VACUUM FRIED - VEGETABLE PRODUCTS (PRODUCTION RATE – 100 KG/HR)
[EIRI/EDPR/4712] J.C.: 2932XL
Recent consumer trends towards healthier and low-fat products have had a significant impact on the snack industry. Vacuum frying when compared with normal atmospheric frying under equivalent thermal driving forces were used (ΔT = 60 °C and 80 °C), the most important quality parameters including oil uptake, color changes, nutrient’s & fibers degradation have always been advantageous. The table below gives the better understanding of the various advantages of Vacuum frying over normal frying.
COST ESTIMATION
Plant Capacity 1000 Kg./Day
Land & Building (1690 sq.mt.) Rs. 1.89 Cr
Plant & Machinery Rs. 1.48 Cr
Working Capital for 0.2 Months Rs. 18.08 Lac
Total Capital Investment Rs. 3.71 Cr
Rate of Return 50%
Break Even Point 45%
CONTENTS
INTRODUCTION
SALIENT FEATURES ABOUT VACUUM FRIED PRODUCTS
ADVANTAGES OF VACUUM FRYING
DISADVANTAGES OF VACUUM FRYING
APPLICATION & THEIR BENEFITS
EFFECT OF A DE-OILING MECHANISM ON THE PRODUCTION
EFFECT OF VACUUM FRYING ON THE OXIDATIVE STABILITY OF OILS
VACUUM FRYING PRESERVES CAROTENOID CONTENT CARROT CRISPS
MARKET OVERVIEW
DRIVING FACTORS
RESTRAINING FACTORS
PRODUCT TYPE ANALYSIS
APPLICATION ANALYSIS
GROWTH OPPORTUNITY
LATEST TRENDS
REGIONAL ANALYSIS
KEY PLAYERS ANALYSIS
VEGETABLES & FRUITS AVAILABILITY
BIS SPECIFICATION / CERTIFICATION
PROCESSING / PRODUCTION FACILITIES REQUIREMENT
THE SITE
THE BUILDING
ROOFS AND CEILINGS
WALLS, WINDOWS AND DOORS
THE FLOORS
SERVICES
LIGHTING AND POWER
WATER SUPPLY AND SANITATION
EQUIPMENT MAINTENANCE
PROCESSING, PACKAGING AND STORAGE
PACKAGING
WHEN SELECTING PACKAGING MATERIALS, THE PROCESSOR SHOULD CONSIDER:
HEALTH AND SAFETY
DAMAGE TO SKIN
BURNS AND CUTS
QUALITY ASSURANCE
RAW MATERIALS HANDLING
THE FIRST INSPECTION OF RAW MATERIALS AT THE PROCESSING UNIT SHOULD INCLUDE CHECKS ON:
BASIC RULES OF HYGIENE AND SANITATION
FACILITIES REQUIRED IN THE PROCESSING ROOM
WAYS OF WORKING
PRODUCTION PLANNING
CAREFUL PRODUCTION PLANNING IS USED TO FIND THE:
TYPICAL LOSSES DURING PROCESSING OF FRUITS AND VEGETABLES
QUALITY PARAMETERS OF VACUUM FRIED
MOISTURE CONTENT
WATER ACTIVITY
OIL CONTENT
TEXTURE ANALYSIS
BULK DENSITY
TRUE DENSITY
COLOR VALUES
STORAGE OF OPTIMIZED VACUUM FRIED PRODUCTS
PROCESS CONDITIONS REQUIREMENT
PRE-TREATMENTS OF VACUUM FRYING
FREEZING
BLANCHING
DRYING
DE-OILING OF FRIED PRODUCTS
CHANGES IN PROPERTIES OF FRYING OIL
MOISTURE CONTENT
OIL CONTENT
WATER ACTIVITY
BULK & TRUE DENSITY
COLOUR VALUES
TEXTURE
PACKAGING & STORAGE
PROCESSING STEPS / PROCESS FLOW
PROCESS OF MANUFACTURE
MATERIAL LOADING
QUALITY CONTROL AND STANDARDS
POLLUTION CONTROL
ENERGY CONSERVATION
PROCESS FLOW
ENGINEERING DESIGN CONSIDERATIONS
PLANT & MACHINERY
IN-FEED CONVEYOR
DRUM WASHER MACHINE
SORTING CONVEYOR
BUCKET ELEVATOR
BLAT FREEZER
VEGETABLE CUTTER
PEELING MACHINE
BLANCHING MACHINE
PLANT & MACHINERY SUPPLIER/TURNKEY CONSULTANTS
GENERATOR SET (DG SET)
TRANSFORMER
PACKAGING MACHINE
BLAST FREEZER
VACUUM FRYER
HEAT & CONTROL
PROJECT CYCLE
UTILITY REQUIREMENT (ESTIMATED) - MONTH
WASTE GENERATION & MANAGEMENT / GREEN BELT
GREEN BELT
WASTE WATER
ANTICIPATED ENVIRONMENTAL IMPACTS
CONSTRUCTION PHASE
OPERATION PHASE
MITIGATION MEASURES (PROPOSED)
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
RAW-MATERIAL SUPPLY:
MARKETS:
POWER AND FUEL SUPPLY:
WATER SUPPLY:
CLIMATE:
TRANSPORTATION:
WASTE DISPOSAL:
LABOR:
REGULATORY LAWS:
TAXES:
SITE CHARACTERISTICS:
COMMUNITY FACTORS:
FLOOD AND FIRE CONTROL:
PROPOSED IMPLEMENTATION SCHEDULE
PROJECT FINANCIALS
BASIS & PRESUMPTIONS (FOR PROFITABILITY WORKINGS)
PRELIMINARY PLANT LAYOUT
CONCLUSIONS
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
