Download or read book Production Technology of Lump Sugar gur jaggery written by Ajit K. Ghosh and published by Daya Books. This book was released on 1998 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Millennium Year Back, The Entire Indian Subcontinent Is The Ocean Of Dense Forests With Scattered Islands Of Cultivation. The Chronicles Of Greek And Chinese Writers Recorded The Luxurious Forests Which Are Inaccessible To Man In The Land Between Himalayas And Vindyas. The Economic And Cultural Life Of The Nation Centred Around Rivers And Forests And They Were Held To Be Sacred. Indian Forest Flora Is Very Rich In Composition And Value. There Are About 5000 Species Of Woody Trees In Our Forests, Of Which Nearly 450 Are Commercially Valuable. The Major Commercial Products Like Creosote, Methyl Alcohol, Lubricating And Dyeing Oils And Valuable Drugs Like Sulphonomide Are Extracting From These Timber Lands. Forests Also Provide The Non-Wood Products Such As Rubber, Latex, Resins, Gums, Lac, Incense, Perfumes, Fibres And Tanning Material And Herbal Medicines Like Belladona, Aconite, Atropa And Cinchona Etc. Our Forest Wealth Is Depleting And Reducign Its Productivity Due To Recent Ruthless And Illicit Cuttings. Population Pressure And Heavy Animal Grazing Are Mainly Responsible For The Poverty State Of Forests. It Is Estimated That Forest Cover Which Was 22 Per Cent During Fiftees Reduced To Almost 10 Per Cent Recently. There Is An Urgent Need To Revegetate The Country By Massive Afforestation Programmed To Save The Nation From The Uses Of Ecological Balance. The Present Book Intends To Acquint The Reader With Indian Forest Types, Assets Of Forest Wealth, Causes Of Forest Depletion And Their Conseqences. The Author Presents In This Books Profiles Of Over 100 Tree Of Our Forests Along With Untamed Life. The Book Is Well Illustrated And Will Be Of Great Use To Students, Foresters, Extension Workers And Gardeners. Contents: Chapter 1: Introduction, Chapter 2: Productive, Protective And Ameliorative Funcations Of Forests, Chapter 3: Denudation Of Forests, Chapter 4: Forest Types Of India, Chapter 5: Fodder And Forage Trees, Chapter 6: Fruit Bearing Trees, Chapter 7: Fuelwood Trees, Chapter 8: Medicinal Trees, Chapter 9: Non-Wood Products Trees, Chapter 10: Ornamental And Decorative Trees, Chapter 11: Soil Enriching Trees And Shelter Belt Trees, Chapter 12: Timber And Lumber Trees, Chapter 13: The World Of Palms, Chapter 14: Untamed Life Of Jungles, Chapter 15: Wildlife Conservation, Chapter 16: Epilogue.

Download or read book Production Technology of Lump Sugar written by Ghosh A K. and published by . This book was released on 1998 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Production Technology of Lumps Sugar Gur written by A. K. &. Shrivastava Ashok K. &. Ghosh and published by Daya Publishing House. This book was released on 2016-01-01 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: From times immemorial gur has satisfied the human craving for nutritive sweeteners. The lump suga-gur or jaggery is a nutritive sweetening agent manufacture primarily from sugarcane. It is consumed almost by all Indians in some form or the other. To date, its per capita consumption in India is 10.6 kg (in 1990-191). In some parts of the world gur is also produced from certain palms and sweet sorghum. Gur or jaggery is primarily produced in developing or underdeveloped countries. Considerable developments have taken place in various aspects of gur manufacturing process. The present effort critically reviews most of the technological developments in this field of research. It identifies bottlenecks in the gur production technology and how it can be improved upon. It highlights the methodologies for making gur from sugarcane growing under biotic and abiotic stress conditions. Different aspects of gur making from various palms and sweet sorghum have been provided. Various aspects of the palm gur discussed include tapping of the sap and its processing to gur, special types of gur and syrup obtained from palms and its composition relative to the gur from juice of sweet sorghum, manufacturing of gur from juice of sweet sorghum stalks, constraints in its manufacture and how these could be overcome, its quality vis-a-vis gur from sugarcane juice, syrup preparation, etc. have been discussed. The pioneering work done in this field in Maharashtra finds its due place. Engineering aspects related to crushers and furnaces have been included as these are must for increasing gur recovery. Constraints in gur manufacturing have also been identified. Medicinal uses of gur as identified by indigenous medical practice have been listed in the book. The authors strongly feel that if the improved technology for gur making is adopted and research efforts are geared in appropriate direction, in times to come the product will be able to fulfil the increasing nutritive sweetener demands and wider acceptability besides augmenting the employment potential in this unorganised sector. As this adequately illustrated book deals with various aspects of gur from sugarcane, palms and sweet sorghum, we strongly feel that a vademecum of this type will be useful to agronomists, progressive farmers, gur manufacturers and those involved in gur storage and marketing.

Download or read book Production Technology of Lumps Sugar Gur written by A.K. Ghosh and published by . This book was released on 1998 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: From times immemorial gur has satisfied the human craving for nutritive sweeteners. The lump suga-gur or jaggery is a nutritive sweetening agent manufacture primarily from sugarcane. It is consumed almost by all Indians in some form or the other. To date, its per capita consumption in India is 10.6 kg (in 1990-191). In some parts of the world gur is also produced from certain palms and sweet sorghum. Gur or jaggery is primarily produced in developing or underdeveloped countries. Considerable developments have taken place in various aspects of gur manufacturing process. The present effort critically reviews most of the technological developments in this field of research. It identifies bottlenecks in the gur production technology and how it can be improved upon. It highlights the methodologies for making gur from sugarcane growing under biotic and abiotic stress conditions. Different aspects of gur making from various palms and sweet sorghum have been provided. Various aspects of the palm gur discussed include tapping of the sap and its processing to gur , special types of gur and syrup obtained from palms and its composition relative to the gur from juice of sweet sorghum, manufacturing of gur from juice of sweet sorghum stalks, constraints in its manufacture and how these could be overcome, its quality vis-a-vis gur from sugarcane juice, syrup preparation, etc. have been discussed. The pioneering work done in this field in Maharashtra finds its due place. Engineering aspects related to crushers and furnaces have been included as these are must for increasing gur recovery. Constraints in gur manufacturing have also been identified. Medicinal uses of gur as identified by indigenous medical practice have been listed in the book. The authors strongly feel that if the improved technology for gur making is adopted and research efforts are geared in appropriate direction, in times to come the product will be able to fulfil the increasing nutritive sweetener demands and wider acceptability besides augmenting the employment potential in this unorganised sector. As this adequately illustrated book deals with various aspects of gur from sugarcane, palms and sweet sorghum, we strongly feel that a vademecum of this type will be useful to agronomists, progressive farmers, gur manufacturers and those involved in gur storage and marketing. Contents Chapter 1: Introduction; Chapter 2: History of Gur; Chapter 3: Sugarcane Varieties vis-a-vis Gur Production; Chapter 4: Quality of Raw Material (Cane Juice) and its Effect on Gur; Chapter 5: Influence of Cultural Practices (for Raising Sugarcane Crop on Gur Yield and Quality); Chapter 6: Effect of Soil and Fertiliser on Quality of Gur; Chapter 7: Clarificants Used in the Manufacture of Gur; Chapter 8: Gur and Other Indigenous Sugars: Manufacture and Structure; Chapter 9: Qualitative Grading of Gur; Chapter 10: Gur Storage; Chapter 11: Microbial Deterioration of Gur; Chapter 12: Gur from Pest and Disease Affected Cane; Chapter 13: Gur from Plants Other than Sugarcane; Chapter 14: Sugarcane Crushers; Chapter 15: Furnaces; Chapter 16: Medicinal Uses of Gur; Chapter 17: Research Needs in Gur.

Download or read book Manual on the Cultivation of the Sugar Cane written by Benjamin Silliman and published by . This book was released on 1833 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The History of Sugar and Sugar Yielding Plants written by William Reed and published by . This book was released on 1866 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Complete Book on Sugarcane Processing and By Products of Molasses with Analysis of Sugar Syrup and Molasses written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability. The efficiency with which juice can be extracted from the cane is limited by the technology used. Sugarcane processing is focused on the production of cane sugar (sucrose) from sugarcane. The yield of sugar & Jaggery from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. Other products of the processing include bagasse, molasses, and filter cake. Sugarcane is known to be a heavy consumer of synthetic fertilizers, irrigation water, micronutrients and organic carbon. Molasses is produced in two forms: inedible for humans (blackstrap) or as edible syrup. Blackstrap molasses is used primarily as an animal feed additive but also is used to produce ethanol, compressed yeast, citric acid, and rum. Edible molasses syrups are often blended with maple syrup, invert sugars, or corn syrup. Cleanliness is vital to the whole process of sugar manufacturing. The biological software is an important biotechnical input in sugarcane cultivation. The use of these products will encourage organic farming and sustainable agriculture. The book comprehensively deals with the manufacture of sugar from sugarcane and its by-products (Ethyl Alcohol, Ethyl Acetate, Acetic Anhydride, By Product of Alcohol, Press mud and Sugar Alcohols), together with the description of machinery, analysis of sugar syrup, molasses and many more. Some of the fundamentals of the book are improvement of sugar cane cultivation, manufacture of Gur (Jaggery), cane sugar refining: decolourization with absorbent, crystallization of juice, exhaustibility of molasses, colour of sugar cane juice, analysis of the syrup, massecuites and molasses bagasse and its uses, microprocessor based electronic instrumentation and control system for modernisation of the sugar industry, etc. Research scholars, professional students, scientists, new entrepreneurs, sugar technologists and present manufacturers will find valuable educational material and wider knowledge of the subject in this book. Comprehensive in scope, the book provides solutions that are directly applicable to the manufacturing technology of sugar from sugarcane plant. TAGS Acetic Anhydride from Molasses, Alcohol from Molasses, Analysis of Sugar, Bagasse and its Uses, Best small and cottage scale industries, Business guidance for sugarcane production, Business guidance to clients, Business Plan for a Startup Business, Business plan for sugarcane production, Business start-up, By Products of Molasses, Composition of Sugar Cane and Juice, Ethyl Acetate from Molasses, Ethyl Alcohol from Molasses, Extraction of sucrose from sugarcane, Get started in small-scale sugar manufacturing, Great Opportunity for Startup, How Is Cane Sugar Processed, How is sugar made from sugarcane?, How Sugar Cane Is Made, How sugar is made, How to Make Sugar from Sugar Cane, How to make sugar from sugarcane, How to manufacture sugar from sugarcane, How to start a successful Sugarcane processing business, How to start a Sugar manufacturing business, How to Start a Sugar Production Business, How to Start a Sugarcane processing?, How to Start and Make Profit from Sugar-Cane, How to start process of making sugar from sugarcane, How to Start Sugar Cane Farming, How to start Sugar making Process from sugarcane, How to Start Sugar Manufacturing Process, How to start sugar production from Cane Sugar or Sugarcane, How to Start Sugarcane Processing Industry in India, Manufacture of gur, Manufacture of Jaggery, Modern small and cottage scale industries, Most Profitable Sugarcane Processing Business Ideas, New small scale ideas in Sugarcane processing industry, Press mud and Sugar Alcohols, Process of Cane Sugar Refining, Products Sugar By-Products, Profitable small and cottage scale industries, Profitable Small Scale sugar Manufacturing, Project for startups, Setting up and opening your Sugarcane Business, Setting up of Sugarcane Processing Units, Small scale Commercial sugar making, Small scale Sugarcane by products production line, Small Scale Sugarcane Processing Projects, Small Start-up Business Project, Small-Scale Sugar-cane Juice Production, Start up India, Stand up India, Starting a Sugarcane Processing Business, Start-up Business Plan for Sugarcane by products, Startup ideas, Startup Project, Startup Project for Sugarcane processing, Startup project plan, Sugar cane and syrup, Sugar Cane -Business Plan, Sugar cane mill, Sugar cane processing, Sugar making machine factory, Sugar Making Small Business Manufacturing, Sugar manufacturing process from sugarcane, Sugar manufacturing process, Sugar mill process, Sugar production business plan, Sugar Production from Cane Sugar, Sugarcane and its by-products, Sugarcane Based Small Scale Industries Projects, Sugarcane Business Ideas & Opportunities, Sugarcane By-Products Based Industries in India, Sugarcane cultivation, Sugarcane manufacturing Process, Sugarcane Processing and By-Products of Molasses, Sugarcane Processing Based Profitable Projects, Sugarcane processing business list, Sugarcane processing Business, Sugarcane Processing Industry in India, Sugarcane Processing Projects, Sugarcane Processing, Syrup and Molasses, Utilization of sugar cane by-products, What are the products manufactured from sugar cane, Which products can be prepared or produced from sugarcane

Download or read book Principles of Sugar Technology written by Pieter Honig and published by Elsevier. This book was released on 2013-10-22 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Sugar Technology focuses on the principles, methodologies, and processes involved in sugar technology, including properties of sugar and agents involved in its manufacture. The selection first offers information on the chemical and physical properties of sucrose, as well as decomposition, structure of the sucrose molecule, sucrose derivatives, crystallized and amorphous sucrose, and solvents. The book then takes a look at the physical and chemical properties of reducing sugars and non-nitrogenous organic acids of sugarcane. The publication ponders on nitrogen-containing nonsugars (amino acids and proteins), complex organic nonsugars of high molecular weight, and lipids of sugarcane. Discussions focus on the distribution of nitrogen in sugarcane, amino acids in cane juice and leaves, lignin, pectin, proteins, and significance of waxy and fatty lipids in sugar manufacture. The text also examines color and colored nonsugars, inorganic nonsugars, and agents used in sugar manufacture. The selection is a dependable reference for readers interested in sugar technology.

Download or read book Sugar and Sugar Derivatives Changing Consumer Preferences written by Narendra Mohan and published by Springer Nature. This book was released on 2020-12-24 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugarcane enjoys a prominent position among agro-industrial crops and is commercially grown in 115 tropical and subtropical countries around the world. However, fluctuations in sugar prices have forced the sugarcane industry worldwide to broaden its revenue base by moving from single-commodity manufacturing to a range of value-added products. Utilizing the by-products in an innovative manner to create value-added products is the new course of action for sugar-producing countries. For many years sugarcane was regarded as a single-product crop, i.e., only useful for producing sugar. Its actual potential is now increasingly being recognised by the industry and there is a growing trend toward the manufacturing of allied products from sugarcane. Therefore, the focus is now on the establishment of sugar-agro-industry complexes, processing not just sugar but a range of other products. This book provides a comprehensive overview of sugarcane not only as a source of sweetening agents but also for many other uses, including as a source of bio-energy. It also explores the trend of sugar consumption and suggests practices to curb the consumption of sugar products in order to tackle obesity and reduce public health costs. The book underscores the need to diversify sugarcane and highlights means of doing so, while also addressing various innovations and technologies being developed in connection with sugar, sugar derivatives, and sugar industry by-products for sustainable utilization in the sugar-agro industry. Accordingly, it offers a valuable resource for professionals and R&D units in the sugar industry, and for students of agronomy and related fields.

Download or read book Sugar Growing and Refining written by Charles George Warnford Lock and published by London : E. & F.N. Spon. This book was released on 1882 with total page 842 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The History of Sugar and Sugar Yielding Plants Together with an Epitome of Every Notable Process of Sugar Extraction and Manufacture from the Earliest Times to the Present written by William REED (Proprietor of the “Grocer”.) and published by . This book was released on 1866 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Genetically Engineered Foods written by Armando Mills and published by Scientific e-Resources. This book was released on 2019-08-13 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetically modified foods are foods derived from genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. The main aim of genetically modified crops is to produce a food that is able to survive even if any harmful chemicals or pesticides or herbicides are sprayed. Genetically engineered foods have had their DNA changed using genes from other plants or animals. Scientists take the gene for a desired trait in one plant or animal, and they insert that gene into a cell of another plant or animal. Genetic engineering can be done with plants, animals, or bacteria and other very small organisms. Genetic engineering allows scientists to move desired genes from one plant or animal into another. Genes can also be moved from an animal to a plant or vice versa. Genetic engineering also helps speed up the process of creating new foods with desired traits. Genetically modified material sounds a little bit like science fiction territory, but in reality, much of what we eat on a daily basis is a genetically modified organism. Whether or not these modified foods are actually healthy is still up for debate-and many times, you don't even know that you are buying something genetically modified. The book will be of help to researcher in the field of agriculture, crop improvement, biotechnology etc. It will also be helpful to teachers and students for better understanding of the subject.

Download or read book How the Banana Goes to Heaven And Other Secrets of Health from the Indian Kitchen written by Ratna Rajaiah and published by Westland. This book was released on with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: About the Book A BOOK ABOUT THE HIDDEN BENEFITS OF INGREDIENTS COMMONLY FOUND IN MOST INDIAN KITCHENS. Did you know that a couple of bananas a day can lower your blood pressure? That nineteenth century sailors used to eat potatoes to fight scurvy? That Ayurveda considers rice the perfect healing food? That George Bernard Shaw was a brinjal-loving vegetarian? That turmeric could be anti-carcinogenic? That urad dal is an aphrodisiac? Ratna Rajaiah takes a walk down memory lane, only to find it redolent with the aromas of her mother’s and grandmother’s kitchens, and lined with the spices and condiments of her youth. Pausing often, she meets old culinary friends – coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves – and introduces us to almost-forgotten joys, like the sight of steaming kanji or the scent of freshly cut ginger. Taking detours, she shares recipes for old favourites (often with a surprising twist!) and reveals delightful slivers of trivia and fascinating nuggets of gastronomic history. Delving deep, she discovers that traditional fare is much more than comfort food (many local ingredients are health-giving and healing too!) and that much of what the West is discovering about herbs and spices has been known to our ancestors for centuries. An unabashed and wonderful ode to the blessings of simple, traditional vegetarian food.

Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Download or read book Proceedings of Mechanical Engineering Research Day 2015 written by Mohd Zulkefli Bin Selamat; Reduan Bin Mat Dan; Abd Rahman Bin Dullah; Abd Salam Bin Md Tahir; Abdul Munir Hidayat Syah Lubis; Abdul Talib Bin Din; Ahmad Anas Bin Yusof; Ahmad Kamal Bin Mat Yamin; Ahmad Rivai; Aliza Binti Che Amran; Azma Putra; Cheng See Yuan; Chong Shin Horng; Faiz Redza Bin Ramli; Fatimah Al-Zahrah Binti Mohd Sa'at; Herdy Rusnandi; Hilmi Bin Amiruddin; Imran Syakir Bin Mohamad; Mariam Binti Md Ghazaly; Md Isa Bin Ali; Md. Fahmi Bin Abd. Samad @ Mahmood; Md Radzai Bin Said; Mohd Ahadlin Bin Mohd Daud; Mohd Asri Bin Yusuff; Mohd Azli Bin Salim; Mohd Azman Bin Abdullah; Mohd Fadzli Bin Abdollah; Mohd Haizal Bin Mohd Husin; Mohd Juzaila Bin Abd. Latif; Mohd Khairi Bin Mohamad Nor; Mohd Nizam Bin Sudin; Mohd Rizal Bin Alkahari; Mohd Zaid Bin Akop; Nona Merry Merpati Mitan; Nor Azmmi Bin Masripan; Norasra Binti A.Rahman; Noreffendy Bin Tamaldin; Nur Rashid Bin Mat Nuri @ Md Din; Omar Bin Bapokutty; Rafidah Binti Hasa; Rainah Binti Ismail; Roszaidi Bin Ramlan; Safarudin Gazali Herawan; Shamsul Anuar Bin Shamsudin; Siti Hajar Binti Sheikh Md. Fadzullah; Siti Nurhaida Binti Khalil; Sivakumar A/L Dhar Malingam; Sushella Edayu Binti Mat Kamal; Tan Chee Fai; Tee Boon Tuan; Umar Al-Amani Bin Haji Azlan; Zairulazha Bin Zainal; Zakiah Binti Halim and published by Centre for Advanced Research on Energy. This book was released on 2015-03-31 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: This e-book is a compilation of papers presented at the Mechanical Engineering Research Day 2015 (MERD'15) - Melaka, Malaysia on 31 March 2015.

Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1980 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Science and Technology 3 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-06-20 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.