Project report on mango pulp - Technology Book - Feasibility Report - Market Survey - Industrial Report

MANGO PULP, GUAVA PULP & TOMATO PULP

EIRI Team — Fri, 26 Aug 2022 11:55:02 +0000

When one form of food is transformed to another form of food involving industrial method to make it convenience food, that process is known as food Processing. Depending upon the complexity of industrial method, processing is categorized into primary, secondary, and tertiary processed food. Fruits and vegetables are perishable in nature having shelf life less than a week if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and vegetable due to lack of required storage condition and space constrain, hence it is highly desirable to process fruits to retain their shelf life and also to reduce the size of product which in turn reduces the cost on transportation of bulk fruit and storage area requirement.

One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction or pressing fruits or vegetables. Pulp is categorized basis their storage condition, i.e., in powder or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food preference of customer, frozen pulp is also in great demand as all in build nutrition are retained.

As storage of fruit pulp is possible without any much alteration in flavor and nutrient content, has boosted the usage of fruit pulp in various industry. Pulps obtained from fruits are generally used for manufacturing of products such as fruit-based jams, marmaladed, jellies, sweets, beverage, and flavoring agents. It is also widely used as flavoring agent for various bakery, snacks, milk, juice, dairy product, and beverage industry. Now even works on food product enhancement is also going on, in the processing industry segment.

It is intended to prepare a Feasibility Report to install Fruit Pulping production facility as a Green Field Project for the following products with annual production facility:

Products UOM Quantity

Mango Pulp (4 Months) MT 16000
Guava Pulp (4 Months) MT 16000
Tomato Pulp(4 Months) MT 16000

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MANGO PULP EXTRACTION UNIT

EIRI Team — Wed, 02 Nov 2016 07:26:18 +0000

India is the home of mangoes. A large number of varieties are found in almost all parts of the country. According to statistics collected by the Fruit Development Adviser, Government of India, out of the total fruit acreage of 12,79,000 ha mangoes alone covered 8,19,000 ha in 1948-49 i.e. nearly 70 per cent of total area under fruits. Uttar Pradesh, Tamil Nadu, Karnataka, Bihar and West Bengal lead in mango growing.

Among the numerous varieties, `Safaida' and `Duschri' of U.P. `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan' of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil nadu and Karnataka are the most important varieties for canning. The 'Bangalora' or `Totapari' mango which is an assured and heavy annual beater, and also yields an excellent pulp or juice, is sometimes canned to give a fairly good canned product. Juicy and fibrous varieties are not quite suitable for canning. They are mostly used for making juice, squash, nectar, chutney and pickles.

The mango is one of the oldest tropical fruits and has been cultivated by man for over 1000 years, originating apparently in Indo-Burma region. to the large population of Asia, particularly Southern Asia and Malaysia, the mango plays the role as the major fruit of the region, much as the apple looms in importance in North America and Europe.

The fruit is eaten in its raw, fresh form when ripe. Unripened fruits are commonly used for preparing jellies, jams and preserves. Mango blends well with numerious processed foods, such as ice creams. The pulp of the fruit is soft and tasty (pequant). Some persons not subtle presence of a turpentine like characteristics in some varieties although the aroma is delicately pleasant. It is also used to prepare squash, nectar beverages etc.

Fruit Juices are prepared from fruits which have characteristic flavour,aroma and posses a palatable balance between acidity and sugar, blending of juices form 2 or more varieties of fruits is often affected to secure this balance. Mango, pineapple, grape-fruit, orange, apple, lemon are the most important fruits used for the preparation of fruit juice. Their production is comparatively limited because of the high prices and the grater popularity of synthetic and aerated drinks among a bulk of population. Different forms of fruit juices are given below :-

1. UNFERMENTED JUICE OR PURE FRUIT JUICE

This is a natural juice pressed out of a fruit and remains practically unaltered in its composition during its preparation and preservation.

2. FRUIT JUICE BEVERAGE

This is a fruit juice which is considerably altered in composition before consumption. It may be diluted before being served.

3. FERMENTED FRUIT BEVERAGES

This is a juice width has under gone alcoholic fermentation by yeast. The product contains varying quantities of alcohol e.g. grape wines and apple ciders.

4. FRUIT JUICE SQUASH

This consists essentially of strained juice containing moderate quantities of fruit pulp to which cone sugar is added for sweetening e.g. orange squash, lemon squash and mango squash.

5. FRUIT JUICE CORDIAL

This is sparkling, clear, sweetened fruit juice which all the pulp and other suspended materials have been completely eliminated e.g. lime cordial.

6. SHERBET OR SYRUP

This is clear sugar syrup which has been artificially flavoured e.g. sherbets of sandal, sengtra and almond etc.

7. FRUIT JUICE CONCENTRATE

This is a fruit juice which has been concentrated by the removal of water either by heat or by freezing. Carbonated beverage and other products are made form this.

INTRODUCTION
USES AND APPLICATIONS
PROPERTIES AND COMPOSITION
B.I.S. SPECIFICATIONS
SPECIFICATION OF ALBHORSO MANGO PULP
MARKET SURVEY
EXPORT OF MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
CANNED MANGO PULP
MANUFACTURING PROCESS OF MANGO PULP
MANUFACTURING PROCESS OF MANGO PULP (CFTRI PROCESS)
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
AVAILABILITY OF RAW MATERIAL
AVERAGE CONSTITUENTS OF RAW MANGO
PROCESSING DETAILS OF MANGO PULP
CHEMICAL PRESERVATIVES
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
SPECIFICATIONS OF LACQUERED TIN CANS
PROCESS FLOW DIAGRAM OF MANGO PULP
ANALYSIS OF MARKETING MIX OF VARIOUS MANGO PULP
BRANDS IN SOUTH GUJARAT
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
MANGOES AND SUGAR IS AVAILABLE ALL OVER INDIA
AND THEY CAN BE PURCHASED FROM ANY
MARKET OR LOCALLY SUPPLIERS.
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF PLANT & MACHINERIES (IMPORTED)

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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agro food processing and packaging technology book

EIRI Team — Sat, 15 Feb 2014 11:01:57 +0000

AGRO FOOD PROCESSING AND PACKAGING TECHNOLOGY

FOOD LAWS

Introduction
Food safety and standard act
The ABCD of FSSA
Salient features of FSSA
Responsibilities of the food business operator
Improvement notices
Offences and penalties
Licensing and registration
Nutrition labelling
Requirements
Content on label
Hazard analysis and critical control point (HACCP) IS 15000)
Principles of HACCP
Features
Some salient points are
Benefits of HACCP
License process
Food safety management systems certification scheme (IS/ISO 22000)
Features
Benefits
Licence procedure
ISI Mark: Bureau of Indian Standards (BIS, 1986)
Features
License procedure
Weight and Measure Act
Regulations
Package Commodity Act
Regulations

READY-TO-EAT SNACKS EXTRUSION TECHNOLOGY

Introduction
Materials and methods
Raw materials
Dehulling and milling
Formulations used
Extrusion conditions for lab scale extruder
Spicing of samples
Sensory evaluation
Physical characteristics
Proximate composition
Consumer acceptability of extruded snacks
Results
Sensory evaluation
Physical parameters of the extrudates
Proximate composition of the extrudates
Consumer evaluation of products

POTATO CHIPS

Introduction
Materials and methods
Procurement of raw material
Preparation of potato chips
Fat analysis
Sensory Evaluation
Statistical analysis
Results and discussion

READY TO EAT PROTEIN RICH FOOD BARS

Introduction
Formulation and preparation of protein rich food bars
Results
Organoleptic evaluation of protein rich rood bars
Proximate chemical composition, mineral content and IVPD of most acceptable protein in rich food bars

GRADING AND SORTING FOOD PRODUCTS USING COMPUTER

Introduction
Digital image processing
Fundamental steps in image processing
Image acquisition
Image preprocessing
Image segmentation
Image representation and descriptioner
Image recognition and interpretation
Elements of digital image processing system
Automatic grading and sorting of food products using computer vision systems
Bakery products
Fruits
Vegetables
Grains
Limitations of the system

IQF FREEZING AND APPLICATION

IQF Spiral Freezers
Applications
Benefits
Low operation cost
Impingement Polybelt Tunnel Freezer
Applications
Modular IQF fluidized tunnelfreezer
Multipass belt tunnel freezer
Applications
Tray IQF fluidized tunnel freezer
Applications
Drag-thru-dolly tunnel freezer
Application

FOOD CANNING

Plant site
Factory building
Water supply and drainage
Workers
Machinery and equipment
Canning method
Key processes
Sorting and grading
Washing
Peeling, coring and pitting
Hand peeling
Peeling, coring and pitting by machine
Peeling by heat
Lye peeling
Blanchng
Can filling
Syruping or brining
Lidding or clinching
Exhausting
Sealing
Processing/Manufacturing
Heat penetration in cans
Manufacturing processes
Non-acid Vegetables
Effect of altitude on processing time
Effect of altitude on processing pressure and temperature
Effect of acidity on sterilization
Effect of processing on strain in can
Cooling Testing
Labelling, storing and packing

FRUITS CANNING TECHNOLOGY

Canning of fruits
Apples
Storage
Washing
Grading
Peeling and coring
Blanching
Canning
Filling
Exhausting
Sterilizing
Cooling
Mangoes
Oranges
Papaya
Pineapple
Harvesting
The Ginaca machine
Trimming
Slicing
Grading and packing
Prevacuumizing
Syruping
Double seaming
Processing
Cooling
Crushed pineapple
By products
Peaches
Grading
Cutting and pitting
Cutting and pitting by hand
Cutting and pitting by machine
Peeling and washing of clingstone of peaches
Slicing
Cans
Filling
Syruping
Peeling and washing, freestone peaches
Steaming
Scalding in water
Combination of steam and lye
Sorting
Grading
Exhausting
Closing
Processing
Cooling
Storage
Pears
Grading
Peeling and coring
Grading and filling
Syrupping
Exhausting
Closing
Process
Cooling

PREPARATION OF FRUIT JUICES, SQUASHES & CORDIALS

Sherbet
Eqipment for fruit juices
Washing equipment
Sorting equipment
Extraction equipment
Halving and turning machines
Continuous screw expeller press
Plunger type press
Roller type press
Double operation
Basket press
Rack and cloth press
Straining or screening equipment
Setting or sedimentation
Filtration equipment
Deaerator and flash pasteurizer
Fruit beverages
Preparation and preservation
Selection and preparation of fruit
Juice extraction
Deaeration
Straining, filtration and clarification
Use of fining agents
Enzymes
Chemical finings
Clarification by freezing
Clarification by heating
Preservation of fruit juices
Pasteurization
Bottle methd or Holding pasteurization
Pasteurization by over flow method
Preparation of fruit beverages
Fruit beverages
Squashes and cordials
Orange squash
Extraction of Juice
Preparation of squash
Grapefruit squash
Lemon squash
Lime squash
Lime juice cordial
Jaman squash or syrup
Mango squash
Peach squash
Phalsa squash
Pineapple squash
Plum squash
Syrups

TECHNOLOGY OF VEGETABLES CANNING

Comparison offruits and vegetables
Okra
Filling and exhausting
Mushrooms
Sorting of washing
Blanching
Size-grading
Filling
Canning
Peas
Vining
Cleaning
Grading
Blanching
Grading and maturity
Brine
Fill of cans
Exhausting
Cooling
Cabbage
Pumpkin
Washing and preparation for canning
Pulping
Canning
Beans
Vining
Grading
Blanching
Filling
Exhaust
Cooling
Potatoes
Washing
Preheating
Peeling
Inspection and trimming
Size grading
Filling
Sealing and processing
Cooling
Carrots
Washing
Grading
Blanching
Peeling
Slicing of dicing
Canning

POULTRY PROCESSING

Slaughter and bleeding
Scalding
Defeathering
Evisceration
Chilling
Packaging
Nutritive value
Eggs and egg products
Nutritive value
Egg quality
Evaluation of egg quality
Egg grading
Egg processing
Egg freezing
Dried eggs
Egg substitutes
Other products
Leavening power
Binding and thickening
Emulsifying power
Tenderizing
Moisture refention
Flavour
Nutrition
Colour

AQUA FARM

Selection of region
Site selection
Soil
Water
Land
Other factors
Design of aqua farm
Design of earthen ponds
Size and depth
Earthen embankment
Type and shape
Inlet and outlets
Free board
Design of hatchery
Deterination of main parameters
Other facilities
Estimation in fish farm construction

PULSE PRODUCTION

Improved varieties
Ridge/raised bed planting
Bio-fertilizers
Foilar spray of urea
Sulphur application
Weed Management
Seed priming
Remunerative cropping systems
Integrated wilt management
Integrated management of helicoverpa
IIPR Mini Dal Mill

PRODUCTION PROCESS OF LARGE CARDAMOM

Growth requirements
The plant
Wild relatives
Varieties
Propagation
Inflorescence and pollination
Nutrient management
Disease management
Insect pest management
Flowering and harvest
The fruit
Production
Post-harvest processing
Benefit Cost analysis
Trade

RICE-FISH POULTRY FARMING

Field layout
Fish
Poultry
Productivity of the system
Economics
Employment generation
Water requirement
Nutritional status of soil

ORGANIZED DAIRY FARMS

Components of animal shelter
Foundation
Pillars
Walls
Loft
Roof
Feeding manager
Stall
Stanchion
Passages
Water provision
Night lighting
Manure pits
Calf stalls
White washing
Loafing yard
Other facilities
Surroundings
Dairy animal shelter models
Model for specialized large herd of 100 cows and 72 followers in hot and dry or hot and humid climatic zone

POLYHOUSE TECHNOLOGY FOR PRODUCTION OF VEGETABLES

Polyhouse
Polyhouse/greenhouse construction tips
Plastic low tunnels
Sil trench
Site selection
Raising off season nursery
Raising plant propagation material
Production of fresh vegetables
Vegetable seed production in polyhouse
Maintenance of germplasm
Production of breeder seeds
Hybrid (F1) seed production
Benefits of poly/green house in temperate regions

PRODUCTIVITY OF GOATS

Criteria for selection of good goats
Features of unproductive goats
Criteria for checking the general health of goats
Housing of goats
Advantages of artificial insemination in goats
Milk secretion is different in goats
Milking of goats
Machine milking of goats
Criteria for producing betterquality milk from goats
Quality testing of goat milk
Chevon production in goats
Comparison of goat meat with chicken and mutton
Steps for prevention of disease in goats
Difference between goats and sheep

CONTINUOUS PROCESSING OF RTD TEA AND COFFEE BEVERAGES

The integrated Extraction System (IES)
Concentration of tea and coffee extracts
High quality tea concentrates
High quality coffee concentrates

COLD CHAIN SUPPLY

Current state of Indian agricultural industry
The Indian food processing industry
The food supply chain
Food supply chain cluster
The cold chain
Supply chain expertise
Food packaging
Standards
Food safety and hygiene
Importance of freezing and cold chain in food production and distribution
Spoilage
Microbial Spoilage
Autolytic Spoilage (enzymatic)
Oxidative Spoilage
Refrigeration and freezing
Quality of frozen food vs. fresh

PROCESSING AND PRESERVATION OF FISH

Drying
Natural drying
Mechanical drying
Solar drying
Salting
Smoking
Fermenting
Boiling
Canning

UHT PLANT FOR MILK IN ASEPTIC POUCHES

Complete unit of UHT Plant
Economical
Principle of operation
UHT sterilizer
Automatic UHT plant
Balancing equipment
The process of sterilization
Cleaning
Homogenizer
Functional description
CIP system
Functional description
Coding unit
Film web controller
Pouch counter
Specifications for packaging material
Recommendations of the packaging film

PLANT ECONOMICS OF AQUACULTURE SHRIMP FARMING