Mechanical Fruit Industry Internship Report
Mechanical Fruit Industry Internship Report
Mechanical Fruit Industry Internship Report
BELAGAVI, KARNATAKA-590018
INTERNSHIP REPORT
Submitted in partial fulfillment of requirements for the Degree of
BACHELOR OF ENGINEERING
in
MECHANICAL ENGINEERING
As prescribed by the Visvesvaraya Technological University
Submitted by:
USN: 4PA17ME004
Under the guidance of:
Mr. CHETHAN KM
Associate Professor
Department of Mechanical
Engineering,
PACE, Mangaluru, D.K.-574153.
CERTIFICATE
This is to certify that the Internship carried out at Fresh Fruit Processing,Banavasi
Uttar Kannada-581307, Karnataka, India, by Abdul Maaz Shaikh (USN:
4PA17ME004) is a bonafide work conducted in partial fulfillment for the award of
Bachelor of Engineering in Mechanical Engineering of the Visvesvaraya
Technological University, Belagavi, during the academic year 2018–2019. It is certified
that all corrections/suggestions indicated for internal assessment have been incorporated
in the report deposited in the department library. The internship report has been approved
as it satisfied the academic requirements in respect of internship prescribed for the said
degree.
1.
2.
DECLARATION
I hereby declare that this internship carried out at “Fresh Fruit Processing,
Banavasi – 581318, Karnataka, India”, is an independent study conducted during the
academic year 2018-19, under the guidance of Mr.Chethan KM, Associate Professor,
Department of Mechanical Engineering, PACE, Mangaluru .
I further declare that this work has not formed the basis for the award of any
degree/diploma of any other university/institution.
Place: (4PA17ME004)
ACKNOWLEDGEMENT
Chapter 3:
Outcome of the Internship…..............................................................................19
References..........................................................................................................20
Appendix A…...................................................................................................21
Appendix B.........................................................................................................22
CHAPTER 1
OVERVIEW OF THE ORGANISATION
Vision
To achieve & sustain market leadership, Fresh fruit processing factory shall aim for
complete customer satisfaction, by combining its human and technological resources, to
provide quality of fruit juices.
In the process shall Fresh fruit processing factory strive to meet and exceed customer’s
satisfaction and set industry standards
1
1.2 DETAILS OF COMPANY
FRESH FRUITS PROCESSING:
Fresh Fruits Processing
No 162,Dasanakoppa Road Banavasi -581318
Taluk SirsiUttar Kannada Dist, Karnataka
State
ESTABLISHED 2008,2009
2
1.3 DEPARTMENTS
B.Sub – structure detailing of each functional discipline .detailed study of various departments
their functions.
DEPARTMENTS FUNCTIONS
1.PRODUCTION Make sure that Raw materials are provided and made into finished
goods.
3
1.4 STAFF
Employees No
1.Manager 1
2.Production manager 1
3.Chemists 2
4.Supervisor 3
5.Gordon keeper 1
6.Accountant 1
7.Assistant accountant 1
8.Machinery operator 1
9.Boiler man 1
10.Labours 138
Total 150
4
1.5 WORK FLOW MODEL
Reception
↓
Mixing
↓
Heating
↓
Drying
↓
Cutting
↓
Packing
↓
Labelling
Washing
↓
Sorting
↓
Peeling
↓
Cutting
↓
Juice extraction
↓
5
1.6 CUSTOMERS
At present, our products are marketed prominently in Andhra Pradesh, Gujarat, Rajasthan,
Maharashtra, Delhi states along with our native Karnataka state.
All the promoters of this unit are farm owners, have own agricultural land and grow variety of
tropical fruits in abundance along with ginger, areca nut etc. To meet the growing demand for
fruit supply to our processing plant, we have also entered into agreement with selected farmers in
this region for contract based farming.
The Tahoora Fresh Fruit Processing has registered a turnover of Rs.3 crores for financial year of
2016-2017 with a net profit of Rs.1.2 crores and a growth of 63% in the annual turnover of last 4
years.
6
CHAPTER 2
DETAILS OF TRAINING PROGRAMME
Fig: 1 Fig:2
As shown in Figure , the machine main frame is made of 40 mm x 40 mm angle iron with a
thickness of 4 mm. it is the chaises of the machine on which other parts are built. Fruits are fed into
the washing camber through the hopper. The hopper is in the form of a trapezium with upper
dimension of 600 mm x 300 mm, base dimension of 500 mm x 300 mm and height of 150 mm, the
hopper is twit at an angle of 50.The conveyor belt is made of balata material since they are water
proof and can be easily made endless. This will convey the fruits to be washed to the washing
chamber at a regulated speed. The washing chamber accommodates the sprinklers and the
conveying belt. The drain net allows the draining of the fruits of wash water. The water basin
contains the drained water while the filter: filters the water being collected after washing in order to
recycle it for the next washing operation. A centrifugal pump of known specification was be used
for water pumping while the sprinklers sprayed water on the fruits at a regulated pressure. A
weighing balance was employed to measure the weight of the fruits before and after washing while
a stopwatch was used to record the time spent in washing operation.
7
2.2 Fruits peeling machine
Fig: 3
Pineapple cutting machine is a machine used to cut and peel the pineapple to form the
cylindrical shape pulp. It consists of motor and pneumatic cylinder to operate the pineapple
peeling and slicing equipment. In order to the machine, pineapple is initially located at the
machine. Air supply to the pneumatic cylinder is fully controlled by a through the solenoid valve
and also controls the lead screw movement. Once the machine gets operated, pneumatic cylinder
peels the skin of the pineapple which is placed at the outside of the cutting cylinder where as core
of the pineapple will be placed at the inside of the cutting cylinder. The pineapple is pushed by a
push plate using motor and lead screw arrangement. After pushing of the pineapple core, cutting
blade cuts the pineapple with the help of air supply from the pneumatic cylinder.
Pineapple peeling and slicing machine mainly consists of 6 major parts as motor, pneumatic
cylinder, solenoid valve, lead screw, microcontroller and proximity sensor.
The Machine consists of DC motor. The purpose of using DC motor is to provide rotational
motion to the lead screw. pneumatic cylinder has provided with a lead screw arrangement and is
used for removing the core and skin of the pineapp cylinder has provided with a linkage system
and cutting blade. The Machine is provided with a solenoid valve. The use of solenoid valve in
pineapple peeling and slicing machine is to control the supply of air to the pneumatic cylinder.
The Machine is also provided with a lead screw which is also known as power screw or
translation screw. A lead screw is a screw designed to translate radial motion into linear motion.
While working of the Machine, lead converts the rotary motion and provides the linear motion to
the push plate. The Machine consists of microcontroller which controls the movement of lead
screw.
Last component of the Machine is proximity sensor. Two proximity sensors are needed and are
placed at the both sides of the lead screw. The purpose of using proximity sensor is to sense the
object without any physical contact.
8
2.3 Fruits cutting machine
Fig: 4
The setup involves a hopper arrangement and the pressure block is actuated by a pneumatic
cylinder, and has a reciprocating motion along the vertical length of casing, while the cutting
grid remains fixed. The air supply to the cylinder is controlled by a solenoid actuated DCV,
which is controlled by a Timing circuit. The entry of fruit into the grid apparatus is controlled
using a pneumatic cylinder along with a Double bar mechanism. The primary objectives, upon
which, the present work is based are providing an alternative to the existing automated system
mainly, targeting the initial investment factor, and to power a domestic product using pneumatics,
thereby eliminating the associated difficulties of manual vegetable cutting.Thefruit is fed via
inclined tube. A tray is placed at the bottom of the apparatus to collect the fruit pieces after
processing. Variable pressure setting for cutting different fruit is carried out by the Timing
circuit. The intricacy involved with such a system is the type of Lemon it can process. The
system is advantageous in the fact that existing automation is high in cost, and the power
consumption is high. The proposed work is benefitted by pneumatic power, which is abundant.
9
2.4 Fruit sorting machine
Fig:5
Fig: 6
The purpose of sorting is grading fruit according to parameters such as dimensions (diameter,
length and shape), thus defining sorting classes for the many varieties of fruit.
The fruits are gently carried through high precision systems to be weighted. This weighing
system can also be used for the packaging stages (to make packages with a pre-determined
weight).
Fresh fruit and vegetables are then examined by graders and sorting systems according to
external (colour, skin defects, etc.) and internal quality such as hardness measurement, brix
degrees, ripeness, damage of the pulp, etc.
1
2.5 Pulp extraction machine
Fig: 7
The average weight of this prototype was measured to be 65kg along with motor weight and base
support. Careful selection of materials for each part of the pulp extractor was made with the aim
of reducing the time of the pulp extraction. The rotor type can be described in three
compartments: the hopper, the extracting compartment and the outlet compartment.
A. The Hopper
The hopper is essentially the part of the machine that contains and retains fruit to be process for a
short time. The hopper acts as a container and at the same time helps in gradually introducing the
fruit material in to the juice-extracting compartment. The trapezoidal shaped hopper is fabricated
from stainless steel and welded to the barrel of the proto type. It contains the reduced cross-
sectional area to maintain the flow of the fruits.
C. The Outlet Compartment Of The Pulp Extractor-The outlet compartment comprises two major
outlets, that is: the pulp outlet and the fruit seed Outlet. The pulp outlet is consist of a sloped
channel connected to extractor drum through which pulp is extracted out in the barrel. The seed
receiver is attached to the tail end of the machine through which the seeds are taken out from the
machine.
D. The Frame And Stand Of The Juice ExtractorThe frame of the machine is made up of cast
iron channels. 50*50*5 mm CI channels are used for frame of the machine. The total assembly
of machine is covered with 1.6mm ss304 sheet to avoid accidents.
MATERIAL SELECTION
For the pulp extraction machine components required should have high corrosive, oxidation
resistance. Along with this they should have high rusting resistance therefore stainless family is
more advantageous for the machine components. While the frame is made with the material
which is easily available and can be easily weld. For this cast iron is used.
1
2.6 Juice extraction machine
Fig: 8
The raw materials are put into the hopper, then extracted under the screw, the squeezed juice
goes into the bottom container through the filter, at the same time, the waste is discharged by an
annular gap between the screw and the tapered portion. The diameter of the spiral screw ranges
from Φ87.5mm to Φ175mm. And the power of motor is 1.5kw to 4kw. Each hour the extractor
machine can process raw materials of 500kg to 1500kg.
1
2.7 Blending and mixing of flavours
Fig: 9
Blending and mixing are steps that are frequently necessary for a wide variety of industrial
processes. Because both involve combining materials, the words are often used interchangeably,
however, the chemical processes of blending and mixing are technically not the exact same.
While mixing is the physical combination of dissimilar materials to create one homogenous
product that can ultimately be separated into their original components, blending, on the other
hand, usually combines multiple components and produces a product that has its own set of
properties—usually set to remain blended permanently.
1
2.8 Filtering
Fig: 10
To make a clear juice, the extracted juice or pulp is filtered through a muslin cloth or a
stainless steel filter. Some of the larger filter presses have a filter included. Although juice is
naturally cloudy, some consumers prefer a clear product. It may be necessary to use pectic
enzymes to break down the pectin and to help clear the juice. Pectic enzymes may be
difficult to find and expensive and therefore should only be used if really necessary and
readily available.
1
2.9 Pasteurization
Fig: 11 Fig: 12
The products mentioned above need to be pasteurised at 80-95°C for 1 -10 minutes prior to hot-
filling into bottles. At the simplest level, this may be carried out in a stainless steel, enamelled or
aluminium saucepan over a gas flame, but this can result in localised overheating at the base of
the pan, with consequent flavour changes. Care is needed when producing pineapple juice due to
a heat resistant enzyme in the juice. The enzyme damages skin after prolonged contact and
workers should therefore wear gloves to protect their hands. The juice must be heated to a higher
temperature for a longer time to destroy the enzyme (eg boiling for 20 minutes). It is best to use
stainless steel pans to heat fruit juice as the acidity of the juice can react with aluminium in
aluminium pans during prolonged heating. However, large stainless steel pans are very expensive
and may not be affordable by the small scale processors. To get round this problem, it is possible
to use a large aluminium pan to boil the sugar syrup. The boiling syrup can then be added to a
given amount of fruit juice in a small stainless steel pan. This increases the temperature of the
juice to 60-70°C. The juice/syrup mixture is th en quickly heated to pasteurising temperature.
Another option is to pasteurise the juices once they have been bottled. The bottles are placed in a
hot water bath which is heated to 80°C. The bottles are held in the hot water for the given
amount of time until the contents reach the desired temperature. The length of time required in
the water bath depends on the size and volume of the bottles (see table 1). A thermometer should
be placed in one of the bottles, which is used as a test bottle per batch, to monitor the
temperature and to ensure that the correct temperature has been reached.
Benefits :
Juice is pasteurised within the bottle so the chance for re-contamination of the juice is reduced.
1
2.10 Lab testing
Fig: 13
PURPOSE:
The purpose of this experiment was to investigate microbiological properties of pineapple fruit
juice
THEORY:
In non-acid, moist foods, yeasts and moulds grow more slowly than bacteria and therefore
seldom cause problems in such foods. However, in acid foods and foods of low water activity,
they outgrow bacteria and thus cause spoilage losses especially if the products (e.g., fresh fruit
and vegetables, frozen or dried foods) are improperly stored. Additionally, there is also the
potential hazard form production of mycotoxins by moulds.
Humans should not consumer foods that are visibly mouldy. This excludes cheeses such as
Roquefort or Camembert and certain salamis, which owe their special flavours to mould. Their
presence is of little significance in fresh and frozen foods. One can expect to find small numbers
of spores and yeast cells present in these foodstuffs. Consumers will recognise spoilage when
very high numbers of yeast or visible moulds are present. It must be noted that yeast spoilage is
not a hazard to health.
MATERIALS:
Tubes
Fruit juice in can
PCA (plate count agar)
PDA (potato dextrose agar)
Bunsen burner
Spreader
Sterile water
Alcohol
Etuv
Pipette
Test tube rack
PROCEDURES:
1
Firstly; the surface of can was sterilized with alcohol then fruit juice was shaken for
homogenization then can was opened and 1 ml sample was taken with a sterile pipette. 1 ml
sample was put on the 9 ml of sterile water and 10-1 dilution was prepared from 10-1 dilution.
Then; 10-2, 10-3, 10-4, 10-5 dilutions were prepared from 10-1 dilution. Then; 0,2 ml dilution
was taken and inoculated to PCA with spread plate method and incubated at 37 oC for 24 hours.
Finally; number of microorganisms was calculated.
Secondly; after opening the can, lid was put into 20 ml of sterile waster and shaken then 0,2 ml
sample was taken and inoculated separately both PCA and PDA and incubated PCA at 37 oC for
24 hours, PDA at 25 oC for 2 – 5 days then number of microorganisms was calculated.
Thirdly; after opening the can, empty can was filled with 10 ml of sterile waster and shaken then
0,2 ml sample was taken and inoculated separately both PCA and PDA and incubated PCA at 37
oC for 24 hours, PDA at 25 oC for 2 – 5 days then number of microorganisms was calculated.
Fourthly; mold and yeast were examined. For this from dilution, 0,2 ml sample was taken and
inoculated with sterile pipette to PDA at 25 oC for 2 – 5 days then number of microorganisms
was calculated.
Fig: 14 Fig: 15
Based on the working principle, liquid fillers are divided into ordinary, pressure and vacuum
filling machines. The ordinary liquid fillers work by gravity, in which the liquid is filled due to
its weight into particular bottles. However, it is necessary to meet special requirements to
maintain the viscosity and gas bearing of the fluids. Notable examples of this are milk bottles
and grape wine etc.
The vacuum fillers require the atmospheric pressure to be greater than the pressure of the bottles.
Liquids such as syrup, oil, and wine, etc. have high viscosity and require this type of filling,
which is very efficient and employs a very simple structure.
The pressure liquid fillers need to have greater pressure than the atmospheric pressure to be
functional. This type of filling is further divided into “equal air pressure filling” and “high-
pressure filling.” In “equal air pressure filling,” the pressure of the liquid reservoir gets equal to
the pressure of the bottle, and so the liquid proceeds into the bottles by their weights. The high-
pressure filling, on the other hand, works by the pressure difference between the liquid reservoir
and the bottles.
1
Paste Fillers:
In paste fillers, a volumetric method is used for measuring and controlling the filling quantity of
the pastes. This method is considered very efficient and easy to maintain. It is particularly handy
for highly viscous products.
This machine is based on a self-priming cylinder in which a piston can move. The piston
diameter along with the stroke length decides the filling volume. The volumetric fill of this liquid
filler is considered highly accurate because of the constant volume of the cylinder on the piston.
1
CHAPTER 3
OUTCOME OF THE INTERNSHIP
We were exposed to the real time functioning and the routine's of various
departmental heads and the work that they do every single day in order to keep the
processing units functioning.
Managerial Skills
We were given insights on how to get the required work done and also a briefing was
done about workforce management on allotment of duty based on shifts.
Hands on experience
1
FEEDBACK ABOUT THE INTERNSHIP EXPERIENCE
REFERENCES
1) http://41822-in.all.biz/
2) http://www.esuppliersindia.com/fresh-fruits-processing.html
2
Appendix A
Strength:
Skilled employees.
Skilled labours developed with the help of vocational training and basic training related to the
assigned job.
Weakness:
Poor electricity supply is widely recognised as a key problem to firm’s growth and
productivity.
Opportunity:
in addition to the availability of raw materials there should be proper consideration should be
given to the non-availability of raw materials.
Threat:
Industrial strikes
It can be take place due to collective refusal by employees to work under the conditions required
by employers.
2
Appendix B
2 Machine learning
Machine maintenance
3 Machine maintenance
4 Machine operating
2
Department of Mechanical Engineering
P A College of Engineering
Mangalore
INTERNSHIP FEEDBACK FROM STUDENT
Name of the internship organization: Fresh Fruit Processing
Student name: Abdul Maaz Shaikh
Student USN: 4PA17ME004
Semester: VIII
(Make the appropriate mark in the form, which must be sent to the academic coordinator together
with the internship report.)
2
2
List of the figures No.of figures
Pulp Extraction 7
Juice Extraction 8
Filtering 10
Pasteurization 11, 12
Lab testing 13