Explanation of the Calculation Process:
1. Mango Calculation:
o For mango, the amount in the base recipe is 500 g, and the total weight of chutney
to be produced is 50 kg.
o Formula:
Amount needed for 50 kg = Base amount (500 g) ×50 kg=31.1kg
Total weight of recipe (803.5 g)
It is the same formula all ingredients
Step 1: Calculate the True Yield
The loss is 45%, so the yield after loss is 55% of the original amount.
To get the true amount of mangoes required:
31.1 kg
True yield of ma ngo required= =56.55 kg
55 %
Step 2: Calculate the Number of Mangoes
Average mango weight: 200g (or 0.2 kg per mango).
Total mangoes required:
56.55 kg
Number of Mangoes= = 282.75 mangoes
0.2 kg %
3. Drying and Moisture Content Calculation (Fruit Drying)
You have 15.5 kg of fresh fruit that contains 75% water and 25% solids. After drying, the
moisture content reduces to 8%.
Step 1: Calculate the Weight of Water and Solids
Step 1: Calculate the Weight of Water and Solids
Water content in fresh fruit:
15.5 kg×75% =11.6 kg of water
Solids content in fresh fruit:
15.5 kg×25%=3.9 kg of solids
Step 2: Calculate Final Weight after Drying
After drying, the solids content remains the same (3.9 kg), but the moisture content drops
to 8%.
The solids now represent 92% of the dried fruit's weight.
100
To calculate the final weight of the dried product: ¿ ×3.9kg = =4.2 kg (final dried fruit weight)
92 %
So, after drying, the final weight of the fruit is 4.2 kg, and the amount of water removed is:
15.5 kg−4.2 kg=11.3 kg of water
Step 3: Loss Due to Rejected Dried Fruit
Loss due to rejected dried fruit: 200 g (0.2 kg).
Final product available for sale: 4.2 kg−0.2 kg=4 kg
4. Boiling Losses Calculation
For a 49.8 kg batch of mango chutney:
Step 1: Calculate Weight of Solids before Boiling
Solids in mangoes (31.1 kg): 15% solids → 4.67 kg solids.
Solids in sugar (18.7 kg): 100% solids → 18.7 kg solids.
Total solids:
4.67 kg+18.7 kg=23.37 kg solids
Step 2: Account for Wastage (10% Loss)
After 10% wastage, the total weight of the batch reduces to:
49.8 kg−10%=44.8 kg\
Solids in this reduced batch: 21 kg (after wastage).
Step 3: Percentage of Solids before Boiling
21 kg
x 100 =46.9%
44.8 kg %
Step 4: After Boiling (Solids Content Increases to 70%)
After boiling, the solids content is 70% of the total weight.
To find the total weight after boiling:
100
x 21 =30kg
70
So, after boiling, the batch weighs 30 kg.
Step 5: Boiling Losses
44.8 kg−30 kg=14.8 kg of boiling losses
5. Number of Packs and Time to Fill
You are packing 25 kg of dried fruit per day into 100g bags.
Step 1: Number of Bags Required
25 kg x 1000
x 21 =250bags
10 0 kg
Step 2: Number of Boxes Required
25 0 bags x 1000
=5boxes
5 0 bags per box
