Fruit Processing Plant Layout PDF

To PUM SO 7 ' terial Mil layout and establishment, Processing tools Guar prin y processing ofading, soning cleaning we sll dB Renan erat reueicor Fone se a H Ng, HeSlirE. slieiy f q janet ing 4 th Seat' {raw and processed prodwels, plant sanitatie; ind\] Waste i Uses; utilization of by- produ...

To PUM SO 7 ' terial Mil layout and establishment, Processing tools Guar prin y processing ofading, soning cleaning we sll dB Renan erat reueicor Fone se a H Ng, HeSlirE. slieiy f q janet ing 4 th Seat' {raw and processed prodwels, plant sanitatie; ind\] Waste i Uses; utilization of by- products from fruits and vaget eves le. disposal, Types of horticWtural and veqatania J BS Processing industries I 1 » Principles and guidelines for the establishment of Processing units eetive: IL deals with importance of plant layout, sel. eelion of site for building. cate appropriate ¢ TTT ar ' ai f MCI. Cale per ic f dren sh propriate combination of truit and vegetable for manufactire of different products j bet demic \\ 12\] 4 a Et : ; ' ets in view of \| Sciing up oF fruit and veyetuble processing plant. following BAUER! rin cost Tact \" few of demand i wee My IOLOT ICC it plant are taken into gonsideration » Cost factors include the cost of land. building and muchinery, raw material. trans LANCS anid HWSUrAanee Coss. vi i pn » Non-cost factors consis wale sand \| i ee bee Dae ee of w Bes. sand incentives, tarket potential, community attitude. cost my: eule a n, qua ity 0 ifs (school, living, recreation for workers etc) and environmental impa t ve mM 7 ag a \* calag Oy peed vege at oatsis? i te = : ain uisctive for selection of sile for processing units to minimize the sum of all costs. To minimize tt cost. one should think not only the today's costs. but of long term costs as well : Phint layout Tie adyantages of goud plunt layout are: \| Saving in\'foor space : f 2\. Inereased output : 5\. Fewer production delays 4+. Reduced material handling 5\. Greater utilization of machineand man power &. basterand better supervision 7\. Less eonvestion and contusion & Betier appearance and more sanitary condition of work areas. § Reduced risk to health and safety of employees : i 1\. selection of site for processing unit: i a The location of unit is a dominant factor in yiability (success or failure) of any processing industry. The following factors are considered in the selection of site for processing unit. \| « asy availability of raw material: Fruit and vegetables:should be available in adequate quantity in Une \| locality as they are highly perishable and deteriorate in long distance transportation. Other raw 1 like fuel, sugar, salt, chemicals ete and miscellaneous hand tools such as nuts, bolts. miner machiners parts ete should also be easily available in the locality. « The site should be well connected with road. \+ Proper transport facilities for movement of raw material and finished products. Area should have adequate supply of patable water and electricity (preferably three phase connection Environment should be clean and free from debris, dirt, dust ets. » The processing industry should preferably be well away trom other industries to avoid Soot, smoke ane disagreeable odour. i « Provision for disposal of processing waste. }} \+ Adequate availability of labour, \| « The selecied site should have scope for future expansion. 2\. Building for processing plant: Following points should; be kept in mind for establishinent of building the processing plant. It may be single storied or multi sto cient for small unit \| ried building, Single storied building is suffi ver, for larget progessing plants running throughout the year, ius' ities the moyement of raw material and finished products. of water and movement of heavy machinery / short periods during the year. dluwe storied construction 1s desired; Jt facil Firm flooring to withstand constant use « Slope in flooring (2en1 per meter) lor proper drainage. j ide i Tne ire w ay a tity al tie All doors. windows and venulutors should be provided witht fine wire gauge to/preycin oni ' of insee A wasps anu Olligr Wisects \| \\ Re ana ne \* \- The root of the building should be high and well ventilated to.provide oullet for vapours and steam » 'Phe windowsshould have large wlass panels for sky light and natural pels » Provision for dressing und toilet rooms separately for male und female workers 3\. Types of pliant layout The lavout of a processing plant can be selected o layout deals with either single fruit/vegetuble ors in which only mango products can be handled, « Inproduct layout, all types of jam, pickle, ju. for extraction of juice, the \[uit is washed int press and then juice is filled in fil Depending upon the size of the unit, the layout ct 4, Water supply and drainage Water of potable nature should be abundant in su installing water softening plant. \+ A large quantity of water is needed for ¢ washing floors and machinery etc. Water system should work at sufficiently \| In process layout, the machinery dealing with different unit ope layout. Prod ayoul Of process n the basis of either product \| line for juice ot ingle product such us Mange processing f fruit. jy. For example din hydraulic ice or ketchup can be handled infespective °o pee is placed: separate washing line, grate In grating machine, presse ling line and processed in processing line. uy be selected. pply. If water is not of desired quality there isa need for leaning of fruits and' vegetables; making syrup and brine. high pressure so that supplies can be made to different places table for making\'syfups and brines. { \* without any break. \| \+ The water should not be alkaline or very hard, should be free of organic matter, » Presence of iron and sulphur make the water unsui « Saline water affects the taste of the products and should be avoided. Categories of fruit processing units Aceording to Fruit Products Order (1955) of under depending upon the installed capacity fable 1: Categorization of fruit processing units it the Govt. of India, the fruit processing units are categorized as and requirement of minimum area for processing (Table 1) and requirement of area' Sr. \| Category Annual Minimum manufacturing -\~ No Production, tonnes \"area required, m os L. Home seale(B) 25 125 2\) \| Cottage scale 10-50 60 Mer 3\. \| SinalliSeale(A) 50-100 700 ES) 4\. \| SmalliSeale(B) 100-250 150 a \[Sap Large\'Scale £250 \ sae. fresh-cut, produce in a rather limited way: The processes used for preparing frsphecu eS : eee ee induce mechanical injury in the 'tissue changing ts physiology, accelerating HE at \~ ae 2 : et ee A ie nian RRS (PRT ar egeigre changes vegetables are ofien physiglozicalls ea aan at it a Lisi and/or geen chang eae as ee fe rene 0: Meee te aye a i eles thal i of jrovessing for improving te Method of preparation: Preparatory operations are an essen i pe fe Savana ka pene ver etables quality. Before adopung any, minimal processiig technique, the c to us ; ae ae "a must be carried out! Washing, peeling, cutting, trimming, shredding, dicing ae 'bane eae selection,of aforementioned processes is dependent upon the structure of raw material an iis et os and iS ite al age and cultivar type of raw material used for producing MP products cant affect the quel iy ait Acie ee first essential slep in reducing overall Comamination al haw mnaiterial Is pemoy ing om \_ : pecan to remove surface Gite: TO. pIePays © youdy by eat MY product, inst oF ihe \[rut at \$ i layer and washing PRIMARY AND MINI is and uth. Peeliny pyc i uvoid inedible pé Poeling methods involyed suitable for bulk product: Vepetables are Tact ae ae are subjected to preliminary Operations as ne. pends on riw material types and ifuenc Ss pecling and coring Arad faye 4 ' E HOH i } peclers or knives. whieh produce high quatity "uality of finished produets, Abrasion, steam, and lye peeling ure comn Produets but this method is nol carborndum dise and running water is bbnerallirs commercial methods, Abrasion pecling method isin ae : ; 'sed for peel l : aie ol the fruits} and vepetables require Re ot peeling of potatoes and root vewetables. { packaging. Such fruits and veretables bewone mor operations such, as sliding, shredding of dicing bel F 3 - ' Ete S mMore s / 4 ' and cellular fluids on disruption of protective sultercl ihe to spoilapa@ by releasing nutrient rich vaseul ol cutting surlace & mechanical aspeots of Ahn a n ayers, A number o\] factors (inal piece size, sharpre selpeehe for the extent of injury to the product Tafancs and Mechanicaliproperties of product being cul) an Sarena vertical as opposed to a horizontal cut seg by slicing Ingreasing wound area increases rate 0) SUS FEO Ie ' also "reuse "a ent. physiological stress and enhanced microbial growth in sree the raft. Slicing caused physiéal damage. injury to commodity such as blunt blade \> Share acta ae Shiitpness of blade also has effect on ahs improper peeling and cutting, whieh may damape a ca The iechanisms behind enzyme release speed up the decaying of the product. The cuit surfaces furth incbliind Is. thus releasing intracellular products that ie of produce : her support mi¢robial growth, thus deteriorating the ye fruit's natural shield i i ie. the outer cover sually: re Let HAIR a eam os age er is usually removed during the preliminary minimal essi S. So Consequently fruit's susceptibility to microbial spoilage as et 4 bi ad PIOCEESIE Therefore utmost care should be taken to protect the cut f Aik Say ates Sit ete degradation increases i i sul surfaces of the produce Piegeke ee 4 produce, ; adnate alee a MP product during storage: \| ; reases perishability rather stabili P frui snllcteamias ele te aerate ae and ees Types of deterioration include chemical pee ene ae al dete n and improper handli peeing anil eaokaei Us appearance are quality aspects for a product. Shelf life ot Paes ri haaaaabee and packaging: Colox-and changes in sensory properties than by Beau Hs a MP f fruits andvegetables is generally limited hs techiniiules: al growth. fruits and vegetables are preserved by different Treatments for Quality Mai : i \' Dilfercne thea ae Ee encima ne of MP Fruits and Vegetables \| ! ents, used to contr sir es are physi alts ; affect the quality of MP TONE CaP nee gaint physiologicaland physical changes that adversely H ' oducts. 1 ruits and vegetables are preserved by refrigeration. che a \| preservalives, additives. bio-preservatives, mild heat treatments Ficodus id eed ea aa activity. ionizing irradiation, disinfectants, high hydrolytic pre: f i ea cone, agra aha Rela puleed tight Renae halts ia s, high hydrolytic: pressure technology, high intensity pulsed electric reid, ' ght, ozone technology, manothermosonification, oscillating magnetic field, ohmic heating vacuum/hypobaric packaging and hurdle technology. Edible, coatings (multilayer coating, osmotic membrane coating) ar i eali \> 4 pooclayiete Ud ites al i 5 ee eae é Te pated in MPg of fruits and vegetables. Hot air and Water treatment, humidity control and pping in dil erent chemical solutions (ascorbic acid and calcium salts) have' been used successfully' to maintain quality and to extend shelf life of MP products. ; e Fe re 7 lk » frnte ¢ Raats ae increas. \> The demand for fresh like MI fruits and vegetables has increased; mainly due to consumer\'s concerns about health and convenience particularly during last decade, 'A characteristic) feature of MP is the need for an integrated approach, where raw material, handling, processing, packaging and distribution must each be i ane managed to achieve extended shelf life of the produce. Siddiqui e¢ al (2011) recommended that) 6- enzylaminopurine (10 ppm) could be a useful method!to improve shelf life, organoleptic quality, and health promoting compounds of fresh-cut broccoli florets during storage at 6+1°C at commercial level. Hurdle Technology: \\he concept of minimal processing is mainly aimed at reducing the processing 0! foods without compromising on quality. A number of novel and emerging techniques are often in use lo congregate some of these objectives, Among them, hurdle technology is an innovative concept for producing safe. stable, nutritious, tasty, and economical foods. It employs the proper blend of diverse preservation techniques for decontamination of fruits and vegetables. Hurdle technology can also be termed as combined echniques, or barrier technology. Hurdle ned methods, combination preservation, combination t as @ moderate but valuable presery ation d in industrialized' as well as in developing countries foods necessitate little additional processing by consumitrs technique for food Ready-to-cal and convenience and consumer preference for more 'natural' food that requires less processing and fewer chemical ignificant hurdles used in food preservation are temperature (high or low), water activity. acidity. redox potential, preservatives, and use of benefielal micraprganisms. New packaging systgins. harticularly active packaging and edible films, as well as more permeable p astic films, which better match with » of fruits and vegetables, are active areas for development, Regulatory issues associated with and safety assessment of process-specilic ¢l feets needs to be carted out. at processes, combi technology is use preservalives. The most s the respiratiot ssing technologies. jwvel proce rorie: UTILIZATION OF APTANA GNI Ag BY-PRO Food orocenen OF WASTE FROM Proc RING CAL Te ne industry including: fi PKAG ee the ens tronnesth Bay After the \| 2 uit and vepetable ocessing is U \| © household sewape. A hupe is (he Second Tirgest generator of wastes in! \\ r table provessing indust sou a hai Wie lnbalcl eae and sole \| Hue wath hire COOMOTME Potent i, Vhe process eae Wie Conny: et Tae able substances of Materials such as peels, seeds, stones and Ghised Nai iH Weiiits ane ve wemible 5 FesUIS in high amounts of wast lt causes pollution problem if not utilized or dis vil ellen int the (ifferent Aleps of ihe processing chain represents a problem that is further appravated bf teal mab aif i Re ie: thrown into the environment, is rich in valuable oimacaihals leprae el eyced haces which flavoring, colorants; protelny dittary Abre, eden Wane 'Vhey are nattiral and economic sources of ee industry as a source of natural food additives. ci anppxidend, Ty CEs eam Wee taxed iv Aiea ist quantities of fo y million tons of ae Pentel oe AR rone in oe ah Cae iii wot thea ont pdereanctonoed apually. or nioat Guts and ese: grain and nearly halla million tons of ONION pe 30\" or more of processed material of even. is son reredeaoee: ite me ea 4 ree Wh inser sani ah important, source of sugars. minerals, oi eae at He iF WAC AUN Yore » wide range ate wes ch a +9 Be dietary fibre and) phenolics, which have a wide range ich includes antiviral, 'antibacterial, \"catdio- protective and anti- -mutagenic activities. Because of increasing threat of infectious diseases, the need of the hour is to find hatural agents with novel mechanism action. Natural products provide unlimited opportiinitics, for new drug development. The horticultural waste is a rich source of potentially 'Valuable bioactive. compounds. Unfortunately, horticulture by- products have not.been taken very seriously in the past as very valuable matetials. but the scenario has changing 'lately. 'sinee FVWs (fruit cand, 'vegetable © wastes) could "be used: td recover highly valuable biomolecules. Horticultural by- pastes ar exellent sources of pigments. phenolic compounds. 'dietary fibers sugar derivatives. organic acids, and. 'Several 'of these bioactive compounds possess beneficial he atiributes: antibacterial. an tumor, ic, and cardig protective activities. Many vegetable such as potatoes, Carrots, sreen peas, onions. artichokes. and asparagls are producing significant amot 5 Produved jy the fruit and yep Wasle. Fi Ws can be used to extract! tana 'isolate potential 'bioactive compounds, that can be used in the food pharmaceutical, cosmetics, 'and textile industries. Therefore. although some of the waste can be considered uray oidable one. the proper use of waste mater ials 'acqul ed from horticultural commodities may establish an sustainable development to mitigate lenyironmental yoblems and to. improve human health initiative u Li through foods e 'enriched with health- -enhancing § subs ances (phenols, carotenoids, and other pigments, vitamins. dictary ibn anon sever ae Wea ie : Adee Me sat Table: 1- Typ ical percentage ; and nature 'of "ul vewets ie processi ye wastes \[Fruit and Nature of waste Approx. c und Brot aa \| vegetables " Waste ( (a) : rid a Tomato. lcSkin, core and! «\| 20° °° veh ct sae wh a \| Feclispebeags Le AUTEN ee VR its: fills SiREL TONY fin (gti, HRN ect PEE \_ \| Potato 6 1. Peel mee et (ih att \@hlordgeni Hie) protocatechtiic andi cafteie acids, chlorogenic acid pier rib bs ements open eT uml fitishmeniiitin ses We Shell. i 40), jp) \| Carotene. phenolic, \[/pomace \_\_\| i Carotene (a. Carotene (aand Onion Outer leaves sg all Lueretin A Red beet Peel \| yptophane. Foumari¢ aad ti ide dec Gama TOuter leaves : } i ferulic acid, hydroxybenzole aia, esta aia vsatlelc acid-O- PAIS ay idosidy eounnar ie a aa Orgllieoside ¥atteoyt oyipuikeseine = \| j i; at Sairve) Gupla\'and Weve BOO