About - CFTRI

Basic Food Systems and Processes

CFTRI is totally equipped to address basic problems in understanding food system components (chemical, nutritional, toxicological, biomolecular, biophysical, microbiological, physiological and sensorial profiling, and food engineering) to evolve commercially viable processes and consume-friendly products.

RANGE OF EXPERTISE

BASIC FOOD SYSTEM	BASIC PROCESSES
· Molecular studies	· Molecular distillation
· System design	· Computer aided design
· Flavour targeting	· Engineering properties of food
· Food enzymes	· Rheology of foods
· Natural colours	· Energy minimization process
· Biotechnology	· Process optimization
· Molecular mechanisms of biomolecules	· Environment-friendly processes
· Dietary factors as prophylactics

SPECIALISED SERVICE SUPPORT

· Consultancy assistance for food-based projects

· Contract research (through time-bound R&D projects) for product
development and trouble-shooting in food processing and
biotechnology areas

· Patent rights management and marketing

· Supply of products (in limited quantities, for quality/market
evaluation)

· NICFOS/FOSTIS for high-tech information services

        - Over 23,000 books; 430 currently subscribed and 1,35,000
           back-issues of technical journals
       - A good collection of online and other databases including
          "Trends in Food Science and Technology,"
          "Indian Food Science and Technology Abstracts,"
          "Indian Food Industry,"
          "New Products and Processes,"
          "Food Patents,"
          "Global Food Information,"
          "Food Equipment Directory,"
          "Chemical Abstracts,"
          "CFTRI Research Papers,"
          "Ongoing Projects in Food Science and Technology,"
          "Computerised Catalogues" and
           databases covering technical papers/reports, theses and other
           publications of CFTRI personnel

         - A CD ROM server with 14 CD servers; Database search
           services

· Professional printing and reprographic facilities

· Programmes for postgraduate studies and research in food
technology/ science

· Advanced training in flour milling technology

· Short-term training programmes (in over 45 specialised areas) for the
industry
(*More information on all HRD programmes under the profile of the
department of Human Resources, and under Professional Training)

· Special technology update services and training for small/ medium
entrepreneurs
(*More information on TAP/EDP and workshop/training under TTBD
departmental profile.)

PLANT AND EQUIPMENT SUPPORT

· Pilot Plant

The institute offers a pilot plant with state-of-the-art equipment-both imported and indigenously fabricated-to carry out scientific studies of different unit operations involved in food processing, for process evaluation, scale-up and production trials/test-marketing. The main features of this plant are:

    - Ultra-filtration/reverse osmosis unit
    - Supercritical fluid and other extraction (by CO2) units
    - Aseptic filler
    - Various types of driers, including an accelerated freeze-drier
    - Centrifuge separators such as desludging bowl centrifuge, high
    speed tubular centrifuge, scroll centrifuge
    - Aroma recovery plant
    - Can fabrication and canning lines
    - Pilot roller flour mill and bakery
    - Grain processing equipment including swing hammer mill and pin
      mills
    - Scraped surface/plate/double-effect evaporator
    - Homogeniser/colloid mills
    - Kneading and mixing machines
    - Hydraulic press
    - Pellet mill
    - Twin screw extruder

(*More information on pilot plant, and prototype workshop under the departmental profile of Food Engineering Department. Additional information on food engineering services under Process Engineering and Plant Design.)

· Comprehensive Analytical System

- Gas Chromatograph-Mass Spectrometer for analysis of food
    flavours, lipids and pesticide residues in foods
- Instron Universal Testing Machine
- Fourier Transform Infrared Spectrometer for quality and safety
    evaluation of plastic food packaging material
- UV/Vis Spectrophotometer
- DNA Sequencing System
- Atomic Absorption Spectrophotometer for analysing trace elements
    in quality control
- Grain X-ray System
- Scanning Electron Microscope for determination of food matrix and
    surface studies of biological tissues and materials
- Analytical Ultracentrifuge, Soravall Centrifuge
- Stopped Flow Spectrophotometer for measuring the kinetics of
    interaction in food systems in milliseconds
- Optical Rotatory Dispersion System
- Nuclear Magnetic Resonance Spectrometer
- Rheo-Viscometer
- Protein Denaturing System
- Amino Acid Analyser
- Colour Measuring System
- Elemental Analyser
- Micro Colorimeter
- Protein Hydration Measuring System
- High-performance Liquid Chromatograph for quantitative
    determination of food components (e.g., carbohydrates, amino
    acids and proteins) as also additives, toxicants and metabolites
- Fraction Collector with UV monitor
- Win ACDS Chromatography Data Station
- Liquid Scintillation and Gamma Counter
- Capillary Electrophoresis System
- Fission GC 8/ GC-FTIR
- Lyophiliser

(*More information on the equipment under the respective departmental profiles)

· A modern design centre and workshop for in-house fabrication of
prototypes

· A functional package testing, design and development laboratory
(offering know-how on can fabrication and pilot scale production
facility)

· A 20-tpd Buhler roller flour mill for training technical personnel for
the wheat milling industry

· State-of-the-art analytical facilities for testing the quality of food
products for export and domestic markets, and for developing food
standards

· (*More information under the Analytical Quality Testing as also under
the AQCL Department profile)

· State-of-the-art composite sensory analysis laboratory (equipped
with a briefing room, an a/c booth-room, a serving room...) for
objective sensory assessment and consumer acceptance study of
fresh/processed fruits/vegetables, coffee, tea, soft drinks, alcoholic
beverages, spice and spice products, fats and oils...)

· A commercial spice oleoresin plant

· A modern animal house for food safety and toxicological evaluations

· A modern abattoir with facilities for processing large, medium and
small animals, as well as research and training

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Process Engineering and Plant Design

Today, CFTRI has become an ideal resource centre for food process engineering and plant/equipment design, to take the product from conceptual to commercial level through process scale-up, production trials and package development for test marketing. The institute's multi-dimensional support system for food engineering features a state-of-the-art pilot plant, an advanced design unit, a modern prototype fabrication workshop, and an engineering materials lab. The operation, tests and trials are supported by expert services where required.

FOOD ENGINEERING SERVICES

· Engineering research for food and biotechnology processing
· Scale-up of laboratory-level processes
· Design of individual processes/ plants/machinery
· Plant/machinery selection and inspection
· Development of indigenous food machinery
· Generation of data on engineering properties of foods
· Prototype fabrication
· Production of market samples (pilot plant facilities on lease)
· Package design/development and package/material testing
· On-the-floor trouble shooting and services
· Consultancy for plant modification/modernisation/diversification
· Total engineering of new food plants
· Specialised training programmes

PROVEN TECHNOLOGIES

· Spice oil/oleoresin plants
· Fruit juice evaporation plants
· Black pepper process
· Rice bran stabiliser
· Sunflower dehulling machine
· Small capacity dhal mill
· Papad press
· Leaf cup/plate machine
· Continuous heat sealer for plastic pouches
· Total package for fresh produce transportation
· Process schedules for thermally processed food
· Computer aided package design

FACILITIES

(Information on the facilities, under Basic Food Systems and Processes, and more information on the services, under the departmental profile of Food Engineering)

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Analytical Quality Testing

Analytical Quality Testing Laboratory (AQCL), the centre for quality analysis and monitoring of food products at CFTRI, is fully equipped with the latest instruments, and managed by full-time professionals with updated knowledge, to provide timely and reliable quality assurance. It is ISO 9002-certified and NABL-accredited, and offers a range of services for varieties of products for the benefit of export-oriented organisations and food industrial units of all scales.

PROFESSIONAL SERVICES

· Analysis (physical/chemical/microbiological/instrumental) of
processed food products
· Quality assurance and technical advice on quality improvement
· Amino acid analysis
· Food safety
· Nutrition labelling support
· Shelf stability studies
· Assistance and advice in the formulation of guidelines for food laws
(PA, FPO, BIS, Codex)
· Analysis related to food products referred by government
departments
· Agency certification
· Training
· Management of the Nodal Codex Laboratory
· Making kits for testing/analysing adulterants/contaminants

PRODUCTS/MATERIALS HANDLED

· ISO-9000 food adulterants
· Antioxidants and preservatives
· Vitamins and minerals
· Food grains
· Fats and oils, oilseeds
· Spices and condiments
· Beverages (alcoholic and non-alcoholic)
· Meat and meat products
· Baking and confectionery products
· Processed fruit and vegetable products
· Dairy products
· Pickles and chutneys
· Package and packaging material
· Water

KEY EQUIPMENT

· Gas chromatograph with multiple detectors
· Atomic absorption spectrophotometer
· Fourier transform infrared spectrophotometer
· Nuclear magnetic resonance spectrophotometer
· Scanning electron microscope
· Texture measuring system
· DNA sequencing system
· Scintillation counter
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Professional Training

CFTRI has always held a high profile in human resource development, thanks to its global links and the local industrial support; its distinctive strength of 300 experts (in multiple disciplines) who serve as its faculty; and its unique methodology. The institute offers some of the best-designed and most successful academic and training programmes in the world to prepare professional manpower of various categories in its field, under a single roof. And CFTRI-trained technical personnel, whether from India or elsewhere, have always held very responsible positions in leading food industries as well as R&D centres in India and around the world.

HIGHLIGHTS OF THE HRD PROGRAMMES

· A 4-semester M.Sc. (Food Technology) for participants from India
and other developing countries
· M.Sc. (Food Science) By Research of the University of Mysore, for
in-service candidates
· Recognised by several Indian Universities for doctoral and
post-doctoral research. Over 100 research fellows are currently
working on their Ph.D.
· A 12-month programme in Flour Milling Technology to train personnel     from India and other developing countries
· Sponsored short-term advanced technology training programmes in
over 45 specialised areas, to upgrade the skill and knowledge of
personnel from food industries and government agencies
· Specialised training programmes for individuals/groups (on specific
request) from India and other developing countries
· Advanced food technology training under the United Nations
University programme for participants from various developing
countries
· Over 4000 persons (including 665 foreigners) from 50 countries (other
than India) covering the southern hemisphere, trained till now
· CSIR/CFTRI Fellowships
· Training of the trainers
· Totally streamlined capability for organising workshops, seminars,
symposia, conferences and conventions at national/international
levels
· English/Indian language communication skills for reach-out
programmes

(*More information under Global Links and National Links, and Profile of Human Resources.)

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Technologies Available

PROTEIN FOODS

· Infant food: High-protein, optimized 12% protein, lactose-free
(milk-based)
· Mustard/Rapeseed: Integrated processing
· Protein isolate: Groundnut, soya
· Dehulling of sesame
· Processing of sunflower seed
· Weaning food: Roller dried
· Bal-Ahar: A weaning food
· Composite protein food
· Edible groundnut flour
· Leaf protein concentrate
· Malted weaning foods
· Multipurpose food
· Edible soya flour

PLANTATION AND SPICE PRODUCTS

· Preparation of annatto dye
· Deterpenation of citrus oils
· Monsooning of cherry coffee
· Cocoa: Bean curing, cocoa mass, cocoa butter, cocoa powder
· Compounded asafoetida
· Cardamom-fixation of green colour
· Coriander dhal, supari
· Desiccated coconut
· Spray-dried coconut milk powder
· Encapsulated food flavours
· Food colours (natural): Beetroot, safflower, kokum, grapes
· Garlic powder
· Dehydration/drying of ginger
· Kokum: concentrate and powder
· Mustard powder
· Pepper: White, green and dehydrated green pepper
· Sterilisation of black pepper
· Plant growth promoter containing n-Triacontanol
· Drying (including dipsol formulation, fractionation) of red chillies
· Spice oils: Pepper, ginger, turmeric, cardamom
· Spice oleoresins: Pepper, ginger, turmeric, chillies
· Tamarind: Concentrate and powder
· Turmeric: Curing and polishing
· Walnut processing
· Product of phycocyanin from Spirulina
· Rural-based biotechnological production of Spirulina

FRUIT/VEGETABLE PRODUCTS

· Fruit bars: Mango, banana, guava, apple
· Fruited cereal: Mango, apple, banana
· Fruit juice concentrate/paste: Mango, pineapple, apple, orange,
tomato
· Fruit juice powder: Mango, banana, guava, tomato
· Fruit and vegetable dehydration: Grapes, banana, onion, potato,
peas
· Instant pickles: Mango, lime
· Continuous production of jam
· Papain: Crude, IP, BPC, concentrate
· Pectin from pectinaceous materials
· Strained baby foods: Wet or dry (fruit, vegetable, meat, egg)
· Anti-fungal paste for bananas
· Canning of curried vegetables
· Fruit jams, jellies, preserves and candies
· Fruit toffees
· Fruits and vegetables: Canning, refrigeration and freezing
· Mango pulp: Bulk preservation for RTS beverage
· Tamarind juice concentrate
· Mango ripening: Accelerated process
· Dehulling of muskmelon seeds
· Mushroom culture
· Preparation of pickles and chutneys
· Pineapple: Osmo-air-dried
· Potato products: Flour, flat dry chips, wafers, slices
· Tomato products: Preparation (including ketchup concentrate from
tomato paste)
· Formulation and use of wax emulsion for extending the shelf-life of
fruits and vegetables
· Oyster mushroom production and dehydration

BEVERAGE PRODUCTS

· Coffee beverage : Carbonated (including coffee concentrate)
· Coffee/Tea whitener
· Flavour blends: Cola, orange and lime/lemon
· Flavoured tea and instant tea
· Lactic beverage: Cereal-based
· Liquid fruits (Clarified fruit juices) from banana, grapes, guava,
cashew
· Malted beverage
· Toned milk with vegetable protein
· Carrot juice: Beverage and RTS
· Ginger cocktail
· Groundnut milk/curd
· Honey beverage
· Comminuted orange beverage base
· Pan supari nectar
· Pomegranate juice and products
· Bottling and preservation of sugarcane juice beverage
· Fruit syrups and squashes
· Litchi products: Canned, squash

DISINFESTATION PRODUCTS

· Cockroach trap: Design and bait formulation
· Durofume: Process and formulation
· Durbobase formulation
· Lindane and by-products
· Methyl bromide
· Minifume tablets
· Pest-proof emulsion
· Pheromone-based formulation (trap) for T.castaneum

CONVENIENCE FOODS

· Ready mixes: Idli, vada, dosa, chakli, jamun, jilebi, maddur vada,
pakoda, flavoured flan, soya-based rasagolla, canning of rasagolla
· RTE convenience food: Khakra
· Orange peel curry/chutney
· Cereal flakes: Rice, jowar
· Instant traditional foods: Bisibele bhath, puliogare, sambar, rasam,
pongal, urd bhath, imli-poha
· Fast foods

CEREAL AND PULSE PRODUCTS

· Curing of new paddy
· Semolina from coarse wheat
· Maize-based preparations
· Parboiling of paddy: Dry heat method, hot soaking method
· Paushtik atta
· Refined millet flour
· Basmati rice staining

MICROBIAL AND FERMENTATION PRODUCTS

· Alcohol from banana, cashew apple, mahua flowers, grapes, tapioca
· Baker's yeast
· Yeast strain from alcohol production
· Food enzymes: Fungal amylase, amyloglucosidase, pectinase
· Aflatoxin decontamination
· Natural vinegar: Generation (including generator design) from jaggery,
toddy, pineapple

BAKERY PRODUCTS

· Biscuit formulations: Cocoa, cocoa cream, nutro, high protein
· Baking powder
· Biscuit formulations: Salt and sweet
· Production of bread: brown, plain, sweet, milk, whole wheat, fruit
· Premix-based foods: Bread, biscuit, cookies
· Composite ragi bread
· Composite bajra bread
· Instant cake mix
· Sugar-free biscuits
· Onion biscuits
· Speciality bakery models

MEAT, FISH AND POULTRY PRODUCTS

· Chicken: Dressing line and products
· Chitosan
· Corned beef
· Egg albumen flakes, egg powder, egg washing and egg coating for
extension of shelf life
· Fish: Meal and oil, thermal processing of fish products, pickles,
freezing of fish products
· Instant gravy mixes (dehydrated)
· Meat gravy concentrate
· Shark fin rays
· Shrimp: Canning, freeze drying
· Animal feed formulation: Cattle and poultry
· Bacon and ham: Preparation
· Bactopeptone from fish waste
· Chicken products: Sticks, curries, tandoori, kabob
· Mackerel: Salt curing, drying
· Meat: Soup cube, gravy concentrate, tenderisation
· Conditioning of mutton
· Mutton pickle
· Sausage casings: Natural
· Sausage: Meat, fish, chicken, pork and natural sausage preparation
· Traditional HAE/RTC meat/poultry: Frozen chicken tandoori, kabob,
breaded chicken kabob and chicken sandwich spread (HAE), frozen
mutton shami kabob (HAE/RTC), curry (HAE) (chicken, pork,
mutton), biryani (mutton, chicken), frozen biryani (HAE)
· Dehydrated meat
· Chicken wafers

FOOD MACHINERY

· Citrus juice extractor
· Double effect evaporator
· Single effect evaporator: 1000/500 kg evaporation per hour
· Hot air drier: Cabinet/tunnel type for arecanut/cardamom/cashew kernel
· Herbal extractives plant
· Maize mill system
· Mini grain mill
· Mini rice mill
· Mini wheat mill
· Modern dhal mill system
· Versatile dhal mill
· Paddy parboiling plant
· Quick test kit for measuring FFA in rice bran
· Rice bran stabilising system
· Roller flaker
· Continuos chapati making plant
· Automatic dosa making machine
· Continuous idli maker
· Simple rice milling system
· Double pass single huller
· Single pass double huller
· Centrifugal sheller huller
· Continuous heat sealer
· Leaf cup machine
· Paddy crack detector
· Papad press (hand and pedal operated)
· Pest proofing machine
· Simple pulse dehusking machine (hand-operated and mechanised)
· Strip lacquering machine for tins
· Triple roller extractor
· Vegetable slicer
· Vinegar generator
· Volumetric filler
· Jacketed press for solid/liquid separation

OTHERS

· Zinc EDTA chelate complex
· Technology protocol for shipping Alphanso/Banganapalli mango
· Versatile food thickener
· Custom-made food processing enzymes
· Textured protein

Major Technologies Transferred to Industry

· Infant food from buffalo milk: A major import-substitute product
· Optimised infant food formulation
· Protein isolate from oilseed meals
· Shelf-stable egg powder and egg white from fresh eggs
· Spice oils and extractives
· Cola beverage concentrate
· Ready-to-eat (instant) mixes for traditional Indian snacks
· Natural colours from kokum, safflower petals, beetroot and blue
grapes
· Eco-friendly and cost-effective steam sterilization of black pepper
· High quality raisins from Indian grapes
· Curcumin concentrate from turmeric oleoresin
· Chitosan from shrimp industry waste
· Aflatoxin-free groundnut oil
· n-Triacontanol: Plant growth promoter
· Tomato concentrate production system
· Integrated utilisation of lime fruit for recovery of oil, citrate and pectin
· Animal feed formulation from agricultural wastes
· Alcohol from tapioca
· Energy Food formulation for national nutrition intervention
programmes
· Protocol for food grain protection, including non-toxic grain
protectants
· Dehulled sunflower seeds
· Free-flowing compounded asafoetida powder
· High-fibre biscuit formulation: A health product
· Protocol for prevention of drip loss in frozen prawns: An export
product

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