FRUIT AND VEGETABLE PROTEIN POWDER LIKE TOMATO POWDER, PINE APPLE POWDER ETC.
[CODE NO.3731]
India is the 2nd largest producer of vegetables in the world. Processing of fruits and vegetables in India becomes very important as major chunk of them gets exported to various countries. Drying of food is the one oldest technology to preserve them for longer period. Among various known methods, spray drying is one such method which is very useful and important because of its various applications.
Post-harvest, there used to be tremendous loss in preserving food. After converting food/vegetables into pulp, they are spray dried to convert them into powder. Spray drying helps maintain the real taste and flavor of the fruit and vegetable along with preventing its nutritive value. Fat powders are micro fine emulsified fats improving the sensory properties like creaminess, mouth feel and the appearance of the product in which added. Fat powders with different fat base & fat levels up to 80% can be achievable with spray drying machines and technology.
Tomato Powder
Tomato powder, as the name emplies, is the dehydrated tomato juice in broad sense. Tomato powder can be manufactured by one of the various methods for the dehydration of tomato juice.
Concentration of fruit & vegetable juices to powders for subsequent use in bakery products, beverages, jellies, puddings and other deserts has been subject of numerous investigations. Result of this work are evidenced by a large number of articles, patents and commercial installation for dehydration of fruit & vegetable juices. possible savings in packaging, storage, transportation and convenience, in certain instances, account for the continued interest in commercial development of powder product. It is evident, however, that the present trend towards ready to use desserts and other formulated food products adds much to the commercial possibilities of powdered fruit juices and pups.
Manufacture of high quality powdered fruit & vegetable juices ie. Tomato juice requires special care in selection of process and equipment. As these powders are sensitive to heat damage, the drying process, must be designed for conditions leading to minimum value for the product of time temperature. Ideally, this might be accompanised either by using high temperature and very short times or by dehydrating at low temperatures and relatively longer time. As the first of these conditions is a feature of spray drying, it is not surprising to find that this method was emphasized in early work on preparation of powdered juices. More recently, several other methods have come into use.
The method of manufacture of tomato juice is such as to cause little change in composition and nutritive value from those of raw tomatoes. In proximate composition, the most conspicuous change is a reduction of crude fibre due to removal of spins, cores & seedsin extraction. The carotene retention is expected to some extent and the ascorbic acid content quite marbedly, by variations in the technique of manufacture. Since, the ascorbic acid content is a strong feature of the product nutritionally; there is a ample incentive for adoption of processing methods favouring retention of this vitamin.
On the retention of nutrients in the preparation and canning of tomato juice, an average retention of carotene of about 67%, the loss reflecting the straining out of some carotene containing material during extraction. Ascorbic acid retention varied from 35 to 90% with an average about 67 percent.
COST ESTIMATION
Plant Capacity 2 MT/Day
Land & Building (2500 sq.mt.) Rs. 4.49 Cr
Plant & Machinery Rs. 1 Cr
Working Capital for 2 Months Rs. 1.35 Cr
Total Capital Investment Rs. 7.03 Cr
Rate of Return 27%
Break Even Point 37%
INTRODUCTION
TOMATO POWDER
USES AND APPLICATION OF FRUIT POWDER
MANGO JUICE
USES AND APPLICATION OF VEGETABLES PROTEEN
PROPERTIES AND CHARACTERISTICS OF PEA PROTEIN
PURIFIED PEA PROTEIN ISOLATE
MARKET OVERVIEW OF PLANT BASED PROTEIN SUPPLEMENTS
PEA PROTEIN MARKET OVERVIEW
EXPORT MARKET FOR PLANT PROTEIN
CHANGING PERCEPTION OF HEALTH
GROWTH IN SPORTS HEALTH PRODUCTS AND NUTRITION
INTEREST IN ORGANIC CERTIFIED PROTEIN
QUALITY REQUIREMENTS
CLASSIFICATION OF PROTEIN
MARKET OVERVIEW OF FRUIT & VEGETABLES POWDER
MARKET POSITION OF TOMATO POWDER
TOMATO POWDER
DETAILED EXPORT DATA OF TOMATO POWDER
PRESENT MANUFACTURE OF VEGETABLE PROTEIN POWDERS
HYDROLYZED VEGETABLE PROTEIN
AVERAGE CONSTITUENTS OF RAW MANGO
USES AND APPLICATION OF TOMATO POWDER
DEHYDRATED TOMATO POWDER IN BEVERAGE
DEHYDRATED TOMATO POWDER IN PHARMACEUTICAL
DEHYDRATED TOMATO POWDER IN COSMETICS
DEHYDRATED TOMATO POWDER IN AGRICULTURE/ANIMAL FEED
TOMATO POWDER CAN BE USED VARIOUS WAYS, SUCH AS
PROPERTIES OF TOMATO POWDER
TOMATO POWDER-PROPERTIES
SUB-CRITICAL SOLVENT EXTRACTION TECHNOLOGY
MANUFACTURING PROCESS OF PEA PROTEIN
MATERIAL FEEDING
PEA PROTEIN EXTRACTION
DESOLVENTIZING
EVOPORATION
MANUFACTURING PROCESS OF HYDROLYZED VEGETABLE PROTEIN
MANUFACTURING PROCESS OF PROTEIN FROM NUTS AND SEEDS
SEQUENCE IN FRUIT POWDER MANUFACTURE
MANUFACTURING PROCESS OF FRUIT JUICE AND POWDER
FRUIT PULP MANUFACTURING (MANGO AND PINEAPPLE)
MANGO JUICE
WASHING
SORTING AND TRIMMING
EXTRACTION OF JUICE
BLENDING OF JUICES
PRE-HEATING
DE-AEREATION
FRUIT JUICE FLOW DIAGRAM
COMMUNICATION
CITRUS FRUIT JUICE:
CLARIFICATION
CONCENTRATION OF FRUIT JUICE
TWO TYPES OF EVAPORATORS ARE RECOGNISED.
QUALITY CONTROL
COLOUR
ABSENCE OF DEFECTS
FLAVOUR
FLOW SHEET OF MANGO PULP
FLOW SHEET OF FRUIT JUICE CONCENTRATE FRUIT JUICE POWDER
MANUFACTURING PROCESS OF FRUIT JUICE POWDER FROM FRUIT
JUICE CONCENTRATE
SPRAY PROCESS;
SPRAY DRIERS:
CONSTRUCTION:
ATOMIZING DEVICE:
THREE MAIN TYPES OF ATOMIZERS ARE EMPLOYED.
THE DRYING CHAMBER:
METHOD OF OPERATION:
PROCESS FLOW DIAGRAM OF FRUIT POWDER
MANUFACTURING PROCESS OF TOMATO POWDER
SUN-DRYING
MODERN METHOD OF DEHYDRATION (SPRAY DRYING)
DESCRIPTION OF PROCESS
SPRAY DRYING
NATURAL OF SPRAY DRYING
SPRAY DRYER SYSTEMS
SPRAY DRYING AIDS
MANUFACTURING PROCESS
FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER
OTHER RELATED INFORMATION ON TOMATO POWDER
A PROCESS FOR PREPARING TOMATO POWDER
PROCESS FOR DEHYDRATING TOMATO
PROCESS 1
PROCESS 2
PROCESS 3
PROCESS 4
PHYSIOCHEMICAL PROPERTIES OF TOMATO POWDER AS AFFECTED
BY DIFFERENT DEHYDRATION
MATERIALS AND METHODS
A. SOURCE OF MATERIAL AND SAMPLE PREPARATION
B. PRE-TREATMENTS GIVEN PRIOR TO DEHYDRATION PROCESS
C. CHEMICAL ANALYSIS
D. ESTIMATION OF LYCOPENE CONTENT BY HPLC METHOD
E. DEHYDRATION PROCESSES
F. PHYSICOCHEMICAL ANALYSIS
G. STORAGE STUDY
RESULTS AND DISCUSSION
C. STORAGE STUDY
SPRAY DRYING TECHNIQUE OF FRUIT JUICE POWDER
PRINCIPLE OF SPRAY DRYING TECHNIQUE
SPRAY DRYER
BASIC STEPS OF SPRAY DRYING
CONCENTRATION OF FRUIT JUICE
ATOMIZATION
DROPLET-AIR CONTACT
DROPLET DRYING
SEPARATION OF DRIED PARTICLES
CARRIER AGENT
INLET TEMPERATURE
AIR DRY FLOW RATE
ATOMIZER SPEED
FEED FLOW RATE
TYPE OF CARRIER AGENT
CONCENTRATION OF CARRIER AGENT
CONCLUSION
PLANT LAYOUT
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
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)
