1. AGRO BASED INDUSTRIES................................................................................................................. 1
1.1. INTRODUCTION
1.2. INDIAN AGRI-BUSINESS FACTS AND FIGURES
1.3. SWOT ANALYSIS OF AGRO-PROCESSING INDUSTRY INFRASTRUCTURE IN INDIA
1.3.1. Strengths
1.3.2. Weaknesses
1.3.3. Opportunities
1.3.4. Threats
1.3.5. Agribusiness
1.4. SCOPE FOR AGRIBUSINESS IN INDIA
1.5. QUALITY CONTROL & STANDARDS
1.6. BUREAU OF INDIAN STANDARDS (BIS)
1.6.1. Agricultural Mechanisation
1.6.2. Demonstration of Newly Developed Agricultural/Horticultural Equipments
1.6.3. Outsourcing of Training
1.6.4. Post Harvest Technology and Management
1.6.5. State Agro Industries Corporations
1.6.6. Legislative Framework
2. GARLIC OIL AND POWDER.............................................................................................................. 12
2.1. INTRODUCTION
2.2. PROPERTIES
2.3. USES
2.3.1. Medicinal Use of Garlic as an Antifungal Agent
2.3.2. Storing Garlic in Oil
2.3.3. Uses of Garlic Powder
2.4. B.I.S. SPECIFICATIONS
2.5. DIFFERENT FORMS OF GARLIC
2.5.1. Garlic Flakes
2.5.2. Garlic Powder
2.6. RAW MATERIAL
2.7. MANUFACTURING PROCESS
2.7.1. Garlic Oil
2.7.2. Dehydration Process of Garlic Powder
2.8. SAFETY PRECAUTIONS IN GARLIC DEHYDRATION
2.9. PROCESS FLOW DIAGRAM OF GARLIC OIL & POWDER
2.10.PLANT ECONOMICS
3. Biomass Briquettes from Bio Waste........................................................................................... 25
3.1. INTRODUCTION
3.2. TYPES OF BRIQUETTES ON THE BASIS OF RAW-MATERIALS
3.2.1. Saw Dust Briquettes
3.2.2. Mustard Husk Briquettes
3.2.3. Cotton Briquettes
3.2.4. Guar Briquettes
3.2.5. Peanut Shell Briquettes
3.2.6. Agro Waste
3.3. USES AND APPLICATIONS
3.4. BENEFITS OF THE BIOMASS BRIQUETTES
3.4.1. Environmental Benefits
3.4.2. Social Benefits
3.4.3. Economic Benefits
3.5. ADVANTAGES
3.6. PROPERTIES
3.7. CHARACTERIZATION OF BRIQUETTES
3.8. BIOMASS CHARACTERISTICS
3.9. FACTORS INFLUENCING BIOMASS UTILIZATION
3.10.ENVIRONMENTAL ASPECTS
3.11.RAW MATERIALS
3.11.1. Biomass Classification on the Basis of Different Sector
3.12.MANUFACTURING PROCESS
3.13.PROCESS FLOW DIAGRAM
3.14.HEALTH AND SAFETY MEASURES IN BRIQUETTE PRODUCTION
3.15.PLANT ECONOMICS
4. Moringa Oleifera (Drumstick) Powder...................................................................................... 47
4.1. INTRODUCTION
4.2. HISTORY OF MORINGA
4.3. VARIETIES OF DRUMSTICKS (MORINGA)
4.4. USES OF MORINGA
4.5. NUTRITIONAL VALUES OF MORINGA
4.6. USES OF DRUMSTICK POWDER
4.7. HEALTH BENEFITS OF DRUMSTICKS
4.8. NUTRITIONAL VALUE OF DRUMSTICK
4.9. MANUFACTURING PROCESS
4.10.PROCESS FLOW DIAGRAM
4.11.QUALITY SPECIFICATIONS
4.12.FOOD SAFETY & STANDARD REQUIREMENTS
4.13.WASTE COLLECTION AND MANAGEMENT PROCEDURES
4.13.1. Major Waste Generating Activities
4.13.2. Waste Management Practices
4.14.POLLUTION PREVENTION AND CONTROL
4.15.PLANT ECONOMICS
5. DEHYDRATED ONION..................................................................................................................... 60
5.1. INTRODUCTION
5.2. TYPES OF DEHYDRATED ONION
5.3. NUTRITIONAL VALUES
5.3.1. Onion
5.3.2. Dehydrated Onion Flakes
5.4. PRODUCTS SPECIFICATIONS
5.4.1. Dehydrated Onion
5.5. USES & APPLICATIONS
5.5.1. Uses
5.5.2. Applications
5.6. B.I.S. SPECIFICATIONS
5.7. HEALTH BENEFITS OF ONION
5.8. HUNDRED PERCENT (100%) EXPORT ORIENTED UNIT
5.9. DEHYDRATION PROCESS OF ONION
5.10.PACKAGING OF DEHYDRATED ONION
5.11.PROCESS FLOW DIAGRAM
5.12.FOOD SAFETY REQUIREMENTS & STANDARD REQUIRED
5.13.WASTE COLLECTION AND MANAGEMENT PROCEDURES
5.13.1. Major Waste Generating Activities
5.13.2. Waste Management Practices
5.14.POLLUTION PREVENTION AND CONTROL
5.15.PLANT ECONOMICS
6. ALOE VERA GEL AND POWDER......................................................................................................... 76
6.1. INTRODUCTION
6.2. THE CHEMISTRY OF ALOE VERA
6.3. HEALTH BENEFITS
6.4. PROPERTIES OF ALOE VERA
6.4.1. Active Components with its Properties
6.5. USES & APPLICATIONS
6.5.1. Aloe Vera Gel
6.5.2. Aloe Vera Powder
6.6. BENEFITS OF ALOE VERA POWDER
6.6.1. Health Benefits
6.7. BENEFITS OF ALOE VERA GEL
6.8. MANUFACTURING PROCESS
6.9. DETAILS MANUFACTURING PROCESS
6.9.1. Aloe Vera Powder
6.10.PROCESS FLOW DIAGRAM
6.11.THE STAGES OF THE TTS (TIME, TEMPERATURE AND SANITATION) ALOE PROCESS
6.11.1. Timing of Leaf Process
6.12.PLANT ECONOMICS
7. CASHEW NUT SHELL OIL AND CARDANOL.......................................................................................... 95
7.1. INTRODUCTION
7.1.1. Cashew Nut Shell Oil
7.1.2. Cardanol
7.1.3. Characteristic of Cardanol
7.2. USES & APPLICATION
7.2.1. Cashew Nut Shell Oil
7.2.2. Cardanol
7.3. PROPERTIES
7.4. COMPOSITION OF CASHEW NUT
7.5. PROPERTIES OF CNSL RESIN
7.6. APPLICATION OF CNSL RESIN
7.7. CHEMICAL COMPOSITION OF CNSL
7.7.1. Separation of Cardanol from CNSL Oil
7.7.2. Feasibility of Cardanol for Biofuel
7.8. B.I.S. SPECIFICATIONS
7.9. MANUFACTURING PROCESS
7.9.1. Cashew Nut Shell Oil Processing
7.9.2. Process Flow Diagram of Cashew Nut Shell Oil
7.9.3. Cardanol Processing from CNSL
7.9.4. Process Flow Diagram of Cardanol
7.10.QUALITY CONTROL & STANDARDS
7.10.1. Untreated Cashew Nut Shell Liquid
7.10.2. Treated Cashew Nut Shell Liquid
7.10.3. Cold Pressed Cashew Nut Shell Liquid
7.10.4. Machine Performance Evaluation
7.10.5. Extraction Efficiency
7.11.ENVIRONMENT POLLUTION AND EFFLUENT TREATMENT
7.11.1. Effluent Treatment Plant Equipment
7.12.PLANT ECONOMICS
8. RICE POWDER, PUTTU AND WHEAT POWDER................................................................................... 120
8.1. INTRODUCTION
8.1.1. Wheat Flour
8.1.2. Wheat Varieties
8.1.3. Benefits
8.1.4. Health Benefits
8.2. USES
8.2.1. Health Benefits of Rice Flour
8.2.2. Gluten-Free
8.2.3. Protein
8.2.4. Fiber
8.3. MANUFACTURING PROCESS
8.3.1. Rice Flour
8.3.2. Puttu
8.3.3. Production Process for Puttu
8.4. PLANT ECONOMICS
9. Fructose Syrup from Broken Rice............................................................................................ 129
9.1. INTRODUCTION
9.2. PROPERTIES
9.3. USES AND APPLICATIONS
9.4. RAW MATERIAL
9.5. MANUFACTURING PROCESS
9.6. PROCESS FLOW DIAGRAM
9.7. PLANT ECONOMICS
10. Potato Powder, Granules and Pellets..................................................................................... 135
10.1.INTRODUCTION
10.1.1. Potato Powder
10.1.2. Potato Granules
10.1.3. Potato Pellets
10.2.PROPERTIES
10.2.1. Potato Powder
10.2.2. Potato Granules
10.2.3. Potato Pellets
10.3.USES
10.3.1. Potato Powder
10.3.2. Potato Granules
10.3.3. Potato Pellets
10.4.BENEFITS
10.4.1. Potato Powder
10.4.2. Potato Granules
10.4.3. Potato Pellets
10.5.VARIETY OF INDIAN POTATO
10.6.RAW MATERIAL DETAILS
10.7.MANUFACTURING PROCESS
10.7.1. Potato Powder
10.7.2. Potato Granules
10.7.3. Potato Pellets
10.7.4. Basic Raw Material Required:
10.8.PROCESS FLOW DIAGRAM
10.8.1. Potato Powder
10.8.2. Potato Granules
10.8.3. Potato Pellets
10.9.FOOD SAFETY REQUIREMENTS & STANDARD REQUIRED
10.10. WASTE COLLECTION AND MANAGEMENT PROCEDURES
10.10.1. Major Waste Generating Activities
10.10.2. Waste Management Practices
10.11. POLLUTION PREVENTION AND CONTROL
10.12. PLANT ECONOMICS
11. Rice Flakes and Puffed Rice...................................................................................................... 151
11.1.INTRODUCTION
11.2.USES & APPLICATIONS
11.3.HEALTH BENEFITS OF PRODUCT
11.3.1. Rice Flake
11.3.2. Puffed Rice
11.4.PROPERTIES
11.4.1. Rice Flakes
11.4.2. Puffed Rice
11.4.3. B.I.S. SPECIFICATIONS
11.5.RAW MATERIALS DETAILS
11.6.Indian Production of Rice
11.7.RICE VARIETIES
11.7.1. Physical Characteristics of Rice Types
11.7.2. Milled or White Rice
11.7.3. Nutrition Value of Rice
11.8.HEALTH BENEFITS OF RICE
11.9.RICE FLAKES MANUFACTURING PROCESS
11.10. PROCESS FLOW DIAGRAM
11.11. PUFFED RICE MANUFACTURING PROCESS
11.12. PROCESS FLOW DIAGRAM
11.13. PLANT ECONOMICS
12. Cashew Nut Processing Unit.................................................................................................... 164
12.1.INTRODUCTION
12.2.NUTRITIVE VALUE/COMPOSITION
12.2.1. Cashew Nut Kernel
12.2.2. Overall Composition
12.2.3. Nutritive Value in Cashew Nut
12.3.CASHEW NUT SHELL OIL
12.4.CASHEW APPLE
12.5.USES OF CASHEW NUT
12.6.HEALTH BENEFITS OF CASHEW NUTS
12.7.PROPERTIES
12.8.ADVANTAGES OF CNSL BASED POLYMERS
12.9.B.I.S. SPECIFICATIONS
12.10. CASHEW NUT PROCESSING
12.11. MEASUREMENT OF THE MOISTURE CONTENT OF CASHEW KERNELS
12.12. EXTRACTION OF CASHEW NUT SHELL LIQUID
12.13. MANUFACTURING PROCESS OF CNSL
12.14. PROCESS FLOW DIAGRAM
12.15. CASHEW KERNEL PROCESSING STEPS
12.16. PROCESS FLOW DIAGRAM OF CNSL
12.17. QUALITY CONTROL (PLANT SANITATION)
12.17.1. Quality Control of Cashew Kernels
12.18. HYGIENE AND SAFETY
12.19. Food poisoning and its causes
12.20. ENVIRONMENTAL STANDARDS FOR CASHEW PROCESSING INDUSTRIES
12.20.1. Air Pollution Emission Standards
12.20.2. Wastewater Discharge Standards
12.20.3. Solid Waste Disposal Practices
12.21. PLANT ECONOMICS
13. Banana, Onion, Orange and Tomato Powder.......................................................................... 183
13.1.INTRODUCTION
13.2.B.I.S. SPECIFICATIONS
13.3.BANANA POWDER
13.3.1. Introduction
13.3.2. Nutritional Value
13.3.3. Uses and Applications
13.3.4. Raw Material
13.3.5. Manufacturing Process
13.4.Process Flow Diagram
13.5.ONION POWDER
13.5.1. Introduction
13.6.NUTRITION FACTS OF ONION POWDER
13.6.1. Uses and Applications
13.6.2. Raw Material
13.6.3. Manufacturing Process
13.6.4. Process Flow Diagram
13.7.ORANGE POWDER
13.7.1. Introduction
13.7.2. Nutritional Value
13.7.3. Raw Material and its Availability
13.7.4. Manufacturing Process
13.7.5. Process Flow Diagram
13.8.TOMATO POWDER
13.8.1. Introduction
13.8.2. Uses and Applications
13.8.3. Manufacturing Process
13.8.4. Process Flow Diagram
13.9.PLANT ECONOMICS
14. Disposable Plate and Cups from Waste Rice Husk Powder........................................................ 200
14.1.INTRODUCTION
14.2.PRODUCT DETAIL
14.3.BENEFITS
14.4.RAW MATERIAL DETAILS
14.5.PROPERTIES
14.6.MANUFACTURING PROCESS
14.7.PROCESS FLOW DIAGRAM
14.8.PLANT ECONOMICS