Food Processing Industry - Fruits, Vegetables and Food Processing Ajjay Kumar Gupta
Food Processing Industry - Fruits, Vegetables and Food Processing (Canned Rice, Rice Cakes, Egg, Rice Flour, Butter and Margarine, Carrot, Potato Cubes, Mango Pulp, Vegetables and Fruits, Biscuits, Potato Flour, Green Chillis, Corn Sugars, Alcohol from Corn, Barley, Oats, Rye, Breakfast Cereals)
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.
See more
https://goo.gl/JjnNDM
https://goo.gl/Tf2BVy
https://goo.gl/wlMv4P
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Fruit Processing Industry in India, Processed Fruits & Vegetables, Small Scale Fruit and Vegetable Processing, Fruit and Vegetable Processing Industry in India, Fruit and Vegetable Processing Equipment, Fruit & Vegetable Processing Industry, Fruit and Vegetable Processing Methods, Process for Manufacture of Mishit Doi, Preparation of Soyapaneer, Preparation of Potato Chips, Biscuit Formulation, Preparation of Biscuits, Preparation of Tamarind Sauce, Processing Steps for Watermelon Nectars, Pretreatment of Green Chilli, Preparation of Instant Mix and Dhokla, Processing of Vegetables, Harvesting of Vegetables, Harvesting of Fruits, Processing of Fruits, Production of Cocoyam Flours, Preparation of Bread From Composite Flour of Wheat, Potato and Cocoyam, Rice Milling Machine, Plant for Making Rice Cakes, Chemical Composition of Fruits, Storage of Basmati Rice, Storage Stability of Instant Vegetable Pulav Mix, Food Dehydration and Concentration, Drying Methods and Equipment, Dehydration of Onions, Mechanical and Thermal Properties of Maize, Roasting of Coffee Beans, Canning of Chili Plums, Process for Guava Squash, Method of Preparation of Squash, Processing and Preservation of Jack Fruit, Instant Chutneys from Pudina, Preparation of Instant Chutneys, Cereal Grains, Processing of Cereal Grains, Conventional Milling, Uses of Wheat Flour and Granules, Rice, Milling, Gluten and Starch of Wheat Flour, Yeast, Baking Powders, Eggs, Baking Step, Soybean Technology, Processing in Mancozeb Residues in Apple, Use of Isabgol (Psyllium Mucilloid) Husk in Atta for Chapati Making, Dehydrated Pineapple, Frying Medium and Packaging for Potato Chips, Preparation of Plum Seasoned Squash, Mille T-Based Food Products for Diabetics, Defatted Mucuna Flour in Biscuits Formulation
Maize Processing Business Plan- Maize and it’s By Products Ajjay Kumar Gupta
Maize Processing Business Plan- Maize and it’s By Products (Maize Starch, Sorbitol, Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Gluten and Maltodextrin). Profitable Business Opportunity.
Maize may be a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits. Maize is widely cultivated throughout the globe, and a greater weight of maize is produced every year than the other grain.
Corn, also called Indian corn or maize, cereal plant of the grass family (Poaceae) and its edible grain. The domesticated crop originated within the Americas and is one among the foremost cosmopolitan of the world’s food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry. Within the colorful variegated strains referred to as corn are traditionally utilized in autumn harvest decorations.
For More Details, Click Here:- https://www.entrepreneurindia.co/project-and-profile-details/Maize%20Starch,%20Sorbitol,%20Liquid%20Glucose,%20Dextrose%20Monohydrate,%20Dextrose%20Anhydrous,%20Gluten%20and%20Maltodextrin-%20Maize%20and%20it%E2%80%99s%20By%20Products%20Manufacturing
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
The complete technology book on dairy & poultry industries with farming a...Ajjay Kumar Gupta
The Complete Technology Book on Dairy & Poultry Industries with Farming and Processing (2nd Revised Edition)
Domesticated animals raised in an agricultural context to provide labour and commodities such as meat, eggs, milk, fur, leather, and wool are generally referred to as livestock. The phrase is sometimes used to refer entirely to animals bred for human consumption, while other times it only refers to farmed ruminants like cattle, sheep, and goats.
For More Details, Click here: https://www.entrepreneurindia.co/book-details/51/the-complete-technology-book-on-dairy-poultry-industries-with-farming-and-processing-2nd-revised-edition-
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com, info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co, www.niir.org
Food Processing Industry - Fruits, Vegetables and Food Processing Ajjay Kumar Gupta
Food Processing Industry - Fruits, Vegetables and Food Processing (Canned Rice, Rice Cakes, Egg, Rice Flour, Butter and Margarine, Carrot, Potato Cubes, Mango Pulp, Vegetables and Fruits, Biscuits, Potato Flour, Green Chillis, Corn Sugars, Alcohol from Corn, Barley, Oats, Rye, Breakfast Cereals)
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.
See more
https://goo.gl/JjnNDM
https://goo.gl/Tf2BVy
https://goo.gl/wlMv4P
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Fruit Processing Industry in India, Processed Fruits & Vegetables, Small Scale Fruit and Vegetable Processing, Fruit and Vegetable Processing Industry in India, Fruit and Vegetable Processing Equipment, Fruit & Vegetable Processing Industry, Fruit and Vegetable Processing Methods, Process for Manufacture of Mishit Doi, Preparation of Soyapaneer, Preparation of Potato Chips, Biscuit Formulation, Preparation of Biscuits, Preparation of Tamarind Sauce, Processing Steps for Watermelon Nectars, Pretreatment of Green Chilli, Preparation of Instant Mix and Dhokla, Processing of Vegetables, Harvesting of Vegetables, Harvesting of Fruits, Processing of Fruits, Production of Cocoyam Flours, Preparation of Bread From Composite Flour of Wheat, Potato and Cocoyam, Rice Milling Machine, Plant for Making Rice Cakes, Chemical Composition of Fruits, Storage of Basmati Rice, Storage Stability of Instant Vegetable Pulav Mix, Food Dehydration and Concentration, Drying Methods and Equipment, Dehydration of Onions, Mechanical and Thermal Properties of Maize, Roasting of Coffee Beans, Canning of Chili Plums, Process for Guava Squash, Method of Preparation of Squash, Processing and Preservation of Jack Fruit, Instant Chutneys from Pudina, Preparation of Instant Chutneys, Cereal Grains, Processing of Cereal Grains, Conventional Milling, Uses of Wheat Flour and Granules, Rice, Milling, Gluten and Starch of Wheat Flour, Yeast, Baking Powders, Eggs, Baking Step, Soybean Technology, Processing in Mancozeb Residues in Apple, Use of Isabgol (Psyllium Mucilloid) Husk in Atta for Chapati Making, Dehydrated Pineapple, Frying Medium and Packaging for Potato Chips, Preparation of Plum Seasoned Squash, Mille T-Based Food Products for Diabetics, Defatted Mucuna Flour in Biscuits Formulation
Maize Processing Business Plan- Maize and it’s By Products Ajjay Kumar Gupta
Maize Processing Business Plan- Maize and it’s By Products (Maize Starch, Sorbitol, Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Gluten and Maltodextrin). Profitable Business Opportunity.
Maize may be a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits. Maize is widely cultivated throughout the globe, and a greater weight of maize is produced every year than the other grain.
Corn, also called Indian corn or maize, cereal plant of the grass family (Poaceae) and its edible grain. The domesticated crop originated within the Americas and is one among the foremost cosmopolitan of the world’s food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry. Within the colorful variegated strains referred to as corn are traditionally utilized in autumn harvest decorations.
For More Details, Click Here:- https://www.entrepreneurindia.co/project-and-profile-details/Maize%20Starch,%20Sorbitol,%20Liquid%20Glucose,%20Dextrose%20Monohydrate,%20Dextrose%20Anhydrous,%20Gluten%20and%20Maltodextrin-%20Maize%20and%20it%E2%80%99s%20By%20Products%20Manufacturing
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
The complete technology book on dairy & poultry industries with farming a...Ajjay Kumar Gupta
The Complete Technology Book on Dairy & Poultry Industries with Farming and Processing (2nd Revised Edition)
Domesticated animals raised in an agricultural context to provide labour and commodities such as meat, eggs, milk, fur, leather, and wool are generally referred to as livestock. The phrase is sometimes used to refer entirely to animals bred for human consumption, while other times it only refers to farmed ruminants like cattle, sheep, and goats.
For More Details, Click here: https://www.entrepreneurindia.co/book-details/51/the-complete-technology-book-on-dairy-poultry-industries-with-farming-and-processing-2nd-revised-edition-
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com, info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co, www.niir.org
Principles of processing and preservationMohit Jindal
Principles of processing and preservation
Status of Indian food industry with emphasis on State of Haryana. Definition of food food technology, food science, food preservation and food engineering basic considerations. Importance of food processing and preservation. Classification of foods on the basis of shelf life, pH, origin; Different types of food spoilage viz. microbiological, bio-chemical, chemical, physical and their effects on food quality. Principles of food preservation.
Preservation by sugar and salt
Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) like jam, jelly and marmalade. Techniques of pickling.
Preservation by Low Temperature
Low temperature required for different foods refrigeration refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage and thawing of frozen food.
Preservation by High Temperature
Pasteurization, Sterilization, Canning: their Definition, Method, advantages and disadvantages.
Moisture Removal
Evaporation, concentration, drying and dehydration, types of dryers, advantages and disadvantages, selection of dryers.
Food Additives including Chemical Preservatives-
Classification, functions and uses in foods
8. Preservation of foods by Radiation Irradiation of foods, Radiation doses for spices, onions, potatoes and meat. Concept of microwave heating effect on food quality
The Complete Book on Organic Farming and Production of Organic Compost (2nd R...Ajjay Kumar Gupta
The Complete Book on Organic Farming and Production of Organic Compost (2nd Revised Edition)
Organic farming is a technique that entails growing plants and raising animals in a natural environment. To preserve soil fertility and ecological balance while minimising contamination and waste, this method employs biological materials while avoiding synthetic substances. To put it another way, organic farming is a form of farming that involves growing and caring for crops without the use of synthetic fertilizers and pesticides.
https://www.entrepreneurindia.co/book-details/188/the-complete-book-on-organic-farming-and-production-of-organic-compost-2nd-revised-edition-
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Production of Wheat Starch and Gluten. Manufacturing Business Plan & Investment Opportunity for Startups.
Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten may be a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This provides dough its characteristic texture and permits breads and cakes to rise because the CO2 released by the yeast is trapped within the gluten superstructure.
For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Lucrative Business & Investment Opportunities to Start Soya Nuggets Manufactu...Ajjay Kumar Gupta
Lucrative Business & Investment Opportunities to Start Soya Nuggets Manufacturing Plant (Rising Market Demand of Soy nuggets)
Soya Nuggets are also known as soya chunks, nutri nuggets, soy chunks, or soy nuggets. Soya chunks are an odourless and tasteless food with a high nutritional value and a high protein content. Everyone's favourite food item, soya nuggets are a wonder bean for adults and teenagers alike. Soya Nuggets are a good source of protein and polyunsaturated fats, as well as being the only legume that contains enough omega-3 fatty acids.
For More Details: https://niir.org/profile-project-reports/profiles/soya-soy-based-food-products-soy-sauce-soy-yogurt-soybean-flour-soybean-oil-soy-milk-soya-extract-soy-protein-soya-nuggets-soya-paneer-tofu/z,,e8,0,a/index.html
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Many developing countries still have a significant quantity of land available that is well adapted to rain-fed crops – about as much as now is being farmed (over 1.7 billion acres). These lands do not include areas inhabited by human beings, forests, or protected areas.
If a country can produce and export biofuels, it will have a stronger economy and more resources to address the needs of the poor.
Africa, with its significant sugar cane/Cassava production potential, is often cited as a region that could profit from experience and technology, although obstacles to realizing it (infrastructure, institutional, etc.) should not be underestimated.
New opportunities in food processing industryManas Orpe
More than 40 % Wastage In India Of Fruits & Vegetables. Solution? Processing! Fresh Fruits Consumption for Individuals has reduced due to time Constraint. They want products to eat & drink “Any Time – Any Where”1
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Production of Frozen Layer Paratha (Fried Dough Food- Flatbread Native to the...Ajjay Kumar Gupta
Production of Frozen Layer Paratha (Fried Dough Food- Flatbread Native to the Indian Subcontinent). A Lucrative Business Opportunity in Food Processing Industry.
A Paratha may be a flatbread that originated within the Indian subcontinent, prevalent throughout areas of India, Layered Paratha is sort of flatbread which originated in North India. This buttery, flaky, crisp multi layered flatbread is completely delicious served together with your favourites curry or Indian dish. Layered Paratha is formed with basic and straightforward ingredients, kitchen cupboard or pantry.
For More Details, Click Here:- https://bit.ly/34ncRoz
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Processing of Milk and Milk Products. Production of Paneer, Butter and Ghee. Investment Opportunities in Dairy Sector
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard.
See more
https://goo.gl/eL8oQ5
https://goo.gl/YAs7Fc
https://goo.gl/hPQCLe
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Milk and Milk Products, Milk Processing & Dairy Products, Milk Processing Plant, Production Process of Dairy Products, Liquid Milk Processing Plant, Dairy Industry, Milk Processing PPT, Milk Processing Procedure, How to Start a Milk Processing Plant? Milk Processing Plant Project Report, Milk Processing Plant Pdf, Setting up Mini Milk Processing Plant, Milk Plant Project Report, How to Set up a Milk Processing Plant, How to Start a Dairy Milk Plant. Dairy Products in India, Milk Processing Unit, Small Milk Processing Plant, Milk for Manufacturing Purposes and Its Production and Processing, Paneer Production, Paneer Manufacture, How is Paneer Prepared? Paneer Making Process in Factory, Paneer Manufacturing Business, How to Start Paneer Manufacturing Business? Preparation of Paneer, Manufacture of Paneer, Paneer Manufacturing Project Report, Paneer Production Cost, Small-Scale Paneer Manufacturing Business, Project Profile on Dairy Products, Commercial Paneer Production, Milk Paneer Manufacturing Project Report, Buttermaking Process, How Butter is Made? Butter Manufacture, Butter Production, Butter Production Flow Chart, Butter Manufacturing Process PPT, Butter Manufacturing Process Flow Chart, Butter Production Process Pdf, Butter Processing Plant, Production of Butter and Dairy Based Products, Butter Production Process, Industrial Production of Butter, Production of Butter, Preparation of Ghee, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, Manufacture of Ghee, Ghee Processing, How to Start a Ghee Manufacturing Unit, Business Opportunity: Ghee Manufacturing,
Dairy Whitener, Milk Powder Manufacturing Business. Production of Skimmed Milk Powder (SMP), Whole Milk Powder (WMP) and Dairy Whitener. Investment Opportunities in Milk Processing Sector
Powdered milk is a dairy product produced from cow milk. Skimmed milk powder is deficient in fat and fat soluble vitamins but the proteins, water-soluble vitamins and minerals are preserved.
See more
https://bit.ly/2p7ozBB
https://bit.ly/35WQBAA
https://bit.ly/2ERTw1t
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Milk_whiteners_Processing, #Whitener_Milk_Powder_Products, #Milk_Processing_&_Dairy_Products, #Whitener_Milk_Powder_Plant, #Production_Process_of_Whitener_Milk_Powder_Products, #Whitener_Milk_Powder_Processing_Plant, #Whitener_Milk_Powder_Industry, #Whitener_Milk_Powder_Processing_PPT, #Whitener_Milk_Powder_Processing_Procedure, #How_to_Start_a_Whitener_Milk_Powder_Processing_Plant? #Whitener_Milk_Powder_Processing_Plant_Project_Report
Dairy Farm, How to start a Dairy Farming Business. Dairy Farming & Milk Production is a huge Potential Business in India
Dairy farming provides an excellent opportunity for self-employment of unemployed youth. It is also an important source of income generation to small/marginal farmers and agricultural labourers. Since agriculture is mostly seasonal, there is a possibility of finding employment throughout the year for many persons through dairy farming. Landless labourers. The white revolution of 70’s had made spectacular land marks in Indian milk production scenario. India is the largest milk producer of the world. The increasing cost of feed ingredients and its seasonal variability can be reduced by undertaking fodder cultivation.
See more at:
http://goo.gl/Yu4L8m
https://goo.gl/cZzMhY
https://goo.gl/W7GNZL
https://goo.gl/yHrVMg
https://goo.gl/EqMGD4
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Dairy Farming Business, How to Start a Dairy Farm Business, Dairy Farming. Dairy Farm ,How to Start a Dairy Farming Business in India, India Farming Business, Cow’s Milk Processing, Modern Dairy Farm, Modern Dairy Farming, Working on a Dairy Farm in India, Dairy Farming Business, Milk Production, Dairy Farming Business Project, How to Start a Dairy Farming Business With Business Plan, to Start a Dairy Farm, Dairy Business, Dairy Farming & Milk Production, Dairy Farm Plan, Dairy Farm Business Plan in India, World Best Dairy Cow Farming in India, How to Start a Small Cattle Farm, Set Up any Type Of Dairy Farming, Dairy Farming Set Up Guide and Tips, How to Start a Successful Dairy Farm, Ideal Cattle Shed, How to Start Your Own Milk Dairy Business, Large Scale Dairy Farm, Dairy Farming and Dairy Products with Cattle Breeding, Small Dairy Farm Business Plan, How to Start a Dairy Farm With Small Investment, Dairy Farming Business Plan, Modern Dairy Farming Business, Dairy Farming Business in India, How to Start Your Dairy With Less Investment in India, Milk Processing Business, Cow Milk Making Business, Business of Cattle Farming, How to Start Dairy Product Manufacturing Business in India, Small Scale Dairy Farming in India, Milk Dairy Farm Business Plan, How to Start Milk Dairy Business, Large Scale Dairy Farm, Commercial Dairy Farming, Mini Dairy Plant, Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, 100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Ideas for Low Budget Business and More Profits, Top Best Small Business Ideas for Women in 2017
13. NECS 2016 Opportunities in agro - food processing Mr.S.BhattacharjeeFICCINorthEast
Presentation made at 3rd Northeast Connectivity Summit,2016 on Opportunities in Agro - food processing by Mr.S.Bhattacharjee, Executive Director, NERAMAC
Manufacturing Plant of Maize Processing Unit (Starch, Glucose, Germs, Fibres,...Ajjay Kumar Gupta
Manufacturing Plant of Maize Processing Unit (Starch, Glucose, Germs, Fibres, Gluten & Steep Water). Emerging Business Opportunities in Agriculture products Industry.
Corn is the most widely produced cereal in the world, and it is used for human consumption, livestock feed, and fuel. Various food technologies are currently being used in various parts of the world to process industrially produced maize flours and corn meals to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products from industrially produced maize flours and corn meals.
For More Details, Click Here: https://www.entrepreneurindia.co/project-and-profile-details/MAIZE%20PROCESSING%20UNIT
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
The Complete Technology Book on Flavoured Ice Cream (2nd Revised Edition)Ajjay Kumar Gupta
The Complete Technology Book on Flavoured Ice Cream (2nd Revised Edition)
(Manufacturing Process, Flavours, Formulations with Machinery Details)
Ice cream is a frozen-food, sweet in flavor and is consumed as a dessert all over the globe. Ice-cream comes in variety of flavors in which fruits, nuts and other ingredients can be added to enhance the nutritional value and organoleptic property of the product. It is stored in the freezing- temperature and contains mild preservatives. Ice Cream is a favourite’s food of millions around the world. Ice Cream is a palatable, nutritious and relatively inexpensive food. Ice Cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients.
For More Details, Click Here:- https://bit.ly/3hJV8wp
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Packaging, Storage and Transportation of Horticultural Produces: Perspective...Dr. Sreekanta Sheel
Dr. Sreekanta Sheel, 2014. Logistics in Packaging, Storage and Transportation of Horticultural Produces: Perspective Bangladesh. A paper presented in the International Conference on “Logistics and Supply Chain Management in Food Industry, 2014” held on 25 January, 2014 at Bangladesh University of Engineering and Technology (BUET), Dhaka, Bangladesh
Principles of processing and preservationMohit Jindal
Principles of processing and preservation
Status of Indian food industry with emphasis on State of Haryana. Definition of food food technology, food science, food preservation and food engineering basic considerations. Importance of food processing and preservation. Classification of foods on the basis of shelf life, pH, origin; Different types of food spoilage viz. microbiological, bio-chemical, chemical, physical and their effects on food quality. Principles of food preservation.
Preservation by sugar and salt
Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) like jam, jelly and marmalade. Techniques of pickling.
Preservation by Low Temperature
Low temperature required for different foods refrigeration refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage and thawing of frozen food.
Preservation by High Temperature
Pasteurization, Sterilization, Canning: their Definition, Method, advantages and disadvantages.
Moisture Removal
Evaporation, concentration, drying and dehydration, types of dryers, advantages and disadvantages, selection of dryers.
Food Additives including Chemical Preservatives-
Classification, functions and uses in foods
8. Preservation of foods by Radiation Irradiation of foods, Radiation doses for spices, onions, potatoes and meat. Concept of microwave heating effect on food quality
The Complete Book on Organic Farming and Production of Organic Compost (2nd R...Ajjay Kumar Gupta
The Complete Book on Organic Farming and Production of Organic Compost (2nd Revised Edition)
Organic farming is a technique that entails growing plants and raising animals in a natural environment. To preserve soil fertility and ecological balance while minimising contamination and waste, this method employs biological materials while avoiding synthetic substances. To put it another way, organic farming is a form of farming that involves growing and caring for crops without the use of synthetic fertilizers and pesticides.
https://www.entrepreneurindia.co/book-details/188/the-complete-book-on-organic-farming-and-production-of-organic-compost-2nd-revised-edition-
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Production of Wheat Starch and Gluten. Manufacturing Business Plan & Investment Opportunity for Startups.
Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten may be a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This provides dough its characteristic texture and permits breads and cakes to rise because the CO2 released by the yeast is trapped within the gluten superstructure.
For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Lucrative Business & Investment Opportunities to Start Soya Nuggets Manufactu...Ajjay Kumar Gupta
Lucrative Business & Investment Opportunities to Start Soya Nuggets Manufacturing Plant (Rising Market Demand of Soy nuggets)
Soya Nuggets are also known as soya chunks, nutri nuggets, soy chunks, or soy nuggets. Soya chunks are an odourless and tasteless food with a high nutritional value and a high protein content. Everyone's favourite food item, soya nuggets are a wonder bean for adults and teenagers alike. Soya Nuggets are a good source of protein and polyunsaturated fats, as well as being the only legume that contains enough omega-3 fatty acids.
For More Details: https://niir.org/profile-project-reports/profiles/soya-soy-based-food-products-soy-sauce-soy-yogurt-soybean-flour-soybean-oil-soy-milk-soya-extract-soy-protein-soya-nuggets-soya-paneer-tofu/z,,e8,0,a/index.html
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Many developing countries still have a significant quantity of land available that is well adapted to rain-fed crops – about as much as now is being farmed (over 1.7 billion acres). These lands do not include areas inhabited by human beings, forests, or protected areas.
If a country can produce and export biofuels, it will have a stronger economy and more resources to address the needs of the poor.
Africa, with its significant sugar cane/Cassava production potential, is often cited as a region that could profit from experience and technology, although obstacles to realizing it (infrastructure, institutional, etc.) should not be underestimated.
New opportunities in food processing industryManas Orpe
More than 40 % Wastage In India Of Fruits & Vegetables. Solution? Processing! Fresh Fruits Consumption for Individuals has reduced due to time Constraint. They want products to eat & drink “Any Time – Any Where”1
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Production of Frozen Layer Paratha (Fried Dough Food- Flatbread Native to the...Ajjay Kumar Gupta
Production of Frozen Layer Paratha (Fried Dough Food- Flatbread Native to the Indian Subcontinent). A Lucrative Business Opportunity in Food Processing Industry.
A Paratha may be a flatbread that originated within the Indian subcontinent, prevalent throughout areas of India, Layered Paratha is sort of flatbread which originated in North India. This buttery, flaky, crisp multi layered flatbread is completely delicious served together with your favourites curry or Indian dish. Layered Paratha is formed with basic and straightforward ingredients, kitchen cupboard or pantry.
For More Details, Click Here:- https://bit.ly/34ncRoz
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Processing of Milk and Milk Products. Production of Paneer, Butter and Ghee. Investment Opportunities in Dairy Sector
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard.
See more
https://goo.gl/eL8oQ5
https://goo.gl/YAs7Fc
https://goo.gl/hPQCLe
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Milk and Milk Products, Milk Processing & Dairy Products, Milk Processing Plant, Production Process of Dairy Products, Liquid Milk Processing Plant, Dairy Industry, Milk Processing PPT, Milk Processing Procedure, How to Start a Milk Processing Plant? Milk Processing Plant Project Report, Milk Processing Plant Pdf, Setting up Mini Milk Processing Plant, Milk Plant Project Report, How to Set up a Milk Processing Plant, How to Start a Dairy Milk Plant. Dairy Products in India, Milk Processing Unit, Small Milk Processing Plant, Milk for Manufacturing Purposes and Its Production and Processing, Paneer Production, Paneer Manufacture, How is Paneer Prepared? Paneer Making Process in Factory, Paneer Manufacturing Business, How to Start Paneer Manufacturing Business? Preparation of Paneer, Manufacture of Paneer, Paneer Manufacturing Project Report, Paneer Production Cost, Small-Scale Paneer Manufacturing Business, Project Profile on Dairy Products, Commercial Paneer Production, Milk Paneer Manufacturing Project Report, Buttermaking Process, How Butter is Made? Butter Manufacture, Butter Production, Butter Production Flow Chart, Butter Manufacturing Process PPT, Butter Manufacturing Process Flow Chart, Butter Production Process Pdf, Butter Processing Plant, Production of Butter and Dairy Based Products, Butter Production Process, Industrial Production of Butter, Production of Butter, Preparation of Ghee, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, Manufacture of Ghee, Ghee Processing, How to Start a Ghee Manufacturing Unit, Business Opportunity: Ghee Manufacturing,
Dairy Whitener, Milk Powder Manufacturing Business. Production of Skimmed Milk Powder (SMP), Whole Milk Powder (WMP) and Dairy Whitener. Investment Opportunities in Milk Processing Sector
Powdered milk is a dairy product produced from cow milk. Skimmed milk powder is deficient in fat and fat soluble vitamins but the proteins, water-soluble vitamins and minerals are preserved.
See more
https://bit.ly/2p7ozBB
https://bit.ly/35WQBAA
https://bit.ly/2ERTw1t
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Milk_whiteners_Processing, #Whitener_Milk_Powder_Products, #Milk_Processing_&_Dairy_Products, #Whitener_Milk_Powder_Plant, #Production_Process_of_Whitener_Milk_Powder_Products, #Whitener_Milk_Powder_Processing_Plant, #Whitener_Milk_Powder_Industry, #Whitener_Milk_Powder_Processing_PPT, #Whitener_Milk_Powder_Processing_Procedure, #How_to_Start_a_Whitener_Milk_Powder_Processing_Plant? #Whitener_Milk_Powder_Processing_Plant_Project_Report
Dairy Farm, How to start a Dairy Farming Business. Dairy Farming & Milk Production is a huge Potential Business in India
Dairy farming provides an excellent opportunity for self-employment of unemployed youth. It is also an important source of income generation to small/marginal farmers and agricultural labourers. Since agriculture is mostly seasonal, there is a possibility of finding employment throughout the year for many persons through dairy farming. Landless labourers. The white revolution of 70’s had made spectacular land marks in Indian milk production scenario. India is the largest milk producer of the world. The increasing cost of feed ingredients and its seasonal variability can be reduced by undertaking fodder cultivation.
See more at:
http://goo.gl/Yu4L8m
https://goo.gl/cZzMhY
https://goo.gl/W7GNZL
https://goo.gl/yHrVMg
https://goo.gl/EqMGD4
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Dairy Farming Business, How to Start a Dairy Farm Business, Dairy Farming. Dairy Farm ,How to Start a Dairy Farming Business in India, India Farming Business, Cow’s Milk Processing, Modern Dairy Farm, Modern Dairy Farming, Working on a Dairy Farm in India, Dairy Farming Business, Milk Production, Dairy Farming Business Project, How to Start a Dairy Farming Business With Business Plan, to Start a Dairy Farm, Dairy Business, Dairy Farming & Milk Production, Dairy Farm Plan, Dairy Farm Business Plan in India, World Best Dairy Cow Farming in India, How to Start a Small Cattle Farm, Set Up any Type Of Dairy Farming, Dairy Farming Set Up Guide and Tips, How to Start a Successful Dairy Farm, Ideal Cattle Shed, How to Start Your Own Milk Dairy Business, Large Scale Dairy Farm, Dairy Farming and Dairy Products with Cattle Breeding, Small Dairy Farm Business Plan, How to Start a Dairy Farm With Small Investment, Dairy Farming Business Plan, Modern Dairy Farming Business, Dairy Farming Business in India, How to Start Your Dairy With Less Investment in India, Milk Processing Business, Cow Milk Making Business, Business of Cattle Farming, How to Start Dairy Product Manufacturing Business in India, Small Scale Dairy Farming in India, Milk Dairy Farm Business Plan, How to Start Milk Dairy Business, Large Scale Dairy Farm, Commercial Dairy Farming, Mini Dairy Plant, Low Cost Small Business Ideas for India, Best Small Business Ideas in India to Start Business, 100% Risk Free Business, Profitable Small Business Ideas with Small Investment, Best Home Based Business Ideas, Best Part Time Business Ideas to Start New Business, Best Ideas for Low Budget Business and More Profits, Top Best Small Business Ideas for Women in 2017
13. NECS 2016 Opportunities in agro - food processing Mr.S.BhattacharjeeFICCINorthEast
Presentation made at 3rd Northeast Connectivity Summit,2016 on Opportunities in Agro - food processing by Mr.S.Bhattacharjee, Executive Director, NERAMAC
Manufacturing Plant of Maize Processing Unit (Starch, Glucose, Germs, Fibres,...Ajjay Kumar Gupta
Manufacturing Plant of Maize Processing Unit (Starch, Glucose, Germs, Fibres, Gluten & Steep Water). Emerging Business Opportunities in Agriculture products Industry.
Corn is the most widely produced cereal in the world, and it is used for human consumption, livestock feed, and fuel. Various food technologies are currently being used in various parts of the world to process industrially produced maize flours and corn meals to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products from industrially produced maize flours and corn meals.
For More Details, Click Here: https://www.entrepreneurindia.co/project-and-profile-details/MAIZE%20PROCESSING%20UNIT
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
The Complete Technology Book on Flavoured Ice Cream (2nd Revised Edition)Ajjay Kumar Gupta
The Complete Technology Book on Flavoured Ice Cream (2nd Revised Edition)
(Manufacturing Process, Flavours, Formulations with Machinery Details)
Ice cream is a frozen-food, sweet in flavor and is consumed as a dessert all over the globe. Ice-cream comes in variety of flavors in which fruits, nuts and other ingredients can be added to enhance the nutritional value and organoleptic property of the product. It is stored in the freezing- temperature and contains mild preservatives. Ice Cream is a favourite’s food of millions around the world. Ice Cream is a palatable, nutritious and relatively inexpensive food. Ice Cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients.
For More Details, Click Here:- https://bit.ly/3hJV8wp
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Packaging, Storage and Transportation of Horticultural Produces: Perspective...Dr. Sreekanta Sheel
Dr. Sreekanta Sheel, 2014. Logistics in Packaging, Storage and Transportation of Horticultural Produces: Perspective Bangladesh. A paper presented in the International Conference on “Logistics and Supply Chain Management in Food Industry, 2014” held on 25 January, 2014 at Bangladesh University of Engineering and Technology (BUET), Dhaka, Bangladesh
Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.
With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxideSthitaprajna Moharana
Chlorine dioxide (ClO2) gas is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was tested in this study. Carrots were sorted, their ends removed, hand peeled, cut, washed, spin dried and separated in 2 portions, one to be treated with ClO2 gas and the other to remain untreated for comparisons. MP carrots were decontaminated in a cabinet at 91% relative humidity and 28 °C for up to 6 min, including 30 s of ClO2 injection to the cabinet, then stored under equilibrium modified atmosphere (4.5% O2, 8.9% CO2, 86.6% N2) at 7 °C for shelf-life studies. ClO2 concentration in the cabinet rose to 1.33 mg/l after 30 s of treatment, and then fell to nil before 6 min. The shelf-life study included: O2 and CO2 headspace concentrations, microbiological quality (mesophilic aerobic bacteria, psychrotrophs, lactic acid bacteria, and
yeasts), sensory quality (odour, flavour, texture, overall visual quality, and white blushing), and pH. ClO2 did not affect respiration rate of MP carrots significantly (α≤0.05), and lowered the pH significantly (α≤0.05). The applied packaging configuration kept O2 headspace concentrations in treated samples in equilibrium and prevented CO2 accumulation. After ClO2 treatment, the decontamination levels (log CFU/g) achieved were 1.88, 1.71, 2.60, and 0.66 for mesophilic aerobic bacteria, psychrotrophs, and yeasts respectively. The initial sensory quality of MP carrots was not impaired significantly (α≤0.05). A lag phase of at least 2 days was observed for mesophilic aerobic bacteria, psychrotrophs, and lactic acid bacteria in treated samples, while mesophilic aerobic bacteria and psychrotrophs increased parallelly. Odour was the only important attribute in sensory deterioration, but it reached an unacceptable score when samples were already rejected from the microbiological point of view. The shelf-life extension was limited to one day due to the restricted effect of the ClO2 treatment on yeast counts. Nevertheless, ClO2 seems to be a promising alternative to prolong the shelf-life of grated carrots.
Filtration unit in water treatment plantAamir Patni
This document explains deeply about the filtration unit of the water treatment plant. Here we have tried our best to give brief about the types, working, construction and comparison of different filters used in water treatment plant. Hope this will help you.
This document explains about food preservation techniques like pulping, drying, dehydrating and its advantages in preserving food and controlling microorganisms
Feeding 1.4 billion humans & 550 million animals…with majority of common feed ingredients, consumed by both thereby creating competition
Both are underfed in the absence of required calories, protein, fat, minerals etc, mainly animals are underperforming with less productivity in the form of meat, milk, eggs etc.
Means …due to undernutrition/ malnutrition, extra load on medical bills, with poor productivity, immunity etc.
Limited sources (of grains, legumes etc) with no post-harvest technology, value-addition or fodder processing industry.
Mixed crop-livestock systems: Indispensable means to achieving global food an...ILRI
Presented by Jimmy Smith at the ADSA (American Dairy Science Association)-ASAS (American Society of Animal Science)-CSAS (Canadian Society of Animal Science) Joint Annual Meeting on Linking Animal Science and Animal Agriculture: Meeting the global demands of 2050, Kansas City, Missouri, 20–24 July 2014
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
Food system resilience in economic/food price crisis in Uganda, by Stephen Bi...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 3.2: Enhancing food system resilience in areas affected by climate change and other crisis"
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
How to Start Dairy Farming and Manufacture of Milk Products ( Butter, Cheese,...Ajjay Kumar Gupta
Dietary habits of people have changed over the last few decades. Growing consciousness for protein rich food has given an impetus to both the dairy industry and poultry farming. Today, the dairy industry is a large organized sector with both private and government participation whereas poultry farming has indicated a rapid growth of 20% in the past few decades as well. Poultry is one of the fastest growing segments of the agricultural sector in India today.
Tags
How to Start Dairy Farming and Manufacture of Milk Products, Book on Dairy and Poultry Industries, Book on Dairy Farming and Processing, feed manufacturing process, Broiler Feeds, Modern Breeds of Broiler Chicken, Breeding and Fertility, Milking Parlours and Cowsheds, Manufacture of Butter and Cheese, Milk Production and per capita availability of Milk in India, Per capita availability of Milk by States, Are you ready for Dairy Farming Business?, Uses of Milk, Buffalo breeds in India, Bulls, Cows and How to Breed Cattle, Business consultancy, Cattle Breeding and Dairy Farm to Produce Milk, Dairy Business, dairy farm management, Dairy Farming a lucrative business in India, dairy farming business plan, dairy farming business plan pdf, Dairy Farming in India, Dairy Industry, Dairy Equipment, Milk Processing, Dairy Production, Dairy production and products: Milk composition, Do you think Dairy Farming Profitable?, nurturing, breeding of cows, fully automated international standards dairy plant, fully automatic milking machines, Fully-Automated Dairy Farm in India, Getting Started in Small-Scale Dairy Farming, Green milk, Hand milking process, how to start a cattle breeding business?, How to Start a Cattle Farming Business?, How to start a successful Dairy business, how to start breeding cattle, How to Start Dairy Cow Farming Business?, How to Start Dairy Farm in India?, how to start dairy farming business, India Dairy Farming, India Dairy Products Industry Outlook, Indian cattle breeds, Indian cow breeds pdf, Indian dairy industry statistics, Indian dairy market, Is the dairy business (cow milk farm) profitable?, market size of dairy industry in India, medium-scale dairy farms, milk dairy farm business plan, Milking Procedures, modern dairy farm, Profitability and Efficiency of Dairy Farm, profitable small and cottage scale industries, Rotary Parlors milking, Running a Small Scale Dairy, Setting up and opening your Dairy Business, Setting up of Cattle Breeding and Dairy Farming plant, small dairy farm business plan, Small scale Commercial Milk Dairy, Small-Scale Dairy: The Complete Guide to Milk Production, Start your own dairy business, The composition of Cow's Milk, what is a dairy farm, profitability of a cow dairy farm, Why Dairy Farming in India?, Milk Pasteurization, Manufacture of Ice Cream, Butter manufacturing, Poultry Production
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Model Food Chain
Agricultural Production
Processing and Manufacturing
Transport & Distribution
Food Service and Household Food Street Food Vending
Catering establishment Preparations Operations
Consumption
2
3. Advantage India for food processing
Abundant and large variety of farm produce due to diversified
(26 types of ) climatic conditions
Largest Livestock Population
3rd largest food producer in world
Largest producer of pulses
Leading producer consumer of milk and milk based products in world.
5th in poultry production.
Ranks Second in production of wheat, rice & groundnut and fourth in
coarse grains
Second largest producer of fruits & vegetables.
Abundant skilled & unskilled work force at cheaper cost
Leading Producer of coconut, cashewnut, ginger, turmeric & black pepper.
4. India confronts a situation in which the surplus
and the starvation exist together. Uneven
distribution, wastage and spoilage of food mainly
contribute to such an anomaly.
Prof. M. S. Swaminathan, Chairman, National
Commission on Farmers (India) “Having
mountains of grains on one side and hungry
millions on the other, by 2020, the demographic
divide, economic divide and the nutritional divide
will widen unless we address them with our
existing technologies.”
5. Lack of proper Post-harvest infrastructure & adequate supply chain
result in losses of harvested farm produce worth approx. Rs. 30000
crores annually in the country.
To improve farmer’s economy & save nation’s wealth, need of the hour
is to build sustainable supply chains to link the farmer to the
processing & marketing centres and also to develop integrated post-
harvest technology & infrastructure.
6. FOOD PROCESSING INDUSTRY & SOCIOECONOMIC
DEVELOPMENT
Labour intensive (Employs 18 – 20% labour force) ,
offer major employment opportunity
High Priority Area ( Thrust Area)
Optimal utilization of agro resources
Highly decentralized small & Cottage scale industries Dominate,
Predominance of primary processing units
Enhancement of farmer’s economy, improvement in quality of life of
rural
Contributes to food security and price stabilization
7. Constraints for food industrial
growth Raw material availability (price, suitability, consistency )
Higher logistics cost
Large number of marginal farm holding
Huge gap between farmgate price & price to consumer (80%)
Varietal suitability for processing & price / yield factor.
8. MOFPI Vision 2015 document
(2005) targets
Increase level of processing of perishables
from 6 to 20% (3 times)
Increase value addition from 20% to 35%
Increase India’s share in global food market
from 1.5% to 3% by 2015
9. 1.1 billion population base with 1.6% annual population
growth, who spend over 50% income on food
350 million urban middle class with its growing purchasing
power
Changing food habits (preference to convenience, processed
food)
Growing need for convenience foods due to urbanization
Favourable market drivers for
packaged processed foods
10. •Increasing proportion of urban working
women, growing organized retails.
•Shift on house hold expenditure on Cereals,
Pulses, edible oils, salt, sugar, spices declined.
Milk & milk products, meat, egg & fish, fruits,
vegetables & beverages increased
•Increased food safety and hygience
consciousness. Growing health & wellness
consciousness.
•Paradigm shift of joint families to nuclear
families .
•Emergence of wide range of innovative, safe
and reliable quality branded foods.
11. Product modification matching to
Consumer demands
Products having lesser synthetic ingredients, preferably
no additives
Foods & ingredients healthier for him
Local flavour & taste at modest price
Existing product modified to address lifestyle disorders
like obesity, hypertension, diabetes, heart ailments, etc
(Health & wellness based products)
Lowsugar, low fat, reduced calorie, low sodium foods
Probiotic enriched diary products & baby foods
Products having much needed essential nutrients
Nutritient & nutraceutical enriched food products
12. Examples Fruit juices/ beverages (Tropicana / Real), Sport
drink (Gatorado), Hifibre biscuits, Flaxseed biscuit (Benne
Vita)
Multigrain biscuits, Low sugar / sugarfree products
(confectionary, beverages, ice-cream)
Nutrichoice Diabetic Friendly Essentrals
XXX Energy drink Cereal bar (Horlick, Nutirbar) Mother
Horlicks, Junior Horlicks, Complan Memory, Amaze Brain
Foods
Ingredients used- Omega-3, Vitamin B1 & B 12,
antioxidants, protein ingredients, vital minerals and
phytochemicals such as Ginko bilola, brahmi extracts,
carotenoids, fibres, probiotics.
13. Causes of food
deterioration
decomposition by microorganisms (bacteria,
yeast and moulds)
self-decomposition of the food (by enzymatic
biochemical reactions and chemical reactions
like oxidation)
damage by insects, pests, rodents and other
animals, mechanical causes, etc.
14. METHODS OF FOOD PRESERVATION
Reduction of water activity a)Drying and Dehydration
b)Preservation by adding sugar c) Preservation by salt
High temperature processing
Low temperature preservation (refrigerated/cold
storage)
Freezing preservation
Preservation by using chemical preservatives
Adjustment of pH/ Acidity
Oxygen removal
Preservation by hurdle technique
Radiation preservation
Packaging
15. PROCESSED FOOD PRODUCTS/ TECHNOLOGIES
CEREALS :
PRIMARY PROCESSING OF FOOD GRAINS (CLEANING, GRADING,
DESTONING, POLISHING, PACKAGING),
DRY MAIZE MILLING (GRITS, GERMS)
WET MAIZE MILLING (STARCH & ITS DERIVATIVES)
GRAIN FLOURS (WHEAT, JOWAR, BAJARA)
MINI RICE MILL
SHELF STABLE OPTIMALLY MILLED BROWN RICE
PARBOILED RICE, QUICK COOKING RICE, CURING OF NEW PADDY
17. WHEAT MILLING / BAKERY PRODUCTS
Biscuit formulations: Salt/Sweet, Nutro, Cocoa, High Protein, Whole
wheat flour, Cardamom flavour, Onion flavour, High fiber, Wheat
germ, Sunflower grits, Low sodium, Therapeutic, Sugar free
Bread: production ( Several varieties - Brown, Plain, Sweet, Milk, Whole
Wheat, Fruit, High fiber, Ragi, Bajra, Sugar free ).
Buns : Plain, Sweet, Fruit, High Protein
Honey based Bakery Products : Biscuit, Bread, Bun, Cake
18. Bar cake, Sugar free cup cake, Eggless cake, Sugar free layer cake
Whole wheat flour, Paustik atta , fortified atta
Composite vermicelli based on millet flour
Composite Ragi rusk, Sugar free rusk, High Protein rusk, Cake rusk,
Sugar free cake rusk
High protein Upma Mix
South Indian Parotta
High protein ready to eat burfi
Shelf stable Chapati
19. PULSES
MINI DAL MILL
IMPROVED DAL MILL
VERSATILE DAL MILL
MODERN DAL MILL
GOTA SEPARATOR
PROCESSED BESAN FOR SEV / BOONDI
PAPAD (PULSES / RAGI)
LEGUME BASED READY-TO-FRY SNACKS
QUICK COOKING, GERMINATED AND DEHYDRATED PULSES
DETOXIFICATION OF KESARI DAL
20. OILSEEDS / PROTEIN BASED :
OIL (EXPELLING/ GHANI/SOLVENT EXTRATION) & DEOILED
CAKE,
DEHULLING OF SUNFLOWER / SESAME
HEAT RESISTANT WHITE SESAME SEEDS
NUTRI OIL BLENDS
LOW FAT HIGH PROTEIN SNACK FOODS
AFLATOXIN DECONTAMINATION OF OILS
22. CEREALS, PULSES, OILSEEDS
ENERGY FOOD
INFANT FOODS (HIGH PROTEIN, OPTIMISED 12% PROTEIN, LACTOSE FREE
LOW COST MALTED WEANING FOOD
INSTANT READY MIXES (GULAMJAMUN, UPMA, HIGH PROTEIN UPMA, IDLI,
VADA, DOSA, CAKE, EGGLESS CAKE, CHAKLI, JILEBI, MADDUR VADA,
PAKODA, PAYASAM, DOUGHNUT, MUSHROOM SOUP, MULTIGRAIN SWEET,
PUJABI HALWA, BOMBAY HALWA, SOYA BASED SAMBAR, FERMENTED
AND DEHYDRATED READYMIX FOR IDLI AND DOSA
23. •IDLI, DOSA, CHAPATI, VADA (MACHINE MADE)
•FRIED TRADITIONAL SNACK FOODS (SWEET,
SAVOURY)
•INSTANT TRADITIONAL FOODS (RASAM, SAMBAR,
PONGAL, PULIOGURE, EMLI POHA,
•PUFFED CEREALS/PULSES (FLUIDISED ROASTER)
•EXTRUDED SNACKS (READY TO EAT, READY TO
COOK, READY TO FRY, LOW FAT / LOW CALORIE)
• RTE LOW FAT SNACK LIKE CHAKLI
• LOW FAT EXPANDED SNACKS
• CEREAL BAR
• CHIKI : PLAIN, FORTIFIED
• FOOD FOR DIABITIC
24. FRUITS AND VEGETABLES PROCESSING
• India Second largest producer of fruits &
vegetables in the world with low levels of
current yields
• Mostly consumed fresh
• Less than 2% is processed with appropriate
raw material availability as constraint
• Farmer, the base of economy, gets much lower
returns due to too many intermediataries
between farmer and consumer
•Need to Establish farmer<-> processor
linkages
25. Fruit & Vegetable Processing in
India
Fresh consumption 96% Processed – 4%
Processing, Cottage scale -70% medium & large
scales -30%.
26. TECHNOLOGY FOR FRESH FRUITS AND VEGETABLES
• Pre and Post Harvest Technology Protocols for Export of Fruits by
Sea
Mango – Alphonso, Banganapalli, Kesar, Neelum
Banana – Dwarf Cavendish
Pomegranate – Ganesh Variety
• Mango Ripening – Accelerated Process
• Minimally Processed Vegetables
• Antifungal Paste for Banana
• Wax Emulsion – Formulation and Use
27. MINIMALLY PROCESSED VEGETABLES UNDER MAP
Ash gourd Coriander leaves Mint leaves
Beet root Curry leaves Okra
Beans Cucumber Onion
Bitter gourd Drumsticks Plantain
Carrot Field Beans Ridge gourd
Cabbage Fenugreek leaves Snake gourd
Cauliflower Green peas Spinach leaves
Cluster beans Green chillies Tomato
Coccinia Knol-khol Turnip
28. FRESH VEGETABLES
Sorting, Washing
Preparation (Removal of inedible portions)
Cutting (Manually or using a cutting machine)
Treatments (Minimal treatments with safe chemicals)
Surface drying (Preferably in a mechanical drier near ambient temperature)
Weighing, filling into pouches and sealing
Filling the pouches into secondary package
Cold storage
MINIMALLY PROCESSED VEGETABLES
FLOW DIAGRAM FOR THE PRODUCTION OF
MINIMALLY PROCESSED VEGETABLES
29. FRUITS
POST- HARVEST PROTOCOL (MANGO, BANANA, POMEGRNATE)
FRUIT PULPS/JUICES AND CONCENTRATES (CHEMICALLY
PRESERVED, BOTTLED, CANNED, ASEPTICALLY BULK PACKED,
FROZEN)
RTS FRUIT BEVERAGES (BOTTLES, TETRAPACK) : MANGO, PINEAPPLE, GUAVA, LITCHE,
CARROT, SUGARCANE, GINGER TEA, HONEY BASED, NUTRI BEVERAGE / MIX FRUIT
AND VEGETABLE, JUICE BASED
CLARIFIED FRUIT JUICES
SQUASHES, SYRUPS, CORDIALS, NECTARS, CRUSHES
FRUIT CEREAL FLAKES
FRUIT JUICE POWDERS (MANGO, BANANA, ORANGE, LIME, AMLA, TOMATO)
DEHYDRATED PRODUCTS (SUN DRIED, OVEN DRIED, VACUUM
DRIED, ACCELERATED FREEZE DRIED, OSMO-DEHYDRATED) – RAW MANGO , GRAPES ,
AMLA, BER, JACK FRUIT, WHOLE LIME, CITRUS PEELS, ONION POTATO, GREEN
CHILLIES, DRUM STICK, BITTER GOURD, CAULIFLOWER, CABBAGE, CARROT, BEANS
31. VEGETABLES:
INSTANT PICKELS, STRAINED BABY FOOD,
DEHYDRATED VEGETABLE (SLICES, FLAKES,
CUBES, POWDER)
CANNED/ BOTTLED VEGETABLES (IN BRINE,
CURRIES)
GRAVY PASTES FOR INDIAN CUISINES
SOUP POWDERS
CARROT JUICE BEVERAGES
MINIMALLY PROCESSD VEGETABLES PACKED UNDER MAP.
READY TO EAT FOODS (MEALS) IN RETORT
POUCHES
MUSHROOM CULTIVATION AND PROCESSING
TOMATO PRODUCTS (PUREE, PASTE, KETCHUP, CHUTNEY, )
POTATO PRODUCTS (CHIPS, POWDER, FRIED WAFERS)
32. FRESH JUICE
Heating to 900c
pH adjustment
Filling into clean, sterilized hot bottles
Crown corking
Pasteurization at 850 C for 25 to 30 minutes
Air cooling, packing & storage
BOTTLED FRUIT JUICES
Sterilized crown corks
FLOW DIAGRAM FOR THE PRODUCTION OF FRUIT JUICES
33. FRUIT JUICE
Homogenization
Heating to 87 C, filling into
sterilized hot bottles (200 ml)
Crown corking
Mixing with sugar syrup, citric acid, essence &
colour
Filling into 750 ml
bottles
R. O. Sealing
SQUASHES, SYRUP &
CORDIALS
Pasteurization at 85 C for 25-30
min
RTS BEVERAGES
Cooling
Mixing with sugar syrup, citric acid, essence
colour and preservative
FLOW DIAGRAM FOR THE PRODUCTION OF
RTS BEVERAGE, SQUASHES, SYRUPS AND CORDIALS
34. READY –TO-SERVE BANANA BEVERAGE
CLARIFIED BANANA JUICE/ JUICE CONCENTRAE
SUGAR SYRUP ADDITION
COLOUR + FLAVOUR ADDITION
MIXING / BLENDING
HOMOGENIZATION
FILLING IN CLEAN BOTTLES AND CAPPING
PROCESSING IN BOILING WATER
COOLING AND STORAGE
CAPACITY OF SUGGESTED UNIT : 5000 BOTTLES(200ML) /DAY
TOTAL PROJECT COST : Rs. 25 LAKHS
35. LIQUID FRUITS (CLARIFIED FRUIT JUICE)
Substitute fro synthetic soft drinks.
Pulpy fruits like Banana, Guava etc. can be processed
Banana
Washing & Peeling
Cutting & Pulping
Heating
Partial cooling
Enzyme treatment
Filtering
Hot filling into bottles
Pasteurization
* Optional – Concentration to 70oBrix
CAPACITY OF SUGGESTED UNIT : 300 KG/DAY
TOTAL PROJECT COST : Rs.15.75 LAKHS
36. ASEPTICALLY PACKED BANANA PULP
RIPENING BANANA FRUIT
RIPE AND SOUND BANANA
WASHING & PEELING
PULPING
HOMOGENIZATION
DESEEDING
DEAERATION
PASTEURIZATION
COOLING
ASEPTIC FILLING
STORAGE
CAPACITY OF SUGGESTED UNIT : 3 MT BANANA / HOUR
TOTAL PROJECT COST : Rs.1011 LAKHS
37. FROZEN BANANA PULP / CLARIFIED JUICE / CONCENTRATE
RIPE BANANA FRUITS
WASHING & PEELING
PULP / JUICE EXTRACTION
STANDARDIZATION AND HEATING (PASTEURIZATION)
FILLING IN PE BAGS IN VERTICAL POCKETS
MULTI-PLATE CONTACT FREEZING AT -32o C
FROZEN STORE (-28o C)
CONTAINER PACKAGING
TRANSPORTATION IN REFRIGERATED CONTAINER
DISTRIBUTION IN COLD CHAIN
CAPACITY OF SUGGESTED UNIT : 30 MT BANANA / DAY
TOTAL PROJECT COST : Rs.633 LAKHS
38. INDIVIDUALLY QUICK FROZEN OF IQF BANANA
SLICES
RIPE BANANA
WASHING & PEELING
SLICING
IQF FREEZING AT -32o C
FROZEN STORAGE
CONTAINER PACKING
TRANSPORTATION IN REFRIGERATED CONTAINER
39. FRESH FRUIT /VEGETABLE
Sorting & Washing (manual / mechanical)
Preparation(manual or mechanical)
Blanching
(for vegetables)
Treatments
Dehydration
Packing
DEHYDRATED PRODUCT
Dehydration of Fruits & Vegetables
40. SPRAY-DRIED / DRUM –DRIED / VACUUM SHELF –
DRIED BANNANA POWDERBANANA PULP
MIXING WITH FUNCTIONAL ADDITIVES
HOMOGENIZATION
SPRAY DRYING / DRUM DRYING / VACUUM SHELF DRYING
SIZE REDUCTION AND SCREENING
DEHYDRATED BANANA POWDER
PACKAGING AND STORAGE
CAPACITY OF SUGGESTED UNIT : 1 MT PRODUCT /DAY
TOTAL PROJECT COST : Rs.389 LAKHS
41. FRUIT BARS
Nutritious and ready to eat product with good shelf life
Marketed as confectionery items
Banana
Washing & Peeling
Cutting & Pulping
Mixing with other ingredients
Heating pulp
Partial cooling and addition of preservative
Spreading in trays
Drying & Cutting
Packing & storage
CAPACITY OF SUGGESTED UNIT : 250 KG/DAY
TOTAL PROJECT COST : Rs.25 LAKHS
47. FOOD BIOTECHNOLOGY EMERGING AREAS
• Production of Natural colourants from plant sources
• Spirulina production for health foods & pharmaceuticals.
• Production of Phycocyanin from Spirulina Spp.
• Production of Xanthan gum
• Clarification of fruit juices through microbial enzymes
• Low lactose infant food
• Detection kits- Pesticides, Aflatoxins
• Biogas generation using fruit and vegetable wastes
• Biosensors- Glucose, Sucrose, Lactic acid, Pesticides, Tea
• Alcohol (banana, cashew apple, mahua, grapes, tapioca )
• Enzymes – pectinase,amylase,amyloglucosidase,phytase
• Vinegar generation
• Production of Fructooligosacharides (syrup & powder)
• Cultivation Botryococcus Braunii, Dunaliella (β carotene rich algae)
48. FOOD MACHINENARY DESIGNS
Indigenous machinery for traditional foods : Idli, Dosa, Vada,
Chapati, Papad, Jilebi
Forming and frying machine for foods
Roaster : vibro fluidised bed, hot air
Combined IR and hot air heating system for food processing
49. Devise for pneumatic dough extrusion & cutting of dough into Geometric shape
Leaf cup and plate making machine
Laddu molding machine (Besan, Rawa & Similar )
Sheeting and cutting device for chikki and similar products
Hand operated lemon cutting device
Dry maize milling plant
Infrared heating of Cashew kernels for testa removal
Hot air popping machine
Sugarcane deskinng machine
Shitting and cutting device for chikki and similar products
Sugarcane juice extractor
50. CONTINUOUS CHAPATI MAKING MACHINE - DESIGN
FROM CFTRI
• Chapati or Roti is a popular traditional food in the Indian diet.
• The developed machine which can cater to the large requirement
of chapatis in a short span of time.
51. Capacity : 600 - 800 Chapathi’s/hr
LPG Consumption : 3Kg/Hr
Power : 7.5 HP
Size of Chapati : 160mmdia/1.5 thickness
Machine dimension : 6Mx1Mx2M
52. AUTOMATIC IDLI MAKING MACHINE - DESIGN FROM
CFTRI
• CFTRI, Mysore has developed an
automatic continuous idli making machine
with a capacity to produce 1200 idlis per
our. The machine is the first of its kind. It
can continuously produce ready to eat /
serve idlis, untouched by hand
53. CONTINUOUS DOSA MAKING MACHINE - DESIGN
FROM CFTRI
All operations in the Dosa making -
from batter dispersion, depositing and
spreading on the hot plate to toasting /
roasting & oil application are
organized in a systematic way. At the
end of the pre-determined residence
time, the hot Dosas are rolled and
discharged.
Capacity : 400 Dosas per hour
54.
55. INTEGRATED
HOT AIR
ROASTING
MACHINE
Combustion chamber
LPG Flue + Fresh air
Food
Material
Outlet
Food
Material
Inlet
Hot air
recirculation 70%
Fresh air
30%
LPG
Cylinders
Wheat, soji,
greengram and jowar
as well as Snack foods
( vermicelli, corn
flakes and fryams)
roasted with
satisfactory results.
58. COMBINED INFRARED AND HOT AIR HEATING SYSTEM
Product/Process:
Machine for dehydration of fruits
And vegetables.
The conventional drying systems are either batch type or energy
intensive systems. The combined infrared and hot air heating system
utilizes the synergistic effect of electromagnetic radiation and hot air
for the dehydration of vegetables. The conveyorized system could be
used for continuous operation. The versatile system could be used for
the other thermal processes such as blanching and roasting with
suitable minor modifications in the system. The prototype has a
capacity of 15 kg/h of raw vegetables.
Approximate price per machine: Rs. 15 lakh (400 kg/h of raw material)
Process/Technology:
59. Product/Process:
Machine for cutting of lemons
in to four pieces.
Process/Technology:
Washed lemons are transferred into the tray of the lemon cutting machine. The
lemons flow into the pockets of the centralizing disc due to the gradient of the inlet
chute. The centralizing disc carry/move the lemon against the cutter. The whole
lemon is cut into four pieces when the centralizing disc carrying the whole lemon
moves against the cutter. The lemons cut to four pieces are dropped on to the outlet
chute, when the centralizing disc moves away from the cutter. The outlet chute will
discharge the cut lemon into the tray/vessel. A geared motor drives the centralizing
disc.
Approximate price per machine: Rs 25,000/-
CIRCULAR LEMON CUTTING MACHINE
60. Other process control tools
Pest control programme is one of the important activities in the entire
production and process as pests pose a threat to the entire system, right
from incoming raw material to storage of finished goods.
Installation of fire-control and alarm systems & periodic inspection and
maintenance thereof.
Aircurtains maintain the constant interior temp of cold room chambers /
icecream chambers These high-velocity airflow air curtain block entry of hot
air, insects, dust, dirt, fumes by creating invisible curtain of high pressure air
when the doors are open.
Metal detection and seperation systems
CIP (Clean-in Process) systems
61. ORGANIC FOODS
Organic foods (Product of farming system avoids
use of man made fertilizer, pesticides, growth
promotor) it relies. After 3 yrs such treatment, first
produce is ‘Organic’.
‘Organic’ product – Min 95% organic agri
ingredients. e.g. Corn flake
Made with organic ingredients –Min. 70% Organic
agri. Ingredients e.g. ketchup, grape wine
62. Selection criteria for food
packaging system :
Packing requirements of food product
Barrier, strength and product
compatibility properties of packaging
system
Intended shelf-life
Cost
64. Retailer’s margin 15% in India against 2% in US
Wholesaler’s margin 15% in India against 4% in US
10% processed F&V consumed by 70% of population (rural/small
towns); 60% by 4 metropolitan cities and
30% in state capitals and other big cities.
Good scope for processing units both for local markets and export
65. Marketing Pattern of
Processed Fruit &
Vegetable Products in
India
Sector Market Share
(Value based)
Institutional 40%
House holds &
housewives 40%
Export 20%
67. FOOD SAFETY is an important issue
globally. Food manufacture needs to
assure safe & quality food at
affordable & competitive price to the
consumer. Food safety & quality
encompasses the entire food chain
starting from farm products on to
processing transportation &
distribution, till consumption.
68. 68
FOOD STANDARDS
A. Safety Standards B. Quality Standards
A - Gives protection to health of consumers
Minimum quality requirements as laid down under
“Prevention of Food Adulteration Act, 1954 and Rules
thereof, 1955”.- This will be replaced by Food Safety &
Standards Act shortly.
* Mandatory
B - To improve the quality at the manufactures level
and encourage the food industry BIS, Agmark, FPO
etc.,
* Voluntary
69. Nutrition Information Panel
Total calories
Calories from fat
Total fat
Saturated fat
Transfat
Cholesterol
Sodium
Potassium
Nutrition Facts:
Mandatory components (underlined) and
voluntary components – to be declared in the
following order:
Conti…
69
70. Carbohydrates
Dietary fibre
Sugars
Protein
Vitamin A
Percent of Vitamin A as Beta-carotene
Vitamin C
Calcium
Iron
Other vitamins and minerals
70
Contd…
71. Govt. Support through various
promotional agencies.
- Capital Investment subsidy
- R&D Support
- Quality Control Support
- Market development assistant
- Export incentives
- Establishment of Food Parks, Food Clusters,
Agri Export Zone
- Cold Chain Incentive Schemes
- Storage infrastructure
72. TECHNOLOGY TRANSFER FROM CFTRI
Identification of the CFTRI technology by the entrepreneurs
Payment of premium to CFTRI by the entrepreneurs
(remittance by DD favouring Director, CFTRI, Mysore.
Signing of License Agreement
Technical dossier to the Licensee
Demonstration of process know-how, at CFTRI, Mysore
Participation of two authorized representatives in the
demonstration-cum- training
One to one discussion with the concerned faculty and
quality control procedure
73. USER ORIENTED SERVICES OF CFTRI
Analytical and Quality Control for Food Industries
Industrial Consultancy to Industries
Contract Research for Product Development and Trouble-
Shooting in Food Processing Sectors
Sensory Assessment and Consumer Acceptance Studies
Packaging Materials Testing & Food Packaging Assistance
Need Based Bibliography in Food Science and Technology
D P R for Establishing Food Industry/Food clustres
HRD & Training
74. Analytical Capabilities
Physico-chemical and microbiological analysis of
processed and primary foods as per FPO,PFA, BIS,
AGMARK, FDA-USA and Codex specification/ guidelines
Nutrition facts (FDA, Codex, EEU, ICMR/DGHS)
Additives (Preservatives,colours, sweetners, antioxidants)
Food Contaminants (Toxic metals, Pesticide residues,
Mycotoxins)
Vitamins and Minerals
Sensory Analysis (quantitative descriptive analysis,
product positioning) odour porfile, texture profile)
Microbiological analysis
Packaging materials(incl. migration tests for food grade
nature)
Shelf-life studies