Presentation of industrial training at

hpmc, fruit processing plant

jarol, (hp)Presented by: -

AAKRITI GFT/115201

# SQUASHES ( Litchi, Rhodo, Lemon, Ginger, Orange, Kiwi)

# RTS ( Litchi, Lemon, Kiwi, Orange, Mango, Plum, Pineapple, Mixed Fruit )

# PICKLES ( Mango, Mushroom, Mixed)# JAMS ( Apple, Mixed Fruit)# PLUM PULP# FRUIT JUICE CONCENTRATES ( Apple,

Litchi, Pineapple, Orange, Mango)

DIFFERENT PRODUCTS PRODUCED IN HPMC:

SUGAR+WATER+ACID FILTER CLEAR SYRUP

CLEAR SYRUP MIXING TANK (COLOR, ESSENCE,OIL,JUICE)

MIX THOROUGHLY

BOTTLING (PET bottles for squash and glass bottles for RTS)

PASTEURIZATION (85ºC, 5 MINUTES, ONLY FOR RTS)

LABELING PACKAGING AND STORAGE

FLOWSHEET FOR SQUASH AND RTS PREPARATION:-

PREPARATION OF FRUIT (CUT IN TO SMALL PIECES)

CURING

ADDITION OF SPICES IN HEATED OIL

ADDITION OF BRINE AND LEMON JUICE

BOILING

PUT CUT PIECES IN IT

STIR WELL

HEATING

COOLING

PACKAGING, LABELING AND STORAGE

FLOWSHEET FOR PICKLE PREPARATION

RIPE FIRM FRUITS

WASHING

PEELING

PULPING ( REMOVAL OF SEED AND CORE)

ADDITION OF SUGAR (ADD WATER IF NECESSARY)

BOILING ( WITH CONTINUOUS STIRRING)

ADDITION OF CITRIC ACID

JUDGING OF END POINT (BY FURTHUR COOKING UP TO 105ºC OR 68-70 % TSS OR BY SHEET TEST)

FILLING HOT INTO STERILIZED BOTTLES

COOLING

WAXING, CAPPING AND STORAGE

FLOWSHEET FOR JAM PREPARATION

FLOWSHEET FOR PLUM PULP EXTRACTION:-

RIPE FRUITS

WASHING

ADDITION OF WATER

(1 KG FRUIT: 0.5 LIT WATER)

HEATING UP TO 80ºC

SEED REMOVAL

PASSING THROUGH PULPER

PULP

STORAGE

FLOWSHEET FOR LITCHI (PINEAPPLE, ORANGE & MANGO) CONCENTRATE:-

LITCHI ( PINEAPPLE, ORANGE, MANGO) JUICE (STRAINED, 150 KG)

MIXING WITH STRAINED SYRUP

SOLUTION

(SUGAR (300 KG)+ WATER(200 ML) + ACID (5 KG), HEATING JUST TO DISSOLVE)

FILLING IN PLASTIC CANS

( 2 LIT CAPACITY)

CAPPING

STORAGE

FRUIT

WASHING

CRUSHING ( WITH GRATER)

PULPING

ADDITION OF ENZYMES (PECTINASE& AMYLASE)

CLARIFICATION (GELATIN AND BENTONITE)

FILTRATION (PLATE AND FRAME FILTER PRESS)

PASTEURIZATION (190ºF FOR 30 SEC)

COOLING

1st STAGE PROCESSING(AROMA RECOVERY )

2nd STAGE PROCESSING (100º C FOR 40 -45º B)

3rd STAGE PROCESSING(45º C FOR 50-60ºB)

FINAL HEATING(45º C FOR 72º B)

CONCENTRATE ( TOTALLY NATURAL, NO ADDED PRESERVATIVE)

COOLING, PACKING AND STORAGE

FLOWSHEET FOR APPLE CONCENTRATION

# ALCOHOL TEST ON PECTIN IN FRUIT JUICES- DEFINE THE DOSAGE OF PECLYVE CP

# IODINE TEST ON STARCH IN APPLE JUICE- DEFINE THE DOSAGE OF AMYLYVE TC

# DETERMINATION OF ACIDITY# DETERMINATION OF TOTAL SOLUBLE

SOLIDS (TSS)- BY USING REFRACTOMETER

# DETERMINATION OF SO2 ( IN PPM)

QUALITY CONTROL TESTINGS

# HPMC, FRUIT PROCESSING PLANT WAS A MARKETTING AND PROCESSING PLANT.

# THE DIFFERENT PRODUCTS WERE PRODUCED ON DAILY BASIS.

# ALL THE FRUIT BEVERAGES PRODUCED WERE HIGHLY NUTRITIOUS AND THIRST QUENCHING.

CONCLUSION

THANKSANY QUERIES ???????