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    Detailed Project Report on Mango Powder and Other Freeze Dried Products

    Detailed Project Report on Mango Powder and Other Freeze Dried Products
    Detailed Project Report on Mango Powder and Other Freeze Dried Products
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      MANGO POWDER AND OTHER FREEZE DRIED PRODUCTS 

      [EIRI/EDPR/1353] J.C. 117


      MANGO POWDER

      Mango is the most important fruit of Asia and its total production currently ranks fifth among the major fruit crops, world wide, after banana and plantains. The nutritional importance of mango is mainly due to its b-carotene content, which ranges from 800- 13000mg/100g of mango depending on the cultivars. India is also one of the largest producers and consumers of Dry Mango Powder. Andhra Pradesh and Uttar Pradesh are one of the major states to produce mango powder. Mango Powder is a dried spice, extensively used for its taste and flavor in different cuisines. It is obtained by drying unripe mangoes and then grinding them finely into a powder. Such practices in Indian villages are useful to reduce future losses of ripen mango after huge production. It is used for its tangy flavor and a slight tropical aroma. Solar energy was available for 8 to 9 months in a year with average 7-8 sunshine hours. The average solar energy ranged between 450-500 cal/cm2-day. The average lowest temperature was 150C and average highest temperature was 350C. The use of solar technology has often been suggested for the dried fruit industry both to reduce energy costs and economically speed up drying which would be beneficial to final quality. The only alternative available is solar drying, which is most important techniques of food preservation. To reduce the processing losses during the drying and to retain the quality of dried product, it is necessary to dry such fruit in the close chamber which preventing product from dust, insect, larva, birds and animal.

      This is a well-known fact that mango is the national fruit of India and is grown throughout the length and breadth of the country except the temperate and arid regions. It is available to the consumer right from mid-March to mid-September in one region or the other, the longest duration any fruit is available in fresh form in our country. The earliest varieties are from south and are availability extends from May-July to September north-wards.


      COST ESTIMATION

      Plant Capacity            3 Ton/Day Mango Powder

        3 Ton/Day Fruits and Vegetables Drying

      Land & Building (8000 sq.mt.)    Rs. 8.78 Cr

      Plant & Machinery                    Rs. 9.81 Cr

      Working Capital for 1 Month    Rs. 1.66 Cr

      Total Capital Investment          Rs. 20.86 Cr

      Rate of Return                          36%

      Break Even Point                      47%


      CONTENTS

      MANGO POWDER

      COMPOSITION OF MANGO

      RIPE MANGO

      USES AND APPLICATION

      PRESENT MANUFACTURERS OF MANGO POWDER

      B I S SPECIFICATIONS

      MANUFACTURING PROCESS OF MANGO POWDER

      EXTRACTION OF JUICE

      STRAINING, FILTERATION AND CLASSIFICATION

      PRESERVATION OF JUICE

      PROCESS FLOW SHEET DIAGRAM

      OTHER RELATED INFORMATIONS

      FRUITS & VEGETABLE DRYING BY FREEZE DRYING METHOD INTRODUCTION

      FREEZE DRYING

      PROPERTIES

      COMPOSITON OF FRUITS

      USES & APPLICATIONS

      MARKET SURVEY

      QUALITY CONTROL

      FRUITS AND VEGETABLES

      TECHNICAL ASPECTS

      RAW MATERIALS

      VARIETIES OF VEGETABLES

      FREEZE-DRYING

      PROCESS

      OTHER RELATD INFORMATIONS

      MODULAR FREEZE DRYING SYSTEM

      METHOD FOR PRODUCTION OF FROZEN VEGETABLES OR FRUITS

      FREEZING VEGETABLES

      LOW TEMPERATURE SCANNING ELECTRON MICROSCOPY TEMPERATURE DIFFERENTIALS WITHIN POTATO TUBERS DURING FREEZING PROCESSES

      TEXTURE AND APPEARANCE SENSORY ASSESSMENT OF PRODUCTS

      A SIMPLIFIED COOLING REGIME TO ACHIEVE SUFFICIENT UNDERCOOLING OF BLANCHED POTATOES

      COMPRESSIVE MECHANICAL TESTS OF POTATOES FROZEN

      VISUALISATION OF ICE FORMATION IN POTATO TISSUE BY MAGNETIC RESONANCE IMAGING

      CONTROLLED HUMIDITY FREEZE DRYING PROCESS

      PROCESS FLOW SHEET FOR FREEZE DRYING OF FRUITS AND VEGETABLES

      PLANT & MACHINERY SUPPLIERS ADDRESS

      RAW MATERIAL SUPPLIERS

      PLANT LAYOUT FOR DEHYDRATION OF FRUITS & VEGETABLES (BY FREEZE DRYING)


      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)

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