Home » Profiles » Freeze Dried Vegetables - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue

Freeze Dried Vegetables - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue

Most foods contain very high percentage of water. Microorganisms thrive when there is water, spoiling the food and altering its taste. Removing water keeps food from spoiling for long periods of time. Also removing water makes the food lighter, making it easy to package and transport. Yet, removing water, must not alter the composition of the food. Its basic structure and composition of its nutrients must remain intact. Freeze-drying, technically known as Lyophilization, is a process of sublimation where water molecules in a solid phase are directly converted to vapor phase. Since Lyophilization is the most complex and expensive form of dehydration, its use is usually restricted to delicate and heat-sensitive high value materials. Freeze drying is one such method. The scientific principle in freeze-drying is sublimation, the conversion of a solid (ice) directly into its gaseous form (water vapour). A typical freeze-drying machine consists of three major components - a freeze-drying chamber, a freezing coil connected to a refrigerator compressor, and a vacuum pump. Since the water and oxygen have been removed from freeze-dried food it does not require refrigeration when stores and is; therefore, considered to be "shelf-stable" or safe to store at room temperature for long periods of time. Freeze-dried foods are very moisture sensitive; therefore, they will rehydrate in a matter of minutes when added to warm/hot water. Many freeze-dried items can be reconstituted with cold water as well, but may take longer achieve their full moisture level. Unlike dehydrated food, most freeze-dried fruits, vegetables and meat and be eaten raw (without adding any water) and usually have the crispy texture of a chip. Increased consumer incomes and year-round demand for fresh produce force retailers or their representatives to establish buying points both in different growing areas of the United States and in foreign countries. Some retailers contract year-round with fresh fruit and vegetable packers, who may in turn contract with growers. Contracts and large-volume buying practices enable packers to obtain sufficient quantities of individual products. Any entrepreneur venture into this field will be successful. Few Indian Major Players are as under • A S R Agro Ltd. • Agro Dutch Inds. Ltd. • Classic Mushrooms Ltd. • Coduras Exports Ltd. • Flex Foods Ltd. • Gujarat Dehyd Foods Ltd. • Himalya International Ltd. • Indo Britain Agro Farms Ltd. • K I C M (Madras) Ltd. • Naturite Agro Products Ltd. • Naturo Pest Ltd. • Sahas Agro Ltd. • Saraf Foods Ltd. • South Asian Mushrooms Ltd. • Sugam Agro-Tech Ltd. • Tarai Foods Ltd. • Tirupati Vegpro (India) Ltd. • Trans Techno Foods Ltd. • Umacon Agro Ltd. • Vishal Agritech India Ltd.
Plant capacity: Freeze Dried Vegetables: 2MT/DayPlant & machinery: Rs 242 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 743 Lakhs
Return: 25.00%Break even: 66.00%
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  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
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  • T.C.I is Total Capital Investment
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