FROZEN POTATO PATTY
[EIRI/EDPR/1529] J.C. 322
INTRODUCTION
Frozen potato patty is an important snacks food having good demand and is being appreciated by masses.
Freezing food preserves it from the time it is prepared to the time it is eaten. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature (-196°C).
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below -9.5°C, which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose (CMC), a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product.
The freezing technique itself, just like the frozen food market, is developing to become faster, more efficient and more cost-effective.
Mechanical freezers were the first to be used in the food industry and are used in the vast majority of freezing/refrigerating lines. They function by circulating a refrigerant, normally ammonia, around the system, which withdraws heat from the food product. This heat is then transferred to a condenser and dissipated into air or water. The refrigerant itself, now a high pressure, hot liquid, is directed into an evaporator. As it passes through an expansion valve, it is cooled and then vaporizes into a gaseous state. Now a low pressure, low temperature gas again, it can be reintroduced into the system.
Cryogenic or (flash freezing) of food is a more recent development, but is used by many leading food manufacturers all over the world. Cryogenic equipment uses very low temperature gases – usually liquid nitrogen or solid carbon dioxide – which are applied directly to the food product.
Frozen food packaging must maintain its integrity throughout machine filling, sealing, freezing, storage, transportation, thawing, and often cooking. As many frozen foods are cooked in a microwave oven, manufacturers have developed packaging that can go straight from freezer to the microwave.
COST ESTIMATION
Plant Capacity 8.00 Ton/Day
Land & Building (1500 Sq.Mtr) Rs. 2.23 Cr
Plant & Machinery Rs. 8.35 Cr
W.C. for 3 Months Rs. 4.66 Cr
Total Capital Investment Rs. 16.05 Cr
Rate of Return 23%
Break Even Point 58%
CONTENTS
INTRODUCTION
EFFECTIVENESS AND QUALITY OF FROZEN FOOD
B.I.S. SPECIFICATION
DETAILS OF INDIVIDUAL QUICK FREEZING (IQF)
MARKET POSITION OF FROZEN FOODS & SNACKS IN INDIA
MARKET SCENARIO OF IQF AND FROZEN FOOD PROCESSING
GLOBAL MARKET OF FROZEN FOOD
MANUFACTURING PROCESS OF FROZEN POTATO PATTY
PROCESS FLOW DIAGRAM OF POTATO PATTY
RECIPE OF FROZEN POTATO PATTY
DIFFERENT METHOD OF MAKING FROZEN POTATO PATTIES
MANUFACTURING PROCESS OF TOASTER HASH BROWN POTATO POTTIES
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
SUPPLIERS OF RAW MATERIAL
PLANT LAYOUT
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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