11-02-2013, 03:05 PM
DEHYDRATED VEGETABLES
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INTRODUCTION
The principle of preservation by
dehydration process is to remove the
moisture content of a material to a level
where micro-organism may not be able
to grow and spoil it. Dehydration of
vegetables by sun-drying is the oldest
known method. Now modern
techniques have been developed for
dehydration of vegetables. In this
process, the dehydrated product has better
flavour, colour, aroma, rehydration,
acceptability, etc. in comparison to sundried
dehydrated products.
There are some dehydrated
vegetables as cabbage, carrot, green
chilli, bitter gourd, cucumber, etc.
MARKET POTENTIAL
Dehydrated cabbage, carrot, okra,
etc. are widely consumed by food
processing industry in the manufacture
of instant vegetable noodles, soups,
mixes, snacks and salads. Dehydrated
potato products are good snack items.
Dehydrated ginger, garlic, etc. have the
medicinal values and are largely
consumed in Ayurvedic medicines.
The market is limited to Indian houses
due to social environment and
availability of fresh vegetable throughout
the year but it has good potential in food
processing industries, defence,
pharmaceutical industries, hotels and
restaurants, caterers, etc.
BASIS AND PRESUMPTIONS
i) This project is based on single
shift basis and 300 working days
in a year.
ii) The average yield of dehydrated
vegetables has been taken 12%
based on fresh vegetables.
iii) Fruits such as apples, figs, apricots,
etc. can be dehydrated with the
same machinery and equipments,
when vegetables are not available.
iv) The cost of machinery and
equipments/materials indicated
refer to a particular make and the
prices are approximate and those
ruling at the time of the
preparation of scheme.
v) Non refundable deposits-project
preparation cost, trial production,
fees, etc., are considered under
pre-operative expenses.
TECHNICAL ASPECTS
Process of Manufacture
The fresh vegetables are washed
thoroughly and prepared into suitable
size. These prepared vegetable pieces
are then blanched or treated with
permitted chemicals/preservatives. The
treated vegetables are then dehydrated
in two stages. In first stage, the moisture
content is reduced upto 20+5% and in
the second stage moisture content is
reduced to 8+2% depending upon type
of vegetables. The temperature of drier
in first stage drying is normally kept at
60+5O C. and in second stage, the
temperature is maintained at 40+5O C.
The dehydrated vegetables are then
cooled and packed in suitable polythene