ASEPTIC FRUIT PULP MANUFACTURING PLANT

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Guava is a pear or round shaped fruit growing in the tropical region. Guava is one of the most common plants abundantly grown in all regions of India. The trees are usually narrow and trunked. There is almost no bark in these trees. The fruit is characterized by white interior. The inside of the fruit is highly fleshy with a number of hard seeds. Guava fruit is one of the richest sources of Vitamin C. this fruit is widely acclaimed all over the world for its delicious taste and vitamin content. There is also a good amount of pectin in this fruit. A good quality commercial pulp is obtained by passing the guava fruit extracts through 0.7mm sieve.

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, 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 numerous 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.

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Description

INTRODUCTION
TOMATO PULP
USES AND APPLICATIONS
TOMATO PULP
TOMATO PUREE
TOMATO KETCH UP
TOMATO SAUCE
TOMATO CHUTNEY
TOMATO COCKTAIL
TOMATO JUICE
VARITIES AND AREA OF CULTIVATION
AND PROCESING OF MANGO PULP
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
PROPERTIES AND COMPOSITION OF MANGO
PROPERTIES AND CHARACTERISTICS OF TOMATO PULP
SPECIFICATION OF GUAVA PULP
PRODUCT DESCRIPTION
USAGE
MICROBIOLOGICAL STATUS
PACKAGING
STORAGE RECOMMENDATIONS
SHELF LIFE
USES OF WHITE GUAVA PULP
CHARACTERISTICS AND MICROPIOLOGICAL
STATUS OF GUAVA PULP
CHARACTERISTICS OF WHITE GUAVA PULP
MICROBIOLOGICAL STATUS:
PACKAGING:
RECOMMENDED STORAGE CONDITIONS: 21
LABELLING:
QUALITY STANDARDS:
SHELF LIFE:
WEIGHT PER PACK AND CONTAINER LOAD:
B.I.S. SPECIFICATION
SPECIFICATION OF PINEAPPLE PULP
SPECIFICATION OF PINEAPPLE PULP
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS
MICROBIAL CHARACTERISTICS
AVERAGE COMPOSITION OF PULP (PER 100GM)
REQUIREMENTS AND SAMPLING OF MANGO PULP
SCOPE
TERMINOLOGY
GRADES
REQUIREMENTS
MANGO PULP
PACKING AND MARKING
PACKING
SAMPLING
TESTS
SPECIFICATION OF PAPAYA PULP
SPECIFICATION OF LITCHI PULP
TOMATO AND ITS COMPOSITION
COMPOSITION OF RIPE-TOMATO (PER 100 GM)
OVERVIEW OF FRUITS IN INDIA
EXPORT OF MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
VARIETY OF MANGO PULP AND EXPORT
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
INDIA FACTS AND FIGURES:
EXPORT DATA OF FRUIT PULPS
EXPORT DATA OF PINEAPPLE PULPS
MANUFACTURING PROCESS OF ASEPTIC FRUIT
PULP MANUFACTURING PLANT
MANUFACTURING PROCESS OF MANGO PULP
MANUFACTURING PROCESS AND PARAMETERS
OF ALPHONSO MANGO PULP
MANUFACTURING PROCESS OF FRUIT PULP
RAW MATERIAL
STORAGE RECOMMENDATIONS
SHELF LIFE
PRESENT MANUFACTURERS /EXPORTERS/SUPPLIERS
AVAILABILITY OF RAW MATERIAL
VARIETIES OF MANGOS IN INDIA
AVERAGE CONSTITUENTS OF RAW MANGO
MANUFACTURING PROCESSES
OF PINEAPPLE PULP
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESSES
OF PAPAYA PULP (RED & YELLOW)
MANUFACTURING PROCESSB OF LITCHI PULP
MANUFACTURING PROCESS IN DETAILS
MANGO PULP MANUFACTURING
CHEMICAL PRESERVATIVES
LABELLING & LASING
STORAGE
QUALITY CONTROL
ABSENCE OF DEFECTS
FLAVOUR
FLOW SHEET OF MANGO PULP
MANUFACTURING PROCESS OF TOMATO PULP
THE VARIOUS STAGES IN TOMATO PULP MANUFACTURING ARE:
WASHING AND TRIMMING
CRUSHING
PULPING
HOT PROCESS
THE HOT PROCESS HAS THE FOLLOWING ADVANTAGES:-
COLD PULPING
PULPING MACHINE
QUALITY CONTROL
MANUFACTURING PROCESS OF GUAVA PULP
PROCESS FLOW DIAGRAM OF GUAVA PULP
PROCESS FLOW FOR GUAVA PULPING
SUPPLIERS OF RAW MATERIALS
CITRIC ACID
FOOD COLORS
FOOD PRESERVATIVE
SUPPLIERS OF PLANT AND MACHINERY
FOOD PACKAGING MACHINES
BOILERS
LABEL PRINTING MACHINES
TANKS
WATER CHILLERS
IMPORTED PLANT & MACHINERY
SUPPLIERS ADDRESSES
EFFLUENT TREATMENT
QUALITY CONTROL PROCEDURE/ PARAMETERS
PHYSICAL EXAMINATION
DETERMINATION OF MOISTURE CONTENT
PROCEDURE
CALCULATION
DETERMINATION OF SOLUBLE SOLIDS
PRINCIPLE:-
APPARATUS
DETERMINATION OF ACIDITY
DETERMINATION OF TOTAL ASH
TEST FOR PRESENCE OF MINERAL ACID
PLEMENTATION SCHEDULE
GENERAL PLANT LAYOUT
EFFLUENT TREATMENT AND DISPOSAL
STANDARDS
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
PRIMARY TREATMENT
ANAEROBIC TREATMENT
SECONDARY TREATMENT
TERTIARY TREATMENT
SOLIDS CONCENTRATION
TYPICAL WASTE SOLIDS CHARACTERISTICS
EQUIPMENT REQUIREMENT
LIST OF MACHINERY AND EQUIPMENTS
1. WASHER 1 NO.
THE EQUIPMENT CONSIST OFF –
2. WORKING TABLES 10 NOS.
3. SCREW ELEVATOR 1 NO.
4. TWO STAGE DESTONER & REFINER 1 NO.
5. WASTE SCREW CONVEYORS 1 NO.
6. COLLECTION TANK 1 NO.
7. SCREW PUMP 1 NO.
8. STANDARDISATION TANK 2 NOS
9. SCREW PUMP 1 NO.
10. ASEPTIC STERILIZER 1 NO.
DESIGN DATA
TECHNICAL DATA
GENERAL
PRO S PROCESS FLOW AND FUNCTION BLOCKS
DE-AERATION BALANCE TANK
HEATING
COOLING
LOW TEMPERATURE DIVERSION
PRE-STERILISATION SIP
CLEANING IN PLACE CIP
CONTROL SYSTEM
TECHNICAL DESCRIPTION
SUITABLE TO FILL ASEPTIC BAGS
PRODUCTS
FEATURES
COMPOSITION
OPERATIONS
11. COOLING TOWER 1 NO.
12. CHILLING PLANT 1 NO.
13. AIR COMPRESSOR 1 NO.
14. TWIN PULPER (MANGO)
15. COOKING KETTLE – STEAM JACKETTED KETTLE
16. FULLY AUTOMATIC COIL TYPE BOILER (2000 KG)
17. PASTEURISATION SYSTEM: SKID MOUNTED JUICE STERLISATION,
CAPACITY 2000 LPH ALONG WITH ACCESSORIES:

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

Additional information

Plant Capacity

48.00 MT./day
Land and Building

(6000 Sq.Mtr)
Plant & Machinery

US$. 1714286
Rate of Return

33%
Break Even Point

46%

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