| Author | : NPCS Board of Consultants & Engineers |
| Publisher | : NIIR PROJECT CONSULTANCY SERVICES |
| Release Date | : 2017-07-08 |
| ISBN 10 | : 9381039682 |
| Pages | : 344 pages |
Tomato is one of the most popular fruit in the world. The products of tomato like paste, juice, ketchup, etc. are widely used in kitchens all around the world. Tomatoes and tomato-based foods are considered healthy for the reason that they are low in calories, but possess a remarkable combination of antioxidant micronutrients. Tomato industry has been growing significantly over the past several decades. Changing life style and taste of consumers in different countries will motivate the growth of the tomato products market. The industries can retain maximum market share by differentiating their products in the market, by coming up with innovative products and by focusing on different packaged tomato products. India is one of the largest consumers of tomatoes, as well as the second largest tomato producing country in the world followed by China. Although raw tomato consumption is the mainstream means of consumption in today's India, the market for processed tomato is expected to expand in the near future considering the remarkable economic growth and dietary culture changes. Tomatoes are widely grown commodity with 136 mt production in the world. There is a big market for tomato products. The market scenario has revealed a positive indication for the specially packed tomato products in local as well as outside market. It is estimated that the total production of processed fruit & vegetable in India is about 15.0 lakh tonne. The major content of the book are varieties of tomato, select the best seeds and seedlings, growing preparation, canning of tomatoes, how to store & preserve tomatoes, basis for successful cultivation of tomato, crop husbandry, tomato pruning, dehydration/drying of tomatoes, canning of tomatoes, preserving by heating, tomato pulp, tomato paste, tomato ketchup, tomato juice, tomato powder, hazard analysis and critical control points, FPO and Agmark, products packaging, marketing. The purpose of this book is to present the elements of the technology of tomato preservation. The book explains raw material requirement, manufacturing process with flow diagrams of various tomato products with addresses of plant & machinery suppliers with their photographs. It deals with the products prepared from tomato commercially. 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 tomato products manufacturing. TAGS Agro Based Small Scale Industries Projects, Business plan for tomato paste production, Cost of tomato processing plant, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Tomato processing, Functional Value-Added Fruit and Vegetable Processing, How to Start Food Processing Industry in India, how to start a food manufacturing business, How to Start a Food Production Business, How to Start a Tomato Production Business, How to Start Tomato Processing Industry in India, Investment opportunities in tomato processing, Techno-Economic feasibility study on Tomato processing, Most Profitable Food Processing Business Ideas, Most Profitable Tomato Processing Business Ideas, new small scale ideas in Tomato processing industry, Pre-Investment Feasibility Study on Tomato processing, Profitable Tomato Processing Business Opportunities, Profitable Value-Added Specialty Food Products - Profitable Plants, Setting up of Food Processing Units, Small Scale Food Processing Projects, Small scale tomato processing plant, Small Scale Tomato Processing Projects, Starting a Food or Beverage Processing Business, Starting a Tomato Processing Business, Tomato and Tomato-Based Products, tomato based products list, Tomato Based Small Scale Industries Projects, Tomato ketchup plant layout, Tomato ketchup processing plant, Tomato Paste Processing Plant, Tomato Processing & Tomato Based Profitable Projects, tomato processing and utilization, Tomato processing business plan, Tomato processing equipment, vegetables, fruit processing, Tomato processing industry in India, tomato processing industry pdf, Tomato processing line, Tomato processing plant cost India, Tomato Processing Projects, Tomato products manufacturing process, Tomato sauce making machine price in India, Tomato sauce plant cost, Tomato sauce project, Tomato Value Added Products, Value added products from tomato, Value Added Tomato Processing, Value addition to tomatoes, Value-Added Food Processing Technologies, Value-added food products processing, Technology book on tomato processing
| Author | : Sebastiano Porretta |
| Publisher | : Royal Society of Chemistry |
| Release Date | : 2019-01-07 |
| ISBN 10 | : 1788016874 |
| Pages | : 335 pages |
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.
| Author | : WA Gould |
| Publisher | : Elsevier |
| Release Date | : 2013-12-09 |
| ISBN 10 | : 184569614X |
| Pages | : 550 pages |
A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.
| Author | : Zhongli Pan,Ruihong Zhang,Steven Zicari |
| Publisher | : Academic Press |
| Release Date | : 2019-07-13 |
| ISBN 10 | : 0128141395 |
| Pages | : 452 pages |
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
| Author | : Sebastiano Porretta |
| Publisher | : Royal Society of Chemistry |
| Release Date | : 2019-01-08 |
| ISBN 10 | : 1788013964 |
| Pages | : 336 pages |
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.
| Author | : Wilbur A. Gould |
| Publisher | : N.A |
| Release Date | : 1974 |
| ISBN 10 | : |
| Pages | : 445 pages |
Production - introduction and history of the tomato industry; tomato culture and production for processing; genetics and breeding of processing tomatoes; tomato harvesting systems and methods; tomato-handling practices;tomato grading practices; preparation of tomatoes for processing;processing - canning of tomatoes;tomato juice manufacture;tomato pulp and paste manufacture;tomato catsup and chili sauce manufacture;soup preparation;technology - quality control, assurance and evaluation;examination of processed tomatoes and tomato products; color and colormeasurement; viscosity (Consistency) of tomato products; total acidityand pH;flavor and flavor evaluation;Drosophila and insect control;mold-counting method and principles; spoilage of canned tomatoes andtomato products;composition of tomatoes.
| Author | : Walter W. Rose |
| Publisher | : N.A |
| Release Date | : 1989 |
| ISBN 10 | : |
| Pages | : 329 pages |
| Author | : V R Preedy |
| Publisher | : CRC Press |
| Release Date | : 2008-01-09 |
| ISBN 10 | : 1000737977 |
| Pages | : 665 pages |
The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant sc
| Author | : Abdellatif B'Chir,Sophie Colvine |
| Publisher | : N.A |
| Release Date | : 2007 |
| ISBN 10 | : |
| Pages | : 350 pages |
| Author | : Nirmal Sinha |
| Publisher | : John Wiley and Sons |
| Release Date | : 2007-04-27 |
| ISBN 10 | : 0470049642 |
| Pages | : 2308 pages |
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
| Author | : Constantina Tzia,George Liadakis |
| Publisher | : CRC Press |
| Release Date | : 2003-07-21 |
| ISBN 10 | : 0824756185 |
| Pages | : 456 pages |
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.
| Author | : Pedro Fito,Amparo Chiralt,Jose Manuel Barat,Walter E. L. Spiess |
| Publisher | : CRC Press |
| Release Date | : 2019-04-23 |
| ISBN 10 | : 9781420031836 |
| Pages | : 336 pages |
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
| Author | : M. Chandrasekaran |
| Publisher | : CRC Press |
| Release Date | : 2012-08-30 |
| ISBN 10 | : 1439848858 |
| Pages | : 836 pages |
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.
| Author | : N.A |
| Publisher | : IICA |
| Release Date | : |
| ISBN 10 | : |
| Pages | : 329 pages |
| Author | : J. Fernando Ayala-Zavala,Gustavo González-Aguilar,Mohammed Wasim Siddiqui |
| Publisher | : CRC Press |
| Release Date | : 2018-03-21 |
| ISBN 10 | : 135158278X |
| Pages | : 363 pages |
This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.
| Author | : International Commission on Microbiological Specifications for Foods (ICMSF) |
| Publisher | : Springer Science & Business Media |
| Release Date | : 2006-06-18 |
| ISBN 10 | : 9780387288017 |
| Pages | : 764 pages |
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
| Author | : Joyce I. Boye |
| Publisher | : John Wiley & Sons |
| Release Date | : 2014-12-03 |
| ISBN 10 | : 1118504976 |
| Pages | : 400 pages |
For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.
| Author | : L. Chirnside,W. J. Ashcroft |
| Publisher | : N.A |
| Release Date | : 2006 |
| ISBN 10 | : |
| Pages | : 343 pages |
| Author | : G. Kalloo |
| Publisher | : Springer Science & Business Media |
| Release Date | : 2012-12-06 |
| ISBN 10 | : 3642842755 |
| Pages | : 358 pages |
The esculent Lycopersicon esculentum, long thought to be poisonous, has become a major U. S. food crop and source of vitamins and minerals, thanks largely to genetic modification and new production technology Rick (1978) Tomato (Lycopersicon esculentum Mill. ) is one of the most important solana ceous vegetable crops grown worldwide under outdoor and indoor conditions. It has become an important commercial crop so far as the area, production, industrial values and its contribution to human nutrition is concerned. During the past few decades tremendous developments have contributed to the knowledge and understanding of various areas of genetics, breeding and biotechnology and voluminous literature has been generated. The purpose of preparing this monograph is to give a comprehensive up-to-date treatment to the various aspects of genetic improvement of tomato. The emphasis has been placed on cytology, classical and molecular genetics, reproductive biology, germplasm resources, hybrid seed production, use of wild taxa, selection/ breeding methods, breeding for abiotic and biotic stresses, processing and quality breeding, improvement for mechanical harvesting, and biotechnology: tissue culture, protoplast fusion, and genetic transformation. These topics are presented in 22 different chapters. However, a few aspects have been discussed in more than one chapter. For example, seed production is treated in chapters 1, 4 and 8; molecular biology/genetic engineering in chapters 3 and 22 and heterosis in chapters 8 and 16.
| Author | : Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip |
| Publisher | : CRC Press |
| Release Date | : 2003-09-12 |
| ISBN 10 | : 0824756657 |
| Pages | : 752 pages |
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.