Detailed Project Report (DPR) on fruits and vegetables drying by freeze drying method

FRUITS AND VEGETABLES DRYING BY FREEZE DRYING METHOD

[EIRI/EDPR/1039] (J.C.9682)

     Preservation  of foods by drying them is perhaps the  oldest method known.  Large quantities of fruits are dried in the sun in different  parts of the world such as Asia Minor, Greece,  Spain, and   other   Mediterranean   countries,   Arabia,   Afghanistan, Australia,  etc.  The modern method of dehydration,  i.e.  drying fruits and vegetables under controlled conditions of  temperature and  humidity  is,  however,  assuming  importance  as  a   major 

industry.   The  dehydration industry got an impetus  during  the World  War II.  On account of their concentrated form, low  cost, convenience and easy transportability, dried fruit and  vegetable products  and also other dehydrated foods became  highly  popular among the armed forces.

     Dehydrated   vegetables,   however,  lost  some   of   their popularity owing to some undesirable changes in colour, taste and flavour during storage and distribution.  Dehydration  techniques have  since  been  greatly improved to get  over  most  of  these 

defects  so  that the modern dehydrated food is  really  a  first class  product  in  every way.  It is  sometimes  said  that  the dehydration industry will one day be the most important one among the  food preservation industries employing various  other  well-known methods of preservation such as canning, freezing, addition of  chemical  preservatives, etc.  There is  scope  for  advanced scientific  as  well  as development work in the  field  of  food dehydration, especially of fruits and vegetables.

Cost Estimation
 

Plant Capacity                                       1.50 Ton./Day
Land & Building (Area 8000 Sq.Mt.)       Rs. 5.31 Cr.
Plant & Machinery                                  Rs. 5.85 Cr.        
W.C. for 3 Months                                   Rs. 1.26 Cr.          
Total Capital Investment                         Rs. 12.67 Cr.             
Rate of Return                                         60%  
Break Even Point                                    33%

CONTENT

FREEZE DRYING

PROPERTIES

COMPOSITON OF FRUITS

USES & APPLICATIONS

CONVENTIONAL VS. FREEZE-DEHYDRATION

B.I.S. SPECIFICATION

MARKET OVERVIEW

PRESENT MANUFACTURERS/EXPORTER

QUALITY CONTROL

FRUITS AND VEGETABLES

TECHNICAL ASPECTS

BLANCHING TIME FOR VEGETABLES

TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN

RAW MATERIALS

VARIETIES OF VEGETABLES

FREEZE-DRYING

PROCESS

FREEZE-DRIED, AERATED FRUIT OR VEGETABLE COMPOSITIONS      

EXAMPLE 1

PROCESS FLOW SHEET FOR FREEZE 

DRYING OF FRUITS AND VEGETABLES                                                       

PLANT & MACHINERY SUPPLIERS ADDRESS                                             

RAW MATERIAL SUPPLIERS                                                                         

BUYER LIST                                                                                           

PLANT LAYOUT FOR DEHYDRATION OF FRUITS & 

VEGETABLES (BY FREEZE DRYING)                                                      

APPENDIX - A

 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