Industry Overview
India is the second-largest producer of vegetables in the world, making the processing and preservation of fruits and vegetables an important area for value addition, particularly where produce is destined for export. Drying is one of the oldest food-preservation technologies, and spray drying is an important modern method for converting fruit and vegetable pulps and juices into powders while helping retain their characteristic taste, flavour and nutritional properties.
Tomato powder is broadly a dehydrated form of tomato juice and can be produced through different dehydration methods. Powdered fruit and vegetable juices offer advantages in packaging, storage, transportation and convenience and can be used in bakery products, beverages, jellies, puddings and other formulated foods. Because tomato products are sensitive to heat damage, careful selection of the drying process and equipment is essential to minimise the combined effect of time and temperature.
Spray drying is particularly suitable because it can combine relatively high temperatures with very short drying times. Tomato juice processing can also affect nutrient retention, including carotene and ascorbic acid, depending on extraction and processing techniques. The report discusses tomato powder manufacturing, spray drying technology, fruit and vegetable powder applications, plant-based proteins, process flows, quality control, plant layout and related plant and machinery requirements.
Cost Estimation
| Particulars | Details |
|---|---|
| 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% |
Content Index
- 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
- 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)
Frequently Asked Questions
Tomato powder is broadly a dehydrated form of tomato juice converted into a dry, powdered product. It can be produced through different dehydration methods, including spray drying. The powder provides a convenient form of tomato that can be used in food formulations and other applications. Processing conditions are important because tomato products can be sensitive to heat, and appropriate drying methods can help preserve desirable flavour, colour and nutritional characteristics.
Spray drying is used because it can rapidly convert liquid feeds such as fruit and vegetable juices or pulps into powders. The process atomizes the feed into fine droplets, which come into contact with heated air and dry quickly. This relatively short exposure can be useful for heat-sensitive products. Spray drying also supports convenient handling, storage and transportation of powdered products and can be incorporated into controlled industrial processing systems.
Tomato powder can be used as a convenient ingredient in a variety of formulated products. The report covers applications in beverages, pharmaceutical products, cosmetics and agriculture or animal feed, as well as broader uses of tomato powder. In food processing, powdered fruit and vegetable ingredients can also be incorporated into formulated foods where convenient storage, handling and reconstitution are desirable.
Tomato powder quality is affected by processing conditions, particularly the combination of drying temperature and exposure time. The selection of raw material, extraction technique, pre-treatment, atomization and drying conditions can also influence the final product. The report highlights the importance of minimising heat damage and considers properties such as colour, nutrient retention and physicochemical characteristics when evaluating dehydrated tomato products.
The basic spray-drying sequence involves preparing or concentrating the liquid feed, atomizing it into droplets, contacting the droplets with drying air, drying the droplets and separating the resulting dried particles. Important operating factors include inlet temperature, air flow rate, atomizer speed, feed flow rate and the type and concentration of any carrier agent. Appropriate control of these variables helps achieve the desired powder characteristics and process performance.
Nutrient retention is important because processing can alter components naturally present in tomatoes. The report specifically discusses carotene and ascorbic acid retention and notes that the extent of retention can vary with manufacturing technique. Extraction can also reduce crude fibre because skins, cores and seeds are removed. Consequently, selecting suitable processing and drying conditions is important when the objective is to preserve desirable nutritional and quality characteristics in tomato juice and powder.
Important equipment depends on the selected process and plant configuration, but a spray-drying system is central to a spray-dried tomato powder operation. The report covers spray dryers, atomizing devices, drying chambers, process flow systems and related plant and machinery. Upstream equipment may also be required for preparation, extraction, concentration and pre-treatment of tomato feed. Equipment selection should be aligned with the raw material, desired powder characteristics, process capacity and quality requirements.
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