2. Presented by…
PRATIK BHEGADE - AB 1118
RAHUL SHELKE - AB 1119
ROHAN DHOLE - AB 1120
ROHIT SHELKE - AB 1121
SACHIN MANE - AB 1122
3. Introduction
Scope of food Processing In India:
2nd largest F&V producer
Back bone of Indian Economy
2 – 2.2% of F&V being processed
Vision 2015 (Increase processing 6-20%, value
addition 20-35%, Share Trade Globally 1.5-3%)
Export potential.
4. Conti…
Dehydration:-
Process of removal of water from F&V up to 3-5%
oldest methods
Alternative to canning & freezing.
Simple, safe and easy to learn.
5. Types of Dehydration
Dehydration
Out Door In Door
1. Sun drying 1. Food
2. Solar drying Dehydrators
2. Oven
7. Pretreatment of
vegetable
Water blanching-:
Fill a large pot 2/3 of water.
Place the vegetables in a wire basket and submerge them in the hot
water.
If take within 1 minute in water.
8. Conti……
Steam blanching-:
Use a deep pot with a tight fitting lid and a wire
basket, colander or sieve placed so the steam will circulate
freely around the vegetable
Place the basket of vegetables in the pot, without contact of
water.
9. General flowchart of vegetables :
Vegetable Washing Peeling Preparation
Spreading on flat wooden trays Blanching
Dehydration Packaging
10. Flow chart for fruits:
Washing, drying and slicing of fruits
Blunging and draining
Soaking in sugar syrup
Cleaning and drying
Packing
11. Dehydration of potato:
Washing, Peeling and Cutting
Dewatering
Drying
STICKS POWDER
Cooling and Packing Pulverizing and packing
15. Advantages of Dehydration :
Reduced the water from F&V.
Easy to transport.
Shelf life increases due to preservatives.
Availability in any season.
Gives value added products.
Slowdown the activities of enzymes.
16. Disadvantages of Dehydration
Reduces some nutritional values.
Decreases the phenols in the fruits.
Required the skill labour.
Required the technical knowledge.
Higher temperature causes cooking food.