Management Case Study: Avocado
2.4 Problem Statement and Justification
Avocado is a nutritious fruit that is grown widely in Mexico and consumed by many as part of their main meal. They are usually sliced and added to meals like cooked rice, boiled yam and plantain and used in salads filling or spread.
In India, the production of avocados is not in an organised way. Mainly it is grown in homesteads of Coorg region in Karnataka and in the hilly state of Sikkim. There is no controlled ripening of the fruit and hence availability for bulk processing operations also cannot be ensured. Not much has been done to process and store the fruit when it is in season and in abundance. The fruits when ripe have short life span and would discolour and rot whether refrigerated or not,
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Sublimation of water can take place at pressures and temperature below triple point i.e. 4.579mm of Hg and 0.0099 degree Celsius (Chien et al., 1981). The material to be fried is first frozen and then subjected under a high vacuum to heat (by conduction or radiation or by both) so that frozen liquid sublimes leaving only solid, dried components of the original liquid. The concentration gradient of water vapour between the drying front and condenser is the driving force for removal of water during lyophilisation (Liberman et al., 1989). To extract water from foods, the process of lyophilisation consists …show more content…
The powder was packed in three different packaging materials viz., laminated aluminum foil (AF), and biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38±1 °C, 90± 1% relative humidity) and was calculated to be 33.87, 42.58 and 51.05 days in BOPP, PP and AF, respectively. The storage stability of powder in terms of colour change was studied. The magnitude of colour change of Aloe Vera gel powder during storage suggests that AF was better than BOPP and PP. The colour change of powder during storage followed first order reaction kinetics with a rate constant of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for
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