Vol. 7, Issue 4 (2019)
Techno-economic feasibility for cottage level production of osmo-convective dried orange slices
Author(s): Shubhangi M Thakre, Smita U Khodke, Nilesh B Kardile, Madhuri H Gajabe and Nilza Othzes
Abstract: In the present investigation, the study was undertaken for techno-economic feasibility for cottage level production of osmo-convectively dried orange slices with peel. Osmotic dehydration is a preservative method that offers a high quality product, which produce shelf stable products and can be used during off- season. Optimization of process parameters was done using Design Expert software. The optimum process parameters obtained by computer generated response surfaces and contour plot interpretation were: sugar concentration (59oBrix), sugar syrup temperature (50 °C) and immersion time (4h) for maximum water loss and targeted sugar gain. The drying temperature was standardized at 60 °C on the basis of phsico-chemical and sensory parameters. The coextruded packaging material was found to be the most effective packaging material for better storability of osmo-convective dried orange slices. The total capital investment for production of osmo-convective dried orange slices was Rs. 787094 for 6 months. Total cost of production of 1 kg of osmo-convective dried orange slices was found as Rs. 525. Further the net profit of Rs. 52617.66/month was noted for production of osmo-convective dried orange slices. The benefit cost ratio and breakeven point was observed 1.4 and 43.76%, respectively for the production of osmo-convective dried orange slices.
Pages: 2814-2818 | 257 Views 73 Downloads
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How to cite this article:
Shubhangi M Thakre, Smita U Khodke, Nilesh B Kardile, Madhuri H Gajabe, Nilza Othzes. Techno-economic feasibility for cottage level production of osmo-convective dried orange slices. Int J Chem Stud 2019;7(4):2814-2818.
