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Descriptio onAdditional ImagesRevie ews (2)Relate Books ed AGRO BA ASED AND PR ROCESSED F FOOD PROD DUCTS Rolle Flour Mills er

Lo ower Product tion Costs Through Automation to Govern the Complete Pro o ocess to Im mproved Wor rking Conditio ons for Staff by Ultimate Produ Control by uct y Screen Room Mill M Quality Assura Q ance Fl lour Silo

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In ntroduction Traditional Pro oducts-Chapa and its Var ati riants Grinding in Ha G ammer Mill Fo ollowed by 2 Reduction Pa assages Ph hulka Po oori Nan South Indian Parotha P Traditional Flo based Con our nfectionery Products Conclusion

Flour Mix for Bakery Products x y Tradition Wheat Products nal P

In ntroduction Traditional Wh heat Products s 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