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.

Amino Acid

Amino acids are used in many industrial applications as bulk biochemical to produce a wide range of products such as animal feed additives, flavour enhancers in human nutrition or as ingredients in cosmetic and medical products.

Besides the amino acids important role as intermediates as building blocks of proteins, they are involved in the regulation of key metabolic pathways and processes that are crucial for the growth and the maintenance of organisms. In particular, they promote health by several actions, including maximizing the efficiency of food utilization, reducing the adiposity, regulating the muscle protein metabolism and controlling the growth and immunity of the organism.

Amino acids can be produced by different processes such as extraction from protein hydrolysates, chemical synthesis or enzymatic and fermentation pathways with the aid of microorganisms. In particular, the fermentation process is becoming one of the most promising processes for amino acids commercial production because of the new genetic engineering tools applied to maximize yield, specificity and productivity of the target compounds.

The interest in the production of amino acids has increased over the years resulting in the development of a variety of technologies.

The development of new applications for amino acids, such as pharmaceutical, food additives, feed supplements, cosmetics, polymer materials and agricultural chemicals, led to a fast increase in the amino acid production.

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Dehydrated fruits & vegetables include a no. of articles mainly, fruit juices, dehydrated fruits and vegetables, squashes, cordials, Beverages, jam, jellies, mermalades, chutney, sauces, pickles, vinegar, pectin etc.

Dehydration is at present defined industrially as drying by artificially produced heat under carefully controlled conditions of temperature, humidity, and air flow. The term `dried' is applied to all dried products regardless of the method of drying.

Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

The keeping quality of a food material is greatly influenced by its water content. Fruits and vegetables containing high percentage of water deteriorate more rapidly than cereals, and root crops. Preservation of foods by sun drying is perhaps the oldest method known. Fruits like figs, amla, mango banana, coconut etc. and vegetables like tapioca, chillies, peas, turmeric and ginger are preserved by sun drying. The use of machinery for drying and the development of the dehydration industry are comparatively recent and like canning dehydration is assuming increasing importance as a process of good preservation.

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The term "direct or NFC juice" or "made from fruit concentrate" on the label explains how the juice was produced. The juice is either contained in cloudy or clear bottles after juicing or stored for later filling in sterile tanks. This is the usual on-farm method.

In order to get a fruit juice concentrate, the freshly squeezed juice will be dehydrated under vacuum conditions, until the juice is reduced to about one-sixth of its volume. After reconstitution with clean drinking water there will be a fruit juice with 100 percent fruit content again. The use of concentrate must be noted on the product label. The processing of concentrate has no relevance in on-farm fruit juice production.
For an industrial juice producer it has several advantages, which are crucial due to the low consumer prices of redilluted juice. The manufacturers can achieve higher storage capacities, and they can spread the filling evenly over a longer period and thus compensate for years with poor fruit harvest through storage reserves.

Packaged juice market has charted a high growth trajectory, thanks to its easy availability, anytime-anywhere consumption, and convenience.

Within the beverages market, the fruit-based beverages category is one of the fastest growing categories, and has grown at a CAGR of over 30 percent over the past decade. As of March 2013, the Indian packaged juices market was valued at Rs 1,100 crore (~USD 200 million) and projected to grow at a CAGR of ~15 percent over the next three years.

The packaged fruit juices market can be divided into three sub-categories: fruit drinks, juices, and nectar drinks. Fruit drinks, which have a maximum of 30 percent fruit content, are the highest-selling category, with a 60 percent share of the market. Frooti, Jumpin, Maaza, etc. are the most popular products in this category. Fruit juices, on the other hand, are 100 percent composed of fruit content, and claim a 30 percent market share at present. In contrast, nectar drinks have between 25 and 90 percent fruit content, but account for only about 10 percent of the market.

The rising number of health-conscious consumers is giving a boost to fruit juices; it has been observed that consumers are shifting from fruit-based drinks to fruit juices as they consider the latter a healthier breakfast/snack option.

Dabur is the market leader in the Indian packaged juices market with its brands Real and Real Activ. Other players include Parle, Fresh Gold, and Godrej. Some of the other brands of fruit juices and drinks include Frooti, Appy, Mazza, Minute Maid, Slice, Fresh Gold, and Del Monte. Considering the attractiveness of the segment, diversified consumer food companies such as ITC are working towards making a foray into packaged juices.

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Poly(ethene) is produced in three main forms: low density (LDPE) (< 0.930 g cm-3) and linear low density ( LLDPE) (ca 0.915-0.940 g cm-3) and high density (HDPE) (ca0.940-0.965 g cm-3).

The LDPE or LLDPE form is preferred for film packaging and for electrical insulation. HDPE is blow-moulded to make containers for household chemicals such as washing-up liquids and drums for industrial packaging. It is also extruded as piping.

INTRODUCTION
TOP 10 BEST PACKED FRUIT JUICE BRANDS IN INDIA
10. SAFAL:
9. 24 MANTRA:
8. DEL MONTE:
7. MINUTE MAID:
6. CAPRI SUN:
5. B NATURAL:
4. CERES:
3. PAPER BOAT:
2. REAL:
1. TROPICANA:
USES AND APPLICATIONS
FRUIT JUICE BENEFITS:
AVAILABILITY OF RAW MATERIALS
B.I.S. SPECIFICATION
MARKET SURVEY
GLOBAL
BRANDED FRUIT JUICE SEGMENT
JUICY DETAILS
MANUFACTURERS/EXPORTERS OF FRUIT JUICES
MANUFACTURING PROCESS
FILTRATION
PRESERVATION
PROCESS FLOW SHEET
MANUFACTURE IN GENERAL
CLEANING
SORTING
COMMINUTION
ENZYME TRETMENT OF PULP
PRESS AIDS
EXTRACTION
CITRUS
DECIDUOUS
CLARIFICATION
PASTEURIZATION
CHEMICAL PRESERVATIVES
INDIVIDUAL MANUFACTURING PROCESSES
1.   PROCESSING OF PINEAPPLE
SOURCES OF BEVERAGE JUICE
1.   CORES
2.   JUICE TRIMMINGS
3.   ERADICATOR MEAT
4.   SMALL FRUIT
5.   JUICE DRAINED FROM CRUSHED PINEAPPLE (KETTLE DRAINED)
6.   JUICE DRAINED FROM ERADICATOR MEAT
7.   JUICE DRAINING FROM CYLINDERS AND SLICES DURING PROCESSING
TRIMMING SLICING GRADING
AND PACKING OPERATIONS
JUICE PREPARATION
BLENDING
WASHING
SORTING
JUICE PROCESSING
UNCLARIFIED JUICE
"CRUSED" APPLE JUICE
CENTRIFUGED APPLE JUICE
FILTERED APPLE JUICE
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
SPECIFIC FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
PLANT LAYOUT
COMPLETE PLANT AND MACHINERY SUPPLIERS
SUPPLIERS OF PLANT & MACHINERY
ROTARY WASHER
PEELING MACHINE
FRUIT WASHER
JUICE EXTRACTOR
LABORATORY EQUIPMENTS/LABORATORY TESTING EQUIPMENTS
FILTER PRESS
JUICE HOMOGENIZER
SUPPLIERS OF RAW MATERIALS
PRESERVATIVES

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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Pectin is thus also a natural part of human diet, but does not contribute significantly to nutrition. As the literature reports, the daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (where the consumption of approximately 500 g fruit and vegetable per day is estimated)3. In human digestion, pectin goes through the small intestine more or less intact but is acted upon by microbial growth of large intestine. Pectin thus acts as a soluble dietary fibre1. Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food3. In the large intestine and colon, microorganisms degrade pectin and liberate shortchain fatty acids that have favorable influence on health (also known as prebiotic effect).

Chemistry

In terms of structure, pectin is an essentially linear polysaccharide. Like most other plant polysaccharides, it is both polydisperse and polymolecular and its composition varies with the source and the conditions applied during isolation. In
any sample of pectin, parameters such as the molecular weight or the contents of particular subunits differ even from molecule to molecule. The composition and structure of pectin are still not completely understood although pectin was discovered over 200 years ago. Through various studies it has been brought in notice that the structure of pectin is difficult to determine because pectin subunit composition can change during isolation from plants, storage, and processing of plant material. At present, pectin is thought to consist mainly of Dgalacturonic acid (GalA) units, joined in chains by means of α-(1-4) glycosidic linkage. These uronic acids have carboxyl groups, which are naturally present as methyl esters and others which are commercially treated with ammonia to produce carboxamide groups (Figure 1). Units range in number from a few hundred to about thousand saccharides in a chain-like configuration which corresponds to average molecular weights from about fifty thousand to one lack fifty thousand Dalton. As the literature reports, into pectin backbone (made up of glycosides), galacturonic acid is replaced by (1-2)-linked L-rhamnose, at some distinguishing areas. From the rhamnose residues, side chains of various neutral sugars have been discovered to branch off. This type of pectin is termed as rhamnogalacturonan . Here, up to every twenty fifth galacturonic acid in the main chain is replaced with rhamnose. The neutral sugars found in a pectin molecule are mainly D-galactose, L-arabinose and D-xylose, whose types and proportions vary with the origin of pectin.

The X-ray fibre diffraction studies have reported that the galacturonan segments in the molecule of sodium pectate form helixes with three subunits per turn. The conformation of Galacturonic acid units as determined by NMR spectroscopy and referred from literatures is 4C19. Calculations indicate that the helix is probably right-handed. It was indicated that X-ray fibre diffraction patterns of sodium and calcium pectates, pectic acids, and pectinic acids show the same helix structure, but the ways in which these helixes were arranged relative to each other in the crystals differ to various degrees. It has been suggested that helical pectinic acid molecules pack in a parallel arrangement, whereas the pectates pack as corrugated sheets of antiparallel helixes.

Another structural type of pectin is rhamnogalacturonan II, which are comparatively less frequent complexes and a highly branched polysaccharide (Figure 2). This type of isolated pectin has reported molecular weight of 60-130,000 g/mol, varying with origin, extraction conditions and age of plant. In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is although reported to decrease more or less during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. On this behalf, pectins are classified as high-ester or low-ester pectins; rather in short, HM (high-methoxy) versus LM (low-methoxy) pectins, with more or less than half of all the galacturonic acid esterified.

INTRODUCTION
APPLICATIONS OF PECTIN
PECTIN IN FOOD APPLICATIONS
MARKET POSITION
DETAILED IMPORT DATA OF PECTIN
SUPPLIERS OF MANUFACTURER/SUPPLIERS OF PECTIN
PROCESS OF MANUFACTURE FROM JUICE
PROCESS FLOW CHART
MANUFACTURING PROCESS FROM ORANGE PEEL
CONTINUOUS PROCESS
COMPLETE PLANT SUPPLIERS
MANUFACTURERS/SUPPLIERS OF PLANT & MACHINERY
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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In the nature fruits are not available whole of the year so by various techniques we preserve them and their nourishing power. Fruits are not confined only to human food but has important contribution in pharmaceutical and some times life saving drugs too. of course from ordinary churan to various drud specially in
ayurvedic systems. Needless to say that this system is floating on herbals, vegetables, and fruits.

1. FRUIT SALT (ENO)
2. U S E S
3. MARKET SURVEY
4. PROCESS OF MANUFACTURE
5. PRESERVATIVE FOR ENO FRUIT SALT
6. PROCESS FLOW SHEET FOR MANUFACTURE OF ENO FRUIT SALT
7. SUPPLIERS OF RAW MATERIAL
8. SUPPLIERS OF PLANT AND MACHINERY

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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The  pineaple is rather exacting in its requirement of  soil and climate. The sweetness of the fruit depends on these factors. The  soils most suitable for pineapple are the well-drained  loam or  sandy  loam  soils of the plains and laterite  soils  of  the hills, which are rich in organic matter. It needs an acid soil of pH  4.5 to 5. It grows both in tropical and subtropical  climates up  to  an  altitude of about 3,000 feet,  with  the  temperature ranging  from  60o to 90oF. An altiutde up to 800 feet  might  be considered  safe  for  its cultivation. It  requires  a  rainfall
varying  from 30 to 200 inches annually, particularly  where  the crop is dependent on natural precipitation.

1.      INTRODUCTION
2.      PROPERTIES
3.      USES AND APPLICATION
4.      B.I.S SPECIFICATIONS
5.      MARKET SURVEY
6.      PRESENT MANUFACTURE OF PINE APPLE PULP/JUICE
7.      RAW MATERIAL REQUIRED
8.      MANUFACTURING PROCESS OF PINE APPLE PULP
9.      PROCESS FLOWSHEET FOR PINE APPLE PULP
10.     MANUFACTURING PROCESS OF PINE APPLE JUICE
11.     PROCESS FLOWSHEET FOR PINE APPLE JUICE
12.     BY PRODUCTS UTILISATION
13.     PLANT & MACHINERY SUPPLIERS
14.     RAW MATERIAL SUPPLIERS

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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