Alcohol and Alcohol based Industries, Alcoholic

and Non Alcoholic Beverages ,Fruit Juices,

Handbook On Chemical Industries (Alcohol Based)

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 Author: H. Panda
Format: Paperback
Book Code: NI7
Pages: 374
ISBN: 8178330679
Price: Rs. 750.00 US$ 100.00
The chemical industry comprises the companies that produce industrial chemicals. Central to
the modern world economy, it converts raw materials (oil, natural gas, air, water, metals, and
minerals) into several different products. The Indian chemical industry is among the established
traditional sectors of the country, playing an integral role in the national economic development.
This sector, forming part of the basic goods industry, is a critical input for industrial and
agricultural development. The fundamental nature and diversity of the industry is best
understood from the fact that the industry itself is the largest consumer of its products,
accounting for around 33% of total consumption. Alcohol is a very valuable material which has
variety of uses such as for production of chemicals, as a source of energy and fuel etc. an
alcohol is an organic compound in which the hydroxyl functional group (OH) is bound to a
carbon atom. In particular, this carbon centre should be saturated, having single bonds to three
other atoms. Some of the common examples of alcohol and its derivatives are acetaldehyde,
acetic acid, chloroacetic acid, acetic anhydride, dimethyl acetamide, butyl alcohols, ethyl
acetate, butyl acetate, cellulose acetate, ethyl ether and many more. Ethanol can be used in the
pharmaceutical, cosmetics, solvents, food, and chemical industries with a majority of industrial
ethanol used as a solvent in the manufacture of pharmaceuticals, paints, and lacquers. It is also
used as a carrier in medicines. Some food extracts and flavourings can contain ethanol. It is
also used in the personal care industry in products such as hairspray, mouthwash and cologne
and in hand sanitizers and medical wipes. Some of the fundamentals of the book are
manufacture of ethanol, absolute/anhydrous alcohol, barium acetate, calcium acetate,
chromium acetate, cobalt acetate, copper acetate, lead acetate, vinyl chloride, vinyl acetate
monomer, poly vinyl acetate, film-forming latexes, non film forming latexes, styrene based
resins, styrene polyester resins, styrenated oils and alkyds, ion exchange resins, ethylene glycol
monoethyl ether (cello solve) etc. The book covers manufacturing details of various alcohol
based chemicals. We hope that it will be very resourceful for new entrepreneurs, researchers,
general information seekers and libraries as a reference book.

The Complete Technology Book on Alcoholic and Non-Alcoholic

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 Author: NPCS Board of Consultants & Engineers
Format: Hardcover
Book Code: NI209
Pages: 824
ISBN: 9788178331126
Price: Rs. 2,575.00 US$ 200.00
The alcoholic and non alcoholic beverages are being used by human being since centuries
back. Accompanying the increase in the variety of consumption there has been a parallel
increase in the variety of alcoholic and non alcoholic beverages offered for sale. The alcoholic
drinks market is broadly classified into five classes, starting from beers, wines, hard liquors,
liqueurs and others. Similarly non alcoholic drinks market is broadly classified into carbonated
drinks, non carbonated drinks and hot beverages. These include juices, energy drinks,
carbonated drinks, tea, coffee and bottled water. The commercial success of a soft drink
formulation depends upon a number of factors. A strong, well placed advertising campaign will
bring the consumer to purchase the new product but, thereafter, the level of repeat sales will
reflect the degree of enthusiasm with which the new drink has been received. The dramatic
growth of fruit juice and non carbonated fruit beverage markets worldwide has been made
possible by the development of new packs and packing systems and improvements in
traditional packaging. Tropical fruits are the newest arrivals on the juice and fruit beverage
market. Whisky is the portable spirit obtained by distillation of aqueous extract of an infusion of
malted barley and other cereals that has been fermented. It can be considered as the product
of distillation of an unhopped beer. Beer is the world most widely consumed alcoholic beverage;
it is the third most popular drink overall, after water and tea. Rum is a distilled alcoholic
beverage made from sugarcane by products such as molasses, or directly from sugarcane
juice, by a process of fermentation and distillation. The Indian alcoholic market has been
growing rapidly for the last ten years, due to the positive impact of demographic trends and
expected changes like rising income levels, changing age profile, changing lifestyles and
reduction in beverages prices. Some of the fundamentals of the book are flavourings and
emulsions, syrup room operation, fruit juices and comminuted bases, acids, colours,
preservatives and other additives, high intensity sweeteners, packaging systems for fruit juices
and non carbonated beverages, grape juice processing, processing of citrus juices, juice
processing for pasteurized single strength, equipment for extraction and processing of soft and
pome fruit juices, chemistry and technology of citrus juices and by products, legislation
controlling production, labelling and marketing, biochemical events during brewing
fermentations, outline of the whisky producing process, types of beer brewed, aroma
compounds of rum and their formation, cider and perry etc. The alcoholic and non alcoholic
beverages described in this book are beer, wine, rum, whisky, cider and different types of fruit
juices with packaging systems and other relevant parameters related to their manufacturing.
The book will be very helpful to technocrats, new entrepreneurs, research scholars and for
those who are already in to this field.

Directory/Database of Top Food, Beverages and Tobacco

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 Format: CD-Rom
Book Code: NID142
Price: Rs. 3,933.00 US$ 150.00
Products: Meat, Eggs, Dairy Products, Sugar, Cocoa, Confectionery, Miling, Bakery, Packaged
Food, Starch, Fruit/Vegetable, Edible, Sprit & Vinegar, Water, Soft Drink, Beer, Wine, Soya,
Coconut, Honey, Yeast, Pickle, Sauce, Noodles, Pasta, RTE, Bread, Biscuit, Flour, Chocolate,
Milk, Butter, Ghee, Cheese Contains: 750 records Includes: Name of Company, Address, City,
Pin Code, Phone, Fax, Email*, Website*, Name of Directors, Location of Plants, Project
Capacity, Production, Name of Products, Turnover, Product industry code, List of Major Raw
Materials with their consumption quantity & Raw material value, Comparison amongst
companies (Assets, Cash Flow, Cost as % of sales, Forex Transaction, Growth In Assets &
Liabilities, Growth in Income & Expenditure, Income & expenditure, Liabilities Liquidity Ratios,
Profitability Ratio, Profits, Return Ratios, Structure of Assets & Liabilities (%), Working Capital
& Turnover Ratios) (*Wherever available) Note: All Records does not contain all fields of
information. However, maximum Information has been incorporated. Format: MS Excel

Industrial Alcohol Technology Handbook

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 Author: NPCS Board of Consultants & Engineers
Format: Paperback
Book Code: NI238
Pages: 552
ISBN: 9788178331430
Price: Rs. 1,675.00 US$ 150.00
Production of industrial alcohol is an age old practice. But with time, the usage areas as well as
production techniques have gone through a major transformation. Industrial alcohol is distilled
ethyl alcohol (C2H5OH), normally of high proof, produced and sold for other than beverage
purposes. It is usually distributed in the form of pure ethyl alcohol, completely denatured
alcohol, especially denatured alcohol and proprietary solvent blends. Ethyl Alcohol is the
common name for the hydroxyl derivative of the hydrocarbon ethane .Industrial alcohol is
distilled ethyl alcohol normally of high proof, produced and sold for other than beverage
purposes. Industrial alcohol finds its applications in many chemical industries, pharmaceutical
industries, Ink Industries and various allied applications. Much of this alcohol is obtained
synthetically from ethylene. However, its production from microbial fermentation using variety of
cheap sugary substrates is still commercially important. The various substrates used for ethanol
production are sugar crops such as sugarcane, sugar beet, sorghum, etc. provide a good
substrate. Bye product of these crop processing, e.g., molasses, sweet sorghum syrup, etc. are
the most common substrates. Cereals like maize, wheat, rice etc are also used for ethanol
production. Distillation of industrial alcohol, which is normally not used for consumption, can be
made in a two step process. The process of distillation is one with a slow dynamics making it
essential to have a carefully planned and designed control system. Ethyl alcohol or ethanol
ranks second only to water as the most widely used solvent in chemical industry and as these
industries have expanded, so the demand for industrial alcohol has increased. Some of the
fundamentals of the book are base case production of alcohol, survey and natural alcohols
manufacture, alcohol from wheat straw, alcohol from sacchariferous feed stocks, conventional
process used in Indian distilleries, fermentation, distillation, continuous rectification and reflux
ratio, alcohol recovery, quality of alcohol, steam economy, fuel oil separation, trihydric and
polyhydric alcohols, coal gasification, methanol synthesis, coal gasification and raw gas
purification, synthesis gas preparation, methanol synthesis and purification, badger conceptual
design This handbook on Industrial alcohol technology provides complete details on process
and the technology used in the production of ethanol from various sugar crops and cereals and
also briefs the different types of monohydric, trihydric and polyhydric alcohols. This handbook
will be very helpful to its readers who are just beginners in this field and will also find useful for
upcoming entrepreneurs, existing industries, technical institution, etc.

The Complete Book on Wine Production

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 Author: H. Panda
Format: Paperback
Book Code: NI244
Pages: 752
ISBN: 9789381039021
Price: Rs. 2,275.00 US$ 200.00
Wine is the most loved beverage across the world and a popular accompaniment with food. The
popularity of wine in India has started growing rapidly. Wine is the fermented product of the
grape. Because crushed grapes contain all that is needed to create wine, ancient wine
producers simply allowed nature to take its course. As time went on, people realized that by
intervening at certain times, they could make a wine with more predictable characteristics.
Grape cultivation is one of the most remunerative farming enterprises in India. Grapes can be
eaten raw or they can be used for making wine, jam, juice, jelly, vinegar. Delicate wine grapes
are generally produced in frost free and moderate temperature environments. Thousands of
grape varieties are grown all over the world; the wine grape varieties represent only a fraction of
them. The colour, size, phenolic distribution and acidity of grapes give each wine its own
characteristic. Wine quality is affected by the factors such as soil, climate, viticulture and wine
making techniques. Wine quality is dictated mainly by the grapevines, not by the winemaker.
Wine must be slightly aged to be drinkable. Grape production, linked with wine processing has
provided the much-needed impetus for the growth of the wine industry. Indian government plays
a crucial role in the current phase of Indian wine industry, supporting the current momentum
amongst others through financial assistance and market protection. Gradual reduction of import
duty levels will no doubt lead to increasing competition through imports, but will on the longer
term result in a competitive industry that is able to export its top quality products to overseas
markets. Some of the fundamentals of the book are wine quality, mold and mold complexes
associated with grapes, grape aroma components, soluble solids in winemaking, the molds and
yeasts of grapes and wine molds, yeasts of grapes and wine, by-products of fermentation,
chemistry of fermentation and composition of wines, outline of red wine making, stuck wines,
white table wine, sparkling wine, vermouth and flavoured wines, cider and apple wine, plum
wines in Europe, berry wines in pacific coast states, cherry and plum wines in pacific coast
states, pomegranate wine from concord grapes, pineapple wine, pear wine, wine from oranges,
grapefruit wine, wine from dried fruits, Swiss research on fruit juice fermentation honey wine
(mead), etc. This book provides a complete detail on all aspects of Wine production like
describe the varieties of wine available, its manufacturing process, bottling and storage of wine,
quality control in wine making and many more. It is hoped that this book will be very resourceful
to all its readers, students, scientists, technocrats, existing industries, new entrepreneurs and all
those who are related to wine making.

The Complete Book on Sugarcane Processing and By-Products of

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 Author: H. Panda
Format: Paperback
Book Code: NI246
Pages: 544
ISBN: 9788178331447
Price: Rs. 1,675.00 US$ 150.00
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.

About NIIR

NIIR Project Consultancy Services (NPCS) is a reliable name in the industrial world for offering integrated technical consultancy services. Its various
services are: Pre-feasibility study, New Project Identification, Project Feasibility and Market Study, Identification of Profitable Industrial Project
Opportunities, Preparation of Project Profiles and Pre-Investment and Pre-Feasibility Studies, Market Surveys and Studies, Preparation of
Techno-Economic Feasibility Reports, Identification and Selection of Plant and Machinery, Manufacturing Process and or Equipment required, General
Guidance, Technical and Commercial Counseling for setting up new industrial projects and industry.

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NPCS also publishes varies technology books, directory, databases, detailed project reports, market survey reports on various industries and profit
making business. Besides being used by manufacturers, industrialists and entrepreneurs, our publications are also used by Indian and overseas
professionals including project engineers, information services bureau, consultants and consultancy firms as one of the input in their research.

NIIR PROJECT CONSULTANCY SERVICES , 106-E, Kamla Nagar, New Delhi-110007, India. Email: [Link]@[Link] Website: [Link]

Tue, 03 Sep 2013 [Link] +0530

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