Economic Analysis of Value Added Product Vacuum Fried Carrot Chips

Abstract

Vacuum frying is a promising technology for preparation of snacks which fulfill the consumers demand and meet nutritious requirements. The vacuum frying process was carried out in a closed system, the samples were fried under vacuum condition (< 6 kPa). Due to low pressure, the boiling point of the oil and water in the food was reduced. Besides these advantages, the vacuum fried oil can be reused efficiently for several times without alter the oil quality thus enhancing its economic feasibility. The vacuum frying technology was used for the preparation of carrot chips. The carrot strips were subjected to vacuum fryer had the temperature of 100 oC, pressure of 13 kpa and time of 11 min. The objective of the research was to estimate the cost of one kg of vacuum fried carrot chips including variable and fixed costs. The Cost economics and Benefit cost ratio of the VF carrot chips was determined by using the standard procedure. The cost economics for the production of vacuum fried carrot chips was estimated as 355/- per kg and benefit cost ratio was found to be 3.38:1.