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n n n n n n n n n n n n FOOD MACHINERY n Modern dhal mill n Parboiling plant: paddy n Roller flaker n Single effect evaporator: 1000kg, 500kg,

200kg) n Simple rice milling systems (Double pass single huller, Single pass double huller, Centrifugal sheller huller) n Chapati making plant n Leaf cup machine (hand/pedal operated) n Papad press (Hand / Leg operated) n Simple pulse dehusking machine (hand operated & mechanized) n Mini dhal milling system n Versatile Dal mill n Automatic Idli making unit n Automatic Dosa Making unit n Design on Spouted Bed Coffee Roaster n Integrated rubber roll sheller huller rice mill n Design on retort control system for sterilization of packaged foods n Vibro fluidized bed roaster n Dry maize milling plant n Device for Pneumatic extrusion of dough & device useful for dusting & cutting of dough into geometrical shapes (Chapati sheeting machine) n Laboratory freeze dryer n Infrared heating of Cashew kernels for testa removal n Combined infrared hot air heating system for food processing n Hot hair popping machine using flue gas n Parboiling and Drying plant 4 TPH & 2 TPH n Desiccated coconut drier n Electronic sterility index monitor n Continuous bio-plate casting machine n Automatic continuous cooker n Sugarcane de-skinning machine n Chutney dispenser n Integrated hot air roasting machine n Continuous Vada making Machine n Mini versatile dhal mill n Hand operated lemon cutting machine n Moulding machine for besan, soji/rava and similar laddus n Device useful for sheeting and cutting of chikki and other similar Indian Traditional sweets n Forming and frying machine for foods MICROBIOLOGY & FERMENTATION PRODUCTS n Biosensor for Glucose and Sucrose n Ready to use idli and dosa batter in retail packs n Microbial production of Fructooligosaccharides (FOS) n Kit for the detection of aflatoxins by improved Dot-ELISA technique n Kit for the detection of deoxynivalenol by improved Dot-ELISA technique Cultivation of Dunaliella,-carotene rich micro algae Production of Steviosides extract and crystals from Stevia rebaudiana Cultivation of Botryococcus braunii Tea Biosensor Mass propagation of Vanilla by tissue culture technique Mass propagation of Banana by tissue culture technique Preparation of wine from Garcina Xanthochymus n n n n n n n FRUIT & VEGETABLE PRODUCTS n Fruits & Vegetables dehydration: Grapes, Banana, Onion, Potato & Peas & green chillies n Oyster Mushroom: production, dehydration, culture, spawn, Rural & Urban model with paddy straw, coir pith & coffee pulp and with cotton seed meal supplementation Curried vegetables: canning Fruit jams & jellies: prepn. Fruit preserves & candies Tutti-fruity (papaya/carrot) Ginger, swallow root and amla candy Fruit toffees Fruit & vegetables: canning of Mango pulp: bulk preservation for RTS beverage Pickles & Chutneys Osmo-air dried: Amla segments (sweet and salted), Jackfruit, Pineapple, mango slices n n n n n n n n n n PLANTATION & SPICE PRODUCTS n Annatto dye: preparation n Processing of cocoa beans to: Cocoa mass, Cocoa butter, Cocoa powder n Compounded Asafoetida n Garlic and mustard powder n Making superior quality White pepper n Dehydrated of Green pepper n Plant growth promoter: n-triacontanol n Tamarind: juice concentrate & powder n Processing of coca (Theobroma cocoa pods to dried cocoa beans n Desiccated coconut n Ginger: dehydration/bleaching n Ready spice mixes (Sambar Rasam & Pulao) n Zink - EDTA Chelate n Garlic and Ginger paste n Gravy paste for different Indian Cuisine n Spray dried coconut milk powder n Sugarcane juice spread n Removal of smoky odor from bhatti cured large cardamom capsules n Green pepper in brine n Neera bottling n Green tamarind spice mix - paste & powder n Production of canned sugarcane juice in aluminium cans n Preparation of cashew apple candy n Faster curing of vanilla beans n Preparation of radical scavenging conserve from tea leaves - normal/ coarse/ pruned n Chlorogenic acid rich coffee conserve from green coffee beans n Preparation of water soluble turmeric colourant (odourless) formulation (WTCF) n 2-hydroxy-4 methoxy benzaldehyde, a natural flavourant from Swallow Roots (Decalepis hamiltoni Wight & Arn n Coffee based mouth freshener n Production of coconut spread based on Mature coconut water concentrate and coconut dietary fibre n n n n n n n n Tamarind candy Nutri blends of edible oils Chikki/ Nutra-chikki (3 formulation) Cereal bar Fat powder Natural Oryzanol Concentrate from Rice bran oil for non-food applications Value Added products from coconut (Instant adjunct mix, Instant filling mix, Coconut rice mix, Coconut bites) Milk Chocolate Milk Chocolate with no added sugar Coconut Oil Blends with other vegetable oils Preparation of Lutein rich multipurpose ready mix Preparation of protein, vitamin and mineral fortified chikki

n Potato products n Tomato products n Chilli Sauce n Jamoon fruit products: (squash, RTS beverage, syrup, carbonated beverage) n Dehydrated drumstick powder n Fruit jams & jellies including mixed fruit jam containing amla n Instant dehydrated vegetables curry mixes (Cauliflower, Cabbage, Beans & Carrot) n Amla spread n Modified atmosphere packaging of minimally processed vegetables n Value added products from Figs (Ficus carica L) n Dehydrated bitter gourd n Fruit spread: fruit juice, fruit concentrate & honey n Dehydrated whole lime n Instant mushroom soup mix n Dipping oil formulation for grapes n Bio-preservation of ready-to-eat sugarcane chunks n Amla paste n Date Syrup Concentrate n Quick cooking vegetable based pastas: Spinach, Tomato, Carrot, Beetroot n Mixed fruit and Vegetable juices

PROTEIN SPECIALITY n Mustard/rape seed integrated processing n Sesame: dehulling, (dry & wet processes) n Spirulina n Rural based biotechnological production of spirulina n Spirulina process with enriched iron content of high bio-availability n Full fat Soya flour: edible (improved process) n Minimizing the drip loss in frozen peeled & de-veined shrimps n Spray dried refined papain n Low cost Nutrient supplement for malnourished children n Low fat high protein snack foods n Bland soy protein concentrate n High protein soya cereal ready mix for the preparation of kesari bhath, upma, porridge and others. Energy food: new formulation Dehulling of Niger seeds Nutro crispo-sweet & savoury Heat resistant white Sesame seeds Groundnut butter Production of Virgin Coconut oil Soya Protein Hydrolysate Preparation of Beta Carotene and mineral fortified bun

The following CFTRI Resource Centres situated in different parts of the country, cater to the needs of the respective regions

CFTRI Resource Centre Mumbai Bhavans College Campus, Andheri (West) Mumbai 400058, Maharastra Tel No: 022 26231599 Fax: 022 26231599 Email: rcmumbai@cftri.res.in CFTRI Resource Centre Lucknow UPSIDC Industrial Area, Chinhat Deva Road Lucknow 226019, Uttar Pradesh Tel No: 0522 - 2818126 Fax: 0522 - 7818126 Email: rclucknow@cftri.res.in CFTRI Resource Centre Hyderabad Uppal Road, Habshiguda Hyderabad 500007, Andhra Pradesh Tel N0: 040 27151157, 20080627 Fax: 040 27171128 Email: rchyderabad@cftri.res.in CFTRI Resource Centre Bangalore NAL Campus, Kodihalli Bangalore 560017, Karnataka Tel No: 080 25259931 Fax: 080 25286809 Email: rcbangalore@cftri.res.in For further information contact

Central Food Technological Research Institute

A member of TEAM CSIR

Mysore 570020, INDIA

The Director Central Food Technological Research Institute Mysore 570020 Karnataka, INDIA FAX: 0821 2516308 Grams: FOODSEARCH, Mysore Email: director@cftri.com Website: http://www.cftri.com

ONE STOP CENTRE FOR FOOD SCIENCE AND TECHNOLOGY

CSIR Technofest 14-27 Nov, 2010

An ISO 9001 Organization

Central Food Technological Research Institute


Mysore 570020, INDIA
Nutritional requirements of vulnerable groups, specially of lower income groups are also prime on CFTRIs agenda. Its pioneering work in utilizing unconventional and hitherto untapped sources like oilseed cakes has resulted in inexpensive protein rich formulations like Balahar, Energy Food and Multipurpose Food. Various Government and voluntary agencies are extensively using these formulations in their nutritional intervention programmes aimed at improving the nutritional status of vulnerable groups. MILTONE, milk toned with groundnut protein, achieved international recognition. The worlds first infant food formulation, based on buffalo milk, developed by the CFTRI for AMUL, laid the foundation for a self-relient indigenous milk powder manufacturing industry from buffalo milk. Lactose free milk formulation for children allergic to milk, enteral and parenteral foods for surgical patients and sick, low cost weaning foods for growing infants are a few examples of the formulations developed by the institute to meet the needs of special groups. The countrys food industry is growing rapidly to meet the challenges of local and global markets. R&D at CFTRI has marched ahead to keep pace with urbanisation, changing life styles and market demands at home and abroad. A variety of ready-mix formulations for traditional foods like idli, dosa, gulab jamun, etc, developed by the institute offer convenience to busy working couples. The continuous chapathi/dosa/vada/ idli making machines designed is an example of CFTRIs efforts for the high quality sciense and high technology out put and to help the ever expanding tradition-based catering industry to improve efficiency and competence. Processes for value addition to plantation and horticultural produce help the industry widen its base in export markets and earn valuable foreign exchange for the country. Processes like manufacture of poultry/animal feeds from slaughter house wastes and silkworm pupae silage, biogas from fruit processing waste, stabilization of rice bran, bioplates from forest leaves, etc, add a new dimension to CFTRIs endeavour for gainful utilization of wastes and by-products and its awareness to promote clean environment. Over the years, the CFTRI has grown in strength and capabilities to meet the challenges constantly emerging due to change in national and global scenario. Today, the institute has earned the distinction as one-stop center for food science and technology with R&D expertise and excellence in all the related disciplines i.e., Meat, Fish & Poultry Technology; Food Safety and Analytical Quality Control, Biochemistry and Nutrition; Fermentation Technology and Bioengineering, Fruit and Vegetable Technology; Grain Science Technology; Food Protectants and Infestation Control; Lipid Science and Traditional Foods; Food Microbiology, Flour Milling, Baking and Confectionery Technology; Food Packaging

suit of quality performance and help in overseas shipment and marketing of mangoes and bananas.

Technology; Plantation Products Spices and Flavour Technology; Engineering and Process Development, Protein Chemistry and Technology, and Sensory Science.

Eco-friendly technologies using bio-technological in the area of food processing have been the focus of the institute in the recent past.

The CFTRI is certified for ISO 9001 Quality Management System, ISO 14001 Environmental Management System and is accredited by the National Accredition Board for Laboratories (NABL) for chemical and biological testing. These certifications and accreditations are a testimony to the high quality standards the institute has set for itself towards achieving excellence.

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T
he Central Food Technological Research Institute, Mysore, popularly known as CFTRI is a world class institution carrying out R&D in food science and technology. It came into existence in 1950 under the aegis of the Council of Scientific & Industrial Research (CSIR), New Delhi, which is an autonomous body of the Government of India. Since its inception, the CFTRI has been to developing technologies and offering solutions to the food processing industry to meet the food and nutritional security of the population quality in body health and technological requirements of the ever growing Indian food industry. The focus of the institute has been towards low cost effective technologies, utilization of indigenous raw materials, bio-friendly processes with emphasis on integrated technology and high level purit for total technology with under of food safety health and nutrition to all sections of the population. Initially, the CFTRI worked towards minimizing post-harvest losses of food commodities through effective processing and storage techniques to extend availability. It developed a number of primary, and secondary processing technologies. The simple improved milling systems like centrifugal sheller huller, mini dhal mill, mini wheat mill etc, designed and developed by CFTRI, helped in modernizing the milling industry in the rural areas and achieve better qualitative and quantitative yields. This helped in the economic development of the rural areas. The integrated approach of optimizing harvesting conditions, post harvest treatment, appropriate packaging and storing, helps keeping fruits and vegetables fresh for longer periods under room temperatures, thus facilitating their safe transport to distant markets. Later the CFTRI developed controlled and modified atmosphere packaging techniques and protocols to pur-

Besides providing know-how on over 400 processes and equipment designs developed, the institute helps the entrepreneurs in their new ventures, as well as expansion and diversification programmes. These services include technical consultancy and counseling, project identification and evaluation, feasibility studies, surveys, state-of- the-art pilot plant facilities, contract & sponsored research, product development, sensory analysis and product positioning, designing, testing and evaluation of packages and packaging materials, food science information and data base, etc.

BEVERAGE PRODUCTS n Coffee, Cola flavour and Orange flavour concentrates n Liquid fruits (Apple, Banana, Grapes, Guava) n Honey beverage n Pomegranate juice & products n Fruit syrups & squashes n Litchi products n Sugarcane juice bottling n Clear Lime-Lemon flavour blend for soft drink manufacture n RTS fruit juice & beverages n Ginger Tea n Banana pseudo stem juice beverage n A low Glycemic Index (GI) Beverage for Diabetics n Preparation of Nutri Beverage in Glass Bottles

Cake formulations (different types including sugar free) Instant Payasam Mix High protein Upma mix Vermicelli (wheat & whole wheat flour) Fortified protein rich vermicelli Layered parotta (South Indian) Suruchi meethahealth food snacks (burfi) Shelf stable chapathi Chocolate, legume based and whole wheat pasta Online fortification of Atta (whole wheat flour)/ Refined wheat flour (maida)

The role of CFTRI has always been on high performance in the area of human resource development and in this direct in a two-year Postgraduate Degree Course in Food Technology, one year Course in Roller Flour Milling, and a number of advanced Short Term Training Courses train professionals to meet the manpower requirements of the food industry, and related agencies. Being a centre for excellence, equipped with the expertise, instrumentation and equipment, CFTRI is recognized as a partner by various Government agencies and regulatory organizations like PFA and FPO in their pursuit of quality assurance, food safety and consumer protection.
ANIMAL PRODUCTS n Instant gravy mixes (dehydrated) n Meat pickles: Fish, Prawn, Chicken, Mutton n Meat soup cube n Meat/Fish/Poultry wafers (Chicken/Fish/Prawn/Pork/Egg/Meat) n Chicken soup mix n Shelf-stable chicken biryani n Shelf-stable chicken tit-bits n Meat burger n Egg loaf n Shelf stable kabab mix with chicken meat BAKERY PRODUCTS n Biscuit production(different types including sugar free) n Bread Production (different types including sugar free) n Rusk formulations ( different types including sugar free )

CEREAL PRODUCTS n Cereal flakes: rice, jowar n Instant traditional foods: Bisi bele bhath, Puliogere, Sambar, Rasam, Pongal, Urd bhath, Imli poha Composite vermicelli based on ragi flour Maize chips Ready to eat low fat snack like Chakli & Tengolal Improved maize flour Ready to eat low fat flaked spices Maize/Corn-snacks Legume based ready-to-fry-snacks Ragi and pulse based papads Decortication of Ragi Malted ragi flour enzyme rich Ready-to-eat low fat maize snacks form milled maize grits Flaking of fox tail millet Composite lentil chips Flaked jowar RTE sweet & savoury snacks Quick cooking, germinated & dehydrated pulses Fermented & dehydrated ready mixes for Idli & Dosa Foods for diabetics Shelf-stable jowar flour Processed besan (Bengal gram flour) for sev and boondi preparation Puffed moth bean based sweet and savoury snacks Expanded Horse gram Finger millet (Ragi) based murukku Shelf stable optimally milled brown rice Flaking of ragi Multigrain based fortified snack Mothbean Dal Puff Multi-grain sweet mix

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CONVENIENCE FOODS n Ready Mixes Idli, Vada, Dosa, Chakli, Jamoon, Jelebi, Cake, Maddur vada, Pakoda, Flavoured flan, Cake n Doughnut, Combination dough mix, Upma n RTE convenience food-Khakra n North Indian (Punjab) Halwa Mix n Bombay Halwa Mix n Chutney paste (spreads) n Low fat expanded Snacks n Soya based instant sambar mix n Low sugar milk Burfi n Deep fat fried & flavoured cashew kernels n Shelf-stable & ready to eat foods thermo processed in retort pouches (non-veg. & veg. Foods) n Canned (Aluminium cans) mixed vegetable curry and rice based convenience products n Canned (Aluminium cans) vegetable chunks in tomato soup

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