Presentation On FROZEN FOODS as vegitables, fruit , snacks

frozen food refers to any food item that has been rapidly cooled and stored at low temp. typically at below (-18 degree Celsius )

1. A PRESENTATION OF INDUSTRIAL TRAINING AT BHANU FARMS LTD. ON I.Q.F/FROZEN FOODS BY :- SAROJ KUMAR ROLL NO. :- 2112511 FOOD TECH. FINAL YEAR

2. BRAND GALLERY :-

3. I.Q.F FROZEN TECHNOLOGY:- “ A VALVE ADDITION TECHNOLOGY FOR SAVING PERISHABLE FRUITS AND VEGETABLES BY PHYSICAL AND MICROBIAL CHANGES”

4. CONTENTS:- ABOUT COMPANY SECTION NO. OF PROCESSED PRODUCT BASIC PROCESSING OF I.Q.F PRODUCT RAW MATERIAL TESTING OF POTATO FOR FRENCH FRIES PROCESSING OF FRENCH FRIES SAMPLE TESTING OF FRENCH FRIES NUTRATIONAL INFORMATION OF FRENCH FRY RAW MATERIAL TESTING OF SWEET CORN PROCESSING OF SWEET CORN PROCESSING OF CUT COB CORN

5. 12. NUTRITIONAL VALUE OF SWEET CORN 13.PROCESSING OF GREEN PEAS 14.NUTRITIONAL INFORMATION OF GREEN PEAS 15.PROCESSING OF BROCCOLI AND CAULIFLOWER FLORETS 16.NUTRITIONAL VALUE OF BROCCOLI FLORETS 17.NUTRITIONAL VALUE OF CAULIFLOWER 18.INGREDIENTS USED FOR BATTER PREPARATION FOR PRAPARATION OF DIFFERENT TYPES OF TIKKI 19.PROCESSING OF ALOO TIKKI 20.NUTRITIONAL INFORMATION OF ALOO TIKKI

6. 21.PROCESSING OF MATAR TIKKI 22.NUTRITIONAL INFORMATION OF MATAR TIKKI 23.PROCESSING OF CHEESE CORN NUGGETS 24.NUTRATIONAL INFORMATION OF CHEESE CORN NUGGETS

7. ABOUT COMPANY :- BHANU FARMS,ESTABLISHED IN THE YEAR 2011,IS THE SINGLE LARGEST,ULTRA MODERN,STATE-OF-THE-AR,FULLY INTEGRATED FOOD PROCESSING UNIT IN THE COUNTRY LOCATED IN JABALPUR,M.P REGION WITH DENCE VEGETATION &EXTENDED AVAILABILITY WINDOW THE UNIT HAS CAPABILITY TO PRODUCE OVER 35000 MT OF FRITS&VEGETABLESPROCESSED –N FROZEN&CANNED FORMATS MANAGED BY QUALIFIED & EXPERIENCED PROFESSIONALS IN AGRI EXTENSION,OPERATION,Q&A,LOGISTICS &WAREHOUSHING etc .BHANU FARMS HAS A COLLECTIVE EXPERIENCE OF OVER 100 YEARS,IN THE FORM OF HUMAN CAPITAL,DELIVERING CUSTOMIZED,SAFE & HYGIENIC FOOD SOLUTION TO GLOBAL BUYERS.

8. SECTIONS:- MANAGEMENT OFFICE RAW MATERIAL STORE PROSESSING PACKAGING STORAGE DISPATCH R.T.E (READY TO EAT ) CANNED FOODS QUALITY CONTROL LAB PACKAGING MATERIAL STORE

9. NUMBER OF PRODUCT PROCESSED:- PROCESSED VEGETABLES:- GREEN PEAS AMERICAN SWEET CORN CUT COB CORN MIXED VEG BROCCOLI FLORETS CUT BEANS BABY CORN GREEN CHHOLIYA CARROT DICE

10. R.T.E PRODUCT :- FRENCH FRIES ALOO TIKKI MATAR TIKKI CHEESE CORN NUGGETS BURGER PATTY

11. BASIC FLOW CHART OF I.Q.F PROCESSED PRODUCTS:- R.M RECEAVING WEIGHING UNLOADING OF R.M STORE SORTING ISSUE OF R.M TO PRODUCTION DEPODDING,PEELING,DEHUSKING 3 STAGE CLEANING (AIR ,STONE&SAND ROTARY WATER WASHING CLEANING

12. INSPECTION BELT HYDRO FLOW TRANSFER THROW PUMP VESSEL BLANCHING PRECOOLING CHILLING GRADING & SORTING PACKAGING(CARTOONS) CARTOONS PASSES THROUGH METAL DETECTOR COLD STORAGE(-18 C 0R BELOW) DISPATCH

13. RAW MATERIAL TESTING OF POTATO FOR FRENCH FRY :- 7 PARAMETER STANDARD 1 COLOUR CH.WHITE 2 ODOUR-TASTE OK 3 SHAPE SPHERICAL 4 SIZE STANDARD 40mm to 100mm 5 INFECTED TUBERS MAX.2% 6 MECHANICALLY DAMAGED TUBERS MAX. 3 % 7 EVM NILL 8 FM NILL 9 EYED/SPROUTED TUBER MAX.1 % 10 TUBER WITH CUTS/CRACKS/SPOTS MAX.5% 11 GREENISH TUBERS MAX.3%

14. PROCESSING OF FRENCH FRY :- RAW MATERIAL (POTATO) SORTING (DUST REMOVE,SPOILAGE REMOVE) MANUAL (CONVEYOR BELT) STONE TRAPER(STONE REMOVE) WASHING(WASHER) PELLING (MASTER PEELER) CUTTING (FAM DICER) SIZE (6mm,9mm,10mm) BLANCHING 1 (CABIN BLANCHER)70 C FOR 1.5 MIN. BLANCHING 2 (SCREW BLANCHER) 60 C FOR 10-12 MIN.

15. AADING SAAP (FOR COLOUR MAINTAINED) DRYER(50-55 c for 8 min.) FRYER (180 c for 40-45 sec.) Cooling I.Q.F (-40 C FOR 8 MIN.) PACKAGING STORAGE (-18 C OR BELOW)

16. Finished product sample testing:- s.no . Parameter 1 Colour 2 Texture 3 Oil % 4 Moisture % 5 Length above 4” % 6 Length b/w 2”-4” % 7 Length below 2”% 8 Black spots% 9 Burnt pieces% 10 Unpeeled pieces % 11 Slivers & nubbins % 12 Broken %

17. Nutrational value of french fry Per 100g of product :- s.No 1 Energy 178.89 kcal 2 Protein 5.88g 3 Total carbohydrates 22.53g 4 Total sugar 0.37g 5 Total fat 7.25g 6 Saturated fat 3.76g 7 Mono unsaturated fat 1.4g 8 Poly unsaturated fat 2.09g 9 Trans.fat 0.0g 10 Cholestrol 0.0g 11 Sodium 0.05g Shelf life:-18 months storage:--18 c net wt.2.5 kg m.r.p :-320

18. Raw material testing of sweet corn :- s.no . Parameters Standards 1 Colour Yellow 2 Odour No.off odour 3 Texture Tenderp 4 Taste Sweet 5 Brix Min.11 brix . 6 Appearance Characteristics 7 Shape Conical 8 Mature cobs Min 94% 9 Over mature kernals Max.5% 10 Infected ( pest+microbial ) Max.0.5% 11 Spoilage Max.0.2%

19. PROCESSING OF SWEET CORN :- RAW MATERIAL DEHUSKING (MANUAL OR MACHINE ) COB CUTTER (BY MACHINE ) 3 STAGE CLEANING (AIR,STONE&SAND CLEANING ,ROTARY WASHER WASHING) BLANCHING (90 C FOR 5 MIN.) I.Q.F (-40 C FOR 8 MIN.) PACKAGING STORAGE 9-18 C OR BELOW)

20. PROCESSING OF CUT COB CORN :- RAW MATERIAL (SWEET CORN) DEHUSKING (MANUAL) SORTING (OVER&UNDER MATURE COB REMOVE) HALF CUT COB (30MM MANUAL) BLANCHING (90 C FOR 5 MIN.) I.Q.F (-40 C FOR 8 MIN.) PACKAGING STORAGE (-18 C OR BELOW)

21. NUTRATIONAL VALUE OF SWEET CORN PER 100G OF PRODUCT:- 1 ENERGY 88.27g 2 PROTEIN 3.42g 3 CABOHYDRATES (SUGAR) 17.76g(0g) 4 FAT 0.39g NET WT:-1 K.G M.R.P :-140 500g 75 200g 40 SHELF LIFE: -18 MONTHS STORAGE :-18 C OR BELOW

22. PROCESSING OF GREEN PEAS :- RAW MATERIAL (PEAS) DEPPODER (MACHINE) PODD & GRAIN SEPARATE 3 STAGE CLEANING (AIR,STONE & SAND CLEANING,ROTARY WATER WASHING BLANCHING (90 C FOR 3.5 MIN.) I .Q.F (-40 C FOR 8 MIN) PACKAGING STORAGE (-18 C OR BELOW )

23. NUTRATIONAL VALUE OF GREEN PEAS PER 100g OF PRODUCTS :- 1 ENERGY 84KCAL 2 PROTEIN 8.5g 3 CARBOHYDRATES (SUGAR) 14.3g(0g) 4 FAT 0.1g NET WT :- 1 Kg M.R.P :- 185 500g 95 200g 55 5 Kg 720 SHELF LIFE :-18 MONTHS STORAGE : -18 C OR BELOW

24. PROCESSING OF BROCCOLI & CAULIFLOWER FLORETS :- RAW MATERIAL (CAULIFLOWER/BROCCOLI ) SORTING (SPOILAGE PART REMOVE,OR INFECTED ) CUTTING (MANUAL) BLANCHING (90 C FOR 5.5 MIN.) I.Q.F (-40 C FOR 8 MIN.) PACKAGING STORAGE (-18 0C OR BELOW)

25. NUTRATIONAL INFORMATION OF BROCCOLI FLORETS PER 100g OF PRODUCT :- 1 ENERGY 162 KCAL 2 PROTEIN 9g 3 CARBOHYDRATES (SUGAR) 31 g(0g) 4 FAT 0g NET WT. :-500g M.R.P :-85(ROI),95(J&K/NE) STORAGE :- -18 C OR BELOW SHELF LIFE :- 12 MONTHS

26. NUTRATIONAL VALUE OF CAULIFLOWER PER 100 g OF PRODUCTS :- 1 ENERGY 19 KCAL 2 PROTEIN 2g 3 CARBOHYDRATES (SUGAR) 4g(2g) 4 FAT 0g NET WT. :-500g M.R.P :-60(ROI),65(J&K/NE) STORAGE :- -18 C OR BELOW SHELF LIFE :-12 MONTHS

27. INGREDIENTS USED FOR BATTER PREPARATION FOR PREPARATION OF DIFFERENTS TYPES OF TIKKI: WATER MAIDA CORN STARCH CORN FLOUR SALT

28. PROCESSING OF ALOO TIKKI :- INGREDIENTS USED :- POTATO SALT GREEN CHILLI GINGER PASTE GARLIC PASTE CORIENDER CARROT DICE RED CHILLI POWDER CORN STARCH WHEAT FLOUR BLACK PEPPER BREAD CRUMBS

29. FLOW CHART OF ALOO TIKKI :- POTATO SORTING WASHING PEELING BOILING (IN KETTLE FOR 10 MIN.) GRINDING MIXING OF ALL INGREDIENTS SEATING ON TABLE

30. CUTTING PIECES(60gm MANUAL) CUTS PIECES DEEP IN BATTER PIECES COATING WITH BREAD CRUMBS COLLECT PIECES IN TRAYS STORAGE (-18 C OR BELOW) PACKAGING AND AGAIN STORAGE

31. NUTRATIONAL VALUE OF ALOO TIKKI PER 100G OF PRODUCTS :- 1 ENERGY VALUE 290 KCAL 2 PROTEIN 6.4g 3 CARBOHYDRATES 4.6g 4 SUGAR 6.8g 5 FAT 4g 6 SATURATED FAT 0g 7 TRANS.FATTY ACID 0g 8 CHOLESTROL 0mg 9 VITAMIN A 0.0% 10 VITAMIN C 0.1% 11 SODIUM 4.2mg 12 CALCIUM 0.0mg NET WT. :-360g (6PCS.) M.R.P :-80(ROI),90(J&K/NE) STORAGE : -18 C OR BELOW SHELF LIFE :-12 MONTHS

32. PROCESSING OF MATAR TIKKI :- INGREDIENTS USED :- GREEN PEAS RED CHILLI POWDER WHEAT FLOUR BREAD CRUMBS GARAM MASALA CUMIN SEEDS CORN FLOUR SALT

33. FLOW CHART OF MATAR TIKKI:- FROZEN PEAS SORTING MELTING PRESSING (MOISTURE REMOVE) GRINDING MIXING OF ALL INGREDIENTS SEATING ON TABLES

34. CUTTING PIECES (60gm MANUAL) PIECES DEEP IN BATTER PIECES COATING WITH BREAD CRUMBS STORAGE (-18 C OR BELOW) PACKAGING & AGAIN STORAGE

35. NUTRATIONAL INFORMATION OF MATAR TIKKI PER 100 gm OF PRODUCT :- 1 ENERGY VALUE 230.0 KCAL 2 PROTEIN 6.0g 3 CARBOHYDRATES 34.0g 4 SUGAR 6.0g 5 FAT 8.0g 6 SATURATED FAT 0.0g 7 TRANS FATTY ACID 0.0g 8 CHOLESTROL 0.0mg 9 VITAMIN A 6.0% 10 VITAMIN C 32% 11 SODIUM 9.0mg 12 CALCIUM 3.0mg NET WT :-360g(6PCS.) MRP :-95(ROI),105(J&K) SHELF LIFE :-12 MONTHS STORAGE : -18 C OR BELOW

36. PROCESSING OF CHEESE CORN NUGGETS :- INGREDIENTS USED :- SWEET CORN RED CHILLI POWDER SALT CHEESE WHEAT FLOUR BREAD CRUMBS

37. FLOW CHART OF CHEESE CORN NUGGETS :- FROZEN SWEET CORN SORTING MELTING PRESSING (FOR MOISTURE REMOVE) GRINDING MIXING OF ALL INGREDIENTS SEATING ON TABLE

38. CUTTING PIECES (20gm) ROUND SHAPING (MANUAL) PIECES DEEP IN BATTER PIECES COATING WITH BREAD CRUMBS STORAGE (-18 C OR BELOW) PACKAGING & AGAIN STORAGE

39. NUTRATIONAL VALUE OF CHEESE CORN NUGGETSPER 100g OF PRODUCT :- 1 ENERGY VALUE 230.0 KCAL 2 PROTEIN 6.0 g 3 CARBOHYDRATES 34.0 g 4 SATURATED FAT 0.0 g 5 FAT 8.0 g 6 SUGAR 6.0 g 7 TRANS FATTY ACID 0.0 g 8 CHOLESTROL 0.0 mg 9 VITAMIN A 6.0 % 10 VITAMIN C 32 % 11 SODIUM 9.0 mg 12 CALCIUM 3.0 % NET WT. :-360 Gm (36 pcs ) MRP.:-140(ROI),150(J&K/NE) SHELF LIFE :-12 MONTHS STORAGE : -18 C OR BELOW

40. THANKS

41. ANY QUESTION ?