FOOD PROCESSING INDUSTRIES

TECHNOLOGY OF

FOOD PROCESSING INDUSTRIES

TECHNOLOGY OF

Written By :

EIRI Consultants and Engineers

4449, Nai Sarak, Main Road, Delhi-110 006 (India) Ph. : 91-11-23918117, 23916431, 45120361, 45626431 Fax : 91-11-23916431, 23918117 E-Mail : eiribooks@yahoo.com eiriprojects@gmail.com Website : www.eiriindia.org www.eiri.in eiribooksandprojectreports.com
Sole Distributor : EIRI PROJECT CONSULTANTS & PUBLISHERS 4/54, Roop Nagar, Delhi-110007

Printed and Published by :

4449, Nai Sarak, Main Road, Delhi-110 006 (India) Ph. : 91-11-23918117, 23916431, 45120361, 45626431 Fax : 91-11-23916431, 23918117 E-Mail : eiribooks@yahoo.com eiriprojects@gmail.com Website : www.eiriindia.org www.eiri.in eiribooksandprojectreports.com

Distributed by :

EIRI PROJECT CONSULTANTS & PUBLISHERS

4/54, Roop Nagar, Delhi-110007

Copy Reserved by Sudhir Gupta, Delhi

ISBN : 978-93-80772-01-1
Printed in New Delhi (India)

The book is sold subject to the condition that it shall not, by way or trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher's prior written consent, in any form of binding or cover other than in which it is published/compiled and without a similar consent including this condition being imposed on the subsequent purchaser and without limiting the rights under copy rights reserved above, no part of this publication may be reproduced, stored inor introduced into a retrieval system, of transmitted in any form or by any means (electronic, mechanical, photocopying or otherwise), without the written prior permission of both the copyright owner and above mentioned publisher of this book. While the book has been prepared carefully, yet the publisher's printer and compiler do not hold any responsibility on the subject of the book. All disputes regarding this book are Subject to Delhi Jurisdiction only

Printed and Published by Sudhir Gupta for "Engineers India Research Institute", 4449, Nai Sarak, Main Road, New Delhi-110 006 and Printed at Swastik Offset, Delhi

Preface
The book 'TECHNOLOGY OF FOOD PROCESSING INDUSTRIES' covers various methods including Amla Candy, Aseptic Processing and Packaging, Bael Fruit, Banana Dehydration, Citrus Fruits, Consumer Protection and Food Packaging (Rules and Regulations), Dairy Products and Processing, Dehydration of Red Chillies, Fermented Dairy Products, Effluent Treatment Methods for Foods Industries, Fabricated Chips, Preservation of Meat Producted (Fermentation Technology), Food Processing : Small Scale Enterprises, Ice Cream Manufacture, Impact of Food Regulations on the Food System, Infrared Radiation-An Innovative Technique in Food Preservation, Manufacture of Nutritious Snack Food, Non-Alcoholic and Alcoholic Beverages (Fermented), NonThermal Food Prefervation, Noodels Manufacture, Oils and Fats, Poly House Dried Mushroom Slices, Preparation of Diabetic Cookies, Preservation of Meat, Fish and Eggs, Preservations of Milk and Dairy Products, Puffed Potato Cubes, Pulses Processing, Ready Khaman Mix, Sapota-Papaya Fruit Bar, Soya Products (Fermented), Sports Foods and Drinks, Sugar and Sugar Products, Surface Design in Food Packaging, Sweet Potato Products, Technologies and Package of Banana, Tomato Puree, Bakery Project Profile. The book has been written for the benefit and to prove an asset and a handy reference guide in the hands of new entrepreneurs and well established industrialists.

Director

Nai Sarak, Main Road, Delhi-110 006 (India) E-mail : eiribooks@yahoo.com

CONTENTS AND SUBJECT INDEX

Chapter 1 Page No. Chapter
- Storage of Fruits - Processing of 'Bael'

Page No.
18 18

Amla Candy
Introduction Material and Methods Result and Discussion Storage Study of Amla Candy Summary and Conclusion

1-6
1 1 3 5 6

Banana Dehydration
- Material and Methods

20-21
20

Aseptic Processing and Packaging

- Introduction - Aseptic Processing of the Product - Condition for Aseptic Processing - Advantages of Aseptic Processing and Packaing - Difficulties with Aseptic Processing and Packaing - Packaging for Aseptic Processing - Sterilization of the Packaging Materials - Sterilizing Agents - Aseptic Surge Tank - Aseptic Zone - Sterile Air - Pre Production Equipment Sterilization - Innovative Application - Conclusions

7-15
7 9 10 10 11 11 12 12 13 13 13 14 14 15

Citrus Fruits
- Processing of Citrus Fruit - Major Constains in Juice Processing Juice Bitterness - Juice Extrection - Frozen Juice Concentrate - Squash, Cordial and Syrup - Wine - Therapeutic Blends - Opportunities in Citrus Juice Processing - Sport or Isotonnesic Beverages - Energy Beverages - Nutraceutical/Herbal Beverages - Smart Beverages - Fun Beverages - Byproducts of Citrus Fruits - Citrus Peel Oil - Citrus Pulp

22-31
23 23 24 25 26 26 27 27 28 28 28 28 29 29 30 30

Consumer Protection and Food Packaging (Rules and Regulations)

7

32-36

Bael Fruit
- Introduction - "Bael" Fruit - Chemical Constituents "Bael" Fruit - Therapeutic Properties

16-19
16 16 17 17

Dairy Products and Processing

- Milk Components

37-81
37

Chapter
Variability of Milk Components Special of Mammal Concentrated Dairy Products Dried Dairy Products Fermented Milk Products

Page No. Chapter

41 42 56 58 70 - Extruded Potato Snacks

Page No.
103

12

Preservation of Meat 104-108 Products (Fermentation Technology)

- Introduction - Classification of Fermented Meat Products - Ingredients and Additives - Starter Cultures for Meat Fermentation - Sensory Attributes of Fermented Meat Products - Safety of Fermented Meat Products - Adverse Effects of Fermentation 104 104 105 105 106 106 108

Dehydration of Red Chillies

- Material and Methods

82-85
83

Fermented Dairy Products

Introduction Direct Acidified Cheeses Direct Acidified Dahl Direct Acidified Yoghurt Direct Acidification Torba Yoghurt - Direct Acidified Labneh - Direct Acidified Chakka

86-90
86 86 87 87 89 89 89

13

Food Processing : 109-123 Small Scale Enterprises

- Introduction - Rural Enterprises : Characteristics and Challenges - Selection of the Project by an Enterpreneur - Procedures for Fruit and Vegetable Preservation - Equipment and Other Materials Required for Preservation of Foods - Preservation Technologies for Products - Preservation Technologies for Vegetables 109 109 110 110 111

10

Effluent Treatment Methods for Food Industries

- Introduction - Major Aim of Wastewater Treatement - Primary Treatment of Wastewater - Secondary Effluent Treatment Method

91-98

91 91 92 92

112 120

11

14

Fabricated Chips
- Process flow - Automation and Control

99-103
101 102

Ice Cram Manufacture

124-128

Chapter 15

Page No. Chapter

Raw Materials Nutrient Availability Anti-Nutritional Factors Quality Aspects Espansion Ratios

Page No.
138 142 142 143 143

Impact of Food Regulations on the Food System

-

129-134

The Need for Food Regulations Indian Food Laws-Limitations Natural Versus Artificial Food Additives Non-Uniform Treatment of Risks Contradictory Provisions Organochlorine Pesticide Residues Utilisation of Edible Oilseed Flour Obstacle to Innovation Need for Development of Standards 'Sui Generis' Approach to New Products Need for Public Involvement Concept of Food Safety Council

129 129 129 130

18

Non-Alcoholic and Alcoholic Beverages (Fermented)

Tea Green Tea Coffee Cocoa (Theobroma cacao) Beer Wines

146-155

130 131 132 132 133 133 134 134

146 147 147 148 149 150

19

Non-Thermal Food Preservation

- Introduction - Non-Thermal FoodPreservation Technologies

156-163
156 156

16

20

Infrafed Radiation135-137 An Innovative Technique in Food Preservation

- Introduction - Principle and Theory - Radiators Used in Infrared Drying - Benefits of Infrared Drying Over Traditional Drying Methods - Application - Conclusion 135 135 136 136

Noodles Manufacture
Introduction Materials and Methods Preparation of Noodles Analysis Cooking Quality Tests for Noodles - Results and Discussion

164-168
164 164 164 166 166 168

21
137 137

Oils and Fats

169-198
170 171 172 174 174 177

17

Manufacture of Nutritious Snack Food

- Introduction - Extrusion Process

138-145
138 138

- Structure of Fat - Essential Fatty Acids - Saturated and Unsaturated Acids - Storage - Characteristics - Extraction and Refining of Fats

Chapter
Hydrogenation Winterisation Rancidity Flavour Reversion Smoking Point Role in Cookery Animal Fat Lard Plant and Vegetable Oils Safflower Oil

Page No. Chapter

180 182 183 184 185 187 192 192 193 195

Page No. 26

Puffed Potato Cubes

Introduction Review of Literature Blanching Dehydration of Potato Puffing Textural Properties Materials and Methods Development of the Product Physical Properties Experimental Plan Puffing Systems Results and Discussion Colour Studies Sensory Evaluation Summary and Conclusions

246-267
246 247 247 248 249 251 251 253 254 256 256 257 264 264 256

22

Poly House Dried Mushroom Slices

- Introduction - Materials and Methods - Results and Discussion

199-208
199 200 201

23

27

Preparation of Diabetic 208-215 Cookies

- Introduction - Materials and Methods - Results and Discussion 208 209 211

Pulses Processing
Introduction Selection Storage Nutritive Value Processing of Pulses Important Terms Associated with Pulse Processing - Toxins in Pulses - Pulse Products

268-282
268 269 269 269 271 274 277 282

24

Preservation of Meat, Fish and Eggs

Asepsis Application fo Heat Use of Low Temperatures Preservation by Drying Use of Preservatives Spices Antibiotics Preservation of Fish Preservation of Eggs

216-225
216 216 217 218 218 219 220 221 223

28

Ready Khaman Mix

Introduction Materials and Methods Results and Discussions General Characteristics

283-287
283 283 283 287

29

25

Preservation of Milk and Dairy Products

226-245
226 232

Sapota-Papaya Fruit Bar

Introduction Preparation of Fruit Bar Analysis Results and Discussion

288-6
288 288 289 289

- Preservation of Milk - Preservation of Dairy Products

Chapter 30

Page No. Chapter

- Importance of Sugar

Page No.
348

Soya Products (Fermented)

31

294-302

33

Surface Design in Food Packaging

The The The The The The The The Responsibilities Creation Formula Brand Illustration Text Colours Testing

349-354
349 349 350 350 351 352 353 353

Sports Foods and Drinks

303-318
303 304 304 304 305 310 311 311 313 314 314

- Introduction - Requirements of Different Athletes - Tenets in Designing Sports Foods and Drinks - Characteristics of Sports Foods - Sports Nutrition - Sports Nutrition in Mountaineering - Diet Recommendations for Athletes - Legislation for Sports Foods and Drinks - Sports Drinks and Versus Energy Drinks - Sports Foods-A New Market for the Food Industry - Market Status of Sports Foods

34

Sweet Potato Products

- Materials and Methods - Results and Discussion

355-362
356 358

35

Technologies and Package of Banana

- Pre Harvest Practices to Obtain Quality Banana - Post Harvest Package of Technologies

363-366
363 363

32

36

Sugar and Sugar Products

-

319-348
320 322 322 323 326 328 336 337 339 340 343 347

Tomato Puree
- Introduction - Materials and Methods - Results and Discussion

367-374
367 368 372

Types of Sugar Brown Sugars Liquid Sugars Processing of Sugar from Sugarcane Refining of Sugar Physical and Chemical Properties Types of Honey Honey Products Various Forms of Sugar Used in Cookery Poly and Other 'Ols Some Interfering Substances Explained Recipes for Fondant and Brittles

37

Bakery Project Profile

Location Statutory Procedures Arrangement of Finance Planning Layout Selection of Equipment Electricity Total Space Required for the Bakery - Working Capital - Financial Projection

375-391
375 376 376 377 377 378 378 382 384