Home » Profiles » Osmotic Dehydration Of Temperate And Subtropical Fruits (osmosed Amla, Apricot, Apple, Citrus Galgal Peel, Pear, Peach, Papaya, Plum Quince)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey

Osmotic Dehydration Of Temperate And Subtropical Fruits (osmosed Amla, Apricot, Apple, Citrus Galgal Peel, Pear, Peach, Papaya, Plum Quince)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey

It is paradoxical that out of the total annual production of about 20 million tones of fruits, nearly 25% is lost due to spoilage during handling, transportation, processing, marketing and for lack of cold storage facilities. Hardly one percent of the total production of fruits and vegetables is utilized for processing and preservation. Even if one percent of this spoilage of fruits is prevented at the production centers by converting them into dehydrated products, there will be a saving of 20 million rupees to the horticulture wealth of the country. Fruits and vegetable preservation techniques based on canning, freezing and expensive packaging raise the cost of finished products manifold. Any dehydrated product will be cheaper in terms of canned and frozen products. Minimum labor requirement for production and packing and reduced distribution costs are the other advantages of the dehydrated products. An insignificant quantity of dehydrated fruit products are produced mainly from banana, mango, apricot and plums in the form of figs, leather and whole fruit. But these are spoiled during storage due to non-enzymatic browning, mold growth and also lead to irreversible textural changes in the product. Recently, instead of seeking stable products through extensive removal of water, interest is focused on the development of stable products by osmotic dehydration. Advantages of dehydration by direct osmosis over conventional methods are that it conserves the color, flavor and nutritive value of the fruit. Enzymatic browning does not occur during processing but the product may require protection to prevent subsequent browning. The fruit preservation industry has remained static in terms of products, therefore, has to look forward to the production and marketing of new products for the survival and growth on one hand and meet the demands of consumer’s new tastes and preferences on the other hand. Size independent techniques have been developed to produce osmosed dried quality product from perishable temperate and subtropical fruits e.g. amla, apple peach, apricot, plum, pear, cherries, quince, papaya, citrus galgal peel etc. The plant will work for 2 shifts of 8 hours each a day for 300 days a year. The plant is capable of processing a variety of seasonal fruits.
Plant capacity: 2 Tonnes / batch or 8 Tonnes / day, running 4 batches a day.Plant & machinery: 110 Lakh
Working capital: 63T.C.I: 208
Return: 1.00%Break even: N/A
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