IIT KHARAGPUR
as a
Fast Moving Consumer Goods
(FMCG)
Consultancy
Areas of Focus
1. Food Science and Technology
2. Dairy and Food Engineering
Consultancy Services Offered
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Analytical studies
Development of industrial products/systems
Development of laboratories
Human Resource development programmes
Testing of industrial products/samples
Research Labs Available
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Computer Simulation & Design Lab
Agronomy Lab
Applied Botany Lab
Aquacultural Engineering Lab
Containerized Mobile Pilot Plant Lab for Enzyme Production
Dairy & Food Engineering Lab
Farm Machinery and Power Lab
Post Harvest Engineering Lab
Soil Sciences Lab
Soil Water and Conservation Engineering Lab
Lab Facilities Available
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Spray dryer
Infrared moisture analyser
Plate freezer
Electrode boiler
Aseptic packaging machine
Plate heat exchanger
Paneer making machine
Sandesh making machine
Chhana making machine
Fluid bed freezer
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FTNIR spectrophotometer
Water activity meter
Fibre determination unit
UV-VIS spectrophotometer
Fermentor
Freeze dryer
Sonicator
Tintometer
Vacuum packaging machine
Texture analyser
Work in Focus
• Development of process technology for production of instant
(soluble) green tea powder from fresh tea shoots.
• Production, processing and storage of bael pulp powder
• Detoxification of aflatoxin B1 in red chilli powder
• Development of various types of ready to eat breakfast items/
snack foods from millets.
• Reconstitution behaviour of dahi powder developed in the
laboratory.
• Development of health foods and Neutraceuticals
FMCG Related Technologies Developed
1. Production of Natural Coconut Water With High Storage Life
2. Novel Functional Fruit Juices
3. Process to Manufacture Tomato Powder
4. Novel Technique for Manufacture of Instant Tea
5. Process technology for manufacture of Dahi (Curd) Powder
6. A device for cryogenically individually quick freezing of fish, marine
products, meat, fruits and vegetables
Projects Being Done In Kharagpur
• Development of prototype for semi-continuous production of
paneer(National Dairy Development Board, Anand) .
• Collaboration with Tea Board of India.
• Development process technology for production of health
foods/snacks and energy drinks.
• AICRP on post-harvest technology (ICAR)
• Development of technology for production of ready- to- eat-health
foods/snacks and energy drinks.
Future Research and Development Activities
• PID stream temperature control
• Aseptic Packaging
• Twin screw extrusion
• Mechanisation of indigenous dairy products
Why collaborate with IIT Kharagpur ?
Rich Research hub
Strong intellectual capital
Produces unparalleled technically competent students
Healthy balance of core engineering courses and non core course electives
Emphasis on hands on, learn as you do approach
Numerous successfully completed projects
Thank You
1. Tender coconut water is subjected to membrane based filtration
process and the filtered water is packaged in aseptic conditions ,
giving high shelf life.
2. A product with significant market potential, entirely a green
process (no chemical added at any stages)
Advantages
1.
The heat treatment (pasteurization and sterilization) is not used
and thus the original flavour, taste, etc. are retained.
2. No chemicals, additives, preservatives are used compared to
existing methods.
3.
Shelf life is higher than the existing ones.
1.
Product 100% natural, unsweetened fruit juice having a distinctive flavour,
profile and an attractive colour prepared from common tropical fruits .
2.
It is rich in nutrients such as essential minerals, vitamins, antioxidant potency
and other bioactive components obtained from the ingredients.
3.
First of its kind in terms of the formulation and can compete with any existing
juices in Indian market based on quality .
Advantages
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Contains fruits commonly available in the Indian market.
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Such a unique preparation has not been achieved yet.
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Go natural- the juice does not have any chemical/synthetic additives.
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Contains minerals (iron,zinc), probiotics (fructooligosaccharides, inulin) , natural
vitamin C and antioxidants
1.
Free -flowing dehydrated tomato juice (tomato powder) using foam-mat
drying technology .
2.
Allows ease of making fresh tomato paste(which is used in many Indian
culinary preparations.) , along with retention of colour, flavour, vitamins
(particularly the ascorbic acid) and other nutritional characteristic.
Advantages
1.
The product is highly stable against deteriorative microbial, chemical and
biochemical reaction thereby reducing handling, packaging and
transportation costs and negligible energy requirements during storage.
2.
Retention of colour, flavour, vitamins (particularly the ascorbic acid) and
other nutritional characteristics in the product.
3.
The product is free from any scorched odour or taste, has good nutritional
and organoleptic qualities and satisfactory shelf life.
1.
Instant/soluble tea powder is produced from the expressed juice of green
leaves.
2.
Drawbacks of the conventional method (spray/freeze drying of the
concentrated brew of processed tea leaves) - inferior quality, high cost and
high energy.
3.
Superior quality instant tea at lower costs.
Advantages
1.
The instant tea produced has good liquoring characteristics and the
constituents are in the acceptable range .
2.
The tea granules produced is comparable to CTC (crushing, tearing & curling)
tea in quality and liquoring characteristics.
3.
Considerable savings in the economy as the juice and residue are converted
into value added products in this method.
1.
Unlike conventional liquid nitrogen tunnel freezers, the liquid nitrogen
immersion freezer consists of liquid nitrogen feeding unit , liquid nitrogen
bath , temperature sensor.
2.
Simplicity and less capital cost involvement .
Advantages
1)
A Liquid Nitrogen Tunnel freezer may cost several hundred lakhs depending
on the capacity. The intended Immersion freezer will cut the initial investment
cost to a great extent.
2)
The consumption of Liquid Nitrogen will be comparatively less than the
available tunnel freezers.
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The fabrication of the Immersion freezer is much easier.
4)
The materials required for fabrication is also easily available.
5) The process control mechanism is much simpler.
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Dahi powder is a high nutrition product having long shelf life .
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Though powder is used, the taste and texture of curd is preserved.
3.
Since it is fat free, it can be marketed for the health conscious, aiming at the
milk product and food processing industries.
Advantages
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Process technology for manufacture of dahi powder has been developed. The
free flowing powder obtained has acceptable colour and flavour, is easily
reconstitutable and contains viable lactococci.
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Dahi is prepared from standardized buffalo milk using mixed mesophilic culture
NCDC-167 and the level of fat in dahi is standardized to get dahi powder with no
free fat and a rich mouth feel and appealing flavour.
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Formulation of health drink and energy drink mixed based of dahi powder has
also been carried out.