Food Processing & Agro Based Industries

Description:

The Agribusiness sector in Indiahas achieved remarkable successes over the last three and a half decades. Thissector has evolved from traditional subsistence level farming to commercialagriculture producing high value and processed products. Agro processing is nowregarded as the most promising and sunrise sector of the Indian economy in viewof its large potential for growth and likely socio economic impact specificallyon employment and income generation. The agro industry is an important andvital part of the manufacturing sector in developing countries and the meansfor building industrial capacities. The food processing sector is a highlyfragmented industry has the potential to be the driver of economic growth andenhance rural incomes. It has several segments like dairy, grain processing,fruits and vegetable processing, fisheries, consumer foods include packagesfoods, meat & poultry processing, beverages and packaged drinking water.India has a strong and dynamic food processing sector playing a vital role indiversifying the agricultural sector, improving value addition opportunitiesand creating surplus food for agro-food products. As a matter of factunprocessed foods are very much susceptible to spoilage on storage. The agroindustry mainly comprises of the post-harvest activities of processing andpreserving agricultural products for intermediate or final consumption. Theright post harvest practices such as good processing techniques, and properpackaging, transportation and storage (of even processed foods) can play asignificant role in reducing spoilage and extending shelf life. India, havingan advantage of a strong agricultural base has tremendous potential to tapfavourably and become a preferred sourcing destination for food products globally.

Some of the fundamentals of thebook are biotechnological applications in dairy industry, packaging of orangesquash in rigid plastic containers, quality assurance for food products,canning of vegetables, canning of broad beans, canning schedule for non acidicvegetables, confectionery manufacturing process, chewing gum and bubble gum,corn flakes and starch, dried milk powder skimmed milk powder, basic processfor cereal puff snack making plant, preservation by addition of sugar,preservation by freezing, hygienic conditions in bakery plant, ice cream, fishcanning and processing, etc.

This unique book is a vast singlecompilation on food processing with agro based projects. The book containssections like confectionery, bakery, canning and preservation, packaging,fruits and vegetable products, agro based projects with processes, formulae,machinery and raw materials sources, utilization of Waste or By-Products etc.It is hoped that this book will be an invaluable resource to its readers whoare new to this sector and will also find useful for new entrepreneurs,existing industries, food technologist, technical institution etc.

Keywords: Biotechnological, Application, Biotechnology, Starter, Culter, Chesse, Ripening, Microbial, Rennet, Bio-Sweeteners, Lactose, Free, Milk, Therapeutic, Value, Effluent, Treatment, Orange, Squash, Rigid, Plastic, Containers, Analytical, Methods, Snack, Food, Industry, Shelf, Stable, Fried, Puffed, Cereals, Vegetables, Chewing, Gums, Cocoa, Butter, Corn, Flakes, Dehydration, Fruit, Expended/Extruded, Snack, Extruded, Sugar, Fish, Canning, Honey, Hygienic, Conditions, Bakery, Ice Cream, Jam, Jellies