POTATO POWDER (AUTOMATIC PLANT)

The  protection of food-stuffs from spoilage by  moulds  and bacteria is a major concern of the food Technologist.  One of the most  obvious and most ancient, methods of accomplishing this  is to dry the food to such an extent that mould or bacterial  growth cannot  occur.  The accompanying reduction in weight  and  volume make  foods  preserved  in this  way  especially  attractive  for millitary  purpose,  and  much  of  the  development  of   modern dehydrated  foods has been a result of the stinulus  provided  by 2nd World War.

The  term  dehydration is applied  to  artificially  induced drying  as distinct from drying in the sun or wind.  A very  wide range  of  food products and dehydrated to-day;  among  them  are apricots,  peaches  potato, apples and  other  fruit’s,  Cabbage, Carrot, beet root, parsnip and other vegetables malt, milk, eggs, meat,  fish.   These are also numerous special products  such  as baby foods based on dehydrated milk and soup powders.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.