Promising technologies in food processing for value added products and also for secondary agriculture for pharma application are explained

1. Innovative Technologies for Startups
in Food and Pharmacy Sector
Dr. R.T. Patil
Former Director, CIPHET, Ludhiana
Chairman, Benevole Welfare Society for
Post Harvest Technology, Bhopal

2. Dietary Guidelines
o Eat a variety of foods.
o Maintain ideal weight.
o Avoid too much fat, saturated fat, and
cholesterol.
o Eat foods with adequate starch and fiber.
o Avoid too much sugar.
o Avoid too much sodium.
o If you drink alcohol, do so in moderation.

3. Balanced Diet
Typically 15 per cent calories or energy (E) from protein, 25 per cent E from
fat and 60 per cent E from carbohydrates required to meet the 2000 calories
need in a day.
•Proteins
•Carbohydrates
•Lipids
•Vitamins
•Minerals
•Water and
•Alternate
Nutrients
(Phyto chemicals)

4. Health Benefits of Phyto-
chemicals
1. Aid the function of the
immune system
2. Protect cells and DNA
from damage that may
lead to cancer
3. Reduce inflammation
4. Slow the growth rate
of some cancer cells
5. Help regulate
hormones
Eat a rainbow of plant-based
foods

5. India has 2.4 percent of the total land area of the
world and 4% of world’s fresh water and
supports 16.7 percent of the world population
Agriculture contributes
18 GDP
Employs 49% workforce
Sustains approx over 54.6% of the population
India produces
 309 million tons of food grains
 330 million tons of fruits and vegetables
Ranks second in world
Indian Perspective

6. Fruit production: our country ranks first in
Bananas (25.7%)
Papayas (43.6%)
Mangoes (40.4%)
Indian produce have unique aroma, flavour,
taste, nutritional properties and health
benefits, such as Jamun, Amla, Bel fruit,
Pomegranate, Custard Apple, etc.
Post harvest losses at Rs. 1 lakh cr/year
Indian Perspective

7. Post Harvest Operations
Value Addition
Production catchment processing for
value added products like ready to
eat, ready to cook packaged items
Secondary Agriculture
Utilisation of Byproducts of Value
Added Processing for extraction of
high value products for functional,
nutraceutical and pharmaceutical use

8. Why Opportune Time?
o Agri Business Incubation Centres
o Experiential Learning Facilities
o Existing manufacturing facilities
needing help for capacity utilisation,
upgrade and marketing
o Incentives and support from
government (PMFMFI and ODOP)
o Encouragement for student
entrepreneurs by University

9. Some Promising
Technologies

10. Soybean/Groundnut Milk
Enriched with phytochemicals and micronutrients
to fight life style diseases like: Diabetes; CHD/CVD;
Osteoporosis; Menopausal syndrome; Blood pressure
Capacity: 20 lit/batch, Cost: 3.0-5.0 Lakh

11. Protein Isolate/Concentrate Production from
Deoiled Cakes
At present, chemical process
involves alkaline extraction
and acid precipitation is
followed for production of
protein isolates. The strong
alkaline and acidic conditions
alters the functional
properties of the protein,
which adversely affects its
quality
The CIPHET method involves novel bacterial strains isolated from a
food sample for producing protein from de-oiled meal/flour. This
process yields about 35-36% PI from soymeal and 25% from
groundnut cake, 5% higher than traditional method.
Cost of Plant Rs 1 cr for 125 kg PI or 500 kg raw material per 8 hour

12. Isoflavones extraction from Okara, Dried
Soy Paneer and Soybean Meal
 Soybean is a richest source of Isoflavones.
 Isoflavones exhibit antioxidant, anticancer,
antimicrobial, anti-inflammatory, antiosteoporotic,
and estrogenic properties.
 Isoflavones arrest cancer cell growth, to inhibit
enzyme systems related to malignant activity, to
induce apoptosis in cancer cells, and death of
cancer cells, without altering the cell cycle
distribution.
 Reduce bad cholesterol

13. Garlic Processing
Garlic Flaking Machine
Garlic Peeler
Garlic Bulb Breaker
Capacity-800 kg/h Capacity-400 kg/h Capacity-40-50 kg/h
Garlic is widely used to prevent for several conditions linked to the
blood system and heart.
Garlic is also used for the prevention of many type of cancers.

14. Method to Prepare Dried Garlic Slices
 The cloves are
separated, peeled and
sliced across the length.
 Slices of 3mm thickness
are dipped in 0.5%
sodium metabisulphite
solution for 15 min at
ambient temperature.
 Dried to 6% moisture
content (db) in a fluidized
bed dryer at 60oC air
temperature.
 Slices obtained should be
immediately packed in
airtight containers.
Plant & machinery : Stainless Steel knives,
Fluidised bed dryer, Work tables, Dipping tanks etc.
Manpower :10-15 kg raw garlic/ person for 8 h,
Investment: USD 4000 approx.
Capacity:10-15 kg dried garlic slices/ day.

15. Garlic Tablets
• Garlic Can Combat Sickness, Including the
Common Cold
• The Active Compounds in Garlic Can Reduce
Blood Pressure
• Garlic Improves Cholesterol Levels, Which May
Lower the Risk of Heart Disease
• Garlic Contains Antioxidants That May Help
Prevent Alzheimer’s Disease and Dementia
• Athletic Performance Might Be Improved With
Garlic Supplements
• Eating Garlic May Help Detoxify Heavy Metals
in the Body
• Garlic May Improve Bone Health
For thousands of years, garlic was believed to
have medicinal properties. Science has now
confirmed it.

16. CIPHET Process of Mechanical
Dewatering and Drying
 Process- The onions are washed,
peeled and mechanically dewatered
prior to drying with centrifugal juicer.
 Partial mechanical dewatering results
in 60.98% less consumption in
energy than conventional methods.
 Additional high value products i.e.,
onion juice and onion powder.
 The optimum combinations are 60%
dewatering and 60-70C temp.
 Onion juice was concentrated to 75%
solids for increasing its shelf life.
 Storage studies of onion powder
showed that there has been no
significant loss in quality even after 2
months storage at room temperature.

17. Health Benefits of Onion Juice
• Onions contain sulfur compounds that provide many
health benefits, including lowering blood sugar
• Consuming onion juice with honey cures fever, cold
and coughs immediately.
• Regular consumption of onion also helps cure acne
and other skin infections.
• High is sulphur content, onions help reduce breakage
and thinning of hair .
• The antibacterial and antifungal properties help to prevent
and treat scalp infections. A healthier scalp will reduce hair
loss.
• Natural and powerful antioxidants, onions
battle premature greying of hair.
• When used regularly, onion paste or juice will not only
nourish the hair, it will also create a natural shine for the
hair.
• Onion juice and oil have shown results of adding volume
to hair and treating dandruff when used regularly.

18. Moringa and Leafy Vegetable Processing

19. Aloe Vera Gel Extractor
Aloe vera gel should be extracted
within 6 hours and processing must
be completed within 36 hours.
The 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
100kg gel/h; 400-450 leaves/h for
manual machine
The extracted gel is clean and
without any physical damage.

20. Health Benefits of Aloevera

21. Minimal Processing of Pomegranate Arils
Arils are treated with
Chlorinated water for 5
minutes (Sodium
hypochloride 100 ppm) +
Antioxidant for 30 seconds
(5% W/v Citric acid or
Ascorbic Acid) and packed
in 25 μ Semi permeable
film and store at 5 ± 1ºC
Maintains quality, colour
and shelf life up to 16 days
with good physical and
microbiological conditions.

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

23. Pomegranate Peel Nano Particles
Peels represent about 50% of the
whole fruit and contain high amounts
of phenolics such as ellagic tannins,
gallic acid, and ellagic acid. Many
studies have reported the efficiency
of pomegranate peel for inhibition of
lipid oxidation in foods.
Organic nanomaterials (many of
them naturally-occurring
substances) are used (or have been
developed for use) in food/feed
products for their increased uptake
and absorption, and improved
bioavailability of vitamins,
antioxidants in the body, compared
to conventional bulk equivalents.
Lyophilized pomegranate
peel nanoparticles extract
(LPP-NPsE) is rich in
bioactive compounds and
could be applied as a natural
antioxidant on the oxidative
stability of sunfower oil and
reducing of acrylamide
induction in potato chips
during deep frying. LPP-
NPsE was incorporated into
sunfower oil (1000 mg/kg).

24. OSMO-CONVECTIVE DEHYDRATION OF
KINNOW SEGMENTS
PROCESS
KINNOW
PEELING
SEPARATING OF SEGMENTS
REMOVAL OF SEEDS
DIPPING IN 60 % SUGAR
SYRUP FOR 6 h
DRAINING OF SYRUP
DRIED SEGMENTS
(60 OC FOR 10-12 h)

25. Use of Kinnow Peels for Face
Care Products
Kinnow Peel Face Pack
Kinnow Peel Face Toner
Kinnow peel is a major (30- 34 %)
processing waste generated during
Kinnow processing into juices.
Rich source of Vitamin C, Carotenoids,
limonene, antioxidants, micronutrients
and antibacterial limonoids.
The face mask/pack and face toner are a
rich blend of major concentration of
Kinnow peel extracts and other minor
components as preservatives and
sticking agents.
The products possess very effective
deep cleansing properties along with
stringent, disinfectant and antiseptic
action to protect facial skin from
unwanted blemishes

26. Xylitol Production from Corn Cobs
Xylitol is a lower-calorie sugar
substitute with a low glycemic
index. It improves dental health,
prevent ear infections, and
possess antioxidant properties.
In microbial xylitol production
from corn cobs, the cobs
are first hydrolyzed to produce
xylose from hemicellulose by
acid hydrolysis and the corn cob
hydrolysate is then used as the
medium for xylitol fermentation
by xylose-utilizing yeasts

27. Cryogenic Grinder
• The capacity grinder is 30 to 50 kg/h
• The grinding system consists of a self-pressurized liquid
nitrogen cylinder of 185 litre capacity,
• Cryo-precooler of capacity 30-50 kg/h.
• All contact parts of machine are made of stainless steel.
• The ground spice is collected through cyclone system and
immediately sieved into different grades.
• Product with natural flavour & all medicinal attributes is
obtained.

28. Spice and Herb Tablets
(a) Turmeric (b) Coriander
(c) Black pepper (d) Fenugreek
Different spice tablets were prepared in combination with
trace amount of starch/gum acacia, salt etc., with cryo-
ground spice powders. Spice tablet were packed (blister)
for safe handling and usage. Tablets can be prepared for
different formulations and can be used whenever needed.
The essential volatiles are not lost during storage period.

29. Conclusions
 Processing for RTE/RTC foods and
extraction for high value by products
should be modernised and exploited for
economic activity in production catchment
 Higher Value Addition Activity->Better Post
Harvest Management+Driving Force for
Secondary Agriculture->Lower will be post
harvest losses->Leading to increasing
farmers income->Sustainable Future

30. An Appeal
 Consume seasonal one fruit a day that
will reduce losses by 5%
 Increase consumption of fruit jam, it will
further reduce loss by 5% and promote
small scale FP business and provide
employment
 Greet with a basket of fruits instead of
cards so as to increase fruit
consumption.

31. Email ID- ramabhau@gmail.com
Mobile. No. 08964030701
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