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- 1. PRESENTATION ON INDUSTRIAL TRAINING AT SHIVAMBU INTERNATIONAL PVT. LTD. MAHESH NAGAR, OEL,PINCODE 177206 Submitted By- Anshul Roll No-18BT030216 Branch-Mechanical
- 3. CONTENT ? INTRODUCTION ? PRODUCTS ? EQUIPMENTS AND MACHINERY USED ? PREPERATION OF PRODUCTS ? SAFETY GUIDELINES ? CONCLUSION ? BIBLIOGRAPHY
- 4. INTRODUCTION ? India is the second largest producer of fruits and vegetables in the world after China.It Accounts for about 15 per cent of the world’s production of vegetables. The area and production of horticultural produce is given in Table 1. ? As per the latest estimates, by Central Institute of Post Harvest Engineering and Technology (CIPHET), Ludhiana, the wastage of fresh horticultural produce is upto 18 per cent due to poor postharvest management practices.
- 5. ? There are various methods of preservation of food including thermal processing,fermentation, pickling, dehydration, freezing etc. The technology for preservation also varies with type of products and targeted market. Some of fast growing segments of food processing industries are given as under: ? Mango and other fruit pulps. ? Pickles, chutney, sauces etc. ? Tomato products like paste, puree and ketchup. ? Fruit jam, marmalade, crush, squashes, juices etc. ? Canned fruits and vegetables etc. ? Ready to cook (RTC), Ready to Eat (RTE) and Ready to Serve (RTS) products.
- 6. PRODUCTS 1. Canned fruit pulp and vegetables Canning a method of preservation in which a cooked food or uncooked food is sealed in tin plated and lacquered steel cans. The sealed cans are sterilized by heat treatment under high pressure in retort.Fruits are also canned in slices, rings and cubes etc. Along with sugar syrup of desired brix. 2. Pickle Pickling is a process of preservation by fermentation. The fruits and vegetables are immersed in 5–10 per cent salt solution (brine) leading to lactic acid fermentation. Salt prevents growth of undesirable organisms and allow lactic acid bacteria to grow. The natural sugars present in fruits and vegetables are converted to lactic acid at 25°C.
- 7. 3. JAM Fresh fruits contain more than 80 per cent water and 10 to 15 per cent sugar. Therefore,fruits are good food for microorganisms. The fruits spoil very fast, if not preserved in time. One of the traditional methods of preservation is conversion of fruit pulp to jam and jelly. 4. SQUASH Squashes are sweetened juice of fruits containing minimum prescribed quantity of pulp. As per Indian Standards, squash should contain at least 25 per cent (by volume) of fruit juice. The squashes are consumed after dilution by drinking water in 1:3 ratio.
- 8. EQUIPMENTS AND MACHINERY USED ? BOTTLE WASHING MACHINE High Speed Linear Bottle Washing Machine is most ideal for Round Bottles and finds wide application in PHARMA, FOOD & BEVERAGES INDUSTRIES. The automatic loading arrangement facilities loading of bottles on to SS wire mesh conveyor through feed conveyor or bottles are pushed manually from feed table. This saves manpower as bottles are feed into pockets automatically. The automatic unloading mechanism consists of unloading bottle continues on to turn table.
- 9. ? PULPER MACHINE A pulper is a machine designed to remove pulp i.e. The soft flesh from agricultural produce. In the wood-processing industry connected to paper- making, a pulper is machine that mechanically and chemically processes the fibers of wood chips, or artificial non-woven fibers, to reduce them to pulp. ? CAP SEALING MACHINE It is a process where the liner within the cap of the bottle is sealed on the mouth of bottle using induction heating. The filled and capped bottle is passed under the cap sealing machine head and the sealing is done through a no contact method.
- 10. ? BOILER Boiler is a closed vessel in which fluid is heated. The fluid does not necessarily boil. The heated or vaporized fluid exits the boiler for use in various processes or heating applications, including water heating, central heating, boiler-based power generation, cooking, and sanitation. ? HEAT EXHANGER A heat exchanger is a system used to transfer heat between two or more fluids. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. ? HOPPER A hopper is a large, pyramidal or cone shaped container used in industrial processes to hold particulate matter or flow-able material of any sort, like dust, gravel, nuts, seeds etc. And can then dispense these from the bottom when needed. ... Most hoppers are made of steel.
- 11. Industrial Valves ? Gate valve ? Globe valve ? Butterfly valve ? Check valve
- 12. PREPERATION OF PRODUCTS 1. PREPERATION OF FRUIT JUICE ? The process starts with sound fruit, freshly harvested from the field or taken from refrigerated or frozen storage. Thorough washing is usually necessary to remove dirt and foreign objects and may be followed by a sanitation step to decrease the load of contaminants. ? Sorting to remove decayed and moldy fruit is necessary to make sure that the final juice will not have a high microbial load, undesirable flavors, or mycotoxin contamination. For most fruits, preparation steps such as pitting and grinding is required prior to juice extraction. ? Heating and addition of enzymes might also be included before the mash is transferred to the extraction stage.
- 13. The generalized flow chart for preparing fruit juice is shown in Figure
- 14. 2. PREPERATION OF FRUIT JAM 1. Inspection The first step of jam production is the selection of ripe fruits. These fruits are handpicked and categorized based on their colour, smell and appearance. Rotten or damaged fruits are removed. 2. Washing selected fruits are now washed with water containing 200 ppm of chlorine. Properties like pH and temperature are maintained. 3. Peeling For small quantity manufacturing to the food manufacturers , fruits are peeled using hands. And for large manufacturing, a machine with blades are used for the purpose. Some fruits need not be peeled.
- 15. 4. Pulping Seeds and core part are removed by pulping. There are various kind of machines available in the market for different fruits. 5. Addition of sugar Sugar and pectin are added to the prepared fruit pulp in the required quantity using the suggestion of recipe development services. 7. Addition of citric acid The required amount of citric acid is added while boiling. To ensure the proper setting of jam temperature of heating is maintained at 105 C or 68- 70%TSS. To check the background of the jam sheet test is conducted. 8. Filling into bottles Bottles are sterilized before the hot jam is poured into it, cooling of these hot bottles is done by Putting it into the water bath.
- 16. 3. Preperation of the Pickle A.-Preparation of the fruit Fruit should be as fresh as possible and slightly under- ripe. Damaged, bruised or infected fruits should not be used.For non-fermented pickles, vinegar, spices and sugar are added before the mixture is heated. Oil is sometimes added to the mixture. B.-Fermentation Prepared vegetables are placed in the fermentation container and salt or brine is added. The vegetable pieces are weighted down so that they are submerged in the brine.The vegetables and salt are placed in alternate layers until the container is three quarters full.
- 17. C.-Filling Heated pickles are hot-filled (above 80°C) into clean sterile glass jars. The jars should be warm to prevent them cracking.If polythene pouches are used, the pickle should be cooled to room temperature before filling. Femented pickles are filled into clean, sterile jars or containers. Since these pickles are not further processed, it is important to ensure good hygiene during filling. D.-Add Salt , For pickling, any type of common salt is suitable as long as it is pure. Salt that contains chemicals to reduce caking should be avoided as the chemicals will make the brine cloudy. Salt with lime impurities can reduce the acidity and shelf life of the product.
- 18. SAFETY GUIDELINES 1. Inform Supervisors of Unsafe Conditions 2. Use Equipment, Machines, and Tools Properly 3. Wear Safety Equipment (PPE) 4. Prevent Slips and Trips 5. Keep Work Areas and Emergency Exits Clear 6. Eliminate Fire Hazards 7. Avoid Tracking Hazardous Materials 8. Prevent Objects from Falling 9. Use Correct Posture when Lifting
- 19. CONCLUSION Industrial training is the way for us to get the practical knowledge of the entire theoretical concept studied in college session. In college workshop we are not able to give proper time for practical work as in industrial training. So as a Mechanical Engineering student I think this training is very useful for us and we learn enough things in the training period and our knowledge level will be increased.We enjoy the training and maintain discipline in company and the entire mechanics are impressed with our attitude and sense of learning and they give us best wishes for our future and say that you must be hard work as an engineering student to make your future bright.So, at last I would like to thanks once again to all company members, work manager and HOD of Mechanical Engineering.
- 20. BIBLIOGRAPHY 1. S.chand Publications, R. S. Khurmi. 2. www.google.co.in 3. www.scribd.com 4. Under the guidance # Mr.Ravneesh pandit( Site Engineer) # Mr.Prateek Soni (Supervisor)