Apple chips may have a dense and crispy texture or may be puffed, yet still crispy. Microwave vacuum drying may be used to prepare apple chips with a puffy and crispy texture. They may be seasoned with cinnamon and sweetened with confectioners sugar.

The saying, “an apple a day, keeps the doctor away”, apples are perceived as a healthy food and are a desirable ingredient for fruit-based snacks. The production of crisp dried apple chips with low fat and high fiber content are expected to be highly desirable by consumers. Consumers can buy the dried apple chips in the supermarket which have been finished drying processing by the professional drying equipment such as hot air circulation drying oven and vacuum microwave drying machine and packed in good condition.

The apple is a pome which is from the Latin word for apple, a fruit with a papery central cavity surrounding the seeds. Pomes are members of the Rosaceae (rose) family, which also includes pear, crabapple, and quince. Evidence indicates that the fruit was first cultivated between the Caspian Sea and the Black Sea. Apples are a significant source of pectin fiber (3g per medium apple), and they provide carbohydrates and vitamins while contributing few calories and no fat, sodium, or cholesterol. Apples are made all kinds of snacks because of its advantages, and apple chips are one of popular apple snacks.

Fat free dried apple chips are an interesting form of ready-to-eat dried snack food, and may be accompanied with variousdips and other foods. Dried apple chips may be used in sandwiches and as an ingredient in desserts and sweets, such as cookies. They may also be used as agarnish on dishes.

INTRODUCTION
USES AND APPLICATION
BIO APPLE CRISPS
NUTRITION FACTS FOR APPLE CHIPS
MARKET SURVEY
AREA, PRODUCTION AND PRODUCTIVITY OF APPLE
STATE WISE AREA, PRODUCTION AND PRODUCTIVITY OF APPLE
EXPORT DATA APPLE CHIPS
EXPORT OF DRIED APPLE CHIPS
GLOBAL OVERVIEW OF APPLE
MANUFACTURING PROCESS OF APPLE CHIPS
PROCESS FLOW DIAGRAM
METHOD OF PREPARING APPLE CHIPS
PROCESS FOR CRISP APPLE SNACKS
PRETREATMENT AND PROCESSING CONDITION FOR THE QUALITY
OF VACUUM FRIED APPLE CHIPS
RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION
AND STORAGE
DETAILS OF VACUUM FRYING SYSTEM AND OPTIMIZATION
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF PLANT AND MACHINERIES (IMPORTED)
SUPPLIERS OF RAW MATERIALS

APPENDIX – A:

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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