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PECTIN FROM CITRUS FRUITS

EIRI Team — Sat, 05 May 2018 07:07:15 +0000

Pectin (derived from Greek meaning - "congealed, and curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Heneri Bracannot. Pectin, a multifunctional constituent of cell wall is a high value functional food ingredient widely used as gelling agent and as stabilizer. It is produced commercially in form of white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. In plant cells, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and particularly abundant in the non-woody parts of nearly all terrestrial plants. Pectin is present not only in the primary cell walls but also in the middle lamella between plant cells where it helps to bind the cells together. The amount, structure and chemical composition of the pectin differs between plants, within a plant over time and in different parts of a single plant. During ripening, pectin is broken down by the enzymes pectinase and pectin esterase, resulting in the process where the fruit becomes softer. This is because the middle lamella which primarily consists of pectin breaks down and cells become separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at the time of leaf fall2.

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.

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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FROZEN FRUITS & VEGETABLES BY IQF TECHNOLOGY Capacity 2.5 MT./hr.

EIRI Team — Wed, 20 Jan 2016 09:26:02 +0000

Individual Quick Freezing (I.Q.F.) is the latest technology available in freezing and with the advent of the same, it is now possible to preserve and store raw fruit and vegetables in the same farm-fresh condition for more than a year, with the color, flavor and texture of produce remaining as good as fresh from the farm. In IQF, each piece is frozen individually using technique of fluidization resulting in freezing of fruit and vegetables only in 10 to 12 minutes which otherwise takes at least 3 to 4 hours or even more in the blast freezer. The important feature of this process is ultra-rapid freezing to very low temperatures (-30°C to - 40°C) designed to halt the activities of the microorganisms that cause decay and deteriorate foodstuffs. This results into better texture and there is no lump/ block formation and the product is free flowing. One does not have to thaw or defrost the whole packet to take out only a portion, and the rest will remain frozen till required again.

•   PROJECT AT A GLANCE
•   INTRODUCTION
•   MARKET POTENTIAL
•   RAW MATERIALS
•   IQF PRODUCTS MANUFACTURES IN INDIA
•   MANUFACTURING PROCESS & TECHNOLOGY
•   FREEZING FRUITS AND VEGETABLES
•   A GENERAL FLOW CHART OF FROZEN FRUITS AND VEGETABLES
•   FREEZING OF FRUITS
•   FLOW DIAGRAM OF FREEZING PROCESS FOR FRUIT-BASED PRODUCT
•   FLOW DIAGRAM OF FREEZING PROCESS OF VEGETABLE-BASED PRODUCT
•   GENERAL PLANT LAYOUT
•   SOME PHOTOS OF IQF EQUIPMENTS
•   EFFLUENT TREATMENT AND DISPOSAL
•   STANDARDS
•   WASTE TREATMENT
•   TYPICAL WASTE SOLIDS CHARACTERISTICS
•   EQUIPMENT REQUIREMENT
•   EQUIPMENT REQUIREMENTS
•   MANPOWER
•   ORGANOGRAM OF STAFF
•   UTILITIES
•   UTILITIES (EQUIPMENTS)
•   IMPLEMENTATION SCHEDULE
•   DETAILS OF PLANT AND MACHINERY
•   PLANT LAYOUT
•   COMPLETE PLANT AND EQUIPMENTS SUPPLIERS
•   SOURCES OF PLANT MACHINERY EQUIPMENTS AND TECHNOLOGY
•   SUPPLIERS OF PLANT AND MACHINERY
•   CODEX STANDARD FOR QUICK FROZEN WHOLE KERNEL
CORN CODEX STAN 132-1981
•   CODEX STANDARD FOR QUICK FROZEN PEAS
•   CODEX STANDARD FOR CANNED MANGOES
•   CODEX STANDARD FOR QUICK FROZEN CARROTS
•   CODEX STANDARD FOR QUICK FROZEN CAULIFLOWER
•   CODEX STANDARD FOR QUICK FROZEN WHOLE KERNEL
CORN CODEX STAN 132-1981

APPENDIX – A :

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COLD SUPPLY CHAIN (FRUITS & VEGETABLES PICK-UP, SORTING, CLEANING, PACKING, FREEZING, SORTING, WAREHOUSING, TRANSPORTING, DISTRIBUTING, WAREHOUSING, DISTRIBUTING TO FINAL WHOLESALER, RETAILERS & CONSUMERS)

EIRI Team — Fri, 28 Aug 2015 07:27:16 +0000

COLD SUPPLY CHAIN
(FRUITS & VEGETABLES PICK-UP, SORTING, CLEANING,
PACKING, FREEZING, SORTING, WAREHOUSING, TRANSPORTING,
DISTRIBUTING, WAREHOUSING, DISTRIBUTING TO FINAL WHOLESALER,
RETAILERS & CONSUMERS)

(CODE NO. 1878)

INTRODUCTION

A cold chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range. It is used to help extend and ensure the shelf life of products such as fresh agricultural produce, frozen food, photographic film, chemicals and pharmaceutical drugs.

India is an agricultural-based economy. More than 52 percent of India’s land is cultivable, compared to the global average of 11 percent. Each year, India produces 63.5 million tons of fruits and 125.89 million tons of vegetables. India is also the largest producer of milk (105 million metric tons per year). India produces 6.5 million tons of meat and poultry, as well as 6.1 million tons of fish a year. The perishable products transaction volume is estimated to be around 230 million metric tons. Although India has the potential to become one of the world’s major food suppliers, the country’s inefficient cold chain network results in spoilage of almost 40 percent of its total agricultural production. The total value of the cold chain industry is estimated to be as high as USD 3 billion and growing at 20-25 per cent a year. The total value is expected to reach USD 8 billion by 2015 through increased investments, modernization of existing facilities, and establishment of new ventures via private and government partnerships.

The Indian agricultural sector is witnessing a major shift from traditional farming to horticulture, meat and poultry and dairy products, all of which are perishables. The demand for fresh and processed fruits and vegetables is increasing as urban populations rise and consumption habits change. Due to this increase in demand, diversification and value addition are the key words in the Indian agriculture today. These changes along with the emergence of an organized retail food sector spurred by changes to Foreign Direct Investment laws, are creating opportunities in the domestic food industry, which includes the cold chain sector.

•   INTRODUCTION
•   USES
•   VALIDATION
•   OVERVIEW OF COLD CHAIN INDUSTRY
•   MARKET POSITION AND FUTURE TREND IN COLD SUPPLY CHAIN
•   PROSPECT AND CONSTRAINTS OF COLD SUPPLY CHAIN IN INDIA
•   PROCEDURE AND GUIDELINE FOR COLD SUPPLY CHAIN
•   COLD SUPPLY CHAIN IN INDIA
•   ANALYSIS OF COLD CHAIN IN INDIA
•   DETAILS OF COLD CHAIN LOGISTICS INFRASTRUCTURE
•   COLD CHAIN PACKAGING
•   VEHICLE AIR CONDITIONER WITH COLD STORAGE UNIT
•   METHODS
•   PLANT LAY OUT OF A COLD STORAGE
•   COLD STORAGE
•   HOTICULTURE PRODUCTS
•   PLANT LAYOUT
•   SUPPLIERS OF EQUIPMENTS
•   SUPPLIERS FOR COLD STORAGE
•   GRANT OF PERMISSION AND CLEARANCE TO OPEN COLD SUPPLY CHAIN
•   RESOURCES & CONTACT FOR COLD SUPPLY CHAIN

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)

The post COLD SUPPLY CHAIN (FRUITS & VEGETABLES PICK-UP, SORTING, CLEANING, PACKING, FREEZING, SORTING, WAREHOUSING, TRANSPORTING, DISTRIBUTING, WAREHOUSING, DISTRIBUTING TO FINAL WHOLESALER, RETAILERS & CONSUMERS) appeared first on EIRI - eBooks and Project Reports.