Developments of Process Products

Process design process flow chart with mass and energy balance, unit operations and equipments for processing, process of new product development, technology for value added products form cereal pulses and oil seeds, milled, puffed, flaked, roasted and malted products, value addition of millets, bakery products, and snack food.

Extruded products, technology for value added products from fruits, vegetables and spices, value addition of forest produce as mahua and tamarind, canned foods, frozen foods, dried and fried foods, fruit juices, sauce, sugar based confectionery, candy, fermented food product, spice extracts,

Technology for animal produce processing, meat, poultry, fish, egg products, health food, nutraceuticals and functional food, organic food.

Factor affecting shelf life of food material during the storage, Interactions, of spoilage agents with Environmental factors as water. Oxygen light Ph etc.

Objectives and principles of food plant layout. Salient features of processing plants for cereals, pulses, oil seeds, horticulture and vegetable crops, poultry, fish and meat products, milk and milk products.