Extension in storage life of easily
perishable fruits/vegetables is an important aspect
for a county with tropical climatic conditions. The
fruits/vegetable have to remain in fresh and marketable
condition with minimum decay for longer period of time.
Wax emulsion when applied to fresh, healthy, mature
fruits/vegetables protects them against excessive moisture
loss, higher respiration rate, heat build up and thermal
decomposition. As a result, the texture and quality
of the fresh produce will be maintained as near to the
fresh condition as possible for a long time. Wax emulsion
is mainly used for preservation of fresh fruits and
vegetables and extending their storage life. The coating
of wax emulsion on the fruits and vegetables has the
following characteristics:
It is invisible to the naked eye.
It does not interfere with the
natural appearance, colour, flavour and quality of
fruits/vegetables.
It reduces moisture loss and helps
fruits/vegetables retain their external texture.
Storage life of fruits/vegetables
is extended by 50-100% at ambient and low temperatures.
It is economical and non-hazardous.
It imparts shine and gloss to the
commodity.
It protects the fruits and vegetables
from organisms causing fungal decay when proper fungicides
are used in the required concentration in the emulsion.
Process
The waxes are weighed, melted and
necessary quantity of emulsifiers added at controlled
temperatures. Boiling water is then added until water-wax
emulsion (O/W type) is ready. The hot wax emulsion is
then cooled by running cold soft water and the volume
of the wax emulsion made up with cold soft water. The
cooled wax emulsion is then dispensed into containers
and stored at room temperatures. The wax emulsion is
stable and does not deteriorate between 10oC and 100oC
for a period of 9-12 months. The water wax emulsion
once frozen cannot to thawed out.
Specifications
of the Product
The concentrated wax emulsion with
12% solids should not precipitate out even when diluted
with 0.5% of soft cold water.
On removal of water from the wax emulsion
oven at 80oC the solids should register not less than
12% and not more than 13%. Viscosity - 5.5 to 6.0 CPS,
pH-9.0 to 9.4
Plant Parameters
Capacity, Gallons. PA
30,000
No. of shifts / day
3
Working days / Yr
300
Covered Area, m2
200
Manpower
Managerial
1
Skilled
1
Unskilled
5
Raw Material
Sugar cane wax
Oleic acid
Carnauba wax
Triethanolamine
Paraffin wax
Ammonia.
Utilities
Power
Process water
Plant & Machinery
Wax emulsion unit
Stirrer
Jacketed S.S.round bottom tank
M.S.Tank
Exhaust fan
Pump
For further information please contact
:
National Research Development Corporation
( A Government of India Enterprise )
20-22, Zamroodhpur Community Center
Kailash Colony Extension
New Delhi 110 048. India
Tel: 91-11-26419904, 26417821, 26480767, 26432627
Fax: 011-26231877, 26460506, 26478010
Website: www.nrdcindia.com
