PROCESSING OF FRUITS AND VEGETABLES BY WASHING & CUTTING AND PRESERVATION BY DEHYDRATION
[CODE NO.3462]
In India, Dehydration of fruits and vegetable has a bright prospects over other foods because India has diverse geographical and climatic conditions and produces a wide range of fruits and vegetables throughout the year. Here almost all type of fruits and vegetables are grown all over the country. These fruits and vegetables are valuable foods. They are a rich source of calcium, phosphorus, iron and vitamins.
Dehydrated fruits & vegetables include a no. of articles mainly, fruit juices, dehydrated fruits and vegetables, squashes, cordials, Beverages, jam, jellies, mermalades, chutney, sauces, pickles, vinegar, pectin etc.
Dehydration is at present defined industrially as drying by artificially produced heat under carefully controlled conditions of temperature, humidity, and air flow. The term `dried' is applied to all dried products regardless of the method of drying.
Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.
The keeping quality of a food material is greatly influenced by its water content. Fruits and vegetables containing high percentage of water deteriorate more rapidly than cereals, and root crops. Preservation of foods by sun drying is perhaps the oldest method known. Fruits like figs, amla, mango banana, coconut etc. and vegetables like tapioca, chillies, peas, turmeric and ginger are preserved by sun drying. The use of machinery for drying and the development of the dehydration industry are comparatively recent and like canning dehydration is assuming increasing importance as a process of good preservation.
COST ESTIMATION
Plant Capacity : 4.00 Ton./day
land & Building (1000 Sq.Mtr) : Rs. 1.15 Cr
Plant & Machinery : Rs. 1,00 Cr
Working Capital for 2 Months : Rs. 5.38 Cr
Total Capital Investment : Rs. 7.65 Cr
Rate of Return : 34%
Break Even Point : 40%
INTRODUCTION
USES AND APPLICATIONS
QUALITY CONTROL
TECHNICAL ASPECTS
DEHYDRATED FOODS
PRINCIPLE
BASES & PRESUMPTION
SPECIFICATIONS
BLANCHING TIME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN
MARKET SURVEY
PRESENT STATUS
FUTURE SCOPE
EXPORT DATA OF DEHYDRATED VEGETABLES
PRODUCTION, INSTALLED CAPACITY AND CAPACITY UTILIZATION OF PROCESSED FRUITS & VEGETABLES
APPARENT CONSUMPTION OF PROCESSED FRUITS & VEGETABLES
ESTIMATED DEMAND
OVERVIEW OF FOOD PROCESSING IN INDIA
FOOD PROCESSING SECTOR IN INDIA
FRUIT AND VEGETABLE PROCESSING– NATIONAL ENVIRONMENT
MAJOR CHALLENGES, CONSTRAINTS AND CONCERNS
MANUFACTURERS/SUPPLIERS OF FRUITS AND VEGETABLE DEHYDRATION
SPECIFICATION FOR DEHYDRATED GARLIC
DEHYDRATION AND ITS BENEFITS
BENEFITS OF DEHYDRATION:
TYPES OF DRYING FRUITS AND VEGETABLES
NATURAL SUN DRYING
DRYING WITH A FOOD DEHYDRATOR
OVEN DRYING
TABLE. POUNDS OF DEHYDRATED FOOD FROM FRESH FRUITS AND VEGETABLES
COMPOSITION OF ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
COMPOSITION AND EVERY VALUE OF RAW AND DEHYDRATED ONION
(PER 100 GM OF ONION)
MANUFACTURING PROCESS OF FRUITS AND VEGETABLE DEHYDRATION
COMPARISON WITH CANNED FRUITS AND VEGETABLES
FOOD VALUE OF DEHYDRATED FRUITS AND VEGETABLES
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF POTATO DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GARLIC DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRATION PRACTICES FOR ONION
SOLAR DRYING
CONVECTIVE AIR DRYING
FLUIDIZED BED DRYING
MICROWAVE AND FREEZE DRYING
INFRA RED DRYING
VACUUM DRYING
FREEZE DRYING
OSMOTIC DEHYDRATION
PREPARING VEGETABLE FOR DEHYDRATION
STEPS FOR STEAM BLANCHING
STEPS FOR WATER BLANCHING (VEGETABLES ONLY):
METHODS OF DEHYDRATION
SUN DRYING:
SOLAR DRYING:
ROOM TEMPERATURE DRYING:
FREEZE DRYING:
DRUM DRYING:
OSMOTIC DRYING:
PROCESS DESCRIPTION OF FRUITS AND VEGETABLE DEHYDRATION
PREDRYING TREATMENTS -
DRYING OR DEHYDRATION -
POSTDEHYDRATION TREATMENTS -
DETAILS FRUITS AND VEGETABLE FOR DRYING
TABLE. FRUITS AND VEGETABLES SUITABLE FOR DRYING
DEHYDRATION OF BITTER GOURD
PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
APPROXIMATE COMPARATIVE FOOD VALUES OF SEVERAL FRESH
AND DEHYDRATED VEGETABLES (TO 5% MOISTURE BASIS)
WASHING
PEELING
SLICING, DICING, AND SHREDDING.
BLANCHING
SULFITING.
TRAYS.
TRAY LOAD.
DRYING TEMPERATURES.
VACUUM DRYING.
MOISTURE CONTENT.
ENZYME TESTS.
DRYING RATIOS.
REFRESHING AND COOKING RATIOS.
BEANS
BITTER GOURD (KERELA)
BRINJAL
CABBAGE
CARROT
CAULIFLOWER
GARLIC
KNOL KHOL
OKRA
ONION
PEAS
POTATO
PUMPKIN
SPINACH (PALAK):-
TOMATO
TURNIP
GENERAL
PEPPERS AND PIMIENTOS
SWEET CORN
PACKING AND STORAGE
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF FRUITS
& VEGETABLES BY VACUUM DRYING METHOD
PLANT LAYOUT
SUPPLIERS OF PLANT & MACHINERIES
PLANT AND MACHINERY SUPPLIERS OF COLD STORAGE UNIT
ROTARY WASHER
BLANCHING EQUIPMENTS
TRAY DRYER
BOILERS
TUNNEL DRYER
LABORATORY TESTING EQUIPMENT
MATERIAL HANDLING EQUIPMENTS
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF VEGETABLES
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
