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Fruit Processing Plant

Fruit Processing Plant. Susinggih Wijana/TIP-FTP-UB. General Conditions. Legal conditions : peraturan yang berhubungan pendirian dan operasi pabrik Engineering conditions : arsitektur, lingkungan, listrik, teknologi, sanitasi dan higyne, keselamatan kerja dll.

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Fruit Processing Plant

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  1. Fruit Processing Plant Susinggih Wijana/TIP-FTP-UB PD/FruitProcessingPlant/SUG

  2. General Conditions • Legal conditions : peraturan yang berhubungan pendirian dan operasi pabrik • Engineering conditions : arsitektur, lingkungan, listrik, teknologi, sanitasi dan higyne, keselamatan kerja dll. • Economic conditions : evaluasi terhadap permintaan produk, kedekatan bahan baku & pasar, kuantitas dan kualitas bahan baku PD/FruitProcessingPlant/SUG

  3. COURSE PLANNING • Planning, establishing, and developing a plant are complex engineering and economic tasks demanding the cooperation and coordination of various professionals. • A feasibility study should be done before a financial investment is made. It isnecessary to examine the technological, manufacturing, financial, and environmental conditions requiredfor the economic production of the given productfollowed by details of the conditions needed for building the plant. PD/FruitProcessingPlant/SUG

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  5. Perencanaan teknologi dan prosesing buah-buahan • planning of a fruit processing plant starts with answering the following questions: • For the choice of products: what do we want to produce? • For the quantity of the products: what amount ofproduct do we want to produce? • For the technological procedure: how do we want produce? • Preserving PD/FruitProcessingPlant/SUG

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  9. The product is the carrier of the following informationand basic data for the plantcalculations: • The formula of the product: gives the amounts ofraw materials needed for the given product. Thisis the basic data for calculation of the material balance. • The shape and dimension of the product:influencethe type of processing machines anddimensions of material handling and storing equipment and spaces. • Quality of the product: the palatability orquality-preserving period, the composition, theorganolepticproperties, the packaging andfunctional properties affect the technologicalprocess. Determination of these properties is doneby evaluating customer demands and preferences (marketing plan). • Product volume: determines the requirement forthe productivity of the machinery, storage space,and the economics of production (Rouweler,1991). PD/FruitProcessingPlant/SUG

  10. Processing technology consists of all the methods,procedures, and processes used to produce the finishedproduct from raw materials. • The processingtechnology is realized by a definitesequence of variousprocedures (e.g., sorting, classifying, washing,chopping, etc.) and of processes (e.g., heat treatment, parboiling, pre-cooling). PD/FruitProcessingPlant/SUG

  11. FRUIT PROCESSING TECHNOLOGY,MANUFACTURING PROCESS Evaluate process and choose the most appropriate for manufacturing: • Operation alternatives • The effect of the procedure on the material • Productivity: incoming and outgoing materials, losses • The realization mode of a procedure: manual or mechanized • Machines used for the procedures • Character of the human labor: numbers of the workers, craftsmanship • Linkability of the procedures PD/FruitProcessingPlant/SUG

  12. Factors affecting the quality of the product are: • Types of procedures and processes • Working quality of the machines • Labor requirements • Monitoring system, degree of instrumentation • Continuity, off-times PD/FruitProcessingPlant/SUG

  13. Factors affecting the quantity of the product and productivity are: • Dimension of the material • Yield, residual products (off quality raw material and process waste) • Productivity (capacity) demand • Degree of mechanization, automation • Continuity, off-times PD/FruitProcessingPlant/SUG

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  16. Material Transport of Fruit Processing • Berupa berbagai wadah yang digunakan dalam transportasi raw material ke pabrik (kardus, kotak kayu dll.) • Kebutuhan kotak dapat dihitung berdasarkan kapasitas kotak dikalikan dengan kebutuhan bahan baku yang diproses/waktu • Kebutuhan bahan baku dapat dihitung dari target produk olahan dan rendemen (yield) • Beberapa produk olahan : • Dried fruit made of peeled apple : 8-10% • Dried fruit made of unpeeled apple : 14-16% • Dried plum : 30-35% • Rose hips : 40-50% PD/FruitProcessingPlant/SUG

  17. Capacity calculation PD/FruitProcessingPlant/SUG

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  19. Specifications of Fruit Processing Machines PD/FruitProcessingPlant/SUG

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  23. Packing materials for fruit products PD/FruitProcessingPlant/SUG

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  25. Energy requirements of Fruit Processing PD/FruitProcessingPlant/SUG

  26. Energy optimization of the procedure PD/FruitProcessingPlant/SUG

  27. Energy consumption of fruit processing PD/FruitProcessingPlant/SUG

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  29. Energy Carriers are : PD/FruitProcessingPlant/SUG

  30. Technological Plan consist documentation of : PD/FruitProcessingPlant/SUG

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  32. FOOD SAFETY AND QUALITY PD/FruitProcessingPlant/SUG

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