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Author:
Publisher: Engineers India Research In
ISBN: 8186732705
Category : Ice cream industry
Languages : en
Pages : 7
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Book Description
Introduction, Nutritional Value And Classification Of Ice Cream, Composition And Properties Of Ice Cream Mixes, Raw Material Used To Produce Ice Cream , Manufacturing Process, Ice Cream Freezing, Ice Cream Mix Calculations, Packaging Of Ice Cream, Frozen Dairy Products And Formulations, Ice Cream Varieties, Novelties And Specials, Ices And Sherbets, Laboratory Tests, Cost And Merchandising, Project Profiles, Suppliers Of Machineries Etc.
Author:
Publisher: Engineers India Research In
ISBN: 8186732705
Category : Ice cream industry
Languages : en
Pages : 7
Get Book Here
Book Description
Introduction, Nutritional Value And Classification Of Ice Cream, Composition And Properties Of Ice Cream Mixes, Raw Material Used To Produce Ice Cream , Manufacturing Process, Ice Cream Freezing, Ice Cream Mix Calculations, Packaging Of Ice Cream, Frozen Dairy Products And Formulations, Ice Cream Varieties, Novelties And Specials, Ices And Sherbets, Laboratory Tests, Cost And Merchandising, Project Profiles, Suppliers Of Machineries Etc.
Author: NIIR Board of Consultants & Engineers
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 817833013X
Category : Business & Economics
Languages : en
Pages : 405
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Book Description
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. TAGS Agro Based Small Scale Industries Projects, book on ice cream making, commercial ice cream making process, composition of ice cream mix, flavoured ice cream production process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Formulations of Ice Cream, Freezing of Ice Cream, General Steps of Ice Cream Processing, Homemade Ice Cream Freezing Methods, Homemade Ice Cream Recipes, How Do I Manufacture My Own Ice Cream?, How ice cream is made - production process, making, history, How ice cream is made step by step?, How To Make the Best Ice Cream at Home, how to manufacture ice cream ?, How to Start a Food Production Business, How to Start Food Processing Industry in India, Ice Cream | Dairy Plant, Ice Cream Flavors, ice cream flavors list , ice cream formula mixing, Ice Cream Making | Small Business Manufacturing, Ice Cream Making process, ice cream making process in factory, Ice Cream Manufacturing | Small Business Project, ice cream manufacturing equipment, Ice Cream manufacturing plant, ice cream manufacturing process, ice cream manufacturing process flow chart, ice cream manufacturing process pdf, ice cream mix formulation, Ice Cream Packaging, Ice Cream Production industry, ice cream production process, Most Popular Ice Cream Flavors, Most Profitable Food Processing Business Ideas, Process technology book on ice cream making, Production of ice cream, Small Scale Food Processing Projects, Start your own ice-cream business, Starting a Food or Beverage Processing Business
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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Book Description
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470
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Book Description
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author: Bruce W. Tharp
Publisher: DEStech Publications, Inc
ISBN: 1932078681
Category : Business & Economics
Languages : en
Pages : 411
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Book Description
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.
Author:
Publisher: Engineers India Research In
ISBN: 8186732845
Category :
Languages : en
Pages : 88
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Book Description
The Book Covers Biotechnology An Overview, Recombinant Dna Technology, Plant Tissue Culture: Principles And Methodology, Synthetic Seeds, Biotechnolog Y Methods Of Crop Improvement, Transgenic Seeds, Enzyme Technology, Biotechnology Crop Improvement In India, Biotechnology Forestry, Biotechnology Agro Industrial Development, Biotechnology Biomass Energy, Foods & Beverages, Fuel Biotechnology, Plant Economics Of Biotechnology Institute, Plant Economics Of Biofertilizers From Cowdung, Plant Economics Of Biofertilizers From Waste, Plant Economics Of Biofertilisers From Garbage (Msw), Plant Economics Of Ethanol (Biofuel) From Molasses, Plant Economics Of Floriculture (Cut Flower Rose With Green House Technology), Plant Economics Of Hybrid Seeds, Plant Economics Of Jatropha (Bio-Diesel Cultivation & Extraction), Plant Economics Of Organic Manure, Plant Economics Of Protein And Protein Based Products, Plant Economics Of Tissue Culture (100% E.O.U.), Plant Economics Of Vermi Compositing, Suppliers Of Plant And Machineries Etc.
Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330954
Category : Adhesives
Languages : en
Pages : 711
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Book Description
Naturally occurring polysaccharides from plant exudates have been in use from many decades in immense quantities. Natural gums are natural polymers, which mainly consists of carbohydrates sometimes with small amounts of proteins and minerals. Gum and its derivatives are widely used in various industries as per its needs. The appearance and properties of natural gums determine their commercial value and end use. Due to their extraordinary, unrivalled technological & functional properties gum is used in many industries. Gums not only modify viscosity and consistency, they also often attenuate odour, taste and flavour intensity. Adhesive or sealant is a mixture in a liquid or semi-liquid state that is capable of holding materials together by surface attachment. Adhesives and sealants are used as a raw material for the manufacturing industry or for the service of different processing industries. Adhesives and sealants virtually touch every part of our lives. The adhesives and sealants are two chemically similar but functionally different groups of formulated products. There is no end in sight to the new materials, new formulation, and new uses to which adhesives and sealants will be put in the future. Some of the fundamentals of the book are advantages of adhesive bonding, hybrids and coupling agents, adhesive films, designing polymers for adhesives, fundamentals of adhesion, designing polymers for adhesives, thermodynamics of adhesion, casein and mixed protein adhesives, lime-free casein adhesives, foil to paper laminating adhesives, casein and protein blend glues as wood adhesives, chemistry of protein blend glues, natural rubber adhesives, vulcanizing latex adhesives, solution adhesives from natural rubber, halogenated butyl rubber, butyl rubber and poly isobutylene lattices, polysulfide sealants and adhesives etc. This book covers a wide range of polymeric adhesives and sealants, gums along with their essential formularies, distinguished by applications and based on technology. The main areas covered in details are the basic fundamentals, properties, uses and applications, formulations and chemistry, methods of manufacturing and lastly testing methods. This book will be very resourceful to its readers who are just beginners in this field and also to upcoming entrepreneurs, engineers, existing industries, technologist, technical institution etc.
Author: Wendell S. Arbuckle
Publisher: Springer
ISBN: 1475754477
Category : Technology & Engineering
Languages : en
Pages : 495
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Book Description
This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Author: Eiri Board
Publisher: Engineers India Research In
ISBN: 8186732934
Category : Mathematics
Languages : en
Pages : 86
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Book Description
Textile Auxiliaries And Chemicals With Processes And Formulations Isbn 81-86732-93-4 Rs. 950/- Or Us $ 100/- The Book Covers Classificat Ions And Chemistry, Manufacturing Processes Of Textile Auxiliaries, Commercial Textile Auxiliaries, Formulations Of Textile Auxiliaries, Classification Of Surfactants, Details Of Raw Materials, Anionic Surfactants, Cationic Surfactants, Non-Ionic Surfactants, Miscellaneous Important Compounds, Detergent Paste (Textile Grade), Dispersant For Textiles, Leveling And Dispersing Agent, Non-Ionic Surfactants Wetting Agents, Pigment Emulsion For Textiles, Pigments Binders For Textile Printing, Poly Vinyl Acetate Emulsion, Rosin Sizing Agent, Silicone Emulsion, Silk Sizing Liquid (Water Soluble), Softeners (Cationic, An-Ionic And Non-Ionic), Textile And Finishing Agents, Auxiliaries, Textile Chemicals, Textile Printing Paste.
Author: Dr. Himadri Panda
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8195370101
Category : Business & Economics
Languages : en
Pages : 496
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Book Description
Herbal cosmetics are formulated, using different cosmetic ingredients to form the base in which one or more herbal ingredients are used to cure various skin ailments. Herbal cosmetics are natural and free from all the harmful synthetic chemicals which otherwise may prove to be toxic to the skin. Compared to other beauty products, natural cosmetics are safe to use. The global herbal beauty products market is anticipated to grow at a compound annual growth rate (CAGR) of 5.2%. Rising focus on appearance and looks coupled with increased acceptance of herbal products among consumers are some of the factors that are expected to help the expansion of the market worldwide. The increased demand for chemical-free beauty products along with growing awareness about cruelty-free cosmetics is supporting market growth. The Herbal Cosmetic industry in India has been developing in a faster pace. The demand for herbal cosmetic products is provoked by changing lifestyles of the consumers, growing awareness among them regarding the harm caused to their bodies after usage of chemical-based cosmetics products, and increasing concern among the population to look good. Further, it is anticipated that the Indian Herbal Cosmetic industry is expected growing at a CAGR of 19% over the forecast period of continue in the coming years as well. The book cover various aspects related to different Herbal Cosmetics with their process and also provides contact details of machinery suppliers with equipment photographs and plant layout. A total guide to manufacturing and entrepreneurial success in Herbal cosmetics industry. This book is one-stop guide on Herbal cosmetics industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of Herbal cosmetics. It serves up a feast of how-to information, from concept to purchasing equipment.
