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Culture Documents
INTRODUCTION
India is the 2nd largest producer of vegetables in the world. Processing of fruits
and vegetables in India becomes very important as major chunk of them gets
exported to various countries. Drying of food is the one oldest technology to
preserve them for longer period. Among various known methods, spray drying is
one such method which is very useful and important because of its various
applications.
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Tomato Powder
Tomato powder, as the name emplies, is the dehydrated tomato juice in broad
sense. Tomato powder can be manufactured by one of the various methods for the
dehydration of tomato juice.
Concentration of fruit & vegetable juices to powders for subsequent use in bakery
products, beverages, jellies, puddings and other deserts has been subject of
numerous investigations. Result of this work are evidenced by a large number of
articles, patents and commercial installation for dehydration of fruit & vegetable
juices. possible savings in packaging, storage, transportation and convenience, in
certain instances, account for the continued interest in commercial development
of powder product. It is evident, however, that the present trend towards ready to
use desserts and other formulated food products adds much to the commercial
possibilities of powdered fruit juices and pups.
Manufacture of high quality powdered fruit & vegetable juices ie. Tomato juice
requires special care in selection of process and equipment. As these powders are
sensitive to heat damage, the drying process, must be designed for conditions
leading to minimum value for the product of time temperature. Ideally, this might
be accompanised either by using high temperature and very short times or by
dehydrating at low temperatures and relatively longer time. As the first of these
conditions is a feature of spray drying, it is not surprising to find that this method
was emphasized in early work on preparation of powdered juices. More recently,
several other methods have come into use.
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The method of manufacture of tomato juice is such as to cause little change in
composition and nutritive value from those of raw tomatoes. In proximate
composition, the most conspicuous change is a reduction of crude fibre due to
removal of spins, cores & seedsin extraction. The carotene retention is expected to
some extent and the ascorbic acid content quite marbedly, by variations in the
technique of manufacture. Since, the ascorbic acid content is a strong feature of
the product nutritionally; there is a ample incentive for adoption of processing
methods favouring retention of this vitamin.
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CONTENTS
INTRODUCTION
TOMATO POWDER
USES AND APPLICATION OF FRUIT POWDER
MANGO JUICE
USES AND APPLICATION OF VEGETABLES PROTEEN
PROPERTIES AND CHARACTERISTICS OF PEA PROTEIN
PURIFIED PEA PROTEIN ISOLATE
MARKET OVERVIEW OF PLANT BASED PROTEIN SUPPLEMENTS
PEA PROTEIN MARKET OVERVIEW
EXPORT MARKET FOR PLANT PROTEIN
CHANGING PERCEPTION OF HEALTH
GROWTH IN SPORTS HEALTH PRODUCTS AND NUTRITION
INTEREST IN ORGANIC CERTIFIED PROTEIN
QUALITY REQUIREMENTS
CLASSIFICATION OF PROTEIN
MARKET OVERVIEW OF FRUIT & VEGETABLES POWDER
MARKET POSITION OF TOMATO POWDER
TOMATO POWDER
DETAILED EXPORT DATA OF TOMATO POWDER
PRESENT MANUFACTURE OF VEGETABLE PROTEIN POWDERS
HYDROLYZED VEGETABLE PROTEIN
AVERAGE CONSTITUENTS OF RAW MANGO
USES AND APPLICATION OF TOMATO POWDER
DEHYDRATED TOMATO POWDER IN BEVERAGE
DEHYDRATED TOMATO POWDER IN PHARMACEUTICAL
DEHYDRATED TOMATO POWDER IN COSMETICS
DEHYDRATED TOMATO POWDER IN AGRICULTURE/ANIMAL FEED
TOMATO POWDER CAN BE USED VARIOUS WAYS, SUCH AS
PROPERTIES OF TOMATO POWDER
TOMATO POWDER-PROPERTIES
SUB-CRITICAL SOLVENT EXTRACTION TECHNOLOGY
MANUFACTURING PROCESS OF PEA PROTEIN
MATERIAL FEEDING
PEA PROTEIN EXTRACTION
DESOLVENTIZING
EVOPORATION
MANUFACTURING PROCESS OF HYDROLYZED VEGETABLE PROTEIN
MANUFACTURING PROCESS OF PROTEIN FROM NUTS AND SEEDS
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SEQUENCE IN FRUIT POWDER MANUFACTURE
MANUFACTURING PROCESS OF FRUIT JUICE AND POWDER
FRUIT PULP MANUFACTURING (MANGO AND PINEAPPLE)
MANGO JUICE
WASHING
SORTING AND TRIMMING
EXTRACTION OF JUICE
BLENDING OF JUICES
PRE-HEATING
DE-AEREATION
FRUIT JUICE FLOW DIAGRAM
COMMUNICATION
CITRUS FRUIT JUICE:
CLARIFICATION
CONCENTRATION OF FRUIT JUICE
TWO TYPES OF EVAPORATORS ARE RECOGNISED.
QUALITY CONTROL
COLOUR
ABSENCE OF DEFECTS
FLAVOUR
FLOW SHEET OF MANGO PULP
FLOW SHEET OF FRUIT JUICE CONCENTRATE FRUIT JUICE POWDER
MANUFACTURING PROCESS OF FRUIT JUICE POWDER FROM FRUIT
JUICE CONCENTRATE
SPRAY PROCESS;
SPRAY DRIERS:
CONSTRUCTION:
ATOMIZING DEVICE:
THREE MAIN TYPES OF ATOMIZERS ARE EMPLOYED.
THE DRYING CHAMBER:
METHOD OF OPERATION:
PROCESS FLOW DIAGRAM OF FRUIT POWDER
MANUFACTURING PROCESS OF TOMATO POWDER
SUN-DRYING
MODERN METHOD OF DEHYDRATION (SPRAY DRYING)
DESCRIPTION OF PROCESS
SPRAY DRYING
NATURAL OF SPRAY DRYING
SPRAY DRYER SYSTEMS
SPRAY DRYING AIDS
MANUFACTURING PROCESS
FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER
OTHER RELATED INFORMATION ON TOMATO POWDER
A PROCESS FOR PREPARING TOMATO POWDER
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PROCESS FOR DEHYDRATING TOMATO
PROCESS 1
PROCESS 2
PROCESS 3
PROCESS 4
PHYSIOCHEMICAL PROPERTIES OF TOMATO POWDER AS AFFECTED
BY DIFFERENT DEHYDRATION
MATERIALS AND METHODS
A. SOURCE OF MATERIAL AND SAMPLE PREPARATION
B. PRE-TREATMENTS GIVEN PRIOR TO DEHYDRATION PROCESS
C. CHEMICAL ANALYSIS
D. ESTIMATION OF LYCOPENE CONTENT BY HPLC METHOD
E. DEHYDRATION PROCESSES
F. PHYSICOCHEMICAL ANALYSIS
G. STORAGE STUDY
RESULTS AND DISCUSSION
C. STORAGE STUDY
SPRAY DRYING TECHNIQUE OF FRUIT JUICE POWDER
PRINCIPLE OF SPRAY DRYING TECHNIQUE
SPRAY DRYER
BASIC STEPS OF SPRAY DRYING
CONCENTRATION OF FRUIT JUICE
ATOMIZATION
DROPLET-AIR CONTACT
DROPLET DRYING
SEPARATION OF DRIED PARTICLES
CARRIER AGENT
INLET TEMPERATURE
AIR DRY FLOW RATE
ATOMIZER SPEED
FEED FLOW RATE
TYPE OF CARRIER AGENT
CONCENTRATION OF CARRIER AGENT
CONCLUSION
PLANT LAYOUT
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
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APPENDIX – A:
COST ESTIMATION
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