DEHYDRATED ONION FRY UNIT
[CODE NO.3499]
Dehydrated vegetables are being increasingly used as they retain their culinary quality and palatability, and bring about economy in storage space and transport cost. Besides, there is optimum utilization of the product during the glut season, and saving of packaging material and tinplate.
Dehydrated onion is used extensively in overseas countries as a condiment. Efforts are also being made for export of dehydrated onions, which is being produced by several manufacturers. This standard is intended to help in the quality control of dehydrated Onion.
Dehydrated Onions have been produced in small quantities since the nineteenth century is dehydrated onions were supplied to British naval expeditions in the mid-nineteenth century and dehydrated onions have been produced in sizable quantities during subsequent wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when rehydrated compared unfavourably with fresh vegetables or other types of processed onions, their usage declined rapidly after each war. However the processing techniques employed in the production of dehydrated onions have been improved greatly since world war II, particularly since the late nineteen fifties, and as a result the quality of dehydrated vegetables has much improved. At the same time the demand for convenience foods have been increasing and dehydrated onions have benefited accordingly.
COST ESTIMATION
Plant Capacity : 200.00 KGS/day
land & Building (2000 Sq.Mtr) : Rs. 7.00 Lacs
Plant & Machinery : Rs. 15.00 Lacs
Working Capital for 1 Month : Rs. 6.14 Lacs
Total Capital Investment : Rs. 31.14 Lacs
Rate of Return : 35%
Break Even Point : 68%
INTRODUCTION
SPECIES AND CHARACTERISTICS OF ONIONS
WHITE ONIONS
PURPLE ONIONS
YELLOW ONIONS
VALUE AND EFFICACY OF ONIONS
NUTRITIVE VALUE
MEDICAL VALUE
CONSUMPTION TREND OF ONIONS AND ITS DEEP-PROCESSED PRODUCTS
PROPERTIES
COMPOSITION OF ONION
ONION (ALLIUM CEPA)
ONION (WHITE)
DEHYDRATION
B.I.S. SPECIFICATION
OVERVIEW OF ONION IN INDIA
CURRENT STATUS OF SOWING OF ONION:
2. MONTHLY ARRIVAL:
4. EXPORT OF FRESH ONION:
MARKET SURVEY 26
PRESENT MANUFACTURERS OF DEHYDRATE ONION FRY
MANUFACTURING PROCESS OF DEHYDRATE ONION FRY
PROCESS FLOW DIAGRAM
DEHYDRATION METHOD AND DEHYDRATOR
METHODS
PROCESSING TECHNOLOGY OF ONION
DEHYDRATED ONION SLICES AND ONION POWDER
PROCESSING TECHNOLOGY
DETAILS OF ONION COOKING
SWEATING ONIONS
SAUTÉING ONIONS
CARAMELIZING
FRIED ONIONS
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIER OF RAW MATERIALS
ONION
PACKAGING MATERIALS
SUPPLIER OF PLANT AND MACHINERY
ONION PEELING MACHINE
ONION SLICING MACHINE
BATCH FRYER
PEELING MACHINE
AUTOMATIC PACKING MACHINE
APPENDIX – A:
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
