Industry Overview
Fruit and vegetable dehydration has promising prospects in India due to the country's diverse geographical and climatic conditions, which support the cultivation of a wide variety of fruits and vegetables throughout the year. These agricultural products are valuable sources of essential nutrients, including calcium, phosphorus, iron, and vitamins.
Dehydrated fruit and vegetable products include dried fruits and vegetables, fruit juices, squashes, cordials, beverages, jams, jellies, marmalades, chutneys, sauces, pickles, vinegar, and pectin. Dehydration is an industrial drying process that uses artificially generated heat under controlled conditions of temperature, humidity, and airflow. The term dried applies to products preserved through different drying methods.
Dehydration improves storage stability, reduces packaging requirements, and lowers transportation weight. Traditionally, sun drying has been used to preserve fruits such as figs, amla, mangoes, bananas, and coconuts, as well as vegetables and other crops such as tapioca, chillies, peas, turmeric, and ginger. However, uncontrolled drying can compromise product quality and increase the risk of contamination.
Modern dehydration technologies, including osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying, and spray drying, offer opportunities to improve product quality, shorten processing time, and reduce energy consumption and operating costs. As moisture content strongly influences food deterioration, efficient dehydration systems are important for producing stable, high-quality products and powders. The development of mechanized drying has consequently become an increasingly important aspect of food preservation.
Cost Estimation
| Particulars | Details |
|---|---|
| Plant Capacity | 4.00 Ton./day |
| land & Building (1000 Sq.Mtr) | Rs. 1.15 Cr |
| Plant & Machinery | Rs. 1.13 Cr |
| Working Capital for 2 Months | Rs. 2.61 Cr |
| Total Capital Investment | Rs. 4.97 Cr |
| Rate of Return | 80% |
| Break Even Point | 26% |
Content Index
- 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
- 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
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