FLOW-SHEET FOR PROCESSING OF RTS

Mature fruit

Washing/sorting/ grading

Peel, destone or cut into halves/pieces

(Boil fruits to softening)

Pulping / juice extraction

Mixing with strained syrup solution

(Sugartwater+acid)

Homogenization and mixing

Pasturization (heat to boil)

Bottling

Crown corking

Processing in boiling water for for 25 min.

Cooling & labeling

Storage at cool &dry place

B6
FLOW-SHEET FOR PROCESSING OF SQUASH

Fruits

Washing/ sorting/ grading

Peeling / trimming

Cutting/grating

Juice extraction

Straining ofjuice

Juice measuring

Syrup preparation
(Sugar+watertacid, heating just to dissolve )

Straining of syrup & cooling

Mixing with juice

Addition of preservative
(0.6g KMS or 1.0gsodium benzoiate/litre squash)

Bottling

Capping

Storage

29
FLOW-SHEET FOR PROCESSING OF JAM

Ripe firm fruits

Washing

Peeling

Pulping
(Remove seed and core)

Addition of sugar
(add water if necessary)

Boiling
(with continuo us stirring)

Addition of citric acid

Judging end point by further cooking up to

105°C or 68-70 % TSS or by Sheet test

Filing hot into sterilized bottles

Cooling

Waxing

Capping

Storage (at ambient temp.)

FLOW-SHEET FOR PROCESSING OF JELLY

Fruitsfirm but not over ripe

Washing

Cutting into thin slices

Boiling with water

(1½ times to wt. of fruit for 30 min.)

Addition of citric acid during boiling

(2gkg of fruit)

Straining of extract through musclin cloth

Pectin test (for addition ofsugar)

Addition ofsugar

Boiling

test)
Judging of end point (sheet/drop/temp.

Removal of scum or foam

sterlized bottles
Filling hot into clean

Cooling & Waxing (para ffin wax)

Capping & labeling

Storage (at ambient temp.)

393
 A0NLA CANDY
FLOW-SHEET FOR PROCESSING OF

Mature fruits

Washing, peeling & slicing

Prickling with S.S. frok (avoid using iron needle)

Dipping alternatively in 2% salt & alum
solution for 24 hrs

Soaking in cold water (1 hr.)

Blanching for 15 min.

Separation of segments
Removal of seeds

Take equal parts of sugar

Separating 2 equal parts ofsugar

Heating (aonla segments + lpart of sugar)

Steeping for 24 hrs .

Remaining sugar is separated in 3 equai parts ,

1 part of sugar added to above solution

Steeping for 24 hrs

Repeat the process for remaining 2 parts of sugar

Sugar syrup conc. increase to 75°Brix

Aonla segements washed with cold water

Drying in cabinet drier (60°C for 5 hrs)

Packed in polyethylene bag

FLOW-SHEET FOR PROCESSING OF TOMATO KETCHUP

Fully ripe fruits

Washing / sorting/ trimming

Cutting & chopping
Heating at 70-90°C for 3-5 min.
(to so ften)
Extraction of pulp

Straining of pulp
Cooking pulp with %quantity of sugar
Putting spice bag in pulp

Cooking to %of originalvolume of pulp

Removal of spice bag

Addition of remaing sugar & salt

Cooking
Judging end point
(refractometer/ %of its original volume

Addition of vinegar
Filling hot into bottles at 88°C

Crown corking
Pasturization
(at 85-90°Cfor 30 min.)

Cooling
Storage at cool, dry place
 k Visit to ProceSsing Unit
Date of visit
Visitor : k. k. wagh college of HorHculture, Nashik
We visited to the sahyadri
farms on for
educoional visit. The puY pose of uisit was to kno
the actual coorkinq of
Cr ops.
processi nq unit of Horti culture
The sahydri farms
Head Quarter, located at Behin d plíce
Adqaon,Nashik Iti s a l10 a cre
area under sahydri
anit The M.0. of farmns. It is a Co-operatH on
sahydi farm is vilas shinde sir.
The uisit is
Stu dent uisited to arronged
t ,W SermesteY
sahydi Farms.
The
professor A.A.Chothe introduce theiY
lady staff member and all
ducion the staff member their staPP. APer intro
she give
introduced berself. +hen
information about their
their protessing unib
and need af the unit in
eiues he lot of aariculture product. she
informaH
on about heir how
Processing is Tun and folloco The
about tHheiY unit is as follo ws: informaion
Sahydri farms:
Sahyadri is india's argest
for fruit s and uegetables. Com integrated plat Form
inclusive partnership oith tarmerspany uiaitS uni que
has buil+ a strong
Capability over Hhe yeat s in aneas ot
of F4V semi
processed oroducts primary proessing
like frui t jams:
tomato ketehup; Crut
Processi ng under an bevarages t f4V coste

SSing toacility. integrated 2ero discharge proce-

Then she also explain the how packaging and proce
SSing unit is run.
At last uestion- anSwer session be starte d. their in
this se ssion student ask about their queries and
Solue their i scon cep Hon by t Staff member ano
questHons,cith
She gave s al| type of son on their
appropriate examples.
After the session voBe of thanks gave by our
Professor and studentrepresentative in this visit
8tuden+ thanked to sir to gaue ttme as coel l as
a knewledgeable things and their processing anit.
X Conclusion
overall our uisit was informaHue and insight.
Pall. T cill help us to improue our percep Hon in
actual
Packaging industry and help us to know he
working of processing unit.

ViSit te Sahyidri farms

 DATE:
EXERCISE N0: - 11
Title:- Preparation of Frit bar.

Fruit Bar Technology

Concentrated and dehydrated fruit Product
Has good nutritive value and shelf life
Can be consumed as a confectionary product
manufacture under micro/ smalland medium size industries.
Suitable for
mountaineers, defense forces etc.
Highly suitable for children,
delicious
crop of India. It is known for its excellent flavour,
Papaya is an important fruit perishable nature of papaya is a major
drawback for
vitamin A and C. The very high
taste and it is rich in
places and storage during glut in the market. There are
transport of the fruits to distant to sale very
fruits in India. Sometimes the farmers are not able
papaya helps in
post-harvest losses of
fresh market resulting huge losses. This technology highly
small or very big fruits in the which is not
are
available commercially. Fruit bars transport,
utilization of papaya fruit into bar delicious, easy to
products as they are nutritious, good eye appeal, dry
preferred processed
problem in making papaya bar is that it does not
of the
convenient with good shelf life. One crack in the sheet. A process
has been developed
mango bar and develops product is of
as full leather such as
pulp and use the same for bar making. The final
papaya can be consumed as
to reduce water content in good appearance and taste. The product
natural papaya flavor, with very defense forces in
This is highly suitable for children, mountaineers, is a
confectionery item (snack).
delivering bulky and perishable fresh fruits is difficult. It
difficult areas where carrying andmanufactureunder micro/ smalland medium size industries.
productsuitable for selection of ripe
dehydrated
preparation is a simple process involving operations like and
of pulp. Mixing of pulp with sugar not
Papayafruit bar
extraction of pulp, preservation
fruits, cleaning, washing, However, the papaya fruit bar develops
cracks and may
citric acid and drying in hot air drier. use the same for
process was developed to reduce water content in pulp and
form sheet. Hence a dehydrated
appearance and taste. lhe product is safe and meets the
bar making with very good 2.5 kg of fruit bar. This
requirements standards of FSSAI. Ten kg of fruit pulp will yield
fruit processing units in rural areas.
scale
technology may encourage small

Methods used for preparation of fruit bar:

different
papaya guava fruit bar was prepared by mixing the pulp (lkg) in
The mixture was hcated with continuous
proportions as perthe treatment with 300g sugar. The

31
ng.

Papaya and guava fruits

Washing
Peeling and pulping
Mixing of pulp
Heating 80 °C for 10 min

Addition of sugar
Concentrating 50° brix

Addition of citric acid

Spread down stainless steel with Glycerine

Drying at 65 °Cfor 10-12 hrs

Cooling dried sheet

Cutting into arectangular shape

Packaging
***

32