Fruits & Vegetables Dehydration Online Course | Entrepreneurship and Skill Development Institute

Prevent fruits and vegetables from spoiling by dehydration process

Duration 2 Weeks
Batch Start From 19th Sep 2022
Fees 4500/- Live Online
Duration : 2 Weeks
Batch Start : From 19th Sep 2022
Fees : 4500/- Live Online

About Program

The demand for Dehydrated Foods is significantly growing. Fruits and vegetables contain extra natural water and bacteria, so both of them are perishable. Therefore, the process of spoilage starts very fast, making the crop inedible. We usually throw away spoiled farm produce like fruits, cilantro, tomatoes, and all the leafy vegetables. It is high time that we start dehydrating the fruits and vegetables so as to increase their market value, shelf life, and durability. Learn the basics of dehydrating Fruits & Vegetables successfully and get to know what is the best equipment / types of machinery to use for dehydration.

NEED

Fruit and vegetable dehydration is one of mankind's oldest types of food preservation techniques. It consists mainly of facilities involved in sun-drying or artificially dehydrating fruits and vegetables. Food preservation is the primary reason for dehydration by reducing both the weight and volume of the final product. Dehydration of fruits and vegetables often reduces the cost of processing, storing, and transport.

The value of dehydrated fruits and vegetables is greater and given more importance due to the good quality of dehydrated foods. There is also an increased emphasis on instant and convenient foods. A variety of processes can generate dried or dehydrated fruits and vegetables. These processes are mainly differentiated by the type of drying system used, which depends on the type of food and the quality of the final product's characteristics. The removal of the majority of water is the primary stage in the development of dehydrated fruits and vegetables. Several drying methods are commercially available and quality requirements, raw material characteristics, and economic factors decide the selection of the optimal process.

About Program

The demand for Dehydrated Foods is significantly growing. Fruits and vegetables contain extra natural water and bacteria, so both of them are perishable. Therefore, the process of spoilage starts very fast, making the crop inedible.

We usually throw away spoiled farm produce like fruits, cilantro, tomatoes, and all the leafy vegetables. It is high time that we start dehydrating the fruits and vegetables so as to increase their market value, shelf life, and durability. Learn the basics of dehydrating Fruits & Vegetables successfully and get to know what is the best equipment / types of machinery to use for dehydration.

Fruit and vegetable dehydration is one of mankind's oldest types of food preservation techniques. It consists mainly of facilities involved in sun-drying or artificially dehydrating fruits and vegetables. Food preservation is the primary reason for dehydration by reducing both the weight and volume of the final product. Dehydration of fruits and vegetables often reduces the cost of processing, storing, and transport. The value of dehydrated fruits and vegetables is greater and given more importance due to the good quality of dehydrated foods. There is also an increased emphasis on instant and convenient foods. A variety of processes can generate dried or dehydrated fruits and vegetables. These processes are mainly differentiated by the type of drying system used, which depends on the type of food and the quality of the final product's characteristics. The removal of the majority of water is the primary stage in the development of dehydrated fruits and vegetables. Several drying methods are commercially available and quality requirements, raw material characteristics, and economic factors decide the selection of the optimal process.

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Syllabus

  • Dehydration- definition and objectives, method of preservation, factors affecting rate of drying
  • Sun drying, types of dehydrators (air convection, drum, freeze, and vacuum driers) steps in dehydration of fruits and vegetable
  • Concentration- definition and objectives, techniques
  • What is Osmotic Dehydration?
  • Type of Osmotic agent
  • Food Applications of Osmotic Dehydration Process.
  • Various types of machinery available
  • Importance and application of Dehydration, Dehydration plant layout, Processes involved ( Raw material, sourcing, Sorting, cutting, pretreatment, pulverizing, packing etc.)
  • Various types of Dehydrators
  • Various applications such as Ready to Eat, Powders, Dry Foods etc
  • Paratha premixes,Gravy premixes,Instant Chutneys etc.
  • Above practical includes demonstration of preprocessing and pretreatment and loading in Dehydration Machine.
  • Project costing for home and industry scale
  • Market for Dehydrated products.
  • Registration and license requirements for Dehydration Industry
  • Raw Material suppliers & Marketing plan preparation
  • How to start a business?
  • Project Selection
  • How to do market survey?
  • Export opportunities in this domain
  • Government schemes and concessions
  • Guideline for project report preparation for loan
  • Branding and Marketing
  • How does branding help?
  • What is your vision / Mission statement?
  • Licences, Compliances
  • Food Safety, Personal hygiene, FSSAI
  • Guidance on various machineries, costing

syllabus

  • Dehydration and Concentration
    • Dehydration- definition and objectives, method of preservation, factors affecting rate of drying
    • Sun drying, types of dehydrators (air convection, drum, freeze, and vacuum driers) steps in dehydration of fruits and vegetable
    • Concentration- definition and objectives, techniques
  • Simple & Osmotic Dehydration Process
    • What is Osmotic Dehydration?
    • Type of Osmotic agent
    • Food Applications of Osmotic Dehydration Process.
    • Various types of machinery available
    • Theory on Dehydration
      • Importance and application of Dehydration, Dehydration plant layout, Processes involved ( Raw material, sourcing, Sorting, cutting, pretreatment, pulverizing, packing etc.)
      • Various types of Dehydrators
      • Various applications such as Ready to Eat, Powders, Dry Foods etc
    • Creation of various value added products
      • Paratha premixes,Gravy premixes,Instant Chutneys etc.
    • Practical on How to Dehydrate Fruits
      • Above practical includes demonstration of preprocessing and pretreatment and loading in Dehydration Machine
    • Steps to start Dehydration Business
      • Project costing for home and industry scale
      • Market for Dehydrated products.
      • Registration and license requirements for Dehydration Industry
      • Raw Material suppliers & Marketing plan preparation
Bonus Week About Business
  • Mr. Sunil Chandak
    • How to start a business?
    • Project Selection
    • How to do market survey?
  • Mr. Mukund Kulkarni
    • Export opportunities in this domain
  • Mr. Ulhas Borse
    • Government schemes and concessions
    • Guideline for project report preparation for loan
  • Mr. Aniruddha Suryawanshi
    • Branding and Marketing
    • How does branding help?
    • What is your vision / Mission statement?
  • Mr. Satish Deshmukh
    • Licences, Compliances
    • Food Safety, Personal hygiene, FSSAI
  • Mr. Chetan Malve
    • Guidance on various machineries, costing

MENTORS

MENTORS

Key Highlights

Assistance in Exporting Products
Guidance about Food Cluster and Parks
Connects with Farmer to Processing Units
Project Report Preparation
Latest Trends in fruit and vegetable Dehydration

Key Highlights

Assistance in Exporting Products
Guidance about Food Cluster and Parks
Connects with Farmer to Processing Units
Project Report Preparation
Latest Trends in fruit and vegetable Dehydration
Individual support till the establishment of your enterprise
Interactions with successful Entrepreneurs
Loan & Funding Assistance
Combination of Technical Inputs & EDP Inputs

Success Stories

learning outcomes

After successful completion of the course, you will be able to :

  • Understand the technicality of Dehydration and Concentration
  • Learn about Equipment needed for dehydration
  • Become a part of the in-demand food processing industry
  • Know the Fundamentals of Simple & Osmotic Dehydration

Registration form

Course Fees
Live Online: 4500/-
Time: 7.30 pm to 9 pm

ADDITIONAL BENEFITS

Live interactive online session with host support

Limited batch size of 30 participants

6 months live session recording and study material access

Handholding support after the course

GET CERTIFIED

Upon the successful completion of this course, you will be awarded a certificate.

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Authenticated

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Learning Outcomes

After successful completion of the course, you will be able to :

Course language

  • Hindi

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