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Process For Long Lasting Ready- To- Eat (RTE) Intermediate Moisture (IM) Fruit Cubes
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  • Quick View Leaflet
  • Detail Technical Brochure
  • Application Procedure
Process For Long Lasting Ready- To- Eat (RTE) Intermediate Moisture (IM) Fruit Cubes
Overview

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.

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

  

 

Quick View Leaflet

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

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

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

Who Should apply


Interested parties with Engineering & Scientific knowledge, good financial background and adequate experience of products manufacturing & fabrication with technical capability in the area of interested technology and having or interested in setting –up facilities for production would be preferred.


How to apply

Send your Technology Transfer Application form duly filled and signed alongwith a Demand Draft/Bankers cheque of Rs. 500/- (for Indian entities) or US $50/- (for foreign entities) drawn in favour of “Accounts Officer, BARC” as application processing fee on following address: 

Head, Technology Transfer and Collaboration Division 
Bhabha Atomic Research Centre,
Trombay, Mumbai – 400 085, India.

Fax : +91-22-25505151


Note:Applications without processing fee as applicable above of Rs. 500/- or US $50/- for each technology will not be considered.


Click here for Technology Transfer Application Form

Contact Us

Head, 
Technology Transfer and Collaboration Division
Bhabha Atomic Research Centre,
Trombay, Mumbai 400 085.

Fax : 091-022- 25505151
Email : technology@barc.gov.in

How to apply

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