FRUIT, ONION AND GARLIC DEHYDRATION PLANT

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Food drying / Dehydration of food is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria. Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. Dehydrated fruits are a good and healthy option to snack on for people who lead a busy life and don’t get proper time for meals. It contains high nutrients and good calories that are required in one’s daily diet. This also increases the shelf life of the fruits and vegetables. Dehydrated fruits & vegetables are majorly used in ready to eat foods, fruit bars, soup, energy drinks, beauty products, aromatherapy oils, bakeries, organic paints, etc. It can also be sold individually like raisins, dried figs (Anjeer), banana chips dried mangoes, dried oranges, dates, coconut, sun-dried tomatoes, dried potato chips, amchur powder, chili powder, food flavoring etc. It is also used as flavoring by many kinds of manufacturers. Dehydrated fruits and vegetables are mostly used by space stations, hikers, campers, hotels, restaurants, organic food retail stores, herbal tea manufacturers. It is a life saver in areas that are affected by disasters like earthquakes, flood, etc. as most of dehydrated products do not require any cooking or refrigeration. According to IBEF (India Brand Equity Foundation), the Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. The Indian food processing industry accounts for 32 per cent of the country’s total food market, one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth. It contributes around 8.80 and 8.39 per cent of Gross Value Added (GVA) in Manufacturing and Agriculture respectively, 13 per cent of India’s exports and six per cent of total industrial investment. The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a Compound Annual Growth Rate (CAGR) of 20 per cent. In India, Dehydration of fruits and vegetable has a bright prospects over other foods because India has diverse geographical and climatic conditions and produces a wide range of fruits and vegetables throughout the year. Here almost all type of fruits and vegetables are grown all over the country. These fruits and vegetables are valuable foods. They are a rich source of calcium, phosphorus, iron and vitamins. 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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Description

INTRODUCTION
BENEFITS OF DEHYDRATION
USES AND APPLICATIONS
BLANCHING TIME FOR VEGETABLES
TYPICAL PERCENTAGE COMPOSITION OF FOODS OF PLANT ORIGIN
OVERVIEW OF FRUITS & VEGETABLES SECTOR IN INDIA
MAJOR STATES
OPPORTUNITIES IN FRUITS & VEGETABLES PROCESSING AT A GLANCE
EQUIPMENT & TECHNOLOGY SUPPLIERS
F & V PROCESSORS
EXPORTS
KEY STATES FOR TOP 5 FRUITS IN INDIA
KEY STATES FOR TOP 5 VEGETABLES IN INDIA
MARKET POSITION OF DEHYDRATED FRUITS & VEGETABLES
LONG SHELF LIFE TO INFLUENCE CONSUMER PREFERENCES FOR
DEHYDRATED VEGETABLES MARKET
FRUIT MARKET IS FORECASTED TO REACH 118M TONNES BY 2025
INDIAN FRUIT OUTPUT CONTINUES TO INCREASE AGAINST THE BACKGROUND
OF GROWING AREAS UNDER FRUIT CULTIVATION
BANANA RANKED FIRST IN INDIAN FRUIT OUTPUT
THE MARKET SHARE OF IMPORTED FRUITS WAS INSIGNIFICANT
INDIAN FRUIT IMPORTS INCREASED OVER THE LAST YEARS, MOSTLY DUE
TO GROWTH OF SUPPLIES FROM CHINA
THE UAE, THE NETHERLANDS, SAUDI ARABIA, NEPAL AND BANGLADESH
WERE THE KEY FOREIGN MARKET FOR INDIAN FRUITS
THE MAJOR PLAYERS IN THE DEHYDRATED FRUITS & VEGETABLES MARKET
PRESENT STATUS
FUTURE SCOPE
EXPORT DATA OF DEHYDRATED VEGETABLES
PRODUCTION INSTALLED CAPACITY AND CAPACITY UTILITIES
OF PROCESSED FRUITS & VEGETABLES
APPERENT CONSUMPTION OF PROCESSED FRUITS & VEGETABLES
ESTIMATED DEMAND
MANUFACTURERS/SUPPLIERS OF FRUITS AND VEGETABLE DEHYDRATION
SPECIFICATION FOR DEHYDRATED GARLIC
SCOPE
REFERENCES
TERMINOLOGY
REQUIREMENTS
PACKING
MARKING
SAMPLING
DIFFERENT DEHYDRATION METHOD/PROCESS
SUN DRYING:
SOLAR DRYING:
ROOM TEMPERATURE DRYING:
FREEZE DRYING:
DRUM DRYING:
TYPES OF DRYING FRUITS AND VEGETABLES
NATURAL SUN DRYING
DRYING WITH A FOOD DEHYDRATOR
OVEN DRYING
TABLE. POUNDS OF DEHYDRATED FOOD FROM FRESH FRUITS AND VEGETABLES
COMPOSITION OF ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
COMPOSITION AND EVERY VALUE OF RAW AND DEHYDRATED ONION
(PER 100 GM OF ONION)
MANUFACTURING PROCESS
OF FRUITS AND VEGETABLE DEHYDRATION
COMPARISON WITH CANNED FRUITS AND VEGETABLES
FOOD VALUE OF DEHYDRATED FRUITS AND VEGETABLES
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GARLIC DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRATION PRACTICES FOR ONION
SOLAR DRYING
CONVECTIVE AIR DRYING
FLUIDIZED BED DRYING
MICROWAVE AND FREEZE DRYING
INFRA RED DRYING
VACUUM DRYING
FREEZE DRYING
OSMOTIC DEHYDRATION
PREPARING VEGETABLE FOR DEHYDRATION
STEPS FOR STEAM BLANCHING
STEPS FOR WATER BLANCHING (VEGETABLES ONLY):
METHODS OF DEHYDRATION
SUN DRYING:
SOLAR DRYING:
ROOM TEMPERATURE DRYING:
FREEZE DRYING:
DRUM DRYING:
OSMOTIC DRYING:
PROCESS DESCRIPTION OF FRUITS AND VEGETABLE DEHYDRATION
PREDRYING TREATMENTS –
DRYING OR DEHYDRATION
POSTDEHYDRATION TREATMENTS –
DETAILS FRUITS AND VEGETABLE FOR DRYING
TABLE. FRUITS AND VEGETABLES SUITABLE FOR DRYING
PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
APPROXIMATE COMPARATIVE FOOD VALUES OF SEVERAL FRESH
AND DEHYDRATED VEGETABLES (TO 5% MOISTURE BASIS)
WASHING
PEELING
SLICING, DICING, AND SHREDDING.
BLANCHING
SULFITING.
TRAYS.
TRAY LOAD.
DRYING TEMPERATURES.
VACUUM DRYING.
MOISTURE CONTENT.
ENZYME TESTS.
DRYING RATIOS.
ONION
GENERAL
PACKING AND STORAGE
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF FRUITS & VEGETABLES
BY VACUUM DRYING METHOD
DETAILS OF OSMOTIC DEHYDRATION
TABLE: NUTRITIONAL COMPOSITION OF PINEAPPLE FRUIT (PER 100 G PULP).
FIGURE: PROCESS FLOW CHART FOR THE PREPARATION
OF OSMO-DEHYDRATED PINEAPPLE PIECES
QUALITY IMPROVEMENT
SUITABLE PINEAPPLE VARIETIES FOR OSMOTIC DEHYDRATION
FIGURE: SCHEMATIC DRAWING OF MASS TRANSFER DURING
SOAKING PROCESS.
TABLE: PHYSICO-CHEMICAL COMPOSITION OF RAW AND
OSMO-DEHYDRATED PINEAPPLE.
TABLE: DIFFERENT OSMOTIC AGENTS AND THEIR EFFECTS
IN OSMOTIC DEHYDRATION PROCESS.
OSMO-DEHYDRATED PINEAPPLE
GUIDE LINES AND LICENSES REQUIRED FOR FRUIT & VEGETABLE
DEHYDRATION PLANT
TRADING / DISTRIBUTORSHIP:
RETAIL:
LICENSES REQUIRED:
PLANT LAYOUT
SUPPLIERS OF PLANT & MACHINERIES
PLANT AND MACHINERY SUPPLIERS OF COLD STORAGE UNIT
ROTARY WASHER
BLANCHING EQUIPMENTS
TRAY DRYER
BOILERS
TUNNEL DRYER
LABORATORY TESTING EQUIPMENT
MATERIAL HANDLING EQUIPMENTS
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
ETP PLANTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF VEGETABLES

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)

Additional information

Plant Capacity

1000 Kg/Day
Land and Building

(1000 sq.mt)
Plant & Machinery

US$ 107143
Rate of Return

26%
Break Even Point

59%

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