Industry Overview
India has strong prospects for the fruit and vegetable dehydration industry due to its diverse geographical and climatic conditions, which support the cultivation of a wide variety of fruits and vegetables throughout the year. Fruits and vegetables are valuable food products and rich sources of essential nutrients, including calcium, phosphorus, iron and vitamins.
Dehydrated fruit and vegetable products include dried fruits, vegetables, fruit juices, squashes, cordials, beverages, jams, jellies, marmalades, chutneys, sauces, pickles, vinegar and pectin. Dehydration is an industrial preservation process involving the removal of moisture through artificially generated heat under carefully controlled conditions of temperature, humidity and airflow.
Drying improves the storage stability of fruits and vegetables while reducing packaging requirements and transportation weight. Traditional sun drying and solar drying methods have limitations, including inconsistent product quality and the risk of contamination. Modern technologies such as osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying offer opportunities to improve product quality, reduce drying time and optimize energy consumption.
Since the keeping quality of food materials is strongly influenced by their moisture content, dehydration plays an important role in food preservation. Traditional sun drying has long been used for products such as figs, amla, mango, banana, coconut, tapioca, chillies, peas, turmeric and ginger. With the development of machinery and modern processing technologies, industrial dehydration has become an increasingly important method of preserving fruits and vegetables.
Cost Estimation
| Plant Capacity | 32.00 MT./day |
|---|---|
| Land & Building (8000 Sq.mt) | Rs. 4.80 Cr |
| Plant & Machinery | Rs. 5.00 Cr |
| Working Capital for 1 Month | Rs. 16.31Cr |
| Total Capital Investment | Rs. 26.41Cr |
| Rate of Return | 39% |
| Break Even Point | 36% |
Content Index
- INTRODUCTION
- USES AND APPLICATIONS
- QUALITY CONTROL
- TECHNICAL ASPECTS
- DEHYDRATED FOODS
- PRINCIPLE
- BASES & PRESUMPTION
- SPECIFICATIONS
- BLANCHIUNG TIUME 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
- MANUFACTURERS/SUPPLIERS OF VEGETABLE DEHYDRATION
- SPECIFICATION FOR DEHYDRATED GARLIC
- SCOPE
- REFERENCES
- TERMINOLOGY
- REQUIREMENTS
- PACKING
- MARKING
- DEHYDRATION AND ITS BENEFITS
- BENEFITS OF DEHYDRATION:
- TYPES OF DRYING FRUITS AND VEGETABLES
- NATURAL SUN DRYING
- DRYING WITH A FOOD DEHYDRATOR
- OVEN DRYING
- 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 VEGETABLE DEHYDRATION
- COMPARISON WITH CANNED VEGETABLES
- FOOD VALUE OF DEHYDRATED 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 DEHYDRATION
- PREDRYING TREATMENTS -
- DRYING OR DEHYDRATION -
- POSTDEHYDRATION TREATMENTS -
- DETAILS FRUITS AND VEGETABLE FOR DRYING
- DEHYDRATION OF BITTER GOURD
- PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
- 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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