Banana Ripening Plant Manufacturer intro market process infra power consumption cost analysis thanks

1. BANANA RIPENING
A Presentation
on
Banana Ripening Process

2. Brief Introduction To Ripening Process
IntroductionIntroduction
Basic Infrastructure RequirementBasic Infrastructure Requirement
Type of FruitsType of Fruits
Advantage of controlled Ripening
Factors for Commercial Ripening
Banana Ripening Chart
Process In Banana Ripening
Method of Ethylene Induction
Ripening Indicator
Alternative Ripening Method
 Hazards & Precautions
Room Sizes
Ripening Rate
Operating Cost and Profit Viability
References

3. Basic Infrastructural Requirement
Air Tight Insulated Chamber.
 Refrigeration System Freon Based.
 Heating Arrangement.
 Controllable Vents for Exhaust.
 Humidifiers.
 Proper Sanitary System.

4. Introduction to UniCool Infra Systems
 Indigenous company, Team of Experience Professional in
the field of Fruit and Vegetables Preservation , storage
and processing for over 20 years core experience in the
design, manufacture and installation of custom cooling
and ripening technology.
 UniCool Infra Systems of Storage and fruit ripening are in
compliance with ISO, EURO, BIS and FDA guidelines.
 UniCool Infar Fruit Ripening Systems Indigenously
developed and are used in Industries since long.
 UniCool Infar assures good shelf life & Provides excellent
fruit appearance.

5. Fruit Ripening

6. Type of Fruits
Non-Climacteric
• Grape
• Orange
• Cherry
• Strawberry
Climacteric
• Banana
• Mango
• Papaya
• Guava
• Plum
• Fig
• Passion Fruit
• Pear

7. NON-CLIMACTERIC FRUITS : Once harvested, these fruits
do not ripen further.
In order to attain full ripeness and flavor, these fruits
are often harvested once they have fully ripened.
Thus have a short shelf life if harvested when they are
ripe
CLIMACTERIC FRUITS : They enter climacteric phase
after harvest, that is they continue to ripen although off
tree.
Most ripened climacteric fruits are too soft and delicate
to withstand transportation & handling.
The ripening process is considered irreversible in
climacteric fruits
TYPE OF FRUITS

8. Advantage of Ripening of Fruits Under
Controlled Atmospheric Conditions
 Excellent color appearance and texture.
 Advantage of better price.
 Available can be Adjusted according to
demand & so shelf life.( Time and Place )
 Better Hygienic and less damaged, Provides
optimum eating quality.

9. Factors for Commercial Ripening

10. 1. ETHYLENE
GAS
Colorless gas, slightly
sweet Odor & soluble in
water.
 Normally produced
during banana ripening.
 Governs senescence &
ripening processes.
 1 ppm is sufficient for
ripening but 1000 ppm is
frequently used.
 concentration of
ethylene gas higher than
2.7% (27,000 ppm) ) can
be explosive.
2. PULP
TEMPERATURE
 Inadequate T◦C control can
decrease the shelf life of bananas
(good for 4 days only at T◦C > 23).
 Actual temperature used depends
on when you want the fruit ready.
Too Hot (>18◦C ) - Uneven ripening of
fruits, Poor quality
High- Rapid Ripening, Difficult to Control;
Poor appearance (Dull Grey-Green) &
Flavor
Optimum- 15◦C - 18◦C
Low- Slow ripening/possibly slight taste
degradation
Too low- Chilling injury (< 12◦C )

11. 3.RELATIVE
HUMIDITY
 Deficiency:
skin color, freshness may
be affected and may cause
splitting, weak necks,
breaking, weight loss and
may cause existing
blemishes to become
enhanced.
 Begin ripening:
90% RH (use automatic
humidifiers with humistats
control)
 Color break:
Reduce RH to 75%
4. AIR
CIRCULATION
Assures uniformity of ripening
and prevents buildup of CO2.
Air circulation fans operate
continuously while ripening
fruit.
 Fruit boxes are stacked to
allow air circulation.
Many stacking patterns are
available, but a 4-inch air
channel is ideal.
 Rule of thumb
The discharge from the AHU
blower in cubic feet per minute
should equal the cubic capacity
of the ripening room.

12. Banana Ripening Chart

13. Process for Banana Ripening
Green Bananas in
cartons /Bins are
loaded into ripening
rooms
Fruit pulp temp:
≈14◦C
Room is closed &
refrigerated for 12-16
hrs until pulp temp
reaches 15-17 ◦C
RH: 90%
Ethylene Gas
introduced with help
of machine 0.1%-
0.04% (100-
400ppm)
RH: 90%
Chamber is closed for
another 24hrs
After 24 hr room is
ventilated to clear
ethylene & co2 gas
completely
Close the chamber
maintain at temp of 15-
17 ◦C for 3-4 days
RH: 75%-95%
Fruit pulp may reach a
temp of 32 ◦C during
this process
Chamber is
flushed-out with
final product as
required in
mktg.
Extractor fans
may be used
Amount of ethylene gas required for ripening room is normally calculated
on the free air space after the bananas have been loaded (i.e., if bananas
take up to 35% of the room size, calculate the amount of ethylene
required for remaining 65% free air space)
Amount of ethylene gas required for ripening room is normally calculated
on the free air space after the bananas have been loaded (i.e., if bananas
take up to 35% of the room size, calculate the amount of ethylene
required for remaining 65% free air space)

14. METHODS OF INTRODUCING ETHYLENE GAS
Liquid Treatment
(Ethephon)
The general
procedure for de-
greening citrus
with liquid
ethylene
(ethephon)
involves dipping
green-skinned
fruit in a tank of
water at ambient
temperature to
low
concentrations of
ethylene for
several minutes
or less.

15. Ethylene Dosing with Cylinder
Ethylene gas from
compressed gas
cylinders: 2 methods
Single shot of
gas,
given at one
time.
Continuous slow trickle
of gas into the room for
24 hrs.
PS : We must install proper monitor system to
calibrate concentration of ethylene in process

16. • Primitive
• Traditional :
standard cold
rooms with openly
stacking of boxes)
• Modern: pressure-
ripening
Ripening systems

17.  Normally, Iodine (I) can be used to determine whether the fruit is
ripening or rotting by showing whether starch in the fruit has turned
into sugar. For example, a drop of iodine on a slightly rotten part
(not skin) of a banana will turn a dark-blue or black color, since
starch is present. If it stays yellow, then most of the starch had
converted to sugar.
• Other simple Method is given color indicator chart at various
sources. One Shown herewith.
Ripening indicator

18. • Calcium carbide : chemical used for the production
of acetylene gas during gas welding.
• Ethrel (brand name) phosphoric acid : that produces
ethylene gas and is known to trigger the process of
fruit ripening.
• Ethepthon (2-chloroethylphosphonic acid) : a plant
growth regulator known to penetrate into the fruit
and decompose to ethylene.
Alternate Ripening Method
These ripening agents have been banned in many countries due to their harmful effects.
The most effective and widely used ripening agent nowadays is ethylene
These ripening agents have been banned in many countries due to their harmful effects.
The most effective and widely used ripening agent nowadays is ethylene

19. PRECUSTION WHILE HANDLING PLANT

20. Air Circulation System

21. Room Sizes
• 10 Tons (6mtr L x 3.5mtr W x 3.9mtr H)
• 15 Tons (10.6mtr L x 3.5mtr W x 3.9mtr H)
• 20 Tons (12.6mtr L x 3.5mtr W x 3.9mtr H)
PS :Plant Room and other facilities like loading /unloading, storage etc. should be
considered apart from above mentioned area.
PS :Plant Room and other facilities like loading /unloading, storage etc. should be
considered apart from above mentioned area.

22. RIPENING RATE
Days after harvest
A
B
C
D
A. Pre-climacteric
phase
B. Climacteric
phase
C. Ripening phase
D. Eat-ripe&
senescence phase

23. Sl Description Kg/ Year Remarks
1 One Chamber Capacity :10 MT 750 MT (7,50,000.00) 75 day in 1 Year ( 4
Days Cycle Turn Around
considering Loading
Unloading time )
2 Selling Price considering Rs 30 /Kg 2,25,00,000/- 2.25 Cr
3 Cost Price Considering Rs15 /kg. 1,12,50,000/- 1.125 cr
4. PROFIT PER YEAR 1,12,50,000/- 1.125 Cr
5 Wastage Considered to be @10% 7,50,000 x 10% 75,000 Kg
6. Wastage should be Calculated @ 15/-
Kg
11,25,000/-
7. Wastage in UniCool Infa System Plant
@2-3%
7,50,000 x 2% 15,000 Kg.
8 Cost of wastage @ 15/-kg 2,25,000/-
Different in Wastage / Added Profit 9,00,000/- Rs. 9 Lacs
NOTE : The Profit of First Year will cover the Cost of
the Plant
1.035 Cr [Profit]
OPERATING ECONOMY AND COSTING

24. POWER CONSUMPTION FOR 4 DAYS
Sl Description Unit /Rate Remarks
1 Condensing Unit one Chamber 5 HP
For 10 MT
2 Power Connection required 5 KW 5 unit /Hr
3 Plant Running 16-18 hr /day 18 hr. x 5Unit
x 4 days
4 Power Required for 4 days Rs. 1800 320 to 360
Units @ Rs.
7/-
5 Ethylene concentrate Rs. 500 400 ML
6 Loading & Unloading Labor cost Rs. 1500
7 Total Cost Rs. 4050/-
Approx
0.50 Paisa/
kg

25. Ripening - Wikipedia, the free encyclopedia
Banana ripening, ISOPAN INSULATION PVT LTD/PDF
AIC ripening protocol/PDF
Controlled Ripening of Some Fruits , FoodRecap
Fruit ripening by Prof S.N. Naik 2T Delhi/PDF
Ripening bunch management, Dr Scot Nelso, plant pathologist, University of
hawaii/ PDF
The ripening of bananas, Interko B.V/PDF
 PPT by Ms. Anusha Babooa , Research Scholar , Agricultural University , Mauritius
Thank youPS : Kindly note that the Final Product’s Quality Totally Depends Upon Input Produce
PRESENTED BY SANJAY RANA
REFERENCE