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Process For Long Lasting Ready- To- Eat (RTE) Intermediate Moisture (IM) Fruit Cubes


Mango

Mango

Banana

Banana

Papaya

Papaya

Pineapple

Pineapple

Apple

Apple

Fruits are important constituent of human diet, and besides having nutritional value also provide many good phytochemicals contributing to better health. Due to perishable nature of fruits and lack of sufficient storage facility including cold chain approx 40% of fresh fruits are lost after harvest in India. The current technology deals with the process development for the fruits namely mango, banana, papaya, pineapple, and apple to prepare intermediate moisture fruit cubes to extend their shelf life, reduce post-harvest losses, ensure their throughout availability, and also promote export. The water activity of the processed product reduced significantly, which prevented the bacterial growth and spoilage. The final processed product could be stored up to 6 months at ambient (room) temperature, whereas, the unprocessed freshly cut samples spoiled within 2 days. The byproduct in the process is utilized for the preparation of fruit jam. The processing ensured the microbiological safety, nutritionally adequacy, and organoleptic acceptability. The developed technology thus will ensure benefits to all the stakeholders including farmers, food industry, and consumers.

Mango

1 Mango

Banana

2 Banana

Papaya

3 Papaya

Pineapple

4 Pineapple

Apple

5 Apple

Fruits are important constituent of human diet, and besides having nutritional value also provide many good phytochemicals contributing to better health. Due to perishable nature of fruits and lack of sufficient storage facility including cold chain approx. 40% of fresh fruits are lost after harvest in India. The current technology deals with the process development for the fruits namely mango, banana, papaya, pineapple, and apple to prepare intermediate moisture fruit cubes to extend their shelf life, reduce post-harvest losses, ensure their throughout availability, and also promote export. The water activity of the processed product reduced significantly, which prevented the bacterial growth and spoilage. The final processed product could be stored up to 6 months at ambient (room) temperature, whereas, the unprocessed freshly cut samples spoiled within 2 days. The byproduct in the process is utilized for the preparation of fruit jam. The processing ensured the microbiological safety, nutritionally adequacy, and organoleptic acceptability. The developed technology thus will ensure benefits to all the stakeholders including farmers, food industry, and consumers.

ADDITIONAL COMMERCIAL ADVANTAGES
  • The procedure can be scaled up as per requirement from small to industrial scale
  • Lesser energy consumption
  • Minimum waste generation, as the byproduct is utilized
  • Round the year operation, as the same manufacturing plant can be used for different seasonal fruits
APPLICATIONS
  • A ready-to-eat, convenient, packed product can be made available to the consumer throughout the year irrespective of availability of the seasonal fruit
  • The product can be used as nutritional supplement in breakfast cereals
  • By product like fruit jam can be developed from processed leftover material
Mango

1 Mango

Banana

2 Banana

Papaya

3 Papaya

Pineapple

4 Pineapple

Apple

5 Apple

Fruits are important constituent of human diet, and besides having nutritional value also provide many good phytochemicals contributing to better health. Due to perishable nature of fruits and lack of sufficient storage facility including cold chain approx 40% of fresh fruits are lost after harvest in India. The current technology deals with the process development for the fruits namely mango, banana, papaya, pineapple, and apple to prepare intermediate moisture fruit cubes to extend their shelf life, reduce post-harvest losses, ensure their throughout availability, and also promote export. The water activity of the processed product reduced significantly, which prevented the bacterial growth and spoilage. The final processed product could be stored up to 6 months at ambient (room) temperature, whereas, the unprocessed freshly cut samples spoiled within 2 days. The processing ensured the microbiological safety, nutritionally adequacy, and organoleptic acceptability. The developed technology thus will ensure benefits to all the stakeholders including farmers, food industry, and consumers.


PROCESS DESCRIPTION
  • Fruits are washed, peeled, and made in to cubes/slices of approx. 2 x 2 x 2 cm size
  • Osmoblanching in optimized solution for inhibition of browning, accelerated osmotic dehydration and microbial decontamination
  • Washing followed by controlled drying
  • Packaging in suitable optimized bags/ jars
PRODUCT CHARACTERIZATION
  • The microbial load is below detectable limit (< 20 colony forming units/gm)
  • The product is sensorily acceptable for more than 6 months
  • Nutritionally more enriched
APPLICATIONS
  • Ready-to-eat convenient product
  • Nutritional supplements for breakfast cereals
  • Suitable as a blend with ice-creams, custards and jellies
  • Fruit jam as a byproduct
ADDITIONAL COMMERCIAL ADVANTAGES
  • The procedure can be scaled up as per requirement from small to industrial scale
  • Lesser energy consumption
  • Minimum waste generation
  • Round the year operation, as the same manufacturing plant can be used for different seasonal fruits
REQUIREMENTS
A. Infrastructure
  • A covered space of 25 x 20 sq ft., water supply, single phase electric supply
B. Equipment required
  • Induction cooker, infrared dryer/ hot air oven and packaging machine
C. Statutory requirements
  • The registration/ license as per FSSAI guidelines
D. Manpower requirement
  • For 100 kg manual processing daily, two skilled workers are required
SR NO. Organization name Licensee Name Licensee Code ACQUIRED ON Valid Till Address City State Email Phone
01 URBANCOLONISERS PRIVATE LIMITED Arun Kumar Tiwari 426 15-07-2022 - 19-Lower Ground Floor, NBCC Place, Pragati Vihar, Lodhi Road, New Delhi-110003 New Delhi Delhi urbancolonisers@gmail.com 7081400094
02 Urban Green Life Mrs. Rita 585 20-12-2022 19-12-2027 Urban Green Life, Plot No. 181, Baliali, Sec 74A, SAS Nagar-160055, Punjab, (Chandigarh) Chandigarh Chandigarh infgreenlife@gmail.com 9041551100 / 98
03 SEVALON TECH MR. S.M.SUNDER 596 05-07-2022 04-07-2027 SEVALON TECH, B-008, SREEVATSA GARDENS, METTUPALAYAM ROAD COIMBATORE 641034 TAMILNADU Coimbatore Tamil Nadu sevalontech@gmail.com 6369228172
04 Biodreamz Biotech LLP Dr. Susan Eapen 425 01-06-2022 31-05-2027 901 National Puzhayoram, Kunnumpuram, Desom, Aluva - 683102 Aluva Kerala eapenhome@yahoo.com 9004428381
05 Philip Aqua & Impex Private Limited Mr. Prasanta Pramanik 696 27-04-2023 26-04-2028 Philip Aqua & Impex Private Limited,Vill. Kharkharia, P.O.Putimari, P.S.Dinhata Dist. Cooch Behar, 736135, West Bengal Cooch Behar West Bengal phillipaquaindia@gmail.com 9851219338
06 The Good Munch Anulekha Agarwal 752 13-10-2023 12-10-2028 A4-403, Yogi Palace, Yogi Nagar, Borivali West, Mumbai 400091 Mumbai Maharashtra anulekha.daga@outlook.com 9836524426
SR NO. COUNTRY NAME PATENT NUMBER
No Data Found.
SR NO. NAME STANDARD NUMBER LOGO
No Data Found.

General License Fee : ₹ 20,000.00 (Twenty Thousand)

General Royalty : 0%