FRUITS AND VEGETABLES DRYING BY FREEZE DRYING METHOD

Preservation  of foods by drying them is perhaps the  oldest method known.  Large quantities of fruits are dried in the sun in different  parts of the world such as Asia Minor, Greece,  Spain, and   other   Mediterranean   countries,   Arabia,   Afghanistan, Australia,  etc.  The modern method of dehydration,  i.e.  drying fruits and vegetables under controlled conditions of  temperature and  humidity  is,  however,  assuming  importance  as  a   major industry.   The  dehydration industry got an impetus  during  the World  War II.  On account of their concentrated form, low  cost, convenience and easy transportability, dried fruit and  vegetable products  and also other dehydrated foods became  highly  popular among the armed forces.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.