Process Flow Charts for Fruits and Vegetables

Process and material

Flow Chart for
Lemon Squash
Production
Process and material
Flow Chart for
Mango Drink
Production
Process and material
Flow Chart for
Mango Jam
Production
Process and material
Flow Chart for
Mango Pickle
Production
Process and material
Flow Chart for
Orange Squash
Production
 Process and material
Flow Chart for Banana
Slice Production
by Osmotic Dehydration
Process and material
Flow Chart for
Sweetened Pineapple
Slice Production
Process and material
Flow Chart for
Puffed Potato
Production
Process and material
Flow Chart for
Tomato Sauce
Production
 Tomato( 1 kg)

Process and material flow chart

for production of Tomato Sauce Cleaning, washing and evaporation
of surface moisture
from tomato concentrate
produced using Thin Film
Scraped Surface Evaporator Scalding
in boiling water for 3min

Spicemix, 0.0204 kg
Sugar, 0.047 kg Pulping Seed + Skin, (0.138 kg)

Juice, 0.862 kg ( 4 Bx)

Juice, 0.25 kg Juice, 0.612 kg

Spice extraction,
(i)First stage boiling Concentration
inopen pan for 20 min Water
by using thin film scraped surface vapour, 0.662 kg
(ii)Second stage
boiling after addition of
Tomato evaporator at 75 oC, 355 rpm
concentrate for 5 min concentrate,
0.136 kg (18 Bx)
Water vapour 0.123 kg.
, kg
Tomato sauce, 0.33
Process and material
Flow Chart for
Tomato Ketchup
Production
Process and material
Flow Chart for
Tomato Powder
Production using
Foam Mat Drying