Detailed Project Report on Fruit, Onion and Garlic Dehydration Plant

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)