VISVESVARAYA TECHNOLOGICAL UNIVERSITY

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:

ABDUL MAAZ SHAIKH

USN: 4PA17ME004
Under the guidance of:
Mr. CHETHAN KM
Associate Professor
Department of Mechanical
Engineering,
PACE, Mangaluru, D.K.-574153.

P.A. COLLEGE OF ENGINEERING

DEPARTMENT OF MECHANICAL ENGINEERING
(Approved by AICTE, Affiliated to Visvesvaraya Technological University
& Certified by ISO 9001-2008)
Nadupadavu, Mangaluru -574153, KARNATAKA
 P. A. COLLEGE OF ENGINEERING
(Approved by AICTE, Affiliated to Visvesvaraya Technological University &
Certified by ISO 9001-2008)
Nadupadavu, MANGALURU – 574153, KARNATAKA.

DEPARTMENT OF MECHANICAL ENGINEERING

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.

Coordinator (s) Head of the Department Principal

Name of the Examiners: Signature with date

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.

Date: ABDUL MAAZ SHAIKH

Place: (4PA17ME004)
 ACKNOWLEDGEMENT

I would like to express my deep sense of gratitude and indebtedness to Mr

SAYED MUNEER, Manager of FRESH FRUIT PROCESSING, Banavasi for
his guidance and constant supervision during the course of internship. I also thank
staff members of mechanical department for their constant support and providing
necessary technical information during the internship period.

I would like to thank my internal guide,Mr.CHETHAN KM Associate

Professor, Department of Mechanical Engineering, PACE, Mangaluru for his
guidance, support and suggestions for improvement during the course of my
training. I am pleased to express my sincere thanks and deep sense of gratitude to
my beloved H.O.D. of Mechanical Engineering, Mr. PRASHANTH PAI M, for
his constant
support.
I am indebted to my Principal Dr. RAMIS MK for providing an opportunity
and motivating me to carry out this training.
I thank all the teaching and non-teaching staff of Mechanical Engineering
Department, PACE, for their help and support.
Finally, I would like to express my profound gratitude to my parents and friends
who have helped us in every conceived manner with their valuable suggestions,
encouragement and moral support.

- ABDUL MAAZ SHAIKH

COMPANY CERTIFICATE
 CONTENTS

Chapter 1: OVERVIEWOF THE ORGANISATION

1.1 Brief History.................................................................................................1

1.2 Details of the company.................................................................................2
1.3 Departments...............................................................................................3-5
1.4 Customer.......................................................................................................6
1.5 Annual Turnover..........................................................................................6

Chapter 2: Details of training

program Learning experiences
2.1 Fruits Washing Machine.................................................................................. 7
2.2 Fruits Peeling Machine................................................................................ 8
2.3 Fruits Cutting Machine................................................................................ 9
2.4 Fruits Sorting Machine................................................................................10
2.5 Pulp Extraction Machine.............................................................................11
2.6 Juice Extraction Machine............................................................................12
2.7 Blending And Mixing Machine...................................................................13
2.8 Filtering....................................................................................................... 14
2.9 Pasteurization.............................................................................................. 15
2.10 Lab Testing................................................................................................ 16-17
2.11 Sealing And Packaging..............................................................................18

Chapter 3:
Outcome of the Internship…..............................................................................19

Feedback about the internship experience........................................................20

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 Brief history

Ours is a modern fruit processing plant situated at Banavasi village of Uttar Kannada district,
Karnataka State. Banavasi region is famous for tropical fruits especially the pineapples. The
pineapples grown in this region have gained market throughout the country and have carved their
niche in Indian fruit market. The plant is located in one of the India's finest tropical fruit growing
region that has proper climate and soil for producing finest quality pineapple, mango, banana,
papaya in abundance.
One of the main promoters as well as the head of our unit management is into canning business
since last twelve years and has vast experience in canning of processed fruits and is the pioneer
of 'Tahoora' brandThe new plant at Banavasi was established in July 2009 to meet the growing
demand for our products. It is giving direct/indirect employment to more than 150 youths from
surrounding villages. Epoxy based polyurethane flooring is laid though out the 6000 sq.ft
production hall to maintain high standard hygiene. We possess state-of-the-art technology in our
present plant. All the equipments/technical knows how’s are got from 24DS Can tech
Engineering. Mumbai and some are imported from Thailand. The new plant has the capacity of
processing 15MT per shift. Depending on the season, the plant is engaged to process, refine
products especially aseptic, frozen purees and concentrates from various tropical fruits such as
pineapple, mango, papaya etc. The plant has the facility to pack fruit pulp and juice in sterilized
and hermetically sealed 450/850 gm and 3.1 kg OTS cans.
The stringent quality measures maintained at our unit to ensures that the food products processed
by us meet the industry's safety and quality standards and meet the criteria of freshness &
hygiene as specified in FPO regulations. We ensure that our procured fruits and vegetables meet
high in nutrients and are also grown in natural conditions.

Brand 'TAHOORA' - Stands for freshness and quality

We provide fresh and pure range of fruit products in the form of slices, cubes, pulp, juice, fruits
cocktail and titbitsin syrups under the brand name of 'Tahoora'. These quality food products are
exclusively made from selected, finest fruits available in our region. Our range of food products
are healthy and nutrients rich. The hygienic and safe packaging methods are followed by us to
ensure natural and real fruit taste.

1
1.2 DETAILS OF COMPANY
FRESH FRUITS PROCESSING:
Fresh Fruits Processing
No 162,Dasanakoppa Road Banavasi -581318
Taluk SirsiUttar Kannada Dist, Karnataka
State

NAME Fresh Fruit Processing

TYPE Partnership Firm

ENTERPREURE Mr.AbdulKhuddus H.S

Mr.Rafeeq
Mr.Mujeeb
Mr.ARehman

LOCATION Fresh Fruit Processing, Survey no

162,Kadagoda Banavasi,

TOTAL AREA 10 acres

AREA SERVED Domestic and International

BUILDING 30000 sqft

ESTABLISHED 2008,2009

NATURE Canning of fruit

PRODUCT Pineapple, Papaya, Cherry, Taboos, Grapes

NO OF EMPLOYEES 150 TO 200

CAPITAL 2,50,00,000 to 3,00,00,000

EMAIL ID: Freshfruits123gmail.com

2
1.3 DEPARTMENTS

A.Overall organizational structural details as “Board of directors /functional heads etc.

 MR ABDUL KHUDDUS H.S
 MR RAFEEQ
 MR MUJEEB
 MR A REHMAN

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.

2.CHEMISTRY Understanding of chemistry and Environment sustainability.

3.SUPERVISION Responsible for the day to day production performance.

4.ACCOUNT Maintaining the records of transactions up to date.

5.ENGINEERING Operating the machine to aid the plant process, and

DEPARTMENT routine maintenance checks.

3
1.4 STAFF

Classification /duties and responsibilities of various groups of staff .E.Q technical

supervisory /clerical.

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
↓

Juice into trays

↓

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.

1.7 ANNUAL TURNOVER

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

2.1 Fruits washing machine

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.

Working Principles of the Machine

The machine was designed to operate in batches of about 50 oranges per batch which are fed into
the washing chamber through the fruit hopper. The sprinklers spray water on the fruits while
travelling through the conveyor belt at a controlled speed. This is to ensure that the fruits are
thoroughly cleaned to the required standard. The machine was powered by a 1-hp single phase
geared electric motor of 200 rpm with a power transmission efficiency of 90 %. The washing
systems is aided by the sprinklers which spray water at high pressure spray across and along the
conveying belt over the fruits to be washed. In operation, the fruits lie still on the surface of belt
conveyor without relative motion between the product and the conveyor belt. In this way, there
will generally be no damage to the fruits until the fruits arrive to the dryer sheet in which the
washed fruits are discharged into a collector. The debris and unwanted particles are removed
through the drain net or dissolved in the washing water. The water discharged into the water
chamber after washing is recycled by pumping and filtering it into the washing chamber in order
to maximize water use.

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.

B. The Extracting Compartmen

The extracting compartment of this machine contains shaft, pulley, brush with brush holder,
perforated sheet. The shaft is connected to electric motor through pulley and belt arrangement.
Over the shaft the brush holder is mounted on which nylon brushes are bolted. After that
perforated sheet is placed to separate the pulp and the seeds.

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.

Installation operation and maintenance

The machine must be installed horizontally and fixed with anchor screws. When start the
machine, the pressure head should be adjusted to make the annular clearance reach, and then the
gap gradually decreases. After the process requirements, the position of the hand wheel bearing
seat can be fixed by the brake. After each work, the filter screen must be washed with water and
brush. If the filtration of the fiber is more concentrated, the juice must be washed once every
time, and the whole machine will be cleaned with hot water after the end of the squeeze.

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.

2.11 Sealing and packaging

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

 Basic understanding on how industrial works are carried :

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

Rules and Regulations in FRESH FRUIT PROCESSING guides personal experience

and thoughts on ethics.

1
FEEDBACK ABOUT THE INTERNSHIP EXPERIENCE

Parameters Strongly Agree Cannot Disagree Strongly

agree say disagree
Helped me to understand the subjects
studied in classroom in a proper way 

Made me aware of the work culture


and importance of ethics in the industry
Provided clarity about the existing

career opportunities

Provided a stage for exhibiting my 

skills and knowledge

Helped me improve my self-discipline 

Helped me to gain confidence to make
a good career after graduation in core 
field
Provided an opportunity to improve my

interpersonal skills
Made me aware of the need for lifelong

learning

Helped me to develop new contacts


which may help my future employment

I will be able to implement the skills in 

my institution

REFERENCES

1) http://41822-in.all.biz/
2) http://www.esuppliersindia.com/fresh-fruits-processing.html

2
 Appendix A

Swot analysis of the company (Strength, weakness, opportunity, threat)

Strength:
Skilled employees.

Skilled labours developed with the help of vocational training and basic training related to the
assigned job.

Weakness:

Shortage of power supply.

Poor electricity supply is widely recognised as a key problem to firm’s growth and
productivity.

Opportunity:

Availability of raw materials

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

Weekly Summary of the Workdone

Week number Summary of work done

1 About the work details of the

products Work flow process
Analysis of the company

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

Sl Parameters Excellent Very Good Fair Not

good satisfactory
1 Practical Knowledge þ
2 Technical skill þ
3 Internship experience þ
4 Quality of work þ
5 Overall rating þ

(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

Fruits washing machine 1,2

Fruits peeling machine 3

Fruits cutting machine 4

Fruits sorting machine 5,6

Pulp Extraction 7

Juice Extraction 8

Blending and Mixture of flavour 9

Filtering 10

Pasteurization 11, 12

Lab testing 13

Sealing and Packing 14, 15