cauliflower
• garlic
• knol-knol
• okra(lady's finger)
• onion
• peas
• potato
• pumpkin
• spinach
• tomato
• turnip
• general
• Other Methods of Dehydration
• Drum Drying
• Vacuum Puffing and Dehydration
• Foam Mat Drying
• Freeze Drying
• Accelerated Freeze Drying (A.F.D.)
• Dehydro Freezing
• Packing and Storage
• Heat Treatment
• Fumigation
• Examination of Dried Fruits and Vegetables
• Packaging, Using Flexible Films
• Manufacture of Pectin
• Pectin from Apples
• Composition
• Pectin Powder
• Pectin from Citrus Fruits
• From other Material
• Testing Jelly Grade
• Grading Methods
• Actual Tests
• Pectin Preparation
• Drying and Powdering
• Uses of Pectin
• Chocolate Candy
• Chocolate Coated Confections with Improved Moisture Barrier
• Chocolate Coated Confections with Foamed Filling
• Having a Lacy, Openwork Core
• Chocolate Covered Nut Clusters
• Hollow Chocolate
• Egg Shaped Shells
• Specially Chocolates
• Other Candies including Hard Candies
• Soft Candies
• Continuous Method
• Fondant
• Coating for Jujubes
• Gumdrops Containing Potato Starch
• Hard Candies
• Frozen Desserts
• Cream type Products
• Home Frozen Desserts Requiring No Agitation
• Multipurpose Whipped Desserts
• Vanilla Flavoured Whipped Desserts
• Coating Chocolate
• Other Desserts
• Smooth Custards
• Cocoa Butter
• Extracting Cocoa Butter with Carbon Dioxide
• Flavour Enhancer for Cocoa
• Honey
• Honey Product in Wafer Form
• Method for Preserving
• Chewing Gum
• Formulations for Longer Lasting Flavour and Sweetness
• Special Order for Chewing Gum Manufacture
• Flow Sheet for Chewing Gum Manufacture
• Candied Chewing Gum
• Freezing, Comminuting and Heating
• Extruded Sugar Products
• Low Calorie Snack
• High Protein Chocolate Snack
• Expanded Confections for Fillings in Pastries
• Speccial Packaging
• Bonded to ice cream core
• Project Profiles
• Automatic Biscuit Making Plant
• Bread Plant
• Confectionery Industry
• Dairy Farm to Produce Milk
• Dairy Products and Milk Packaging
• Fruit and Vegetables Drying by Freeze Drying Method
• Instant Noodles
• Mineral Water
• Palm Oil
• Pasta Production Plant
• Pickles and Murabas
• Processed Food
• Roller Flour Mill

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