The Complete Technology Book On Flavoured Ice Cream

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The Complete Technology Book on Flavoured Ice Cream

Author : NIIR Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 817833013X
Total Pages : 448 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis The Complete Technology Book on Flavoured Ice Cream by : NIIR Board of Consultants & Engineers

Download or read book The Complete Technology Book on Flavoured Ice Cream written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2006-01-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream is a favourite food of millions around the world. It is a frozen mixture of a combination of component of milk, sweeteners, stabilizers, emulsifiers and flavours. Ice cream is a palatable, nutritious and relatively inexpensive food. No other food enjoys so much popularity and has as attractive a form and appeal as ice cream. 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. Milk fat is of major importance in ice cream. It contributes rich flavor to the ice cream, is a good carrier for added flavor compounds and promotes desirable tactual qualities. Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. Emulsifiers are used to produce ice cream with smoother body and texture, to impart dryness and to improve whipping ability of the mix. Flavour is considered the most important characteristics of ice cream. It has two characteristics; type and intensity. Classification of ice cream may be based on commercial terms commonly agreed upon or on regulatory composition requirements or flavor labeling standards. Commercially ice cream is classified as plain ice cream, chocolate, fruit, nut, frozen custard, confection, bisque, puddings, mousse, variegated ice cream, Neapolitan, ice milk, lacto, novelties, frappe etc. The basic step of production in manufacturing ice cream are composing the mix, pasteurization, homogenization, cooling, ageing, flavouring, freezing, packaging, hardening, storage, loading out products and cleaning of equipments. Ice cream can be mass produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. Ice cream is expected to continue to expand robustly in India as purchasing power increases and as manufacturers invest in expanding the availability of ice cream in small stores. Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size and texture, flavour and colour materials and preparation, ice cream mixer preparation processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials etc.It is a comprehensive book which covers all the aspects of manufacturing of ice cream in various flavours. The book is meant for entrepreneurs, technocrats, professionals, researchers, dairy technologists etc.

The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products

Author : NIIR Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8186623906
Total Pages : 624 pages
Book Rating : 4.1/5 (866 download)

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Book Synopsis The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products by : NIIR Board of Consultants & Engineers

Download or read book The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2005-06-12 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cocoa, Chocolate and Ice Cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a day chocolate and ice cream are gaining good popularity among the society all over the world. Chocolate is a key ingredient in many foods such as milk shakes, candy bars, ice creams etc. It is ranked as one of the most favorite flavors in the world. Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. The meaning of ice cream varies from one country to another like frozen custard, frozen yogurt, sorbet, and gelato and so on. The ice cream industry has traditionally grown at a healthy rate of 12% per annum. India is the second largest milk producing country. Milk products like butter, curd, ghee, etc have become an essential part of our food and are consumed in good quantity every day. In spite of the huge demand that exists for such milk based items conventional methods are employed for producing these items. The growth in cocoa, chocolate, Ice cream and other milk product industry has been primarily due to strengthening of distribution network and cold chain infrastructure. Some of the fundamentals of the book are cocoa bean production, sources of cocoa bean supplies, refining for production of chocolate masses for different uses, shipment of cocoa beans, cocoa processes , cocoa for drinking, instant cocoas, drinking chocolates manufacturing cocoa, cocoa butter & replacement fats , coatings and cocoa , chocolate manufacture, chocolate bars and covered confectionery , chocolate molding, determination of fat in cocoa and chocolate products, determination of cooling curve of cocoa butter and similar fats, the manufacture of dairy products, ice cream manufacture, energy value and nutrients of ice cream etc. The present book contain formulae, processes and other relevant details related to manufacture of cocoa products, chocolates, ice cream and other milk products. An attempt has been made to bring in to focus the significant aspect of cocoa products, dairy products manufacturing. It is hoped that the subject matter contain and its presentation will be very helpful to new entrepreneurs, professionals, institutions, technocrats and students etc.

The Complete Technology Book on Dyes & Dye Intermediates 2nd Revised Edition

Author : Dr. Himadri Panda
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8194737958
Total Pages : 544 pages
Book Rating : 4.1/5 (947 download)

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Book Synopsis The Complete Technology Book on Dyes & Dye Intermediates 2nd Revised Edition by : Dr. Himadri Panda

Download or read book The Complete Technology Book on Dyes & Dye Intermediates 2nd Revised Edition written by Dr. Himadri Panda and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2021-04-02 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: A natural or synthetic substance used to add a color or to change the color of something. Dyes are the coloring material that color commodities of our day to day use. Dyes are applied everywhere, from Plastic toys for children to that fabrics you wear, from food to wood; hardly there is any industry where dyes are not used commercially. A dye is a colored substance that has an affinity to the substrate to which it is being applied. It is an ionising and aromatic organic compounds. The dye is generally applied in an aqueous solution, and may require a mordant to improve the fastness of the dye on the fiber.Apart from this, Dye Intermediates also serve as an important raw materials for the Acid, Reactive and Direct Dyes. Increase in demand for dye intermediates in textile and extensive use of dye intermediates are some factors driving the dye intermediates market. This is prompting companies to increase production of dye intermediates. Additionally, easy availability of raw materials is anticipated to boost the demand for dye intermediates in the near future. The global dye intermediates market is witnessing technological advancements. Companies are constantly striving to develop new and better ways to manufacture dye intermediates. Development of new manufacturing processes of dye intermediates and applications is estimated to propel the dye intermediates market. However, volatility in prices of raw material is projected to inhibit the market. The major contents of the Book are Azo Dyes, Reactive Dyes, Anthraquinone Dyes, Acid Dyes, Basic Dyes, Sulfur Dyes, Cyanine Dyes, Sensitizing Dyes, Dye Intermediates, BIS Specifications, Photographs of Machinery With Suppliers Contact Detail, Plant Layout and Process Flow Chart & Diagram. A total guide to manufacturing and entrepreneurial success in one of today’s Dyes & Dye Intermediates industry. This book is one-stop guide to one of the fastest growing sectors of Dyes & Dye Intermediates industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on Dyes & Dye Intermediates. It serves up a feast of how-to information, from concept to purchasing equipment.

The Complete Technology Book on Textile Spinning, Weaving, Finishing and Printing (3rd Revised Edition)

Author : NIIR Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331632
Total Pages : 564 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis The Complete Technology Book on Textile Spinning, Weaving, Finishing and Printing (3rd Revised Edition) by : NIIR Board of Consultants & Engineers

Download or read book The Complete Technology Book on Textile Spinning, Weaving, Finishing and Printing (3rd Revised Edition) written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2017-09-09 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Textile industry is one of the few basic industries, which is characterised as a necessary component of human life. One may classify it as a more glamorous industry, but whatever it is, it provides with the basic requirement called clothes. Spinning is the process of converting cotton or manmade fibre into yarn to be used for weaving and knitting. Weaving is a method of textile production in which two distinct sets of yarns or threads are interlaced at right angles to form a fabric or cloth. Finishing refers to the processes that convert the woven or knitted cloth into a usable material. Printing is the process of applying colour to fabric in definite patterns or designs. The textile industry occupies an important position in the total volume of merchandise trade across countries. Developing countries account for little over two-third of world exports in textiles and clothing. It is the second largest employer after agriculture, providing employment to over 45 million people directly and 60 million people indirectly. The future for the textile industry looks promising, buoyed by both strong domestic consumption as well as export demand. This book is based on the latest technology involved in textile industry, which describes the processes available at the spinning and fabric forming stages coupled with the complexities of the finishing and colouration processes to the production of wide ranges of products. The major contents of the book are dyeing of textile materials, principles of spinning, process preparatory to spinning, principles of weaving, textile chemicals, yarn preparation, weaving and woven fabrics, knitting and knit fabrics, nonconventional fabrics, cellulosics, mixed fibers, printing compositions, printing processes, transfer dyes, transfer inks etc. It describes the manufacturing processes and photographs of plant & machinery with supplier’s contact details. It will be a standard reference book for professionals, entrepreneurs, textile mill owners, those studying and researching in this important area and others interested in the field of textile industry.

The Complete Technology Book on Pesticides, Insecticides, Fungicides and Herbicides (Agrochemicals) 2nd Revised Edition

Author : Dr. Himadri Panda
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8195577539
Total Pages : 536 pages
Book Rating : 4.1/5 (955 download)

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Book Synopsis The Complete Technology Book on Pesticides, Insecticides, Fungicides and Herbicides (Agrochemicals) 2nd Revised Edition by : Dr. Himadri Panda

Download or read book The Complete Technology Book on Pesticides, Insecticides, Fungicides and Herbicides (Agrochemicals) 2nd Revised Edition written by Dr. Himadri Panda and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2022-02-02 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agrochemicals are chemical agents that are applied to fields to boost the nutrient content of the soil or crops. Herbicides, fungicides, and insecticides are among them, as are synthetic fertilizers, hormones, and soil conditioners. They boost agricultural growth by eradicating pests that wreak havoc. They are used in horticulture, dairy farming, poultry farming, crop shifting, commercial planting, and other farming industries. A pesticide is any substance that is used to kill, repel, or control pests in plants or animals. Insecticides are chemicals that are used to keep insects under control by killing them or stopping them from engaging in undesired or damaging behaviour. Their structure and mode of action are used to classify them. Fungicides are pesticides that kill or prevent fungus and their spores from growing. They can be used to manage plant-damaging fungi such as rusts, mildews, and blights. They could also be used to keep moulds and mildew at bay in other places. Herbicides are chemicals that are used to control or manage unwanted vegetation. Herbicides are most commonly used in row-crop farming, where they are treated before or during planting to increase crop productivity while reducing other vegetation. The global agrochemicals market estimated size is CAGR of 3.4%. Increasing demand for food supply due to the rapid growth in the human population has triggered agricultural intensification. Agrochemicals are widely employed in agriculture to meet rising food demands, bridging the gap between food supply and consumption. Concurrently imbalanced use of agrochemicals, on the other hand, degrades the environment and poses serious threats to aquatic and terrestrial ecosystems. Chemical agents used in agricultural lands to increase nutrient shortage in the field or crop are known as agrochemicals. They also help to boost crop development by destroying hazardous insects. Agrochemicals increase the quantity and quality of agricultural goods. These are utilized in horticulture, dairy farming, cattle, grain farming, shifting cultivation, commercial plantation, and many other agricultural fields. The book covers a wide range of topics connected to Pesticides, Insecticides, Fungicides and Herbicides, as well as their manufacturing processes. It also includes contact information for machinery suppliers, as well as images of equipments. A complete guide on Agrochemical Products manufacture and entrepreneurship. This book serves as a one-stop shop for everything you need to know about the Pesticides, Insecticides, Fungicides and Herbicides manufacturing industry, which is ripe with opportunity for manufacturers, merchants, and entrepreneurs. This is the only book that covers Agrochemical in depth. From concept through equipment procurement, it is a veritable feast of how-to information.

The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition

Download The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition PDF Online Free

Author : NIIR Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8193733924
Total Pages : 608 pages
Book Rating : 4.1/5 (937 download)

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Book Synopsis The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition by : NIIR Board of Consultants & Engineers

Download or read book The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2019-10-18 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details. A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.

Tharp & Young on Ice Cream

Author : Bruce W. Tharp
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078681
Total Pages : 411 pages
Book Rating : 4.9/5 (32 download)

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Book Synopsis Tharp & Young on Ice Cream by : Bruce W. Tharp

Download or read book Tharp & Young on Ice Cream written by Bruce W. Tharp and published by DEStech Publications, Inc. This book was released on 2012 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.

The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products (Ginger Storage, Ginger Oil, Ginger Powder, Ginger Paste, Ginger Beer, Instant Ginger Powder Drink and Dry Ginger from Green Ginger)

Download The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products (Ginger Storage, Ginger Oil, Ginger Powder, Ginger Paste, Ginger Beer, Instant Ginger Powder Drink and Dry Ginger from Green Ginger) PDF Online Free

Author : NPCS Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 9381039852
Total Pages : 352 pages
Book Rating : 4.3/5 (81 download)

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Book Synopsis The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products (Ginger Storage, Ginger Oil, Ginger Powder, Ginger Paste, Ginger Beer, Instant Ginger Powder Drink and Dry Ginger from Green Ginger) by : NPCS Board of Consultants & Engineers

Download or read book The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products (Ginger Storage, Ginger Oil, Ginger Powder, Ginger Paste, Ginger Beer, Instant Ginger Powder Drink and Dry Ginger from Green Ginger) written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ginger is the common name for Zingiber officinale, which was originally cultivated in China and now equally spread around the world. Ginger is a herb but is often known as a spice, with a strong distinct flavor that can increase the production of saliva. The part that is used as spice on the plant itself is the rhizomes or ginger root. This ginger root is traditionally used with sweet foods in Western cuisine being included in popular recipes such as ginger ale, gingerbread, ginger biscuits and ginger cake. It is also used in many countries as a medicinal ingredient which many believe in. Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative and intestinal spasmolytic. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. India is the leading producer of ginger oil and dominates the ginger oil market with almost half shares out of total market. China is also known for ginger production and trade of ginger oil. Asia Pacific mainly exports ginger oil to North America and European markets. Increasing number of health conscious consumers, and their demands for natural oils and extracts based products is the major factor driving growth for essential oils and in turn ginger oil market. Ginger is majorly used in spices and thus ginger oils and oleoresins are preferred to prepared dried spices as flavoring in food industry, because they are more stable, contamination free, cleaner and can be easily standardized by blending. Thus the growth of food industry and spices demand are another factors driving growth of ginger oil market. The growth of natural personal care products industry is another growth driver for ginger oil market. The major content of the book are Ginger Cultivation, Farm and Forestry Production for Ginger, Diseases & Pest Management in Ginger, Medicinal Values of Ginger, Active Ingredients of Ginger, Pharmacological Activity of Ginger, Ginger Storage, Ginger Processing, Ginger Oleoresin, Ginger Oil, Ginger Beer, Ginger Powder, Ginger Paste, Instant Ginger Powder Drink, Ginger Candy, Dry Ginger from Green Ginger, Extraction of Ginger Oleoresin from Ginger-Root Using Co2,Production of Ginger Rhizome by Shoot-Tip Culture, Extraction of Essential Oils from Ginger Rhizome Using Steam Distillation Method, Packaging and Labelling BIS Specifications, Good Manufacturing Practices, Sample Plant Layouts, Photoraphs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.

The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil)

Download The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil) PDF Online Free

Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331594
Total Pages : 416 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil) by : NPCS Board of Consultants & Engineers

Download or read book The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil) written by NPCS Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2015-08-10 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Onion and garlic are the spice commodities used for flavouring the dishes. These are considered as valuable medicinal plants offer variety of medicinal properties. Onion & garlic are important commercial crops with versatile applications. The demand for the processed products is increasing day by day due to its convenience to handle and use. Onion & garlic can be processed into a wide variety of products. As per the estimate, approximately 6.75% of the onion produced is being processed. Besides fulfilling the constant demand of domestic population, India exports 13 to 18 lakh tons of onion annually worth around Rs. 2200 crores of foreign exchange revenue. Similarly in case of garlic, the production increased from 4.03 lakh tons to 12.26 lakh tons. Proper placement of onion & garlic products (like; onion pickle, onion chutney, onion paste, garlic oil, garlic paste, garlic powder, garlic flakes, onion flakes, onion powder) in the departmental stores, super markets, shopping malls backed-up by publicity is the key to success. It is also possible to have tie-up with exclusive restaurants, star hotels, renowned caterers for their regular requirements. This handbook is designed for use by everyone engaged in the onion & garlic products manufacturing. The book explains manufacturing process with flow diagrams of various onion & garlic products and addresses of plant & machinery suppliers with their photographs. Major contents of the book are varieties of onion, onion production, onion dehydration, types of garlic, garlic growing, garlic dehydration, onion pickle, onion chutney, onion paste, garlic oil, garlic paste, garlic powder, garlic flakes, onion flakes, onion powder, pest species and pest control of garlic and onion, integrated weed management, packaging, product advertising and sales promotion, marketing etc. It will be a standard reference book for professionals, entrepreneurs, food technologists, those studying and researching in this important area and others interested in the field of onion & garlic products manufacturing. 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Epoxy Resins Technology Handbook (Manufacturing Process, Synthesis, Epoxy Resin Adhesives and Epoxy Coatings) 2nd Revised Edition.

Author : Dr. H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331829
Total Pages : 576 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Epoxy Resins Technology Handbook (Manufacturing Process, Synthesis, Epoxy Resin Adhesives and Epoxy Coatings) 2nd Revised Edition. by : Dr. H. Panda

Download or read book Epoxy Resins Technology Handbook (Manufacturing Process, Synthesis, Epoxy Resin Adhesives and Epoxy Coatings) 2nd Revised Edition. written by Dr. H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2019-04-19 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epoxy is a term used to denote both the basic components and the cured end products of epoxy resins, as well as a colloquial name for the epoxide functional group. Epoxy resin are a class of thermoset materials used extensively in structural and specialty composite applications because they offer a unique combination of properties that are unattainable with other thermoset resins. Epoxies are monomers or prepolymers that further reacts with curing agents to yield high performance thermosetting plastics. They have gained wide acceptance in protecting coatings, electrical and structural applications because of their exceptional combination of properties such as toughness, adhesion, chemical resistance and superior electrical properties. Epoxy resins are characterized by the presence of a three membered cycle ether group commonly referred to as an epoxy group 1,2-epoxide, or oxirane. The most widely used epoxy resins are diglycidyl ethers of bisphenol-A derived from bisphenol-A and epichlorohydrin. The market of epoxy resins are growing day by day. Today the total business of this product is more than 100 crores. Epoxy resins are used for about 75% of wind blades currently produced worldwide, while polyester resins account for the remaining 25%. A standard 1.5-MW (megawatt) wind turbine has approximately 10 tonnes of epoxy in its blades. Traditionally, the markets for epoxy resins have been driven by demand generated primarily in areas of adhesives, building and civil construction, electrical insulation, printed circuit boards, and protective coatings for consumer durables, amongst others. The major contents of the book are synthesis and characteristics of epoxy resin, manufacture of epoxy resins, epoxide curing reactions, the dynamic mechanical properties of epoxy resins, physical and chemical properties of epoxy resins, epoxy resin adhesives, epoxy resin coatings, epoxy coating give into water, electrical and electronic applications, analysis of epoxides and epoxy resins and the toxicology of epoxy resins. It will be a standard reference book for professionals and entrepreneurs. Those who are interested in this field can find the complete information from manufacture to final uses of epoxy resin. This presentation will be very helpful to new entrepreneurs, technocrats, research scholars, libraries and existing units.

Soaps, Detergents and Disinfectants Technology Handbook (3rd Revised Edition)

Author : Ajay Kumar Gupta
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8194737966
Total Pages : 472 pages
Book Rating : 4.1/5 (947 download)

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Book Synopsis Soaps, Detergents and Disinfectants Technology Handbook (3rd Revised Edition) by : Ajay Kumar Gupta

Download or read book Soaps, Detergents and Disinfectants Technology Handbook (3rd Revised Edition) written by Ajay Kumar Gupta and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2021-01-01 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soaps are cleaning agents that are usually made by reacting alkali (e.g., sodium hydroxide) with naturally occurring fat or fatty acids. A soap is a salt of a compound known as a fatty acid. A soap molecule consists of a long hydrocarbon chain (composed of carbons and hydrogens) with a carboxylic acid group on one end which is ionic bonded to a metalion, usually a sodium or potassium. The hydrocarbon end is nonpolar and is soluble in nonpolar substances (such as fats and oils), and the ionic end (the salt of a carboxylic acid) is soluble in water. Soap is made by combining tallow (or other hard animal fat) or vegetable or fish oil with an alkaline solution. The two most important alkalis in use are caustic soda and caustic potash. A detergent is an effective cleaning product because it contains one or more surfactants. Because of their chemical makeup, the surfactants used in detergents can be engineered to perform well under a variety of conditions. Such surfactants are less sensitive than soap to the hardness minerals in water and most will not form a film. Disinfectants are chemical agents applied to non-living objects in order to destroy bacteria, viruses, fungi, mold or mildews living on the objects. Disinfectants are chemical substances used to destroy viruses and microbes (germs), such as bacteria and fungi, as opposed to an antiseptic which can prevent the growth and reproduction of various microorganisms, but does not destroy them. The ideal disinfectant would offer complete sterilization, without harming other forms of life, be inexpensive, and non-corrosive. The global soap and detergent market is expected to reach USD 207.56 billion by 2025. The industrial soaps & detergents are extensively used by the commercial laundries, hotels, restaurants, and healthcare providers. Increasing demand from healthcare and food industries will continue to drive the market. Aerosol and liquid products are the common disinfectants used in hospitals, although growing number of healthcare facilities are implementing ultraviolet disinfection systems as further measure. Increasing demand for disinfectants from water treatment and healthcare industries is fuelling growth of the global disinfectants market. The major contents of the book are Liquid Soaps and Hand Wash, Liquid Soap and Detergents, Washing Soap: Laundry Soap Formulation, Antiseptic and Germicidal Liquid Soap, Manufacturing Process And Formulations Of Various Soaps, Handmade Soap, Detergent Soap, Liquid Detergent, Detergent Powder, Application and Formulae Of Detergents, Detergent Bar, Detergents Of Various Types, Formulating Liquid Detergents, Phenyl, Floor Cleaner, Toilet Cleaner, Mosquito Coils, Naphthalene Balls, Air Freshener (Odonil Type), Liquid Hand Wash and Soaps, Hand Sanitizer, Aerosols–Water and Oil Based Insecticide (Flies, Mosquitoes Insect and Cockroach Killer Spray), Ecomark Criteria for Soaps & Detergents, Plant Layout, Process Flow Chart and Diagram, Raw Material Suppliers List and Photographs of Machinery with Supplier’s Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.

The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition

Author : NIIR Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330385
Total Pages : 880 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition by : NIIR Board of Consultants & Engineers

Download or read book The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2006-04-01 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats.

The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste)

Download The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste) PDF Online Free

Author : Prof. Dr. Mahendra Pal
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 9381039674
Total Pages : 592 pages
Book Rating : 4.3/5 (81 download)

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Book Synopsis The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste) by : Prof. Dr. Mahendra Pal

Download or read book The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste) written by Prof. Dr. Mahendra Pal and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2015-01-11 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Waste management is a global problem that continues to increase with rapid industrialization, population growth, and economic development. As the world hurtles towards the urban future, the amount of Municipal Solid Waste (MSW) is growing very fast. Wastes are generally classified into solid, liquid, & gaseous and are broadly classified as household waste; municipal waste; commercial and non-hazardous industrial wastes; hazardous (toxic) industrial wastes; construction and demolition waste; health care wastes – waste generated in health care facilities (e.g. hospitals, medical research facilities); human and animal wastes; and incinerator wastes. The fast industrialization, urbanization, modern technology, and rapidly growing population in India have posed a serious challenge to the waste management. In India, per capita generation rate of municipal solid waste ranges from 0.2 to 0.5 kg/day. At present, the daily generation rate in South Asia, East Asia and the Pacific combined is approximately 1.0 million tons per day. Hazard management is essentially a problem solving process aimed at defining problems (identifying hazards), gathering information about them (assessing the risks) and solving them (controlling the risks). Integrated solid waste management is a comprehensive waste prevention, recycling, composting, and disposal programme. Disposing the waste in an environmentally friendly manner is highly crucial to all the nations of the world including India. The goal of urban solid waste management is to collect, treat and dispose of solid waste generated by the all the city dwellers in an environmentally, and socially satisfactory manner by using the most economical methods available. The major contents of the book are types of waste, human pathogens in animal agriculture production systems, pathogen reductions during waste treatment, aerosolization of pathogens etc. It will be a standard reference book for professionals, entrepreneurs, students, teachers, researchers, administrators, and planners of various disciplines who are directly or indirectly involved in the waste management. 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Petroleum & Petroleum Products Technology Handbook

Author : NPCS Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8193733916
Total Pages : 440 pages
Book Rating : 4.1/5 (937 download)

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Book Synopsis Petroleum & Petroleum Products Technology Handbook by : NPCS Board of Consultants & Engineers

Download or read book Petroleum & Petroleum Products Technology Handbook written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2019-05-04 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Petroleum asphalt is a sticky, black and highly viscous liquid or semi-solid that is present in most petroleum crude oils and in some natural deposits. Petroleum crude oil is a complex mixture of a great many different hydrocarbons. Refined petroleum products are derived from crude oils through processes such as catalytic cracking and fractional distillation. Refining is a necessary step before oil can be burned as fuel or used to create end products. Residual fuel oil is a complex mixture of hydrocarbons prepared by blending a residuum component with a flux stock which is a distillate component diluent, to give the desired viscosity of the fuel oil produced.Petroleum refining is the process of separating the many compoundspresent in crude petroleum.An Oil refinery or petroleum refinery is an industrial process plant wherecrude oil is processed and refined into more useful products The global Petroleum Asphalt market is valued at USD 48.8 Billion in 2017 and is expected to reach USD 77.67 Billion by the end of 2024, growing at a Growth Rate of 6.87% between 2017 and 2024.The global bunker fuel market was valued at $137,215.5 million in 2017 and is expected to reach $273,050.4 million by 2025, registering a CAGR of 9.4% from 2018 to 2025. Some of the fundamentals of the book are composition of radiation effects on lubricants, thermal cracking of pure saturatedhydrocarbons, petroleum asphalts, refinery products, refinery feedstocks, blending and compounding, oil refining, residual fuel oils, distillate heating oils, formulations of petroleum, photographs of machinery withsuppliers contact details. A total guide to manufacturing and entrepreneurial success in one of today's most lucrative petroleum industry. This book is one-stop guide to one of the fastest growing sectors of the petroleum industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of petroleum products. It serves up a feast of how-to information, from concept to purchasing equipment.

Handbook on Drying, Milling and Production of Cereal Foods

Author : NIIR Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331721
Total Pages : 472 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Handbook on Drying, Milling and Production of Cereal Foods by : NIIR Board of Consultants & Engineers

Download or read book Handbook on Drying, Milling and Production of Cereal Foods written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2017-10-09 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc. India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor. The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details. Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc. This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

Herbal Cosmetics Handbook (3rd Revised Edition)

Author : H Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330806
Total Pages : 672 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Herbal Cosmetics Handbook (3rd Revised Edition) by : H Panda

Download or read book Herbal Cosmetics Handbook (3rd Revised Edition) written by H Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2015-04-09 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cosmetics have been in utilization for more than thousands years. More commonly known as make- up, it includes a host of skin products like foundation, lip colors etc. The international market for skincare and color cosmetics surpassed a sale of 53 billion dollars in 2002. The quantity and number of latest products brought to market both nationally and internationally continues to develop at a fast pace. Cosmetic chemists all the time are looking for attractive and striking material that enhances skin's appearance and healthiness. A huge collection of compounds is required to supply these products. The newest edition of the Cosmetics Toiletries and Fragrance Association (CTFA) Dictionary displays more than 10,000 raw materials and the list continues to increase with every year hundreds of new ingredients being added. The cosmetic chemistry has encompasses a vast area of study and one such is Herbal Cosmetics. Herbal cosmetics are the product of cosmetic chemistry, a science that combines the skills of specialists in chemistry, physics, biology, medicine and herbs. Since cosmetics are applied mostly to the skin, hair and nails, a brief description of the anatomy of these is desirable. Herbal cosmetic major users are girls and women who are very much peculiar about their skin type and requirement. Synthetic cosmetic being harsh and prone to more side- effects, herbal cosmetic is quickly replacing it and gaining a lot of popularity. As a result it has created an enormous market for itself both domestic as well as export market. Herbal Cosmetics Handbook has been featured as best seller. The book contains formulae, manufacturing processes of different herbal cosmetics like cosmetics for skin, nails, hair etc. It also covers analysis method of cosmetics, toxicity and test method. Some of the chapters of the book are: Classification of cosmetics Economic aspects, Cosmetic Emulsions, Cosmetics for the skin, Cosmetic Creams, Lubricating or Emollient Creams-Night Creams, Skin Protective and Hand Creams, Vanishing Creams-Foundation Creams, Liquid Creams, Cosmetic Lotions, Hand Lotions, Skin Toning Lotions-Skin Fresheners, Astringent Lotions, Hair Tonics and many more. The book will render useful purpose for new entrepreneurs, technologists, professionals, researchers and for those who want to extend their knowledge in the said field.

Lubricating Oils, Greases and Petroleum Products Manufacturing Handbook

Author : NPCS Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 9381039895
Total Pages : 376 pages
Book Rating : 4.3/5 (81 download)

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Book Synopsis Lubricating Oils, Greases and Petroleum Products Manufacturing Handbook by : NPCS Board of Consultants & Engineers

Download or read book Lubricating Oils, Greases and Petroleum Products Manufacturing Handbook written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2018-01-12 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lubricating oils are specially formulated oils that reduce friction between moving parts and help maintain mechanical parts. Lubricating oil is a thick fatty oil used to make the parts of a machine move smoothly. The lubricants market is growing due to the growing automotive industry, increased consumer awareness and government regulations regarding lubricants. Lubricants are used in vehicles to reduce friction, which leads to a longer lifespan and reduced wear and tear on the vehicles. The growth of lubricants usage in the automotive industry is mainly due to an increasing demand for heavy duty vehicles and light passenger vehicles, and an increase in the average lifespan of the vehicles. As saving conventional resources and cutting emissions and energy have become central environmental matters, the lubricants are progressively attracting more consumer awareness. Greases are made by using oil (typically mineral oil) and mixing it with thickeners (such as lithium-based soaps). They may also contain additional lubricating particles, such as graphite, molybdenum disulfide, or polytetrafluoroethylene (PTFE, aka Teflon). White grease is made from inedible hog fat and has a low content of free fatty acids. Yellow grease is made from darker parts of the hog and may include parts used to make white grease. Brown grease contains beef and mutton fats as well as hog fats. Synthetic grease may consist of synthetic oils containing standard soaps or may be a mixture of synthetic thickeners, or bases, in petroleum oils. Silicones are greases in which both the base and the oil are synthetic. Asia-Pacific represents the largest and the fastest growing market, with volume sales projected to grow at a CAGR of 5% over the analysis period. Automotive lubricants represents the largest product market, with engine oils generating a major chunk of the revenues. The market for industrial lubricants is supported by the huge demand for industrial engine oils and growing consumption of process oils. The major content of the book are Food and Technical Grade White Oils and Highly Refined Paraffins, Base Oils from Petroleum, Formulation of Automotive Lubricants, Lubricating Grease, Aviation Lubricants, Formulation and Structure of Lubricating Greases, Marine Lubricants, Industrial Lubricants, Refining of Petroleum, Lubricating Oils, Greases and Solid Lubricants, Refinery Products, Crude Distillation and Photographs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.