TOMATO POWDER
[EIRI/EDPR/1405] [J.C.:181]
INTRODUCTION
Tomato powder, as the name emplies, is the dehydrated tomato juice in broad sense. Tomato powder can be manufactred 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 aseorbic 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 6 MT/Day
Land & Building (1600 sq.mt.) Rs. 1.99 Cr
Plant & Machinery Rs. 1.80 Cr
Working Capital for 2 Months Rs. 7.48 Cr
Total Capital Investment Rs. 11.63 Cr
Rate of Return 84%
Break Even Point 25%
CONTENTS
INTRODUCTION
USES & APPLICATIONS
TOMATO POWDER-PROPERTIES
MARKET POSITION
MANUFACTURER OF TOMATO POWDER
PROCESS DETAILS
SPRAY DRYING
MANUFACTURING PROCESS
FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
OTHER RELATED INFORMATIONS
COMPLETE PLANT & MACHINERY SUPPLIERS FOR TOMATO POWDER
SUPPLIERS OF MACHINERY & EQUIPMENTS
SUPPLIERS OF RAW MATERIALS
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)
