Course Material of ESDP on Food Processing in Hindi + English

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Minimum equipments & machinery for unit operation1. Washing <strong>of</strong> raw materials 1) Rectangular tanks with false bottom <strong>of</strong> not lessthan 20 gallons capacity2. Washing <strong>of</strong> bottles 1) Tanks having not less than 40 gallonscapacity.2) Bottle washing machine, brushes (*machine,rack, trolley).3) Buckets (* Sterlising tanks).3. Preparation <strong>of</strong> Fruit/Veg. 1) 2-1/2 Ft. high table with aluminium/ steel tophaving area not less than 20 Sq. ft.2) Not less than 12 trays.3) Stainless steel knives.4) Equipment for blanching4. Juicing, pulping & Mising 1) Juice extractor <strong>of</strong> basket press(* pulping machine/hydraulic press).2) Steet sieve.3) Vessels <strong>of</strong> not less than 100 litres capacity.5. Processing 1) Furnace/Gas stoves (* Boiler)2) Vessels/Steam jacket kettle.3) Ladle.4) Thermometer, hydrometer (Refractometer)5) Sensitive balance for weighing chemicals,colour etc.6. Fermentation 1) Barrels/Carboys/Earthen jars.7. Filling & sealing 1) Mugs/Funnels (* Filling machine).2) Crown cork machine/R.O. sealing machine.3) Weighing balance.8. Exhausting, Processing forcans & bottles.1) Tanks with crates/Exhaust Box.2) Double Seamer/Semi-automatic can sealer.3) Cooling tanks with crates/cranes.4) Pressure cooker/retorts/sterilisingequipments.5) Incubator/pressure can tester.6) * Pasteuriser.9. Carbonation or aeration 1) Power driver aerated machine or semiautomaticaerating and sealing machine.Note - * Required for Small Scale and Large Scale units only.50
THE FIRST SCHEDULEFrom ‘A’See clause 5(1)Application for Licence under the Fruit ProductsOrder,19551. Name and address <strong>of</strong> the applicant .1(a) Name <strong>of</strong> the managing director, directors, proprietors , partners, etc.________________________________________________________________________________________________________________________________________________2. Address <strong>of</strong> the factory/firm.2 (a) Address <strong>of</strong> godown/stores <strong>of</strong> finished products._______________________________________________________________________________________________________________________________________3. Description <strong>of</strong> the fruit products which the applicant wishes to manufacture/ relabel. *4. Period for which license is required_______________________________________5. Plan <strong>of</strong> the factory and list <strong>of</strong> equipments ______________________________________________________________________6. (a) Whether any power is used in manufacture <strong>of</strong> fruit products. If so, state the e x a c t h o r s ep o w e r u s e d______________________________________________________(b)Installed capacity per 8 hour shift* ________________________________________7. License fee paid during the previous year ______________________________________8. Total value <strong>of</strong> Fruit Product Manufactured/relabeled* during the previous year_______________________________________________________________9. I/We hereby undertake to comply with all the provisions <strong>of</strong> the fruit products <strong>of</strong> the Fruit ProductsOrder, 1955.10. I/We have forwarded a sum <strong>of</strong> Ruppees ____________ in respect <strong>of</strong> the licence fee due according tothe provisions <strong>of</strong> Fruit Products Order ,1955.Signature(s) <strong>of</strong> the applicant (s)* Strike out whichever is inapplicable .51
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Page 35 and 36: CLASSIFICATION OF FOOD ON THE BASES
Page 37 and 38: CHARECTERISTICS OF FEW POPULAR FRUI
Page 39 and 40: FOOD PACKAGINGWHAT ?“ -AN INTEGRA
Page 41 and 42: PACKAGE FOR FOOD PRODUCTS1. TIN PLA
Page 43 and 44: FLOW CHART FOR THE PREPARATION OF G
Page 45 and 46: FLOW CHART FOR THE PREPARATION OF M
Page 47 and 48: FLOW CHART FOR THE PREPARATION OF M
Page 49 and 50: FLOW CHART FOR THE PREPARATION OF P
Page 51: 6. Copperm brass or iron equipments
Page 55 and 56: provides springboard from the prese
Page 57 and 58: There are many ways in which one ca
Page 59 and 60: SALES PROMOTIONAfter the product ha
Page 61 and 62: PRODUCTION PLANNING & CONTROLProduc
Page 63 and 64: A PROJECT PROFILE FOR MANUFACTURE O
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Page 69 and 70: arrangement, collection tank,etc.)
Page 71 and 72: 6. Consumable 2,000/-7. Sales expen
Page 73 and 74: X. LIST OF MACHINERY & RAW MATERIAL
Page 75 and 76: II. Market Potential:The per capita
Page 77 and 78: 10-11 30 Trial Production11-12 15 C
Page 79 and 80: 6. Oil spraying machine for salted
Page 81 and 82: VIII.MACHINERY UTILIZATION:It is ex
Page 83: ISO 9001/14001/HACCP Certification

Course Material of ESDP on Food Processing in Hindi + English

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