COGENERATION IN THE CANE SUGAR INDUSTRY

By C. MISIL

PART I: EMERGING PROCESSING TECHNOLOGIES IN THE DAIRY INDUSTRY 1 TECHNOLOGY OF OHMIC HEATING FOR THE PASTEURIZATION OF MILK 2 ADVANCES IN MICROWAVE-ASSISTED PROCESSING OF MILK 3 ADVANCEMENT IN THE GHEE MAKING PROCESS 4 TECHNOLOGICAL INTERVENTIONS IN KULFI PRODUCTION: A REVIEW 5 HYBRID TECHNOLOGY FOR THE PASTEURIZATION OF MILK CONTENTS PART II: DRYING TECHNIQUES IN THE DAIRY INDUSTRY 6 CLASSIFICATION OF DRIED MILK PRODUCTS 7 OSMOTIC DEHYDRATION: PRINCIPLES AND APPLICATIONS IN THE DAIRY INDUSTRY PART III: ENERGY CONSERVATION: OPPORTUNITIES IN THE DAIRY INDUSTRY 8 FOOD SAFETY AND MANAGEMENT SYSTEMS (FSMS): APPLICATIONS IN THE DAIRY INDUSTRY 9 ECONOMIC ANALYSIS OF MILK MARKETING: CASE STUDY IN HARYANA 10 DAIRY FOODS: ALLERGY AND INTOLERANCE PART IV: MANAGEMENT SYSTEMS AND HURDLES IN THE DAIRY INDUSTRY 11 DAY LIGHTING IN DAIRY FARMS 12 REFRIGERATION PRINCIPLES AND APPLICATIONS IN THE DAIRY INDUSTRY 13 ENERGY AUDITS AND ITS POTENTIAL AS A TOOL FOR ENERGY CONSERVATION IN THE DAIRY INDUSTRY