2/19/22, 12:55 PM PHT 321: Introduction
You are currently using guest access (Log in)
Processing of Horticultural Crops (1+2)
Home ► Courses ► Existing Courses ► UG Courses - Horticulture ► Horticulture ► III Year ► VI Semester ► PHT 321 ► Topic 5 ► Introduction
Navigation
Introduction
Home
Site pages
Current course Introduction
PHT 321
Participants
Introduction
General
Topic 1
For setting up fruit processing plant following cost and non cost factors affecting location of
Topic 2 the plant are taken into consideration.
Topic 3
Topic 4
Cost factors include raw material cost, transportations cost, cost of land, building and
Topic 5 machinery, utilities cost, taxes and insurance costs.
Learning Non-cost factors consists of wages, salaries and incentives, market potential,
Objective
Introduction
community attitude, cost regulation, quality of life (school, living, recreation for
Advantages og workers etc) and environmental impact.
good plant layout
Topic 6 The main objective for selection of site for processing unit is to minimize the sum of all
Topic 7 costs. To minimize the cost, one should think not only the today’s costs, but of long term
Topic 8
costs as well.
Topic 9
Topic 10
Plant layout
Topic 11 The advantages of good plant layout are:-
Topic 12
1. Saving in floor space
Topic 13
Topic 14 2. Increased output
Topic 15 3. Fewer production delays
Topic 16
4. Reduced material handling
Topic 17
5. Greater utilization of machine and man power
Topic 18
Topic 19 6. Easier and better supervision
Topic 20 7. Less congestion and confusion
Topic 21 8. Better appearance and more sanitary condition of work areas
Topic 22
9. Reduced risk to health and safety of employees
Topic 23
Topic 24
Topic 25
1. Selection of Site for fruit processing unit
Topic 26
Topic 27 The location of unit is a dominant factor in viability (success or failure) of any processing
Topic 28 industry. The following factors are considered in the selection of site for processing unit.
Topic 29
Topic 30 Easy availability of raw material: Fruit and vegetables should be available in adequate
Topic 31 quantity in the locality as they are highly perishable and deteriorate in long distance
Topic 32 transportation. Other raw material like fuel, sugar, salt, chemicals etc and
Topic 33
miscellaneous hand tools such as nuts, bolts, minor machinery parts etc should also be
Topic 34
Topic 35 easily available in the locality.
Topic 36 The site should be well connected with road.
Topic 37 Proper transport facilities for movement of raw material and finished products.
Topic 38
Area should have adequate supply of potable water and electricity (preferably three
Topic 39
phase connection).
Topic 40
Topic 41 Environment should be clean and free from debris, dirt, dust etc.
Topic 42 The processing industry should preferably be well away from other industries to avoid
Topic 43
soot, smoke and disagreeable odour.
[Link]/mod/page/[Link]?id=17060 1/3
2/19/22, 12:55 PM PHT 321: Introduction
Topic 44 Provision for disposal of processing waste.
Topic 45
Adequate availability of labour.
Topic 46
Topic 47 The selected site should have scope for future expansion.
Topic 48
Topic 49
Topic 50 2. Building for processing plant: Following points should be kept in mind for establishment
Topic 51 of building for the processing plant.
Courses
It may be single storied or multi storied building. Single storeyed building is sufficient
for small unit working for short periods during the year. However, for larger processing
plants running throughout the year, multistoried construction is desired. It facilities the
movement of raw material and finished products.
Firm flooring to withstand constant use of water and movement of heavy machinery.
Slope in flooring (2cm per meter) for proper drainage.
All doors, windows and ventilators should be provided with fine wire gauge to prevent
entry of flies, wasps and other insects.
The roof of the building should be high and well ventilated to provide outlet for
vapours and steam.
The windows should have large glass panels for sky light and artificial lighting.
Provision for dressing and toilet rooms separately for male and female workers.
3. Types of plant layout
The layout of a processing plant can be selected on the basis of either product layout or
process layout (Fig 5.1). Product layout deals with either single fruit or single product such
as apple processing in to juice or jam processing line in which only apple product can be
handled.
In product layout, all types of jam, pickle, juice or ketchup can be handled irrespective
of fruit.
In process layout, the machinery dealing with different unit operation is placed
separately. For example for extraction of juice, the fruit is washed in washing line,
grate in grating machine, pressed in hydraulic press and then juice is filled in filling
line and processed in processing line.
Depending upon the size of the unit, the layout can be selected.
4. Water supply and drainage
Water of potable nature should be abundant in supply. If water is not of desired quality there
is a need for installing water softening plant.
A large quantity of water is needed for cleaning of fruits and vegetables, making syrup
and brine, washing floors and machinery etc.
Water system should work at sufficiently high pressure so that supplies can be made to
different places without any break.
The water should not be alkaline or very hard, should be free of organic matter.
Presence of iron and sulphur make the water unsuitable for making syrups and brines.
Saline water affects the taste of the products and should be avoided.
5.1
Fig 5.1: Layout of a processing plant.
[Link]/mod/page/[Link]?id=17060 2/3
2/19/22, 12:55 PM PHT 321: Introduction
5. Categories of fruit processing units
According to Fruit Products Order (1955) of the Govt. of India, the fruit processing units are
categorized as under depending upon the installed capacity and requirement of minimum
area for processing (Table 5.1).
Table 5.1: Categorization of fruit processing units and requirement of area.
[Link] Category Annual Minimum
Production, manufacturing area
tonnes required, m2
1. Home scale(B) 25 25
2 Cottage scale 10-50 60
3. Small Scale(A) 50-100 100
4. Small Scale(B) 100-250 150
5. Large Scale >250 300
6. Relabeller - -
7.
Source: [Link]
The area shown is excluding store and office space. Besides the area occupied by the
machinery should not be more than 50% of the total area. The minimum daily availability of
water in different units should be 4.5 kilo litres (large scale), 1.13 kilo litres (small scale) and
0.45 kilo litres (cottage scale).
Last modified: Wednesday, 7 March 2012, 4:54 AM
You are currently using guest access (Log in)
PHT 321
[Link]/mod/page/[Link]?id=17060 3/3