READY-TO-EAT

PREMIXES

Guided by-
Prof. Jyoti Gokhale
Presented by-
Sagar Badnakhe
(17FET113)
RTE Products

• Sambhar Powder
• Rasam Powder
• Gujarati Dal
WHY READY-TO-EAT PREMIXES?
• Ready-to-eat (RTE) foods are a group of food products that are pre-cleaned,
precooked, mostly packaged and ready for consumption without prior
preparation or cooking.
• Rapid urbanization has associated sociological change is impacting on the
life-style of a large segment of the population. This is resulting in enhanced
demand for pre-packaged and precooked ready-to-eat (RTE) foods.
• The Indian RTE food market is projected to grow at a CAGR of over 16% to
reach $647 million by 2023 .
Biological and Pharmacological properties

• Anticancer properties
• Antipyretic activity
• Hypoglycemic activity
• Treatment of anemia
• Antioxidant properties
Experimental Work
• Dehydration of Ginger and making ginger powder

Grinded pulp of fresh ginger.

Dried the pulp in dry and

ventilated area for 3-4 days.
Experimental Work

Grinding the dried pulp with the help

of grinder/ blender.

Sieving and grinding till fine

powder is obtained.
Experimental Work
• Dehydration of drumstick

Cleaning and peeling Blanching the Drying the drumstick

the drumstick drumstick for 5-7 mins for 2 days in dry and
ventilated area.
Experimental Work
• Final products

Sambhar Powder

Rasam Powder
Experimental Work

Gujarati Dal
Raw material procurement
• Raw material shall be procured from supplier having FSSAI license.
Mandatory document such as Form E shall be procured.
• Delivery vehicle should be clean & free from pest or dirt/dust etc.
• All incoming material should be examined at point of receiving for physical
integrity & product information mentioned on the label.
• Certificate of Analysis (COA) should also be procured from the supplier
mentioning its batch number, date of manufacturing, expiry date & testing
parameters (physical, chemical &/or biological).
Storage
• Storage areas shall be dry and well ventilated. All material shall be stored as
per their temperature & humidity requirements & in particular section.
• A food business shall store food & packaging material in appropriate areas
for effective protection from dust, condensation, drains, waste & other
sources of contamination during storage.
• The storage shall be subjected to First In First Out or First Expiry First Out
approach.
• Packaging material such as wooden pallets, boxes, wrappers and trays
should be fumigated to avoid pest activity.
Equipments

Equipment and utensils are a set of assets used by a food production plant to carry
out daily or ordinary activities within the value chain. These activities include:
• Food processing
• Packaging
• Storage of raw materials, works in progress, and finished products
• Logistics and transport
Equipments

Ancillary equipment Motors, pumps, piping, fittings, HVAC systems,

instrumentation and control devices, conveyers,
tanks, silos, bins.

Utensils used by labor/personnel Scales, trays, pans, spoons, measuring cups,

manual thermometers.

Machinery and its parts Double stage pulveriser, spice mill, roaster, vibro
screen, spice screener, packaging lines, etc.
Process Flow

Cleaned and dried raw material Roasting process Grinding process

Storage

Packaging process Sieving process

Quality Testing
• The food business operator shall have a quality control programme in place
to include inspection and testing of incoming, in process and finished
products.
• Calibration of laboratory equipment’s shall be done periodically.
• Finished food product shall be tested as per FSS standards and regulations
2011 at least once in six months from an FSSAI notified laboratory.
Material Balance
Sambhar powder Rasam powder

Sample Weight Weight Moisture Sample Weight Weight Moisture

(Input) (Output) loss (%) (Input) (Output) loss (%)

1 110 100 9.09 1 125 114 8.8

2 110 101 8.18 2 125 115 8
3 115 106 7.82 3 130 121 6.92
4 115 105 8.69 4 120 112 6.67
5 100 93 7 5 130 120 7.69

Average moisture loss- 8.156% Average moisture loss- 7.616%

Material Balance
• Gujarati Dal
Sample Weight Weight Moisture
(Input) (Output) loss (%)

1 370 330 10.81

2 380 335 11.84
3 374 328 12.29
4 375 335 10.67
5 360 320 11.11

Average moisture loss- 11.34%

Plant Layout
• Plant layout refers to an optimum arrangement of different facilities
including human resources, plant and machinery, material, etc.
• Designing plant layouts helps to achieve effective processing plant in a
minimum space which enhances employees morale, save money, more
security and flexibility.
Factors of operation that affect layout changes-
• Market changes
• Changes in demand
• Adoption of new safety standards
• Change in product design
Plant Layout
Entry Exit
Ingredient Product
Store Store

Office
Batch
preparation
area

Control
Processing Packaging
Room Area Area
Quality
Testing
Food Safety Management Systems
1. Location and Surroundings
2. Layout and Design
3. Equipment & containers
4. Cleanliness and maintenance
5. Waste disposal management
Packaging
Product have very low moisture and ERH. Hence they have the tendency to
absorb moisture from the surroundings and turn soggy, thereby, losing their
crisp, brittle nature and taste. Following conditions should be followed in
packaging material.
• Low oxygen permeability
• Grease resistance properties
• Light sensitivity
Packaging
• Pouches are used for packaging which are flexible packages made from
multilayer plastic films with or without aluminium foil as one of the layers.
• The 3-ply laminate consisting of PET/Al Foil/PP is commonly used for packaging
of ready to eat retort packed food. The other materials generally used in pouch
structure include nylon, silica-coated nylon, ethylene vinyl alcohol (EVOH) and
polyvinylidene chloride (PVDC).
• Pouches are of flat and stand-up type. The typical structures of these pouches
are:
• Flat configuration: 12µm PET/ 12µm Al foil/ 75µm PP
• Stand up configuration: 12µm PET/ 9µm Al foil/ 15µm OPA/ 6µm PP
• Pouches can be printed in attractive colors and with marketing strategies and
labelling.
Labelling
Every package of food shall carry the following information on the label-
Front Side Back Side
Name of the
product
Name of the product
List of Nutritional
ingredients information
Advertising
Declaration regarding
Slogan
veg or non-veg, food
additives
Instruction of use

Address of
Date of manufacturer
manufacturer
FSSAI Batch
Net Quantity Accreditation Best before identification
Project Economics
• Economics of Project Management plays a very vital role in the in the
successful implementation of the proposal. It is science of applying
economic criteria to select alternate engineering designs or proposals.
Sources of funds for the project-
• Personal fund
• Equity funding
• Loans
• Government Scheme
Project Economics
• Allocation of funds
Activity Amount (lakhs)

Investment  
Land and building 150
Plant and machinery 10
Salary of workers 2
Advertising 1
Raw materials 3
Others 3

Total 169
Project Economics
• Product costing

Sambhar powder Rasam powder

Cost type Cost/package (Rs.) Cost type Cost/package (Rs.)

Product (100 g) 28.4 Product (100 g) 32.6

Miscellaneous cost 10 Miscellaneous cost 10

Cost price of product 38.4 Cost price of product 42.6

Selling price of product 50 Selling price of product 50

Project Economics
• Product costing

Gujarati dal
Cost type Cost/package (Rs.)

Product (100 g) 19.5

Miscellaneous cost 10

Cost price of product 29.5

Selling price of product 40

Consumer and Market Survey
• Consumer Survey is a source to obtain information about consumer
satisfaction levels with existing products and their opinions and
expectations regarding new products and services.
• For the consumer survey 20 people from different age group, marital status
and working class were taken.
Consumer and Market Survey
• Consumer satisfaction level
Consumer and Market Survey
• Consumer satisfaction level
Consumer and Market Survey
• A market survey studies the attractiveness and the dynamics of a special
market within a special industry.
• Brands in the market
1. Sambhar powder- Gits ( 100grams/75Rs)
MTR( 90grams/85Rs)
2. Rasam powder - MTR ( 60grams/40Rs)
Tifco ( 200grams/160Rs)
Consumer and Market Survey
• Observations - From the above statistics it can be formulated age group of
less than 40 years tend more to RTE foods and have also found the products
to be satisfying. This can be due to mindset of new generation for the
effective use of their time. It also has been seen the working-class people
due to less time for day-to-day life choirs have been liking the product. Still
study revealed a positive outlook towards instant RTE products because of
its relative importance of convenience, time saving and relative decline in
habitual food and eating habits.
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