ABSTRACT
Fruits and vegetables are one of the most perishable food materials and lack technology in preserving it. India is the world's second largest producer of fruits and vegetables after China. Processing food with consistency in quality and maintaining nutritional value at affordable cost is the key for success of any food processing industry. Design considerations are based on technical and economic factors, material cost scenarios, various unit operations and activities involved. Prevention of contamination is another most important design consideration for a food processing unit. Food plants especially fruit and vegetable processing plants have to be sized and designed so as to accommodate peak seasonal flows of product without any unnecessary delay. In fruit and vegetable processing plants, water may be used for transportation of the raw materials from receiving to processing areas. Plant effluents mainly consist of wastewater, solids and gas. Storage facility should be at proper location in order to avoid any risk of water entry through drainage.
