Detailed Project Report on fruit and vegetable protein powder like tomato powder, pine apple powder etc.

FRUIT AND VEGETABLE PROTEIN POWDER LIKE TOMATO POWDER, PINE APPLE POWDER ETC.
[CODE NO.3731]  


India is the 2nd largest producer of vegetables in the world. Processing of fruits and vegetables in India becomes very important as major chunk of them gets exported to various countries. Drying of food is the one oldest technology to preserve them for longer period. Among various known methods, spray drying is one such method which is very useful and important because of its various applications.

Post-harvest, there used to be tremendous loss in preserving food. After converting food/vegetables into pulp, they are spray dried to convert them into powder. Spray drying helps maintain the real taste and flavor of the fruit and vegetable along with preventing its nutritive value. Fat powders are micro fine emulsified fats improving the sensory properties like creaminess, mouth feel and the appearance of the product in which added. Fat powders with different fat base & fat levels up to 80% can be achievable with spray drying machines and technology.
Tomato Powder

Tomato powder, as the name emplies, is the dehydrated tomato juice in broad sense. Tomato powder can be manufactured by one of the various methods for the dehydration of tomato juice.

Concentration of fruit & vegetable juices to powders for subsequent use in bakery products, beverages, jellies, puddings and other deserts has been subject of numerous investigations. Result of this work are evidenced by a large number of articles, patents and commercial installation for dehydration of fruit & vegetable juices. possible savings in packaging, storage, transportation and convenience, in certain instances, account for the continued interest in commercial development of powder product. It is evident, however, that the present trend towards ready to use desserts and other formulated food products adds much to the commercial possibilities of powdered fruit juices and pups.

Manufacture of high quality powdered fruit & vegetable juices ie. Tomato juice requires special care in selection of process and equipment. As these powders are sensitive to heat damage,  the drying process, must be designed for conditions leading to minimum value for the product of time temperature. Ideally, this might be accompanised either by using high temperature and very short times or by dehydrating at low temperatures and relatively longer time. As the first of these conditions is a feature of spray drying, it is not surprising to find that this method was emphasized in early work on preparation of powdered juices. More recently, several other methods have come into use.

The method of manufacture of tomato juice is such as to cause little change in composition and nutritive value from those of raw tomatoes. In proximate composition, the most conspicuous change is a reduction of crude fibre due to removal of spins, cores & seedsin extraction. The carotene retention is expected to some extent and the ascorbic acid content quite marbedly, by variations in the technique of manufacture. Since, the ascorbic acid content is a strong feature of the product nutritionally; there is a ample incentive for adoption of processing methods favouring retention of this vitamin.

On the retention of nutrients in the preparation and canning of  tomato juice, an average retention of carotene of about 67%, the loss reflecting the straining out of some carotene containing material during extraction. Ascorbic acid retention varied from 35 to 90% with an average about 67 percent.


COST ESTIMATION

Plant Capacity            2 MT/Day       
Land & Building (2500 sq.mt.)      Rs. 4.49 Cr         
Plant & Machinery                      Rs. 1 Cr     
Working Capital for 2 Months     Rs. 1.35 Cr
Total Capital Investment              Rs. 7.03 Cr
Rate of Return            27%                   
Break Even Point             37%                



INTRODUCTION    
TOMATO POWDER    
USES AND APPLICATION OF FRUIT POWDER    
MANGO JUICE    
USES AND APPLICATION OF VEGETABLES PROTEEN    
PROPERTIES AND CHARACTERISTICS OF PEA PROTEIN    
PURIFIED PEA PROTEIN ISOLATE    
MARKET OVERVIEW OF PLANT BASED PROTEIN SUPPLEMENTS    
PEA PROTEIN MARKET OVERVIEW    
EXPORT MARKET FOR PLANT PROTEIN    
CHANGING PERCEPTION OF HEALTH    
GROWTH IN SPORTS HEALTH PRODUCTS AND NUTRITION    
INTEREST IN ORGANIC CERTIFIED PROTEIN    
QUALITY REQUIREMENTS    
CLASSIFICATION OF PROTEIN    
MARKET OVERVIEW OF FRUIT & VEGETABLES POWDER    
MARKET POSITION OF TOMATO POWDER    
TOMATO POWDER    
DETAILED EXPORT DATA OF TOMATO POWDER    
PRESENT MANUFACTURE OF VEGETABLE PROTEIN POWDERS    
HYDROLYZED VEGETABLE PROTEIN    
AVERAGE CONSTITUENTS OF RAW MANGO    
USES AND APPLICATION OF TOMATO POWDER    
DEHYDRATED TOMATO POWDER IN BEVERAGE    
DEHYDRATED TOMATO POWDER IN PHARMACEUTICAL    
DEHYDRATED TOMATO POWDER IN COSMETICS    
DEHYDRATED TOMATO POWDER IN AGRICULTURE/ANIMAL FEED    
TOMATO POWDER CAN BE USED VARIOUS WAYS, SUCH AS    
PROPERTIES OF TOMATO POWDER    
TOMATO POWDER-PROPERTIES    
SUB-CRITICAL SOLVENT EXTRACTION TECHNOLOGY    
MANUFACTURING PROCESS OF PEA PROTEIN    
MATERIAL FEEDING    
PEA PROTEIN EXTRACTION    
DESOLVENTIZING    
EVOPORATION    
MANUFACTURING PROCESS OF HYDROLYZED VEGETABLE PROTEIN    
MANUFACTURING PROCESS OF PROTEIN FROM NUTS AND SEEDS    
SEQUENCE IN FRUIT POWDER MANUFACTURE    
MANUFACTURING PROCESS OF FRUIT JUICE AND POWDER    
FRUIT PULP MANUFACTURING (MANGO AND PINEAPPLE)    
MANGO JUICE    
WASHING    
SORTING AND TRIMMING    
EXTRACTION OF JUICE    
BLENDING OF JUICES    
PRE-HEATING    
DE-AEREATION    
FRUIT JUICE FLOW DIAGRAM    
COMMUNICATION    
CITRUS FRUIT JUICE:    
CLARIFICATION    
CONCENTRATION OF FRUIT JUICE    
TWO TYPES OF EVAPORATORS ARE RECOGNISED.    
QUALITY CONTROL    
COLOUR    
ABSENCE OF DEFECTS    
FLAVOUR    
FLOW SHEET OF MANGO PULP    
FLOW SHEET OF FRUIT JUICE CONCENTRATE FRUIT JUICE POWDER    
MANUFACTURING PROCESS OF FRUIT JUICE POWDER FROM FRUIT
   JUICE CONCENTRATE    
SPRAY PROCESS;    
SPRAY DRIERS:    
CONSTRUCTION:    
ATOMIZING DEVICE:    
THREE MAIN TYPES OF ATOMIZERS ARE EMPLOYED.    
THE DRYING CHAMBER:    
METHOD OF OPERATION:    
PROCESS FLOW DIAGRAM OF FRUIT POWDER    
MANUFACTURING PROCESS OF TOMATO POWDER    
SUN-DRYING    
MODERN METHOD OF DEHYDRATION (SPRAY DRYING)    
DESCRIPTION OF PROCESS    
SPRAY DRYING    
NATURAL OF SPRAY DRYING    
SPRAY DRYER SYSTEMS    
SPRAY DRYING AIDS    
MANUFACTURING PROCESS    
FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER    
OTHER RELATED INFORMATION ON TOMATO POWDER    
A PROCESS FOR PREPARING TOMATO POWDER    
PROCESS FOR DEHYDRATING TOMATO    
PROCESS 1    
PROCESS 2    
PROCESS 3    
PROCESS 4    
PHYSIOCHEMICAL PROPERTIES OF TOMATO POWDER AS AFFECTED
   BY DIFFERENT DEHYDRATION    
MATERIALS AND METHODS    
A. SOURCE OF MATERIAL AND SAMPLE PREPARATION    
B. PRE-TREATMENTS GIVEN PRIOR TO DEHYDRATION PROCESS    
C. CHEMICAL ANALYSIS    
D. ESTIMATION OF LYCOPENE CONTENT BY HPLC METHOD    
E. DEHYDRATION PROCESSES    
F. PHYSICOCHEMICAL ANALYSIS    
G. STORAGE STUDY    
RESULTS AND DISCUSSION    
C. STORAGE STUDY    
SPRAY DRYING TECHNIQUE OF FRUIT JUICE POWDER    
PRINCIPLE OF SPRAY DRYING TECHNIQUE    
SPRAY DRYER    
BASIC STEPS OF SPRAY DRYING    
CONCENTRATION OF FRUIT JUICE    
ATOMIZATION    
DROPLET-AIR CONTACT    
DROPLET DRYING    
SEPARATION OF DRIED PARTICLES    
CARRIER AGENT    
INLET TEMPERATURE    
AIR DRY FLOW RATE    
ATOMIZER SPEED    
FEED FLOW RATE    
TYPE OF CARRIER AGENT    
CONCENTRATION OF CARRIER AGENT    
CONCLUSION    
PLANT LAYOUT    
SUPPLIERS OF PLANT AND MACHINERY    
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)    

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)