FRUITS AND VEGETABLES DRYING BY FREEZE DRYING METHOD
[EIRI/EDPR/1039] (J.C.9682)
Preservation of foods by drying them is perhaps the oldest method known. Large quantities of fruits are dried in the sun in different parts of the world such as Asia Minor, Greece, Spain, and other Mediterranean countries, Arabia, Afghanistan, Australia, etc. The modern method of dehydration, i.e. drying fruits and vegetables under controlled conditions of temperature and humidity is, however, assuming importance as a major
industry. The dehydration industry got an impetus during the World War II. On account of their concentrated form, low cost, convenience and easy transportability, dried fruit and vegetable products and also other dehydrated foods became highly popular among the armed forces.
Dehydrated vegetables, however, lost some of their popularity owing to some undesirable changes in colour, taste and flavour during storage and distribution. Dehydration techniques have since been greatly improved to get over most of these
defects so that the modern dehydrated food is really a first class product in every way. It is sometimes said that the dehydration industry will one day be the most important one among the food preservation industries employing various other well-known methods of preservation such as canning, freezing, addition of chemical preservatives, etc. There is scope for advanced scientific as well as development work in the field of food dehydration, especially of fruits and vegetables.
Cost Estimation
Plant Capacity 1.50 Ton./Day
Land & Building (Area 8000 Sq.Mt.) Rs. 5.31 Cr.
Plant & Machinery Rs. 5.85 Cr.
W.C. for 3 Months Rs. 1.26 Cr.
Total Capital Investment Rs. 12.67 Cr.
Rate of Return 60%
Break Even Point 33%
CONTENT
FREEZE DRYING
PROPERTIES
COMPOSITON OF FRUITS
USES & APPLICATIONS
CONVENTIONAL VS. FREEZE-DEHYDRATION
B.I.S. SPECIFICATION
MARKET OVERVIEW
PRESENT MANUFACTURERS/EXPORTER
QUALITY CONTROL
FRUITS AND VEGETABLES
TECHNICAL ASPECTS
BLANCHING TIME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN
RAW MATERIALS
VARIETIES OF VEGETABLES
FREEZE-DRYING
PROCESS
FREEZE-DRIED, AERATED FRUIT OR VEGETABLE COMPOSITIONS
EXAMPLE 1
PROCESS FLOW SHEET FOR FREEZE
DRYING OF FRUITS AND VEGETABLES
PLANT & MACHINERY SUPPLIERS ADDRESS
RAW MATERIAL SUPPLIERS
BUYER LIST
PLANT LAYOUT FOR DEHYDRATION OF FRUITS &
VEGETABLES (BY FREEZE DRYING)
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