Browning free

Custard Apple
Pulp Extraction
Technology

Technology Description
The present innovation is on Browning free mechanized pulp
extraction from custard apple and its storage for up-to one year.
A machine has been developed for mechanized extraction of pulp
from custard apple fruit. The machine is in two parts. First part
scoops out the pulp with seed from fruit leaving behind the peel.
The second part separates the seed from pulp which can be stored
for up-to one year by potential users like Ice-cream Industry, Dairy
and Food processing Industry, Bakery and Confectionary Industry etc.
Cold storage temperature required for this pulp is -20 degree
Background Potential investors to this technical innovation
There is demand of custard apple pulp, particularly from ice cream
l Ice-cream Industry l Dairy and Food Processing Industry l Bakery
industry but browning of the pulp within hours after extraction was
and Confectionary Industry . l Sweets Manufacturers
the major problem. We have developed a technique for browning free
Dr RA Kaushik
pulp extraction under NAIP, project. This product has passed the
kaushik_ra@yahoo.co.in, 9887281595
quality standards and the process is ready for commercialization
Benefits / Utility
l Cost reduction in process l Quality enhancement (Hygiene, shelf life,

C with -30oC in the beginning (Blast freezing) consistency, texture and structure) l Catering to market needs of bulk
requirement (Manual process is slow and tedious) l Reduction in post
harvest losses l Management of market glut ensuring year round
availability l Reduction in wastage l Seeds available in bulk to needy
users (Shell is used as manures, kernel is used as pesticides after
extracting the active ingredient)
Name Of institute:
MPUAT, Udaipur Scalability
Financials
Total area required: 200 sq. m (for one tone per day capacity) Energy
requirements:
0.81 Units per hour, working around 9 hours a day=0.81X9=7.29 Units
As one unit of power costs Rs. 6.50, per day cost will be 7.29X6.5= Rs.
Target Market / Customer
l Ice cream manufacturers l Pulp manufacturers
Limiting factors for large scale commercialization
Lack of advertising, promotion, awareness
l

4 7 . 4 l Complete and integrated, large scale, multi-location (preferably

The technology is very much scalable. Presently it churns out 150 Kg. near custard apple growing clusters) demonstrations not available
Stage of development: Cap=One tonne pulp per day or four tones fruits processed per day
pulp per hour It can be easily scaled up to 2-3 tonnes per day (300
Ready to Commercialize For small sized plant (One tonne per day capacity) 200 sq. m land in
K g / h o u r ) Social impact of the technology
Patent status: Filed custard apple growing cluster=Rs. 7.5 lakhs
Livelihood security to tribal people, Opportunities for unemployed
Business and Commercial Potential
Building/civil works = Rs. 10 lakhs youth, Agricultural development (Seed shell used as manure and
Custard Apple based Ice-cream business portfolio of ice cream
Scientific Experts: Instruments = Rs. 13 lakhs kernel use as pesticide after extraction of active ingredients,
companies was at a very small scale before the advent of this
Dr RA Kaushik The machine and other misc expenses = Rs. 05 lakhs Conservation of underutilized fruit species. Increase in farmers
innovation because pulp extraction was done manually which is
income and living standards of custard apple growers
tedious, cumbersome and inefficient giving a very low output. The
machine is new and innovative and has mechanized the extraction of
Custard Apple pulp with higher yield, recovery, quality, consistency,