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Acknowledgment
I owe an immense gratitudetomy parents, W/o Werknesh kassaand Ato
ayalew tadesse , whose support inall aspects was beyondimagination. I also
would like tothank my friends for there helpandmoral support during the
course of this research.
 I am greatly indebtedtomy internal advisor kibreabE.,ashenafi G,ZERUBABEL
D. profoundly helpful and offered vital assistance and guidance fromthe
beginning toconcluding level. for there insightful consultations and direction.
 Finally, and above all I thank GOD for this amazing and thoughtful journey
plus all my friends for their unreserved moral supports, consultations and
assistance as always.
Literature review
ABSTRACT
 The food industry plays a major role in strengthening
Ethiopians food self-sufficiency and reducing food import
costs. This sector also contributes to the growth of national
exports. The idea of the project is to establish a juice factory in
gedio zone ,dilla with complete function producing mango &
pineapple juice .this stud describes about the project scale ,
programs , standards of this industry.
Fruit industry center
Literature review
contents
 Introduction
History
Background
Definition
Classification
 General design consideration
• location
• site features
• set back
• road & accessibility
• Orientation
• facility
• Parking
• buildingcoverage
• ventilation& light
 Program and its standardand regulation
 Standard & regulations Case study
 National & international case study
Literature review
INTRODUCTION
 Agro processing is now regarded as the sunrise sector of the economies of most
developing countries in view of its large potential for growth and likely socio
economic impact, specifically on employment and income generation.
 In this case, juice processing takes a big place, commercial fruit juice production
started in 1869 when welch began bottling grape juice at Vineland, new jersey for
the first time with introduced principle of heat sterilization.
 Now a day fruit juice mad from frozen fruit juice and essence concentrates contain
dozens of tanks, blenders, filters, pasteurizers, packing lines etc. So Ethiopiahas
great potential in juice processing. Have enough resource.
HISTORY
 Groups of grape pits dated to 8000 BCE show early evidence of juice production to
produce wine. The first regularly producedjuice was lemonade, in 16th c Italy as an
import. In 1869, a dentist by the name Thomas b. Welch developed a pasteurization
method that allowed for the storage of juice. His method involvedfilteringsqueezed grape
juice into bottles. Now a day it become world common business type and its found in
many countries as a juice factory.
BACKGROUND
 The history of commercial development of the juice factory is well documented. A processing
factory (Corpora) was established in 1950 for the production of juice and sliced product —
with a capacity of 3,000 ton input and 1,500 ton output in Guinea West Africa.
 This was first nationalized. The factory has an input capacity of 5 tons/hr., with processing
lines for pineapples and oranges for production of juices, concentrates, and nectars. It has
2,100 hectares (ha) of land and extensive cold storage and otherfacilities. Based on the above
in Ethiopia:
 Ethiopian fruit juice sectorwas identified as a potential growth sector.Fruit juice concentrate
is also a relatively easy product to processes, it can be stored without cooling and
transported. Currently in Ethiopia, fruits and vegetables processing sectoris underutilized.
There are only 5 fruits and vegetables processing plants in the country.
Literature review
Fruit Juice Industry
 Juice extraction is the process by which the liquid potion of the fruit is been squeezed or
forced out of the solid part of the fruit either by manual or mechanical means. Manual or
traditional method involves macerating fruit with hand or peeling, slicing, blending and
pressing the fruit after washing.
 This method is highly labor intensive, unhygienic, tedious and time consuming as compared
to mechanical means. The manufacture of juices from fruits and vegetables is as old (or older)
than agriculture.
 Juice is the extractable fluid contents of cells or tissues. It is defined as fermentable but
unfermented juice, intended for direct consumption, obtained by the mechanical process
from sound, ripe fruits, preserved exclusively by physical means. Fruits and vegetables form a
versatile and complex substance group category of foods.
DEFINITION
CLASSFICATION OR TYPE
There are different type of juice that are:
Cranberry, apple, pineapple, orange, mango, etc.
Its classified in to three type that are:
1. Concentrate
2. Non concentrate and
3. Fresh
 This project will be focused on both concentrate and pure juice production. So it is
focused on two fruit pineapple and mango fruit because of this products use same
system about operating technical system .
 As one of the most popular tropical fruit,mango boasts its unique avor, high
nutritiousand medical value.
 Mango contains abundant vitamins, proteinsand carbohydrates. In particular, its
carotenesrate reachesup to 2.4mg per gram, which is much higherthan that of
apple and banana.
 The nutritionin mangos can stimulate appetite and relieve gastritisand indigestion.
What’smore, it plays an important part in anti-aging,neuronsprotection,anti-
cancer, and hypertensionprevention.
Literature review
mango in Ethiopia
 The global production of mango depicting a growth from 37.4 million tons in 2010 to 45.2 million
tons in 2014 with an annual average growth rate of 4.2%.
 The growth in production volume is more than proportionate relative to acreage depicting the
productivity increase by nearly 74%. The productionof mango is highly concentratedin few
countries as 81% of the production comes from 10 countries
 Ethiopia stands among the 38th mango producing countries producing 94 Thousands of tons
accounting for less than 0.2% of the global production.
 Ethiopia mango thrives well in the relatively hot climate of the
country at 20 to 36 degrees Celsius. The country ranks as the
number six world producer. It produces 2.34% of the global
tonnage. It is also the second largest producer in the continent
after Nigeria.
Botanical Characterizationsof mango
 The mango tree is an evergreen,fast-growing,and
long-livedorchard.It is very vigorous with a large
canopy and anal most circular projection.The
leavesare perennial,deepgreen,pointed,and
shiny,while the inflorescence occursin panicles
consistingof about 3000 whitish-redor yellowish–
greenflowers. In tropical regionsthe treescan
reach up to 30–40 m in height,while in subtropical
areas the growth rate is consistentlyreduced
 The chemical analysis of mango pulp provided
evidence that it has a relatively high content in
calories (60 Kcal/100 g fresh weight) and is an
important source of potassium, fibre, and
vitamins. The nutritive value of mangois listed
in Table 1 reporting some data from the
National Nutrient Database for Standard
Reference (United States Department of
Agriculture
 Mangoisalsoaparticularlyrichsourceofpolyphenols,adiversegroupoforganicmicron
utrients foundinplants whichexert specific healthbenefits
mango in Dilla
Dilla Town produce able mango type, that provides a long-lasting
fruit with very quality pulpand matures in seven months with an
expected production of 126 kilos of fruit, per tree.
Dilla’s fruit productivity status
 mango is by far have the higher productive ratio in a given hectare in GEDIO.
 This reason makes mango the best fruit in GEDIO zone for agro industry row material. Since we
can’t get fruit form the farmer all the yearlong, the industry should have a farm of it’s own and
to minimize area of farm to bought mangowill be the first choose. The chart below shows the
reason for that decision.
Table 1. mango juice dilla by year
year Mango juice in kg
2005
2006
2007
2008
2009
2010
2011
41100 kg
41100 kg
62622 kg
62622 kg
62622 kg
47975 kg
41100 kg
A. Minimumrequirements mango
In all classes, subject to the special provisions for each class
and the tolerances allowed, the mangoes must be:
• intact
• sound; produce affected by rotting or deterioration such
as to make it unfit for consumption is excluded
• clean, practically free of any visible foreign matter
• fresh in appearance
• practically free from pests
• free from damage caused by pests affecting the flesh
• free from black stains or trails which extend underthe
skin
• free from marked bruising
• free from damage caused by low temperature
• free of abnormal external moisture
• free of any foreign smell and/or taste. The development
and condition of the mangoes must be such as to enable
them:
Classificationof mango
Mangoes are classified in three classes, as defined below:
(i) "Extra" Class
Mangoes in this class must be of superior quality.
They must be characteristicof the variety. They
must be free from defects, with the exception of
very slight superficial defects, provided these do
not affect the general appearance of the produce,
the quality, the keeping quality and presentation in
the package.
(ii) Class I
Mangoes in this class must be of good quality.
They must be characteristicof the variety. The
following slight defects, however, may be allowed,
provided these do not affect the general
appearance of the produce, the quality, the
keeping quality and presentation in the package:
• a slight defect in shape
• slight skin defects due to rubbing or sunburn
and
suberized stains due to resin exudation
(elongated trails included) not exceeding 3, 4, 5, 6
cm2 for size groups A, B, C, D respectively
• slight bruising
• scattered rust- coloured lenticels
• a yellowing of green varieties due to
exposure to direct sunlight, not exceeding40 per
cent of the surface of the fruit, excluding necrotic
stains.
(iii) Class II
The following defects may be allowed,
provided the mangoes retain theiressential
characteristics as regards the quality, the
keeping quality and presentation
• defects in shape
• skin defects due to rubbing or sunburn
and suberized stains due to resin
exudation (elongated trails included) not
exceeding 5, 6, 7, 8 cm2 for size groups A,
B, C, D respectively
• bruising
• scattered rust-colouredlenticels
• a yellowing of green varieties due to
exposure to direct sunlight, not exceeding
40 per cent of the surface of the fruit,
excluding necroticstains.
(ii) Class I
Literature review
DESCRIPTION OF MANGO 1.Alphonso mango
The fruits are orange-yellow in color, medium-sized and
oval/oblique in shape. They average 11.6 cm in length, 9.3 cm
in width, and weigh 300-450 g (mean: 390 g). The skin is thin
and smooth. The flesh is firm to soft, low in fiber, yellow,
sweet, has a pleasant taste and is of good eating quality. The
seed is mono-embryonicin a large, woody stone. The fruit
matures in early to mid-season.
Advantages:
• excellent fruit quality •early and heavy cropper • moderate treesize
Disadvantages:•tendency towardsbiennial cropping •large seed• skincolour •
susceptibletoanthracnose 2.Apple mango
The fruits are medium to large, nearly round in shape and have a
rich yellow/orange to red colourwhen ripe. Average length
measures 9.7 cm by 11 cm in width, and the weight is 280-580 g
(mean: 397 g). Normally, if not diseased, the skin is smooth and
thin, and the juicy yellow flesh is of excellent flavor and of melting
texture virtually free from fiber. This is not a polyembryonic
cultivar and trees propagatedby seed are very heterogeneous in
fruit shape, colour and quality
Advantages:•early cultivar of excellentfruit quality •small/medium
seedsize •free from fibers
Disadvantages:•susceptible toanthracnoseandpowdery mildew •
alternate bearing •range of altitude adaptationis limited
3.Arumanis mango
The small, oval to oblong fruits are yellow with large yellow-
white dots and a rounded base. On average they are 8.3 cm
long and 6.3 cm broad and weigh 95—190 g at Mwea in
Central Province. The beak is inconspicuous and the skin is thin
and tough. The flesh is firm and juicy with littlefiber. It is
lemon yellow, sweet, slightly insipid with a strong aroma, but
with only poor to fair eating quality. The polyembryonicseed
is covered in a thick woody shell.
The tree is vigorous and tall with a slightly open canopy. It bears in January but there is a tendency
towards low yields and biennial bearing. Resistance to powdery mildew and anthracnose is only
low to fair.
The cultivar has not adapted well at an altitude of about 1080 m in Mwea and should be tried in
other agro climatic zones to achieve better results.
Literature review 4. Batawi mango
Among the unimproved local cultivars this fruit might be
classified fourth in quality after Apple, Ngowe and Boribo.
The fruit is very large, round and has a rich olive-green to
purple-maroon colour. Average length measures 10.7 cm by
10.6 cm in width and weight ranges from 470 to 590 g
(average: 523 g). The internal quality is usually goodboth in
texture—with little fiber—and in flavor. Fruits show a
prominent beak and the flesh is pale orange.
Advantages: • seed propagation possible (polyembryonic) • resistance to anthracnose rather good
• little fiber, no distinct biennial bearing
Disadvantages: • very susceptible to powdery mildew • undesirably large fruits • only fair
productivity 5.Boribo mango
The fruit is large and oblong but not as slender as Ngowe. The
shoulders are only slightly curved, and the beak is obscure. The
average fruit dimensions are: 11.5 cm long by 7.8 cm broad with
a weight range of 430-640 g (mean: 511 g). The fruits are pale
olive green with bloom and yellow-apricot when ripe. The
internal fruit quality is good to excellent; the flesh is of a deep
orange colour, virtuallyfree from fiber, juicy, and of a very
strong typical mango flavor. Propagation by seed is possible
Advantages: • seed propagation possible (polyembryonic) • regular bearing • fairly anthracnose
resistant
Disadvantages: • susceptible to powdery mildew • flavor not liked by everybody • tree size
6. Carabao mango
The medium-sized oblong to elongated and light green to yellow
fruits are blushed with few small green dots (lenticels); the base is
rounded to slightly flattened. The average dimensions are 13 cm
long by 7.5 cm wide with weight ranging between 220 and 311 g.
The skin is thin and medium-tough. The flesh is tender and
melting with only a few fibers, lemon yellow, spicy and sweet
with good to excellent eating quality. The fruits are produced in
clusters.
Advantages: • seed propagation possible (polyembryonic) • good yields and excellent quality •
fair/good resistance to anthracnose and powdery mildew
Disadvantages: • skin colour • susceptible to fruit fly • may alternate in bearing fruit
• A mango juice production line includes the following steps:
 washing,
 sorting,
 peeling,
 destoning,
 pulping,
 ltration,
 degassing,
 homogenization,
 concentration,
 sterilizationand packaging.
 Dierent mango processing machineries are required in each step.
Literature review
 Washing machine comes1rst in the mango processing
machinery.
Regarding thisprocess, eciencyand cleanlinessare the main
evaluationstandards. The water wave washing machine is
composedof water tanks, material tumblingmachines,fan blowers
and elevators.Underthe highpressure from fan blowersand water
pump, water keeptumblingtogetherwith materials. For special
material,claw structures are addedto ensure the working
eciency.
Fruit Washing machine
Mango sorting machine
Mango sorting machine
 Afterbeingwashed, mangos are deliveredtothe fruit-selection
machine.Our rollingbar selectionmachine is suitable forround
and oval fruits and vegetables,
such as mango, apple,pear and tomato. Rollingbars revolve as the chains
move,making fruits and vegetablesrotatesfreelyon them.During this
process,manual screeningcan helppick up and separate defective
materials.We can oer stainlesssteel tubes,engineeringplastictubes and
aluminumstubs for specicrequirements.Inthe light ofclient’s
demands,we can add sprinklers,water collectiontanks and conveyorsfor
abandonedfruits.
GENERAL DESIGNCONSIDERATIONS
A . Location
 Juice factory site should be locatedclose to express
way/major arterial roads like other industry's they
should be accessible to one sub city peoples .
 They should not be located around living ,treading
,recreational area .
 the site for a low-rise industries is preferably located
on a relatively fair ground, without any significant level
changes and excessive embankments, free of drainage,
sewerage, or road reserves and service lines.
Filtrationinmangoproductionline
 Fruits pulps need furtder rene for tde later
concentration and deep processing. Filtration is
essential in mango juice production lines.
 Composed of 6 scraper blades and a sieve,tdis type of
juice lter is used to separate mixed materials by
centrifugal force, and retain rened pulps and screen
out oversized ones. Witd adjustable rotor, stator and
helix angle, it is suitable for various fruit pulps
 Afterwashing and sorting, tde core and peel ofmangos must be
eliminatedbefore pulping.tdisprocessistaken by anotder mango
processingmachinery.
Generally,mangopeelingandpulpingmachine contains tde
followingcomponents:transmission system,bearinghouse,sleeve,
spline shaft,strainer, scraper and rack, etc.
Drivenby tde dynamo, tde vee belttransmits fruits to tde
separationdevice through tde hopper.tden,raw materialsare
transmitted through a spiral patd, waiting to be mashedby pulping
beater.
At last, in a centrifugal machine, cores and fruit slag are sent to
tde end of tde machine,
Fruit pulping machine
Literature review
Fruit pulping machine
Filtration in mango production line
B . Site Features
 Rail lines and sidings, roadways, canals, and
outbuildings may have tobe provided.
 The location of an underground storage tank will limit
constructionor heavyoutside storage in that area.
 Dust and smoke from a foundry building should blow
away from the main administration building.
 Rail siding curves can occupy an unusuallylarge area.
C. Setback
 From the fronting street will vary between setting the
building on the property line and therefore having a zero
front yard, to a setback of 15m or more. Juice factory
doesn’t need special need like other factory.
 If vehicular parking is placed in front of the buildings,
and allowed on one side only, 12 to 14 m should be
provided for the driveway and parking stalls.
 If parking is allowed on both sides of the driveway, 18 to
20 m should be provided. Side and rear building setbacks
usually will be less than front setbacks. They typically
range from no setback required to 15m.
D. Roadand Accessibility
 The access to juice industry should be carefully considered andmust avoidbusy traffic nodes.
 Bus turning circles and pick-up points require careful attention particularly in relation to safety
aspects. Also, there should be a separation betweenvehicular and pedestrian access roads in
public area because in juice factory there is large car circulation
E. Building’s Orientation
 The building’s layout and orientation must allow the
air to flow through the buildings and the reflected
sunlight to penetrate into the buildings without letting
the heat and rain water to come into the building.
 An ideal buildings’ site should enable the WAREHOUSE
blocks to be located with the longerfacades facing north
and south to minimize the penetration of direct sunlight
through the buildings.
Literature review
F. Facilities
 As Industrial zone also juice factory's need this
things also , residences, lounge and staff
accommodation like office.
 Accommodation specific toboarding residential
building .
 Structural, health and safety, and environmental
requirements .
 A sufficient area of car parking.
G. Truck
 loading and maneuvering.
 Successful warehousing operation can occur with as
little as 26m of truck dockingand maneuveringdepths,
whereas the recommended depth fortrucking
terminals for larger trucks (14m trailer length) is as
much as 39m.
H. Parking
 23m should be allowed for parking and landscaping if
one aisle, and parking stalls on either side, are
considered sufficient.
 The ratio of parking spaces required to building will
relate to employee densities and to employee
commuting habit
I. Building coverage
 Building coverage above 50 percent often can be achieved for warehouses.
 offices and light manufacturing, with their sizable parkingneeds, may be in the 30 percent range
of building coverage.
J. Fire ProtectionSystem
 Warehouses should be protected with a complete automatic
sprinkler system meeting the requirements of the National
Board of Fire Underwriters .
 Wherever possible, a supervisory fire-alarm circuit connected
to the local fire department alarm circuits should be provided
so that in case of fire the fire department is immediately
informed .
 Auxiliary fire equipment such as hose racks and chemical fire
extinguishers should be located at several locations in the
building and be clearly designatedby being painted bright red
.
Literature review
K. Drainage System
 To maintain the safety within community zone, building
drainage system must adopt a closed drainage channels
system.
 Drainage of the soil and wastewater shouldbe through
pipes and gutters to septic tanks located at the lowest
part of the site. This waste water would be treatedat
the onsite waste treatment plant and used to irrigate
nearby farms.
THERMAL COMFORT
l. Air flow
 As the hot air is lighter than the cool air, it is always
pushed to the higher areas. Thus, both sides of wall must
have openings on its bottom and top areas to preserve
natural air flow within the room. This air pressure
difference caused the air to flow inside the building and
generate wind that may reduce the humidity inside the
building
Natural Lighting
 Wall openings are made not only to maintain the
quality of air flow but also to provide natural lighting
into the room.
 arrangement, the room may receive adequate natural
lighting from the daylight, but not the heat.
 If the buildings are facing east-west, some shading
devices are needed to reduce the glare caused by
direct sunlight.
 by creating glares we can control unwanted sunrays.
Literature review
Artificial Lightings
 For night operationand to supplement natural light
during the daytime, electricillumination should be
provided .
 The light level should not be less than 10 foot-candles
 Background noise level is typically 60 – 65 dba and
reverberation time is typically 1.0 second.
 The study makes specific recommendations to reduce
the reverberation time to 0.5 – 0.8 seconds. This involves
the use of acoustic ceiling tiles in working areas, 40% of
which would be reflective tiles, and 60% absorptive tiles.
Noise control
Ventilation
 Mostly from the 3 ventilation system stack
ventilation system recommended for industrial zone
to ventilate better.& For juice factoryartificial
ventilation system need tocontrol temperature flow
in production system
Acoustic Design
 The aim should be to enable people to hear clearly without distraction. This is achieved by:
 Determining appropriate background noise levels and reverberation times for the various
activities and room types Planning the disposition of ‘quiet’ and ‘noisy’ spaces (separating
them wherever possible by distance, external areas or neutral ‘buffer’ spaces such as
storerooms or corridors)
 Using walls, floors and partitions to provide sound insulation Optimizing the acoustic
characteristics by considering the room volume, room shape and the acoustic of the room
surfaces.
Literature review
PROGRAM AND ITS STANDARD AND REGULATIONS
The following organizational relationships must be workedout before the
planning of this area can be developed!
 RECEPTION ROOM Number of seats Receptionist-
special or part of the general office, extra duties (typing,
etc. .), equipment
 EXECUTIVE AREA Private Offices-number, occupant of
each, size of each, furniture and equipment foreach,
closets
 DEPARTMENTS AND/ORDIVISIONS Accounting,
bookkeeping, production, etc. .
 PRIVATEOFFICES in Each Department Number,
occupant of each, size of each, furniture and equipment
for each, closets
 GENERAL WORKAREAS IN EACH DEPARTMENT
Personnel in each, equipment in each, storage
requirements for each
 SPECIAL-PURPOSE ROOMS/AREAS
Conference room, library, Projection room, Mail and shipping Reproduction room, Secretarial
pools, Telephone equipment rooms, clinic areas, PBX room, type of board numberof positions,
IBM room, File room Private, toilets and showers, Stock and storage rooms, Rest rooms
 GENERAL INFORMATION Interrelationship of person and department Clothing space
Time clocks
 Employee Facility
The areas inthis category include the
following :
 Cafeteria and kitchen,
 Coffee lounges,
 Recreation areas (indoor andoutdoor),
 Quiet lounges Factory,
 men's and women's lockers, and
 toilets Office men's and women's lockers and
 toilets Meeting rooms,
 First Aid
Literature review
Literature review
 Manufacturing
The following is a list of criteria for production-line evaluation :
I. Ease of flow of materials
2. Degree of flexibility
3. Ease of expansion
4. Ease of personnel movement
5. Ease of supervision
6. Least initial investment
 Research and Central Facilities
 In the modern plant areas for research(product development) and control, laboratories are a
must. As the size of the plant-and, in turn, laboratory facilities-increases, a strong case can be
made for separating the two, which are basicallysimilar installations.
 Warehousing
 The ware house is the first area to
feel the growing pains and therefore
must be designed to signal the
anticipated expansion program
 Juice factory Warehouses to be used
in conjunction with transit sheds
should be comparable in size. This
means a warehouse with a gross area
of 70,000 to 90,000 square feet
 At least 2 ft. must be provided
between cargo stacks and automatic
sprinklers. A clear height of 22 to 24
ft. would be ample to allow for
automatic sprinklers and pendant
electric lights.
 Warehouses & others functions sample layout
1. Reception & weighing 16. packaging dried fruit
2. Cold room 17. bottle cleaning and rinsing
3. Fruit sorting & washing 18. Ingredients storage
4. Peeling/coring/ destoning 19. packaging materials storage
5. Pulp extraction 20. Final products storage
6. Batch preparation 21. Cafeteria
7. Jam boiling 22. Office
8. Jam filling and sealing 23. Quality control office
9. Jam cooling 24. Women rest room
10. Labeling and packaging 25. Women shower room
11. Fruit slicing 26. Men rest room
12. Tray loading 27. Men shower room
13. Drying 28. Waste treatment
14. Unloading the dried fruit 29. Water tanker
15. Filling and sealing dried fruit warehouses
External Engineering
Features most likely to be involved in a layout problem include: " Special or general-purpose
building " Single or multistory construction " Shape of building " Basement or balcony "
Windows " Floors " Roofs and ceilings " Walls and columns.
The single greatest error made in plant design is
the placement of the internal engineering
facilities. Invariably the in experienced designer
will centralize the heatingand air-conditioning
plant
Internal Engineering
Literature review
Literature review
Case study 1
INTERNATIONAL CASE STUDY
Descriptions of the project
Introduction
Mango juice agro industry found in India . it
covers 2.8 hectare with large warehouses
with car parking & small recreational area.
• Project juice Argo industry
Architect unknown
• Site area 28,000 sq. mt
• Location India
• Established 2012
• Production mango juice
Location & Site Development (Massing)
 the juice agro industry found in India based
on its location analysis it is accessible to
main road and different function but it
found out from urban its found in industrial
zone .
 As we see the project side cover 2.8hec
with small ,low slope area so its good for
this type of projects.
Formal composition
 when we see the project building form it have
to types of forms rectangular with hip roof &
rectangular with shell roof it’s good
rectangular forms good & recommended for
industrial zone .but the shell roof buildings
have
 Space usage and Articulations
In this project there is not different form or
space that makes it different from other
industries it use same rectangular space & its
good for machinery .
 Functional arrangements and Flow
In industrial park functional flow depends on the character
of the industry it’s machines characters its based on the
machine layout .
 Facades Treatment
Materials
The project building composed with steel from
the structure to façade it work with steel ,steel
is good for long span rooms but as industrial it
have problem with conducting ,heat transfer.
 Technology
• The project does not have different technology
only the during proses use air conditionerto
dire the fruits.
• It does not have artificial ventilation system it.
 Structural Solutions
• The building structural system is grid
structural system its worked b steel so it does
not need column in from 1span to another .
Case study
 Light &Ventilation
Natural Lighting, VentilationsandAcoustics
• The building use both natural & artificial light
system but steel there are different dark space in
the buildings.
 Openings, Connections, Colors
• The building openings are found in at the
3met and 6 met of the building elevation .& in
the storage rooms the openings found in the
roof & the don’t give ventilationonly forlight .
• the building finishing color does not disturb
but it does not connect with the elements of
the factory.
Case study
Case study 2
Descriptions of the project
INTRODUCTION
Mango juice agro industry found in
India . it covers 2 hectare with large
warehouses with car parking & small
recreational area.
Project frointer industrial park
Architect wong yan
Site area 60,000 sq mt
Location Malaysia
Established 2016
Production park
Location & Site Development (Massing)
 the industry park found in Malaysia based on its
location analysis it is accessible to main road and
different function but it found out from urban.
 As we see the project side cover 6 hec with small
,low slope area almost flat so its good for this type
of projects.
Formal composition
when we see the project building form it have to different facade technic of forms rectangular with
flat roof & rectangular with shell roof it’s good rectangular forms good & recommended for
industrial zone .the buildings are different from usual building types and there typology.
Space usage and Articulations
In this project there is no different form of space inside the
ware house that makes it different from other industries it
use same rectangular space but it use the offices as façade
system & its good for aestetihic ,noise controller…..
Functional arrangementsandFlow
In industrial park functional flow depends on the character
of the industry it’s machines characters its based on the
machine layout .
Case study
Materials
The project building composed with steel & concert
from the structure to façade it work withsteel &
concert . It’s is good for long span rooms and also it
have unique character . good aesthetical appearance.
Technology
The project have different technology from its
entrance security technology to interior lighting
,ventilation system . Use some technology to
avoid noise reduction.
Structural Solutions
The building structural system is grid structural system its worked b steel so it does not need column
from 1 span to another . Use different structural system on the office part.
Natural Lighting, Ventilations and
Acoustics…
The building use both natural & artificial light
system but as an industrial park it use much
artificial light system. Use more natural light
because of its large curtains.
Openings, Connections, Colors…
The building openings are found in at there store level of
the building elevation .& the buildings have mesmerizing
color the try to connect elements with same color &
structures .good usage of finishing material.
Case study
 Mango contains abundant vitamins, proteins and
carbohydrates. In particular, its carotenes rate reaches up to
2.4mg per gram, which is much higher than that of apple and
banana.
The nutrition in mangos can stimulate appetite and relieve
gastritis and indigestion. What’s more, it plays an important
part in anti-aging, neurons protection, anti-cancer, and
hypertension prevention.
conclusion
Reference
• time saver standard
• Niufert standard
• google,wekipidea
• industrialstudy books
• teasis projects
Thank you

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Litreture review fruit industry

  • 1.
  • 2. Acknowledgment I owe an immense gratitudetomy parents, W/o Werknesh kassaand Ato ayalew tadesse , whose support inall aspects was beyondimagination. I also would like tothank my friends for there helpandmoral support during the course of this research.  I am greatly indebtedtomy internal advisor kibreabE.,ashenafi G,ZERUBABEL D. profoundly helpful and offered vital assistance and guidance fromthe beginning toconcluding level. for there insightful consultations and direction.  Finally, and above all I thank GOD for this amazing and thoughtful journey plus all my friends for their unreserved moral supports, consultations and assistance as always. Literature review
  • 3. ABSTRACT  The food industry plays a major role in strengthening Ethiopians food self-sufficiency and reducing food import costs. This sector also contributes to the growth of national exports. The idea of the project is to establish a juice factory in gedio zone ,dilla with complete function producing mango & pineapple juice .this stud describes about the project scale , programs , standards of this industry. Fruit industry center Literature review
  • 4. contents  Introduction History Background Definition Classification  General design consideration • location • site features • set back • road & accessibility • Orientation • facility • Parking • buildingcoverage • ventilation& light  Program and its standardand regulation  Standard & regulations Case study  National & international case study Literature review
  • 5. INTRODUCTION  Agro processing is now regarded as the sunrise sector of the economies of most developing countries in view of its large potential for growth and likely socio economic impact, specifically on employment and income generation.  In this case, juice processing takes a big place, commercial fruit juice production started in 1869 when welch began bottling grape juice at Vineland, new jersey for the first time with introduced principle of heat sterilization.  Now a day fruit juice mad from frozen fruit juice and essence concentrates contain dozens of tanks, blenders, filters, pasteurizers, packing lines etc. So Ethiopiahas great potential in juice processing. Have enough resource. HISTORY  Groups of grape pits dated to 8000 BCE show early evidence of juice production to produce wine. The first regularly producedjuice was lemonade, in 16th c Italy as an import. In 1869, a dentist by the name Thomas b. Welch developed a pasteurization method that allowed for the storage of juice. His method involvedfilteringsqueezed grape juice into bottles. Now a day it become world common business type and its found in many countries as a juice factory. BACKGROUND  The history of commercial development of the juice factory is well documented. A processing factory (Corpora) was established in 1950 for the production of juice and sliced product — with a capacity of 3,000 ton input and 1,500 ton output in Guinea West Africa.  This was first nationalized. The factory has an input capacity of 5 tons/hr., with processing lines for pineapples and oranges for production of juices, concentrates, and nectars. It has 2,100 hectares (ha) of land and extensive cold storage and otherfacilities. Based on the above in Ethiopia:  Ethiopian fruit juice sectorwas identified as a potential growth sector.Fruit juice concentrate is also a relatively easy product to processes, it can be stored without cooling and transported. Currently in Ethiopia, fruits and vegetables processing sectoris underutilized. There are only 5 fruits and vegetables processing plants in the country. Literature review
  • 6. Fruit Juice Industry  Juice extraction is the process by which the liquid potion of the fruit is been squeezed or forced out of the solid part of the fruit either by manual or mechanical means. Manual or traditional method involves macerating fruit with hand or peeling, slicing, blending and pressing the fruit after washing.  This method is highly labor intensive, unhygienic, tedious and time consuming as compared to mechanical means. The manufacture of juices from fruits and vegetables is as old (or older) than agriculture.  Juice is the extractable fluid contents of cells or tissues. It is defined as fermentable but unfermented juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, preserved exclusively by physical means. Fruits and vegetables form a versatile and complex substance group category of foods. DEFINITION CLASSFICATION OR TYPE There are different type of juice that are: Cranberry, apple, pineapple, orange, mango, etc. Its classified in to three type that are: 1. Concentrate 2. Non concentrate and 3. Fresh  This project will be focused on both concentrate and pure juice production. So it is focused on two fruit pineapple and mango fruit because of this products use same system about operating technical system .  As one of the most popular tropical fruit,mango boasts its unique avor, high nutritiousand medical value.  Mango contains abundant vitamins, proteinsand carbohydrates. In particular, its carotenesrate reachesup to 2.4mg per gram, which is much higherthan that of apple and banana.  The nutritionin mangos can stimulate appetite and relieve gastritisand indigestion. What’smore, it plays an important part in anti-aging,neuronsprotection,anti- cancer, and hypertensionprevention. Literature review
  • 7. mango in Ethiopia  The global production of mango depicting a growth from 37.4 million tons in 2010 to 45.2 million tons in 2014 with an annual average growth rate of 4.2%.  The growth in production volume is more than proportionate relative to acreage depicting the productivity increase by nearly 74%. The productionof mango is highly concentratedin few countries as 81% of the production comes from 10 countries  Ethiopia stands among the 38th mango producing countries producing 94 Thousands of tons accounting for less than 0.2% of the global production.  Ethiopia mango thrives well in the relatively hot climate of the country at 20 to 36 degrees Celsius. The country ranks as the number six world producer. It produces 2.34% of the global tonnage. It is also the second largest producer in the continent after Nigeria. Botanical Characterizationsof mango  The mango tree is an evergreen,fast-growing,and long-livedorchard.It is very vigorous with a large canopy and anal most circular projection.The leavesare perennial,deepgreen,pointed,and shiny,while the inflorescence occursin panicles consistingof about 3000 whitish-redor yellowish– greenflowers. In tropical regionsthe treescan reach up to 30–40 m in height,while in subtropical areas the growth rate is consistentlyreduced  The chemical analysis of mango pulp provided evidence that it has a relatively high content in calories (60 Kcal/100 g fresh weight) and is an important source of potassium, fibre, and vitamins. The nutritive value of mangois listed in Table 1 reporting some data from the National Nutrient Database for Standard Reference (United States Department of Agriculture  Mangoisalsoaparticularlyrichsourceofpolyphenols,adiversegroupoforganicmicron utrients foundinplants whichexert specific healthbenefits
  • 8. mango in Dilla Dilla Town produce able mango type, that provides a long-lasting fruit with very quality pulpand matures in seven months with an expected production of 126 kilos of fruit, per tree. Dilla’s fruit productivity status  mango is by far have the higher productive ratio in a given hectare in GEDIO.  This reason makes mango the best fruit in GEDIO zone for agro industry row material. Since we can’t get fruit form the farmer all the yearlong, the industry should have a farm of it’s own and to minimize area of farm to bought mangowill be the first choose. The chart below shows the reason for that decision. Table 1. mango juice dilla by year year Mango juice in kg 2005 2006 2007 2008 2009 2010 2011 41100 kg 41100 kg 62622 kg 62622 kg 62622 kg 47975 kg 41100 kg
  • 9. A. Minimumrequirements mango In all classes, subject to the special provisions for each class and the tolerances allowed, the mangoes must be: • intact • sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded • clean, practically free of any visible foreign matter • fresh in appearance • practically free from pests • free from damage caused by pests affecting the flesh • free from black stains or trails which extend underthe skin • free from marked bruising • free from damage caused by low temperature • free of abnormal external moisture • free of any foreign smell and/or taste. The development and condition of the mangoes must be such as to enable them: Classificationof mango Mangoes are classified in three classes, as defined below: (i) "Extra" Class Mangoes in this class must be of superior quality. They must be characteristicof the variety. They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. (ii) Class I Mangoes in this class must be of good quality. They must be characteristicof the variety. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: • a slight defect in shape • slight skin defects due to rubbing or sunburn and suberized stains due to resin exudation (elongated trails included) not exceeding 3, 4, 5, 6 cm2 for size groups A, B, C, D respectively • slight bruising • scattered rust- coloured lenticels • a yellowing of green varieties due to exposure to direct sunlight, not exceeding40 per cent of the surface of the fruit, excluding necrotic stains. (iii) Class II The following defects may be allowed, provided the mangoes retain theiressential characteristics as regards the quality, the keeping quality and presentation • defects in shape • skin defects due to rubbing or sunburn and suberized stains due to resin exudation (elongated trails included) not exceeding 5, 6, 7, 8 cm2 for size groups A, B, C, D respectively • bruising • scattered rust-colouredlenticels • a yellowing of green varieties due to exposure to direct sunlight, not exceeding 40 per cent of the surface of the fruit, excluding necroticstains. (ii) Class I
  • 10. Literature review DESCRIPTION OF MANGO 1.Alphonso mango The fruits are orange-yellow in color, medium-sized and oval/oblique in shape. They average 11.6 cm in length, 9.3 cm in width, and weigh 300-450 g (mean: 390 g). The skin is thin and smooth. The flesh is firm to soft, low in fiber, yellow, sweet, has a pleasant taste and is of good eating quality. The seed is mono-embryonicin a large, woody stone. The fruit matures in early to mid-season. Advantages: • excellent fruit quality •early and heavy cropper • moderate treesize Disadvantages:•tendency towardsbiennial cropping •large seed• skincolour • susceptibletoanthracnose 2.Apple mango The fruits are medium to large, nearly round in shape and have a rich yellow/orange to red colourwhen ripe. Average length measures 9.7 cm by 11 cm in width, and the weight is 280-580 g (mean: 397 g). Normally, if not diseased, the skin is smooth and thin, and the juicy yellow flesh is of excellent flavor and of melting texture virtually free from fiber. This is not a polyembryonic cultivar and trees propagatedby seed are very heterogeneous in fruit shape, colour and quality Advantages:•early cultivar of excellentfruit quality •small/medium seedsize •free from fibers Disadvantages:•susceptible toanthracnoseandpowdery mildew • alternate bearing •range of altitude adaptationis limited 3.Arumanis mango The small, oval to oblong fruits are yellow with large yellow- white dots and a rounded base. On average they are 8.3 cm long and 6.3 cm broad and weigh 95—190 g at Mwea in Central Province. The beak is inconspicuous and the skin is thin and tough. The flesh is firm and juicy with littlefiber. It is lemon yellow, sweet, slightly insipid with a strong aroma, but with only poor to fair eating quality. The polyembryonicseed is covered in a thick woody shell. The tree is vigorous and tall with a slightly open canopy. It bears in January but there is a tendency towards low yields and biennial bearing. Resistance to powdery mildew and anthracnose is only low to fair. The cultivar has not adapted well at an altitude of about 1080 m in Mwea and should be tried in other agro climatic zones to achieve better results.
  • 11. Literature review 4. Batawi mango Among the unimproved local cultivars this fruit might be classified fourth in quality after Apple, Ngowe and Boribo. The fruit is very large, round and has a rich olive-green to purple-maroon colour. Average length measures 10.7 cm by 10.6 cm in width and weight ranges from 470 to 590 g (average: 523 g). The internal quality is usually goodboth in texture—with little fiber—and in flavor. Fruits show a prominent beak and the flesh is pale orange. Advantages: • seed propagation possible (polyembryonic) • resistance to anthracnose rather good • little fiber, no distinct biennial bearing Disadvantages: • very susceptible to powdery mildew • undesirably large fruits • only fair productivity 5.Boribo mango The fruit is large and oblong but not as slender as Ngowe. The shoulders are only slightly curved, and the beak is obscure. The average fruit dimensions are: 11.5 cm long by 7.8 cm broad with a weight range of 430-640 g (mean: 511 g). The fruits are pale olive green with bloom and yellow-apricot when ripe. The internal fruit quality is good to excellent; the flesh is of a deep orange colour, virtuallyfree from fiber, juicy, and of a very strong typical mango flavor. Propagation by seed is possible Advantages: • seed propagation possible (polyembryonic) • regular bearing • fairly anthracnose resistant Disadvantages: • susceptible to powdery mildew • flavor not liked by everybody • tree size 6. Carabao mango The medium-sized oblong to elongated and light green to yellow fruits are blushed with few small green dots (lenticels); the base is rounded to slightly flattened. The average dimensions are 13 cm long by 7.5 cm wide with weight ranging between 220 and 311 g. The skin is thin and medium-tough. The flesh is tender and melting with only a few fibers, lemon yellow, spicy and sweet with good to excellent eating quality. The fruits are produced in clusters. Advantages: • seed propagation possible (polyembryonic) • good yields and excellent quality • fair/good resistance to anthracnose and powdery mildew Disadvantages: • skin colour • susceptible to fruit fly • may alternate in bearing fruit
  • 12. • A mango juice production line includes the following steps:  washing,  sorting,  peeling,  destoning,  pulping,  ltration,  degassing,  homogenization,  concentration,  sterilizationand packaging.  Dierent mango processing machineries are required in each step. Literature review  Washing machine comes1rst in the mango processing machinery. Regarding thisprocess, eciencyand cleanlinessare the main evaluationstandards. The water wave washing machine is composedof water tanks, material tumblingmachines,fan blowers and elevators.Underthe highpressure from fan blowersand water pump, water keeptumblingtogetherwith materials. For special material,claw structures are addedto ensure the working eciency. Fruit Washing machine Mango sorting machine Mango sorting machine  Afterbeingwashed, mangos are deliveredtothe fruit-selection machine.Our rollingbar selectionmachine is suitable forround and oval fruits and vegetables, such as mango, apple,pear and tomato. Rollingbars revolve as the chains move,making fruits and vegetablesrotatesfreelyon them.During this process,manual screeningcan helppick up and separate defective materials.We can oer stainlesssteel tubes,engineeringplastictubes and aluminumstubs for specicrequirements.Inthe light ofclient’s demands,we can add sprinklers,water collectiontanks and conveyorsfor abandonedfruits.
  • 13. GENERAL DESIGNCONSIDERATIONS A . Location  Juice factory site should be locatedclose to express way/major arterial roads like other industry's they should be accessible to one sub city peoples .  They should not be located around living ,treading ,recreational area .  the site for a low-rise industries is preferably located on a relatively fair ground, without any significant level changes and excessive embankments, free of drainage, sewerage, or road reserves and service lines. Filtrationinmangoproductionline  Fruits pulps need furtder rene for tde later concentration and deep processing. Filtration is essential in mango juice production lines.  Composed of 6 scraper blades and a sieve,tdis type of juice lter is used to separate mixed materials by centrifugal force, and retain rened pulps and screen out oversized ones. Witd adjustable rotor, stator and helix angle, it is suitable for various fruit pulps  Afterwashing and sorting, tde core and peel ofmangos must be eliminatedbefore pulping.tdisprocessistaken by anotder mango processingmachinery. Generally,mangopeelingandpulpingmachine contains tde followingcomponents:transmission system,bearinghouse,sleeve, spline shaft,strainer, scraper and rack, etc. Drivenby tde dynamo, tde vee belttransmits fruits to tde separationdevice through tde hopper.tden,raw materialsare transmitted through a spiral patd, waiting to be mashedby pulping beater. At last, in a centrifugal machine, cores and fruit slag are sent to tde end of tde machine, Fruit pulping machine Literature review Fruit pulping machine Filtration in mango production line
  • 14. B . Site Features  Rail lines and sidings, roadways, canals, and outbuildings may have tobe provided.  The location of an underground storage tank will limit constructionor heavyoutside storage in that area.  Dust and smoke from a foundry building should blow away from the main administration building.  Rail siding curves can occupy an unusuallylarge area. C. Setback  From the fronting street will vary between setting the building on the property line and therefore having a zero front yard, to a setback of 15m or more. Juice factory doesn’t need special need like other factory.  If vehicular parking is placed in front of the buildings, and allowed on one side only, 12 to 14 m should be provided for the driveway and parking stalls.  If parking is allowed on both sides of the driveway, 18 to 20 m should be provided. Side and rear building setbacks usually will be less than front setbacks. They typically range from no setback required to 15m. D. Roadand Accessibility  The access to juice industry should be carefully considered andmust avoidbusy traffic nodes.  Bus turning circles and pick-up points require careful attention particularly in relation to safety aspects. Also, there should be a separation betweenvehicular and pedestrian access roads in public area because in juice factory there is large car circulation E. Building’s Orientation  The building’s layout and orientation must allow the air to flow through the buildings and the reflected sunlight to penetrate into the buildings without letting the heat and rain water to come into the building.  An ideal buildings’ site should enable the WAREHOUSE blocks to be located with the longerfacades facing north and south to minimize the penetration of direct sunlight through the buildings. Literature review
  • 15. F. Facilities  As Industrial zone also juice factory's need this things also , residences, lounge and staff accommodation like office.  Accommodation specific toboarding residential building .  Structural, health and safety, and environmental requirements .  A sufficient area of car parking. G. Truck  loading and maneuvering.  Successful warehousing operation can occur with as little as 26m of truck dockingand maneuveringdepths, whereas the recommended depth fortrucking terminals for larger trucks (14m trailer length) is as much as 39m. H. Parking  23m should be allowed for parking and landscaping if one aisle, and parking stalls on either side, are considered sufficient.  The ratio of parking spaces required to building will relate to employee densities and to employee commuting habit I. Building coverage  Building coverage above 50 percent often can be achieved for warehouses.  offices and light manufacturing, with their sizable parkingneeds, may be in the 30 percent range of building coverage. J. Fire ProtectionSystem  Warehouses should be protected with a complete automatic sprinkler system meeting the requirements of the National Board of Fire Underwriters .  Wherever possible, a supervisory fire-alarm circuit connected to the local fire department alarm circuits should be provided so that in case of fire the fire department is immediately informed .  Auxiliary fire equipment such as hose racks and chemical fire extinguishers should be located at several locations in the building and be clearly designatedby being painted bright red . Literature review
  • 16. K. Drainage System  To maintain the safety within community zone, building drainage system must adopt a closed drainage channels system.  Drainage of the soil and wastewater shouldbe through pipes and gutters to septic tanks located at the lowest part of the site. This waste water would be treatedat the onsite waste treatment plant and used to irrigate nearby farms. THERMAL COMFORT l. Air flow  As the hot air is lighter than the cool air, it is always pushed to the higher areas. Thus, both sides of wall must have openings on its bottom and top areas to preserve natural air flow within the room. This air pressure difference caused the air to flow inside the building and generate wind that may reduce the humidity inside the building Natural Lighting  Wall openings are made not only to maintain the quality of air flow but also to provide natural lighting into the room.  arrangement, the room may receive adequate natural lighting from the daylight, but not the heat.  If the buildings are facing east-west, some shading devices are needed to reduce the glare caused by direct sunlight.  by creating glares we can control unwanted sunrays. Literature review
  • 17. Artificial Lightings  For night operationand to supplement natural light during the daytime, electricillumination should be provided .  The light level should not be less than 10 foot-candles  Background noise level is typically 60 – 65 dba and reverberation time is typically 1.0 second.  The study makes specific recommendations to reduce the reverberation time to 0.5 – 0.8 seconds. This involves the use of acoustic ceiling tiles in working areas, 40% of which would be reflective tiles, and 60% absorptive tiles. Noise control Ventilation  Mostly from the 3 ventilation system stack ventilation system recommended for industrial zone to ventilate better.& For juice factoryartificial ventilation system need tocontrol temperature flow in production system Acoustic Design  The aim should be to enable people to hear clearly without distraction. This is achieved by:  Determining appropriate background noise levels and reverberation times for the various activities and room types Planning the disposition of ‘quiet’ and ‘noisy’ spaces (separating them wherever possible by distance, external areas or neutral ‘buffer’ spaces such as storerooms or corridors)  Using walls, floors and partitions to provide sound insulation Optimizing the acoustic characteristics by considering the room volume, room shape and the acoustic of the room surfaces. Literature review
  • 18. PROGRAM AND ITS STANDARD AND REGULATIONS The following organizational relationships must be workedout before the planning of this area can be developed!  RECEPTION ROOM Number of seats Receptionist- special or part of the general office, extra duties (typing, etc. .), equipment  EXECUTIVE AREA Private Offices-number, occupant of each, size of each, furniture and equipment foreach, closets  DEPARTMENTS AND/ORDIVISIONS Accounting, bookkeeping, production, etc. .  PRIVATEOFFICES in Each Department Number, occupant of each, size of each, furniture and equipment for each, closets  GENERAL WORKAREAS IN EACH DEPARTMENT Personnel in each, equipment in each, storage requirements for each  SPECIAL-PURPOSE ROOMS/AREAS Conference room, library, Projection room, Mail and shipping Reproduction room, Secretarial pools, Telephone equipment rooms, clinic areas, PBX room, type of board numberof positions, IBM room, File room Private, toilets and showers, Stock and storage rooms, Rest rooms  GENERAL INFORMATION Interrelationship of person and department Clothing space Time clocks  Employee Facility The areas inthis category include the following :  Cafeteria and kitchen,  Coffee lounges,  Recreation areas (indoor andoutdoor),  Quiet lounges Factory,  men's and women's lockers, and  toilets Office men's and women's lockers and  toilets Meeting rooms,  First Aid Literature review
  • 19. Literature review  Manufacturing The following is a list of criteria for production-line evaluation : I. Ease of flow of materials 2. Degree of flexibility 3. Ease of expansion 4. Ease of personnel movement 5. Ease of supervision 6. Least initial investment  Research and Central Facilities  In the modern plant areas for research(product development) and control, laboratories are a must. As the size of the plant-and, in turn, laboratory facilities-increases, a strong case can be made for separating the two, which are basicallysimilar installations.  Warehousing  The ware house is the first area to feel the growing pains and therefore must be designed to signal the anticipated expansion program  Juice factory Warehouses to be used in conjunction with transit sheds should be comparable in size. This means a warehouse with a gross area of 70,000 to 90,000 square feet  At least 2 ft. must be provided between cargo stacks and automatic sprinklers. A clear height of 22 to 24 ft. would be ample to allow for automatic sprinklers and pendant electric lights.
  • 20.  Warehouses & others functions sample layout 1. Reception & weighing 16. packaging dried fruit 2. Cold room 17. bottle cleaning and rinsing 3. Fruit sorting & washing 18. Ingredients storage 4. Peeling/coring/ destoning 19. packaging materials storage 5. Pulp extraction 20. Final products storage 6. Batch preparation 21. Cafeteria 7. Jam boiling 22. Office 8. Jam filling and sealing 23. Quality control office 9. Jam cooling 24. Women rest room 10. Labeling and packaging 25. Women shower room 11. Fruit slicing 26. Men rest room 12. Tray loading 27. Men shower room 13. Drying 28. Waste treatment 14. Unloading the dried fruit 29. Water tanker 15. Filling and sealing dried fruit warehouses External Engineering Features most likely to be involved in a layout problem include: " Special or general-purpose building " Single or multistory construction " Shape of building " Basement or balcony " Windows " Floors " Roofs and ceilings " Walls and columns. The single greatest error made in plant design is the placement of the internal engineering facilities. Invariably the in experienced designer will centralize the heatingand air-conditioning plant Internal Engineering Literature review
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  • 23. Literature review Case study 1 INTERNATIONAL CASE STUDY Descriptions of the project Introduction Mango juice agro industry found in India . it covers 2.8 hectare with large warehouses with car parking & small recreational area. • Project juice Argo industry Architect unknown • Site area 28,000 sq. mt • Location India • Established 2012 • Production mango juice Location & Site Development (Massing)  the juice agro industry found in India based on its location analysis it is accessible to main road and different function but it found out from urban its found in industrial zone .  As we see the project side cover 2.8hec with small ,low slope area so its good for this type of projects. Formal composition  when we see the project building form it have to types of forms rectangular with hip roof & rectangular with shell roof it’s good rectangular forms good & recommended for industrial zone .but the shell roof buildings have
  • 24.  Space usage and Articulations In this project there is not different form or space that makes it different from other industries it use same rectangular space & its good for machinery .  Functional arrangements and Flow In industrial park functional flow depends on the character of the industry it’s machines characters its based on the machine layout .  Facades Treatment Materials The project building composed with steel from the structure to façade it work with steel ,steel is good for long span rooms but as industrial it have problem with conducting ,heat transfer.  Technology • The project does not have different technology only the during proses use air conditionerto dire the fruits. • It does not have artificial ventilation system it.  Structural Solutions • The building structural system is grid structural system its worked b steel so it does not need column in from 1span to another . Case study
  • 25.  Light &Ventilation Natural Lighting, VentilationsandAcoustics • The building use both natural & artificial light system but steel there are different dark space in the buildings.  Openings, Connections, Colors • The building openings are found in at the 3met and 6 met of the building elevation .& in the storage rooms the openings found in the roof & the don’t give ventilationonly forlight . • the building finishing color does not disturb but it does not connect with the elements of the factory. Case study
  • 26. Case study 2 Descriptions of the project INTRODUCTION Mango juice agro industry found in India . it covers 2 hectare with large warehouses with car parking & small recreational area. Project frointer industrial park Architect wong yan Site area 60,000 sq mt Location Malaysia Established 2016 Production park Location & Site Development (Massing)  the industry park found in Malaysia based on its location analysis it is accessible to main road and different function but it found out from urban.  As we see the project side cover 6 hec with small ,low slope area almost flat so its good for this type of projects. Formal composition when we see the project building form it have to different facade technic of forms rectangular with flat roof & rectangular with shell roof it’s good rectangular forms good & recommended for industrial zone .the buildings are different from usual building types and there typology. Space usage and Articulations In this project there is no different form of space inside the ware house that makes it different from other industries it use same rectangular space but it use the offices as façade system & its good for aestetihic ,noise controller….. Functional arrangementsandFlow In industrial park functional flow depends on the character of the industry it’s machines characters its based on the machine layout .
  • 27. Case study Materials The project building composed with steel & concert from the structure to façade it work withsteel & concert . It’s is good for long span rooms and also it have unique character . good aesthetical appearance. Technology The project have different technology from its entrance security technology to interior lighting ,ventilation system . Use some technology to avoid noise reduction. Structural Solutions The building structural system is grid structural system its worked b steel so it does not need column from 1 span to another . Use different structural system on the office part. Natural Lighting, Ventilations and Acoustics… The building use both natural & artificial light system but as an industrial park it use much artificial light system. Use more natural light because of its large curtains. Openings, Connections, Colors… The building openings are found in at there store level of the building elevation .& the buildings have mesmerizing color the try to connect elements with same color & structures .good usage of finishing material.
  • 28. Case study  Mango contains abundant vitamins, proteins and carbohydrates. In particular, its carotenes rate reaches up to 2.4mg per gram, which is much higher than that of apple and banana. The nutrition in mangos can stimulate appetite and relieve gastritis and indigestion. What’s more, it plays an important part in anti-aging, neurons protection, anti-cancer, and hypertension prevention. conclusion Reference • time saver standard • Niufert standard • google,wekipidea • industrialstudy books • teasis projects Thank you