FRUIT, ONION AND GARLIC DEHYDRATION PLANT
[EIRI/EDPR/3637] J.C.: 1717XL
INTRODUCTION
Food drying/Dehydration of food is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria. Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. Dehydrated fruits are a good and healthy option to snack on for people who lead a busy life and don’t get proper time for meals. It contains high nutrients and good calories that are required in one’s daily diet. This also increases the shelf life of the fruits and vegetables.
COST ESTIMATION
Plant Capacity 1000 Kg/Day
Land & Building (1000 sq.mt.) Rs. 1.12 Cr
Plant & Machinery Rs. 75.00 Lac
Working Capital for 1 Months Rs. 67.83 Lac
Total Capital Investment Rs. 2.60 Cr
Rate of Return 26%
Break Even Point 0.01%
CONTENTS
INTRODUCTION
BENEFITS OF DEHYDRATION
USES AND APPLICATIONS
BLANCHING TIME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN
OVERVIEW OF FRUITS & VEGETABLES SECTOR IN INDIA
MAJOR STATES
OPPORTUNITIES IN FRUITS & VEGETABLES PROCESSING AT A GLANCE
EQUIPMENT & TECHNOLOGY SUPPLIERS
F & V PROCESSORS
EXPORTS
KEY STATES FOR TOP 5 FRUITS IN INDIA
KEY STATES FOR TOP 5 VEGETABLES IN INDIA
MARKET POSITION OF DEHYDRATED FRUITS & VEGETABLES
LONG SHELF LIFE TO INFLUENCE CONSUMER PREFERENCES FOR DEHYDRATED VEGETABLES MARKET
FRUIT MARKET IS FORECASTED TO REACH 118M TONNES BY 2025
INDIAN FRUIT OUTPUT CONTINUES TO INCREASE AGAINST THE BACKGROUND OF GROWING AREAS UNDER FRUIT CULTIVATION
BANANA RANKED FIRST IN INDIAN FRUIT OUTPUT
THE MARKET SHARE OF IMPORTED FRUITS WAS INSIGNIFICANT
INDIAN FRUIT IMPORTS INCREASED OVER THE LAST YEARS, MOSTLY DUE TO GROWTH OF SUPPLIES FROM CHINA
THE UAE, THE NETHERLANDS, SAUDI ARABIA, NEPAL AND BANGLADESH WERE THE KEY FOREIGN MARKET FOR INDIAN FRUITS
THE MAJOR PLAYERS IN THE DEHYDRATED FRUITS & VEGETABLES MARKET
PRESENT STATUS
FUTURE SCOPE
EXPORT DATA OF DEHYDRATED VEGETABLES
PRODUCTION INSTALLED CAPACITY AND CAPACITY UTILITIES OF PROCESSED FRUITS & VEGETABLES
APPERENT CONSUMPTION OF PROCESSED FRUITS & VEGETABLES
ESTIMATED DEMAND
MANUFACTURERS/SUPPLIERS OF FRUITS AND VEGETABLE DEHYDRATION
SPECIFICATION FOR DEHYDRATED GARLIC
SCOPE
REFERENCES
TERMINOLOGY
REQUIREMENTS
PACKING
MARKING
SAMPLING
DIFFERENT DEHYDRATION METHOD/PROCESS
SUN DRYING:
SOLAR DRYING:
ROOM TEMPERATURE DRYING:
FREEZE DRYING:
DRUM DRYING:
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 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
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
ONION
GENERAL
PACKING AND STORAGE
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF FRUITS & VEGETABLES BY VACUUM DRYING METHOD
DETAILS OF OSMOTIC DEHYDRATION
TABLE: NUTRITIONAL COMPOSITION OF PINEAPPLE FRUIT (PER 100 G PULP)
FIGURE: PROCESS FLOW CHART FOR THE PREPARATION
OF OSMO-DEHYDRATED PINEAPPLE PIECES
QUALITY IMPROVEMENT
SUITABLE PINEAPPLE VARIETIES FOR OSMOTIC DEHYDRATION
FIGURE: SCHEMATIC DRAWING OF MASS TRANSFER DURING SOAKING PROCESS
TABLE: PHYSICO-CHEMICAL COMPOSITION OF RAW AND OSMO-DEHYDRATED PINEAPPLE
TABLE: DIFFERENT OSMOTIC AGENTS AND THEIR EFFECTS IN OSMOTIC DEHYDRATION PROCESS
OSMO-DEHYDRATED PINEAPPLE
GUIDE LINES AND LICENSES REQUIRED FOR FRUIT & VEGETABLE DEHYDRATION PLANT
TRADING/DISTRIBUTORSHIP:
RETAIL:
LICENSES REQUIRED:
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
ETP PLANTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF VEGETABLES
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)
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