Simple, Reliable and Cost Effective Simple, Reliable and Cost Effective Postharvest Machineries for Postharvest Machineries for

Horticultural ProduceHorticultural Produce

Dr. R.T. PatilDr. R.T. PatilFormer Director, CIPHET, LudhianaFormer Director, CIPHET, LudhianaChairman & ED, Benevole for PHT, Chairman & ED, Benevole for PHT,

BhopalBhopal

Production & Post Harvest ScenarioProduction & Post Harvest Scenario•Agriculture contributes about 14.5% of GDP, employees 52% workforce and sustains approx over 60% of the population •India ranks second in world in production of fruits and vegetables•Post harvest losses are 3-18% amounting to Rs. 45000 crores•Low level of processing of fruits and vegetables at only 3.5% .•Food processing is employment intensive, creates 1.8 jobs directly and 6.4 indirectly for every Rs. 10 lakh investment

Better PH Management-Higher Value Addition-Lower losses

IntroductionIntroduction• The primary processing treats the produce for

changing its from as little as possible.• Can be safely transported to long distance

for fresh consumption • Safely stored as a raw material for value

added products.• Due to higher moisture the physiological

changes keep continuing even after harvest hence primary processing covers wide range of unit operations

• Proper primary processing results in volume reduction for storage and transport and hence substantially reduces the post harvest losses.

Primary Processing OperationsPrimary Processing Operations

Post harvest management aiding Value addition and Secondary agriculture.

•Pre-harvest Instruments•Curing after harvest, •Pre-cooling before storage, •Ripening•Peeling, •Decorticating, •Dehydration and •Pulping

Maturity IndicatorsMaturity Indicators

• To ensure sensory quality like flavour, colour, aroma and texture and nutritional quality of the fruit.

• To ensure an adequate post harvest shelf life of the fruit.

• To facilitate scheduling of the harvest and packing operations.

Maturity Indicating InstrumentsMaturity Indicating Instruments

•Electromagnetic Technologies The electromagnetic spectrum from longest to shortest wavelengths, radiowave, microwave, ultraviolet, visible light, infrared, X-ray and gamma-ray radiation.•Wave propagationSonic and ultrasonic waves can be transmitted, reflected, refracted or diffracted as they interact with the material.•Electrical conductivityThe concentration of volatiles within a fruit or vegetable increases as it ripens and their release to the surrounding atmosphere is responsible for the product's pleasing aroma.

Primary Processing Primary Processing EquipmentsEquipments

Method of Determining Maturity of Method of Determining Maturity of Mango in Tree Mango in Tree

• Eating quality and postharvest shelf life of ripe mango depends on its maturity at harvest

• Change of peel color and total soluble solids (TSS) are indicative parameters to measure maturity of mango.

• A maturity index was defined based on TSS and colour values.

• The model was developed to predict maturity using colourimeter

• Colour and maturity index chart were also developed to determine maturity

• This technique can be employed to sort the mangoes at export port, big mandies and in processing plant.

CapacityAbout 100 mangoes per hour

Fruit Saving GadgetsFruit Saving Gadgets

After plucking from tree, fruit is thrown in the trough of fruit saver and collected in a box/container.

The fruits are graded on size basis at appropriate places. Smallest grade fruit is collected first and largest grade is collected in last

Pre Cooling of Fruits & VegetablesPre Cooling of Fruits & Vegetables

In addition to removal of field heat from commodities, pre-cooling also reduces bruise damage from vibration during transit and removes contaminants and microbial load on the fruit. Methods of pre-cooling •Cold air (room cooling, forced air cooling) •Cold water (hydro cooling) •Direct contact with ice (contact icing), •Evaporation of the water from produce (evaporative cooling, vacuum cooling) •Some fungicides can also be mixed with the water used in hydro cooling to prolong the shelf life

CIPHET Tomato GraderCIPHET Tomato Grader• The tomatoes roll down the pipes due to

gravity and fall immediately wherever they find the space of their diameter.

• Grades 3: 25-40 mm, 40-55 mm, 55-70 mm and > 70 mm

• The collector is inclined at 10° so that the tomatoes slide directly in crates.

• The important feature of grader is its ability to adjust the gap between the pipes and inclination of grading table and hopper.

• It can also be used for other round fruits and vegetables.

Capacity: of 325 kg/hr Overall grading efficiency: 66%.Cost: Rs.25000.00

Banana-Comb (Hand) CutterBanana-Comb (Hand) Cutter

It is an useful to de-stem the comb from the banana bunch. It replaces the use of sickle, which was much labor and time consuming. It is safe for human and banana hands and can be used for faster work. 100 to 120 banana bunches can be de-handed per hour. Saves 10 to 15 banana-fingers per bunch (i. e. 2 to 8 % reduction in cutting losses of banana fruits)

•Higher aril extraction capacity; around 5.0 quintal per hour Higher aril extraction capacity; around 5.0 quintal per hour •Aril extraction/separation efficiency is in the range of 90-94%Aril extraction/separation efficiency is in the range of 90-94%•Mechanical damage received by arils is only 1-2%Mechanical damage received by arils is only 1-2%

Mechanical Pomegranate Aril Extractor Mechanical Pomegranate Aril Extractor including Hand Toolincluding Hand Tool

Capacity 10 kg/h

Aloe Vera Gel ExtractorAloe Vera Gel Extractor•Aloe vara gel should be extracted within 6 hours and processing must be completed within 36 hours.•An inner clear gel that contains 99% water and rest made of glucomannans, amino acids, lipids, sterols, vitamins etc.•The equipment capacity 200-225kg gel/h (900-1000 leaves/h) for motorised and 100kg gel/h (400-450 leaves/h) for manual machine. •The extracted gel is clean and without any physical damage.

Litchi PeelerLitchi Peeler• CIPHET Litchi peeler capacity of

60 kg/h. • Consists of two stainless steel

rollers rotating at differential speed in opposite direction with SS spikes on one roller and knurled surface on other.

• As the fruit approaches to the spikes, it pierces the peel of fruit and due to circular motion makes a cut on the peel.

• Peel is separated from the fruit due to shear developed by differential speed and knurled surface,

• The optimum peeling efficiency of the machine was about 96% with less than 4% loss of pulp.

Sitaphal Peeling Machine

Removing the sitaphal seeds and pulp automatically without disturbing the pulp texture. Capacity: 120Kg/hr, Efficiency: 94% pulp recovery, Coarse / Intact Pulp recovery: 70-72%; Fine Pulp recovery: 28-30%. The machine is licensed to NEXTGEN Drying System, Pune

Fruits & Vegetable Washing Machine Fruits & Vegetable Washing Machine

• Capacity-100-600kg/h• Cost-US$ 500-1000• Speed-60 rpm• Washing Efficiency-95%• Suitability-Carrot, Potato, Radish, Turnip, Ginger

Okra, Tomato, Spinach, Kinnow and Pears

• Washing efficiency : 86% (Radish)

• Cleaning efficiency : 85% (Radish)

• bruise index: negligible

2010

Small Composite Unit for Tomato Puree and Fruit Pulp

The machine has components like a cooker, grinder, mixture, processor and juicer. The machine is capable of processing around 200 kg of herbal products and fruits in an hour. Mr. Dharamvir Singh from Haryana has developed this machine to extract juice; residue is used for making candy, sweets and other items.

He has employed 35 women for his business and also sells units of the machine. He even trains buyers on how to use it. He earns about Rs. 24 lakh per year from processed products and the machine is sold for 1.50 lakh.

Dehumidifier Dryer Dehumidifier Dryer

•Micro-processor based temperature controller to regulates the drying temperature.•For blanched Amla drying, the dryer reduced vitamin-C loss up to 87% as compared to the open sun drying. •The products such as sliced fruits and vegetables is dried in 20-25 h and medicinal herbs and leaf crops are 12-20 h.•The cost of the prototype is Rs. 1,50,000 and capacity is 30 kg/batch.

Drying time : 23 h from 86 to 8% in moisture content (wb)

Capacity: 400 kg of fresh

cardamom

• Power requirement • Electricity 21

kWh

• LPG 26 kg

2005

2009

Evaporatively Cooled Room for Storage of Evaporatively Cooled Room for Storage of Fruits and VegetablesFruits and Vegetables

Compared on the basis of 10% physiological loss in weight (PLW) the shelf life inside the room was 34 days for early kinnow, 23 days for late kinnow, 11 days for cauliflower and 4 days for spinach as compared to 21, 11, 5 and 2 days respectively in an ordinary room at the same time.

The cost of the chamber is Rs. 75000 and capacity is 2 tonnes.

•An evaporatively cooled (EC) room (3x3x3m. size) was developed for on-farm storage of fruits and vegetables. •The summer temperature inside the EC room was 5-8C lower than that inside the ordinary room and winter temperature was 5-8 C higher than that inside the ordinary room.

CIPHET Evaporative Cooled Storage Structure CIPHET Evaporative Cooled Storage Structure

• Storage of fruits and vegetables• Evaporatively Cooled Structure (ECS)

maintains a moderate low temperature and sufficiently high relative humidity for short term storage of fresh fruits and vegetables.

• Advantages Low level consumption of

electricity Less initial investment Negligible maintenance cost

• Features– Special design of roof, orientation – Uses wetted pad as cooling medium – 20oC below the outside temperature – An ECS of about 5 -7 tonne storage

capacity may cost about Rs. 1.5 – 1.8 lakh.

IIHR Fruit Ripening ChamberIIHR Fruit Ripening Chamber• A small quantity of alkali is added to

ethrel to release the ethylene gas and the fruits are exposed to this gas in air-tight portable plastic tents.

• Fruits are placed in ventilated plastic crates inside air-tight plastic tents.

• A small battery operated fan can be placed inside the tent for uniform circulation of gas.

• The mango fruits exposed to 100 ppm gas for 24 hrs can be ripened in 5 days at RT

• Banana hands exposed to 100 ppm for 18 hours can be ripened in 4 days

• Papaya fruits ripened with uniform surface color and uniform firmness in 4 days.

Technology Technology PackagesPackages

Minimal Processing of Vegetables Minimal Processing of Vegetables

Shrink Packaging of Fruits and VegetablesShrink Packaging of Fruits and Vegetables

Storage life Ambient Cold store

Commodity

Shrink wrapped Unwrapped Shrink wrapped Unwrapped Kinnow 27 13 70 41 Tomato 19 10 39 23

Capsicum 25 4 46 21

Garlic Processing MachinesGarlic Processing Machines

Garlic Flaking MachineGarlic PeelerGarlic Bulb Breaker

Capacity-800 kg/hCost-US$300

Capacity-400 kg/hCost-US$300

Capacity-40-50 kg/hCost-US$1400

Equipment for Cassava ProcessingEquipment for Cassava Processing

In India cassava is mainly grown in Kerela, Tamilnadu, Karnataka, Andhra Pradesh The CTCRI developed post harvest management and value addition technologies

•Tool for harvesting•Method to prolong shelf life of fresh cassava•Production of Cassava rava•Production of Cassava Porridge•Starch based biodegradable plastic•Mobile Starch extraction unit

Harvesting tool

Chipping machine

Chips dryer

Mobile starch extraction unit

Mango Processing Machinery-IIHRMango Processing Machinery-IIHR

Slices mango 4,6&8 piecesCapacity – 1 tonne/hCost - US$4000

Cubes the mango slices Capacity – 500 kg / hCost – US$ 4000

Peels raw mangoCapacity – 200 kg /hCost – US$4000

Raw mango peeler

Raw mango slicer Raw mango cube cutter

Improved Farm Level Turmeric Boiling Improved Farm Level Turmeric Boiling Unit-TNAUUnit-TNAU

• Capacity : About 200 kg per batch /40 quintals per day

• Fuel requirement : 25–30 kg per batch of 200 kg.

• Three persons are required

• No skilled labour is required

• The unit can be fabricated to any capacity

• Cost of the unit: Appox. Rs.15,000

Post harvest mechanization package for Banana central core

2012-14

Future PotentialFuture Potential

• Need to develop proper process protocols for primary processing and also develop crop specific machines

• Processing of fruits and vegetables to the stage of dehy, puree or pulp is a primary processing industry and need to be established in production catchment.

• There should be flexibility in operations – a combination of manual and mechanical systems but following proper sanitary and hygienic standards.

• Need to develop standards for primary processed products which in turn will increase value addition and secondary agriculture activities

Thank youThank you